CN112815632A - Vacuum freeze drying method applied to food processing - Google Patents
Vacuum freeze drying method applied to food processing Download PDFInfo
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- CN112815632A CN112815632A CN202110199689.5A CN202110199689A CN112815632A CN 112815632 A CN112815632 A CN 112815632A CN 202110199689 A CN202110199689 A CN 202110199689A CN 112815632 A CN112815632 A CN 112815632A
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- 238000000034 method Methods 0.000 title claims abstract description 53
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 25
- 238000012545 processing Methods 0.000 title claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 136
- 230000008014 freezing Effects 0.000 claims abstract description 112
- 239000000463 material Substances 0.000 claims abstract description 60
- 238000001035 drying Methods 0.000 claims abstract description 40
- 238000007493 shaping process Methods 0.000 claims abstract description 21
- 239000007787 solid Substances 0.000 claims abstract description 20
- 238000001291 vacuum drying Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims description 12
- 238000013461 design Methods 0.000 claims description 6
- 230000008018 melting Effects 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000007922 dissolution test Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a vacuum freeze-drying method applied to food processing, which comprises the following specific steps: and (3) a freezing stage: putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape; and (3) vacuum drying: the vacuum freeze-drying method is suitable for the vacuum freeze-drying method, the method ensures that the moisture in the material is fully and completely frozen, ensures the drying degree of the material after vacuum drying, ensures that the material has higher dissolution speed and higher efficiency after supporting the product, and simultaneously ensures the taste and the nutritional value of the product.
Description
Technical Field
The invention belongs to the technical field of vacuum freeze drying methods, and particularly relates to a vacuum freeze drying method applied to food processing.
Background
The vacuum freeze drying technology is a drying technology which freezes wet materials or solution into solid at a lower temperature (-10 ℃ to-50 ℃), then directly sublimates water into gas without liquid state under vacuum (1.3 to 13 Pa), and finally dehydrates the materials;
however, in the existing vacuum freeze-drying method, the materials are all frozen at one time in the process of freezing, the activity of beneficial ingredients in the materials is reduced by the freezing mode, the nutritional value of the product is influenced, and the existing freezing method is easy to cause incomplete freezing, so that the product is slow in dissolution and the taste is influenced at the later stage.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a vacuum freeze-drying method applied to food processing.
In order to achieve the purpose, the invention adopts the following technical scheme:
a vacuum freeze-drying method applied to food processing comprises the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
Preferably, a plurality of grid type containing spaces are arranged above the shaping mold, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are 50mm, 30mm and 20mm respectively.
Preferably, the drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and can be heated to about +80 ℃, and is also a closed container which can be vacuumized.
Preferably, the condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
Preferably, the freezing in the freezing stage adopts a stepped freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 ℃ to-10 ℃;
the third stage is a low-temperature final freezing stage: and in the low-temperature final freezing stage, the temperature of the drying oven is reduced from-10 ℃ to-40 ℃.
Preferably, the temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30min-60 min.
Preferably, the temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 45-60 min.
Preferably, the temperature change time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 10-20 min.
In the invention, the freezing process of the wet material is divided into three stages, wherein the first stage is a quick freezing stage, the second stage is a slow freezing stage, and the third stage is a low-temperature final freezing stage, wherein the quick freezing stage is to rapidly reduce the ambient temperature of the material to-30 ℃ so as to freeze most of water in the material into ice, the slow freezing stage is to increase the temperature of the material from-30 ℃ to-10 ℃ and keep the temperature for a period of time so as to slowly freeze the rest part which is not frozen in the material, and the temperature is adjusted back so as to ensure that the freezing of the material is slowed down, so that the activity of beneficial ingredients in the material is improved, the nutritional value of the product is improved, the power of equipment can be reduced, energy is saved, the low-temperature final freezing stage is to reduce the temperature of the material from-10 ℃ to-40 ℃, so as to ensure that the water in the material is fully and completely frozen, the dissolving speed of the material after being made into a product is higher, the efficiency is higher, and the taste of the product is ensured.
Drawings
Fig. 1 is a schematic view of the overall structure of the present invention.
Detailed Description
The following will further describe a specific embodiment of a vacuum freeze-drying method applied to food processing according to the present invention with reference to fig. 1. The vacuum freeze-drying method applied to food processing of the present invention is not limited to the description of the following examples.
Example 1:
this embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, including the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
The shaping mould is provided with a plurality of grid type containing spaces above, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are respectively 50mm, 30mm and 20 mm.
The drying box is a high-low temperature box which can be refrigerated to about minus 55 ℃ and can be heated to about plus 80 ℃, and is also a closed container which can be vacuumized.
The condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
The freezing in the freezing stage adopts a step-type freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 deg.C to-10 deg.C;
the third stage is a low-temperature final freezing stage: the low-temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
The temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30 min.
The temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 45 min.
The temperature change time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 10 min.
Example 2:
this embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, including the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
The shaping mould is provided with a plurality of grid type containing spaces above, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are respectively 50mm, 30mm and 20 mm.
The drying box is a high-low temperature box which can be refrigerated to about minus 55 ℃ and can be heated to about plus 80 ℃, and is also a closed container which can be vacuumized.
The condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
The freezing in the freezing stage adopts a step-type freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 deg.C to-10 deg.C;
the third stage is a low-temperature final freezing stage: the low-temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
The temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30 min.
The temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 45 min.
The temperature change time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 20 min.
Example 3:
this embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, including the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
The shaping mould is provided with a plurality of grid type containing spaces above, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are respectively 50mm, 30mm and 20 mm.
The drying box is a high-low temperature box which can be refrigerated to about minus 55 ℃ and can be heated to about plus 80 ℃, and is also a closed container which can be vacuumized.
The condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
The freezing in the freezing stage adopts a step-type freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 deg.C to-10 deg.C;
the third stage is a low-temperature final freezing stage: the low-temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
The temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 60 min.
The temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 45 min.
The temperature change time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 10 min.
Example 4:
this embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, including the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
The shaping mould is provided with a plurality of grid type containing spaces above, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are respectively 50mm, 30mm and 20 mm.
The drying box is a high-low temperature box which can be refrigerated to about minus 55 ℃ and can be heated to about plus 80 ℃, and is also a closed container which can be vacuumized.
The condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
The freezing in the freezing stage adopts a step-type freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 deg.C to-10 deg.C;
the third stage is a low-temperature final freezing stage: the low-temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
The temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 60 min.
The temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 60 min.
The temperature change time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 20 min.
Table 1 shows the dissolution test performed on the lyophilized products obtained by the conventional method and the lyophilized products obtained in examples 1 to 4, wherein the results of the dissolution test performed by stirring with a stirring rod are as follows:
TABLE 1
| Existing methods | Example 1 | Example 2 | Example 3 | Example 4 | |
| Dissolution time/S | 30 | 15 | 15 | 10 | 10 |
As can be seen from the experimental data in table 1, the dissolution time of the products prepared by the methods of examples 1 to 4 is far shorter than that of the products prepared by the existing methods, and the dissolution rates of examples 3 and 4 are the fastest, so that the dissolution rates of the products prepared by the methods of examples 3 and 4 of the present application are the fastest.
Meanwhile, mouth feel tests are performed on 100 experimenters aiming at the freeze-dried products prepared by the existing method and the products prepared in the embodiments 1 to 4, mouth feels of 5 products are respectively tested, and the test results are shown in table 2:
TABLE 2
| Existing methods | Example 1 | Example 2 | Example 3 | Example 4 | |
| Number of persons/person evaluated as excellent | 5 | 15 | 17 | 17 | 46 |
As can be seen from the test data in table 2, the taste evaluation of the products prepared by the methods of examples 1 to 4 is obviously superior to that of the products prepared by the existing methods, and the taste evaluation of example 4 is the highest, so that the products prepared by the method of example 4 are more popular;
in summary, from a combination of the considerations in tables 1 and 2, it is evident that the product made by the method of example 4 is superior to the products made by the methods of examples 1-3.
The freezing process of the wet material is divided into three stages, wherein the first stage is a quick freezing stage, the second stage is a slow freezing stage, and the third stage is a low-temperature final freezing stage, wherein the quick freezing stage is to rapidly reduce the ambient temperature of the material to-30 ℃ so as to freeze most of water in the material into ice, the slow freezing stage is to increase the temperature of the material from-30 ℃ to-10 ℃ and keep the temperature for a period of time so as to slowly freeze the remaining unfrozen part of the material, the temperature is adjusted back so as to ensure that the freezing of the material is slowed down, the activity of beneficial ingredients in the material is improved, the equipment power can be reduced, the energy is saved, the low-temperature final freezing stage is to reduce the temperature of the material from-10 ℃ to-40 ℃, the water in the material is fully and completely frozen, the drying degree of the material after vacuum drying is ensured, the dissolution speed of the material after supporting the product is higher and, meanwhile, the taste of the product is ensured.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (8)
1. A vacuum freeze-drying method applied to food processing is characterized in that: the method comprises the following specific steps:
and (3) a freezing stage:
putting the food raw materials of the wet materials into a shaping mold, and putting the shaping mold on a shelf in a drying box for freezing to form solid structure materials with fixed size and shape;
and (3) vacuum drying:
carry out the evacuation in to the drying cabinet through the vacuum pump, simultaneously through heat supply mechanism to the material conduction heat energy in the design mould, ice in the in-process solid structure material of evacuation in the moisture directly sublimates for steam from the ice solid through melting of ice, and the rethread condenser condenses steam, forms freeze-dried material.
2. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the shaping mould is characterized in that a plurality of grid containing spaces are arranged above the shaping mould, the containing spaces are of rectangular structures, and the length, the width and the height of the containing spaces are respectively 50mm, 30mm and 20 mm.
3. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and can be heated to about +80 ℃, and is also a closed container which can be vacuumized.
4. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the condenser is a vacuum closed container, a metal adsorption surface with a large surface area is arranged in the condenser, the temperature of the adsorption surface can be reduced to be lower than minus 40 ℃ to minus 70 ℃, and the low temperature range can be maintained.
5. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the freezing in the freezing stage adopts a stepped freezing mode, and the specific freezing process is divided into three stages:
the first stage is a quick-freezing stage; the quick-freezing stage is to reduce the temperature of the drying box from normal temperature to-30 ℃;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30 ℃ to-10 ℃;
the third stage is a low-temperature final freezing stage: and in the low-temperature final freezing stage, the temperature of the drying oven is reduced from-10 ℃ to-40 ℃.
6. The vacuum freeze-drying method for food processing as claimed in claim 5, wherein: the temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30min-60 min.
7. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the temperature changing time of the slow freezing stage is 20min, and the slow freezing time is 45-60 min.
8. The vacuum freeze-drying method applied to food processing as claimed in claim 1, wherein: the temperature changing time of the low-temperature final freezing stage is 10min, and the freezing time of the low-temperature final freezing stage is 10 min.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2115347C1 (en) * | 1997-05-19 | 1998-07-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Food product drying method |
| CN201781942U (en) * | 2010-09-25 | 2011-04-06 | 山西山宝食用菌生物有限公司 | Novel food freeze-drying device |
| CN110538240A (en) * | 2019-10-21 | 2019-12-06 | 广东众生药业股份有限公司 | Freeze-drying processing method of radix scrophulariae |
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2021
- 2021-02-23 CN CN202110199689.5A patent/CN112815632B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2115347C1 (en) * | 1997-05-19 | 1998-07-20 | Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии | Food product drying method |
| CN201781942U (en) * | 2010-09-25 | 2011-04-06 | 山西山宝食用菌生物有限公司 | Novel food freeze-drying device |
| CN110538240A (en) * | 2019-10-21 | 2019-12-06 | 广东众生药业股份有限公司 | Freeze-drying processing method of radix scrophulariae |
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Effective date of registration: 20240515 Address after: 154100 Qianyuan Road Middle Section, Economic Development Zone, Xinxing District, Qitaihe City, Heilongjiang Province Patentee after: Qitaihe Agricultural Investment Food Co.,Ltd. Country or region after: China Patentee after: Qitaihe Agricultural Investment Agriculture Group Co.,Ltd. Address before: 154600 Qianyuan Road Middle Section, Xinxing Economic Development Zone, Qitaihe City, Heilongjiang Province Patentee before: Qitaihe Agricultural Investment Food Co.,Ltd. Country or region before: China |