CN104543863B - A kind of degassing method of high viscosity, high foam taro slurry food material - Google Patents
A kind of degassing method of high viscosity, high foam taro slurry food material Download PDFInfo
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- CN104543863B CN104543863B CN201510048940.2A CN201510048940A CN104543863B CN 104543863 B CN104543863 B CN 104543863B CN 201510048940 A CN201510048940 A CN 201510048940A CN 104543863 B CN104543863 B CN 104543863B
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- taro
- slurry
- taro slurry
- food material
- viscosity
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D19/00—Degasification of liquids
- B01D19/0073—Degasification of liquids by a method not covered by groups B01D19/0005 - B01D19/0042
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Degasification And Air Bubble Elimination (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of high viscosity, the degassing method of high foam taro slurry food material.By taro is cleaned, boiling, slurrying obtain taro slurry, the bubble content of the taro slurry is higher, viscosity is 2,000 20000 centipoises, and specific degassing operation is：Under the conditions of 65 95 DEG C of temperature, taro slurry is flowed with filminess in uniform thickness, and control flowing velocity, the vacuum of environment and flowing time, the gas content volume ratio in taro slurry is reduced to 1 3% by original 8 12%.This method is simple to operate, and degasifying effect is abundant, substantially reduces the bubble content of taro slurry food material, preferably keeps the original local flavor of material, improves the quality and stability of following process product, extend shelf life.
Description
Technical field
The invention belongs to agricultural product intensive processing field, and in particular to high viscosity, high foam taro slurry food material
Degassing method.
Background technology
Taro also known as taro, belong to tuberous plant, are the underground meat bulb of Araeceae herbaceos perennial taro, produce
In the southeast in Asia, there is extensive plantation in China torrid zone and Temperate Region in China.Taro is both grain, is eaten but also as vegetables
With being high-quality food materials and raw materials for food industry.
Beverage, instant food etc. are produced by raw material of taro, first taro must be cleaned, cure, the processing such as slurrying, system
Into taro slurry food material.Because taro contains the compositions such as more starch, protein, mucilage polysaccharides, taro slurry food
Material viscosity is big, and surface tension is big, and easily absorption and parcel air bubble, is a kind of high viscosity, the non-Newtonian fluid of high foam,
Processing is de-gassed to it using existing degassing method, processing effect is limited.
The products such as the beverage that is produced using taro slurry food material as raw material, instant food, such as deaerate insufficient, can be very big
The follow-up bactericidal effect of influence, cause shelf life of products to shorten；Oxygen in air easily causes product brown stain, influences product
Color and luster and flavor；The presence of air bubble, it can also influence the filling speed of product and the accuracy of metering.Therefore, taro slurry is eaten
The degassing process of product material high-efficiency, it is the important procedure link of its food production, is the important leverage of its product quality.
The content of the invention
In order to solve the degassing problem for the taro slurry food material that viscosity is big, surface tension is big, air content is high, the present invention
A kind of high viscosity, the degassing method of high foam taro slurry food material are provided.
A kind of degassing method of high viscosity, high foam taro slurry food material, first by taro is cleaned, boiling, slurrying
Obtaining taro slurry, the gas content volume ratio in the taro slurry reaches 8-12%, viscosity is 2000-20000 centipoises, its
Being characterised by degassing process operation is：Under the conditions of 65-95 DEG C of temperature, make taro slurry with filminess stream in uniform thickness
It is dynamic, and flowing velocity, the vacuum of environment and flowing time are controlled, the gas content volume ratio in taro slurry is reduced to 1-
3%。
Taro slurry is formed into the filminess stream that thickness is 0.30 ± 0.05cm by continuously spraying and combining scraper plate
It is dynamic.
The continuous jet velocity of taro slurry is 1.00 ± 0.10m/s, the vacuum of the environment of taro slurry for 0.030 ±
0.005MPa, the flowing time of taro slurry is 1-10s.
The advantageous effects of the present invention embody in the following areas：
1st, the viscosity of taro slurry and temperature have direct relation, and viscosity can substantially be reduced by properly increasing temperature, but too high
Temperature easily accelerates slurry to unbutton or divest one's upper garment change again, in degasification process, taro slurry is preheated and controlled in 65-95 DEG C of scope in advance, can
Ensure good mobility, while reduce brown stain；
2nd, under the conditions of negative pressure of vacuum, efficient degassing is quickly realized to taro slurry, rapid dispersion slurry, increases slurry table
Area is key problem in technology, and this technology uses continuous jet equipment, slurry is continuously sprayed with 1.00 ± 0.10m/s speed,
The even scraper plate that is scattering into forms the film that thickness is 0.30 ± 0.05cm, can increase up to ten thousand times of surface area on year-on-year basis, make taro slurry
In air bubble be sufficiently exposed to surface of material；
3rd, under the conditions of negative pressure of vacuum, the air formed in the slurry of film quickly overflows, so as to realize efficient degassing.This
In technical operating procedure, the pulp flow 1-10s in the environment that vacuum is 0.030 ± 0.005MPa, gas content can be made
Volume ratio reaches 8-12%, viscosity is reduced to 1-3% for the gas content volume ratio of the taro slurry of 2000-20000 centipoises.
Embodiment
By the following examples, the invention will be further described.
Embodiment 1
By white bud taro is cleaned, boiling, slurrying form, bubble content is higher, and viscosity is starched for the taro of 10500 centipoises
Material, temperature are maintained at 85 ± 2 DEG C.
Taro slurry is handled by continuously spraying with reference to scraper plate etc., forms the uniform film that thickness is 0.30 ± 0.05cm
State flows.
By controlling injection pressure and fluid glide slope, control the flow velocity of above-mentioned thin wall shape taro slurry fluid for 1.00 ±
0.10m/s, the vacuum for the environment that deaerates remain 0.030 ± 0.005MPa.The time of taro slurry fluid degassing operation is 8s.It is real
Gas content volume ratio in taro slurry is now removed to be reduced within 1.5%.
Taro with red buds head slurry food material through above method degassing process, bubble and foam remove thoroughly, then by dilute
Release, allocate, be filling, sterilization etc. process taro beverage products are made, remain taro original local flavor, stay in grade, the shelf-life can
Up to more than 6 months.
Embodiment 2
By taro with red buds head is cleaned, boiling, slurrying form, bubble content is higher, and viscosity is starched for the taro of 8500 centipoises
Material, temperature are maintained at 75 ± 2 DEG C.
Taro slurry is handled by continuously spraying with reference to scraper plate etc., forms the uniform film that thickness is 0.30 ± 0.05cm
State flows.
By controlling injection pressure and fluid glide slope, control the flow velocity of above-mentioned thin wall shape taro slurry fluid for 1.00 ±
0.10m/s, the vacuum for the environment that deaerates remain 0.030 ± 0.005MPa.The time of taro slurry fluid degassing operation is 5s.It is real
Gas content volume ratio in taro slurry is now removed to be reduced within 2.5%.
Taro with red buds head slurry food material through above method degassing process, bubble and foam remove thoroughly, then by dilute
Release, allocate, be filling, sterilization etc. process taro beverage products are made, remain taro original local flavor, stay in grade, the shelf-life can
Up to more than 6 months.
Embodiment 3
By taro with red buds head is cleaned, boiling, slurrying form, bubble content is higher, and viscosity is starched for the taro of 20000 centipoises
Material, temperature are maintained at 65 ± 2 DEG C.
Taro slurry is handled by continuously spraying with reference to scraper plate etc., forms the uniform film that thickness is 0.30 ± 0.05cm
State flows.
By controlling injection pressure and fluid glide slope, control the flow velocity of above-mentioned thin wall shape taro slurry fluid for 1.30 ±
0.10m/s, the vacuum for the environment that deaerates remain 0.030 ± 0.005MPa.The time of taro slurry fluid degassing operation is 10s.
Realize that gas content volume ratio is reduced within 3.0% in removing taro slurry.
Taro with red buds head slurry food material through above method degassing process, bubble and foam remove thoroughly, then by dilute
Release, allocate, be filling, sterilization etc. process taro beverage products are made, remain taro original local flavor, stay in grade, the shelf-life can
Up to more than 6 months.
Embodiment 4
By taro with red buds head is cleaned, boiling, slurrying form, bubble content is higher, and viscosity is starched for the taro of 2000 centipoises
Material, temperature are maintained at 95 ± 2 DEG C.
Taro slurry is handled by continuously spraying with reference to scraper plate etc., forms the uniform film that thickness is 0.30 ± 0.05cm
State flows.
By controlling injection pressure and fluid glide slope, control the flow velocity of above-mentioned thin wall shape taro slurry fluid for 1.00 ±
0.10m/s, the vacuum for the environment that deaerates remain 0.030 ± 0.005MPa.The time of taro slurry fluid degassing operation is 2s.It is real
Gas content volume ratio in taro slurry is now removed to be reduced within 1.0%.
Taro with red buds head slurry food material through above method degassing process, bubble and foam remove thoroughly, then by dilute
Release, allocate, be filling, sterilization etc. process taro beverage products are made, remain taro original local flavor, stay in grade, the shelf-life can
Up to more than 6 months.
Claims (1)
1. a kind of degassing method of high viscosity, high foam taro slurry food material, by taro is cleaned, boiling, slurrying obtain
Taro slurry, the gas content volume ratio in the taro slurry reaches 8-12%, viscosity is 2000-20000 centipoises, its feature
Being degassing process operation is：Under the conditions of 65-95 DEG C of temperature, make taro slurry by continuously spraying and being formed with reference to scraper plate
The filminess that thickness is 0.30 ± 0.05cm flows, and the continuous jet velocity of taro slurry is 1.00 ± 0.10m/s, environment
Vacuum is 0.030 ± 0.005MPa, flowing time 1-10s, the gas content volume ratio in taro slurry is reduced to 1-
3%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510048940.2A CN104543863B (en) | 2014-12-01 | 2015-01-30 | A kind of degassing method of high viscosity, high foam taro slurry food material |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410711502 | 2014-12-01 | ||
| CN2014107115025 | 2014-12-01 | ||
| CN201510048940.2A CN104543863B (en) | 2014-12-01 | 2015-01-30 | A kind of degassing method of high viscosity, high foam taro slurry food material |
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| Publication Number | Publication Date |
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| CN104543863A CN104543863A (en) | 2015-04-29 |
| CN104543863B true CN104543863B (en) | 2018-02-27 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1816289A (en) * | 2003-06-30 | 2006-08-09 | 特罗皮卡纳产品有限公司 | Cold de-aeration in production of citrus juices |
| CN101171065A (en) * | 2005-06-02 | 2008-04-30 | 梅特索纸业有限公司 | Method and arrangement for exhausting gas from a coating material |
| CN103519070A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Taro and corn noodle and method for making same |
| CN103704361A (en) * | 2013-12-31 | 2014-04-09 | 李丹榕 | Sweet potato cheese and preparation method thereof |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
-
2015
- 2015-01-30 CN CN201510048940.2A patent/CN104543863B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1816289A (en) * | 2003-06-30 | 2006-08-09 | 特罗皮卡纳产品有限公司 | Cold de-aeration in production of citrus juices |
| CN101171065A (en) * | 2005-06-02 | 2008-04-30 | 梅特索纸业有限公司 | Method and arrangement for exhausting gas from a coating material |
| CN103519070A (en) * | 2013-10-30 | 2014-01-22 | 沈孝芹 | Taro and corn noodle and method for making same |
| CN103704361A (en) * | 2013-12-31 | 2014-04-09 | 李丹榕 | Sweet potato cheese and preparation method thereof |
| CN103704841A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Dasheen clear juice beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| "均质、脱气在柑桔混浊果汁生产中的探讨";蒋芳华;《铜仁职业技术学院学报》;20031231;第1卷(第1期);第54-55页 * |
| 山药混浊汁的加工工艺研究;高海生等;《食品科学》;20091015;第30卷(第20期);第130-133页 * |
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| CN104543863A (en) | 2015-04-29 |
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Denomination of invention: A degassing method for high viscosity and high foam taro paste food material Effective date of registration: 20230817 Granted publication date: 20180227 Pledgee: Huaibei Tongchuan financing guarantee Group Co.,Ltd. Pledgor: ANHUI XINLEYUAN FOOD Co.,Ltd. Registration number: Y2023980052541 |