Efficient freeze concentration method suitable for food pulp

Abstract

The invention discloses an efficient freeze concentration method suitable for food pulp. The method includes the steps of: S1, cooling: putting raw materials into a special freeze thickener for cooling, S2, crystallization: generating a crystallization phenomenon in the special freeze thickener by the cooled raw materials, and S3, conveying into a high-concentration freeze thickener: conveying thecrystallized concentrated solution into the high-concentration freeze thickener. The efficient freeze concentration method suitable for food pulp provided by the invention can control the ice crystalsize conveniently, on the one hand avoids the phenomena of difficult separation caused by too small ice crystals and a lot of solute entrainment, and on the other hand also avoids the phenomena of slow crystallization and high cost caused by overlarge ice crystal particles, facilitates the progress efficiency and the overall freezing concentration and the concentration quality, the separated iceblocks are fed into an extraction system for reuse, thus greatly saving water resources and reducing the cost at the same time, and the method also has the effect of protecting the ecological environment, and has higher practicability.

Description

technical field [0001] The invention relates to the field of concentration methods, in particular to a high-efficiency freeze concentration method suitable for food slurry. Background technique [0002] Freeze concentration is realized under normal pressure by using the solid-liquid phase equilibrium relationship between the dilute solution and ice below the freezing point, that is, the water molecules in the solution are solidified into ice crystals, and the ice is removed by mechanical means, thereby reducing the amount of water in the solution. Water, increase the concentration of the solution to concentrate the solution. Freeze concentration is operated at a low temperature below the freezing point of the solution without heat treatment, which avoids the thermal decomposition of the ingredients in the material and the volatilization of aromatic substances, and the original quality and flavor of the food are improved. Fully preserved. In addition, the entire processing op...

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Problems solved by technology

[0003] At present, the processing process of instant coffee powder at home and abroad is pretreatment section, extraction (concentration 5% ~ 12%) section, aroma enhancement section, heat concentration (concentration 42% ~ 55%) section, blending section, spray drying section or freeze drying In the process section, because the hot concentration destroys the heat-sensitive substances such as the flavor, aroma and nutritional components of the coffee, the extracted coffee liquid is first distilled out part of the aroma liquid through the aromatherapy equipment before the heat concentration, and then the heat concentration is carried out, and the aroma liquid is restored after the heat concentration Returning to the coffee concentrate is the blending section, but Titian only extracts a small amount of aroma liquid, and a large number of heat-sensitive substances such as the flavor, aroma, and nutritional components of the coffee are still destroyed during the hot concentration process, causing the instant coffee powder to produce a new burnt smell , is the main reason why the quality of instant coffee is much worse than that of freshly ground coffee. Therefore, a freeze-concentration method that can be used for instant coffee is proposed. The concentration and crystallization operation requires that the ice crystals have an appropriate particle size. If the crystal size is too large, the crystallization will be slow, and the operating cost will increase. If the ice crystals are too small, it will cause separation difficulties, more solute entrainment, and secondly, it does not have the function of recycling. After the traditional freeze concentration, The ice cubes are directly melted and discharged, which increases the comprehensive water consumption rate, does not have the effect of saving resources, increases costs, and also causes damage to the environment

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