公司介紹
山東立威集團(tuán)是專業(yè)從事加熱、干燥、滅菌、真空低溫脫水設(shè)備制造的科技創(chuàng)新型企業(yè)，公司以世界前沿研發(fā)為導(dǎo)向。多次榮獲山東省“專精特新”榮譽。屬“國家級高新技術(shù)企業(yè)”。公司成立于2014年9月，注冊資本2000萬元，2020年企業(yè)銷售收入突破2個億。目前，擁有自主專利技術(shù)63項，員工200余名，其中專業(yè)研發(fā)人員60余名。
我公司建立健全了嚴(yán)苛的質(zhì)量標(biāo)準(zhǔn)檢驗體系通過了iso9001質(zhì)量管理體系認(rèn)證、歐盟CE質(zhì)量體系認(rèn)證、知識產(chǎn)權(quán)管理體系認(rèn)證等。2019年度被區(qū)統(tǒng)計局納入“規(guī)模以上工業(yè)企業(yè)上規(guī)入庫”企業(yè)。
真空低溫脫水設(shè)備介紹
食品的真空低溫脫水，由于真空的存在（≤-0.099Mpa），使得脫水占相當(dāng)重要的地位，因此在意義上與常溫油炸有所不同。真空低溫脫水是在70年代初興起的，由于所得產(chǎn)品比一般傳統(tǒng)油炸工藝具有更好的品質(zhì)，90年代以后，該技術(shù)的發(fā)展更快，應(yīng)用范圍更廣。這種食品較好地保留了其原料的原有風(fēng)味和營養(yǎng)成分，味道可口，品種廣泛，產(chǎn)品附加值高，因此具有廣闊的開發(fā)前景。
真空低溫脫水的基本原理是利用在減壓的條件下，食品中水分汽化溫度降低，能在短時間內(nèi)迅速脫水，實現(xiàn)在低溫條件下對食品的脫水。熱油脂作為食品脫水的供熱介質(zhì)，還能起到改善食品風(fēng)味的重要作用。其中，果蔬脆片產(chǎn)品被稱為“二十一世紀(jì)食品”。因此，真空低溫脫水工藝歸結(jié)起來有下列幾個特點：1、溫度低，營養(yǎng)成分損失小；2、水分蒸發(fā)快，干燥時間短；3、對食品有膨化效果；4、油脂的劣化速度慢，油耗少。
真空低溫脫水設(shè)備真空泵機組是果蔬脆片加工的核心設(shè)備，具有操作維護(hù)簡便，可靠性及加工效率高，節(jié)能等顯著特點，加工出的產(chǎn)品，可達(dá)到較高品質(zhì)要求。
Company profile
Shandong Liwei group is a scientific and technological innovative enterprise specializing in the manufacture of heating, drying, sterilization and vacuum low-temperature dehydration equipment. The company is oriented by the world's leading research and development. He has won the honor of "specialization and innovation" in Shandong Province for many times. It is a "national high-tech enterprise". The company was established in September 2014 with a registered capital of 20 million yuan, and its sales revenue will exceed 200 million yuan in 2020. At present, it has 63 independent patented technologies and more than 200 employees, including more than 60 professional R & D personnel.
Our company has established and improved the strict quality standard inspection system, passed the ISO9001 quality management system certification, EU CE quality system certification, intellectual property management system certification, etc. In 2019, it will be included in the "Industrial Enterprises above Designated Size" by the District Bureau of statistics.
Introduction of vacuum low temperature dehydration equipment
Due to the existence of vacuum (≤ - 0.099mpa), dehydration plays an important role in low-temperature vacuum dehydration of food, so it is different from room temperature frying in meaning. Vacuum low-temperature dehydration was developed in the early 1970s, because the product has better quality than the traditional frying process, after the 1990s, the development of the technology is faster and the application scope is wider. This kind of food retains the original flavor and nutritional components of its raw materials. It has a wide range of varieties and high added value, so it has a broad development prospect.
The basic principle of vacuum low-temperature dehydration is that under the condition of decompression, the vaporization temperature of water in food is reduced, which can quickly dehydrate in a short time, and realize the dehydration of food under low-temperature conditions. As the heating medium of food dehydration, hot oil can also play an important role in improving food flavor. Among them, fruit and vegetable chips are known as "21st century food". Therefore, the vacuum low-temperature dehydration process has the following characteristics: 1. Low temperature, less loss of nutrients; 2. Fast evaporation of water, short drying time; 3. Expansion effect on food; 4. Slow deterioration of oil, less oil consumption.
The vacuum pump unit of vacuum low temperature dehydration equipment is the core equipment of fruit and vegetable chips processing. It has the remarkable characteristics of simple operation and maintenance, high reliability and processing efficiency, energy saving and so on. The processed products can meet the higher quality requirements.
真空低溫脫水水果脆片
真空低溫脫水設(shè)備
酥脆小魚真空低溫脫水
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