CN107788333A - A kind of method of vacuum impulse condensed food flavor - Google Patents
A kind of method of vacuum impulse condensed food flavor Download PDFInfo
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- CN107788333A CN107788333A CN201610807754.7A CN201610807754A CN107788333A CN 107788333 A CN107788333 A CN 107788333A CN 201610807754 A CN201610807754 A CN 201610807754A CN 107788333 A CN107788333 A CN 107788333A
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- food
- normal pressure
- vacuum impulse
- flavor
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 67
- 235000019634 flavors Nutrition 0.000 title claims abstract description 65
- 235000013305 food Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000011265 semifinished product Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 22
- 230000000694 effects Effects 0.000 abstract description 2
- 239000012466 permeate Substances 0.000 abstract description 2
- 238000005086 pumping Methods 0.000 abstract description 2
- 230000010349 pulsation Effects 0.000 abstract 1
- 230000036259 sexual stimuli Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 17
- 239000000463 material Substances 0.000 description 12
- 235000013527 bean curd Nutrition 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 238000003786 synthesis reaction Methods 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 244000178993 Brassica juncea Species 0.000 description 3
- 235000011332 Brassica juncea Nutrition 0.000 description 3
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 241000196251 Ulva arasakii Species 0.000 description 3
- 240000006677 Vicia faba Species 0.000 description 3
- 235000010749 Vicia faba Nutrition 0.000 description 3
- 235000002098 Vicia faba var. major Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000008586 Hovenia Nutrition 0.000 description 2
- 241000405398 Hovenia Species 0.000 description 2
- YTPLMLYBLZKORZ-UHFFFAOYSA-N Thiophene Chemical compound C=1C=CSC=1 YTPLMLYBLZKORZ-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- -1 Oxazolidine compound Chemical class 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000015223 cooked beef Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000008058 pain sensation Effects 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000003908 quality control method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007086 side reaction Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 229930192474 thiophene Natural products 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention provides a kind of method of vacuum impulse condensed food flavor, by periodicity pumping, inflation, forms vacuum impulse, promotes flavor substance in food to permeate and transmit in porous system.Food semi-finished product are inserted to closed vacuum impulse equipment, vacuumize to form negative pressure, after maintaining certain time, filtrated air is passed through to normal pressure, after normal pressure remains certain, vacuumizes, circulate according to this again, realize pulse vacuum effect.By cycle sexual stimulus and pulsation, condensed food flavor, improve food mouthfeel.
Description
Technical field
The invention belongs to food processing field, a kind of method of vacuum impulse condensed food flavor.
Background technology
As the improvement of people's living standards, the requirement to food also improves constantly, it is appropriate not require nothing more than nutrition, also to have
There is pleasant flavor.The sense organ and psychology that flavor can stimulate consumer, make various food show respective feature.Flavor
Being defined as taking in the food of population makes the synthesis impression in the brain such as smell, the sense of taste, the pain sensation and tactile of people.The flavor of food
It is to be embodied by some compounds in food mostly, these compounds that can embody flavour of food products are referred to as flavor substance.
The flavor of food is decided by concentration of the flavor substance in bottom clearance.
Flavor substance source as fumet mainly has three kinds:Chemical synthesis, extraction and biology from natural origin thing
Technology produces.The flavor substance that latter two method obtains is referred to as natural flavour mountaineous material.Most aroma compound is at present
Obtained by chemical synthesis.The flavor substance (chemical synthesis essence) of chemical synthesis production, although price is low, species
It is more, but HTHP and strong acid reaction condition are needed, and side reaction is more, product separation is difficult, and obtained product is mostly racemic
Mixture, its Ingredient Amount are strictly limited by sanitary standard.At the same time, with gradual increasing of the people to natural products interest
By force, consumer also increasingly increases the alertness of chemosynthesis product, the synthetic being especially added in food, by
The resistance of most of consumer.It is a kind of method that people are usual for a long time that flavor substance is separated from natural plant essential oils.
But content is little in natural material due to flavor substance, or some compositions exist with reference state, it is difficult to separate.Other is planted
Goods and materials source is subjected to the influence of the factors such as planted area, yield, makes flavor substance and the chemical synthesis obtained by Nature inorganic bone
For method compared to yielding poorly, price is high.
The food of many excellent in flavor, the production cycle is very long, and such as wine, cheese must can just be made through long-term fermentation, ageing
Good flavor, if having grasped the generation rule of flavor substance in these food, so that it may accelerate the production of this kind of product.Some food
Raw material, often can work in-process lose original flavor, this requires us to study the characteristic of flavor substance, with modified technique,
Flavor is set to be maintained or strengthen.Equally, starting point is prepared as from flavor substances, various novel foodstuffs can be formulated.
The flavor of food, it is also a highly important index in the quality control of food product, as it can be weighed
Shelf life, fresh-keeping situation, quality of packaging material etc..The homogeneity and mouthfeel of flavour of food products are actually by wherein flavor substance
Distribution determines, therefore the transmission of flavor substance is then an important factor for influenceing flavour of food products.
Chinese invention patent CN1083522A discloses the method for changing flavour of food products, can strengthen food by adding ethene
The flavor of product.Chinese invention patent CN104223036A disclose using composite bacteria ferment improve plant enzyme food flavor and
The method of texture, this method is extracted by sugaring, composite bacteria ferments, after-ripening and clarification, membrane filtration are handled, and controls taking for strain
Match somebody with somebody and dosage, obtain the plant enzyme of flavour of food products coordination.Chinese invention patent CN100473649 discloses enhancing or improves drink
Fixedness thiophene is used alone in the composition of flavour of food products and the method for strengthening or improving diet product flavor using it, this method
Oxazolidine compound, or in addition and with fixedness aroma compound and/or reaction flavor enhancement, enhancing or improve diet product
General flavor.Chinese invention patent CN1044580A discloses transmits flavour of food products agent with microballon, promotes the flavor characteristic of food,
This method is impregnated with porous polymeric pearl not soluble in water with the flavour of food products agent containing volatile materials, and manufactured polymeric beads are added to
In food.
Above-mentioned patented technology typically improves flavour of food products by adding other materials, adds cost of material, not from
The angle of food materials in itself carrys out condensed food flavor, has certain limitation.
Vacuum impulse technology forms vacuum impulse, has the function that to strengthen mass transfer, effectively by periodicity pumping, inflation
Shorten working hours, improve the efficiency of mass transfer.Chinese invention patent CN102488123B discloses the drying of Bee Pollen vacuum impulse
Bee Pollen made from method and use this method, this method are used for improving the rate of drying of Bee Pollen, reduce energy consumption for drying, improve
Bee Pollen processing quality.Chinese invention patent CN103772473B discloses bear in a kind of vacuum impulse formula extraction purification rosemary
The method of tartaric acid, mass transfer is strengthened using vacuum impulse.Chinese invention patent CN103694371B discloses a kind of hovenia polysaccharides
Preparation method, hovenia polysaccharides are extracted using complex enzyme formulation vacuum impulse formula.Chinese invention patent CN104970126A is disclosed
A kind of method of black tea vacuum impulse drying aroma-improving, this method are dried by way of vacuum impulse.
But these above-mentioned patented technologies are all not directed to the method using vacuum impulse condensed food flavor.
Vacuum impulse strengthen mass transfer mechanism be：When evacuated, pressure is more than outside food materials in food materials, and flavor substance is being pressed
Diffused out under difference effect；Upon inflation, food materials external pressure is more than pressure in food materials, and flavor substance is rapid under differential pressure action
Into inside food materials, the mass transfer of the alternating change strong taste material of this external and internal pressure, make flavor substance distributing equilibrium, have
More preferable mouthfeel.
The content of the invention
Present invention aims at the transmission of flavor substance in condensed food and infiltration, there is provided and a kind of one kind offer cycle is short,
Improve the method for food mouthfeel.
The homogeneity and mouthfeel of flavour of food products are determined that essence is flavor substance by the distribution of wherein flavor substance actually
Transmit and permeate.The present invention provides a kind of method of vacuum impulse condensed food flavor.By forming vacuum and bubbling, week
Phase strengthens, and promotes flavor penetration and transmission in food, condensed food flavor, improves mouthfeel.Specifically include following steps：
Food semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.02~-0.2MPa (tables
Pressure) negative pressure, after maintaining 2~40min, be passed through filtrated air to normal pressure, normal pressure maintains 2~40min；Vacuumize, repeat again
This step 5~20 time；Filtrated air is passed through to normal pressure, door opener is opened, takes out food products.
The invention has the advantages that：
1) the invention discloses a kind of method of vacuum impulse condensed food flavor, strengthened by vacuum environment and cycle,
Promote flavor substance infiltration, improve food mouthfeel.
2) method of condensed food flavor disclosed by the invention, the food brewing time is shortened.
3) method of condensed food flavor disclosed by the invention, the thinking strengthened using the cycle, does not add other chemicals
Matter, more securely and reliably, and it is easy to operation.
4) nutritional ingredient of vacuum impulse operation retaining food product as much as possible, makes food tastier and nutritious.
Embodiment
Below by embodiment, the present invention will be further described.
Embodiment 1 utilizes vacuum impulse new mode of operation, prepares fermented bean curd.
Fermented bean curd semi-finished product are placed in vacuum impulse equipment, make equipment closed；The negative pressure to form -0.1MPa is vacuumized, is tieed up
After holding 5min, it is passed through filtrated air to normal pressure, normal pressure and maintains 6min；Vacuumize again, repeat this step 5 time；It is passed through sterile sky
Gas opens door opener, takes out fermented bean curd finished product to normal pressure.
Embodiment 2 utilizes vacuum impulse new mode of operation, prepares fermented soya bean.
Fermented soya bean semi-finished product are placed in vacuum impulse equipment, make equipment closed；The negative pressure to form -0.02MPa is vacuumized, is tieed up
After holding 20min, it is passed through filtrated air to normal pressure, normal pressure and maintains 5min；Vacuumize again, repeat this step 10 time；It is passed through sterile
Air opens door opener, takes out fermented soya bean finished product to normal pressure.
Embodiment 3 utilizes vacuum impulse new mode of operation, prepares pickles.
Pickles semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.15MPa negative pressure, maintain
After 15min, it is passed through filtrated air to normal pressure, normal pressure and maintains 10min；Vacuumize again, repeat this step 20 time；It is passed through sterile sky
Gas opens door opener, takes out pickles finished product to normal pressure.
Embodiment 4 utilizes vacuum impulse new mode of operation, prepares thick broad-bean sauce.
Thick broad-bean sauce semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.05MPa negative pressure, tie up
After holding 30min, it is passed through filtrated air to normal pressure, normal pressure and maintains 5min；Vacuumize again, repeat this step 15 time；It is passed through sterile
Air opens door opener, takes out thick broad-bean sauce finished product to normal pressure.
Embodiment 5 utilizes vacuum impulse new mode of operation, prepares thick chilli sauce.
Thick chilli sauce semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.15MPa negative pressure, tie up
After holding 15min, it is passed through filtrated air to normal pressure, normal pressure and maintains 25min；Vacuumize again, repeat this step 12 time；It is passed through sterile
Air opens door opener, takes out thick chilli sauce finished product to normal pressure.
Embodiment 6 utilizes vacuum impulse new mode of operation, prepares bean curd with odor.
Bean curd with odor semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.05MPa negative pressure, tie up
After holding 5min, it is passed through filtrated air to normal pressure, normal pressure and maintains 5min；Vacuumize again, repeat this step 6 time；It is passed through sterile sky
Gas opens door opener, takes out bean curd with odor finished product to normal pressure.
Embodiment 7 utilizes vacuum impulse new mode of operation, prepares sea lettuce.
Sea lettuce semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.05MPa negative pressure, tie up
After holding 10min, it is passed through filtrated air to normal pressure, normal pressure and maintains 15min；Vacuumize again, repeat this step 16 time；It is passed through sterile
Air opens door opener, takes out sea lettuce finished product to normal pressure.
Embodiment 8 utilizes vacuum impulse new mode of operation, prepares canned beef.
Seventy percent cooked beef is placed in vacuum impulse equipment, makes equipment closed；Vacuumize to form -0.2MPa negative pressure, maintain
After 30min, it is passed through filtrated air to normal pressure, normal pressure and maintains 10min；Vacuumize again, repeat this step 20 time；It is passed through sterile sky
Gas opens door opener, takes out beef finished product, canned beef is made to normal pressure.
Embodiment 9 utilizes vacuum impulse new mode of operation, prepares salted dried mustard cabbage.
Salted dried mustard cabbage semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.2MPa negative pressure, tie up
After holding 40min, it is passed through filtrated air to normal pressure, normal pressure and maintains 40min；Vacuumize again, repeat this step 20 time；It is passed through sterile
Air opens door opener, takes out salted dried mustard cabbage finished product to normal pressure.
Embodiment 10 utilizes vacuum impulse new mode of operation, prepares mixed congee.
Mixed congee semi-finished product are placed in vacuum impulse equipment, make equipment closed；Vacuumize to form -0.1MPa negative pressure, tie up
After holding 20min, it is passed through filtrated air to normal pressure, normal pressure and maintains 20min；Vacuumize again, repeat this step 10 time；It is passed through sterile
Air opens door opener, takes out mixed congee finished product to normal pressure.
Claims (4)
- A kind of 1. method of vacuum impulse condensed food flavor, it is characterised in that food semi-finished product are inserted into vacuum impulse equipment, Then Sealing Arrangement；The negative pressure to form -0.02~-0.2MPa (gauge pressure) is vacuumized, after maintaining 2~40min, is passed through filtrated air To normal pressure, after normal pressure maintains 2~40min, vacuumize again, repeat this step 5~20 time；Filtrated air is passed through to normal pressure, is beaten Door opener is driven, takes out food products.
- 2. a kind of method of vacuum impulse condensed food flavor according to claim 1, it is characterised in that described vacuumizes - 0.02~-0.2MPa (gauge pressure) negative pressure is formed, vacuum is held time as 2~40min.
- 3. a kind of method of vacuum impulse condensed food flavor according to claim 1, it is characterised in that described is passed through nothing Bacterium air maintains 2~40min to normal pressure.
- A kind of 4. method of vacuum impulse condensed food flavor according to claim 1, it is characterised in that it is described vacuumize, Operation of the filtrated air to normal pressure is passed through, is repeated 5~20 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610807754.7A CN107788333A (en) | 2016-09-07 | 2016-09-07 | A kind of method of vacuum impulse condensed food flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610807754.7A CN107788333A (en) | 2016-09-07 | 2016-09-07 | A kind of method of vacuum impulse condensed food flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788333A true CN107788333A (en) | 2018-03-13 |
Family
ID=61530859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610807754.7A Withdrawn CN107788333A (en) | 2016-09-07 | 2016-09-07 | A kind of method of vacuum impulse condensed food flavor |
Country Status (1)
| Country | Link |
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| CN (1) | CN107788333A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113956942A (en) * | 2020-07-21 | 2022-01-21 | 浙江万里学院 | Processing method for improving flavor of moringa wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775087A (en) * | 2005-11-17 | 2006-05-24 | 武汉工业学院 | Vacuum penetration processing method and apparatus |
| CN103082334A (en) * | 2013-02-28 | 2013-05-08 | 天津科技大学 | Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method |
| CN104207205A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Processing method of seasoned marinated eggs dipped and air-dried under secondary negative pressure |
| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
-
2016
- 2016-09-07 CN CN201610807754.7A patent/CN107788333A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1775087A (en) * | 2005-11-17 | 2006-05-24 | 武汉工业学院 | Vacuum penetration processing method and apparatus |
| CN103082334A (en) * | 2013-02-28 | 2013-05-08 | 天津科技大学 | Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method |
| CN104207205A (en) * | 2014-09-23 | 2014-12-17 | 江南大学 | Processing method of seasoned marinated eggs dipped and air-dried under secondary negative pressure |
| CN105104572A (en) * | 2015-09-07 | 2015-12-02 | 浙江科技学院 | Freshness-retaining production method for relaxation dried bean curds |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113956942A (en) * | 2020-07-21 | 2022-01-21 | 浙江万里学院 | Processing method for improving flavor of moringa wine |
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Application publication date: 20180313 |
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