Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Novel freeze-drying process of soy sauce powder

A technology of soy sauce powder and new technology, applied in the direction of food science, etc., can solve the problems of loss, low freezing point, difficult to freeze, etc., and achieve the effects of avoiding waste and loss of raw materials, reducing moisture content, and extending shelf life

Inactive Publication Date: 2020-02-21
临沂方兴食品有限公司
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] When soy sauce is dried by freeze-drying equipment, there are serious quality problems. Due to the high salt content and low freezing point of soy sauce, it is difficult to freeze under general freezing conditions, and it is still liquid; even if it freezes during pre-freezing Ice is frozen, and it will thaw when it is slightly heated during drying, so in the high vacuum state of the freeze-drying equipment, it is very easy to bump and splash, resulting in great losses

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 A kind of method of producing soy sauce powder with freeze-drying equipment, comprises the following steps:

[0021] (1) Soy sauce is packed in a food-grade plastic bag that matches the size of the tray, and placed in the tray, with a layer thickness of 10 kg per square meter;

[0022] (2) Pre-freezing to a material temperature of -22°C;

[0023] (3) Cool down the cold trap to below -30°C and keep it there. Transfer the pre-frozen soy sauce and the tray to the freeze-drying bin, turn on the vacuum pump, and after the pressure in the freeze-drying bin drops to 800, adjust the number of vacuum pumps and Inflate air into the freeze-drying bin to adjust the pressure in the freeze-drying bin to 800Pa;

[0024] (4) Start heating, initially set the temperature of the heating plate to 70°C, after the temperature of the material rises to 45°C, lower the temperature of the heating plate to keep the temperature of the material at 47°C; at this stage, the temperature ...

Embodiment 2

[0027] Embodiment 2 A method for producing soy sauce powder with freeze-drying equipment, comprising the following steps:

[0028] (1) Soy sauce is packed in a food-grade plastic bag that matches the size of the tray, and placed in the tray, with a layer thickness of 10 kg per square meter;

[0029] (2) Pre-freezing to a material temperature of -24°C;

[0030] (3) Cool down the cold trap to below -30°C and keep it there, transfer the pre-frozen soy sauce and the tray to the freeze-drying bin, turn on the vacuum pump, and after the pressure in the freeze-drying bin drops to 1000Pa, adjust the number of vacuum pumps and Inflate air into the freeze-drying bin to adjust the pressure in the freeze-drying bin to 1000Pa;

[0031] (4) Start heating, initially set the temperature of the heating plate to 70°C, and after the temperature of the material rises to 45°C, lower the temperature of the heating plate to keep the temperature of the material at 46°C; at this stage, the temperatur...

Embodiment 3

[0034] Embodiment 3 A kind of method of producing soy sauce powder with freeze-drying equipment, comprises the following steps:

[0035] (1) Soy sauce is packed in a food-grade plastic bag that matches the size of the tray, and placed in the tray, with a layer thickness of 10 kg per square meter;

[0036] (2) Pre-freezing to a material temperature of -25°C;

[0037] (3) Cool the cold trap to below -30°C and keep it there, transfer the pre-frozen soy sauce (in the tray) to the freeze-drying bin, turn on the vacuum pump, and after the pressure in the freeze-drying bin drops to 900Pa, adjust the number of vacuum pumps to start And inflating air into the freeze-drying bin to adjust the pressure in the freeze-drying bin to 900Pa;

[0038] (4) Start heating, initially set the temperature of the heating plate to 70°C, and after the temperature of the material rises to 45°C, lower the temperature of the heating plate to keep the temperature of the material at 45°C; at this stage, the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a novel freeze-drying process of soy sauce powder, which comprises the following steps: freezing soy sauce to a proper low temperature in advance, controlling the pressures ofdifferent stages in a freeze-drying bin to ensure that the soy sauce forms a semi-solid shape under the condition of not violently boiling and splashing, reducing the water content to 5% or below under the normal vacuum condition, and pulverizing the material. By adopting the freeze-drying process disclosed by the invention, the soy sauce can be controlled not to be exploded, boiled and splashed when being dried in freeze-drying equipment, the waste and loss of raw materials are avoided, the yield is improved, meanwhile, the moisture content of the soy sauce powder is reduced, and the storagelife of the soy sauce powder is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing technology, in particular to a new freeze-drying technology of soy sauce powder. Background technique [0002] Soy sauce powder on the market is generally produced by spray drying, because of its high temperature during production, the flavor substances of the product are destroyed, and the original flavor of soy sauce cannot be well maintained. [0003] Drying soy sauce with freeze-drying equipment, although it is not really freeze-dried, but because it is dried under vacuum and low temperature (the product temperature does not exceed 50 degrees Celsius), the original flavor of soy sauce can be well maintained, and the moisture is very small. Low, easy to store and preserve. [0004] When soy sauce is dried by freeze-drying equipment, there are serious quality problems. Due to the high salt content and low freezing point of soy sauce, it is difficult to freeze under general freezing cond...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 张超于海涛王广佃郭战
Owner 临沂方兴食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com