CN109953305A - A method of pig bone made soup flavor is kept and optimized using micro porous filtration - Google Patents
A method of pig bone made soup flavor is kept and optimized using micro porous filtration Download PDFInfo
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- CN109953305A CN109953305A CN201711333588.2A CN201711333588A CN109953305A CN 109953305 A CN109953305 A CN 109953305A CN 201711333588 A CN201711333588 A CN 201711333588A CN 109953305 A CN109953305 A CN 109953305A
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- pig bone
- bone made
- made soup
- soup
- filtration
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- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 59
- 235000014347 soups Nutrition 0.000 title claims abstract description 59
- 238000001914 filtration Methods 0.000 title claims abstract description 39
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000002245 particle Substances 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 7
- 239000004743 Polypropylene Substances 0.000 claims description 6
- 239000004677 Nylon Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920002301 cellulose acetate Polymers 0.000 claims description 2
- 239000003365 glass fiber Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000005374 membrane filtration Methods 0.000 claims description 2
- 229920001155 polypropylene Polymers 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 239000004695 Polyether sulfone Substances 0.000 claims 1
- 238000001802 infusion Methods 0.000 claims 1
- 229920006393 polyether sulfone Polymers 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000004888 barrier function Effects 0.000 abstract 2
- 238000001471 micro-filtration Methods 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 150000003626 triacylglycerols Chemical class 0.000 description 6
- 241000973495 Odax pullus Species 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 1
- 241000208340 Araliaceae Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920012266 Poly(ether sulfone) PES Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000013102 re-test Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D61/00—Processes of separation using semi-permeable membranes, e.g. dialysis, osmosis or ultrafiltration; Apparatus, accessories or auxiliary operations specially adapted therefor
- B01D61/14—Ultrafiltration; Microfiltration
- B01D61/147—Microfiltration
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Water Supply & Treatment (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The method that the invention discloses a kind of to keep using micro porous filtration and optimize pig bone made soup flavor, belongs to food technology field.The present invention filters pig bone made soup using different microporous barriers and temperature, analyzes its physical and chemical and organoleptic quality, and be screened out from it the microporous barrier and filtration temperature that can utmostly keep and optimize pig bone made soup flavor.
Description
Technical field
The method that the present invention relates to a kind of to keep using micro porous filtration and optimize pig bone made soup flavor belongs to food technology neck
Domain.
Background technique
Pig bone is cheap, is easy to obtain, is a kind of very promising raw materials for production in food processing and production.Pig bone
In containing human body need a variety of nutriments, have higher protein and lipid, the especially minerals such as calcic, phosphorus, iron, have
The effect for preventing aging is highly desirable supplementary calcium food.And pig bone contains richer soluble glue compared with other live stock and fowl bones
Former albumen, absorption to calcium and is deposited with good facilitation.The appearance of pig bone made soup can not only promote the depth of pig bone product to add
Work increases its added value, and product nutritive value is high, convenient, applied widely, has a vast market foreground.
Manufacture craft such as material-water ratio, heat treatment time, pressure, temperature etc. pair is mostly stressed to the research of pig bone made soup both at home and abroad
The influence of its nutritional ingredient and taste flavor.And a series of physical and chemical reaction is passed through in cooking, new component constantly dissolves out, and
By the interaction of intermolecular secondary key, the colloidal solid of micro-nano-scale can also be formed between these ingredients to change
Its physicochemical properties.The fundamental property for characterizing colloidal solid includes measurement its light scatter intensity and polymer dispersity index etc.
Parameter.Derived count rate(DCR) it is the important indicator that light scatter intensity is measured in Malvern laser particle analyzer.PDI
It is the abbreviation of polymer dispersity index (Polymer dispersity index), is to measure particle diameter distribution, characterizes solution body
It is the important indicator of homogeneity.PDI value is smaller, shows that the dispersibility of solution system is better.
The starting point of the invention patent is the aqueous colloidal particle (particle size distribution range 100 ~ 300 in pig bone made soup
Nm) it is considered as the important component of pig bone made soup taste flavor, on this basis by adjusting the technologies such as temperature and micro-filtration aperture ginseng
Number is realized using micro porous filtration and retains the soluble colloidal solid component in pig bone made soup as far as possible and realize that its taste flavor is good
Technical goal.
Summary of the invention
The present invention provides a kind of method kept by micro porous filtration and optimize pig bone made soup taste flavor.
Technical solution of the present invention specifically includes that
A method of pig bone made soup flavor being kept using micro porous filtration, by bone soup of the temperature between 25-100 DEG C, in system
Micro porous filtration is carried out under pressure 0.1-0.5 MPa, for the filter sizes of use between 0.1-0.6 μm, micropore membrane filtration includes monolithic
Film, film core (such as folded membrane core) product form, material are including but not limited to following: cellulose acetate, glass fibre BT49,
Polypropylene PP, polyether sulfone PES and nylon NYLON etc..
Pig bone made soup colloidal solid particle size is measured using Malvern Particle Size Analyzer, and micro- as determination accordingly
The main foundation of filter sizes.
Micro-filtration is carried out to pig bone made soup in certain temperature range, measures protein in post-filtration samples, triglycerides and total
The particle parameters such as the content and light scatter intensity of the chemical components such as sugar, polymer dispersity index, chemical composition content highest
And the best corresponding temperature of dispersibility is as optimum filtration temperature.
Its measurement standard is to measure mark to dispersibility is preferable after pig bone made soup micro porous filtration and chemical composition content is higher
Standard also reside in by carry out sensory evaluate the pig bone made soup after micro porous filtration should with green bone soup on flavor without significant difference or
It makes moderate progress.
The present invention has the advantages that bone soup is by after micro porous filtration, PDI value reduces, and solution dispersion improves, and Zeta
Current potential increases, and the enhancing of solution system stability shows as that grease delamination degree is small, and greasy feel is weaker, mouthfeel is smooth.Pass through micropore mistake
Filter, the ingredients such as protein and lipid in bone soup polymerize to form stable system, so that its flavor obtains certain holding and excellent
Change.And existing technology mainly includes that the conditions such as control heat treatment time, temperature, pressure control the taste flavor of bone soup
Optimization, this is common method, and the method for micro porous filtration is more novel.
Detailed description of the invention
Fig. 1 is the variation for filtering chemical composition content after pig bone made soup under condition of different temperatures using PP film.
Fig. 2 is the variation for filtering PDI and light scatter intensity after pig bone made soup under condition of different temperatures using PP film.
Fig. 3 is the sense organ profile analysis for filtering pig bone made soup under condition of different temperatures using PP film.
Specific embodiment
Embodiment 1
1, the selection of pig bone made soup micropore filtering film aperture parameters
Pig bone made soup without micro porous filtration is centrifuged 10 min through 500 g and removes sediment, takes supernatant using Malvern granularity
Analyzer tests and analyzes.Soluble colloidal solid particle size in the pig bone made soup is mainly distributed within the scope of 100 ~ 300 nm,
It uses aperture to comparatively facilitate its soluble colloidal solid to pig bone made soup progress micro porous filtration for 0.45 μm of filter membrane accordingly to exist
Reservation in pig bone made soup.
2, the selection of pig bone made soup micro porous filtration temperature parameter
In certain temperature range, micro porous filtration, pig bone made soup after measurement filtering are carried out to pig bone made soup using 0.45 μm of micro-filtration filter membrane
Forint phenol method, sulfuric acid anthrone method and GPO-PAP is respectively adopted in the content of chemical component, measurement protein, total reducing sugar and triglycerides
Enzyme process.Fig. 1 shows the content of chemical component in pig bone made soup after different temperatures filtering, with temperature corresponding to three's content maximum value
Degree is used as optimum filtration temperature.Fig. 2 shows the fundamental property of colloidal solid in pig bone made soup after different temperatures filtering.It is scattered with light
Temperature corresponding to maximum intensity and PDI minimum is as optimum filtration temperature.Such as Fig. 1, with the raising of filtration temperature, bone soup is filtered
Total reducing sugar, triglycerides and protein content have the tendency that being stepped up afterwards, illustrate high temperature filtration be conducive to the carbohydrate in bone soup,
Triglycerides and protein penetrate filter membrane.Reason may be at high operating temperatures grain structure occur extensional deformation, it is easier to thoroughly
Filter membrane.Such as Fig. 2, with the raising of filtration temperature, PDI value has the tendency that reduction after bone soup filtering and DCR has raised trend, says
Bright filtration temperature is higher, and system dispersibility and stability are better after bone soup filtering.To sum up, the most suitable micropore of tested pig bone made soup
Filtration temperature is 80 DEG C.
Meanwhile after freezing filtered bone soup 30 days, thaws and total reducing sugar, triglycerides and the protein in bone soup are contained
Amount retests, and discovery carbohydrate, triglycerides and protein do not have a too big loss, and system dispersibility and stability with it is cold
Before freezing quite.
3, the evaluation using sensory to micro porous filtration pig bone made soup flavor under different temperatures
Judge representative for 6 and take part in this sensory evaluation, sensory evaluation has been carried out to 4 kinds of pig bone made soup altogether, including green bone soup,
Bone soup, 40 after the bone soup (bone soup after lower abbreviation micro-filtration) obtained after micro-filtration, 60 DEG C of micro-filtrations are carried out using 0.45 μm of filter membrane at 80 DEG C
Bone soup after DEG C micro-filtration.As a result as shown in figure 3, the obtained bone soup of different temperatures micro-filtration has more apparent difference on taste flavor
Property, bone soup and green bone soup and other sample differences are the most obvious after especially 40 DEG C of micro-filtrations, and the sample of other Temperature Treatments is different
Green bone soup taste flavor is maintained in degree, is partially also changed compared with green bone soup on the smell of blood, peculiar smell, the dry sense of larynx and smooth feeling
It is kind.Comprehensive entirety judges the opinion of personnel, finally as follows according to taste flavor evaluation sequence: 80 DEG C > 60 DEG C > 40 DEG C.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (3)
1. a kind of method kept using micro porous filtration and optimize pig bone made soup flavor, which is characterized in that in 25-100 DEG C of temperature, benefit
It is filtered processing with pig bone made soup of the miillpore filter to infusion, retains the aqueous colloidal particle in pig bone made soup.
2. a kind of method kept using micro porous filtration and optimize pig bone made soup flavor according to claim 1, feature are existed
In the range of miillpore filter average grain diameter is 0.1-0.6 μm.
3. a kind of method kept using micro porous filtration and optimize pig bone made soup flavor according to claim 1, feature
Be, the micropore membrane filtration includes monolithic membrane, film core, material be cellulose acetate, glass fibre, polypropylene, polyether sulfone and
One of nylon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711333588.2A CN109953305B (en) | 2017-12-14 | 2017-12-14 | Method for maintaining and optimizing flavor of pig bone soup by utilizing microporous filtration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711333588.2A CN109953305B (en) | 2017-12-14 | 2017-12-14 | Method for maintaining and optimizing flavor of pig bone soup by utilizing microporous filtration |
Publications (2)
| Publication Number | Publication Date |
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| CN109953305A true CN109953305A (en) | 2019-07-02 |
| CN109953305B CN109953305B (en) | 2024-01-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114344337A (en) * | 2022-01-17 | 2022-04-15 | 浙江工商大学 | Application of food-derived bone soup nanoparticles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901207A (en) * | 2016-04-15 | 2016-08-31 | 周建武 | Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration |
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2017
- 2017-12-14 CN CN201711333588.2A patent/CN109953305B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901207A (en) * | 2016-04-15 | 2016-08-31 | 周建武 | Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration |
Non-Patent Citations (1)
| Title |
|---|
| 金永洋，等: ""猪骨汤胞内抗氧化活性评价模型研究"", vol. 19, no. 19, pages 64 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114344337A (en) * | 2022-01-17 | 2022-04-15 | 浙江工商大学 | Application of food-derived bone soup nanoparticles |
| CN114344337B (en) * | 2022-01-17 | 2024-04-19 | 浙江工商大学 | Application of food-borne bone soup nanoparticles |
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| CN109953305B (en) | 2024-01-26 |
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