Device and method for ultrasonic strengthening frozen dough

A technology for freezing dough and ultrasonic strengthening, which is applied in the fields of dough processing, baking, food science, etc., can solve the problems of the ultrasonic strengthening freezing dough device and method, etc., and achieves shortening the total freezing time, high efficiency, operation and control. easy effect

Inactive Publication Date: 2011-04-06
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

There is no device and method for ultrasonically strengthening frozen dough

Method used

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  • Device and method for ultrasonic strengthening frozen dough
  • Device and method for ultrasonic strengthening frozen dough
  • Device and method for ultrasonic strengthening frozen dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Design and commission the ultrasonic device by itself. The frequency of the selected ultrasonic device is 25KHz, the number of transducers is 10, the maximum peak electric power is 600W, the specification of the ultrasonic tank is 330×330×230mm, the working time and intermittent time of the ultrasonic equipment are within 0~999s adjustable; refrigeration cycle device can choose Ministat CC1 thermal cycle device produced by German Peter Huber company, its working temperature range is -30℃~200℃, pump flow rate is adjustable from 2000~5000r / min; scanning thermoelectric Coupling thermometer can choose the Model 92000-05 scanning temperature recorder produced by Cole-Parmer of the United States, with nickel-chromium alloy thermocouple probe and can transmit the measured temperature data to the connected computer in real time; the computer can be ordinary PC with temperature monitoring software installed.

[0032] Place the nickel-chromium alloy thermocouple probe 3 inside the d...

Embodiment 2

[0037] Using the ultrasonic-enhanced frozen dough equipment of Example 1, take flour with a gluten content of 13.3% and a moisture content of 13.2%, add water to a moisture content of 67%, and form a cylindrical dough with a bottom diameter of 20 mm and a height of 40 mm. Use ultrasound to strengthen the frozen dough. Operating conditions: the starting temperature of the dough is 23.5℃, the freezing medium is 60% (v / v) glycol solution, the freezing medium temperature in the storage tank of the refrigeration cycle device is set to -22℃, the pump speed is 3500r / min, and the control The temperature of the freezing medium in the ultrasonic tank is -21℃, the bottom surface of the cylindrical dough is 5cm from the bottom surface of the ultrasonic tank, the ultrasonic power is 0W (that is, no ultrasonic effect), 224, 288W, 360W and 418W, and the duty ratio is 1:2. When the center temperature of the dough reaches -18°C, the freezing ends. The frozen dough obtained in this example was ...

Embodiment 3

[0041] Using the ultrasonic-enhanced frozen dough device of Example 1, take flour with a gluten content of 13.3% and a moisture content of 13.2%, add water to a moisture content of 67%, and form a cylindrical dough with a bottom diameter of 20 mm and a height of 40 mm. Use ultrasound to strengthen the frozen dough. Operating conditions: the starting temperature of the dough is 23.5°C, the freezing medium is 40% (v / v) glycol solution, the freezing medium temperature in the storage tank of the refrigeration cycle device is set to -23°C, the pump speed is 3000r / min, control The temperature of the freezing medium in the ultrasonic tank is -20°C, the bottom surface of the cylindrical dough is 4cm from the bottom surface of the ultrasonic tank, the ultrasonic electric power is 360W, and the duty ratio is 1:3. When the center temperature of the dough reaches -18°C, the freezing ends. The frozen dough obtained in this example was thawed in an environment with a temperature of 30°C and ...

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Abstract

The invention provides an ultrasonic reinforced freezing dough preparing apparatus and a method thereof.The apparatus of the invention comprises an ultrasonic wave device, a device for detecting temp. and a cooling cycle device; the method of the invention employs ethylene glycol solution as the freezing medium and the ultrasonic propagation medium, and in the process of immersing and freezing ofdough, ultrasonic wave is applied.The apparatus has a simple structure and a simple and convenient operation and control. By adopting the apparatus and method of the invention, heat transferring in the freezing course and ice crystal core formation are both reinforced, comparing with the common freezing course, the freezing time of dough is reduced, ice crystals of big amount and small coarsenessare formed in the frozen dough; furthermore, springiness of the frozen dough remains excellent and the quality of dough is improved.

Description

Technical field [0001] The present invention relates to a dough freezing device and method, in particular, to a device and method for ultrasonically strengthening frozen dough. Background technique [0002] Freezing processing can slow down food deterioration and the growth of pathogenic microorganisms, reduce the speed of most biochemical reactions, can effectively maintain food freshness, nutritional value and original flavor, and has a high degree of safety in various food processing methods; The method of storage is of great significance for the preservation and transportation of perishable food without causing food contamination. Therefore, food freezing technology is widely used in food processing. However, due to the abnormal volume expansion of water during the freezing process, the larger ice crystals formed by the water in the food during the freezing process cause a certain degree of damage to the food tissue structure, resulting in the deterioration of the quality of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D6/00
Inventor 胡松青侯轶宋国胜李琳李志新陈玲
Owner SOUTH CHINA UNIV OF TECH
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