CN109619376A - A kind of improvement rice vacuum pre-cooling processing method - Google Patents
A kind of improvement rice vacuum pre-cooling processing method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
The invention belongs to rice manufacture fields, are related to a kind of improvement rice vacuum pre-cooling processing method.Its method is as follows: before rice vacuum pre-cooling, refrigeration unit (4), Low Temperature Liquid circulating pump (5) and motor-driven valve (13,14) are first opened, and the temperature of auxiliary device group (7) and condenser (18) is dropped to the temperature of setting by heat exchanger (21)；Then, the rice after boiling is put into auxiliary device group (7) again, it opens simultaneously vacuum pump (2) and controls drop of pressure rate, the different temperature section according to locating for rice, the flow of its corresponding bye-pass I (22), II (23) is controlled by adjusting the aperture of motor-driven valve (13,14), so as to realize the control to auxiliary device group (7) and condenser (18) temperature.The present invention can not only make rice obtain high cooling rate and low moisture loss, while also maintain the higher Color Quality of rice, in addition easy to operate, low energy consumption.
Description
Technical field:
The invention belongs to food processing technology fields, and in particular to a kind of improvement rice vacuum pre-cooling processing method.
Background technique:
Vacuum pre-cooling is mainly to pass through to reduce the pressure of material environment to cause the evaporation of Free water in material, and water evaporation
Required huge latent heat is from material itself so that material fast cooling.It is seen that material has certain hole
Structure and free water content are the key that guarantee that it can be by vacuum pre-cooling.Rice has apparent gap structure and high moisture
Content is very suitable for vacuum pre-cooling technology in principle.Correlative study result also indicates that, for more air-cooled, rice is pre- in vacuum
Extremely fast cooling rate can be obtained under cool condition.On the contrary, although vacuum pre-cooling can obtain quick cooling rate, compared with
The cost of big moisture loss is then unavoidable, it is considered that rice be down to from 90 DEG C 4 DEG C need to lose 10% or so water
Point, and the moisture of the air-cooled then General Loss 3-4% in identical cooling segment limit.For this purpose, how to improve vacuum pre-cooling process
The big problem of middle rice moisture loss becomes problem very in the urgent need to address.
Currently, the improved method for moisture loss during rice vacuum pre-cooling mainly uses spray mode, i.e.,
Rice dispersing device after boiling is made into its short texture, and uniformly coating liquid water, supplements vacuum using the liquid water of injection
The loss (patent publication No.: CN 101331971A) of moisture in precooling process.
Although water spray vacuum pre-cooling method mentioned above can make up for it the loss of material moisture, but also it is difficult to ensure that injection
Moisture can equably be covered on the surface of every rice, it is uneven to frequently can lead to rice moisture distribution, to influence it
Quality.Meanwhile rice is rich in starch based article as a kind of, its quality can not only be reduced by directly spraying moisture, but also can pole
The earth increases the risk (secondary pollution) of microbial contamination.It follows that there is an urgent need to one kind can improve current rice vacuum
The method that operation is pre-chilled while obtaining fast precooling, low moisture loss, and can ensure higher color demand.
Summary of the invention:
Based on this, the object of the present invention is to provide a kind of methods of improvement rice vacuum pre-cooling processing, and the present invention is not only
Greatly reduce rice from 90 DEG C of central temperature be down to 4 DEG C needed for pre-coo time；Rice is also reduced in precooling process simultaneously
In moisture loss, make moisture loss control within 2%, remarkable benefit, and ideal color can also be obtained.Together
When, it is simple to operate, and reduce energy consumption.
It is of the present invention it is a kind of improvement rice vacuum pre-cooling processing method, comprising: before vacuum pre-cooling by refrigeration unit,
Auxiliary device group and condenser are down to the temperature of setting by heat exchanger, then the rice after boiling is put into auxiliary device group
In, it opens the vacuum pump of vacuum precooling machine and controls drop of pressure rate, the variation further according to temperature in rice temperature-fall period comes
The changes in flow rate of two branch pipes is adjusted to obtain optimal precooling effect.
Technical solution:
Before rice cake vacuum pre-cooling after boiling, refrigeration unit, Low Temperature Liquid circulating pump and motor-driven valve are first opened, and pass through
The temperature of auxiliary device group and condenser is dropped to the temperature of setting by heat exchanger；Then, then by the rice cake after boiling by
One ground is put into auxiliary device group, is opened vacuum pump and is controlled drop of pressure rate, and the different temperature section according to locating for rice leads to
The aperture of motor-driven valve is overregulated to control the flow of its corresponding bye-pass I, II, so as to realize to auxiliary device group
(7) and the control of condenser temperature.
Further, auxiliary device group is made of auxiliary unit device, and flow passes through soft on pipeline corresponding to motor-driven valve
Pipe shunts refrigerating medium in each auxiliary unit device into auxiliary device group, finally collects again and is recycled in circulation line, auxiliary
It helps device group and is connected with bye-pass II by loose joint.
Further, auxiliary unit device major architectural is hollow cuboid composed by stainless steel, meanwhile, hollow cylinder
The lower planes as composed by hollow cuboid length and width are placed in hollow cuboid and extended vertically through in vivo, and joining place carries out close
Envelope handles and forms hollow region with the other parts for removing hollow cylinder in hollow cuboid, on pipeline corresponding to motor-driven valve
Flow is shunted by hose in the hollow region of each auxiliary unit device of the refrigerating medium into auxiliary device group.
Further, hollow cylinder is 1/100mm in hollow rectangular intracorporal distribution density2~1/1600mm2,
It is separated by 10~40mm each other.
Further, four angles of the auxiliary unit device can link together with four screw thread items, and pass through
Fixture nut is fixed, and the auxiliary device for being spaced apart from each other certain distance up and down can be formed by the quantity of adding unit auxiliary device
Group.
Further, rice cake after boiling is placed on to the upper plane of auxiliary unit device, then upper part is another auxiliary
It helps cell arrangement that can move down the upper surface for making its lower plane tightly touch rice, and forms certain extruding, be compressed to
Rice height is the 90% of former height.
Further, hollow cuboid, height are 75 ± 25mm；Hollow cylinder, a diameter of 5 ± 1mm are highly
75±25mm；The height of rice is 2 times of hollow cuboid height, i.e. 150 ± 50mm.
Further, before vacuum pre-cooling rice, by opening refrigeration unit, Low Temperature Liquid circulating pump, and pass through heat exchanger
It is -5 ± 2 DEG C by the temperature control of main pipe rail.
Further, when rice temperature is in 90~50 DEG C, the aperture of motor-driven valve is adjusted, so that corresponding to motor-driven valve
Bye-pass flow II is the 80 ± 10% of total flow, and I flow of bye-pass corresponding to motor-driven valve accounts for the 20 ± 10% of total flow；When
When rice temperature is in 50~20 DEG C, the aperture of motor-driven valve is adjusted, so that the flow of bye-pass II corresponding to motor-driven valve is total
The 50 ± 10% of flow, I flow of bye-pass corresponding to motor-driven valve account for the 50 ± 10% of total flow；When rice temperature be in 20~
At 4 DEG C, the aperture of motor-driven valve is adjusted, so that II flow of bye-pass corresponding to motor-driven valve is the 20 ± 10% of total flow, it is electronic
I flow of bye-pass corresponding to valve accounts for the 80 ± 10% of total flow.
Further, vacuumize in cooling procedure, drop of pressure coefficient is controlled in 0.15min-1~0.3min-1
Within the scope of.
The maximum innovative point of the present invention:
Rice is mainly directly placed into vacuum precooling machine by current vacuum pre-cooling operating method, is made by vacuumizing
Rice evaporative cooling is obtained, although quick Pre-cooling Mode can be obtained, caused moisture loss is really quite big, according to every 1%
Moisture loss decline 6~8 DEG C of calculating, the temperature difference of nearly 86 DEG C (90~4 DEG C) will lead to 10% or so moisture loss, big portion
Vapor is divided to be condensed and be finally discharged by condenser, this is that institute, enterprise is unacceptable, and opposite this also strongly limits very
Application of the empty pre- refrigeration technique in terms of rice pre-cooling.And by the method for extraneous moisturizing all frequently can lead to cooked rice quality be deteriorated with
And secondary pollution problems.This patent proposes a kind of method for improving rice vacuum pre-cooling, and main innovation point is as follows: its
One, the part cooling capacity of cooling condenser is diverted to auxiliary device, using auxiliary device group and rice heat-conduction effect, is especially existed
The temperature on its surface is substantially reduced when rice higher temperature, so as to reduce moisture loss (vacuum caused by vacuum pre-cooling
Caused moisture loss is pre-chilled and needs the temperature of drop related corresponding to it)；Second, being made of stainless steel and corresponding pore structure
Special auxiliary device group, not only accelerate the progress of heat transfer, while not influencing the effect of rice vacuum pre-cooling again；Third, root
According to temperature section locating for rice, optimal control flows through flow corresponding to condenser and auxiliary device group, can be with more efficient land productivity
Use the energy.
The technical effects of the invention are that:
1) early period is pre-chilled, the temperature on its surface can be quickly reduced by the auxiliary device group after cooling, is conducive to inhibit
Vapor evaporates outward, so that moisture loss be effectively reduced.
2) when vacuum pre-cooling, the device after low-temperature treatment has enough refrigerating capacitys, not only will not influence rice
The rate of temperature fall (hollow cylinder provides enough gaps) of meal under vacuum conditions, and vacuum pre-cooling can be assisted to accelerate drop
Warm rate (stainless steel metal interface can carry out heat transfer with rice).The device can reduce by true the auxiliary temperature-reducing of rice
The caused cooling of sky pre-cooling, i.e. vacuum pre-cooling do not need to be pre-chilled entire temperature descending section (from 90 DEG C to 4 DEG C) completely, to facilitate
The loss (vacuum pre-cooling cooling and the moisture loss of sample have positive correlation) for reducing moisture, preferably maintains the product of rice
Matter.By special cylinders size and it is spaced apart the selections of data, obtains optimal rice vacuum pre-cooling effect.
3) the auxiliary device group is to play the role of the cooling of auxiliary temperature-reducing, especially last stage, is avoided from extraneous straight
Connect moisturizing.So can be deteriorated to avoid cooked rice quality and secondary pollution caused by secondary moisturizing.
4) the relatively thin size of auxiliary device group outer wall and high thermal coefficient can dramatically reduce rice
Temperature, especially when rice be in hot stage (cooling of the regional temperature section be also during vacuum pre-cooling moisture loss compared with
The big stage).
5) clean health, it is easy to operate.Meanwhile realization industrialized development can be promoted.
6) optimal control of flow can greatly improve energy use efficiency.
Detailed description of the invention
The rice vacuum pre-cooling operation chart of Fig. 1 improvement；
Fig. 2 auxiliary device group schematic diagram；
12 exploded view of Fig. 3 auxiliary unit device.
1. vacuum pre-cooling case；2. vacuum pump；3. pneumatic operated valve；4. refrigeration unit；5. low-temperature circulating pumps；6. degassing method；7. auxiliary
Help device group；8. weight sensor；9. pressure sensor；10. temperature sensor；11. hose；12. auxiliary unit device；13.
Motor-driven valve；14. motor-driven valve；15. flowmeter；16. flowmeter；17. drain valve；18. condenser；19. data processor；20. electricity
Brain；21. heat exchanger；22. bye-pass I；23. bye-pass II；24. main pipe rail；25. screw thread item；26. hollow cylinder；27. fixed
Nut；28. hollow cuboid.
Specific embodiment
The invention will be further described by the following examples.
Vacuum precooling machine used in the present invention is KM-100 equipment (test-type small size vacuum precooler), and vacuum precooling machine is main
Have vacuum tank, condenser, vacuum pump and operation interface etc., wherein operation interface can control pipe valve unlatching size,
Vacuum pump unlatches and closes, condenser unlatches and closes, drain valve unlatches and closes.
Drop of pressure velocity coefficient is by formula P=P used in the present inventionie-YtIt determines.Wherein, P is vacuum in operational process
Danger spot pressure in precooler vacuum chamber, unit mbar；PiFor local atmospheric pressure, unit mbar；When t is that vacuum tank is evacuated
Between, unit is min；Y is then drop of pressure rate, unit min-1；Danger spot pressure is down to local atmospheric pressure 1000mbar
Time t used in 6.5mbar calculates drop of pressure rate Y value.Drop of pressure velocity coefficient Y indicates the fast of drop of pressure rate
Slowly, drop of pressure velocity coefficient is bigger, indicates that the rate of drop of pressure is faster, the time used is also shorter.Conversely, then drop of pressure
Rate it is slower, the time used is also longer.For example, being if pressure drops to the time used in 6.5mbar from 1000mbar
8min, then drop of pressure velocity coefficient is 0.629min-1.And if when pressure drops to used in 6.5mbar from 1000mbar
Between be 16min, then drop of pressure velocity coefficient be 0.315min-1。
Embodiment 1
Auxiliary device group 7 according to the present invention combines the pre-cooling for being used in rice together with vacuum pre-cooling.Wherein, vacuum
Precooler includes condenser system, vacuum system, data gathering system and data processing and operating system composition, is sequentially connected, wraps
Include refrigeration unit 4, condenser 18, Low Temperature Liquid circulating pump 5, heat exchanger 21, bye-pass I 22, motor-driven valve 13, flowmeter 15, branch
Pipe II 23, motor-driven valve 14, flowmeter 16 and hose 14, vacuum tank 1, vacuum pump 2, pneumatic operated valve 3, exhaust valve 6, drain valve 17, again
Quantity sensor 8, pressure sensor 9 and temperature sensor 10, data processor 19 and computer 20；Condenser system by refrigeration unit 4,
Low Temperature Liquid circulating pump 5, heat exchanger 21, bye-pass cooling capacity are 1., 2. bye-pass cooling capacity formed；Bye-pass cooling capacity is 1. by condenser
18, generated vapor when bye-pass I 22, motor-driven valve 13 are formed for condensing rice evaporation；Bye-pass cooling capacity is 2. by propping up
Pipe II 23, motor-driven valve 14, flowmeter 16 and hose 14 are formed for auxiliary cooling device group 7；Vacuum system is by 1 He of vacuum tank
Vacuum pump 2 forms；Data gathering system is made of weight sensor 8, pressure sensor 9 and temperature sensor 10；Data processing
And operating system is made of data processor 19 and computer 20.Auxiliary device, that is, auxiliary device group 7 is by auxiliary unit device 12, spiral shell
Line item 25 and fixture nut 27 are composed, and the auxiliary unit device 12 is combined by hollow cuboid 28, hollow cylinder 26
It forms, 2. cell arrangement group 7 provides cooling capacity by bye-pass cooling capacity to cooperate with the pre-cooling of the rice after completing boiling.Feelings are embodied
Condition is as follows:
Firstly, first cleaning up auxiliary device group 7 with tap water, then handled with 75% low temperature alcohol disinfecting, processing
It is cleaned with low temperature tap water, is finally connect with bye-pass II again afterwards；
Secondly, the gauze after the rice cake disinfection after boiling is wrapped up, the rice cake difference after package is rapidly
It is put into the upper plane of the auxiliary unit device 12 pre-processed, it again will be another by adjusting screw thread item 25 and fixture nut 27
The hollow cuboid 28 of block tightly pushes down the upper surface of rice, and is compressed to the 90% of its original height.It finally will be after other boilings
Rice the compression shape for forming it into " the hollow cuboid 28- rice of rice-- hollow cuboid 28 " is operated by same mode
State carries out vacuum pre-cooling to aforesaid operations completion again.
Finally, vacuum chamber door is closed, drop of pressure rate is controlled by adjusting the size of pneumatic operated valve 3, is then turned on system
Cold group 4 and Low Temperature Liquid circulating pump 5, so that range of the temperature control of condenser 18 at -5 ± 2 DEG C, finally opens vacuum pump 2,
It needs to control final pressure simultaneously not less than 650Pa, is finally obtained again by data processing system in rice temperature-fall period
Drop of pressure rate and temperature lowering curve curve close vacuum pump 2, refrigeration unit 4 and low when the temperature of rice is down to 4 DEG C
Warm liquid circulating pump 5 opens simultaneously exhaust valve 6 and drain valve 17, restores to normal pressure, by adjusting the fixation spiral shell on screw thread item 25
Mother 27 takes out the rice after pre-cooling to detect its index of correlation.
In order to preferably express influence of the range of partial parameters in claim to cooked rice quality and procedure parameter, specifically
Distribution density of the hollow cylinder 17 in hollow cuboid 19 is in embodiment 1 (" improvement vacuum pre-cooling " i.e. in following table)
1/400mm2, standoff distance each other be 20mm；The diameter of hollow cylinder 17 is 5mm, is highly 100mm；Hollow length
19 height of cube is 100mm, length and width is 1000mm；Rice height is 200mm, length and width is 1000mm；
18 temperature of vacuum precooling machine condenser controls between -5 ± 2 DEG C, and drop of pressure coefficient is controlled in 0.2min-1, in precooling process
The operation of branch pipe is as follows: when rice temperature is in 90~50 DEG C, the aperture of motor-driven valve 13,14 is adjusted, so that 14 institute of motor-driven valve
Corresponding bye-pass flow II 23 is the 80% of total flow, and bye-pass I (22) flow corresponding to motor-driven valve 13 accounts for total flow
20%；When rice temperature is in 50~20 DEG C, the aperture of motor-driven valve 13,14 is adjusted, so that branch pipe corresponding to motor-driven valve 14
The flow on road II 23 is the 50% of total flow, and I 22 flow of bye-pass corresponding to motor-driven valve 13 accounts for the 50% of total flow；Work as rice
When temperature is in 20~4 DEG C, the aperture of motor-driven valve 13,14 is adjusted, so that II 23 flow of bye-pass corresponding to motor-driven valve 14 is
The 20% of total flow, I 22 flow of bye-pass corresponding to motor-driven valve 13 account for the 80% of total flow；The temperature for maintaining general pipeline 24 is -5
± 2 DEG C, control piper flow is 80L/min；Drop of pressure coefficient is controlled in 0.2min-1。
Embodiment 2
(1) boiling is carried out to the mixture (mass ratio of rice and water is 1:1.5) of rice and water, by controlling mixture
Weight and container size so that rice after boiling forms the rice cake that height is 200mm, digestion time is half an hour,
Boiling mode is vapour cooking, and the length and width degree of rice is distributed as 1000mm.
(2) auxiliary device group 7 is first cleaned with tap water, then is sterilized in 75% low temperature alcohol, with 4 ± 1 DEG C
Tap water rinse 2min, then connect again with bye-pass II 23.
(3) before vacuum pre-cooling, refrigeration unit 4, Low Temperature Liquid circulating pump 5 and motor-driven valve 13,14 are opened, and pass through heat exchanger
21 drop to the temperature of auxiliary device group 7 and condenser 18 temperature -5 ± 2 DEG C of setting.
(4) temperature for maintaining general pipeline 24 is -5 ± 2 DEG C, and control piper flow is 80L/min.
(5) when the temperature of auxiliary device group 7 and condenser 18 drops to temperature -5 ± 2 DEG C of setting, after boiling
Rice cake is wrapped by having killed the gauze of bacterium.It is then placed in above the hollow cuboid 28 of auxiliary device group 7, then with another piece
Hollow cuboid 28 tightly pushes down the upper surface of rice, and is compressed to its original height and reaches 90%.By the rice after other boilings
Meal is operated by same mode forms it into " the hollow cuboid 28- rice of rice-- hollow cuboid 28 ", then temperature is visited
Head is inserted into the geometric center of rice, closes vacuum precooling machine vacuum chamber door, opens vacuum pump, the drop of pressure speed of vacuum pump
Rate coefficient is adjusted to 0.2min-1, vacuum pump is opened, the size for controlling solenoid valve is not less than the pressure end value in vacuum tank
6.5mbar.In order to preferably express the range of partial parameters in patent claims range to cooked rice quality in precooling process
With the influence of procedure parameter." improvement in the operating parameter and embodiment 1 of " improvement vacuum pre-cooling " in embodiment 2,3,4,5,6,7
The operating parameter of vacuum pre-cooling " is identical.
(6) variation that temperature is observed by operation interface closes vacuum pump when the temperature of rice is down to 4 DEG C, the row of unlatching
Air valve restores after pressure to normal pressure, takes out the rice cooled down, and weigh.
Meanwhile air-cooled, vacuum pre-cooling rice is respectively adopted and compares, so that the central temperature of rice is down to 4 DEG C from 90 DEG C,
It records the pre-coo time of every kind of method and calculates the moisture loss after rice pre-cooling, wherein vacuum pre-cooling operating condition and change
Good vacuum pre-cooling operating condition is identical, and (different is exactly, and improvement vacuum pre-cooling is compared with having shunted fractional distilling tube for vacuum pre-cooling
Cooling capacity into auxiliary device 7, the rice of vacuum pre-cooling is also to be put into this patent auxiliary device 7, but flow through without refrigerating medium).
Air-cooled to use temperature for 2 ± 1 DEG C, the freezer (4000mm*3000mm*2400mm, 2.5KW) that wind speed is 1 ± 0.5m/s carries out pre-
Cold, air-cooled rice is also to be put into auxiliary device group 7 designed by this patent, but flow through inside the device without refrigerating medium.It is real
The difference that front and back is read can be tested by ammeter before testing probably to estimate power consumption.
Precooling effect of the improvement vacuum pre-cooling method and air-cooled, vacuum pre-cooling used by comparing embodiment to rice, knot
Fruit is shown in Table shown in 1,2,3,4.Equally, that vacuum pre-cooling (auxiliary device Parameters variation) is improved in comparative example the results are shown in Table 5,6,7.
From table 1 it follows that there is differences for temperature lowering curve of the different Pre-cooling Modes to rice.Improve vacuum pre-cooling
Cooling rate to be faster than vacuum pre-cooling, and far faster than air-cooled.
Result of the different Pre-cooling Modes of table 1 to rice moisture loss
| Index | It is air-cooled | Vacuum pre-cooling | Improve vacuum pre-cooling |
| Water reduction rate (%) | 3.83±0.23 | 8.18±0.34 | 1.63±0.45 |
| Pre-coo time (min) | 180.5±0.55 | 25.5±1.5 | 20.5±0.5 |
It can know from table 1, improvement vacuum pre-cooling causes rice loss to be 1.63%, and air-cooled and vacuum pre-cooling moisture
Loss is respectively 3.83% and 8.18%.It is seen that improvement vacuum pre-cooling obviously makes up moisture loss compared with having for vacuum pre-cooling
Effect, and also below air-cooled caused moisture loss.Meanwhile it is pre- compared with other in terms of pre-coo time to improve vacuum pre-cooling
It is also minimum for cold mode, is 20.5min, and it is air-cooled close to 180.5min.
Influence of the different Pre-cooling Modes of table 2 to rice color difference
| Chromaticity parameters | It is air-cooled | Vacuum pre-cooling | Improve vacuum pre-cooling |
| L* | 72.61±1.59 | 64.12±1.56 | 73.69±0.42 |
| a* | -1.26±0.12 | -1.13±0.11 | -1.79±0.23 |
| b* | 7.51±0.57 | 8.38±0.32 | 7.33±0.14 |
Remarks: L*: indicating black and white, and it is more partially white to be worth bigger color；A*: indicating red green ,+indicate partially red ,-indicate partially green；B*:
Indicate champac ,+indicate partially yellow ,-indicate partially blue.The size of the presented color of digital representation, the more big then corresponding color value of value
Also bigger.
It can be known by table 2, it is on color and air-cooled more closely, thus illustrating that improvement is true to improve the rice of vacuum pre-cooling
The rice of sky pre-cooling has preferable color, and especially on brightness value L *, it is small to illustrate that improvement vacuum pre-cooling influences rice color.
On the contrary, the rice after vacuum pre-cooling will be significantly lower than other two kinds of Pre-cooling Modes in brightness, rice is presented compared with dull colors.
Influence (low temperature 0 ± 2 DEG C, store 3d) of the different Pre-cooling Modes of table 3 to rice texture
| Chromaticity parameters | It is air-cooled | Vacuum pre-cooling | Improve vacuum pre-cooling |
| Hardness | 19.75±0.56 | 31.81±2.40 | 18.45±1.36 |
| Elasticity | 0.30±0.00 | 0.40±0.00 | 0.31±0.00 |
| Masticatory pattern | 11.70±1.40 | 47.50±1.80 | 12.78±1.60 |
Remarks: texture parameter is detected using Texture instrument (U.S. FTC).Rice refrigerate 3d after in drier constant temperature to 25 DEG C
Detection.
It can be known by table 3, it is on texture index and air-cooled more closely, illustrating that improvement is true to improve the rice of vacuum pre-cooling
Sky pre-cooling is small to rice texture index or organoleptic effects.Rice after opposite vacuum pre-cooling is but in the indexs such as hardness and masticatory pattern
On to be apparently higher than other two kinds of Pre-cooling Modes.
The comparison of the different Pre-cooling Mode power consumption of table 4
| Index | It is air-cooled | Vacuum pre-cooling | Improve vacuum pre-cooling |
| Power consumption (degree) | 12 | 8.4 | 7.7 |
The above results show that the cooling rate being exceedingly fast and low moisture loss can not only be obtained by improveing vacuum pre-cooling, and
Comparatively ideal color value can also be obtained；Certainly, from it is also seen that after every batch of rice has been pre-chilled, improvement vacuum is pre- in table 4
It is cold to have lower energy consumption (power consumption).
Embodiment 3
Embodiment 3 as 1 operating method of embodiment, unlike device it is different, device selected by embodiment 3 with
Device difference in embodiment 1 is Density Distribution size of the hollow cylinder 26 on hollow cuboid 28, institute in embodiment 3
The distribution proportion of selection is respectively intensive hole, and 1/64mm2, hollow cylinder 26 and 26 spacing 8mm of hollow cylinder；Loosely
Hole, 1/2500mm2, hollow cylinder 26 and 26 spacing 50mm of hollow cylinder, the identical (hollow cylinder of other operating conditions
Body diameter is 5mm), result obtained is as follows after pre-cooling:
5 different device of table assists influence of (distribution density) the vacuum pre-cooling mode to cooked rice quality and procedure parameter
Remarks: it is detected after texture and the data of color difference refrigeration 3d.
Table 5 is influence of the different device auxiliary vacuum pre-cooling mode to cooked rice quality and procedure parameter, the results showed that hollow
The quantity that hollow cylinder 26 is embedded on cuboid 8 is excessive or very few all have a certain impact to cooked rice quality.Intensive hole
Device auxiliary vacuum pre-cooling (hollow cylinder distribution is overstocked) will lead to higher moisture loss, but does not obtain and compare the present embodiment
The faster cooling rate of vacuum pre-cooling is improved i.e. in table 5；(hollow cylinder was distributed loose hole gap device auxiliary vacuum pre-cooling
Dredge) although obtaining ideal moisture loss, pre-coo time significantly increases.The above results show this patent right
Distribution density and spacing of the selected specific hollow cylinder 26 of range on hollow cuboid 28 can drop well simultaneously
Low rice water reduction rate and pre-coo time.
Embodiment 4
Embodiment 4 as 1 operating method of embodiment, unlike device it is different, device selected by embodiment 4 with
Device difference in embodiment 1 is the selection of 26 diameter of hollow cylinder, selected hollow cylinder in embodiment 4
26 diameters are distributed as 8mm and 10mm (hollow cylinder also smaller than 5mm is unfavorable for processing, so not considering), and mutual spacing is
40mm, other operating conditions are identical, and result obtained is as follows after pre-cooling:
6 different device of table assists (26 diameter of the hollow cylinder) influence of vacuum pre-cooling mode to rice procedure parameter
Table 6 has selected the auxiliary device of different pore size to carry out vacuum pre-cooling to rice, the results showed that excessive aperture can be bright
The aobvious increase for leading to moisture loss, opposite pre-coo time are but not much different.The above results show this patent interest field institute as a result,
Selected 26 diameter of specific hollow cylinder and spacing significantly reduce rice water reduction rate and pre-coo time.
Embodiment 5
Embodiment 5 is as 1 operating method of embodiment, the difference is that stainless steel thickness is inconsistent.The present embodiment is selecting
When stainless steel material, selected 304 stainless steels, compare with a thickness of 2,4mm (stainless steel of the present embodiment auxiliary device with a thickness of
0.4mm), the results showed that, the increase of thickness is little to rice moisture loss, color and organoleptic effects, but when the slightly increased pre-cooling of meeting
Between, still further aspect increases the increase that stainless steel thickness also results in cost.Based on this, the stainless steel plate of 0.4mm thickness is selected not
Only cooling rate can be faster, additionally it is possible to reduce cost, while also facilitate operation.
Embodiment 6
The operating method of embodiment 6 is same as Example 1.The difference is that (rice is high for the height size of hollow cuboid 28
Degree is 200mm), in order to verify the reasonability of parameter set by the present embodiment, the present embodiment has selected following several height to carry out
(comparison 1,2) is compared to compare its influence to procedure parameter in rice precooling process, result is as follows:
7 different device of table (28 height of the cuboid) influence of auxiliary vacuum pre-cooling mode to rice procedure parameter
As can be seen from Table 7, improvement vacuum pre-cooling is carried out for the rice of 200mm height, the results showed that different length
The height of cube 28 has a certain impact to water reduction rate during the vacuum pre-cooling of rice and pre-coo time.Increase cuboid
28 height can be effectively reduced moisture loss and pre-coo time of the rice during vacuum pre-cooling, however ought highly reach
When 100mm, effect is close with 125mm height, on the contrary, 28 excessive height of cuboid will increase cost and reduction instead
Space utilization rate.The above results show that the height of the selected specific hollow cuboid 28 of this patent interest field can be effectively
Reduce rice water reduction rate and pre-coo time.
Embodiment 7
8 different operation method of table assists influence of the vacuum pre-cooling mode to rice procedure parameter
Remarks: the corresponding refrigerating medium shunt volume of rice temperature is as follows in claim 9: when rice temperature is in 90~50 DEG C
When, the aperture of motor-driven valve 13,14 is adjusted, so that bye-pass flow II 23 corresponding to motor-driven valve 14 is the 80% of total flow, electricity
Bye-pass I (22) flow corresponding to dynamic valve 13 accounts for the 20% of total flow；When rice temperature is in 50~20 DEG C, adjust electronic
The aperture of valve 13,14 so that the flow of bye-pass II 23 corresponding to motor-driven valve 14 be total flow 50%, motor-driven valve 13 pair
I 22 flow of bye-pass answered accounts for the 50% of total flow；When rice temperature is in 20~4 DEG C, opening for motor-driven valve 13,14 is adjusted
Degree, so that II 23 flow of bye-pass corresponding to motor-driven valve 14 is the 20% of total flow, bye-pass I 22 corresponding to motor-driven valve 13
Flow accounts for the 80% of total flow.
The operating method of embodiment 7 is same as Example 1, the difference is that the adjusting of bye-pass I 22, II 23 uninterrupteds.
As can be seen from Table 8, for different operation method (bye-pass I 22, II 23 flows are adjusted with rice temperature change) come auxiliary
Help vacuum pre-cooling, the results showed that when different operating methods is to water reduction rate during the improvement vacuum pre-cooling of rice and pre-cooling
Between have a certain impact.For the flow of single fixation is compared with adjusting flow set by the present embodiment (vary with temperature and adjust)
There are higher water reduction rate and pre-coo time.The above results show the selected specific flow proportional of this patent interest field
Rice water reduction rate and pre-coo time can be significantly reduced.
It is not difficult to find that the auxiliary device group after disinfection, low-temperature treatment participates in assisting vacuum pre- from the angle of quality safety
The cold relationship that heat transfer is only existed with sample, belongs to pure physical means, and there is no any negative for the health and safety to sample
Face is rung.
Claims (10)
1. a kind of improvement rice vacuum pre-cooling processing method, it is characterised in that: before the rice cake vacuum pre-cooling after boiling, first open
Refrigeration unit (4), Low Temperature Liquid circulating pump (5) and motor-driven valve (13,14) are opened, and passes through heat exchanger (21) for auxiliary device group
(7) and the temperature of condenser (18) drops to the temperature of setting；Then, then by the rice cake after boiling seriatim it is put into auxiliary dress
It sets in group (7), open vacuum pump (2) and controls drop of pressure rate, the different temperature section according to locating for rice, by adjusting electricity
The aperture of valve (13,14) is moved to control the flow of its corresponding bye-pass I (22), II (23), so as to realize to auxiliary
The control of device group (7) and condenser (18) temperature.
2. according to the method described in claim 1, it is characterized by: auxiliary device group (7) is made of auxiliary unit device (12),
Flow shunts each auxiliary of the refrigerating medium into auxiliary device group (7) by hose (11) on pipeline corresponding to motor-driven valve (14)
In cell arrangement (12), finally collect again and be recycled in circulation line, auxiliary device group (7) and bye-pass II (23) pass through loose joint
It is connected.
3. according to the method described in claim 2, it is characterized by: auxiliary unit device (12) major architectural is stainless steel institute group
At hollow cuboid (28), meanwhile, hollow cylinder (26) is built in hollow cuboid (28) and extends vertically through by hollow
Lower planes composed by cuboid (28) length and width, joining place is sealed processing and removing in hollow cuboid (28) is hollow
The other parts of cylindrical body (26) form hollow region, and flow is shunted by hose (11) on pipeline corresponding to motor-driven valve (14)
In the hollow region of each auxiliary unit device (12) of the refrigerating medium into auxiliary device group (7).
4. according to the method described in claim 3, it is characterized by: point of the hollow cylinder (26) in hollow cuboid (28)
Cloth density is 1/100mm2~1/1600mm2, it is separated by 10~40mm each other.
5. according to the method described in claim 2, it is characterized by: four angles of the auxiliary unit device (12) can be with
Four screw thread items (25) link together, and fixed by fixture nut (27), pass through the number of adding unit auxiliary device (12)
Amount can form the auxiliary device group (7) for being spaced apart from each other certain distance up and down.
6. according to the method described in claim 2, it is characterized by: rice cake after boiling is placed on auxiliary unit device (12)
Upper plane, then another auxiliary unit device (12) of upper part, which can move down, makes its lower plane tightly touch rice
Upper surface, and certain extruding is formed, it is compressed to 90% that rice height is former height.
7. according to the method described in claim 6, it is characterized by: hollow cuboid (28), height are 75 ± 25mm；It is hollow
Cylindrical body (26), a diameter of 5 ± 1mm are highly 75 ± 25mm；The height of rice is 2 times of hollow cuboid (28) height,
That is 150 ± 50mm.
8. according to the method described in claim 1, it is characterized by: before vacuum pre-cooling rice, by open refrigeration unit (4),
Low Temperature Liquid circulating pump (5), and be -5 ± 2 DEG C by the temperature control of main pipe rail (24) by heat exchanger (21).
9. according to the method described in claim 1, it is characterized by: adjusting motor-driven valve when rice temperature is in 90~50 DEG C
The aperture of (13,14), so that bye-pass flow II (23) corresponding to motor-driven valve (14) is the 80 ± 10% of total flow, motor-driven valve
(13) bye-pass I (22) flow corresponding to accounts for the 20 ± 10% of total flow；When rice temperature is in 50~20 DEG C, electricity is adjusted
The aperture of dynamic valve (13,14), so that the flow of bye-pass II (23) corresponding to motor-driven valve (14) is the 50 ± 10% of total flow,
Bye-pass I (22) flow corresponding to motor-driven valve (13) accounts for the 50 ± 10% of total flow；When rice temperature is in 20~4 DEG C,
Adjust motor-driven valve (13,14) aperture so that bye-pass II (23) flow corresponding to motor-driven valve (14) be total flow 20 ±
10%, bye-pass I (22) flow corresponding to motor-driven valve (13) accounts for the 80 ± 10% of total flow.
10. according to the method described in claim 1, it is characterized by: vacuumize in cooling procedure, drop of pressure coefficient
Control is in 0.15min-1~0.3min-1Within the scope of.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109998016A (en) * | 2019-04-18 | 2019-07-12 | 宁波奥克斯电气股份有限公司 | A kind of steam box preservation method, the fresh-keeping mechanism of steam box and fresh-keeping steam box |
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| CN101331971A (en) * | 2008-08-07 | 2008-12-31 | 上海海洋大学 | Method for reducing rice moisture loss during vacuum cooling |
| CN101331972A (en) * | 2008-08-07 | 2008-12-31 | 上海海洋大学 | Technique for increasing rice quick cooling effect |
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| CN101331971A (en) * | 2008-08-07 | 2008-12-31 | 上海海洋大学 | Method for reducing rice moisture loss during vacuum cooling |
| CN101331972A (en) * | 2008-08-07 | 2008-12-31 | 上海海洋大学 | Technique for increasing rice quick cooling effect |
| CN102669786A (en) * | 2012-05-22 | 2012-09-19 | 上海束能辐照技术有限公司 | Processing method for prolonging shelf life of instant box convenience rice at normal temperature |
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| CN109998016A (en) * | 2019-04-18 | 2019-07-12 | 宁波奥克斯电气股份有限公司 | A kind of steam box preservation method, the fresh-keeping mechanism of steam box and fresh-keeping steam box |
| CN109998016B (en) * | 2019-04-18 | 2023-01-13 | 宁波奥克斯电气股份有限公司 | Steam box fresh-keeping method, steam box fresh-keeping mechanism and fresh-keeping steam box |
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