CN104431942A - Spice preparation system - Google Patents
Spice preparation system Download PDFInfo
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- CN104431942A CN104431942A CN201410630657.6A CN201410630657A CN104431942A CN 104431942 A CN104431942 A CN 104431942A CN 201410630657 A CN201410630657 A CN 201410630657A CN 104431942 A CN104431942 A CN 104431942A
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- container
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- oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
Abstract
The invention discloses a spice preparation system. The spice preparation system comprises an evaporator, wherein the evaporator is connected with a processing-oil container, a fragrance-steam absorption container, a processing-oil collection container and a vacuum pump; the fragrance-steam absorption container is provided with a small perforated ball, gas diffusion equipment and a perforated disc in sequence from bottom to top; a closed vacuum system is formed in the system by the vacuum pump; the vacuum degree is adjusted by an air valve; processing oil is firstly preheated in the processing container, then enters the evaporator by an outlet and diffuses on a rotary disc; fragrance steam is formed and is oxidized by continuous gas flow; and simultaneously, the fragrance steam is blown, is rapidly taken away by the air through the outlet, and enters absorbing liquid by the gas diffusion equipment. The spice preparation system disclosed by the invention can realize almost transparency, fragrance and roasted meat flavor.
Description
Technical field
The present invention relates to flavorant technical field, be specifically related to a kind of spices preparation system.
Background technology
The present invention is main relevant with practical spices, particularly relevant to the spices of food materials increase cold cuts taste.More specifically point, mainly about the preparation of the meat essence fragrant, taste is stronger, flavorant prepared by this method, can make food materials closer to the natural flavor of cold cuts.
All the time, everybody wants to develop the spices similar to cold cuts local flavor.This spices, for example, increases meat-like flavor can to non-meat protein food materials, make it more tasty, taste closer to meat flavour; Also can be used in containing meat or meat products, in vegetable product, as condensed soup, dried meat, packaging gravy, marmite etc., in order to increase or to strengthen the local flavor of the food materials of these processed process influences taste.
Under natural conditions, edible oil or lipid, be placed in the temperature range heating of 330 DEG C ~ 475 DEG C, or extra heating under aerobic conditions is no more than 2 minutes or the more effective time, liquid phase is after cooling, and these oil or lipid experienced by violent physical-chemical reaction, as glycerine condensation in the oxidation of aliphatic acid double bond, fatty acid decomposition process etc., make final oil or lipid color become black, yellowish-brown or brownish black, fragrance and taste similarly are all the waste oil after degree of depth frying.This does not wish occurred in flavorant.In addition, the oil after oxidation or lipid unfavorable to health.
Summary of the invention
For the deficiency that prior art exists, technical problem to be solved by this invention is, provides one can realize being close to colourless, and fragrant, that there is roasted meat flavor spices preparation system.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of spices preparation system, comprise evaporimeter, described evaporimeter connects processing oil container, fragrance vapor absorption container, processing oil collection container, vavuum pump, is provided with perforation bead, gaseous diffusion plant, perforated disc in fragrance vapor absorption container from bottom to top successively; Closed vacuum system is formed in systems in which by vavuum pump; Vacuum is being regulated by air valve; Processing oil first preheating in process vessel, by outlet, pre-warmed oil enters evaporimeter, and spreads on the rotating pan; Fragrance steam is formed, and is oxidized by continuous print air-flow; Meanwhile, fragrance steam is purged, and is taken away by outlet by air rapidly, by gaseous diffusion plant, enters in absorbing liquid; Unnecessary processing oil by gravity flowing, is then collected in processing oil collection container in evaporimeter; Processing oil between processing oil container and processing oil collection container, can realize circulation by positive displacement pump.
Above-mentioned multi-channel gas and the sampler of particle, described perforated disc is at least a set of to be placed horizontally in container.
Above-mentioned multi-channel gas and the sampler of particle, described perforated disc is two covers, is placed horizontally in container.
Above-mentioned multi-channel gas and the sampler of particle, described processing oil is selected from plant oil or lipid, can be after refining or non-refinement, hydrogenation or partially hydrogenated.
The advantage of spices preparation system of the present invention is:
1, spices preparation system, the fragrance steam in process is almost naturally remove from evaporimeter finished surface, then diffusion and absorption in absorbing liquid.In absorbing liquid, the concentration of roasting meat increases, gradually until reach its saturation point.Afterwards, absorbing liquid can be exchanged.In order to raise the efficiency, edible processing oil or lipid can circulate for several times in evaporimeter, to reach the fragrance of higher concentration in absorbing liquid, make processing oil or lipid remain on minimum use amount simultaneously.These processing oil/fat are according to the number of times recycled in evaporimeter, and color can blackening gradually.Finally, these processing oil/lipids will be abandoned, and use oil that is after oxidation or partial oxidation or lipid to avoid people.This is another feature that the present invention is better than existing cold cuts class flavorant preparation method.A more superior feature of this invention produces without carbonaceous material in final products, because do not contain these carbon compounds prior to the fragrance steam of absorption process generation.
Accompanying drawing explanation
Fig. 1 is present invention process flow chart.
Detailed description of the invention
Below in conjunction with drawings and the specific embodiments, the present invention is described in further details:
Under aerobic conditions, by the food-grade oil of heating in advance or fat, be exposed to the temperature range of 200 DEG C ~ 475 DEG C.Adopt in this way, the fragrance steam of formation can completely move out rapidly from the oil or lipid of heating.This transition process can complete by using the mode of vacuum, and in the process, oxygen purges away from process equipment with the form of the pressurized air after filtration.Like this, purging air/fragrance vapour mixture can move from the heating surface of edible oil or lipid rapidly.Comprise evaporimeter 1, described evaporimeter 1 connects processing oil container 2, fragrance vapor absorption container 3, processing oil collection container 4, vavuum pump 5, is provided with perforation bead 30, gaseous diffusion plant 14, perforated disc 32 in fragrance vapor absorption container 3 from bottom to top successively; Closed vacuum system is formed in systems in which by vavuum pump 5; Vacuum is being regulated by air valve 16; Processing oil first preheating in process vessel 2, by exporting 8, pre-warmed oil enters evaporimeter 1, and spreads on rotating disc 31; Fragrance steam is formed, and is oxidized by continuous print air-flow; Meanwhile, fragrance steam is purged, and is taken away by outlet 12 by air rapidly, by gaseous diffusion plant 14, enters in absorbing liquid 13; Unnecessary processing oil by gravity flowing, is then collected in processing oil collection container 4 in evaporimeter 1; Processing oil between processing oil container 2 and processing oil collection container 4, can realize circulation by positive displacement pump 15.The food-class liquid used as absorbing liquid can comprise one or more materials following: food-grade lipid as unrefined, refine and hydrogenation or refine the vegetable oil of rear section hydrogenation or lipid, food-grade, list or fattiness acids that can be practical; Animal fat is butter, chicken fat, turkey oil, duck/goose fat such as, or other bird greases, as butter, lard; Other processing class animal oil are as Baconic's oil and ham oil.Other food-grade absorbing liquids may comprise one or more compositions following: water, ethanol, glycerine, 1,2-PD, D-sorbite, xylitol, other food-grade lists or two polyalcohol; Solution is as sucrose, glucose, fructose and other similar materials.
Fragrance steam in process is almost naturally remove from evaporimeter 1 finished surface, then diffusion and absorption in absorbing liquid.First sweep gas flowing pressure and vacuum are adjusted to certain constant between 700 ~ 250mm mercury column.In absorbing liquid, the concentration of roasting meat increases, gradually until reach its saturation point.Afterwards, absorbing liquid can be exchanged.In order to raise the efficiency, edible processing oil or lipid can circulate for several times in evaporimeter 1, to reach the fragrance of higher concentration in absorbing liquid, make processing oil or lipid remain on minimum use amount simultaneously.These processing oil/fat are according to the number of times recycled in evaporimeter 1, and color can blackening gradually.Finally, these processing oil/lipids will be abandoned, and use oil that is after oxidation or partial oxidation or lipid to avoid people.This is another feature that the present invention is better than existing cold cuts class flavorant preparation method.A more superior feature of this invention produces without carbonaceous material in final products, because do not contain these carbon compounds prior to the fragrance steam of absorption process generation.
According to Fig. 1, processing and absorption system mainly run under continuous print vacuum state.System also comprises magnetic valve 7,9,16,19,21,22,24.Utilize magnetic valve 9 and flowmeter 10, by the combination of injection nozzle, pure pressurized air is introduced evaporimeter 1 bottom instrument.Being processed and absorption system to introduce fragrance with the mode of processing oil reverse flow by pressurized air, is very important point in the present invention.By regulating flow velocity and the pressure of air, the feature of fragrance steam can be changed.Therefore, before starting processing, air pressure and vacuum to be regulated in advance, and make system stability.
Processing oil, whether no matter suitable, first-selected plant oil or lipid can be after refining or non-refinement, hydrogenation, or partially hydrogenated.Finished or untreated animal oil, lipid also can use.Processing oil first preheating in container 2.By exporting 8, pre-warmed oil enters evaporimeter 1, and spreads on rotating disc 31.Centrifugal force makes processing oil be uniformly distributed on the container for evaporation wall of heating in advance.Fragrance steam is formed, and is oxidized by continuous print air-flow.Meanwhile, fragrance steam is purged, and is taken away by outlet 12 by air rapidly, by gaseous diffusion plant 14, enters in absorbing liquid 13.Usually, fragrance absorbing liquid is kept at fragrance at normal temperatures and absorbs in container, only when solid grease is as fragrance absorbent, just needs oil or lipid to be heated to more than its fusing point 5 DEG C, to ensure that fragrance steam spreads fully and absorbs.Unnecessary processing oil by gravity flowing, is then collected in processing oil collection container 4 in container for evaporation 1.Processing oil can, between container 2 and collector 4, realize recycling several times by positive displacement pump 15.
In the case study on implementation selecting choosing, gas diffusion container 14, is positioned in fragrance vapor absorption container 3.In other case study on implementation, also comprise one and be positioned over one of circuit 26 end perforation bead 30, at least a set of, preferably 2 cover perforated disc 32 be placed horizontally in container 3.Also having more case study on implementation that 1 cover gas diffusion container 14 is positioned over 1 cover or overlaps fragrance more absorbs in container 3, the container 14 of gas diffusion here also comprises the perforated disc 32 of 3 cover horizontal positioned, the dish spacing of often overlapping perforated disc is all placed by the distance set, and is not in contact with each other.Owing to being vacuumized by pipeline 28, steam is drawn in fragrance absorbing liquid 13 by perforation bead 30.Bead 30 mainly forms eddy current in absorbing liquid 13.The temperature of absorbing liquid 13 can by a set of constant temperature regulator-thermocouple measurement and control.The perforation bead of pipeline 26 end can be fixed, but preferably rotatable, so that the more effective diffusion of fragrance and absorption, also can replace bead 30 with the air-flow stirring device of slowly motion.
Be understood that by introducing above, the fragrance processing of this time invention and absorption system, general principle is exactly that the balance between careful controlled pressure air velocity and vacuum carrys out realize target by presetting evaporator temperature.
Embodiment one, to balance according to the following steps:
Evaporimeter 1 inner wall temperature is stabilized in 310 DEG C; Utilize magnetic valve 7,19,21,22 and 24, form closed vacuum system in systems in which by vavuum pump 5; Vacuum is regulated to arrive 700mm mercury column by air valve 16 again.Next, after filtration and dehumidify, pressure is the air of 10PSI, is entered system with the speed of 10cfu/h by purging, and vacuum can be made like this to drop to 750mm mercury column, vacuum measuring gauge 17 can show pressure change.By regulating air valve 16, the vacuum of whole system readjusts 700mm mercury column, and like this, a continuous print air draught is entered system by purging.
The sunflower oil that 1.5kg market is sold first is heated to 200 DEG C in container 2, and by opening magnetic valve 7, adjust flux meter 6, makes it with the speed of 60g/min, enters evaporimeter 1 by No. 8 points.Fragrance steam in formation is purged out by outlet 12, enters into fragrance absorbing liquid 13 through gas diffusion container 14.
4.0kg partially hydrogenated soybean oil and cottonseed oil are in harmonious proportion, and are used as the fragrance absorbing liquid 13 under normal temperature.When processing oils all in container 2 is consumed and is collected in container 4, trigger magnetic valve 7 and 18 by liquid-level switch 20 and close.Meanwhile, magnetic valve 19 and 22 is opened.By this set, the balance in the processing of adjustable fragrance and absorption system evaporimeter 1 and container 3 between pressure air and vacuum, with the stability of keeping system.Meanwhile, the processing oil be collected by positive-displacement vacuum pump 15, can be recycled to container 2 from container 4.Regulating valve 18,19 is reverse, after the Vacuum Balance adjusted in advance, opens valve 7.Processing oil repetitive cycling can utilize 2 times again, until color becomes dark-brown, is discharged, and cooled by heat exchanger by valve 21.
In whole process, absorb the absorbing liquid 13 that fragrance has reached capacity at present, temperature rises above 10 DEG C.Can not significant change be there is in fragrance absorbing liquid 13 color.Product is collected by valve 24, in food processing.The perfumery oil collected has kind of the fragrance of strong grilled meat and a mouthfeel, does not have tedious fried peculiar smell.This product can liquid condition use, and also can use with powdery after spraying dry, or with other form application used in everyday.
Embodiment two, according to following table configuration fragrance processing and absorption system:
Evaporimeter 1 temperature 340 DEG C of air pressure 20PSI
Initial depression 580mm mercury column air velocity 18-20cfu/h
Vacuum drops to 690 mm Hg vacuum system balancing point 660mm mercury column
The sunflower oil that 1.5kg market is sold first is heated to 200 DEG C in container 2, and by opening magnetic valve 7, adjust flux meter 6, makes sunflower oil with the speed of 60g/min, enters evaporimeter 1 by No. 8 points.Fragrance steam in formation is purged out by outlet 12, enters into fragrance absorbing liquid 13 through gas diffusion container 14.
4.0kg natural beef flavor #13001, lot number #SL08601, color is yellow, and fragrance and taste are lighter roast beef taste, be heated to 45 DEG C and keep in fragrance vapor absorption container 3.Oil in processing oil container 2, according to the description in case 1, circulates 4 times in fragrance processing with absorption system.In whole cyclic process, fragrance vapor absorption liquid temp remains at 45 DEG C, and absorbing liquid color is constant.After process terminates, temperature is about 53.5 DEG C.Liquid form product is collected by valve 24.Fragrance and taste are be evaluated as: the feature with typical grilled beef hamburger.
Embodiment three, according to following table configuration fragrance processing and absorption system:
Evaporimeter 1 temperature 370 DEG C of air pressure 20PSI
Initial depression 510mm mercury column air velocity 25-30cfu/h
Vacuum drops to 700 mm Hg vacuum system balancing point 610mm mercury column
Partially hydrogenated for 1.5kg soybean oil is preheated to 200 DEG C in container 2, and by opening magnetic valve 7, adjust flux meter 6, makes soybean oil with the speed of 60g/min, enters evaporimeter 1 by No. 8 points.Fragrance steam in formation is purged out by outlet 12, enters into fragrance absorbing liquid 13 through gas diffuser 14.
Adopt 2.0kg food grade glycerin and 2.0kg mixed with propylene glycol, mixture is colourless, limpid, as fragrance vapor absorption liquid under normal temperature state.With case 1 describe method the same, processing oil from container 2 out after, fragrance processing with absorption system in circulate 4 times.In whole cyclic process, fragrance vapor absorption liquid 13 temperature of mixing is without remarkable increase.After process terminates, absorbing liquid temperature is 323 DEG C.Liquid form product is collected by valve 24.
The fragrance of light red fragrance absorbing liquid product is be evaluated as: have strong wood and bake as feature, taste has obvious sweet taste and feature baked by wood.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing; those skilled in the art; in essential scope of the present invention, the change made, change, interpolation or replacement, all should belong to protection scope of the present invention.
Claims (4)
1. a spices preparation system, it is characterized in that: comprise evaporimeter (1), described evaporimeter (1) connects processing oil container (2), fragrance vapor absorption container (3), processing oil collection container (4), vavuum pump (5), is provided with perforation bead (30), gaseous diffusion plant (14), perforated disc (32) in fragrance vapor absorption container (3) from bottom to top successively; Closed vacuum system is formed in systems in which by vavuum pump (5); Vacuum is being regulated by air valve (16); Processing oil is preheating in process vessel (2) first, and by outlet (8), pre-warmed oil enters evaporimeter (1), and in the upper diffusion of rotating disc (31); Fragrance steam is formed, and is oxidized by continuous print air-flow; Meanwhile, fragrance steam is purged, and is taken away by outlet (12) by air rapidly, by gaseous diffusion plant (14), enters in absorbing liquid (13); Unnecessary processing oil by gravity flowing, is then collected in processing oil collection container (4) in evaporimeter (1); Processing oil between processing oil container (2) and processing oil collection container (4), can realize circulation by positive displacement pump (15).
2. spices preparation system according to claim 1, is characterized in that: described perforated disc (32) is at least a set of to be placed horizontally in container (3).
3. spices preparation system according to claim 1, is characterized in that: described perforated disc (32) is two covers, is placed horizontally in container (3).
4. spices preparation system according to claim 1, is characterized in that: described processing oil is selected from plant oil or lipid, can be after refining or non-refinement, hydrogenation or partially hydrogenated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410630657.6A CN104431942A (en) | 2014-11-11 | 2014-11-11 | Spice preparation system |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410630657.6A CN104431942A (en) | 2014-11-11 | 2014-11-11 | Spice preparation system |
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| CN104431942A true CN104431942A (en) | 2015-03-25 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060867A (en) * | 1990-10-22 | 1992-05-06 | 金华市工业科学研究所 | The production technique of natural refined jasmine oil and equipment |
| EP0556101A1 (en) * | 1992-02-07 | 1993-08-18 | McCORMICK & COMPANY, INCORPORATED | Method and apparatus for continuous sterilization and drying of spices and leafy herbs |
| CN101117614A (en) * | 2007-08-30 | 2008-02-06 | 宋永快 | Method for extracting fragrant liquor and essential oil from aromatic plants by dry-process |
| CN102964229A (en) * | 2012-12-06 | 2013-03-13 | 广西京桂香料有限公司 | Natural cinnamaldehyde extraction device |
| CN103468293A (en) * | 2013-04-25 | 2013-12-25 | 新疆鑫联煤化工有限公司 | Tar distillation technology |
-
2014
- 2014-11-11 CN CN201410630657.6A patent/CN104431942A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060867A (en) * | 1990-10-22 | 1992-05-06 | 金华市工业科学研究所 | The production technique of natural refined jasmine oil and equipment |
| EP0556101A1 (en) * | 1992-02-07 | 1993-08-18 | McCORMICK & COMPANY, INCORPORATED | Method and apparatus for continuous sterilization and drying of spices and leafy herbs |
| CN101117614A (en) * | 2007-08-30 | 2008-02-06 | 宋永快 | Method for extracting fragrant liquor and essential oil from aromatic plants by dry-process |
| CN102964229A (en) * | 2012-12-06 | 2013-03-13 | 广西京桂香料有限公司 | Natural cinnamaldehyde extraction device |
| CN103468293A (en) * | 2013-04-25 | 2013-12-25 | 新疆鑫联煤化工有限公司 | Tar distillation technology |
Non-Patent Citations (1)
| Title |
|---|
| 杨寿涛: "天然香精回收装置和技术", 《冷饮与速冻食品工业》, no. 4, 31 December 1997 (1997-12-31), pages 13 - 15 * |
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Application publication date: 20150325 |