Acid whey secondary raw material and application thereof in preparation of ice cream product

Abstract

The invention discloses an acid whey secondary raw material and application thereof in preparation of ice cream products, whey liquid is sterilized, the pH value and temperature are adjusted, then high-speed centrifugation is performed to obtain single cream and skimmed whey, the skimmed whey as a raw material is separated through a separator and a first filtering device to obtain a first trapped concentrated solution and a first permeated liquid, and the first trapped concentrated solution and the first permeated liquid are separated through a second filtering device to obtain a second trapped concentrated solution; and combining the first trapped concentrated solution serving as a raw material with an ice cream preparation technology to obtain an ice cream product. According to the technical scheme, industrial mass production is facilitated, and pollution caused by direct discharge of acid whey can be reduced. The acid whey utilization rate is improved. Wherein the first trapped concentrated solution is used as a raw material for preparing the ice cream for secondary utilization, and an end product of the ice cream is developed.

Description

Technical Field

[0001] The invention belongs to the field of resource recycling, and in particular relates to an acid whey secondary raw material and application thereof in the preparation of ice cream products. Background Art

[0002] As a waste liquid discharged during the cheese production process, the comprehensive utilization of whey liquid has always been a huge technical challenge and problem faced by cheese production companies. For every ton of fresh cheese produced, 9 tons of waste liquid will be discharged. Whey waste liquid is rich in nutrients such as protein, fat, lactose and minerals. Untreated discharge not only causes a large loss and waste of nutrients, but also causes serious pollution and damage to the natural environment. Although the recycling technology of whey waste liquid has been greatly developed abroad, the comprehensive development and utilization of whey waste liquid has not yet attracted widespread attention in China. Therefore, the recycling and pollution-free discharge of whey waste liquid is an important issue facing my country's cheese industry.

[0003] At present, due to technical limitations and prominent sewage discharge problems, all domestic cheese production enterprises are faced with the problem of comprehensive utilization of whey waste liquid. The promotion of the results of the present invention not only helps to solve domestic related problems, but also has an important role in promoting the improvement of the economic benefits of enterprises. Acid whey is a by-product left over from the production of "Haoru De". It is rich in nutrients and has a solid content of 6-7%, accounting for about 55% of the nutrients in milk. The contents of lactose, milk protein, milk fat, lactic acid and ash are 3.0-3.5%, 0.7-0.8%, 0.5-0.6%, 0.7% and 0.6-0.7% respectively. Moreover, the protein in acid whey is composed of water-soluble whey protein with functional characteristics, and the milk fat is mainly composed of water-soluble, low-level, unsaturated fatty acids.

[0004] The core technology of the present invention is to use membrane separation technology to prepare ice cream products in conjunction with the ice cream production process, and to develop ice cream terminal products to obtain high added value. Summary of the invention

[0005] In view of the above shortcomings, the present invention proposes an acid whey secondary raw material and its application in the preparation of ice cream products, which can not only improve the secondary utilization of effective ingredients in acid whey, but also effectively solve the problems of sewage discharge. The present invention is achieved by the following technical means:

[0006] The invention discloses a method for recovering secondary raw materials of acid whey, comprising:

[0007] S1: Pretreatment and sterilization: sterilize the whey liquid with ultraviolet light for later use;

[0008] S2: Centrifugal separation: adjust the pH value and temperature of the sterilized whey solution, and then obtain cream and skim whey after high-speed centrifugation;

[0009] S3: The skimmed whey is separated into a first retained concentrate and a first permeate by a first membrane separator, and the first retained concentrate and the first permeate are directly discharged from the membrane assembly as two streams after separation and concentration. The membrane is automatically washed and cleaned every 4 to 6 hours according to the cleaning procedure of the membrane separator to restore the activity of the membrane assembly.

[0010] S4: Recover the first intercepted concentrated liquid to obtain the acid whey secondary raw material.

[0011] Furthermore, in step S2, the pH value is 3.5-4.0, and the temperature is 15-25° C.; and the high-speed centrifugation condition is: centrifugation at 6000 rpm for 15 min.

[0012] Furthermore, the cleaning procedure of the membrane separator in step S3 is: the fluid flow rate is ≥4.0 m / s, the operating pressure of the ultrafiltration membrane is 4 bar, the working temperature is <20° C., and the pore size of the ceramic filter membrane is 50-200 nm.

[0013] Furthermore, the procedure of the mixing device in step S3 is: stirring at 100 rpm for 20 minutes.

[0014] The present invention also discloses an acid whey secondary raw material obtained according to any of the above recovery methods.

[0015] The invention also discloses an application of the acid whey secondary raw material in the preparation of ice cream products.

[0016] Furthermore, the application includes:

[0017] S1: Mixing the acid whey secondary raw material with other ingredients, sterilizing at high temperature for a short time and then cooling;

[0018] S2: The cooled material is homogenized, then aged and frozen;

[0019] S3: The frozen raw materials are filled, molded, hardened, demoulded, and coated to obtain ice cream products.

[0020] Furthermore, the high temperature and short time sterilization conditions in step S1 are: the sterilization temperature is 75-85°C, and the sterilization time is more than 15S.

[0021] Furthermore, the aging in step S2 includes: adding flavors, pigments, and citric acid; the aging temperature is 2-4° C., and the aging time is 4-48 hours.

[0022] The invention also discloses an ice cream product prepared according to any of the above applications.

[0023] The membrane material of the first filter membrane described in the present invention is a high molecular polymer or a ceramic membrane having a hydrophilic group.

[0024] The beneficial effects of the present invention are:

[0025] The main component of the sample obtained by the method of the present invention is basically water, which can meet the environmental permissible emission standards. The above technical solution is convenient for large-scale industrial production and can reduce the pollution caused by direct discharge of acid whey. The first filtered intercepted concentrated liquid (i.e., the acid whey secondary raw material of the present invention) is used as an ice cream raw material to develop ice cream products. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a liquid phase separated into four levels from the acid whey liquid.

[0027] Figure 2 It is a process flow chart of the present invention.

[0028] Figure 3 This is a graph showing the component contents of the first filtration retentate concentrate (i.e., the acid whey secondary raw material of the present invention).

[0029] Figure 4 1 is a graph comparing the amino acid contents of the first filtration retentate concentrate (ie, the acid whey secondary raw material of the present invention). DETAILED DESCRIPTION

[0030] The technical solution of the present invention is further described in detail below in conjunction with the process flow chart of the present invention and other drawings and specific embodiments, but the protection scope of the present invention is not limited to the following.

[0031] Example 1

[0032] A method for recovering acid whey secondary raw materials, comprising:

[0033] S1: Pretreatment sterilization: UV sterilization of whey liquid;

[0034] S2: Centrifugal separation: The pH value of the whey liquid was adjusted to 3.5-4.0, and the temperature was adjusted to 15-25°C. The whey liquid was separated by a centrifuge at 6000 rpm for 15 min to obtain sample No. 1 (cream) and sample No. 2 (skim whey).

[0035] S3: Sample No. 2 is separated by a coarse filtration membrane device, and sample No. 3 and sample No. 4 are obtained by continuous separation. After separation and concentration, the coarse filtration retained concentrate (No. 3) and the coarse filtration permeate (No. 4) are directly discharged from the membrane assembly as two streams. The automatic washing diafiltration membrane process is carried out every 4 to 6 hours according to the cleaning procedure of the membrane separator to restore the activity of the membrane assembly, wherein the fluid flow rate is not less than 4.0 m / s, the operating pressure of the ultrafiltration membrane is 4 bar, the working temperature is <20°C, and the ceramic filter membrane (pore size 50-200 nm);

[0036] S4: Recover sample No. 3 (i.e. the acid whey secondary raw material of the present invention) as a raw material for producing ice cream.

[0037] Example 2

[0038] Application of an acid whey secondary raw material in the preparation of an ice cream product, comprising:

[0039] S1: the first filtrate retentate as the original raw material after pH adjustment;

[0040] S2: Sterilize at high temperature for a short time; between 75-85℃, for more than 15 seconds.

[0041] S3: The raw materials sterilized at high temperature for short time are homogenized after cooling, and flavors, pigments and citric acid are added and stirred at 100 rpm for 20 minutes.

[0042] S4: The homogenized raw materials are cooled and then enter aging at 2-4°C for 4-48 hours.

[0043] S5: freezing the aged raw materials;

[0044] S6: The frozen raw materials are filled, formed, hardened and demoulded;

[0045] S7: After the above steps, the ice cream product is coated, packaged and stored.

[0046] Separation from acid whey into 4 levels of liquid phases (see Figure 1 After preliminary testing and screening, the first filtered intercepted concentrated liquid (sample No. 3, i.e., the acid whey secondary raw material of the present invention) was obtained to develop the ice cream terminal product.

[0047] Table 1 shows the properties of each sample.

[0048] Table 1

[0049] Water content g / 100g Acidity °T glucose Galactose First filtration intercepted concentrate (sample No. 3) 90.2 196 Not detected Not detected

[0050] Amino acid content survey:

[0051] Sixteen kinds of amino acids (aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine, arginine, and proline) were detected in the separated liquid of the first filtered intercepted concentrate (sample No. 3), and eight essential amino acids for the human body (isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) and two essential amino acids for infants (histidine and arginine) were detected among the amino acids.

[0052] Fatty acid content survey:

[0053] The first filtration intercept concentrate (sample No. 3) contains more than 1,200 active substances (excluding substances at level 4), specifically: 311 substances at level 1, 872 substances at level 2, and 70 substances at level 3. Among them, the active substances include L-arginine: a non-essential amino acid for adults, but the rate of production in the body is slow, and it is an essential amino acid for infants and young children, with a certain detoxification effect. Among them, the active substances include: creatine, thiamine, phenylalanyl alanine, glutamic acid, taurine, orotic acid (vitamin B13), citrulline, phenylalanine, pyridoxal, aconitic acid, nicotinamide, trehalose, betaine, lactic acid, L-carnitine, pantothenic acid, maltose, choline, etc.

[0054] Ice cream process: First filter and retain the concentrated liquid (sample No. 3) → mix raw materials → sterilize → cool → homogenize → cool → age → freeze → fill and form → harden → demould → coat → package → finished product → store → store → sell. About 25 tons of acid whey can produce 20 tons of ice cream. If the existing equipment is used, 50 tons of acid whey liquid can be processed (back-end ice cream preparation equipment needs to be configured). Using new technology to produce ice cream products can save 70% of energy consumption compared to traditional methods.

[0055] The ice cream products were tested through single factor formula, process optimization and other tests to determine the optimal formula and process, and their sensory, physical and chemical, microbiological and other indicators were tested. The main results are as follows: 16 amino acids were detected, including 7 essential amino acids for the human body. It has certain antioxidant activity, and 30 fatty acids were detected, including essential fatty acids linoleic acid and α-linolenic acid, and the composition of saturated fatty acids is greater than that of unsaturated fatty acids. Compared with other ice cream products on the market, the ice cream is light green in color, has good palatability, has the aroma of whey, is chewy, has a delicate taste, has no ice crystals, has moderate sweetness, and a sensory evaluation score of 86.64, which is suitable for the taste of the public.

[0056] First filter membrane (ceramic filter membrane 50-200): clarification and protein retention.

[0057] The above is only a preferred embodiment of the present invention, and does not limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change or modify it into an equivalent embodiment with equivalent changes. However, any simple modification, equivalent change and modification made to the above embodiment according to the technical essence of the present invention without departing from the technical solution of the present invention still belongs to the protection scope of the technical solution of the present invention.

Claims

1. A method for recovering acid whey secondary raw materials, comprising: S1: Pretreatment sterilization: The whey liquid is sterilized by ultraviolet light for later use; S2: Centrifugal separation: adjust the pH value and temperature of the sterilized whey solution, and then obtain cream and skim whey after high-speed centrifugation; S3: The skimmed whey is separated into a first retained concentrate and a first permeate by a first membrane separator, and the first retained concentrate and the first permeate are directly discharged from the membrane assembly as two streams after separation and concentration. The membrane is automatically washed and cleaned every 4 to 6 hours according to the cleaning procedure of the membrane separator. S4: Recover the first intercepted concentrated liquid to obtain the acid whey secondary raw material.

2. The recycling method according to claim 1, wherein: The pH value of step S2 is 3.5-4.0 and the temperature is 15-25°C; The high-speed centrifugation condition is: centrifugation at 6000 rpm for 15 min.

3. The recycling method according to claim 1, wherein: The cleaning procedure of the membrane separator in step S3 is: The fluid flow rate is ≥4.0m / s, the operating pressure of the ultrafiltration membrane is 4bar, the working temperature is <20℃, and the pore size of the ceramic filter membrane is 50-200nm.

4. The recycling method according to claim 1, wherein: The procedure of the mixing device in step S3 is: Stir at 100 rpm for 20 min.

5. A secondary acid whey raw material obtained by the recovery method according to any one of claims 1 to 4.

6. Use of the acid whey secondary raw material according to claim 5 in the preparation of ice cream products.

7. The use according to claim 6, comprising: S1: Mixing the acid whey secondary raw material with other ingredients, sterilizing at high temperature for a short time and then cooling; S2: The cooled material is homogenized, then aged and frozen; S3: The frozen raw materials are filled, molded, hardened, demoulded, and coated to obtain ice cream products.

8. The use according to claim 7, wherein: The high temperature short time sterilization conditions in step S1 are: The sterilization temperature is 75-85℃ and the sterilization time is more than 15S.

9. The use according to claim 7, wherein: The aging in step S2 includes: Add flavors, pigments, and citric acid; the aging temperature is 2-4°C, and the aging time is 4-48h.

10. An ice cream product obtained by the use according to any one of claims 7 to 9.

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