CN106579119B - Method for rapidly preparing dried green peppers - Google Patents
Method for rapidly preparing dried green peppers Download PDFInfo
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- CN106579119B CN106579119B CN201611146365.0A CN201611146365A CN106579119B CN 106579119 B CN106579119 B CN 106579119B CN 201611146365 A CN201611146365 A CN 201611146365A CN 106579119 B CN106579119 B CN 106579119B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention relates to a method for quickly preparing dried green peppers, and belongs to the technical field of agricultural product processing. The method comprises the following steps: firstly, uniformly spreading fresh and clean green peppers on a de-enzyming container, wherein the thickness of the fresh and clean green peppers is 3-5cm, feeding the fresh and clean green peppers into a de-enzyming chamber, and de-enzyming the fresh and clean green peppers for 42-52 seconds at the temperature of 60-70 ℃; obtaining the de-enzymed pepper; then naturally cooling and strongly cooling to 20-40 ℃; then, placing the cooled hot pepper into baking equipment, and baking in a multi-section baking mode to obtain baked hot pepper; the baking temperature is controlled to be 78-85 ℃ and the total baking time is 40-60 minutes; and (5) after baking, dampening to obtain a finished product. The method has the advantages of simple process, high efficiency, excellent and stable performance of the obtained product, high yield of high-quality products and convenience for large-scale flow line production and application.
Description
Technical Field
The invention relates to a method for quickly preparing dried green peppers, and belongs to the technical field of agricultural product processing.
Background
The pepper is rich in vitamin C, beta-carotene, folic acid, magnesium and potassium; capsaicin in capsicum also has anti-inflammatory and anti-oxidation effects, and helps to reduce the risk of heart disease, some tumors and other chronic diseases with aging; in a plurality of human body test researches, the meal with the hot pepper can increase the energy consumption of the human body and help to lose weight; a last paper published in the journal of English nutriology also indicates that frequent eating of capsicum can effectively delay the development of atherosclerosis and the oxidation of the fat egg white in blood.
It is generally dried for convenient storage and for imparting a special flavor.
The existing green pepper drying method is generally a common rural airing method and a simple manual treatment method; the method has the problems of incapability of continuous production, low production efficiency, poor quality of obtained products, difficulty in standardized control of the quality of the obtained products and the like.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a method for quickly preparing dried green peppers; the obtained product has high nutrition retention rate and good taste after cooking, and the method also has the advantages of high quality product rate and the like.
The invention relates to a method for quickly preparing dried green peppers, which comprises the following steps:
step one, water removing
Uniformly spreading fresh and clean green pepper on a de-enzyming container with the thickness of 3-5cm, feeding into a de-enzyming chamber, and de-enzyming at 60-70 deg.C, preferably 65 deg.C for 42-52 s, preferably 48 s; obtaining the de-enzymed pepper;
step two cooling
Naturally cooling the de-enzymed pepper obtained in the step one for 10-15 minutes, and then strongly cooling to obtain the cooled pepper; the forced cooling is to reduce the temperature of the hot pepper to 20-40 ℃ within 1-2 minutes;
step three baking
Placing the cooled hot pepper obtained in the step two into baking equipment, and baking in a multi-section baking mode to obtain baked hot pepper; the number of the multiple sections of baked food is 18-24 sections; when multiple sections are baked, the adjacent baking sections adopt opposite air inlet-outlet modes, namely the baking modes of upper hot air inlet, lower air outlet, lower hot air inlet and upper air outlet are alternately arranged; controlling the temperature to be 78-85 ℃ during baking, and preferably 80 ℃; the total baking time is 40-60 minutes; the baking device comprises 18-24 sections of baking chambers;
step four dampening
And (4) carrying out moisture regain treatment on the baked hot pepper obtained in the step three to obtain a finished product with the water content of 13-15%.
Preferably, the present invention is a method for rapidly preparing dried green peppers, the method operating on an assembly line,
the assembly line comprises a feeding finishing device, a water-removing device, a drying device and moisture regaining treatment equipment which are sequentially arranged on the material conveying system;
the feeding sorting device comprises a toothed harrow roller horizontally arranged at the feeding end of the conveying belt, and stacked materials on the conveying belt are leveled through a toothed harrow;
the material conveying system comprises a breathable conveying belt; the conveying belt is made of a steel wire mesh, two side edges of the steel wire mesh are fixedly connected with two groups of conveying chains respectively, and the two groups of conveying chains are driven synchronously through a chain transmission mechanism respectively;
the green removing device comprises a green removing chamber arranged on a material conveying system, the green removing chamber is arranged in a closed manner, the side surfaces of two ends of the green removing chamber are provided with a channel for vegetable materials on the material conveying system to enter and exit, a conveying belt of the material conveying system penetrates through the green removing chamber and divides the green removing chamber into an upper cavity and a lower cavity, the upper cavity is connected with the superheated steam system, and the lower cavity is connected with the water steam system;
the outer wall of the upper cavity of the enzyme deactivation chamber is provided with an overheated steam pipe interface which is connected with an overheated steam pipe, the overheated steam pipe is connected with an enzyme deactivation fan with a heater to form an overheated steam system, and overheated steam is introduced into the upper cavity of the enzyme deactivation chamber; the outer wall of the water tank is provided with a water inlet pipe connector and a water outlet pipe connector which are respectively connected with a water inlet pipe and a water outlet pipe;
an aeration interface is arranged below the liquid level of the water tank, the aeration interface and an overheated steam pipe interface are connected in parallel with an overheated steam system through an overheated steam pipe, water in the water tank is aerated and heated through overheated steam to form a steam system, and steam is directly generated in the water tank; the superheated steam pipe is provided with a superheated steam size adjusting valve;
the water drainage pipe is connected with the water level regulator; the water level regulator comprises an adjusting cylinder, an adjusting sleeve, a fixed pipe and a water outlet pipe, wherein the adjusting cylinder is arranged in parallel with the water tank, the fixed pipe is vertically fixed in the adjusting cylinder, the bottom of the fixed pipe is connected with a water discharge pipe of the water tank to form a U-shaped communicating pipe, the top of the fixed pipe is in butt joint with the adjusting sleeve through threads, the highest adjusting height of the adjusting sleeve does not exceed the top of the adjusting cylinder, and the water outlet pipe is arranged at the bottom of the adjusting cylinder and is separated from the fixed pipe;
the drying device comprises a drying chamber arranged on a material conveying system, the drying chamber is arranged in a closed manner, channels for the material conveying system to enter and exit are arranged on the side surfaces of two ends of the drying chamber, a conveying belt of the material conveying system penetrates through the drying chamber to divide the drying chamber into an upper cavity and a lower cavity, a plurality of groups of drying fans with heaters are arranged outside the drying chamber along the direction of the conveying belt, an air inlet and an air outlet of each drying fan are connected with the upper cavity and the lower cavity of the drying chamber in series through a hot air inlet pipeline and a hot air outlet pipeline respectively, and the drying fans enter the drying chamber to be dried in;
hot air inlet interfaces and hot air outlet interfaces are respectively and alternately arranged on the upper cavity body and the lower cavity body of the drying chamber along the direction of the conveying belt and are respectively butted with a hot air inlet pipeline and a hot air outlet pipeline of the drying fans at corresponding positions, so that the hot air circulation directions of all the drying fans arranged along the direction of the conveying belt are alternately and reversely circulated;
the drying chamber is also provided with a plurality of wet air outlet interfaces, the wet air outlet interfaces are connected to an air inlet of a moisture exhaust fan through a wet air pumping pipeline, and an air outlet of the moisture exhaust fan is connected to the outside through a wet air exhaust pipeline;
the hot air inlet pipeline or the hot air outlet pipeline is provided with an air supplementing valve;
the moisture regaining device is in butt joint with an outlet of the last-stage drying device; the conveyer belt penetrates through the dampening device;
when the equipment is used for quickly preparing the dried green peppers, the method comprises the following steps:
step A fixation
Paving fresh and clean green peppers on a breathable conveying belt, and leveling stacked materials on the conveying belt through a toothed harrow until the green peppers are paved on the breathable conveying belt and have the thickness of 3-5 cm; then the water is conveyed into a water-removing room through a conveying belt, superheated steam with the temperature of 160-170 ℃ is conveyed into the water-removing room through a superheated steam system of the water-removing device, the superheated steam with the temperature of 160-170 ℃ is conveyed into a water tank through an aeration interface, and the superheated steam is conveyed into the water tank through the superheated steam system and the amount of the superheated steam conveyed into the aeration interface is regulated so as to control the water-removing temperature to be 60-70 ℃, preferably 65 ℃; controlling the running speed of the conveyer belt to be enzyme deactivation time of 42-52 seconds, preferably 48 seconds; obtaining the de-enzymed pepper;
step B Cooling
B, taking the de-enzymed pepper obtained in the step A out of a de-enzyming chamber by a conveying belt, naturally cooling for 10-15 minutes, and then carrying out forced cooling to obtain the cooled pepper; the forced cooling is to reduce the temperature of the hot pepper to 20-40 ℃ within 1-2 minutes;
step C baking
B, placing the cooled hot pepper obtained in the step B into baking equipment by a conveying belt, and baking in a multi-section baking mode to obtain baked hot pepper; the number of the multiple sections of baked food is 18-24 sections; when multiple sections are baked, odd sections are baked in a mode of upper hot air inlet and lower air outlet, and even sections are baked in a mode of lower hot air inlet and upper air outlet; controlling the temperature to be 78-85 ℃ during baking, and preferably 80 ℃; the total baking time is 40-60 minutes;
step D moisture regain
C, the roasted hot pepper obtained in the step C is brought into a moisture regaining device by a conveying belt for moisture regaining treatment, and a finished product with the water content of 13-15% is obtained; and the moisture regaining treatment sequentially comprises water mist moisture regaining and natural moisture regaining.
In the third step or the step C of the invention, when multiple sections are baked, the adjacent baking sections adopt opposite air inlet-outlet modes, namely the baking modes of upper hot air inlet, lower air outlet, lower hot air inlet and upper air outlet are alternately arranged; for example, the odd-numbered sections are baked in a mode of upper hot air inlet and lower air outlet, and the even-numbered sections are baked in a mode of lower hot air inlet and upper air outlet.
According to the method for quickly preparing the dried green peppers, the distance between the air outlet of the superheated steam system of the green removing device and the fresh peppers on the conveying belt is 15-30 cm.
According to the method for quickly preparing the dried green peppers, during green removing, the distance between the liquid level in the water tank and the fresh peppers on the conveying belt is 10-20 cm.
As a further preferred embodiment, the following are defined: the front 8-13 sections of baking chambers are primary baking equipment, and the rest baking chambers are secondary baking equipment;
each stage of drying chamber is provided with a conveyor belt, and the tail end of the conveyor belt of the previous stage of drying chamber is positioned above the head end of the conveyor belt of the next stage of drying chamber and is partially overlapped; when green peppers are treated, the green peppers treated by the first-stage baking equipment fall onto a conveying belt of a next-stage drying chamber.
According to the method for quickly preparing the dried green pepper, the relative humidity in the baking chamber is controlled to be below 40% during baking.
The invention relates to a method for rapidly preparing dried green peppers, which is characterized in that the temperature of water mist is controlled to be 40-50 ℃ and the time for water mist to regain moisture is controlled to be 3-5 seconds when the water mist is resurgented.
Advantages of
The invention realizes the continuous and standardized production of the green pepper drying process; which saves processing time considerably. Meanwhile, the obtained product has high nutrient value retention rate, good taste after cooking and high-quality product rate.
The invention has proper water-removing temperature and water-removing time, and improves the taste of the product and has high quality product rate by the synergistic effect with other conditions while ensuring beneficial active substances.
Drawings
FIG. 1 is a schematic view of the entire drying line used in the examples.
FIG. 2 is a schematic view of a feeding arrangement device in an embodiment.
FIG. 3 is an external view of the water-removing device in the embodiment.
FIG. 4 is a schematic view of the inside of the water-removing apparatus according to the embodiment.
Fig. 5 is a schematic view of a water level regulator in an embodiment.
Fig. 6 is a schematic diagram of a primary conveyor belt in an embodiment.
Fig. 7 is a schematic view of a primary conveyor belt connection in an embodiment.
Fig. 8 is a schematic diagram of a primary drying device in the embodiment.
Fig. 9 is a schematic diagram of the circulation of the hot drying air and the wet air in the primary drying device in the embodiment.
Fig. 10 is a schematic diagram of the butt joint between the 2-stage drying devices in the embodiment.
Fig. 11 is a schematic diagram of a secondary drying device in the embodiment.
Fig. 12 is a schematic connection diagram of the secondary drying device and the moisture regaining device in the embodiment.
Reference numbers in the figures:
1-a material conveying system, 101-a rack, 102-a primary conveying belt, 103-a driving roller, 104-a supporting roller, 105-a driven roller, 106-a power assembly, 107-a conveying chain and 112-a secondary conveying belt; 122-natural moisture regaining conveyor belt
2-feeding arranging device, 201-tooth rake roller, 202-feeding arranging motor, 203-coupler;
3-de-enzyming device, 32-de-enzyming chamber, 32 '-water tank, 321-de-enzyming inlet and outlet channel, 322-superheated steam pipe interface, 322' -aeration interface, 323-water inlet pipe interface, 324-water outlet pipe interface, 33-de-enzyming superheated steam, 331-superheated steam pipe, 332-superheated steam size regulating valve, 333-de-enzyming blower, 334-de-enzyming heater, 34-steam, 341-water inlet pipe, 342-water outlet pipe, 343-water level regulator, 3431-regulating cylinder, 3432-regulating sleeve, 3433-fixing pipe and 3434-water outlet pipe;
4-primary drying device, 42-drying chamber, 421-hot air inlet interface, 422-hot air outlet interface, 423-wet air outlet interface, 43-drying hot air, 431-hot air inlet pipeline, 432-hot air outlet pipeline, 433-drying fan, 434-drying heater, 435-air supplement valve, 44-wet air, 441-wet air exhaust pipeline, 442-moisture exhaust fan, 443-wet air exhaust pipeline;
5-a secondary drying device;
66-moisture regaining sprayer;
7-a cooling section;
8-control system, 801-speed sensor, 802-temperature sensor, 803-humidity sensor, 804-controller;
9-materials.
Detailed Description
Example 1;
the equipment used in the method is referred to the attached drawings of the specification;
the drying processing line in fig. 1 is a preferred embodiment of the present invention, and specifically includes a material conveying system 1, a pan finishing device 2, a de-enzyming device 3, a primary drying device 4, a secondary drying device 5, a cooling section 7, and a control system, wherein the pan finishing system 2, the de-enzyming device 3, a moisture regaining sprayer 66, the cooling section 7, the primary drying device 4, and the secondary drying device 5 are sequentially arranged on the material conveying system 1 along a conveying direction of the material.
Specifically as shown in fig. 2, the pan feeding finishing device 2 in this embodiment includes a toothed rake roller 201 horizontally arranged at the pan feeding end of the conveying belt, the toothed rake roller 201 is installed above the conveying belt of the material conveying system 1 through a bearing support, one end of the toothed rake roller 201 is connected with the pan feeding finishing motor 202 through a coupling 203, a plurality of rake teeth are arranged on the toothed rake roller 201, the stacked green pepper material on the conveying belt is leveled, and the leveling of the material on the conveying belt entering the subsequent processing device is ensured.
Referring to fig. 3 and 4 in combination, the main body of the water-removing device of this embodiment includes a water-removing chamber 32 disposed on the material conveying system, the water-removing chamber 32 is a closed box-shaped structure (the closed state refers to concentrated water-removing of vegetables by superheated steam and water vapor in the relatively closed water-removing chamber without a large amount of water being scattered to the area outside the water-removing chamber), the side surfaces of both ends of the box body of the water-removing chamber are provided with water-removing inlet and outlet channels 321 for the vegetable material on the material conveying system to enter and exit, one end of the water-removing chamber is butted with the material feeding finishing device, the first-level conveyer belt 102 of the material conveying system passes through the water-removing chamber 32 from the channels, the air-permeable first-level conveyer belt 102 divides the water-removing chamber 32 into an upper cavity and a lower cavity, the upper cavity of the water-removing chamber is connected with the superheated steam system, the lower cavity is connected with, entering a water-removing room for mixing hot air and water vapor to remove water.
Specifically, the superheated steam system in the water-removing device 3 comprises a superheated steam pipe 331, a superheated steam size adjusting valve 332, a water-removing fan 333 and a water-removing heater 334, superheated steam is directly generated by the water-removing fan 333 with the water-removing heater 334, the superheated steam pipe 331 is connected to a superheated steam pipe interface 322 arranged on the upper cavity of the water-removing chamber 32, the water-removing superheated steam 33 is introduced into the water-removing chamber above the conveyer belt, the superheated steam pipe interfaces 322 are uniformly arranged at the top of the water-removing chamber, and after the water-removing superheated steam 33 with the temperature of 160-170 ℃ enters the water-removing chamber, static pressure is formed to heat the fresh vegetable materials 9 on the conveyer belt downwards. The superheated steam size adjusting valve 332 disposed on the superheated steam pipe 331 can control the flow of the hot air supplied into the fixation chamber.
The water tank 32 'is arranged in the lower cavity of the water-removing chamber below the first-stage conveyor belt 102, a water inlet pipe connector 323 and a water outlet pipe connector 324 are arranged on the outer wall of the water tank 32', the water inlet pipe connector 323 is arranged at the upper part of the water tank 32 ', the water outlet pipe connector 324 is arranged at the bottom of the water tank 32', the water inlet pipe connector 323 and the water outlet pipe connector 324 are respectively connected with a water inlet pipe 341 and a water outlet pipe 342, water is filled into the water tank, and a water vapor system is directly formed in the lower cavity of the water-removing chamber through.
The heating assembly of the water vapor system can be directly provided with a water vapor heater at the bottom of the water tank, water in the water tank is heated to form water vapor which transpires upwards, and the vegetable materials on the upper conveying belt are subjected to high-temperature enzyme deactivation. The embodiment adopts the mode that the superheated steam connected with the upper cavity of the water-removing chamber is introduced into the water tank, the water in the water tank is aerated and heated to generate the steam, the cost of a heating component is saved, the water mist in the steam generated by the mode accounts for a large proportion, the humidity requirement during water-removing can be met, the temperature of the raised steam is far lower than that of the superheated steam above, and the raised steam is mixed with the superheated steam directly introduced into the upper part during water-removing to reach the steam temperature (85-95 ℃) suitable for water-removing.
Specifically, an aeration interface 322 'is arranged below the liquid level of the water tank 32' in the embodiment, the aeration interface 322 'is connected in parallel with a superheated steam pipe interface 322 arranged at the upper part of the fixation chamber 32 through a superheated steam pipe 331, superheated steam conveyed by the fixation fan 333 and the fixation heater 334 enters the upper cavity and the lower water tank of the fixation chamber at the same time, fixation superheated steam in the upper cavity of the fixation chamber 32 directly presses downwards to form a high-temperature environment in the fixation chamber, superheated steam entering the lower water tank 32' of the fixation chamber is aerated and stirred in water to be converted into water steam which evaporates upwards, and the vegetable materials are subjected to opposite flushing fixation together with the superheated steam above through the conveying belt. The superheated steam pipe interface 322 and the aeration interface 322' can be respectively provided with valves to adjust the flow of the superheated steam and the water steam.
Considering that different requirements of enzyme deactivation, some requirements are higher in humidity (most of water vapor) and some requirements are drier (most of superheated steam), the water discharge pipe 324 of the water tank 32' is connected with the water level regulator 343 in the embodiment for regulating the liquid level in the water tank, and the water vapor and the superheated steam are opposite-flushed by regulating the liquid level.
As shown in fig. 5, the water level regulator 343 includes a regulating cylinder 3431, a regulating sleeve 3432, a fixing pipe 3433 and a water outlet pipe 3434; the adjusting cylinder 3431 is arranged flush with the water tank 32 ', the fixed pipe 3433 is vertically fixed in the adjusting cylinder 3431, the bottom of the fixed pipe 3433 is connected with the water discharge pipe 324 of the water tank 32' to form a U-shaped communicating pipe, the top of the fixed pipe 3433 is in butt joint with the adjusting sleeve 3432 through threads, the highest adjusting height of the adjusting sleeve 3432 does not exceed the top of the adjusting cylinder 3431, and the bottom of the adjusting cylinder is provided with a water outlet pipe 3434 separated from the fixed pipe. Inlet tube 341 is connected with the water source, let in clean water in to water tank 32 ', and simultaneously water tank 32 ' is connected with the fixed pipe 3433 of adjusting in the section of thick bamboo through drain pipe 342, the liquid level height at fixed pipe 3433 top and the liquid level height parallel and level in the water tank 32 ', the height at the fixed pipe top of accessible screw thread regulation, realize the regulation of liquid level in the water tank, the water that overflows from fixed pipe 3433 top gets into and adjusts the section of thick bamboo, and discharge to waste water concentrated department through the outlet pipe 3434 of adjusting the bobbin base portion.
The water-removing device of the embodiment further comprises a control system, the control system comprises a controller 804, a speed sensor 801 arranged on the primary conveyor belt 102, a temperature sensor 802 and a humidity sensor 803 arranged in the water-removing chamber 32, and the speed sensor 801, the temperature sensor 802 and the humidity sensor 803 are respectively in signal connection with the controller 804. The speed sensor 801 detects the material conveying speed on the first-stage conveying belt 102, the water-removing time of the materials in the water-removing chamber is further controlled, the temperature sensors 802 and the humidity sensors 803 are arranged at various positions in the water-removing chamber and are used for detecting various parameters in the water-removing chamber, detected signals are transmitted to the controller by the sensors, the signals are calculated and processed by the sensors and are compared with set values, and then the heating temperature of the heat generating device, the hot air size regulator, the conveying belt moving speed and the like are automatically regulated, so that the parameters are kept in set ranges. Regarding sensing detection technologies and control technologies such as speed sensors, temperature sensors, humidity sensors, and the like, the conventional automatic control means may be selected and designed by those skilled in the art according to the prior art, and the specific control principle of the embodiment is not described herein again.
Referring to fig. 6 and 7 in combination, taking the material conveying system of the water-removing device as an example, the material conveying system corresponding to the water-removing device includes a frame 101, a driving roller 103, a first-level conveying belt 102, a carrier roller 104, a driven roller 105, a power assembly 106 and a conveying chain 107, the driving roller 101 and the driven roller 105 are respectively arranged on the frame 101 at two ends outside the water-removing chamber 32, the first-level conveying belt 102 is erected on the driving roller 101 and the driven roller 105, the carrier roller 104 is installed on the frame 101, and supports the first-level conveying belt 102 from below to prevent from falling down, and keeps the conveying belt in smooth transmission. The power assembly 106 adopts a motor and speed reducer assembly and is in transmission connection with the driving roller 103.
One-level conveyer belt 102 in this embodiment adopts the wire net, the mesh size of wire net should guarantee that the hot pepper can be laid completely, good gas permeability has simultaneously, as shown in fig. 6, the both sides of wire net are passed through the screw fastener and are fixed at two sets of parallel arrangement's conveyor chain 107 inboardly, the drive running roller 103 that corresponds, hold in the palm and take running roller 104 and driven running roller 105 all adopt with conveying chain complex sprocket, coaxial linking firmly between two sets of conveyor chain's the corresponding sprocket, the realization drives the transmission of wire net synchronous stabilization through the transmission of two sets of chains.
The conveyer belt that whole material conveying system adopted in this embodiment all adopts the same structure with the device that completes.
When the device related to the embodiment works, the power component 106 drives the primary conveyor belt 102 to move forwards through the chain transmission mechanism, peppers to be processed are uniformly laid on the primary conveyor belt 102 and move towards the de-enzyming chamber 32 along with the primary conveyor belt 102, clean water is introduced into the water tank 32 'through the water inlet pipe 341, the de-enzyming fan 333 works to blow air towards the hot air pipe 331, the de-enzyming heater 334 heats the air blown by the de-enzyming fan 333 to a required temperature and then respectively conveys the air into the upper cavity of the de-enzyming chamber 32 and the water tank 32' along the hot air pipe 331, de-enzyming drying hot air 433 in the upper cavity of the de-enzyming chamber 32 is pressed downwards in a static manner, the hot air in the water tank is in stirring contact with water, a large amount of water vapor 4 is evaporated upwards due to water surface evaporation, the water vapor and the hot air are used for de-enzyming the pepper material layer on the, the loss of nutrient substances and color change of the green peppers caused by too high temperature are prevented, the green peppers are discharged from the green removing chamber 32 along with the first-stage conveying belt 102, the green removing process is completed, and the green peppers enter a subsequent processing link along with the first-stage conveying belt 102. The speed sensor 801, the water-removing indoor temperature sensor 802 and the humidity sensor 803 detect various parameters in the water-removing process in real time, detection signals are sent to the controller 804, the controller 804 processes the detected signals and compares the processed signals with set values, and then the heating temperature of the water-removing heater 334, the hot air size adjusting valve 332 and the power rotating speed of the power assembly 106 are automatically adjusted, so that the parameters are kept within the set range.
As shown in fig. 1, in this embodiment, a cooling section 7 is disposed between the de-enzyming device 3 and the subsequent drying device, the cooling section 7 cools the de-enzymed pepper material, a conveying belt between the de-enzyming device and the drying device can be exposed in the air, the de-enzymed pepper can be naturally cooled, the de-enzymed pepper can be introduced into a closed box, forced cooling is performed by blowing air by a blower, and in practical application, a cooling mode or a combination of two cooling modes can be set independently according to the de-enzyming temperature and the cooling time required.
Referring to fig. 8 and 9, the primary drying device 4 is taken as an example for explanation, the drying device main body in this embodiment includes a drying chamber 42 disposed on the material conveying device, the drying chamber 42 of the primary drying device 4 is disposed on the primary conveyor belt 102, and the material conveyed from the de-enzyming device 3 and the cooling section 7 is dried for the first time.
Specifically, the drying chamber 42 is a closed (the closed state refers to concentrated drying and drying of hot pepper in a relatively closed space) shell structure, two opposite drying inlet and outlet channels are arranged on the side surfaces of two ends of the drying chamber 42 to ensure that hot air in the drying process is completely acted on pepper materials on an internal conveying belt, the conveying belt 1 penetrates through the drying chamber 42 from the drying inlet and outlet channels to divide the inner cavity of the drying chamber into an upper cavity and a lower cavity, five groups of drying fans 433 with drying heaters 434 are arranged outside the drying chamber 42 along the direction of the conveying belt, an air inlet and an air outlet of each drying fan 433 are respectively connected in series with the upper cavity and the lower cavity of the drying chamber through a hot air inlet pipeline 431 and a hot air outlet pipeline 432, hot air blown by the drying fans enters one cavity of the drying chambers to dry green pepper in the drying chamber, and meanwhile, the hot air is pumped to the drying fans from the other cavity after passing through the conveying belt, each group of drying fans form circulating hot air in the upper cavity and the lower cavity of the drying chamber.
The number of the drying fans may be set according to the length of the drying chamber and the interval at which the fans are arranged.
Referring to fig. 2 in combination, in the drying chamber 42 of the present embodiment, the upper and lower cavities partitioned by the conveyor belt are respectively and alternately provided with the hot air inlet port 421 and the hot air outlet port 422 along the direction of the conveyor belt, in the present embodiment, the hot air inlet port 421 and the hot air outlet port 422 are sequentially and alternately provided on the outer wall of the upper cavity of the drying chamber, a hot air outlet port 422 and a hot air inlet port 421 are sequentially and alternately arranged on the outer wall of the lower cavity of the drying chamber, the hot air inlet port 421 and the hot air outlet port 422 in the same vertical direction are respectively butted with a hot air inlet pipeline 431 and a hot air outlet pipeline 432 of the same group of drying fans at corresponding positions, so that the drying hot air 43 of all the drying fans arranged along the direction of the conveying belt alternately and reversely passes through the conveying belt in the circulating direction, can realize that the green pepper on the upper surface of the conveyer belt and the pepper at the bottom of the conveyer belt are uniformly dried.
In practical application, considering centralized management and maintenance of the drying fans, five groups of drying fans are all arranged on the same side of the drying chamber 42, and the hot air inlet port 421 and the hot air outlet port 422 are arranged on the same side face of the drying chamber.
In the embodiment, a plurality of humid air outlet ports 423 are further disposed on the drying chamber 42, and are connected to a humidity exhaust fan 442 disposed outside the drying chamber through a humid air exhaust duct 441, an air inlet of the humidity exhaust fan 442 is connected to the humid air exhaust duct 441, and an air outlet thereof is freely discharged through a humid air exhaust duct 443 or is connected to a condensed water collecting system outside the drying chamber.
The wet air outlet port 423 is disposed at a lower side or a top of the drying chamber corresponding to a hot air circulation direction in the drying chamber, and if the hot air in the drying chamber circulates upward, the wet air outlet port corresponding to the circulating hot air is disposed at the top of the drying chamber, and if the hot air in the drying chamber circulates downward, the wet air outlet port corresponding to the circulating hot air is disposed at a lower cavity side of the drying chamber. The position of the wet air outlet interface 423 does not need to correspond to the hot air inlet interface and the hot air outlet interface one by one, and only needs to be arranged on a path close to hot air circulation, and is preferentially arranged on the opposite side surface and the top surface of the hot air circulation inlet and outlet interface, so that direct loss of dry hot air is avoided, and the quantity of the wet air outlet interfaces 423 can be set according to the sizes of wet air generated by different green peppers.
Because the drying chamber 42 is a relatively closed space, after humid air containing moisture is pumped and adjusted, the pressure in the drying chamber can be reduced within a certain time, the air supply valve 435 can be arranged on the hot air inlet pipeline 431 or the hot air outlet pipeline 432, in the embodiment, the air supply valve 435 is arranged on the hot air inlet pipeline 431 and is positioned on the drying heater 434, so that fresh air can be sucked by negative pressure in the drying chamber, meanwhile, the supplied fresh air can be directly heated and then sent into the drying chamber, and the temperature reduction in the drying chamber caused by the fresh air is avoided.
The air supplement valve 435 can be a manual valve plate or an automatic valve controlled by an electric motor.
Referring to fig. 10, fig. 11 and fig. 12, in this embodiment, two stages of drying devices are connected in series, each stage of drying device is provided with a corresponding conveyor belt, wherein the secondary drying device 5 is arranged on the secondary conveyor belt 112.
Referring to fig. 8 in combination, the conveyor belts of two adjacent drying chambers are butted in an overturning manner through a fall, as shown in fig. 10, the end of the first-stage conveyor belt 102 of the first-stage drying device 4 is lifted upwards to the top of the head end of the second-stage conveyor belt 112 of the second-stage drying device 5, so that the primary drying material coming from the first-stage conveyor belt falls onto the second-stage conveyor belt 112, and the material primarily dried by the upper stage is turned over freely through the automatic turning process, so that the material is turned over in the second-stage drying device and then is dried uniformly. In order to ensure the reliability of the turnover feeding of the materials between the two stages of conveyer belts, the butt joint parts of the two stages of conveyer belts are partially overlapped.
As shown in fig. 12, a moisture regaining sprayer 66 is further disposed at an outlet channel of the secondary drying device 5, and is used for performing appropriate moisture regaining on dried green pepper products, so as to improve toughness of the dried green pepper products and avoid breakage of over-dried products during packaging and transportation. And a natural moisture regaining conveying section exposed in the air can also be adopted, so that the dried product naturally absorbs the moisture in the air for regaining moisture.
The drying device also comprises a control system, the control system is responsible for collecting data of each module and adjusting working parameters of each module, the drying device is similar to the water-removing device, the control system of the drying device comprises a controller, a speed sensor arranged on the conveying belt, a temperature sensor, a humidity sensor and a pressure sensor arranged in the drying chamber, the controller can be arranged at the feeding position of the conveying belt in a control box mode, the speed sensor, the temperature sensor and the humidity sensor are respectively connected with the controller through signals, and the controller outputs signals to control the action of a power assembly, a heater and a moisture exhaust fan of the conveying belt.
Wherein, speed sensor is used for detecting the speed that the material got into the drying chamber, and then adjust the dry time of material in the drying chamber, power component rotational speed through controller control conveyer belt realizes, temperature sensor is used for detecting the temperature in the drying chamber, realize the hot-blast temperature of circulation through controller control heater, humidity transducer is used for detecting the relative humidity of environment, take out the humid air machine through controller control and realize the humidity control in the drying chamber, because take out humid air machine will take out the humid air in the drying chamber, reduce the pressure in the drying chamber, pressure sensor is used for detecting the pressure in the drying chamber, carry out the pressure control in the drying chamber through controlling respectively and take out humid air machine and the cooperation of moisturizing valve, guarantee the hot-blast normal pumping circulation in the drying chamber.
The green pepper is dried at the first stage after entering the first stage drying chamber along with the conveyer belt of the first stage drying chamber, the gas generated by the drying fan is changed into dry hot air to be blown into the drying chamber along the hot air inlet pipeline after passing through the heat generating device, the air inlets and the air outlets of the adjacent drying fans are alternately arranged above and below the conveyer belt, meanwhile, the mesh-shaped conveyer belt can realize the air exchange between the upper part and the lower part of the conveyer belt, the uniform drying temperature distribution in the drying chamber is ensured, simultaneously, the wet air generated in the drying chamber is discharged out of the drying chamber from the wet air exhaust pipeline at the side edge and the top end of the drying chamber by the dehumidifying fan, the temperature sensor and the humidity sensor which are arranged in the drying chamber monitor the temperature and the humidity in the drying chamber in real time and feed back to the controller of the control system, and the control system automatically controls, thereby keep the temperature humidity stable in the drying chamber, simultaneously through the pressure signal of the pressure sensor feedback that sets up in the drying chamber, control air supplement valve carries out pressure regulation in the drying chamber, guarantee drying fan's normal circulating air supply.
After the primary drying process is finished, the peppers continuously move forwards to the tail end of the conveyor belt along with the conveyor belt of the primary drying chamber, the peppers fall onto the conveyor belt of the secondary drying chamber below the conveyor belt of the primary drying chamber, automatic overturning of the peppers is finished, the drying posture of the peppers is adjusted, the peppers are heated more uniformly and fully, the peppers continuously move forwards along with the conveyor belt of the secondary drying chamber and enter the secondary drying chamber for secondary drying, and the drying process is similar to the primary drying; after the secondary drying is finished, the drying machine moves forwards along with the conveying belt, is subjected to moisture regaining in the air (or is subjected to forced moisture regaining through a moisture regaining sprayer), and is finally conveyed to a packaging area, so that the whole drying processing process is finished.
The control system of the whole assembly line is characterized in that various sensors are respectively arranged in areas needing to be detected, a controller and switches such as relays and the like for controlling actions of the controller are integrally arranged in a control box in the feeding area of the assembly line, the various sensors acquire data parameters of the green pepper drying processing assembly line, the control system is responsible for acquiring data of all modules and adjusting working parameters of all modules, the control box comprises a microcontroller, a motor driving device, relays and other control elements, the microcontroller is used for receiving information of the sensors and sending out corresponding control commands, the motor driving device is used for driving corresponding working motors on the assembly line to start and stop and rotate, the microcontroller controls starting and stopping of actuating mechanisms such as heaters and the like through controlling on-off of the relays, and control of humidity, temperature and pressure is achieved. Specifically, regarding the connection scheme of the sensor and the controller, a person skilled in the art can perform a conventional design according to the actual pipeline work requirement for a relatively mature automation control technology, and the details of this embodiment are not described herein.
Processing a group of fresh green peppers picked in Goma village paved by loess in Qidong county by using the device according to the following steps;
step A fixation
Paving fresh and clean green peppers on a breathable conveying belt, and leveling accumulated materials on the conveying belt through a toothed harrow until the peppers are paved on the breathable conveying belt and have the thickness of 4 cm; then the mixture is sent into a fixation room through a conveying belt, superheated steam with the temperature of 165 ℃ is sent into a fixation device by a superheated steam system, the superheated steam with the temperature of 165 ℃ is sent into a water tank by an aeration interface, and the superheated steam is sent into the water tank by the superheated steam system and the amount of the superheated steam sent into the aeration interface by the aeration interface to reach the aim of controlling the fixation temperature to be 65 ℃; controlling the running speed of the conveyer belt to be the enzyme deactivating time of 48 seconds; obtaining the de-enzymed pepper; the distance between the air outlet of the superheated steam system of the water-removing device and the fresh peppers on the conveying belt is 25 cm; when the water is removed, the distance between the liquid level in the water tank and the fresh peppers on the conveying belt is 18 cm.
Step B Cooling
B, taking the de-enzymed pepper obtained in the step A out of a de-enzyming chamber by a conveying belt, naturally cooling for 10 minutes, and then carrying out forced cooling to obtain the cooled pepper; the forced cooling is to reduce the temperature of the peppers to 25 ℃ within 1 minute.
Step C baking
B, placing the cooled peppers obtained in the step B into baking equipment by a conveying belt, and baking in a multi-section baking mode to obtain baked green peppers; the number of the multiple sections of baked goods is 22; when multiple sections are baked, odd sections are baked in a mode of upper hot air inlet and lower air outlet, and even sections are baked in a mode of lower hot air inlet and upper air outlet; controlling the temperature to be 80 ℃ during baking; the total time of the baking is 60 minutes; the first 10 sections of baking chambers are primary baking devices, and the rest baking chambers are secondary baking devices; each stage of drying chamber is provided with a conveyor belt, and the tail end of the conveyor belt of the previous stage of drying chamber is positioned above the head end of the conveyor belt of the next stage of drying chamber and is partially overlapped; when green peppers are treated, the peppers treated by the first-stage baking equipment fall onto a conveying belt of a next-stage drying chamber;
during baking, the relative humidity in the baking chamber is controlled below 40%.
Step D moisture regain
C, the roasted hot pepper obtained in the step C is brought into a moisture regaining device by a conveying belt for moisture regaining treatment, and a finished product with the water content of 13-14% is obtained; the dampening treatment sequentially comprises water mist dampening and natural dampening; when the water mist is in the moisture regaining state, the temperature of the water mist is controlled to be 40-50 ℃, and the time of the water mist is 3-5 seconds.
And E, grading, packaging, selling or warehousing.
The above examples are illustrative of the present invention and are not intended to limit the present invention. It will be appreciated by persons skilled in the art that the present invention is not limited by the embodiments described above. The foregoing embodiments and description have been presented only to illustrate the specific principles of operation of the invention. Numerous embodiments of the present invention may be devised and varied without departing from the spirit and scope of the present invention, and the same are deemed to be within the scope and spirit of the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. A method for rapidly preparing dried green peppers is characterized by comprising the following steps: the method operates on a pipeline;
the assembly line comprises a feeding finishing device, a water-removing device, a drying device and moisture regaining treatment equipment which are sequentially arranged on the material conveying system;
the feeding sorting device comprises a toothed harrow roller horizontally arranged at the feeding end of the conveying belt, and stacked materials on the conveying belt are leveled through a toothed harrow;
the material conveying system comprises a breathable conveying belt; the conveying belt is made of a steel wire mesh, two side edges of the steel wire mesh are fixedly connected with two groups of conveying chains respectively, and the two groups of conveying chains are driven synchronously through a chain transmission mechanism respectively;
the green removing device comprises a green removing chamber arranged on a material conveying system, the green removing chamber is arranged in a closed manner, the side surfaces of two ends of the green removing chamber are provided with a channel for vegetable materials on the material conveying system to enter and exit, a conveying belt of the material conveying system penetrates through the green removing chamber and divides the green removing chamber into an upper cavity and a lower cavity, the upper cavity is connected with the superheated steam system, and the lower cavity is connected with the water steam system;
the outer wall of the upper cavity of the enzyme deactivation chamber is provided with an overheated steam pipe interface which is connected with an overheated steam pipe, the overheated steam pipe is connected with an enzyme deactivation fan with a heater to form an overheated steam system, and overheated steam is introduced into the upper cavity of the enzyme deactivation chamber; the outer wall of the water tank is provided with a water inlet pipe connector and a water outlet pipe connector which are respectively connected with a water inlet pipe and a water outlet pipe;
an aeration interface is arranged below the liquid level of the water tank, the aeration interface and an interface of a superheated steam pipe are connected in parallel with a superheated steam system through a superheated steam pipe, water in the water tank is aerated and heated through superheated steam to form a steam system, and steam is directly generated in the water tank; the superheated steam pipe is provided with a superheated steam size adjusting valve;
the water drainage pipe is connected with the water level regulator; the water level regulator comprises an adjusting cylinder, an adjusting sleeve, a fixed pipe and a water outlet pipe, wherein the adjusting cylinder is arranged in parallel with the water tank, the fixed pipe is vertically fixed in the adjusting cylinder, the bottom of the fixed pipe is connected with a water discharge pipe of the water tank to form a U-shaped communicating pipe, the top of the fixed pipe is in butt joint with the adjusting sleeve through threads, the highest adjusting height of the adjusting sleeve does not exceed the top of the adjusting cylinder, and the water outlet pipe is arranged at the bottom of the adjusting cylinder and is separated from the fixed pipe;
the drying device comprises a drying chamber arranged on a material conveying system, the drying chamber is arranged in a closed manner, channels for the material conveying system to enter and exit are arranged on the side surfaces of two ends of the drying chamber, a conveying belt of the material conveying system penetrates through the drying chamber to divide the drying chamber into an upper cavity and a lower cavity, a plurality of groups of drying fans with heaters are arranged outside the drying chamber along the direction of the conveying belt, an air inlet and an air outlet of each drying fan are connected with the upper cavity and the lower cavity of the drying chamber in series through a hot air inlet pipeline and a hot air outlet pipeline respectively, and the drying fans enter the drying chamber to be dried in;
hot air inlet interfaces and hot air outlet interfaces are respectively and alternately arranged on the upper cavity body and the lower cavity body of the drying chamber along the direction of the conveying belt and are respectively butted with a hot air inlet pipeline and a hot air outlet pipeline of the drying fans at corresponding positions, so that the hot air circulation directions of all the drying fans arranged along the direction of the conveying belt are alternately and reversely circulated;
the drying chamber is also provided with a plurality of wet air outlet interfaces, the wet air outlet interfaces are connected to an air inlet of a moisture exhaust fan through a wet air pumping pipeline, and an air outlet of the moisture exhaust fan is connected to the outside through a wet air exhaust pipeline;
the hot air inlet pipeline or the hot air outlet pipeline is provided with an air supplementing valve;
the moisture regaining device is butted with an outlet of the last stage drying device; the conveyer belt penetrates through the dampening device;
when the equipment is used for quickly preparing the dried green peppers, the method comprises the following steps:
step A fixation
Paving fresh and clean green peppers on a breathable conveying belt, and leveling accumulated materials on the conveying belt through a toothed harrow until the peppers are paved on the breathable conveying belt and have the thickness of 3-5 cm; then the water is conveyed into a water-removing room through a conveying belt, superheated steam with the temperature of 160-plus 170 ℃ is conveyed into the water-removing room through a superheated steam system of the water-removing device, the superheated steam with the temperature of 160-plus 170 ℃ is conveyed into a water tank through an aeration interface, and the superheated steam is conveyed into the water-removing room through the superheated steam system and the amount of the superheated steam conveyed into the aeration interface by regulating and controlling the quantity of the superheated steam, so that the water-removing temperature is; controlling the running speed of the conveyer belt to be the enzyme deactivating time of 48 seconds; obtaining the de-enzymed pepper; the distance between the air outlet of the superheated steam system of the water-removing device and the fresh peppers on the conveying belt is 15-30 cm; when the water is removed, the distance between the liquid level in the water tank and the fresh peppers on the conveying belt is 10-20 cm;
step B Cooling
B, taking the de-enzymed pepper obtained in the step A out of a de-enzyming chamber by a conveying belt, naturally cooling for 10-15 minutes, and then carrying out forced cooling to obtain the cooled pepper; the forced cooling is to reduce the temperature of the hot pepper to 20-40 ℃ within 1-2 minutes;
step C baking
B, placing the cooled hot pepper obtained in the step B into baking equipment by a conveying belt, and baking in a multi-section baking mode to obtain baked hot pepper; the number of the multiple sections of baked food is 18-24 sections; when multiple sections are baked, the adjacent baking sections adopt opposite air inlet-outlet modes, namely the baking modes of upper hot air inlet, lower air outlet, lower hot air inlet and upper air outlet are alternately arranged; controlling the temperature to be 80 ℃ during baking; the total baking time is 40-60 minutes; during baking, controlling the relative humidity in the baking chamber to be below 40%;
step D moisture regain
C, the roasted hot pepper obtained in the step C is brought into a moisture regaining device by a conveying belt for moisture regaining treatment, and a finished product with the water content of 13-15% is obtained; the dampening treatment sequentially comprises water mist dampening and natural dampening; when the water mist is in the moisture regaining state, the temperature of the water mist is controlled to be 40-50 ℃, and the time of the water mist is 3-5 seconds.
2. The method for rapidly preparing dried green pepper according to claim 1, wherein: defining the front 8-13 sections of baking chambers as first-stage baking equipment, and defining the rest baking chambers as second-stage baking equipment;
each stage of drying chamber is provided with a conveyor belt, and the tail end of the conveyor belt of the previous stage of drying chamber is positioned above the head end of the conveyor belt of the next stage of drying chamber and is partially overlapped; when the peppers are treated, the peppers treated by the first-stage baking equipment fall onto a conveying belt of a next-stage drying chamber.
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| CN109793181B (en) * | 2018-12-30 | 2021-12-21 | 云南龙云大有实业有限公司 | Automatic frying and roasting production system and production method for green leaf food materials |
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Denomination of invention: A method for rapid preparation of dry green pepper Effective date of registration: 20211206 Granted publication date: 20201229 Pledgee: Hunan Qidong rural commercial bank Co.,Ltd. Pledgor: HUNAN XINFA FOOD Co.,Ltd. Registration number: Y2021980014084 |