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A method for producing broth seasoning powder based on ultrasonic spray freeze-drying

A spray freeze-drying and ultrasonic technology, which is used in food ultrasonic treatment, food freezing, food drying, etc., can solve the problems of high energy consumption, high production cost and high process requirements, and achieve good fluidity, low degree of agglomeration, and solubility. Good results

Active Publication Date: 2021-12-24
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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  • A method for producing broth seasoning powder based on ultrasonic spray freeze-drying
  • A method for producing broth seasoning powder based on ultrasonic spray freeze-drying
  • A method for producing broth seasoning powder based on ultrasonic spray freeze-drying

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Preparation of S1 seasoning broth: take 100mL of broth and thaw it;

[0030] 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;

[0031] S3 homogenize while hot: homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0032] 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;

[0033] S5 annealing: transfer the liquid nitrogen and solidified droplets in the heat preservation dev...

Embodiment 2

[0043] Preparation of S1 seasoning broth: take 200mL of broth and thaw it;

[0044] 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;

[0045] S3 homogenize while hot: homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0046] 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;

[0047] S5 annealing: transfer the liquid nitrogen and solidified droplets in the heat preservat...

Embodiment 3

[0052] Preparation of S1 seasoning broth: Thaw 300mL of broth;

[0053] 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;

[0054] S3 homogenize while hot: Homogenize the product obtained in S2 once while hot, and the homogenization pressure is 60MPa;

[0055] 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;

[0056] 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 broth seasoning powder based on ultrasonic spray freeze-drying. The method is realized through the following technical proposals: preparation of seasoning broth, embedding, homogenization while hot, ultrasonic spraying, and freeze-drying. The broth seasoning powder obtained by the invention has a smooth microstructure, no gaps, no cracks, a large specific surface area, good solubility and fluidity. The method for producing broth seasoning powder based on ultrasonic spray freeze-drying uses maltodextrin as an embedding agent, and combines ultrasonic spray and freeze-drying technology to effectively avoid the loss of volatile substances in the seasoning broth during the drying process, and the obtained broth The seasoning powder has a pure and strong 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. [0002] technical background: [0003] 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. [0004] At present, most solid...

Claims

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Application Information

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Patent Type & Authority Patents(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