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Cryo-concentration method of juice obtained by processing organisms

A biological and cold concentration technology, which is applied in food science, tobacco, food preparation, etc., can solve the problems that heat-sensitive substances and aroma substances cannot be retained, and the energy consumption of vacuum concentration is large, so as to increase the added value of products, reduce emissions, The effect of reducing environmental pollution

Active Publication Date: 2012-09-12
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, vacuum concentration consumes a lot of energy, and heat-sensitive substances and aroma substances cannot be retained at a certain temperature and negative pressure

Method used

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  • Cryo-concentration method of juice obtained by processing organisms
  • Cryo-concentration method of juice obtained by processing organisms

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] During the processing of shrimp skin, a large amount of cooking soup of shrimp skin is produced, and the main components are nutrients and flavor substances such as polypeptides, amino acids, sugars, and nucleic acids.

[0031] First, filter 20L of shrimp skin cooking soup with a cloth bag to remove suspended matter, add citric acid or acetic acid to 20L of filtered cooking soup to make the pH value reach 3.3, then add 8g of chitosan flocculant, stir for 8 minutes and let it stand for 10 minutes. Produce flocculent sediment; finally through centrifuge (DBSDH5, Yixing Haide Separation Machinery Co., Ltd.) 8000rpm centrifugation for 10min, the clarified liquid that flows out is the cooking soup after pretreatment, and its salt content is 0.014g / mL, amino acid The state nitrogen content is 0.201mg / mL, and the soluble protein content is 1.46mg / 100mL.

[0032] Using a 0.22μm ceramic membrane as the microfiltration membrane, under the condition of operating pressure of 0.2MPa...

Embodiment 2

[0036] Embodiment 2 adopts clove fish to cook soup, other operations are the same as embodiment 1.

[0037] After the clove fish cooking soup was pretreated, the salt content was 0.0322g / mL, the amino acid nitrogen content was 0.327mg / mL, and the soluble protein content was 3mg / 100mL.

[0038] The permeate after ultrafiltration treatment and the concentrated solution after nanofiltration membrane treatment have a salt content of 3.50g / 100mL and an amino acid nitrogen content of 1.285mg / m3, which is about 4 times concentrated;

[0039] The permeate after ultrafiltration treatment is treated with electrodialysis, and the salt content in the desalination solution is 0.0012g / mL, and the desalination rate is 96%. The salt content is 0.0083g / mL, the amino acid nitrogen content is 1.905mg / m3, and the soluble protein content is 15mg / 100mL, which is about 6 times concentrated.

Embodiment 3

[0041] Use tobacco processing scraps or waste materials (low-grade tobacco, tobacco sticks, tobacco stems, etc.) to extract nicotine, use a volume concentration of 10% ethanol aqueous solution as the extraction solvent, and extract at 75°C with a liquid-solid ratio of 6:1. Under the condition of 5 hours, the nicotine content in the extract was 15 mg / mL. see the operating plan figure 2 shown.

[0042] The extract is first filtered with a cloth bag to remove the suspended solids of the tobacco leaves. Add 50L of the filtered extract to citric acid to make the pH value reach 4.2, then add 2g of diatomite flocculant, stir for 3 minutes and let it stand for 20 minutes to form flocculent precipitates. After centrifuge (DBSDH5, Yixing Haide Separation Machinery Co., Ltd.) 8000rpm centrifugation for 10min, the clarified liquid that flows out is the processed juice that can be concentrated through the membrane after pretreatment, and the soluble protein content of the processed juice...

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Abstract

The invention discloses a cryo-concentration method of juice obtained by processing organisms, comprising the following steps: firstly pretreating the juice by using isoelectric precipitation, flocculation precipitation, centrifugal separation and the like to gather protein and reduce the protein content in the juice, so as to reduce the concentration polarization of membrane concentration; and then integratedly cascading membrane modules to concentrate small-molecule nutrient and flavor substances by fully utilizing the advantages of microfiltration, ultrafiltration, stepwise rejection of reverse osmosis, and desalination of electrodialysis to reduce osmotic pressure. The method is suitable for the juice obtained by processing organisms having a content of concentrated amino acid nitrogen being 5-100 mg / 100ml and has a wide application range. The method can not only concentrate and recover nutrient and flavor substances, transforms the juice into something valuable, raises the product additional values, reduces the discharge of food processing waste water, reduces environmental pollution, and can basically realize the basically complete recycling of the nutrient and flavor substances of the juice.

Description

(1) Technical field [0001] The invention relates to a non-thermal evaporative dehydration concentration method of soup juice processed by cooking, pickling and extraction of organisms, in particular to a cold concentration method of seafood processing cooking soup and tobacco ethanol extract. (2) Background technology [0002] In the process of food processing, a large amount of soup is often produced in the process of cooking or pickling, which contains a lot of nutrients and flavor substances such as protein, polypeptide, amino acid, sugar, nucleic acid, etc., and is an excellent raw material for the production of condiments. Due to technical limitations, these soups with high COD and BOD values ​​are not recycled and discharged directly, resulting in eutrophication of water bodies. Similarly, in the extraction and processing of active components of plants such as tobacco, thermal concentration will cause damage to organic molecules in the extraction soup or the defects of...

Claims

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Application Information

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IPC IPC(8): A23L1/22A24B15/24A23L27/00
Inventor 丁玉庭张建友林龙丁祎程
Owner ZHEJIANG UNIV OF TECH
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