CN109330002A - A kind of impregnated food making apparatus and method - Google Patents
A kind of impregnated food making apparatus and method Download PDFInfo
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- CN109330002A CN109330002A CN201811109025.XA CN201811109025A CN109330002A CN 109330002 A CN109330002 A CN 109330002A CN 201811109025 A CN201811109025 A CN 201811109025A CN 109330002 A CN109330002 A CN 109330002A
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- 235000013305 food Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title description 17
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000005470 impregnation Methods 0.000 claims description 108
- 239000007788 liquid Substances 0.000 claims description 88
- 239000007787 solid Substances 0.000 claims description 44
- 244000299461 Theobroma cacao Species 0.000 claims description 33
- 235000019219 chocolate Nutrition 0.000 claims description 30
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 15
- 240000009088 Fragaria x ananassa Species 0.000 claims description 15
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 15
- 239000013589 supplement Substances 0.000 claims description 12
- 230000001105 regulatory effect Effects 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000004891 communication Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 235000021028 berry Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 7
- 230000010354 integration Effects 0.000 abstract description 2
- 238000003908 quality control method Methods 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 description 18
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- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 229940110456 cocoa butter Drugs 0.000 description 3
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- 235000009508 confectionery Nutrition 0.000 description 3
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- 230000003204 osmotic effect Effects 0.000 description 3
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- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
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- 235000014633 carbohydrates Nutrition 0.000 description 2
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- 238000003825 pressing Methods 0.000 description 2
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- 235000020357 syrup Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 235000019222 white chocolate Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
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- 101100459998 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) NDJ1 gene Proteins 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
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- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 235000013532 brandy Nutrition 0.000 description 1
- -1 butter is made Chemical class 0.000 description 1
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- 235000021185 dessert Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
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- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
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- 239000011229 interlayer Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
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- 239000011159 matrix material Substances 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000009715 pressure infiltration Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of impregnated food making apparatus, equipment includes the first accommodating unit and the second accommodating unit that can be placed in first accommodating unit；The lifting unit being connect with second accommodating unit, to switch position of second accommodating unit with respect to the first accommodating unit；Lid closes unit, to close first accommodating unit；Driving unit, to drive second accommodating unit to rotate.The production method implemented by above equipment is provided, simultaneously continuously to realize the processing step of the removing containing centrifugal in same enclosure space in impregnated food manufacturing process.The compactedness and degree of integration of equipment are improved, and is conducive to the quality control of impregnated food, it is ensured that quality of finished is stablized.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of impregnated food making apparatus and method.
Background technique
Fruit is food and nutritional supplementation source indispensable in people's daily life, beneficial to health, for public institute
Like separately thering is the food of some inclined sweet teas of high heat mouthfeel such as chocolate, syrup, cream equally to be doted on by the public.
For example, the strawberry in fruit, full of nutrition, taste sweet and sour taste belongs to basic food.And chocolate heat is high,
And belong to acid food.But combine together with strawberry, it is comprehensive edible, then there is elegant in shape, beautiful uniqueness, and on taste,
Sour-sweet moderate, delicious peculiar, the collocation of soda acid food is reasonable, the effect of the mutual benefit of invigorating the spleen.
Therefore in food processing technology field, there is be fabricated to using above-mentioned two based food as raw material with composite flavor
The demand of novel foodstuff.In addition, similarly, there is also by the food such as other cakes such as biscuit, rice cake and chalk
The food such as power combine the demand for being processed into novel taste food.
Commonplacely, practitioner in the art directly coats or is wrapped in after melting the food such as chocolate, syrup, cream
The outer surface of the solid-state foods such as fruit forms filled product, and the food such as such chocolate are to being present in solid-state food
Surface layer can not obtain uniform mouthfeel.
In order to more fully merge two based foods, developer, which has developed, in the industry is permeated aqueous liquid foodstuff by impregnation means
Processing technology and relevant device inside to solid food.
It generally takes and solid food is placed in confined space, then mixed with aqueous liquid foodstuff, pressure is adjusted, using pressurization
Or decompression operation forms pressure change, deposits the air in gap inside extraction or basic solid food admittedly, then by aqueous liquid foodstuff depth
Enter in above-mentioned gap, however, being difficult to accurately guarantee impregnation amount by pressure adjusting, also, penetration degree is also to a certain extent
There are non-uniform situations, influence final food mouthfeel.
To sum up, the manufacture craft of impregnated food at present on the market and the equal Shortcomings place of relevant device, do not attain perfect.
It should be noted that above content belongs to the technology category of cognition of inventor, the prior art is not necessarily constituted.
Summary of the invention
To solve the above-mentioned problems, the purpose of the technical solution used in the present invention is to improve the compactedness sum aggregate of equipment
At degree, while being conducive to the quality control of impregnated food, it is ensured that quality of finished is stable and impregnation uniformly, food mouthfeel more preferably,
It can also realize the accurate adjusting of gold content.
To achieve the above object, on the one hand, the present invention provides a kind of impregnated food making apparatus, comprising:
First accommodating unit and can be by merging suitable for reading first accommodating unit of first accommodating unit inside
Second accommodating unit；The side and/or bottom of second accommodating unit, which have, is in fluid communication its internal and extraneous through-hole；
It is attached to the pressure regulating unit of first accommodating unit, to adjust the first accommodating unit internal pressure；
The lifting unit being connect with second accommodating unit, to switch the second accommodating unit with respect to the first accommodating unit
Position；
Driving unit, to drive second accommodating unit to rotate.
In a preferred embodiment, the lifting unit, which at least switches the second accommodating unit, has opposite first accommodating unit
:
The first position for not being placed in or not being fully recessed into inside the first accommodating unit；
It is fully recessed into the first accommodating unit and close to the second position of the first accommodating unit bottom；
It is fully recessed into the third place the first accommodating unit and higher than the second position.
It in a preferred embodiment, further include that lid closes unit, second accommodating unit is in the second position and third position
When setting, the lid closes suitable for reading described in closed-cell.
In a preferred embodiment, the driving unit at least drives the second accommodating unit with First Speed or second speed
Rotation.
In a preferred embodiment, the First Speed is 50r/min to 50Or/min；Second speed be 15r/min extremely
6Or/min。
It in a preferred embodiment, further include the circulation supplement pipeline for being attached to first accommodating unit, with the side of circulation
Formula supplement impregnation liquid object.
In a preferred embodiment, the pressure regulating unit adjust the first accommodating unit internal pressure be negative pressure or
Normal pressure.
On the other hand, the present invention provides a kind of impregnated food production method, comprising the following steps:
Impregnation liquid object is built into accommodating space；
Accommodating space pressure is adjusted to negative pressure or normal pressure；
Impregnation solid is set to be immersed in impregnation liquid object at least once by lifting in accommodating space；
Impregnation solid is set at least to be immersed in the once disengaging submergence afterwards of impregnation liquid object by lifting in accommodating space
And the impregnation solid is made to do centrifugal rotation with the first linear velocity.
In a preferred embodiment, it is immersed in impregnation solid at least once containing immersion liquid by lifting in accommodating space
The impregnation solid is set to do centrifugal rotation with the second linear velocity when state object.
In a preferred embodiment, the impregnation solid selects freeze-dried strawberry, and the freeze-dried strawberry water content is lower than
5%；The impregnation liquid object selects molten chocolate, and melt temperature is 20 ° to 45 °；The partial size of the molten chocolate
No more than 10 μm, viscosity is 10000Mpas to 100000Mpas；
The adjusting accommodating space pressure to negative pressure is 0.02Mpa to 0.2Mpa.
In a preferred embodiment, circulation, which supplements the impregnation liquid object, stablizes its property.
By technique described above scheme, it is aided with centrifugation removing again after through pressure difference impregnation infiltration, on the one hand can be
Impregnation liquid object is evenly distributed in impregnation solid, on the other hand, centrifugal force and the centrifugation of removing can be centrifuged by control
It is time, accurate to control impregnation amount.The equipment that above scheme provides also makes during impregnation to carry out centrifugal rotation as can simultaneously
Can, while carrying out impregnation and centrifugal rotation can allow the movement for being impregnated with solid while progress similar " revolution " and " spin ", with
The basis for being impregnated with liquid object is more abundant, uniform, while driving the component distributing of impregnation liquid object also more uniform, final to permeate
Uniformity coefficient it is also higher.
In addition, forming pressure difference using negative pressure, when normal pressure, is impregnated with, and can also be impregnated with during being impregnated with and carrying out to liquid
Object is recycled, and the means such as filtering, supplement are aided with, and is allowed the property of impregnation liquid object to remain stable, is further ensured that product
Stability.
In addition, impregnation operation and centrifugally operated are realized in a confined space, it is not necessarily to intermediate transfer impregnated food, cleaning
Health has ensured food safety, and avoids the appearance for occurring situations such as drippage that liquid is impregnated with object in transfer link, saves
Cost of material also maintains the cleaning of production environment, it is not necessary that dropping collection device or cleaning device is separately provided；And it can
The degree of integration for promoting equipment entirety, improves the compactedness of device, reduces the occupied space of equipment.
Detailed description of the invention
The drawings described herein are used to provide a further understanding of the present invention, constitutes a part of the invention, this hair
Bright illustrative embodiments and their description are used to explain the present invention, and are not constituted improper limitations of the present invention.In the accompanying drawings:
Fig. 1 is the composed structure schematic diagram of impregnated food making apparatus described in one embodiment of the invention, second in figure
Accommodating unit is located above the first accommodating unit, is in first position.
Fig. 2 is the first accommodating of the second accommodating unit merging in impregnated food making apparatus described in one embodiment of the invention
Unit inside and the status diagram for being in the third place.
Fig. 3 is the first accommodating of the second accommodating unit merging in impregnated food making apparatus described in one embodiment of the invention
The status diagram of the second position is switched to inside unit and by the third place.
Fig. 4 is the first accommodating of the second accommodating unit merging in impregnated food making apparatus described in one embodiment of the invention
The status diagram of the third place is switched to inside unit and by the second position.
Fig. 5 is that the second accommodating unit is located at the first accommodating in impregnated food making apparatus described in one embodiment of the invention
The status diagram of first position is switched to above unit and by the third place.
Specific embodiment
General idea of the invention is illustrated in order to clearer, is carried out in an illustrative manner in conjunction with Figure of description below
It is described in detail.
It needs to illustrate, in the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, this hair
Bright to be implemented using other than the one described here other modes, therefore, protection scope of the present invention is not by under
The limitation of specific embodiment disclosed in face.
In addition, in the description of the present invention, it is to be understood that, term " center ", "upper", "lower", "front", "rear",
The orientation of the instructions such as "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outside", " axial direction ", " radial direction ", " circumferential direction "
Or positional relationship is to be based on the orientation or positional relationship shown in the drawings, and is merely for convenience of description of the present invention and simplification of the description, and
It is not that the device of indication or suggestion meaning or element must have a particular orientation, be constructed and operated in a specific orientation, therefore
It is not considered as limiting the invention.
In the present invention unless specifically defined or limited otherwise, term " installation ", " connected ", " connection ", " fixation " etc.
Term shall be understood in a broad sense, for example, it may be being fixedly connected, may be a detachable connection, or integral；It can be direct phase
Even, can also indirectly connected through an intermediary, the interaction that can be connection or two elements inside two elements is closed
System.For the ordinary skill in the art, above-mentioned term in the present invention specific can be understood as the case may be
Meaning.
In the present invention unless specifically defined or limited otherwise, fisrt feature in the second feature " on " or " down " can be with
It is that the first and second features directly contact or the first and second features pass through intermediary mediate contact.In retouching for this specification
In stating, the description of reference term " one embodiment ", " some embodiments ", " example ", " specific example " or " some examples " etc.
Mean that particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one of the invention
In embodiment or example.In the present specification, schematic expression of the above terms are necessarily directed to identical embodiment
Or example.Moreover, particular features, structures, materials, or characteristics described can be in any one or more of the embodiments or examples
It can be combined in any suitable manner.
In the present invention, as long as the internal food with porous gap of impregnation solid, is not particularly limited.
Such as fruit class, greengrocery, fish and shellfish, neat of animal, eggs, molded food product can be enumerated (to mix various raw materials and form and obtain
) etc. dried frozen aquatic products, it is fried, with hot wind by particle extruding, the small food of extruding manufactured by the extruder cooking/extruding raw material
The various dilated foods such as product, rusk, cake of cracking rice, the candied cake of popped rice, flower woods sugar (fried dough cake), wafer, frying
Baking dessert such as bread fourth (crouton), albumen crisp skin, biscuit, group, the dry, Western style cake of cooky etc..It can additionally enumerate
The Bread and Pastries such as toast bread, French baguette out, doughnut, wafer, frozen bean curd, gluten etc..
The preferred freeze-dried fruit of solid, especially preferred freeze-dried strawberry are impregnated in the present invention, every freeze-dried strawberry is not less than
O.6g, water content is lower than 5%, also, when feeding intake infiltration freeze-dried strawberry or other be suitble to freeze-dried fruit temperature to be 25 DEG C ± 5 DEG C.
In the present invention, no matter the impregnation liquid object liquid, solution, pulpous state, the dispersion liquid, oil that are impregnated in impregnation solid
The forms such as system, water system, emulsion, the comestible of the liquid with mobility when including all impregnations.Such as containing immersion liquid
State object is also possible to cured in impregnated food.Therefore, impregnation liquid object further include butter, it is margarine, chocolate, soft
Although under sugar, this kind of room temperature of candy the substance for being impregnated with processing can be carried out for solid but as liquid by adjusting temperature.
As the impregnation liquid object being impregnated in impregnation solid, such as olive oil, salad oil, butter, people can be enumerated
The edible oils lipid such as butter is made, dispersing solid (granulated sugar, cocoa mass, tealeaves, milk powder, frozen dried food, cheese drying in grease type
Object, various dry powders, various fragrance etc.) made of pulpous state liquid, oiliness cream, various carbohydrates formed malt sugar and wherein dissolve
Solution made of various thickening polysaccharides (agar, carrageenan, guar gum, xanthan gum, tamarind gum, pectin etc.), soy sauce, sauce
Equal fermented flavoring materials, coffee, the bitter edible plant the food extracts such as extract, brandy, Rum, Spirit, benefit drinks such as wine long, fruit
The beverages such as juice, fruit juice, soup, cow's milk, the cocoa bitter edible plant, condensed milk, Yoghourt, whipped cream etc..
In the present invention, in above-mentioned impregnation liquid object, to impregnation handle when viscosity be 10000~
The viscosity higher person of 100000mPas is more effective, it is preferred that is to the viscosity being impregnated with when handling
The high viscosity person of 50000~100000mPas is particularly effective.It is of the invention in highly viscous impregnation liquid object
Advantage is more obvious.Preferred impregnation liquid object is chocolate, particularly preferred white chocolate, for chocolate, at 35 DEG C
When viscosity is 10000~100000mPas, flavor can be made dense, therefore it is preferred that.
Viscosity refers to viscosity when measuring using single cylinder type rotational viscometer (Brookfield viscometer).Such as pass through NDJ1 type
Rotary viscosimeter (Shanghai Ping Xuan scientific instrument Co., Ltd produces finished product) is measured.
In the application, the numerical value of pressure (kPa) refers to absolute pressure value, is the environmental pressures such as atmospheric pressure and intentionally applies
The sum of pressure added.The piezometry of the application carries out in the environment of 1 atmospheric pressure.In the environment of 1 atmospheric pressure, not intentionally
In addition pressure value when applying pressure is 101kPa, as normal pressure.
In the application, chocolate is carried out with broad sense using being not limited to the regulation " chalk that the just Qu Yin committee of Japan formulates
The relevant just competition specification of the expression of power class ".I.e. " chocolate " refers to: in the edibility oil by hardening below specific temperature
The micro mist of suspension edible component such as cocoa power, carbohydrate, newborn solid state component etc. minces in the matrix that the continuous phase of rouge is constituted
Food, can also arbitrarily add various emulsifiers, additive, fragrance etc..Be typically include sweet chocolate, milk chocolate,
White chocolate.In addition, above-mentioned edibility grease is not limited to cocoa butter, using from animal, the mixing rouge of plant or reconciliation
(tempering) rouge is as cocoa butter fat substitute and the chocolate for the mixture for having used the fat substitute and cocoa butter
Within the chocolate of the present application.
On the basis of previously for the explanation of term, specific structure of the invention or implementation are with the following examples
Described or announcement.
As shown in Figure 1, in one embodiment, providing a kind of impregnated food making apparatus, comprising:
First accommodating unit 100 and can be by first accommodating unit of merging suitable for reading 100 of the first accommodating unit 100 inside
Second accommodating unit 200；The side and/or bottom of second accommodating unit 200, which have, is in fluid communication its internal and extraneous through-hole,
Through-hole passes through for impregnation liquid object, and the impregnation liquid object that the first accommodating unit 100 accommodates can be by entering the second accommodating by through-hole
In unit 200, come into full contact with the impregnation solid of 200 accommodated inside of the second accommodating unit；Containing in the second accommodating unit 200
Soaking liquid object can also be by being flowed out inside the second accommodating unit 200 by through-hole.Therefore, will be arranged to cannot for the size of through-hole
Passed through by impregnation solid.
The pressure regulating unit (not shown) for being attached to the first accommodating unit 100 is, for example, vaccum-pumping equipment, to adjust
First accommodating unit, 100 internal pressure is in negative pressure or normal pressure；Such as figure, the first accommodating unit 100 can accommodate impregnation liquid
Object is impregnated with the liquid level L of liquid object as shown, particularly liquid level L should be lower than pressure regulating unit and the first accommodating unit
100 communicating position, avoids in decompression process, and impregnation liquid object enters pressure regulating unit, causes equipment damage.
The lifting unit 300 connecting with the second accommodating unit 200 holds to switch the second accommodating unit 200 opposite first
Set the position of unit 100；Main second accommodating unit 200 that adjusts is placed in the first accommodating unit 100 or from the first accommodating unit 100
Middle taking-up, or adjust the second accommodating unit 200 and enter under liquid level L or be promoted to above liquid level L.
Driving unit 500, by rotation, drives the second accommodating unit 200 to drive the second accommodating unit 200 to rotate
Interior impregnation solid makees centrifugal movement, while doing random spinning, and centrifugal movement will occur under two states, a kind of
It is during carrying out impregnation infiltration, by centrifugal rotation and spin, being impregnated with solid will be with impregnation liquid object more sufficiently,
It contacts evenly, impregnation liquid object is allowed more uniformly to infiltrate into impregnation solid.Another kind is after the completion of impregnation is permeated, and impregnation is solid
State object is detached from the submergence of impregnation liquid object, can get rid of the de- impregnation liquid object for being attached to surface by centrifugal rotation, and into one
Step increases the uniformity of its internal impregnation liquid object distribution, also, time and speed by adjusting centrifugal rotation, can basis
Demand adjusts the amount for getting rid of de- impregnation liquid object, so that accurately control is final obtains the content for being impregnated with liquid object in finished product.
Thus the second accommodating unit 200 can be driven to be rotated in different location, be achieved in impregnation solid submergence
In impregnation liquid object or from impregnation liquid object be detached from after it is rotatable.In addition, since the first accommodating unit 100 is kept fixed,
It can connect the supplement that supplement pipeline 600 carries out impregnation liquid object.
Correspondingly, the first accommodating unit 100 can also set up liquid level detection unit 700, note warm water can be led to and keep the first accommodating
The heat-insulation unit 800 of unit internal temperature, such as warm water or other heat preservations are injected comprising the first accommodating unit lower part of package
The insulating interlayer of medium.
In the specific course of work, lifting unit 300, which at least switches the second accommodating unit 200, has opposite first accommodating
Unit 100:
The first position for not being placed in or not being fully recessed into inside the first accommodating unit 100, with reference to Fig. 1 and Fig. 5；
It is fully recessed into the first accommodating unit 100 and close to the second position of 100 bottom of the first accommodating unit, with reference to Fig. 3, this
When, injection impregnation liquid object in the first accommodating unit 100, then the second accommodating unit 200 all the liquid level L for being impregnated with liquid object it
Under, so that impregnation liquid object is entered the impregnation solid that 200 inside of the second accommodating unit is accommodated with it and comes into full contact with；It is optional at other
Implementation in, the second accommodating unit 200 can also be made partially submerged and impregnation liquid object, as long as making the second accommodating unit
The impregnation solid of 200 accommodated insides is sufficiently submerged by impregnation liquid object.
Be fully recessed into the first accommodating unit 100 and it is higher than the third place of the second position, with reference to Fig. 2 and Fig. 4, at this time the
The position of two accommodating units 200 will do certain promotion, be detached from the submergence of impregnation liquid object, and its internal impregnation liquid object
Also it will be flowed out by the through-hole of its bottom or side, only leave impregnation solid.
In addition, further including that lid closes unit to guarantee the sealing after the second accommodating unit 200 is placed in the first accommodating unit 100
400, when the second accommodating unit 200 is in the second position and the third place, lid conjunction closed-cell is suitable for reading, suitable for reading and/or Gai Hedan
Sealing structure is arranged in the joint of member 400, it is ensured that sealing, lid conjunction unit 400, which is equally driven by lifting unit 300, to be gone up and down, by driving
Different stretching structures such as hydraulic cylinder or pneumatic linear actuator are gone up and down in moving cell.It to be formed due to being switched using negative pressure and normal pressure
Pressure difference, therefore, the pressure that only by telescoping mechanism is provided not high to the air-tightness requirement inside the first accommodating unit 100 in infiltration
Clamp force can meet seal request.And for example vacuumized by pressure regulating unit decompression operation when operation, in outside
Enough pressing forces can be automatically provided under the action of atmospheric pressure, it is ensured that sealing.
By foregoing description it will be seen that, the prior art generally believe by apply positive pressure and negative pressure switch to form pressure difference can
To obtain the pressure difference for being greater than a standard atmospheric pressure, better osmotic effect can be obtained, however, really having ignored, using positive pressure
Infiltration proposes the requirement of various aspects to manufacturing equipment, it is ensured that enough air-tightness, it is ensured that enough vessel strengths, and
In carrying out process of osmosis, impregnation liquid object cannot be supplemented, does not more discuss while realizing the real-time circulation reuse of impregnation liquid.
There is greatly limitation in industrial application.
In addition, driving unit 500 is arranged at least drive the second accommodating unit 200 as the implementation for more having choosing
Rotated with First Speed or second speed, even more multiple speed rotation, with meet it is aforementioned in different situations for from
The demand of heart rotation, infiltration is than adjustment according to required for product, by such as Frequency Converter Control of the dependency structure in driving unit
2.2KW variable-frequency motor is adjusted.Specifically, First Speed is, for example, 50r/min to 50Or/min, mainly to complete to seep
Logical centrifugal rotation gets rid of de- remained on surface and the accurately amount of the impregnation liquid object of control infiltration after thoroughly, and makes to be impregnated with liquid object distribution
It is even；Second speed is, for example, 15r/min to 6Or/min, mainly to carry out centrifugal rotation in impregnation process of osmosis, makes to be impregnated with
Solid comes into full contact with impregnation liquid object, improves osmotic evenness.Further, it is also possible to different rotation directions be adjusted, to meet not
Same demand, such as rotated when carrying out impregnation infiltration with first direction, in centrifugal shake-off then with opposite with first direction
Second direction rotation.
In addition, the stability in order to guarantee product quality, further includes the circulation supplement pipe for being attached to the first accommodating unit 100
Road (not shown), circulation line connection supplement pipeline 600, supplement is impregnated with liquid object in a looping fashion, can adopt in cyclic process
It takes and for example filters, temperature control, the modes such as supplement material keep concentration, the temperature, liquid of the impregnation liquid object in the first accommodating unit 100
The parameters such as position tend towards stability.
On the basis of the above, the impregnated food production method of realization, comprising the following steps:
Impregnation liquid object is built into accommodating space；
Accommodating space pressure is adjusted to negative pressure or normal pressure；
Impregnation solid is set to be immersed in impregnation liquid object at least once by lifting in accommodating space；
Impregnation solid is set at least to be immersed in the once disengaging submergence afterwards of impregnation liquid object by lifting in accommodating space
And the impregnation solid is made to do centrifugal rotation with the first linear velocity.
More specifically, making to be impregnated with when solid is immersed in impregnation liquid object at least once by lifting in accommodating space makes
The impregnation solid does centrifugal rotation with the second linear velocity.
The realization of the above process is the surface that the second accommodating unit is located at the first accommodating unit referring to figs. 1 to Fig. 5, Fig. 1,
And as the carrier of impregnation solid, the accommodating space of the first accommodating unit is built into impregnation liquid object to liquid level L, it is subsequent into
Row impregnation infiltration and centrifugal rotation carry out in this accommodating space.
With reference to Fig. 2, the arrow direction along figure, the second accommodating unit are placed in the first accommodating unit at this time, while it is single to cover conjunction
Member lid conjunction is suitable for reading with the first accommodating unit, forms sealing structure, vacuum pumping is then carried out, by pressure conversion in accommodating space
For negative pressure, the air in impregnation solid inner hole is extracted.
With reference to Fig. 3, the second accommodating unit is submerged into liquid level hereinafter, rotating simultaneously by the then arrow direction along figure,
Adequately permeated.
With reference to Fig. 4, after completing infiltration, the second accommodating unit is promoted along the direction of the arrow, is detached from submergence, at this time there are two types of
Operation may, carry out infiltration again one is the operation illustrated according to Fig. 3 or repeated multiple times permeated；Another kind is to carry out
One or many infiltrations, meet driving the second accommodating unit rotation after product requirement and technique requires, such as can be relative to
Higher revolving speed reversely rotates when infiltration, gets rid of the de- undesirable residual for staying in impregnation solid surface, and it is internal to get rid of de- a part
Impregnation liquid object, accurately control infiltration capacity, at the same can allow impregnation liquid object distribution it is more uniform.
Aforesaid operations process is exemplary illustration, can be adjusted as needed in actual mechanical process, for example, can be by pressure
Switching link setting impregnation solid be immersed in impregnation liquid object before, also can be set its be immersed in impregnation liquid object it is complete
After infiltration, concrete operations principle is mature technology, and details are not described herein.
The example of parameter selection range is such as: impregnation solid selects freeze-dried strawberry, and the freeze-dried strawberry water content is lower than
5%；The impregnation liquid object selects molten chocolate, and melt temperature is 20 ° to 45 °；The partial size of the molten chocolate
No more than 10 μm, viscosity is 10000Mpas to 100000Mpas；
The adjusting accommodating space pressure to negative pressure is 0.02Mpa to 0.2Mpa.
Below by taking freeze-dried strawberry as an example, it is illustrated during impregnation is permeated to more specifically realizing.It is entire processed
Journey is as follows:
Second accommodating unit is, for example, that raw material basket loads freeze-dried strawberry, and raw material basket can set up automatic weighing device, guarantee to throw
Material is accurate.
Melting material tank is opened, head tank power supply sets heating temperature, such as melting material tank is set as 50 DEG C, and head tank is 36 DEG C, is opened
Heating power supply switch is opened, puts into impregnation liquid object such as chocolate raw material in melting material tank when temperature reaches set temperature in tank,
Chocolate raw material is pumped into head tank by paddle material after melting and carries out temperature adjustment processing.
Driving chocolate mass pump can be transported in the first accommodating unit such as vacuum tank by setting quantity.
Yuan Liao Kuang, which drops in vacuum tank, to be located above the slurry page, while vacuum tank seals, and cracking pressure adjusts unit
Such as vacuum pump simultaneously open by vacuum valve, until raw material basket is re-lowered to up to chocolate mass feed liquid after expecting vacuum degree or negative pressure value
It is permeated below face, while driving unit such as variable-frequency motor low speed rotation forward or backwards passes through tune until completing infiltration
Section vacuum pump and vacuum valve make place in vacuum tank restore normal pressure state.The process can be repeated as many times as desired.
After completing infiltration, raw material basket rises to the submergence that de- dry position is detached from slurry, and variable-frequency motor starting starts positive
Or reversely run at high speed and carry out de- dry-cure, remained on surface is sufficiently removed, and obtain expected slurry penetration amount for rear raw material basket
It is promoted.
As described above, freeze-dried strawberry taste meta-acid, dry, directly edible consumption market is limited in scope.And plain chocolate
Product, because heat and sugar are excessively high and kept someone at a respectful distance by people.But after strawberry incorporates chocolate, then with completely new appearance and
Feel feeling fresh and new to consumer one, completely different, preferably eats experience to consumer.
Using vacuum (negative pressure) method, the air of tiny cell spaces inside freeze-drying fruits and vegetables is sucked out, so that chocolate mass
Filled up fruits and vegetables cell spaces during impregnating fruits and vegetables, alternately replying normal pressure to reached fruits and vegetables and chocolate to melt be one
The purpose of body.Object to be processed is made uniformly to go deep into fully penetrated chocolate mass during negative pressure normal pressure is alternately implemented
Afterwards, then with high middling speed centrifugal rotation technique the excessive containing skilful amount of removal object to be processed is separated, so that seeping inside object to be processed
Skilful degree is more uniform, and content is moderate, and its body surface is made not retain remaining attachment, it is exquisite graceful to make product appearance, and have
There is more mouthfeel.
As auxiliary, it is more that the liquid level monitoring unit such as liquid level sensor in vacuum tank detects remaining chocolate mass automatically
It is few, and open chocolate mass pump and be added to former setting quantity and used by circulation line cyclic process.
To guarantee product quality, the settable two kinds of filter devices of circulation line, one is strong Magnetic filter, another kind is raw material
Filtering.
Strong Magnetic filter is installed additional in feed pipe guarantees that product is not in metallics；To guarantee product quality and mouthfeel,
The viscosity for guaranteeing raw material has the residue of certain impregnation solid in infiltration processing, carries out raw material filtering in vacuum tank
Residue is avoided to step into chocolate mass, to guarantee the best permeability of product and best osmotic effect.
Other than freeze-dried strawberry, other freeze-dried fruits, suitable impregnation solid above-mentioned, which is applicable in, passes through this hair
The device and method of bright offer carry out impregnation infiltration, to obtain the novel foodstuff of composite flavor.Applicable impregnation liquid object is same
Such as aforementioned enumerate, there are many, it can be chosen as needed.
All the embodiments in this specification are described in a progressive manner, same and similar portion between each embodiment
Dividing may refer to each other, and each embodiment focuses on the differences from other embodiments.
The above description is only an embodiment of the present invention, is not intended to restrict the invention.For those skilled in the art
For, the invention may be variously modified and varied.All any modifications made within the spirit and principles of the present invention are equal
Replacement, improvement etc., should be included within scope of the presently claimed invention.
Claims (10)
1. a kind of impregnated food making apparatus characterized by comprising
First accommodating unit and second inside merging suitable for reading first accommodating unit of first accommodating unit can be passed through
Accommodating unit；The side and/or bottom of second accommodating unit, which have, is in fluid communication its internal and extraneous through-hole；
It is attached to the pressure regulating unit of first accommodating unit, to adjust the first accommodating unit internal pressure；
The lifting unit being connect with second accommodating unit, to switch position of second accommodating unit with respect to the first accommodating unit
It sets；
Driving unit, to drive second accommodating unit to rotate.
2. impregnated food making apparatus as described in claim 1, which is characterized in that the lifting unit at least switches the second appearance
Setting unit has opposite first accommodating unit:
The first position for not being placed in or not being fully recessed into inside the first accommodating unit；
It is fully recessed into the first accommodating unit and close to the second position of the first accommodating unit bottom；
It is fully recessed into the third place the first accommodating unit and higher than the second position.
3. impregnated food making apparatus as claimed in claim 2, which is characterized in that further include that lid closes unit, described second holds
When setting unit and being in the second position and the third place, the lid closes suitable for reading described in closed-cell.
4. impregnated food making apparatus as claimed in claim 2 or claim 3, which is characterized in that the driving unit at least drives
Two accommodating units are rotated with First Speed or second speed.
5. impregnated food making apparatus as claimed in claim 4, which is characterized in that the First Speed be 50r/min extremely
50Or/min；Second speed is 15r/min to 6Or/min.
6. impregnated food making apparatus as described in any one of claims 1 to 3, which is characterized in that further include be attached to it is described
The circulation of first accommodating unit supplements pipeline, in a looping fashion supplement impregnation liquid object.
7. impregnated food making apparatus as claimed in claim 2, which is characterized in that the pressure regulating unit adjusts described the
One accommodating unit internal pressure is negative pressure or normal pressure.
8. a kind of impregnated food production method, comprising the following steps:
Impregnation liquid object is built into accommodating space；
Accommodating space pressure is adjusted to negative pressure or normal pressure；
Impregnation solid is set to be immersed in impregnation liquid object at least once by lifting in accommodating space；
In accommodating space by lifting make be impregnated with solid be at least immersed in impregnation liquid object once afterwards be detached from submerge and make
The impregnation solid does centrifugal rotation with the first linear velocity.
9. impregnated food production method as claimed in claim 8, which is characterized in that make to be impregnated with by lifting in accommodating space
Solid makes the impregnation solid do centrifugal rotation with the second linear velocity when being immersed in impregnation liquid object at least once.
10. impregnated food production method as claimed in claim 8, which is characterized in that the impregnation solid selects freeze-drying grass
The certain kind of berries, the freeze-dried strawberry water content are lower than 5%；The impregnation liquid object selects molten chocolate, melt temperature be 20 ° extremely
45°；The partial size of the molten chocolate is not more than 10 μm, and viscosity is 10000Mpas to 100000Mpas；
The adjusting accommodating space pressure to negative pressure is 0.02Mpa to 0.2Mpa.
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| CN201811109025.XA CN109330002A (en) | 2018-09-21 | 2018-09-21 | A kind of impregnated food making apparatus and method |
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| CN201811109025.XA CN109330002A (en) | 2018-09-21 | 2018-09-21 | A kind of impregnated food making apparatus and method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110080022A (en) * | 2019-04-29 | 2019-08-02 | 盐城工学院 | A kind of cotton stalk core-skin separator |
| CN114365864A (en) * | 2022-01-14 | 2022-04-19 | 曾石荣 | Household fermented bean curd making machine |
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| CN102960750A (en) * | 2012-11-22 | 2013-03-13 | 付荫林 | Milk-flavored food and producing method |
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| CN206542906U (en) * | 2016-12-30 | 2017-10-10 | 泉州市晋江慧峰机械有限公司 | A kind of automatic Impregnation apparatus of slurries |
| CN107874312A (en) * | 2017-12-13 | 2018-04-06 | 晋江市恒松机械制造有限公司 | A kind of vacuum infiltration of molded food product oozes painting machine |
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| CN102378579A (en) * | 2009-03-31 | 2012-03-14 | 株式会社明治 | Impregnated food |
| CN102960750A (en) * | 2012-11-22 | 2013-03-13 | 付荫林 | Milk-flavored food and producing method |
| US9254000B1 (en) * | 2014-02-19 | 2016-02-09 | Frank C. Raimondi | Food item coater |
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| CN114365864A (en) * | 2022-01-14 | 2022-04-19 | 曾石荣 | Household fermented bean curd making machine |
| CN114365864B (en) * | 2022-01-14 | 2024-03-01 | 曾石荣 | Household fermented bean curd making machine |
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Effective date of registration: 20201221 Address after: No.9, Changxing Road, No.3 Industrial Park, Tongshan District, Xuzhou City, Jiangsu Province Applicant after: Jiangsu Pailezi Food Co.,Ltd. Address before: 1-12-1-2606, tanamo, Shinan District, Saitama, Japan Applicant before: Hattori Yoshimitsu Applicant before: Zeng Xianwu |
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Application publication date: 20190215 |