Patent food processing

In nature, water has three physical forms: solid phase, liquid phase and gas phase. When the pressure drops to 646.6 Pa and the temperature is lower than 0℃, water will sublimate directly from solid ice to steam without passing through the liquid phase. FD food is based on sublimation principle. After the water-containing material is ready to be frozen, it is put into a vacuum tank and heated by heat medium radiation to dehydrate and dry the material. FD technology can dehydrate and dry the substance by sublimation without destroying the original physical and chemical structure of the substance, which can largely retain some heat-sensitive and volatile components. Therefore, the preservation rate of internal nutrients in food treated by FD technology can reach above 96%, and the extremely light aromatic oil contained in food will remain on the surface of food without loss. Compared with heated and dehydrated food, the biggest advantage of FD products is that they can keep the original shape, color and nutritional components of food basically unchanged, and sometimes even enhance the taste and fragrance of some products, improve the flavor of food and increase the palatability of food. FD products can be stored for a long time without refrigeration. 2 production process of FD products The following is a brief introduction to the general production process of FD products, taking the production process of FD garlic powder as an example. Garlic is a kind of Allium in Liliaceae, which is widely distributed all over the world and widely cultivated in China. Garlic is one of the favorite spicy vegetables in China, which has high nutritional value. Among them, germanium and selenium are indispensable elements for human anti-tumor. Glycosides in garlic can effectively eliminate the fat deposited on blood vessels, and have the effects of reducing blood lipid and resisting arteriosclerosis. Allicin is the main functional component of garlic and a broad-spectrum antibiotic, which has a strong killing effect on many bacteria and fungi. However, the nature of allicin is extremely unstable, it is easy to be destroyed when exposed to heat, and it is ineffective when exposed to alkali. At 0-50℃, the higher the temperature, the faster the content decreases. The content of allicin decreased slowly below 0℃ and was the most stable at pH 3.0-5.0. Considering the properties of garlic, in order to retain the effective components in garlic to the greatest extent, freeze-drying is a good method, that is, FD technology. 2. 1 process: garlic is washed in cold water, soaked in cold water, peeled, all slices are soaked in acid, drained, put into plates, pre-frozen, dried in vacuum, discharged, coarsely crushed and packaged into finished products. 2.2 Technological parameters: the thickness of garlic slices is 1.5-2.0 mm, and the thickness of garlic slices is about 1 cm. The pre-freezing temperature should be 5-8℃ lower than that of * * crystallizing point, and the post-treatment should be carried out below 25℃ to avoid the moisture absorption, expansion and stickiness of garlic powder, which will affect the product quality. 2.3 Freeze-drying process Freeze-drying process is usually divided into two drying stages: sublimation drying and analytical drying. Because there is more water in the sublimation stage, the maximum heating power is generally taken. When the temperature of the upper part of the material reaches the temperature of the heating plate, this stage is terminated. In the analysis drying stage, the vacuum degree is improved to some extent due to sublimation, so the heating power should be controlled, that is, the temperature of the heating plate should be reduced to ensure that the temperature of dried food is lower than the maximum allowable temperature. At this stage, the material reaches the set value as the end point, and the reasonable setting of sublimation and analytical drying time is an important aspect to ensure product quality and energy saving. The best freeze-drying process of garlic powder is: pre-freezing to -35℃, heating the heating plate to 60℃ and keeping the temperature for 8.5 h, then cooling to 40℃ and keeping the temperature for 4 ~ 5h, and keeping the highest vacuum degree in the whole process. Experiments show that garlic which is easy to be destroyed by heating is most suitable for processing by FD technology. Application of 3 FD technology in China food industry 3. 1 China FD product category 3. 1. 1 vegetable coriander, Chinese cabbage, leek, shallot, spinach, perilla, yam, broccoli, carrot, sweet potato, etc. 3. 1.2 seasoning various vegetable and egg soup pieces, various seafood soup pieces, jam, soup materials, etc. 3. 1.3 Fruit bananas, strawberries, pineapples, apples, lychees, longan, pears, etc. 3. 1.4 Meat barbecued pork, beef and mutton, shrimp, soft-shelled turtle, squid, etc. 3. 1.5 Food instant noodles, instant porridge, instant Lanzhou Lamian Noodles, instant mutton buns, instant wonton, rations, pet food, etc. 3. 1.6 granule garlic powder capsule, baby milk powder, ice cream powder, various fruit powders, etc. 3. 1.7 Fungi Tricholoma matsutake, mushrooms, tremella, Xiangru, etc. 3.2 FD technology can also be used for the preservation of various strains. For example, Lactobacillus acidophilus has health care function, and more and more research has been done in this field in recent years. Live microbial agents should maintain a high number of live bacteria before eating, but many products can not effectively prevent the decline of live bacteria. How to increase the number of viable bacteria and prolong the shelf life of viable bacteria has become the technical key to develop viable bacteria preparation products. Using FD technology to produce live bacteria preparation is one of the ideal preservation methods. 3.3 dehydrated vegetables dehydrated vegetables are popular international best-selling foods in recent years. They are refined vegetables which are processed from fresh vegetables (moisture content is 80%-95%) into dried products (moisture content is 5%-8%) to achieve high freshness (containing 70% nutrients and 70% color retention, with good flavor and palatability) and are convenient for storage and transportation. There are three processing methods of dehydrated vegetables: atmospheric hot air drying, vacuum drying and vacuum freeze drying. Among them, the atmospheric hot air drying method is commonly used, but the quality of its dried products (freshness and rehydration) is far less than that of vacuum drying and vacuum freeze drying. And with the improvement of people's living standards, consumers put forward higher requirements for the nutrition and convenience of food. Therefore, FD technology is gradually understood and recognized by people, and it will gradually replace atmospheric hot air drying in the future processing of dehydrated vegetables. 3.4 FD soup block FD soup block is also a new force to be reckoned with in convenience foods in recent years. In the current ranks of convenience foods, instant noodles occupy most of the market share to attract consumers from all walks of life. However, the nutrition of instant noodles is far less than its convenience, which makes many people think of its nutritional defects while enjoying convenience. FD soup block can be used as convenience food alone or together with instant noodles. FD soup block is a kind of convenient soup block made of fresh soup by FD technology. When eating, you only need to add a proper amount of hot water to get a fresh soup with rich nutrition and delicious taste. FD soup block contains vegetables, eggs, lean meat, vermicelli and so on. Much more nutritious than instant noodles. Can be used as breakfast, lunch and dinner, is rich in nutrition, convenient and quick, and is especially suitable for children and the elderly. Because of its light weight, convenient storage and transportation, it is more suitable for traveling, convenient to carry, ready to eat and comprehensive in nutrition. It is a growing convenience food. In recent years, FD instant noodles have also appeared in the market. It changed the traditional frying technology of instant noodles in China, and used FD technology to dehydrate and dry noodles, which not only avoided the damage and loss of nutrition caused by frying, but also retained the original flavor of noodles. It can be said that instant noodles are a kind of green food with relatively long shelf life and good rehydration. As soon as it went public, it aroused widespread concern among consumers. 3.5 FD milk is a very important nutritious food in our family life, which can provide rich calcium and protein for human body. However, considering the short shelf life and difficult transportation of milk, some domestic FD manufacturers began to study FD milk. After years of hard work, FD milk has also become a bold attempt. FD milk is made of 250 mL liquid milk into milk balls with the size of 1 mothball. After the milk balls are brewed with boiling water, you can get 1 cup of fresh milk with mellow milk flavor. It is reported that this invention is only involved in France and is still in the experimental stage. 3.6 FD technology bold attempt to dry seafood sea cucumber sea cucumber is a low-fat and high-protein food with high nutritional value. However, ordinary drying methods limit the rehydration of sea cucumber, and the nutritional components of sea cucumber are also lost. After FD technology treatment, almost all the nutrients of sea cucumber are preserved, and it can be absorbed by human body to the maximum extent after eating, achieving the incomparable effect of other dry sea cucumber. At present, FD seafood products include FD sea cucumber, FD squid and FD clam. 4 The current situation and development of FD industry in China are representative FD products appearing in China market, but from a national perspective, the FD industry in China is still in the early stage of development. The loading area of FD equipment in China is only about 18000 m2, and the total output of FD food in the whole year is only 1.5× 104t. As far as loading area is concerned, China is only equivalent to the Japanese level in the early 1980s. In terms of output, China is only equivalent to the level of the United States in the mid-1960s [LO], which is extremely inconsistent with China's rich resources and large population, and also reflects the gap between China's food industry and developed countries. With the economic growth year by year and the improvement of people's living standards, people will no longer be satisfied with the traditional dehydrated and dried food, so FD technology will have great development space. According to the expert's prediction, by 20 10, the whole country will need about 4x 104 t of FD food only for high-grade instant noodle accessories, and the annual consumption of FD food will exceed 10x 104tul with all kinds of fast food ingredients, soups and drinks. Moreover, 98% of the existing FD products in China are exported, and the domestic FD industry is mainly driven by the international market. In recent years, the demand for FD products in major FD food consuming countries such as the United States, Japan and Europe is increasing day by day, and there is an endless stream of foreign businessmen coming to China to buy FD products. At present, the demand for FD products in the international market is still in short supply. Therefore, as far as the market is concerned, the FD industry has an extremely broad and urgent development space, both in the domestic market and the international market. It is understood that every production of 1 kgFD strawberries can earn 7 US dollars, which is equivalent to exporting L color TV sets; The profit of producing 1 tFD vegetables is more than 5 times higher than that of hot air drying products. It can be seen that FD products have great economic benefits and are a promising export-oriented foreign exchange earning project. In recent years, in view of the high processing cost of domestic agricultural products, some developed countries have shifted their manufacturing industries to China. Therefore, we should seize the opportunity and actively adopt joint venture, cooperation or sole proprietorship to expand the production scale of snack food and promote the rapid development of snack food processing industry in China. At present, many food processing enterprises in China have made gratifying achievements in the application of FD technology. Among them, Song Sannian, the chairman of Shandong Ocean Food Company, won 15 invention patents and made a breakthrough in the field of FD food processing. He invented instant wonton, which solved the problem that Japanese researchers failed to solve for many years. In addition, dehydrated grapes and freeze-dried sea cucumbers have also filled the gap in the international market under FD technology. China's agricultural and animal husbandry products are rich in resources, but their technical content is low, and FD industry is a new industry with high technical content and high added value, which is suitable for the present situation of rich resources, large population and low processing technology of agricultural and animal husbandry products in China. Vigorously developing FD industry in fruit and vegetable production base can not only digest local agricultural products resources, but also earn considerable foreign exchange, and at the same time solve the employment problem of agricultural population in China, so that farmers' income increases year by year and their living standards improve rapidly. The production cost of FD food is relatively low. As long as the appropriate FD equipment is used and the best conditions of FD production are controlled, high-quality FD products can be produced, with high profits and low risks. It is a foreign exchange earning project worthy of promotion and strong support, with great development potential and space. In a word, FD industry is rising quietly in China, and is widely understood and recognized. With the development of science and technology and the rapid development of China's economy, FD production equipment and technology will be improved day by day. I believe that in the near future, FD food will also appear on our daily table.