Ultrafiltration membrane is a porous membrane with separating function, pore size of ultrafiltration membrane is 1nm to 100nm. By using the interception ability of ultrafiltration membrane, substances with different diameters in the solution can be separated by physical interception, so as to achieve the purpose of purification, concentration and screening of different components in the solution.
Ultra-filtered Milk
Membrane technology is often used in the production and processing of various dairy products, such as in the process of sterilization, improving protein content, reducing lactose content, desalination, concentration and so on.
Milk manufacturers use ultrafiltration membranes to filter out lactose, water and some salts with smaller molecular diameters, while retaining larger ones such as proteins.
Milk contains more protein, calcium and less sugar after ultrafiltration process, nutrients are concentrated, in the meantime texture is thicker and more silky.
Currently, milk on the market usually contains 2.9g to 3.6g/100ml of protein, but after ultrafiltration process, protein content can reach to 6g/100ml. From this point of view, ultra-filtered milk does have better nutrition than regular milk.
Ultra-filtered Juice
Ultrafiltration technology has the advantages of low-temperature operation, no phase change, better juice flavor and nutrition maintenance, low energy consumption, etc. so its application in food industry continues to expand.
Ultrafiltration technology is currently used in the production of some new fruit and vegetable juice drinks. For example, after being treated with ultrafiltration technology, watermelon juice can retain more than 90% of its key nutrients: sugar, organic acids and vitamin C. In the meantime, the bactericidal rate can reach more than 99.9%, which meets the national beverage and food health standards without pasteurization.
In addition to bacteria removal, ultrafiltration technology can also be used to clarify fruit juices. Taking mulberry juice as an example, after clarification by ultrafiltration, the light transmittivity can reach 73.6%, and there is no “secondary precipitation”. In addition, the ultrafiltration method is simpler than the chemical method, and the quality and flavor of the juice will not be changed by bringing in other impurities during the clarification.
Ultra-filtered Tea
In the process of making tea drinks, ultrafiltration technology can maximize the retention of tea polyphenols, amino acids, caffeine and other effective components in tea on the basis of ensuring the clarification of tea, and has little impact on color, aroma and taste, and can maintain the flavor of tea to a large extent. And because the ultrafiltration process is driven by pressure without high temperature heating, it is especially suitable for the clarification of heat-sensitive tea.
In addition, in the brewing process, the use of ultrafiltration technology can also play a role in purification, clarification, sterilization and other functions.
Post time: Dec-03-2022