CN114668136A - Flavor-enhanced soy sauce drying and powdering device and method - Google Patents
Flavor-enhanced soy sauce drying and powdering device and method Download PDFInfo
- Publication number
- CN114668136A CN114668136A CN202210330202.7A CN202210330202A CN114668136A CN 114668136 A CN114668136 A CN 114668136A CN 202210330202 A CN202210330202 A CN 202210330202A CN 114668136 A CN114668136 A CN 114668136A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- flavor
- drying
- driving wheel
- feed liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 82
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 58
- 235000019634 flavors Nutrition 0.000 title claims abstract description 58
- 238000001035 drying Methods 0.000 title claims abstract description 48
- 238000000227 grinding Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 70
- 239000000843 powder Substances 0.000 claims abstract description 46
- 230000005540 biological transmission Effects 0.000 claims abstract description 45
- 239000007921 spray Substances 0.000 claims abstract description 18
- 238000004140 cleaning Methods 0.000 claims description 44
- 238000001694 spray drying Methods 0.000 claims description 22
- 230000009471 action Effects 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 229920002774 Maltodextrin Polymers 0.000 claims description 10
- 239000005913 Maltodextrin Substances 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 10
- 239000004368 Modified starch Substances 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 229940035034 maltodextrin Drugs 0.000 claims description 10
- 235000019426 modified starch Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 9
- 230000007246 mechanism Effects 0.000 claims description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 239000003531 protein hydrolysate Substances 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 239000011550 stock solution Substances 0.000 claims description 6
- 238000005265 energy consumption Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 3
- 229920001778 nylon Polymers 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims 2
- 230000003139 buffering effect Effects 0.000 abstract description 6
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 10
- 235000017491 Bambusa tulda Nutrition 0.000 description 10
- 241001330002 Bambuseae Species 0.000 description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 10
- 239000011425 bamboo Substances 0.000 description 10
- 238000005507 spraying Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000002994 raw material Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229940098458 powder spray Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D1/00—Evaporating
- B01D1/16—Evaporating by spraying
- B01D1/18—Evaporating by spraying to obtain dry solids
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D1/00—Evaporating
- B01D1/30—Accessories for evaporators ; Constructional details thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B9/00—Cleaning hollow articles by methods or apparatus specially adapted thereto
- B08B9/08—Cleaning containers, e.g. tanks
- B08B9/087—Cleaning containers, e.g. tanks by methods involving the use of tools, e.g. brushes, scrapers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the technical field of soy sauce powder production, and discloses a flavor-enhanced soy sauce drying and powdering device and method. According to the flavor-enhanced soy sauce drying and powdering device and method, the crank rod is driven to swing through the driving wheel, the crank rod drives the transmission block to slide, the transmission block drives the spray head to swing quickly through the transmission rod, the spray head gives a spray buffering force to slow down the descending speed of a feed liquid, so that the device can dry the feed liquid into soy sauce powder without high heating stability, the soy sauce powder is dried uniformly, and the flavor of the soy sauce powder is stabilized.
Description
Technical Field
The invention relates to the technical field of soy sauce powder production, in particular to a flavor-enhanced soy sauce drying and powdering device and method.
Background
The soy sauce powder is also called powder soy sauce, which is a solid soy sauce prepared by using fresh soy sauce as a basic raw material, adding other auxiliary materials, and utilizing the synergistic effect of the flavor of the raw materials through flavor blending, color mixing, freshness blending and spray drying.
The existing soy sauce powder spray drying device is directly used for spraying, when the feeding amount is too large or the water content of the feed liquid is large, the heating power of the device is required to be increased, energy is wasted, water cannot be sufficiently evaporated, the condition that the feed liquid is adhered to the inner wall of the device can be caused, and the flavor of the soy sauce powder can be influenced.
Disclosure of Invention
In order to realize the purposes of increasing the flavor of the soy sauce powder, reducing the loss of the original flavor, adjusting the spray buffering amplitude according to the feeding amount and the water content of the feed liquid, having stable drying, uniform drying, energy conservation, preventing the feed liquid from adhesion and saving raw materials, the invention is realized by the following technical scheme: the utility model provides a dry powdering device of flavor enhancement formula soy sauce, includes drying tower and cleans the mechanism, its characterized in that: the interior top of drying tower is provided with action wheel, drive wheel, bevel gear and drive wheel, the internally mounted of action wheel has adjusting screw, adjusting screw's outside threaded connection has articulated piece, the outside of articulated piece articulates there is the crank rod, one side that articulated piece was kept away from to the crank rod articulates there is the transmission piece, the bottom of transmission piece articulates there is the transfer line, the bottom of transfer line articulates there is the atomising head, clean the mechanism including cleaning the frame, clean the interior top of frame joint at the drying tower, the bottom of cleaning the frame is provided with the fixed axle, a section of thick bamboo that cleans has been cup jointed in the outside of fixed axle.
Furthermore, the driving wheel and the adjusting screw are driven by a motor, so that the control is convenient.
Furthermore, articulated piece sliding connection is in the inside of action wheel, and the diameter of the slip orbit along the action wheel of articulated piece, is convenient for adjust the atomising head swing range.
Furthermore, the transmission block is connected to the inner top of the drying tower in a sliding mode, and transmission is stable.
Furthermore, the spray head is hinged to the inner top of the drying tower and swings stably.
Furthermore, the driving wheel is in transmission connection with the driving wheel through a transmission belt and is meshed with the bevel gear, a belt wheel is arranged at the top of the bevel gear and is in transmission connection with the driving wheel through the transmission belt, and the driving wheel is meshed with the gear teeth on the inner wall of the cleaning frame.
Further, the outside of fixed axle is provided with the driving lever, the inner wall of cleaning a section of thick bamboo is provided with vibrations strip, and shakes the strip and adopt nylon PA, the outside of cleaning a section of thick bamboo is provided with cleans the brush hair, prevents the feed liquid adhesion, cleans a section of thick bamboo simultaneously and hugs closely the drying tower inner wall, makes and cleans a section of thick bamboo and can rotate relative fixed axle under the effect of frictional force.
A method for drying and powdering flavor-enhanced soy sauce comprises the following steps:
s1, mixing and stirring the soybean protein hydrolysate powder and the soy sauce stock solution;
s2, carrying out enzymolysis and aroma enhancement on the mixed soy sauce liquid;
s3, inactivating the soy sauce after enzymolysis;
s4, blending: homogenizing the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator solution at 30-40 MPa for at least one time;
s5, vacuum concentration: vacuum concentrating the homogenized feed liquid to obtain concentrated feed liquid; vacuum concentration not only reduces the energy consumption of subsequent spray drying when the feed liquid reaches a certain concentration, but also removes air mixed in the feed liquid;
s6, filtering: filtering the concentrated feed liquid through filter cloth of 140-220 meshes to remove impurities in the feed liquid so as to prevent an atomizing nozzle of an atomizer from being blocked;
s7, spray-drying the feed liquid by using a powder forming device, controlling the inlet and outlet temperature of a spray-drying tower and the retention time of the powder in the spray-drying tower, and simultaneously controlling the swing amplitude of a spray head;
and S8, collecting the powder and carrying out subsequent packaging and storage.
Further, composite flavor enzyme is adopted for enzymolysis, and the mass ratio of the composite flavor enzyme to the mixed soy sauce liquid is 2-8: 2000; the enzymolysis temperature is 60-80 ℃, the pH value is 6-9, and the enzymolysis time is 1-3 hours.
Furthermore, the proportions of the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator are respectively 70-80%, 6-10%, 4-7%, 5-6% and 5-7%.
Compared with the prior art, the invention has the following beneficial effects:
1. the soy sauce powder drying and powdering device and the soy sauce powder drying and powdering method have the advantages that the soy bean protein hydrolysate is added into the soy sauce stock solution, the protein content is increased, meanwhile, nutrients such as amino acid, iron, phosphorus, calcium and the like necessary for a human body can be provided, the soy bean protein hydrolysate has special delicate flavor and fragrance, then, the compound flavor enzyme is added according to the requirement to carry out protein decomposition and fragrance enhancement on the mixed soy sauce, the driving wheel drives the crank rod to swing, the crank rod drives the transmission block to slide, the transmission block drives the spray head to swing rapidly through the transmission rod, the spray head provides spray buffering force to slow down the descending speed of the feed liquid, the device can dry the feed liquid into soy sauce powder without high heating stability, the dried soy sauce powder is uniform, the flavor of the soy sauce powder is stabilized, the original flavor of the soy sauce is maintained to the greatest extent, and the peculiar fragrance of the soy sauce in the soy sauce powder is further enhanced, thereby achieving the effects of increasing the flavor of the soy sauce powder and reducing the loss of the original flavor.
2. According to the flavor-enhanced soy drying and powdering device and method, the adjusting screw rod is controlled to rotate, the adjusting screw rod drives the hinged block to slide, the hinged block changes the crank radius of the crank rod, the crank rod changes the sliding distance of the transmission block, the transmission block changes the swing amplitude of the spray head through the transmission rod, the larger the feeding amount and the water content is, the larger the swing amplitude is, the larger the spraying range of the feed liquid is, and the slower the descending speed is, so that the effect of adjusting the spraying buffering amplitude according to the feeding amount and the water content of the feed liquid is achieved.
3. The flavor enhanced soy sauce drying and powdering device and method have the advantages that the driving wheel is driven to rotate through the driving wheel, the driving wheel drives the bevel gear to rotate, the bevel gear drives the driving wheel to rotate through the belt wheel, the driving wheel drives the cleaning frame to rotate, the cleaning frame drives the fixing shaft to rotate, the fixing shaft drives the cleaning barrel to rotate, the cleaning barrel cleans feed liquid with adhered inner walls, the cleaning barrel rotates relative to the fixing shaft under the action of friction force of the inner wall of the drying tower, the cleaning barrel generates vibration under the action of the deflector rod and the vibration strip, the feed liquid with the surface stained can automatically shake down after drying, and accordingly the effects of preventing feed liquid adhesion and saving raw materials are achieved.
Drawings
FIG. 1 is a schematic cross-sectional view of the entire structure of the present invention;
FIG. 2 is a partially enlarged view of the structure of the present invention;
FIG. 3 is a perspective view of the cleaning mechanism of the present invention;
FIG. 4 is a schematic cross-sectional view of a sweeping cylinder according to the present invention.
In the figure: 1. a drying tower; 2. a cleaning mechanism; 21. a cleaning frame; 22. a fixed shaft; 23. cleaning the cylinder; 24. a deflector rod; 25. vibrating the strip; 3. a driving wheel; 4. adjusting the screw rod; 5. a hinged block; 6. a crank lever; 7. a transmission block; 8. a transmission rod; 9. a spray head; 10. a driving wheel; 11. a bevel gear; 12. and a driving wheel.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the flavor-enhanced soy sauce drying and powdering device and the method comprises the following steps:
example one
A method for drying and powdering flavor-enhanced soy sauce comprises the following steps:
s1, mixing and stirring the soybean protein hydrolysate powder and the soy sauce stock solution;
s2, carrying out enzymolysis and aroma enhancement on the mixed soy sauce liquid;
s3, inactivating the soy sauce after enzymolysis;
s4, blending: homogenizing the inactivated soy sauce, modified starch, maltodextrin, salt and flavor regulator solution at 40MPa for at least one time;
s5, vacuum concentration: vacuum concentrating the homogenized feed liquid to obtain concentrated feed liquid; vacuum concentration not only reduces the energy consumption of subsequent spray drying when the feed liquid reaches a certain concentration, but also removes air mixed in the feed liquid;
s6, filtering: filtering the concentrated feed liquid through filter cloth of 140-220 meshes to remove impurities in the feed liquid so as to prevent an atomizing nozzle of an atomizer from being blocked;
s7, spray-drying the feed liquid by using a powder forming device, controlling the inlet and outlet temperature of a spray-drying tower and the retention time of the powder in the spray-drying tower, and simultaneously controlling the swing amplitude of a spray head 9;
and S8, collecting the powder and carrying out subsequent packaging and storage.
The enzymolysis adopts compound flavor enzyme, and the mass ratio of the compound flavor enzyme to the mixed soy sauce liquid is 8: 2000; the enzymolysis temperature is 80 ℃, the pH value is 9, and the enzymolysis time is 3 hours.
The proportions of the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator are respectively 80%, 6%, 4%, 5% and 5%.
Increasing the protein content in the soy sauce powder.
Example two
A method for drying flavor-enhanced soy sauce into powder comprises the following steps:
s1, performing enzymolysis and flavoring on the soy sauce stock solution;
s2, inactivating the soy sauce after enzymolysis;
s3, blending: homogenizing the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator solution at 30-40 MPa for at least one time;
s4, vacuum concentration: vacuum concentrating the homogenized feed liquid to obtain concentrated feed liquid; vacuum concentration not only reduces the energy consumption of subsequent spray drying when the feed liquid reaches a certain concentration, but also removes air mixed in the feed liquid;
s5, filtering: filtering the concentrated feed liquid through filter cloth of 140-220 meshes to remove impurities in the feed liquid so as to prevent an atomizing nozzle of an atomizer from being blocked;
s6, spray-drying the feed liquid by using a powder forming device, controlling the inlet and outlet temperature of a spray-drying tower and the retention time of the powder in the spray-drying tower, and simultaneously controlling the swing amplitude of a spray head 9;
and S7, collecting the powder and carrying out subsequent packaging and storage.
The enzymolysis adopts compound flavor enzyme, and the mass ratio of the compound flavor enzyme to the mixed soy sauce liquid is 4: 2000; the enzymolysis temperature is 60 ℃, the pH value is 6, and the enzymolysis time is 1 hour.
The proportions of the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator are respectively 70%, 10%, 7%, 6% and 7%.
The protein content in the soy sauce powder is reduced.
EXAMPLE III
Referring to fig. 1-4, a flavor-enhanced soy drying and powdering device includes a drying tower 1 and a cleaning mechanism 2, and is characterized in that: the inner top of the drying tower 1 is provided with a driving wheel 3, a driving wheel 10, a bevel gear 11 and a driving wheel 12, the driving wheel 10 is in transmission connection with the driving wheel 3 through a transmission belt, the driving wheel 10 is meshed with the bevel gear 11, the top of the bevel gear 11 is provided with a belt wheel, the belt wheel is in transmission connection with the driving wheel 12 through the transmission belt, the driving wheel 12 is meshed with the gear teeth on the inner wall of the cleaning frame 21, the driving wheel 3 and the adjusting screw 4 are both driven by a motor and are convenient to control, the adjusting screw 4 is installed inside the driving wheel 3, the outer side of the adjusting screw 4 is in threaded connection with a hinged block 5, the hinged block 5 is in sliding connection with the inside of the driving wheel 3, the sliding track of the hinged block 5 is along the diameter of the driving wheel 3 and is convenient to adjust the swing amplitude of the atomizing head 9, the outer side of the hinged block 5 is hinged with a crank rod 6, one side of the crank rod 6, far away from the hinged block 5, the driving block 7 is in sliding connection with the inner top of the drying tower 1, the transmission is stable, and the bottom of transmission piece 7 articulates there is transfer line 8, and the bottom of transfer line 8 articulates there is the atomising head 9, and the atomising head 9 articulates at the interior top of drying tower 1, and the swing is stable.
The action wheel 3 drives the hinging block 5 to rotate, the hinging block 5 drives the crank rod 6 to swing, the crank rod 6 drives the transmission block 7 to slide, the transmission block 7 drives the atomizing head 9 to swing rapidly through the transmission rod 8, the atomizing head 9 gives the atomizing buffering force, the slow descending speed of the feed liquid is slowed down, the device can dry the feed liquid into soy sauce powder without high heating stability, and the dry powder is uniform and the flavor of the soy sauce powder is stabilized.
Motor control adjusting screw 4 rotates, and adjusting screw 4 drives articulated piece 5 and slides, and articulated piece 5 changes the crank radius of crank lever 6, and crank lever 6 changes the sliding distance of transmission piece 7, and transmission piece 7 changes the swing range of atomising head 9 through transfer line 8, and feed quantity and water content are big more, and swing range is big more, and feed liquid spraying range is big more, and the decline speed is slow more, and is dry stable.
The cleaning frame 21 drives the fixing shaft 22 to rotate, the fixing shaft 22 drives the cleaning barrel 23 to rotate, the cleaning barrel 23 cleans the feed liquid adhered to the inner wall of the drying tower 1, meanwhile, the cleaning barrel 23 rotates relative to the fixing shaft 22 under the action of friction force of the inner wall of the drying tower 1, the cleaning barrel 23 generates vibration under the action of the deflector rod 24 and the vibration strip 25, the feed liquid stained on the surface of the cleaning barrel can automatically shake down after being dried, and raw materials are saved.
A method for drying flavor-enhanced soy sauce into powder comprises the following steps:
s1, mixing and stirring the soybean protein hydrolysate powder and the soy sauce stock solution;
s2, carrying out enzymolysis and aroma enhancement on the mixed soy sauce liquid;
s3, inactivating the soy sauce after enzymolysis;
s4, blending: homogenizing the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator solution at 30-40 MPa for at least one time;
s5, vacuum concentration: vacuum concentrating the homogenized feed liquid to obtain concentrated feed liquid; vacuum concentration not only reduces the energy consumption of subsequent spray drying when the feed liquid reaches a certain concentration, but also removes air mixed in the feed liquid;
s6, filtering: filtering the concentrated feed liquid through filter cloth of 140-220 meshes to remove impurities in the feed liquid so as to prevent an atomizing nozzle of an atomizer from being blocked;
s7, spray-drying the feed liquid by using a powder forming device, controlling the inlet and outlet temperature of a spray-drying tower and the retention time of the powder in the spray-drying tower, and simultaneously controlling the swing amplitude of a spray head 9;
and S8, collecting the powder and carrying out subsequent packaging and storage.
Performing enzymolysis by using a compound flavor enzyme, wherein the mass ratio of the compound flavor enzyme to the mixed soy sauce liquid is 4-8: 2000; the enzymolysis temperature is 60-80 ℃, the pH value is 6-9, and the enzymolysis time is 1-3 hours.
The proportions of the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator are respectively 70-80%, 6-10%, 4-7%, 5-6% and 5-7%.
The working principle is as follows: the equipment runs, the spraying head 9 sprays feed liquid, meanwhile, the driving wheel 3 is electrified to rotate, the driving wheel 3 drives the hinging block 5 to rotate, the hinging block 5 drives the crank rod 6 to swing, the crank rod 6 drives the transmission block 7 to slide, the transmission block 7 drives the spraying head 9 to swing rapidly through the transmission rod 8, the spraying head 9 gives spraying buffering force, the slow descending speed of the feed liquid is reduced, the device can dry the feed liquid into soy sauce powder without high heating stability, the soy sauce powder is dried uniformly, the flavor of the soy sauce powder is stabilized, the driving wheel 10 is driven to rotate through the transmission belt while the driving wheel 3 rotates, the driving wheel 10 drives the bevel gear 11 to rotate, the bevel gear 11 drives the driving wheel 12 to rotate through a belt wheel, the driving wheel 12 drives the cleaning frame 21 to rotate, the cleaning frame 21 drives the fixing shaft 22 to rotate, the fixing shaft 22 drives the cleaning barrel 23 to rotate, the cleaning barrel 23 cleans the feed liquid adhered to the inner wall of the drying tower 1, meanwhile, the cleaning cylinder 23 rotates relative to the fixed shaft 22 under the action of friction force of the inner wall of the drying tower 1, and the cleaning cylinder 23 vibrates under the action of the deflector rod 24 and the vibration strip 25, so that the feed liquid stained on the surface of the cleaning cylinder can automatically vibrate down after being dried, and raw materials are saved.
When water content or feeding volume change in the soy sauce, rotate through motor control adjusting screw 4, adjusting screw 4 drives articulated piece 5 and slides, and articulated piece 5 changes the crank radius of crank lever 6, and crank lever 6 changes the sliding distance of transmission piece 7, and transmission piece 7 changes the swing range of atomising head 9 through transfer line 8, and feeding volume and water content are big more, and swing range is big more, and feed liquid spraying range is big more, and the slew velocity is slow more, and is dry stable.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. The utility model provides a dry farinaceous device of flavor enhancement mode soy sauce, includes drying tower (1) and cleans mechanism (2), its characterized in that: the inner top of the drying tower (1) is provided with a driving wheel (3), a driving wheel (10), a bevel gear (11) and a driving wheel (12), an adjusting screw rod (4) is arranged in the driving wheel (3), the outer side of the adjusting screw rod (4) is connected with a hinge block (5) through threads, the outer side of the hinged block (5) is hinged with a crank rod (6), one side of the crank rod (6) far away from the hinged block (5) is hinged with a transmission block (7), the bottom of the transmission block (7) is hinged with a transmission rod (8), the bottom of the transmission rod (8) is hinged with a spray head (9), the cleaning mechanism (2) comprises a cleaning frame (21), the cleaning frame (21) is clamped at the inner top of the drying tower (1), the bottom of the cleaning frame (21) is provided with a fixed shaft (22), and the outer side of the fixed shaft (22) is sleeved with a cleaning cylinder (23).
2. The flavor enhanced soy sauce drying and powdering device according to claim 1, wherein: the driving wheel (3) and the adjusting screw rod (4) are driven by a motor.
3. The flavor enhanced soy sauce drying and powdering device of claim 1, wherein: articulated piece (5) sliding connection is in the inside of action wheel (3), and the diameter of the slip orbit edge action wheel (3) of articulated piece (5).
4. The flavor enhanced soy sauce drying and powdering device of claim 1, wherein: the transmission block (7) is connected to the inner top of the drying tower (1) in a sliding mode.
5. The flavor enhanced soy sauce drying and powdering device of claim 1, wherein: the spray head (9) is hinged at the inner top of the drying tower (1).
6. The flavor enhanced soy sauce drying and powdering device of claim 1, wherein: the driving wheel (10) is in transmission connection with the driving wheel (3) through a transmission belt, the driving wheel (10) is meshed with the bevel gear (11), a belt wheel is arranged at the top of the bevel gear (11) and is in transmission connection with the driving wheel (12) through the transmission belt, and the driving wheel (12) is meshed with the gear teeth on the inner wall of the cleaning frame (21).
7. The flavor enhanced soy sauce drying and powdering device of claim 1, wherein: the outer side of the fixed shaft (22) is provided with a deflector rod (24), the inner wall of the cleaning barrel (23) is provided with a vibration strip (25), the vibration strip (25) is made of nylon PA, and the outer side of the cleaning barrel (23) is provided with cleaning bristles.
8. A method for drying and powdering flavor-enhanced soy sauce according to any one of claims 1 to 7, comprising:
s1, mixing and stirring the soybean protein hydrolysate powder and the soy sauce stock solution;
s2, carrying out enzymolysis and aroma enhancement on the mixed soy sauce liquid;
s3, inactivating the soy sauce after enzymolysis;
s4, blending: homogenizing the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator solution at 30-40 MPa for at least one time;
s5, vacuum concentration: vacuum concentrating the homogenized feed liquid to obtain concentrated feed liquid; vacuum concentration not only reduces the energy consumption of subsequent spray drying when the feed liquid reaches a certain concentration, but also removes air mixed in the feed liquid;
s6, filtering: filtering the concentrated feed liquid through filter cloth of 140-220 meshes to remove impurities in the feed liquid so as to prevent an atomizing nozzle of an atomizer from being blocked;
s7, spray-drying the feed liquid by using a powder forming device, controlling the inlet and outlet temperature of a spray-drying tower and the retention time of the powder in the spray-drying tower, and simultaneously controlling the swing amplitude of a spray head (9);
and S8, collecting the powder and carrying out subsequent packaging and storage.
9. The method of claim 8, wherein the flavor enhancing soy sauce comprises: the enzymolysis adopts compound flavor enzyme, and the mass ratio of the compound flavor enzyme to the mixed soy sauce liquid is 4-8: 2000; the enzymolysis temperature is 60-80 ℃, the pH value is 6-9, and the enzymolysis time is 1-3 hours.
10. The method of claim 8, wherein the flavor enhancing soy sauce is dried to form a powder, the method comprising: the proportions of the inactivated soy sauce, the modified starch, the maltodextrin, the salt and the flavor regulator are respectively 70-80%, 6-10%, 4-7%, 5-6% and 5-7%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210330202.7A CN114668136A (en) | 2022-03-31 | 2022-03-31 | Flavor-enhanced soy sauce drying and powdering device and method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210330202.7A CN114668136A (en) | 2022-03-31 | 2022-03-31 | Flavor-enhanced soy sauce drying and powdering device and method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114668136A true CN114668136A (en) | 2022-06-28 |
Family
ID=82076962
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210330202.7A Pending CN114668136A (en) | 2022-03-31 | 2022-03-31 | Flavor-enhanced soy sauce drying and powdering device and method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114668136A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB475548A (en) * | 1935-05-25 | 1937-11-16 | Canada Paper Company | Improvements in spray nozzles |
| KR20010104790A (en) * | 2000-05-15 | 2001-11-28 | 이은선 | A method to make soysauce made from bean-cured refuse by enzyme-decomposition and its soysauce |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN208553158U (en) * | 2018-06-22 | 2019-03-01 | 成都锦华药业有限责任公司 | A kind of anti-sticking wall spray dryer of pharmaceutical purpose |
| CN109717449A (en) * | 2019-02-14 | 2019-05-07 | 上海爱普食品工业有限公司 | A kind of production technology of the enhanced powdered soy of flavor |
| CN212881074U (en) * | 2020-08-13 | 2021-04-06 | 武汉拓柏仕纳米材料有限公司 | High-speed centrifugal spray drier with uniform spraying |
| CN213077510U (en) * | 2020-06-16 | 2021-04-30 | 临沂正能量生物有限公司 | Cold-spraying centrifugal spray drying device for drying fat powder |
| CN112933625A (en) * | 2021-03-05 | 2021-06-11 | 郑州谦益食品有限公司 | A spraying apparatus for preparing acidophilus milk powder of flavouring |
| CN215909532U (en) * | 2021-11-03 | 2022-02-25 | 安徽海神寿春药业有限公司 | Angle-adjustable spray drying tower |
-
2022
- 2022-03-31 CN CN202210330202.7A patent/CN114668136A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB475548A (en) * | 1935-05-25 | 1937-11-16 | Canada Paper Company | Improvements in spray nozzles |
| KR20010104790A (en) * | 2000-05-15 | 2001-11-28 | 이은선 | A method to make soysauce made from bean-cured refuse by enzyme-decomposition and its soysauce |
| CN104026541A (en) * | 2014-06-25 | 2014-09-10 | 江南大学 | Preparation method of boiling-resistant type chicken powder with natural fresh shrimp flavor |
| CN208553158U (en) * | 2018-06-22 | 2019-03-01 | 成都锦华药业有限责任公司 | A kind of anti-sticking wall spray dryer of pharmaceutical purpose |
| CN109717449A (en) * | 2019-02-14 | 2019-05-07 | 上海爱普食品工业有限公司 | A kind of production technology of the enhanced powdered soy of flavor |
| CN213077510U (en) * | 2020-06-16 | 2021-04-30 | 临沂正能量生物有限公司 | Cold-spraying centrifugal spray drying device for drying fat powder |
| CN212881074U (en) * | 2020-08-13 | 2021-04-06 | 武汉拓柏仕纳米材料有限公司 | High-speed centrifugal spray drier with uniform spraying |
| CN112933625A (en) * | 2021-03-05 | 2021-06-11 | 郑州谦益食品有限公司 | A spraying apparatus for preparing acidophilus milk powder of flavouring |
| CN215909532U (en) * | 2021-11-03 | 2022-02-25 | 安徽海神寿春药业有限公司 | Angle-adjustable spray drying tower |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114668136A (en) | Flavor-enhanced soy sauce drying and powdering device and method | |
| CN108620268A (en) | A kind of model toy processing unit (plant) | |
| CN205435833U (en) | Lamb's -quarters wheat burnishing machine | |
| CN111701691A (en) | Be used for clear high pressure spraying humidification device | |
| CN208213575U (en) | A kind of coating equipment | |
| CN216169986U (en) | Practical and efficient high-speed centrifugal spray dryer | |
| CN213719719U (en) | Whole milk powder emulsion high pressure atomizer | |
| CN107649231A (en) | A kind of wheat high-efficiency cleaning device | |
| CN213825798U (en) | Belt cleaning device is used in freeze-dried food processing | |
| CN211926352U (en) | Spray drying device for honey processing | |
| CN209123863U (en) | A kind of non-sticky wall disc granulation device | |
| CN208373329U (en) | A kind of screening exclusion device for feedstuff | |
| CN216093190U (en) | Atomizing stirring humidification water injection machine for grain processing | |
| CN208980704U (en) | A kind of concentration pig fodder raw materials for production installation for fermenting | |
| CN208627380U (en) | A kind of polishing rice machine of the agricultural production with packing function | |
| CN112237951A (en) | Rice washs drying machine | |
| CN206744490U (en) | A kind of efficient squid processing unit (plant) | |
| CN218560214U (en) | Soybean oil production is with raw materials storage device that can remove dust | |
| CN219880293U (en) | Wood ornament coating device | |
| CN206880002U (en) | A kind of mechanical device for producing sauce | |
| CN218740243U (en) | High-speed centrifugal spray dryer with uniform spraying | |
| CN213604167U (en) | Special apparatus for producing of calcium fruit leaf tea preparation | |
| CN216262231U (en) | Moisture drying instrument for protein production | |
| CN220610883U (en) | Black soldier fly oil spraying equipment | |
| CN117695690B (en) | Spray type drying device for mixed feed additive production and preparation method of mixed feed additive |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |