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Method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying

A spray freeze-drying and ultrasonic technology, which is used in food ultrasonic treatment, food drying, food freezing, etc., can solve the problems of high process requirements, long processing cycle, large energy consumption, etc. The effect of the loss of volatile substances

Active Publication Date: 2018-10-16
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vacuum freeze-drying technology freezes raw materials at low temperatures, avoids the loss of low boiling point components, and makes dried particles of high quality, but it has the disadvantages of long processing cycle, large energy consumption, high process requirements, and high production costs

Method used

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  • Method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying
  • Method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying
  • Method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Preparation of S1 seasoning broth: take 100mL of broth and thaw it;

[0029] S2 Embedding: According to the soluble solid content of the broth, add 15% maltodextrin to the thawed seasoning broth solution, stir at 50°C for 20 minutes, so that the seasoning broth and maltodextrin are evenly mixed;

[0030] S3 homogenize while hot: homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0031] S4 Ultrasonic Spray: The product obtained in S3 is ultrasonically sprayed, the injection volume is 100mL, the injection flow rate is 3mL / min, and the ultrasonic power is 2W. After ultrasonic spraying, the small mist directly enters liquid nitrogen for rapid solidification. There is a stirring device to prevent the solidified small droplets from coagulating, and the continuous spraying is carried out under the drive of the stirring device;

[0032] S5 annealing: transfer the liquid nitrogen and solidified droplets in the heat preservation dev...

Embodiment 2

[0042] Preparation of S1 seasoning broth: take 200mL of broth and thaw it;

[0043] S2 embedding: According to the soluble solid content of the broth, add 25% maltodextrin to the thawed seasoning broth solution, stir at 50°C for 20 minutes, so that the maltodextrin and seasoning broth are evenly mixed;

[0044] S3 homogenize while hot: homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0045] S4 Ultrasonic Spray: The product obtained in S3 is ultrasonically sprayed, the injection volume is 200mL, the injection flow rate is 5mL / min, and the ultrasonic power is 3W. After ultrasonic spraying, the small droplets directly enter the liquid nitrogen for rapid solidification. There is a stirring device to prevent the solidified small droplets from coagulating, and the continuous spraying is carried out under the drive of the stirring device;

[0046] S5 annealing: transfer the liquid nitrogen and solidified droplets in the heat preservat...

Embodiment 3

[0051] Preparation of S1 seasoning broth: Thaw 300mL of broth;

[0052] S2 Embedding: Use maltodextrin as embedding agent, add 25% maltodextrin according to the soluble solid content of seasoning broth for embedding, stir at 50°C for 20 minutes, and mix maltodextrin and seasoning broth evenly;

[0053] S3 homogenize while hot: Homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0054] S4 Ultrasonic Spray: The product obtained in S3 is ultrasonically sprayed, the injection volume is 300mL, the injection flow rate is 5mL / min, and the ultrasonic power is 3W. After ultrasonic spraying, the small droplets directly enter the liquid nitrogen for rapid solidification. There is a stirring device to prevent the solidified small droplets from coagulating, and the continuous spraying is carried out under the drive of the stirring device;

[0055] S5 annealing: transfer the liquid nitrogen and solidified droplets in the heat preservation devic...

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Abstract

The invention discloses a method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying. The method is realized through the following technical scheme: preparing seasoning soup-stock, performing embedding, performing homogenizing when embedded products are hot, performing ultrasonic spraying and performing freeze drying. The soup-stock seasoning powder obtained bythe method disclosed by the invention is smooth in microstructure, gapless, free from rupture, large in specific surface area, good in solubility and good in mobility. According to the method for producing soup-stock seasoning powder based on ultrasonic spraying and freeze drying, maltodextrin is used as an embedding agent, and an ultrasonic spraying technique and a freeze drying technique are combined, so that losses of volatile matter in the drying course of the seasoning soup-stock are effectively avoided, and the obtained soup-stock seasoning powder is pure and rich in flavor.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a method for producing broth seasoning powder based on ultrasonic spray freeze-drying. technical background: [0002] Water is the decisive factor for the growth of various microorganisms and the action of enzymes, and fresh food will quickly deteriorate due to the presence of moisture. In order to prolong the storage time of food, people used natural conditions such as sunlight and wind to separate water from the inside of food as early as more than 3,000 years ago. With the progress of human society and the development of science and technology, people have created many dehydration technologies, such as hot air drying, spray drying, vacuum freeze drying, spray freeze drying, etc. Advanced food drying technology can improve the appearance of food and form a special flavor While maintaining the original nutritional value of food. [0003] At present, most solid powders...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/10A23P10/30A23L5/30
CPCA23L5/32A23L23/10A23P10/30A23V2002/00A23V2300/48A23V2300/10A23V2300/20
Inventor 秦磊薛佳黄旭辉张玉莹董秀萍李冬梅杜明朱蓓薇
Owner DALIAN POLYTECHNIC UNIVERSITY
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