CN115590164A - Preparation method and mixing equipment of fruit-flavor freeze-dried block - Google Patents
Preparation method and mixing equipment of fruit-flavor freeze-dried block Download PDFInfo
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- CN115590164A CN115590164A CN202211233634.2A CN202211233634A CN115590164A CN 115590164 A CN115590164 A CN 115590164A CN 202211233634 A CN202211233634 A CN 202211233634A CN 115590164 A CN115590164 A CN 115590164A
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- freeze
- stirring
- fruit
- fixedly connected
- drying
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- 150000001875 compounds Chemical class 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
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- 235000002532 grape seed extract Nutrition 0.000 description 1
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- 239000001717 vitis vinifera seed extract Substances 0.000 description 1
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L33/18—Peptides; Protein hydrolysates
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/71—Feed mechanisms
- B01F35/717—Feed mechanisms characterised by the means for feeding the components to the mixer
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F35/92—Heating or cooling systems for heating the outside of the receptacle, e.g. heated jackets or burners
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/90—Heating or cooling systems
- B01F2035/99—Heating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method of a fruit-flavor freeze-dried block and mixing equipment thereof, belonging to the technical field of food processing; the invention comprises the following steps of dissolution and homogenization: fully and uniformly mixing the matrix, the functional components, the freeze-drying protective agent, the acidity regulator, the natural edible pigment and the sweetener to obtain composite powder, adding the composite powder into a jacketed kettle filled with warm water under the condition of stirring, stirring until the composite powder is dissolved to obtain mixed liquid, and homogenizing the mixed liquid; mixing: diluting the concentrated juice, adding the diluted juice into the homogenized mixed solution, and uniformly stirring; paving a tray: weighing a certain amount of mixed homogenate into a mould and strickling; quick-freezing: placing the paved moulds into a tray, and transferring all the paved moulds into a refrigeration house through a slide rail for quick freezing; and (3) vacuum drying: and transferring the frozen product into a vacuum drier for drying through a sliding rail. The invention solves the problems of short shelf life and inconvenient carrying of collagen peptide products.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a fruit-flavor freeze-dried block and mixing equipment thereof.
Background
The vacuum freeze drying technology for food is a drying technology which uses the principle of ice crystal sublimation to freeze a material containing a large amount of moisture into a solid state at a lower temperature (generally-10 to-50 ℃), and then directly sublimates the moisture in the material into a gaseous state without passing through a liquid state under vacuum (1.3 to 13 Pa), so as to finally obtain a dehydrated product with the residual moisture content of about 1 to 4 percent. At present, the vacuum freeze-drying technology is considered as one of the most valuable choices in the method for preserving food, and the method is characterized in that firstly, the dried material is quickly frozen, and then the heating is carried out in a vacuum environment, so that the ice is sublimated, and the moisture is removed, thereby achieving the purpose of drying. The dried product is in a porous and non-shrinkable sponge shape in structure, is beneficial to rapid rehydration, fully retains the color, aroma and taste of food, and improves the quality of the product.
The invention patent application of CN110623070A searched for "a freeze-dried fruit yogurt block and a preparation process thereof" discloses a freeze-dried fruit yogurt block and a preparation process thereof, and comprises the following raw materials: 5-10 parts of yoghourt, 1-2 parts of sugar, 1-2 parts of milk powder, 1-2 parts of whey powder, 1-2 parts of citric acid, 0.1-0.5 part of starch and 0.1-0.2 part of pectin. According to the invention, the fruit particles and the yoghourt are mixed, and then the mixture is subjected to quick freezing and freeze drying, so that the quality guarantee period of the raw materials is prolonged, but the final yoghourt block is sticky and has poor taste.
The search of CN102090684A "a marine collagen peptide beverage and a preparation method thereof" shows that the process consists of marine collagen peptide, concentrated grape juice, concentrated apple juice, grape seed extract, beta-cyclodextrin, sweetening agent, composite stabilizer, emulsifier and water, and in the solution system, fruit juice and other heat-labile substances are added, and sterilization is carried out by using the process of 115 ℃ for 20min, so that effective substances in the beverage can be degraded and disabled, and the quality of the beverage is influenced.
At present, most of collagen peptide products in the market are liquid oral liquid, the quality guarantee period of the oral liquid is short, the oral liquid is inconvenient to carry, and the consumption requirements of modern urban people on safety, health, rich nutrition, various tastes, convenience and quickness can not be met; in addition, when the existing jacketed kettle is actually used, the composite powder needs to be added into the kettle and stirred while being heated manually, the fingers of workers are easily burnt by steam generated by heating, the materials are stirred manually, and the stirring efficiency and quality are low.
Disclosure of Invention
In order to remedy the above deficiencies, the present invention provides a method for preparing a fruit-flavored lyophilized cake and a mixing apparatus therefor, which aims to improve the problems set forth in the background above.
The invention is realized in the following way:
the invention provides a preparation method of a fruit-flavor freeze-dried block, which comprises the following steps:
dissolving and homogenizing: fully and uniformly mixing the matrix, the functional components, the freeze-drying protective agent, the acidity regulator, the natural edible pigment and the sweetener to obtain composite powder, adding the composite powder into a jacketed kettle filled with warm water under the condition of stirring, stirring until the composite powder is dissolved to obtain mixed liquid, and homogenizing the mixed liquid;
mixing: diluting the concentrated juice, adding the diluted juice into the homogenized mixed solution, and uniformly stirring;
paving a tray: weighing a certain amount of mixed homogenate into a mould and strickling;
quick-freezing: putting the well paved materials into a tray, transferring all paved molds into a refrigeration house through a slide rail for quick freezing;
and (3) vacuum drying: transferring the frozen powder into a vacuum drier for drying through a sliding rail;
demolding and packaging: and (4) demolding the dried blocks, adding nitrogen and bagging.
Preferably, 6 to 7 parts of matrix, 0.1 to 3 parts of functional component, 1 to 2 parts of freeze-drying protective agent, 1 to 2 parts of fruit juice, 0.1 to 0.2 part of acidity regulator, 0.1 to 0.2 part of natural edible pigment and 0.1 to 0.15 part of sweetening agent
Preferably, the matrix is one or more of erythritol, maltitol, trehalose, D-psicose, sorbitol and xylitol; the functional components are one or more of various common food raw materials, medicinal and edible raw materials and new food raw materials issued by Wei Jian committee, the addition amount is executed according to regulations, and the freeze-drying protective agent is one or more of fructo-oligosaccharide, isomaltooligosaccharide, inulin and polydextrose; the fruit juice comprises fruit concentrated juice, fruit raw juice, etc.; the sweetener is one or more of mogroside, stevioside, sucralose, sodium cyclamate, acesulfame potassium and aspartame; the acidity regulator comprises one or more of DL-malic acid and citric acid; the natural edible pigment comprises one or more of natural carotene, natural lycopene, fructus Gardeniae powder, curcuma rhizome, beet red, sorghum red, and cochineal red
Preferably, a continuous correlation type high-pressure homogenizer is adopted for homogenization, the pressure is 1-200 MPa, the temperature is 30-50 ℃, and the time is 10-120 min; (ii) a Diluting the fruit concentrated juice by using a jacketed kettle, keeping the water temperature at 30-50 ℃, adding water under the stirring condition, and diluting until the mass fraction is 15% -20%; the laying tray adopts a manual or multi-head numerical control magnetic pump liquid filling machine; the temperature of the quick-frozen refrigerator is-30 to-55 ℃, and the freezing time is 12 to 24 hours; the freeze drying adopts a vacuum freeze dryer, after the frozen blocks are pushed into a drying bin by a rail car, the vacuum degree is controlled to be 30-100pa, and freeze drying is carried out according to the parameter program of 35-45 ℃,120-200min, 55-60 ℃,120-200min, 60-65 ℃,300-420min, 45-50 ℃,240-300min, 35-45 ℃ and 500-650min, wherein the central temperature of a cold trap is controlled to be-30 ℃ to-40 ℃. After freeze-drying and demoulding, a horizontal conveying and feeding packaging machine is used, and certain nitrogen is filled for packaging.
A fruit flavor frozen block preparation mixing device comprises:
the heating device comprises a heating seat, supporting legs are fixedly connected to the periphery of the lower end face of the heating seat, an inner cavity of the heating seat is fixedly connected with a sandwich pot body, a pot cover covers the upper end face of the sandwich pot body, storage bins are fixedly connected to the left side and the right side of the upper end face of the pot cover, and a rotating column is rotatably connected to the middle of the inner cavity of the sandwich pot body;
the driving mechanism is arranged in the middle of the upper end face of the pot cover.
The periphery of the outer side wall of the rotating column is provided with a stirring mechanism, and the stirring mechanism is used for stirring materials;
the left side and the right side of the upper end surface of the pot cover are provided with the blanking mechanisms, and the blanking mechanisms are used for stirring materials.
Preferably, actuating mechanism includes drive gear motor and transmission shaft, and the up end middle part of pot cover passes through frame fixedly connected with drive gear motor, drive gear motor's output shaft end fixedly connected with transmission shaft, and the transmission shaft runs through the pot cover, and with rotation post sliding connection.
Preferably, rabbling mechanism includes first stirring board, fixed ear, the dwang, the torsional spring, the second stirs the board, scraper blade and deflector, the first stirring board of lateral wall left and right sides fixedly connected with of rotation post, the fixed ear of terminal surface fixedly connected with about the first stirring board, fixedly connected with dwang between two upper and lower fixed ears, the lateral wall middle part of dwang is rotated and is connected with the second and stirs the board, both sides cover has the torsional spring about the lateral wall of dwang, the lateral wall lower part fixedly connected with scraper blade of rotation post, the up end fixedly connected with deflector of scraper blade.
Preferably, the both ends of torsional spring respectively with the inside wall of fixed ear and the terminal surface fixed connection of second stirring board, the cross section of deflector sets up to the wedge, is provided with a plurality of dead slot on the first stirring board, is provided with a plurality of hole on the second stirring board.
Preferably, unloading mechanism includes hopper, unloading ball, spacing groove, spacing post, feed inlet, discharge gate, extrusion post down, and both sides are provided with the spacing groove around the outer wall of unloading ball, and the inner chamber sliding connection of spacing groove has spacing post, and the inner chamber of unloading ball is the cavity setting, and the outer wall upper portion of unloading ball is provided with the feed inlet, and the outer wall left and right sides of unloading ball is provided with the discharge gate, rotates both sides fixedly connected with extrusion post around the lateral wall upper portion of post.
Preferably, the lower terminal surface fixedly connected with of feed bin is down the hopper, and the feed inlet end sliding connection of hopper and unloading ball down is provided with the chute in the inner chamber left and right sides of pot cover, and the inner chamber fixedly connected with of pot cover is spacing post.
The invention has the beneficial effects that:
1. the temperature is controlled below 60 ℃ in the process, so that the degradation and oxidation of effective substances are prevented; the optimization of the instant mouthfeel freeze-dried block matrix and the freeze-drying protective agent; the added collagen peptide is derived from the scales of tilapia, so that food resources are fully utilized, and waste is avoided; the traditional collagen peptide liquid preparation is changed into a solid preparation, so that the shelf life of the solid preparation is prolonged, and the solid preparation has higher market value.
2. The device comprises a jacketed kettle, a kettle cover, a transmission shaft, a rotating column, a first stirring plate, a second stirring plate, a feeding mechanism, a discharging mechanism, a feeding mechanism, a discharging mechanism and a control device, wherein purified water which is 20-23 times of the mass of the composite powder is added into the jacketed kettle, the kettle cover covers the jacketed kettle body, the driving gear motor is started to drive the transmission shaft to drive the rotating column to rotate, under the cooperation of the stirring mechanism, the first stirring plate and the second stirring plate rotate in an inner cavity of the jacketed kettle body, the whole device achieves the function of mixing materials, manual stirring of the materials is replaced, the efficiency and the quality of material mixing are greatly improved, when the rotating column rotates, the feeding mechanism is arranged, the whole device achieves the function of adding the composite powder into mixed liquid while heating and stirring, fingers of workers who are burnt by hot steam due to manual adding of the workers are avoided, and the safety of the workers is guaranteed.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of a preparation method of a fruit flavor freeze-dried block and a preparation method of a mixing device thereof, which are provided by the embodiment of the invention;
FIG. 2 is a schematic three-dimensional structure diagram of a mixing device of a method for preparing a fruit flavor freeze-dried block and the mixing device thereof according to an embodiment of the present invention;
FIG. 3 is a schematic top view of the whole structure of a mixing device for a method for preparing a fruit flavor freeze-dried block and the mixing device thereof according to the embodiment of the invention;
FIG. 4 is a schematic front sectional view of a mixing apparatus of a method for preparing a fruit flavor lyophilized cake and a mixing apparatus thereof according to an embodiment of the present invention;
FIG. 5 is a schematic diagram of the internal structure of a mixing device of a method for preparing a fruit flavor freeze-dried block and the mixing device thereof according to an embodiment of the present invention;
FIG. 6 is a schematic structural diagram of a first state of a second stirring plate of a mixing device of the preparation method of the fruit flavor freeze-dried block and the mixing device thereof according to the embodiment of the invention;
FIG. 7 is a second state structure diagram of a second stirring plate of a mixing device of the fruit flavor freeze-dried block preparation method and the mixing device thereof according to the embodiment of the invention;
FIG. 8 is a schematic cross-sectional view of a mixing device cover of a method for preparing a fruit flavor freeze-dried block and a mixing device thereof according to an embodiment of the present invention;
FIG. 9 is an enlarged schematic view of area A in FIG. 8 illustrating a method for preparing a fruit flavor frozen block and a mixing device thereof according to an embodiment of the present invention;
fig. 10 is a schematic sectional structure diagram of a discharging ball of a mixing device of a method for preparing a fruit flavor freeze-dried block and the mixing device thereof according to an embodiment of the present invention.
In the figure: 1. a heating base; 2. a support leg; 3. a sandwiched pot body; 4. a pot cover; 41. a chute; 5. a storage bin; 6. rotating the column; 7. a drive mechanism; 71. a reduction motor; 72. a drive shaft; 8. a stirring mechanism; 81. a first stirring plate; 82. fixing the ear; 83. rotating the rod; 84. a torsion spring; 85. a second stirring plate; 86. a squeegee; 87. a guide plate; 9. a blanking mechanism; 91. a feeding hopper; 92. blanking balls; 93. a limiting groove; 94. a limiting column; 95. a feed inlet; 96. a discharge port; 97. the column is squeezed.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without inventive efforts based on the embodiments of the present invention, are within the scope of protection of the present invention.
In the description of the present invention, it is to be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", and the like, indicate orientations and positional relationships based on those shown in the drawings, and are used only for convenience of description and simplicity of description, and do not indicate or imply that the equipment or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be considered as limiting the present invention.
Examples
Referring to fig. 1-10, a method for preparing a fruit flavor freeze-dried block comprises the following steps:
dissolving and homogenizing: fully and uniformly mixing the matrix, the functional components, the freeze-drying protective agent, the acidity regulator, the natural edible pigment and the sweetener to obtain composite powder, adding the composite powder into a jacketed kettle filled with warm water under the condition of stirring, stirring until the composite powder is dissolved to obtain mixed liquid, and homogenizing the mixed liquid;
mixing: diluting the concentrated juice, adding the diluted juice into the homogenized mixed solution, and uniformly stirring;
paving a tray: weighing a certain amount of mixed homogenate into a mould and strickling;
quick-freezing: placing the paved moulds into a tray, and transferring all the paved moulds into a refrigeration house through a slide rail for quick freezing;
and (3) vacuum drying: transferring the frozen powder into a vacuum drier for drying through a sliding rail;
demolding and packaging: and (4) demolding the dried blocks, adding nitrogen and bagging.
Further, the step of; 6-7 parts of matrix, 0.1-3 parts of functional components, 1-2 parts of freeze-drying protective agent, 1-2 parts of fruit juice, 0.1-0.2 part of acidity regulator, 0.1-0.2 part of natural edible pigment and 0.1-0.15 part of sweetener, wherein the matrix is one or more of erythritol, maltitol, trehalose, D-psicose, sorbitol and xylitol; the functional components are one or more of various common food raw materials, medicinal and edible raw materials and new food raw materials issued by the Wei Jie Commission, the addition amount is executed according to the regulations, and the freeze-drying protective agent is one or more of fructo-oligosaccharide, isomalto-oligosaccharide, inulin and polydextrose; the fruit juice comprises fruit concentrated juice, fruit puree, etc. the fruit comprises one or more of Hami melon, apple, watermelon, pear, peach, yellow peach, plum, cherry, grape, pineapple, green plum, coconut, pomegranate, lemon, grapefruit, kiwi fruit, mango, orange, banana, strawberry, blueberry, raspberry; the sweetener is one or more of mogroside, stevioside, sucralose, sodium cyclamate, acesulfame potassium and aspartame; the acidity regulator comprises one or more of DL-malic acid and citric acid; the natural edible pigment comprises one or more of natural carotene, natural lycopene, gardenia powder, turmeric, beet red, sorghum red and cochineal red, and a continuous correlation type high-pressure homogenizer is adopted for homogenization, wherein the pressure is 1-200 MPa, the temperature is 30-50 ℃, and the time is 10-120 min; (ii) a Diluting the fruit concentrated juice by using a jacketed kettle, keeping the water temperature at 30-50 ℃, adding water under the stirring condition, and diluting to the mass fraction of 15% -20%; the laying tray adopts a manual or multi-head numerical control magnetic pump liquid filling machine; the temperature of the quick-frozen refrigerator is-30 to-55 ℃, and the freezing time is 12 to 24 hours; the freeze drying adopts a vacuum freeze dryer, after the frozen blocks are pushed into a drying bin by a rail car, the vacuum degree is controlled to be 30-100pa, and freeze drying is carried out according to the parameter program of 35-45 ℃,120-200min, 55-60 ℃,120-200min, 60-65 ℃,300-420min, 45-50 ℃,240-300min, 35-45 ℃ and 500-650min, wherein the central temperature of a cold trap is controlled to be-30 ℃ to-40 ℃. After freeze-drying and demoulding, a horizontal conveying and feeding packaging machine is used, and certain nitrogen is filled for packaging.
Referring to fig. 1-10, a fruit flavor frozen block preparation mixing apparatus includes:
the pot cover comprises a heating seat 1, wherein supporting legs 2 are fixedly connected to the periphery of the lower end face of the heating seat 1, an interlayer pot body 3 is fixedly connected to the inner cavity of the heating seat 1, a pot cover 4 covers the upper end face of the interlayer pot body 3, storage bins 5 are fixedly connected to the left side and the right side of the upper end face of the pot cover 4, and a rotating column 6 is rotatably connected to the middle of the inner cavity of the interlayer pot body 3;
a driving mechanism 7 is arranged in the middle of the upper end surface of the pot cover 4.
The stirring mechanism 8 is arranged on the periphery of the outer side wall of the rotating column 6, and the stirring mechanism 8 is used for stirring materials;
the blanking mechanism 9 is arranged, the left side and the right side of the upper end face of the pot cover 4 are provided with the blanking mechanism 9, and the blanking mechanism 9 is used for stirring materials.
Further, the method comprises the following steps of; actuating mechanism 7 includes drive gear motor 71 and transmission shaft 72, there is drive gear motor 71 through frame fixedly connected with in the middle part of the up end of pot cover 4, the output shaft fixedly connected with transmission shaft 72 of drive gear motor 71, transmission shaft 72 runs through pot cover 4, and with rotation post 6 sliding connection, rabbling mechanism 8 includes first stirring board 81, fixed ear 82, dwang 83, torsional spring 84, second stirring board 85, scraper blade 86 and deflector 87, the first stirring board 81 of lateral wall left and right sides fixedly connected with of rotation post 6, the fixed ear 82 of terminal surface fixedly connected with about the first stirring board 81, fixedly connected with dwang 83 between two upper and lower fixed ears 82, the lateral wall middle part of dwang 83 rotates and is connected with second stirring board 85, the upper and lower both sides cover of dwang 83 has torsional spring 84, the lateral wall lower part fixedly connected with scraper blade 86 of rotation post 6, the up end fixedly connected with deflector 87 of scraper blade 86, the both ends of torsional spring 84 respectively with the inside wall of fixed ear 82 and the terminal surface fixed connection of second stirring board 85, the cross section of deflector 87 sets up to the wedge shape, be provided with a plurality of empty groove on the first stirring board 81, be provided with a plurality of second stirring board 85.
It should be noted that: after adding the pure water 20-23 times of the compound powder quality into the jacketed kettle, add proper amount of solution with low specific heat capacity into the inner bag of the jacketed kettle body 3, cover the pot cover 4 on the jacketed kettle body 3, start the drive gear motor 71 to make the transmission shaft 72 drive the rotation column 6 to rotate at this moment, under the cooperation of the stirring mechanism 8, the first stirring plate 81 and the second stirring plate 85 will obtain the rotation of the inner cavity of the jacketed kettle body 3, make the whole device realize the function of mixing the materials, replace the manual work to stir the materials, greatly improve the efficiency and quality of the material mixing, and improve the practicability of the whole device.
Further, the method comprises the following steps of; the blanking mechanism 9 comprises a blanking hopper 91, a blanking ball 92, a limiting groove 93, a limiting column 94, a feeding hole 95, a discharging hole 96 and extrusion columns 97, wherein the limiting grooves 93 are arranged on the front side and the rear side of the outer wall of the blanking ball 92, the limiting column 94 is connected to the inner cavity of the limiting groove 93 in a sliding manner, the inner cavity of the blanking ball 92 is arranged in a hollow manner, the feeding hole 95 is arranged on the upper portion of the outer wall of the blanking ball 92, the discharging hole 96 is arranged on the left side and the right side of the outer wall of the blanking ball 92, the extrusion columns 97 are fixedly connected to the front side and the rear side of the upper portion of the outer side wall of the rotating column 6, the blanking hopper 91 is fixedly connected to the lower end face of the storage bin 5, the blanking hopper 91 is connected to the feeding hole 95 end of the blanking ball 92 in a sliding manner, the chute 41 is arranged on the left side and the right side of the inner cavity of the pot cover 4, and the limiting column 94 is fixedly connected to the inner cavity of the pot cover 4.
It should be noted that: when the rotating column 6 is rotated, the discharging ball 92 can be indirectly extruded by the extruding column 97 to move upwards through the arrangement of the discharging mechanism 9, and the composite powder in the discharging bin 5 is scattered from the chute 41 through the discharging ball 92 at the moment, so that the whole device has the function of adding the composite powder into mixed liquid while heating and stirring, the finger of a worker burnt by hot steam caused by manual addition of the worker is avoided, and the safety of the worker is ensured.
In the present invention, the masking effect of different fruit juices on the unpleasant odor of collagen peptide in the collagen peptide lyophilized cake was tested by controlling the variables.
The method comprises the following steps:
step 1: adopting the ingredient ratio in the table 1, evenly mixing erythritol, collagen peptide, fructo-oligosaccharide, sucralose, anhydrous citric acid and cochineal, adding purified water with the mass of 3 times of the mixed powder for dissolving, and homogenizing at the water temperature of 30-50 ℃ and the pressure of 150MPa; then, the fruit juices numbered 1-6 in table 2 were diluted to 20% mass fraction with pure water, mixed uniformly and spread into the mold for molding, the mold overflow portion was scraped off and transferred to a freezer, freezing was carried out at-35 ℃ for 15 hours, the mixed solution was frozen in the mold and transferred to a vacuum freeze dryer for freeze drying, and the specific parameters of the vacuum freeze dryer are shown in table 3. And (4) demolding after freeze-drying and discharging, and then filling nitrogen for packaging by using a horizontal packaging machine.
Name of material | Proportion of addition |
Erythritol and its preparation method | 50.00% |
Collagen peptide | 40.00% |
Fruit juice | 4.00% |
Fructo-oligosaccharide | 5.69% |
Sucralose | 0.01% |
Anhydrous citric acid | 0.20% |
Cochineal red | 0.10% |
Totaling: | 100.00% |
TABLE 1 fruit flavored collagen peptide lyophilized cake formulations
Table 2 fruit juice list in fruit flavored collagen peptide lyophilized cake
Step 2: sensory evaluation
The evaluation group consisting of 10 healthy adults is used for evaluating the sensory quality of the color, the tissue form, the taste and the flavor of the freeze-dried block of the collagen peptide with the fruit flavor, a clean white vessel is used for containing a proper amount of a product to be evaluated, and the product is evaluated after the color, the shape and the like are observed under natural light. Sensory evaluation criteria are shown in table 4.
TABLE 4 sensory evaluation criteria for fruit flavored collagen peptide lyophilized bars
Sensory evaluation results:
TABLE 5 sensory Scoring results for different fruit flavor collagen peptide lyophilized blocks
2. Matrix lyophilization Effect test
Step 1: respectively uniformly mixing the matrixes numbered 1-6 in the table 7 with collagen peptide, fructo-oligosaccharide, sucralose, anhydrous citric acid and cochineal carmine by using the mixing ratio in the table 6, dissolving the mixture in pure water with the mass of 3 times of the mixed powder, and homogenizing the mixture at the water temperature of 30-50 ℃ and the pressure of 150MPa; then adding blueberry juice diluted to 20% by mass with pure water, uniformly mixing, spreading into a mold for molding, scraping the part overflowing from the mold, transferring into a refrigeration house, freezing for 15h at-35 ℃, freezing the mixed solution in the mold, transferring into a vacuum freeze dryer for freeze drying, and setting the specific parameters of the vacuum freeze dryer in Table 8. And (4) demolding after freeze-drying and discharging, and then filling nitrogen for packaging by using a horizontal packaging machine.
Name of material | Ratio of addition |
Substrate | 50.00% |
Collagen peptide | 40.00% |
Blueberry juice | 4.00% |
Fructo-oligosaccharide | 5.69% |
Sucralose | 0.01% |
Anhydrous citric acid | 0.20% |
Cochineal red | 0.10% |
Totaling: | 100.00% |
TABLE 6 matrix Freeze-dried Block formulation
Number of | Name of |
1 | Erythritol and its |
2 | |
3 | Trehalose |
4 | D- |
5 | |
6 | Xylitol, its preparation method and |
7 | Fermented yoghurt |
Table 7 matrix materials table in matrix lyophilized block
Table 8 freeze-drying parameter settings of vacuum freeze-drying machine
And 2, step: sensory evaluation
The evaluation group consisting of 10 healthy adults respectively performs sensory quality evaluation on the color, the tissue form and the taste of the freeze-dried blocks prepared from different matrixes, a clean white vessel is used for holding a proper amount of a product to be evaluated, and the product is tasted for evaluation after the color and the form are observed under natural light. Sensory evaluation criteria are shown in table 9.
TABLE 9 sensory evaluation criteria for matrix lyophilized blocks
Sensory evaluation results:
in combination with sensory evaluation results of different matrix freeze-dried blocks shown in Table 9, one or more of preferable erythritol, maltitol, trehalose, D-psicose, sorbitol and xylitol can enable the taste of the freeze-dried blocks to be instantly melt in the mouth, and effectively solve the problem of tooth adhesion in the prior art.
TABLE 10 sensory scores of different matrix lyophilisates
Evaluation of stability test
The sample prepared in the above step was subjected to accelerated stability test for 3 months.
The experimental conditions are as follows: stabilizing box at 37 ℃ +/-2 ℃ and humidity RH 75% +/-5%
The experimental results are as follows: the result is qualified after 3 months of accelerated stability experiments, which shows that the product prepared by the process has good quality stability
3. Freeze-drying protective agent freeze-drying effect test
Step 1: respectively and uniformly mixing the freeze-drying protective agent with the numbers 1-6 in the table 12 with collagen peptide, erythritol, sucralose, citric acid anhydrous and cochineal red by adopting the mixture ratio in the table 11, adding purified water with the mass 3 times of the mixed powder for dissolving, and homogenizing at the water temperature of 30-50 ℃ and the pressure of 150MPa; then adding blueberry juice diluted to 20% by mass with pure water, uniformly mixing, spreading into a mold for molding, scraping the part overflowing from the mold, transferring into a refrigeration house, freezing for 15h at-35 ℃, freezing the mixed solution in the mold, transferring into a vacuum freeze dryer for freeze drying, and setting the specific parameters of the vacuum freeze dryer in Table 13. And (4) demolding after freeze-drying and discharging, and then filling nitrogen for packaging by using a horizontal packaging machine.
Name of material | Proportion of addition |
Erythritol | 50.00% |
Collagen peptide | 40.00% |
Blueberry juice | 4.00% |
Freeze-drying protective agent | 5.69% |
Sucralose | 0.01% |
Anhydrous citric acid | 0.20% |
Cochineal red | 0.10% |
Totaling: | 100.00% |
table 11 Freeze-drying block formulation table
Numbering | Name of |
1 | Fructo- |
2 | |
3 | |
4 | |
5 | |
6 | Polydextrose |
Table 12 list of lyoprotectants
TABLE 13 Freeze-drying parameter settings for vacuum freeze-dryer
Step 2: sensory evaluation
The evaluation group consisting of 10 healthy adults evaluated the sensory quality of the color, the tissue form and the taste of the freeze-dried block prepared by adding different freeze-drying protective agents, and a proper amount of a product to be evaluated is contained in a clean white vessel, and the product is tasted and evaluated after the color and the form are observed under natural light. Sensory evaluation criteria are shown in table 14.
TABLE 14 sensory evaluation criteria for lyophilized blocks
Sensory evaluation results:
in combination with the sensory evaluation results of the lyophilized blocks of different lyoprotectants from table 15, preferably, fructo-oligosaccharide, isomalto-oligosaccharide, inulin, and polydextrose enable the tissue morphology of the lyophilized blocks to be more uniform.
TABLE 15 sensory scores of different lyoprotectant lyophilized blocks
When the mixing device works, firstly, purified water which is 20-23 times of the mass of the composite powder is added into the jacketed kettle, then a proper amount of solution with low specific heat capacity is added into the inner container of the jacketed kettle 3, the kettle cover 4 is covered on the jacketed kettle 3, the driving speed-reducing motor 71 and the heating seat 1 are started at the moment, the heating seat 1 can heat the purified water in the jacketed kettle 3, and the driving speed-reducing motor 71 drives the transmission shaft 72 to rotate the rotating column 6;
when the rotating column 6 rotates, the extrusion column 97 is fixedly connected with the rotating column 6, so that the rotating column 6 also rotates, when the extrusion column 97 is not in contact with the blanking ball 92, the limiting column 94 is positioned at the uppermost part of the limiting groove 93, and the discharge hole 96 of the blanking ball 92 is propped against the inner cavity of the pot cover 4, so that the composite powder in the bin 5 cannot spill from the blanking ball 92 at the moment;
the first stirring plate 81 is fixedly connected with the rotating column 6, so that the first stirring plate 81 rotates, the second stirring plate 85 is rotatably connected with the rotating rod 83, the second stirring plate 85 rotates along with the limiting of the torsion spring 84, at the moment, the whole device can realize the function of mixing objects in the sandwich pot body 3, the materials adhered to the inner wall of the sandwich pot body 3 can be scraped through the arrangement of the scraping plate 86, the mixed liquid in the sandwich pot body 3 can form a vortex-shaped rotating trend through the arrangement of the guide plate 87, and the efficiency and the quality of material mixing are improved;
when the extrusion column 97 contacts the blanking ball 92 or a large amount of composite powder is contained in the bin 5, under the action of large friction force between the extrusion column 97 and the blanking ball 92, the rotating speed of the rotating column 6 is reduced, the centrifugal force obtained by the second stirring plate 85 is small at the moment and is not enough to drive the torsion spring 84 to contract, at the moment, the torsion spring 84 is in an original length state, the second stirring plate 85 rotates in the state shown in fig. 6 to stir the object, and the stirring radius is large;
when the extrusion column 97 is separated from the blanking ball 92 or only a small amount of or no composite powder is left in the bin 5, the friction force between the extrusion column 97 and the blanking ball 92 is small, the rotating speed of the rotating column 6 is increased, the centrifugal force obtained by the second stirring plate 85 is large at this time, the torsion spring 84 can be driven to contract, the torsion spring 84 is in a contraction state at this time, the second stirring plate 85 rotates in the state shown in fig. 7, the objects are stirred, and the stirring radius is large;
through the above, the stirring range of the second stirring plate 85 of the whole device can be changed along with the amount of the composite powder contained in the bin 5, and the quality of mixing the objects by the whole device is further improved.
It should be noted that the specific model specification of the motor needs to be determined by model selection according to the actual specification of the device, and the specific model selection calculation method adopts the prior art in the field, so detailed description is omitted.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The preparation method of the fruit-flavor freeze-dried block is characterized by comprising the following steps of:
dissolving and homogenizing: fully and uniformly mixing the matrix, the functional components, the freeze-drying protective agent, the acidity regulator, the natural edible pigment and the sweetener to obtain composite powder, adding the composite powder into a jacketed kettle filled with warm water under the condition of stirring, stirring until the composite powder is dissolved to obtain mixed liquid, and homogenizing the mixed liquid;
mixing: diluting the concentrated juice, adding the diluted juice into the homogenized mixed solution, and uniformly stirring;
paving a tray: weighing a certain amount of mixed homogenate into a mould and strickling;
quick-freezing: placing the paved moulds into a tray, and transferring all the paved moulds into a refrigeration house through a slide rail for quick freezing;
and (3) vacuum drying: transferring the frozen powder into a vacuum drier for drying through a sliding rail;
demolding and packaging: and (4) demolding the dried blocks, adding nitrogen and bagging.
2. The preparation method of the fruit-flavored freeze-dried block according to claim 1, which is characterized by comprising 6 to 7 parts of matrix, 0.1 to 3 parts of active ingredients, 1 to 2 parts of freeze-drying protective agent, 1 to 2 parts of fruit juice, 0.1 to 0.2 part of acidity regulator, 0.1 to 0.2 part of natural food pigment and 0.1 to 0.15 part of sweetener.
3. The preparation method and the mixing equipment of the fruit-flavored freeze-dried block according to claim 2, wherein the matrix is one or more of erythritol, maltitol, trehalose, D-psicose, sorbitol and xylitol; the functional components are one or more of various common food raw materials, medicinal and edible raw materials and new food raw materials issued by Wei Jian committee, the addition amount is executed according to regulations, and the freeze-drying protective agent is one or more of fructo-oligosaccharide, isomaltooligosaccharide, inulin and polydextrose; the fruit juice comprises fruit concentrated juice, fruit puree, etc. (the above fruits include one or more of Hami melon, apple, watermelon, pear, peach, yellow peach, plum, cherry, grape, pineapple, green plum, coconut, pomegranate, lemon, grapefruit, kiwi, mango, orange, banana, strawberry, blueberry, raspberry); the sweetener is one or more of mogroside, stevioside, sucralose, sodium cyclamate, acesulfame potassium and aspartame; the acidity regulator comprises one or more of DL-malic acid and citric acid; the natural edible pigment comprises one or more of natural carotene, natural lycopene, fructus Gardeniae powder, curcuma rhizome, beet red, sorghum red, and cochineal red.
4. The preparation method of the fruit-flavor freeze-dried block according to claim 1, characterized in that a continuous correlation type high-pressure homogenizer is adopted for homogenization, the pressure is 1-200 MPa, the temperature is 30-50 ℃, and the time is 10-120 min; (ii) a Diluting the fruit concentrated juice by using a jacketed kettle, keeping the water temperature at 30-50 ℃, adding water under the stirring condition, and diluting to the mass fraction of 15% -20%; the laying tray adopts a manual or multi-head numerical control magnetic pump liquid filling machine; the temperature of the quick-frozen refrigerator is-30 to-55 ℃, and the freezing time is 12 to 24 hours; the freeze drying adopts a vacuum freeze dryer, after the frozen blocks are pushed into a drying bin by a rail car, the vacuum degree is controlled to be 30-100pa, and freeze drying is carried out according to the parameter program of 35-45 ℃,120-200min, 55-60 ℃,120-200min, 60-65 ℃,300-420min, 45-50 ℃,240-300min, 35-45 ℃ and 500-650min, wherein the central temperature of a cold trap is controlled to be-30 ℃ to-40 ℃. After freeze-drying and demoulding, a horizontal transmission feeding packaging machine is used, and certain nitrogen is filled into the horizontal transmission feeding packaging machine for packaging.
5. A fruit flavor freeze-dried block preparation mixing apparatus, comprising:
the pot cover comprises a heating seat (1), supporting legs (2) are fixedly connected to the periphery of the lower end face of the heating seat (1), an inner cavity of the heating seat (1) is fixedly connected with a sandwich pot body (3), the upper end face of the sandwich pot body (3) is covered with a pot cover (4), the left side and the right side of the upper end face of the pot cover (4) are fixedly connected with a stock bin (5), and the middle of the inner cavity of the sandwich pot body (3) is rotatably connected with a rotating column (6);
a driving mechanism (7), and the middle part of the upper end surface of the pot cover (4) is provided with the driving mechanism (7).
The periphery of the outer side wall of the rotating column (6) is provided with the stirring mechanism (8), and the stirring mechanism (8) is used for stirring materials;
the blanking mechanism (9), the left side and the right side of the upper end surface of the pot cover (4) are provided with the blanking mechanism (9), and the blanking mechanism (9) is used for stirring materials.
6. The fruit flavor freeze-dried block preparation mixing device according to claim 5, characterized in that the driving mechanism (7) comprises a driving gear motor (71) and a transmission shaft (72), the middle part of the upper end surface of the pot cover (4) is fixedly connected with the driving gear motor (71) through the frame, the output shaft end of the driving gear motor (71) is fixedly connected with the transmission shaft (72), and the transmission shaft (72) penetrates through the pot cover (4) and is slidably connected with the rotating column (6).
7. The mixing device for preparing the fruit-flavor freeze-dried block according to claim 5, characterized in that the stirring mechanism (8) comprises a first stirring plate (81), fixing lugs (82), a rotating rod (83), a torsion spring (84), a second stirring plate (85), a scraping plate (86) and a guide plate (87), the left side and the right side of the outer side wall of the rotating column (6) are fixedly connected with the first stirring plate (81), the upper end face and the lower end face of the first stirring plate (81) are fixedly connected with the fixing lugs (82), the rotating rod (83) is fixedly connected between the upper fixing lug and the lower fixing lug (82), the middle part of the outer side wall of the rotating rod (83) is rotatably connected with the second stirring plate (85), the torsion spring (84) is sleeved on the upper side and the lower side of the outer side wall of the rotating column (6), the scraping plate (86) is fixedly connected on the lower side wall of the rotating column (6), and the guide plate (87) is fixedly connected with the upper end face of the scraping plate (86).
8. The mixing device for preparing the fruit flavor freeze-dried block according to claim 7, wherein two ends of the torsion spring (84) are fixedly connected with the inner side wall of the fixing lug (82) and the end surface of the second stirring plate (85), the cross section of the guide plate (87) is wedge-shaped, a plurality of empty grooves are arranged on the first stirring plate (81), and a plurality of holes are arranged on the second stirring plate (85).
9. The fruit flavor freeze-dried block preparation mixing device according to claim 5, characterized in that the blanking mechanism (9) comprises a blanking hopper (91), a blanking ball (92), a limiting groove (93), a limiting column (94), a feeding port (95), a discharging port (96) and an extrusion column (97), the limiting groove (93) is arranged on the front side and the rear side of the outer wall of the blanking ball (92), the limiting column (94) is connected to the inner cavity of the limiting groove (93) in a sliding manner, the inner cavity of the blanking ball (92) is arranged in a hollow manner, the feeding port (95) is arranged on the upper portion of the outer wall of the blanking ball (92), the discharging port (96) is arranged on the left side and the right side of the outer wall of the blanking ball (92), and the extrusion column (97) is fixedly connected to the front side and the rear side of the upper portion of the outer side wall of the rotation column (6).
10. The fruit flavor freeze-dried block preparation mixing device according to claim 5, characterized in that the lower end surface of the bin (5) is fixedly connected with a discharging hopper (91), the discharging hopper (91) is connected with a feeding hole (95) of a discharging ball (92) in a sliding manner, the left and right sides of the inner cavity of the pot cover (4) are provided with inclined grooves (41), and the inner cavity of the pot cover (4) is fixedly connected with a limiting column (94).
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CN108094956A (en) * | 2017-12-15 | 2018-06-01 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and its processing method |
CN110313566A (en) * | 2019-08-20 | 2019-10-11 | 重庆骄王天然产物股份有限公司 | A kind of fruit juice block carrier and preparation method thereof |
CN215428844U (en) * | 2021-08-09 | 2022-01-07 | 山东泗水金诚达纸业有限公司 | Coating dosing unit for deep-processing of carbonless copy paper |
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CN107434997A (en) * | 2016-05-26 | 2017-12-05 | 岑立峰 | A kind of electrical heating jacketed pan |
CN108094956A (en) * | 2017-12-15 | 2018-06-01 | 天津赛誉食品有限公司 | A kind of freeze-drying dried fruit and its processing method |
CN110313566A (en) * | 2019-08-20 | 2019-10-11 | 重庆骄王天然产物股份有限公司 | A kind of fruit juice block carrier and preparation method thereof |
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