Processing device and method of pre-prepared dry unsalted butter

Abstract

The invention belongs to the field of cream processing in food processing, and particularly relates to a processing device and method of pre-prepared dry unsalted butter. The processing device comprises a feeding system, a first dehydration and fermentation system, a second dehydration and fermentation system and a drying system. Wherein the first dehydration fermentation system comprises an internal rotating shaft and an external frame; the inner rotating shaft comprises a top conical head, a rotating projecting disc, a rotating drum and a driving motor; and a projecting disc jacket and a drum jacket are arranged in the outer frame. The second dehydration fermentation system is arranged below the first dehydration fermentation system, and the drying system and the second dehydration fermentation system are arranged in parallel. The processing method of the pre-prepared dry unsalted butter comprises the working procedures of uniform mixing, homogenization, inoculation, first-stage dehydration and concentration, second-stage dehydration and concentration, third-stage dehydration and drying, crushing and the like.

Description

Technical Field

[0001] This invention belongs to the field of cream processing in food processing, and specifically relates to a processing apparatus and method for pre-mixed dry whipping cream. Background Technology

[0002] Whipping cream is an important ingredient in baked goods, pastries, and beverages. It is a dairy product made from milk through processes such as centrifugation and pasteurization. Whipping cream has a high fat content, making it prone to oxidation and spoilage, and difficult to store and transport. Currently, whipping cream is in liquid form with high viscosity, making transportation difficult and costly, especially in long-distance or underdeveloped areas. Spray drying and freeze-drying technologies have been successfully applied to dairy products such as milk powder, storing and transporting it as a solid powder, with water added at the point of sale, significantly reducing storage and transportation costs and the risk of spoilage. However, compared to milk powder production, whipping cream production separates most of the protein and lactose. Besides water, whipping cream is primarily composed of fat, which cannot provide effective support for the production of solid products. Developing new processing technologies for dried whipping cream will effectively solve various transportation, storage, and preservation problems faced by existing related enterprises. Summary of the Invention

[0003] The purpose of this invention is to overcome the defects described in the prior art, thereby providing a processing device and method for pre-mixed dry whipping cream. This invention can store and transport liquid whipping cream in the form of solid powder, and then remix it with water at the terminal, reducing storage and transportation costs, while also reducing the risk of spoilage and deterioration, and has high practical market application value.

[0004] To achieve the above objectives, the present invention provides the following technical solution: A processing apparatus for pre-mixed dry whipping cream includes a feeding system, a first dehydration and fermentation system, a second dehydration and fermentation system, and a drying system; The feeding system includes a feeding pipe, an inoculation port, and a feeding port; the end of the feeding port is funnel-shaped, the raw material is transported in the feeding pipe and input into the first dehydration and fermentation system through the feeding port, and the inoculation port is used to inoculate yeast inoculum; The first dehydration fermentation system includes an internal rotating shaft and an external frame; The internal rotating shaft includes a top conical head, a rotating disc, a rotating drum, and a drive motor. All units of the internal rotating shaft are arranged sequentially from top to bottom on the same vertical axis. The rotating disc is conical, and the rotating drum extends vertically downwards from the bottom of the conical rotating disc to form a cylindrical shape. The drive motor drives the rotating disc and the rotating drum to rotate. The feed inlet is fitted onto the top conical head, and the outward extension of the flared mouth is parallel to the top surface of the rotating disc, forming an annular feed channel. The number of rotating discs can be adjusted according to process conditions. The outer frame is equipped with a sling plate outer sleeve and a rotating drum outer sleeve. The sling plate outer sleeve is fitted over the rotating sling plate, and the gap between them is the material channel. The rotating drum outer sleeve is fitted over the rotating drum, and the gap between them is the material channel. The outer wall of the outer frame is equipped with an air inlet, and the bottom of the outer frame is equipped with a bucket-shaped discharge port. The second dehydration and fermentation system is located below the first dehydration and fermentation system, and the drying system is arranged in parallel with the second dehydration and fermentation system. The drying system and the second dehydration and fermentation system are independently temperature controlled, but they share a set of spiral conveyor belts. The spiral conveyor belts are made of flexible materials. The material is spirally descended in the second dehydration and fermentation system and then spirally ascended in the drying system. The second dehydration and fermentation system is equipped with a feeding and coating device at the top, which is connected to the bucket-shaped discharge port above and the starting point for material conveying by the spiral conveyor belt below. The feeding and coating device is trapezoidal in shape, and the distance between it and the feeding spiral conveyor belt can be adjusted. The initially viscous material falls onto the feeding spiral conveyor belt, is smoothed by the feeding and coating device, and is then conveyed. After the material is conveyed out of the drying system, it is scraped off and enters the next crushing stage, and the conveyor belt enters a new cycle.

[0005] The air inlet is located between the bottommost rotating disc and the rotating drum. Dry air enters upward into the material channel between the disc outer sleeve and the rotating disc, and is discharged from the top; it also enters downward into the material channel between the drum outer sleeve and the rotating drum, and is discharged from the bottom.

[0006] The top surface of the rotating disc is provided with annular protrusions arranged sequentially from top to bottom, and the bottom surface of the outer sleeve of the disc is provided with annular grooves corresponding to the annular protrusions. As the rotating disc rotates, the material is thrown outward along the annular protrusions. After hitting the inner wall of the annular groove, it collides and disperses, splashing onto the next annular protrusion before being thrown out again. The surface area of ​​the material increases, allowing it to contact the dry gas flowing in the opposite direction, thus accelerating evaporation and dehydration.

[0007] The rotating drum has a cylindrical surface equipped with high scrapers and low scrapers. The top of the low scraper has a gap with the outer casing of the drum, so as the drum rotates, it coats the falling material onto the inner wall of the outer casing. The top of the high scraper has no gap with the outer casing of the drum, so it scrapes off the material coated onto the inner wall of the outer casing. The high and low scrapers are arranged in a staggered pattern, and during the continuous coating and scraping process, they come into contact with the flowing dry gas, accelerating evaporation and dehydration. The lowest high scraper in each group is flush with the bottom of the rotating drum, so all the material will be scraped off and fall into the bucket-shaped discharge port below.

[0008] A method for processing pre-mixed dry whipping cream includes the following steps: (1) Mix well. High-fat light cream is the main raw material, and sugar powder, starch and emulsifier are added as auxiliary materials. Sugar powder and starch are stabilizers when whipping the final light cream product. They are used to coat fat globules, increase the viscosity of the material, and improve the mechanical strength of the interfacial film. The selected emulsifier should be suitable for water-in-oil emulsion with high oil phase stability. After adding the auxiliary materials, perform preliminary mixing. (2) Homogenization: The initially mixed materials are homogenized and further mixed to reduce the diameter of fat globules in the liquid. The fat globules are small and evenly distributed in the material, and the material as a whole is an oil-in-water emulsion system. The fat globules are wrapped in an aqueous solution containing starch and dissolved sugar. (3) Inoculation: Select a suitable yeast strain and adjust the material to a suitable growth temperature according to the selected yeast strain. Inoculate the yeast inoculum in the pipeline. (4) First stage dehydration and concentration: After inoculation, the liquid enters the first dehydration and fermentation system. The liquid is dehydrated and concentrated by rotating discs. The number of rotating discs is adjusted so that the liquid enters the rotating drum for further dehydration and concentration before it becomes viscous. As the water content decreases, the addition of sugar powder and starch increases the viscosity of the liquid. The bacteria begin to grow and reproduce. (5) Second stage dehydration and concentration: the liquid enters the second dehydration and fermentation system and is spread onto the rotating conveyor belt for continued evaporation and dehydration; adjust the appropriate temperature according to the selected yeast. The yeast will grow and reproduce in the sugar solution mixed with starch. The oil droplets cannot provide nutrients for the yeast. During the yeast fermentation process, tiny bubbles will form in the aqueous solution, but not in the oil droplets. The bubbles will loosen the structure. The yeast will continuously destroy the starch structure, making the structure even looser. (6) In the third stage of dehydration and drying, the material continues to be conveyed and enters the drying system. It is dried at high temperature, the starch gelatinizes, and the fermentation is terminated. During the process, the bubbles increase in size due to heat, and the structure becomes more loose. (7) The dried material is scraped off by a scraper, crushed and granulated, and then packaged. (8) After entering the consumer end, add water to soak, stir lightly, dissolve the pregelatinized starch and sugar powder and rehydrate, and after stirring, do not add any auxiliary materials and whip directly.

[0009] Compared with the prior art, the present invention has the following beneficial effects: (1) Compared with milk powder production from milk, light cream is mainly composed of fat and oil, except for water, and cannot provide effective support for the production of solid products. This invention pre-mixes the auxiliary materials added during the whipping of light cream at the end of the supply chain into the light cream product, which is convenient for users and at the same time provides physical support for the production of solid products.

[0010] (2) In the method of the present invention, the excipients are sugar powder, starch and emulsifier, and homogenization is performed; ① Sugar powder and starch increase the viscosity of the material, and the viscosity increases as the water content decreases, thereby improving the mechanical strength of the interfacial film and inhibiting the movement, collision and re-aggregation of fat globules; ② The selected emulsifier should be suitable for water-in-oil emulsions with high oil phase stability; ③ The homogenization process reduces the diameter of fat globules in the liquid, and the fat globules are small and evenly distributed in the material; ④ Starch itself is a good emulsifier, especially at the critical moment of heating and dehydration, starch gelatinization enhances the emulsification effect. The above conditions together stabilize the emulsion system during dehydration. The fat globules are wrapped in an aqueous solution mixed with starch and dissolved sugar powder. After losing most of the water, they will form a state in which the oil droplets are wrapped by solid excipients, forming a stable solid product.

[0011] (3) In the method of the present invention, a fermentation step is added, and strains that can secrete amylase are selected (such as brewer's yeast or other hybrid strains). The stabilizers powdered sugar (such as granulated sugar) and starch added to the whipped cream are pre-mixed into the whipped cream. These auxiliary materials happen to provide excellent nutritional conditions for yeast fermentation. Powdered sugar (such as granulated sugar) is a typical auxiliary agent commonly used to accelerate yeast fermentation. Starch and powdered sugar provide carbon sources, and the remaining protein in the whipped cream provides nitrogen sources.

[0012] (4) In the method of the present invention, oil droplets cannot provide nutrients for yeast. Yeast grows and reproduces in a sugar solution mixed with starch, and forms tiny bubbles in the solution, while oil droplets do not. The bubbles make the structure loose. At the same time, yeast will continuously destroy part of the starch structure, making the structure even looser. The loose and fragile characteristics make the final product easier to rehydrate.

[0013] (5) In the method of the present invention, while the material is heated and dried, the starch gelatinizes. After drying, the pregelatinized starch is easy to dissolve, making the final product easier to rehydrate.

[0014] (6) In the method of the present invention, the final product has a loose and fragile structure, and moisture can easily enter. The pregelatinized starch, sugar powder and sugar substances after some starch is decomposed by yeast in the dehydration and drying stage have high solubility. After entering the consumer end, water is added for soaking and light stirring, and the product dissolves quickly.

[0015] (7) In the device of the present invention, as the rotating disc rotates, the material is thrown outward along the annular protrusion. After hitting the inner wall of the annular groove, it is dispersed and splashed onto the next annular protrusion before being thrown out again. The surface area of ​​the material increases, and it comes into contact with the dry gas flowing in the opposite direction, which accelerates evaporation and dehydration.

[0016] (8) In the device of the present invention, a high scraper and a low scraper are provided on the surface of the cylinder. The low scraper applies the material to the inner wall of the outer sleeve of the rotating cylinder; the high scraper scrapes off the material applied to the inner wall of the outer sleeve of the rotating cylinder. The high scraper and the low scraper are arranged in a staggered manner. During the continuous application and scraping process, they come into contact with the flowing dry gas to accelerate evaporation and dehydration. The lowest high scraper of each group is flush with the bottom of the rotating cylinder. All the material will be scraped off and fall into the bucket-shaped discharge port below. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of a pre-mixed dry whipping cream processing device according to the present invention; Figure 2 This is a schematic diagram of the structure of the first dehydration fermentation system in Embodiment 1 of the present invention; Figure 3 This is a schematic diagram of the second dehydration fermentation system and drying system in Embodiment 1 of the present invention; Figure 4 This is a schematic diagram of the airflow direction for drying in Embodiment 1 of the present invention; Figure 5 This is a schematic diagram of the material flow direction in the first dehydration and fermentation system of Embodiment 1 of the present invention; Explanation of reference numerals in the attached drawings: 1. Feeding system; 2. First dehydration and fermentation system; 3. Second dehydration and fermentation system; 4. Drying system; 5. Feed pipe; 6. Inoculation port; 7. Feed inlet; 8. Internal rotating shaft; 9. Top conical head; 10. Rotating disc; 11. Rotating drum; 12. Drive motor; 13. External frame; 14. Disc outer sleeve; 15. Drum outer sleeve; 16. Air inlet; 17. Bucket-shaped discharge port; 18. High scraper and low scraper; 19. Feeding and coating device; 20. Spiral conveyor belt; 21. Annular protrusion; 22. Annular groove; 23. Detailed Implementation

[0018] The technical solution of the present invention will now be clearly and completely described with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Example 1 like Figures 1-5 As shown: A processing apparatus for pre-mixed dry whipping cream, comprising a feeding system 1, a first dehydration and fermentation system 2, a second dehydration and fermentation system 3, and a drying system 4; The feeding system 1 includes a feeding pipe 5, an inoculation port 6, and a feeding port 7; the end of the feeding port 7 is funnel-shaped, the raw material is transported in the feeding pipe 5 and input into the first dehydration fermentation system 2 through the feeding port 7, and the inoculation port 6 is used to inoculate yeast inoculum. The first dehydration fermentation system 2 includes an internal rotating shaft 8 and an external frame 13. The internal rotating shaft 8 includes a top conical head 9, a rotating disc 10, a rotating drum 11, and a drive motor 12. All units of the internal rotating shaft 8 are arranged sequentially from top to bottom on the same vertical axis. The rotating disc 10 is conical, and the rotating drum 11 extends vertically downwards at the bottom in a cylindrical shape based on the conical shape of the rotating disc 10. The drive motor 12 drives the rotating disc 10 and the rotating drum 11 to rotate. The feed inlet 7 is fitted onto the top conical head 9, and the outward extension direction of the flared mouth is parallel to the top surface of the rotating disc 10, forming an annular feed channel. The number of rotating discs 10 can be adjusted according to the process conditions. The outer frame 13 is provided with a sling plate outer sleeve 14 and a rotating drum outer sleeve 15. The sling plate outer sleeve 14 is fitted over the rotating sling plate 10, and the gap between them is a material channel. The rotating drum outer sleeve 15 is fitted over the rotating drum 11, and the gap between them is a material channel. The outer wall of the outer frame 13 is provided with an air inlet 16, and the bottom of the outer frame 13 is provided with a bucket-shaped discharge port 17. The second dehydration and fermentation system 3 is located below the first dehydration and fermentation system 2, and the drying system 4 is arranged parallel to the second dehydration and fermentation system 3. The drying system 4 and the second dehydration and fermentation system 3 are independently temperature controlled, but share a set of spiral conveyor belt 21. The spiral conveyor belt 21 is made of flexible material. After the material spirals down in the second dehydration and fermentation system 3, it is conveyed to the drying system 4 and spirals up. The top of the second dehydration and fermentation system 3 is equipped with a feeding and coating device 20, which is connected to the bucket-shaped discharge port 17 above and the starting point of the material conveying of the spiral conveyor belt 21 below. The feeding and coating device 20 is trapezoidal in shape, and the distance between it and the feeding spiral conveyor belt 21 can be adjusted. The initially viscous material falls onto the feeding spiral conveyor belt 21, is smoothed by the feeding and coating device 20, and is then conveyed. After the material is conveyed out of the drying system 4, it is scraped off and enters the next crushing stage, and the conveyor belt enters a new cycle.

[0020] The air inlet 16 is located between the bottommost rotating disc 10 and the rotating drum 11. Dry air enters upward into the material channel between the disc outer sleeve 14 and the rotating disc 10 and is discharged from the top. It also enters downward into the material channel between the drum outer sleeve 15 and the rotating drum 11 and is discharged from the bottom.

[0021] The top surface of the rotating disc 10 is provided with annular protrusions 22, arranged sequentially from top to bottom. The bottom surface of the outer sleeve 14 of the disc is provided with annular grooves 23, which correspond one-to-one with the annular protrusions. As the rotating disc 10 rotates, the material is thrown outward along the annular protrusions 22. After hitting the inner wall of the annular groove 23, it collides and disperses, splashing onto the next annular protrusion 22 and is thrown out again. The surface area of ​​the material increases, and it comes into contact with the dry gas flowing in the opposite direction, accelerating evaporation and dehydration.

[0022] The cylindrical surface of the rotating drum 11 is provided with a high scraper 18 and a low scraper 19. The top of the low scraper 19 leaves a gap with the outer sleeve 15 of the drum. As the rotating drum 11 rotates, it coats the falling material onto the inner wall of the outer sleeve 15. The top of the high scraper 18 leaves no gap with the outer sleeve 15 of the drum, scraping off the material coated on the inner wall of the outer sleeve 15. The high scraper 18 and the low scraper 19 are arranged in a staggered manner. During the continuous coating and scraping process, they come into contact with the flowing dry gas, accelerating evaporation and dehydration. The bottom high scraper 18 of each group is flush with the bottom of the rotating drum 11, and all the material will be scraped off and fall into the bucket-shaped discharge port 17 below.

[0023] A method for processing pre-mixed dry whipping cream includes the following steps: (1) Mix well. High-fat light cream is the main ingredient. Add 8% sugar powder, 2% corn starch and emulsifier as auxiliary materials. Select Tween-80 emulsifier with high HLB value and glyceryl stearate for compounding. After adding auxiliary materials, mix well initially. (2) Homogenization: The initially mixed liquid is homogenized. While further homogenizing, the diameter of the fat globules in the liquid is reduced. The fat globules are small and evenly distributed in the material. The liquid is an oil-in-water emulsion system. The fat globules are wrapped in an aqueous solution containing starch and dissolved sugar. (3) Inoculation: Select a fusion strain of alcoholic yeast and saccharifying yeast, and adjust the material to a suitable growth temperature (40℃) according to the selected yeast strain. Inoculate the yeast inoculum in the pipeline. (4) First stage dehydration and concentration: After inoculation, the liquid enters the first dehydration and fermentation system. The liquid is dehydrated and concentrated by rotating discs. The number of rotating discs is adjusted so that the liquid enters the rotating drum for further dehydration and concentration before it becomes viscous. The addition of sugar powder and starch increases the viscosity of the liquid. Together with the homogenizer and emulsifier in the early stage, they inhibit the re-aggregation of fat globules. The strain begins to grow and reproduce.

[0024] (5) Second stage dehydration and concentration: the liquid enters the second dehydration and fermentation system and is spread onto the rotating conveyor belt for continued evaporation and dehydration; adjust the appropriate temperature according to the selected yeast. The yeast will grow and reproduce in the starch and sugar solution. The oil droplets cannot provide nutrients for the yeast. During the yeast fermentation process, tiny bubbles will form in the aqueous solution, but not in the oil droplets. The bubbles will loosen the structure. The yeast will continuously destroy the starch structure, making the structure even looser. (6) In the third stage of dehydration and drying, the material continues to be conveyed and enters the drying system. It is dried at high temperature, the starch gelatinizes, and the fermentation is terminated. During the process, the bubbles increase in size due to heat, and the structure becomes more loose. (7) The dried material is scraped off by a scraper, crushed and granulated, and then packaged. (8) After entering the consumer end, add water to soak, stir lightly, dissolve the pregelatinized starch and sugar powder and rehydrate, and after stirring, do not add any auxiliary materials and whip directly.

[0025] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in the present invention should be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A processing apparatus for the preparation of dry whipped cream, characterized in that, The system comprises a feeding system, a first dewatering fermentation system, a second dewatering fermentation system and a drying system. The feeding system comprises a feeding pipe, an inoculation port and a feeding port. The first dewatering fermentation system comprises an inner rotating shaft and an outer frame. The inner rotating shaft comprises a top conical head, a rotating disc, a rotating drum and a driving motor. The rotating disc is conical, and the rotating drum is vertically downwardly extended from the bottom of the rotating disc to form a cylindrical shape. The driving motor drives the rotating disc and the rotating drum to rotate. The feeding port is sleeved on the top conical head, and the outer extension direction of the horn mouth is parallel to the top surface of the rotating disc to form an annular feeding channel.

2. A process for the preparation of dry whipped cream according to claim 1, characterized in that, The number of the rotating discs is adjusted according to the process conditions.

3. A process for the preparation of dry whipped cream according to claim 1, characterized in that, The outer frame is provided with a disc sleeve and a drum sleeve. The disc sleeve is sleeved outside the rotating disc, and the gap therebetween is a material channel. The drum sleeve is sleeved outside the rotating drum, and the gap therebetween is a material channel. The outer wall of the outer frame is provided with an air inlet, and the lower portion of the outer frame is provided with a hopper-shaped discharge port. The second dewatering fermentation system is arranged below the first dewatering fermentation system. The drying system is arranged in parallel with the second dewatering fermentation system. The drying system and the second dewatering fermentation system are independently controlled in temperature, but share a spiral conveying belt. The spiral conveying belt is made of flexible material. The material is spirally conveyed downward in the second dewatering fermentation system and then spirally conveyed upward in the drying system. The top of the second dewatering fermentation system is provided with a feeding and smearing device. The feeding and smearing device is connected with the hopper-shaped discharge port above and is connected with the spiral conveying belt below. The feeding and smearing device is in the shape of a trapezoidal body. The distance between the feeding and smearing device and the feeding spiral conveying belt is adjusted to adjust the thickness of the smeared material. The material is scraped off after being conveyed out of the drying system, and the conveying belt enters a new cycle. The air inlet in the first dewatering fermentation system is arranged between the bottommost rotating disc and the rotating drum. The drying air enters the material channel between the disc sleeve and the rotating disc from top to bottom. The top surface of the rotating disc is provided with annular protrusions arranged from top to bottom. The bottom surface of the disc sleeve is provided with annular grooves corresponding to the annular protrusions. With the rotation of the rotating disc, the material is thrown out along the annular protrusions, collides with the inner wall of the annular grooves, and then falls on the next annular protrusion to be thrown out again. The dispersed material has an expanded surface area and is in contact with the drying gas flowing in the opposite direction to accelerate evaporation and dewatering.

4. A process for the preparation of dry whipped cream according to claim 1, characterized in that, The cylinder surface of the rotating drum in the first dewatering fermentation system is provided with high scrapers and low scrapers, the top end of the low scraper is left with a gap from the outer sleeve of the rotating drum, and the falling materials are coated on the inner wall of the outer sleeve of the rotating drum with the rotation of the rotating drum; the top of the high scraper is not left with a gap from the outer sleeve of the rotating drum, and the materials coated on the inner wall of the outer sleeve of the rotating drum are scraped off; the high scrapers and the low scrapers are arranged in a staggered manner, and are in contact with the flowing dry gas in the continuous coating and scraping process, so that the evaporation and dewatering are accelerated; the lowest high scraper is flush with the bottom of the rotating drum, and all the materials will be scraped off and fall into the lower hopper-shaped discharge port.

5. A process for the manufacture of a pre-portioned dry creamer, characterized in that, The method comprises the following steps: (1) mixing, taking high-fat whipped cream as the main raw material, and adding sugar powder, starch and emulsifier as auxiliary materials; the sugar powder and the starch are stabilizers for whipping the final light cream product, are used for wrapping fat balls, increase the viscosity of the material, and improve the mechanical strength of the interface film; the selected emulsifier should be suitable for high oil phase stability oil-in-water emulsion; after adding the auxiliary materials, preliminary mixing is performed; (2) homogenization, the preliminarily mixed material is subjected to homogenization treatment, so that the fat balls in the liquid material are further mixed and uniformly distributed in the material, and the material as a whole is an oil-in-water emulsion system, and the fat balls are wrapped by the water solution mixed with the starch and dissolved with the sugar powder; (3) inoculation, suitable yeast is selected, and the material is adjusted to a suitable growth temperature according to the selected yeast; the yeast inoculum is inoculated in pipeline transportation; (4) first-stage dewatering and concentration, the inoculated liquid material enters the first dewatering fermentation system, the liquid material is dewatered and concentrated by the rotating disc, the number of the rotating disc is adjusted, so that the liquid material enters the rotating drum for further dewatering and concentration before the liquid material becomes sticky; the addition of the sugar powder and the starch increases the viscosity of the liquid material; the strain starts to grow and reproduce; (5) second-stage dewatering and concentration, the liquid material enters the second dewatering fermentation system and is coated on the rotating conveyor belt for further evaporation and dewatering; according to the selected yeast, the suitable temperature is adjusted, the yeast grows and reproduces in the sugar powder liquid mixed with the starch, the oil droplets cannot provide nutrients for the yeast, and the yeast forms micro bubbles in the water solution during the fermentation process, but the oil droplets do not; the bubbles make the structure loose, and the yeast continuously destroys the starch structure, so that the structure is more loose; (6) third-stage dewatering and drying, the material continues to be transported and enters the drying system for high-temperature drying; the starch is gelatinized, and the fermentation is terminated; the bubbles are enlarged by heating during the process, and the structure is further loosened; (7) the dried material is scraped off by the scraper, and is packaged after being crushed and granulated; (8) after entering the consumer end, the material is soaked with water, slightly stirred, and the pre-gelatinized starch and the sugar powder are dissolved and rehydrated; after stirring, the material can be directly whipped without adding auxiliary materials.

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