CN106962951A - A kind of method of Chinese chestnut vacuum burst of shell - Google Patents
A kind of method of Chinese chestnut vacuum burst of shell Download PDFInfo
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- CN106962951A CN106962951A CN201710180978.4A CN201710180978A CN106962951A CN 106962951 A CN106962951 A CN 106962951A CN 201710180978 A CN201710180978 A CN 201710180978A CN 106962951 A CN106962951 A CN 106962951A
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- chestnut
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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
- A23N5/00—Machines for hulling, husking or cracking nuts
- A23N5/006—Machines for hulling, husking or cracking nuts for chestnuts
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
A kind of method of Chinese chestnut vacuum burst of shell, 1）Obtain fresh lossless Chinese chestnut and it is cleaned, classification of weighing；2）Chinese chestnut is put into preheating device, the pre-heat treatment is carried out to Chinese chestnut；3）The Chinese chestnut of preheating is placed in vacuum drying chamber and carries out vacuumize process, so that the moisture of chestnut shell is extracted, and chestnut is by enclosed construction of the thermogenetic vapor due to chestnut shell inside chestnut shell, constantly built up between chestnut and chestnut shell, due to the introducing of vacuum, so that chestnut shell is inside and outside to produce pressure differential, when pressure differential increases to a certain extent, so as to cause the rupture of chestnut shell and scarlet.The method that the present invention uses the quick-fried shell of cryogenic vacuum, remove the hard shell of Chinese chestnut, therefore for traditional Mechanical Method, manual method, chemical method and baked wheaten cake method, to Chinese chestnut Seed not damaged, clean hygiene, production efficiency is high, be easier to realize automated production and quick-fried shell rate is up to more than 90%, and percentage of water loss is less than 8%, therefore with good application value and social benefit.
Description
Technical field
The invention belongs to field of deep processing of farm products, and in particular to a kind of method of Chinese chestnut vacuum burst of shell.
Background technology
Chinese chestnut is widely loved by the people always as a kind of widely known dry fruit.What Chinese chestnut not only had and its enriched
Nutritive value and health and medical value are also high, and much starch is contained in its structural constituent, also containing protein, fat, B
The various nutrients such as family vitamin, be known as " king of dry fruit " but the shelling of Chinese chestnut be its deep processing first working procedure and
Technical barrier, seriously governs the development of Chinese chestnut deep process technology.The conventional method of country's chestnut shelling has at present：Manual method, fire
Burning method, chemical method, Mechanical Method etc..But manual method efficiency is low and unhygienic, and remaining three kinds of method is then easy to chestnut
Integrality and quality have adverse effect on.It is proposed to this end that a kind of brand-new Chinese chestnut technology, dry using vacuum and low temperature
Dry principle, under the premise of ensureing that chestnut is fresh, realizes Chinese chestnut vacuum burst of shell.
The principle of Chinese chestnut vacuum burst of shell is：Fresh Chinese chestnut is preheated first, is then put into Chinese chestnut with pallet pre-
In the vacuum drying chamber of constant temperature degree, and open vacuum system and vacuumize so that the vacuum of requirement is reached in vacuum drying chamber, by
The chestnut of heat first loses substantial amounts of water and extracted by vavuum pump so that chestnut skin toughness and intensity decreases, fragility are greatly increased,
It is relative inside shell to be in elevated pressures state because the introducing of vacuum make it that shell external pressure is relatively low.And due to the moisture of chestnut
It can not be escaped after vaporization outside shell, the pressure in shell is further raised, when reaching certain numerical value, shell and endothelium will be made quick-fried
Split.After certain quick-fried shell time, accumulator is closed, broken vacancy reason is carried out to vacuum drying chamber, it is that can be taken off popping to open drying box
Chinese chestnut.
The content of the invention
To overcome above-mentioned the deficiencies in the prior art, it is an object of the invention to provide a kind of method of Chinese chestnut vacuum burst of shell, adopt
Low-temperature vacuum drying principle is used, method is simple, Chinese chestnut Seed not damaged, clean hygiene, production efficiency are high, be easier to realize automatic metaplasia
Produce and quick-fried shell rate is up to more than 90%, and percentage of water loss is less than 8%, with good application value and social benefit.
To achieve the above object, the technical solution adopted by the present invention is：A kind of method of Chinese chestnut vacuum burst of shell, its feature exists
In comprising the following steps：
1）The closed lossless Chinese chestnut of fresh and shell is obtained, cleaning removes the dirt on surface；
2）Chinese chestnut is put into preheating device, the pre-heat treatment is carried out to Chinese chestnut；
3）By step 2）The Chinese chestnut of preheating is placed in vacuumize process in vacuum drying chamber, the moisture in chestnut shell is extracted, in chestnut shell
Chestnut by enclosed construction of the thermogenetic vapor due to chestnut shell, constantly built up between chestnut and chestnut shell, due to vacuum
Introducing so that chestnut shell is inside and outside to produce pressure differential, when pressure differential increases to the pressure value that chestnut shell can not be born, cause chestnut shell and
The rupture of scarlet.
Described the pre-heat treatment step is to provide 70~75 DEG C of preheating temperature, and preheating time is set to 35~45 minutes.
Chinese chestnut after preheating should be immediately placed in vacuum drying chamber, the time should be controlled within 30 seconds.
Described low-temperature vacuum drying process step is to set quick-fried shell temperature of the Chinese chestnut after preheating in vacuum drying chamber
It is set to 75~80 DEG C, the quick-fried shell time is set as 75~90 minutes, and vacuum is set as -0.09~-0.096MPa.
The beneficial effects of the invention are as follows：
Due in the pre-heat treatment step of the present invention, preheating temperature being set into 70~75 DEG C, preheating time is set to 35~45
Minute, it is possible to solve that preheating temperature is too low or preheating time is too short, then chestnut shell dehydration is very few, be unfavorable for chestnut skin toughness and strong
The decline of degree, can cause the problem of quick-fried shell rate is reduced；If preheating temperature is too high or preheating time is long, chestnut shell can be caused
Embrittlement so that chestnut percentage of water loss increases, influences chestnut quality.
Because the present invention is using the Chinese chestnut after preheating should be immediately placed in vacuum drying chamber, the time should control 30 seconds with
It is interior.Chinese chestnut can be prevented, and standing time is long in atmosphere, reuptakes the moisture in air and causes the reduction of Chinese chestnut temperature, from
And the problem of influence the efficiency of follow-up Chinese chestnut vacuum burst of shell.
Due to present invention employs low-temperature vacuum drying process step, and by the Chinese chestnut after preheating in vacuum drying chamber
Quick-fried shell temperature is set as 75~80 DEG C, and the quick-fried shell time is set as 75~90 minutes, and vacuum is set as -0.09~-0.096MPa,
Solve that quick-fried shell temperature is too low or quick-fried shell time is too short, then can influence the pressure outside the pressure and chestnut shell in chestnut and chestnut shell gap
The fragility of difference and chestnut skin, causes the technical problem of quick-fried shell rate reduction；If quick-fried shell temperature is too high or quick-fried shell overlong time, it can lead
The increase of chestnut percentage of water loss is caused, serious can then cause brown stain, largely effect on pulp quality.Vacuum degree is too small, then can increase greatly
Plus the input cost of vacuum equipment；Vacuum is excessive, then can reduce the pressure difference value inside and outside chestnut shell, causes quick-fried shell rate to decline.
It is the same that the Chinese chestnut vacuum burst of shell method of the present invention is equally applicable to other such as Chinese chestnuts, with complete sealing shell
Nut group food, such as：Fibert, almond, green fruit etc..
The present invention to Chinese chestnut Seed not damaged, is done for traditional Mechanical Method, manual method, chemical method and baked wheaten cake method
Net hygienic, production efficiency is high, be easier to realize automated production and quick-fried shell rate is up to more than 90%, and percentage of water loss is less than 8%, and application
Scope is wider, in addition to Chinese chestnut, all nut group foods with complete sealing shell, such as：Fibert, almond, green fruit etc. are all
The hard coat of nut can be removed using this method, therefore with good application value and social benefit.
Embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1
1）The closed lossless Chinese chestnut of fresh and shell is obtained from the market and the dirt that cleaning removes surface is carried out to it, is chosen big
Small close Chinese chestnut, is 1 group, weight is 2.5KG.
2）The pre-heat treatment is first carried out to Chinese chestnut, is put into before processing in preheating device using preheating temperature as 70 DEG C of temperature
The preheating of progress 45 minutes.
3）The Chinese chestnut of preheating is immediately placed in vacuum drying chamber, time control carried out vacuumize process at 25 seconds, and
The temperature for keeping drying box is 80 DEG C, and quick-fried shell is maintained 90 minutes, and the vacuum that vavuum pump is extracted is set as -0.09Mpa, so that
The moisture for obtaining chestnut shell is extracted, and chestnut is then constantly gathered by thermogenetic vapor inside the chestnut shell of closing, and due to true
The introducing of reciprocal of duty cycle so that chestnut shell is inside and outside to produce pressure differential, when pressure differential increases to the pressure value that chestnut shell can not be born, so as to draw
Play the rupture of chestnut shell and scarlet.As a result show, 90.9% has been reached using the quick-fried shell rate of Chinese chestnut of the present invention, and the percentage of water loss of chestnut
For 7.8%.So as to ensure that higher quick-fried shell rate and the intact quality of chestnut.
Embodiment 2
A kind of method of Chinese chestnut vacuum burst of shell, it is characterised in that comprise the following steps：
1）The acquisition closed lossless Chinese chestnut of fresh and shell, the dirt on cleaning removal surface, classification of weighing, by profile unanimously, again
The close Chinese chestnut of amount is divided into one group,Level Chinese chestnut：4~7.8g,Level Chinese chestnut：7.8~10.4g,Level Chinese chestnut：10.4g~15g；
2）Chinese chestnut is put into preheating device, the pre-heat treatment is carried out to Chinese chestnut；
3）By step 2）The Chinese chestnut of preheating is placed in vacuumize process in vacuum drying chamber, the moisture in chestnut shell is extracted, in chestnut shell
Chestnut by enclosed construction of the thermogenetic vapor due to chestnut shell, constantly built up between chestnut and chestnut shell, due to vacuum
Introducing so that chestnut shell is inside and outside to produce pressure differential, when pressure differential increases to the pressure value that chestnut shell can not be born, cause chestnut shell and
The rupture of scarlet.
Described the pre-heat treatment step is to provide 75 DEG C of preheating temperature, and preheating time is set to 35 minutes.
Chinese chestnut after preheating should be immediately placed in vacuum drying chamber, the time should be controlled at 20 seconds.
Described low-temperature vacuum drying process step is to set quick-fried shell temperature of the Chinese chestnut after preheating in vacuum drying chamber
It is set to 75 DEG C, the quick-fried shell time is set as 75 minutes, and vacuum is set as -0.09MPa.
Embodiment 3
A kind of method of Chinese chestnut vacuum burst of shell, it is characterised in that comprise the following steps：
1）The acquisition closed lossless Chinese chestnut of fresh and shell, the dirt on cleaning removal surface, classification of weighing, by profile unanimously, again
The close Chinese chestnut of amount is divided into one group,Level Chinese chestnut：4~7.8g,Level Chinese chestnut：7.8~10.4g,Level Chinese chestnut：10.4g~15g；
2）Chinese chestnut is put into preheating device, the pre-heat treatment is carried out to Chinese chestnut；
3）By step 2）The Chinese chestnut of preheating is placed in vacuumize process in vacuum drying chamber, the moisture in chestnut shell is extracted, in chestnut shell
Chestnut by enclosed construction of the thermogenetic vapor due to chestnut shell, constantly built up between chestnut and chestnut shell, due to vacuum
Introducing so that chestnut shell is inside and outside to produce pressure differential, when pressure differential is increased to when pressure differential increases to the pressure that chestnut shell can not be born
During value, cause the rupture of chestnut shell and scarlet.
Described the pre-heat treatment step is to provide 80 DEG C of preheating temperature, and preheating time is set to 40 minutes.
Chinese chestnut after preheating should be immediately placed in vacuum drying chamber, the time should be controlled at 10 seconds.
Described low-temperature vacuum drying process step is to set quick-fried shell temperature of the Chinese chestnut after preheating in vacuum drying chamber
It is set to 78 DEG C, the quick-fried shell time is set as 80 minutes, and vacuum is set as -0.093MPa.
Claims (4)
1. a kind of method of Chinese chestnut vacuum burst of shell, it is characterised in that comprise the following steps：
1）The closed lossless Chinese chestnut of fresh and shell is obtained, cleaning removes the dirt on surface；
2）Chinese chestnut is put into preheating device, the pre-heat treatment is carried out to Chinese chestnut；
3）By step 2）The Chinese chestnut of preheating is placed in vacuumize process in vacuum drying chamber, the moisture in chestnut shell is extracted, in chestnut shell
Chestnut by enclosed construction of the thermogenetic vapor due to chestnut shell, constantly built up between chestnut and chestnut shell, due to vacuum
Introducing so that chestnut shell is inside and outside to produce pressure differential, when pressure differential increases to the pressure value that chestnut shell can not be born, cause chestnut shell and
The rupture of scarlet.
2. a kind of method of Chinese chestnut vacuum burst of shell according to claim 1, it is characterised in that described the pre-heat treatment step
70~75 DEG C of preheating temperature is to provide, preheating time is set to 35~45 minutes.
3. a kind of Chinese chestnut vacuum burst of shell method according to claim 1, it is characterised in that：Should be rapid by the Chinese chestnut after preheating
It is placed in vacuum drying chamber, the time should be controlled within 30 seconds.
4. a kind of method of Chinese chestnut vacuum burst of shell according to claim 1, it is characterised in that described low-temperature vacuum drying
Process step is that quick-fried shell temperature of the Chinese chestnut after preheating in vacuum drying chamber is set as into 75~80 DEG C, quick-fried shell time setting
For 75~90 minutes, vacuum was set as -0.09~-0.096MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710180978.4A CN106962951A (en) | 2017-03-24 | 2017-03-24 | A kind of method of Chinese chestnut vacuum burst of shell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710180978.4A CN106962951A (en) | 2017-03-24 | 2017-03-24 | A kind of method of Chinese chestnut vacuum burst of shell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962951A true CN106962951A (en) | 2017-07-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710180978.4A Pending CN106962951A (en) | 2017-03-24 | 2017-03-24 | A kind of method of Chinese chestnut vacuum burst of shell |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813646A (en) * | 2018-06-25 | 2018-11-16 | 杨孝其 | It is a kind of based on the walnut kernel peel-off device to expand with heat and contract with cold |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262904A (en) * | 2000-01-31 | 2000-08-16 | 西北轻工业学院真空技术研究所 | Vacuum shelling technology for fresh and dried nut fruits and its equipment |
| CN2879684Y (en) * | 2006-03-15 | 2007-03-21 | 陕西科技大学 | Vacuum shell breaking apparatus for nut fruits |
| CN202618216U (en) * | 2012-06-18 | 2012-12-26 | 陕西理工学院 | Microwave shell-bursting machine for nuts |
| CN204763269U (en) * | 2015-06-08 | 2015-11-18 | 湖南润农生态茶油有限公司 | Truly empty peeling device of tea -seed oil |
-
2017
- 2017-03-24 CN CN201710180978.4A patent/CN106962951A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262904A (en) * | 2000-01-31 | 2000-08-16 | 西北轻工业学院真空技术研究所 | Vacuum shelling technology for fresh and dried nut fruits and its equipment |
| CN2879684Y (en) * | 2006-03-15 | 2007-03-21 | 陕西科技大学 | Vacuum shell breaking apparatus for nut fruits |
| CN202618216U (en) * | 2012-06-18 | 2012-12-26 | 陕西理工学院 | Microwave shell-bursting machine for nuts |
| CN204763269U (en) * | 2015-06-08 | 2015-11-18 | 湖南润农生态茶油有限公司 | Truly empty peeling device of tea -seed oil |
Non-Patent Citations (2)
| Title |
|---|
| 杨立军等: "板栗真空爆壳工艺及热力学过程分析", 《食品科技》 * |
| 杨立军等: "板栗真空爆壳工艺条件的优化", 《食品与机械》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813646A (en) * | 2018-06-25 | 2018-11-16 | 杨孝其 | It is a kind of based on the walnut kernel peel-off device to expand with heat and contract with cold |
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Application publication date: 20170721 |
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| RJ01 | Rejection of invention patent application after publication |