CN101933592A - Preparation method of salted vegetable concentrated liquid - Google Patents
Preparation method of salted vegetable concentrated liquid Download PDFInfo
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- CN101933592A CN101933592A CN2010102792401A CN201010279240A CN101933592A CN 101933592 A CN101933592 A CN 101933592A CN 2010102792401 A CN2010102792401 A CN 2010102792401A CN 201010279240 A CN201010279240 A CN 201010279240A CN 101933592 A CN101933592 A CN 101933592A
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Abstract
The invention discloses a preparation method of salted vegetable concentrated liquid, comprising the following steps of: collecting fermented and ripened salted vegetable fermentation liquid into a regulating settling tank, carrying out coarse filtration by a bottom filter screen of the regulating settling tank, and carrying out primary clarification on the salted vegetable fermentation liquid; feeding the coarsely filtered fermentation liquid into a triple-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.08MPa and the boiling point is 50-55 DEG C; feeding the treated salted vegetable fermentation liquid into a double-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.06MPa and the boiling point is 80-85 DEG C; feeding the treated salted vegetable fermentation liquid into an activated carbon and kieselguhr filtering device, and carrying out decoloration and foreign taste removal treatment on the salted vegetable fermentation liquid; and feeding the decolored clear liquid the foreign taste of which is removed into a single-effect evaporation device, and heating and evaporating at the conditions that the vacuum degree is 0.04MPa and the boiling point is 90-95 DEG C to prepare the required salted vegetable concentrated liquid. The invention has low production cost and realizes the recycle of the salted vegetable concentrated liquid.
Description
Technical field
The invention belongs to food technology field, specifically relate to a kind of preparation method of salted vegetable concentrate.
Background technology
Pickles are the traditional biofermentation food of China, the history in existing more than 3000 year.At present, in the pickle curing pickled production process, vegetables do not add water when salt marsh, one deck dish one deck salt, directly salt is added in the vegetables, be 10%～15% with the salt amount generally, under the hyperosmosis effect of salt, dish juice constantly oozes out, dissolve salt simultaneously, all dissolve until salt, salted vegetable zymotic fluid seepage discharge reaches 20%～30% of vegetables net weight, and wherein salt content is up to 13%～15%.Be rich in amino acid, organic acid, various Ester, mineral matter and various vitamin in the fermented vegetable liquid, nutrition is very abundant, and better flavor.Vegetables processing capacity is 80,000 tons a pickles factory, can produce fermented vegetable liquid 1.6～2.0 ten thousand ton every year, yet salted vegetable zymotic fluid salt content is higher, utilize the microbiological treatment difficulty, present most pickles enterprise with its as waste water through dilution or do not dilute the back and directly discharge, perhaps only use the salt retracting device to carry out salt and reclaim, but disposal cost is higher.
Application number is that 200810046482.9 Chinese patent application discloses a kind of salting pickled vegetable brine recovery technique, mainly comprise salt accumulated water coarse filtration, smart filter, concentrated, crystallization, reclaim steps such as amino acid, its purpose is to reclaim salt and the plant amino acid in the salt accumulated water, occur the situation of salt crystallization blocking pipe in its concentration process easily, production security is poor, and the utilization of plant amino acid liquid simultaneously also is subjected to restriction to a certain degree.
Summary of the invention
The objective of the invention is to overcome the deficiency that prior art medium salting fermented vegetable liquid can't effective recycling, a kind of preparation method of salted vegetable concentrate is provided.This method production cost is low, has realized the recycling of salted vegetable zymotic fluid.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of preparation method of salted vegetable concentrate may further comprise the steps:
A, the salted vegetable zymotic fluid of fermenting-ripening is collected in regulates in the sedimentation basin, screen pack carries out coarse filtration at the bottom of regulating sedimentation basin, and the salted vegetable zymotic fluid is tentatively clarified;
B, the zymotic fluid after coarse filtration is sent into the triple effect evaporation device, heating under vacuum 0.08Mpa, boiling point 50-55 ℃ condition, evaporation;
Salted vegetable zymotic fluid after C, step B handle is sent into two effect vaporising devices, heating under vacuum 0.06Mpa, 80-85 ℃ condition, evaporation;
Salted vegetable zymotic fluid after D, step C handle is sent into active carbon and diatomite filtration device, to the processing that eliminates the unusual smell of decolouring of salted vegetable zymotic fluid;
E, the clear liquid after decolouring eliminates the unusual smell processing are sent into an effect vaporising device, and heating under vacuum 0.04Mpa, boiling point 90-95 ℃ condition, evaporation make required salting vegetables concentrate.
As optimal way, in described steps A, the mesh diameter of screen pack is 0.10-0.40mm at the bottom of the adjusting sedimentation basin, and mesh is wide to be 0.2-0.8mm.
The present invention adopts triple effect vacuum decker group to concentrate, and utilizes the negative pressure of vacuum evaporation mode, and evaporability is big, and it is fast to concentrate speed, and energy consumes low.Steam can be recycled three times in the device, and other concentrator identical with treating capacity compared, and the steam loss amount can be saved over half, one ton of water of every evaporation, steam consumption only is the 0.3-0.5 ton, has not only improved the utilization rate of steam, has also improved the treating capacity of salted vegetable zymotic fluid.
Salted vegetable concentrate of the present invention can be used for fermented soya bean and the production of sauce series products, in the heat-preservation fermentation process, add salted vegetable concentrate (addition is the 10%-40% of raw material dry weight), enlarged the range of application of salted vegetable concentrate, realized the pickle production accessory substance comprehensive utilization, reduced production cost.
Beneficial effect of the present invention is: 1, salted vegetable concentrate salinity of the present invention can reach 20%-25%, helps prolonging its pot-life, and meets the salinity requirement of later use, has solved the problem that the salted vegetable zymotic fluid can't effective recycling; 2, adopt diatomite and active carbon filtering device to processings that eliminate the unusual smell of decolouring of salted vegetable zymotic fluid, that the zymotic fluid after the processing is clarified is bright, local flavor is pure.
Description of drawings
The present invention will illustrate by example and with reference to the mode of accompanying drawing, wherein:
Fig. 1 is a process chart of the present invention.
The specific embodiment
Disclosed all features in this specification, or the step in disclosed all methods or the process except mutually exclusive feature and/or step, all can make up by any way.
Embodiment 1: as shown in Figure 1, a kind of preparation method of salted vegetable concentrate may further comprise the steps:
A, the salted vegetable zymotic fluid of fermenting-ripening is collected in regulates in the sedimentation basin, screen pack carries out coarse filtration at the bottom of regulating sedimentation basin, and the mesh diameter of screen pack is 0.10mm, and mesh is wide to be 0.2mm, and the salted vegetable zymotic fluid is tentatively clarified;
B, the zymotic fluid after coarse filtration is sent into the triple effect evaporation device through flowmeter, heating under vacuum 0.08Mpa, boiling point 50-55 ℃ condition, evaporation;
Salted vegetable zymotic fluid after C, step B handle is sent into two effect vaporising devices, heating under vacuum 0.06Mpa, 80-85 ℃ condition, evaporation;
Salted vegetable zymotic fluid after D, step C handle is sent into active carbon and diatomite filtration device, thick diatomite and active carbon precoating thickness 3.5mm, mixed active charcoal and diatomite precoated shet 500g/m
2, pump zymotic fluid, active carbon and diatomite mixed liquor 80g/100L, pressure reduction keep 0.02～0.04MPa/h, to the processing that eliminates the unusual smell of decolouring of salted vegetable zymotic fluid;
E, the clear liquid after decolouring eliminates the unusual smell processing are sent into an effect vaporising device after scratch pool staticly settles, heating under vacuum 0.04Mpa, boiling point 90-95 ℃ condition, evaporation make required salting vegetables concentrate.
Embodiment 2: as shown in Figure 1, a kind of preparation method of salted vegetable concentrate may further comprise the steps:
A, the salted vegetable zymotic fluid of fermenting-ripening is collected in regulates in the sedimentation basin, screen pack carries out coarse filtration at the bottom of regulating sedimentation basin, and the mesh diameter of screen pack is 0.40mm, and mesh is wide to be 0.8mm, and the salted vegetable zymotic fluid is tentatively clarified;
B, the zymotic fluid after coarse filtration is sent into the triple effect evaporation device through flowmeter, heating under vacuum 0.08Mpa, boiling point 50-55 ℃ condition, evaporation;
Salted vegetable zymotic fluid after C, step B handle is sent into two effect vaporising devices, heating under vacuum 0.06Mpa, 80-85 ℃ condition, evaporation;
Salted vegetable zymotic fluid after D, step C handle is sent into active carbon and diatomite filtration device, thick diatomite and active carbon precoating thickness 1mm, mixed active charcoal and diatomite precoated shet 400g/m
2, pump zymotic fluid, active carbon and diatomite mixed liquor 300g/100L, pressure reduction keep 0.02～0.04MPa/h, to the processing that eliminates the unusual smell of decolouring of salted vegetable zymotic fluid;
E, the clear liquid after decolouring eliminates the unusual smell processing are sent into an effect vaporising device after scratch pool staticly settles, heating under vacuum 0.04Mpa, boiling point 90-95 ℃ condition, evaporation make required salting vegetables concentrate.
The present invention is not limited to the aforesaid specific embodiment.The present invention expands to any new feature or any new combination that discloses in this manual, and the arbitrary new method that discloses or step or any new combination of process.
Claims (2)
1. the preparation method of a salted vegetable concentrate is characterized in that may further comprise the steps:
A, the salted vegetable zymotic fluid of fermenting-ripening is collected in regulates in the sedimentation basin, screen pack carries out coarse filtration at the bottom of regulating sedimentation basin, and the salted vegetable zymotic fluid is tentatively clarified;
B, the zymotic fluid after coarse filtration is sent into the triple effect evaporation device, heating under vacuum 0.08Mpa, boiling point 50-55 ℃ condition, evaporation;
Salted vegetable zymotic fluid after C, step B handle is sent into two effect vaporising devices, heating under vacuum 0.06Mpa, 80-85 ℃ condition, evaporation;
Salted vegetable zymotic fluid after D, step C handle is sent into active carbon and diatomite filtration device, to the processing that eliminates the unusual smell of decolouring of salted vegetable zymotic fluid;
E, the clear liquid after decolouring eliminates the unusual smell processing are sent into an effect vaporising device, and heating under vacuum 0.04Mpa, boiling point 90-95 ℃ condition, evaporation make required salting vegetables concentrate.
2. the preparation method of a kind of salted vegetable concentrate as claimed in claim 1 is characterized in that: in described steps A, the mesh diameter of screen pack is 0.10-0.40mm at the bottom of the adjusting sedimentation basin, and mesh is wide to be 0.2-0.8mm.
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| CN2010102792401A CN101933592B (en) | 2010-09-13 | 2010-09-13 | Preparation method of salted vegetable concentrated liquid |
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| CN2010102792401A CN101933592B (en) | 2010-09-13 | 2010-09-13 | Preparation method of salted vegetable concentrated liquid |
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| CN101933592B CN101933592B (en) | 2012-11-14 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102285895A (en) * | 2011-08-30 | 2011-12-21 | 无锡荣丰生物工程有限公司 | Triple-effect internal circulation continuous evaporation crystallization process of phenylalanine |
| CN103519315A (en) * | 2013-10-23 | 2014-01-22 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN103601320A (en) * | 2013-11-21 | 2014-02-26 | 四川绿食佳农业有限公司 | Method and device for recycling low-concentration brine |
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN107467584A (en) * | 2017-08-18 | 2017-12-15 | 成都古味觉食品有限公司 | A kind of secondary fermentation pickles steep stain liquid freeze cycle Application way |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN108125169A (en) * | 2017-12-29 | 2018-06-08 | 四川福欣食品有限公司 | A kind of method with processing pickles water production chilli green pepper embryo |
| CN108164035A (en) * | 2017-12-29 | 2018-06-15 | 四川福欣食品有限公司 | A kind of recovery processing technique of bubble green pepper pickling brine |
| CN108450855A (en) * | 2017-12-29 | 2018-08-28 | 四川福欣食品有限公司 | A method of producing chilli green pepper embryo |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN111838735A (en) * | 2020-08-17 | 2020-10-30 | 诸暨市浩仁机械科技有限公司 | Food processing is with pickling preparation facilities |
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| CN1865128A (en) * | 2006-04-14 | 2006-11-22 | 浙江闰土股份有限公司 | Method for utilizing low concentration waste sulfuric acid using multiple condensation and flash distillation |
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| CN101391844A (en) * | 2008-11-06 | 2009-03-25 | 四川省吉香居食品有限公司 | Salting pickled vegetable brine recovery technique |
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2010
- 2010-09-13 CN CN2010102792401A patent/CN101933592B/en active Active
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| CN1865128A (en) * | 2006-04-14 | 2006-11-22 | 浙江闰土股份有限公司 | Method for utilizing low concentration waste sulfuric acid using multiple condensation and flash distillation |
| CN1879687A (en) * | 2006-05-15 | 2006-12-20 | 李世红 | An anti-tumor pharmaceutical composition and preparation method thereof |
| CN101391844A (en) * | 2008-11-06 | 2009-03-25 | 四川省吉香居食品有限公司 | Salting pickled vegetable brine recovery technique |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102285895A (en) * | 2011-08-30 | 2011-12-21 | 无锡荣丰生物工程有限公司 | Triple-effect internal circulation continuous evaporation crystallization process of phenylalanine |
| CN102285895B (en) * | 2011-08-30 | 2013-08-07 | 无锡荣丰生物工程有限公司 | Triple-effect internal circulation continuous evaporation crystallization process of phenylalanine |
| CN103519315A (en) * | 2013-10-23 | 2014-01-22 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN103519315B (en) * | 2013-10-23 | 2015-05-20 | 西华大学 | Vegetable fermentation liquid and preparation method and application thereof |
| CN103601320A (en) * | 2013-11-21 | 2014-02-26 | 四川绿食佳农业有限公司 | Method and device for recycling low-concentration brine |
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN107467584A (en) * | 2017-08-18 | 2017-12-15 | 成都古味觉食品有限公司 | A kind of secondary fermentation pickles steep stain liquid freeze cycle Application way |
| CN108030029A (en) * | 2017-12-29 | 2018-05-15 | 四川福欣食品有限公司 | A kind of production technology that bubble cowpea is prepared with pickles water by fermentation |
| CN108125169A (en) * | 2017-12-29 | 2018-06-08 | 四川福欣食品有限公司 | A kind of method with processing pickles water production chilli green pepper embryo |
| CN108164035A (en) * | 2017-12-29 | 2018-06-15 | 四川福欣食品有限公司 | A kind of recovery processing technique of bubble green pepper pickling brine |
| CN108450855A (en) * | 2017-12-29 | 2018-08-28 | 四川福欣食品有限公司 | A method of producing chilli green pepper embryo |
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN111165764B (en) * | 2020-03-27 | 2022-12-09 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN111838735A (en) * | 2020-08-17 | 2020-10-30 | 诸暨市浩仁机械科技有限公司 | Food processing is with pickling preparation facilities |
| CN111838735B (en) * | 2020-08-17 | 2022-06-07 | 湖南味到舌足食品有限公司 | Food processing is with pickling preparation facilities |
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| CN101933592B (en) | 2012-11-14 |
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Address after: 620030 Meishan City, Sichuan province jixiangju Taihe Economic Development Zone Industrial Park, No. 1 Patentee after: Jixiangju Food Co., Ltd Address before: 620030 Meishan City, Sichuan province jixiangju Taihe Economic Development Zone Industrial Park, No. 1 Patentee before: SICHUAN JIXIANGJU FOOD Co.,Ltd. |