CN111096428A - Apple deep processing method based on extraction device - Google Patents
Apple deep processing method based on extraction device Download PDFInfo
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- CN111096428A CN111096428A CN202010021990.2A CN202010021990A CN111096428A CN 111096428 A CN111096428 A CN 111096428A CN 202010021990 A CN202010021990 A CN 202010021990A CN 111096428 A CN111096428 A CN 111096428A
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- 238000002791 soaking Methods 0.000 claims abstract description 22
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
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Images
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D11/00—Solvent extraction
- B01D11/02—Solvent extraction of solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an apple deep processing method based on an extraction device, which comprises the following steps: s1, peeling the apples and cutting the apples into slices; s2, soaking the sliced apples in a color protection solution for 2-4 min, wherein the color protection solution comprises the following raw materials: calcium chloride, ascorbic acid, cysteine, water; s3, soaking the sliced apples in the plant extracting solution for 3-5 min; and S4, puffing the apples soaked in the plant extracting solution to finish the deep processing of the apples. According to the apple deep-processing method based on the extraction device, the apples are soaked in the plant extracting solution, and the plant extracts of the garlic, the perilla leaves, the fructus forsythiae, the pomegranate rind, the green tea and the cinnamon have good effects of inhibiting the growth of bacteria and preventing the apples from browning.
Description
Technical Field
The invention relates to the technical field of agricultural product processing. More specifically, the invention relates to an apple deep processing method based on an extraction device.
Background
China is a big country for apple production, and apple resources are rich. The apple is characterized by large fruit, much pulp, small kernel, milky white flesh, rich juice, moderate sweetness and sourness, rich vitamin C, calcium, phosphorus, iron and other components, rich nutrition, lung moistening, phlegm eliminating, cough relieving, pathogenic fire reducing, heart fire clearing and diuresis promoting effects, appetite increasing and digestion promoting, and the apple is mainly eaten fresh and sold fresh at present. The production of the apple slices is also a deep processing means, so that the consumption modes of the apples are diversified and convenient, and the additional value of the apples is improved. However, no report is found on the research on the processing of apple slices.
Disclosure of Invention
An object of the present invention is to solve the above-mentioned problems and to provide at least the advantages which will be described later.
The invention also aims to provide an apple deep processing method based on an extraction device, which is characterized in that apples are soaked in plant extract, and the plant extracts of garlic, perilla leaves, fructus forsythiae, pomegranate rind, green tea and cinnamon have good effects of inhibiting bacterial growth and preventing apple browning.
To achieve these objects and other advantages in accordance with the present invention, there is provided an extraction device based apple further processing method, comprising the steps of:
s1, peeling the apples and cutting the apples into slices;
s2, soaking the sliced apples in a color protection solution for 2-4 min, wherein the color protection solution comprises the following raw materials in parts by weight:
0.5-1 part of calcium chloride, 0.5-1 part of ascorbic acid, 0.1-0.5 part of cysteine and 90-95 parts of water;
s3, soaking the sliced apples in the plant extracting solution for 3-5 min;
s4, puffing the apples soaked in the plant extracting solution to finish deep processing of the apples;
wherein, the extraction of the plant extract in the S3 specifically comprises the step of placing the plant in an extraction device for extraction, and the extraction device comprises:
the upper end of the first reaction kettle is provided with a first feeding port, a filter screen is horizontally arranged in the first reaction kettle, one side wall of the first reaction kettle is communicated with a first air vent, and the side wall of the first reaction kettle is also communicated with a first air extraction pump;
the upper end of the second reaction kettle is communicated with the bottom of the first reaction kettle through a communicating pipe, a valve is arranged on the communicating pipe, a second vent is arranged on the side wall of the second reaction kettle, a first discharge hole is arranged at the lower end of the second reaction kettle, the side wall of the second reaction kettle is a double-layer copper plate with a hollow structure, a heating wire is arranged in the copper plate, and a heating controller electrically connected with the heating wire is arranged on the side wall of the second reaction kettle;
the extraction method specifically comprises the following steps: mixing and crushing 5-10 parts by weight of garlic, 5-10 parts by weight of perilla leaves, 3-6 parts by weight of fructus forsythiae, 3-5 parts by weight of pomegranate barks, 6-12 parts by weight of green tea and 5-8 parts by weight of cinnamon, adding the mixture into a filter screen in a first reaction kettle through a first feeding port, closing a valve, introducing water vapor with the pressure of 0.5-1 Mpa into the first reaction kettle through a first vent, keeping the pressure for 5-10 min, starting a first air pump to reduce the pressure in the first reaction kettle to 10-20 pa within 3-5 s, keeping the pressure for 1-2 min, adding water with the temperature of 90-95 ℃ and the weight of 120-150 parts by weight of water level into the first reaction kettle through the first feeding port, enabling the water to exceed the filter screen, keeping the pressure for 1-2 h to obtain a first extract, then opening the valve to enable the first extract to flow into a second reaction kettle, closing the valve, and introducing nitrogen into the second reaction kettle through a second vent, and (3) controlling the pressure in the second reaction kettle to be 2-3 Mpa, controlling the temperature of water in the second reaction kettle to be 90-95 ℃ through a heating controller, keeping the temperature for 1-2 hours, and opening the first discharge hole to obtain the plant extracting solution.
Preferably, in the method for further processing apples based on the extraction device, in S4, the apples are placed in a puffing device for puffing, and the puffing device includes:
the box body is internally provided with two partition plates at vertical intervals, a gap is formed between the upper end of each partition plate and the top wall of the box body, an accommodating cavity is formed between the two partition plates and the bottom wall and the side wall of the box body, the top wall of the box body is provided with a second charging opening corresponding to the accommodating cavity, the side wall of each partition plate, far away from the accommodating cavity, is provided with a plurality of coiled pipes, the upper end of each coiled pipe extends out of the box body and is communicated with a steam pipe, the steam pipe is communicated with a steam generator, the steam pipe is also provided with an electromagnetic valve, the lower end of each coiled pipe extends downwards and is communicated with a recovery box outside the box body, the side wall of the box body is also provided with a third air vent and a second air pump, a temperature sensor is arranged in the box body, a temperature controller is arranged outside the box body and is in communication connection with the temperature sensor and the electromagnetic, the bottom wall of the box body is provided with a second discharge hole corresponding to the accommodating chamber;
the puffing method comprises the following steps: the apple is added into the containing cavity of the box body through the second feeding port, the second air pump is started to enable the pressure in the box body to be 10-20 pa, the electromagnetic valve is controlled to be opened through the temperature controller, steam generated by the steam generator enters the serpentine tube to heat the partition plate, the temperature in the box body is 80-90 ℃, then nitrogen is introduced into the box body through the third air vent to enable the pressure in the box body to be 0.5-1 Mpa, after 1-2 h is kept, the second air pump is continuously started to enable the pressure in the box body to be 10-15 pa, nitrogen is continuously introduced into the box body through the third air vent to enable the pressure in the box body to be 1-1.5 Mpa, 0.5-1 h is kept, and the second discharge port is started to complete apple puffing.
Preferably, in the method for further processing apples based on the extraction device, the apples are further soaked in a soaking solution for 1-2 min before being puffed in the step S4, and the preparation method of the soaking solution comprises the following steps: adding 1-2 parts by weight of white granulated sugar, 3-5 parts by weight of honey and 3-6 parts by weight of sodium alginate into 30-40 parts by weight of water, and uniformly stirring to obtain the water-soluble calcium alginate.
Preferably, in the apple deep-processing method based on the extraction device, the soaked apple is further frozen at the temperature of-5 to-1 ℃ for 1 to 2 hours.
Preferably, in the deep processing method of the apples based on the extraction device, the apples are sliced to have the thickness of 1-1.5 cm in S1.
Preferably, according to the apple deep-processing method based on the extraction device, garlic, perilla leaves, fructus forsythiae, pomegranate rind, green tea and cinnamon are mixed and crushed to 200-250 meshes.
The invention at least comprises the following beneficial effects:
1. according to the apple deep-processing method based on the extraction device, the apples are soaked in the plant extracting solution, and the plant extracts of the garlic, the perilla leaves, the fructus forsythiae, the pomegranate rind, the green tea and the cinnamon have good effects of inhibiting the growth of bacteria and preventing the apples from browning.
2. According to the apple deep processing method based on the extraction device, during puffing, the pressure in the box body is pumped to be close to vacuum by using the second air pump, then high-pressure nitrogen is introduced, the high pressure in the box body is maintained, the temperature in the box body is kept to be 80-90 ℃, and the circulation is repeated for many times, so that moisture in the apple can escape rapidly, the puffing degree is improved, and the contents of protein and Vc of the puffed apple are higher than those of the traditional method, which indicates that the nutritional ingredients of the puffed apple are not lost.
3. According to the apple deep processing method based on the extraction device, the apples are soaked in the soaking solution before being puffed, and after the white granulated sugar, the honey, the sodium alginate and the water are mixed in the soaking solution, a film is formed on the surfaces of the apples, so that the apples are prevented from being oxidized.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a schematic view of the structure of an extraction apparatus according to the present invention;
fig. 2 is a schematic view of the bulking device of the present invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
Example 1
As shown in fig. 1-2, an apple deep-processing method based on an extraction device comprises the following steps:
s1, peeling the apples and cutting the apples into slices;
s2, soaking the sliced apples in a color protection solution for 2min, wherein the color protection solution comprises the following raw materials in parts by weight: 0.5 parts of calcium chloride, 0.5 parts of ascorbic acid, 0.1 parts of cysteine and 90 parts of water;
s3, soaking the sliced apple in the plant extract for 3 min;
s4, puffing the apples soaked in the plant extracting solution to finish deep processing of the apples;
wherein, the extraction of the plant extract in the S3 specifically comprises the step of placing the plant in an extraction device for extraction, and the extraction device comprises:
the upper end of the first reaction kettle 1 is provided with a first feeding port 11, a filter screen 12 is horizontally arranged in the first reaction kettle 1, one side wall of the first reaction kettle 1 is communicated with a first vent 13, and the side wall of the first reaction kettle 1 is also communicated with a first air pump 14;
the upper end of a second reaction kettle 2 is communicated with the bottom of the first reaction kettle 1 through a communicating pipe 21, a valve 22 is arranged on the communicating pipe 21, a second vent 23 is arranged on the side wall of the second reaction kettle 2, a first discharge hole 24 is arranged at the lower end of the second reaction kettle 2, the side wall of the second reaction kettle 2 is a double-layer copper plate with a hollow structure, a heating wire is arranged in the copper plate, and a heating controller electrically connected with the heating wire is arranged on the side wall of the second reaction kettle 2;
the extraction method specifically comprises the following steps: mixing and crushing 5 parts by weight of garlic, 5 parts by weight of perilla leaves, 3 parts by weight of fructus forsythiae, 3 parts by weight of pomegranate rind, 6 parts by weight of green tea and 5 parts by weight of cinnamon, adding the mixture to a filter screen 12 in a first reaction kettle 1 through a first feeding port 11, closing a valve 22, introducing water vapor with the pressure of 0.5Mpa into the first reaction kettle 1 through a first vent 13, keeping the pressure for 5min, starting a first air pump 14, reducing the pressure in the first reaction kettle 1 to 10pa within 3s, keeping the pressure for 1min, adding water with the temperature of 90 ℃ and the weight of 120 parts into the first reaction kettle through the first feeding port, keeping the water level above the filter screen 12, keeping the pressure for 1h to obtain a first extract, opening the valve 22, allowing the first extract to flow into a second reaction kettle 2, closing the valve 22, introducing nitrogen into the second reaction kettle 2 through a second vent 23, allowing the pressure in the second reaction kettle 2 to be 2Mpa, and the temperature of the water in the second reaction kettle 2 is controlled to be 90 ℃ through a heating controller, the water is kept for 1 hour, and the first discharge hole 24 is opened to obtain the plant extract. In the extraction process of the plant extract, high-pressure steam with the pressure of 0.5Mpa is firstly introduced into the first reaction kettle 1, and after the high-pressure steam is kept for a period of time, the pressure is quickly reduced to 10pa, so that the steam can be fully dissolved in the plant and the effective components of the plant are brought out, and the extraction rate of the plant is improved; the high-pressure environment in the second reaction kettle 2 is maintained by introducing nitrogen into the second reaction kettle, the temperature of water in the second reaction kettle 2 is 90 ℃ by the heating controller, so that the high-temperature and high-pressure environment is maintained in the second reaction kettle 2, and the effective components in the plants are dissolved out.
In the method for further processing the apples based on the extraction device, in step S4, the apples are placed in a puffing device for puffing, and the puffing device comprises:
the box 3 is provided with two partition plates 31 vertically spaced in the box 3, a gap is formed between the upper end of each partition plate 31 and the top wall of the box 3, a containing cavity is formed between the two partition plates 31 and the bottom wall and the side wall of the box 3, the top wall of the box 3 is provided with a second feed inlet 33 corresponding to the containing cavity, the side wall of each partition plate 31 far away from the containing cavity is provided with a plurality of coiled tubes 32, the upper end of each coiled tube 32 extends out of the box 3 and is communicated with a steam tube 41, the steam tube 41 is communicated with a steam generator 42, the steam tube 41 is further provided with an electromagnetic valve 43, the lower end of each coiled tube 32 extends downwards and is communicated with a recycling box 44 outside the box 3, the side wall of the box 3 is further provided with a third vent 35 and a second air pump 36, a temperature sensor is arranged in the box 3, a temperature controller is arranged outside the box 3, The electromagnetic valve 43 is in communication connection, the temperature controller is used for receiving the sensing temperature of the temperature sensor and controlling the electromagnetic valve 43 to be opened, and the bottom wall of the box body 3 is provided with a second discharge hole 34 corresponding to the accommodating chamber;
the puffing method comprises the following steps: the apple is added into the accommodating cavity of the box body 3 through the second feeding hole 33, the second air pump 36 is started to enable the pressure in the box body 3 to be 10pa, the electromagnetic valve 43 is controlled to be opened through the temperature controller, steam generated by the steam generator 42 enters the coiled pipe 32 to heat the partition plate 31, the temperature in the box body 3 is enabled to be 80 ℃, then nitrogen is introduced into the box body 3 through the third air vent 35 to enable the pressure in the box body 3 to be 0.5Mpa, after 1h is kept, the second air pump 36 is continuously started to enable the pressure in the box body 3 to be 10pa, nitrogen is continuously introduced into the box body 3 through the third air vent 35 to enable the pressure in the box body 3 to be 1Mpa, 0.5h is kept, and the second discharging hole 34 is opened to finish the apple puffing. During puffing, the temperature in the box 3 is monitored to the temperature-sensing ware to the temperature that will detect sends temperature to temperature controller, if detect the temperature and be less than the interior default of temperature controller, then temperature controller control solenoid valve 43 opens, makes the steam that steam generator 42 produced get into and heats baffle 31 in the coiled pipe 32. During puffing, the second air pump 36 is started to enable the interior of the box body 3 to descend to be close to vacuum, then high-pressure nitrogen is introduced, and the cyclic operation is carried out for multiple times, so that moisture in the apples can be fully escaped.
In the method for further processing the apples based on the extraction device, the apples are soaked in the soaking solution for 1min before being puffed in the step S4, and the preparation method of the soaking solution comprises the following steps: adding 1 part by weight of white granulated sugar, 3 parts by weight of honey and 3 parts by weight of sodium alginate into 30 parts by weight of water, and uniformly stirring to obtain the water.
According to the apple deep processing method based on the extraction device, the soaking solution is further frozen for 1h at the temperature of minus 5 ℃ after being soaked.
According to the apple deep processing method based on the extraction device, the apples are sliced to the thickness of 1cm in S1.
According to the apple deep processing method based on the extraction device, garlic, perilla leaves, fructus forsythiae, pomegranate rind, green tea and cinnamon are mixed and crushed to 200 meshes.
Example 2
As shown in fig. 1-2, an apple deep-processing method based on an extraction device comprises the following steps:
s1, peeling the apples and cutting the apples into slices;
s2, soaking the sliced apples in a color protection solution for 4min, wherein the color protection solution comprises the following raw materials in parts by weight: 1 part of calcium chloride, 1 part of ascorbic acid, 0.5 part of cysteine and 95 parts of water;
s3, soaking the sliced apple in the plant extract for 5 min;
s4, puffing the apples soaked in the plant extracting solution to finish deep processing of the apples;
wherein, the extraction of the plant extract in the S3 specifically comprises the step of placing the plant in an extraction device for extraction, and the extraction device comprises:
the upper end of the first reaction kettle 1 is provided with a first feeding port 11, a filter screen 12 is horizontally arranged in the first reaction kettle 1, one side wall of the first reaction kettle 1 is communicated with a first vent 13, and the side wall of the first reaction kettle 1 is also communicated with a first air pump 14;
the upper end of a second reaction kettle 2 is communicated with the bottom of the first reaction kettle 1 through a communicating pipe 21, a valve 22 is arranged on the communicating pipe 21, a second vent 23 is arranged on the side wall of the second reaction kettle 2, a first discharge hole 24 is arranged at the lower end of the second reaction kettle 2, the side wall of the second reaction kettle 2 is a double-layer copper plate with a hollow structure, a heating wire is arranged in the copper plate, and a heating controller electrically connected with the heating wire is arranged on the side wall of the second reaction kettle 2;
the extraction method specifically comprises the following steps: mixing and crushing 10 parts by weight of garlic, 10 parts by weight of perilla leaves, 6 parts by weight of fructus forsythiae, 5 parts by weight of pomegranate rind, 12 parts by weight of green tea and 8 parts by weight of cinnamon, adding the mixture to a filter screen 12 in a first reaction kettle 1 through a first feeding port 11, closing a valve 22, introducing water vapor with the pressure of 1Mpa into the first reaction kettle 1 through a first vent 13, keeping the pressure for 10min, starting a first air extraction pump 14, reducing the pressure in the first reaction kettle 1 to 20pa within 5s, keeping the pressure for 2min, adding 150 parts by weight of water into the first reaction kettle through the first feeding port, keeping the water level over the filter screen 12, keeping the pressure for 2h to obtain a first extract, opening the valve 22, allowing the first extract to flow into a second reaction kettle 2, closing the valve 22, introducing nitrogen into the second reaction kettle 2 through a second vent 23, allowing the pressure in the second reaction kettle 2 to be 3Mpa, and the temperature of the water in the second reaction kettle 2 is controlled to be 95 ℃ through a heating controller, the water is kept for 1 hour, and the first discharge hole 24 is opened to obtain the plant extract.
In the method for further processing the apples based on the extraction device, in step S4, the apples are placed in a puffing device for puffing, and the puffing device comprises:
the box 3 is provided with two partition plates 31 vertically spaced in the box 3, a gap is formed between the upper end of each partition plate 31 and the top wall of the box 3, a containing cavity is formed between the two partition plates 31 and the bottom wall and the side wall of the box 3, the top wall of the box 3 is provided with a second feed inlet 33 corresponding to the containing cavity, the side wall of each partition plate 31 far away from the containing cavity is provided with a plurality of coiled tubes 32, the upper end of each coiled tube 32 extends out of the box 3 and is communicated with a steam tube 41, the steam tube 41 is communicated with a steam generator 42, the steam tube 41 is further provided with an electromagnetic valve 43, the lower end of each coiled tube 32 extends downwards and is communicated with a recycling box 44 outside the box 3, the side wall of the box 3 is further provided with a third vent 35 and a second air pump 36, a temperature sensor is arranged in the box 3, a temperature controller is arranged outside the box 3, The electromagnetic valve 43 is in communication connection, the temperature controller is used for receiving the sensing temperature of the temperature sensor and controlling the electromagnetic valve 43 to be opened, and the bottom wall of the box body 3 is provided with a second discharge hole 34 corresponding to the accommodating chamber;
the puffing method comprises the following steps: the apple is added into the accommodating cavity of the box body 3 through the second feeding hole 33, the second air pump 36 is started to enable the pressure in the box body 3 to be 20pa, the electromagnetic valve 43 is controlled to be opened through the temperature controller, steam generated by the steam generator 42 enters the coiled pipe 32 to heat the partition plate 31, the temperature in the box body 3 is enabled to be 80 ℃, then nitrogen is introduced into the box body 3 through the third air vent 35 to enable the pressure in the box body 3 to be 1Mpa, after 2 hours are kept, the second air pump 36 is continuously started to enable the pressure in the box body 3 to be 15pa, nitrogen is continuously introduced into the box body 3 through the third air vent 35 to enable the pressure in the box body 3 to be 1.5Mpa, 1 hour is kept, and the second discharging hole 34 is opened to complete the apple puffing.
In the method for further processing the apples based on the extraction device, the apples are soaked in the soaking solution for 2min before being puffed in the step S4, and the preparation method of the soaking solution comprises the following steps: adding 2 parts by weight of white granulated sugar, 5 parts by weight of honey and 6 parts by weight of sodium alginate into 40 parts by weight of water, and uniformly stirring to obtain the water.
According to the apple deep processing method based on the extraction device, the soaking solution is further frozen for 2 hours at the temperature of-1 ℃ after being soaked.
According to the apple deep processing method based on the extraction device, the apples are sliced to be 1.5cm in thickness in S1.
According to the apple deep processing method based on the extraction device, garlic, perilla leaves, fructus forsythiae, pomegranate rind, green tea and cinnamon are mixed and crushed to be 250 meshes.
Comparative example 1
The same as example 1, except that the apple was not soaked in the plant extract.
Comparative example 2
The same as example 1, except that the apple puffing conditions were as follows: puffing at 80 deg.C for 1.5 hr.
The apple is soaked in the plant extract according to the methods of example 1, example 2 and comparative example 1, and then taken out, and the browning indexes of 1 st, 2 nd, 4 th, 6 th and 8 th days are detected, and the browning degree of the apple is represented by the chromaticity L, and the results are shown in table 1.
TABLE 1 detection results of apple color L
| Number of |
1 | 2 | 4 | 6 | 8 |
| Example 1 | 69.36 | 67.21 | 63.24 | 58.32 | 52.31 |
| Example 2 | 71.36 | 69.13 | 65.21 | 59.32 | 54.23 |
| Comparative example 1 | 63.32 | 60.08 | 55.36 | 51.23 | 44.69 |
As can be seen from table 1, the apple deep-processing method based on the extraction device of the present invention has a better effect of preventing browning after the apple is soaked in the plant extract.
The method of example 1, example 2 and comparative example 1 were respectively followed, and apples were soaked in the plant extract and then taken out, and the number of parasitic bacteria (log 10CFU/g) was measured on day 1, day 4 and day 8, and the results are shown in Table 2.
TABLE 2 parasitic bacteria status of apple
| Number of |
1 | 4 | 8 |
| Example 1 | 2.53 | 2.92 | 3.34 |
| Example 2 | 2.46 | 2.83 | 3.21 |
| Comparative example 1 | 3.28 | 3.69 | 4.26 |
As can be seen from table 2, the apple deep-processing method based on the extraction device of the present invention has a better bacteriostatic effect and a good browning prevention effect after the apple is soaked in the plant extract.
The quality of the apple after puffing was measured by the methods of example 1, example 2 and comparative example 2, and the results are shown in table 3.
TABLE 3 puffing quality index of apple
| Index (I) | Degree of swelling | Degree of brittleness | Protein (g/100g) | Vc(mg/100g) |
| Example 1 | 0.92 | 136.8 | 0.253 | 0.68 |
| Example 2 | 0.96 | 141.6 | 0.268 | 0.71 |
| Comparative example 2 | 0.73 | 110.2 | 0.212 | 0.59 |
As can be seen from Table 3, the content of protein and Vc in the apple after puffing by the deep processing method based on the extracting device is higher than that in the apple after puffing in comparative example 2, which shows that the nutrient content of the apple after puffing is high.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (6)
1. The apple deep processing method based on the extraction device is characterized by comprising the following steps:
s1, peeling the apples and cutting the apples into slices;
s2, soaking the sliced apples in a color protection solution for 2-4 min, wherein the color protection solution comprises the following raw materials in parts by weight: 0.5-1 part of calcium chloride, 0.5-1 part of ascorbic acid, 0.1-0.5 part of cysteine and 90-95 parts of water;
s3, soaking the sliced apples in the plant extracting solution for 3-5 min;
s4, puffing the apples soaked in the plant extracting solution to finish deep processing of the apples;
wherein, the extraction of the plant extract in the S3 specifically comprises the step of placing the plant in an extraction device for extraction, and the extraction device comprises:
the upper end of the first reaction kettle is provided with a first feeding port, a filter screen is horizontally arranged in the first reaction kettle, one side wall of the first reaction kettle is communicated with a first air vent, and the side wall of the first reaction kettle is also communicated with a first air extraction pump;
the upper end of the second reaction kettle is communicated with the bottom of the first reaction kettle through a communicating pipe, a valve is arranged on the communicating pipe, a second vent is arranged on the side wall of the second reaction kettle, a first discharge hole is arranged at the lower end of the second reaction kettle, the side wall of the second reaction kettle is a double-layer copper plate with a hollow structure, a heating wire is arranged in the copper plate, and a heating controller electrically connected with the heating wire is arranged on the side wall of the second reaction kettle;
the extraction method specifically comprises the following steps: mixing and crushing 5-10 parts by weight of garlic, 5-10 parts by weight of perilla leaves, 3-6 parts by weight of fructus forsythiae, 3-5 parts by weight of pomegranate barks, 6-12 parts by weight of green tea and 5-8 parts by weight of cinnamon, adding the mixture into a filter screen in a first reaction kettle through a first feeding port, closing a valve, introducing water vapor with the pressure of 0.5-1 Mpa into the first reaction kettle through a first vent, keeping the pressure for 5-10 min, starting a first air pump to reduce the pressure in the first reaction kettle to 10-20 pa within 3-5 s, keeping the pressure for 1-2 min, adding water with the temperature of 90-95 ℃ and the weight of 120-150 parts by weight of water level into the first reaction kettle through the first feeding port, enabling the water to exceed the filter screen, keeping the pressure for 1-2 h to obtain a first extract, then opening the valve to enable the first extract to flow into a second reaction kettle, closing the valve, and introducing nitrogen into the second reaction kettle through a second vent, and (3) controlling the pressure in the second reaction kettle to be 2-3 Mpa, controlling the temperature of water in the second reaction kettle to be 90-95 ℃ through a heating controller, keeping the temperature for 1-2 hours, and opening the first discharge hole to obtain the plant extracting solution.
2. The extraction device-based apple further processing method of claim 1, wherein the apple is placed in a puffing device for puffing in S4, the puffing device comprises:
the box body is internally provided with two partition plates at vertical intervals, a gap is formed between the upper end of each partition plate and the top wall of the box body, an accommodating cavity is formed between the two partition plates and the bottom wall and the side wall of the box body, the top wall of the box body is provided with a second charging opening corresponding to the accommodating cavity, the side wall of each partition plate, far away from the accommodating cavity, is provided with a plurality of coiled pipes, the upper end of each coiled pipe extends out of the box body and is communicated with a steam pipe, the steam pipe is communicated with a steam generator, the steam pipe is also provided with an electromagnetic valve, the lower end of each coiled pipe extends downwards and is communicated with a recovery box outside the box body, the side wall of the box body is also provided with a third air vent and a second air pump, a temperature sensor is arranged in the box body, a temperature controller is arranged outside the box body and is in communication connection with the temperature sensor and the electromagnetic, the bottom wall of the box body is provided with a second discharge hole corresponding to the accommodating chamber;
the puffing method comprises the following steps: the apple is added into the containing cavity of the box body through the second feeding port, the second air pump is started to enable the pressure in the box body to be 10-20 pa, the electromagnetic valve is controlled to be opened through the temperature controller, steam generated by the steam generator enters the serpentine tube to heat the partition plate, the temperature in the box body is 80-90 ℃, then nitrogen is introduced into the box body through the third air vent to enable the pressure in the box body to be 0.5-1 Mpa, after 1-2 h is kept, the second air pump is continuously started to enable the pressure in the box body to be 10-15 pa, nitrogen is continuously introduced into the box body through the third air vent to enable the pressure in the box body to be 1-1.5 Mpa, 0.5-1 h is kept, and the second discharge port is started to complete apple puffing.
3. The extraction device-based apple deep-processing method of claim 1, wherein the apple is further soaked in a soaking solution for 1-2 min before being puffed in the step S4, and the preparation method of the soaking solution comprises the following steps: adding 1-2 parts by weight of white granulated sugar, 3-5 parts by weight of honey and 3-6 parts by weight of sodium alginate into 30-40 parts by weight of water, and uniformly stirring to obtain the water-soluble calcium alginate.
4. The extraction device-based apple further processing method of claim 3, wherein the soaked apple is further frozen at-5 to-1 ℃ for 1 to 2 hours.
5. The extraction device-based deep processing method of apples according to claim 1, wherein the apples are sliced to a thickness of 1-1.5 cm in S1.
6. The extraction device-based deep processing method of apples according to claim 1, wherein garlic, perilla leaf, forsythia, pomegranate rind, green tea and cinnamon are mixed and crushed to 200-250 mesh.
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| CN101480245A (en) * | 2009-01-05 | 2009-07-15 | 陕西科技大学 | Equipment for puffing garden stuff with air current and microwave |
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