CN206251866U - A kind of spice drying plant - Google Patents
A kind of spice drying plant Download PDFInfo
- Publication number
- CN206251866U CN206251866U CN201621137477.5U CN201621137477U CN206251866U CN 206251866 U CN206251866 U CN 206251866U CN 201621137477 U CN201621137477 U CN 201621137477U CN 206251866 U CN206251866 U CN 206251866U
- Authority
- CN
- China
- Prior art keywords
- spice
- drying
- cooler
- nitrogen
- essential oil
- 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.)
- Active
Links
Landscapes
- Seasonings (AREA)
Abstract
The utility model is related to spice technical field, more particularly to a kind of spice drying plant.The spice drying plant includes nitrogen storage tank, gas compressor, compressed air drying absorber, compressed gas cooler, compressed gas heater, material drying box, air pump, condenser, cooler, pressure-control valve, nitrogen recycling tank, drain valve and essential oil water storage tank.Realize flavor substance in spice drying process do not aoxidize, essential oil free of losses, extremely low, aseptic, the safe dry environment of moisture after drying, it is environmentally safe in addition, using Cycling And Utilizing Patterns, save nitrogen resource.
Description
Technical field
The utility model is related to spice technical field, more particularly to a kind of spice drying plant.
Background technology
Spice is, using seed, bud, base of leaf, root block of plant etc., with excitant fragrance, to assign food with wind
Taste, improves a poor appetite, the effect for helping digest and absorbing.Spice contains volatile oil component, is called essential oil, and its most of fragrance is produced
Because containing essential oil the reason for raw, essential oil number determine the strong intensity of fragrance of spice.Spice is widely used
In cooking food and food industry, the effects such as the color of improvement food are played.
The height of spice volatile oil content, the whether pure height for determining product quality of spice smell, country
Standard GB/T15691-2008《The general techniques and standards for spices and seasoning products》In to raw material and moisture clear stipulaties：Various raw materials should
Drying, free from insect pests, without going mouldy, free from extraneous odour, pollution-free, free from admixture, with the due color and luster of the raw material, natural aromatic taste or pungent
Taste.Moisture≤14%.Specific certain spice also has its specific index, such as standard GB/T/T30391- in addition
2013《Chinese prickly ash》In to essential oil content specify：One-level dried pepper essential oil content >=3.0ml/100g, two grades of dried pepper essential oil contents
>=2.5ml/100g, one-level zanthoxylum powder essential oil content >=2.5ml/100g, two grades of zanthoxylum powder essential oil content >=1.5ml/100g, state
Family standard GB/T30381-2013《Cassia bark》To volatile oil content requirement：Cassia >=1.5ml/100g Indonesia cassia bark >=
1.0ml/100g Vietnam cassia bark >=3.0ml/100g etc..
Spice moisture is unfavorable for preserving when higher, is easily caused bacteria breed and produces and go mouldy, while moisture
Height is also unfavorable for subsequent treatment as beaten powder.So must be dried to spice.Existing dry technology, is that spice is straight
Connect and be positioned in drying box, drying box carries heater and heats air, hot-air is contacted with spice, spice is carried out
Heating, moisture evaporation out, is then taken away by hot-air, and general drying box is all open, does not have closed complete, causes fragrant pungent
Essential oil is also carried in material, in it can go to outside air in drying drying process, so that the reduction of aromatic condiment essential oil content.And
And because temperature is higher in the spice drying process having, some compositions of the inside contact pole when temperature is high with oxygen in air
Decomposition may be oxidized, produces local flavor destruction to generate other harmful substances, cause further to reduce spice after the drying
Pure quality.And security is not high, because essential oil easy firing, property is unstable, if air and blend of essential oils are certain
Concentration range, and after temperature reaches ignition point, most probably there is explosive combustion accident, consequence is hardly imaginable.
Utility model content
(1) technical problem to be solved
In order to solve the above mentioned problem of prior art, the utility model provides essential oil free of losses in a kind of drying process, anti-
Only flavor components oxidation, the spice drying plant of safety non-pollution.
(2) technical scheme
In order to achieve the above object, the main technical schemes that the utility model is used include：
A kind of spice drying plant, including nitrogen storage tank, gas compressor, compressed air drying absorber, compressed gas
Body cooler, compressed gas heater, material drying box, air pump, condenser, cooler, pressure-control valve, nitrogen recycling
Tank, drain valve and essential oil water storage tank, wherein：
Nitrogen storage tank and gas compressor are connected, and gas compressor and compressed air drying absorber are connected, compressed gas
Dry Absorber and compressed gas cooler, the connection of compressed gas heater, compressed gas cooler, compressed gas heater and
Material drying box is connected, and material drying box and air pump are connected, and air pump and condenser are connected, and condenser and cooler are connected,
On the one hand cooler is connected with drain valve, is on the other hand also connected with pressure-control valve, and drain valve and essential oil water storage tank are connected, pressure
Force control valve and nitrogen recycling tank are connected, and finally, nitrogen recycling tank and gas compressor are connected.
Further technical scheme is：The flow direction of gas is carried out according to the order of connection of each part.
Further technical scheme is：The condenser and cooler are all high pressures.
(3) beneficial effect
The beneficial effects of the utility model are：
1st, spice is heated using nitrogen, spice, because nitrogen is not oxygen-containing, gas list is heated instead of traditional air
One, effectively prevent the problem of spice flavor substance oxidation in drying process.
2nd, nitrogen uses Cycling And Utilizing Patterns, saves nitrogen resource, is not released in external environment, environmentally friendly.
3rd, essential oil, water cooling are reclaimed.Essential oil and aqueous mixtures compress, cool down, condense at elevated pressures in drying process
Into liquid, storage tank is recycled to together, reclaim essential oil for subsequently carrying out water-oil separating operation, whole process essential oil free of losses.
4th, moisture≤1% after spice is dried, far below national standard 14%, microorganism moisture pole at this moment
Cannot be grown in the case of low, shelf life of products extension.
5th, dry gas are used nitrogen as, 90-110 DEG C of temperature, after being contacted with spice, nitrogen contains bactericidal action,
Particularly there is very strong effect of killing to aerobic-type bacterium, every microbiological indicator is qualified in spice after drying.
6th, nitrogen is inert gas, is not burnt, not in oxidation Decomposition, and air 78% be nitrogen, it is environmentally friendly, with essence
Oil component security presence so that whole drying process is smoothed out.
Brief description of the drawings
Fig. 1 moves towards schematic diagram for gas.
Specific embodiment
It is below in conjunction with the accompanying drawings, right by specific embodiment in order to understand in order to preferably explain the utility model
The utility model is described in detail.
Embodiment one：
A kind of spice drying plant, including nitrogen storage tank, gas compressor, compressed air drying absorber, compressed gas
Body cooler, compressed gas heater, material drying box, air pump, condenser (high pressure), cooler (high pressure), Stress control
Valve, nitrogen recycling tank, drain valve and essential oil water storage tank, the order of connection of each part is determined according to the flow direction of gas, wherein：
Nitrogen storage tank and gas compressor are connected, and gas compressor and compressed air drying absorber are connected, compressed gas
Dry Absorber and compressed gas cooler, the connection of compressed gas heater, compressed gas cooler, compressed gas heater and
Material drying box is connected, and material drying box and air pump are connected, and air pump and condenser (high pressure) are connected, condenser (high pressure) and
Cooler (high pressure) is connected, and cooler (high pressure) is on the one hand connected with drain valve, is on the other hand also connected with pressure-control valve, is dredged
Water valve and essential oil water storage tank are connected, and pressure-control valve and nitrogen recycling tank are connected, and finally, nitrogen recycling tank and gas compressor connect
Connect.
Embodiment two：
Spice is dried and is divided into two stages：Heat drying stage and cool drying stage.
The heat drying stage：Nitrogen is by after gas compressor, compressed air drying absorber, nitrogen is compressed into pressure and exists
0.1-1MPa's, and moisture 0.1%-0.5% dry gas.Then by compressed gas heater, temperature rises to
60-120 DEG C of compression drying gas.Spice in drying box is dried as drier with it.
Compression drying gas by material drying box bottom gas distributor, uniformly by drying box material it is tiny
Gap, carries away part moisture and the essential oil in material, reaches drying box top, and drying box top is connected with air pump, gas,
One piece of steam and essential oil are pumped into condenser by air, and essential oil, steam are condensed into liquid from gas, then through supercooling
Device so that temperature is further decreased to 10-30 DEG C, essential oil water storage tank is entered by drain valve, and then essential oil and water are separated and obtained final product
To pure aromatic condiment essential oil.
Remaining gas enters nitrogen recycling tank by pressure-control valve, is then followed next time by gas compressor
Ring is used, and continuation is dried to material.
The effect of drain valve is only to allow liquid to pass through, and gas can not pass through.
When moisture reaches standard in material, stop heat drying, into cool drying.
The cool drying stage：Cool drying is most of with heat drying consistent, and simply nitrogen is compressed into pressure in 0.1-
1MPa's, and after the dry gas of moisture 0.1%-0.5%, by compressed gas cooler, subsequently into dry materials
Case, remaining process is consistent, is also nitrogen circulation cool drying.
The purpose of cool drying is：The waste heat of material is made full use of, is contacted by with cooling compressed gas, both reduce thing
The temperature of material, while further continuing to take away by part moisture in material, saves heat, while moisture is also further reduced.
In sum, the spice drying plant that the utility model is provided, spice is heated by nitrogen, then by higher
The compression of pressure, cooling and condense, realize flavor substance in spice drying process do not aoxidize, essential oil free of losses, after drying
Extremely low, aseptic, the safe dry environment of moisture, in addition, using Cycling And Utilizing Patterns, nitrogen resource is saved, to environment without dirt
Dye.
Claims (3)
1. a kind of spice drying plant, it is characterised in that including nitrogen storage tank, gas compressor, compressed air drying absorption
Device, compressed gas cooler, compressed gas heater, material drying box, air pump, condenser, cooler, pressure-control valve,
Nitrogen recycling tank, drain valve and essential oil water storage tank：
Nitrogen storage tank and gas compressor are connected, and gas compressor and compressed air drying absorber are connected, compressed air drying
Absorber and compressed gas cooler, the connection of compressed gas heater, compressed gas cooler, compressed gas heater and material
Drying box is connected, and material drying box and air pump are connected, and air pump and condenser are connected, and condenser and cooler are connected, cooling
On the one hand device is connected with drain valve, is on the other hand also connected with pressure-control valve, and drain valve and essential oil water storage tank are connected, pressure control
Valve processed and nitrogen recycling tank are connected, and finally, nitrogen recycling tank and gas compressor are connected.
2. spice drying plant as claimed in claim 1, it is characterised in that：
The flow direction of gas is carried out according to the order of connection of each part.
3. spice drying plant as claimed in claim 1, it is characterised in that：
The condenser and cooler are all high pressures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201621137477.5U CN206251866U (en) | 2016-10-19 | 2016-10-19 | A kind of spice drying plant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201621137477.5U CN206251866U (en) | 2016-10-19 | 2016-10-19 | A kind of spice drying plant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN206251866U true CN206251866U (en) | 2017-06-16 |
Family
ID=59023152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201621137477.5U Active CN206251866U (en) | 2016-10-19 | 2016-10-19 | A kind of spice drying plant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN206251866U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387610A (en) * | 2016-10-19 | 2017-02-15 | 久芳（韩城）花椒有限公司 | Spice baking equipment and spice drying method thereof |
| CN113080424A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Composite spice powder and preparation method thereof |
-
2016
- 2016-10-19 CN CN201621137477.5U patent/CN206251866U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387610A (en) * | 2016-10-19 | 2017-02-15 | 久芳（韩城）花椒有限公司 | Spice baking equipment and spice drying method thereof |
| CN113080424A (en) * | 2021-04-30 | 2021-07-09 | 阳江和鲜食品有限公司 | Composite spice powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106387610A (en) | Spice baking equipment and spice drying method thereof | |
| Malainey et al. | The effects of thermal and oxidative degradation on the fatty acid composition of food plants and animals of Western Canada: implications for the identification of archaeological vessel residues | |
| CN103966027B (en) | A kind of preparation method of the composite extract of Herba Rosmarini Officinalis | |
| CN107446702A (en) | A kind of extracting method of wormwood essential oil | |
| CN206251866U (en) | A kind of spice drying plant | |
| CN1799430A (en) | Vacuum microwave distillation system | |
| CN105152877B (en) | A kind of preparation method and applications of chavicol methyl ether | |
| CN108244594A (en) | A kind of Zanthoxylum essential oil and preparation method thereof | |
| Power et al. | The occurrence of methyl anthranilate in grape juice | |
| CN110478447A (en) | A kind of concocting method of semen coicis | |
| CN109666538A (en) | A kind of Zanthoxylum essential oil and its preparation process | |
| CN104082846B (en) | The application of a kind of hollyhock seed extract in cigarette | |
| CN111635870B (en) | Leavening agent, direct-feeding fermentation method of stinky tofu marinating liquid and stinky tofu marinating liquid | |
| CN106987317B (en) | Method for extracting dendrobium officinale flower essential oil | |
| CN108707507A (en) | A kind of truffle oil and preparation method thereof | |
| CN108676622A (en) | A kind of preparation method of the litsea cubeba oil with antibacterial activity | |
| JP2011130689A (en) | Seasoning liquid having antioxidative ability, method for producing the same, and food and drink containing the seasoning liquid | |
| CN112391226A (en) | Zanthoxylum oil and preparation method thereof | |
| CN107586618A (en) | A kind of extracting method of Fructus Foeniculi volatile oil and application | |
| CN107080969A (en) | A kind of subcritical method for implanting of liposoluble constituent | |
| Wada et al. | Comparing the oil extraction and refining methods for muscadine grape seeds of Noble and Carlos cultivar | |
| CN109329451A (en) | A kind of method of efficient pressing Zanthoxylum essential oil | |
| CN107312562B (en) | Refining system and process for refining wood vinegar by using wood raw materials | |
| CN104789363A (en) | Preparation method of inula salsoloides extract and application of inula salsoloides extract as grape preservative | |
| US11078442B2 (en) | Method and test kit for recreation of an odor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20181213 Address after: 715400 National Prickly Pepper Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Patentee after: Shaanxi Kang food Polytron Technologies Inc Address before: 715400 South Segment of Zhenzhou Avenue, Hancheng City, Weinan City, Shaanxi Province Patentee before: Long Fang (Hancheng) pepper Co., Ltd. |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 715412 national Prickly Ash Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Patentee after: Shaanxi Weikang Biotechnology Co.,Ltd. Address before: 715400 National Prickly Pepper Industrial Park, Zhiyang Town, Hancheng City, Weinan City, Shaanxi Province Patentee before: SHAANXI WEIKANG FOOD TECHNOLOGY Co.,Ltd. |