Low temperature vacuum concentrator retains the original flavor of the liquid to ensure product qual

In the traditional Chinese medicine industry often need to carry out extraction and concentration, and for some food, beverage production process, also involves extraction and concentration process. With the rapid development of extraction and concentration technology, the market of extraction and concentration machinery is becoming larger and larger, and the types are becoming increasingly rich, including low-temperature vacuum concentrator, concentrating pot, concentrating tank, three-effect concentrator, single-effect concentrator, etc., effectively meeting the needs of different users for food and beverage extraction and concentration process.

The author understands that concentration is mainly to increase the concentration of the solution by evaporating the material liquid, and it can also refer to reducing the unnecessary part and increasing the relative content of the needed part. As the saying goes, concentration is the essence. Through professional concentration equipment, food and beverage are extracted and concentrated, so that the concentration of substances required by the process is increased, which can not only retain the original flavor and nutrients of the product to the limit, but also effectively remove the unsatisfactory volatile substances and improve product quality.

However, it is worth mentioning that some products will significantly improve the consistency of food because of the increase in the concentration of extraction, especially heat-sensitive materials, such as dairy products, fruit and vegetable juices, sugars, coffee, sauces, jellies and so on. However, the increase in the viscosity of such substances is bound to bring great inconvenience to the heating, stirring, transportation, drying, etc., such as the possibility of coke, cooking and other odor, so that the product flavor and taste is poor.

In addition, many food, beverage and other raw materials contain nutrients, in the traditional heating extraction and concentration process, due to high temperature or long time heat, the nutrients do not rule out certain damage. Worse, denaturation, oxidation and other adverse consequences occur.

For example, when the sugar raw material is heated or affected by high temperature for a long time, it is easy to caramelize, making the sugar color worse; For raw materials containing protein, or may cause partial denaturation of protein.

To this end, professionals said that in the concentration process, it is necessary to fully consider the concentration heating time and temperature according to the characteristics of the food, beverage and other products and the process requirements. The feed liquid that is more sensitive to high temperature should be concentrated at low temperature for a short time as far as possible, so as to better avoid the changes in flavor, taste and quality of the feed liquid due to the increase in concentration, and ensure the concentration quality of food, beverage and other raw materials.

"Because the sugar liquid is in the process of evaporation and concentration, it is easy to accelerate the sugar conversion by high temperature, and the phenomenon of burning pot and coking occurs." In order to avoid this phenomenon, the original enrichment equipment was upgraded, and the low-temperature vacuum concentrator was used, which basically did not appear in the coking situation, and the flavor and nutritional composition of the raw materials were well retained."

Needless to say, compared with the traditional enrichment equipment, the low-temperature vacuum concentrator mainly vaporizes the material liquid at a lower temperature, the concentration time is short, the efficiency is high, and the problem caused by the traditional long-term high temperature heating concentration is effectively avoided. However, it should be noted that low-temperature vacuum concentration will increase the volatilization of flavor components in part of the feed liquid, and finally have a certain impact on the flavor and taste of the product.

Therefore, food processing enterprises try to improve the process on the basis of a recovery device, and from the secondary steam condenser to recover the flavor components of the feed liquid, can be added to food, beverage and other concentrated products.

In summary, concentration can bring us more intense food, beverage and other products of the original flavor. The application of low-temperature vacuum concentrator, while fully guaranteeing the original flavor and taste, also improves the quality of the product, so that consumers can eat more at ease.