Study On Recycling Meatballs Boiled Liquid By Freeze Concentration And Developing It Into Sauce

A large amount of boiled liquid would be generated when meatballs were producted,in which there was much nutrients such as amino acid,protern and carbohydrate.Boiled liquid was always treated as wastewater by present meatballs producer,they discharged the liquid directly.The process caused not only a waste of water resources,but also a great burden to the environment.In order to achieve the goal of water conservation,energy conservation,environment protection and efficient,the boiled liquid was recycled from meatballs enterprise.During meatballs production process,water resources was saved by increasing the concentration of boiled liquid.Then the boiled liquid was treated with freeze concentration which was low energy consumption,low nutrient losses,and the operation reached the target of environment and other condiments to produce a new kind of sauce with unique flavor.The product was analys showed that the product can bring economy benefit.(1)In plant,concentration of meatballs boiled liquid was increased by poaching repeatedly for 48 hours,which saved the production water supply.The meat residue in recycled boiled liquid was removed by two-layer gauze for two times,and then removing most of meat residue by the tubular bowl centrifuge.On the foundation of single factor test,the orthogonal test was carried out to get the optimal process conditons of enzymatic hydrolysis of starch in the meatballs boiled liquid.The result was that:the amount of enzyme 9.0U/g,enzymatic hydrolprotection.At last,the concentrated boiled liquid was mixed with mushroom sauce ysis temperature 65℃,enzymatic hydrolysis time 30 min and the optimum pH value 6.0.The result of analysing the content of meatballs boiled liquid after a series of processing was:salt 0.65g/100mL,amino nitrgen 0.04g/100mL,total nitrogen 0.08 g/100mL.(2)Measuring the freezing point of the boiled liquid at different concentration,the result indicated that the concentration of the boiled liquid increased gradually while its freezing point decreased.The study on effect of ice-removed time on the ice crystal mass and its purity of freeze concentration determined the best ice-removed time was 60min.Effect of the concentration of meatballs boiled liquid on ice crystal mass and its purity of freeze concentration indicated that the ice crystal mass reduced gradually with the increasing of concentration of boiled liquid at the concentration range during the whole experiment.And the concentration of boiled liquid increased from 1.6°Brix to 4.7°Brix while ice crystal putity of freeze concentration increased from 0° Brix to 0.40 Brix.After the concetration,the mass of meatballs boiled liquid was 61kg,but the original mass was 150kg,and the maximum mass of the ice crystal reached 89kg.The result of the concetration of meatballs boiled liquid and ice crystal varied with concentration time showed that the concentration of meatballs boiled liquid changed faster but the concentration of ice crystals growed slower.After the concetration,the concentration of meatballs boiled liquid reached 4.73°Brix,and the concentration of ice crystal was 0.4°Brix.The loss rate of the solube solid in meatballs boiled liquid is 5.47%.The whole freeze concentration process cost 27 hours and the power consumption was 40 degrees in total.By comparison with the theoretical power consumption of evaporation concentration,the freeze concentration could save 55%energy.That was to say the freeze concentration could reduce power consumption significantly.And because of the ice crystals could be recycled,we could achieve the aim of zero release.(3)According to the sensory evaluation,we selected the meatballs boiled liquid with the concentration of 30°Brix as the raw material of sauce.And then the meatballs boiled liquid which concectration was 4.7°Brix would be concentrated until its concentration reached 3 00Brix by evaporative concentration.The sensory evaluation and preference choice test determined the best flavor enhancer was the mixture of Monosodium Glutamate and I+G with the optimum ratio of 19:1.The result of Uniform Design Experimentation combining with the fuzzy comprehensive evalution system showed that the optimum formula of sauce was:92g meatballs boiled liquid(30°Brix),9.9g mushroom sauce,6.0g salt and 0.8g compound of Monosodium Glutamate and I+G.Through the verification,the sensory score of the suace concocted by the above formula was 83.92.Adjusting the sterilization temperature and time,and observed the change of physical and chemical indicators amino nitrogen and microbial indicators in the suace.The result indicated that the best sterilization process was sterilization for 20min at 80℃.Using descriptive analysis to compare commercial soy sauce with homemade sauce,we can found the homemade sauce not only had more prominent mushroom flavor than commercial soy sauce but also retained the umami of the soy sauce to a great extent,and the saline taste was moderate.It also had unique gravy flavor.The physical and chemical indicators and microbal indicators of the homemade sauce were:carbohydrate 14.11g/100mL,salt 11.OOg/100mL,amino nitrogen 0.77g/100mL,total nitrogen 1.31 g/100mL,cadmium 0.068mg/L,copper 0.644mg/L.All the indicators meet the health standards of related soy sauce,indicating that the product has economic benefits.