A process for the production of a vacuum packed probiotic food

Abstract

The application discloses a kind of vacuum-packed probiotic food production process, its steps include: S1: providing powder raw materials, the raw materials include probiotic powder, the granularity range of raw material is 40 to 120 mesh;S2: raw materials are divided by packing bag;S3: respectively each packing bag is clamped and fixed in sealed chamber;S4: first vacuumizing to sealed chamber, so that the vacuum degree range in its sealed chamber is 400-600mbar, pressure maintaining;S5: second vacuumizing to sealed chamber, so that the vacuum degree range in its sealed chamber is 100-300mbar, pressure maintaining;S6: third vacuumizing to sealed chamber, so that the vacuum degree range in its sealed chamber is 1-50mbar, pressure maintaining;S7: seal.The application discloses a kind of vacuum-packed probiotic food production process design ingenious, can efficiently and continuously realize the vacuum bag production of powder probiotic food, reduce the influence of air in packing container to probiotic activity.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food vacuum packaging, in particular to a production process of a vacuum-packaged probiotic food. BACKGROUND

[0002] Probiotics are a kind of active microorganisms that are beneficial to the host by colonizing in the human body and changing the composition of the microbial community in a certain part of the host. By regulating the mucosal and systemic immune function of the host or by regulating the balance of intestinal flora, probiotics promote nutrient absorption and maintain intestinal health, thereby producing single microorganisms or mixed microorganisms with clear composition that are beneficial to health.

[0003] Therefore, in modern society, more and more people maintain intestinal health by eating foods containing probiotics. Currently, common probiotic foods on the market are pure probiotic powder or a mixture of probiotic powder and other powdered ingredients (such as dietary fiber, fruit juice powder, etc.). Such powdered foods are packaged by bagging.

[0004] However, in the current bagged probiotic food, the particle size of the probiotic powder or the powder mixture formed by the probiotic powder and other powdered ingredients (particle size normal above 60 mesh) is too small, so during the vacuum packaging process, the probiotic powder is easily sucked out or retained at the sealing position, affecting the packaging effect. This leads to the fact that the bagged probiotic food on the market is packaged by conventional packaging methods without vacuum treatment, and the probiotic bacteria are easily destroyed by the air in the packaging container or the moisture in the ingredients, thereby affecting the activity of the probiotic bacteria and ultimately affecting the effect of regulating the microbial community.

[0005] Therefore, the present application provides a production process of a probiotic food, which is ingenious in process and can efficiently and continuously realize the vacuum bagging production of powdered probiotic food. SUMMARY

[0006] In order to overcome the shortcomings of the prior art, the present application provides a production process of a probiotic food, which is ingenious in process and can efficiently and continuously realize the vacuum bagging production of powdered probiotic food.

[0007] To solve the above technical problems, the present application provides the following technical solutions:

[0008] A production process of a vacuum-packaged probiotic food, comprising the following steps:

[0009] S1: providing at least one powdered raw material, the raw material comprising probiotic powder, the particle size of the raw material being in the range of 40 mesh to 120 mesh;

[0010] S2: dividing the raw material by a packaging bag;

[0011] S3: each packaging bag is clamped and fixed in a sealed chamber with a volume greater than 0.0015m 3 less than 0.0025m 3 ;

[0012] S4: the sealed chamber is subjected to a first vacuum pumping, so that the vacuum degree in the sealed chamber is in the range of 400-600mbar, and pressure maintaining is performed after the vacuum degree is reached;

[0013] S5: the sealed chamber is subjected to a second vacuum pumping, so that the vacuum degree in the sealed chamber is in the range of 100-300mbar, and pressure maintaining is performed after the vacuum degree is reached;

[0014] S6: the sealed chamber is subjected to a third vacuum pumping, so that the vacuum degree in the sealed chamber is in the range of 1-50mbar, and pressure maintaining is performed after the vacuum degree is reached;

[0015] S7: sealing.

[0016] As a further improvement, the product is subjected to sub-packaging, clamping, vacuum pumping, pressure maintaining and sealing by means of a full-automatic bag feeding rotary vacuum packaging machine.

[0017] As a further improvement, the length of the part of the packaging bag clamped horizontally accounts for a proportion d of the length of the side of the packaging bag which is not sealed, wherein d is in the range of 0.5-0.8.

[0018] As a further improvement, the time for the first vacuum pumping is in the range of 0.7s-1.3s, and the pumping rate is 100m 3 / h.

[0019] As a further improvement, in steps S5 and S6: the time for the second and third vacuum pumping is 0.3s-0.7s longer than the time for the first vacuum pumping, and the pumping rate is 100m 3 / h.

[0020] As a further improvement, in step S6: the pressure maintaining time is in the range of 2s-4s.

[0021] As a further improvement, in step S1: the raw material further comprises an ingredient, and at least one powdered ingredient is mixed with the probiotic powder.

[0022] As a further improvement, the ingredient is dried before being mixed with the probiotic powder, so that the water activity of the ingredient is in the range of 0.1-0.2.

[0023] As a further improvement, in steps S5 and S6, the pressure maintaining time after the vacuum degree is reached is in the range of 0.1s-0.3s.

[0024] As a further improvement, further comprising S8 step: pressure relief, so that the vacuum degree in its sealed chamber back to the vacuum degree of S4 step, and then proceed to open cover bag.

[0025] Compared with the prior art, the beneficial effects that can be achieved by the present application are:

[0026] 1、The whole process of the production process of the vacuum-packed probiotic food of the present application can greatly reduce the problem of powder-like probiotic powder being sucked out by means of three times of air suction. Firstly, air is most easily sucked out during the first time of vacuum suction, but at the same time, it is necessary to ensure that the powder is not sucked out, so the amount of air sucked out is controlled to be about half, which not only ensures that the amount of air sucked out is sufficient to avoid too long overall vacuum suction time, but also avoids too much air suction to form a strong air flow to carry out the powder. The second time of vacuum suction is used to suck out most of the remaining air. The third time of vacuum suction is the most difficult, which is used to suck out the remaining little air in the sealed chamber to form a complete vacuum state as much as possible. After each time of vacuum suction, pressure holding is carried out to achieve the effect of preventing the powder from being carried by the continuous air flow direction and falling back under its own gravity, thereby further avoiding being sucked out. The pressure holding action can effectively ensure that the air in the bag is squeezed out, because the air suction port is arranged outside the packaging bag, the air in the whole packaging bag is not only sucked out, but also squeezed out by negative pressure. The pressure holding action can further ensure that some residual air between the powder particles in the bag is released when the particles are squeezed to move, thereby being completely squeezed out. The whole packaging process is designed ingeniously, which can effectively avoid the influence of the air in the packaging bag on the probiotic powder in the bag, and at the same time, realize high-efficiency vacuum packaging of a large amount of probiotic powder. BRIEF DESCRIPTION OF DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiment description. Obviously, the drawings in the following description are only some embodiments of the present application, and other drawings can also be obtained by those skilled in the art without creative labor.

[0028] Figure 1 The present application is a process flow diagram. DETAILED DESCRIPTION

[0029] To make the technical means, creative features, and achieved objectives and effects of this invention easier to understand, the invention is further described below with reference to specific embodiments. However, the following embodiments are merely preferred embodiments of this invention and not all of them. Other embodiments obtained by those skilled in the art based on the embodiments described herein without creative effort are all within the protection scope of this invention. Unless otherwise specified, the experimental methods in the following embodiments are conventional methods, and the materials and reagents used in the following embodiments are commercially available unless otherwise specified.

[0030] Please refer to Figure 1 A vacuum-packed probiotic food production process includes the following steps:

[0031] S1: Provide at least one powdered raw material, said raw material including probiotic powder, wherein the particle size of the raw material is in the range of 40 mesh to 120 mesh;

[0032] S2: The raw materials are packaged in bags with a width between 25mm and 120mm and a length between 60mm and 180mm. This method is suitable for probiotic foods in small packages, because large packages are inconvenient to carry and multiple openings will affect the activity of probiotics.

[0033] S3: Clamp and fix each packaging bag to a volume greater than 0.0015m. 3 Less than 0.0025m 3 Preferably, the volume of the sealed chamber is 0.002 m³. 3 That is, 2L. In the process of this case, the hardware part can be realized by using the existing fully automatic bag-feeding turntable vacuum packaging machine to dispense, clamp, evacuate, pressurize and seal the packaging bags. The sealed chamber consists of multiple sealing boxes on a fixed turntable that can automatically open and close the lid and evacuate the air. Each sealing box can individually evacuate a single packaging bag and complete the batch sequential discharge through the turntable.

[0034] S4: Perform the first vacuuming of the sealed chamber to achieve a vacuum level of 400-600 mbar. After reaching the vacuum level, maintain the pressure.

[0035] S5: Perform a second vacuuming of the sealed chamber to achieve a vacuum level of 100-300 mbar in the sealed chamber, and maintain the pressure after reaching the vacuum level.

[0036] S6: Perform a third vacuuming of the sealed chamber to achieve a vacuum level of 1-50 mbar in the sealed chamber, and maintain the pressure after reaching the vacuum level.

[0037] S7: Seal the opening.

[0038] The whole process can greatly reduce the problem of powder probiotic powder being sucked out by means of three times of suction. First, the gas is most likely to be sucked out when vacuumizing for the first time, but at the same time, it is necessary to ensure that the powder is not sucked out, so control the amount of gas sucked out to about half, which ensures that the amount of gas sucked out is sufficient to avoid too long vacuumizing time, and avoids too much gas flow forming a strong airflow to take out the powder. The second vacuumizing is used to suck out most of the remaining gas. The third vacuumizing is the most difficult, which is used to suck out the remaining little gas in the sealed chamber to form a complete vacuum state as much as possible. After reaching the vacuum degree after each vacuumizing, pressure holding is carried out. The suction action is interrupted to prevent the powder from being driven by the continuous airflow direction and falling back under its own gravity, thereby further avoiding being sucked out. The pressure holding action can effectively ensure that the air in the bag is squeezed out. Because the suction port is set outside the packaging bag, the air in the whole packaging bag is not only sucked out, but also squeezed out by negative pressure. The pressure holding action can further ensure that some residual gas between the powder particles in the bag is released when the particles are squeezed to form movement, thereby being completely squeezed out. The whole packaging process is designed ingeniously, which can effectively avoid the influence of air in the packaging bag on the probiotic powder in the bag, and at the same time realize high-efficiency vacuum packaging of a large amount of probiotic powder.

[0039] Further, in step S3, the length of the part of the packaging bag held horizontally on the unsealed side accounts for a proportion d of the length of the side, wherein d ranges from 0.5 to 0.8. Preferably, the value of d is 0.7. On the one hand, by means of a suitable clamping position, the size of the suction port is limited to avoid a large opening of the unsealed side of the packaging bag, which can easily lead to the powder being sucked out during vacuumizing. On the other hand, it also avoids a small opening, which can lead to the air in the bag not being easily sucked out or squeezed out.

[0040] Further, in step S4, the time for the first vacuumizing is 0.7s to 1.3s, and the suction rate is 100m 3 / h. In combination with the volume of the sealed chamber, a suction packaging speed of 60 packs per minute can be achieved. Preferably, the time for the first vacuumizing is 1s. Since the initial air pressure in the sealed box is atmospheric pressure, the gas is most likely to be sucked out, so the suction time is shorter than the second and third times.

[0041] Further, in steps S5 and S6, the time for the second and third vacuumizing is 0.3s to 0.7s longer than the time for the first vacuumizing, and the suction rate is 100m 3The volume of the sealing chamber is matched to achieve a 60 bags / minute vacuum packaging speed. Preferably, the second and third vacuumizing time is 0.5s longer than the first vacuumizing time; and the second and third vacuumizing is performed for a longer time due to the lower air pressure in the sealing chamber.

[0042] Further, in step S7, the holding time is 2s-4s. Preferably, the holding time is 3.1s, which is sufficient to ensure that the air in the bag is completely squeezed out.

[0043] Further, in steps S5 and S6, the holding time after reaching the vacuum degree is 0.1s-0.3s. Preferably, the holding time after reaching the vacuum degree in the first vacuumizing is 0.2s, and the holding time after reaching the vacuum degree in the second vacuumizing is 0.1s. On the one hand, the holding time after reaching the vacuum degree is used to ensure that the air flow is interrupted, the powder is not driven by the air flow, and the powder falls back under its own gravity, thereby further avoiding the powder being sucked out, and avoiding the problem of low overall process efficiency caused by a long holding time after reaching the vacuum degree. On the other hand, the holding time is also used to avoid the problem of air leakage between the two vacuum pipes when the rotating disc of the vacuum packaging machine is rotating.

[0044] Further, step S8 is included: releasing the pressure to make the vacuum degree in the sealing chamber return to the vacuum degree in step S4, and then opening the cover and dropping the bag. This facilitates opening the cover and avoids the problem of high negative pressure, which makes it difficult to open the cover and causes excessive energy consumption.

[0045] Further, in step S8, the unsealed side of the packaging bag is heated and pressed at 200-300℃ by a heating sheet for 0.6s, and then the heated and pressed area is rapidly cooled to make the sealed edge quickly solidify to meet the factory requirements.

[0046] In addition, in step S1, the raw material further includes an ingredient, which is at least one kind of powder mixed with the probiotic powder. The ingredient can include one or more of food raw materials (dietary fiber, fruit juice powder, etc.), new food raw materials (inulin, galacto-oligosaccharide), heat-resistant nutritional fortifiers (L-carnitine, zinc oxide, etc.), and food additives (tricalcium phosphate, etc.). Before the ingredient is mixed with the probiotic powder, the ingredient is dried in an oven to make the water activity of the ingredient in the range of 0.1-0.2aw. After the ingredient is cooled, the above-mentioned ingredient, probiotic powder, and / or non-heat-resistant nutritional fortifier are mixed by a V-type mixer.

[0047] While embodiments of the application have been shown and described, it is to be understood that the embodiments described are merely exemplary of the principles and application of the present application. Numerous modifications and adaptions can be effected without departing from the spirit and scope of the present application, which is not limited to the exact construction and arrangement described. It is intended, therefore, to cover all modifications and adaptions that fall within the scope of the claims and their equivalents.

Claims

1. A process for the production of a vacuum packed probiotic food product, characterized in that, The method comprises the following steps: S1: providing at least one powder raw material, the raw material comprising probiotic powder, the particle size of the raw material being in the range of 40-120 mesh; S2: packing the raw material through a packaging bag; S3: The product is sub-packed, clamped, vacuumed, pressure-kept and sealed by a full-automatic bag-feeding rotary vacuum packaging machine; each packaging bag is clamped and fixed in a sealed chamber with a volume greater than 0.0015m3 and less than 0.0025m3 3 The length of the horizontally clamped part of the packaging bag accounts for a proportion d of the length of the side, wherein d ranges from 0.5 to 0.

8. S4: performing first vacuumization on the sealed chamber, so that the vacuum degree in the sealed chamber is in the range of 400-600 mbar, and pressure maintaining is performed after the vacuum degree is reached; S5: performing second vacuumization on the sealed chamber, so that the vacuum degree in the sealed chamber is in the range of 100-300 mbar, and pressure maintaining is performed after the vacuum degree is reached; S6: performing third vacuumization on the sealed chamber, so that the vacuum degree in the sealed chamber is in the range of 1-50 mbar, and pressure maintaining is performed after the vacuum degree is reached; S7: sealing.

2. The vacuum-packed probiotic food production process according to claim 1, characterized in that, In step S4: the time for the first vacuuming is 0.7 to 1.3 s, the evacuation rate is 100 m3 / h. 3 / h.

3. The vacuum-packed probiotic food production process according to claim 1, characterized in that, In steps S5 and S6: the time for the second and third vacuum extractions is 0.3-0.7 s longer than the time for the first vacuum extraction, with a pumping rate of 100 m 3 / h.

4. The vacuum-packed probiotic food production process according to claim 1, characterized in that, In step S6: the pressure maintaining time is 2-4 s.

5. The vacuum-packed probiotic food production process according to claim 1, characterized in that, In step S1: the raw material further comprises an ingredient, at least one powder ingredient is mixed with the probiotic powder.

6. The vacuum packed probiotic food production process according to claim 5, characterized in that: Before the ingredient is mixed with the probiotic powder, the ingredient is dried, so that the water activity of the ingredient is in the range of 0.1-0.

2.

7. The vacuum packed probiotic food production process according to claim 1, characterized in that: In steps S5 and S6, the pressure maintaining time after the vacuum degree is reached is 0.1-0.3 s.

8. The vacuum-packed probiotic food production process according to claim 1, characterized in that, Further comprising step S8: releasing pressure, so that the vacuum degree in the sealed chamber returns to the vacuum degree in step S4, and then the cover is opened and the bag is dropped.

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