CN1076957C - 冷冻充气食品的生产方法及设备及冷冻充气食品 - Google Patents
冷冻充气食品的生产方法及设备及冷冻充气食品 Download PDFInfo
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Abstract
本冷冻充气食品生产设备包括一个置于壳体7内的蜗杆,壳体一端有一个模头5,另一端有需冷冻的组合物供料装置,在壳体中间区域备有供气装置8,9,该壳体还有一个冷冻液循环套。
Description
本发明涉及一种冷冻充气食品的生产方法及一种实施该方法的设备。
传统的冷冻充气食品的生产方法,特别是冰淇淋的生产方法一般包括混合、均化、巴氏消毒、冷冻和硬化需冷冻的组合物等一系列操作工序。在冷冻阶段,向组合物充气并使其膨胀,其体积增大比例例如为70%-120%。出自冷冻设备(冻结器)的充气物质温度为-5℃至-6℃。然后将其置入一个硬化室在-40℃至-45℃进行硬化,使散装冷冻食品芯部温度达到-18℃或更低,使棒状挤压食品达到-30℃。
人们试图降低出自冷冻机的冷冻物质的温度,以便节省能源,改善食品结构,如提高其油性。然而,用传统设备所遇到的不可避免的问题是在温度低于-7℃至-8℃时冰淇淋的粘度较高。使用两个串接的刮面式冷冻机可部分解决这一问题,第一个是传统式冷冻机,约在-7℃提供充气冰淇淋,第二个是专为处理高粘度物质设计的冷冻机,可将其温度降至-10℃左右。
出于同样的构思,EP-A-0561118描述了一种低至约-20℃的低温下生产冰淇淋的三段法。在此排出温度下,可完全取消散装产品的硬化工序,可明显缩短挤压产品的硬化时间。第一阶段,即预膨胀阶段,在正温度下向需冷冻组合物中充气。第二阶段,在刮面式交换器中冷却充气物质,并在约-6℃将其排出。第三阶段,用一个螺杆装置将该物质冷却至-20℃左右。
US-A-5024066涉及一种两段法。第一阶段,预膨胀阶段,在正温度下向需冷冻物质中充气。第二阶段,用一个其边缘备有刮刀的表面粗糙的阿基米德螺杆挤压机,将充气物质冷却至足够低负温度,使其具有稳定的质地,并将食品直接存入冷库。
本发明的目的是用一个比现有装置易操作体积小的设备,在一个阶段中完成物质膨胀和冷却两道工序,在继承上述能源、产品质地方面优点的同时,还简化了低温冷冻法。
本发明涉及一种冷冻充气食品的生产方法,在该方法中,对需冷冻的组合物进行混合,充气,冷冻,使其达到或低于-8℃,然后通过一个模头排出,其特征在于用单台单螺杆挤压装置在单个步骤中完成这些工序,该装置处于一个装有充气和冷却装置的壳体内。
本发明进一步涉及冷冻充气食品的生产方法,其特征在于将需冷冻的物质在2℃至7℃温度下送入单螺杆装置中,在该装置中,螺杆转速为100至600转/分钟,将冷冻物质送至充气区使其膨胀率为0至150%,再深度冷却至-8℃至-20℃,然后使其通过一个模头。
人们惊奇地看到,在单一阶段中可对需冷冻的组合物进行充气,混合,冷却和挤出,曾担心用单一螺杆挤出装置加工会损伤冷冻组合物的质地,其结果所获得的低温冷冻食品的质地更好更稳定。这并不是必然结果,因为现有方法是在分开的设备中先进行充气,再冷却,在一个备有刮刀的装置中至少完成部分冷却至冷冻。
为了实施本方法,用传统方式制备冰淇淋组合物,低脂冰淇淋和冰糕的主要成分是:乳,脱脂乳,乳脂,炼乳,奶粉,奶油,其中加有蔗糖,葡萄糖,果糖,果酱和水胶体稳定剂,如角叉菜酸盐,藻酸盐,角豆树胶,乳化剂如部分甘油酯和香料。按照该制法规定的比例将上述成分混合后,进行巴氏灭菌,冷却,然后如需要在强化状态下加热均化,这样可使脂肪颗粒平均粒度降到约8至20微米。当均化物质冷却至接近0℃的低温后,将其在此温度下熟化一段时间。均化和熟化是可选择的阶段。
如需要,在下面说明书中可将这种均化和熟化物质称为“需冷冻的物质”,最好是在约2℃至7℃下将其引入一个单螺杆冷冻装置中,下面将更详细说明该装置,在该装置中将上述物质送至一个空气注入区,在该区的物质膨胀率为0至150%,深度冷却至-8℃至-20℃,然后强制其通过一个模头。
使人惊奇的是,可在无需过高剪切力的情况下完成单螺杆装置的操作,使得模头出口处的压力不超过约50巴。生产出的产品特征在于其平均冰晶粒度为10至30微米,明显低于传统冷冻机所获得的平均冰晶粒度。产品质地得到了改善,其油性和乳脂性更佳。
本发明还涉及一种实施上述方法的设备,它包括一个在壳体内旋转的蜗杆,壳体一端有一个挤出模头,另一端有需冷冻组合物的供给装置,在壳体中间区域备有供气装置,该壳体还装有一个致冷液循环套。
蜗杆可以有一些连续的区段,这些区段外形各不相同,如从螺纹的取向和螺距看,它们各不相同,螺杆的构型选择为实现物料朝模头的传输、混合、剪切及压缩,有助于充气,使其膨胀。在中间区域可设置搅拌装置,如具有输送作用的正取向或具有回流作用的负取向的单叶或双叶搅拌盘,或者设置有负螺距的区段,致使产品回流。
壳体装有一个双包封冷却装置,最好每个区段有一个独立的冷却系统,带有致冷剂流量控制阀,能分别调控每个区段的温度。螺杆本身亦可带有一个内冷却体系。
通过位于壳体不同位置的管道,由流量计注入空气,最好是通过其长度后半部分的壳体各侧的管道注入空气。膨胀率可达到0至150%,最好是30至120%。优选的是,从壳体长度的1/2至4/5的不同位置经由导管注入空气。更优选的是,其中空气从壳体的各侧的不同位置经由导管注入。
模头可设定为水平或垂直出口。预先设定模头的形状和尺寸,在需要的情况下设定与之相连的出口管的直径及长度,以保证约4~50巴,优选约4~25巴的负压。可以通过所述管道下游的球阀调节该负压。例如,当出口处产品温度接近低限时,出口管的直径应加大,以弥补低温下粘度升高所致压力损失带来的压力降。优选用其中有致冷剂循环的冷却套冷却模头。
下面将结合示例性的附图更详细地描述本发明的设备,其中:
图1是该设备的分解透视图。
如图1中所示,该设备包括一个挤压螺杆1,该螺杆由一个电动机(未画出)驱动绕其轴旋转。螺杆装入壳体2内,壳体起始处有一根需冷冻组合物的输送管3,输送管有一个止回阀4,确保气密性,该壳体末端为板形模头5。
该壳体包括9个100毫米长的区段F1至F9,可随螺杆构型不同进行调节,并通过相应的有水-醇混合物流动的壳体与各个的冷却剂流动系统6连接,用阀7分别调节流率。从壳体的各侧从空气入口8进行充气并用一个带有质量流量计的活塞注入空气。用阀9分别调整空气流率。
在另一种未画出的方案中,模头5同样备有其中有致冷液流动的冷却套,其中致冷液的流率可以独立调控。
在壳体2及模头5的出口末端,管道10起预膨胀区的作用。管道10配有球阀11以控制负压以及物料在壳体内的停留时间。
假定L为螺杆各区段的总长度,即该螺杆的有效长度,D为螺杆直径,则L/D约为30-60。
本发明的方法可通过下文说明性的实施例更为详细地说明。此处如未另外指出,百分数均按重量计。
实施例1
制备一种含8.5%的乳脂(脂肪含量35%),11%的脱脂奶粉固体,12%的蔗糖,6.4%的葡萄糖浆(葡萄糖当量为40),1%的葡萄糖,0.47%的部分甘油酯作为稳定剂/乳化剂和0.4%香草醛的香料的低冷凝点的待冷冻组合物。该组合物固体总含量为39.15%,其余部分是水。该组合物在135巴,然后再在35巴两个阶段中均化,在86℃温度下巴氏灭菌30秒钟,冷却至4℃并在该温度下放置24小时。在给出的下述操作条件下将该组合物送入装置中:
-螺杆构型
区段 F1 F2 F3 F4 F5 F6 F7 F8 F9螺杆种类 T T/M T/M M/C T CO M/CO M/CO CO
其中,T:输送,M:混合,C:剪切,CO:压缩
-产品流率,6℃下8千克/小时,
-空气注入:在区段F5及F6两侧9处,即以15克/小时的流率通过4根管道注入
-螺杆转速:300转/分钟
-F2至F9区段的冷却,所用致冷液输入温度为-26℃,输出温度为-24.4℃,流率为17升/分钟
-出口模头直径:12毫米
产品排出温度为-10.4℃,其膨胀率为40%。
所获食品质地比用传统方式制成的食品更有油性更具有乳脂性。
在-10℃温度下,用放大1000至1500倍光学显微镜测定的平均冰晶直径为30.25微米(Dc,微米)。
实施例2
在此实施例中,用以下方法制备冰糕组合物:60℃下,向含0.8%稳定剂(明胶,角豆树胶)的混合物中加入如下物质:29%的糖,10%的葡萄糖浆,35%的无糖覆盆子泥,一种色素,一种覆盆子香料及一种食用酸,将pH值调节至3.2-3.4。该组合物固体总含量为30.30%,其余部分是水。该组合物在50巴压力和72℃温度下均化,然后在85℃温度下巴氏灭菌30分钟,冷却至4℃并在该温度下放置至少4个小时。
将该需冷冻的组合物送入一个与实施例1具有相同螺杆结构的装置中。除以下之外,其操作条件与实施例1相同:
-空气注入:在区段F5及F6两侧9处,即以15克/小时的流率通过4根管道注入;
产品出口温度为-10.4℃,膨胀率40%。
在上述实施例中,只是描述了冷冻食品的生产方法和设备,而没有详细说明用共挤出法可同时处理不同香味,不同颜色的冰淇淋和冰糕,从而得到例如带大理石花纹的复合产品,并在需要的情况下可含有添加剂。
当然,该方法同样可用于生产肉酱类,奶制品,甜咸涂抹酱类冷冻食品,如奶酪,蔬菜,肉或鱼类涂抹酱冷冻食品,调味品或沙拉酱。在制备上述冷冻食品中,根据食品特点和所需膨胀程度,可灵活使用该方法进行充气,调制冷冻组合物。
Claims (9)
1.一种冷冻充气食品的生产方法,在该方法中,将需冷冻的组合物进行混合、充气、冷冻、冷却,使其达到或低于-8℃,并通过一个模头排出,其特征在于用单台置于带有充气和冷却装置的壳体内的单螺杆挤压装置,在单一步骤中完成这些操作。
2.权利要求1的方法,其特征在于将需冷冻的物质在2℃至7℃温度下送入单螺杆装置中,在该装置中,螺杆转速为100至600转/分钟,将冷冻物质送至充气区使其膨胀率为0至150%,再深度冷却至-8℃至-20℃,然后使其通过一个模头。
3.通过实施权利要求1或2的方法可获得的冷冻充气产品。
4.实施权利要求1或2之一方法的装置,包括一置于壳体内的蜗杆,所述的壳体一端装有一个模头,而另一端装有待冷冻组合物的进料装置,在一中间区域装有进气设备,所述壳体备有其中有致冷剂流动的冷却套。
5.权利要求4的装置,其特征在于所述蜗杆具有从螺纹取向及螺距看,形状各不相同的连续区段;所述蜗杆的构型设定为实现物料向模头的传输、混合、剪切及压缩操作,并设定为有利于加入气体,以获得良好的膨胀率。
6.权利要求4的装置,其特征在于:设定L为螺杆各区段的总长度,D为螺杆直径,则L/D比值为30-60;螺杆的中间区域有单叶或双叶搅拌盘,其为具有输送效果的正取向或者具有回流效果的负取向,或者螺杆上具有导致回流的负螺距区段。
7.权利要求4的装置,其特征在于:该壳体装有由双层包封构成的冷却设备,每一区段有一独立的冷却循环;需要的情况下,模头装有冷却设备;带有可对致冷液流率进行控制的球阀,可以独立控制各个区段的温度,并在需要的情况下,可以调节模头温度。
8.权利要求4的装置,其特征在于:从壳体长度的1/2至4/5的不同位置经由导管注入空气。
9.权利要求8的装置,其中空气从壳体的各侧的不同位置经由导管注入。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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EP96201351.2 | 1996-05-21 | ||
EP96201351A EP0808577B1 (fr) | 1996-05-21 | 1996-05-21 | Procédé et dispositif de fabrication de produits congelés aérés |
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CN1198076A CN1198076A (zh) | 1998-11-04 |
CN1076957C true CN1076957C (zh) | 2002-01-02 |
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CN97190927A Expired - Fee Related CN1076957C (zh) | 1996-05-21 | 1997-05-12 | 冷冻充气食品的生产方法及设备及冷冻充气食品 |
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US (1) | US6228412B1 (zh) |
EP (1) | EP0808577B1 (zh) |
JP (1) | JPH11509741A (zh) |
KR (1) | KR19990029082A (zh) |
CN (1) | CN1076957C (zh) |
AR (1) | AR007204A1 (zh) |
AT (1) | ATE227511T1 (zh) |
AU (1) | AU730469B2 (zh) |
BR (1) | BR9707284A (zh) |
CA (1) | CA2223913C (zh) |
DE (1) | DE69624792T2 (zh) |
DK (1) | DK0808577T3 (zh) |
ES (1) | ES2185742T3 (zh) |
NO (1) | NO980250L (zh) |
NZ (1) | NZ329590A (zh) |
RU (1) | RU2185073C2 (zh) |
WO (1) | WO1997046114A1 (zh) |
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EP2108265B1 (en) * | 2008-04-11 | 2012-07-04 | Unilever PLC | Ice confection |
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RU2608726C2 (ru) * | 2015-03-02 | 2017-01-23 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кемеровский технологический институт пищевой промышленности" | Способ газирования мороженого диоксидом углерода |
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- 1996-05-21 DE DE69624792T patent/DE69624792T2/de not_active Expired - Lifetime
- 1996-05-21 AT AT96201351T patent/ATE227511T1/de not_active IP Right Cessation
- 1996-05-21 EP EP96201351A patent/EP0808577B1/fr not_active Expired - Lifetime
-
1997
- 1997-05-12 NZ NZ329590A patent/NZ329590A/xx unknown
- 1997-05-12 JP JP10500148A patent/JPH11509741A/ja active Pending
- 1997-05-12 RU RU98103323/13A patent/RU2185073C2/ru active
- 1997-05-12 WO PCT/EP1997/002593 patent/WO1997046114A1/fr not_active Application Discontinuation
- 1997-05-12 CN CN97190927A patent/CN1076957C/zh not_active Expired - Fee Related
- 1997-05-12 US US08/983,491 patent/US6228412B1/en not_active Expired - Fee Related
- 1997-05-12 KR KR1019980700386A patent/KR19990029082A/ko not_active Application Discontinuation
- 1997-05-12 BR BR9707284A patent/BR9707284A/pt not_active IP Right Cessation
- 1997-05-12 CA CA002223913A patent/CA2223913C/en not_active Expired - Fee Related
- 1997-05-12 AU AU29587/97A patent/AU730469B2/en not_active Ceased
- 1997-05-20 AR ARP970102127A patent/AR007204A1/es unknown
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1998
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Also Published As
Publication number | Publication date |
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NO980250L (no) | 1998-03-13 |
NO980250D0 (no) | 1998-01-20 |
US6228412B1 (en) | 2001-05-08 |
EP0808577A1 (fr) | 1997-11-26 |
BR9707284A (pt) | 1999-07-20 |
CA2223913A1 (en) | 1997-12-11 |
CN1198076A (zh) | 1998-11-04 |
DE69624792D1 (de) | 2002-12-19 |
ES2185742T3 (es) | 2003-05-01 |
EP0808577B1 (fr) | 2002-11-13 |
DE69624792T2 (de) | 2004-10-07 |
AU2958797A (en) | 1998-01-05 |
AU730469B2 (en) | 2001-03-08 |
CA2223913C (en) | 2005-08-23 |
AR007204A1 (es) | 1999-10-13 |
RU2185073C2 (ru) | 2002-07-20 |
JPH11509741A (ja) | 1999-08-31 |
ATE227511T1 (de) | 2002-11-15 |
MX9800630A (es) | 1998-10-31 |
NZ329590A (en) | 1999-07-29 |
WO1997046114A1 (fr) | 1997-12-11 |
KR19990029082A (ko) | 1999-04-15 |
DK0808577T3 (da) | 2003-03-10 |
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