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Method for strengthening flavor of foods through vacuum pulsating

A technology of vacuum pulsation and food fortification, applied in food processing, food processing, food science and other directions, can solve the problems that are not involved, and achieve the effect of easy operation, promoting the penetration of flavor substances, and delicious nutrition.

Inactive Publication Date: 2018-03-13
INST OF PROCESS ENG CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] But above-mentioned these patent technologies all do not relate to the method that adopts vacuum pulsation to strengthen food flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1 Prepare fermented bean curd by using the novel operation method of vacuum pulsation.

[0021] Place the semi-finished fermented bean curd in the vacuum pulsation equipment to make the equipment airtight; vacuumize to form a negative pressure of -0.1MPa, and maintain it for 5 minutes, then pass in sterile air to normal pressure, and maintain the normal pressure for 6 minutes; vacuum again, repeat this step 5 times; pass sterile air to normal pressure, open the door opening device, and take out the finished fermented bean curd.

Embodiment 2

[0022] Example 2 Utilizes the novel operation mode of vacuum pulsation to prepare Douchi.

[0023] Put the semi-finished product of tempeh in the vacuum pulsation equipment to make the equipment airtight; vacuumize to form a negative pressure of -0.02MPa, and maintain it for 20 minutes, then pass in sterile air to normal pressure, and maintain the normal pressure for 5 minutes; vacuum again, repeat this step 10 times; pass sterile air to normal pressure, open the door opening device, and take out the finished soybean meal.

Embodiment 3

[0024] Example 3 Utilizes the novel operation mode of vacuum pulsation to prepare pickles.

[0025] Put the pickle semi-finished product in the vacuum pulsation equipment to make the equipment airtight; vacuumize to form a negative pressure of -0.15MPa, and maintain it for 15 minutes, then pass in sterile air to normal pressure, and maintain the normal pressure for 10 minutes; vacuumize again, and repeat this step 20 times ; Introduce sterile air to normal pressure, open the door opening device, and take out the finished pickles.

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PUM

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Abstract

The invention provides a method for strengthening flavor of foods through vacuum pulsating. The vacuum pulsating is formed through periodic air extraction and air charge, so that permeation and transmission of flavor substances in the foods in a porous system are facilitated. Food semi-finished products are placed in airtight vacuum pulsating equipment, negative pressure is formed through vacuumizing, after the negative pressure is maintained for a certain time, sterile air is introduced until the negative pressure becomes constant pressure, after the constant pressure is maintained for a certain time, vacuumizing is performed once again, and the steps are sequentially repeated until the pulsating vacuum effect is realized. Through periodic stimulation and pulsating, the flavor of the foods is strengthened, and the mouth feel of foods is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for enhancing food flavor by vacuum pulsation. Background technique [0002] With the improvement of people's living standards, the requirements for food are also constantly increasing, not only requiring proper nutrition, but also having a pleasant flavor. Flavor can stimulate the senses and psychology of consumers, making various foods present their own characteristics. Flavor is defined as the comprehensive impression in the brain of people's sense of smell, taste, pain and touch caused by food intake. The flavor of food is mostly reflected by certain compounds in food, and these compounds that can reflect the flavor of food are called flavor substances. The flavor of food depends on the concentration of flavor substances in the headspace. [0003] There are three main sources of flavor substances as flavor enhancers: chemical synthesis, extraction from natural sources...

Claims

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Application Information

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IPC IPC(8): A23L5/30
CPCA23V2002/00A23V2300/50
Inventor 王岚孔峰陈洪章赵志敏
Owner INST OF PROCESS ENG CHINESE ACAD OF SCI
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