CN86103297A - Preserved fruit, preserved fruit speed system method and equipment thereof - Google Patents
Preserved fruit, preserved fruit speed system method and equipment thereof Download PDFInfo
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- CN86103297A CN86103297A CN 86103297 CN86103297A CN86103297A CN 86103297 A CN86103297 A CN 86103297A CN 86103297 CN86103297 CN 86103297 CN 86103297 A CN86103297 A CN 86103297A CN 86103297 A CN86103297 A CN 86103297A
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Abstract
The invention belongs to food processing field (A23B), the invention discloses preserved fruit, preserved fruit speed system method and equipment thereof, adopt this method and equipment system preserved fruit and preserved fruit speed fast, the finished product color and luster is good, and quality is guaranteed, improves the effect twelvefold.The residue liquid glucose is few, has solved a great problem of making preserved fruit, preserved fruit.Its method is that pretreated raw material is packed in the infiltration jar, and with the way of vacuum, pressurization and Far-infrared Heating, brute force is infiltrated in pulp and made.This infiltration jar weighs 564 kilograms, is convenient to running, and small investment is easy to operate, guarantees health, reduces labor intensity, and can be used for making the can sterilization, and speed is made pickles.
Description
The invention belongs to food processing field (A23B).
Existing preserved fruit, preserved fruit processing method at first are that raw material is given processing, the cleaning of promptly selecting materials, peeling (what have does not remove the peel), stripping and slicing, dig nuclear, protect look, immersion.If the need that pulp organization is softer are handled with curing agent, as use 0.1% calcium chloride solution, soaked 4 to 8 hours, put into then that sugar concentration is housed is that 55～63% cauldron or stainless steel jacketed pan heat are boiled 30～40 minutes (it is also different to boil the time according to the different heat with fruit maturity of kind, soft weak point is a little, the length that the water content of hard is many is a little), again pulp is put in the vat together with liquid glucose and floods naturally, and need constantly stir and be incubated, so that it is impregnated that the pulp that floats on the liquid glucose face is immersed in the hot liquid glucose.Fruit reticular tissue harder need dipping 48 hours, the repeatedly twice-cooked stir-frying boiling of needs that pulp organization is softer is repeatedly put into vat and is flooded just naturally and can reach requirement.Then pull out be dried to the surface tack-free, can be shaped as finished product.The weakness labour intensity of this method is big, and the time is long, the energy consumption height, and the residue liquid glucose is many, and efficient is low, and sanitary condition is poor, and especially boil and make the fried sugar deepening easily through long-time heat, the flavor souring, this is a great problem of existing system candied fruit.
The purpose of this invention is to provide a kind of method and apparatus, it can be infiltrated up to liquid glucose in the pulp at high speed.Guarantee the not deepening of liquid glucose color and luster, not souring reaches the purpose of speed system.
Task of the present invention is finished as follows: utilize the characteristic of liquid easy vaporization evaporation under negative pressure low temperature and the principle of pressure infiltration, the method of taking vacuum, the powerful stain of pressurization to ooze, the infiltration jar of a kind of withstand voltage, heatproof, corrosion-resistant sealing is provided, to give the pulp of handling with existing method puts in the infiltration jar, carry out vacuum exhaust, make the fruit juice in the pulp organization discharge with liquid glucose concentrated.Heating up under vacuum state simultaneously expands pulp, infiltrates in order to liquid glucose.Add air pressure again on liquid level, brute force forces liquid glucose to be seeped into pulp inside and goes, and reaches the purpose of soaking liquid glucose rapidly.
The present invention compares with existing method and apparatus, soaks liquid glucose time weak point, and speed is fast, generally only needs 2 to 4 hours, improves 12 times of effects, owing to soak liquid glucose time weak point, fried sugar is difficult for deepening, and the preserved fruit of making is bright, and color and luster is good, meets the quality standard requirement.Because be vacuum compression, liquid glucose can recycle, because concentrate the residue liquid glucose seldom, or does not have the residue liquid glucose, and this is that existing method and apparatus is incomparable.Be again sealing stain sugar, improved sanitary condition.Take not only efficient height of Far-infrared Heating, but also energy savings consumption.Investment saves 3/4ths, and can reduce labor intensity.This equipment also can be used for making the can sterilization, speed system pickles.
Below in conjunction with accompanying drawing the present invention is described in further detail.
Fig. 1 is a process chart of the present invention.
Fig. 2 is a present device structure longitudinal profile schematic diagram.
Among Fig. 2, valve (1), Dg25 is in order to the turnover liquid glucose.Infiltration jar (a 2) high 1520mm, gross weight 564Kg, can body are the 6mm steel plate, the end, be the 8mm steel plate with lid, jar inwall enamel 0.6mm, heatproof violent change-10 ℃～200 ℃, working pressure 3Kg/cm
2, φ 700mm in jar, dischargeable capacity 0.3m
3, bamboo basket (3) cylindrical shape, outer φ 600mm, high 200～250mm, it is with cover to make the every joint of five joints, all around from bottom wire rope handling rope, so that lifting.The interior φ 800mm of chuck (4), crust has protected insulation material, interior dress demineralized water, Dg15 enters from water intaking valve (19), heats with liquid far-infrared tube (20), and a jar interior liquid glucose is given in the heat conduction, temperature can reach 120 ℃, observes by thermometer (17), proofreaies and correct when pressure surpasses to be 3Kg/cm
2Safety valve (18) step-down of just losing heart automatically guarantee safety.Liquid far-infrared tube (20), TSR-400 type, 200V, 600W, totally 16, general power 9.6KW directly injects in the water of chuck (4) bottom periphery, connects the asbestos pad sealing with flange, work to add hot water, not during water by chuck discharging valve (21), Dg15 discharges water.(5) 16 on bolt is used for fastening cover (6).Intake valve (7), Dg15.Air compressor machine (8), Z-0.03/7,0.37KW, water-ring vacuum pump (9), SZB-4,0.8KW.Air bleeding valve (10), Dg20.Hand () moves cucurbit (11), 200kg.I-steel (12).Pressure vacuum meter (13) ,-760Hg～6Kg/cm
2Safety valve (14), Dg15 proofreaies and correct and is 3Kg/cm
2Glassy metal pipe thermometer (15), 0～120 ℃.Visor (16), each one on the both sides of jar are in order to daylighting.
During operation, the pulp that gives after the processing is put into bamboo basket (3), add a cover.The white sugar that adds 40% domestic water and 60% in the infiltration jar (2).Water inlet in chuck (4), the water surface and water intaking valve (19) are flat to get final product, energising makes liquid far-infrared tube (20) all begin heating, soaking into jar (a 2) interior syrup heats up gradually and dissolves, available wooden stick stirs and impels sugar to dissolve as early as possible for several times, when treating that temperature rises to 104 ℃, the liquid infrared tube cuts off the power supply half, is incubated.With cucurbit (11) bamboo basket (3) is lifted up in the infiltration jar successively, be lower than a jar mouth; Put a joint diabolo basket topmost and pressing,, make liquid glucose flood pulp in order to avoid float.Cover cover (6), fastening bolt (5).Open air bleeding valve (10), starting vavuum pump (9) carried out exhaust 30 minutes, when vacuum reaches 600mmHg, closed air bleeding valve (10) and vavuum pump (9).Treat vacuum expendable pattern, pressure vacuum meter (13) is indicated at 0 o'clock, opens intake valve (7) again, and starting air compressor machine (8) adds air pressure on the liquid glucose face in infiltration jar, when the pressure of pressure vacuum meter (13) is indicated to 2.5～3Kg/cm
2The time, stop air compressor machine (8), close intake valve (7), stop 30 minutes after, be socketed in chewing of valve (1) with a leather hose hot liquid glucose put in a bite vat, put valve-off (1).This moment can be in vat perfuming and anticorrisive agent in the liquid glucose, open air bleeding valve (10) again, the vacuum exhaust of starting water-ring vacuum pump (9), kept 600mmHg10 minute, pass through valve (1) with in the liquid glucose inspiration infiltration jar with leather hose again, continue vacuum exhaust and stop after 30 minutes, treat vacuum expendable pattern, once more pressurization.Vacuum, pressurization are 2 to 3 times so repeatedly, and by visor (16), observing pulp has the sinking situation, has reached the purpose of infiltration sugar with regard to decidable.At this moment can have a power failure, take out when temperature is reduced to 50 ℃, advance the drying room oven dry to tack-free, but the shaping packing.If production preserved fruit when pulp dries by the fire when half-dried, adds the sticking baking again of 2～5% honey in 65% liquid glucose, the preserved fruit good luster of producing like this is soft fragrant and sweet.
Annotate: 1, pulp for the first time in infiltration jar (2) when candy temperature different with maturity next definite according to kind, as 88～93 ℃ of, state's light, carbuncle apple 5 minutes, 95 ℃ of Hami melons 1 minute.
Temperature when 2, vacuumizing pressurization is generally at 60～80 ℃.
The searching document situation:
On April 22nd, 1986, by the terminal device retrieval of Henan Province research institute of scientific-technical information, 63～80,80～83 years patent documentations are found with vacuum, pressurization, and the liquid far-infrared tube heats powerful infiltration method and the fast precedent of making preserved fruit, preserved fruit of equipment thereof.
Claims (2)
1, a kind of speed is made the method for preserved fruit, preserved fruit, is characterized in adopting the method for vacuum, pressure impregnation.
2, make the method devices needed of preserved fruit, preserved fruit according to the described speed of claim 1, withstand voltage, the heatproof of partly forming by valve, chuck, air compressor machine, water-ring vacuum pump, thermometer, visor, bamboo basket etc., the infiltration jar of corrosion-resistant sealing, it is characterized in that in the infiltration jar chuck (4) liquid far-infrared tube (20) being housed, be used for heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86103297 CN86103297A (en) | 1986-05-13 | 1986-05-13 | Preserved fruit, preserved fruit speed system method and equipment thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 86103297 CN86103297A (en) | 1986-05-13 | 1986-05-13 | Preserved fruit, preserved fruit speed system method and equipment thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN86103297A true CN86103297A (en) | 1987-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 86103297 Pending CN86103297A (en) | 1986-05-13 | 1986-05-13 | Preserved fruit, preserved fruit speed system method and equipment thereof |
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| Country | Link |
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| CN (1) | CN86103297A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358B (en) * | 2007-10-19 | 2010-09-29 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN104365978A (en) * | 2014-11-29 | 2015-02-25 | 夏华 | Making method of preserved low-sugar health care eggplant |
| CN104365977A (en) * | 2014-11-29 | 2015-02-25 | 夏华 | Making method of honeydew preserved eggplant |
| CN104489210A (en) * | 2014-11-29 | 2015-04-08 | 夏华 | Method for processing healthy preserved eggplants |
-
1986
- 1986-05-13 CN CN 86103297 patent/CN86103297A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101138358B (en) * | 2007-10-19 | 2010-09-29 | 海通食品集团股份有限公司 | Method for preparing recuperation fruit vegetables crisp slices through vacuum refrigeration, drying and dipping treatment |
| CN104365978A (en) * | 2014-11-29 | 2015-02-25 | 夏华 | Making method of preserved low-sugar health care eggplant |
| CN104365977A (en) * | 2014-11-29 | 2015-02-25 | 夏华 | Making method of honeydew preserved eggplant |
| CN104489210A (en) * | 2014-11-29 | 2015-04-08 | 夏华 | Method for processing healthy preserved eggplants |
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| WD01 | Invention patent application deemed withdrawn after publication |