CN115777821A - Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof - Google Patents
Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a method for performing effect-improving temperature-control sugar infiltration on preserved fruits and constant-temperature sugar infiltration equipment thereof, belonging to the technical field of preserved fruit production; the method comprises the steps of selecting and cleaning, selecting mature fruit and vegetable raw materials which are intact in shape and free of diseases and insect pests, placing the fruit and vegetable raw materials into cleaning equipment for cleaning, then slicing the fruit and vegetable raw materials, and cleaning again. This method of effect control by temperature change sugar penetration is carried out to sweetmeat, the sweetmeat passes through calcium chloride and handles, improve sweetmeat solidification effect, stabilize sweetmeat freshness and reinforce nutrition, simultaneously through blanching treatment, further improve fresh-keeping effect and taste, then carry out constant temperature sugar penetration treatment again, improve sweetmeat sugar penetration degree of consistency and sugar penetration effect, the practicality is high, the rethread is scribbled the face and is handled, replace the use of part white sugar through inulin and maltitol, when guaranteeing sweetness, reduce human absorbable sugar and absorb, do benefit to human health, through the use of monoglyceride, reducible sweetmeat granulated sugar crystallization, reduce viscosity, reduce the sticky hand problem.
Description
Technical Field
The invention relates to the technical field of preserved fruit production, in particular to a method for improving effect and temperature control sugar permeation of preserved fruits and constant-temperature sugar permeation equipment thereof.
Background
The preserved fruit product is prepared by pretreating fruit and vegetable raw materials and mixing with sugar liquid, is complete and full in shape, fully permeates sugar into tissues, is transparent or semitransparent, is natural or dyed, is soft in texture, and has the flavor corresponding to the product.
The preserved fruit product can help the old to supplement iron, zinc and potassium, strengthen the body and the bones, increase various vitamins for children, and supplement nutrient elements required by human bodies while being enjoyed as snacks, so the preserved fruit product is very popular among consumers.
The traditional preserved fruit production is to remove the bitter taste by high salt salting, but the salt salting also causes serious loss of nutrients and flavor substances. The improved production process of the preserved fruit adopts soaking treatment to ensure that plant colloid substances penetrate into the product so as to reduce the contraction of the appearance of the preserved fruit. However, since the sugar content and the water content of the preserved fruit product are both high, sugar is returned after long-term storage, and the phenomenon of hand sticking is caused.
At present, the vacuum sugar soaking technology is mostly adopted in the existing production of the preserved fruits, the vacuum sugar soaking method can be utilized to quickly permeate high-concentration sugar liquid into the pulp, the purpose of quickly permeating sugar and flavoring is achieved, the prepared fruits are full, good in quality and not prone to sugar falling, but problems still exist during sugar soaking treatment.
For example, chinese patent publication No. CN115039824A discloses a vacuum sugar infiltration processing device for low-sugar preserved plums, which comprises a tank body, tank body one side fixed mounting has a mount, feed and discharge mechanism sets up on the mount, feed and discharge mechanism includes adjustment mechanism, adjustment mechanism drive feed and discharge mechanism removes, the notch has been seted up on the regulation section of thick bamboo, adjustment mechanism moves along the notch, bulk cargo mechanism sets up on feed and discharge mechanism. This vacuum sugar infiltration processingequipment of low sugar preserved plum, through the business turn over material mechanism that sets up, can seal the shutoff to the jar body fast to drive the workbin that gathers materials and get into jar internal sugar infiltration and handle, drive the workbin that gathers materials after accomplishing the sugar infiltration and break away from the jar body, carry out the material loading unloading fast in the sugar infiltration operation, reduce people hand contact preserved plum, improve preserved plum sugar infiltration efficiency, can accelerate sugar infiltration efficiency, the preserved plum is difficult for the adhesion together, effectively improves the sugar infiltration quality of preserved plum.
When above-mentioned sugar infiltration equipment used, adopt bulk cargo mechanism to carry out the rotation centrifugation to the preserved plum, reduce the preserved plum adhesion, improve the sugar infiltration effect, but when carrying out the rotation centrifugation to the preserved plum through bulk cargo mechanism, the preserved plum is easily pressed close to on the case inner wall that gathers materials, easily block up the immersion hole, influence the sugar infiltration work, and the centrifugal force undersize can't reach the effect that reduces the preserved plum adhesion, centrifugal force is too big, the preserved plum easily oppresses on the immersion hole, influence the sugar liquid business turn over and gather materials the case, influence the sugar infiltration effect, the preserved plum easily oppresses and easily leaves the impression on the preserved plum surface on the immersion hole, the influence is pleasing to the eye, influence product quality, therefore, the application provides a preserved fruit carries out method and constant temperature sugar infiltration equipment of effect control by temperature change sugar and satisfies the demand.
Disclosure of Invention
The invention aims to solve the technical problems that the conventional preserved fruit has poor sugar permeation effect and is easy to resist sugar and stick hands, and the conventional preserved fruit sugar permeation equipment has poor sugar permeation effect and is easy to generate indentation to influence the attractiveness.
In order to solve the technical problems, the invention provides the following technical scheme:
a method for improving effect of preserved fruits and controlling temperature and sugar permeability comprises the steps of selecting and cleaning, selecting mature fruit and vegetable raw materials with intact shapes and no plant diseases and insect pests, placing the raw materials into cleaning equipment for cleaning, then slicing the fruit and vegetable raw materials, and cleaning again;
step two, hardening treatment, namely soaking the flaky fruit and vegetable raw materials prepared in the step one for 1.5 hours by using calcium chloride with the mass concentration of 0.3%, then rinsing the flaky fruit and vegetable raw materials for 20 minutes by using clear water, then blanching the soaked fruit and vegetable raw materials for 2 to 4 minutes, taking out the soaked fruit and vegetable raw materials, and then rapidly cooling the fruit and vegetable raw materials by using ice water to realize the hardening treatment of the fruit and vegetable raw materials;
step three, preparing sugar liquor, namely mixing and uniformly stirring 50 parts by weight of white granulated sugar, 45 parts by weight of inulin, 40 parts by weight of maltitol, 0.8 part by weight of salt and 70 parts by weight of water to prepare the sugar liquor;
step four, sugar infiltration treatment, namely soaking the fruit and vegetable raw materials hardened in the step two into the sugar liquid prepared in the step three, heating the sugar liquid to 100 ℃, and carrying out constant-temperature sugar infiltration treatment, wherein the ratio of the fruit and vegetable raw materials to the sugar liquid is 1: 1.5;
step five, coating, namely mixing and uniformly stirring 5 parts by weight of tea polyphenol, 5 parts by weight of chitosan, 5 parts by weight of monoglyceride, 20 parts by weight of acetic acid and 45 parts by weight of water at normal temperature to prepare a protective liquid, and then soaking the sugar-permeated fruit and vegetable raw materials into the protective liquid to perform coating treatment;
and sixthly, drying at constant temperature, namely drying the fruit and vegetable raw materials subjected to surface coating at variable temperature by adopting a vacuum microwave drying box until the surfaces of the preserved fruits do not contain viscous liquid and the pulps become crystal clear, and then naturally cooling in a drying and ventilating place to prepare finished products of the preserved fruits.
Preferably, the cleaning device in the first step is an ultrasonic cleaning machine.
Preferably, the blanching temperature in the second step is 60-65 ℃.
Preferably, in the sixth step, the microwave power of the vacuum microwave drying oven is 1000-2000w, and the vacuum degree is 0.02-0.07Mpa.
Preferably, the variable temperature drying treatment in the sixth step is drying for 1 to 2h under the condition of 50 to 55 ℃, then drying for 45 to 55min under the condition of 60 to 65 ℃, and finally drying for 1 to 2h under the condition of reducing the temperature to 50 to 55 ℃.
A preserved fruit effect-improving constant-temperature sugar-permeating device comprises a temperature control box, a vacuum exhaust pipe arranged at the top of one side of the temperature control box and a discharge hole arranged at the bottom of one side of the temperature control box, wherein an auxiliary sugar-permeating unit for assisting sugar permeation is arranged on the temperature control box;
the auxiliary sugar-permeating unit comprises a base arranged on one side of the temperature control box, a support column is fixedly connected to the base, a connecting shaft is inserted into the support column, mounting plates are fixedly connected to one sides of the support column and the connecting shaft, a first hydraulic cylinder is mounted on one of the mounting plates, the output end of the first hydraulic cylinder is fixedly connected with the other mounting plate, a mounting plate is fixedly connected to the top end of the connecting shaft, a connecting rod is rotatably connected to the lower portion of the mounting plate, a first mounting block is fixedly connected to the mounting plate, a second hydraulic cylinder is mounted on the first mounting block, a connecting block is fixedly connected to the connecting rod, a first chute is formed in the mounting plate, one end of the connecting block is slidably connected into the first chute, one end of the connecting block penetrates through the first chute and is rotatably connected with the output end of the second hydraulic cylinder, a telescopic rod is fixedly connected to one end of the connecting rod, a sealing plate is fixedly connected to the output end of the telescopic rod, a material collecting box is fixedly connected to the bottom end of the sealing plate, filtering holes are formed in the material collecting box, a pair of second chutes is formed in two sides of the material collecting box, a pair of the sealing plate is rotatably connected with the second chute, and a pair of a rotating shaft is connected with the second rotating shaft, and a pair of a second rotating shaft is connected with the sealing plate, and a second rotating shaft is connected with the second rotating shaft is connected to the second sealing plate, every equal fixedly connected with worm wheel in the second pivot, just the worm with the worm wheel meshing is connected, every correspond in the second pivot the equal fixedly connected with cam in one side of worm wheel, just the cam with it is inconsistent to insert the axle.
Preferably, the telescopic rod is sleeved with a spring.
Preferably, a sealing strip is fixedly connected to the bottom end of the sealing plate.
Preferably, the sealing plate is rotatably connected with a first rotating plate, one side of the material collecting box is rotatably connected with a second rotating plate, and the first rotating plate and the second rotating plate are both provided with handles for assisting the opening and closing of the first rotating plate and the second rotating plate.
Compared with the prior art, the invention at least has the following beneficial effects:
according to the scheme, the method for improving the effect of temperature-controlled sugar permeation of the preserved fruits comprises the steps of treating the preserved fruits by calcium chloride, improving the curing effect of the preserved fruits, stabilizing the freshness of the preserved fruits and strengthening the nutrition, simultaneously performing blanching treatment to further improve the preservation effect and the taste, performing constant-temperature sugar permeation treatment to improve the sugar permeation uniformity and the sugar permeation effect of the preserved fruits, and performing surface coating treatment.
The temperature control box is sealed through the auxiliary sugar permeation unit, sugar liquor is introduced into the temperature control box, a discharge port is closed, a vacuum machine is installed on one side of a vacuum exhaust pipe, the vacuum machine is in the prior art and is not shown in the drawing, the details are omitted, a heater and a temperature controller are installed on the temperature control box, the heater and the temperature controller are both of the existing structure and are not shown in the drawing, the details are omitted, the heater is started to heat the sugar liquor to 100 ℃, the temperature controller is started, the sugar liquor is controlled to be kept at 100 ℃, then the vacuum machine is started, the vacuum pumping treatment is carried out in the temperature control box, then the auxiliary sugar permeation unit is started, fruit and vegetable raw materials in the auxiliary sugar permeation unit are driven to vibrate and stir, the efficient sugar permeation treatment is realized, and the sugar permeation effect is improved.
When the preserved fruit effect-improving constant-temperature sugar infiltration equipment is used, firstly, sugar liquid is led into a temperature control box, then a first rotating plate is opened, fruit and vegetable raw materials are led into a material collecting box, then the first rotating plate is closed, a first hydraulic cylinder is started, a connecting rod is driven to descend, then the material collecting box on a sealing plate is driven to enter the temperature control box, the sealing effect of the temperature control box is improved through a sealing strip on the sealing plate, when the sealing plate is abutted against the temperature control box, a spring is driven to compress along with the continuous descending of the sealing plate, the sealing effect is ensured, meanwhile, excessive extrusion is prevented, then a heater, a temperature controller and a vacuum machine are sequentially started, the sugar liquid is heated to 100 ℃ through the heater, the sugar liquid is continuously ensured to be at 100 ℃ through the temperature controller, then the vacuum machine is used for vacuumizing the temperature control box, the sugar infiltration effect is improved, and the sugar liquid enters the material collecting box through a filter hole, the fruit and vegetable raw materials in the collecting box are subjected to sugar permeation treatment, the motor is started simultaneously to drive the first rotating shaft to rotate, the worm is driven to rotate through the first rotating shaft, the worm gear is driven to rotate through the worm, the second rotating shaft is driven to rotate through the worm gear, the cam is driven to rotate through the second rotating shaft, and the bottom plate is driven to vibrate up and down through the matching of the inserting shaft and the second sliding groove, so that the fruit and vegetable raw materials move in the collecting box, the contact effect with sugar liquid is improved, the sugar permeation effect is improved, the sugar permeation uniformity is improved, only one pair of motors can be started by the two pairs of motors to drive the fruit and vegetable raw materials to move to one side, the other pair of motors are started again to drive the fruit and vegetable raw materials to move to the other side, the two pairs of motors can also be started simultaneously to drive the bottom plate to vibrate up and down, the sugar permeation effect is improved, the occurrence of indentations of preserved fruits is reduced, and the attractiveness is ensured;
after the sugar infiltration, start first pneumatic cylinder, it rises to drive the connecting axle, and then it rises to drive the case that gathers materials, make the case that gathers materials break away from the sugar liquid, continue the starter motor, it shakes to drive the sweetmeat, make unnecessary sugar liquid thrown away, it is extravagant to reduce the sugar liquid, then continue to start first pneumatic cylinder, it rises to drive, make the case that gathers materials break away from the accuse temperature case, then start the second pneumatic cylinder, it slides in first spout to drive the connecting block, it rotates to drive the connecting rod through the connecting block, it rotates to drive the case that gathers materials through the connecting rod, can set up the device that is used for scribbling the face treatment in one side of accuse temperature case, this device of scribbling the face treatment is the liquid storage bucket that is equipped with protective solution, for prior art, not drawing in the picture, no more bore, can directly with gathering materials the case leading-in scribbling in the face treatment device, realize the face treatment after the sugar infiltration, further improve the practicality.
Drawings
The accompanying drawings, which are incorporated herein and constitute part of the specification, illustrate embodiments of the disclosure and, together with the description, further serve to explain the principles of the disclosure and to enable a person skilled in the pertinent art to make and use the disclosure.
FIG. 1 is a flow chart of a method of the present invention;
FIG. 2 is a schematic view of a three-dimensional structure of a constant-temperature sugar-infiltrating device for increasing the effect of preserved fruits;
FIG. 3 is a schematic view of a partially cut-away perspective structure of a constant temperature sugar-permeating device for increasing the effect of preserved fruits;
FIG. 4 is an enlarged schematic view of the area A in FIG. 3;
fig. 5 is a schematic perspective view of the bottom plate.
[ reference numerals ]
1. A temperature control box; 2. a vacuum exhaust tube; 3. a discharge port; 4. an auxiliary sugar permeating unit; 5. a base; 6. a support pillar; 7. a connecting shaft; 8. mounting a plate; 9. a first hydraulic cylinder; 10. mounting a disc; 11. a connecting rod; 12. a first mounting block; 13. a second hydraulic cylinder; 14. connecting blocks; 15. a first chute; 16. a telescopic rod; 17. a spring; 18. a sealing plate; 19. a first rotation plate; 20. a material collecting box; 21. a second rotating plate; 22. a second chute; 23. a base plate; 24. a second mounting block; 25. a first rotating shaft; 26. a motor; 27. a worm; 28. a second rotating shaft; 29. a worm gear; 30. a cam; 31. and (4) inserting a shaft.
As shown, specific structures and devices are labeled in the figures to clearly enable implementation of the structures of the embodiments of the invention, but this is only an illustration and is not intended to limit the invention to the specific structures, devices and environments, and according to specific needs, those skilled in the art can adjust or modify the devices and environments, and the adjusted or modified devices and environments are still included in the scope of the appended claims.
Detailed Description
The method for extracting the effect and temperature-controlled sugar permeation from the preserved fruits and the constant-temperature sugar permeation equipment provided by the invention are described in detail below by combining the attached drawings and specific embodiments. It is also to be noted that, in order to make the embodiments more detailed, the following embodiments are preferred and optimized, and other alternative implementations may be adopted by those skilled in the art; also, the drawings are only for purposes of more particularly describing embodiments and are not intended to limit the invention in any way.
It should be noted that references in the specification to "one embodiment," "an example embodiment," "some embodiments," etc., indicate that the embodiment described may include a particular feature, structure, or characteristic, but every embodiment may not necessarily include the particular feature, structure, or characteristic. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one skilled in the relevant art to effect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described.
In general, terms may be understood at least in part from the context in which they are used. For example, the term "one or more" as used herein may be used to describe any feature, structure, or characteristic in the singular or may be used to describe a combination of features, structures, or characteristics in the plural, depending, at least in part, on the context. Additionally, the term "based on" may be understood as not necessarily intended to convey an exclusive set of factors, but may instead allow for the presence of other factors not necessarily explicitly described, depending at least in part on the context.
As used herein, the term "nominal" refers to a desired or target value, and a range of values above and/or below the desired value, of a characteristic or parameter set for a component or process operation during a design phase of a production or manufacturing process. The range of values may be due to slight variations in manufacturing processes or tolerances. As used herein, the term "about" indicates a value of a given quantity that may vary based on the particular technology node associated with the subject semiconductor device. The term "about" may indicate a given amount of a value that varies, for example, within 5% -15% of the value (e.g., ± 5%, ± 10% or ± 15% of the value), based on the particular technology node.
It is understood that the meaning of "on 8230; \8230on," \8230, above "and" on 82308230; \823030, above "in the present disclosure should be interpreted in the broadest manner such that" on 8230; \8230above "means not only" directly on "something" but also on "something with the meaning of intervening features or layers therebetween, and" on 8230; \8230on "or" on 8230, above "not only means" on "or" above "something, but also may include the meaning thereof" on "or" above "something with no intervening features or layers therebetween.
Furthermore, spatially relative terms such as "below 8230; below," "lower," "above 8230; above," "upper," and the like may be used herein for ease of description to describe one element or feature's relationship to another element or feature or features, as illustrated in the figures. Spatially relative terms are intended to encompass different orientations in use or operation of the device in addition to the orientation depicted in the figures. The device may be otherwise oriented and the spatially relative descriptors used herein interpreted accordingly.
As shown in FIG. 1, the embodiment of the invention provides a method for improving the effect of temperature-controlled sugar infiltration of preserved fruits, which comprises the following steps of selecting and cleaning, selecting mature fruit and vegetable raw materials with intact shapes and no plant diseases and insect pests, placing the fruit and vegetable raw materials into cleaning equipment for cleaning, then slicing the fruit and vegetable raw materials, and cleaning again, wherein the cleaning equipment is an ultrasonic cleaning machine;
step two, hardening treatment, namely soaking the flaky fruit and vegetable raw materials prepared in the step one in calcium chloride with the mass concentration of 0.3% for 1.5h, then rinsing the flaky fruit and vegetable raw materials with clear water for 20min, then blanching the soaked fruit and vegetable raw materials for 2-4 min, taking out the soaked fruit and vegetable raw materials, and then rapidly cooling the fruit and vegetable raw materials with ice water to realize hardening treatment of the fruit and vegetable raw materials, wherein the blanching temperature is 60-65 ℃;
step three, preparing sugar liquor, namely mixing and uniformly stirring 50 parts by weight of white granulated sugar, 45 parts by weight of inulin, 40 parts by weight of maltitol, 0.8 part by weight of salt and 70 parts by weight of water to prepare the sugar liquor;
step four, sugar infiltration treatment, namely soaking the fruit and vegetable raw materials hardened in the step two into the sugar liquid prepared in the step three, heating the sugar liquid to 100 ℃, and carrying out constant-temperature sugar infiltration treatment, wherein the ratio of the fruit and vegetable raw materials to the sugar liquid is 1: 1.5;
step five, coating, namely mixing and uniformly stirring 5 parts by weight of tea polyphenol, 5 parts by weight of chitosan, 5 parts by weight of monoglyceride, 20 parts by weight of acetic acid and 45 parts by weight of water at normal temperature to prepare a protective liquid, and then soaking the sugar-permeated fruit and vegetable raw materials into the protective liquid to perform coating treatment;
and sixthly, drying at constant temperature, performing variable temperature drying treatment on the fruit and vegetable raw material subjected to surface coating treatment by using a vacuum microwave drying box, wherein the microwave power of the vacuum microwave drying box is 1000-2000w, the vacuum degree is 0.02-0.07Mpa, and the variable temperature drying treatment specifically comprises the steps of drying at 50-55 ℃ for 1-2h, then drying at 60-65 ℃ for 45-55 min, finally drying at 50-55 ℃ for 1-2h until no viscous liquid exists on the surface of the preserved fruit, enabling the fruit pulp to be glittering and translucent, and then naturally cooling in a dry ventilation position to prepare a finished preserved fruit product.
According to the method for improving the effect of temperature control sugar permeation of the preserved fruits, the preserved fruits are treated by calcium chloride, the solidification effect of the preserved fruits is improved, the freshness of the preserved fruits is stabilized, nutrition is enhanced, meanwhile, the fresh-keeping effect and the taste are further improved by blanching treatment, then constant-temperature sugar permeation treatment is carried out, the sugar permeation uniformity and the sugar permeation effect of the preserved fruits are improved, the practicability is high, then surface coating treatment is carried out, tea polyphenol-chitosan membrane liquid is formed by using tea polyphenol and chitosan, the quality guarantee period of the preserved fruits is greatly prolonged, the sterilization and fresh-keeping capacity is improved, inulin and maltitol are used for replacing part of white granulated sugar, the sugar intake of human bodies is reduced while the sweetness is ensured, the health of the human bodies is facilitated, the crystal of the granulated sugar of the preserved fruits can be reduced through the use of monoglyceride, the viscosity is reduced, and the hand sticking problem is reduced.
As shown in fig. 2, an embodiment of the present invention provides a preserved fruit effect-improving constant-temperature sugar infiltration device, which includes a temperature control box 1, a vacuum extraction pipe 2 disposed at a top of one side of the temperature control box 1, and a discharge port 3 disposed at a bottom of one side of the temperature control box 1, wherein an auxiliary sugar infiltration unit 4 for assisting sugar infiltration is disposed on the temperature control box 1, the temperature control box 1 is sealed by the auxiliary sugar infiltration unit 4, a sugar solution is introduced into the temperature control box 1, the discharge port 3 is closed, a vacuum machine is mounted at one side of the vacuum extraction pipe 2, the vacuum machine is a conventional art, and is not shown in the figure and is not described again, a heater and a temperature controller are mounted on the temperature control box 1, the heater and the temperature controller are both of conventional structures, and are not described again, the heater is started to heat the sugar solution to 100 ℃, the vacuum machine is started, the sugar solution is controlled to maintain 100 ℃, the vacuum machine is then started to vacuumize the temperature control box 1, and then the auxiliary sugar infiltration unit 4 is started to drive fruit and vegetable raw materials in the auxiliary sugar infiltration unit 4 to perform vibration stirring, so as to realize high-efficiency sugar infiltration and improve the sugar infiltration effect.
As shown in fig. 2-5, the auxiliary sugar-permeating unit 4 includes a base 5 disposed on one side of the temperature-controlling box 1, a supporting column 6 is fixedly connected to the base 5, a connecting shaft 7 is inserted into the supporting column 6, mounting plates 8 are fixedly connected to one sides of the supporting column 6 and the connecting shaft 7, a first hydraulic cylinder 9 is mounted on one of the mounting plates 8, an output end of the first hydraulic cylinder 9 is fixedly connected to the other mounting plate 8, a mounting plate 10 is fixedly connected to a top end of the connecting shaft 7, a connecting rod 11 is rotatably connected to the connecting shaft 7 below the mounting plate 10, a first mounting block 12 is fixedly connected to the mounting plate 10, a second hydraulic cylinder 13 is mounted on the first mounting block 12, a connecting block 14 is fixedly connected to the connecting rod 11, a first chute 15 is formed on the mounting plate 10, one end of the connecting block 14 is slidably connected to the first chute 15, one end of the connecting block 14 is rotatably connected to an output end of the second hydraulic cylinder 13 by passing through the first chute 15, an expansion link 16 is fixedly connected to one end of the connecting rod, a spring 17 is sleeved on the expansion link 16, an output end of the expansion link is fixedly connected to an output end of the expansion link 16, a sealing plate 18, a sealing plate is fixedly connected to a pair of sealing plate 20, two sealing plates is fixedly connected to two sealing plates 23, two ends of the sealing plates 20 are rotatably connected to two sealing plates 20, two ends of the two sealing plates 20, a pair of the two sealing plates 20 are respectively connected to two sealing plates 23, a pair of the two sealing plates 23, two ends of the two sealing plates are respectively connected to a motor mounting plates 23, two sealing plates 23, two ends of the two sealing plates 23, two sealing plates are respectively connected to two ends of the two sealing plates 23, a motor mounting plates 23, two sealing plates are respectively connected to two sealing plates 23, a motor mounting plates respectively connected to two ends of the two sealing plate 23, two sealing plates are respectively connected to two sealing plates 23, the two sides of the material collecting box 20 are rotatably connected with a pair of second rotating shafts 28, each second rotating shaft 28 is fixedly connected with a worm wheel 29, a worm 27 is meshed with the worm wheel 29, one side of each second rotating shaft 28, corresponding to the worm wheel 29, is fixedly connected with a cam 30, the cam 30 is abutted to an inserting shaft 31, a first rotating plate 19 is rotatably connected to the sealing plate 18, one side of the material collecting box 20 is rotatably connected with a second rotating plate 21, handles are mounted on the first rotating plate 19 and the second rotating plate 21 and used for assisting the opening and closing of the first rotating plate 19 and the second rotating plate 21, fruit and vegetable raw materials can be guided in by opening the first rotating plate 19, and the sugar-permeated fruit and vegetable can be guided out by opening the second rotating plate 21.
When the preserved fruit effect-improving constant-temperature sugar infiltration equipment is used, firstly, sugar liquid is led into a temperature control box 1, then a first rotating plate 19 is opened, fruit and vegetable raw materials are led into a material collecting box 20, then the first rotating plate 19 is closed, a first hydraulic cylinder 9 is started, a connecting rod 11 is driven to descend, then the material collecting box 20 on a sealing plate 18 is driven to enter the temperature control box 1, the sealing effect on the temperature control box 1 is improved through a sealing strip on the sealing plate 18, when the sealing plate 18 abuts against the temperature control box 1, a spring 17 is driven to compress along with the continuous descending of the sealing plate 18, the sealing effect is ensured, meanwhile, excessive extrusion is prevented, then a heater, a temperature controller and a vacuum machine are sequentially started, the sugar liquid is heated to 100 ℃ through the heater, the sugar liquid is ensured to be continuously at 100 ℃ through the temperature controller, then the vacuum machine is used for vacuumizing the temperature control box 1, and the sugar infiltration effect is improved, sugar liquid enters the collecting box 20 through the filter holes, the fruit and vegetable raw materials in the collecting box 20 are subjected to sugar infiltration treatment, meanwhile, the motor 26 is started to drive the first rotating shaft 25 to rotate, the worm 27 is driven to rotate through the first rotating shaft 25, the worm 27 is driven to rotate the worm gear 29, the worm gear 29 is driven to rotate the second rotating shaft 28, the cam 30 is driven to rotate through the second rotating shaft 28, the bottom plate 23 is driven to vibrate up and down through the matching of the inserting shaft 31 and the second sliding groove 22, so that the fruit and vegetable raw materials move in the collecting box 20, the contact effect with the sugar liquid is improved, the sugar infiltration effect is improved, the sugar infiltration uniformity is improved, only one pair of the motors 26 can be started by the two pairs of the motors 26 to drive the fruit and vegetable raw materials to move to one side, the other pair of the motors 26 is started to drive the fruit and vegetable raw materials to move to the other side, and the two pairs of the motors 26 can be started simultaneously to drive the bottom plate 23 to vibrate up and down, and the sugar infiltration effect is improved;
after sugar infiltration is finished, the first hydraulic cylinder 9 is started to drive the connecting shaft 7 to rise, and then the material collecting box 20 is driven to rise, so that the material collecting box 20 is separated from a sugar liquid, the motor 26 is continuously started to drive preserved fruits to vibrate, so that redundant sugar liquid is thrown out, the waste of the sugar liquid is reduced, then the first hydraulic cylinder 9 is continuously started to drive to continue rising, so that the material collecting box 20 is separated from the temperature control box 1, then the second hydraulic cylinder 13 is started to drive the connecting block 14 to slide in the first sliding groove 15, the connecting block 14 is used for driving the connecting rod 11 to rotate, the material collecting box 20 is driven to rotate through the connecting rod 11, a device for surface coating treatment can be arranged on one side of the temperature control box 1, the device for surface coating treatment is a liquid storage barrel filled with protective liquid, and is not shown in the drawing and is not too much like in the prior art, the material collecting box 20 can be directly guided into the surface coating treatment device, surface coating treatment after sugar infiltration is realized, and the practicability is further improved.
The invention is intended to cover alternatives, modifications, equivalents, and alternatives that may be included within the spirit and scope of the invention. In the following description of the preferred embodiments of the present invention, specific details are set forth in order to provide a thorough understanding of the present invention, and it will be apparent to those skilled in the art that the present invention may be practiced without these specific details. In other instances, well-known methods, procedures, components, and circuits have not been described in detail as not to unnecessarily obscure aspects of the present invention.
Those skilled in the art will appreciate that all or part of the steps in the method for implementing the above embodiments may be implemented by relevant hardware instructed by a program, and the program may be stored in a computer readable storage medium, such as: ROM/RAM, magnetic disk, optical disk, etc.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and amendments can be made without departing from the principle of the present invention, and these modifications and amendments should also be considered as the protection scope of the present invention.
Claims (9)
1. A method for improving effect of preserved fruits and controlling temperature and sugar permeability is characterized by comprising the steps of selecting and cleaning, selecting mature fruit and vegetable raw materials with intact shapes and no diseases and insect pests, placing the raw materials into cleaning equipment for cleaning, then slicing the fruit and vegetable raw materials, and cleaning again;
step two, hardening treatment, namely soaking the flaky fruit and vegetable raw materials prepared in the step one for 1.5 hours by using calcium chloride with the mass concentration of 0.3%, then rinsing the flaky fruit and vegetable raw materials for 20 minutes by using clear water, then blanching the soaked fruit and vegetable raw materials for 2 to 4 minutes, taking out the soaked fruit and vegetable raw materials, and then rapidly cooling the fruit and vegetable raw materials by using ice water to realize the hardening treatment of the fruit and vegetable raw materials;
step three, preparing sugar liquor, namely mixing and uniformly stirring 50 parts by weight of white granulated sugar, 45 parts by weight of inulin, 40 parts by weight of maltitol, 0.8 part by weight of salt and 70 parts by weight of water to prepare the sugar liquor;
step four, sugar infiltration treatment, namely soaking the fruit and vegetable raw materials hardened in the step two into the sugar liquid prepared in the step three, heating the sugar liquid to 100 ℃, and carrying out constant-temperature sugar infiltration treatment, wherein the ratio of the fruit and vegetable raw materials to the sugar liquid is 1: 1.5;
step five, coating, namely mixing and stirring 5 parts by weight of tea polyphenol, 5 parts by weight of chitosan, 5 parts by weight of monoglyceride, 20 parts by weight of acetic acid and 45 parts by weight of water uniformly at normal temperature to prepare a protective liquid, and then soaking the sugar-permeated fruit and vegetable raw materials into the protective liquid to perform coating treatment;
and sixthly, drying at constant temperature, namely drying the fruit and vegetable raw materials subjected to surface coating at variable temperature by adopting a vacuum microwave drying box until the surfaces of the preserved fruits do not contain viscous liquid and the pulps become crystal clear, and then naturally cooling in a drying and ventilating place to prepare finished products of the preserved fruits.
2. The method for improving the temperature-controlled sugar permeability of preserved fruit according to claim 1, wherein the cleaning equipment in the first step is an ultrasonic cleaning machine.
3. The method for improving the effect of temperature-controlled sugar infiltration of preserved fruit according to claim 1, wherein the blanching temperature in the second step is 60 ℃ to 65 ℃.
4. The method for extracting temperature-controlled sugar from preserved fruits according to claim 1, wherein in the sixth step, the microwave power of the vacuum microwave drying oven is 1000-2000w, and the vacuum degree is 0.02-0.07MPa.
5. The method for performing effect-control temperature-control sugar infiltration on preserved fruits according to claim 1, wherein the temperature-control drying treatment in the sixth step is to dry the preserved fruits at 50-55 ℃ for 1-2 h, then dry the preserved fruits at 60-65 ℃ for 45-55 min, and finally dry the preserved fruits at 50-55 ℃ for 1-2 h.
6. The preserved fruit effect-improving constant-temperature sugar-permeating equipment is characterized by comprising a temperature control box (1), wherein a vacuum exhaust pipe (2) is arranged at the top of one side of the temperature control box (1), a discharge hole (3) is formed in the bottom of one side of the temperature control box (1), and an auxiliary sugar-permeating unit (4) for assisting in sugar permeation is arranged on the temperature control box (1);
the auxiliary sugar infiltration unit (4) comprises a base (5) arranged on one side of the temperature control box (1), a support column (6) is fixedly connected to the base (5), a connecting shaft (7) is inserted into the support column (6), mounting plates (8) are fixedly connected to one sides of the support column (6) and the connecting shaft (7), a first hydraulic cylinder (9) is mounted on one of the mounting plates (8), the output end of the first hydraulic cylinder (9) is fixedly connected with the other mounting plate (8), a mounting plate (10) is fixedly connected to the top end of the connecting shaft (7), a connecting rod (11) is rotatably connected to the lower portion of the connecting shaft (7) corresponding to the mounting plate (10), a first mounting block (12) is fixedly connected to the mounting plate (10), a second hydraulic cylinder (13) is mounted on the first mounting block (12), a connecting block (14) is fixedly connected to the connecting rod (11), a first chute (15) is formed in the mounting plate (10), one end of the connecting block (14) is slidably connected to the first chute (15), and one end of the connecting block (14) passes through the second chute (16) and is fixedly connected to the connecting rod (16), the output end of the telescopic rod (16) is fixedly connected with a sealing plate (18), the bottom end of the sealing plate (18) is fixedly connected with a material collecting box (20), the material collecting box (20) is provided with a filter hole, both sides of the material collecting box (20) are provided with a pair of second sliding chutes (22), a bottom plate (23) is arranged inside the bottom end of the material collecting box (20), a pair of inserting shafts (31) is fixedly connected to both sides of the bottom plate (23), two pairs of second mounting blocks (24) are arranged on both sides of the material collecting box (20), a first rotating shaft (25) is rotatably connected to each pair of second mounting blocks (24), the top end of the sealing plate (18) is provided with a motor (26), the output end of the motor (26) penetrates through the sealing plate (18) to be fixedly connected with one end of the first rotating shaft (25), the other end of the first rotating shaft (25) is fixedly connected with a worm (27), a pair of second rotating shafts (28) are rotatably connected to two sides of the material collecting box (20), a worm wheel (29) is fixedly connected to each second rotating shaft (28), the worm (27) is meshed with the worm wheel (29), a cam (30) is fixedly connected to one side of each second rotating shaft (28) corresponding to the worm wheel (29), and the cam (30) is abutted against the insertion shaft (31).
7. The preserved fruit effect-improving constant-temperature sugar-permeating equipment according to claim 6, wherein the telescopic rod (16) is sleeved with a spring (17).
8. The preserved fruit efficiency-improving constant-temperature sugar permeating equipment according to claim 6, wherein a sealing strip is fixedly connected to the bottom end of the sealing plate (18).
9. The preserved fruit effect-improving constant-temperature sugar-permeating equipment according to claim 6, wherein a first rotating plate (19) is rotatably connected to the sealing plate (18), a second rotating plate (21) is rotatably connected to one side of the material collecting box (20), and handles are respectively installed on the first rotating plate (19) and the second rotating plate (21) and used for assisting the first rotating plate (19) and the second rotating plate (21) to open and close.
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| CN202211422881.7A CN115777821A (en) | 2022-11-11 | 2022-11-11 | Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof |
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| CN202211422881.7A CN115777821A (en) | 2022-11-11 | 2022-11-11 | Method for improving effect of preserved fruit and controlling temperature and sugar permeation and constant-temperature sugar permeation equipment thereof |
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