CN104522563A - Fruit and vegetable hydrogen gas high-pressure permeation and puffing method - Google Patents
Fruit and vegetable hydrogen gas high-pressure permeation and puffing method Download PDFInfo
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- CN104522563A CN104522563A CN201410840757.1A CN201410840757A CN104522563A CN 104522563 A CN104522563 A CN 104522563A CN 201410840757 A CN201410840757 A CN 201410840757A CN 104522563 A CN104522563 A CN 104522563A
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Abstract
The invention discloses a fruit and vegetable hydrogen 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 hydrogen gas, permeating the high-pressure hydrogen 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 hydrogen 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 hydrogen 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 hydrogen 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 hydrogen slowly, and high pressure hydrogen 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 hydrogen, final the blowing pressure 0.5 ~ 3Mpa.
The invention has the beneficial effects as follows, fruits and vegetables hydrogen high-pressure osmosis expansion method of the present invention, the super permeability of hydrogen 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 hydrogen 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 hydrogen 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 hydrogen slowly, inflationtime 10 ~ 60min, final the blowing pressure 0.5 ~ 3Mpa, high pressure hydrogen 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 hydrogen high-pressure osmosis expansion method of the present invention, utilizes the super permeability of hydrogen 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 hydrogen 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 hydrogen 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 hydrogen 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 hydrogen 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 hydrogen 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 hydrogen slowly, and high pressure hydrogen 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 hydrogen high-pressure osmosis expansion method according to claim 1, is characterized in that, the inflationtime 10 ~ 60min of step 2 mesohigh hydrogen, final the blowing pressure 0.5 ~ 3Mpa.
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| CN201410840757.1A CN104522563A (en) | 2014-12-29 | 2014-12-29 | Fruit and vegetable hydrogen gas high-pressure permeation and puffing method |
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| CN201410840757.1A CN104522563A (en) | 2014-12-29 | 2014-12-29 | Fruit and vegetable hydrogen gas high-pressure permeation and puffing method |
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Cited By (14)
| 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 |
| CN106578034A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical preservation method of apricot kernels |
| CN106578013A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of pomegranates |
| CN106578037A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical preservation method of lotus seeds |
| CN106578045A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical Chinese chestnut preservation method |
| CN106578033A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of pine seeds |
| CN106578036A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Method for physical preservation of soybeans |
| CN106578044A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of mung beans |
| CN106578035A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh-keeping method for broad beans |
| CN106578032A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of wheat or rice |
| CN106720300A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of iblet |
| CN106720298A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of walnut |
| CN106720299A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of peanut |
| CN106819086A (en) * | 2016-11-28 | 2017-06-13 | 湖北工业大学 | A kind of physical fresh-keeping method of jujube |
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2014
- 2014-12-29 CN CN201410840757.1A patent/CN104522563A/en active Pending
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| D SAPUTRA 等: "Puffing dehydrated green bell peppers with carbon dioxide", 《AMERICAN SOCIETY OF AGRICULTURAL ENGINEERS》 * |
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Cited By (15)
| 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 |
| CN106578036A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Method for physical preservation of soybeans |
| CN106578037A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical preservation method of lotus seeds |
| CN106578045A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical Chinese chestnut preservation method |
| CN106578033A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of pine seeds |
| CN106578013A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of pomegranates |
| CN106578044A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of mung beans |
| CN106578035A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh-keeping method for broad beans |
| CN106578032A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical fresh keeping method of wheat or rice |
| CN106720300A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of iblet |
| CN106720298A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of walnut |
| CN106720299A (en) * | 2016-11-28 | 2017-05-31 | 湖北工业大学 | A kind of physical fresh-keeping method of peanut |
| CN106819086A (en) * | 2016-11-28 | 2017-06-13 | 湖北工业大学 | A kind of physical fresh-keeping method of jujube |
| CN106578034A (en) * | 2016-11-28 | 2017-04-26 | 湖北工业大学 | Physical preservation method of apricot kernels |
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Application publication date: 20150422 |