卤鸡腿预煮废弃液纳滤浓缩工艺的研究

Study of nanofiltration concentration technique on the marinating drumstick waste liquid

利用纳滤膜技术浓缩鸡肉卤制过程中产生的废弃液,以代替传统的多效浓缩方法,并对纳滤的工艺条件进行了优化研究。实验表明:当选用孔径360Da的纳滤膜,操作压力为1.5MPa,操作温度为40℃,pH为6.0,浓缩效果最好;纳滤浓缩30min后,膜通量趋于平稳。将卤制加工废弃液经过膜分离浓缩制成天然调味品,一方面可开发新型风味的调味品,另一方面对于环境保护,实现清洁生产具有重大意义。

The feasibility of nanofiltration technique substitution for traditional vacuum evaporation in drumstick marinating waste liquid concentration was studied in the paper.The best parameters were determined by experiment： membrane pore size 360 Da,operation pressure 1.5 MPa,operation temperature 40 ℃,pH 6.0.The membrane flux remained steadily after 30 min concentration.The membrane concentration of marinating waste liquid could develop new product,and protect environment to realize cleaner production.