CN116114823A - Continuous deodorization and aroma enhancement equipment and product manufacturing method - Google Patents
Continuous deodorization and aroma enhancement equipment and product manufacturing method Download PDFInfo
- Publication number
- CN116114823A CN116114823A CN202310143867.1A CN202310143867A CN116114823A CN 116114823 A CN116114823 A CN 116114823A CN 202310143867 A CN202310143867 A CN 202310143867A CN 116114823 A CN116114823 A CN 116114823A
- Authority
- CN
- China
- Prior art keywords
- deodorization
- temperature
- heating
- cooling
- vibration type
- 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
- 238000004332 deodorization Methods 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 84
- 238000010438 heat treatment Methods 0.000 claims abstract description 58
- 238000005507 spraying Methods 0.000 claims abstract description 50
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 235000012054 meals Nutrition 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 24
- 241000238557 Decapoda Species 0.000 claims abstract description 22
- 235000019733 Fish meal Nutrition 0.000 claims abstract description 20
- 239000004467 fishmeal Substances 0.000 claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 230000005855 radiation Effects 0.000 claims abstract description 19
- 235000015170 shellfish Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000006243 chemical reaction Methods 0.000 claims description 70
- 238000001816 cooling Methods 0.000 claims description 62
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 60
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 58
- 239000007864 aqueous solution Substances 0.000 claims description 43
- 239000003963 antioxidant agent Substances 0.000 claims description 41
- 230000003078 antioxidant effect Effects 0.000 claims description 41
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 claims description 30
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 claims description 30
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 claims description 30
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 30
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 30
- 230000001965 increasing effect Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 14
- 238000004806 packaging method and process Methods 0.000 claims description 14
- 239000003205 fragrance Substances 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 8
- 235000019606 astringent taste Nutrition 0.000 claims description 8
- 230000007480 spreading Effects 0.000 claims description 8
- 238000003892 spreading Methods 0.000 claims description 8
- 230000009471 action Effects 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 230000002708 enhancing effect Effects 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 4
- 235000010388 propyl gallate Nutrition 0.000 claims description 4
- 239000000473 propyl gallate Substances 0.000 claims description 4
- 229940075579 propyl gallate Drugs 0.000 claims description 4
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 claims description 3
- 235000010354 butylated hydroxytoluene Nutrition 0.000 claims description 3
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 44
- 235000019634 flavors Nutrition 0.000 abstract description 39
- 230000008569 process Effects 0.000 abstract description 4
- 239000000047 product Substances 0.000 description 32
- 239000000126 substance Substances 0.000 description 27
- 239000000843 powder Substances 0.000 description 24
- 230000001953 sensory effect Effects 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 17
- 241000237536 Mytilus edulis Species 0.000 description 13
- 235000020638 mussel Nutrition 0.000 description 13
- 235000019640 taste Nutrition 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 8
- 230000001276 controlling effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000004044 response Effects 0.000 description 5
- 235000010469 Glycine max Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 150000002972 pentoses Chemical class 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
- 150000002016 disaccharides Chemical class 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- BJHIKXHVCXFQLS-UHFFFAOYSA-N 1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OCC(O)C(O)C(O)C(=O)CO BJHIKXHVCXFQLS-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000011437 continuous method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- JHIVVAPYMSGYDF-PTQBSOBMSA-N cyclohexanone Chemical class O=[13C]1CCCCC1 JHIVVAPYMSGYDF-PTQBSOBMSA-N 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002402 hexoses Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 238000005185 salting out Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/30—Removing undesirable substances, e.g. bitter substances
- A23L11/34—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption
- A23L11/35—Removing undesirable substances, e.g. bitter substances using chemical treatment, adsorption or absorption combined with heat treatment
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses continuous deodorization and aroma enhancement equipment and a product manufacturing method, and belongs to the technical field of food deep processing. The continuous deodorization and flavoring equipment comprises: a vibratory material conveyor for conveying a feedstock; the ultrasonic spraying device is arranged above the vibration type material conveying belt and is used for spraying materials onto the raw materials on the vibration type material conveying belt; the heat radiation device is arranged above the vibration type material conveying belt and is used for heating materials; and the superheated steam generating device is arranged below the vibration type material conveying belt, and superheated steam is introduced from the bottom of the raw material through the vibration type material conveying belt. The continuous fishy smell removing and flavoring equipment is matched with a product manufacturing process, and can continuously finish the processing process of fishy smell removing, flavoring and quality guaranteeing of fish meal, shellfish meal, shrimp meal and bean meal products, the operation is simple, the production efficiency is obviously improved, and the flavor and quality of the products are improved.
Description
Technical Field
The invention relates to continuous deodorization and flavoring equipment and a product manufacturing method, and belongs to the technical field of deep processing of foods.
Background
Aquatic products and legumes are an indispensable part of human dietary life, they are rich in nutrition, and contain high quality proteins. However, their products (hydrolysis products) such as fish meal, shrimp meal, shellfish meal, soy meal, have bad odors such as earthy smell, fishy smell, beany smell, etc. to some extent, affecting consumer preference and limiting popularization of the related products.
The formation of fishy smell substances is closely related to variety, growth environment, preparation process and storage mode. The existing deodorization method mainly adopts an adsorption method, an acid-base salt treatment method, a masking method, an embedding method, a biological method and the like. The adsorption method is easy to cause loss of protein and nutrient substances while adsorbing fishy smell substances; the acid-base salt treatment method can bring out fishy smell substances by utilizing the salting-out effect and the crystal osmotic pressure effect of protein, but has excessively high salt content and is unfavorable to the health of human bodies; the method adopts the masking methods such as simple spice, flavor synergist and the like, and other flavor substances are easily brought in while fishy smell substances are masked, so that the whole flavor is influenced; the embedding method has higher cost and is suitable for fewer products. At present, a simple steam deodorization method is also used, and the fishy smell substances are taken away by utilizing the introduced steam, but the problem of insufficient fragrance of the product is caused. It should be ignored that products produced by different deodorization methods at present have the problem of oxidation with different degrees in the subsequent storage process.
Disclosure of Invention
In view of the above, the present invention provides a continuous deodorization and flavoring device and a product manufacturing method, which can solve the above technical problems.
Specifically, the method comprises the following technical scheme:
a continuous deodorization and flavoring device, comprising:
a vibratory material conveyor for conveying a feedstock;
the ultrasonic spraying device is arranged above the vibration type material conveying belt and is used for spraying materials onto the raw materials on the vibration type material conveying belt;
the heat radiation device is arranged above the vibration type material conveying belt and is used for heating materials;
the superheated steam generating device is arranged below the vibration type material conveying belt, and superheated steam is introduced from the bottom of the raw material through the vibration type material conveying belt;
wherein, vibrations material conveyer belt is through vibrations with the raw materials with ultrasonic atomizing device sprays the material carries out the even mixing.
In some possible implementation manners, the vibration type material conveyer belt is sequentially provided with a three-gradient heating and feeding area, a total deodorization and flavoring reaction area and a three-gradient cooling and feeding area, wherein the three-gradient heating and feeding area comprises a first heating and feeding area, a second heating and feeding area and a third heating and feeding area with increasing temperatures; the three-gradient cooling charging area comprises a first cooling charging area, a second cooling charging area and a third cooling charging area, the temperatures of which are gradually decreased; the heat radiation device is positioned in the three gradient heating feeding areas and the total reaction area for removing fishy smell and enhancing fragrance, wherein the heat radiation device in the total reaction area for removing fishy smell and enhancing fragrance is arranged opposite to the superheated steam generating device.
In some possible implementations, the number of the ultrasonic spraying devices is two, wherein one ultrasonic spraying device is arranged in the third heating and feeding area, and the other ultrasonic spraying device is arranged in the second cooling and feeding area.
The invention also provides a continuous manufacturing method of the deodorization and flavoring product, which comprises the following steps:
s1, preparing materials, and uniformly spreading the raw materials to be processed on a vibration type material conveyor belt;
s2, adjusting the temperature, controlling the material conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, so that the temperature of a first heating and feeding area is increased to 60 ℃, the temperature of a second heating and feeding area is increased to 60-80 ℃, the temperature of a third heating and feeding area is increased to 80-100 ℃, and the temperature of a total reaction area for deodorization and aroma enhancement is increased to 100-130 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a deodorization and aroma enhancement total reaction zone, so that the raw materials are subjected to Maillard reaction while the fishy and astringent tastes of the raw materials are removed under the action of the superheated steam, and the fragrance of the materials is enhanced;
s5, cooling the materials, namely cooling the reacted materials, wherein the temperature of the first cooling and feeding area is 130-80 ℃, the temperature of the second cooling and feeding area is 80-60 ℃, and the temperature of the third cooling and feeding area is 60-40 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing the raw materials after further drying.
In some possible implementations, the mixed aqueous solution of xylose and ribose in step S3 has a xylose concentration of 5% to 15% and a ribose concentration of 1% to 5%.
In some possible implementations, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at a flow rate of 3-300mL/min and an ultrasonic power of 2-200W.
In some possible implementation manners, the mixed aqueous solution of the ethanol and the antioxidant in the step S6 has the ethanol concentration of 10-40% and the antioxidant concentration of 0.01% -0.03%; the antioxidant in the step S6 is one or more of tea polyphenol, butyl hydroxy anisole, dibutyl hydroxy toluene and propyl gallate; the ultrasonic spraying in the step S6 is to spray the mixed aqueous solution of ethanol and antioxidant under the condition of 3-300mL/min flow and 2-200W ultrasonic power.
In some possible implementations, the feedstock includes fish meal, shrimp meal, shellfish meal, soy meal.
The invention also provides a deodorization product obtained according to the continuous deodorization and flavoring equipment or the continuous deodorization and flavoring product manufacturing method.
The invention also provides an application of the deodorization product obtained according to the continuous deodorization and flavoring equipment or the continuous deodorization and flavoring product manufacturing method in the field of food material manufacturing.
Advantageous effects
(1) The deodorization and aroma enhancement are synchronously carried out; the traditional deodorization mode is easy to cause the loss of flavor substances of the product while removing fishy smell, and the invention can increase the fragrance and improve the product quality by utilizing Maillard reaction while removing fishy smell.
(2) The invention effectively utilizes the co-volatilization effect of ethanol and improves the removal rate of fishy smell substances; after the Maillard reaction and the superheated steam treatment are completed, ultrasonic wave spraying of ethanol solution is carried out, so that the volatilization of fishy smell substances can be accelerated.
(3) The invention can ensure the later quality of the product; and an antioxidant is added into the ethanol solution in the form of ultrasonic spraying, so that the oxidation reaction in the storage process of the later-stage product is delayed, and the shelf life is prolonged.
(4) The continuous operation equipment disclosed by the invention solves the problems of deodorization, aroma enhancement and quality guarantee in an integrated way, and remarkably improves the production efficiency.
(5) In the preparation stage of the invention, the raw materials are heated in a three-gradient heating and feeding area. Heating the raw materials, and adding xylose and ribose by ultrasonic atomization. The ultrasonic atomization produces tiny fog drops, so that the feeding is ensured to be more fully and uniformly, and liquid deposition can not be caused.
(6) In the middle-stage reaction stage, the raw materials are in a total reaction zone for removing fishy smell and enhancing fragrance. The area is filled with superheated steam, and the hot water steam is utilized to take away fishy smell substances on the surface of the raw material; meanwhile, under the condition of heat radiation, maillard reaction is carried out on the raw materials, so that the flavor and the color of the raw materials are effectively improved, the purpose of flavoring is achieved, and the problem of serious flavor loss of the raw materials in the traditional steam deodorization method is avoided. In the Maillard reaction, sugar participating in the reaction can be disaccharide, pentose and hexose, but the reaction speed is that pentose > hexanal sugar > hexulose > disaccharide, and xylose and ribose added by the invention are pentose, so that the flavor of the product is improved, and the production efficiency is ensured.
(7) In the later reaction stage, the raw materials are in a three-gradient cooling and feeding area. The reacted raw materials are cooled, and mixed aqueous solution of ethanol and antioxidant is added. The ethanol is added to generate a co-volatilization effect, so that the volatilization of the fishy smell substances of the raw materials is further accelerated. The added antioxidant can ensure that the final product can be stored for a long time after being dried and packaged.
(8) The continuous fishy smell removing and flavoring equipment is matched with a product manufacturing process, and can continuously finish the processing process of fishy smell removing, flavoring and quality guaranteeing of fish meal, shellfish meal, shrimp meal and bean meal products, the operation is simple, the production efficiency is obviously improved, and the flavor and quality of the products are improved.
Drawings
FIG. 1 is a schematic structural view of a continuous deodorization and flavoring device of the invention;
FIG. 2 shows the response abundance of volatile fishy substances in the sample of the examples;
FIG. 3 is a radar chart of fish meal sensory evaluation results of example 3;
FIG. 4 is a radar chart showing the sensory evaluation results of shrimp meal of example 4;
FIG. 5 is a radar chart of the sensory evaluation results of mussel powder of example 5;
fig. 6 is a radar chart of the sensory evaluation results of the soybean flour of example 6.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and fully with reference to the accompanying drawings, in which it is evident that the embodiments described are some, but not all embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the present invention, unless explicitly specified and limited otherwise, the terms "connected," "connected," and "fixed" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communicated with the inside of two elements or the interaction relationship of the two elements. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art.
In the present invention, unless expressly stated or limited otherwise, a first feature "above" or "below" a second feature may include both the first and second features being in direct contact, as well as the first and second features not being in direct contact but being in contact with each other through additional features therebetween. Moreover, a first feature being "above," "over" and "on" a second feature includes the first feature being directly above and obliquely above the second feature, or simply indicating that the first feature is higher in level than the second feature. The first feature being "under", "below" and "beneath" the second feature includes the first feature being directly under and obliquely below the second feature, or simply means that the first feature is less level than the second feature.
The method for measuring the volatile fishy smell substances used in the following examples is as follows:
50mg of the sample is put into a 20mL headspace sample injection bottle, and the internal standard deuterated cyclohexanone (50 mg/L,10 mu L) is respectively added for manual sample injection, the sample is firstly incubated for 20min at the temperature of 40 ℃, and the manual sample injection needle extraction time is 40min. Three replicates were taken for each sample. The GC-MS conditions were as follows:
(1) Chromatographic conditions: agilent7890B GC/7010B GC-MS was used for separation by capillary column HP-5MS (30 m.times.250 μm.times.0.25 μm).
(2) Gas chromatography temperature increase program: the initial temperature is kept at 45 ℃ for 3min, then the temperature is increased to 280 ℃ at a heating rate of 5 ℃/min, and the temperature is kept for 10min; carrier gas flow rate l mL/min, and sample inlet temperature 260 ℃.
(3) Mass spectrometry conditions: the ionization mode of EI, scan mode, electron energy 70ev, mass Scan range 35-400m/z, solvent delay set to 3.5min were selected. And measuring the sum of aldehydes, alcohols, acids, furans and ketones as the characteristic of the volatile fishy smell substances of the sample.
Example 1
The embodiment provides a continuous deodorization and flavoring device, as shown in fig. 1, including:
a vibratory material conveyor for conveying a feedstock; uniformly spreading the raw materials on a conveyor belt, running at a certain speed, and vibrating to ensure that the raw materials and the sprayed materials can be further uniformly mixed, so that the deodorization and flavoring reaction is fully carried out;
the ultrasonic spraying device is arranged above the vibration type material conveying belt and is used for spraying materials onto the raw materials on the vibration type material conveying belt;
the heat radiation device is arranged above the vibration type material conveying belt and is used for heating materials; the heat radiation device can heat the materials to reach the reaction demand temperature;
the superheated steam generating device is arranged below the vibration type material conveying belt, and superheated steam is introduced from the bottom of the raw material through the vibration type material conveying belt;
wherein, vibrations material conveyer belt is through vibrations with the raw materials with ultrasonic atomizing device sprays the material carries out the even mixing.
Further, a three-gradient heating and feeding zone, a total deodorization and flavoring reaction zone 4 and a three-gradient cooling and feeding zone are sequentially arranged on the vibration type material conveyor belt, and the three-gradient heating and feeding zone comprises a first heating and feeding zone 1, a second heating and feeding zone 2 and a third heating and feeding zone 3 with gradually increased temperature; the three-gradient cooling charging area comprises a first cooling charging area 5, a second cooling charging area 6 and a third cooling charging area 7, the temperatures of which are gradually decreased; the heat radiation device is positioned in the three gradient heating feeding areas and the total reaction area for deodorization and aroma enhancement, wherein the heat radiation device in the total reaction area for deodorization and aroma enhancement is arranged opposite to the superheated steam generating device.
Further, the number of the ultrasonic spraying devices is two, one ultrasonic spraying device is arranged in the third heating and charging area 3, and the other ultrasonic spraying device is arranged in the second cooling and charging area 6.
Optionally, a first heating and feeding area 1, a second heating and feeding area 2, a third heating and feeding area 3, a total reaction area for removing fishy smell and enhancing fragrance, a first cooling and feeding area 5, a second cooling and feeding area 6 and a third cooling and feeding area 7 are sequentially arranged on the vibration type material conveying belt.
Example 2
The embodiment provides a continuous deodorization and flavoring product manufacturing method, which applies the continuous deodorization and flavoring equipment provided in the embodiment 1, and comprises the following steps:
s1, preparing materials, and uniformly spreading the raw materials to be processed on a vibration type material conveyor belt;
s2, adjusting the temperature, controlling the material conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, and enabling the temperature of the first heating and feeding area 1 to be increased to 60 ℃, the temperature of the second heating and feeding area 2 to be 60-80 ℃, the temperature of the third heating and feeding area 3 to be 80-100 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement to be 100-130 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area 3, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a deodorization and aroma enhancement total reaction zone, so that the raw materials are subjected to Maillard reaction while the fishy and astringent tastes of the raw materials are removed under the action of the superheated steam, and the fragrance of the materials is enhanced;
s5, cooling the materials, namely cooling the reacted materials, wherein the temperature of the first cooling and feeding area 5 is 130-80 ℃, the temperature of the second cooling and feeding area 6 is 80-60 ℃, and the temperature of the third cooling and feeding area 7 is 60-40 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area 6, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing the raw materials after further drying.
Further, the mixed aqueous solution of xylose and ribose in the step S3 has the xylose concentration of 5-15% and the ribose concentration of 1-5%.
Further, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at the flow rate of 3-300mL/min and the ultrasonic power of 2-200W.
Further, the mixed aqueous solution of ethanol and antioxidant in the step S6 has the concentration of 10-40% and the concentration of 0.01-0.03%; the antioxidant in the step S6 comprises one or more of tea polyphenol, butyl hydroxy anisole, dibutyl hydroxy toluene and propyl gallate; the ultrasonic spraying in the step S6 is to spray the mixed aqueous solution of ethanol and antioxidant under the condition of 3-300mL/min flow and 2-200W ultrasonic power.
Further, the raw materials comprise fish meal, shrimp meal, shellfish meal and bean meal.
Example 3
The embodiment provides a continuous fishy smell removal and aroma enhancement fish meal manufacturing method, which uses the continuous fishy smell removal and aroma enhancement equipment provided in the embodiment 1, and comprises the following steps:
s1, preparing fish meal, and uniformly spreading the fish meal to be treated on a vibration type material conveyor belt;
s2, regulating the temperature, controlling the fish meal conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, and enabling the temperature of the first heating and feeding area 1 to be increased to 60 ℃, the temperature of the second heating and feeding area 2 to be 70 ℃, the temperature of the third heating and feeding area 3 to be 90 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement to be 100 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area 3, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a total deodorization and aroma enhancement reaction zone to remove fishy and astringent taste of the fish meal under the action of the superheated steam, and performing Maillard reaction to enhance the aroma of the fish meal;
s5, cooling the fish meal, namely cooling the reacted fish meal, wherein the temperature of the first cooling and feeding region 5 is 94 ℃, the temperature of the second cooling and feeding region 6 is 75 ℃, and the temperature of the third cooling and feeding region 7 is 50 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area 6, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing the fish meal after further drying.
Further, the mixed aqueous solution of xylose and ribose in the step S3 has a xylose concentration of 5% and a ribose concentration of 5%.
Further, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at a flow rate of 5mL/min and an ultrasonic power of 10W.
Further, the mixed aqueous solution of ethanol and antioxidant in the step S6 has the concentration of 20% and the concentration of 0.02%; the antioxidant in the step S6 is tea polyphenol; in the ultrasonic spraying in the step S6, the mixed aqueous solution of ethanol and an antioxidant is subjected to ultrasonic spraying under the condition of the flow rate of 5mL/min and the ultrasonic power of 15W.
Sensory evaluation of the products before and after fishy smell removal and aroma enhancement reaction of the fish meal is carried out, and volatile fishy smell substances are measured. The result of the volatile fishy smell substances is shown in figure 2, and the response abundance of the fishy smell substances in the fish meal after the fishy smell removal and aroma enhancement reactions is obviously reduced.
The sensory evaluation method used in this example was:
the sensory panel consisted of 10 researchers (5 men and 5 women, age 20-30 years) and was rated for fishy, sour, off-flavor, burnt, bitter, off-flavor, salty, meat flavor index, using 10 minutes. A score according to the intensity of the taste, such as "0 to 3" indicates that the flavor is not perceived or the flavor is extremely weak, "4 to 7" indicates that the flavor is clearly perceived, and "8 to 10" indicates that the flavor is extremely strong. The score is proportional to the intensity of the taste, and the result is calculated as an average. Fish meal sensory evaluation results the radar chart is shown in figure 3, and the fish meal can remarkably improve fishy smell, sour taste and stink after the fishy smell removal and aroma enhancement reaction, reduce bitter taste and strengthen meat taste.
Example 4
The embodiment provides a continuous deodorization and aroma-enhancing shrimp powder method, which uses the continuous deodorization and aroma-enhancing equipment provided in the embodiment 1, and comprises the following steps:
s1, preparing shrimp powder, and uniformly spreading the shrimp powder to be treated on a vibration type material conveyor belt;
s2, adjusting the temperature, controlling the shrimp meal conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, and enabling the temperature of the first heating and feeding area 1 to be increased to 60 ℃, the temperature of the second heating and feeding area 2 to be 75 ℃, the temperature of the third heating and feeding area 3 to be 95 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement to be 115 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area 3, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a total deodorization and aroma enhancement reaction zone to remove fishy and astringent tastes of the shrimp meal under the action of the superheated steam, and performing Maillard reaction to enhance the flavor of the shrimp meal;
s5, cooling the shrimp powder, namely cooling the shrimp powder after reaction, wherein the temperature of the first cooling and feeding region 5 is 100 ℃, the temperature of the second cooling and feeding region 6 is 80 ℃, and the temperature of the third cooling and feeding region 7 is 55 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area 6, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing the shrimp meal after further drying.
Further, the mixed aqueous solution of xylose and ribose in the step S3 has a xylose concentration of 10% and a ribose concentration of 1%.
Further, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at a flow rate of 3.5mL/min and an ultrasonic power of 5W.
Further, the mixed aqueous solution of ethanol and antioxidant in the step S6 has the concentration of 30% and the concentration of 0.015%; the antioxidant in the step S6 comprises 0.01% of tea polyphenol and 0.005% of propyl gallate; in the ultrasonic spraying in the step S6, the mixed aqueous solution of ethanol and an antioxidant is subjected to ultrasonic spraying under the condition of 4.5mL/min flow and 5W ultrasonic power.
Sensory evaluation of the products before and after the deodorization and aroma enhancement reaction of the shrimp meal is carried out, and the volatile fishy smell substances are measured. The result of the volatile fishy smell substances is shown in figure 2, and the response abundance of the volatile fishy smell substances of the shrimp meal is obviously reduced after the fishy smell removal and aroma enhancement reactions.
The sensory evaluation method used in this example was:
the sensory evaluation group consisted of 10 researchers (5 men and 5 women, age 20-30 years) and was scored for shrimp flavor, sour taste, fishy smell, burnt smell, bitter taste, salty taste, and off-flavor index, using 10 minutes. A score according to the intensity of the taste, such as "0 to 3" indicates that the flavor is not perceived or the flavor is extremely weak, "4 to 7" indicates that the flavor is clearly perceived, and "8 to 10" indicates that the flavor is extremely strong. The score is proportional to the intensity of the taste, and the result is calculated as an average. The radar chart of the sensory evaluation result of the shrimp meal is shown in figure 4, the fishy smell, the bitter taste and the sour taste of the shrimp meal are obviously reduced after the fishy smell removal and aroma enhancement reaction, and the shrimp flavor is increased.
Example 5
The embodiment provides a continuous deodorization and aroma enhancement mussel powder manufacturing method, which is applied to the continuous deodorization and aroma enhancement equipment provided in the embodiment 1, and comprises the following steps:
s1, preparing mussel powder, and uniformly spreading the mussel powder to be treated on a vibration type material conveyor belt;
s2, adjusting the temperature, controlling the mussel powder conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, and enabling the temperature of the first heating and feeding area 1 to be increased to 60 ℃, the temperature of the second heating and feeding area 2 to be 80 ℃, the temperature of the third heating and feeding area 3 to be 100 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement to be 130 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area 3, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a deodorization and aroma enhancement total reaction zone, so that the mussel powder is subjected to Maillard reaction while the fishy astringency is removed under the action of the superheated steam, and the material aroma is enhanced;
s5, cooling the mussel powder, namely cooling the mussel powder after reaction, wherein the temperature of the first cooling and feeding area 5 is 110 ℃, the temperature of the second cooling and feeding area 6 is 75 ℃, and the temperature of the third cooling and feeding area 7 is 40 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area 6, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing mussel powder after further drying.
Further, the mixed aqueous solution of xylose and ribose in the step S3 has a xylose concentration of 15% and a ribose concentration of 3%.
Further, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at a flow rate of 3mL/min and an ultrasonic power of 20W.
Further, the mixed aqueous solution of ethanol and antioxidant in the step S6 has the concentration of 40% and the concentration of 0.01%; the antioxidant in the step S6 is butyl hydroxy anisole; in the ultrasonic spraying in the step S6, the mixed aqueous solution of ethanol and an antioxidant is subjected to ultrasonic spraying under the condition of the flow rate of 6mL/min and the ultrasonic power of 6W.
Sensory evaluation of the products before and after the deodorization and aroma enhancement reaction of the mussel powder is carried out, and the volatile fishy smell substances are measured. The result of the volatile fishy smell substances is shown in figure 2, and the response abundance of the volatile fishy smell substances of the mussel powder after the deodorization and flavoring reaction is obviously reduced.
The sensory evaluation method used in this example was:
the sensory panel consisted of 10 researchers (5 men and 5 women, age 20-30 years) and was rated for shellfish flavor, umami flavor, fishy smell, malodor, astringency, bitter taste, burnt smell, and off-flavor index, using 10 minutes. A score according to the intensity of the taste, such as "0 to 3" indicates that the flavor is not perceived or the flavor is extremely weak, "4 to 7" indicates that the flavor is clearly perceived, and "8 to 10" indicates that the flavor is extremely strong. The score is proportional to the intensity of the taste, and the result is calculated as an average. The radar chart of the sensory evaluation result of the mussel powder is shown in figure 5, the fishy smell and the stink of the mussel powder are improved after the fishy smell removal and aroma enhancement reaction, and Bei Xiangwei and the delicate flavor are improved.
Example 6
The embodiment provides a continuous method for manufacturing the deodorization and flavoring bean powder, which applies the continuous deodorization and flavoring equipment provided in the embodiment 1, and comprises the following steps:
s1, preparing bean powder, and uniformly spreading the bean powder to be treated on a vibration type material conveyor belt;
s2, regulating the temperature, controlling the bean flour conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, so that the temperature of the first heating and feeding area 1 is increased to 60 ℃, the temperature of the second heating and feeding area 2 is 78 ℃, the temperature of the third heating and feeding area 3 is 100 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement is 120 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area 3, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a total deodorization and aroma enhancement reaction zone, so that the bean flour is subjected to Maillard reaction while the fishy and astringent taste of the bean flour is removed under the action of the superheated steam, and the fragrance of materials is enhanced;
s5, cooling the bean powder, namely cooling the reacted bean powder, wherein the temperature of the first cooling and feeding region 5 is 110 ℃, the temperature of the second cooling and feeding region 6 is 80 ℃, and the temperature of the third cooling and feeding region 7 is 45 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area 6, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, namely packaging and storing the soybean powder after further drying.
Further, the mixed aqueous solution of xylose and ribose in the step S3 has the xylose concentration of 13% and the ribose concentration of 5%.
Further, the ultrasonic spraying in the step S3 is to spray the mixed aqueous solution of xylose and ribose at a flow rate of 3mL/min and an ultrasonic power of 5W.
Further, the mixed aqueous solution of ethanol and antioxidant in the step S6 has an ethanol concentration of 10% and an antioxidant concentration of 0.02%; the antioxidant in the step S6 is tea polyphenol; in the ultrasonic spraying in the step S6, the mixed aqueous solution of ethanol and an antioxidant is subjected to ultrasonic spraying under the condition of 5mL/min flow and 5W ultrasonic power.
Sensory evaluation of the products before and after the bean flour deodorization and aroma enhancement reaction is carried out, and the volatile fishy smell substances are measured. The result of the volatile fishy smell substances is shown in figure 2, and the response abundance of the volatile fishy smell substances of the bean flour is obviously reduced after the deodorization and aroma enhancement reactions.
The sensory evaluation method used in this example was:
the sensory panel consisted of 10 researchers (5 men and 5 women, age 20-30 years) and was rated for bean flavor, sour flavor, beany flavor, odor, burnt flavor, bitter, astringent, and off-flavor index, using 10 minutes. A score according to the intensity of the taste, such as "0 to 3" indicates that the flavor is not perceived or the flavor is extremely weak, "4 to 7" indicates that the flavor is clearly perceived, and "8 to 10" indicates that the flavor is extremely strong. The score is proportional to the intensity of the taste, and the result is calculated as an average. The radar chart of the sensory evaluation result of the bean flour is shown in figure 6, the bean flavor of the bean flour is better preserved after the deodorization and aroma enhancement reaction, and the bean flavor and the sour flavor are reduced.
The invention also provides a deodorization product obtained by the continuous deodorization and flavoring equipment provided by the embodiment 1 or the continuous deodorization and flavoring product manufacturing method provided by the embodiments 2-6.
The invention also provides application of the continuous deodorization and flavoring equipment provided by the embodiment 1 or the deodorization and flavoring products obtained by the continuous deodorization and flavoring product manufacturing method provided by the embodiments 2-6 in the field of food material manufacturing.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements and similar elements thereof may be made without departing from the spirit and principles of the present invention.
Claims (10)
1. A continuous deodorization and flavoring device, comprising:
a vibratory material conveyor for conveying a feedstock;
the ultrasonic spraying device is arranged above the vibration type material conveying belt and is used for spraying materials onto the raw materials on the vibration type material conveying belt;
the heat radiation device is arranged above the vibration type material conveying belt and is used for heating materials;
the superheated steam generating device is arranged below the vibration type material conveying belt, and superheated steam is introduced from the bottom of the raw material through the vibration type material conveying belt;
wherein, vibrations material conveyer belt is through vibrations with the raw materials with ultrasonic atomizing device sprays the material carries out the even mixing.
2. The continuous deodorization and flavoring device according to claim 1, wherein the vibration type material conveyor belt is sequentially provided with three gradient heating and feeding areas, a deodorization and flavoring total reaction area and three gradient cooling and feeding areas, and the three gradient heating and feeding areas comprise a first heating and feeding area, a second heating and feeding area and a third heating and feeding area with increasing temperatures; the three-gradient cooling charging area comprises a first cooling charging area, a second cooling charging area and a third cooling charging area, the temperatures of which are gradually decreased; the heat radiation device is positioned in the three gradient heating feeding areas and the total reaction area for removing fishy smell and enhancing fragrance, wherein the heat radiation device in the total reaction area for removing fishy smell and enhancing fragrance is arranged opposite to the superheated steam generating device.
3. A continuous deodorization and flavoring apparatus according to claim 1 or 2 wherein there are two ultrasonic spraying devices, one of which is disposed in the third temperature-increasing and charging zone and the other of which is disposed in the second temperature-decreasing and charging zone.
4. A method for manufacturing a continuous deodorization and flavoring product, characterized in that the continuous deodorization and flavoring device according to any one of claims 1-3 is applied, the method comprising the following steps:
s1, preparing materials, and uniformly spreading the raw materials to be processed on a vibration type material conveyor belt;
s2, adjusting the temperature, controlling the material conveying speed of the vibration type material conveying belt and the temperature of a heat radiation device, and enabling the temperature of the first heating and feeding area to be increased to 60 ℃, the temperature of the second heating and feeding area to be 60-80 ℃, the temperature of the third heating and feeding area to be 80-100 ℃, and the temperature of the total reaction area for deodorization and aroma enhancement to be 100-130 ℃;
s3, adding Maillard reaction materials, and performing ultrasonic spraying in a third heating and feeding area, wherein the atomized liquid is a mixed aqueous solution of xylose and ribose;
s4, performing deodorization and aroma enhancement reaction, namely introducing superheated steam into a deodorization and aroma enhancement total reaction zone, so that the raw materials are subjected to Maillard reaction while the fishy and astringent tastes of the raw materials are removed under the action of the superheated steam, and the fragrance of the materials is enhanced;
s5, cooling the materials after reaction, wherein the temperature of the first cooling and feeding area is 130-80 ℃, the temperature of the second cooling and feeding area is 80-60 ℃, and the temperature of the third cooling and feeding area is 60-40 ℃;
s6, adding an antioxidant, and performing ultrasonic spraying in a second cooling and feeding area, wherein the atomized liquid is a mixed aqueous solution of ethanol and the antioxidant;
s7, drying and packaging, and packaging and storing the raw materials after further drying.
5. The method according to claim 4, wherein the aqueous solution of xylose and ribose is mixed in step S3, the concentration of xylose is 5% -15% and the concentration of ribose is 1% -5%.
6. The method according to claim 5, wherein the ultrasonic spraying in the step S3 is performed by spraying the mixed aqueous solution of xylose and ribose at a flow rate of 3-300mL/min and an ultrasonic power of 2-200W.
7. The method for producing a continuous deodorization and flavoring product according to claim 6, wherein the mixed aqueous solution of ethanol and antioxidant in the step S6 has an ethanol concentration of 10-40% and an antioxidant concentration of 0.01% -0.03%; the antioxidant in the step S6 is one or more of tea polyphenol, butyl hydroxy anisole, dibutyl hydroxy toluene and propyl gallate; the ultrasonic spraying in the step S6 is to spray the mixed aqueous solution of ethanol and antioxidant under the condition of 3-300mL/min flow and 2-200W ultrasonic power.
8. The method for producing a continuous deodorization and flavoring product according to claim 7, wherein the raw materials comprise fish meal, shrimp meal, shellfish meal, and bean meal.
9. A deodorized product obtained by the continuous deodorization flavoring apparatus of any one of claims 1-3 or the continuous deodorization flavoring product manufacturing method of any one of claims 1-8.
10. Use of a deodorized product according to claim 9 in the field of food material manufacture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310143867.1A CN116114823A (en) | 2023-02-21 | 2023-02-21 | Continuous deodorization and aroma enhancement equipment and product manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310143867.1A CN116114823A (en) | 2023-02-21 | 2023-02-21 | Continuous deodorization and aroma enhancement equipment and product manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116114823A true CN116114823A (en) | 2023-05-16 |
Family
ID=86304557
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310143867.1A Pending CN116114823A (en) | 2023-02-21 | 2023-02-21 | Continuous deodorization and aroma enhancement equipment and product manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116114823A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202427429U (en) * | 2012-01-09 | 2012-09-12 | 北京大北农科技集团股份有限公司 | Equipment for preparing multi-layer micro-capsules |
| CN111685287A (en) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | Processing method of cold smoked fish |
| CN112471450A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Formula and preparation method of fresh shrimp thick soup |
| WO2021090989A1 (en) * | 2019-11-08 | 2021-05-14 | 씨제이제일제당 (주) | Composition for reducing bad odours |
| CN216533651U (en) * | 2021-03-26 | 2022-05-17 | 南昌大学 | Superheated steam-infrared radiation deodorization device for fish protein glue |
| CN114766583A (en) * | 2022-04-12 | 2022-07-22 | 徐州工程学院 | Fishy smell-removed soybean protein powder and preparation method thereof |
-
2023
- 2023-02-21 CN CN202310143867.1A patent/CN116114823A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202427429U (en) * | 2012-01-09 | 2012-09-12 | 北京大北农科技集团股份有限公司 | Equipment for preparing multi-layer micro-capsules |
| WO2021090989A1 (en) * | 2019-11-08 | 2021-05-14 | 씨제이제일제당 (주) | Composition for reducing bad odours |
| CN111685287A (en) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | Processing method of cold smoked fish |
| CN112471450A (en) * | 2020-12-03 | 2021-03-12 | 北京通泰餐饮有限责任公司 | Formula and preparation method of fresh shrimp thick soup |
| CN216533651U (en) * | 2021-03-26 | 2022-05-17 | 南昌大学 | Superheated steam-infrared radiation deodorization device for fish protein glue |
| CN114766583A (en) * | 2022-04-12 | 2022-07-22 | 徐州工程学院 | Fishy smell-removed soybean protein powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhang et al. | Aroma modulation of vegetable oils—A review | |
| CN101006804B (en) | An antiseptic fresh-keeping technology of microwave sterilized and nitrogen packed bean product | |
| CN112655932A (en) | Microcapsule embedded spiral shell powder essence | |
| RU2014131028A (en) | FORMATION OF TASTE AND FRAGRANCE AT MICROWAVE HEATING | |
| CN106281687A (en) | A kind of method that Fructus Vitis viniferae concentrate and aromatics beta amino acids prepare tobacco aromatics using | |
| CN107647378A (en) | A kind of production method of fragrant spicy mushroom black curded bean pork sauce | |
| CN103315330A (en) | Preparation method of fish bone leisure food | |
| JP4962481B2 (en) | Onion extract, method for producing onion extract and food using the same | |
| KR100983020B1 (en) | Producing Method For Chicken Natural Savory Flavor | |
| JP7139160B2 (en) | Food composition and its manufacturing method | |
| CN116114823A (en) | Continuous deodorization and aroma enhancement equipment and product manufacturing method | |
| CN112244253A (en) | Production method of brine, marinated mixed material and sweet and spicy duck clavicle | |
| JP3593072B2 (en) | Manufacturing method of mixed spice and food | |
| CN112493415A (en) | Bean cotyledon essence and preparation method thereof | |
| CN110087494A (en) | Flavour enhancer | |
| CN113122369A (en) | Fried fragrant microwave peanut oil and preparation method thereof | |
| JP2006187266A (en) | Smoked bean and method for producing the same | |
| CN108669513A (en) | A kind of bold and vigorous sauce spicy product of oil and its processing method | |
| CN106190569A (en) | A kind of method that Fructus Pruni extract and aromatics beta amino acids prepare tobacco aromatics using | |
| JP2015053886A (en) | Food flavor modifier | |
| CN106190568A (en) | A kind of method that Fructus Pyri extract and aromatics beta amino acids prepare tobacco aromatics using | |
| JP2006280280A (en) | Method for producing fish sauce | |
| JPH119219A (en) | Spice, its production and food | |
| JP2020124119A (en) | Seasoning for imparting flavor | |
| CN111011578A (en) | Method for removing fishy smell of soybean protein |
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 |