CN112815632B - Vacuum freeze-drying method applied to food processing - Google Patents
Vacuum freeze-drying method applied to food processing Download PDFInfo
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- CN112815632B CN112815632B CN202110199689.5A CN202110199689A CN112815632B CN 112815632 B CN112815632 B CN 112815632B CN 202110199689 A CN202110199689 A CN 202110199689A CN 112815632 B CN112815632 B CN 112815632B
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- 238000000034 method Methods 0.000 title claims abstract description 50
- 238000009777 vacuum freeze-drying Methods 0.000 title claims abstract description 21
- 238000012545 processing Methods 0.000 title claims abstract description 17
- 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 61
- 238000001035 drying Methods 0.000 claims abstract description 39
- 238000007493 shaping process Methods 0.000 claims abstract description 26
- 239000007787 solid Substances 0.000 claims abstract description 21
- 238000001291 vacuum drying Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims description 12
- 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 10
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 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
- 238000007922 dissolution test Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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 application discloses a vacuum freeze-drying method applied to food processing, which comprises the following specific steps: freezing: placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape; and (3) vacuum drying: the method is suitable for a vacuum freeze drying method, ensures that the moisture in the material is fully and completely frozen, ensures the dryness of the material after vacuum drying, ensures that the dissolution speed is faster and higher after the material supports a product, and simultaneously ensures the mouthfeel and the nutritional value of the product.
Description
Technical Field
The application 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 state at a lower temperature (-10 ℃ to minus 50 ℃), then sublimates moisture in the solid state directly into gas state without liquid state under vacuum (1.3 to 13 Pa), and finally dehydrates the materials;
however, the existing vacuum freeze-drying method is one-time frozen in the process of material freezing, the activity of beneficial components in the material is reduced by the freezing mode, so that the nutritional value of the product is influenced, the existing freezing is easy to generate incomplete freezing, and the speed is low in the later-stage product dissolution process, and the taste is also influenced.
Disclosure of Invention
The application 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 above purpose, the application adopts the following technical scheme:
a vacuum freeze-drying method applied to food processing comprises the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
the drying box is vacuumized through the vacuum pump, heat energy is conducted to materials in the shaping mold through the heat supply mechanism, ice in moisture in the materials with the solid structure is sublimated into steam directly from ice solids without melting ice in the vacuumization process, and the steam is condensed through the condenser to form freeze-dried materials.
Preferably, a plurality of grid-shaped 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 respectively 50mm, 30mm and 20mm.
Preferably, the drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and heated to about +80 ℃, and is also a closed container which can be vacuumized.
Preferably, the condenser is a vacuum-tight 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 below-40 ℃ to-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 to minus 30 ℃ from normal temperature;
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: the low temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
Preferably, the temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30min-60min.
Preferably, the temperature change time of the slow freezing stage is 20min, and the slow freezing time is 45-60min.
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 10-20min.
According to the application, 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, the third stage is a low-temperature final freezing stage, wherein the quick freezing stage is to suddenly reduce the ambient temperature of the material to minus 30 ℃ so as to freeze most of moisture in the material into ice, the slow freezing stage is to raise the temperature of the material from minus 30 ℃ to minus 10 ℃ and keep the temperature for a period of time, so that the rest unfrozen part of the material is slowly frozen, and the temperature is regulated back to ensure that the freezing of the material is slowed down so as to improve the activity of beneficial components in the material, improve the nutritional value of the product, reduce the power of equipment and save energy, and the low-temperature final freezing stage is to reduce the temperature of the material from minus 10 ℃ to minus 40 ℃ so as to ensure that the moisture in the material is sufficiently and completely frozen, ensure the dryness of the material after vacuum drying, so that the dissolution speed is faster and the efficiency is higher after the material is made into a product, and the mouthfeel of the product is ensured.
Drawings
Fig. 1 is a schematic view of the overall structure of the present application.
Detailed Description
An embodiment of a vacuum freeze-drying method applied to food processing according to the present application is further described below with reference to fig. 1. The vacuum freeze-drying method applied to food processing of the present application is not limited to the description of the following examples.
Example 1:
the embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, comprising the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
the drying box is vacuumized through the vacuum pump, heat energy is conducted to materials in the shaping mold through the heat supply mechanism, ice in moisture in the materials with the solid structure is sublimated into steam directly from ice solids without melting ice in the vacuumization process, and the steam is condensed through the condenser to form freeze-dried materials.
A plurality of grid-shaped containing spaces are arranged above the shaping die, each containing space is of a rectangular structure, and the length, the width and the height of each containing space are respectively 50mm, 30mm and 20mm.
The drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and heated to about +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 below-40 ℃ to-70 ℃, and the low temperature range can be maintained.
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 oven to minus 30 ℃ from normal temperature;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30deg.C to-10deg.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 change time of the slow freezing stage is 20min, and the slow freezing time is 45min.
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 10min.
Example 2:
the embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, comprising the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
the drying box is vacuumized through the vacuum pump, heat energy is conducted to materials in the shaping mold through the heat supply mechanism, ice in moisture in the materials with the solid structure is sublimated into steam directly from ice solids without melting ice in the vacuumization process, and the steam is condensed through the condenser to form freeze-dried materials.
A plurality of grid-shaped containing spaces are arranged above the shaping die, each containing space is of a rectangular structure, and the length, the width and the height of each containing space are respectively 50mm, 30mm and 20mm.
The drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and heated to about +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 below-40 ℃ to-70 ℃, and the low temperature range can be maintained.
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 oven to minus 30 ℃ from normal temperature;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30deg.C to-10deg.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 change time of the slow freezing stage is 20min, and the slow freezing time is 45min.
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 20min.
Example 3:
the embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, comprising the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
the drying box is vacuumized through the vacuum pump, heat energy is conducted to materials in the shaping mold through the heat supply mechanism, ice in moisture in the materials with the solid structure is sublimated into steam directly from ice solids without melting ice in the vacuumization process, and the steam is condensed through the condenser to form freeze-dried materials.
A plurality of grid-shaped containing spaces are arranged above the shaping die, each containing space is of a rectangular structure, and the length, the width and the height of each containing space are respectively 50mm, 30mm and 20mm.
The drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and heated to about +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 below-40 ℃ to-70 ℃, and the low temperature range can be maintained.
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 oven to minus 30 ℃ from normal temperature;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30deg.C to-10deg.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 60min.
The temperature change time of the slow freezing stage is 20min, and the slow freezing time is 45min.
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 10min.
Example 4:
the embodiment provides a specific structure of a vacuum freeze-drying method applied to food processing, as shown in fig. 1, comprising the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
the drying box is vacuumized through the vacuum pump, heat energy is conducted to materials in the shaping mold through the heat supply mechanism, ice in moisture in the materials with the solid structure is sublimated into steam directly from ice solids without melting ice in the vacuumization process, and the steam is condensed through the condenser to form freeze-dried materials.
A plurality of grid-shaped containing spaces are arranged above the shaping die, each containing space is of a rectangular structure, and the length, the width and the height of each containing space are respectively 50mm, 30mm and 20mm.
The drying box is a high-low temperature box which can be refrigerated to about-55 ℃ and heated to about +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 below-40 ℃ to-70 ℃, and the low temperature range can be maintained.
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 oven to minus 30 ℃ from normal temperature;
the second stage is a slow freezing stage: the slow freezing stage is to raise the temperature of the drying oven from-30deg.C to-10deg.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 60min.
The temperature change time of the slow freezing stage is 20min, and the slow freezing time is 60min.
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 20min.
Table 1 shows the results of dissolution tests performed on the freeze-dried product obtained by the conventional method and the freeze-dried products obtained by the examples 1 to 4, and the results of the stirring test performed by the stirring rod during the dissolution process are as follows:
TABLE 1
| Existing methods | Example 1 | Example 2 | Example 3 | Example 4 | |
| Dissolution time/S | 30 | 15 | 15 | 10 | 10 |
From the experimental data in Table 1, it can be seen that the dissolution time of the products prepared by the methods of examples 1 to 4 is far lower than that of the products prepared by the prior methods, and that the dissolution rates of examples 3 and 4 are the fastest, thus the dissolution rates of the products prepared by the methods of examples 3 and 4 of the present application are the fastest.
Meanwhile, for the freeze-dried product prepared by the existing method and the products prepared in examples 1 to 4, 100 experimenters were tested for taste, and 5 products were tested for taste, respectively, and table 2 shows test results:
TABLE 2
| Existing methods | Example 1 | Example 2 | Example 3 | Example 4 | |
| Number of persons/person of high evaluation | 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 significantly better than that of the products prepared by the prior methods, and the taste evaluation of example 4 is highest, so that the products prepared by the method of example 4 are more popular to the public;
from the above, it is apparent from a combination of the considerations of tables 1 and 2 that the products produced by the method of example 4 are superior to the products produced by the methods of examples 1 to 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, the third stage is a low-temperature final freezing stage, the quick freezing stage is to suddenly reduce the environmental temperature of the material to minus 30 ℃ so as to freeze most of moisture in the material into ice, the slow freezing stage is to raise the temperature of the material from minus 30 ℃ to minus 10 ℃ and keep the temperature for a period of time so as to slowly freeze the rest unfrozen part of the material, and the temperature is regulated back to ensure that the freezing of the material is slowed down so as to improve the activity of beneficial components in the material, reduce the power of equipment and save energy, and the low-temperature final freezing stage is to reduce the temperature of the material from minus 10 ℃ to minus 40 ℃ so as to ensure the moisture in the material to be fully and completely frozen, ensure the drying degree of the material after vacuum drying, so that the dissolution speed is faster and the dissolution speed is higher after the material supports the product, and the mouthfeel of the product is ensured.
The foregoing is a further detailed description of the application in connection with the preferred embodiments, and it is not intended that the application be limited to the specific embodiments described. It will be apparent to those skilled in the art that several simple deductions or substitutions may be made without departing from the spirit of the application, and these should be considered to be within the scope of the application.
Claims (5)
1. A vacuum freeze-drying method applied to food processing, which is characterized in that: the method comprises the following specific steps:
freezing:
placing the food raw materials of the wet materials into a shaping mould, and placing the shaping mould on a shelf in a drying box for freezing to form solid structural materials with fixed size and shape;
and (3) vacuum drying:
vacuumizing the drying box through a vacuum pump, simultaneously conducting heat energy to materials in the shaping mold through a heat supply mechanism, directly sublimating ice in moisture in the solid structure materials into steam from ice solids without melting the ice in the vacuumizing process, and condensing the steam through a condenser to form freeze-dried materials;
a plurality of grid-shaped containing spaces are arranged above the shaping mould, each containing space is of a rectangular structure, and the length, the width and the height of each containing space are respectively 50mm, 30mm and 20mm;
the drying box is a high-low temperature box which can be refrigerated to-55 ℃ and heated to +80 ℃, and is also a closed container which can be vacuumized;
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 to-30 ℃ from normal temperature;
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: the low temperature final freezing stage reduces the temperature of the drying oven from-10 ℃ to-40 ℃.
2. A vacuum freeze-drying method for food processing according to claim 1, wherein: the condenser is a vacuum-tight container, a metal adsorption surface is arranged in the condenser, the temperature of the adsorption surface can be reduced to-40 ℃ to-70 ℃, and the low temperature range can be maintained.
3. A vacuum freeze-drying method for food processing according to claim 1, wherein: the temperature change time of the quick-freezing stage is 10min, and the quick-freezing time is 30min-60min.
4. A vacuum freeze-drying method for food processing according to claim 1, wherein: the temperature change time of the slow freezing stage is 20min, and the slow freezing time is 45-60min.
5. A vacuum freeze-drying method for food processing according to claim 1, wherein: 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 10min.
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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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