CN104522563A - Fruit and vegetable hydrogen gas high-pressure permeation and puffing method - Google Patents

Abstract

The invention discloses a method for hydrogen high-pressure permeation puffing of fruits and vegetables. The pretreated fruits and vegetables with a water content of 8-16% and a temperature higher than the softening point of the fruits and vegetables are put into a sealed puffing tank, and the inside of the puffing tank is evacuated and flushed. Inject high-pressure hydrogen, high-pressure hydrogen penetrates into the fruit and vegetable through the capillary pores, and maintain the highest pressure for not less than 15 minutes, so that the internal and external pressure of the fruit and vegetable is balanced; connect the expansion tank with the gas recovery tank, so that the pressure in the expansion tank is instantly reduced to below 12KPa, and the fruit and vegetable The internal high-pressure gas expands instantaneously and is blocked by capillary pores to achieve the puffing effect; the puffed fruits and vegetables are dried until the water content meets the requirements, and then the temperature of the puffed fruits and vegetables is lowered below the softening point in a vacuum state. Take it out after breaking the vacuum. The fruit method of the invention reduces the puffing temperature of fruits and vegetables, reduces nutrient loss, reduces heat energy loss, and improves production efficiency and product quality.

Description

Hydrogen high-pressure permeation puffing method for fruits and vegetables

technical field

The invention belongs to the technical field of puffed food processing, and in particular relates to a method for puffing fruits and vegetables through high-pressure hydrogen permeation.

Background technique

At present, the processing technology of fruit and vegetable crisps is mainly to generate superheated water inside the raw materials of fruits and vegetables by heating, and then suddenly release the pressure, and use the pressure difference generated by the flash evaporation of superheated water inside the raw materials to realize puffing of fruits and vegetables, and then cool and shape in a vacuum state . This method needs to heat the raw materials to about 100 degrees, which greatly damages the nutrients, and the equipment used has poor vacuum heat transfer capability, which makes the production cycle longer, the equipment output is low, and the production cost is high.

Contents of the invention

The purpose of the present invention is to provide a hydrogen high-pressure permeation puffing method for fruits and vegetables, which solves the problem that the raw materials need to be heated to about 100°C in the existing method and the nutritional components are greatly damaged.

The technical solution adopted in the present invention is a hydrogen high-pressure osmotic puffing method for fruits and vegetables, and the specific steps are as follows:

Step 1, putting pretreated fruits and vegetables with a water content of 8-16% and a temperature higher than the softening point of the fruits and vegetables into a sealed expansion tank, and vacuuming the expansion tank so that the absolute pressure is less than 12Kpa;

Step 2, use the expansion gas storage tank to slowly inject high-pressure hydrogen gas into the expansion tank, and the high-pressure hydrogen gas penetrates into the inside of the fruit and vegetable through the capillary pores, and maintain the highest pressure for not less than 15 minutes, so that the internal and external pressure of the fruit and vegetable is balanced;

Step 3: Connect the expansion tank with a gas recovery tank 200 times larger than its volume, so that the pressure in the expansion tank is instantly reduced to below 12KPa, and the high-pressure gas inside the fruit and vegetable expands instantly and is blocked by the capillary pores to achieve the puffing effect ; Part of the water in the fruits and vegetables is vaporized into the gas recovery tank during the flash evaporation process, and the water content of the fruits and vegetables is reduced;

Step 4: Dry the puffed fruits and vegetables under vacuum conditions with a temperature lower than 60°C and an absolute pressure of less than 12KPa until the water content of the finished product meets the requirements, and then reduce the temperature of the puffed fruits and vegetables to soften in a vacuum state Click below, break the vacuum and take it out, that is.

The present invention is also characterized in that,

In step 2, the inflation time of high-pressure hydrogen is 10-60 minutes, and the final inflation pressure is 0.5-3 Mpa.

The beneficial effect of the present invention is that the hydrogen high-pressure permeation puffing method for fruits and vegetables of the present invention utilizes the super-permeability of hydrogen to allow high-pressure gas to enter the interior of the fruit and vegetable tissue, thereby realizing puffing of the fruit and vegetable, reducing the puffing temperature of the fruit and vegetable, reducing nutrient loss, and reducing heat energy loss. Improved production efficiency and product quality.

Description of drawings

Fig. 1 is the puffing device used in the hydrogen high-pressure osmotic puffing method of fruits and vegetables of the present invention.

In the figure, 1. Expansion gas storage tank, 2. Valve I, 3. Expansion tank, 4. Valve II, 5. Gas recovery tank.

Detailed ways

The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

The hydrogen high-pressure permeation puffing method for fruits and vegetables of the present invention uses an puffing device as shown in Figure 1, and the specific steps are as follows:

Step 1, put the pretreated fruits and vegetables with a water content of 8-16% and a temperature higher than the softening point of the fruits and vegetables into the sealed expansion tank 3, and vacuum the inside of the expansion tank 3 to make the absolute pressure less than 12Kpa;

Step 2, open the valve I2, use the expansion gas storage tank 1 to slowly inject high-pressure hydrogen into the expansion tank 3, the inflation time is 10-60min, and the final inflation pressure is 0.5-3Mpa, the high-pressure hydrogen penetrates into the fruit and vegetable through the capillary pores, Keep the highest pressure for not less than 15 minutes to balance the internal and external pressure of fruits and vegetables;

Step 3, connect the expansion tank 3 with the gas recovery tank 5 which is 200 times larger than its volume, open the valve II4, so that the pressure in the expansion tank 3 is instantly reduced to below 12KPa, and the high-pressure gas inside the fruits and vegetables expands instantly and is absorbed by the capillary pores. Blocking effect to achieve puffing effect; part of the water in the fruits and vegetables is vaporized into the gas recovery tank 5 during the flash evaporation process, and the water content of the fruits and vegetables is reduced;

Step 4: Dry the puffed fruits and vegetables under vacuum conditions with a temperature lower than 60°C and an absolute pressure of less than 12KPa until the water content of the finished product meets the requirements, and then reduce the temperature of the puffed fruits and vegetables to soften in a vacuum state Click below, break the vacuum and take it out, that is.

The hydrogen high-pressure permeation puffing method for fruits and vegetables of the present invention utilizes the super-permeability of hydrogen to allow high-pressure gas to enter the interior of fruit and vegetable tissues, thereby realizing puffing of fruits and vegetables, reducing the puffing temperature of fruits and vegetables, reducing nutrient loss, reducing heat energy loss, and improving production efficiency and product quality. .

The gas recovered in the gas recovery tank 5 can enter the next circulation process of the expansion process after removing the condensable moisture by means of pressure cooling.

Example 1

1 kilogram of apple slices dried to a moisture content of 8% after pretreatment and a temperature higher than 30° C. is packed into an 8-liter sealed expansion tank 3 that can maintain a temperature of 35° C., and then vacuumized in the expansion tank 3 to make it The absolute pressure is less than 12KPa. Stop vacuuming and slowly fill high-pressure hydrogen into the expansion tank 3. The high-pressure gas penetrates into the inside of the raw material through the capillary pores of the raw material. The inflation time is 10 minutes, and the final inflation pressure is 0.5 MPa. Pressure balance, then connect the expansion tank with the gas recovery tank 5 which is 100 times larger than its volume, so that the pressure in the expansion tank 3 is instantly reduced to below 12KPa, and the high-pressure gas inside the apple slices or diced apples expands instantly and is absorbed by the capillary pores. The blocking effect to achieve the puffing effect.

Part of the moisture in the apple slices or diced apples is gasified into the gas recovery tank 5 during the flash evaporation process, and the water content of the apple slices or diced apples is reduced. Continue to dry the puffed apple slices under the vacuum conditions of temperature 35°C and absolute pressure 10KPa until the water content of the finished product meets the requirements. Then, in a vacuum state, lower the temperature of the puffed apple slices to the softening point, and take them out after breaking the vacuum.

Example 2

1 kg of carrot sticks dried to a water content of 10% after pretreatment and a temperature higher than 70°C is packed into an 8-liter sealed expansion tank that can maintain 80°C, and then vacuumized in the expansion tank 3 to make it absolutely The pressure is less than 12KPa. Stop vacuuming and slowly fill high-pressure hydrogen into the expansion tank 3. The high-pressure gas penetrates into the inside of the raw material through the capillary pores of the raw material. The inflation time is 60 minutes. Balance, then connect the expansion tank 3 with the gas recovery tank 5 which is 200 times larger than its volume, so that the pressure in the expansion tank 3 is instantly reduced to below 12KPa, and the high-pressure gas inside the carrot sticks or diced carrots expands instantly and is absorbed by the capillary pores. The blocking effect to achieve the puffing effect.

Part of the moisture in the carrot sticks or diced carrots is vaporized into the gas recovery tank during the flash evaporation process, and the moisture content of the raw materials is reduced. Continue drying the puffed carrot sticks under the vacuum condition of temperature 55° C. and absolute pressure 11 KPa until the water content of the carrot sticks meets the requirements. Then, in a vacuum state, lower the temperature of the puffed product to about the softening point, break the vacuum and take it out.

Example 3

1 kilogram of diced apples dried to a water content of 12% after pretreatment and a temperature higher than 30° C. is packed into an 8-liter sealed expansion tank 3 that can maintain 35° C., and then vacuumized in the expansion tank to make it The absolute pressure is less than 12KPa. Stop vacuuming and slowly fill high-pressure hydrogen gas into the expansion tank 3. The high-pressure gas penetrates into the inside of the raw material through the capillary pores of the raw material. The inflation time is 30 minutes, and the final inflation pressure is 1.5 MPa. Pressure balance, then connect the expansion tank with the gas recovery tank 5 which is 100 times larger than its volume, so that the pressure in the expansion tank 3 is instantly reduced to below 12KPa, and the high-pressure gas inside the apple slices or diced apples expands instantly and is absorbed by the capillary pores. The blocking effect to achieve the puffing effect.

Part of the moisture in the apple slices or diced apples is gasified into the gas recovery tank 5 during the flash evaporation process, and the water content of the apple slices or diced apples is reduced. Continue to dry the puffed diced apples under a vacuum condition of a temperature of 50°C and an absolute pressure of 9KPa until the water content of the finished product meets the requirements. Then, in a vacuum state, the temperature of the puffed apple slices or diced apples is lowered to the softening point, and the vacuum is broken, and then taken out.

Example 4

1 kg of diced carrots dried to a moisture content of 16% after pretreatment and a temperature higher than 70°C is packed into an 8-liter sealed expansion tank that can maintain 80°C, and then vacuumized in the expansion tank 3 to make it The absolute pressure is less than 12KPa. Stop vacuuming and slowly fill high-pressure hydrogen gas into the expansion tank 3. The high-pressure gas penetrates into the inside of the raw material through the capillary pores of the raw material. The inflation time is 45 minutes, and the final inflation pressure is 2.5 MPa. Pressure balance, then connect the expansion tank 3 with the gas recovery tank 5 that is 200 times larger than its volume, so that the pressure in the expansion tank 3 is instantly reduced to below 12KPa, and the high-pressure gas inside the carrot sticks or diced carrots expands instantly and is subjected to capillary pressure. The blocking effect of the pores achieves the puffing effect.

Part of the moisture in the carrot sticks or diced carrots is vaporized into the gas recovery tank during the flash evaporation process, and the moisture content of the raw materials is reduced. Continue drying the puffed diced carrots at a temperature of 45° C. and a vacuum condition of an absolute pressure of 10 KPa until the water content of the diced carrots meets the requirements. Then, in a vacuum state, lower the temperature of the puffed product to about the softening point, break the vacuum and take it out.

Claims (2)

1. fruits and vegetables hydrogen high-pressure osmosis expansion method, it is characterized in that, concrete steps are as follows:

Step 1, by be 8 ~ 16% through pretreatment, water content, temperature loads in the Bulking tank of sealing higher than the fruits and vegetables of fruits and vegetables softening point, vacuumize in Bulking tank, make its absolute pressure be less than 12Kpa;

Step 2, utilizes expanded gas reservoir in Bulking tank, to pour high pressure hydrogen slowly, and high pressure hydrogen infiltrates its inside by the pore of fruits and vegetables, keeps maximum pressure to be not less than 15min, makes fruits and vegetables internal and external pressure balance;

Step 3, is connected the gas recycling can of Bulking tank with larger than its volume 200 times, makes the pressure in Bulking tank be reduced to below 12KPa instantaneously, be subject to the retardation of pore thus realize expansion effect after the gases at high pressure instantaneous expansion of fruits and vegetables inside; Portion of water in fruits and vegetables gasifies and enters in gas recycling can in flash process, and the water content of fruits and vegetables reduces;

Step 4, by the fruits and vegetables after expanded temperature lower than 60 DEG C, absolute pressure carries out drying under being less than the vacuum condition of 12KPa, till the water content of finished product meets the demands, then under vacuum conditions, fruits and vegetables temperature after expanded is down to below softening point, takes out after vacuum breaker, to obtain final product.

2. fruits and vegetables hydrogen high-pressure osmosis expansion method according to claim 1, is characterized in that, the inflationtime 10 ~ 60min of step 2 mesohigh hydrogen, final the blowing pressure 0.5 ~ 3Mpa.