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Variable-frequency ultrasound-assisted dough freezing method and device

A technology of frozen dough and frequency conversion ultrasound, which is applied in food science, food preservation, application, etc. It can solve the problems of unfavorable industrial mass production, poor taste, and expensive equipment, so as to achieve stable and controllable product quality, ensure the quality of frozen products, The effect of improving the freezing efficiency

Active Publication Date: 2015-09-16
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] To sum up, the disadvantage of adopting the existing method of freezing dough is that the dough frozen by the traditional method will produce larger ice crystals, which will damage the structure of pasta, thereby thawing and spitting water, cooking deformation and poor taste
In addition, the existing new freezing methods have their own disadvantages. Ultra-high pressure assisted freezing requires high equipment and is expensive, which is not conducive to industrial mass production

Method used

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  • Variable-frequency ultrasound-assisted dough freezing method and device
  • Variable-frequency ultrasound-assisted dough freezing method and device
  • Variable-frequency ultrasound-assisted dough freezing method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] The device of the frequency conversion ultrasonic assisted freezing dough of the present embodiment is as figure 1 As shown, it includes an ultrasonic auxiliary freezing tank and an ultrasonic attenuation detector 4; Panel 7 ; the ultrasonic treatment chamber 2 is provided with a cooling liquid circulation outlet 1 and a cooling liquid circulation inlet 8 . The acoustic wave transducer is arranged under the ultrasonic treatment chamber and connected with the ultrasonic control panel; the thermocouple with armored head is connected with the temperature recorder.

[0041] Such as figure 2 As shown, the ultrasonic attenuation detector includes an acrylic tray 42, an ultrasonic transducer 41, a pulse generator 44, a computer 45, and a signal receiver 46; between the lower parts; the ultrasonic transducers are two, respectively located above the top of the acrylic tray and below the bottom of the acrylic tray; the pulse generator is connected with one of the ultrasonic tr...

Embodiment 2

[0061] Take raw materials: 500g of flour, 10g of salt, 20g of yeast, and 300g of water are put into the blender evenly. Then put the dough into an 80cm*60cm*30cm ultrasonic-assisted freezing device, let it stand, and wait for the dough to proof. At the same time, connect the outlet and inlet of the refrigerant circulation to the refrigerator model HRS-140F, the temperature of the facility is -23°C, and turn on the equipment for precooling. Use 50kHz, 700W ultrasonic waves for detection, when Δα reaches 2, open the refrigerant circulation outlet and inlet, and the flow rate is 6L / min. When the temperature of the center of the dough reaches -1°C, turn on the 80kHz, 1000W ultrasonic wave, with 10s as a working cycle, the ultrasonic wave works for 3s and stops for 7s. When the temperature of the center of the dough reaches -4°C, the ultrasonic frequency is converted to 20kHz, and the temperature of the center of the dough is reached. At -18°C, stop the ultrasound and take out th...

Embodiment 3

[0063] Take raw materials: 500g of flour, 10g of salt, 20g of yeast, and 300g of water are put into the blender evenly. Then put the dough into an 80cm*60cm*30cm ultrasonic-assisted freezing device, let it stand, and wait for the dough to proof. At the same time, connect the outlet and inlet of the refrigerant circulation to the refrigerator model HRS-140F, the temperature of the facility is -23°C, and turn on the equipment for precooling. Detect with 50kHz, 1000W ultrasonic waves. When Δα reaches 1.5, open the coolant circulation outlet and inlet with a flow rate of 6L / min. When the temperature of the center of the dough reaches -2°C, turn on the 80kHz, 1000W ultrasonic wave, with 10s as a working cycle, the ultrasonic wave works for 4s and stops for 6s. When the temperature in the center of the dough reaches -5°C, switch the ultrasonic frequency to 40kHz. When the temperature in the center of the dough reaches -18°C, stop the ultrasonic wave and take out the dough. Put it ...

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Abstract

The invention discloses a variable-frequency ultrasound-assisted dough freezing method. The variable-frequency ultrasound-assisted dough freezing method comprises the following steps: (1) fermenting a dough; and (2) impregnating and freezing the fermented dough, wherein the temperature of freezing circulating solution ranges from -25 DEG C to -20 DEG C, during impregnating and freezing, when center temperature of the dough ranges from -3 DEG C to -1 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 60-80kHz, and when the center temperature of the dough ranges from -5 DEG C to -3 DEG C, assisting freezing by adopting ultrasonic wave at the frequency of 20-50kHz, stopping assistance of the ultrasonic wave, stopping impregnating, and refrigerating the dough. The variable-frequency ultrasound-assisted dough freezing method has the advantages that freezing efficiency is improved, and the frozen dough is of better microstructure; and freezing quality of the dough can be improved, each ice crystal inside the dough can be smaller, and the quantity of the ice crystals inside the dough is increased, so that the quality of the frozen dough is improved.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method and device for freezing dough assisted by frequency conversion ultrasound. Background technique [0002] Food freezing technology is to inhibit the activity of microorganisms and enzymes and reduce the activity in the food matrix by lowering the temperature and changing the form of water in the food, so as to prevent food spoilage and maintain the freshness and nutritional value of food. [0003] At present, rapid food freezing technologies such as air cooling, flat plate contact, circulating brine, liquid nitrogen freezing and other methods have also made great progress. In addition, new freezing methods such as ultrasonic assisted freezing, ultra-high pressure assisted freezing, and electric field assisted freezing are also being explored gradually from the laboratory to industrialization. [0004] Ultrasound is a sound wave with a frequency higher than 20kHz. Its...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/375A23L3/30
CPCA23L3/30A23L3/375
Inventor 孙大文张孜朱志伟蒲洪彬曾新安
Owner SOUTH CHINA UNIV OF TECH
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