Natto protein powder vacuum freeze-drying machine

Natto protein powder vacuum freeze-drying machinecompose

Freeze drying chamber: a sealed vacuum chamber with shelves inside, used to place pallets loaded with natto.

Refrigeration system: Provides low temperature for the compartment shelves and condenser, quickly freezing natto (usually -30 ℃ to -50 ℃).

Vacuum system: includes a vacuum pump group, used to create and maintain a high vacuum environment (usually below 10Pa) inside the chamber, which is a necessary condition for sublimation to occur.

Heating system: Provides controllable, slowly rising heat to the laminate, providing energy for the sublimation of ice (but not causing the material to melt).

Condenser (water trap): A "cold trap" with an extremely low temperature (-50 ℃ to -80 ℃) used to capture the water vapor sublimated from natto, allowing it to re condense into ice.

Control system: PLC or computer control system, used for precise setting and control of freeze-drying curve (temperature, pressure, time change program), which is the core of determining product quality.

Natto protein powder vacuum freeze-drying machineFreeze drying, abbreviated as "freeze-drying," is a process that directly removes water vapor from solid ice in a low-temperature, low-pressure (vacuum) environment. It can preserve the original form, nutritional components, biological activity (such as nattokinase), and flavor of the material to a limited extent.

Retaining active ingredients: Low temperature processes can effectively protect the activity of thermosensitive biological enzymes such as nattokinase, which is one of the most important health components of natto.

Long term stable storage: After removing moisture, microorganisms cannot grow, and natto can be stored at room temperature for 1-3 years or even longer without the need for preservatives.

Reduce flavor and change texture: The freeze-drying process can significantly weaken the unique ammonia flavor of natto (some volatile substances sublimate with water), making it more easily accepted by the public. The finished product becomes crispy and has good rehydration properties.

Easy to process and consume: After freeze-drying, natto can be easily crushed into powder, which can be used to make capsules, health supplements, snacks, soups, etc., greatly expanding its application scenarios.

Greatly reduced weight: convenient for transportation and sales.