Ultrasonic Non-dairy Cream Molecular Crushing Process
A technology of non-dairy cream and processing technology, which is applied in the field of machinery, can solve the problems of rough texture, poor taste, and poor crushing effect of non-dairy cream, and achieve the effects of preventing delamination, easy processing, and refined texture
Active Publication Date: 2017-09-19
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
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Problems solved by technology
[0003] In the production process of the existing non-dairy cream main body, a stirring mechanism is often used to mix the raw materials used for the main non-dairy cream production. However, the crushing effect of the existing stirring mechanism is not good. The main body still has the problem of rough texture and bad taste
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[0067] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific diagrams.
[0068] refer to figure 1 , figure 2 , image 3 , Ultrasonic non-dairy cream molecular crushing process, including non-dairy cream main body, non-dairy cream main body flows through a crushing device 1 for ultrasonic crushing; The inlet 21 flows in, and flows out from the outlet 22 of the crushing device 1; the crushing device 1 is provided with a carrier plate 25 for the main body of non-dairy cream to flow through, and the lower end of the carrier plate 25 is fixedly connected with a vibration cavity 23, and the vibration cavity 23 An ultrasonic generator 24 is arranged on the lower end surface, and the ultrasonic waves generated by the ultrasonic generator 24 act on the upper end surface of the vibrating chamber 23 to refine the main body of non...
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The present invention relates to cream processing equipment. Ultrasonic non-dairy cream molecular crushing processing technology includes the main body of non-dairy cream, which flows through a crushing equipment for ultrasonic crushing; the crushing equipment includes an inlet and an outlet, and the main body of non-dairy cream flows from the inlet of the crushing equipment The outlet of the equipment flows out; the crushing equipment is provided with a carrier plate for the main body of non-dairy cream to flow through. Ultrasound acts on the upper end surface of the vibrating chamber to refine the main body of non-dairy cream. The present invention generates ultrasonic waves through an ultrasonic generator, so that the upper end surface of the vibrating cavity drives the non-dairy cream molecules placed on the loading plate to vibrate and pulverize under the action of ultrasonic waves. The present invention uses ultrasonic waves to further pulverize the non-dairy cream molecules, so that It is easy to process and mix, and it refines the texture and enhances the taste.
Description
technical field [0001] The invention relates to the field of machinery, in particular to butter processing equipment. Background technique [0002] The main body of non-dairy cream is processed from vegetable oil such as soybeans, water, salt, and milk powder. [0003] In the production process of the existing non-dairy cream main body, a stirring mechanism is often used to mix the raw materials used for the main non-dairy cream production. However, the crushing effect of the existing stirring mechanism is not good. The main body still had the problem of rough texture and bad mouthfeel. Contents of the invention [0004] The object of the present invention is to provide an ultrasonic non-dairy cream molecular crushing process to solve at least one of the above-mentioned technical problems. [0005] The technical problem solved by the present invention can adopt following technical scheme to realize: [0006] Ultrasonic non-dairy cream molecular crushing processing techn...
Claims
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IPC IPC(8): A23D7/02
Inventor 黄海瑚
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD