Ultrafine crushing technology is a new technology developed internationally in the past 20 years. The so-called ultra-fine pulverization refers to the operation technology of using mechanical or hydrodynamic methods to overcome the internal cohesion of the solid and break it, thereby pulverizing the material particles of more than 3 mm to 10-25 microns. The development of high technology is a kind of high technology of material processing. Has been successfully applied in many industries such as chemical industry, medicine, machinery and so on. In particular, the ultra-fine crushed products produced by vibration methods have the advantages of fine crushing particle size, non-polarized products, completely closed production process, no pollution, no loss of nutritional components, etc., and are especially suitable for those with strict requirements on sanitary and sensory quality. Food Industry.
Ultrafine powder is the final product of ultrafine pulverization. It has special physical and chemical properties not found in general particles, such as good solubility, dispersibility, adsorption, and chemical reactivity. Therefore, ultra-fine powders have been widely used in many fields such as food, chemicals, medicine, cosmetics, pesticides, dyes, coatings, electronics and aerospace.
Most of the existing crushing methods are impact type. These methods are effective for materials with high brittleness and low toughness. However, based on the development of deep processing of agricultural products, especially the smashing of fresh or high-water high-fiber materials (mostly tough materials and flexible materials), the impact of air-flow crushing is not good. The shear method for pulverizing a substance is more suitable. Although there are many methods of superfine pulverization, the current application in food processing is the supersonic superfine pulverization method in the airflow type.
With the continuous improvement of people's living standards, the requirements for food have become more and more important. This puts forward higher requirements for food processing technology. It is necessary to ensure that the food has a good taste, and that the nutritional components are not destroyed, and it is more conducive to the absorption of the human body. According to its characteristics, ultra-fine crushing technology can be used in the field of food processing to achieve some of the above-mentioned effects. Micronization of food particles can double the specific surface area, increase the activity and absorption rate of certain ingredients, and cause wonderful changes in the surface charge and viscosity of food.
Wheat bran, oat hulls, corn hulls, corn germ dregs, soybean husks, rice bran, beet dregs, and bagasse, etc., are rich in vitamins and trace elements, etc., and have good nutritional value. Affects the taste of food and makes it difficult for consumers to accept. By micronizing the fiber, the taste and absorption of the fiber food can be obviously improved, so that the food resources are fully utilized and the nutrition of the food is enriched. The peel and core can be transformed into food by ultra-fine crushing. Vegetables are ground into a micropowder powder at low temperature, which not only preserves all nutrients, but also increases the water solubility of the fiber due to miniaturization, which has a better taste. Inedible parts of some animal and plant bodies, such as bone, shell (such as egg shell), shrimp skin, etc., can also become a calcium source and chitin that are easily absorbed and utilized by the human body through micronization.
The fresh bones of various animals and poultry are rich in protein and fat, phospholipids, and phosphoproteins, which can promote the development of children's brain and nerves and have the effects of strengthening the brain and increasing intelligence. Fresh bone contains collagen (amino acids) and chondroitin, which nourish the skin and prevent aging. Fresh bone also contains vitamins A, B, B2, B12 and other nutrients. Calcium and iron are also very high in fresh bone. For example, pork bone contains complex calcium phosphate salts, lipids and proteins.
Fresh bone is generally boiled and eaten after being boiled. In fact, the nutritional content of fresh bone is not absorbed by the body, causing waste of resources. Using airflow type ultra-fine crushing technology, fresh bone is multi-stage crushed into ultra-fine bone mud or dehydrated to make bone meal. It can maintain more than 95% of nutrients, and the nutrients are easily absorbed and utilized by the human body. The absorption rate can be More than 90%. Bone is a bulk by-product of meat food factories and is mostly sold and processed at low prices. Therefore, making bones into calcium-rich products has both nutritional and economic significance.
In addition, the traditional method of drinking tea is to brew tea with boiling water, but the human body does not completely absorb all the nutritional components of the tea, some insoluble or insoluble ingredients, such as vitamins A, K, E and most of the proteins, carbohydrates, A large amount of carotene and some minerals remain in the tea residue, which greatly affects the nutrition and health functions of tea. If the tea leaves are made into tea powder at normal temperature and in a dry state, and the particle size of the powder is less than 5 micrometers, all the nutritional components of the tea are easily directly absorbed by the human intestines and stomachs, and become a solution form when brewed with water without precipitation.
