The hottest membrane separation technology rejuven

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Membrane separation technology: Rejuvenate the ancient liquor making industry

nonalcoholic beer

beer is the most popular alcoholic beverage in the world. It is a low alcohol beverage with sufficient carbon dioxide fermented by yeast, using barley and hops as the main raw materials and rice or corn as auxiliary raw materials. Wine is called wine because it contains a certain amount of alcohol, and beer is no exception. Usually, the alcohol content in beer is 2% - 7.5%. But have you ever heard of non-alcoholic beer

shortly after the emergence of Islam, abstinence has become a clear rule. Therefore, today's Muslim countries prohibit tourists from bringing alcohol into the country, but allow the sale of non-alcoholic special beer in the market, that is, alcohol free beer. This kind of beer retains all the ingredients except alcohol in general beer. Its alcohol content is less than 0.5% (volume percentage). It is rich in nutrition and good taste. It is not only popular with Arabs, but also loved by people in Europe and the United States

then, how is alcohol free beer produced? Two methods are usually used: one is to use advanced membrane separation method; The other is heat treatment. Among membrane separation methods, reverse osmosis membrane separation technology is the most effective and widely used. It is to pump beer into the reverse osmosis membrane module. Driven by pressure, water and alcohol molecules can overcome the natural osmotic pressure and pass through the membrane to be removed, while color, aroma, taste and nutrients are retained in the beer. Since part of the water will be removed with alcohol during the separation process, the purified water treated by degassing and desalting will be continuously added on the feed side. In addition, alcohol free beer needs to be supplemented with carbon dioxide to enhance its taste. Another kind of method is heat treatment method, namely vacuum distillation dealcoholization method. In general, even the most cautious dealcoholization heat treatment method is easy to change the flavor of the product and make the beer taste incorrect, which is not as effective as reverse osmosis membrane separation method

because alcohol free beer meets the demand of healthy consumption trend, it develops rapidly. Switzerland is the country that produces alcohol free beer earlier, and the United States, Germany, Britain, Japan and other countries have also produced alcohol free beer successively, with an annual growth of more than 30%, and the total consumption has accounted for about 20% of the total beer sales. Recently, China's Yanjing Beer Group Company has also introduced the technology and equipment of German Schmidt company, and the Yanjing alcohol free beer produced has been put on the market

new aseptic filtration process of draft beer

in the process of beer production, filtration and sterilization are required. The purpose of filtration is to remove yeast cells and other impurities in beer during fermentation, such as hops resin, tannin, yeast, lactic acid bacteria, protein and other impurities, so as to improve the transparency of beer and improve the flavor and taste of beer. The purpose of sterilization is to remove yeast, microorganisms and bacteria, terminate the fermentation reaction, ensure the safe drinking of beer and extend the shelf life. Traditional methods include diatomite and paperboard filtration, and pasteurization. The disadvantages of these methods are that the sterilization is not complete enough, the shelf life is short, and health and safety problems are prone to occur. Although the high-temperature instantaneous sterilization method can completely remove yeast and microorganisms, it can not guarantee 100% sterility. At the same time, the prepared beer is actually a kind of cooked beer, which loses a lot of organic aromatic substances in the beer, and the beer flavor changes greatly. Since the 1960s, membrane separation technology has been used in aseptic filtration of draft beer abroad, and has been widely used in industry at present. The draft beer after aseptic filtration through microfiltration membrane has good quality. Because it does not need to be heated and has good separation effect, this draft beer maintains the aroma and bitterness of hops, improves the transparency of beer, and the bacterial removal rate is close to 100%. The shelf life can be extended by more than 20 days

the "beautician" of wine

wine is a kind of health-care fruit wine deeply loved by people, suitable for men, women, old and young. The longer the storage period, the better the taste and the higher the price. But in the past, wine will gradually become turbid during storage, and even precipitates will appear, affecting its quality. Through research, it is found that this precipitate is a substance called tartar, and its main component is potassium hydrogen tartrate. The chemical name of tartaric acid is 2,3-dihydroxysuccinic acid. It exists in grape juice and other pulp and juice. It is a colorless crystal, easily soluble in water, and is easy to form tartar in the process of wine fermentation. The natural stable storage period of tartar is 2 to 3 years. People think of some ways to stabilize the crack gap, which will increase the tartar or accelerate the controlled segregation of tartar, such as stabilizing tartar with meta tartaric acid, accelerating the segregation of tartar with cooling method, decomposing tartaric acid with calcium salt method, and reducing the potassium content with cation exchange method. However, these methods have fatal shortcomings, so they have been eliminated. The effective way to solve this problem is to use reverse osmosis membrane separation method. Using this membrane separation technology, the wine is first separated into two parts, of which 60% is the permeate and the other 40% is the concentrate. Because the tartar in the concentrated liquid is in a supersaturated state, it will accelerate the crystallization of tartar and precipitate, and then it will be separated and removed by filter, separator and decanter. Finally, by mixing the concentrated solution with tartar removed and 60% penetrating solution, we can get a wine with tartar stability, which will not precipitate turbidity after long-term storage, and effectively improve the stability of the wine. Therefore, the yearning of the separation membrane IOT period is that hundreds of trillions of terminals are connected, which is worthy of being a "beautician" of wine. Ultrafiltration membrane separation technology can also be used to remove other impurities in wine and improve the purity of wine. At present, about 3.8 billion liters of wine are refined by membrane technology every year

reform of the production process of ancient sake

sake, also known as Japanese rice wine, is a traditional alcoholic beverage in Japan. For the manufacturing process of sake (urea: analytical purity, see figure ①), first put rice into a wooden barrel, add water and yeast, and then ferment at an appropriate temperature, and then remove the yeast, rice, particles, etc. in the fermentation liquid with a filter cloth to obtain clear sake. However, this sake also contains yeast leaked from the filter cloth, so it must be heated again to kill the enzymes and yeast in the sake. It can be seen that the filtration process in production is labor-intensive and the separation effect is not ideal. Later, the improved production process still needs to go through four filters, and the operation process is cumbersome, which consumes a lot of water and electricity. In addition, sake is usually bottled after being heated to 65 ℃, which will evaporate and destroy some flavor substances during the heating process, causing the quality of wine to decline. Raw wine without heating tastes good, but it is easy to rancidity and produce white precipitation, so it cannot be stored for a long time. How can we solve this problem? The emergence of membrane technology has brought a revolution to the ancient sake production process. In 1977, Japan introduced SF membrane separation technology in sake production. SF membrane series is a hollow fiber filter membrane between microfiltration and ultrafiltration, with a pore size of 0.02 ~ 0.4 microns. After adopting this membrane separation technology, the bacteria and impurities in turbid sake can be directly removed to obtain high-quality raw sake. The production process is fully automated, which not only greatly simplifies the process, greatly reduces the labor intensity, and realizes continuous production, but also has a very good separation effect. It can effectively remove bacteria and impurities at room temperature, get clear and transparent sake, extend the shelf life, enable people to enjoy the fresh fragrance and flavor of raw sake, and promote the production, storage and commercialization of raw sake

loyal defender of wine purity

whether it is Baijiu, yellow rice wine or champagne, pure wine should be clear and transparent without any impurities. However, these wines are produced by fermentation. During the production process, a large number of bacteria and impurities will inevitably be carried in the wine. If they are not removed, the purity and storage validity of the wine will be affected. The emergence and application of membrane technology have successfully solved this problem and ensured the purity of all kinds of wine. It is worthy of being a loyal defender of wine purity

champagne is a kind of wine that people often drink in festivals with B. strength resolution: 1/10000. It is native to France. The traditional manufacturing process of champagne is long and complex, including time-consuming and laborious coarse screening and release, which is not conducive to industrial mass production. Until the late 1980s, millipore company developed a membrane device called mil lispark ○ R, which is a small cylinder composed of hydrophilic membrane and hydrophobic membrane and sealed with traditional yeast between the two membranes. Put it on the thin neck of the large wine jar, the hydrophilic membrane can make the wine freely contact with yeast and ferment, and the hydrophobic membrane can make the fermentation gas run away freely. Millispark ○ r will automatically jump out when the fermentation is finished and will be released. Since yeast and its lysate are sealed between the two membranes in the small cylinder, they will not be entrained into the brewed champagne, thus ensuring the purity of champagne. This membrane technology is simple, effective, time-saving and labor-saving. It has been used in the production of champagne in moettetchanpon factory in France in the early 1990s

China has used ultrafiltration technology to purify yellow rice wine since the late 1980s. In cooperation with relevant units in Zhejiang Province, a systematic study was carried out on the sterilization and turbidity removal of yellow rice wine with various specifications of ultrafiltration membranes. After nearly two years of field tests, it has been proved that the bacteria and turbidity in Jiafan wine or ordinary yellow rice wine produced by Wuzhen distillery can be effectively removed by using polyacrylonitrile hollow fiber ultrafiltration membrane module (with a relative molecular weight of 50000 to 100000). After ultrafiltration, the wine is clear, transparent, shiny, light in color, rich in aroma and flavor, and the physical, chemical and microbial indicators are fully up to standard. Now, many distilleries also use ultrafiltration membrane separation technology to remove turbidity from low alcohol Baijiu, and the effect is very good. After treatment, the low alcohol Baijiu remains clear and bright after long storage, with mellow taste and good taste

the use of membrane technology can effectively remove bacteria, turbidity and alcohol concentration, significantly improve the clarity of wine, maintain the color, aroma and taste of raw wine, prolong the storage life of wine, and make wine more beneficial to people's health. Developed countries abroad have been widely used in the production of beer, wine, whisky, brandy and so on, and China has gradually promoted the application in the production of Shaojiu, yellow rice wine and low alcohol Baijiu. The emerging membrane separation technology has brought a technological revolution to the ancient wine making process, which makes the production process develop towards high technology, greatly improves the quality of various wines, and makes the ancient wine making industry glow with youth

source: China food processing machinery and packaging e-commerce platform

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