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Variable-frequency ultrasonic-assisted hydrate liquid food concentration device and method

A liquid food, frequency conversion ultrasonic technology, applied in food preservation, food science, application, etc., can solve the problems of limited microbial killing effect, excessive hydrate crystals, hydrate entrainment phenomenon, etc., to reduce the limited lethal effect and promote The formation of hydrogen bonds, the promotion of nucleation and the effect of controlling the crystal form

Active Publication Date: 2021-01-22
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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AI Technical Summary

Problems solved by technology

[0008] (1) In the existing concentration technology, relatively high-quality freeze-concentration requires high freezing and low temperature conditions to make the concentration energy-consuming and time-consuming. In addition, it still needs to be sterilized in order to store the finished concentrated juice for a long time.
[0009] (2) The single hydrate concentration and separation is often assisted by some thermodynamic or kinetic accelerators to speed up the processing process, and the use of chemical reagents increases the cost consumption
[0010] (3) Concentration by single hydrate method is prone to mixed crystal phenomenon, the formed hydrate crystal is too large, prone to hydrate entrainment phenomenon, and has limited killing effect on microorganisms. Additional sterilization treatment is required for long-term storage

Method used

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  • Variable-frequency ultrasonic-assisted hydrate liquid food concentration device and method

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Embodiment 1

[0048] A method for frequency conversion ultrasonic assisted hydrate concentration of liquid food in this embodiment comprises the following steps:

[0049] The litchi variety "Guiwei" is taken from a commercial orchard in Maoming, Guangdong, with a maturity of 80% to 90%. After picking, refrigerate them in foam boxes, and transport them to the laboratory within 6 hours. Fruits with uniform size, shape, and color are strictly selected for the fruit juice hydration concentration experiment. After the lychees are shelled and cored, they are homogenized with a colloid mill and filtered to obtain lychee juice with a solid content of 16 ° brix, and placed in a 1 ° C refrigerator for pre-cooling. Turn on the condensation circulation equipment connected to each tank, set the temperature of the feed tank and the concentration processor to 1°C, after the temperature reaches the set temperature and is balanced and stable, take 4L of pre-cooled cinnamon juice and pump it into the concent...

Embodiment 2

[0051] A method for frequency conversion ultrasonic assisted hydrate concentration of liquid food in this embodiment comprises the following steps:

[0052] Blueberry anthocyanin extract, solid content 4 ° brix, placed in a 4 ° C refrigerator for pre-cooling. Turn on the condensation circulation equipment connected to each tank, set the temperature of the feed tank and the concentration processor to 4°C, after the temperature reaches the set temperature and is balanced and stable, take 4L of the pre-cooled blueberry anthocyanin extract from the feed tank Pump into the inner cavity of the enrichment processor; open the gas cylinder at the same time, and adjust the diameter of the bubble to be 10 2 nm, after the pressure reaches 35bar, continue to inflate for 1min, at the same time give ultrasonic treatment, close the air valve; give 0.35W / cm 2 Ultrasonic treatment for 60s; 0.9W / cm in the phase transition stage 2 Ultrasonic treatment for 80s; crystal growth stage to give 1.4W / ...

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Abstract

The invention discloses a variable-frequency ultrasonic-assisted hydrate liquid food concentration device and method. The device comprises a concentration processor, a condensation circulating system,a feeding tank, a bubble generator, an ultrasonic probe, an ultrasonic controller, a hydrate crystal tank and a concentrated solution tank, wherein the ultrasonic probe is arranged in the concentration processor; the condensation circulating system, the bubble generator, the ultrasonic controller and the concentrated solution tank are connected with the concentration processor separately; the feeding tank is connected with the concentration processor through a conveying pump; and the hydrate crystal tank is connected with the concentration processor through a conveying pipeline. According tothe method, on the basis of concentrating the liquid food by a gas hydrate method, a variable-intensity ultrasonic and bubble control device is used for concentration, and different ultrasonic treatments are provided in a gas filling stage, a phase change stage and a crystal growth stage respectively. Concentrated juice which is short in phase change treatment time, sterile and capable of maintaining original nutrition, color and flavor of materials to the maximum extent can be obtained.

Description

technical field [0001] The invention belongs to the technical field of concentrated liquid food, and in particular relates to a device and method for frequency conversion ultrasonic-assisted hydrate concentrated liquid food. Background technique [0002] Concentrated juice (liquid) is widely circulated in the field of food processing as a semi-finished product or product. Efficient, high-quality, and low-cost concentration methods have always been an urgent need for the concentration industry. [0003] At present, the common liquid food concentration methods are: evaporation concentration, membrane concentration (ultrafiltration, reverse osmosis, membrane distillation) and freeze concentration. Among them, evaporative concentration is often used in the concentration of liquid food, but its high temperature often leads to problems such as flavor deterioration, heat-sensitive nutritional component damage, functional component loss, high energy consumption, etc.; although membr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08A23L2/12A23L2/42A23L2/54A23L3/54
CPCA23L2/08A23L2/12A23L2/42A23L3/54A23L2/54
Inventor 程丽娜吴继军余元善徐玉娟李俊
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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