Superfine pulverization technology is a new technology developed in the world in recent decades. It has been successfully applied in many industries such as chemical, pharmaceutical and machinery. In particular, the ultra-fine pulverized product produced by vibration has the advantages of fine pulverization size, no product separation, complete sealing process, no pollution, no loss of nutrients, etc., and is particularly suitable for sanitary quality and sensory quality. Food Industry. The following is a brief introduction to the application of ultrafine grinding technology in the food industry.
1. Full use of food resources Wheat bran, oatmeal, corn husk, corn germ residue, bean hull, rice bran, beet pulp and bagasse, which are rich in vitamins and trace elements, have good nutritional value, but Due to the large particle size of conventionally pulverized fibers, the taste of the food is affected, which makes it difficult for consumers to accept. By micronizing the fibers, the taste and absorption of the fiber food can be significantly improved, so that the food resources are fully utilized and the nutrition of the food is enriched. The peel and the nucleus can be converted into food by ultrafine pulverization. The vegetable is ground into a micro-powder paste at a low temperature, which not only preserves all the nutrients, but also increases the water solubility due to the refinement of the fiber, and the taste is better. Some inedible parts of animals and plants such as bones, shells (egg shells), nails, shrimps, etc., can also become calcium sources and chitin which are easily absorbed and utilized by the human body through ultra-micro.
Various livestock and poultry fresh bones are rich in protein and fat, phospholipids and phosphoproteins, which can promote the development of children's brain nerves and have the effect of strengthening brain and increasing intelligence. Collagen (amino acid) and chondroitin contained in fresh bone have the effect of moisturizing the skin against aging. Fresh bone also contains vitamin A, B1, B2, B12 and other nutrients. Calcium, iron and other content in the fresh bone is also very high, such as fresh pork bone contains complex calcium phosphate, lipids and protein and other major components. Generally, fresh bones are boiled and eaten. In fact, most of the nutrients of fresh bones are not absorbed by the body, resulting in waste of resources. Using ultra-fine pulverization technology, the fresh bone is pulverized into ultra-fine bone mud or dehydrated to make bone powder, which can maintain more than 95% of nutrients, and the nutrients are easily absorbed by the body, and the absorption rate can reach 90%. the above. Fresh bone is a major by-product of meat processing plants and is mostly sold at low prices. Therefore, making fresh bone into a calcium-rich product is both nutritious and economical. In addition, the traditional method of tea drinking is to brew tea with boiling water, but the human body does not completely absorb all the nutrients of the tea, some insoluble or difficult. Soluble ingredients, such as vitamins A, K, E, and most of the minerals, remain in the slag of tea, which greatly affects the nutrition and health functions of tea. If the tea leaves are made into powdered tea at normal temperature and in a dry state, and the particle size of the powder is less than 5 μm (micrometer), all the nutrients of the tea leaves are easily absorbed directly by the human stomach.
2. New functional foods or additives
1) Dietary fiber food. Cellulose is called “seventh nutrient†by modern nutrition. It can be used as a food filler or a physiologically active substance. It is an important functional basic food for preventing modern “urban diseases†and balanced dietary structure. Therefore, increasing dietary fiber intake is an important measure to improve human health. With the help of modern micro-grinding technology, the dietary fiber is micronized, which can significantly change the taste and absorption of fiber food.
2), calcium supplement food. Animal bone, shell, nail, skin, etc., the micro-powder obtained by ultra-fine pulverization is an organic calcium, which is more easily absorbed and utilized by the human body than inorganic calcium. These organic calcium micro-powders can be used as additives to make high-calcium and high-iron bone powder (mud) series foods, which have unique nutritional and health-care functions and are known as "21st century functional foods". When these organic calcium (including pearl powder) have a particle diameter of less than 5 μm (micrometer), they can be used as an intensive calcium agent for certain calcium-deficient foods such as soy milk.
3), chitin. The ultrafine powder of crab shell, shrimp skin, sorghum and scorpion can be used as a preservative, a water-holding agent, an antioxidant, etc., and many other functional properties after modification.
4), fruit, vegetable micro-powder. Various dried fruits and vegetables can be prepared into micropowder by using ultrafine pulverization technology. Since the fineness of the fine powder is mostly less than 30 μm, it can be conveniently added to various types of noodle products, meat products and various special nutritional products to enhance nutrition and improve flavor.
3, change the traditional process to improve the quality of food, improve the utilization of raw materials (resources), reduce production costs, ultra-fine pulverization can make some food processing or process revolutionary changes. For example, instant tea production is obtained by extracting the active ingredients in the tea leaves, then concentrating and drying to obtain powdered instant tea. Nowadays, ultra-fine pulverization requires only one step to obtain the powdered tea product, which greatly simplifies the production process and greatly reduces the production cost. In addition, the production of soy flour, the past process is to soak the soybeans first, then crushed, peeled, finely ground, dehydrated, dried. If dry superfine pulverization technology is used, the soybeans need to be soaked in water to directly break and superfine. Get the soy flour product. In this way, both the soybean hulls and the nutrients lost during the soaking process are preserved, and energy is saved, because the past process requires water to be added first, and then dehydrated, dried, and wasted a lot of energy.
4. Soft drink processing and development of new types of foods Using ultra-fine pulverization technology, soft drinks such as powdered tea, bean solid beverages, ultra-fine micro-bone powder, calcium-rich beverages and instant mung bean beverages can be developed. If the tea leaves are made into powdered tea at normal temperature and in a dry state, and the powder particle size is less than 5 μm (micrometer), all the nutrients of the tea leaves are easily absorbed by the human stomach. Tea powder of green tea, flower tea, black tea and oolong tea can be added to various foods and daily necessities to process a variety of brand new tea products, such as tea, tea, cakes, tea noodles, tea soap, tea seeds, tea toothpaste, tea. Series of health care cosmetics, etc.
5, the processing of spices, seasonings Superfine pulverization technology as a new type of food processing methods, can make the traditional processing of spices, seasonings (mainly refers to the fermentation of solid products of beans) products, more quality changes. The large porosity produced by the spices and seasonings causes the collection of cavities, which can absorb and contain the aroma and taste for a long time. This is one of the most important methods of solid fragrance, and its aroma and taste are more intense and prominent; The traditional seasoning can be finely divided into excellent ultrafine particles with uniform particle size and good dispersibility, and the fluidity, dissolution rate and absorption rate are greatly increased, and the mouthfeel effect is also obviously improved, and processed by the ultrafine pulverization method. The flavor of the spices and seasonings is several times to ten times that of the traditional processing methods. For products with high sensory requirements, the finely pulverized spices have a very fine particle size of 300-500 mesh (according to actual needs). When they are evenly distributed in the material, the naked eye cannot observe the presence of particles. . Eliminate the production of black spots in the product. Therefore, the appearance quality of the product is improved. At the same time, the corresponding equipment of the technology has the functions of "coating", "emulsification", "solid emulsification", "modification" and the like, and the application characteristics and products for the seasoning. Development has created a realistic outlook. Therefore, the ultra-fine pulverization technology will bring revolutionary changes to traditional Chinese seasoning products.
6, "Chocolate" production "Chocolate" must have a fine and smooth taste, so the "chocolate" ingredients can not be larger than 25μm, when the average particle size of the ingredients is greater than 40μm, the mouthfeel is significantly rough. Therefore, the ingredients can only be guaranteed by the ultra-fine grinding process. At present, Switzerland, Japan and other countries mainly use five-roll fine grinding and ball refining machines. A kind of superfine pulverizer designed and developed by China, the pulverization fineness and energy consumption index reach and exceed the similar foreign models, especially the energy saving of more than 50% than the scraper type refiner.
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The above enumerates some applications of ultrafine grinding technology in food processing. In fact, Yunyuan is not limited to this.
III. Future development and prospects Ultrafine pulverizing equipment in food processing generally uses a jet mill and a rotor mill (colloid mill). Because different materials have different pulverization characteristics, different pulverization methods are often required, and the application range of airflow pulverization and rotor grinding (colloid mill) is narrow, and the cost and operation cost of the airflow pulverizing equipment are high. Therefore, the application of ultrafine pulverization technology in food processing cannot be universal. In recent years, the three-dimensional vibrating grinding machine has been introduced, which is ultra-fine, high-efficiency, reliable, energy-saving, small in size and wide in applicability. Dry, wet and material can be micronized, and at the same time, it has both "coating", "emulsification" and "solid emulsification." The characteristics of the "physical chemistry" functions such as "modification" will enable the ultrafine pulverization technology to be widely used in the processing of food, medicine and health care products.
The application of ultrafine pulverization technology in food processing has two important points: one is to improve the taste of food and to facilitate the absorption of nutrients; the other is that raw materials that could not be absorbed or utilized are reused, formulated and deep processed into A variety of functional foods, the development of new food materials, the addition of new food varieties, and improved resource utilization.
The proportion of China's food industry's total output value in the industrial sector has leapt to the first place, reaching a scale of 500 billion yuan, but the product structure is not reasonable. The deep processing products, that is, the food manufacturing industry only accounts for 16%, and the resource utilization is very limited. The food processing industry is in the market competition of low-processing technology products, which is bound to be the result of low output value and low profit brought by price competition. At present, the deep processing of food, the improvement of raw material utilization rate and the added value of products have become the consensus of society and enterprises. As a high-tech, ultra-fine pulverization technology has broad prospects in the application of deep processing of food.