CN107047902B - Chocolate permeation dehydration fruit and vegetable equipment and manufacturing method thereof - Google Patents
Chocolate permeation dehydration fruit and vegetable equipment and manufacturing method thereof Download PDFInfo
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- CN107047902B CN107047902B CN201710269445.3A CN201710269445A CN107047902B CN 107047902 B CN107047902 B CN 107047902B CN 201710269445 A CN201710269445 A CN 201710269445A CN 107047902 B CN107047902 B CN 107047902B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
Abstract
The invention discloses chocolate permeation dehydration fruit and vegetable equipment and a manufacturing method thereof.A rotary barrel cover is arranged above a rotary barrel body, the lower part of the rotary barrel body is connected with a rotary table through a connecting plate, the rotary table is connected with a rotary table fixing frame, and the bottom of the rotary table is connected with a rotary table motor; the rotary barrel body is of a double-layer structure, a heat preservation layer is arranged in the middle of the rotary barrel body, a heating rod is arranged at the bottom of the rotary barrel body, a chocolate liquid inlet pipe and a chocolate liquid outlet pipe are arranged on the side wall, close to the bottom, of the rotary barrel body, a material barrel is arranged inside the rotary barrel body, support legs at the bottom of the material barrel are connected with support leg fixing grooves at the bottom of the rotary barrel body, and; the rotary barrel cover is provided with a vacuum breaking valve, a vacuum connecting pipe, a compressed air connecting pipe, a quick exhaust valve and a locking device. The obtained finished product has high penetration uniformity, high porosity and lower chocolate content; the porosity of the product is further maintained by vacuum cooling solidification, which in turn makes the product more brittle.
Description
Technical Field
The invention relates to chocolate permeation dehydration fruit and vegetable equipment and a manufacturing method thereof, and belongs to the technical field of food processing.
Background
Dehydrated fruit and vegetable products, particularly freeze-dried dehydrated fruit and vegetable products, as shown in fig. 1, have very loose texture, are prone to moisture absorption, are broken, have soft and unitary mouthfeel, and if molten chocolate can be infiltrated into such products, the above disadvantages are changed by cooling the solidified products.
The prior patent technologies CN102378579A and CN201180016314.5 propose respective chocolate impregnation methods, as shown in fig. 3, but these methods and when these methods are used for dehydrating fruits and vegetables, there are the following disadvantages:
1: the product obtained by the technology has greatly increased weight, and the weight of the product is increased by 5-7 times compared with the original freeze-dried strawberry by taking the chocolate-impregnated freeze-dried strawberry imported from Japan as an example; the chocolate proportion is too high, the gaps are basically extruded by the chocolate, so that the mouthfeel is not crisp any more, and the original fruit and vegetable flavor is basically replaced by the chocolate flavor.
2: the prior patented technology is that the chocolate solution is permeated into the porous food by the pressure difference in contact with the chocolate without removing the gas from the porous food, and the method is inefficient and non-uniform because the porous food contains a large amount of gas inside.
3: the prior art uses pressures in the range of 200KPa to 10130KPa, which is not reasonable because many porous food products deform, collapse or even break at 10000KPa or even 5000 KPa.
4: the prior art patented pressurization has a pressure range of 200KPa to 10130KPa, and most of the area in this pressure range falls within the medium-high pressure range, which makes the manufacture and operation of the system complicated and dangerous.
5: in the prior patent technology, partial chocolate liquid which permeates into the porous food is extruded by pressurizing and then decompressing, so that the porosity of the original porous food is recovered to 10-20%, but the porosity obtained by the method is difficult to control and has low efficiency. For some tissue-loose materials, such as freeze-dried strawberries, atrophy occurs at high pressure, and although some chocolate liquid is squeezed out, the porosity is not increased.
6: the porous food used in the prior patent technology comprises dehydrated fruits and vegetables, but the 'pores' in the dehydrated fruits and vegetables are uniformly distributed in the tissues, and a main channel and a capillary tube are arranged between the 'pores', so that when external pressure is applied, chocolate solution rapidly enters the main channel and the capillary tube, each 'pore' is independently surrounded and pressed by the chocolate solution, and the state that the 'air in the porous solid food is compressed towards the central part' in the patent technology (CN102378579A) cannot be presented.
7: although the range of porous foods described in the prior art is wide, in some "porous foods having a closed cell structure", oil and fat may permeate into the porous foods and solid substances may be trapped on the surface of the porous foods during chocolate impregnation.
8: the prior art patent mentions a centrifugation process, but the centrifugation process is only indicated in this document as a method of chocolate impregnation. In fact, when the chocolate is in a molten state, the effect of the centrifugation to cause the impregnation is lower than the effect of separating the molten chocolate from the impregnated mass.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the chocolate permeation dehydration fruit and vegetable equipment and the manufacturing method thereof, the equipment is safe to use and convenient to operate, and the obtained finished product has high permeability, good permeation uniformity, high porosity and rich hierarchical colors.
In order to achieve the purpose, the invention adopts the technical scheme that: a chocolate permeation dehydration fruit and vegetable device comprises a rotating barrel body, a rotating barrel cover, a material barrel and a rotating table, wherein the rotating barrel cover is arranged above the rotating barrel body, the lower part of the rotating barrel body is connected with the rotating table through a connecting plate, the rotating table is connected with a rotating table fixing frame, and the bottom of the rotating table is connected with an output shaft of a rotating table motor; the rotating barrel body is of a double-layer structure, a heat insulation layer is arranged between the inner layer and the outer layer, a heating rod is arranged in the heat insulation layer at the bottom of the rotating barrel body, a chocolate liquid inlet and outlet pipe is arranged on the side wall of the rotating barrel body close to the bottom, a material barrel is arranged in the rotating barrel body, support legs at the bottom of the material barrel are connected with a support leg fixing groove at the bottom of the rotating barrel body, and a sealing groove is formed; the rotary barrel cover is provided with a vacuum breaking valve, a vacuum connecting pipe, a compressed air connecting pipe, a quick exhaust valve and a locking device.
Furthermore, the surface of the material barrel is uniformly distributed with small holes. When the material barrel rotates, the chocolate permeating into the strawberry is thrown out under the centrifugal action, further leaves the material barrel through the small hole and is stored in the gap between the rotating barrel body and the material barrel.
Furthermore, the bottom of the rotating table fixing frame is provided with a tiltable support leg. The material barrel can rotate in two states of being vertical to the inclined state.
Furthermore, the top of the rotary barrel cover is provided with a sight glass, so that the current manufacturing condition in the rotary barrel body can be conveniently and visually observed through the sight glass.
A method for manufacturing chocolate permeation dehydration fruits and vegetables comprises the following steps:
a: putting the dehydrated fruits and vegetables into a cylindrical closed container, and reducing the pressure to 10-1000 Pa under the condition of not contacting with the chocolate solution;
b: keeping the vacuum state of the step a for 5-60 min, and injecting a melted chocolate solution into the sealed container in the vacuum state to enable the height of the melted chocolate solution to be higher than that of the dehydrated fruits and vegetables;
c: keeping the vacuum degree in the sealed container at 100-1500 Pa, the temperature at 35-40 ℃, and slowly breaking the vacuum after 0.5-5 h, and recovering to normal pressure for 10-20 min;
d: withdrawing a substantial portion of the non-penetrated chocolate solution out of the sealed container;
f: introducing compressed air into the closed container, keeping the pressure at 0.3-1.5 MPa for 5-20 min, and then rapidly releasing the pressure to the normal pressure for 1-5 s;
g: reducing the pressure of the sealed container and the dehydrated fruits and vegetables inside the sealed container to 100-1500 Pa;
h: rotating the sealed container and the dehydrated fruits and vegetables inside the sealed container around the axis of the cylindrical sealed container at the rotating speed of 500-4000 r/min;
i: stopping rotating, and cooling the dehydrated fruits and vegetables in a vacuum state until the infiltrated chocolate solution is solidified;
j: breaking vacuum, opening the rotary barrel cover, adding a proper amount of fruit and vegetable powder into the material barrel, and closing the rotary barrel cover;
k: the tiltable support legs are adjusted to tilt the equipment by about 30 degrees, the sealed container and the dehydrated fruits and vegetables inside the sealed container are rotated around the axis of the cylindrical sealed container again, the rotating speed is 10-30 r/min, and the rotating time is 1-10 min;
l: adjusting the inclinable support legs to enable the equipment to be vertical again, opening the rotary barrel cover and taking out the materials;
and further, the steps a to d are circulated for 3-6 times and then enter the step f, so that the chocolate penetrates into the dehydrated fruits and vegetables.
Furthermore, the volume of the dehydrated fruits and vegetables put into the closed container in the step a accounts for 2/3 of the volume of the closed container.
Compared with the prior art, the invention has the advantages that a plurality of processes are effectively implemented on one device, so that the investment cost and the operation cost are reduced; the chocolate obtained by the invention permeates fruit and vegetable foods, and has high permeation uniformity, high porosity and lower chocolate content; the porosity of the product is further maintained through vacuum cooling solidification, and then the product is more crisp; the surface is attached with fruit and vegetable powder, so that the color, the level and the taste are richer; the pressure related to the equipment and the process of the invention does not belong to the range of medium-high pressure containers, and the safety is higher.
Drawings
FIG. 1 is a schematic diagram of the apparatus of the present invention;
FIG. 2 is a cross-sectional view of a freeze-dried fruit and vegetable with air holes in the prior art;
FIG. 3 is a cross-sectional view of an air hole channel of a freeze-dried fruit and vegetable impregnated with chocolate in the background art;
FIG. 4 is a cross-sectional air hole channel diagram of a freeze-dried fruit and vegetable by impregnating chocolate according to the method provided by the invention;
in the figure: 1. the device comprises a rotary barrel body, 2, a rotary barrel cover, 3, a rotary table, 4, a material barrel, 5, a rotary table motor, 6, a rotary table fixing frame, 7, a vacuum breaking valve, 8, a vacuum connecting pipe, 9, a sealing groove, 10, a chocolate liquid inlet and outlet pipe, 11, a heating rod, 12, a support leg fixing groove, 13, a connecting plate, 14, a heat preservation layer, 15, a locking device, 16, a viewing mirror, 17, a compressed air connecting pipe, 18, a quick exhaust valve, 19 and tiltable support legs.
Detailed Description
The invention will be further explained with reference to the drawings.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the invention comprises a rotary barrel body 1, a rotary barrel cover 2, a material barrel 4 and a rotary table 3, wherein the rotary barrel cover 2 is arranged above the rotary barrel body 1, the lower part of the rotary barrel body 1 is connected with the rotary table 3 through a connecting plate 13, the rotary table 3 is connected with a rotary table fixing frame 6, and the bottom of the rotary table 3 is connected with an output shaft of a rotary table motor 5; the rotary barrel body 1 is of a double-layer structure, a heat insulation layer 14 is arranged between an inner layer and an outer layer, a heating rod 11 is arranged in the heat insulation layer 14 at the bottom of the rotary barrel body 1, a chocolate liquid inlet and outlet pipe 10 is arranged on the side wall of the rotary barrel body 1 close to the bottom, a material barrel 4 is arranged inside the rotary barrel body 1, support legs at the bottom of the material barrel 4 are connected with a support leg fixing groove 12 at the bottom of the rotary barrel body 1, and a sealing groove 9 is arranged at; the rotary barrel cover 2 is provided with a vacuum breaking valve 7, a vacuum connecting pipe 8, a compressed air connecting pipe 17, a quick exhaust valve 18 and a locking device 15;
the outer port of the chocolate liquid inlet and outlet pipe 10 is provided with a valve and is in fast-assembly flexible connection with a chocolate supply and recovery system, the outer port of the vacuum connecting pipe 8 is provided with a valve and is in fast-assembly flexible connection with the vacuum system, the outer port of the compressed air connecting pipe 17 is provided with a valve and is in fast-assembly flexible connection with the compressed air system, the outer end of the heating rod 11 is provided with an electric socket and is in flexible connection with a power plug, the heating rod 11 has a temperature control function, and the rotary table motor 5 has a speed regulation function.
The first embodiment is as follows:
step a: opening the rotary barrel cover 2, adding the freeze-dried taro strips into the material barrel 4, adding 2/3 of the volume of the material barrel 4, closing and locking the rotary barrel cover 2, and reducing the pressure to an absolute pressure of 10Pa under the condition of not contacting with the chocolate solution;
step b: after the vacuum state of the step a is kept for 5min, injecting the melted chocolate solution into the rotary barrel body 1 in the vacuum state, and making the height of the melted chocolate solution higher than that of the dehydrated fruits and vegetables, preferably making the height of the melted chocolate solution close to that of the material barrel 4;
step c: after the vacuum degree in the rotary barrel body 1 is kept at 100Pa and the temperature is kept at 35 ℃ for 0.5h, the vacuum is slowly broken through a vacuum breaking valve 7, the normal pressure is recovered, and the recovery time is 10 min;
step d: pumping most of the chocolate solution which is not infiltrated out of the rotating barrel body 1;
step e: circulating the steps from the step a to the step d for 3 times;
step f: introducing compressed air into the rotary barrel body 1, keeping the pressure at 0.3MPa for 5min, and then rapidly releasing the pressure to the normal pressure for 1 s;
step g: reducing the pressure of the rotary barrel body 1 and the dehydrated fruits and vegetables inside to 100Pa again;
step h: the rotating barrel body 1 and the dehydrated fruits and vegetables inside the rotating barrel body rotate around the axis of the cylindrical sealed container at the rotating speed of 500 r/min;
step i: stopping rotating, and cooling the dehydrated fruits and vegetables in a vacuum state until the infiltrated chocolate solution is solidified;
step j: breaking vacuum, opening the rotary barrel cover 2, adding a proper amount of fruit and vegetable powder into the material barrel 4, and closing the rotary barrel cover 2;
step k: the tiltable support legs 19 are adjusted to tilt the whole equipment by about 30 degrees, the rotary barrel body 1 and the dehydrated fruits and vegetables inside the rotary barrel body are rotated around the axis of the cylindrical sealed container again, the rotating speed is 10r/min, the rotating time is 1min, and the residual chocolate is arranged on the surface of the taro strips, so that the taro strips are melted in the rolling friction heating process and are effectively adhered to the fruit and vegetable powder;
step l: the tiltable foot 19 is adjusted to make the apparatus vertical again, the rotating lid 2 is opened and the material is taken out to obtain the finished product.
Example two:
step a: opening the rotary barrel cover 2, adding the freeze-dried taro strips into the material barrel 4, adding 2/3 of the volume of the material barrel 4, closing and locking the rotary barrel cover 2, and reducing the pressure to 1000Pa under the condition of not contacting with the chocolate solution;
step b: after the vacuum state of the step a is kept for 60min, injecting the melted chocolate solution into the rotary barrel body 1 in the vacuum state, and enabling the height of the melted chocolate solution to be higher than that of the dehydrated fruits and vegetables, preferably enabling the melted chocolate solution to be close to the height of the material barrel 4;
step c: keeping the vacuum degree in the rotary barrel body 1 at 1500Pa and 40 ℃, slowly breaking vacuum through a vacuum breaking valve 7 after 5h, and recovering to normal pressure for 20 min;
step d: pumping most of the chocolate solution which is not infiltrated out of the rotating barrel body 1;
step e: circulating the steps from the step a to the step d for 6 times;
step f: introducing compressed air into the rotary barrel body 1, keeping the pressure at 1.5MPa for 20min, and then rapidly releasing the pressure to the normal pressure for 5 s;
step g: reducing the pressure of the rotary barrel body 1 and the dehydrated fruits and vegetables inside to 1500Pa again;
step h: the rotating barrel body 1 and the dehydrated fruits and vegetables inside the rotating barrel body rotate around the axis of the cylindrical sealed container at the rotating speed of 4000 r/min;
step i: stopping rotating, and cooling the dehydrated fruits and vegetables in a vacuum state until the infiltrated chocolate solution is solidified;
step j: breaking vacuum, opening the rotary barrel cover 2, adding a proper amount of fruit and vegetable powder into the material barrel 4, and closing the rotary barrel cover 2;
step k: the tiltable support legs 19 are adjusted to tilt the whole equipment by about 30 degrees, the rotary barrel body 1 and the dehydrated fruits and vegetables inside the rotary barrel body are rotated around the axis of the cylindrical sealed container again, the rotating speed is 30r/min, the rotating time is 10min, and the residual chocolate is arranged on the surface of the taro strips, so that the taro strips are melted in the rolling friction heating process and are effectively adhered to the fruit and vegetable powder;
step l: the tiltable foot 19 is adjusted to make the apparatus vertical again, the rotating lid 2 is opened and the material is taken out to obtain the finished product.
Example three:
step a: opening the rotary barrel cover 2, adding the freeze-dried taro strips into the material barrel 4, adding 2/3 of the volume of the material barrel 4, closing and locking the rotary barrel cover 2, and reducing the pressure to 700Pa under the condition of not contacting with the chocolate solution;
step b: after the vacuum state of the step a is kept for 40min, injecting the melted chocolate solution into the rotary barrel body 1 in the vacuum state, and making the height of the melted chocolate solution higher than that of the dehydrated fruits and vegetables, preferably making the height of the melted chocolate solution close to that of the material barrel 4;
step c: keeping the vacuum degree in the rotary barrel body 1 at 1000Pa and 37 ℃, slowly breaking vacuum through a vacuum breaking valve 7 after 3 hours, and recovering to normal pressure for 17 min;
step d: pumping most of the chocolate solution which is not infiltrated out of the rotating barrel body 1;
step e: circulating the steps from the step a to the step d for 5 times;
step f: introducing compressed air into the rotary barrel body 1, keeping the pressure at 0.9MPa for 12min, and then rapidly releasing the pressure to the normal pressure for 3 s;
step g: reducing the pressure of the rotary barrel body 1 and the dehydrated fruits and vegetables inside to 900Pa again;
step h: the rotating barrel body 1 and the dehydrated fruits and vegetables inside the rotating barrel body rotate around the axis of the cylindrical sealed container at the rotating speed of 2500 r/min;
step i: stopping rotating, and cooling the dehydrated fruits and vegetables in a vacuum state until the infiltrated chocolate solution is solidified;
step j: breaking vacuum, opening the rotary barrel cover 2, adding a proper amount of fruit and vegetable powder into the material barrel 4, and closing the rotary barrel cover 2;
step k: the tiltable support legs 19 are adjusted to tilt the whole equipment by about 30 degrees, the rotary barrel body 1 and the dehydrated fruits and vegetables inside the rotary barrel body are rotated around the axis of the cylindrical sealed container again, the rotating speed is 20r/min, the rotating time is 6min, and the residual chocolate is arranged on the surface of the taro strips, so that the taro strips are melted in the rolling friction heating process and are effectively adhered to the fruit and vegetable powder;
step l: the tiltable foot 19 is adjusted to make the apparatus vertical again, the rotating lid 2 is opened and the material is taken out to obtain the finished product.
The invention enables a plurality of processes to be effectively implemented on one device, thereby reducing the investment cost and the operation cost; as shown in figure 4, the chocolate permeable fruit and vegetable food obtained by the invention has high permeation uniformity, high porosity and lower chocolate content; the porosity of the product is further maintained through vacuum cooling solidification, and then the product is more crisp; the surface is attached with fruit and vegetable powder, so that the color, the level and the taste are richer; the pressure related to the equipment and the process of the invention does not belong to the range of medium-high pressure containers, and the safety is higher.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any minor modifications, equivalent replacements and improvements made to the above embodiment according to the technical spirit of the present invention should be included in the protection scope of the technical solution of the present invention.
Claims (5)
1. The chocolate permeation dehydration fruit and vegetable equipment is characterized by comprising a rotary barrel body (1), a rotary barrel cover (2), a material barrel (4) and a rotary table (3), wherein the rotary barrel cover (2) is arranged above the rotary barrel body (1), the lower part of the rotary barrel body (1) is connected with the rotary table (3) through a connecting plate (13), the rotary table (3) is connected with a rotary table fixing frame (6), and the bottom of the rotary table (3) is connected with an output shaft of a rotary table motor (5);
the rotary barrel body (1) is of a double-layer structure, a heat insulation layer (14) is arranged between an inner layer and an outer layer, a heating rod (11) is arranged in the heat insulation layer (14) at the bottom of the rotary barrel body (1), a chocolate liquid inlet and outlet pipe (10) is arranged on the side wall, close to the bottom, of the rotary barrel body (1), a material barrel (4) is arranged inside the rotary barrel body (1), support legs at the bottom of the material barrel (4) are connected with support leg fixing grooves (12) at the bottom of the rotary barrel body (1), a sealing groove (9) is formed in the upper portion of the rotary barrel body (1), and small;
the rotary barrel cover (2) is provided with a vacuum breaking valve (7), a vacuum connecting pipe (8), a compressed air connecting pipe (17), a quick exhaust valve (18) and a locking device (15).
2. The chocolate permeation dewatering fruit and vegetable equipment according to claim 1, wherein a gap between the rotating barrel body (1) and the material barrel (4) is 20-50 mm.
3. A chocolate penetration dehydrating fruit and vegetable apparatus as claimed in claim 1, wherein the bottom of the rotating table holder (6) is provided with tiltable legs (19).
4. A chocolate penetration dehydrating fruit and vegetable device as claimed in claim 1, wherein a sight glass (16) is provided on top of the rotating barrel cover (2).
5. The manufacturing method of the chocolate osmotic dehydration fruit and vegetable by adopting the chocolate osmotic dehydration fruit and vegetable device of any one of claims 1 to 4 is characterized by comprising the following steps:
a: putting the dehydrated fruits and vegetables into a cylindrical rotating barrel body, and reducing the pressure to 10-1000 Pa under the condition of not contacting with the chocolate solution;
b: b, after keeping the vacuum state of the step a for 5-60 min, injecting a molten chocolate solution into the rotary barrel body in the vacuum state, so that the height of the molten chocolate solution is higher than that of the dehydrated fruits and vegetables;
c: keeping the vacuum degree in the rotary barrel body at 100-1500 Pa, the temperature at 35-40 ℃, and slowly breaking the vacuum after 0.5-5 h, and recovering to normal pressure for 10-20 min;
d: pumping most of the chocolate solution which is not infiltrated out of the rotating barrel body; e, repeating the steps a to d for 1 to 3 times as required;
f: introducing compressed air into the rotary barrel body, keeping the pressure at 0.3-1.5 MPa for 5-20 min, and then rapidly releasing the pressure to the normal pressure for 1-5 s;
g: reducing the pressure of the rotary barrel body and the dehydrated fruits and vegetables inside the rotary barrel body to 100-1500 Pa;
h: enabling the rotating barrel body and the dehydrated fruits and vegetables inside the rotating barrel body to rotate around the axis of the cylindrical rotating barrel body at the rotating speed of 500-4000 r/min;
i: stopping rotating, and cooling the dehydrated fruits and vegetables in a vacuum state until the infiltrated chocolate solution is solidified;
j: breaking vacuum, opening the rotary barrel cover, adding a proper amount of fruit and vegetable powder into the material barrel, and closing the rotary barrel cover;
k: the tiltable support legs are adjusted to tilt the equipment by about 30 degrees, and the rotary barrel body and the dehydrated fruits and vegetables inside the rotary barrel body are rotated around the axis of the cylindrical rotary barrel body again, wherein the rotating speed is 10-30 r/min, and the rotating time is 1-10 min;
l: adjusting the tiltable support leg to make the apparatus vertical again, opening the rotary barrel cover, and taking out the material.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710269445.3A CN107047902B (en) | 2017-04-24 | 2017-04-24 | Chocolate permeation dehydration fruit and vegetable equipment and manufacturing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710269445.3A CN107047902B (en) | 2017-04-24 | 2017-04-24 | Chocolate permeation dehydration fruit and vegetable equipment and manufacturing method thereof |
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| CN107047902B true CN107047902B (en) | 2020-06-02 |
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| CN108782912A (en) * | 2018-06-27 | 2018-11-13 | 江苏派乐滋食品有限公司 | A kind of strawberry flavor chocolate and preparation method thereof |
| CN109757591A (en) * | 2019-01-30 | 2019-05-17 | 江苏派乐滋食品有限公司 | A kind of impregnated food processing method and impregnated food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US5168797A (en) * | 1992-05-11 | 1992-12-08 | Wang Yiu Te | Reciprocally vacuumized and pressurized multi-purpose food processing apparatus |
| CN1067534C (en) * | 1993-12-28 | 2001-06-27 | 中国农业机械化科学研究院 | Method and equipment for processing food |
| JP2004105069A (en) * | 2002-09-18 | 2004-04-08 | Tanizawa Kaki Kogyo Kk | Method for producing confectionery and apparatus therefor |
| KR20170034929A (en) * | 2009-03-31 | 2017-03-29 | 가부시키가이샤 메이지 | Impregnated food |
| CN101595961B (en) * | 2009-06-17 | 2011-11-23 | 荆州市新力大风车食品有限公司 | Chocolate fruit-vegetable-fiber food |
| WO2011125451A1 (en) * | 2010-03-31 | 2011-10-13 | 株式会社明治 | White chocolate-impregnated food and method for producing same |
| CN202068890U (en) * | 2011-03-31 | 2011-12-14 | 福建农林大学 | Vacuum pressure permeating machine |
| CN202095472U (en) * | 2011-05-09 | 2012-01-04 | 东莞爱尚菇食品科技有限公司 | Vacuum infusing equipment for food processing |
| CN105815700A (en) * | 2016-03-09 | 2016-08-03 | 王凤 | Chocolate coated dried fruit and vegetable (crispy chip) and manufacturing method thereof |
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