CN105361040A - Preparation method of vacuum low-temperature baked natural Chinese yam powder and device thereof - Google Patents
Preparation method of vacuum low-temperature baked natural Chinese yam powder and device thereof Download PDFInfo
- Publication number
- CN105361040A CN105361040A CN201510837144.7A CN201510837144A CN105361040A CN 105361040 A CN105361040 A CN 105361040A CN 201510837144 A CN201510837144 A CN 201510837144A CN 105361040 A CN105361040 A CN 105361040A
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- China
- Prior art keywords
- chinese yam
- preparation
- vacuum
- yam flour
- bakes
- 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.)
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 title claims abstract description 10
- 235000002722 Dioscorea batatas Nutrition 0.000 title abstract description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 title abstract description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 title abstract description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title abstract description 14
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000005202 decontamination Methods 0.000 claims description 3
- 230000003588 decontaminative effect Effects 0.000 claims description 3
- 238000004904 shortening Methods 0.000 claims description 2
- 240000001417 Vigna umbellata Species 0.000 claims 1
- 235000011453 Vigna umbellata Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000001954 sterilising effect Effects 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013361 beverage Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 18
- 238000003756 stirring Methods 0.000 description 14
- 238000010438 heat treatment Methods 0.000 description 8
- 238000009413 insulation Methods 0.000 description 8
- 238000007789 sealing Methods 0.000 description 8
- 230000005540 biological transmission Effects 0.000 description 6
- 235000004879 dioscorea Nutrition 0.000 description 6
- 235000021404 traditional food Nutrition 0.000 description 5
- 238000007599 discharging Methods 0.000 description 4
- 239000012774 insulation material Substances 0.000 description 4
- 238000010030 laminating Methods 0.000 description 4
- BPQQTUXANYXVAA-UHFFFAOYSA-N Orthosilicate Chemical compound [O-][Si]([O-])([O-])[O-] BPQQTUXANYXVAA-UHFFFAOYSA-N 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000009972 noncorrosive effect Effects 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Mixers With Rotating Receptacles And Mixers With Vibration Mechanisms (AREA)
Abstract
The invention discloses a preparation method of vacuum low-temperature baked natural Chinese yam powder and a device thereof. The Chinese yam powder prepared by the preparation method is medicinal and edible, is capable of keeping the original fragrance of the Chinese yam, is low in content of crude fibers and moisture, thorough in sterilization and long in shelf life, and is purely natural green healthcare food without any additive. The preparation method comprises the following steps: subjecting the Chinese yam to cleaning, soaking, dehydrating, kernel removing, baking and stacking; sterilizing the Chinese yam and grinding the sterilized Chinese yam into Chinese yam powder through a grinder; and packaging the obtained powder in bags according to the requirement. According to the preparation method, the nutritional ingredients and the original flavor of the Chinese yam are kept, and new nutrients are generated, so that the prepared Chinese yam powder is fine and smooth in particle and better in re-dehydration property, can be directly prepared into Chinese yam slurry by boiled water for drinking, and also can be used as an ingredient of food and beverages.
Description
Technical field
The present invention relates to a kind of preparation method of food, particularly relate to natural yam flour preparation method and device thereof that a kind of vacuum and low temperature bakes.
Background technology
The application of the common attention traditional food of the our people masses, traditional food kind is wide, nutritious, meet the multifarious requirement of people's diet, particularly most Speciality Foods are to the effect for the treatment of chronic disease, as Chinese yam can defaecation, but China payes attention to not to traditional food, and particularly processing method is inadequate, makes traditional food kind single, be difficult to factors such as depositing, add that Speciality Foods seasonality is very strong, the existence of the reasons such as processing cost is high, and profit is low, make China's traditional food processing industry very backward, its application is not extensive.
Summary of the invention
The present invention is exactly instant problem in order to solve yam flour and long-term storage problem for this reason.
The natural yam flour preparation method that vacuum and low temperature bakes and a device thereof, comprise the steps: airing after the Chinese yam decontamination stoning by freshly harvested, and baking shortening becomes powder, and curing is carry out at low temperatures, cures under being less than 150 degree of C temperature and carries out.
Its effect is the nutrition and the cellulose that both ensure that spinach, is unlikely to again roasting and sticks with paste.
The present invention is achieved through the following technical solutions: its main component devices comprises: equipment supporter, vacuum tank, electrical control panel, vavuum pump facility, transmission system equipment, lid.
The vacuum tank of the soft bake equipment of described Stirring formula is supported by two equipment supporters, and vacuum tank also can rotate; Equipment supporter is provided with electrical control panel, vavuum pump facility, support roller, motor, gearbox, moving wheel.
1, support vacuum tank rear end equipment supporter above electrical control panel, vavuum pump facility are installed; Vacuum tank and equipment supporter have the device be tightly connected to be connected to support;
2, support vacuum tank front end equipment supporter above support roller, motor, gearbox, moving wheel are installed; Vacuum tank is supported by the support roller of two above equipment supporter; Motor carrys out brought into motion wheel by gearbox, and the circular orbit running above moving wheel laminating vacuum tank, makes vacuum tank rotate;
Be made up of pyrotoxin device, conduit, sensor, rotary sealing appts, Vacuum Pressure solenoid, lid in the vacuum tank of the soft bake equipment of described Stirring formula.
1, vacuum tank adopts high-quality cold rolled stainless steel sheet to shape, and takes super thick food-grade alumina silicate heat-insulation layer, other insulation material facilities also can be taked to be incubated, temperature Centralized can be made so not easily to scatter and disappear in cylinder outside non-corrosive cylinder; The position of annular roller-way does not have heat-insulation layer, can cushioning rubber etc. heat insulation.
2, the inwall of vacuum tank is provided with the helical blade of certain altitude, and during rotating forward, helical blade can cure stirring to material and stir-fries, and during reversion, material can be carried out self-emptying at blade discharging opening by helical blade; The height of helical blade is 5-30 centimetres.
3, pyrotoxin device, sensor, Vacuum Pressure solenoid are arranged on above conduit, and the connection of pyrotoxin device, sensor, Vacuum Pressure solenoid and conduit seals; Conduit is by the outside extending out to vacuum tank in the middle of rotary sealing appts, and rotary sealing appts wraps up, encapsulate conduit extends the position crossing with vacuum tank; Conduit is fixed, and rotary sealing appts rotates along with vacuum tank; (1), that pyrotoxin device, sensor, the power line of Vacuum Pressure solenoid, transfer tube are arranged on the pipe of conduit is inner, extends to electrical control panel, vavuum pump facility along with conduit; (2), pyrotoxin device can just generate heat and heats by the pyrotoxin such as power taking, microwave, steam; (3), sensor, is used to the programmable controller on electrical control panel for the work controlling pyrotoxin device by tubes connection; (4), there is air cleaner one end of Vacuum Pressure solenoid for air-breathing, and the other end is by tubes connection to vavuum pump facility, and the operating system of vavuum pump facility is connected to the programmable controller on electrical control panel; The work of the vacuumizing of the operating system of programmable controller controls vavuum pump facility, hydrofuge uses.
4, lid has the device be tightly connected to be connected with vacuum tank, and the air intake valve above lid after the work of curing completes, can open air intake valve air inlet, after making the inside and outside air pressure of vacuum tank consistent, is convenient to open and takes off lid.
The transmission system equipment of the soft bake equipment of described Stirring formula has: motor, gearbox, moving wheel.1, motor, gearbox are fixed on above equipment supporter, and the transferring kinetic energy of motor is to gearbox, and gearbox will input to moving wheel, and the circular orbit running above dynamic moving wheel laminating vacuum tank, makes vacuum tank rotate; 2, the power supply of motor is connected to the programmable controller on electrical control panel, the rotating forward of programmable controller controls motor, the work of upset.
Have programmable controller above the electrical control panel of the soft bake equipment of described Stirring formula, the programming of programmable controller can regulate as required, arrange, the discharge of gas, humidity in programmable controller adjustable control case;
1, programmable controller is connected with vavuum pump facility, transmission system equipment;
2, after programmable controller design temperature, instrument judges to heat power demand voluntarily, and shows heated condition, and temperature control is precise and stable;
3, after the time is cured in programmable controller setting, the rotating forward of vacuum tank, reversion is judged voluntarily; Rotating forward can be cured material and be stir-fried, and reversion can carry out self-emptying to material.
The present invention compared with prior art has following beneficial effect: can effectively accomplish that heating of food is even, dry, cure that material is ripe consistent, water content is low, the heat time is short, puts, to get material easy, the mode of ceiling-mounted heating in novel unique centre of the drum is adopted to carry out soft bake heating, the rotational automatic stirring of vacuum tank stir-fries, and material uniform stirring is stirred, air heat homogeneous temperature, it is good that material cannot stick with paste rawly mouthfeel, temperature controller controls frying temperature automatically, and rotating forward stir-fries, reversion discharging; Use simple to operation; All steel vacuum tank drum-type designs, and take the insulation material of different materials to do heat-insulation layer outside vacuum tank cylinder, temperature Centralized is is not easily scattered and disappeared in cylinder, and center air mode of heating effectively can save the energy, greatly cuts down finished cost.
Accompanying drawing illustrates: Fig. 1 is the natural yam flour preparation method that bakes of a kind of vacuum and low temperature and device schematic diagram thereof.
Detailed description of the invention:
The natural yam flour preparation method that a kind of vacuum and low temperature bakes and device thereof, comprise the steps: airing after the Chinese yam decontamination stoning by freshly harvested, toast in special oven, cure is carry out at low temperatures, temperature should control at less than 150 degree Celsius, and ensure that spinach can be baked, then make powder for subsequent use.
The present invention is achieved through the following technical solutions: its main component devices comprises: equipment supporter, vacuum tank, electrical control panel, vavuum pump facility, transmission system equipment, lid.
The vacuum tank of the soft bake equipment of described Stirring formula is supported by two equipment supporters, and vacuum tank also can rotate; Equipment supporter is provided with electrical control panel, vavuum pump facility, support roller, motor, gearbox, moving wheel.
1, support vacuum tank rear end equipment supporter above electrical control panel, vavuum pump facility are installed; Vacuum tank and equipment supporter have the device be tightly connected to be connected to support;
2, support vacuum tank front end equipment supporter above support roller, motor, gearbox, moving wheel are installed; Vacuum tank is supported by the support roller of two above equipment supporter; Motor carrys out brought into motion wheel by gearbox, and the circular orbit running above moving wheel laminating vacuum tank, makes vacuum tank rotate;
Be made up of pyrotoxin device, conduit, sensor, rotary sealing appts, Vacuum Pressure solenoid, lid in the vacuum tank of the soft bake equipment of described Stirring formula.
1, vacuum tank adopts high-quality cold rolled stainless steel sheet to shape, and takes super thick food-grade alumina silicate heat-insulation layer, other insulation material facilities also can be taked to be incubated, temperature Centralized can be made so not easily to scatter and disappear in cylinder outside non-corrosive cylinder; The position of annular roller-way does not have heat-insulation layer, can cushioning rubber etc. heat insulation.
2, the inwall of vacuum tank is provided with the helical blade of certain altitude, and during rotating forward, helical blade can cure stirring to material and stir-fries, and during reversion, material can be carried out self-emptying at blade discharging opening by helical blade; The height of helical blade is 5-30 centimetres.
3, pyrotoxin device, sensor, Vacuum Pressure solenoid are arranged on above conduit, and the connection of pyrotoxin device, sensor, Vacuum Pressure solenoid and conduit seals; Conduit is by the outside extending out to vacuum tank in the middle of rotary sealing appts, and rotary sealing appts wraps up, encapsulate conduit extends the position crossing with vacuum tank; Conduit is fixed, and rotary sealing appts rotates along with vacuum tank; (1), that pyrotoxin device, sensor, the power line of Vacuum Pressure solenoid, transfer tube are arranged on the pipe of conduit is inner, extends to electrical control panel, vavuum pump facility along with conduit; (2), pyrotoxin device can just generate heat and heats by the pyrotoxin such as power taking, microwave, steam; (3), sensor, is used to the programmable controller on electrical control panel for the work controlling pyrotoxin device by tubes connection; (4), there is air cleaner one end of Vacuum Pressure solenoid for air-breathing, and the other end is by tubes connection to vavuum pump facility, and the operating system of vavuum pump facility is connected to the programmable controller on electrical control panel; The work of the vacuumizing of the operating system of programmable controller controls vavuum pump facility, hydrofuge uses.
4, lid has the device be tightly connected to be connected with vacuum tank, and the air intake valve above lid after the work of curing completes, can open air intake valve air inlet, after making the inside and outside air pressure of vacuum tank consistent, is convenient to open and takes off lid.
The transmission system equipment of the soft bake equipment of described Stirring formula has: motor, gearbox, moving wheel.1, motor, gearbox are fixed on above equipment supporter, and the transferring kinetic energy of motor is to gearbox, and gearbox will input to moving wheel, and the circular orbit running above dynamic moving wheel laminating vacuum tank, makes vacuum tank rotate; 2, the power supply of motor is connected to the programmable controller on electrical control panel, the rotating forward of programmable controller controls motor, the work of upset.
Have programmable controller above the electrical control panel of the soft bake equipment of described Stirring formula, the programming of programmable controller can regulate as required, arrange, the discharge of gas, humidity in programmable controller adjustable control case;
1, programmable controller is connected with vavuum pump facility, transmission system equipment;
2, after programmable controller design temperature, instrument judges to heat power demand voluntarily, and shows heated condition, and temperature control is precise and stable;
3, after the time is cured in programmable controller setting, the rotating forward of vacuum tank, reversion is judged voluntarily; Rotating forward can be cured material and be stir-fried, and reversion can carry out self-emptying to material.
The present invention compared with prior art has following beneficial effect: can effectively accomplish that heating of food is even, dry, cure that material is ripe consistent, water content is low, the heat time is short, puts, to get material easy, the mode of ceiling-mounted heating in novel unique centre of the drum is adopted to carry out soft bake heating, the rotational automatic stirring of vacuum tank stir-fries, and material uniform stirring is stirred, air heat homogeneous temperature, it is good that material cannot stick with paste rawly mouthfeel, temperature controller controls frying temperature automatically, and rotating forward stir-fries, reversion discharging; Use simple to operation; All steel vacuum tank drum-type designs, and take the insulation material of different materials to do heat-insulation layer outside vacuum tank cylinder, temperature Centralized is is not easily scattered and disappeared in cylinder, and center air mode of heating effectively can save the energy, greatly cuts down finished cost.
Claims (8)
1. the natural yam flour preparation method that bakes of vacuum and low temperature and a device thereof, comprise the steps: airing after the natural red bean decontamination by freshly harvested, baking shortening becomes powder, it is characterized in that: curing is carry out at low temperatures.
2. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 1 and preparation method and device thereof, is characterized in that: cure under being less than 150 degree of C temperature and carry out.
3. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 2 and preparation method and device thereof, is characterized in that: the preferable temperature that described Herba portulacae powder cures is 100 degree.
4. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method and device thereof, is characterized in that: curing is carry out under vacuum conditions.
5. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method and device thereof, is characterized in that: curing is at vacuum-101.325KPa ~ 101.325KPa.
6. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 5 and preparation method and device thereof, is characterized in that: curing is at vacuum preferred negative 101.325KPa.
7. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 1 or 2 and preparation method and device thereof, is characterized in that: the order number of described natural yam flour is 150 to 500 orders.
8. the natural yam flour that bakes of vacuum and low temperature as claimed in claim 7 and preparation method and device thereof, is characterized in that: the preferred order number of described natural yam flour is 200 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837144.7A CN105361040A (en) | 2015-11-26 | 2015-11-26 | Preparation method of vacuum low-temperature baked natural Chinese yam powder and device thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510837144.7A CN105361040A (en) | 2015-11-26 | 2015-11-26 | Preparation method of vacuum low-temperature baked natural Chinese yam powder and device thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105361040A true CN105361040A (en) | 2016-03-02 |
Family
ID=55364127
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510837144.7A Pending CN105361040A (en) | 2015-11-26 | 2015-11-26 | Preparation method of vacuum low-temperature baked natural Chinese yam powder and device thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105361040A (en) |
-
2015
- 2015-11-26 CN CN201510837144.7A patent/CN105361040A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160302 |