Concentrated extraction of health food

Concentrated extraction of health food

1 Application industry products

● Animal protein concentration

● Desalination and concentration of fish skin, meat, bone and leather gel

Concentrate fruits, vegetables, and plant proteins

II Animal protein concentration

Animal protein is a high-quality protein produced in animal cells and extracted from animal meat. The nutrition of animal protein is the most absorbed by the human body, containing 9 types of amino acids. Muscles are generally composed of protein, carbohydrates, and water, and animal protein is the easiest to absorb, so animal protein is the main nutrient that increases muscle mass.

Protein concentration technology is a commonly used method in immunology, and the production of concentrated protein (WPC) adoptsUltrafiltration technologyThis is also a kind ofmembrane separationTechnology. andelectrodialysisThe difference is that ultrafiltration separates particles of molecular size, and the separation is completed under pressure. Ultrafiltration separation can retain any insoluble substances and soluble substances with a molecular weight greater than 20000 Da. The substance intercepted by ultrafiltration membrane is called "retentate" in terms of terminology; And under pressure, throughultrafiltration membraneThe substance is called a 'permeate'. The permeate contains minerals and水分The retained material accounts for about 1-4% of the clear volume of the raw protein solution, and can be removed as neededspray dryingTo produce concentrated protein powder with a protein content of 35-85%, the ultrafiltration process for protein concentration is as follows:

1. Coarse filtration intercepts large particles and block impurities in the extraction solution.

2. The microfiltration membrane removes fine dissolved substances from the liquid, while anions adsorb cations and chromaticity from the liquid. Ultrafiltration concentrates proteins in the extracted solution.

3. Reasonable process design and short process to achieve aseptic filtration, fully utilize the filtration performance of membrane tubes, and greatly shorten the production cycle;

4. Membrane filtration has no temperature rise, phase change, added chemicals, or pollution, effectively retaining nutrients and aromatic components, and the product is green and environmentally friendly;

5. The concentration process has low energy consumption, high degree of automation, integrated data processing, online monitoring of configuration, and remote operation, which reduces labor intensity;

III Desalination and concentration of fish skin, meat, bone and leather gel

In the process of fine food processing, by-products such as desalting and concentration of fish skin, meat, bone and leather gel contain a large amount of collagen protein, which is easy to absorb and use, and has the functions of strengthening, recuperating, beautifying and improving the body, so it is favored by people. All gel are extremely rich in protein, vitaminsmineralWaiting for essential elements for the human body. Traditional deep processing techniques mainly rely on steaming and boiling processes, which can be broadly divided into mechanical processing, physical processing, and comprehensive technical processing. The color, taste, and quality of the products produced by these processes are not ideal.

The desalting and concentration deep processing process developed by Guangzhou Keyvia membrane integrated membrane separation technology applies adsorption, ion exchange, microfiltration, ultrafiltration and nanofiltration technologies to desalting and concentration deep processing of gel of fish skin, meat, bone and leather, overcomes the shortcomings of traditional process, controls the salinity in a reasonable range, improves the color, taste and quality of gel, and reduces the production cost. The process flow diagram and characteristics are as follows:

1. The pre-treatment processes of adsorption, settling, and initial filtration enhance the color of the solution and remove impurities, eliminating the phenomenon of yellow brown color in the product.

2. Desalination, fully automatic regeneration and scheduled flushing of membrane systems, selecting membrane components with strong anti pollution ability and acid and alkali resistance for cleaning, ensuring that the membrane system is not contaminated or blocked;

3. Reasonable process design and short process to achieve aseptic filtration, fully utilize the filtration performance of membrane tubes, and greatly shorten the production cycle;

4. Membrane filtration has no temperature rise, phase change, added chemicals, or pollution, effectively retaining nutrients and aromatic components, and the product is green and environmentally friendly;

5. The concentration process has low energy consumption, high degree of automation, integrated data processing, online monitoring of configuration, and remote operation, which reduces labor intensity;

4 Concentration and Separation of Fruits, Vegetables, and Plant Proteins

Fruit and vegetable protein is a protein found in plants. Nutritionally speaking, plant protein can be roughly divided into three categories: one is complete protein, such as soybean globulin in soybeans; The second is semi complete protein, such as gliadin in wheat and barley. The third type is incomplete protein, and the vast majority of plant proteins belong to this category, such as corn gluten in corn. Plant protein can be used to produce meat mimicking products that are similar in shape, taste, and texture to corresponding animal foods. Vegetarians who only consume incomplete protein may develop nutritional deficiencies, so they must also consume complete protein.

Plant protein not only does not contain cholesterol and saturated fat, but also provides more healthy ingredients such as dietary fiber, vitamin E, and unsaturated fat. Many plant-based protein foods also contain special health ingredients, such as soy isoflavones with estrogen like effects, plant sterols with lipid-lowering effects, polyphenolic antioxidants with anti-cancer and anti-aging effects, etc.

The desalination and concentration deep processing technology developed by Guangzhou Kaimo Integrated Membrane Separation Technology applies adsorption, microfiltration, ultrafiltration, and nanofiltration technologies to the desalination and concentration deep processing of fruit and vegetable plant proteins. It overcomes the shortcomings of traditional processes, controls salinity within a reasonable range, improves product color, taste, and quality, and reduces production costs. The main process flow and functions are as follows:

1. Adopting microfiltration (ceramic film) instead of clarification and filter element filtration, continuous high flow filtration with low cost.

2. Using ultrafiltration instead of resin to adsorb pigments ensures stable product color and removes gum from the product.

3. Use nanofiltration to extract and separate sugars from the product.

4. Reverse osmosis is used as the pre concentration of spray drying to reduce steam consumption and production cost.

5. The membrane filtration process has no temperature rise phase, which preserves and enhances the aroma and taste components of the product.

6. Membrane concentration extraction application products include:

Clarification and concentration of fruit and vegetable products such as apple, citrus, watermelon, tomato, strawberry, monkey peach juice, winter melon juice, grape juice, pumpkin juice, pear juice, etc;

Clarification and concentration of vegetable juice;

Decolorization, clarification, and concentration of plant extracts;

Desalination and calcium removal of fruits and vegetables, recovery of sugars, and separation of monosaccharides;

Recycling of fruit washing wastewater;