Spray drying methods and associated food products prepared using the same
OwnerXiong Wei, Yu Fang +1inventors
InventorsXiong Wei, Yu Fang, Chen Yiqiang
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Abstract
A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.
Claims14
A method for drying a food product comprising the steps of:
- providing a fermentation liquid comprising celery;
- filtering the fermentation liquid through a membrane that removes particles greater than 0.5 microns;
- and
- spray drying the filtered fermentation liquid using a pressure spray dryer operating at an atomization pressure from 100 MPa to 120 MPa and an inlet temperature from 180 degrees Centigrade to 220 degrees Centigrade;
- and wherein the spray drying produces a celery powder having an average particle size of less than 0.5 microns and a moisture content of less than 2% by weight.
A method for drying a celery fermentation liquid, consisting of the steps of:
- providing an aqueous fermentation liquid consisting of celery juice in an amount of 25-35% by weight, yeast powder in an amount of 0.3-0.7% by weight, peptone in an amount of 0.1-0.5% by weight, sodium chloride in an amount of 0.1-0.3% by weight, disodium hydrogen phosphate dodecahydrate in an amount of 0.1-0.3% by weight, and water;
- filtering the fermentation liquid through a membrane that removes particles greater than 0.5 microns;
- and
- spray drying the filtered liquid at an atomization pressure of 100-120 MPa with an inlet temperature of 180-220 degrees Centigrade to produce a powder having an average particle size of less than 0.5 microns.
A method, consisting of the steps of:
- fermenting celery in a fermentation medium for 24 to 48 hours at 37 degrees Centigrade;
- filtering the resulting fermentation liquid through a membrane removing particles greater than 0.5 microns;
- spray drying the filtered liquid using atomization at 100 to 120 MPa with an inlet temperature of 180 to 220 degrees Centigrade and an outlet temperature of 100 to 120 degrees Centigrade;
- and
- collecting a powder product having an average particle size less than 0.5 microns and a moisture content less than 2% by weight.
Dependencies are inferred from the claim text.