CN210299454U - Saturated steam direct heating puffing tank - Google Patents
Saturated steam direct heating puffing tank Download PDFInfo
- Publication number
- CN210299454U CN210299454U CN201920875318.2U CN201920875318U CN210299454U CN 210299454 U CN210299454 U CN 210299454U CN 201920875318 U CN201920875318 U CN 201920875318U CN 210299454 U CN210299454 U CN 210299454U
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- steam
- pipe
- heating
- valve
- tank
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- 238000010438 heat treatment Methods 0.000 title claims abstract description 60
- 229920006395 saturated elastomer Polymers 0.000 title claims abstract description 21
- 230000001007 puffing effect Effects 0.000 title claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000009833 condensation Methods 0.000 claims description 7
- 230000005494 condensation Effects 0.000 claims description 7
- 238000002347 injection Methods 0.000 claims description 4
- 239000007924 injection Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 39
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000017020 Ipomoea batatas Species 0.000 description 8
- 235000002678 Ipomoea batatas Nutrition 0.000 description 8
- 241000209094 Oryza Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 235000004879 dioscorea Nutrition 0.000 description 4
- 235000012437 puffed product Nutrition 0.000 description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000001291 vacuum drying Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
Images
Abstract
The utility model discloses a saturated steam direct heating popped jar, include steam pipe, popped jar body and be located the inside heating goods shelves of popped jar body, the steam pipe is connected with heating goods shelves, is located one side of popped jar body is equipped with the vacuum tank, be connected with vacuum tube between vacuum tank and the popped jar body, be equipped with the vacuum valve on the vacuum tank, be equipped with indirect steam heating valve between heating goods shelves and the steam pipe, the inside steam nozzle house steward that is equipped with and communicates with the steam pipe of popped jar body, be equipped with steam nozzle on the steam nozzle house steward. The utility model has the advantages of it is following and effect: directly let in the popped jar of this internal with saturated steam, shorten the time that food heating to popped some temperature, improve food popped some temperature, food is heated more evenly, and the food quality after the popped is higher, and nutrition runs off fewly.
Description
Technical Field
The utility model relates to a food bulking technical field, in particular to a saturated steam direct heating bulking tank.
Background
Present food bulking equipment is mainly including the vacuum jar that popped jar and be connected with popped jar, is equipped with the heating goods shelves that supply food to place in the popped jar, lets in high temperature steam through the heating coil pipe toward heating goods shelves, realizes the popped step to food. However, the heating mode is an indirect heat conduction heating mode, in the process of decompressing and puffing food, the difference between the upper temperature and the lower temperature of the puffing tank is 20 ℃ in the preheating process of the puffing tank, the food is generally heated to 80-90 ℃ for more than ten minutes, the food is heated to about 100 ℃ for more than 20 minutes, and the food is heated to 115-120 ℃ for more than half an hour.
The mode has low heat conduction efficiency, long heating time and the problem of uneven heating. The problems of great nutrient loss, serious browning, hardening of the surface of the food and the like easily occur in the heating process of the food after long-time heating. Due to the existence of heat transfer temperature difference, the final temperature of food heating is low due to the application of the existing fruit and vegetable airflow puffing tank for puffing food, and the puffing effect of food with higher puffing temperature is influenced.
SUMMERY OF THE UTILITY MODEL
The utility model aims at providing a saturated steam direct heating popped jar, this saturated steam direct heating popped jar can realize rapid heating to promote the popped efficiency of food, thereby ensure the popped quality of food.
The above technical purpose of the present invention can be achieved by the following technical solutions: the utility model provides a saturated steam direct heating popped jar, includes steam pipe, popped jar body and is located the inside heating goods shelves of popped jar body, the steam pipe is connected with heating goods shelves, is located one side of popped jar body is equipped with the vacuum tank, be connected with vacuum tube between vacuum tank and the popped jar body, be equipped with the vacuum valve on the vacuum tank, be equipped with indirect steam heating valve between heating goods shelves and the steam pipe, the inside steam nozzle house steward that is equipped with and communicates with the steam pipe of popped jar body, be equipped with steam nozzle on the steam nozzle house steward.
Through adopting above-mentioned technical scheme, place food in heating goods shelves, let in saturated steam through the steam pipe towards heating goods shelves and in the steam nozzle house steward, steam in the steam nozzle house steward is followed steam nozzle blowout direct action and is located the food of popped jar originally, condenses the heat conduction to food. The heat loss that indirect heat-conduction brought has been avoided to this kind of mode, makes food realize better being heated and guarantee that food is heated more evenly, makes food heat to food puffing point temperature consuming time shorter to promote the puffed efficiency of food, ensured the puffed quality of food.
Further setting the following steps: and a condensed water tank is arranged on one side of the expansion tank body, a drain pipe is connected between the bottom of the expansion tank body and the condensed water tank, and a drain valve is arranged on the drain pipe.
Through adopting above-mentioned technical scheme, this internal steam condensate of popped jar is arranged in the condensate tank through the drain pipe to the condensate water in the popped jar body has been avoided influencing vacuum.
Further setting the following steps: the steam nozzle is provided with a plurality of, be equipped with direct steam valve between steam nozzle house steward and the steam pipe, steam nozzle's injection direction just upwards inclines to set up towards the inner wall of popped jar body.
By adopting the technical scheme, the direct steam valve is arranged for controlling the on-off of the steam in the steam nozzle header pipe, so that the food puffing efficiency is accurately controlled; and the mode that sets the injection direction of steam nozzle to the setting of just tilt up towards popped jar body inner wall makes steam that steam nozzle jetted can not direct action in food to the thermally equivalent of food has been guaranteed.
Further setting the following steps: and a pressure balance pipe is connected between the condensation water tank and the expansion tank body, and a pressure balance valve is arranged on the pressure balance pipe.
Through adopting above-mentioned technical scheme, open the pressure balance valve, make the internal pressure of the water pitcher of condensing and the internal pressure of popped jar body reach equilibrium through the pressure balance pipe, the steam condensate water of popped jar body inside just can utilize the gravity of self to pass through in the drain pipe drains the water pitcher of condensing like this.
Further setting the following steps: the condensation water tank is connected with a vacuum breaking pipe, and the vacuum breaking pipe is provided with a vacuum breaking valve communicated with the atmosphere.
Through adopting above-mentioned technical scheme, when the condensate tank needs the condensate water in the discharge tank, the vacuum breaker valve is opened, destroys the vacuum of condensate tank, makes the pressure in the condensate tank keep balance with atmospheric pressure, and the condensate water in the condensate tank just can utilize the gravity of self to discharge the condensate tank smoothly.
To sum up, the utility model discloses following beneficial effect has: directly let in the popped jar of this internal with saturated steam, shorten the time that food heating to popped some temperature, improve food popped some temperature, food is heated more evenly, and the food quality after the popped is higher, and nutrition runs off fewly.
Drawings
Fig. 1 is a schematic structural diagram of the first embodiment.
In the figure: 1. a steam pipe; 2. a puffing tank body; 3. heating the goods shelf; 4. a vacuum tank; 5. vacuumizing a tube; 6. a vacuum valve; 7. an indirect steam heating valve; 8. a steam nozzle header pipe; 9. a steam spray head; 10. a condensation water tank; 11. a drain pipe; 12. a water drain valve; 13. a direct steam valve; 14. a pressure balance tube; 15. a pressure balancing valve; 16. breaking the tube in vacuum; 17. a vacuum break valve; 18. and (4) draining the water valve.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
Example one
Referring to fig. 1, a saturated steam direct heating puffing tank comprises a steam pipe 1, a puffing tank body 2 and a heating shelf 3 located inside the puffing tank body 2, wherein the steam pipe 1 penetrates into the puffing tank body 2 and is fixedly connected with the heating shelf 3. One side that is located popped jar body 2 is equipped with vacuum tank 4, and fixedly connected with vacuum tube 5 between vacuum tank 4 and popped jar body 2 installs vacuum valve 6 on the vacuum tube 5. Install indirect steam heating valve 7 between heating goods shelves 3 and the steam pipe 1, fixedly connected with is located the inside steam nozzle house steward 8 of popped jar body 2 on the steam pipe 1, installs a plurality of steam nozzle 9 on the steam nozzle house steward 8, and steam nozzle 9's injection direction just upwards inclines to set up towards the inner wall of popped jar body 2.
Install direct steam valve 13 between steam pipe 1 and the steam nozzle house steward 8, one side that is located popped jar body 2 is equipped with water pitcher 10 that condenses, and water pitcher 10 that condenses highly is less than popped jar body 2, fixedly connected with drain pipe 11 between the bottom of popped jar body 2 and the water pitcher 10 that condenses, installs drain valve 12 on the drain pipe 11. A pressure balance pipe 14 is fixedly connected between the condensation water tank 10 and the expansion tank body 2, and a pressure balance valve 15 is arranged on the pressure balance pipe 14; the condensation water tank 10 is fixedly connected with a vacuum breaking pipe 16, and a vacuum breaking valve 17 is arranged on the vacuum breaking pipe 16. A drainage pipeline is fixedly connected to the condensation water tank 10, and a drainage valve 18 is arranged on the drainage pipeline.
Example two
By applying the food puffing processing technology of the first embodiment, the pretreated food is placed in the puffing tank body 2, and the direct steam valve 13 and the indirect steam heating valve 7 are opened. And (3) heating the food to the puffing temperature by using saturated steam, closing the direct steam valve 13, opening the vacuum valve 6, and carrying out puffing treatment. Then, the water drain valve 12 and the pressure balance valve 15 are opened to let the steam condensate in the expansion tank body 2 be drained to the condensate tank 10, and after the steam condensate in the expansion tank body 2 is drained, the water drain valve 12 and the pressure balance valve 15 are closed. Meanwhile, the opening degree of the indirect steam heating valve 7 is controlled, and the food is controlled to be dried in vacuum at a certain temperature until the moisture content is reduced to a certain value. And closing the indirect steam heating valve 7 and the vacuum valve 6, and cooling and discharging.
EXAMPLE III
The dried sweet potato puffing processing technology of the second embodiment is applied: after sweet potato pretreatment (the water content is adjusted to 25-30%, and the sweet potato is cut into strips or slices, and the maximum thickness is not more than 6-8 mm); putting the pretreated sweet potatoes into a puffing tank body 2, opening a direct steam valve 13 and an indirect steam heating valve 7, introducing saturated steam into the puffing tank body 2 and a heating shelf 3, directly heating the dried sweet potatoes to a puffing temperature (121-130 ℃) by using the saturated steam, and keeping the temperature for about 1-2 min; and (4) closing the direct steam valve 13, opening the vacuum valve 6, and performing puffing treatment on the dried sweet potatoes. Then, the water drain valve 12 and the pressure balance valve 15 are opened to let the steam condensate in the expansion tank body 2 be drained to the condensate tank 10, and after the steam condensate in the expansion tank body 2 is drained, the water drain valve 12 and the pressure balance valve 15 are closed. And controlling the opening degree of the indirect steam heating valve 7, controlling the temperature of the dried sweet potatoes to be between 85 and 90 ℃ for vacuum drying until the moisture content of the puffed sweet potato products is reduced to be below 7%, and closing the indirect steam heating valve 7 and the vacuum valve 6. And (5) discharging the puffed product after the puffed product is cooled.
Example four
The glutinous rice and Chinese yam puffing processing technology of the second embodiment is applied: pretreating sticky rice yam (the sticky rice yam is peeled, cleaned, steamed for 20-30 minutes, cut into strips or sliced, and the maximum thickness is not more than 5-8 mm); directly putting the pretreated sticky rice Chinese yam into the puffing tank body 2 without cooling, opening the direct steam valve 13 and the indirect steam heating valve 7 to introduce saturated steam into the puffing tank body 2 and the heating goods shelf 3, directly heating the sticky rice Chinese yam to a puffing temperature (120-125 ℃) by using the saturated steam, and keeping the temperature for about 1-2 min; closing the direct steam valve 13, opening the vacuum valve 6, and performing puffing treatment on the glutinous rice mountain; then, the water drain valve 12 and the pressure balance valve 15 are opened to let the steam condensate in the expansion tank body 2 be drained to the condensate tank 10, and after the steam condensate in the expansion tank body 2 is drained, the water drain valve 12 and the pressure balance valve 15 are closed. Controlling the opening degree of the indirect steam heating valve 7, controlling the temperature of the glutinous rice yam to be 80-85 ℃ for vacuum drying until the moisture content of the puffed glutinous rice yam product is reduced to be below 7%, and closing the indirect steam heating valve 7 and the vacuum valve 6. And (5) discharging the puffed product after the puffed product is cooled.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications to the present embodiment without inventive contribution as required after reading the present specification, but all of them are protected by patent laws within the scope of the claims of the present invention.
Claims (5)
1. The utility model provides a saturated steam direct heating popped jar, includes steam pipe (1), popped jar body (2) and is located popped jar heating goods shelves (3) of body (2) inside, steam pipe (1) is connected with heating goods shelves (3), is located one side of popped jar body (2) is equipped with vacuum tank (4), be connected with between vacuum tank (4) and popped jar body (2) vacuum tube (5), be equipped with vacuum valve (6) on vacuum tank (4), be equipped with indirect steam heating valve (7), its characterized in that between heating goods shelves (3) and steam pipe (1): the inside of the puffing tank body (2) is provided with a steam nozzle main pipe (8) communicated with the steam pipe (1), and the steam nozzle main pipe (8) is provided with a steam nozzle (9).
2. The saturated steam direct heating puffing tank of claim 1, wherein: and a condensed water tank (10) is arranged on one side of the expansion tank body (2), a drain pipe (11) is connected between the bottom of the expansion tank body (2) and the condensed water tank (10), and a drain valve (12) is arranged on the drain pipe (11).
3. The saturated steam direct heating puffing tank of claim 1, wherein: the steam nozzle (9) is provided with a plurality of, be equipped with direct steam valve (13) between steam nozzle house steward (8) and steam pipe (1), the injection direction of steam nozzle (9) is towards the inner wall of popped jar body (2) and the slope setting that makes progress.
4. The saturated steam direct heating puffing tank of claim 2, wherein: a pressure balance pipe (14) is connected between the condensed water tank (10) and the expansion tank body (2), and a pressure balance valve (15) is arranged on the pressure balance pipe (14).
5. The saturated steam direct heating puffing tank of claim 4, wherein: the condensation water tank (10) is connected with a vacuum breaking pipe (16), and a vacuum breaking valve (17) communicated with the atmosphere is arranged on the vacuum breaking pipe (16).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920875318.2U CN210299454U (en) | 2019-06-12 | 2019-06-12 | Saturated steam direct heating puffing tank |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920875318.2U CN210299454U (en) | 2019-06-12 | 2019-06-12 | Saturated steam direct heating puffing tank |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN210299454U true CN210299454U (en) | 2020-04-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201920875318.2U Expired - Fee Related CN210299454U (en) | 2019-06-12 | 2019-06-12 | Saturated steam direct heating puffing tank |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN210299454U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150708A (en) * | 2019-06-12 | 2019-08-23 | 温州科技职业学院 | Saturated vapor directly heats Bulking tank and expanding food processing technology |
-
2019
- 2019-06-12 CN CN201920875318.2U patent/CN210299454U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150708A (en) * | 2019-06-12 | 2019-08-23 | 温州科技职业学院 | Saturated vapor directly heats Bulking tank and expanding food processing technology |
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| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20200414 |
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| CF01 | Termination of patent right due to non-payment of annual fee |