Caramel aroma collecting device
By designing a caramel aroma collection device including a reactor, an air blowing device, an absorption tower and an extraction solvent storage tank, the problem of the ineffective aroma collection in the caramelization reaction is solved, and the efficient collection of aroma and caramel colored liquid is achieved. The preparation of the caramel flavor is obtained with a natural soft and light color.
Patent Information
- Application Number
- CN202421287640.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-06-06
- Publication Date
- 2025-01-10
- Estimated Expiration
- 2034-06-06
AI Technical Summary
The prior art fails to effectively collect caramel aroma in the caramelization reaction, resulting in aroma loss, and the blended caramel flavor may have problems with unnatural and non-soft aroma.
A caramel aroma collection device including a reactor, an air blowing device, an absorption tower, an extraction solvent storage tank, an infusion pump and an induced fan was designed. The aroma substance is fully contacted by using an extraction solvent in the absorption tower and recycled. Increase the aroma absorption concentration and combine wind speed adjustment to optimize aroma enrichment.
The aroma generated during the reaction is effectively collected, and caramel flavors are prepared, with natural soft flavors, light color and good fluidity. The liquid in the reactor can be used to prepare caramel colors, achieving the effect of killing two birds with one stone.
Smart Images
Figure CN222325189U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to spice processing equipment, in particular to a caramel aroma collecting device. Background Art
[0002] Caramel flavor is generally made through caramelization reaction or blending. Most studies on caramelization reaction focus on its "color" attribute, while less attention is paid to its "aroma" attribute. Therefore, the collection of caramel aroma is often ignored. The caramel flavor made by caramelization reaction is thick and dark in color, which is not conducive to the flavoring application of certain foods that do not require coloring. In addition, a large amount of aroma substances evaporate during the reaction. If they are not collected, it will cause aroma loss. The formulated caramel flavor may have the problem of unnatural and soft aroma. Therefore, an aroma collection device is needed to collect the caramel aroma. Summary of the invention
[0003] The utility model aims to provide a caramel aroma collection device in view of the defects existing in the prior art.
[0004] The utility model includes: a reactor 1, an air blowing device 2, an air pipe 3, an absorption tower 4, an extraction solvent storage tank 5, an infusion pump 6, and an induced draft fan 7. The reactor 1 is a caramelization reaction container. Water and sugar are put into the reactor 1 for heating reaction. The reactor 1 is used for caramelization reaction. The air blowing device 2 is connected to the reactor 1 through a pipeline. The top of the reactor 1 is connected to the bottom of the absorption tower 4 through the air pipe 3. The absorption tower 4 is provided with a gas washing filler layer 8 and a spray device 9. The gas washing filler layer 8 can make the aroma substance and the extraction solvent fully contact. The bottom of the absorption tower 4 is connected to the extraction solvent storage tank 5 through a pipeline. The extraction solvent storage tank 5 stores the extraction solvent. The infusion pump 6 is connected to the spray device 9 through a pipeline. The extraction solvent is transported to the upper part of the spray device 9 for spraying through the infusion pump 6. The sprayed extraction solvent fully reacts with the aroma substance through the gas washing filler layer 8. The extraction solvent is recycled in the absorption tower 4 to increase the aroma absorption concentration. An induced draft fan 7 is provided at the top of the absorption tower 4 , and the reacted gas is led out through the induced draft fan 7 located at the top of the absorption tower 4 . A bottom valve 10 is provided at the bottom of the reaction kettle 1 .
[0005] The extraction solvent storage tank 5 is disposed at a lower level than the absorption tower 4 .
[0006] The bottom valve (10) is arranged at the bottom of the reactor (1), and the materials after the reaction are discharged through the bottom valve 10 at the bottom of the reactor 1. The bottom valve 10 at the bottom of the reactor 1 can release the materials after the reaction in the reactor to become a by-product caramel color.
[0007] The air blowing device 2 and the induced draft fan 7 are provided with wind speed adjustable valves, which can adjust the wind speed, so as to optimize the process parameters and make the aroma enrichment more complete.
[0008] The temperature of the reactor 1 is controlled at 100-120°C.
[0009] The advantages of the utility model are reasonable design, solvent recycling and simple operation. It can effectively collect the aroma generated during the reaction process, and the liquid in the reactor can also be used to prepare caramel color, killing two birds with one stone. The device of the utility model can obtain a caramel essence with a natural and soft flavor, light color and good fluidity. BRIEF DESCRIPTION OF THE DRAWINGS
[0010] Figure 1 It is a structural schematic diagram of the utility model.
[0011] In the figure: 1 reaction kettle, 2 aeration device, 3 gas transmission pipe, 4 absorption tower, 5 extraction solvent storage tank, 6 infusion pump, 7 induced draft fan, 8 gas washing packing layer, 9 spray device, 10 bottom valve. DETAILED DESCRIPTION
[0012] The embodiments of the present utility model are further described below in conjunction with the accompanying drawings.
[0013] See also Figure 1 , this embodiment includes: a reactor 1, an aerator 2, an air pipe 3, an absorption tower 4, an extraction solvent storage tank 5, an infusion pump 6, and an induced draft fan 7. The reactor 1 is used for caramelization reaction, the aerator 2 is connected to the reactor 1 through a pipeline, the top of the reactor 1 is connected to the bottom of the absorption tower 4 through the air pipe 3, water and sugar are put into the reactor 1 for heating reaction, and the aroma substances produced by the reaction are blown into the absorption tower 4 through the air pipe 3 by the aerator 2. The temperature of the reactor 1 is controlled at 100-120°C. A washing packing layer 8 and a spraying device 9 are provided in the absorption tower 4, and the washing packing layer 8 can make the aroma substances and the extraction solvent fully contact. The bottom of the absorption tower 4 is connected to the extraction solvent storage tank 5 through a pipeline. The extraction solvent storage tank 5 stores the extraction solvent. The horizontal position of the extraction solvent storage tank 5 is set lower than the absorption tower 4, which is used to store the extraction solvent and receive the solvent flowing out of the absorption tower 4. The extraction solvent is transported to the upper part of the spray device 9 through the infusion pump 6 and sprayed out by the spray device 9. The sprayed extraction solvent is fully reacted with the aroma substance through the washing filler layer 8 to achieve the recycling of the extraction solvent and increase the aroma absorption concentration. The extraction solvent is recycled in the absorption tower 4 to increase the aroma absorption concentration. The top of the absorption tower 4 is provided with an induced draft fan 7. After the reacted gas is absorbed by the absorption tower 4, it is led out through the induced draft fan 7 at the top of the absorption tower 4. The bottom of the reactor 1 is provided with a bottom valve 10. The bottom valve 10 at the bottom of the reactor 1 can release the processed materials in the reactor after adjustment to become a by-product caramel color. The air blowing device 2 and the induced draft fan 7 are provided with a wind speed regulating valve to facilitate the optimization of process parameters to make the aroma enrichment more sufficient.
[0014] When in use, water and sugar are added into the reactor 1 and reacted at 100-120°C. During the process, the aerator 2 is opened to blow gas into the reactor 1 from below the reaction liquid surface, and the aroma substances are blown into the absorption tower 4 through the gas pipe 3 to fully contact with the sprayed extraction solvent. The extraction solvent is circulated and extracted through the extraction solvent storage tank 5 and the infusion pump 6, and the aroma substances are collected to obtain caramel essence. The liquid in the reactor 1 can be used as caramel color after adjustment.
Claims
1. A caramel aroma collection device, comprising a reaction kettle (1), an air blowing device (2), an air pipe (3), an absorption tower (4), an extraction solvent storage tank (5), an infusion pump (6), and an induced draft fan (7), characterized in that: The reactor (1) is a caramelization reaction vessel, the aeration device (2) is connected to the reactor (1) via a pipeline, the top of the reactor (1) is connected to the bottom of an absorption tower (4) via an air delivery pipe (3), a gas washing packing layer (8) and a spray device (9) are provided in the absorption tower (4), the bottom of the absorption tower (4) is connected to an extraction solvent storage tank (5) via a pipeline, the extraction solvent storage tank (5) is connected to an infusion pump (6), the infusion pump (6) is connected to the spray device (9) via a pipeline, an induced draft fan (7) is provided at the top of the absorption tower (4), and a bottom valve (10) is provided at the bottom of the reactor (1).
2. The caramel aroma collecting device according to claim 1, characterized in that The extraction solvent storage tank (5) is arranged at a lower level than the absorption tower (4).
3. The caramel aroma collecting device according to claim 1, characterized in that The bottom valve (10) is arranged at the bottom of the reaction kettle (1) so that the materials after the reaction are discharged through the bottom valve (10).
4. The caramel aroma collecting device according to claim 1, characterized in that The air blowing device (2) and the induced draft fan (7) are provided with wind speed adjustable valves.
5. The caramel aroma collecting device according to claim 1, characterized in that The temperature of the reaction kettle (1) is controlled at 100-120°C.