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Fruit and vegetable hydrogen gas high-pressure permeation and puffing method

A fruit and vegetable, hydrogen technology, applied in food preparation, food forming, food science, etc., can solve the problem of large damage to nutrients, achieve the effects of reducing nutrient loss, improving production efficiency and product quality, and reducing heat energy loss

Inactive Publication Date: 2015-04-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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 existing method needs to heat the raw materials to about 100°C and greatly damages the nutritional components.

Method used

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  • Fruit and vegetable hydrogen gas high-pressure permeation and puffing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 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.

[0024] Part of th...

Embodiment 2

[0026] 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.

[0027] Part of the moisture in the carrot sticks or diced carrots is vaporized into the gas rec...

Embodiment 3

[0029] 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.

[0030] Part of the moisture in the...

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Abstract

The invention discloses a fruit and vegetable hydrogen gas high-pressure permeation and puffing method. The method comprises the following steps: loading fruits and vegetables which are subjected to pretreatment, have the water content of 8-16% and have the temperature of above softening points of the fruits and the vegetables into a sealed puffing tank, performing vacuum pumping on the interior of the puffing tank, then filling high-pressure hydrogen gas, permeating the high-pressure hydrogen gas into the fruits and the vegetables through capillary pores of the fruits and the vegetables, and keeping the highest pressure for not less than 15min to realize balance of pressure inside and outside the fruits and the vegetables; connecting the puffing tank with a gas recovery tank to instantly reduce the pressure in the puffing tank to below 12KPa, wherein the high-pressure gas in the fruits and the vegetables is blocked by the capillary pores after instant expansion to realize a puffing effect; and drying the fruits and the vegetables after puffing till the water content meets the requirements, then reducing the temperature of the fruits and the vegetables after puffing to below the softening points in a vacuum state, breaking the vacuum and then taking out. According to the method disclosed by the invention, the puffing temperature of the fruits and the vegetables is reduced, the loss of nutrition is reduced, the loss of heat energy is reduced, and the production efficiency and the product quality are improved.

Description

technical field [0001] 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 [0002] 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 [0003] The purpose of the present i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23P1/14A23L19/00
Inventor 陈海峰王娟王晶李瑞虎乔丽洁
Owner SHAANXI UNIV OF SCI & TECH
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