Application of Superfine Pulverization Technology in Food Industry
Ultrafine pulverization technology is to use mechanical or fluid power methods to crush materials, and the particle size reaches micron level, so that the structure and surface area of materials are changed. The plant cell wall can be broken by the ultrafine pulverization technology, so that the effective substances in the cells can be released quickly. Ultrafine pulverization can be divided into dry pulverization and wet pulverization. According to different pulverization principles, dry pulverization includes airflow type, high-frequency vibration type, rotating ball (rod) grinding type, hammering type and self-grinding type. ; There are colloid mill and homogenizer for wet pulverization.
Application of Superfine Pulverization Technology in Food Industry
1. Soft drink processing
At present, the soft drinks that have been developed by using the airflow micro-grinding technology include powdered tea, bean solid drinks and calcium-enriched drinks formulated with ultrafine bone powder. Tea culture has a long history in China. If tea leaves are made into powdered tea (with a particle size of less than 5 μm) at room temperature and in a dry state, the human body’s absorption rate of its nutrients can be improved. Adding tea powder to other foods can also develop new tea products.
2. Fruit and vegetable processing
Vegetables are ground into micro-paste powder at low temperature, which not only preserves nutrients, but also makes the fiber taste better due to the micronization. Such as loquat leaf powder, sweet potato leaf powder, mulberry leaf powder, ginkgo leaf powder, bean protein powder, jasmine flower powder, rose pollen, licorice powder, dehydrated vegetable powder, chili powder, etc. In addition, ultrafine grinding can also be used in the preparation of pumpkin powder, garlic powder, celery powder, etc.
3. Grain and oil processing
Adding ultra-finely pulverized wheat bran powder, soybean micropowder, etc. to flour can be made into high-fiber or high-protein flour; soybeans are processed into soybean milk powder after ultrafine pulverization, which can remove fishy smell; mung beans, red beans and other beans It can also be made into high-quality bean paste, soybean milk and other products after ultrafine grinding. Rice, wheat and other grains are processed into ultra-micron powder due to the fine particle size and the activation of surface state starch. The food made by filling or mixing it has excellent processing performance, and is easy to ripen, with good flavor and taste.
4. Aquatic product processing
Spirulina, kelp, pearl, turtle, shark cartilage and other superfine powders have unique advantages. Yang Jun ultrafinely pulverized the turtle shell to less than 10 μm. Animal experiments showed that the animals had enhanced calcium absorption and enhanced immune regulation ability.
5. Functional food processing
6. Seasoning processing
Superfine pulverization can finely crush traditional seasonings (mainly spices) into fine ultrafine particles with uniform particle size and good dispersibility. As the particle size decreases, its fluidity, solubility and absorption rate all increase, and the huge porosity makes the aroma contained in the cavity last for a long time, so the aroma and taste of the superfine powder condiment are very strong, pure, and delicious. It is also better, suitable for the production of instant and convenience food. Sun Junshe and others superfinely pulverized seasoning, stewed meat king, thirteen spices, and cumin to 10-25 μm, which improved the color, aroma, taste and processing characteristics of food.
7. Fresh bone meal (mud) processing of livestock and poultry products
Green meat powder food is now gradually becoming a hot spot in the market. Various livestock and poultry fresh bones are not only rich in protein and phospholipids, but also high in calcium, iron and vitamins and other nutrients. If the fresh bone is multi-stage pulverized into ultrafine bone paste or dehydrated into bone meal by airflow ultrafine pulverization technology, more than 95% of nutrients can be maintained and the absorption rate can be improved.
8. Ice cream processing of cold food products
Ultrafine powder can be used as stabilizer, filler, flavor fixative, nutritional binder and antifreeze agent of ice cream. Health-care cold drinks can be developed by using ultra-fine raw materials that are both used for medicine and food.