CN102917594B - 有机产品的保存方法和保存的有机产品的加工方法 - Google Patents
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Abstract
本发明涉及一种通过使用脱水溶剂和在干燥器内进行干燥处理的保存有机产品的方法,例如,可以保存食品如水果、植物、水果和/或植物的一部分、小动物以及动物产品,以及非食品领域的有机产品,例如,鲜花;以及本发明还涉及保存的有机产品的加工方法。按照本发明,有机产品是在干燥器内利用溶剂在低于100℃的温度下,优选在流化床内被干燥处理。本方法的优势在于,干燥温度明显降低,与冷冻干燥法相比,干燥时间大为缩短,能量效率藉此明显提高以及更环保。此外,另一个重要的优势是干燥过程缓和,在这个过程中有机产品能够很大程度地保留它们的原始外形、颜色和内部成分。
Description
技术领域
本发明涉及权利要求1概述的有机产品(例如,食品如水果、植物、水果和/或植物的一部分、小动物以及动物产品,以及非食品领域的有机产品如鲜花)的保存方法,以及权利要求14所述的保存的有机产品的加工方法。
背景技术
保存有机材料的一种有效的方法是使它们干燥,也就是对产品进行脱水处理。对于非食品领域的有机产品,重要的是只需保存有机材料(例如,鲜花)的颜色和形状,而在食品领域除此之外还要考虑到保存口味以及其它的营养生理学上重要的要素,例如,维他命。
在食品领域最常用的干燥方法是冷冻干燥法、流化床干燥法、喷雾干燥法以及在干燥器中进行的普通的干燥处理或只利用太阳能进行的干燥处理。
使用流化床干燥法时,需要干燥的材料被流化,即,在空气湍流中干燥。这种方法的缺点是,由于要求的温度相对较高,通常超过100℃,食品不仅失去其自然外观而且其内部成分也有流失。因此,流化床干燥法只限于使用在那些不会被高温损坏的物品(例如,糖),或者需要高温处理的物品,例如,咖啡焙烧属于这种情况。
喷雾干燥法只适合制造粉末状的材料,例如,奶粉。
除了阳光干燥法,因其耗时时间长,因此只适合应用于少数几种产品,其它以加热脱水为基础的干燥方法的原理是,使水尽可能快地蒸发。产品不仅会因此失去其自然外观,如果是食品,全部的内部成分都会流失。
能很好地保持食品的口味、外观和营养成分、对食品损伤最小的方法是冷冻干燥法。在这种方法中,在食品业和制药业广泛使用的方法是,通过提纯对有机物质进行脱水处理。为此需要加热有机材料,以便水能够以冰蒸汽的形式从细胞壁逸出。同时,材料的周围过度冷却,因此逸出的水立刻结晶和沉积在冷却面。这个过程特别消耗能量,因为两个相反的过程碰到一起,即,加热和冷冻。此外,在这个过程中干燥时间相当长,例如,在干燥处理水果时,根据水果的品种和大小,干燥时间需要24-48小时。由于干燥时间长,这种方法的产量不是很高。除此之外,冷冻干燥法还需要昂贵的设备技术。所有这些缺点造成这种方法很昂贵,这也相应地在终端产品的高价中体现出来。最后,还需指出的一个缺点是,冷冻干燥法不适合使用在特别敏感的食品,如蘑菇。
最后,一种用于保存没有进行预胶化和粒化的淀粉或者没有进行预胶化和粒化的面粉的方法也为人熟知,在这种方法中,先对淀粉或面粉进行脱水处理,直至淀粉或面粉不含水份或几近不含水份。随后在100℃或更高的温度下对脱水的淀粉或脱水的面粉进行干燥处理。在这种非热脱水处理方法中使用的是亲水溶剂,例如,酒精。可以在流化床反应器中进行干燥处理,干燥时间视抑制程度而定,持续1-20小时(US 5,932,017A)。这种方法的缺点是,只能用在淀粉和面粉,不能用于被提取淀粉和面粉的产品本身。此外,在高温下无论是产品的外观还是内部成分都像上面说过的那样,发生不利的变化。
发明内容
具有主要权利要求以及权利要求14所述的特征的按照本发明的方法所包含的优点是,干燥温度明显降低,以及与冷冻干燥法相比,干燥时间大为缩短。对于差不多相同的数量的物品,利用冷冻干燥法需要24-48小时才可以完成干燥,而通过按照本发明的方法在30-90分钟就可以完成干燥。因此也实现较高的产能。
通过缩短干燥时间,从而使得在反应器中没有能量对流的过程发生,与冷冻干燥法相比,本发明的方法的能量效率明显提高,并因此比至今除阳光干燥法以外的全部方法都更环保。与冷冻干燥法不同,本发明不需要高成本的冷藏。只有在回收溶剂时才需要冷却,但是这可通过所谓的冷凝线以简单的方式实现,不需要使用昂贵的冷却技术。
第三个由缓和的干燥过程实现的重要特征是,这种保存方法的使用几乎没有局限性。无论是敏感性的植物(如鲜花、药草、蘑菇)还是软的水果(如浆果)都可以干燥处理,并且尽管产品在干燥之后失去了92-99%的水分,但是仍然能够很大程度地保留它们的外形、颜色和内部成分。这是由于在流化床进行的干燥过程中脱水性和浓缩性溶剂同时存在,有机干燥物的细胞结构因而保持不变。有机物质因脱水而流失的内部成分通过溶剂又被输送给近乎无水的细胞。根据本发明的所述方法例如可以干燥处理全部的草莓,从经济角度上看这在冷冻干燥法中是没有什么意义的,因为需要干燥处理的水果的直径每增加0.5厘米会导致干燥时间呈几何增加。除此之外,由于大范围地灭除害虫,如真菌、细菌,从而使终端产品的病菌减少。
按照本发明的一种优选的实施方式,在流化床内干燥处理有机产品。在理想的状态下可以进行传热和传质,从而使产品的干燥时间进一步减少。
按照本发明的一种与此相关的优选的实施方式,在流化床内在真空状态下干燥处理有机产品,传热和传质过程因此而大大加速。
按照本发明的一种与此相关的另一种实施方式,在流化床内在正常压力下以对流空气干燥的形式干燥处理有机产品。
按照本发明的另一种优选的实施方式,从干燥器的废气流中回收溶剂。回收的溶剂可以用于预处理产品,见下段所述,或者在干燥过程中在浓缩阶段重新输送给产品。通过循环使用溶剂这种保存方法的经济性得以进一步提高。
按照本发明的一种附加的优选实施方式,有机产品在进入干燥器之前与溶剂接触。藉此,在干燥过程之前进行脱水,在脱水过程中有机产品的可溶于水的内部成分进入溶剂;以及在按照本发明的一种与此相关的优选的实施方式中,可以在干燥过程的浓缩阶段通过该溶剂重新输送给产品。通过浸泡在溶剂中,有机产品可以保存很长一段时间,既不会腐败也不会流失内部成分。然后根据干燥器的能力和对产品的需求通过干燥进行最后的保存,其中,在干燥过程中产品的内部成分通过原来浸泡产品的溶剂重新输送给产品。
使用之前与同一种待干燥的产品接触并使产品的内部成分从产品离析出的溶剂来浓缩有机产品,其优势在于,产品能重新获得其原始内部成分的绝大部分,在食品领域尤其是从营养生理学角度这有着特殊的意义。
但是,另一方面也可以给位于干燥器中的有机产品输送另一种浓缩的溶剂,从而加强某些特性和成品的其它特殊的特性。
按照本发明的一种特别优选的实施方式,在预干燥处理有机产品之后溶剂被喷洒到该有机产品上。与溶剂一起输送的内部成分可以藉此立刻被其细胞吸收,并且所排出的溶剂可以与废气一起离开干燥器。
如果在喷洒到有机产品之前对溶剂进行预热,这个优势会得到进一步的加强。
把需要干燥处理的有机产品在干燥处理之前保存一段时间的另一个方案是,冷冻,例如,通过速冻。尤其是对于那些在抵达干燥器之前需要经历一段较长路程的食品,这是必不可少的,例如,海产品就属于这种情况,在捕捞上来之后海产品必须在船上停留一段较长的时间。
按照本发明的另一种优选的实施方式,使有机产品在干燥处理之后进行渗透处理。有机产品与介质(例如,石蜡、硅酮)接触,所述介质稳定产品的细胞壁,以便产品能够获得原来的形状。这种后处理用在强调光学印象的有机产品(例如,鲜花或用作直观教具的有机标本)上是有优势的。
下面借助具体实施方式和附图以及权利要求对本发明的其它优点和优选的结构形式进行详细的说明。
附图说明
附图中描述的是本发明的一个实施示例并随后进行了详细的说明。附图简介:
图1是按照本发明的一种在真空条件下或在氮气气氛下进行的包括有机产品预处理步骤的实施方式的流程图;
图2是按照本发明的一种同样在真空条件下或在氮气气氛下进行的不包括有机产品预处理步骤的实施方式的流程图。
具体实施方式
根据图1所示流程图,有机材料是准备的新鲜原料,清洗干净,如果需要的话按期望的尺寸切小。在第二步中,原料与溶剂接触,溶剂密度比水密度小。根据作用时间通过溶剂使部分湿气和全部的湿气脱离原料。随后溶剂与产品分离,并且在干燥器中干燥处理产品。首先进行的是预干燥,在这个过程中溶剂气化,并且与废气一起离开干燥器。随后,通过在干燥过程中给干燥的物质喷上用内部成分浓缩的溶剂,把之前通过溶剂从干燥物质析出的内部成分重新输送给干燥物质。从干燥过程的废气流中回收多余的溶剂,并且再次使用,以便在干燥过程之前和/或在干燥过程中重新输送给产品。干燥过程可以在真空条件下进行,也可以在保护气体气氛(例如,使用氮气)下进行。
图2所示的流程图与图1的区别只是干燥过程之前的用溶剂处理有机产品这一步骤取消,原料带着原有的湿气进入干燥器,并且只在干燥器内进行脱水。在这里也是首先进行预干燥。其后喷入的溶剂快速进入细胞,并且在逸出时非结合水一同带出来,从而支持热脱水。在这个在相当短的时间内进行的过程中有70%的内部成分保留在有机材料内。虽然这在冷冻干燥法也能实现,但是,如上所述,需要多倍的时间和能量。此外,按照本发明的方法能够实现,通过干燥过程流失的30%的内部成分在干燥过程中重新输送给产品,方法是,在下一步骤中给干燥物质短时地喷洒用内部成分浓缩的溶剂。在这个所谓的浓缩过程之后,有机产品在最后一个干燥阶段完全干燥,并且回收溶剂。
下面借助一个具体产品的干燥过程对本发明的方法进行详细的说明。
50公斤的香菜切成小块并浸泡在酒精里面。经24小时的作用时间后,把剩余的用颜料或其它可溶于水的内部成分浓缩的溶剂分离。切成小块的香菜被装入一个真空流化床反应器和用4000m3/h的空气量进行预干燥。空气进入真空流化床反应器时的温度是70℃,空气的排出温度是12-30℃。真空压力为220mbar。废气流内的酒精通过冷凝线以液体形式被回收。30分钟的预干燥时间结束后,进行的是香菜的浓缩过程,利用之前通过酒精离析的颜料和香料。为此,利用20bar的喷射压力把浓缩的酒精喷洒到仍然处于流化状态的切成小块的香菜上,并且是从开始的香菜浸泡阶段提取的酒精。在保持220mbar压力的同时空气量降到3000m3/h。喷洒时间持续25分钟。随后开始的是30分钟的最终干燥过程,同时要保持来自预干燥过程的参数。离开流化床反应器的成品现在还有4%的湿度。
在权利要求和说明书后面的附图中所介绍的全部特征无论是单独使用还是随意组合都体现本发明的基本思想。
Claims (9)
1.一种食品的保存方法,该方法使用脱水溶剂,并且通过在干燥器内进行干燥处理,其中,所述食品在干燥器内利用脱水溶剂在低于100℃的温度下进行干燥处理,并向在该干燥器内的所述食品输送浓缩的溶剂,其特征在于,将用之前从食品离析出的内部成分浓缩的溶剂返回用作浓缩溶剂;食品在进入干燥器之前与脱水溶剂接触;使用在干燥过程之前与待干燥的食品接触的脱水溶剂作为浓缩溶剂。
2.根据权利要求1所述的方法,其中,在流化床内对所述食品进行干燥处理。
3.根据权利要求2所述的方法,其中,在流化床内在真空状态下对所述食品进行干燥处理。
4.根据权利要求2所述的方法,其中,在流化床内在正常压力下对所述食品进行干燥处理。
5.根据权利要求1所述的方法,其中,从干燥器的废气流中回收溶剂。
6.根据权利要求5所述的方法,其中,回收的溶剂重新输送给位于干燥器内的食品。
7.根据权利要求1所述的方法,其中,在预干燥处理食品之后,将浓缩溶剂喷洒到该食品上。
8.根据权利要求1所述的方法,其中,在将浓缩溶剂喷洒到食品上之前,将浓缩溶剂进行预热。
9.一种保存的食品的加工方法,该方法使用脱水溶剂,并且通过在干燥器内进行干燥处理,其中,所述食品在干燥器内利用脱水溶剂在低于100℃的温度下进行干燥处理,并向所述食品输送浓缩的溶剂,其中,将用之前从食品离析出的内部成分浓缩的溶剂返回用作浓缩溶剂;食品在进入干燥器之前与脱水溶剂接触;使用在干燥过程之前与待干燥的食品接触的脱水溶剂作为浓缩溶剂。
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CA2781125A1 (en) | 2011-05-26 |
WO2011060762A1 (de) | 2011-05-26 |
RU2518957C2 (ru) | 2014-06-10 |
WO2011060762A4 (de) | 2011-08-18 |
DE102010051426A1 (de) | 2011-05-19 |
PT2501241E (pt) | 2014-08-22 |
RU2012125029A (ru) | 2013-12-27 |
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