CN104719788A - Method for drying yellow peach through pulse pneumatic-puffing and product thereof - Google Patents
Method for drying yellow peach through pulse pneumatic-puffing and product thereof Download PDFInfo
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Abstract
The invention relates to a method for drying a yellow peach through pulse pneumatic-puffing and a product thereof, belonging to the technical field of fruit and vegetable drying process. The method comprises the following specific steps: performing pretreatment, namely choosing the meat type yellow peach, peeling, denucleating, slicing, dipping and freezing, wherein two time-consuming procedures of pre-drying and moisture equalizing are omitted, and directly carrying out a cycle pulse pneumatic-puffing and drying technology on the high moisture yellow peach chips or dices. The processing requirement of using one procedure to substitute various procedures is finished, the traditional pre-drying, moisture equalizing and pneumatic-puffing machining technique is abandoned, the pneumatic-puffing and drying processing technique is simplified, the pneumatic-puffing device function is expanded, and the yellow peach puffing crisp chip or dice product with crisp mouth feel and good color, aroma and taste is processed. By adopting the method provided by the invention, the pneumatic-puffing processing efficiency of the yellow peach crisp chips or dices is greatly improved, the energy consumption is saved, the production cost is reduced and the technical and economic performance is improved.
Description
Technical field
The invention belongs to fruit and vegetable dryness processing technique field, particularly relate to a kind of yellow peach method of air pulse explosion puffing drying and product.
Background technology
China is fruit big producing country of the world, and fruit crisp slices is the staple product form of fruit increment processing and the utilization of resources, continues to bring out market, is subject to consumers in general's favor, becomes the emerging product of one on leisure food market.The processing of current fruit crisp slices mainly adopts freeze drying and the conventional method such as high temperature is fried, there are the problems such as the high or poor product quality of processing cost.Airflow puffing drying and pressure reduction alternating temperature expanded, it is the emerging fruit and vegetable crisp chip process technology of one grown up in recent years, it is the study hotspot of current fruits and vegetables leisure food manufacture field, but existing " predrying-sam-airflow puffing " process technology complex process, relate to link many, process route is long, equipment investment is many, production efficiency is low, due to the constraint by Time and place, the integrated difficulty of technological process complete set is large, processing economy is difficult to be accepted by enterprise, cause conventional air puffing technique can only rest on laboratory lab scale or pilot scale stage at present, be difficult to realize large-scale industrialized production application veritably.
Huang Tao, has another name called yellow meat peach, belongs to the one of peach class.Yellow peach flesh color is golden yellow, meat is fine and smooth, sour and sweet palatability, taste giving off a strong fragrance, be rich in multivitamin and the nutrients such as carrotene, thiamine, riboflavin, niacin, ascorbic acid, calcium, phosphorus, iron, these compositions all have good healthy nutritive value to human body.But yellow peach is except eating raw, because of pole not storage tolerance, major part all for deep processing, as made the converted products such as can, fruit juice, preserved fruit.Crisp of Huang Tao is the leisure food of high, the easy storage transport of a kind of added value, tasty mouthfeel, has enriched fruit crisp slices market, has met the dietary requirements of consumer, had the wide market space.Existing peach crisp patent report at present, Chinese patent ZL201010197910.5 discloses a kind of preparation method of peach crisps by microwave vacuum drying, after peach sheet is carried out pretreatment, the sugared pre-freeze of ultrasonic leaching, adopts microwave vacuum freeze-drying device to carry out drying, obtains the crisp flake products of peach, this patent adopts microwave freeze-dry processing method, energy consumption is higher, and the product uniformity is very poor, is difficult to industrialization and produces.
Chinese patent ZL200610165346.2 discloses a kind of puffed peach and preparation method thereof, peach pulp is carried out predrying to moisture be 30%-40%, pre-drying-time is 8-14h, sam 6-10h, then carry out changing temperature-pressure-difference and puffing, be warming up to 85-115 DEG C, be depressurized to vacuum state instantaneously, keep 70-90 DEG C, dry 100-150min.
Chinese patent ZL02124261.5 discloses a kind of low-temperature airflow puffing and produces the method for crisp fruit and vegetable slice and product, this patent comprises raw material selection, classification, cleaning, cut into slices, protect look, predrying, ease back, pressure and temperature varying becomes the steps such as gas low temperature expanding.These two patents are all adopt pressure reduction alternating temperature puffing technique, through process in early stage such as predrying, sam, then carry out changing temperature-pressure-difference and puffing, this technical matters is complicated, consuming time longer, can not consecutive production, limit the application in industrialization is produced.
Need to be extracted out by vavuum pump after the vaporization of internal batch moisture in airflow puffing dry run to go, the volume of vacuum tank is all set to five or six times of material pot volume by current airflow puffing equipment, could take the water vapour be vaporized with faster away like this.1g water under 100Pa, the environment of-20 DEG C after vaporization volume be 1.2m
3when inventory increases; when material moisture increases; the water vapour volume be vaporized with under vacuum state increases greatly, and the water vapour of vaporization a large amount of volumes out cannot be taken away by vavuum pump fast, has a strong impact on reduction and the rate of drying of pressure in vacuum tank; airflow puffing technology is caused to dehydrate the time long; laboratory small lot can only process, be difficult to realize large-scale production, become the bottleneck of airflow puffing technology industrialization application.
The existing relevant report about airflow puffing equipment patent at present.Patent ZL201310068397.3 reports a kind of rotation charging basket formula garden stuff with air current bulking equipment, and this equipment comprises Bulking tank and vacuum tank, Bulking tank inside is provided with the support placing charging basket, can places charging basket.
Patent ZL201320845786.8 reports a kind of heat type air flow bulking equipment, and this equipment solves not to be needed manually closely to operate in heating and switching process, can remote control.These two patents are all improve for Bulking tank equipment, and are all the water vapours being extracted out material vaporization by vavuum pump, remove water vapour speed comparatively slow, have a strong impact on rate of drying.
Patent ZL201320598065.1 reports a kind of fruit crisp slices bulking equipment, and this equipment comprises a Bulking tank and several vacuum tanks, and vacuum tank is connected by connecting line with Bulking tank.This patent also requires that the volume of vacuum tank should be 4-5 times of Bulking tank simultaneously.This patent be volume 4-5 by increasing vacuum tank doubly and several mode of vacuum tank quantity, the i.e. volume differences of q.s between increment batch can and Bulking tank, reach the moisture that removing vaporization fast produces, along with the increase of vacuum tank, water vapour extracts efficiency out also to be increased, but also to increase vavuum pump while increasing vacuum tank thereupon, and occupation of land space also increases, make the volume of airflow puffing equipment very huge, therefore the quantity that vacuum tank increases is limited, it is also limited that water vapour extracts efficiency out, limits the application in industrialization is produced equally.
Summary of the invention
Technical problem
The object of the invention is to: for above-mentioned prior art Problems existing, a kind of yellow peach method of air pulse explosion puffing drying and product are provided, save predrying in airflow puffing drying process and sam two longer operation consuming time, simplify airflow puffing processing technology, design a fast dewatering formula airflow puffing equipment replacement and complete other processing links technological requirements in traditional handicraft, energy fast dewatering, greatly improve fruit crisp slices airflow puffing working (machining) efficiency, save energy consumption, reduce production cost, develop skill economy, effective propelling fruit airflow puffing dry technology commercial application process, promote China's fruits and vegetables leisure food process technology progress and industry rapid and healthy.
Technical scheme
A kind of dry yellow peach method of cycle pulse airflow puffing, is characterized in that:
(1) raw material is selected: select the yellow Peach cultivars of fresh meat type to be raw material, and maturity is ninety percent ripe;
(2) remove the peel stoning and cutting: cleaned up by new cadmium yellow peach, peeling, stoning, as required yellow peach cut into slices or dice;
(3) dipping and freezing: the yellow peach sheet segmented or fourth are put into the sugar juice that concentration 8%-10% is preheated to 95-100 DEG C and boil 2-5min, then 40-50 DEG C of insulation dipping 45-75min, after dipping cools at-18 DEG C freezing 12-16h;
(4) thaw: the material handled well is placed on thaw at RT, until material melts completely, drain material surface moisture;
(5) cycle pulse airflow puffing: adopt airflow puffing equipment, the material drained away the water is placed in material disc equably, put into Bulking tank and carry out airflow puffing, obtain crisp of expanded yellow peach or crisp fourth by 3 subpulse moment step-downs and 2 natural oxygen barrier boosting airflow puffings;
(6) pack: after end to be dried, pressure release sorts material, nitrogen-filled packaging finished product after taking out.
Described airflow puffing equipment is: be made up of Bulking tank (1) unit and vacuum tank (5) unit, be connected by connecting line between Bulking tank (1) with vacuum tank (5), connecting line is provided with relief valve (4), described vacuum tank (5) is provided with water vessel (6), water vessel (6) is made up of refrigeration coil (7), refrigeration coil (7) is layed in vacuum tank (5) inner chamber in serpentine shape, refrigeration coil (7) two ends are connected with refrigeration machine (14) respectively, by water vessel (6) work, the temperature in vacuum tank (5) is down to-15 ~-20 DEG C, vacuum tank (5) below is connected with water collector (12).
Described cycle pulse airflow puffing step and parameter are:
Huang Taoding is placed on material disc equably, put into Bulking tank, stagnate 10-15min at being heated to swelling temperature 100-105 DEG C and be incubated 100-105 DEG C, the pressure differential between Bulking tank (1) and 600L vacuum tank (5) is made to be 120-170kPa by air compressor (15), open refrigeration machine (14) simultaneously, by refrigeration coil (7) work of water vessel (6), the temperature in vacuum tank is down to-15 ~-20 DEG C, open vacuum tank (5) unit and work simultaneously; Now open the relief valve (4) that Bulking tank (1) is middle with vacuum tank (5), it is expanded that first time is carried out in moment step-down, vacuumize and catch water 20-30min, moisture moment flash distillation in material, enter in vacuum tank (5), refrigeration coil (7) a large amount of water vapour of trapping rapidly of the water vessel (6) in vacuum tank (5), be condensed into water, flow to the rear end of vacuum tank (5), be collected in water collector (12), period Bulking tank keep temperature 90 DEG C always;
Close relief valve (4), make Bulking tank nature recovery pressure to-70kPa, again open the relief valve (4) that Bulking tank (1) is middle with vacuum tank (5), it is expanded that second time is carried out in moment step-down, vacuumize and catch water 20-30min, period Bulking tank keep temperature 85-90 DEG C always;
Close relief valve (4) again, make Bulking tank nature recovery pressure to-70kPa, to carry out third time expanded in relief valve (4) moment step-down again, vacuumizes and catch water 20-30min, period Bulking tank keep temperature 85-90 DEG C always;
Then cool the temperature to 70-85 DEG C, vacuumize and catch the dry 150min of water, finally close relief valve (4), take out product, obtain and meet the yellow peach dilated crisp slices of water content requirement, crisp fourth.
The bottom of vacuum tank (5) is skewed, low after front height, the upper end of water collector (12) is provided with gas bleeder valve (10), lower end is provided with draining valve (11), when the water in water collector (12) reach a certain height, closing presure switching valve (13), opens gas bleeder valve (10), open draining valve (11), the water in water collector of draining (12).
The product that the dry yellow peach method of above-mentioned cycle pulse airflow puffing obtains,
Beneficial effect
1, the present invention has abandoned traditional " predrying-sam-airflow puffing " fruit and vegetable crisp chip technological method for processing, look for another way, take Huang Tao as raw material, based on existing airflow puffing dry technology, utilize fast dewatering formula airflow puffing equipment, cycle pulse airflow puffing process is carried out to the yellow peach sheet of high-moisture or fourth, save the predrying of airflow puffing drying and sam two longer operation consuming time, merge pulsed differential expanded, vacuum dehydrating at lower temperature, product form regulates and controls, the key technologies such as technical process complex optimum, expanded and drying all completes on fast dewatering formula airflow puffing equipment, an equipment replacement is utilized to complete other processing links technological requirements in traditional handicraft, greatly simplify airflow puffing processing process, expand and extend airflow puffing functions of the equipments, process crispy in taste, the yellow peach dilated crisp slices goods that color, smell and taste are good.This patented method greatly improves fruit crisp slices airflow puffing working (machining) efficiency, saves energy consumption, reduces production cost, develop skill economy, effective propelling garden stuff with air current explosion puffing drying technology industrialization application process, promotes China's fruits and vegetables leisure food process technology progress and industry rapid and healthy.
2, equipment designed by the inventive method compared with prior art, vacuum tank is provided with water vessel, the refrigeration coil of water vessel is that serpentine shape is layed in vacuum tank, being connected with water collector below by pressure changeover valve at vacuum tank, water collector upper end is provided with relief valve, lay down vacuum in water collector, lower end is provided with draining valve, the condensed water of draining in water collector.The volume of required vacuum tank should be 2 times of Bulking tank, and one, cost is low, and the time is short, and efficiency is high, is applicable to large-scale production.Existing patent ZL201320598065.1 report a kind of fruit crisp slices bulking equipment be volume 5-10 by increasing vacuum tank doubly and several mode of vacuum tank quantity, also to increase vavuum pump while increasing vacuum tank thereupon, and occupation of land space also increases, and makes the volume of airflow puffing equipment very huge.
3, cycle pulse airflow puffing be by without predrying, that moisture content is higher Huang Taoding through once expanded operation is dry, by 3 subpulse moment step-downs and 2 natural oxygen barrier boostings, make the moisture of yellow peach fourth inside, under High Pressure Difference, flash distillation occur, avoid the contact generation brown stain with oxygen simultaneously, the a large amount of water vapours produced after internal moisture flash distillation are pumped down in vacuum tank, run into the refrigeration coil in water vessel, be condensed into water rapidly, flow in water collector and be discharged.
4, test proves, hot air combined airflow puffing drying process contains that hot blast is predrying, sam and airflow puffing three operations, consuming timely reaches 20h.And cycle pulse airflow puffing drying process only has a procedure, consuming time is 4.5h.
5, the water caltrop of the yellow peach fourth of hot air combined airflow puffing is expanded poor, there is the phenomenon of hard-edge, the expansion effect of the yellow peach fourth peach face of cycle pulse airflow puffing of the present invention and water caltrop is all better, there is no harder water caltrop, the expansion rate of Huang Taoding is apparently higher than hot air combined airflow puffing, and therefore the product quality of the yellow peach fourth of cycle pulse airflow puffing is more excellent.Compared with hot air combined airflow puffing, simplify processing step, shortened process time, improve rate of drying, avoid the generation of water caltrop hard-edge phenomenon, avoid the predrying loss to yellow peachiness pool, nutritional labeling of hot blast simultaneously, improve the taste quality of the crisp fourth of Huang Tao.
Accompanying drawing illustrates:
Fig. 1 is structural representation of the present invention;
In figure: 1-Bulking tank, 2-electric cabinet, 3-steam generator, 4-relief valve, 5-vacuum tank, 6-water vessel, 7-refrigeration coil, 8-water ring pump, 9-lobe pump, 10-gas bleeder valve, 11-draining valve, 12-water collector, 13-pressure changeover valve, 14-refrigeration machine, 15-air compressor, 16-frame.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is further elaborated, but do not thereby limit the invention.
(1) fast dewatering formula airflow puffing equipment.
Existing airflow puffing equipment such as QDPH-5 type electrical heating type airflow puffing equipment, patent ZL201310068397.3, patent ZL201320845786.8, patent ZL201320598065.1 etc. are all made up of Bulking tank unit and vacuum tank unit, be connected by connecting line between Bulking tank with vacuum tank, connecting line is provided with relief valve.
Existing airflow puffing equipment is for QDPH-5 type electrical heating type airflow puffing equipment (Tianjin Qin De new material Science and Technology Ltd.), as shown in Figure 1, be made up of Bulking tank 1 unit and vacuum tank 5 unit, be connected by connecting line between Bulking tank 1 with vacuum tank 5, connecting line is provided with relief valve 4, and Bulking tank 1 and vacuum tank 5 are respectively equipped with Pressure gauge; Bulking tank 1 and vacuum tank 5 lay respectively in frame 16;
Wherein:
Vacuum tank 5 is connected with water ring pump 8, lobe pump 9, and two water ring pump 8 units, as the fore pump of two lobe pump 9 units, form the vacuum pump set of vacuum tank 5 jointly;
Described Bulking tank 1 forms Bulking tank 1 unit with air compressor 15, pressure-control valve, steam generator 3, thermometer, electric cabinet 2:
Bulking tank 1 and vacuum tank 5 are equipped with thermometer, and thermometer induction end is separately positioned in Bulking tank 1 and vacuum tank 5;
Bulking tank 1 is installed pressure-control valve and improved pressure in Bulking tank 1 by the air compressor 15 be connected with Bulking tank 1;
Be provided with jet chimney in Bulking tank 1, arrange in every plate-like, the hypomere jet chimney in Bulking tank 1 is connected with steam generator 3 respectively with epimere jet chimney, by upper and lower section of jet chimney heating, temperature of charge is raised.
The connection that on Bulking tank 1, heater switch, relief valve switch, observation window luminous lamp switch etc. control, in electric cabinet, is unified in operation on electric cabinet and controls.
On existing airflow puffing equipment (as QDPH-5 type electrical heating type airflow puffing equipment, patent ZL201310068397.3, patent ZL201320845786.8 or patent ZL201320598065.1 etc.) basis, as shown in Figure 1, vacuum tank 5 of the present invention arranges water vessel 6, water vessel 6 is made up of refrigeration coil 7 and refrigeration machine 14, refrigeration coil 7 is positioned at vacuum tank 5 inner chamber, and refrigeration coil 7 two ends are stretched out outside vacuum tank 5 and are connected with refrigeration machine 14; Water collector 12 is connected with below vacuum tank 5.Described refrigeration coil 7 is layed in vacuum tank 5 inner chamber in serpentine shape.Worked by the refrigeration coil 7 of water vessel 6 and the temperature in vacuum tank is down to-15 ~-20 DEG C.
Water collector 12 is connected with below vacuum tank 5.Bottom described vacuum tank 5, rear end is connected by pressure changeover valve 13 and water collector 12, the bottom of vacuum tank 5 is skewed, low after front height, the upper end of water collector 12 is provided with gas bleeder valve 10, and lower end is provided with draining valve 11, when the water in water collector 12 reach a certain height, closing presure switching valve 13, open gas bleeder valve 10, open draining valve 11, the water of draining in water collector 12.
Its operation principle is as follows:
Material is in Bulking tank 1, heat temperature raising, and make to reach certain pressure difference between Bulking tank 1 and 600L vacuum tank 5 by air compressor 15, open refrigeration machine 14 to be worked by the refrigeration coil 7 of water vessel 6 temperature in vacuum tank 5 is down to-15 ~-20 DEG C simultaneously, open water ring pump 8 and lobe pump 9, vacuum tank (5) unit works simultaneously;
Now open the relief valve that Bulking tank 1 is middle with vacuum tank 5, moisture moment flash distillation in material, enter in vacuum tank 5, the refrigeration coil 7 of the water vessel 6 a large amount of water vapour of trapping rapidly in vacuum tank 5, be condensed into water, flow to the rear end of vacuum tank 5, be collected in water collector 12, vacuumize, water vessel works simultaneously and reach fast dewatering effect.
When in water collector 12, moisture reach a certain height, water collector 12 Full water alarm device starts, closing presure switching valve 13, open the gas bleeder valve 10 of water collector 12 upper end, after pressure reaches normal pressure in water collector 12, open the draining valve 11 of water collector 12 low side, discharge the water in water collector 12, and then the pressure changeover valve 13 opened between water collector 12 and vacuum tank 5, be communicated with vacuum tank 5, continue the moisture that collection condensation is got off.
(2) the dry yellow peach parametric measurement of cycle pulse airflow puffing technology of the present invention:
1. the determination of the expanded number of times of cycle pulse fast dewatering airflow puffing pulse
Fast dewatering formula airflow puffing equipment is used by Huang Taoding good for pre-treatment to carry out cycle pulse fast dewatering airflow puffing, expanded 6 times of pulsed differential, find time to catch water 20min at every turn, measure the moisture of the expanded rear yellow peach fourth of every subpulse, observe the expanded situation of outward appearance, determine the expanded number of times of preferably pulse.
As can be seen from Table 1, yellow peach fourth feed moisture content is higher, reach 91.91%, when after expanded 1st time, the 2nd time and the 3rd time of pulse, moisture flash of steam all instantaneously in Huang Taoding, fast eliminating moisture, and keep good swelling state, when after the expanded the 4th of pulse, the 5th and the 6th time, each face of Huang Taoding can not keep original swelling state, and surperficial shrinkage is more and more serious.In sum, employing air pulse is expanded, the expanded number of times of pulse is less than 3 times, the moisture of Huang Taoding is more than 74.89%, and moment, step-down was expanded still can keep its swelling state, and the expanded number of times of pulse is greater than 3 times, when moisture is lower than 74.89%, the expanded power that water in Huang Taoding produces when moment is expanded is not enough to the formation keeping the expanded skeleton of yellow peach fourth, and cause yellow peach fourth surface to subside, shrinkage is serious.
The change of the yellow peach moisture of the different number of times of table 1 pulse and expansion effect
2. the dry and cycle pulse fast dewatering airflow puffing drying process of hot air combined airflow puffing and comparison consuming time
Hot air combined airflow puffing yellow peach fourth processing technology comprises by yellow peach fourth 60 DEG C of heated-air dryings of pre-treatment to moisture about 60%, and sam 15h, then carries out airflow puffing, and Bulking tank is warming up to 105 DEG C and protects 10min, 80 DEG C of 120min that find time.The dry processing technology of cycle pulse fast dewatering airflow puffing comprises puts into Bulking tank by the Huang Taoding of pre-treatment, expanded 3 times of pulse, and expanded all insulations 90 DEG C of 20min that find time, are then incubated 75 DEG C of 180min that find time at every turn.
As can be seen from Table 2, hot air combined airflow puffing drying process contains that hot blast is predrying, sam and airflow puffing three operations, consuming timely reaches 20h.And cycle pulse fast dewatering airflow puffing drying process only has a procedure, consuming time is 4.5h.No matter from the complexity of operation, on still expending time in, cycle pulse fast dewatering airflow puffing dry technology is all obviously better than hot air combined airflow puffing dry technology.
Dry and the cycle pulse fast dewatering airflow puffing drying process of the hot air combined airflow puffing of table 2 and comparison consuming time
3. moisture content change in the dry and cycle pulse fast dewatering airflow puffing dry run of hot air combined airflow puffing
Monitor the change of yellow peach fourth moisture every 30min in hot air combined airflow puffing and air pulse drying processes.As shown in table 3, the moisture of heated-air drying 3h, Huang Taoding is down to 62.09% by raw material 91.9%, and the moisture of cycle pulse fast dewatering airflow puffing dry 3h, Huang Taoding is down to 32.84% by raw material 91.9%.Hot air combined airflow puffing drying needs 2h to make yellow peach fourth moisture substantially can reach less than 5% in the airflow puffing stage, and cycle pulse fast dewatering airflow puffing has also needed 2h that yellow peach fourth moisture is down to less than 5% by 56.8%.After can finding out heated-air drying, sam impels the moisture diffusion of yellow peach fourth inside to surface, reaches yellow peach fourth moisture inside and outside consistent and effect that is that improve rate of drying does not highlight.Therefore, cycle pulse fast dewatering airflow puffing completes the technological requirement of three process by a procedure.
Moisture content change % in the dry and cycle pulse fast dewatering airflow puffing dry run of the hot air combined airflow puffing of table 3
4. hot air combined airflow puffing drying and cycle pulse fast dewatering airflow puffing dry products quality preservation
The quality of hot air combined airflow puffing and cycle pulse fast dewatering airflow puffing dry products is compared.The results are shown in Table 4, the hardness of the yellow peach fourth of hot air combined airflow puffing is obviously greater than cycle pulse fast dewatering airflow puffing, and this is expanded poor with hot air combined airflow puffing Huang peach fourth water caltrop, occurs that the phenomenon of hard-edge is consistent.Two kinds of dry technology product color are more or less the same.The expansion effect of the yellow peach fourth peach face of cycle pulse fast dewatering airflow puffing and water caltrop is all better, does not have harder water caltrop, the expansion rate of Huang Taoding apparently higher than hot air combined airflow puffing.Therefore the product quality of the yellow peach fourth of cycle pulse fast dewatering airflow puffing is more excellent.
The hot air combined airflow puffing drying of table 4 and cycle pulse fast dewatering airflow puffing dry products quality preservation
(3) embodiment
Embodiment 1
Select tank peach 14 (market purchase) cadmium yellow Peach cultivars to be raw material, select nine mellow fruits, with clear water by clean for yellow Peach fruits surface clean, peeling, stoning, yellow peach being cut into bottom width is 2cm, width is 1cm above, and length is 3cm, is highly the trapezoidal fourth block of 2cm.Yellow peach fourth block is put into the sugar juice that concentration 10% is preheated to 95 DEG C and boils 5min, 40 DEG C of insulation dipping 75min, after dipping cooling at-18 DEG C freezing 12h.
Freezing yellow peach fourth 3kg is placed on thaw at RT, drains yellow peach fourth surface moisture after thawing completely, be placed on equably on material disc.The material disc being placed with Huang Taoding is put into 300L Bulking tank 1, is heated to 100 DEG C, stagnate 15min and be incubated 100 DEG C, and make the pressure differential between Bulking tank 1 and 600L vacuum tank 5 be 150kPa by air compressor 15; Open refrigeration machine 14, worked by the refrigeration coil 7 of water vessel 6 and the temperature in vacuum tank 5 is down to-15 ~-20 DEG C, described refrigeration machine 14 refrigeration work consumption is 9kw, and refrigeration coil 7 specification is simultaneously
heat exchange area is 12m
2; And open vacuum tank 5 unit and work simultaneously.Now open the relief valve 4 that Bulking tank 1 is middle with vacuum tank 5, it is expanded that first time is carried out in moment step-down, vacuumize and catch water 30min, moisture moment flash distillation in material, enters in vacuum tank 5, the refrigeration coil 7 a large amount of water vapour of trapping rapidly of the water vessel 6 in vacuum tank 5, be condensed into water, flow to the rear end of vacuum tank 5, be collected in water collector 12, period Bulking tank keep temperature 90 DEG C always.
Close relief valve 4, make Bulking tank nature recovery pressure to-70kPa, again open the relief valve 4 that Bulking tank 1 is middle with vacuum tank 5, it is expanded that second time is carried out in moment step-down, vacuumizes and catch water 30min; Period, Bulking tank kept temperature 90 DEG C always.
Close relief valve 4 again, make Bulking tank nature recovery pressure to-70kPa, to carry out third time expanded in relief valve 4 moment step-down again, vacuumizes and catch water 30min, period Bulking tank keep temperature 90 DEG C always;
Then cool the temperature to 70 DEG C, vacuumize and catch the dry 150min of water, finally close relief valve 4, take out product, sorting nitrogen-filled packaging.
When in water collector 12, moisture reach a certain height, water collector 12 Full water alarm device starts, closing presure switching valve 13, open the gas bleeder valve 10 of water collector 12 upper end, after pressure reaches normal pressure in water collector 12, open the draining valve 11 of water collector 12 low side, discharge the water in water collector 12, and then the pressure changeover valve 13 opened between water collector 12 and vacuum tank 5, be communicated with vacuum tank 5, continue the moisture that collection condensation is got off.
Embodiment 2
Select golden child No. 8 (market purchase) cadmium yellow Peach cultivars to be raw material, select nine mellow fruit 3kg, with clear water by clean for Peach fruits surface clean, peeling, stoning, yellow peach being cut into bottom width is 2cm, width is 1cm above, and length is 3cm, is highly the trapezoidal fourth block of 2cm.Yellow peach fourth block is put into the sugar juice that concentration 8% is preheated to 98 DEG C and boils 3min, 50 DEG C of insulation dipping 60min, after dipping cooling at-18 DEG C freezing 15h.
Freezing yellow peach fourth 3kg is placed on thaw at RT, drains yellow peach fourth surface moisture after thawing completely, be placed on equably on material disc.The material disc being placed with yellow peach fourth 3kg is put into 300L Bulking tank, be heated to 105 DEG C, stagnate 10min and be incubated 105 DEG C, pressure differential between Bulking tank and 600L vacuum tank is 120kPa, opens refrigeration machine simultaneously and the temperature in vacuum tank is down to-15 ~-20 DEG C and open vacuum tank unit and work simultaneously; Open relief valve, it is expanded that first time is carried out in moment step-down, vacuumizes and catch water 20min.Close relief valve, make Bulking tank nature recovery pressure to-70kPa, to carry out second time expanded in moment step-down again, vacuumizes and catch water 20min, closedown relief valve, make Bulking tank nature recovery pressure to-70kPa, to carry out third time expanded in moment step-down again, and vacuumize and catch water 50min, whole pulse expanded period keeps temperature 85 DEG C always, then 75 DEG C are cooled the temperature to, dry 180min.Take out product, sorting nitrogen-filled packaging.
Claims (6)
1. the dry yellow peach method of cycle pulse airflow puffing, is characterized in that:
(1) raw material is selected: select the yellow Peach cultivars of fresh meat type to be raw material, and maturity is ninety percent ripe;
(2) remove the peel stoning and cutting: cleaned up by new cadmium yellow peach, peeling, stoning, as required yellow peach cut into slices or dice;
(3) dipping and freezing: the yellow peach sheet segmented or fourth are put into the concentration 8%-10% sugar juice being preheated to 95-100 DEG C and boil 2-5min, then 40-50 DEG C insulation dipping 45-75min, dipping cool after at-18 DEG C freezing 12-16h;
(4) thaw: the material handled well is placed on thaw at RT, until material melts completely, drain material surface moisture;
(5) cycle pulse airflow puffing: adopt airflow puffing equipment, the material drained away the water is placed in material disc equably, put into Bulking tank and carry out airflow puffing, obtain crisp of expanded yellow peach or crisp fourth by 3 subpulse moment step-downs and 2 natural oxygen barrier boosting airflow puffings;
(6) pack: after end to be dried, pressure release sorts material, nitrogen-filled packaging finished product after taking out.
2. method according to claim 1, it is characterized in that: described airflow puffing equipment is: be made up of Bulking tank (1) unit and vacuum tank (5) unit, be connected by connecting line between Bulking tank (1) with vacuum tank (5), connecting line is provided with relief valve (4), described vacuum tank (5) is provided with water vessel (6), water vessel (6) is made up of refrigeration coil (7), refrigeration coil (7) is layed in vacuum tank (5) inner chamber in serpentine shape, refrigeration coil (7) two ends are connected with refrigeration machine (14) respectively, by water vessel (6) work, the temperature in vacuum tank (5) is down to-15 ~-20 DEG C, vacuum tank (5) below is connected with water collector (12).
3. method according to claim 1 and 2, is characterized in that: described cycle pulse airflow puffing step and parameter are:
Huang Taoding is placed on material disc equably, put into Bulking tank, stagnate 10-15min at being heated to swelling temperature 100-105 DEG C and be incubated 100-105 DEG C, the pressure differential between Bulking tank (1) and 600L vacuum tank (5) is made to be 120-170kPa by air compressor (15), open refrigeration machine (14) simultaneously, by refrigeration coil (7) work of water vessel (6), the temperature in vacuum tank is down to-15 ~-20 DEG C, open vacuum tank (5) unit and work simultaneously; Now open the relief valve (4) that Bulking tank (1) is middle with vacuum tank (5), it is expanded that first time is carried out in moment step-down, vacuumize and catch water 20-30min, moisture moment flash distillation in material, enter in vacuum tank (5), refrigeration coil (7) a large amount of water vapour of trapping rapidly of the water vessel (6) in vacuum tank (5), be condensed into water, flow to the rear end of vacuum tank (5), be collected in water collector (12), period Bulking tank keep temperature 85-90 DEG C always;
Close relief valve (4), make Bulking tank nature recovery pressure to-70kPa, again open the relief valve (4) that Bulking tank (1) is middle with vacuum tank (5), it is expanded that second time is carried out in moment step-down, vacuumize and catch water 20-30min, period Bulking tank keep temperature 85-90 DEG C always;
Close relief valve (4) again, make Bulking tank nature recovery pressure to-70kPa, again opening relief valve (4) moment step-down, to carry out third time expanded, vacuumizes and catch water 20-30min, period Bulking tank keep temperature 85-90 DEG C always;
Then cool the temperature to 70-85 DEG C, vacuumize and catch the dry 150min of water, finally close relief valve (4), take out product, obtain and meet the yellow peach dilated crisp slices of water content requirement, crisp fourth.
4. method according to claim 1 and 2, it is characterized in that: described rear end, vacuum tank (5) bottom is connected by pressure changeover valve (13) and water collector (12), the bottom of vacuum tank (5) is skewed, low after front height, the upper end of water collector (12) is provided with gas bleeder valve (10), lower end is provided with draining valve (11), when the water in water collector (12) reach a certain height, closing presure switching valve (13), open gas bleeder valve (10), open draining valve (11), the water in water collector of draining (12).
5. method according to claim 4, it is characterized in that: described rear end, vacuum tank (5) bottom is connected by pressure changeover valve (13) and water collector (12), the bottom of vacuum tank (5) is skewed, low after front height, the upper end of water collector (12) is provided with gas bleeder valve (10), lower end is provided with draining valve (11), when the water in water collector (12) reach a certain height, closing presure switching valve (13), open gas bleeder valve (10), open draining valve (11), the water in water collector of draining (12).
6. the product of the dry yellow peach method acquisition of one of claim 1-5 described cycle pulse airflow puffing.
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