Food ultrasonic coupling enzymolysis freeze-drying preparation system

Abstract

The invention discloses a food ultrasonic coupling enzymolysis freeze-drying preparation system. The production line comprises a raw material screening device, a cleaning device, a tunnel multi-stage drying device, a multi-section circulating pulping device, a batching device, a multi-section high-pressure homogenizing device, a multi-layer synchronous vacuum freeze-drying device and a freeze-dried powder storage and split charging device. The raw material screening device is connected with the cleaning device through a synchronous conveyor, the discharging end of the cleaning device is connected with the tunnel multi-stage drying device through a water filtering groove, and the tunnel multi-stage drying device is connected with the multi-section circulating pulping device through a storage barrel. The freeze-dried food preparation system has the beneficial effects that automatic equipment is adopted for production in the whole process from raw material screening to preparation completion for processing and preparation, a set of complete freeze-dried product preparation system is formed by adopting reasonable connection and combination, and the freeze-dried food preparation system can adapt to automatic production of various freeze-dried foods; the freeze-dried food which is high in nutritional value, unique in flavor, good in reconstituability, free of preservatives, sanitary, safe and reliable can be processed and prepared.

Description

technical field [0001] The present invention relates to the technical field of freeze-dried food production systems, and more specifically, to a food ultrasound-coupled enzymatic freeze-drying preparation system. Background technique [0002] With the explosive growth of quality consumption upgrading, consumers have higher pursuit of product quality, sensory flavor, functionality and other factors. Traditional prepared foods, such as soybean milk powder, milk and rice noodles, infant food supplement nutrition packs and other products, pursue the convenience of products at the expense of flavor, taste, and nutritional value, but the products are poor in preparation and easy to prepare. Problems such as oxidative deterioration, excessive use of flavors and pigments, and single consumption scenes of products have greatly affected consumers' eating experience. [0003] In recent years, freeze-drying technology has been of great significance as a technological innovation on the ...

AI Technical Summary

Problems solved by technology

However, currently subject to factors such as product characteristics and preparation technology, the objects of freeze-dried food are mainly solid foods such as fruits and vegetables, and the production objects are single, and the preparation process has strict requirements on the cleanliness and space of the workshop due to open processing; When processes such as biological enzymolysis or fermentation are involved, manual feeding and other intervention operations have greatly brought inefficiency and high production costs and low process adaptability

[0004] In view of this, there is an urgent need for a new technical solution to solve the problems of backward production technology, process connection and low adaptability of existing prepared freeze-dried foods, so as to improve product production efficiency and reduce production costs. Provide a kind of ready-to-use freeze-dried food that generally improves brewability, flavor and nutrition

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