A method for degassing high-viscosity, high-foam taro slurry food materials
A high-foam, high-viscosity technology, applied in liquid degassing, food science, separation methods, etc., can solve problems affecting the speed of product filling and measurement accuracy, affecting product color and flavor, shortening product shelf life, etc. Achieve the effect of increasing the surface area of the slurry, increasing the surface area, and reducing browning
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Embodiment 1
[0015] White-bud taro is washed, boiled, and pulped. The taro slurry has a high foam content and a viscosity of 10,500 centipoise. The temperature is kept at 85±2°C.
[0016] The taro slurry is processed by continuous spraying combined with a scraper to form a uniform film state with a thickness of 0.30±0.05cm.
[0017] By controlling the injection pressure and the glide slope of the fluid, the flow velocity of the thin-walled taro pulp fluid is controlled to be 1.00±0.10m / s, and the vacuum degree of the degassing environment is maintained at 0.030±0.005MPa. The taro pulp fluid degassing operation time is 8s. Realize that the gas content volume ratio in the taro slurry is removed to within 1.5%.
[0018] The red bud taro slurry food material degassed by the above method, air bubbles and foams are completely removed, and then processed into taro beverage products through dilution, blending, filling, sterilization and other processes, which retains the original flavor of taro, ...
Embodiment 2
[0020] The red bud taro is washed, boiled and pulped. The taro slurry has a high foam content and a viscosity of 8500 centipoise. The temperature is kept at 75±2°C.
[0021] The taro slurry is processed by continuous spraying combined with a scraper to form a uniform film state with a thickness of 0.30±0.05cm.
[0022] By controlling the injection pressure and the glide slope of the fluid, the flow velocity of the thin-walled taro pulp fluid is controlled to be 1.00±0.10m / s, and the vacuum degree of the degassing environment is maintained at 0.030±0.005MPa. The taro pulp fluid degassing operation time is 5s. Realize that the gas content volume ratio in the taro slurry is removed to within 2.5%.
[0023] The red bud taro slurry food material degassed by the above method, air bubbles and foams are completely removed, and then processed into taro beverage products through dilution, blending, filling, sterilization and other processes, which retains the original flavor of taro, s...
Embodiment 3
[0025] The red bud taro is washed, boiled and pulped. The taro pulp has a high foam content and a viscosity of 20,000 centipoise. The temperature is kept at 65±2°C.
[0026] The taro slurry is processed by continuous spraying combined with a scraper to form a uniform film state with a thickness of 0.30±0.05cm.
[0027] By controlling the injection pressure and the glide slope of the fluid, the flow velocity of the thin-walled taro pulp fluid is controlled to be 1.30±0.10m / s, and the vacuum degree of the degassing environment is maintained at 0.030±0.005MPa. The degassing time of taro pulp fluid is 10s. Realize that the gas content volume ratio in the taro slurry is removed to within 3.0%.
[0028] The red bud taro slurry food material degassed by the above method, air bubbles and foams are completely removed, and then processed into taro beverage products through dilution, blending, filling, sterilization and other processes, which retains the original flavor of taro, stable ...
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