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A processing method for reducing beating and browning of fruits and vegetables

A processing method, fruit and vegetable technology, applied in food science, application, juice extraction, etc., can solve problems such as cumbersome operation, and achieve the effect of preventing browning

Active Publication Date: 2019-05-24
ZHONGSHAN FLASHLIGHT POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some fruit and vegetable products also need to be heated to kill enzymes after beating, which is cumbersome to operate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A processing method for reducing beating and browning of fruits and vegetables, comprising the following steps:

[0021] Step S1: Determine the position of the interface where the moving material in the beater contacts the air when fruits and vegetables are beaten; the beater is open.

[0022] Step S2: Install a water vapor injection pipe 10 cm above the interface position in the beater to perform water vapor injection, so as to drive off the air at the interface position.

[0023] Step S3: Continue steam injection and start beating; after the beating operation is completed, stop steam injection.

[0024] Further, the water vapor injection pipe is provided with a flow controller, and the water vapor injection time is controlled by the flow controller.

[0025] Further, the beater is provided with a cooling device, preferably, the cooling device is a condensation return pipe on the wall of the beater. Due to the heat released by the condensation of water vapor, the tem...

Embodiment 2

[0027] A processing method for reducing beating and browning of fruits and vegetables, comprising the following steps:

[0028] Step S1: Determine the position of the interface where the moving material in the beater contacts the air during fruit and vegetable beating; set a conical cover on the beater.

[0029] Step S2: Install a steam injection tube on the conical cover, the nozzle of the steam injection tube extends from the top of the conical cover to the inside of the cover, and the conical cover is also provided with a vent hole, before beating, open A water vapor injection tube is filled to remove air from the interface location.

[0030] Step S3: Keep the water vapor filling state, seal the vent holes on the conical lid, and start beating at the same time.

[0031] Step S4: After the pulping of fruits and vegetables is completed, continue to spray water vapor to maintain the state of water vapor filling until the enzyme passivation in the slurry.

[0032] Further, th...

Embodiment 3

[0036] A processing method for reducing beating and browning of fruits and vegetables, specifically, a processing method for reducing beating and browning of pineapple, comprising the following steps:

[0037] Step S1: Determine the position of the interface where the moving material in the beater contacts the air when the pineapple is beaten; the beater is open.

[0038] Step S2: Install a water vapor injection pipe 10 cm above the interface position in the beater to inject water vapor for 10 minutes, so as to drive off the air at the interface position.

[0039] Step S3: Continue steam injection and start beating; after the beating operation is completed, stop steam injection.

[0040] Further, the water vapor injection pipe is provided with a flow controller, and the water vapor injection time is controlled by the flow controller.

[0041] Further, the beater is provided with a cooling device, preferably, the cooling device is a condensation return pipe on the wall of the ...

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PUM

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Abstract

The invention provides a processing method for relieving fruit-vegetable mashing browning. The processing method comprises the steps: S1, determining an interface position where moving materials in a masher touch with air when fruits and vegetables are mashed; S2, arranging a steam injection tube above the interface position in the masher to inject or fill steam so that the air at the interface position is removed; step S3, continuing to carry out steam injection or keep the steam filling state until the mashing is finished. According to the processing method, as the steam injection is conducted in the gas-phase space at the touching surface of the materials and the air to expel the air, the problem that the air is brought in the materials in the process of mashing the fruits and the vegetables so that the materials are inflated and brown is avoided, and meanwhile the processing method can further prevent browning through using the steam to warm inactivated enzymes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for reducing beating and browning of fruits and vegetables. Background technique [0002] The beating process in the fruit and vegetable beating process is generally carried out using a colloid mill. In the process of processing, since fruit and vegetable beating is a viscous material, when performing homogenization operations such as mixing, stirring, beating, etc., it is very easy to cause air to be involved in the material and form a phenomenon that the material is inflated, resulting in dense air bubbles and oxygen mixing. The increase of the oxidation contact area of ​​the material will accelerate the oxidation reaction, promote the oxidation reaction of phenolic substances, anthocyanins, ascorbic acid, etc., and cause browning. In addition, enzymatic activity will also promote the acceleration of browning. Therefore, it is necessary to heat inactivate en...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N1/00
CPCA23N1/00
Inventor 吴小禾吴思彤张桂芝郑立野邓家圆唐林新
Owner ZHONGSHAN FLASHLIGHT POLYTECHNIC
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