Protein-type solid beverage production process ------ homogenization, concentration, crushing
Protein-type solid beverage production process ------ homogenization, concentration, crushing
Homogenization
Homogenization generally uses a high pressure homogenizer or a colloid mill. Two or more emulsifications can be carried out using a homogenizer, a colloid mill or an ultrasonic emulsifier. The main function of this process is to break the fat droplets in the slurry into small droplets as small as possible, increase the total surface area of ​​the fat droplets, change the material properties of the protein, slow down or prevent the fat separation, thereby greatly improving and improving the slurry. Emulsifying and stable.
concentrate
The purpose of concentration is to eliminate the air introduced by the slurry during the emulsification process and to adjust the moisture of the slurry before baking. If the degassed slurry is mixed with a large amount of air during the emulsification process and is not removed, the bubble tumbling phenomenon will occur when the slurry is dried, and the slurry will escape from the baking pan, causing loss. Therefore, the emulsified slurry must be degassed in the concentration tank to prevent the occurrence of the above-mentioned undesirable phenomenon. The vacuum required for concentrated degassing is 96 kPa, and the pressure is controlled at 0.1-0.2 MPa. When it is seen from the viewing hole that the slurry in the concentrating pan no longer has a bubble tumbling, the degassing is completed. Degassing and concentration also has the effect of adjusting the moisture content of the slurry. Generally, the moisture content of the slurry should be controlled to about 28% to facilitate the drying of the partition.
The slurry-filled baking tray is placed on a steam tube in a dry box or on a steam sheet or a conveyor belt of a tunnel dryer, and dried by heating. In the initial stage of drying, the degree of vacuum is maintained at 90-95 kPa, then increased to 96-98 kPa, the steam pressure is controlled at 0.15-0.2 MPa, and the drying time is 90-100 min. After the drying is completed, the vacuum cannot be eliminated immediately. The steam must be stopped first, and then the cooling water is cooled for about 30 minutes. After the temperature of the material is lowered, the vacuum discharge is eliminated. The whole process is about 120-130 minutes.
Crushing
The whole porous dry material taken out from the baking tray is used as a stainless steel round outer cylinder by a crusher, a screen sleeve with a certain screening hole and a rotatable rolling piece, and the dry block material is crushed and then removed from the sieve hole. Squeeze out. Putting the dried honeycomb whole product into the crusher to make the product basically maintain a uniform scale shape. In the process, special attention should be paid to the sanitary conditions, all the parts and containers that contact the product. Tools should be kept clean, air conditioning equipment should be installed in the workplace to maintain the temperature at 20 ° C, relative humidity of 40% -45%, to avoid product moisture absorption and affect product quality, and is conducive to normal packaging operations.
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