System for extracting high-purity essence from thin tomato liquid

Abstract

The utility model discloses a system for extracting high-purity essence from thin tomato liquid. The system comprises an adjusting tank, a filtering system, a pervaporation membrane separation system, a finished product tank and an essence membrane concentration system. The liquid inlet side of the adjusting tank is connected to the raw material and is used for adjusting the acid-base and salinity of the tomato thin liquid; the liquid inlet side of the filtering system is connected to the adjusting tank, and the thin tomato liquid is filtered and clarified; the pervaporation membrane separation system is connected to the liquid outlet side of the filtering system and is used for enriching effective substances in the thin tomato liquid; the finished product tank is connected to the permeation side of the pervaporation membrane separation system and is used for collecting the high-purity tomato essence; the essence membrane concentration system is used for treating the retentate of the pervaporation membrane separation system to obtain a concentrated solution, the concentrated solution flows back to the front end of the filtering system, and the effective components in the essence are extracted again through the pervaporation membrane separation system. According to the utility model, the use of organic solvent or a large amount of water can be avoided, the cost is reduced, the production time is shortened, and the essence yield is improved.

Description

Technical Field

[0001] The utility model relates to the technical field of essence extraction, in particular to a system for extracting high-purity essence from tomato dilute liquid. Background Art

[0002] Tomato is a herbaceous plant of the genus Solanum in the Solanaceae family. It is an annual or perennial herb. Its shape, size, and color vary depending on the place of origin. The color is mainly red, with a smooth surface and rich juiciness. Tomatoes are rich in lycopene. Lycopene exerts its anti-tumor properties by activating the Nrf2 signaling pathway and inhibiting the nuclear factor-κB (NF-κB) signaling pathway. It can reduce the level of low-density lipoprotein in the blood, increase the level of high-density lipoprotein, and effectively improve the dysfunction of vascular endothelial cells, thereby regulating metabolic disorders; it can also reduce calorie intake, reduce fat accumulation, supplement multiple vitamins, and keep various indicators of the body balanced and up to standard. Tomatoes are also rich in vitamin A and vitamin C. In actual cooking and processing, vitamin C is protected by organic acids and is not destroyed, so canned tomatoes, tomato sauce, and tomato sauce are widely produced. For example, Weiquan tomato fruit and vegetable juice made from tomato concentrate is very popular in the market. At present, tomato flavors on the market are mainly used for the preparation of fruit and vegetable juice and fillings. The more popular products are farmer's orchard tomato fruit and vegetable juice and flavored moon cakes. With the increase of market demand, the demand for tomato flavor is also gradually increasing, and it has broad application prospects in the fields of medicine, cosmetics, food and spices.

[0003] However, the current methods for extracting tomato flavor mainly include distillation, extraction, and rectification. These methods usually require the use of organic solvents or large amounts of water, which are not only costly and time-consuming to produce, but also have low flavor yields, making it difficult to meet the rapidly growing market demand. Utility Model Content

[0004] In view of the deficiencies of the prior art, the utility model provides a system for extracting high-purity flavor from tomato dilute liquid, which can avoid the use of organic solvents or a large amount of water, reduce costs, shorten production time, and improve the yield of flavor.

[0005] The utility model is realized by the following technical solutions:

[0006] A system for extracting high-purity flavor from dilute tomato liquor, comprising:

[0007] A conditioning tank, used for collecting, storing and conditioning the diluted tomato liquid;

[0008] A filtration system, wherein the liquid inlet side of the filtration system is connected to the regulating tank to filter and clarify the regulated tomato dilute liquid;

[0009] The pervaporation membrane separation system is connected to the liquid outlet side of the filtration system to enrich the effective substances in the tomato dilute liquid to obtain high-purity tomato flavor;

[0010] Finished product tank, connected to the permeate side of the pervaporation membrane separation system, for collecting high-purity tomato flavor;

[0011] The flavor membrane concentration system is connected between the retentate side of the pervaporation membrane separation system and the liquid inlet side of the filtration system, and is used to process the retentate of the tomato dilute liquid to obtain a concentrated solution, and then reflow the concentrated solution to the front end of the filtration system, and extract the effective ingredients in the flavor again through the pervaporation membrane separation system, wherein the water produced on the permeation side can be used as water for equipment cleaning.

[0012] Furthermore, the regulating tank has an acid-base dosing nozzle and a salt adding nozzle, and the acid-base reagents enter the regulating tank from the acid-base dosing nozzle to adjust the pH value of the tomato dilute solution to 7.0-8.5; then, a sodium chloride solution with a concentration of 1% is added to the tomato dilute solution through the salt adding nozzle, and the amount of sodium chloride added accounts for 3% of the tomato dilute solution feed amount.

[0013] Furthermore, the filtration system is a bag filter, in which a filter bag is supported by a metal mesh basket, and the pore size of the filter bag is 0.5 to 100 μm.

[0014] Furthermore, the operating pressure of the filtration system is between 0.08 and 0.15 MPa. When the pressure difference between the liquid inlet side and the liquid outlet side of the filtration system reaches 0.05 to 0.1 MPa, the filter bag needs to be replaced.

[0015] Furthermore, the pervaporation membrane in the pervaporation membrane separation system is a composite membrane consisting of a base membrane layer and an active layer, wherein the base membrane layer is prepared from perfluoroacrylate polymer, dimethylacetamide, ethylenediaminepropylmethyldimethoxysilane and polyethylene glycol 400, and the active layer is prepared from polyamide-6, 2,2,2-trifluoroethanol and nano zirconium dioxide.

[0016] Furthermore, the vacuum degree in the pervaporation membrane separation system is 4-7.5 kPa, and the operating temperature is 42-48°C.

[0017] Furthermore, the pore size of the flavor membrane of the flavor membrane concentration system is 0.3nm to 0.8nm, and the material of the flavor membrane includes at least one of cellulose acetate and polyamide.

[0018] Furthermore, the osmotic pressure of the flavor membrane concentration system is 8-14 MPa, and the operating temperature is 20-45°C.

[0019] A method for extracting high-purity flavor from tomato dilute liquor comprises the following steps:

[0020] A regulating tank is used to collect and store the tomato diluted liquid, and the pH value of the tomato diluted liquid is adjusted to 7.0-8.5;

[0021] The tomato dilute liquid after being treated in the regulating tank is transported to the filtration system, and the filtration system performs filtration and clarification treatment on the regulated tomato dilute liquid;

[0022] The filtrate after filtration by the filtration system will be transported to the pervaporation membrane separation system. The permeation side of the pervaporation membrane separation system is in a negative pressure state, and the effective substances in the tomato dilute solution are enriched at a vacuum degree of 4 to 7.5 kPa and an operating temperature of 42 to 48 ° C to obtain high-purity tomato flavor.

[0023] The permeate from the pervaporation membrane separation system will be transported to the finished product tank after condensation;

[0024] The retentate from the pervaporation membrane separation system will be transported to the flavor membrane concentration system. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system is 8-14Mpa, and the operating temperature is 20-45°C. The retentate is concentrated and the concentrate will flow back to the front end of the filtration system and be extracted again through the pervaporation membrane separation system for the effective ingredients in the flavor. The water produced on the permeation side of the flavor membrane concentration system 5 can be used as water for equipment cleaning.

[0025] Furthermore, the internal operating pressure of the filtration system is between 0.08 and 0.15 MPa.

[0026] Compared with the prior art, the advantages of the present invention are:

[0027] 1. The utility model adopts a method of combining pervaporation membrane and flavor membrane to extract flavor, remove excess water, increase the concentration of effective ingredients in the flavor, and obtain high-purity tomato flavor; compared with methods such as distillation, rectification and extraction, it avoids the use of organic solvents or large amounts of water, reduces costs and toxicity, shortens production time, and improves safety and economic benefits.

[0028] 2. The utility model uses an adjustment tank to adjust the pH, and adjusts the pH to 7.0-8.5 through acid and alkali agents, which can ensure the stable operation of the membrane system to the greatest extent and will not damage the effective ingredients of the tomato flavor, thus ensuring that the quality of the tomato flavor meets the standards.

[0029] 3. The utility model adopts a regulating tank to add sodium chloride solution, thereby increasing the concentration effect of effective substances in tomato flavor and further improving the yield of tomato flavor.

[0030] 4. The utility model adopts a pervaporation membrane to extract effective substances in tomato flavor. The pervaporation membrane is a highly selective organic-permeable membrane, which is a composite membrane composed of a base membrane layer and an active layer, wherein the base membrane layer is prepared from perfluoroacrylate polymer, dimethylacetamide, ethylenediaminepropylmethyldimethoxysilane and polyethylene glycol 400, and the active layer is prepared from polyamide-6, 2,2,2-trifluoroethanol and nano zirconium dioxide; under a vacuum degree of 4 to 7.5 kPa and an operating temperature of 42 to 48°C, the organic-permeable membrane can enrich components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in a dilute solution; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg. The purity of tomato flavor can be improved by extracting the main active ingredients in tomato flavor and removing other impurities.

[0031] 5. The flavor membrane concentration system of the utility model can effectively ensure that the effective components of the flavor in the retentate are concentrated by 2.5 to 3.3 times by optimizing the operating pressure and recovery rate. The osmotic pressure of the flavor membrane assembly is 8 to 14Mpa, the operating temperature is 20 to 45°C, the system recovery rate is 60 to 70%, and the concentrated liquid of the flavor membrane concentration system is refluxed to the front end of the filtration system. Among them, the water produced on the osmotic side of the flavor membrane concentration system can be used as equipment cleaning water, which can better realize the recycling of water resources.

[0032] 6. The concentrated liquid of the flavor membrane concentration system of the utility model will flow back to the front end of the filtration system, and the effective components in the flavor will be extracted again through the pervaporation membrane separation system. The yield of the flavor product can be increased by 20-30% through the re-recycling. This process avoids the loss of effective components and maximizes the yield of tomato flavor products. The concentrated liquid passes through the pervaporation membrane separation system again, which can improve the extraction degree of effective substances in tomato flavor and improve the purity of tomato flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 This is a schematic structural diagram of a system for extracting high-purity flavor from tomato dilute liquid according to an embodiment of the utility model;

[0034] Figure 2 This is a schematic structural diagram of a system for extracting high-purity flavor from tomato dilute liquid according to another embodiment of the utility model.

[0035] 1. Adjustment tank; 11. Mixer; 12. Stirring rod; 13. Sewage outlet; 14. Sludge discharge pump; 2. Filtration system; 20. Liquid inlet side; 21. Liquid outlet side; 3. Pervaporation membrane separation system; 30. Permeate side; 31. Retentate side; 4. Finished product tank; 5. Flavor membrane concentration system. DETAILED DESCRIPTION

[0036] The following is a further non-restrictive detailed description of the utility model technical solution in conjunction with the preferred embodiment and its accompanying drawings. In the description of the utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate the orientation or position relationship based on the orientation or position relationship shown in the accompanying drawings. In addition, the terms "first" and "second" are used only for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the utility model, the meaning of "multiple" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the utility model, and cannot be understood as limitations on the utility model.

[0037] like Figure 1 As shown, a system for extracting high-purity flavor from tomato dilute liquor according to an embodiment of the utility model comprises a regulating tank 1, a filtering system 2, a pervaporation membrane separation system 3, a finished product tank 4 and a flavor membrane concentration system 5, wherein the regulating tank 1 is used to collect and store the regulated tomato dilute liquor, the liquid inlet side 20 of the filtering system 2 is connected to the regulating tank 1, and the regulated tomato dilute liquor is filtered and clarified so that the turbidity of the filtrate is less than 3NTU, and the pervaporation membrane separation system 3 is connected to the liquid outlet side 21 of the filtering system 2, and is used to enrich the effective substances in the tomato dilute liquor. High-purity tomato essence is obtained; the finished product tank 4 is connected to the permeation side 30 of the pervaporation membrane separation system 3, and is used to collect high-purity tomato essence; the essence membrane concentration system 5 is connected between the retentate side 31 of the pervaporation membrane separation system 3 and the liquid inlet side 20 of the filtration system 2, and is used to process the retentate of the tomato dilute liquid to obtain a concentrated liquid, and the concentrated liquid is refluxed to the front end of the filtration system 2 again, and the effective ingredients in the essence are extracted again through the pervaporation membrane separation system 3, wherein the water produced by the permeation side of the essence membrane concentration system 5 can be used as water for equipment cleaning.

[0038] The regulating tank 1 has an acid and alkali dosing nozzle, and the acid and alkali reagents enter the regulating tank 1 from the acid and alkali dosing nozzle to adjust the pH of the tomato dilute solution to 7.0-8.5. The CO2 dissolved in the dilute solution is greatly affected by the pH value. When the pH value is low, it exists in the form of gaseous CO2 and easily penetrates the flavor membrane in the flavor membrane concentration system 5. As the pH increases, the gaseous CO2 is converted into HCO3 - and CO3 2- When the pH is between 7.0 and 8.5, some scaling ions are removed, the fouling of the flavor membrane is reduced, and the membrane system can maintain a relatively high stability. The regulating tank 1 also has a salt adding nozzle, through which a 1% sodium chloride solution is added to the tomato dilute solution, and the amount of sodium chloride added accounts for 3% of the tomato dilute solution feed amount. By adding sodium chloride, the concentration effect of the effective substances in the tomato flavor is improved, and the yield of the tomato flavor is further improved. The regulating tank 1 is also provided with a stirrer 11 and a stirring rod 12. Through continuous stirring, uniform mixing and sufficient reaction can be ensured. The stirring motor frequency is 15 to 20 Hz, and the stirrer speed is 10 to 20 r / min; the bottom of the regulating tank is provided with a sewage outlet 13, which can be connected to a sludge pump 14 to discharge impurities and sediments in the tomato dilute solution.

[0039] The filter system 2 is a bag filter, in which a metal mesh basket supports the filter bag, and the pore size of the filter bag is 0.5-100 μm. The tomato dilute liquid flows in from the liquid inlet side 20, and flows out from the liquid outlet side 21 after being filtered by the filter bag, and impurities are intercepted in the filter bag; the operating pressure of the filter system 2 is between 0.08 and 0.15 MPa. When the pressure difference between the liquid inlet side 20 and the liquid outlet side 21 of the filter system 2 reaches 0.05-0.1 MPa, the filter bag needs to be replaced.

[0040] The pervaporation membrane in the pervaporation membrane separation system 3 is a highly selective organic-preferential membrane, which is a composite membrane composed of a base membrane layer and an active layer, wherein the base membrane layer is prepared from perfluoroacrylate polymer, dimethylacetamide, ethylenediaminepropylmethyldimethoxysilane and polyethylene glycol 400, and the active layer is prepared from polyamide-6, 2,2,2-trifluoroethanol and nano zirconium dioxide. Specifically: perfluoroacrylate polymer is selected as the base material, an appropriate amount of dimethylacetamide is added as a solvent, ethylenediaminepropylmethyldimethoxysilane is used as a cross-linking agent, and polyethylene glycol 400 is used as a plasticizer, and a uniform base membrane layer is prepared by solution casting. The preparation of the active layer uses polyamide-6 as the main chain and 2,2,2-trifluoroethanol as a functional monomer to improve the selectivity of the membrane, while adding nano zirconium dioxide to enhance the mechanical strength and thermal stability of the membrane. The preparation of the active layer is completed by interfacial polymerization reaction, ensuring the high selectivity of the membrane surface. Finally, the active layer is coated on the base membrane layer by dip coating to form a composite membrane. In the composite membrane of the utility model, the active layer is composed of polyamide-6 and 2,2,2-trifluoroethanol, forming a dense structure with high selectivity for specific organic matter. Polyamide-6 as a main chain material provides excellent mechanical strength and thermal stability, and has good chemical stability, and can effectively separate specific organic matter through the solution-diffusion mechanism. The introduction of 2,2,2-trifluoroethanol enhances the affinity of the membrane for organic matter, especially for compounds containing double bonds, such as cis-3-hexenal, trans-2-hexenal and cis-2-hexenal, which are key aroma components in tomato flavor. The addition of nano zirconium dioxide further optimizes the structural stability of the membrane, improves the anti-pollution ability of the membrane and the long-term operation performance. During the pervaporation process, when the tomato flavor passes through the membrane, the specific aroma components preferentially pass through the membrane through the solution-diffusion mechanism due to the strong interaction with the active layer, while other impurities or low-value components are retained on the feed side. The solution-diffusion mechanism refers to the target molecule dissolving in the membrane material and then moving to the other side of the membrane through the diffusion process. By optimizing operating conditions, such as vacuum degree and temperature, the permeation rate and selectivity can be adjusted to achieve efficient extraction of the main active ingredients in tomato flavor, while effectively removing impurities and significantly improving the purity and aroma quality of the flavor.

[0041] The vacuum degree in the pervaporation membrane separation system 3 is 4-7.5 kPa, and the operating temperature is 42-48° C. When working, the permeation side 30 of the pervaporation membrane separation system 3 is in a negative pressure state. At a vacuum degree of 4-7.5 kPa and an operating temperature of 42-48° C., effective substances such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the dilute solution will preferentially pass through the membrane; specifically, the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg.

[0042] The pore size of the flavor membrane of the flavor membrane concentration system 5 is 0.3nm-0.8nm, and the material of the flavor membrane includes at least one of cellulose acetate and polyamide. The osmotic pressure of the flavor membrane concentration system 5 is 8-14Mpa, and the operating temperature is 20-45℃.

[0043] The components in the retentate are concentrated by the flavor membrane for 2.5 to 3.3 times. The osmotic pressure of the flavor membrane assembly is 8 to 14 MPa, and the operating temperature is 20 to 45°C. The system recovery rate is 60 to 70%. The filtered water of the flavor membrane concentration system 5 can be recycled. The concentrated liquid of the flavor membrane concentration system 5 will flow back to the front end of the filtration system 2, and the effective components in the flavor will be extracted again through the pervaporation membrane separation system 3. The yield of the flavor product can be increased by 20 to 30% by recycling again.

[0044] like Figure 2 As shown, a method for extracting high-purity flavor from tomato dilute liquid according to an embodiment of the utility model is characterized in that it comprises the following steps:

[0045] Step S1: using the adjusting tank 1 to collect and store the tomato diluted liquid, and adjusting the pH value of the tomato diluted liquid to 7.0-8.5.

[0046] The tomato dilute solution should not be stored for too long to prevent microbial degradation and the generation of other gases or odors. After testing the pH of the original solution, use HCl or NaOH to adjust the pH to 7.0-8.5 to convert gaseous CO2 into HCO3 - and CO3 2- .

[0047] Step S2: the tomato dilute liquor treated by the regulating tank 1 is transported to the filtering system 2, and the filtering system 2 performs filtering and clarifying treatment on the regulated tomato dilute liquor.

[0048] Specifically, the tomato dilute liquid flows in from the liquid inlet side 20, flows out from the liquid outlet side 21 after being filtered by the filter bag, and impurities are intercepted in the filter bag; the internal operating pressure of the filter system 2 is between 0.08 and 0.15 MPa. When the pressure difference between the liquid inlet side 20 and the liquid outlet side 21 of the filter system 2 reaches 0.05 to 0.1 MPa, the filter bag needs to be replaced, and finally the turbidity of the filtrate is less than 3 NTU.

[0049] Step S3: the filtrate after being filtered by the filtration system 2 is transported to the pervaporation membrane separation system 3. The permeation side 30 of the pervaporation membrane separation system 3 is in a negative pressure state, and the effective substances in the tomato dilute solution are enriched at a vacuum degree of 4 to 7.5 kPa and an operating temperature of 42 to 48° C. to obtain a high-purity tomato essence.

[0050] Specifically, the filtrate filtered by the filtration system 2 will be transported to the pervaporation membrane separation system 3. The permeation side 30 of the pervaporation membrane separation system 3 is in a negative pressure state. Under a vacuum degree of 4 to 7.5 kPa and an operating temperature of 42 to 48° C., components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the tomato dilute liquor will preferentially pass through the membrane; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg.

[0051] Step S4: the permeate passing through the pervaporation membrane separation system 3 is condensed and then transported to the finished product tank 4 .

[0052] Step S5: The retentate from the pervaporation membrane separation system 3 will be transported to the flavor membrane concentration system 5. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system 5 is 8-14Mpa, the operating temperature is 20-45°C, and the system recovery rate is 60-70%. The retentate is concentrated, and the concentrated liquid will flow back to the front end of the filtration system 2 again, and the effective ingredients in the flavor will be extracted again through the pervaporation membrane separation system 3, wherein the water produced on the permeation side of the flavor membrane concentration system 5 can be used as water for equipment cleaning.

[0053] The following specific embodiments are used to further illustrate and describe the concept of the utility model, but it does not mean that the utility model is limited to the specific scheme described below. Any specific numerical value in the embodiment within the range described in the utility model is applicable.

[0054] Example 1

[0055] The tomato dilute solution is transported to the adjustment tank 1. The tomato dilute solution should not be stored for too long to prevent microbial degradation and the generation of other gases or odors. The pH of the original solution is tested and the pH is adjusted to 8.5 with HCl or NaOH to convert the gaseous CO2 into HCO3. - and CO3 2- ; Then add a 1% sodium chloride solution, the amount of sodium chloride added accounts for 3% of the tomato dilute liquid feed;

[0056] The tomato dilute liquid treated by the adjustment tank 1 is transported to the filtration system 2. The bag filter filters and clarifies the adjusted dilute liquid. The liquid flows in from the inlet, is filtered by the filter bag and flows out from the outlet. The impurities are intercepted in the filter bag and can continue to be used after the filter bag is replaced. The operating pressure is 0.15MPa. When the inlet and outlet pressure difference reaches 0.1Mpa, the filter bag needs to be replaced. The final filtrate turbidity is less than 3NTU;

[0057] The filtrate after filtration by the filtration system 2 will be transported to the pervaporation membrane separation system 3. The permeation side is in a negative pressure state. Under a vacuum degree of 7.5 kPa and an operating temperature of 48°C, components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the tomato dilute solution will preferentially pass through the membrane; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg;

[0058] The permeate passing through the pervaporation membrane separation system 3 will be transported to the finished product tank 4 after being condensed;

[0059] The retentate from the pervaporation membrane separation system 3 will be transported to the flavor membrane concentration system 5. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system 5 is 14Mpa, and the operating temperature is 45°C. The system recovery rate is 70%, and the filtered water from the flavor membrane concentration system 5 can be recycled. The concentrated liquid from the flavor membrane concentration system 5 will flow back to the front end of the filtration system 2.

[0060] The concentration and yield of the tomato flavor active ingredients prepared by the method of the utility model are shown in Table 1.

[0061] Table 1 Experimental results of Example 1

[0062]

[0063] Example 2

[0064] The tomato dilute solution is transported to the adjustment tank 1. The tomato dilute solution should not be stored for too long to prevent microbial degradation and the generation of other gases or odors. The pH of the original solution is tested and the pH is adjusted to 7.8 with HCl or NaOH to convert the gaseous CO2 into HCO3. - and CO3 2- ; Then add a 1% sodium chloride solution, the amount of sodium chloride added accounts for 3% of the tomato dilute liquid feed;

[0065] The tomato diluted liquid after treatment in the regulating tank 1 is transported to the filtration system 2. The bag filter filters and clarifies the diluted liquid. The liquid flows in from the inlet, is filtered by the filter bag and flows out from the outlet. The impurities are intercepted in the filter bag and can continue to be used after the filter bag is replaced. The operating pressure is 0.13MPa. When the inlet and outlet pressure difference reaches 0.08Mpa, the filter bag needs to be replaced. The final filtrate turbidity is less than 3NTU.

[0066] The filtrate after filtration by the filtration system 2 will be transported to the pervaporation membrane separation system 3. The permeation side is in a negative pressure state. Under a vacuum degree of 5.8 kPa and an operating temperature of 45°C, components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the tomato dilute solution will preferentially pass through the membrane; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 7.42 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 18.95 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 2.83 mg / kg;

[0067] The permeate passing through the pervaporation membrane separation system 3 will be transported to the finished product tank 4 after being condensed;

[0068] The retentate from the pervaporation membrane separation system 3 will be transported to the flavor membrane concentration system 5. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system 5 is 11Mpa, and the operating temperature is 33°C. The system recovery rate is 65%, and the filtered water from the flavor membrane concentration system 5 can be recycled. The concentrated liquid from the flavor membrane concentration system 5 will flow back to the front end of the filtration system 2.

[0069] The concentration and yield of the tomato flavor active ingredients prepared by the method of the utility model are shown in Table 2.

[0070] Table 2 Experimental results of Example 2

[0071]

[0072] Example 3

[0073] The tomato dilute solution is transported to the adjustment tank 1. The tomato dilute solution should not be stored for too long to prevent microbial degradation and the generation of other gases or odors. The pH of the original solution is tested and the pH is adjusted to 7.0 with HCl or NaOH to convert gaseous CO2 into HCO3. - and CO3 2- ; Then add a 1% sodium chloride solution, the amount of sodium chloride added accounts for 3% of the tomato dilute liquid feed;

[0074] The tomato dilute liquid treated by the adjustment tank 1 is transported to the filtration system 2. The bag filter filters and clarifies the adjusted dilute liquid. The liquid flows in from the inlet, is filtered by the filter bag and flows out from the outlet. The impurities are intercepted in the filter bag and can continue to be used after the filter bag is replaced. The operating pressure is 0.08MPa. When the inlet and outlet pressure difference reaches 0.05Mpa, the filter bag needs to be replaced. The final filtrate turbidity is less than 3NTU;

[0075] The filtrate after filtration by the filtration system 2 will be transported to the pervaporation membrane separation system 3. The permeation side is in a negative pressure state. Under a vacuum degree of 4 kPa and an operating temperature of 42°C, components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the tomato dilute solution will preferentially pass through the membrane; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 6.60 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 16.84 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 2.52 mg / kg;

[0076] The permeate passing through the pervaporation membrane separation system 3 will be transported to the finished product tank 4 after being condensed;

[0077] The retentate from the pervaporation membrane separation system 3 will be transported to the flavor membrane concentration system 5. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system 5 is 8Mpa, and the operating temperature is 20°C. The system recovery rate is 60%, and the filtered water from the flavor membrane concentration system 5 can be recycled. The concentrated liquid from the flavor membrane concentration system 5 will flow back to the front end of the filtration system 2.

[0078] The concentration and yield of the tomato flavor active ingredients prepared by the method of the utility model are shown in Table 3.

[0079] Table 3 Experimental results of Example 3

[0080]

[0081] Comparative Example 4

[0082] The tomato dilute solution is transported to the adjustment tank 1. The tomato dilute solution should not be stored for too long to prevent microbial degradation and the generation of other gases or odors. The pH of the original solution is tested and the pH is adjusted to 8.5 with HCl or NaOH to convert the gaseous CO2 into HCO3. - and CO3 2- ;

[0083] The tomato dilute liquid treated by the adjustment tank 1 is transported to the filtration system 2. The bag filter filters and clarifies the adjusted dilute liquid. The liquid flows in from the inlet, is filtered by the filter bag and flows out from the outlet. The impurities are intercepted in the filter bag and can continue to be used after the filter bag is replaced. The operating pressure is 0.15MPa. When the inlet and outlet pressure difference reaches 0.1Mpa, the filter bag needs to be replaced. The final filtrate turbidity is less than 3NTU;

[0084] The filtrate after filtration by the filtration system 2 will be transported to the pervaporation membrane separation system 3. The permeation side is in a negative pressure state. Under a vacuum degree of 7.5 kPa and an operating temperature of 48°C, components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in the tomato dilute solution will preferentially pass through the membrane; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg;

[0085] The permeate passing through the pervaporation membrane separation system 3 will be transported to the finished product tank 4 after being condensed;

[0086] The retentate from the pervaporation membrane separation system 3 will be transported to the flavor membrane concentration system 5. The osmotic pressure of the flavor membrane assembly in the flavor membrane concentration system 5 is 14Mpa, and the operating temperature is 45°C. The system recovery rate is 70%, and the filtered water from the flavor membrane concentration system 5 can be recycled. The concentrated liquid from the flavor membrane concentration system 5 will flow back to the front end of the filtration system 2.

[0087] The concentration and yield of the active ingredients of tomato flavor are shown in Table 4.

[0088] Table 4 Experimental results of Example 4

[0089]

[0090] By comparing Example 1 with Example 4, it can be seen that, compared with the case where 1% sodium chloride solution is not added, after adding 1% sodium chloride solution, the concentration of cis-3-hexenal in tomato flavor can be increased by 19.6%, the concentration of trans-2-hexenal can be increased by 22.2%, the concentration of cis-2-hexenal can be increased by 16.2%, and the yield of tomato flavor can be increased by 8.7%. The method of the utility model can improve the purity and yield of tomato flavor by adding sodium chloride solution.

[0091] Comparative Example 5

[0092] After the tomato dilute liquid reaches the filtration system 2, the liquid flows in from the filter inlet, is filtered by the filter bag and flows out from the outlet. The impurities are intercepted in the filter bag and can be used again after the filter bag is replaced. The operating pressure is 0.08MPa. When the inlet and outlet pressure difference reaches 0.05Mpa, the filter bag needs to be replaced. The final filtrate turbidity is less than 3NTU;

[0093] The filtrate after filtration by the filtration system 2 will be transported to the vacuum distillation system. Under the conditions of vacuum degree 4kPa, tower top temperature 45℃ and tower bottom temperature 60℃, the raw material will be concentrated 60 times.

[0094] The concentration and yield of the active ingredients of tomato flavor are shown in Table 5.

[0095] Table 5 Experimental results of Example 5

[0096]

[0097] Combining Examples 1 to 3 with Example 5, it can be seen that the enrichment effect of the effective ingredients of the conventional vacuum distillation method is not much different from that of the pervaporation membrane and flavor membrane combined process, but the flavor yield is reduced. In the vacuum distillation process, other organic matter with similar boiling points will also be concentrated, and the selective separation effect is poor; under high-temperature operating conditions, some aroma components will also be destroyed; in actual operation, some effective substances will also be lost from the top of the tower, which will have a certain impact on the purity and yield of tomato flavor. The pervaporation membrane and flavor membrane combined process has a more significant selective separation effect, can more effectively retain and concentrate aroma components, and make the tomato flavor purer and richer in aroma. And compared with the vacuum distillation equipment, the operating energy consumption and maintenance costs are significantly lower. The technical method of the utility model can improve the purity and yield of tomato flavor, and has significant economic benefits.

[0098] Compared with the prior art, the advantages of the present invention are:

[0099] 1. The utility model adopts a method of combining pervaporation membrane and flavor membrane to extract flavor, remove excess water, increase the concentration of effective ingredients in the flavor, and obtain high-purity tomato flavor; compared with methods such as distillation, rectification and extraction, it avoids the use of organic solvents or large amounts of water, reduces costs and toxicity, shortens production time, and improves safety and economic benefits.

[0100] 2. The utility model uses an adjustment tank to adjust the pH, and adjusts the pH to 7.0-8.5 through acid and alkali agents, which can ensure the stable operation of the membrane system to the greatest extent and will not damage the effective ingredients of tomato flavor, thus ensuring that the quality of tomato flavor meets the standards.

[0101] 3. The utility model adopts a regulating tank to add sodium chloride solution, thereby increasing the concentration effect of effective substances in tomato flavor and further improving the yield of tomato flavor.

[0102] 4. The utility model adopts a pervaporation membrane to extract effective substances in tomato flavor. The pervaporation membrane is a highly selective organic-permeable membrane, which is a composite membrane composed of a base membrane layer and an active layer, wherein the base membrane layer is prepared from perfluoroacrylate polymer, dimethylacetamide, ethylenediaminepropylmethyldimethoxysilane and polyethylene glycol 400, and the active layer is prepared from polyamide-6, 2,2,2-trifluoroethanol and nano zirconium dioxide; under a vacuum degree of 4 to 7.5 kPa and an operating temperature of 42 to 48°C, the organic-permeable membrane can enrich components such as cis-3-hexenal, trans-2-hexenal, and cis-2-hexenal in a dilute solution; the concentration of cis-3-hexenal can be concentrated from 1 mg / kg to 8.25 mg / kg, the concentration of trans-2-hexenal can be concentrated from 0.01 mg / kg to 21.06 mg / kg, and the concentration of cis-2-hexenal can be concentrated from 0.01 mg / kg to 3.45 mg / kg. The purity of tomato flavor can be improved by extracting the main active ingredients in tomato flavor and removing other impurities.

[0103] 5. The flavor membrane concentration system of the utility model can effectively ensure that the flavor active ingredients in the retentate are concentrated by 2.5 to 3.3 times by optimizing the operating pressure and recovery rate. The osmotic pressure of the flavor membrane component is 8 to 14Mpa, the operating temperature is 20 to 45°C, the system recovery rate is 60 to 70%, the concentrated liquid of the flavor membrane concentration system is refluxed to the front end of the filtration system, and the filtered water can be recycled, which can better realize the recycling of water resources.

[0104] 6. The concentrated liquid of the flavor membrane concentration system of the utility model will flow back to the front end of the filtration system, and the effective components in the flavor will be extracted again through the pervaporation membrane separation system. The yield of the flavor product can be increased by 20-30% through the re-recycling. This process avoids the loss of effective components and maximizes the yield of tomato flavor products. The concentrated liquid passes through the pervaporation membrane separation system again, which can improve the extraction degree of effective substances in tomato flavor and improve the purity of tomato flavor.

[0105] The above-mentioned embodiments only express several implementation methods of the utility model, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the patent of the utility model. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the utility model, and these all belong to the protection scope of the utility model. Therefore, the protection scope of the utility model patent shall be based on the attached claims.

Claims

1. A system for extracting high-purity flavor from tomato dilute liquor, characterized in that: include: A regulating tank (1), used for collecting, storing and regulating the diluted tomato liquid; A filtration system (2), wherein the liquid inlet side (20) of the filtration system (2) is connected to the regulating tank (1) to filter and clarify the regulated tomato dilute liquid; A pervaporation membrane separation system (3) is connected to the liquid outlet side (21) of the filtration system (2) and is used to enrich the effective substances in the tomato dilute liquid to obtain high-purity tomato flavor; A finished product tank (4) connected to the permeation side (30) of the pervaporation membrane separation system (3) for collecting high-purity tomato flavor; The flavor membrane concentration system (5) is connected between the retentate side (31) of the pervaporation membrane separation system (3) and the liquid inlet side (20) of the filtration system (2), and is used to process the retentate of the tomato dilute liquor to obtain a concentrated liquid, and to return the concentrated liquid to the front end of the filtration system (2) and to extract the effective components in the flavor again through the pervaporation membrane separation system (3), wherein the water produced by the permeation side of the flavor membrane concentration system (5) can be used as water for equipment cleaning.

2. A system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The regulating tank (1) has an acid-base dosing nozzle and a salt adding nozzle. The acid-base reagent enters the regulating tank (1) from the acid-base dosing nozzle to adjust the pH value of the tomato dilute solution to 7.0-8.

5. Subsequently, a sodium chloride solution with a concentration of 1% is added to the tomato dilute solution through the salt adding nozzle, and the amount of sodium chloride added accounts for 3% of the tomato dilute solution feed amount.

3. A system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The filtering system (2) is a bag filter, in which a filter bag is supported by a metal mesh basket, and the pore size of the filter bag is 0.5 to 100 μm.

4. A system for extracting high-purity flavor from tomato dilute liquor according to claim 3, characterized in that: The operating pressure of the filtration system (2) is between 0.08 and 0.15 MPa. When the pressure difference between the liquid inlet side (20) and the liquid outlet side (21) of the filtration system (2) reaches 0.05 to 0.1 MPa, the filter bag needs to be replaced.

5. The system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The pervaporation membrane in the pervaporation membrane separation system (3) is a composite membrane consisting of a base membrane layer and an active layer, wherein the base membrane layer is prepared from perfluoroacrylate polymer, dimethylacetamide, ethylenediaminepropylmethyldimethoxysilane and polyethylene glycol 400, and the active layer is prepared from polyamide-6, 2,2,2-trifluoroethanol and nano zirconium dioxide.

6. A system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The vacuum degree in the pervaporation membrane separation system (3) is 4-7.5 kPa, and the operating temperature is 42-48°C.

7. A system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The pore size of the flavor membrane of the flavor membrane concentration system (5) is 0.3 nm to 0.8 nm, and the material of the flavor membrane includes at least one of cellulose acetate and polyamide.

8. The system for extracting high-purity flavor from tomato dilute liquor according to claim 1, characterized in that: The osmotic pressure of the flavor membrane concentration system (5) is 8-14 MPa, and the operating temperature is 20-45°C.

Images