WO2020164172A1 - Method for processing original-color highly-effective yacon root powder - Google Patents
Method for processing original-color highly-effective yacon root powder Download PDFInfo
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- WO2020164172A1 WO2020164172A1 PCT/CN2019/078850 CN2019078850W WO2020164172A1 WO 2020164172 A1 WO2020164172 A1 WO 2020164172A1 CN 2019078850 W CN2019078850 W CN 2019078850W WO 2020164172 A1 WO2020164172 A1 WO 2020164172A1
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- WIPO (PCT)
- Prior art keywords
- browning
- yacon
- spray
- caking
- drying
- Prior art date
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- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/43—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using anti-caking agents or agents improving flowability, added during or after formation of the powder
-
- 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
Definitions
- the invention belongs to the technical field of food processing, in particular to a method for processing primary color high-efficiency yam dry powder.
- the polyphenol substrate in Yacon is mainly tannins (namely tannins), which exist in the vacuoles of intact cells and are in a latent state; polyphenol oxidase (PPO) exists in the cytoplasmic and microsomes, and the two are not mutually exclusive. Enzymatic browning does not occur in contact. However, tissue damage occurred during the processing of yacon powder, a large amount of oxygen invaded, and the zymogen was activated. Under the catalysis of PPO, the tannins first undergo hydroxylation reaction, and then undergo oxidation reactions to produce colorless o-benzoquinone substance, o-benzoquinone.
- tannins namely tannins
- PPO polyphenol oxidase
- a chemical condensation reaction may involve amine and protein to form a polymer conjugated product-melanin, so that browning occurs.
- the control of enzymatic browning mainly starts with the control of enzyme activity and enzymatic reaction and the control of oxygen.
- the main sugar in yacon is fructo-oligosaccharide (accounting for 45%-65% of the dry fruit basis), which is first decomposed into fructose and sucrose during degradation, and then sucrose is further reduced to glucose and fructose.
- the products all contain reducing carbonyl groups.
- Yacon contains protein, and the active groups on the protein are mainly lysine residues. Therefore, Maillard browning is prone to occur during the processing of yacon powder, resulting in brown bitter substances.
- Yacon has limited amino acid content, so reducing sugar content becomes the main limiting factor for color formation.
- Conditions such as water content of 10% to 15%, increased processing temperature, and high content of unsaturated fatty acids promote Maillard reaction; acidic environment, especially pH ⁇ 3, can effectively prevent browning reaction from occurring.
- the Maillard reaction is difficult to occur under completely dry conditions.
- the carbohydrates contained in most root crops are in the form of starch, while yacon root tubers do not contain starch.
- the main carbohydrate substance is fructo-oligosaccharide (accounting for 45% to 65% of the fruit dry basis), and the saccharification process of yacon is Fructooligosaccharides are simultaneously converted into monosaccharides while accumulating, which is difficult to form a strong buffer system for anti-oxidative browning.
- Yacon not only has the oxidative browning characteristics of common fruit and vegetable polyphenols, but also its rich monosaccharides in the absence of amino compounds, heating to above the melting point (140 ⁇ 170°C), dehydration and degradation, etc., will cause high caramelization and browning. That is to say, Yacon has poor resistance to browning or is easier to brown.
- the processed yacon powder is rich in glucose, fructose, and sucrose. These components have a low glass transition temperature. During storage, the movement of molecular segments is easily stimulated to make the polymer viscous and flexible, and transform from a stable glass state to a rubber state. It leads to chemical and physical changes in the texture, texture, and enzyme activity of yacon powder, and the appearance is agglomeration. It is mainly controlled by increasing the glass transition temperature of yacon powder (the glass transition temperature of yacon powder will drop by 5-10°C for every 1% increase in water content) and adding anti-caking polarity eliminators.
- Yacon tubers contain a variety of phenolic acids: tryptophan, chlorogenic acid, caffeic acid and ferulic acid. These phenolic acids are a class of organic acids containing phenolic rings.
- phenolic acids are a class of organic acids containing phenolic rings.
- cutting, crushing and other operations stimulated the activity of yacon phenylalanine ammonia lyase (PAL) to increase, and the synthesis of phenolic acids increased, while the phenolic acids synthesized by PPO oxidized PAL into quinones to increase browning.
- PAL phenylalanine ammonia lyase
- the consumption of organic acids in yacon causes the pH system to shift to the alkaline direction, which further induces enzymatic browning and Maillard browning.
- the trace metal iron and copper ions contained in yacon are the activators of polyphenol oxidase, which can not only react with phenols to form brown substances, but also catalyze the oxidation of reducing ketones.
- the aspect may be combined with the elements calcium amino acid insoluble compounds (SO 2 synergistically browning efficiency control), two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols.
- the alkali metal cations such as sodium and potassium can inhibit enzymatic browning.
- Vc in yacon The content of Vc in yacon is 33mg/100g.
- Ascorbic acid is both acidic and reductive. It is very easy to oxidize and decompose. It can react with free amino acids to produce red pigment and yellow pigment, thereby causing ascorbic acid oxidative browning. Similarly, metal ions Fe +3 and Cu 2+ can promote ascorbic acid browning.
- Traditional yacon processing mainly adopts the method of adding color protection agent and blanching to prevent enzymatic browning, and the damage of vitamins and trace elements is serious.
- Most of the preparation process of yacon powder is hot air drying. Although the operation of hot air drying is simple, It is convenient to eat, but it takes a long time to dry, and due to the high sugar content of yacon powder, it is easy to caramelize during hot air drying, and combined with the effects of bound water and bound water, the water content index of slices is difficult to meet the requirements.
- Countermeasures 1
- the raw materials are pretreated by temperature-controlled airtight decompression tank with high oxygen and ultrasonic magnetic field to prevent browning.
- the invention discloses a production process of whole potato flour, which includes: raw material cleaning and stone removal process and peeling process ⁇ raw material cutting treatment ⁇ cooking, mud making, drum drying film making, crushing and packaging process; the invention It improves the general performance of the potato processing technology, realizes the combination of different potato raw material production processes, improves the utilization rate of the whole powder equipment and the quality of the whole powder, and achieves the purpose of processing enterprises with one machine for multiple uses and product diversification.
- the method for processing potato total nutrient powder of the present invention includes the following steps: cleaning, selection and trimming ⁇ cutting ⁇ microwave treatment: first covering microwave treatment, then uncovering microwave treatment ⁇ mashing ⁇ backfilling and mixing ⁇ airflow Drying: Get the full nutritional powder of potato.
- the invention has the advantages of small investment in equipment, short drying time, accurate temperature control, low comprehensive cost, good quality and high output.
- the purpose of the present invention lies in the shortcomings of the prior art, and provides a method for processing primary color and high-efficiency yacon dry powder, which adopts raw material ultrasonic magnetic field coupled with high oxygen pretreatment, mechanical slicing to interfere with enzymatic substrate and oxygen, and co-excitation to induce PPO Enzymatic activity, combined with nano-spray intervention, caramelization browning and enzymatic and non-enzymatic browning caused by metal ions, microwave freeze drying, anti-caking polarity elimination, airflow pulverization, combined production of primary color and high-efficiency yacon powder, avoid Four major individual brownings due to yacon polyphenol substrate, polyphenol oxidase, enzymatic browning system and quinone non-enzymatic polymerization, as well as the browning at the instant of conventional cutting and tablet production due to differences in sugar, acid, and metal trace elements , The color value of the product is increased by 21%, and the production efficiency is increased by 30% to 40%.
- a processing method of primary color high-efficiency yacon dry powder the steps are as follows:
- Ultrasonic and magnetic field high-oxygen pretreatment select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, and pass high concentration of O 2 to the fruit under airtight and reduced pressure conditions, supplemented by Ultrasound and magnetic field pulse for processing;
- O 2 concentration is 95%-100%, temperature 0°C ⁇ 0.5°C, negative pressure -0.1MPa, relative humidity 98%-100%, ultrasonic intensity frequency 28KHz ⁇ 30KHz, magnetic field intensity 180 ⁇ 200V, ultrasonic pulse treatment for 30min , Then relay magnetic field treatment for 30 minutes, and alternate treatments in turn until the end of 4 hours;
- (5)Passivation spray Combine treatment with anti-metal ion-induced browning blocking agent and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for non-enzymatic browning, caramelizing browning and metal ion-induced enzymatic and Intervention for non-enzymatic browning, the treatment time is 2 ⁇ 4s, the temperature of the protective agent is maintained at 50 ⁇ 70°C during the atomization process; the anti-metal ion-induced browning blocker is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid compound solution; anti-caramelizing browning agent is a compound solution of 0.7% cyclic carbonate + 0.4% benzal acetal + 0.3% citric acid;
- (6)Microwave-freeze drying the spray passivated yacon slices are dried in two stages of microwave-freezing, in which the microwave drying temperature is 60 ⁇ 70°C, power is 2KW, drying time is 30 ⁇ 50s, and the final water content is 20% ⁇ 30%; freezing; Drying at -40°C, sublimation analysis drying for 11h, vacuum degree ⁇ 10Pa, water content reduced to 6%;
- Anti-caking spray After drying, the yam fruit slices use a composite anti-caking agent for anti-caking spray, and at the same time, it also intervenes for the carbamide condensation Maillard browning.
- the composite anti-caking agent is 0.6% maltodextrin+0.5
- the compound solution of% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether is used for anti-caking spray at a position 20-30 mm above the top of yacon slices to solve the problem of agglomeration of yacon slices live powder;
- the percentages in the composite solution in the steps (3), (4), (5), and (7) are all mass concentrations, and the solvents are all water.
- step (5) high-pressure atomization equipment is used in the combined treatment of the constant temperature nano spray.
- the two atomizing nozzles of the high-pressure atomizing device are installed diagonally in space and start synchronously.
- a high-pressure atomization device is used for anti-caking spray.
- the high-pressure atomization device blows the fresh slices up and down for anti-caking spray.
- the method is carried out by using a multivariate joint processing and production system
- the production system is sequentially installed with a pretreatment unit, a peeling and slicing unit, an anti-browning unit, an anti-caking treatment unit, and a high-speed nitrogen flow crushing unit from upstream to downstream of the process;
- the pretreatment unit includes an airtight decompression tank , The airtight decompression tank is equipped with an ultrasonic generating device and a magnetic field generating device;
- the peeling unit includes a centrifugal peeling device and a slicing device, the centrifugal peeling and slicing devices are installed sequentially;
- the anti-browning unit includes an anti-browning device Deformation induction treatment device, anti-metal ion induction treatment device and anti-caramelization and browning treatment device;
- the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spray device and a freeze drying device;
- the high-speed The nitrogen flow crushing unit includes a nitrogen generator, a nitrogen tank, a
- the airtight decompression tank is connected to a vacuum pump, a refrigeration temperature control device is installed in the airtight decompression tank, and high concentration oxygen is passed through the airtight decompression tank;
- the peeling device includes a centrifugal peeling machine, and a rotating drum is installed in the centrifugal peeling machine.
- the rotating drum is provided with an inlet, an outlet, and a slag outlet, and the inlet receives the pretreatment
- the material imported by the unit, the discharge port leads the peeled material to the slicing device.
- the inner wall of the drum is provided with a grinding layer. The rough setting of the grinding layer is that the outer skin of the material is removed by friction during the contact of the outer skin of the material.
- An atomizing nozzle is installed in the barrel, and the atomizing nozzle is connected with the liquid tank, and the anti-browning spray liquid can be sprayed during the peeling process.
- the slicing device adopts a high-pressure water-jet slicing machine, and the cutting fluid used in the knife head of the high-pressure water-jet slicing machine is also used to clean the surface of the material while cutting under high pressure to reduce enzymatic browning and greening.
- the anti-browning induction treatment device and the anti-metal ion induction treatment device are installed in one cabin, and the anti-browning treatment device is installed in another cabin, and the two cabins are sequentially connected by a conveyor belt.
- the browning induction treatment device adopts a first spray head, which is used for spraying the anti-browning inducer, and the anti-metal ion induction treatment device adopts a second spray head, and the second spray head is used for For spraying the anti-metal ion-induced browning blocking agent, the first shower head and the second shower head are arranged diagonally in the cabin;
- the anti-caramelizing browning treatment device includes an atomization pipeline, the spray A plurality of atomizing heads are formed in the shower pipe, and the atomizing heads are arranged on the top of the cabin and arranged perpendicularly to the direction of the conveyor belt, and the multiple atomizing heads are used for spraying the composite liquid spray.
- the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spray device, and a freeze-drying device that are connected in sequence by a conveyor belt, and the anti-caking polarity eliminator spray device is installed on both sides of the conveyor belt.
- a high-oxygen direct blowing port is provided above the conveyor belt. The high-oxygen direct blowing port is connected with a high-concentration oxygen source, and can directly blow high-pressure and high-concentration oxygen to the material on the conveyor belt, and then enter the freeze drying device.
- the outlet end of the nitrogen generator in the high-speed nitrogen flow pulverizing unit is connected to a nitrogen tank, which is used as a nitrogen source to communicate with a nitrogen pulverizer, and the crushing inlet of the nitrogen pulverizing mechanism is used to receive materials
- the discharge port of the nitrogen pulverizing mechanism is connected to the cyclone separator.
- the bottom of the cyclone separator is provided with a primary discharge port, and the circumferential inner wall is provided with a secondary discharge port.
- the cyclone separator is located in the primary discharge port.
- a secondary anti-caking polarity eliminator spray device is installed above the material port.
- the method of the present invention uses raw material ultrasonic magnetic field coupled with high oxygen pretreatment, mechanical slicing to interfere with enzymatic substrate and oxygen, co-excitation induction to interfere with PPO enzyme activity, combined nano-spray to interfere with caramelization and browning and metal ion-induced enzymatic and non- Enzymatic browning, microwave freeze-drying, anti-caking polarity elimination, and airflow crushing are combined to produce primary color and high-efficiency yacon whole powder, avoiding yacon polyphenol substrate, polyphenol oxidase, enzymatic browning system and quinone
- Non-enzymatic polymerization of four major individual brownings, as well as the instant browning of conventional cutting and tableting caused by differences in sugar, acid, and metal trace elements increases the color value of the product by 21% and increases the production efficiency by 30% to 40%.
- the yacon fruit is specially made in a temperature-controlled and air-tight decompression tank under the conditions of airtight and decompression, filled with high concentration O 2 , and treated with ultrasonic and magnetic field pulses, which can improve the high oxygen permeability of the cell membrane , While enhancing the cell’s dissolved oxygen threshold, especially the magnetic field reduces the surface tension of the cell sap, so that more and smaller bubble nuclei are produced in the cell sap, which serve as the cavitation nucleus required for the ultrasonic cavitation effect and enhance the ultrasonic void At the same time, the high-frequency oscillation of the magnetic field and the acceleration of ultrasonic cavitation promote the dispersion and movement of O 2 through the cell membrane, thereby inhibiting the PPO enzyme substrate.
- the three are coupled with each other to enhance the electron transfer of the antioxidant molecular chain in the cell membrane induced by hyperoxia and inhibit quinone Aggregate into melanin to produce browning.
- the brightness value L of the yacon sliced and cut can be increased by 17.0%, the color value after drying can be increased by 20.9%, and the dispersibility of crushed particles is good.
- the method of the present invention combines ultrasonic cleaning with ozone water cleaning during cleaning and sterilization, and dissolves in water in the form of micro-nano bubbles through a high-pressure micro-nano bubble nozzle, with a particle size of 200nm-4um, which increases the contact area of ozone and water. , Efficient impurity removal and sterilization.
- the method of the present invention uses water jet slicing. Due to its penetrating ability and flexibility, the high-pressure water jet can cut into cells and break the tensile stress between cells, effectively inhibit browning and maintain cell integrity. Zero loss of nutrients. Even if it damages the cell wall, it can effectively inhibit browning due to the action of the flexible part of the water jet. At the same time, the cutting fluid can wash the cell fluid flowing out of the yam fruit cut surface to prevent the enzyme in the cell fluid from binding to the substrate.
- Anti-browning cutting fluid mainly intervenes in enzymatic reaction substrates and oxygen control.
- S-methionine can be used as a methyl donor to methylate polyphenols, while boric acid has a strong matrix for polyphenols Complexing ability, glycerin can dissolve tannic acid to further reduce browning and greening.
- Sodium chloride solution reduces O 2 solubility to inhibit tissue browning and can maintain the hardness and brittleness of yacon cut surface.
- the co-excitation inducer is a 7 ⁇ M NO+0.3% ascorbic acid+0.2% arginine compound solution prepared with double distilled water.
- NO is used as an active signal small molecule, and foreign aid applications can stimulate Yacon’s active defense response, on the one hand, NO stimulates and regulates the relatively low atomic Cu(B) in the active center of the PPO enzyme, and reacts with it to form the NO-Cu(B)-PPO complex, thereby changing the active center of PPO.
- Normal structure reduces enzyme activity; on the other hand, NO can combine with transition metals (Fe, Cu, Zn, etc.) and mercaptans in the active center of PPO to change enzyme activity.
- arginine After arginine is absorbed by yacon tissue, it can be metabolized into important messenger molecules such as polyamines and NO.
- ascorbic acid can not only protect the stability of NO molecule excitation, but also act as a scavenger of intracellular molecular oxygen to prevent enzymes. To promote browning, auto-oxidation can also occur to prevent oxidative browning of polyphenols.
- the anti-metal ion-induced browning blocking agent is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid; the anti-caramelizing browning agent is 0.7% cyclic carbonate +0.4% benzylidene acetal + 0.3% citric acid.
- Cysteine is the only amino acid with a sulfhydryl group among the more than 20 amino acids that constitute proteins. It has a reductive and very active group. It can react with quinones, which are oxidation products of phenols, to form colorless and stable compounds. Prevent the formation of melanin, inhibit enzymatic browning, and inhibit the ascorbic acid browning induced by metal ions.
- the aspect may be combined with the elements calcium amino acid insoluble compounds interfere Maillard browning, two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols. On the one hand, kojic acid complexes Cu 2+ which is necessary for PPO activity.
- kojic acid has the effect of removing oxygen free radicals, so it can interfere with the absorption of oxygen by PPO, and can also reduce the reduction of melanin substrate quinone compounds to quinone and prevent the formation of melanin .
- Carbonic acid cyclic esters and benzylidene acetals are both hydroxyl protective agents in sugar metabolism. Most of the hydroxyl protective groups are unstable in acidic systems. The biggest advantage of carbonic acid cyclic esters is that they are stable in acidic systems and can withstand water release in acidic solutions. The conditions for removing isopropylidene protecting groups can also avoid products caused by ortho effects. Benzylidene acetal selectively protects the C-4 and C-6 hydroxyl groups.
- microwave-freezing two-stage drying is used to prevent yacon powder from agglomeration due to high moisture content and low glass transition temperature
- Freeze-drying can preserve the nutrient components of yacon powder to the maximum, but it takes a long time and high energy consumption.
- the first stage adopts microwave-assisted efficiency, high processing temperature and low temperature, and the water content is reduced to a certain level before freeze-drying, which shortens the time by nearly 1 times and reduces the energy consumption by 30-40%.
- the compound anti-caking agent is 0.6% maltodextrin + 0.5% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether during the anti-caking spraying, which is 20 ⁇ At a position of 30mm, it can solve the problem of yacon powder agglomeration; maltodextrin can increase the glass transition temperature of yacon powder; silica has the function of high-strength adsorption and solidification diaphragm, which can improve the fluidity of yacon powder; Calcium has good biocompatibility and is used for dispersing in the anti-caking of yacon powder; trimethylsilyl ether as a protective group can reduce the polarity of the compound at the same time, so that all the hydroxyl groups of the yacon powder can be converted into ethers.
- the trimethylsilyl group is removed to obtain the free primary hydroxyl intermediate, which can effectively prevent caking and prevent Maillard browning by removing
- the method of the present invention adopts a low-temperature airtight decompression tank and high-oxygen synergistic ultrasonic magnetic field pretreatment, double butt pulses improve the high oxygen permeability of the cell membrane, inhibit PPO enzyme substrate, and the three are mutually coupled to enhance the high oxygen-induced cell membrane antioxidant molecular chain electrons Transfer, inhibit the polymerization of quinone into melanin to cause browning.
- the method of the present invention adopts high-pressure water jet splitting and co-excitation spray to intervene in three aspects: enzymatic reaction substrate, PPO enzyme activity, and oxygen control.
- the high-pressure water jet can cut between cells and maintain cell integrity. , Form a water film to block oxygen and effectively inhibit browning.
- the cutting fluid can wash the cell fluid flowing out of the yam fruit sliced surface in time to avoid the enzyme in the cell fluid from binding to the substrate.
- NO acts as an active signal small molecule to induce changes in the structure of the active center of the yacon PPO enzyme and reduce the activity.
- the combination of the two significantly reduces the enzyme Promote browning and greening.
- the method of the present invention adopts anti-browning induced atomization treatment combined with anti-metal ion induced browning blocking agent treatment, mainly for non-enzymatic browning, caramelized browning and metal ion-induced enzymatic and non-enzymatic browning Intervene. Passivation of the metal ion activity involved in browning and protection of the hydroxyl active groups of monosaccharide substances through nano-atomization, mainly inhibits the oxidation of ascorbic acid, caramelized browning and Maillard browning.
- the method of the present invention adopts an anti-caking spray, which mainly solves the problem of yacon powder agglomeration and adhesion, and also intervenes against the browning of carbamide condensation Maillard.
- an anti-caking spray which mainly solves the problem of yacon powder agglomeration and adhesion, and also intervenes against the browning of carbamide condensation Maillard.
- Figure 1 is a schematic diagram of the structure of the present invention
- Figure 2 is a schematic diagram of the structure of the pre-processing unit and the peeling and slicing unit in Figure 1;
- FIG. 3 is a schematic diagram of the structure of the anti-browning unit and the anti-caking processing unit in FIG. 1;
- Figure 4 is a schematic diagram of the structure of the high-speed nitrogen flow pulverization unit in Figure 1;
- Fig. 5 is a physical map of yacon slices and yacon powder obtained by the method of the present invention.
- Figure 6 is a physical map of Yacon slices and fruit powder obtained by traditional hot air drying
- the raw materials used in the present invention are conventional commercial products unless otherwise specified; the methods used in the present invention, unless otherwise specified, are conventional methods in the field.
- a processing method of primary color high-efficiency yacon dry powder the steps are as follows:
- the O 2 concentration in the tank is 95%-100%
- the temperature is 0°C ⁇ 0.5°C
- the negative pressure is -0.1MPa
- the relative humidity is 98%-100%
- the ultrasonic intensity frequency is 28KHz ⁇ 30KHz
- the magnetic field intensity is 180 ⁇ 200V
- ultrasonic pulse treatment 30min then relay magnetic field treatment for 30min, alternate treatments until the end of 4h, increase the brightness value L after yacon sliced by 17.0%, the color value after drying by 20.9%, and the dispersibility of crushed particles is good.
- the cutting thickness is 1 to 2 mm
- the cutting fluid uses a mass concentration of 0.3% S-methionine, 0.8% boric acid, 1.0% glycerin, and 1.2% NaCl composite liquid instead of water to form a water jet through a high-pressure micro-gun tip to inhibit browning.
- Anti-browning cutting fluid mainly intervenes in enzymatic reaction substrates and oxygen control.
- S-methionine can be used as a methyl donor to methylate polyphenols
- boric acid has a strong matrix for polyphenols Complexing ability
- glycerin can dissolve tannic acid to further reduce browning and greening.
- Sodium chloride solution reduces O 2 solubility to inhibit tissue browning and can maintain the hardness and brittleness of yacon cut surface.
- Co-excitation spraying After slicing, yacon is sprayed with molecular co-excitation and anti-browning inducer. This step is mainly for intervention of PPO enzyme activity in enzymatic browning.
- the co-excitation inducer is a 7 ⁇ M NO+0.3% ascorbic acid+0.2% arginine compound solution prepared with double distilled water, and the spray time is 8-10min.
- NO is an active signal small molecule, and foreign aid applications can stimulate the active defense response of Yacon.
- NO stimulates and regulates the relatively low conservative atom Cu(B) in the active center of the PPO enzyme, and reacts with it to generate NO-Cu( B)-PPO complex, thereby changing the normal structure of the active center of PPO and reducing enzyme activity;
- NO can combine with transition metals (Fe, Cu, Zn, etc.) and thiols in the active center of PPO to change enzyme activity.
- transition metals Fe, Cu, Zn, etc.
- thiols in the active center of PPO to change enzyme activity.
- arginine After arginine is absorbed by yacon tissue, it can be metabolized into important messenger molecules such as polyamines and NO.
- ascorbic acid can not only protect the stability of NO molecule excitation, but also act as a scavenger of intracellular molecular oxygen to prevent enzymes. To promote browning, auto-oxidation can also occur to prevent oxidative browning of polyphenols.
- Passivation spray Combine treatment with anti-metal ion-induced browning blocker and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for caramelizing browning and metal ion-induced enzymes in non-enzymatic browning Promote and intervene non-enzymatic browning.
- the two atomizing nozzles are installed diagonally in space and start synchronously, and the treatment time is 2 to 4 seconds.
- the temperature of the protective agent is maintained at 50 to 70°C during the atomization process.
- the anti-metal ion-induced browning inhibitor is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid by mass concentration;
- the anti-caramelizing browning agent is 0.7% by mass concentration of cyclic carbonate + 0.4% benzylidene Aldehydes + 0.3% citric acid.
- Cysteine is the only amino acid with a sulfhydryl group among the more than 20 amino acids that constitute proteins. It has a reductive and very active group. It can react with quinones, which are oxidation products of phenols, to form colorless and stable compounds. Prevent the formation of melanin, inhibit enzymatic browning, and inhibit the ascorbic acid browning induced by metal ions.
- the aspect may be combined with the elements calcium amino acid insoluble compounds interfere Maillard browning, two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols. On the one hand, kojic acid complexes Cu 2+ which is necessary for PPO activity.
- kojic acid has the effect of removing oxygen free radicals, so it can interfere with the absorption of oxygen by PPO, and can also reduce the reduction of melanin substrate quinone compounds to quinone and prevent the formation of melanin .
- Carbonic acid cyclic esters and benzylidene acetals are both hydroxyl protective agents in sugar metabolism. Most of the hydroxyl protective groups are unstable in acidic systems. The biggest advantage of carbonic acid cyclic esters is that they are stable in acidic systems and can withstand water release in acidic solutions. The conditions for removing isopropylidene protecting groups can also avoid products caused by ortho effects. Benzylidene acetal selectively protects the C-4 and C-6 hydroxyl groups.
- Microwave-freeze drying the spray passivated yam fruit slices are dried in two stages of microwave-freeze, wherein the microwave drying temperature is 60 ⁇ 70°C, power is 2KW, drying time is 30 ⁇ 50s, and the final water content is 20% ⁇ 30%.
- Freeze-drying is sublimated and dried at -40°C for 11h, the vacuum degree is less than 10Pa, and the water content is reduced to 6% (to prevent yacon powder from agglomeration due to high moisture content and low glass transition temperature).
- Freeze-drying can preserve the nutrient components of yacon powder to the maximum, but it takes a long time and high energy consumption.
- the first stage adopts microwave-assisted efficiency, high processing temperature and low temperature, and the water content is reduced to a certain level before freeze-drying, which shortens the time by nearly 1 times and reduces the energy consumption by 30-40%.
- Anti-caking spray After drying, the yam fruit slices are sprayed with anti-caking spray, and at the same time, it also intervenes for the browning of carbonyl ammonia condensation Maillard.
- the compound anticaking agent is 0.6% maltodextrin + 0.5% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether.
- maltodextrin can increase the glass transition temperature of yacon powder; silicon dioxide has the function of high-strength adsorption and solidification diaphragm, which can improve the fluidity of yacon powder; tricalcium phosphate has good biocompatibility and is used to prevent yacon powder from forming Plays a dispersing effect in the block; Trimethylsilyl ether as a protective group can reduce the polarity of the compound at the same time, so that all the hydroxyl groups of the yacon powder monosaccharide can be converted into ethers, and then the trimethylsilyl group can be selectively removed to obtain the free primary hydroxyl group.
- Body not only can effectively prevent caking, but also prevent Maillard browning by removing carbonyl groups.
- High-speed nitrogen flow pulverization use N 2 flow with a concentration of ⁇ 99.999% to pulverize to isolate oxygen.
- the outlet can be directly bagged and packaged.
- the average particle size of the product is 2 ⁇ m to 200 ⁇ m to obtain yacon powder.
- a processing method of primary color high-efficiency yacon dry powder the steps are as follows:
- Ultrasonic and magnetic field high-oxygen pretreatment select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, and pass high concentration of O 2 to the fruit under airtight and reduced pressure conditions, supplemented by Ultrasound and magnetic field pulse for processing;
- O 2 concentration is 95%-100%, temperature 0°C ⁇ 0.5°C, negative pressure -0.1MPa, relative humidity 98%-100%, ultrasonic intensity frequency 28KHz ⁇ 30KHz, magnetic field intensity 180 ⁇ 200V, ultrasonic pulse treatment for 30min , Then relay magnetic field treatment for 30 minutes, and alternate treatments in turn until the end of 4 hours;
- (5)Passivation spray Combine treatment with anti-metal ion-induced browning blocking agent and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for caramelizing browning and metal ion-induced enzymatic and Intervention for non-enzymatic browning, the treatment time is 2 ⁇ 4s, the temperature of the protective agent is maintained at 50 ⁇ 70°C during the atomization process; the anti-metal ion induced browning blocker is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid compound solution; anti-caramelizing browning agent is a compound solution of 0.7% cyclic carbonate + 0.4% benzal acetal + 0.3% citric acid;
- (6)Microwave-freeze drying the spray passivated yacon slices are dried in two stages of microwave-freezing, in which the microwave drying temperature is 60 ⁇ 70°C, power is 2KW, drying time is 30 ⁇ 50s, and the final water content is 20% ⁇ 30%; freezing; Drying at -40°C, sublimation analysis drying for 11h, vacuum degree ⁇ 10Pa, water content reduced to 6%;
- Anti-caking spray After drying, the yam fruit slices use a composite anti-caking agent for anti-caking spray, and at the same time, it also intervenes for the carbamide condensation Maillard browning.
- the composite anti-caking agent is 0.6% maltodextrin+0.5
- the compound solution of% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether is used for anti-caking spray at a position 20-30 mm above the top of yacon slices to solve the problem of agglomeration of yacon slices live powder;
- the percentages in the composite solution in the steps (3), (4), (5), and (7) are all mass concentrations, and the solvents are all water.
- step (5) high-pressure atomization equipment is used in the combined treatment of the constant temperature nano spray.
- the two atomizing nozzles of the high-pressure atomizing device are installed diagonally in space and start synchronously.
- a high-pressure atomization device is used for anti-caking spray.
- the high-pressure atomization device blows the fresh slices up and down for anti-caking spray.
- the method is carried out by using a multivariate joint processing and production system
- the multi-element combined processing and production system is sequentially installed with a pretreatment unit, a peeling and slicing unit, an anti-browning unit, and an anti-caking processing unit from upstream to downstream of the process.
- the pretreatment unit includes an airtight decompression tank 2 with an ultrasonic generating device 4 and a magnetic field generating device 5;
- the peeling unit includes a centrifugal peeling device and The slicing device, the centrifugal peeling and the slicing device are installed in sequence;
- the anti-browning unit includes an anti-browning induction treatment device, an anti-metal ion induction treatment device 15 and an anti-caramelizing browning treatment device 17;
- the unit includes a microwave drying device 19, an anti-caking polarity eliminator spray device 20, and a freeze drying device 23;
- the high-speed nitrogen flow crushing unit includes a nitrogen generator, a nitrogen tank, a nitrogen crusher and a cyclone separator.
- the machine is equipped with a multi-stage discharge port.
- the airtight decompression tank is connected to a vacuum pump 1
- a refrigeration temperature control device 3 is installed in the airtight decompression tank, and high-concentration oxygen is passed through the airtight decompression tank.
- the peeling device includes a centrifugal peeling machine.
- a rotating drum is installed in the centrifugal peeling machine.
- the output end of the rotating drum motor 30 of the rotating drum is connected.
- the rotating drum is provided with a feeding port. 7.
- the feed port is connected to the pretreatment unit through the lifting conveyor belt 6.
- the discharge port leads the peeled material to the slicing device.
- the inner wall of the drum is provided with a polishing layer, The rough setting of the sanding layer lies in the fact that the outer skin of the material is removed by friction during the contact process of the outer skin of the material.
- An atomizing nozzle 9 is installed in the rotating drum. Change spray liquid.
- the composition of the anti-browning spray solution is: 0.05% Nacl, 0.01% VC, 0.15% kojic acid, 0.004% cysteine, the rest is water, and the atomized particle size is 5 ⁇ m.
- the slicing device adopts a high-pressure water-jet slicer 11, and the cutting fluid used in the knife head 12 of the high-pressure water-jet slicer is used to clean the surface of the material while cutting under high pressure to reduce enzymatic browning and greening. .
- the composition of the cutting fluid is: 0.2% VC + 0.5% NaCl + 2.3% glycerol + 97% aqueous solution.
- an upper and lower packaging and sheeting conveyor 28 is arranged between the peeling and slicing unit and the anti-browning unit.
- the position of the upper and lower packaging and sheeting conveyor is designed with a selection process, which can be manually selected and classified.
- the anti-browning induction treatment device and the anti-metal ion induction treatment device are installed in one cabin, and the anti-caramelizing browning treatment device is installed in another cabin, and the two cabins are sequentially connected by a conveyor belt,
- the anti-browning induction treatment device adopts a first shower head 13, which is used to spray the anti-browning inducer, and the anti-metal ion induction treatment device adopts a second shower head 16.
- the second shower head is used to spray the anti-metal ion-induced browning blocking agent, the first shower head and the second shower head are arranged diagonally in the cabin;
- the anti-caramelizing browning treatment device includes atomization In the pipeline 18, a plurality of atomization heads are formed in the spray pipeline, and the atomization heads are arranged on the top of the cabin and are arranged perpendicular to the direction of the conveyor belt, and the multiple atomization heads are used for spraying the composite liquid spray.
- an atomization pipeline liquid cavity 27 is installed in the anti-caramelization and browning treatment device for containing the composite liquid.
- the composition of the anti-browning inducer is: 0.05% Nacl, 0.01% VC, 0.15% kojic acid, 0.004% cysteine, and the rest is water; the composition of the composite liquid spray is: 0.1% Cacl 2 , 0.1% zinc lactate.
- the conveyor belts in the two cabins are preferably S-shaped conveyor belts 14.
- the length of the conveyor belts is extended, so that more materials can be processed per unit time, and the efficiency is higher.
- the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spraying device, and a freeze-drying device are sequentially connected by a conveyor belt, and the anti-caking polarity eliminator spraying device is installed On both sides of the conveyor belt, high-oxygen direct blowing ports 21 are provided above the conveyor belt.
- the high-oxygen direct blowing ports are connected with a high-concentration oxygen source, which can blow high-pressure and high-concentration oxygen directly to the materials on the conveyor belt, and then enter the freeze drying device.
- the freeze-drying device 23 is installed in a sealed refrigerator 22, and the freeze-drying device is installed with a refrigerating device 26.
- the anti-caking polar eliminator is a 2% to 3% glycerol solution.
- the outlet end of the nitrogen generator 32 in the high-speed nitrogen flow crushing unit is connected to a nitrogen tank 33, which is used as a nitrogen source and is connected to a nitrogen crusher 35, and the crushed feed from the nitrogen crushing mechanism
- the port 34 is used to receive materials.
- the discharge port of the nitrogen pulverizing mechanism is connected to the cyclone separator.
- the bottom of the cyclone separator 37 is provided with a primary discharge port 36, and the circumferential inner wall is provided with a secondary discharge port 38.
- a secondary anti-caking polarity eliminator spray device 39 is installed in the cyclone separator above the primary discharge port.
- a dust collector 40 is installed in the cyclone separator.
- the anti-caking polar eliminator used in the secondary anti-caking polar eliminator spray device adopts 1% to 2% glycerol solution.
- the conveyor belt is controlled to start and stop by the conveyor motor 24.
- a control cabinet 25 is installed between the freeze drying device and the high-speed nitrogen flow crushing unit.
- the system combines the pretreatment unit, peeling and slicing unit, anti-browning unit, anti-caking processing unit and high-speed nitrogen flow crushing unit to form a complete processing system for potato dry powder, and then produces products with good color. Dry potato powder with intact cells, high retention of nutrients and flavor substances, and effective prevention of browning.
- Figure 5 is a physical map of yacon slices and powder obtained by the method of the present invention
- Figure 6 is a physical map of yacon slices and fruit powder obtained by traditional hot air drying.
- the fruit powder is light yellow in color, rich in fragrance, suitable for sweetness and sourness.
- there are a lot of micropores in the dried yam the tissue is porous and easy to be crushed, and the crushed powder has a finer touch and no agglomeration; while traditional The hot air drying treatment temperature is relatively high, and a series of enzymatic and non-enzymatic browning occurs.
- the final yam powder is dark brown in color and has a slight burnt smell.
- the high temperature of the heating process causes the loss of volatile acids and the sourness is lighter.
- the body feel is similar to the method of the present invention but there is agglomeration.
Abstract
A method for processing original-color yacon root powder, the steps being as follows: (1) ultrasonic-magnetic field pre-treatment under high oxygen; (2) washing and sterilizing; (3) water jet slicing; (4) co-activation spraying; (5) passivation spraying; (6) microwave freeze-drying; (7) anti-caking spraying; and (8) high-speed nitrogen flow crushing: an N2 flow having a concentration ≥ 99.999% is used for crushing and isolating from oxygen, bagging and packaging may be directly performed at a discharge port, and the product has an average particle size of 2 μm-200 μm to obtain whole yacon root powder. The described method combines multiple units to produce original-color highly-effective whole yacon root powder, and prevents yacon root from the conventional browning at the moment of cutting and slicing which is caused by the four main factors of a polyphenol substrate, polyphenol oxidase, an enzymatic browning system and quinone non-enzymatic polymerization, as well as due to differences in sugar, acid, and metallic trace elements, and thus increases the color value of the product by 21% and increases productivity by 30%-40%.
Description
本发明属于食品加工技术领域，尤其是一种原色高效雪莲果干粉加工方法。The invention belongs to the technical field of food processing, in particular to a method for processing primary color high-efficiency yam dry powder.
(1)褐变机制：(1) Browning mechanism:
①酶促褐变：
①Enzymatic browning:
雪莲果中多酚底物主要为鞣质(即单宁)，存在于完整细胞的液泡中，处于潜伏状态；多酚氧化酶(PPO)则存在于细胞质体和微体中，二者相互不接触不发生酶促褐变。但雪莲果粉加工过程出现组织损伤，氧气大量入侵，酶原被激活，单宁物质在PPO催化作用下首先发生羟基化反应、接着发生氧化反应生成无色的邻-苯醌物质，邻-苯醌进一步通过化学缩合反应(可能有胺和蛋白质参与)形成多聚共轭产物-黑色素，从而发生褐变。控制酶促褐变主要从酶活性和酶促反应的控制和氧气的控制方面入手。The polyphenol substrate in Yacon is mainly tannins (namely tannins), which exist in the vacuoles of intact cells and are in a latent state; polyphenol oxidase (PPO) exists in the cytoplasmic and microsomes, and the two are not mutually exclusive. Enzymatic browning does not occur in contact. However, tissue damage occurred during the processing of yacon powder, a large amount of oxygen invaded, and the zymogen was activated. Under the catalysis of PPO, the tannins first undergo hydroxylation reaction, and then undergo oxidation reactions to produce colorless o-benzoquinone substance, o-benzoquinone. Further through a chemical condensation reaction (may involve amine and protein) to form a polymer conjugated product-melanin, so that browning occurs. The control of enzymatic browning mainly starts with the control of enzyme activity and enzymatic reaction and the control of oxygen.
②非酶促褐变(美拉德褐变)：羰基化合物(还原糖类)和氨基化合物(氨基酸和蛋白质)通过缩合、聚合生产类黑色素。②Non-enzymatic browning (Maillard browning): Carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins) produce melanin-like pigments through condensation and polymerization.
雪莲果中主要糖类物质为低聚果糖(占果实干基45％～65％)，降解时首先分解为果糖和蔗糖，蔗糖再进一步还原成葡萄糖和果糖，产物均含有还原性的羰基。另外雪莲果中含有蛋白质，蛋白质上的活性基团主要是赖氨酸残基的
因此雪莲果粉加工过程易发生美拉德褐变，产生棕色苦味物质。
The main sugar in yacon is fructo-oligosaccharide (accounting for 45%-65% of the dry fruit basis), which is first decomposed into fructose and sucrose during degradation, and then sucrose is further reduced to glucose and fructose. The products all contain reducing carbonyl groups. In addition, Yacon contains protein, and the active groups on the protein are mainly lysine residues. Therefore, Maillard browning is prone to occur during the processing of yacon powder, resulting in brown bitter substances.
雪莲果中氨基酸含量有限，从而还原糖含量成为色泽形成的主要限制因素。含水量在10％～15％、加工温度升高、不饱和脂肪酸含量高等条件促进美拉德反应；酸性环境，特别是pH＜3可有效防止褐变反应的发生。完全干燥条件美拉德反应难发生。Yacon has limited amino acid content, so reducing sugar content becomes the main limiting factor for color formation. Conditions such as water content of 10% to 15%, increased processing temperature, and high content of unsaturated fatty acids promote Maillard reaction; acidic environment, especially pH<3, can effectively prevent browning reaction from occurring. The Maillard reaction is difficult to occur under completely dry conditions.
(2)糖化机制：(2) Saccharification mechanism:
大多数块根作物中所含碳水化合物以淀粉的形式存在，而雪莲果块根中不含淀粉，主要糖类物质为低聚果糖(占果实干基45％～65％)，而且雪莲果糖化过程是低聚果糖积累的同时同步转化成单糖，难以构成抗氧化褐变的强效缓冲体系。雪莲果不仅有常见果蔬多酚氧化褐变特性，其丰富的单糖类物质在没有氨基化合物存在下，加热到熔点以上(140～170℃)发生 脱水降解等过程而发生高焦糖化褐变，即雪莲果自身抗褐变能力差或更易褐变。The carbohydrates contained in most root crops are in the form of starch, while yacon root tubers do not contain starch. The main carbohydrate substance is fructo-oligosaccharide (accounting for 45% to 65% of the fruit dry basis), and the saccharification process of yacon is Fructooligosaccharides are simultaneously converted into monosaccharides while accumulating, which is difficult to form a strong buffer system for anti-oxidative browning. Yacon not only has the oxidative browning characteristics of common fruit and vegetable polyphenols, but also its rich monosaccharides in the absence of amino compounds, heating to above the melting point (140～170℃), dehydration and degradation, etc., will cause high caramelization and browning. That is to say, Yacon has poor resistance to browning or is easier to brown.
加工后的雪莲果粉富含葡萄糖、果糖、蔗糖，这些成分玻璃化转变温度低，贮藏中分子链段运动易受到激发使聚合物变的粘且柔韧，从性质稳定的玻璃态转化为橡胶态，导致雪莲果粉质构、纹理、酶活等发生化学物理变化，表观现象为出现结块。主要通过提高雪莲果粉玻璃化转变温度(雪莲果粉中每增加1％水分，其玻璃化转变温度会下降5～10℃)和添加抗结块极性消除剂加以控制。The processed yacon powder is rich in glucose, fructose, and sucrose. These components have a low glass transition temperature. During storage, the movement of molecular segments is easily stimulated to make the polymer viscous and flexible, and transform from a stable glass state to a rubber state. It leads to chemical and physical changes in the texture, texture, and enzyme activity of yacon powder, and the appearance is agglomeration. It is mainly controlled by increasing the glass transition temperature of yacon powder (the glass transition temperature of yacon powder will drop by 5-10°C for every 1% increase in water content) and adding anti-caking polarity eliminators.
(3)酸基反应：(3) Acid group reaction:
雪莲果块茎中含有多种酚酸：色氨酸、绿原酸、咖啡酸和阿魏酸，这些酚酸是一类含有酚环的有机酸。雪莲果粉加工过程切割、粉碎等操作刺激雪莲果苯丙氨酸解氨酶(PAL)活性增高，酚酸类合成增加，而PPO通过氧化PAL合成的酚酸变成醌类使褐变加重。另外，由于雪莲果中有机酸含量的消耗导致pH体系向碱性方向偏移，进一步诱发酶促褐变和美拉德褐变的发生。Yacon tubers contain a variety of phenolic acids: tryptophan, chlorogenic acid, caffeic acid and ferulic acid. These phenolic acids are a class of organic acids containing phenolic rings. During the processing of yacon powder, cutting, crushing and other operations stimulated the activity of yacon phenylalanine ammonia lyase (PAL) to increase, and the synthesis of phenolic acids increased, while the phenolic acids synthesized by PPO oxidized PAL into quinones to increase browning. In addition, the consumption of organic acids in yacon causes the pH system to shift to the alkaline direction, which further induces enzymatic browning and Maillard browning.
(4)金属离子作用：(4) The role of metal ions:
雪莲果中所含微量金属铁、铜等离子是多酚氧化酶的激活剂，不仅能和酚类物质反应形成褐色物质，而且能催化还原酮类的氧化。所含钙元素一方面可与氨基酸结合为不溶性化合物(可协同SO
2增效控制褐变)，二是Ca
2+与PPO中的Cu
2+竞争，从而抑制多酚类物质的氧化。所含纳、钾等碱金属阳离子可抑制酶促褐变。
The trace metal iron and copper ions contained in yacon are the activators of polyphenol oxidase, which can not only react with phenols to form brown substances, but also catalyze the oxidation of reducing ketones. The aspect may be combined with the elements calcium amino acid insoluble compounds (SO 2 synergistically browning efficiency control), two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols. The alkali metal cations such as sodium and potassium can inhibit enzymatic browning.
雪莲果中Vc含量33mg/100g，抗坏血酸兼具酸性及还原性，极易氧化分解，可与游离氨基酸反应生成红色素及黄色素，从而发生抗坏血酸氧化褐变。同样地，金属离子Fe
+3、Cu
2+等能促进抗坏血酸褐变。
The content of Vc in yacon is 33mg/100g. Ascorbic acid is both acidic and reductive. It is very easy to oxidize and decompose. It can react with free amino acids to produce red pigment and yellow pigment, thereby causing ascorbic acid oxidative browning. Similarly, metal ions Fe +3 and Cu 2+ can promote ascorbic acid browning.
传统雪莲果加工，主要采用添加护色剂和热烫方法防止酶促褐变，维生素和微量元素破坏严重，雪莲果全粉的制备工艺，大部分都是选用热风干燥，热风干燥虽然操作简单，食用方便，但是干燥时间长，且由于雪莲果粉含糖量高，热风干燥时易焦糖化，加之束缚水、结合水作用，切片含水量指标难以达到要求。Traditional yacon processing mainly adopts the method of adding color protection agent and blanching to prevent enzymatic browning, and the damage of vitamins and trace elements is serious. Most of the preparation process of yacon powder is hot air drying. Although the operation of hot air drying is simple, It is convenient to eat, but it takes a long time to dry, and due to the high sugar content of yacon powder, it is easy to caramelize during hot air drying, and combined with the effects of bound water and bound water, the water content index of slices is difficult to meet the requirements.
通过检索，发现如下几篇与本发明申请相关的发明公开文献：Through searching, we found the following invention publication documents related to the present application:
1、《雪莲果全粉的制备工艺》(CN100389677C)，授权时间2008年5月28日。该专利是将浸泡过的雪莲果用磨浆机打成浆料，采用真空干燥并且是中温干燥(温度低于70℃)，可以很好的保证雪莲果的的品质不被破坏，使得雪莲果全粉充分的保持鲜果的营养物质。1. "Preparation Process of Yacon Whole Powder" (CN100389677C), authorized time May 28, 2008. The patent is to use a refiner to beat the soaked yacon into a slurry, and use vacuum drying and medium-temperature drying (the temperature is lower than 70°C), which can ensure that the quality of the yacon is not damaged, making the yacon The whole powder fully maintains the nutrients of fresh fruits.
问题：①提取物护色，效果难以保证。②破碎榨汁过程容易发生酶促褐变。Problem: ①The color protection of the extract is difficult to guarantee. ② Enzymatic browning is prone to occur in the process of crushing juice.
对策：①原料经控温气密减压罐高氧协同超声磁场预处理防褐变②抗褐变诱导雾化处理联合抗金属离子诱导褐变阻断剂联合处理。③抗焦糖化褐变试剂恒温喷雾防褐变。Countermeasures: ①The raw materials are pretreated by temperature-controlled airtight decompression tank with high oxygen and ultrasonic magnetic field to prevent browning. ②Anti-browning induced atomization treatment combined with anti-metal ion induced browning blocker combined treatment. ③Anti-caramelizing browning reagent constant temperature spray to prevent browning.
2、《一种薯类全粉生产工艺》，专利号：CN201410144124.7，授权时间2016年6月10日。该发明公开了一种薯类全粉生产工艺，所述工艺包括：原料清洗去石工序和去皮工序→原料切段处理→蒸煮、制泥、滚筒干燥制膜、破碎和包装工序；该发明提高了薯类加工工艺的通用性能，实现不同薯类原料生产工艺的结合，提高了全粉设备的利用率及全粉品质，达到加工企业一机多用、产品多样化的目的。2. "A Production Process of Potato Whole Flour", patent number: CN201410144124.7, authorized on June 10, 2016. The invention discloses a production process of whole potato flour, which includes: raw material cleaning and stone removal process and peeling process → raw material cutting treatment → cooking, mud making, drum drying film making, crushing and packaging process; the invention It improves the general performance of the potato processing technology, realizes the combination of different potato raw material production processes, improves the utilization rate of the whole powder equipment and the quality of the whole powder, and achieves the purpose of processing enterprises with one machine for multiple uses and product diversification.
问题：①仅仅是破碎设备，而且是在空气条件下破碎，电机高速旋转产生热量，易导致美拉德反应，由于薯类含糖量高，粉碎过程易黏连结块。Problem: ①It is only a crushing equipment, and it is crushed under air conditions. The motor rotates at a high speed to generate heat, which is easy to cause Maillard reaction. Due to the high sugar content of potatoes, the crushing process tends to stick to the joints.
对策：①抗褐变诱导雾化处理联合抗金属离子诱导褐变阻断剂联合处理。②抗焦糖化褐变、抗结块极性消除、冷冻干燥、气流粉碎多元联合处理。Countermeasures: ① Anti-browning induced atomization treatment combined with anti-metal ion induced browning blocker combined treatment. ②Combined treatment of anti-caramelization and browning, anti-caking polarity elimination, freeze-drying and jet milling.
3、《薯类全营养粉的加工方法》，专利号：CN201210140461.X，授权时间2013年5月8日。该发明薯类全营养粉的加工方法，该方法包括以下步骤：清洗、挑选和修整→切分→微波处理：先进行覆盖微波处理、然后进行不覆盖微波处理→捣泥→回填与调配→气流干燥：即得薯类全营养粉。该发明设备投资小，干燥时间短，温度能准确控制，综合成本低，品质好，产量高。3. "Processing Method of Potato Total Nutrient Powder", patent number: CN201210140461.X, authorized time May 8, 2013. The method for processing potato total nutrient powder of the present invention includes the following steps: cleaning, selection and trimming → cutting → microwave treatment: first covering microwave treatment, then uncovering microwave treatment → mashing → backfilling and mixing → airflow Drying: Get the full nutritional powder of potato. The invention has the advantages of small investment in equipment, short drying time, accurate temperature control, low comprehensive cost, good quality and high output.
问题：①去皮、打浆为常规工艺，微波干燥也为常规工艺，易发生酶促褐变和非酶促褐变。Problem: ①Peeling and beating are conventional processes, and microwave drying is also a conventional process, which is prone to enzymatic browning and non-enzymatic browning.
对策：①抗褐变诱导雾化处理联合抗金属离子诱导褐变阻断剂联合处理。②抗焦糖化褐变、抗结块极性消除、冷冻干燥、气流粉碎多元联合处理。Countermeasures: ① Anti-browning induced atomization treatment combined with anti-metal ion induced browning blocker combined treatment. ②Combined treatment of anti-caramelization and browning, anti-caking polarity elimination, freeze-drying and jet milling.
通过对比，本发明专利申请与上述专利公开文献存在本质的不同。By comparison, the patent application of the present invention is essentially different from the above-mentioned patent publications.
发明内容Summary of the invention
本发明目的在于现有技术的不足之处，提供一种原色高效雪莲果干粉加工方法，该方法采用原料超声磁场耦合高氧预处理、机械切片干预酶促底物和氧气、共激发诱导干预PPO酶活性、联合纳米喷雾干预焦糖化褐变和金属离子引发的酶促及非酶促褐变、微波冷冻干燥、抗结块极性消除、气流粉碎多元联合生产原色高效雪莲果全粉，避免了因雪莲果多酚底物、多酚氧化酶、酶促褐变体系和醌非酶促聚合4大个性褐变，以及糖、酸、金属微量元素差异导致的常规切割制片瞬间的褐变现象，产品色值提高21％，提高生产效率30％～40％。The purpose of the present invention lies in the shortcomings of the prior art, and provides a method for processing primary color and high-efficiency yacon dry powder, which adopts raw material ultrasonic magnetic field coupled with high oxygen pretreatment, mechanical slicing to interfere with enzymatic substrate and oxygen, and co-excitation to induce PPO Enzymatic activity, combined with nano-spray intervention, caramelization browning and enzymatic and non-enzymatic browning caused by metal ions, microwave freeze drying, anti-caking polarity elimination, airflow pulverization, combined production of primary color and high-efficiency yacon powder, avoid Four major individual brownings due to yacon polyphenol substrate, polyphenol oxidase, enzymatic browning system and quinone non-enzymatic polymerization, as well as the browning at the instant of conventional cutting and tablet production due to differences in sugar, acid, and metal trace elements , The color value of the product is increased by 21%, and the production efficiency is increased by 30% to 40%.
本发明解决其技术问题所采用的技术方案是：The technical solutions adopted by the present invention to solve its technical problems are:
一种原色高效雪莲果干粉加工方法，步骤如下：A processing method of primary color high-efficiency yacon dry powder, the steps are as follows:
⑴超声协同磁场高氧预处理：挑选颜色鲜亮、成熟度高、风味清香的雪莲果，剔除病害和烂果，将果实在气密减压的条件下，通入高浓度O
2，并辅以超声协同磁场脉冲进行处理；
⑴ Ultrasonic and magnetic field high-oxygen pretreatment: select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, and pass high concentration of O 2 to the fruit under airtight and reduced pressure conditions, supplemented by Ultrasound and magnetic field pulse for processing;
其中，O
2浓度为95％～100％，温度0℃±0.5℃，负压-0.1MPa，相对湿度98％-100％，超声强度频率28KHz～30KHz，磁场强度180～200V，超声脉冲处理30min，再接力磁场处理30min，依次交替处理直至4h结束；
Among them, O 2 concentration is 95%-100%, temperature 0℃±0.5℃, negative pressure -0.1MPa, relative humidity 98%-100%, ultrasonic intensity frequency 28KHz～30KHz, magnetic field intensity 180～200V, ultrasonic pulse treatment for 30min , Then relay magnetic field treatment for 30 minutes, and alternate treatments in turn until the end of 4 hours;
⑵清洗杀菌：将超声清洗与臭氧水清洗结合，超声功率50W、频率35kHz，催化反应时间10～15min，臭氧气体投入量2～3mg/L，经过高压微纳米气泡喷头以微纳米气泡的形式溶解于水中，粒径200nm～4um；⑵Cleaning and sterilization: Combine ultrasonic cleaning with ozone water cleaning, ultrasonic power 50W, frequency 35kHz, catalytic reaction time 10-15min, ozone gas input amount 2-3mg/L, and dissolve in the form of micro-nano bubbles through the high-pressure micro-nano bubble nozzle In water, the particle size is 200nm～4um;
⑶水射流切片：清洗后的雪莲果采用超高压水射流进行切分抑制褐变，其中，切分厚度为1～2mm，切割液使用0.3％S-蛋氨酸、0.8％硼酸、1.0％甘油、1.2％NaCl的复合溶液代替水通过高压微枪头形成水刀，抑制褐变；⑶ Water jet slicing: After cleaning, the yacon is cut with ultra-high pressure water jet to inhibit browning. The thickness of the cut is 1-2mm, and the cutting fluid uses 0.3% S-methionine, 0.8% boric acid, 1.0% glycerin, 1.2 %NaCl composite solution replaces water to form a water jet through a high-pressure micropipette tip to inhibit browning;
⑷共激发喷淋：切分后雪莲果进行分子共激发抗褐变诱导剂喷淋，此步骤主要针对酶促褐变中PPO酶活进行干预；共激发诱导剂为用双蒸水配制的7μM NO+0.3％抗坏血酸+0.2％精氨酸的复合溶液，喷淋时间8～10min；⑷Co-excitation spray: After the yam is cut, it is sprayed with molecular co-excitation and anti-browning inducer. This step is mainly for the intervention of PPO enzyme activity in enzymatic browning; the co-excitation inducer is 7μM prepared with double distilled water Compound solution of NO+0.3% ascorbic acid+0.2% arginine, spraying time 8-10min;
⑸钝化喷雾：采用抗金属离子诱导褐变阻断剂和抗焦糖化褐变剂恒温纳米喷雾联合处理，此步骤主要针对非酶促褐变中焦糖化褐变和金属离子诱导的酶促及非酶促褐变进行干预，处理时间2～4s，雾化过程保持保护剂温度在50～70℃；其中抗金属离子诱导褐变阻断剂为0.3％半胱氨酸+7％CaCl
2+1.5％曲酸的复合溶液；抗焦糖化褐变剂为0.7％碳酸环酯+0.4％苄叉缩醛+0.3％柠檬酸的复合溶液；
⑸Passivation spray: Combine treatment with anti-metal ion-induced browning blocking agent and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for non-enzymatic browning, caramelizing browning and metal ion-induced enzymatic and Intervention for non-enzymatic browning, the treatment time is 2～4s, the temperature of the protective agent is maintained at 50～70℃ during the atomization process; the anti-metal ion-induced browning blocker is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid compound solution; anti-caramelizing browning agent is a compound solution of 0.7% cyclic carbonate + 0.4% benzal acetal + 0.3% citric acid;
⑹微波-冷冻干燥：喷雾钝化后的雪莲果片进行微波-冷冻两段干燥，其中微波干燥温度60～70℃，功率2KW，干燥时间30～50s，终止含水量20％～30％；冷冻干燥于-40℃升华解析干燥11h，真空度＜10Pa，含量水降至6％；⑹Microwave-freeze drying: the spray passivated yacon slices are dried in two stages of microwave-freezing, in which the microwave drying temperature is 60～70℃, power is 2KW, drying time is 30～50s, and the final water content is 20%～30%; freezing; Drying at -40℃, sublimation analysis drying for 11h, vacuum degree <10Pa, water content reduced to 6%;
⑺抗结块喷雾：干燥后雪莲果片使用复合抗结剂进行抗结块喷雾，同时也针对羰氨缩合美拉德褐变进行干预，所述复合抗结剂为0.6％麦芽糖糊精+0.5％二氧化硅+0.7％磷酸三钙+0.1％三甲基硅醚的复合溶液，在距离雪莲果片上方20～30mm位置处进行抗结块喷雾，解决雪莲果片活粉结块难题；⑺Anti-caking spray: After drying, the yam fruit slices use a composite anti-caking agent for anti-caking spray, and at the same time, it also intervenes for the carbamide condensation Maillard browning. The composite anti-caking agent is 0.6% maltodextrin+0.5 The compound solution of% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether is used for anti-caking spray at a position 20-30 mm above the top of yacon slices to solve the problem of agglomeration of yacon slices live powder;
⑻高速氮气流粉碎：利用浓度≥99.999％的N
2流粉碎，隔绝氧气，出料口可直接装袋包装，产品平均粒度2μm～200μm，得到雪莲果全粉；
⑻High-speed nitrogen flow pulverization: use N 2 flow with a concentration of ≥99.999% to pulverize to isolate oxygen. The discharge port can be directly bagged and packaged. The average particle size of the product is 2μm～200μm to obtain yacon powder;
其中，所述步骤⑶、⑷、⑸、⑺中复合溶液中的百分数均为质量浓度，且溶剂均为水。Wherein, the percentages in the composite solution in the steps (3), (4), (5), and (7) are all mass concentrations, and the solvents are all water.
而且，所述步骤⑸中恒温纳米喷雾联合处理时使用高压雾化设备。Moreover, in the step (5), high-pressure atomization equipment is used in the combined treatment of the constant temperature nano spray.
而且，所述高压雾化设备的两个雾化喷头呈空间斜对角安装同步启动。Moreover, the two atomizing nozzles of the high-pressure atomizing device are installed diagonally in space and start synchronously.
而且，所述步骤⑺中使用高压雾化设备进行抗结块喷雾。Moreover, in the step (7), a high-pressure atomization device is used for anti-caking spray.
而且，所述高压雾化设备上下直吹鲜切片进行抗结块喷雾。Moreover, the high-pressure atomization device blows the fresh slices up and down for anti-caking spray.
而且，所述方法中使用多元联合加工生产系统进行；Moreover, the method is carried out by using a multivariate joint processing and production system;
所述生产系统由工序上游至下游顺次安装有预处理单元、去皮切片单元、抗褐变单元、抗结块处理单元和高速氮气流粉碎单元；所述预处理单元包括一气密减压罐，该气密减压罐内置有超声发生装置和磁场发生装置；所述去皮单元包括离心去皮装置和切片装置，离心去皮和切片装置顺次安装；所述抗褐变单元包括抗褐变诱导处理装置、抗金属离子诱导处理装置和抗焦糖化褐变处理装置；所述抗结块处理单元包括微波干燥装置、抗结块极性消除剂喷淋装置和冷冻干燥装置；所述高速氮气流粉碎单元包括制氮装置、氮气罐、氮气粉碎机和旋风分离机，该旋风分离机设置有多级出料口。The production system is sequentially installed with a pretreatment unit, a peeling and slicing unit, an anti-browning unit, an anti-caking treatment unit, and a high-speed nitrogen flow crushing unit from upstream to downstream of the process; the pretreatment unit includes an airtight decompression tank , The airtight decompression tank is equipped with an ultrasonic generating device and a magnetic field generating device; the peeling unit includes a centrifugal peeling device and a slicing device, the centrifugal peeling and slicing devices are installed sequentially; the anti-browning unit includes an anti-browning device Deformation induction treatment device, anti-metal ion induction treatment device and anti-caramelization and browning treatment device; the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spray device and a freeze drying device; the high-speed The nitrogen flow crushing unit includes a nitrogen generator, a nitrogen tank, a nitrogen crusher and a cyclone separator, and the cyclone separator is provided with a multi-stage discharge port.
而且，所述气密减压罐和一真空泵相连接，该气密减压罐内安装有制冷控温装置，所述气密减压罐内通有高浓度氧气；Moreover, the airtight decompression tank is connected to a vacuum pump, a refrigeration temperature control device is installed in the airtight decompression tank, and high concentration oxygen is passed through the airtight decompression tank;
或者，所述去皮装置包括一离心去皮机，该离心去皮机内安装有一转筒，所述转筒制有进料口，出料口和出渣口，进料口承接由预处理单元导入的物料，出料口将去皮后的物料导出至切片装置，所述转筒内壁制有打磨层，打磨层粗糙设置在于物料外皮接触过程中通过摩擦将物料的外皮去除，所述转筒内安装有一雾化喷头，该雾化喷头和液箱相连通，在去皮过程中可喷洒防褐变喷淋液。Alternatively, the peeling device includes a centrifugal peeling machine, and a rotating drum is installed in the centrifugal peeling machine. The rotating drum is provided with an inlet, an outlet, and a slag outlet, and the inlet receives the pretreatment The material imported by the unit, the discharge port leads the peeled material to the slicing device. The inner wall of the drum is provided with a grinding layer. The rough setting of the grinding layer is that the outer skin of the material is removed by friction during the contact of the outer skin of the material. An atomizing nozzle is installed in the barrel, and the atomizing nozzle is connected with the liquid tank, and the anti-browning spray liquid can be sprayed during the peeling process.
而且，所述切片装置采用高压水刀切片机，该高压水刀切片机的刀头所用切割液在高压切割的同时还用于清洗物料表面，降低酶促褐变和绿变。Moreover, the slicing device adopts a high-pressure water-jet slicing machine, and the cutting fluid used in the knife head of the high-pressure water-jet slicing machine is also used to clean the surface of the material while cutting under high pressure to reduce enzymatic browning and greening.
或者，所述抗褐变诱导处理装置和抗金属离子诱导处理装置安装在一舱体内，抗焦糖化褐变处理装置安装在另一舱体内，该两舱体通过传送带顺次连接，所述抗褐变诱导处理装置采用第一喷淋头，该第一喷淋头用于喷淋抗褐变诱导剂，所述抗金属离子诱导处理装置采用第二喷淋头，该第二喷淋头用于喷淋抗金属离子诱导褐变阻断剂，所述第一喷淋头和第二喷淋头在舱体内对角设置；所述抗焦糖化褐变处理装置包括雾化管路，该喷淋管路内制出多个雾化头，所述雾化头设置在舱体顶部与传送带方向垂直设置，多个雾化头用于喷淋复合液喷雾。Alternatively, the anti-browning induction treatment device and the anti-metal ion induction treatment device are installed in one cabin, and the anti-browning treatment device is installed in another cabin, and the two cabins are sequentially connected by a conveyor belt. The browning induction treatment device adopts a first spray head, which is used for spraying the anti-browning inducer, and the anti-metal ion induction treatment device adopts a second spray head, and the second spray head is used for For spraying the anti-metal ion-induced browning blocking agent, the first shower head and the second shower head are arranged diagonally in the cabin; the anti-caramelizing browning treatment device includes an atomization pipeline, the spray A plurality of atomizing heads are formed in the shower pipe, and the atomizing heads are arranged on the top of the cabin and arranged perpendicularly to the direction of the conveyor belt, and the multiple atomizing heads are used for spraying the composite liquid spray.
而且，所述抗结块处理单元包括微波干燥装置、抗结块极性消除剂喷淋装置和冷冻干燥装置通过传送带顺次连接，所述抗结块极性消除剂喷淋装置安装在传送带两侧，在传送带的上方设置有高氧直吹口，所述高氧直吹口与高浓度氧气源相连通，可向传送带上的物料直吹 高压高浓度氧气，之后进入冷冻干燥装置。Moreover, the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spray device, and a freeze-drying device that are connected in sequence by a conveyor belt, and the anti-caking polarity eliminator spray device is installed on both sides of the conveyor belt. On the side, a high-oxygen direct blowing port is provided above the conveyor belt. The high-oxygen direct blowing port is connected with a high-concentration oxygen source, and can directly blow high-pressure and high-concentration oxygen to the material on the conveyor belt, and then enter the freeze drying device.
而且，所述高速氮气流粉碎单元内的制氮装置的出气端和氮气罐连通，该氮气罐作为氮气源和氮气粉碎机连通，所述氮气粉碎机制出的破碎进料口用于承接物料，该氮气粉碎机制出的出料口和旋风分离机相连通，所述旋风分离机底部设置有一级出料口，周向内壁设置有二级出料口，所述旋风分离机内位于一级出料口上方安装有二级抗结块极性消除剂喷淋装置。Moreover, the outlet end of the nitrogen generator in the high-speed nitrogen flow pulverizing unit is connected to a nitrogen tank, which is used as a nitrogen source to communicate with a nitrogen pulverizer, and the crushing inlet of the nitrogen pulverizing mechanism is used to receive materials, The discharge port of the nitrogen pulverizing mechanism is connected to the cyclone separator. The bottom of the cyclone separator is provided with a primary discharge port, and the circumferential inner wall is provided with a secondary discharge port. The cyclone separator is located in the primary discharge port. A secondary anti-caking polarity eliminator spray device is installed above the material port.
本发明取得的优点和积极效果为：The advantages and positive effects achieved by the present invention are:
1、本发明方法采用原料超声磁场耦合高氧预处理、机械切片干预酶促底物和氧气、共激发诱导干预PPO酶活性、联合纳米喷雾干预焦糖化褐变和金属离子引发的酶促及非酶促褐变、微波冷冻干燥、抗结块极性消除、气流粉碎多元联合生产原色高效雪莲果全粉，避免了因雪莲果多酚底物、多酚氧化酶、酶促褐变体系和醌非酶促聚合4大个性褐变，以及糖、酸、金属微量元素差异导致的常规切割制片瞬间的褐变现象，产品色值提高21％，提高生产效率30％～40％。1. The method of the present invention uses raw material ultrasonic magnetic field coupled with high oxygen pretreatment, mechanical slicing to interfere with enzymatic substrate and oxygen, co-excitation induction to interfere with PPO enzyme activity, combined nano-spray to interfere with caramelization and browning and metal ion-induced enzymatic and non- Enzymatic browning, microwave freeze-drying, anti-caking polarity elimination, and airflow crushing are combined to produce primary color and high-efficiency yacon whole powder, avoiding yacon polyphenol substrate, polyphenol oxidase, enzymatic browning system and quinone Non-enzymatic polymerization of four major individual brownings, as well as the instant browning of conventional cutting and tableting caused by differences in sugar, acid, and metal trace elements, increases the color value of the product by 21% and increases the production efficiency by 30% to 40%.
2、本发明方法将雪莲果果实在气密减压的条件下特制控温气密减压罐，通入高浓度O
2，并辅以超声协同磁场脉冲进行处理，能够提高细胞膜高氧渗透能力，增强细胞溶解氧阈值的同时，特别是磁场降低细胞液的表面张力，使细胞液中产生较多、较小的气泡核，作为超声空化效应所需的空化核，增强了超声波的空化作用，同时磁场的高频震荡及超声空化加速作用促进O
2透过细胞膜的分散和运动从而抑制PPO酶底物，三者互相耦合增强高氧诱导细胞膜抗氧化分子链电子传递，抑制醌聚合成黑色素产生褐变。超声协同磁场高氧预处理处理后，能够使雪莲果制片切分后的亮度值L提高17.0％、干燥后色值提高20.9％、粉碎颗粒分散性好。
2. In the method of the present invention, the yacon fruit is specially made in a temperature-controlled and air-tight decompression tank under the conditions of airtight and decompression, filled with high concentration O 2 , and treated with ultrasonic and magnetic field pulses, which can improve the high oxygen permeability of the cell membrane , While enhancing the cell’s dissolved oxygen threshold, especially the magnetic field reduces the surface tension of the cell sap, so that more and smaller bubble nuclei are produced in the cell sap, which serve as the cavitation nucleus required for the ultrasonic cavitation effect and enhance the ultrasonic void At the same time, the high-frequency oscillation of the magnetic field and the acceleration of ultrasonic cavitation promote the dispersion and movement of O 2 through the cell membrane, thereby inhibiting the PPO enzyme substrate. The three are coupled with each other to enhance the electron transfer of the antioxidant molecular chain in the cell membrane induced by hyperoxia and inhibit quinone Aggregate into melanin to produce browning. After the ultrasonic and magnetic field high-oxygen pretreatment treatment, the brightness value L of the yacon sliced and cut can be increased by 17.0%, the color value after drying can be increased by 20.9%, and the dispersibility of crushed particles is good.
3、本发明方法在清洗杀菌时将超声清洗与臭氧水清洗结合，且经过高压微纳米气泡喷头以微纳米气泡的形式溶解于水中，粒径200nm～4um，增大了臭氧与水的接触面积，高效除杂杀菌。3. The method of the present invention combines ultrasonic cleaning with ozone water cleaning during cleaning and sterilization, and dissolves in water in the form of micro-nano bubbles through a high-pressure micro-nano bubble nozzle, with a particle size of 200nm-4um, which increases the contact area of ozone and water. , Efficient impurity removal and sterilization.
4、本发明方法使用水射流切片，高压水射流由于其渗入能力和柔性，能切入细胞与细胞之间，通过破坏细胞之间的拉应力使其断裂，有效抑制褐变，保持细胞完整性，营养物质零流失。即使是对细胞壁造成破坏也会因为水射流柔性部分的作用有效抑制褐变，同时切割液可对雪莲果削面流出的细胞液起到冲洗作用，避免细胞液中酶与底物结合。4. The method of the present invention uses water jet slicing. Due to its penetrating ability and flexibility, the high-pressure water jet can cut into cells and break the tensile stress between cells, effectively inhibit browning and maintain cell integrity. Zero loss of nutrients. Even if it damages the cell wall, it can effectively inhibit browning due to the action of the flexible part of the water jet. At the same time, the cutting fluid can wash the cell fluid flowing out of the yam fruit cut surface to prevent the enzyme in the cell fluid from binding to the substrate.
防褐变切割液主要针对酶促反应底物和氧气控制方面进行干预，S-蛋氨酸可做甲基供体，将多酚类物质甲基化，硼酸则对多酚类物质有较强的基质络合能力，甘油可以溶解鞣酸进一步降低褐变及绿变，氯化钠溶液降低O
2溶解度起到抑制组织褐变效果并能保持雪莲果切面的 硬度和脆度。
Anti-browning cutting fluid mainly intervenes in enzymatic reaction substrates and oxygen control. S-methionine can be used as a methyl donor to methylate polyphenols, while boric acid has a strong matrix for polyphenols Complexing ability, glycerin can dissolve tannic acid to further reduce browning and greening. Sodium chloride solution reduces O 2 solubility to inhibit tissue browning and can maintain the hardness and brittleness of yacon cut surface.
5、本发明方法中共激发喷淋时，共激发诱导剂为用双蒸水配制的7μM NO+0.3％抗坏血酸+0.2％精氨酸复合溶液，其中，NO作为活性信号小分子，外援应用能够激发雪莲果的主动防御反应，一方面NO通过激发调控PPO酶活性中心保守型相对较低的原子Cu(B)，与之反应生成NO-Cu(B)-PPO复合物，从而改变PPO活性中心的正常结构降低酶活；另一方面NO可与PPO酶活性中心的过渡金属(Fe、Cu、Zn等)和硫醇等结合改变酶活性。精氨酸被雪莲果组织吸收后，可代谢为多胺和NO等重要的信使分子，抗坏血酸作为抗氧化剂不仅能保护NO分子激发的稳定性，还可以作为细胞内分子氧的清除剂来防止酶促褐变的发生，也可以发生自氧化防止多酚物质氧化褐变。5. When co-excitation spraying in the method of the present invention, the co-excitation inducer is a 7μM NO+0.3% ascorbic acid+0.2% arginine compound solution prepared with double distilled water. Among them, NO is used as an active signal small molecule, and foreign aid applications can stimulate Yacon’s active defense response, on the one hand, NO stimulates and regulates the relatively low atomic Cu(B) in the active center of the PPO enzyme, and reacts with it to form the NO-Cu(B)-PPO complex, thereby changing the active center of PPO. Normal structure reduces enzyme activity; on the other hand, NO can combine with transition metals (Fe, Cu, Zn, etc.) and mercaptans in the active center of PPO to change enzyme activity. After arginine is absorbed by yacon tissue, it can be metabolized into important messenger molecules such as polyamines and NO. As an antioxidant, ascorbic acid can not only protect the stability of NO molecule excitation, but also act as a scavenger of intracellular molecular oxygen to prevent enzymes. To promote browning, auto-oxidation can also occur to prevent oxidative browning of polyphenols.
6、本发明方法中钝化喷雾时，抗金属离子诱导褐变阻断剂为0.3％半胱氨酸+7％CaCl
2+1.5％曲酸；抗焦糖化褐变剂为0.7％碳酸环酯+0.4％苄叉缩醛+0.3％柠檬酸。
6. During the passivation spray in the method of the present invention, the anti-metal ion-induced browning blocking agent is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid; the anti-caramelizing browning agent is 0.7% cyclic carbonate +0.4% benzylidene acetal + 0.3% citric acid.
半胱氨酸是构成蛋白质的20多种氨基酸中唯一带有巯基的氨基酸，具有还原性的非常活泼的基团，即可通过与酚类物质氧化产物醌类反应，形成无色稳定化合物，从而阻止黑色素形成，抑制酶促褐变，又可抑制金属离子诱导的抗坏血酸褐变。所含钙元素一方面可与氨基酸结合为不溶性化合物干预美拉德褐变，二是Ca
2+与PPO中的Cu
2+竞争，从而抑制多酚类物质的氧化。曲酸一方面络合PPO活性必需的Cu
2+，另外曲酸具有去除氧自由基作用，因而能够干扰PPO对氧的吸收，还能降黑色素底物醌类化合物还原为连醌而防止黑色素形成。
Cysteine is the only amino acid with a sulfhydryl group among the more than 20 amino acids that constitute proteins. It has a reductive and very active group. It can react with quinones, which are oxidation products of phenols, to form colorless and stable compounds. Prevent the formation of melanin, inhibit enzymatic browning, and inhibit the ascorbic acid browning induced by metal ions. The aspect may be combined with the elements calcium amino acid insoluble compounds interfere Maillard browning, two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols. On the one hand, kojic acid complexes Cu 2+ which is necessary for PPO activity. On the other hand, kojic acid has the effect of removing oxygen free radicals, so it can interfere with the absorption of oxygen by PPO, and can also reduce the reduction of melanin substrate quinone compounds to quinone and prevent the formation of melanin .
碳酸环酯和苄叉缩醛均为糖代谢中的羟基保护剂，多数羟基保护基在酸性体系下不稳定，而碳酸环酯最大的优点在于对酸性体系中稳定，可承受酸性溶液中水解除去异丙叉保护基的条件，还可避免由邻位效应引起的产物。苄叉缩醛选择性保护C-4、C-6位羟基，硝基取代后由于硝基的共轭效应与诱导效应的协同作用，使得分子中苯环上的电子云密度下降，醛基碳所带正电荷增大，使其具有更强的亲电性。辅以柠檬酸处理，营造酸性体系环境，降低反应体系pH值，酶促及非酶促褐变均可得到有效抑制。Carbonic acid cyclic esters and benzylidene acetals are both hydroxyl protective agents in sugar metabolism. Most of the hydroxyl protective groups are unstable in acidic systems. The biggest advantage of carbonic acid cyclic esters is that they are stable in acidic systems and can withstand water release in acidic solutions. The conditions for removing isopropylidene protecting groups can also avoid products caused by ortho effects. Benzylidene acetal selectively protects the C-4 and C-6 hydroxyl groups. After the nitro group is substituted, the electron cloud density on the benzene ring in the molecule decreases due to the synergistic effect of the nitro group's conjugation effect and the inductive effect, and the aldehyde group carbon The positive charge increases, making it more electrophilic. With citric acid treatment to create an acidic system environment, lower the pH of the reaction system, enzymatic and non-enzymatic browning can be effectively inhibited.
7、本发明方法中对雪莲果片进行干燥时，使用微波-冷冻两段干燥，防止雪莲果粉因水分含量高而玻璃化温度低易结块；7. In the method of the present invention, when drying yacon slices, microwave-freezing two-stage drying is used to prevent yacon powder from agglomeration due to high moisture content and low glass transition temperature;
冷冻干燥可最大限度保存雪莲果粉营养成分，但耗时长、能耗高。首段采用微波辅助效率高处理温度低，含水量降低到一定程度再进行冷冻干燥，时间缩短近1倍，能耗降低30～40％。Freeze-drying can preserve the nutrient components of yacon powder to the maximum, but it takes a long time and high energy consumption. The first stage adopts microwave-assisted efficiency, high processing temperature and low temperature, and the water content is reduced to a certain level before freeze-drying, which shortens the time by nearly 1 times and reduces the energy consumption by 30-40%.
8、本发明方法中抗结块喷雾时复合抗结剂为0.6％麦芽糖糊精+0.5％二氧化硅+0.7％磷酸三钙+0.1％三甲基硅醚，在距离雪莲果片上方20～30mm位置处，解决雪莲果片活粉结块难题； 其中麦芽糊精可提高雪莲果粉的玻璃化转变温度；二氧化硅具有高强吸附、固化隔膜功能，可提高雪莲果粉体流动性；磷酸三钙具有良好生物相容性，用于雪莲果粉防结块中起到分散作用；三甲基硅醚作为保护基同时可降低化合物的极性，可使雪莲果粉单糖全部羟基成醚，再选择脱去三甲基硅基，得到伯羟基游离的中间体，既能有效防结块又能因除去羰基而避免美拉德褐变。8. In the method of the present invention, the compound anti-caking agent is 0.6% maltodextrin + 0.5% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether during the anti-caking spraying, which is 20～ At a position of 30mm, it can solve the problem of yacon powder agglomeration; maltodextrin can increase the glass transition temperature of yacon powder; silica has the function of high-strength adsorption and solidification diaphragm, which can improve the fluidity of yacon powder; Calcium has good biocompatibility and is used for dispersing in the anti-caking of yacon powder; trimethylsilyl ether as a protective group can reduce the polarity of the compound at the same time, so that all the hydroxyl groups of the yacon powder can be converted into ethers. The trimethylsilyl group is removed to obtain the free primary hydroxyl intermediate, which can effectively prevent caking and prevent Maillard browning by removing the carbonyl group.
9、本发明方法采用低温气密减压罐高氧协同超声磁场预处理，双对接脉冲提高细胞膜高氧渗透能力，抑制PPO酶底物，三者互相耦合增强高氧诱导细胞膜抗氧化分子链电子传递，抑制醌聚合成黑色素产生褐变。9. The method of the present invention adopts a low-temperature airtight decompression tank and high-oxygen synergistic ultrasonic magnetic field pretreatment, double butt pulses improve the high oxygen permeability of the cell membrane, inhibit PPO enzyme substrate, and the three are mutually coupled to enhance the high oxygen-induced cell membrane antioxidant molecular chain electrons Transfer, inhibit the polymerization of quinone into melanin to cause browning.
10、本发明方法采用高压水射流切分和共激发喷淋主要针对酶促反应底物、PPO酶活、氧气控制三方面进行干预，高压水射流能切入细胞与细胞之间，保持细胞完整性，形成水膜隔氧，有效抑制褐变。同时切割液可对雪莲果削面流出的细胞液及时冲洗，避免细胞液中酶与底物结合，NO作为活性信号小分子，诱导改变雪莲果PPO酶活性中心结构降低活性，二者联合显著降低酶促褐变和绿变。10. The method of the present invention adopts high-pressure water jet splitting and co-excitation spray to intervene in three aspects: enzymatic reaction substrate, PPO enzyme activity, and oxygen control. The high-pressure water jet can cut between cells and maintain cell integrity. , Form a water film to block oxygen and effectively inhibit browning. At the same time, the cutting fluid can wash the cell fluid flowing out of the yam fruit sliced surface in time to avoid the enzyme in the cell fluid from binding to the substrate. NO acts as an active signal small molecule to induce changes in the structure of the active center of the yacon PPO enzyme and reduce the activity. The combination of the two significantly reduces the enzyme Promote browning and greening.
11、本发明方法采用抗褐变诱导雾化处理联合抗金属离子诱导褐变阻断剂处理，主要针对非酶促褐变中焦糖化褐变和金属离子诱导的酶促及非酶促褐变进行干预。通过纳米雾化钝化参与褐变金属离子活性和保护单糖物质羟基活性基团，主要抑制抗坏血酸氧化、焦糖化褐变和美拉德褐变。11. The method of the present invention adopts anti-browning induced atomization treatment combined with anti-metal ion induced browning blocking agent treatment, mainly for non-enzymatic browning, caramelized browning and metal ion-induced enzymatic and non-enzymatic browning Intervene. Passivation of the metal ion activity involved in browning and protection of the hydroxyl active groups of monosaccharide substances through nano-atomization, mainly inhibits the oxidation of ascorbic acid, caramelized browning and Maillard browning.
12、本发明方法采用抗结块喷雾，主要解决雪莲果粉结块黏连难题，同时也针对羰氨缩合美拉德褐变进行干预。通过提高雪莲果粉的玻璃化转变温度、提高雪莲果粉体流动性和分散性并对单糖羟基进行保护降低极性，既能有效防结块又能因除去羰基而避免美拉德褐变。12. The method of the present invention adopts an anti-caking spray, which mainly solves the problem of yacon powder agglomeration and adhesion, and also intervenes against the browning of carbamide condensation Maillard. By increasing the glass transition temperature of yacon powder, improving the fluidity and dispersibility of yacon powder, and protecting the monosaccharide hydroxyl groups to reduce polarity, it can effectively prevent caking and prevent Maillard browning due to the removal of carbonyl groups.
图1为本发明的结构示意图；Figure 1 is a schematic diagram of the structure of the present invention;
图2为图1中预处理单元和去皮切片单元的结构示意图；Figure 2 is a schematic diagram of the structure of the pre-processing unit and the peeling and slicing unit in Figure 1;
图3为图1中抗褐变单元、抗结块处理单元的结构示意图；3 is a schematic diagram of the structure of the anti-browning unit and the anti-caking processing unit in FIG. 1;
图4为图1中高速氮气流粉碎单元的结构示意图；Figure 4 is a schematic diagram of the structure of the high-speed nitrogen flow pulverization unit in Figure 1;
图5为本发明方法处理得到的雪莲果片和雪莲果粉实物图；Fig. 5 is a physical map of yacon slices and yacon powder obtained by the method of the present invention;
图6为传统热风干燥处理得到的雪莲果片和果粉实物图；Figure 6 is a physical map of Yacon slices and fruit powder obtained by traditional hot air drying;
标号说明：Label description:
真空泵；2-气密减压罐；3-制冷控温装置；4-超声发生装置；5-磁场发生装置；6-提升传送带；7-进料口；8-离心去皮装置；9-雾化喷头；10-液箱；11-高压水刀切片机；12-刀头； 13-第一喷淋头；14-S型传送带；15-所述抗褐变单元包括抗褐变诱导处理装置，抗金属离子诱导处理装置；16-第二喷淋头；17-抗焦糖化褐变处理装置；18-雾化管路；19-微波干燥装置；20-抗结块极性消除剂喷淋装置；21-高氧直吹口；22-密封冷柜；23-冷冻干燥装置；24-传送带电机；25-控制柜；26-制冷装置；27-雾化管路液腔；28-上下包装压片式传送带；29-出料口；30-转筒电机；31-出渣口；32-制氮装置；33-氮气罐；34-破碎进料口；35-氮气粉碎机；36-一级出料口；37-旋风分离机；38-二级出料口；39-二级抗结块极性消除剂喷淋装置；40-除尘器；41-高速氮气流粉碎单元。Vacuum pump; 2- airtight decompression tank; 3- refrigeration temperature control device; 4- ultrasonic generating device; 5- magnetic field generating device; 6-lifting conveyor belt; 7- feeding port; 8- centrifugal peeling device; 9- fog Chemical spray head; 10-liquid tank; 11-high-pressure waterjet slicer; 12-knife head; 13-first shower head; 14-S conveyor belt; 15-the anti-browning unit includes an anti-browning induction treatment device , Anti-metal ion induction treatment device; 16-Second shower head; 17-Anti-caramelization and browning treatment device; 18-Atomization pipeline; 19-Microwave drying device; 20-Anti-caking polarity elimination agent spray Device; 21- High oxygen direct blowing port; 22- Sealed freezer; 23- Freeze drying device; 24- Conveyor belt motor; 25- Control cabinet; 26- Refrigeration device; 27- Atomization pipeline liquid cavity; 28- Upper and lower packaging and tablet pressing Conveyor belt; 29-discharge port; 30-rotary drum motor; 31-slag discharge port; 32-nitrogen generator; 33-nitrogen tank; 34-crushing feed port; 35-nitrogen crusher; 36-first-level discharge Feed port; 37-cyclone separator; 38-secondary discharge port; 39-secondary anti-caking polarity eliminator spray device; 40-dust collector; 41-high-speed nitrogen flow crushing unit.
下面详细叙述本发明的实施例，需要说明的是，本实施例是叙述性的，不是限定性的，不能以此限定本发明的保护范围。The following describes the embodiments of the present invention in detail. It should be noted that the embodiments are narrative and not restrictive, and the protection scope of the present invention cannot be limited by this.
本发明中所使用的原料，如无特殊说明，均为常规的市售产品；本发明中所使用的方法，如无特殊说明，均为本领域的常规方法。The raw materials used in the present invention are conventional commercial products unless otherwise specified; the methods used in the present invention, unless otherwise specified, are conventional methods in the field.
实施例1Example 1
一种原色高效雪莲果干粉加工方法，步骤如下：A processing method of primary color high-efficiency yacon dry powder, the steps are as follows:
(1)超声协同磁场高氧预处理。挑选颜色鲜亮、成熟度高、风味清香的雪莲果，剔除病害和烂果，将果实置于控温气密减压罐内，通入高浓度O
2，辅以超声协同磁场双对接脉冲提高细胞膜高氧渗透能力，增强细胞溶解氧阈值的同时，特别是磁场降低细胞液的表面张力，使细胞液中产生较多、较小的气泡核，作为超声空化效应所需的空化核，增强了超声波的空化作用，同时磁场的高频震荡及超声空化加速作用促进O
2透过细胞膜的分散和运动从而抑制PPO酶底物，三者互相耦合增强高氧诱导细胞膜抗氧化分子链电子传递，抑制醌聚合成黑色素产生褐变。
(1) Ultrasound and magnetic field high oxygen pretreatment. Select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, put the fruit in a temperature-controlled airtight decompression tank, pass in high concentration of O 2 , supplemented by ultrasonic and magnetic field double docking pulse to improve cell membrane High oxygen permeability, while enhancing the cell’s dissolved oxygen threshold, especially the magnetic field reduces the surface tension of the cell sap, so that more and smaller bubble nuclei are produced in the cell sap, which acts as the cavitation nucleus required for the ultrasonic cavitation effect and enhances The cavitation effect of ultrasound, the high-frequency oscillation of the magnetic field and the acceleration of the ultrasound cavitation promote the dispersion and movement of O 2 through the cell membrane, thereby inhibiting the PPO enzyme substrate. The three are mutually coupled to enhance the high oxygen-induced cell membrane antioxidant molecular chain electrons Transfer, inhibit the polymerization of quinone into melanin to cause browning.
其中，罐内O
2浓度95％～100％，温度0℃±0.5℃，负压-0.1MPa，相对湿度98％-100％，超声强度频率28KHz～30KHz，磁场强度180～200V，超声脉冲处理30min，再接力磁场处理30min，依次交替处理直至4h结束，使雪莲果制片切分后的亮度值L提高17.0％、干燥后色值提高20.9％、粉碎颗粒分散性好。
Among them, the O 2 concentration in the tank is 95%-100%, the temperature is 0℃±0.5℃, the negative pressure is -0.1MPa, the relative humidity is 98%-100%, the ultrasonic intensity frequency is 28KHz～30KHz, the magnetic field intensity is 180～200V, ultrasonic pulse treatment 30min, then relay magnetic field treatment for 30min, alternate treatments until the end of 4h, increase the brightness value L after yacon sliced by 17.0%, the color value after drying by 20.9%, and the dispersibility of crushed particles is good.
超声协同磁场脉冲耦合高氧对雪莲果片亮度值L的实验结果如下表：The experimental results of ultrasonic and magnetic field pulse coupling high oxygen on the brightness value L of Yacon slices are as follows:
(2)清洗杀菌：将超声清洗与臭氧水清洗结合，超声功率50W、频率35kHz，催化反应时间10～15min，臭氧气体投入量2～3mg/L，经过高压微纳米气泡喷头以微纳米气泡的形式溶解于水中，粒径200nm～4um，增大了臭氧与水的接触面积，高效除杂杀菌。(2) Cleaning and sterilization: Combine ultrasonic cleaning with ozone water cleaning, ultrasonic power 50W, frequency 35kHz, catalytic reaction time 10-15min, ozone gas input amount 2-3mg/L, through high-pressure micro-nano bubble nozzle with micro-nano bubble The form is dissolved in water with a particle size of 200nm～4um, which increases the contact area between ozone and water, and efficiently removes impurities and sterilizes.
(3)水射流切片：清洗后的雪莲果采用超高压水射流进行切分抑制褐变，高压水射流由于其渗入能力和柔性，能切入细胞与细胞之间，通过破坏细胞之间的拉应力使其断裂，有效抑制褐变，保持细胞完整性，营养物质零流失。即使是对细胞壁造成破坏也会因为水射流柔性部分的作用有效抑制褐变，同时切割液可对雪莲果削面流出的细胞液起到冲洗作用，避免细胞液中酶与底物结合。(3) Water jet slicing: The cleaned yacon is cut with ultra-high pressure water jet to inhibit browning. Due to its penetrating ability and flexibility, the high-pressure water jet can cut between cells and destroy the tensile stress between cells. Break it, effectively inhibit browning, maintain cell integrity, and zero loss of nutrients. Even if it damages the cell wall, it can effectively inhibit browning due to the action of the flexible part of the water jet. At the same time, the cutting fluid can wash the cell fluid flowing out of the yam fruit cut surface to prevent the enzyme in the cell fluid from binding to the substrate.
其中，切分厚度为1～2mm，切割液使用质量浓度0.3％S-蛋氨酸、0.8％硼酸、1.0％甘油、1.2％NaCl复合液代替水通过高压微枪头形成水刀，抑制褐变。防褐变切割液主要针对酶促反应底物和氧气控制方面进行干预，S-蛋氨酸可做甲基供体，将多酚类物质甲基化，硼酸则对多酚类物质有较强的基质络合能力，甘油可以溶解鞣酸进一步降低褐变及绿变，氯化钠溶液降低O
2溶解度起到抑制组织褐变效果并能保持雪莲果切面的硬度和脆度。
Among them, the cutting thickness is 1 to 2 mm, and the cutting fluid uses a mass concentration of 0.3% S-methionine, 0.8% boric acid, 1.0% glycerin, and 1.2% NaCl composite liquid instead of water to form a water jet through a high-pressure micro-gun tip to inhibit browning. Anti-browning cutting fluid mainly intervenes in enzymatic reaction substrates and oxygen control. S-methionine can be used as a methyl donor to methylate polyphenols, while boric acid has a strong matrix for polyphenols Complexing ability, glycerin can dissolve tannic acid to further reduce browning and greening. Sodium chloride solution reduces O 2 solubility to inhibit tissue browning and can maintain the hardness and brittleness of yacon cut surface.
(4)共激发喷淋：切分后雪莲果进行分子共激发抗褐变诱导剂喷淋，此步骤主要针对酶促褐变中PPO酶活进行干预。共激发诱导剂为用双蒸水配制的7μM NO+0.3％抗坏血酸+0.2％精氨酸复合溶液，喷淋时间8～10min。其中，NO作为活性信号小分子，外援应用能够激发雪莲果的主动防御反应，一方面NO通过激发调控PPO酶活性中心保守型相对较低的原子Cu(B)，与之反应生成NO-Cu(B)-PPO复合物，从而改变PPO活性中心的正常结构降低酶活；另一方面NO可与PPO酶活性中心的过渡金属(Fe、Cu、Zn等)和硫醇等结合改变酶活性。精氨酸被雪莲果组织吸收后，可代谢为多胺和NO等重要的信使分子，抗坏血酸作为抗氧化剂不仅能保护NO分子激发的稳定性，还可以作为细胞内分子氧的清除剂来防止酶促 褐变的发生，也可以发生自氧化防止多酚物质氧化褐变。(4) Co-excitation spraying: After slicing, yacon is sprayed with molecular co-excitation and anti-browning inducer. This step is mainly for intervention of PPO enzyme activity in enzymatic browning. The co-excitation inducer is a 7μM NO+0.3% ascorbic acid+0.2% arginine compound solution prepared with double distilled water, and the spray time is 8-10min. Among them, NO is an active signal small molecule, and foreign aid applications can stimulate the active defense response of Yacon. On the one hand, NO stimulates and regulates the relatively low conservative atom Cu(B) in the active center of the PPO enzyme, and reacts with it to generate NO-Cu( B)-PPO complex, thereby changing the normal structure of the active center of PPO and reducing enzyme activity; on the other hand, NO can combine with transition metals (Fe, Cu, Zn, etc.) and thiols in the active center of PPO to change enzyme activity. After arginine is absorbed by yacon tissue, it can be metabolized into important messenger molecules such as polyamines and NO. As an antioxidant, ascorbic acid can not only protect the stability of NO molecule excitation, but also act as a scavenger of intracellular molecular oxygen to prevent enzymes. To promote browning, auto-oxidation can also occur to prevent oxidative browning of polyphenols.
(5)钝化喷雾：采用抗金属离子诱导褐变阻断剂和抗焦糖化褐变剂恒温纳米喷雾联合处理，此步骤主要针对非酶促褐变中焦糖化褐变和金属离子诱导的酶促及非酶促褐变进行干预。两个雾化喷头呈空间斜对角安装同步启动，处理时间2～4s，雾化过程保持保护剂温度在50～70℃。其中抗金属离子诱导褐变阻断剂为质量浓度0.3％半胱氨酸+7％CaCl
2+1.5％曲酸；抗焦糖化褐变剂为质量浓度0.7％碳酸环酯+0.4％苄叉缩醛+0.3％柠檬酸。
(5) Passivation spray: Combine treatment with anti-metal ion-induced browning blocker and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for caramelizing browning and metal ion-induced enzymes in non-enzymatic browning Promote and intervene non-enzymatic browning. The two atomizing nozzles are installed diagonally in space and start synchronously, and the treatment time is 2 to 4 seconds. The temperature of the protective agent is maintained at 50 to 70°C during the atomization process. Among them, the anti-metal ion-induced browning inhibitor is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid by mass concentration; the anti-caramelizing browning agent is 0.7% by mass concentration of cyclic carbonate + 0.4% benzylidene Aldehydes + 0.3% citric acid.
半胱氨酸是构成蛋白质的20多种氨基酸中唯一带有巯基的氨基酸，具有还原性的非常活泼的基团，即可通过与酚类物质氧化产物醌类反应，形成无色稳定化合物，从而阻止黑色素形成，抑制酶促褐变，又可抑制金属离子诱导的抗坏血酸褐变。所含钙元素一方面可与氨基酸结合为不溶性化合物干预美拉德褐变，二是Ca
2+与PPO中的Cu
2+竞争，从而抑制多酚类物质的氧化。曲酸一方面络合PPO活性必需的Cu
2+，另外曲酸具有去除氧自由基作用，因而能够干扰PPO对氧的吸收，还能降黑色素底物醌类化合物还原为连醌而防止黑色素形成。
Cysteine is the only amino acid with a sulfhydryl group among the more than 20 amino acids that constitute proteins. It has a reductive and very active group. It can react with quinones, which are oxidation products of phenols, to form colorless and stable compounds. Prevent the formation of melanin, inhibit enzymatic browning, and inhibit the ascorbic acid browning induced by metal ions. The aspect may be combined with the elements calcium amino acid insoluble compounds interfere Maillard browning, two Ca 2+ is in competition with PPO Cu 2+, thereby suppressing the oxidation of the polyphenols. On the one hand, kojic acid complexes Cu 2+ which is necessary for PPO activity. On the other hand, kojic acid has the effect of removing oxygen free radicals, so it can interfere with the absorption of oxygen by PPO, and can also reduce the reduction of melanin substrate quinone compounds to quinone and prevent the formation of melanin .
碳酸环酯和苄叉缩醛均为糖代谢中的羟基保护剂，多数羟基保护基在酸性体系下不稳定，而碳酸环酯最大的优点在于对酸性体系中稳定，可承受酸性溶液中水解除去异丙叉保护基的条件，还可避免由邻位效应引起的产物。苄叉缩醛选择性保护C-4、C-6位羟基，硝基取代后由于硝基的共轭效应与诱导效应的协同作用，使得分子中苯环上的电子云密度下降，醛基碳所带正电荷增大，使其具有更强的亲电性。辅以柠檬酸处理，营造酸性体系环境，降低反应体系pH值，酶促及非酶促褐变均可得到有效抑制。Carbonic acid cyclic esters and benzylidene acetals are both hydroxyl protective agents in sugar metabolism. Most of the hydroxyl protective groups are unstable in acidic systems. The biggest advantage of carbonic acid cyclic esters is that they are stable in acidic systems and can withstand water release in acidic solutions. The conditions for removing isopropylidene protecting groups can also avoid products caused by ortho effects. Benzylidene acetal selectively protects the C-4 and C-6 hydroxyl groups. After the nitro group is substituted, the electron cloud density on the benzene ring in the molecule decreases due to the synergistic effect of the nitro group's conjugation effect and the inductive effect, and the aldehyde group carbon The positive charge increases, making it more electrophilic. With citric acid treatment to create an acidic system environment, lower the pH of the reaction system, enzymatic and non-enzymatic browning can be effectively inhibited.
(6)微波-冷冻干燥：喷雾钝化后的雪莲果片进行微波-冷冻两段干燥，其中微波干燥温度60～70℃，功率2KW，干燥时间30～50s，终止含水量20％～30％。冷冻干燥于-40℃升华解析干燥11h，真空度＜10Pa，含量水降至6％(防止雪莲果粉因水分含量高而玻璃化温度低易结块)。(6) Microwave-freeze drying: the spray passivated yam fruit slices are dried in two stages of microwave-freeze, wherein the microwave drying temperature is 60～70℃, power is 2KW, drying time is 30～50s, and the final water content is 20%～30%. . Freeze-drying is sublimated and dried at -40°C for 11h, the vacuum degree is less than 10Pa, and the water content is reduced to 6% (to prevent yacon powder from agglomeration due to high moisture content and low glass transition temperature).
冷冻干燥可最大限度保存雪莲果粉营养成分，但耗时长、能耗高。首段采用微波辅助效率高处理温度低，含水量降低到一定程度再进行冷冻干燥，时间缩短近1倍，能耗降低30～40％。Freeze-drying can preserve the nutrient components of yacon powder to the maximum, but it takes a long time and high energy consumption. The first stage adopts microwave-assisted efficiency, high processing temperature and low temperature, and the water content is reduced to a certain level before freeze-drying, which shortens the time by nearly 1 times and reduces the energy consumption by 30-40%.
(7)抗结块喷雾：干燥后雪莲果片进行抗结块喷雾，同时也针对羰氨缩合美拉德褐变进行干预。复合抗结剂为0.6％麦芽糖糊精+0.5％二氧化硅+0.7％磷酸三钙+0.1％三甲基硅醚，在距离雪莲果片传送带20～30mm位置处，上下直吹鲜切片，解决雪莲果片活粉结块难题。其中麦芽糊精可提高雪莲果粉的玻璃化转变温度；二氧化硅具有高强吸附、固化隔膜功能，可提高雪莲果粉体流动性；磷酸三钙具有良好生物相容性，用于雪莲果粉防结块中起到分散作用； 三甲基硅醚作为保护基同时可降低化合物的极性，可使雪莲果粉单糖全部羟基成醚，再选择脱去三甲基硅基，得到伯羟基游离的中间体，既能有效防结块又能因除去羰基而避免美拉德褐变。(7) Anti-caking spray: After drying, the yam fruit slices are sprayed with anti-caking spray, and at the same time, it also intervenes for the browning of carbonyl ammonia condensation Maillard. The compound anticaking agent is 0.6% maltodextrin + 0.5% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether. At a position 20-30 mm away from the conveyor belt of yacon slices, blow fresh slices straight up and down. Yacon sliced live powder agglomeration problem. Among them, maltodextrin can increase the glass transition temperature of yacon powder; silicon dioxide has the function of high-strength adsorption and solidification diaphragm, which can improve the fluidity of yacon powder; tricalcium phosphate has good biocompatibility and is used to prevent yacon powder from forming Plays a dispersing effect in the block; Trimethylsilyl ether as a protective group can reduce the polarity of the compound at the same time, so that all the hydroxyl groups of the yacon powder monosaccharide can be converted into ethers, and then the trimethylsilyl group can be selectively removed to obtain the free primary hydroxyl group. Body, not only can effectively prevent caking, but also prevent Maillard browning by removing carbonyl groups.
(8)高速氮气流粉碎：利用浓度≥99.999％的N
2流粉碎，隔绝氧气，出料口可直接装袋包装，产品平均粒度2μm～200μm，得到雪莲果全粉。
(8) High-speed nitrogen flow pulverization: use N 2 flow with a concentration of ≥ 99.999% to pulverize to isolate oxygen. The outlet can be directly bagged and packaged. The average particle size of the product is 2 μm to 200 μm to obtain yacon powder.
实施例2Example 2
一种原色高效雪莲果干粉加工方法，步骤如下：A processing method of primary color high-efficiency yacon dry powder, the steps are as follows:
⑴超声协同磁场高氧预处理：挑选颜色鲜亮、成熟度高、风味清香的雪莲果，剔除病害和烂果，将果实在气密减压的条件下，通入高浓度O
2，并辅以超声协同磁场脉冲进行处理；
⑴ Ultrasonic and magnetic field high-oxygen pretreatment: select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, and pass high concentration of O 2 to the fruit under airtight and reduced pressure conditions, supplemented by Ultrasound and magnetic field pulse for processing;
其中，O
2浓度为95％～100％，温度0℃±0.5℃，负压-0.1MPa，相对湿度98％-100％，超声强度频率28KHz～30KHz，磁场强度180～200V，超声脉冲处理30min，再接力磁场处理30min，依次交替处理直至4h结束；
Among them, O 2 concentration is 95%-100%, temperature 0℃±0.5℃, negative pressure -0.1MPa, relative humidity 98%-100%, ultrasonic intensity frequency 28KHz～30KHz, magnetic field intensity 180～200V, ultrasonic pulse treatment for 30min , Then relay magnetic field treatment for 30 minutes, and alternate treatments in turn until the end of 4 hours;
⑵清洗杀菌：将超声清洗与臭氧水清洗结合，超声功率50W、频率35kHz，催化反应时间10～15min，臭氧气体投入量2～3mg/L，经过高压微纳米气泡喷头以微纳米气泡的形式溶解于水中，粒径200nm～4um；⑵Cleaning and sterilization: Combine ultrasonic cleaning with ozone water cleaning, ultrasonic power 50W, frequency 35kHz, catalytic reaction time 10-15min, ozone gas input amount 2-3mg/L, and dissolve in the form of micro-nano bubbles through the high-pressure micro-nano bubble nozzle In water, the particle size is 200nm～4um;
⑶水射流切片：清洗后的雪莲果采用超高压水射流进行切分抑制褐变，其中，切分厚度为1～2mm，切割液使用0.3％S-蛋氨酸、0.8％硼酸、1.0％甘油、1.2％NaCl的复合溶液代替水通过高压微枪头形成水刀，抑制褐变；⑶ Water jet slicing: After cleaning, the yacon is cut with ultra-high pressure water jet to inhibit browning. The thickness of the cut is 1-2mm, and the cutting fluid uses 0.3% S-methionine, 0.8% boric acid, 1.0% glycerin, 1.2 %NaCl composite solution replaces water to form a water jet through a high-pressure micropipette tip to inhibit browning;
⑷共激发喷淋：切分后雪莲果进行分子共激发抗褐变诱导剂喷淋，此步骤主要针对酶促褐变中PPO酶活进行干预；共激发诱导剂为用双蒸水配制的7μM NO+0.3％抗坏血酸+0.2％精氨酸的复合溶液，喷淋时间8～10min；⑷Co-excitation spray: After the yam is cut, it is sprayed with molecular co-excitation and anti-browning inducer. This step is mainly for the intervention of PPO enzyme activity in enzymatic browning; the co-excitation inducer is 7μM prepared with double distilled water Compound solution of NO+0.3% ascorbic acid+0.2% arginine, spraying time 8-10min;
⑸钝化喷雾：采用抗金属离子诱导褐变阻断剂和抗焦糖化褐变剂恒温纳米喷雾联合处理，此步骤主要针对非酶促褐变中焦糖化褐变和金属离子诱导的酶促及非酶促褐变进行干预，处理时间2～4s，雾化过程保持保护剂温度在50～70℃；其中抗金属离子诱导褐变阻断剂为0.3％半胱氨酸+7％CaCl
2+1.5％曲酸的复合溶液；抗焦糖化褐变剂为0.7％碳酸环酯+0.4％苄叉缩醛+0.3％柠檬酸的复合溶液；
⑸Passivation spray: Combine treatment with anti-metal ion-induced browning blocking agent and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for caramelizing browning and metal ion-induced enzymatic and Intervention for non-enzymatic browning, the treatment time is 2～4s, the temperature of the protective agent is maintained at 50～70℃ during the atomization process; the anti-metal ion induced browning blocker is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid compound solution; anti-caramelizing browning agent is a compound solution of 0.7% cyclic carbonate + 0.4% benzal acetal + 0.3% citric acid;
⑹微波-冷冻干燥：喷雾钝化后的雪莲果片进行微波-冷冻两段干燥，其中微波干燥温度60～70℃，功率2KW，干燥时间30～50s，终止含水量20％～30％；冷冻干燥于-40℃升华解析干燥11h，真空度＜10Pa，含量水降至6％；⑹Microwave-freeze drying: the spray passivated yacon slices are dried in two stages of microwave-freezing, in which the microwave drying temperature is 60～70℃, power is 2KW, drying time is 30～50s, and the final water content is 20%～30%; freezing; Drying at -40℃, sublimation analysis drying for 11h, vacuum degree <10Pa, water content reduced to 6%;
⑺抗结块喷雾：干燥后雪莲果片使用复合抗结剂进行抗结块喷雾，同时也针对羰氨缩合美拉德褐变进行干预，所述复合抗结剂为0.6％麦芽糖糊精+0.5％二氧化硅+0.7％磷酸三钙+0.1％三甲基硅醚的复合溶液，在距离雪莲果片上方20～30mm位置处进行抗结块喷雾，解决雪莲果片活粉结块难题；⑺Anti-caking spray: After drying, the yam fruit slices use a composite anti-caking agent for anti-caking spray, and at the same time, it also intervenes for the carbamide condensation Maillard browning. The composite anti-caking agent is 0.6% maltodextrin+0.5 The compound solution of% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether is used for anti-caking spray at a position 20-30 mm above the top of yacon slices to solve the problem of agglomeration of yacon slices live powder;
⑻高速氮气流粉碎：利用浓度≥99.999％的N
2流粉碎，隔绝氧气，出料口可直接装袋包装，产品平均粒度2μm～200μm，得到雪莲果全粉；
⑻High-speed nitrogen flow pulverization: use N 2 flow with a concentration of ≥99.999% to pulverize to isolate oxygen. The discharge port can be directly bagged and packaged. The average particle size of the product is 2μm～200μm to obtain yacon powder;
其中，所述步骤⑶、⑷、⑸、⑺中复合溶液中的百分数均为质量浓度，且溶剂均为水。Wherein, the percentages in the composite solution in the steps (3), (4), (5), and (7) are all mass concentrations, and the solvents are all water.
而且，所述步骤⑸中恒温纳米喷雾联合处理时使用高压雾化设备。Moreover, in the step (5), high-pressure atomization equipment is used in the combined treatment of the constant temperature nano spray.
而且，所述高压雾化设备的两个雾化喷头呈空间斜对角安装同步启动。Moreover, the two atomizing nozzles of the high-pressure atomizing device are installed diagonally in space and start synchronously.
而且，所述步骤⑺中使用高压雾化设备进行抗结块喷雾。Moreover, in the step (7), a high-pressure atomization device is used for anti-caking spray.
而且，所述高压雾化设备上下直吹鲜切片进行抗结块喷雾。Moreover, the high-pressure atomization device blows the fresh slices up and down for anti-caking spray.
而且，所述方法中使用多元联合加工生产系统进行；Moreover, the method is carried out by using a multivariate joint processing and production system;
如图1、图2、图3和图4所示，所述多元联合加工生产系统由工序上游至下游顺次安装有预处理单元、去皮切片单元、抗褐变单元、抗结块处理单元和高速氮气流粉碎单元41；所述预处理单元包括一气密减压罐2，该气密减压罐内置有超声发生装置4和磁场发生装置5；所述去皮单元包括离心去皮装置和切片装置，离心去皮和切片装置顺次安装；所述抗褐变单元包括抗褐变诱导处理装置、抗金属离子诱导处理装置15和抗焦糖化褐变处理装置17；所述抗结块处理单元包括微波干燥装置19、抗结块极性消除剂喷淋装置20和冷冻干燥装置23；所述高速氮气流粉碎单元包括制氮装置、氮气罐、氮气粉碎机和旋风分离机，该旋风分离机设置有多级出料口。As shown in Figure 1, Figure 2, Figure 3 and Figure 4, the multi-element combined processing and production system is sequentially installed with a pretreatment unit, a peeling and slicing unit, an anti-browning unit, and an anti-caking processing unit from upstream to downstream of the process. And a high-speed nitrogen flow pulverization unit 41; the pretreatment unit includes an airtight decompression tank 2 with an ultrasonic generating device 4 and a magnetic field generating device 5; the peeling unit includes a centrifugal peeling device and The slicing device, the centrifugal peeling and the slicing device are installed in sequence; the anti-browning unit includes an anti-browning induction treatment device, an anti-metal ion induction treatment device 15 and an anti-caramelizing browning treatment device 17; the anti-caking treatment The unit includes a microwave drying device 19, an anti-caking polarity eliminator spray device 20, and a freeze drying device 23; the high-speed nitrogen flow crushing unit includes a nitrogen generator, a nitrogen tank, a nitrogen crusher and a cyclone separator. The machine is equipped with a multi-stage discharge port.
本实施例中，所述气密减压罐和一真空泵1相连接，该气密减压罐内安装有制冷控温装置3，所述气密减压罐内通有高浓度氧气。In this embodiment, the airtight decompression tank is connected to a vacuum pump 1, a refrigeration temperature control device 3 is installed in the airtight decompression tank, and high-concentration oxygen is passed through the airtight decompression tank.
本实施例中，所述去皮装置包括一离心去皮机，该离心去皮机内安装有一转筒，该转筒的转筒电机30输出端相连接，所述转筒制有进料口7，出料口29和出渣口31，进料口通过提升传送带6和预处理单元相连接，出料口将去皮后的物料导出至切片装置，所述转筒内壁制有打磨层，打磨层粗糙设置在于物料外皮接触过程中通过摩擦将物料的外皮去除，所述转筒内安装有一雾化喷头9，该雾化喷头和液箱10相连通，在去皮过程中可喷洒防褐变喷淋液。In this embodiment, the peeling device includes a centrifugal peeling machine. A rotating drum is installed in the centrifugal peeling machine. The output end of the rotating drum motor 30 of the rotating drum is connected. The rotating drum is provided with a feeding port. 7. The discharge port 29 and the slag discharge port 31. The feed port is connected to the pretreatment unit through the lifting conveyor belt 6. The discharge port leads the peeled material to the slicing device. The inner wall of the drum is provided with a polishing layer, The rough setting of the sanding layer lies in the fact that the outer skin of the material is removed by friction during the contact process of the outer skin of the material. An atomizing nozzle 9 is installed in the rotating drum. Change spray liquid.
本实施例中，防褐变喷淋液的成分为：0.05％Nacl，0.01％VC，0.15％曲酸，0.004％半胱氨酸，其余为水，雾化粒径5μm。In this embodiment, the composition of the anti-browning spray solution is: 0.05% Nacl, 0.01% VC, 0.15% kojic acid, 0.004% cysteine, the rest is water, and the atomized particle size is 5 μm.
本实施例中，所述切片装置采用高压水刀切片机11，该高压水刀切片机的刀头12所用 切割液在高压切割的同时还用于清洗物料表面，降低酶促褐变和绿变。In this embodiment, the slicing device adopts a high-pressure water-jet slicer 11, and the cutting fluid used in the knife head 12 of the high-pressure water-jet slicer is used to clean the surface of the material while cutting under high pressure to reduce enzymatic browning and greening. .
本实施例中，切割液的成分为：0.2％VC+0.5％NaCl+2.3％丙三醇+97％水溶液。In this embodiment, the composition of the cutting fluid is: 0.2% VC + 0.5% NaCl + 2.3% glycerol + 97% aqueous solution.
本实施例中，在去皮切片单元和和抗褐变单元之间设置上下包装压片式传送带28，该上下包装压片式传送带位置设计挑选工序，该工序可由人工挑选分级。In this embodiment, an upper and lower packaging and sheeting conveyor 28 is arranged between the peeling and slicing unit and the anti-browning unit. The position of the upper and lower packaging and sheeting conveyor is designed with a selection process, which can be manually selected and classified.
本实施例中，所述抗褐变诱导处理装置和抗金属离子诱导处理装置安装在一舱体内，抗焦糖化褐变处理装置安装在另一舱体内，该两舱体通过传送带顺次连接，所述抗褐变诱导处理装置采用第一喷淋头13，该第一喷淋头用于喷淋抗褐变诱导剂，所述抗金属离子诱导处理装置采用第二喷淋头16，该第二喷淋头用于喷淋抗金属离子诱导褐变阻断剂，所述第一喷淋头和第二喷淋头在舱体内对角设置；所述抗焦糖化褐变处理装置包括雾化管路18，该喷淋管路内制出多个雾化头，所述雾化头设置在舱体顶部与传送带方向垂直设置，多个雾化头用于喷淋复合液喷雾。In this embodiment, the anti-browning induction treatment device and the anti-metal ion induction treatment device are installed in one cabin, and the anti-caramelizing browning treatment device is installed in another cabin, and the two cabins are sequentially connected by a conveyor belt, The anti-browning induction treatment device adopts a first shower head 13, which is used to spray the anti-browning inducer, and the anti-metal ion induction treatment device adopts a second shower head 16. The second shower head is used to spray the anti-metal ion-induced browning blocking agent, the first shower head and the second shower head are arranged diagonally in the cabin; the anti-caramelizing browning treatment device includes atomization In the pipeline 18, a plurality of atomization heads are formed in the spray pipeline, and the atomization heads are arranged on the top of the cabin and are arranged perpendicular to the direction of the conveyor belt, and the multiple atomization heads are used for spraying the composite liquid spray.
本实施例中，在抗焦糖化褐变处理装置内安装雾化管路液腔27用于容置复合液。In this embodiment, an atomization pipeline liquid cavity 27 is installed in the anti-caramelization and browning treatment device for containing the composite liquid.
本实施例中，抗褐变诱导剂的成分为：0.05％Nacl，0.01％VC，0.15％曲酸，0.004％半胱氨酸，其余为水；复合液喷雾的成分为：0.1％Cacl
2、0.1％乳酸锌。
In this embodiment, the composition of the anti-browning inducer is: 0.05% Nacl, 0.01% VC, 0.15% kojic acid, 0.004% cysteine, and the rest is water; the composition of the composite liquid spray is: 0.1% Cacl 2 , 0.1% zinc lactate.
本实施例中，两舱体内的传送带优选S型传送带14，在有限的舱体空间内，延长传送带的长度，进而在单位时间内可处理更多物料，效率更高。In this embodiment, the conveyor belts in the two cabins are preferably S-shaped conveyor belts 14. In the limited cabin space, the length of the conveyor belts is extended, so that more materials can be processed per unit time, and the efficiency is higher.
本实施例中，所述抗结块处理单元包括微波干燥装置、抗结块极性消除剂喷淋装置和冷冻干燥装置通过传送带顺次连接，所述抗结块极性消除剂喷淋装置安装在传送带两侧，在传送带的上方设置有高氧直吹口21，所述高氧直吹口与高浓度氧气源相连通，可向传送带上的物料直吹高压高浓度氧气，之后进入冷冻干燥装置，所述冷冻干燥装置23安装在一密封冷柜22内，该冷冻干燥装置安装有制冷装置26。In this embodiment, the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spraying device, and a freeze-drying device are sequentially connected by a conveyor belt, and the anti-caking polarity eliminator spraying device is installed On both sides of the conveyor belt, high-oxygen direct blowing ports 21 are provided above the conveyor belt. The high-oxygen direct blowing ports are connected with a high-concentration oxygen source, which can blow high-pressure and high-concentration oxygen directly to the materials on the conveyor belt, and then enter the freeze drying device. The freeze-drying device 23 is installed in a sealed refrigerator 22, and the freeze-drying device is installed with a refrigerating device 26.
本实施例中，抗结块极性消除剂采用2％～3％丙三醇溶液。In this embodiment, the anti-caking polar eliminator is a 2% to 3% glycerol solution.
本实施例中，所述高速氮气流粉碎单元内的制氮装置32的出气端和氮气罐33连通，该氮气罐作为氮气源和氮气粉碎机35连通，所述氮气粉碎机制出的破碎进料口34用于承接物料，该氮气粉碎机制出的出料口和旋风分离机相连通，所述旋风分离机37底部设置有一级出料口36，周向内壁设置有二级出料口38，所述旋风分离机内位于一级出料口上方安装有二级抗结块极性消除剂喷淋装置39。In this embodiment, the outlet end of the nitrogen generator 32 in the high-speed nitrogen flow crushing unit is connected to a nitrogen tank 33, which is used as a nitrogen source and is connected to a nitrogen crusher 35, and the crushed feed from the nitrogen crushing mechanism The port 34 is used to receive materials. The discharge port of the nitrogen pulverizing mechanism is connected to the cyclone separator. The bottom of the cyclone separator 37 is provided with a primary discharge port 36, and the circumferential inner wall is provided with a secondary discharge port 38. A secondary anti-caking polarity eliminator spray device 39 is installed in the cyclone separator above the primary discharge port.
本实施例中，旋风分离机内安装有除尘器40。In this embodiment, a dust collector 40 is installed in the cyclone separator.
本实施例中，二级抗结块极性消除剂喷淋装置所用抗结块极性消除剂采用1％～2％丙三醇溶液。In this embodiment, the anti-caking polar eliminator used in the secondary anti-caking polar eliminator spray device adopts 1% to 2% glycerol solution.
本实施例中，传送带通过传送带电机24控制启停。In this embodiment, the conveyor belt is controlled to start and stop by the conveyor motor 24.
本实施例中，在所述冷冻干燥装置和高速氮气流粉碎单元之间安装控制柜25。In this embodiment, a control cabinet 25 is installed between the freeze drying device and the high-speed nitrogen flow crushing unit.
本系统通过预处理单元、去皮切片单元、抗褐变单元、抗结块处理单元和高速氮气流粉碎单元相配合形成一针对薯类制干粉的完整的加工系统，进而生产出产品色泽良好，细胞完整，营养和风味物质保留率高，有效预防褐变的薯类干粉。The system combines the pretreatment unit, peeling and slicing unit, anti-browning unit, anti-caking processing unit and high-speed nitrogen flow crushing unit to form a complete processing system for potato dry powder, and then produces products with good color. Dry potato powder with intact cells, high retention of nutrients and flavor substances, and effective prevention of browning.
图5为本发明方法处理得到的雪莲果片和雪莲果粉实物图，图6为传统热风干燥处理得到的雪莲果片和果粉实物图，从图中可以看出，利用本发明方法处理得到的雪莲果粉体颜色呈淡黄色，香味浓郁，酸甜适宜，同时干燥后的雪莲果片中有大量微孔隙，组织多孔易粉碎，且粉碎后的粉体手感较细腻、无结块现象；而传统热风干燥处理温度较高，发生一系列酶促及非酶促褐变，最终制得的雪莲果粉颜色呈深褐色且有轻微焦糊味，加热过程的高温导致挥发性酸损失酸味较淡，粉体手感接近本发明方法但有结块现象。Figure 5 is a physical map of yacon slices and powder obtained by the method of the present invention, and Figure 6 is a physical map of yacon slices and fruit powder obtained by traditional hot air drying. It can be seen from the figure that the method of the present invention is processed The fruit powder is light yellow in color, rich in fragrance, suitable for sweetness and sourness. At the same time, there are a lot of micropores in the dried yam, the tissue is porous and easy to be crushed, and the crushed powder has a finer touch and no agglomeration; while traditional The hot air drying treatment temperature is relatively high, and a series of enzymatic and non-enzymatic browning occurs. The final yam powder is dark brown in color and has a slight burnt smell. The high temperature of the heating process causes the loss of volatile acids and the sourness is lighter. The body feel is similar to the method of the present invention but there is agglomeration.
尽管为说明目的公开了本发明的实施例，但是本领域的技术人员可以理解：在不脱离本发明及所附权利要求的精神和范围内，各种替换、变化和修改都是可能的，因此，本发明的范围不局限于实施例和附图所公开的内容。Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art can understand that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, The scope of the present invention is not limited to the content disclosed in the embodiments and drawings.
Claims (10)
- 一种原色高效雪莲果干粉加工方法，其特征在于：步骤如下：A processing method of primary color high-efficiency yacon dry powder is characterized in that: the steps are as follows:⑴超声协同磁场高氧预处理：挑选颜色鲜亮、成熟度高、风味清香的雪莲果，剔除病害和烂果，将果实在气密减压的条件下，通入高浓度O 2，并辅以超声协同磁场脉冲进行处理； ⑴ Ultrasonic and magnetic field high-oxygen pretreatment: select yacon with bright color, high maturity, and fragrant flavor, remove disease and rotten fruit, and pass high concentration of O 2 to the fruit under airtight and reduced pressure conditions, supplemented by Ultrasound and magnetic field pulse for processing;其中，O 2浓度为95％～100％，温度0℃±0.5℃，负压-0.1MPa，相对湿度98％-100％，超声强度频率28KHz～30KHz，磁场强度180～200V，超声脉冲处理30min，再接力磁场处理30min，依次交替处理直至4h结束； Among them, O 2 concentration is 95%-100%, temperature 0℃±0.5℃, negative pressure -0.1MPa, relative humidity 98%-100%, ultrasonic intensity frequency 28KHz～30KHz, magnetic field intensity 180～200V, ultrasonic pulse treatment for 30min , Then relay magnetic field treatment for 30 minutes, and alternate treatments in turn until the end of 4 hours;⑵清洗杀菌：将超声清洗与臭氧水清洗结合，超声功率50W、频率35kHz，催化反应时间10～15min，臭氧气体投入量2～3mg/L，经过高压微纳米气泡喷头以微纳米气泡的形式溶解于水中，粒径200nm～4um；⑵Cleaning and sterilization: Combine ultrasonic cleaning with ozone water cleaning, ultrasonic power 50W, frequency 35kHz, catalytic reaction time 10-15min, ozone gas input amount 2-3mg/L, and dissolve in the form of micro-nano bubbles through the high-pressure micro-nano bubble nozzle In water, the particle size is 200nm～4um;⑶水射流切片：清洗后的雪莲果采用超高压水射流进行切分抑制褐变，其中，切分厚度为1～2mm，切割液使用0.3％S-蛋氨酸、0.8％硼酸、1.0％甘油、1.2％NaCl的复合溶液代替水通过高压微枪头形成水刀，抑制褐变；⑶ Water jet slicing: After cleaning, the yacon is cut with ultra-high pressure water jet to inhibit browning. The thickness of the cut is 1-2mm, and the cutting fluid uses 0.3% S-methionine, 0.8% boric acid, 1.0% glycerin, 1.2 %NaCl composite solution replaces water to form a water jet through a high-pressure micropipette tip to inhibit browning;⑷共激发喷淋：切分后雪莲果进行分子共激发抗褐变诱导剂喷淋，此步骤主要针对酶促褐变中PPO酶活进行干预；共激发诱导剂为用双蒸水配制的7μM NO+0.3％抗坏血酸+0.2％精氨酸的复合溶液，喷淋时间8～10min；⑷Co-excitation spray: After the yam is cut, it is sprayed with molecular co-excitation and anti-browning inducer. This step is mainly for the intervention of PPO enzyme activity in enzymatic browning; the co-excitation inducer is 7μM prepared with double distilled water Compound solution of NO+0.3% ascorbic acid+0.2% arginine, spraying time 8-10min;⑸钝化喷雾：采用抗金属离子诱导褐变阻断剂和抗焦糖化褐变剂恒温纳米喷雾联合处理，此步骤主要针对非酶促褐变中焦糖化褐变和金属离子诱导的酶促及非酶促褐变进行干预，处理时间2～4s，雾化过程保持保护剂温度在50～70℃；其中抗金属离子诱导褐变阻断剂为0.3％半胱氨酸+7％CaCl 2+1.5％曲酸的复合溶液；抗焦糖化褐变剂为0.7％碳酸环酯+0.4％苄叉缩醛+0.3％柠檬酸的复合溶液； ⑸Passivation spray: Combine treatment with anti-metal ion-induced browning blocking agent and anti-caramelizing browning agent constant temperature nano spray. This step is mainly for caramelizing browning and metal ion-induced enzymatic and Intervention for non-enzymatic browning, the treatment time is 2～4s, the temperature of the protective agent is maintained at 50～70℃ during the atomization process; the anti-metal ion induced browning blocker is 0.3% cysteine + 7% CaCl 2 + 1.5% kojic acid compound solution; anti-caramelizing browning agent is a compound solution of 0.7% cyclic carbonate + 0.4% benzal acetal + 0.3% citric acid;⑹微波-冷冻干燥：喷雾钝化后的雪莲果片进行微波-冷冻两段干燥，其中微波干燥温度60～70℃，功率2KW，干燥时间30～50s，终止含水量20％～30％；冷冻干燥于-40℃升华解析干燥11h，真空度＜10Pa，含量水降至6％；⑹Microwave-freeze drying: the spray passivated yacon slices are dried in two stages of microwave-freezing, in which the microwave drying temperature is 60～70℃, power is 2KW, drying time is 30～50s, and the final water content is 20%～30%; freezing; Drying at -40℃, sublimation analysis drying for 11h, vacuum degree <10Pa, water content reduced to 6%;⑺抗结块喷雾：干燥后雪莲果片使用复合抗结剂进行抗结块喷雾，同时也针对羰氨缩合美拉德褐变进行干预，所述复合抗结剂为0.6％麦芽糖糊精+0.5％二氧化硅+0.7％磷酸三钙+0.1％三甲基硅醚的复合溶液，在距离雪莲果片上方20～30mm位置处进行抗结块喷雾，解决雪莲果片活粉结块难题；⑺Anti-caking spray: After drying, the yam fruit slices use a composite anti-caking agent for anti-caking spray, and at the same time, it also intervenes for the carbamide condensation Maillard browning. The composite anti-caking agent is 0.6% maltodextrin+0.5 The compound solution of% silicon dioxide + 0.7% tricalcium phosphate + 0.1% trimethylsilyl ether is used for anti-caking spray at a position 20-30 mm above the top of yacon slices to solve the problem of agglomeration of yacon slices live powder;⑻高速氮气流粉碎：利用浓度≥99.999％的N 2流粉碎，隔绝氧气，出料口可直接装袋包装， 产品平均粒度2μm～200μm，得到雪莲果全粉； ⑻High-speed nitrogen flow pulverization: use N 2 flow with a concentration of ≥99.999% to pulverize to isolate oxygen. The outlet can be directly bagged and packaged. The average particle size of the product is 2μm～200μm to obtain yacon powder;其中，所述步骤⑶、⑷、⑸、⑺中复合溶液中的百分数均为质量浓度，且溶剂均为水。Wherein, the percentages in the composite solution in the steps (3), (4), (5), and (7) are all mass concentrations, and the solvents are all water.
- 根据权利要求1所述的原色高效雪莲果干粉加工方法，其特征在于：所述步骤⑸中恒温纳米喷雾联合处理时使用高压雾化设备。The method for processing primary color and high-efficiency yacon dry powder according to claim 1, characterized in that: in the step (5), high-pressure atomization equipment is used during the constant temperature nano-spray joint treatment.
- 根据权利要求2所述的原色高效雪莲果干粉加工方法，其特征在于：所述高压雾化设备的两个雾化喷头呈空间斜对角安装同步启动。The method for processing primary color and high-efficiency yacon dry powder according to claim 2, characterized in that the two atomizing nozzles of the high-pressure atomizing device are installed in diagonally diagonal space and start synchronously.
- 根据权利要求1所述的原色高效雪莲果干粉加工方法，其特征在于：所述步骤⑺中使用高压雾化设备进行抗结块喷雾。The method for processing primary color and high-efficiency yam dry powder according to claim 1, characterized in that: in the step (7), a high-pressure atomization device is used for anti-caking spray.
- 根据权利要求4所述的原色高效雪莲果干粉加工方法，其特征在于：所述高压雾化设备上下直吹鲜切片进行抗结块喷雾。The method for processing primary color and high-efficiency yacon dry powder according to claim 4, wherein the high-pressure atomization device blows fresh slices up and down to perform anti-caking spray.
- 根据权利要求1至5任一项所述的原色高效雪莲果干粉加工方法，其特征在于：所述方法中使用多元联合加工生产系统进行；The processing method of primary color high-efficiency yacon dry powder according to any one of claims 1 to 5, characterized in that: the method uses a multi-element joint processing and production system;所述生产系统由工序上游至下游顺次安装有预处理单元、去皮切片单元、抗褐变单元、抗结块处理单元和高速氮气流粉碎单元；所述预处理单元包括一气密减压罐，该气密减压罐内置有超声发生装置和磁场发生装置；所述去皮单元包括离心去皮装置和切片装置，离心去皮和切片装置顺次安装；所述抗褐变单元包括抗褐变诱导处理装置、抗金属离子诱导处理装置和抗焦糖化褐变处理装置；所述抗结块处理单元包括微波干燥装置、抗结块极性消除剂喷淋装置和冷冻干燥装置；所述高速氮气流粉碎单元包括制氮装置、氮气罐、氮气粉碎机和旋风分离机，该旋风分离机设置有多级出料口。The production system is sequentially installed with a pretreatment unit, a peeling and slicing unit, an anti-browning unit, an anti-caking treatment unit, and a high-speed nitrogen flow crushing unit from upstream to downstream of the process; the pretreatment unit includes an airtight decompression tank , The airtight decompression tank is equipped with an ultrasonic generating device and a magnetic field generating device; the peeling unit includes a centrifugal peeling device and a slicing device, the centrifugal peeling and slicing devices are installed sequentially; the anti-browning unit includes an anti-browning device Deformation induction treatment device, anti-metal ion induction treatment device and anti-caramelization and browning treatment device; the anti-caking treatment unit includes a microwave drying device, an anti-caking polarity eliminator spray device and a freeze drying device; the high-speed The nitrogen flow crushing unit includes a nitrogen generator, a nitrogen tank, a nitrogen crusher and a cyclone separator, and the cyclone separator is provided with a multi-stage discharge port.
- 根据权利要求6所述的原色高效雪莲果干粉加工方法，其特征在于：所述气密减压罐和一真空泵相连接，该气密减压罐内安装有制冷控温装置，所述气密减压罐内通有高浓度氧气；The method for processing primary color and high-efficiency yacon dry powder according to claim 6, wherein the airtight decompression tank is connected to a vacuum pump, and a refrigeration and temperature control device is installed in the airtight decompression tank. There is high concentration oxygen in the pressure reducing tank;或者，所述去皮装置包括一离心去皮机，该离心去皮机内安装有一转筒，所述转筒制有进料口，出料口和出渣口，进料口承接由预处理单元导入的物料，出料口将去皮后的物料导出至切片装置，所述转筒内壁制有打磨层，打磨层粗糙设置在于物料外皮接触过程中通过摩擦将物料的外皮去除，所述转筒内安装有一雾化喷头，该雾化喷头和液箱相连通，在去皮过程中可喷洒防褐变喷淋液。Alternatively, the peeling device includes a centrifugal peeling machine, and a rotating drum is installed in the centrifugal peeling machine. The rotating drum is provided with an inlet, an outlet, and a slag outlet, and the inlet receives the pretreatment The material imported by the unit, the discharge port leads the peeled material to the slicing device. The inner wall of the drum is provided with a grinding layer. The rough setting of the grinding layer is that the outer skin of the material is removed by friction during the contact of the outer skin of the material. An atomizing nozzle is installed in the barrel, and the atomizing nozzle is connected with the liquid tank, and the anti-browning spray liquid can be sprayed during the peeling process.
- 根据权利要求6所述的原色高效雪莲果干粉加工方法，其特征在于：所述切片装置采用高压水刀切片机，该高压水刀切片机的刀头所用切割液在高压切割的同时还用于清洗物料表面，降低酶促褐变和绿变。The method for processing primary color and high-efficiency yacon dry powder according to claim 6, characterized in that: the slicing device adopts a high-pressure water-jet slicing machine, and the cutting fluid used in the knife head of the high-pressure water-jet slicing machine is also used for high-pressure cutting. Clean the surface of the material to reduce enzymatic browning and greening.或者，所述抗褐变诱导处理装置和抗金属离子诱导处理装置安装在一舱体内，抗焦糖化褐变处理装置安装在另一舱体内，该两舱体通过传送带顺次连接，所述抗褐变诱导处理装置采用第一喷淋头，该第一喷淋头用于喷淋抗褐变诱导剂，所述抗金属离子诱导处理装置采用第二喷淋头，该第二喷淋头用于喷淋抗金属离子诱导褐变阻断剂，所述第一喷淋头和第二喷淋头在舱体内对角设置；所述抗焦糖化褐变处理装置包括雾化管路，该喷淋管路内制出多个雾化头，所述雾化头设置在舱体顶部与传送带方向垂直设置，多个雾化头用于喷淋复合液喷雾。Alternatively, the anti-browning induction treatment device and the anti-metal ion induction treatment device are installed in one cabin, and the anti-browning treatment device is installed in another cabin, and the two cabins are sequentially connected by a conveyor belt. The browning induction treatment device adopts a first spray head, which is used for spraying the anti-browning inducer, and the anti-metal ion induction treatment device adopts a second spray head, and the second spray head is used for For spraying the anti-metal ion-induced browning blocking agent, the first shower head and the second shower head are arranged diagonally in the cabin; the anti-caramelizing browning treatment device includes an atomization pipeline, the spray A plurality of atomizing heads are formed in the shower pipe, and the atomizing heads are arranged on the top of the cabin and arranged perpendicularly to the direction of the conveyor belt, and the multiple atomizing heads are used for spraying the composite liquid spray.
- 根据权利要求6所述的原色高效雪莲果干粉加工方法，其特征在于：所述抗结块处理单元包括微波干燥装置、抗结块极性消除剂喷淋装置和冷冻干燥装置通过传送带顺次连接，所述抗结块极性消除剂喷淋装置安装在传送带两侧，在传送带的上方设置有高氧直吹口，所述高氧直吹口与高浓度氧气源相连通，可向传送带上的物料直吹高压高浓度氧气，之后进入冷冻干燥装置。The method for processing primary color and high-efficiency yacon dry powder according to claim 6, wherein the anti-caking processing unit includes a microwave drying device, an anti-caking polar eliminator spray device, and a freeze-drying device connected in sequence by a conveyor belt The anti-caking polarity eliminator spray device is installed on both sides of the conveyor belt, and a high-oxygen direct blowing port is provided above the conveyor belt. Directly blow high-pressure and high-concentration oxygen, and then enter the freeze-drying device.
- 根据权利要求6所述的原色高效雪莲果干粉加工方法，其特征在于：所述高速氮气流粉碎单元内的制氮装置的出气端和氮气罐连通，该氮气罐作为氮气源和氮气粉碎机连通，所述氮气粉碎机制出的破碎进料口用于承接物料，该氮气粉碎机制出的出料口和旋风分离机相连通，所述旋风分离机底部设置有一级出料口，周向内壁设置有二级出料口，所述旋风分离机内位于一级出料口上方安装有二级抗结块极性消除剂喷淋装置。The method for processing primary color and high-efficiency ycon dry powder according to claim 6, characterized in that: the outlet end of the nitrogen generator in the high-speed nitrogen flow crushing unit is connected to a nitrogen tank, and the nitrogen tank is used as a nitrogen source to communicate with a nitrogen crusher , The crushing feed port of the nitrogen crushing mechanism is used to receive materials, the discharge port of the nitrogen crushing mechanism is connected to the cyclone separator, and the bottom of the cyclone separator is provided with a primary discharge port, and the circumferential inner wall is provided There is a secondary discharge port, and a secondary anti-caking polarity eliminator spray device is installed in the cyclone separator above the primary discharge port.
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| CN110537685A (en) * | 2019-07-26 | 2019-12-06 | 天津科技大学 | multi-coupling-level linkage enhanced drying method and equipment for persimmon slices |
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