CN1527674A - 对食物酱泥除气的方法和脱气器 - Google Patents

对食物酱泥除气的方法和脱气器 Download PDF

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CN1527674A
CN1527674A CNA018222986A CN01822298A CN1527674A CN 1527674 A CN1527674 A CN 1527674A CN A018222986 A CNA018222986 A CN A018222986A CN 01822298 A CN01822298 A CN 01822298A CN 1527674 A CN1527674 A CN 1527674A
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亚历山德罗·贝尔托奇
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    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
    • 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
    • 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

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Abstract

一种对食物酱泥或汁液除气的方法，其特征在于：在使用或不使用用于提取酱泥或汁液的泵而使酱泥或汁液从过滤机或精炼机流出和使其流入随后的酶失活器之间设置对酱泥或汁液脱气的步骤。使在温度T3下从酶失活器中排出的部分汁液或酱泥回流以便以这样的方式再进入脱气器，即以受控方式将液流与流入脱气器的汁液或酱泥混合，确定的温度仅微微高于脱气器内的蒸发温度T2，而T2依赖于脱气器内设定的压力(或真空度)。食物酱泥或汁液的脱气器设置在接收酱泥或汁液的过滤机或精炼机与酶失活器之间。

Description

对食物酱泥除气的方法和脱气器
技术领域
本发明涉及一种对食物酱泥(puree)除气的方法和一种脱气器。
目前，为了从食品中榨取汁液和酱泥，通常将该食品冷研碎，随后进行加热，目的是使已研碎食品的酶失活，接着在过滤机或精炼机中将酱泥与废弃物(皮、籽、茎)分离。
由同一申请人申请的专利号为IT1288065的专利申请中公开了一种关于榨取食品中汁液或酱泥的酶失活方法，该方法在环境温度下榨取酱泥或汁液，接着在在这样一个温度下在再循环回路中对酱泥或汁液加热，使得酱泥或汁液的酶失活，其中在高于大气压的气压下进行所述加热。设备包括过滤机和泵，过滤机接收全部或经过预处理和软化的产物并由其中榨取汁液或酱泥，将酱泥或汁液输送到再循环回路中，在再循环回路中，酱泥或汁液在引起酶失活的温度下进行循环，泵用于在再循环回路中以高于大气压的气压输送酱泥或汁液，该气压由反压装置平衡。
再循环回路被恒定地保持而完全地防止了酱泥或汁液与空气接触，为此不用设置用于防止热中断(thermal breaks)的收集储罐或中间储罐。
但是在过滤机中，产物可能会吸收空气，因此在酱泥由过滤机中流出和进入酶失活器(大约4-5秒)的时间内可使其氧化。
因此，为了对酱泥脱气而将其输送到位于失活器之后的传统脱气器中，该脱气器在一定真空度下工作，该真空度低于进入温度下产物的蒸发压力。
发明内容
本发明目的是克服上述缺点并提供一种酱泥的脱气方法和脱气器，以便保证排出吸收的空气，并由此防止酱泥本身受到氧化。
通过本发明方法和脱气器完全实现了所述目的，其特征在于所附权利要求限定的内容，具体地，本方法在过滤机和酶失活设备之间通路的中间阶段提供酱泥或汁液的脱气步骤，而不是象现有技术中那样在酶失活之后。
脱气器在对应产物蒸发温度的最大可能真空度的内压力下工作，该蒸发温度低于流入产物的温度。
为了实现脱气，产物在微微高于蒸发温度的温度下流入，该蒸发温度由脱气器内的真空决定。由于用市场上销售的标准泵和附件获得的所述真空度对应于高于环境温度的产物蒸发温度，因此就需要加热流入的产物而使其超过由储罐真空度限定的蒸发温度阈值。以下述方式实现由过滤机排出的所述产物温度的升高：使在温度T3下从酶失活器中排出的部分汁液或酱泥回流再进入脱气器，使得以受控方式将液流与温度T0＜T3的汁液或酱泥混合，它决定的流入脱气器的汁液或酱泥的温度T1仅微微高于脱气器内的蒸发温度T2，而蒸发温度T2依赖于脱气器内设定的压力。
优选实施方式
下面参照附图，通过对以非限定性示例方式示出的优选实施例进行的说明，可以更清楚理解上述特征和其它特征，其中该单图示出了装置的前视图。
参照附图，标号1表示用于向脱气器2输送酱泥或汁液的导管，脱气器2的出口3直接与泵8连接，该泵从脱气器中提取产物并将其输送到酶失活器4(如上述IT1288065中公开的一种酶失活器)而进入进一步的再循环回路。
输送导管1接收来自过滤机或精炼机的酱泥或汁液，图中未示出精炼机，该精炼机可以为已知的类型，或者通过位于过滤机下游的泵而排出产物。
进入脱气器后经过盘5，该盘5微微向上即向着酱泥进入的方向凸起。
标号6表示一种公知的液面测量装置，而标号7表示与真空泵连接的导管，用于从脱气器抽取空气和蒸气。
酱泥在温度T0下由过滤机中流出，温度T0对应于要处理产物被存放的空间内的环境温度(通常约为10℃)，并且酱泥以大约3m/s的速度流入脱气器，并由此使酱泥从过滤机倾泻到酶失活器非常快，仅持续几秒。
酶失活器4将脱气器中排出的产物加热到一定温度T3(通常在85℃和95℃之间，最好约为95℃)。部分所述汁液或酱泥以这样的方式再次回流进入脱气器，即以受控方式将液流与温度T0＜T3的汁液或酱泥混合，它决定了实际流入脱气器的汁液或酱泥的温度T1仅微微高于脱气器内的蒸发温度T2，蒸发温度T2依赖于脱气器内设定的压力(或真空度)。
T2实际是“泄放(flash)”后的产物温度，即脱气器的工作温度。
关于T1、T2的值，T1大约是35-65℃，而T2大约是30-60℃，T2通常比T1仅低几度。
为了确保脱气器工作在最佳状态，有必要使T1 T2+5÷10℃。
调节脱气器内的真空度，一定量的再循环酱泥或汁液被混合，产生一个微微高于相应设定温度T2的温度T1。
标号9表示用于调节温度T3下汁液或酱泥与温度T0下汁液或酱泥混合的流速的装置，它由这样一个装置构成，该装置测量脱气器入口处的温度T1并将所述值传递给酶失活器出口的阀10，以便调节温度T3下汁液的流速。

Claims (5)

1、对食物酱泥或汁液除气的方法，其特征在于：在使用或不使用用于提取酱泥或汁液的泵而使酱泥或汁液从过滤机或精炼机流出和使其流入随后的酶失活器之间，设置对酱泥或汁液脱气的步骤。
2、如权利要求1所述的方法，其中使在温度T3下从酶失活器中排出的部分汁液或酱泥以这样一种方式回流再进入脱气器，即以受控方式将液流与温度T0＜T3的汁液或酱泥混合，它决定了流入脱气器的汁液或酱泥的温度T1仅微微高于脱气器内的蒸发温度T2，而蒸发温度T2依赖于脱气器内设定的压力。
3、如权利要求2所述的方法，其中T2大约为30-60℃。
4、如权利要求2所述的方法，其中T1大约为35-65℃。
5、食物酱泥或汁液的脱气器，其特征在于：其设置在过滤机或精炼机与酶失活器之间，其中从所述过滤机或精炼机接收酱泥或汁液。
6、脱气设备，其特征在于：该设备包括设置在过滤机或精炼机与酶失活器之间的脱气器，直接或通过泵由所述过滤机或精炼机接收酱泥或汁液，酶失活器将流出脱气器的汁液或酱泥加热到一定温度T3，并以这样的方式使其回流而再流入脱气器，即，以受控方式将液流与温度T0＜T3下的酱泥或汁液混合，它决定了流入脱气器的汁液或酱泥的温度T1仅微微高于脱气器内的蒸发温度T2；用于控制与温度T0下汁液或酱泥混合的温度T3下汁液或酱泥流速的装置。
CNB018222986A 2001-01-26 2001-12-06 对食物酱泥除气的方法和脱气器 Expired - Fee Related CN100413428C (zh)

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IT000009A ITPR20010009A1 (it) 2001-01-26 2001-01-26 Procedimento di disaerazione di purea alimentare, e disaeratore.
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Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN103140143A (zh) * 2010-09-01 2013-06-05 亚历山德罗·贝尔托基 用于酶钝化从植物性或动物性食品获得的酱泥或者汁液的设备和其设备
CN103284287A (zh) * 2013-06-07 2013-09-11 江苏南方机电股份有限公司 一种新型果酱类非牛顿流体食品物料脱气系统

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ITPI20040037A1 (it) * 2004-05-24 2004-08-24 Alessandro Bertocchi Metodo per il trasferimento di prodotti in impianti per la produzione di purea e dispositivo che attua tale metodo
ITPI20110055A1 (it) * 2011-05-18 2012-11-19 Alessandro Bertocchi Processo per la disaerazione ed il riscaldamento di prodotto vegetale ed impianto che attua tale processo
MX2016012882A (es) 2014-03-30 2018-05-17 Beech Nut Nutrition Corp Proceso de pure alimenticio para bebe y aplicaciones del mismo.

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CN103140143A (zh) * 2010-09-01 2013-06-05 亚历山德罗·贝尔托基 用于酶钝化从植物性或动物性食品获得的酱泥或者汁液的设备和其设备
CN103284287A (zh) * 2013-06-07 2013-09-11 江苏南方机电股份有限公司 一种新型果酱类非牛顿流体食品物料脱气系统

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DE60105318D1 (de) 2004-10-07
EP1353570A2 (en) 2003-10-22
WO2002058489A2 (en) 2002-08-01
WO2002058489A3 (en) 2002-10-17
ES2227065T3 (es) 2005-04-01
WO2002058489A8 (en) 2004-04-29
EP1353570B1 (en) 2004-09-01
CN100413428C (zh) 2008-08-27
ITPR20010009A1 (it) 2002-07-27
US20040045451A1 (en) 2004-03-11

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