CN104000243A - Method for extracting oyster powder from oyster cooking liquor - Google Patents

Abstract

The invention discloses a method for extracting oyster powder from oyster cooking liquor. The oyster cooking liquor serves as raw materials of the oyster powder. The method comprises the steps that heavy metal in the oyster cooking liquor is removed at first, then vacuum concentration and plate frame filtration are conducted on the oyster cooking liquor, membrane filtration and desalination are conducted on the oyster cooking liquor, the oyster cooking liquor is frozen and dried, and the oyster powder is obtained at last. The raw materials of the oyster powder are the oyster cooking liquor which is waste produced in the oyster processing process, the raw material source is wide, and the waste produced in the oyster processing process is changed into the raw materials. The oyster powder has the abundant active ingredients such as soluble polysaccharide, polypeptide, taurine, free amino acid, various vitamins and mineral substances. The method is simple in extracting technology and suitable for industrial production.

Description

A method for extracting oyster powder from oyster cooking liquid

technical field

The invention relates to the field of extraction of oyster powder. More specifically, it relates to a method for extracting oyster powder from oyster cooking liquid.

Background technique

In recent years, with the promotion of oyster farming technology and the expansion of market demand, the scale of oyster farming and production and processing capacity have been greatly improved. In the process of being processed into canned oysters and dried oysters, oysters need to go through a cooking process. Oyster cooking liquid is the waste produced during oyster processing. Generally, about 1.5 tons of oyster cooking liquid will be produced for every ton of oyster products processed. Oyster processing factories are generally located by the sea, and a large amount of oyster cooking liquid is directly discharged into the sea, causing serious waste of resources and environmental pollution. The active ingredients such as soluble polysaccharides, polypeptides, taurine, free amino acids, various vitamins and minerals contained in the cooking liquid of oysters after cooking have not been used or treated for a long time, and all of them are discharged into the environment and after being discharged into the sea The eutrophication of water quality is caused, and the pollution of the environment is extremely serious. Therefore, the development and utilization of oyster cooking liquid can make full use of resources, reduce environmental pollution, and turn waste into wealth.

Contents of the invention

The technical problem to be solved by the present invention is to provide a method for extracting oyster powder from oyster cooking liquor, which has a simple extraction process and is suitable for industrial production.

The oyster cooking liquid described in the present invention refers to the oyster cooking liquid produced in the cooking process of oysters processed into canned oysters, dried oysters and other products; generally, 0.6 tons of dried oysters or 7 tons of canned oysters will be produced for every 1 ton of dried oysters or 7 tons of canned oysters. or so oyster cooking liquid. The oyster cooking liquid refers to the cooking liquid obtained by cooking oysters at 100° C. for 10-60 minutes.

In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions:

A method for extracting oyster powder from oyster cooking liquid, comprising the following extraction steps:

(1) Removal of heavy metals from hijiki powder: 1-5 parts of hijiki (all the parts in the present invention are parts by weight) are dried at a low temperature of 30-45°C, crushed and sieved to obtain 40-100 mesh of hijiki. The hijiki powder, the hijiki powder is added to 100 parts of oyster cooking liquid, and stirred;

(2) Plate and frame filtration: add 1-5 parts of diatomaceous earth to the cooking liquid obtained in step (1) to carry out plate and frame filtration;

(3) Concentration under reduced pressure: the cooking liquid after plate and frame filtration is concentrated under reduced pressure using a vacuum decompression concentration tank until the solid content is 22-27%;

(4) The salt content in the concentrated oyster cooking liquid was removed to 1.6% by polyamide nanofiltration membrane filtration, and the oyster powder was obtained by freeze-drying.

Preferably, the stirring time in step (1) is 2 hours.

Preferably, the plate-frame filtration pressure difference in step (2) is 0.02-0.04MPa.

Preferably, the vacuum degree of the concentration tank in step (3) is 0.07-0.09 MPa; the temperature of the concentration tank is 65-75°C.

Preferably, the operating pressure of the membrane filtration in step (4) is 1.5-2.5 MPa; the operating temperature is 25-35°C.

Preferably, the freeze-drying in step (4) includes two stages: the freeze-drying temperature of the first stage is -25--35°C, and the time is 6-20h; the drying temperature of the second stage, that is, the desorption drying temperature is 35-45°C. ℃, analysis time 8-25h.

The beneficial effects of the present invention are as follows:

(1) The raw material of oyster powder of the present invention is the waste produced in the oyster processing process-oyster cooking liquid, and the source of raw material is wide, and the waste in the production and processing of oysters is turned into treasure.

(2) active ingredients such as abundant soluble polysaccharide, polypeptide, taurine, free amino acid, various vitamins and mineral matter that oyster powder of the present invention contains.

(3) The method has a simple extraction process and is suitable for industrial production.

Detailed ways

In order to illustrate the present invention more clearly, the present invention will be further described below in conjunction with preferred embodiments. Those skilled in the art should understand that the content specifically described below is illustrative rather than restrictive, and should not limit the protection scope of the present invention.

Example 1

(1) Hijiki powder removes heavy metals: 1 part (the parts in the present invention are all parts by weight) of Hijiki is dried at a low temperature of 30°C, pulverized and sieved to obtain Hijiki powder, and the Hijiki Add the powder to 100 parts oyster cooking liquid, stir for 2 hours;

(2) Plate and frame filtration: add 1 part of diatomaceous earth to the cooking liquid obtained in step (1) to carry out plate and frame filtration; the plate and frame filter pressure difference is 0.02MPa;

(3) Concentration under reduced pressure: the oyster cooking liquid after plate and frame filtration is concentrated under reduced pressure using a vacuum decompression concentration tank, and concentrated to a solid content of 25%; the vacuum degree of the concentration tank is 0.08MPa; the temperature of the concentration tank is 70 ℃;

(4) Use polyamide nanofiltration membrane (model NF90, molecular weight cut-off 90, membrane separation layer material: polyamide, cooking liquid temperature 25-40°C, pressure 1.5-3MPa) to filter the salt content in the concentrated oyster cooking liquid Removed to 1.6%, the product oyster powder was obtained through freeze-drying. The operating pressure of membrane filtration is 1.5MPa; the operating temperature is 25°C. The freeze-drying temperature of the freeze-drying described in step (4) is -35° C.; the drying temperature of the second stage of freeze-drying, that is, the desorption drying temperature is 45° C., and the analysis time is 15 hours.

The contents of the oyster powder obtained in Example 1 of the present invention are as follows: soluble polysaccharide: 6.2g/100g, polypeptide: 65g/100g, fat: 2.3g/100g, taurine: 1.3/100g, free amino acid: 3.7/100g, Vitamin E: 0.4mg/100g, inorganic salt: 7g/100g, 120kg of oyster powder can be obtained per ton of oyster cooking liquid raw material.

Example 2

(1) Hijiki powder removes heavy metals: 5 parts of hijiki (all parts in the present invention are parts by weight) are dried at a low temperature of 45°C, pulverized and sieved to obtain hijiki powder, and the hijiki Add the powder to the oyster cooking liquid and stir for 2 hours;

(2) Plate and frame filtration: add 5 parts of diatomaceous earth to the cooking liquid obtained in step (1) to carry out plate and frame filtration; the pressure difference of plate and frame filtration is 0.04MPa;

(3) Concentration under reduced pressure: the oyster cooking liquid after plate and frame filtration is concentrated under reduced pressure using a vacuum decompression concentration tank, and concentrated to a solid content of 25%; the vacuum degree of the concentration tank is 0.08MPa; the temperature of the concentration tank is 70 ℃;

(4) Membrane filtration is used to remove the salt content in the concentrated oyster cooking liquid to 1.6%, and the product oyster powder is obtained through freeze-drying. The operating pressure of membrane filtration is 2.5MPa; the operating temperature is 35°C. The freeze-drying in step (4) includes two stages: the freeze-drying temperature of the first stage is -35°C, and the time is 6h; the drying temperature of the second stage, that is, the desorption drying temperature is 45°C, and the desorption time is 20h.

Example 3

(1) Hijiki powder removes heavy metals: 3 parts of Hijiki (all parts in the present invention are parts by weight) are dried at a low temperature of 35°C, pulverized and sieved to obtain Hijiki powder, and the Hijiki Add the powder to the oyster cooking liquid and stir for 2 hours;

(2) Plate and frame filtration: add 5 parts of diatomaceous earth to the cooking liquid obtained in step (1) to carry out plate and frame filtration; the pressure difference of plate and frame filtration is 0.03MPa;

(3) Concentration under reduced pressure: the oyster cooking liquid after plate and frame filtration is concentrated under reduced pressure using a vacuum decompression concentration tank, and concentrated to a solid content of 25%; the vacuum degree of the concentration tank is 0.07MPa; the temperature of the concentration tank is 60 ℃;

(4) Membrane filtration is used to remove the salt content in the concentrated oyster cooking liquid to 1.6%, and the product oyster powder is obtained through freeze-drying. Among them, the operating pressure of membrane filtration is 1.5MPa; the operating temperature is 30°C. The freeze-drying in step (4) includes two stages: the freeze-drying temperature of the first stage is -25°C, and the time is 20h; the drying temperature of the second stage, that is, the desorption drying temperature is 35°C, and the desorption time is 8h.

Apparently, the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those of ordinary skill in the art can also make It is impossible to exhaustively list all the implementation modes here, and any obvious changes or changes derived from the technical solutions of the present invention are still within the scope of protection of the present invention.

Claims (6)

1. A method of extracting oyster powder from oyster cooking liquid, is characterized in that, the method may further comprise the steps: (1) Removal of heavy metals from hijiki powder: dry 1-5 parts of hijiki at a low temperature of 30-45°C, crush and sieve to obtain 40-100 mesh hijiki powder, add the hijiki powder into 100 parts oyster cooking liquid, stir; (2) Plate and frame filtration: add 1-5 parts of diatomaceous earth to the cooking liquid obtained in step (1) to carry out plate and frame filtration; (3) Concentration under reduced pressure: the cooking liquid after plate and frame filtration is concentrated under reduced pressure using a vacuum decompression concentration tank until the solid content is 22-27%; (4) The salt content in the concentrated oyster cooking liquid was removed to 1.6% by polyamide nanofiltration membrane filtration, and the oyster powder was obtained by freeze-drying. 2. the method for extracting oyster powder from oyster cooking liquid according to claim 1, is characterized in that, the described stirring time of step (1) is 1-3 hour. 3. The method for extracting oyster powder from oyster cooking liquid according to claim 1, characterized in that the plate-frame filtration pressure difference in step (2) is 0.02-0.04MPa. 4. The method for extracting oyster powder from oyster cooking liquid according to claim 1, characterized in that the vacuum degree of the concentration tank in step (3) is 0.08MPa; the temperature of the concentration tank is 70°C. 5. The method for extracting oyster powder from oyster cooking liquid according to claim 1, characterized in that the operating pressure of the membrane filtration in step (4) is 1.5-2.5 MPa; the operating temperature is 25-35°C. 6. The method for extracting oyster powder from oyster cooking liquid according to claim 1, characterized in that the freeze-drying in step (4) comprises two stages: the freeze-drying temperature in the first stage is -25--35°C , the time is 6-20h; the drying temperature of the second stage, that is, the desorption drying temperature is 35-45°C, and the analysis time is 8-25h.