In recent years, yogurt products have mainly developed new products by improving the fermentation process of yogurt and adding food additives. However, as new products continue to be proliferated, there is less and less potential for development in this way, and consumers expect natural and healthy products, and the method of adding additives runs counter to expectations. The membrane filtration technology is introduced into yogurt production, and the raw milk is concentrated by nanofiltration to reduce the sterilization intensity of milk before fermentation and the application of food additives in yogurt products. Today, the editor of Bona Bio will introduce the process of producing yogurt by concentrating raw milk with nanofiltration technology.
Nanofiltration membrane filtration technology is a kind of membrane filtration technology, referred to as nanofiltration, which is a molecular-level membrane separation technology between the traditional separation range of ultrafiltration and reverse osmosis. Nanofiltration can selectively and efficiently remove deionized particles. It has been widely used in pharmaceuticals, environmental wastewater treatment and so on. In the food industry, nanofiltration has been researched and applied domestically in the separation and purification of proteins, as well as in fruit juices, beverages and oligosaccharides. In the dairy industry, Some countries have matured the technology for removing salt from milk and the concentration of milk powder before drying, and began to conduct research on the treatment of dairy wastewater.
There is no obvious difference in the titer acidity of the yogurt produced by the concentration process of nanofiltration technology and the concentration process without nanofiltration technology, that is, there is no obvious difference in the color and smell of yogurt, and the overall fermentation process of yogurt is relatively stable. After being concentrated by nanofiltration technology, the ion rejection rate of yogurt milk is 40% to 55%, the rejection rate of protein is about 95%, and the rejection rate of lactose is above 90%. Basically no impact. Compared with yogurt concentrated by 2.0MPa and 15°C nanofiltration technology, 1.6MPa and 65°C nanofiltration technology concentrated yogurt has better effects in terms of viscosity, chewiness and adhesiveness. Therefore, relevant personnel need to strengthen the further development and research of 1.6MPa, 6℃ nanofiltration technology concentrated yogurt.
Process advantages of ceramic nanofiltration membrane filtration equipment
1. Excellent chemical stability, acid resistance, alkali resistance and oxidation resistance;
2. Resistant to organic solvents;
3. High temperature resistance;
4. High mechanical strength and good wear resistance;
5. Narrow pore size distribution, extremely high separation accuracy, nano-level filtration;
6. Easy to clean, can be sterilized on-line or at high temperature, and can be reverse flushed.
Shandong Bona Group is a manufacturer specializing in the production of membrane separation equipment. We have many years of production and technical experience, focusing on solving the problem of filtration and concentration in the production process of biological fermentation/alcoholic beverages/Chinese medicine extraction/animal and plant extraction. Circular production methods can effectively help customers improve production efficiency and achieve cleaner production. If you have problems in membrane filtration, please feel free to contact us, we will have professional technicians to answer your questions.
Post time: Apr-20-2022