Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Device and method for ultrasonic strengthening frozen dough

A technology for frozen dough and ultrasonic strengthening, which is applied in the fields of dough processing, baking, food science, etc., can solve the problems such as no ultrasonic strengthening freezing dough device and method, and achieves shortening the total freezing time, simple operation and control, and improving the quality effect

Inactive Publication Date: 2009-06-17
SOUTH CHINA UNIV OF TECH
View PDF0 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no device and method for ultrasonically strengthening frozen dough

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Device and method for ultrasonic strengthening frozen dough
  • Device and method for ultrasonic strengthening frozen dough
  • Device and method for ultrasonic strengthening frozen dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Self-designed and entrusted to process the ultrasonic device, the frequency of the selected ultrasonic device is 25KHz, the number of transducers is 10, the maximum peak electric power is 600W, the size of the ultrasonic tank is 330×330×230mm, the working time and intermittent time of the ultrasonic equipment are in 0-999s adjustable; the refrigeration cycle device can choose the Ministat CC1 thermal cycle device produced by Peter Huber Company in Germany, its working temperature range is -30 ° C ~ 200 ° C, the flow rate of the pump is adjustable from 2000 ~ 5000 r / min; scanning thermoelectric The dual thermometer can be selected from the Model 92000-05 scanning temperature recorder produced by Cole-Parmer in the United States, which has a nickel-chromium alloy thermocouple probe and can transmit the measured temperature data to the connected computer in real time; A PC with temperature monitoring software installed.

[0032] The nickel-chromium alloy thermocouple probe...

Embodiment 2

[0037] Using the ultrasonically strengthened frozen dough equipment of Example 1, take flour with a gluten content of 13.3% and a moisture content of 13.2%, add water until the moisture content is 67%, and form a cylindrical dough with a bottom diameter of 20 mm and a height of 40 mm. Application of ultrasound to strengthen frozen dough. Operating conditions: the starting temperature of the dough is 23.5°C, the freezing medium is 60% (v / v) ethylene glycol solution, the temperature of the freezing medium in the storage tank of the refrigeration cycle device is set at -22°C, the pump speed is 3500r / min, the control The temperature of the freezing medium in the ultrasonic tank is -21°C, the distance between the bottom of the cylindrical dough and the bottom of the ultrasonic tank is 5cm, the electric power of the ultrasonic waves is 0W (no ultrasonic effect), 224, 288W, 360W and 418W, and the duty ratio is 1:2. When the temperature of the center of the dough reaches -18°C, the fr...

Embodiment 3

[0041] Using the ultrasonically strengthened frozen dough device of Example 1, take flour with a gluten content of 13.3% and a moisture content of 13.2%, add water until the moisture content is 67%, and form a cylindrical dough with a bottom diameter of 20 mm and a height of 40 mm. Application of ultrasound to strengthen frozen dough. Operating conditions: the starting temperature of the dough is 23.5°C, the freezing medium is 40% (v / v) ethylene glycol solution, the temperature of the freezing medium in the storage tank of the refrigeration cycle device is set at -23°C, the pump speed is 3000r / min, the control The temperature of the freezing medium in the ultrasonic tank is -20°C, the distance between the bottom of the cylindrical dough and the bottom of the ultrasonic tank is 4cm, the ultrasonic electric power is 360W, and the duty ratio is 1:3. When the central temperature of the dough reaches -18°C, the freezing is over. When the frozen dough obtained in this example is tha...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides an ultrasonic reinforced freezing dough preparing apparatus and a method thereof.The apparatus of the invention comprises an ultrasonic wave device, a device for detecting temp. and a cooling cycle device; the method of the invention employs ethylene glycol solution as the freezing medium and the ultrasonic propagation medium, and in the process of immersing and freezing of dough, ultrasonic wave is applied.The apparatus has a simple structure and a simple and convenient operation and control. By adopting the apparatus and method of the invention, heat transferring in the freezing course and ice crystal core formation are both reinforced, comparing with the common freezing course, the freezing time of dough is reduced, ice crystals of big amount and small coarseness are formed in the frozen dough; furthermore, springiness of the frozen dough remains excellent and the quality of dough is improved.

Description

technical field [0001] The invention relates to a dough freezing device and method, in particular to a device and method for ultrasonically strengthening frozen dough. Background technique [0002] Freezing processing can slow down food deterioration and the growth of pathogenic microorganisms, reduce the speed of most biochemical reactions, can effectively maintain food freshness, nutritional value and original flavor, and has a high degree of safety in various food processing methods; Storage method Preservation and transportation of perishable food is of great significance without causing food contamination. Therefore, food freezing technology is widely used in food processing. However, due to the abnormal volume expansion of water during the freezing process, the larger ice crystals formed by the moisture in the food during the freezing process will damage the food tissue structure to a certain extent, resulting in a decline in the quality of frozen food. In order to im...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A21D6/00
Inventor 胡松青侯轶宋国胜李琳李志新陈玲
Owner SOUTH CHINA UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com