CN104522439A - Fruit and vegetable helium gas high-pressure permeation and puffing method - Google Patents
Fruit and vegetable helium gas high-pressure permeation and puffing method Download PDFInfo
- Publication number
- CN104522439A CN104522439A CN201410840363.6A CN201410840363A CN104522439A CN 104522439 A CN104522439 A CN 104522439A CN 201410840363 A CN201410840363 A CN 201410840363A CN 104522439 A CN104522439 A CN 104522439A
- Authority
- CN
- China
- Prior art keywords
- fruits
- vegetables
- pressure
- puffing
- helium
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fruit and vegetable helium gas high-pressure permeation and puffing method. The method comprises the following steps: loading fruits and vegetables which are subjected to pretreatment, have the water content of 8-16% and have the temperature of above softening points of the fruits and the vegetables into a sealed puffing tank, performing vacuum pumping on the interior of the puffing tank, then filling high-pressure helium gas, permeating the high-pressure helium gas into the fruits and the vegetables through capillary pores of the fruits and the vegetables, and keeping the highest pressure for not less than 15min to realize balance of pressure inside and outside the fruits and the vegetables; connecting the puffing tank with a gas recovery tank to instantly reduce the pressure in the puffing tank to below 12KPa, wherein the high-pressure gas in the fruits and the vegetables is blocked by the capillary pores after instant expansion to realize a puffing effect; and drying the fruits and the vegetables after puffing till the water content meets the requirements, then reducing the temperature of the fruits and the vegetables after puffing to below the softening points in a vacuum state, breaking the vacuum and then taking out. According to the method disclosed by the invention, the puffing temperature of the fruits and the vegetables is reduced, the loss of nutrition is reduced, the loss of heat energy is reduced, and the production efficiency and the product quality are improved.
Description
Technical field
The invention belongs to dilated food processing technique field, be specifically related to a kind of fruits and vegetables helium high-pressure osmosis expansion method.
Background technology
The process technology of current fruit and vegetable crisp chip mainly makes fruit and vegetable materials inside produce overheated moisture by the mode of heating, then pressure release suddenly, the pressure differential utilizing the overheated moisture flash distillation of raw material inside to produce, realizes fruit and vegetable dilated, then cooling and shaping under vacuum conditions.This method will by heating raw materials to about 100 degree, comparatively large to the destruction of nutritional labeling, and the equipment vacuum heat-transfer capability used is poor, and make production cycle lengthening, equipment yield low, production cost is high.
Summary of the invention
The object of this invention is to provide a kind of fruits and vegetables helium high-pressure osmosis expansion method, solving existing method needs by heating raw materials to about 100 DEG C, the problem larger to the destruction of nutritional labeling.
The technical solution adopted in the present invention is, fruits and vegetables helium high-pressure osmosis expansion method, and concrete steps are as follows:
Step 1, by be 8 ~ 16% through pretreatment, water content, temperature loads in the Bulking tank of sealing higher than the fruits and vegetables of fruits and vegetables softening point, vacuumize in Bulking tank, make its absolute pressure be less than 12Kpa;
Step 2, utilizes expanded gas reservoir in Bulking tank, to pour high-pressure helium slowly, and high-pressure helium infiltrates its inside by the pore of fruits and vegetables, keeps maximum pressure to be not less than 15min, makes fruits and vegetables internal and external pressure balance;
Step 3, is connected the gas recycling can of Bulking tank with larger than its volume 200 times, makes the pressure in Bulking tank be reduced to below 12KPa instantaneously, be subject to the retardation of pore thus realize expansion effect after the gases at high pressure instantaneous expansion of fruits and vegetables inside; Portion of water in fruits and vegetables gasifies and enters in gas recycling can in flash process, and the water content of fruits and vegetables reduces;
Step 4, by the fruits and vegetables after expanded temperature lower than 60 DEG C, absolute pressure carries out drying under being less than the vacuum condition of 12KPa, till the water content of finished product meets the demands, then under vacuum conditions, fruits and vegetables temperature after expanded is down to below softening point, takes out after vacuum breaker, to obtain final product.
Feature of the present invention is also,
Inflationtime 10 ~ the 60min of step 2 mesohigh helium, final the blowing pressure 0.5 ~ 3Mpa.
The invention has the beneficial effects as follows, fruits and vegetables helium high-pressure osmosis expansion method of the present invention, the super permeability of helium is utilized to make gases at high pressure enter fruits and vegetables organization internal, realize fruit and vegetable dilated, reduce fruit and vegetable dilated temperature, decrease nutritive loss, reduce heat energy loss, improve production efficiency and product quality.
Accompanying drawing explanation
Fig. 1 is the expanding apparatus used in fruits and vegetables helium high-pressure osmosis expansion method of the present invention.
In figure, 1. expanded gas reservoir, 2. valve I, 3. Bulking tank, 4. valve II, 5. gas recycling can.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Fruits and vegetables helium high-pressure osmosis expansion method of the present invention, as shown in Figure 1, concrete steps are as follows for the expanding apparatus of use:
Step 1, by be 8 ~ 16% through pretreatment, water content, temperature loads in the Bulking tank 3 of sealing higher than the fruits and vegetables of fruits and vegetables softening point, vacuumize in Bulking tank 3, make its absolute pressure be less than 12Kpa;
Step 2, open valve I2, expanded gas reservoir 1 is utilized in Bulking tank 3, to pour high-pressure helium slowly, inflationtime 10 ~ 60min, final the blowing pressure 0.5 ~ 3Mpa, high-pressure helium infiltrates its inside by the pore of fruits and vegetables, keeps maximum pressure to be not less than 15min, makes fruits and vegetables internal and external pressure balance;
Step 3, the gas recycling can 5 of Bulking tank 3 with larger than its volume 200 times is connected, open valve II4, make the pressure in Bulking tank 3 be reduced to below 12KPa instantaneously, be subject to the retardation of pore after the gases at high pressure instantaneous expansion of fruits and vegetables inside thus realize expansion effect; Portion of water in fruits and vegetables gasifies and enters in gas recycling can 5 in flash process, and the water content of fruits and vegetables reduces;
Step 4, by the fruits and vegetables after expanded temperature lower than 60 DEG C, absolute pressure carries out drying under being less than the vacuum condition of 12KPa, till the water content of finished product meets the demands, then under vacuum conditions, fruits and vegetables temperature after expanded is down to below softening point, takes out after vacuum breaker, to obtain final product.
Fruits and vegetables helium high-pressure osmosis expansion method of the present invention, utilizes the super permeability of helium to make gases at high pressure enter fruits and vegetables organization internal, realizes fruit and vegetable dilated, reduce fruit and vegetable dilated temperature, decrease nutritive loss, reduce heat energy loss, improve production efficiency and product quality.
The gas reclaimed in gas recycling can 5 can enter in the circulation process of next expanding processing after removing coagulable moisture by the method for pressure cooling.
Embodiment 1
By be dried to after pretreatment water content 8%, temperature can keep, in 8 liters of Bulking tanks 3 sealed of 35 DEG C, then vacuumizing in Bulking tank 3, making its absolute pressure be less than 12KPa higher than apple flakes 1 kilogram of loading of 30 DEG C.Stop vacuumizing and be filled with high-pressure helium slowly in Bulking tank 3, gases at high pressure infiltrate raw material inside by the pore of raw material, inflationtime 10 minutes, final the blowing pressure 0.5MPa, and keep maximum pressure 15 minutes, make the pressure balance inside and outside raw material, then the gas recycling can 5 of Bulking tank with larger than its volume 100 times is connected, make the pressure in Bulking tank 3 be reduced to below 12KPa instantaneously, be subject to the retardation of pore after the gases at high pressure instantaneous expansion of apple flakes or apple fourth inside thus realize expansion effect.
Portion of water in apple flakes or apple fourth gasifies and enters in gas recycling can 5 in flash process, and the water content of apple flakes or apple fourth reduces.Continue under the vacuum condition of temperature 35 DEG C, absolute pressure 10KPa, to carry out drying, till the water content of finished product meets the demands to the apple flakes after expanded.Then under vacuum conditions, the apple flakes temperature after expanded is down to softening point once, takes out after vacuum breaker, to obtain final product.
Embodiment 2
By be dried to after pretreatment water content 10%, temperature can keep, in 8 liters of Bulking tanks sealed of 80 DEG C, then vacuumizing in Bulking tank 3, making its absolute pressure be less than 12KPa higher than carrot stick 1 kilogram of loading of 70 DEG C.Stop vacuumizing and be filled with high-pressure helium slowly in Bulking tank 3, gases at high pressure infiltrate raw material inside by the pore of raw material, inflationtime 60 minutes, final the blowing pressure 3MPa, and keep maximum pressure 18 minutes, make the pressure balance inside and outside raw material, then the gas recycling can 5 of Bulking tank 3 with larger than its volume 200 times is connected, make the pressure in Bulking tank 3 be reduced to below 12KPa instantaneously, be subject to the retardation of pore after the gases at high pressure instantaneous expansion of carrot stick or diced carrot inside thus realize expansion effect.
Portion of water in carrot stick or diced carrot gasifies and enters in gas recycling can in flash process, and the water content of raw material reduces.Continue under the vacuum condition of temperature 55 DEG C, absolute pressure 11KPa, to carry out drying, till the water content of carrot stick meets the demands to the carrot stick after expanded.Then under vacuum conditions, the product temperature after expanded is down to softening point once, takes out after vacuum breaker, to obtain final product.
Embodiment 3
By be dried to after pretreatment water content 12%, temperature can keep, in 8 liters of Bulking tanks 3 sealed of 35 DEG C, then vacuumizing in Bulking tank, making its absolute pressure be less than 12KPa higher than person's apple fourth 1 kilogram of loading of 30 DEG C.Stop vacuumizing and be filled with high-pressure helium slowly in Bulking tank 3, gases at high pressure infiltrate raw material inside by the pore of raw material, inflationtime 30 minutes, final the blowing pressure 1.5MPa, and keep maximum pressure 20 minutes, make the pressure balance inside and outside raw material, then the gas recycling can 5 of Bulking tank with larger than its volume 100 times is connected, make the pressure in Bulking tank 3 be reduced to below 12KPa instantaneously, be subject to the retardation of pore after the gases at high pressure instantaneous expansion of apple flakes or apple fourth inside thus realize expansion effect.
Portion of water in apple flakes or apple fourth gasifies and enters in gas recycling can 5 in flash process, and the water content of apple flakes or apple fourth reduces.Continue under the vacuum condition of temperature 50 C, absolute pressure 9KPa, to carry out drying, till the water content of finished product meets the demands to the apple fourth after expanded.Then under vacuum conditions, the apple flakes after expanded or apple fourth temperature are down to softening point once, take out after vacuum breaker, to obtain final product.
Embodiment 4
By be dried to after pretreatment water content 16%, temperature can keep, in 8 liters of Bulking tanks sealed of 80 DEG C, then vacuumizing in Bulking tank 3, making its absolute pressure be less than 12KPa higher than person's diced carrot 1 kilogram of loading of 70 DEG C.Stop vacuumizing and be filled with high-pressure helium slowly in Bulking tank 3, gases at high pressure infiltrate raw material inside by the pore of raw material, inflationtime 45 minutes, final the blowing pressure 2.5MPa, and keep maximum pressure 25 minutes, make the pressure balance inside and outside raw material, then the gas recycling can 5 of Bulking tank 3 with larger than its volume 200 times is connected, make the pressure in Bulking tank 3 be reduced to below 12KPa instantaneously, be subject to the retardation of pore after the gases at high pressure instantaneous expansion of carrot stick or diced carrot inside thus realize expansion effect.
Portion of water in carrot stick or diced carrot gasifies and enters in gas recycling can in flash process, and the water content of raw material reduces.Continue under the vacuum condition of temperature 45 C, absolute pressure 10KPa, to carry out drying, till the water content of person's diced carrot meets the demands to the diced carrot after expanded.Then under vacuum conditions, the product temperature after expanded is down to softening point once, takes out after vacuum breaker, to obtain final product.
Claims (2)
1. fruits and vegetables helium high-pressure osmosis expansion method, it is characterized in that, concrete steps are as follows:
Step 1, by be 8 ~ 16% through pretreatment, water content, temperature loads in the Bulking tank of sealing higher than the fruits and vegetables of fruits and vegetables softening point, vacuumize in Bulking tank, make its absolute pressure be less than 12Kpa;
Step 2, utilizes expanded gas reservoir in Bulking tank, to pour high-pressure helium slowly, and high-pressure helium infiltrates its inside by the pore of fruits and vegetables, keeps maximum pressure to be not less than 15min, makes fruits and vegetables internal and external pressure balance;
Step 3, is connected the gas recycling can of Bulking tank with larger than its volume 200 times, makes the pressure in Bulking tank be reduced to below 12KPa instantaneously, be subject to the retardation of pore thus realize expansion effect after the gases at high pressure instantaneous expansion of fruits and vegetables inside; Portion of water in fruits and vegetables gasifies and enters in gas recycling can in flash process, and the water content of fruits and vegetables reduces;
Step 4, by the fruits and vegetables after expanded temperature lower than 60 DEG C, absolute pressure carries out drying under being less than the vacuum condition of 12KPa, till the water content of finished product meets the demands, then under vacuum conditions, fruits and vegetables temperature after expanded is down to below softening point, takes out after vacuum breaker, to obtain final product.
2. fruits and vegetables helium high-pressure osmosis expansion method according to claim 1, is characterized in that, the inflationtime 10 ~ 60min of step 2 mesohigh helium, final the blowing pressure 0.5 ~ 3Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410840363.6A CN104522439A (en) | 2014-12-29 | 2014-12-29 | Fruit and vegetable helium gas high-pressure permeation and puffing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410840363.6A CN104522439A (en) | 2014-12-29 | 2014-12-29 | Fruit and vegetable helium gas high-pressure permeation and puffing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522439A true CN104522439A (en) | 2015-04-22 |
Family
ID=52838216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410840363.6A Pending CN104522439A (en) | 2014-12-29 | 2014-12-29 | Fruit and vegetable helium gas high-pressure permeation and puffing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522439A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852183A (en) * | 2016-04-20 | 2016-08-17 | 陕西科技大学 | High-permeability fruit and vegetable explosion-puffing device and high-permeability fruit and vegetable explosion-puffing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304644A (en) * | 2000-12-28 | 2001-07-25 | 施志文 | Ordinary-temp high-pressure method and equipment for processing edible plant |
| CN1541557A (en) * | 2003-04-30 | 2004-11-03 | 量子高科（北京）研究院有限公司 | Dried product and drying process of vegetable, fruit, fresh traditional Chinese medicine except for minerals |
| CN102349686A (en) * | 2011-10-01 | 2012-02-15 | 江苏派乐滋食品有限公司 | Process for drying and dehydrating fruit, vegetable and Chinese medicinal herb through medium-pressure and high-pressure gas permeation |
| CN103815005A (en) * | 2014-02-26 | 2014-05-28 | 吴少辉 | Method for low-temperature puffing drying of fruits and vegetables |
-
2014
- 2014-12-29 CN CN201410840363.6A patent/CN104522439A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304644A (en) * | 2000-12-28 | 2001-07-25 | 施志文 | Ordinary-temp high-pressure method and equipment for processing edible plant |
| CN1541557A (en) * | 2003-04-30 | 2004-11-03 | 量子高科（北京）研究院有限公司 | Dried product and drying process of vegetable, fruit, fresh traditional Chinese medicine except for minerals |
| CN102349686A (en) * | 2011-10-01 | 2012-02-15 | 江苏派乐滋食品有限公司 | Process for drying and dehydrating fruit, vegetable and Chinese medicinal herb through medium-pressure and high-pressure gas permeation |
| CN103815005A (en) * | 2014-02-26 | 2014-05-28 | 吴少辉 | Method for low-temperature puffing drying of fruits and vegetables |
Non-Patent Citations (1)
| Title |
|---|
| 郑先哲等: "《农产品干燥理论与技术》", 31 January 2009, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105852183A (en) * | 2016-04-20 | 2016-08-17 | 陕西科技大学 | High-permeability fruit and vegetable explosion-puffing device and high-permeability fruit and vegetable explosion-puffing method |
| CN105852183B (en) * | 2016-04-20 | 2018-05-08 | 陕西科技大学 | Fruits and vegetables Thief zone airflow puffing device and method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522563A (en) | Fruit and vegetable hydrogen gas high-pressure permeation and puffing method | |
| CN103146486A (en) | Continuous phase-changed extraction method for orange peel oil | |
| CN103724442B (en) | A kind of preparation method of low albumen high-purity Stichopus japonicus polysaccharide | |
| CN106749151A (en) | A kind of rapid extracting method of blueberry pomace anthocyanidin | |
| CN103173275A (en) | Pressing-low-temperature continuous phase-change castor oil extraction method | |
| CN104289007A (en) | Continuous phase change-based method for extracting tea polyphenol | |
| CN103609995A (en) | Papaya crisp slices and preparation method thereof | |
| CN103173280B (en) | Continuous-phase-change soy sauce residue oil extraction method | |
| CN105505583A (en) | A method of extracting bay leaf oil from bay leaves with subcritical n-butane fluid | |
| CN104621509A (en) | Processing method of puffed pachyrhizus food | |
| CN105440003A (en) | Method for efficiently extracting procyanidine in sea-buckthorn seeds at low temperature and with low energy consumption | |
| CN103666752A (en) | Red pine kernel oil extraction and purification technology | |
| CN102423082A (en) | Meat product variable pressure flavor penetration method | |
| CN104522439A (en) | Fruit and vegetable helium gas high-pressure permeation and puffing method | |
| CN102461698A (en) | Method for preparing bitter tea through explosion puffing with difference temperature and pressure | |
| CN109832586A (en) | A kind of expansion method preparing macaque peach crisp | |
| CN103834467B (en) | A kind of method of continuous phase transistion extraction perilla oil | |
| CN102692115A (en) | Novel low-temperature roasting technique and equipment thereof | |
| CN204104737U (en) | Changing temperature-pressure-difference and puffing equipment | |
| CN102654350B (en) | Method for starting oxygen making unit | |
| CN102372751A (en) | Extraction method of rehmannia catalpol | |
| CN109096353A (en) | A kind of method that continuous phase transistion extracts aurantiamarin and pectin in citrus young fruit | |
| CN105087168B (en) | Method for quickly preparing crude fat from brewing sauce residues | |
| CN107011984A (en) | A kind of ripe squeezing soybean oil method | |
| CN105852183B (en) | Fruits and vegetables Thief zone airflow puffing device and method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
|
| RJ01 | Rejection of invention patent application after publication |