基于复合膜分离技术对传统酸乳清的综合利用及营养成分分析

Comprehensive utilization and nutrient analysis of traditional sour whey based on composite membrane separation technology

中文关键词:  膜分离  传统酸乳清  综合利用

英文关键词:membrane separation  traditional sour whey  comprehensive utilization

中文摘要:

      目的 对传统酸乳清及其产品进行营养成分分析并探究其综合利用价值。方法 采用复合膜分离技术, 将传统酸乳清逐级分离成多种成分均一、稳定的乳清产品。以蛋白质、脂肪、肽、矿物质、乳糖等的含量为评价指标, 分析产品的营养特征及可利用方向。结果 4种乳清产品: 稀奶油RQ-1用于乳的标准化(脂肪含量47.4 g/100 g); 微滤膜截留液RQ-3为高蛋白和多肽饮品(蛋白质含量3.52 g/100 g; 肽含量0.92 g/100 g); 超滤膜截留液RQ-5为纯多肽型饮品(肽含量0.87 g/100 g); 反渗透膜截留液RQ-9可用于矿物质饮品的开发(灰分含量为0.88 g/100 g, 检出5种常量元素)及乳糖的回收利用(乳糖含量3.92 g/100 g)。结论 传统酸乳清“变废为宝”直接关系到牧民增收, 膜分离方法为其综合利用提供了新的解决方案。

英文摘要:

      Objective To analyze the nutritional components of traditional sour whey and its products and explore its comprehensive utilization value. Methods The traditional sour whey was separated step by step into a variety of homogeneous and stable whey products by composite membrane separation technology. The content of protein, fat, peptide, mineral and lactose was used as evaluation index to analyze the nutritional characteristics and availability direction of these products. Results Four kinds of whey products: Thin cream RQ-1 for milk standardization (fat content 47.4 g/100 g); microfiltration membrane interception liquid RQ-3 was a high-protein and polypeptide drink (protein content 3.52 g/100 g; peptide content 0.92 g/100 g); ultrafiltration membrane interception liquid RQ-5 was a pure peptide type drink (peptide content 0.87 g/100 g); the reverse osmosis membrane interception liquid RQ-9 could be used for the development of mineral drinks (ash content 0.88 g/100 g, 5 major elements detected) and the recycling of lactose (lactose content 3.92 g/100 g). Conclusion “Turning waste into treasure” of traditional sour whey is directly related to the increase of herdsmen’s income. The membrane separation method provides a new solution for its comprehensive utilization.