A kind of equipment for dehydrating fruits and vegetables through chocolate penetration and its production method

Abstract

The invention discloses a device for enabling chocolate to permeate into dehydrated fruits and vegetables, and a manufacturing method of the device. A rotary barrel cover is arranged above a rotary barrel body, the lower part of the rotary barrel body is connected with a turn table by a connecting plate, the turn table is connected with a turn table holder, and the bottom of the turn table is connected with a turn table motor; the rotary barrel body has a double-layer structure, and a heat insulation layer is arranged in the middle of the rotary barrel body; a heating rod is arranged at the bottom of the rotary barrel body; a chocolate liquid inlet and outlet pipe is arranged on the side wall, close to the bottom, of the rotary barrel body; the rotary barrel body is internally provided with a material barrel; support legs arranged at the bottom of the material barrel are connected with support leg fixing grooves formed in the bottom of the rotary barrel body; a sealing groove is formed in the upper part of the rotary barrel body; the rotary barrel cover is provided with a vacuum breaker valve, a vacuum connecting tube, a compressed air connecting pipe, a quick exhaust valve and a locking device. The obtained finished product is high in permeation uniformity, high in porosity and lower in chocolate content; by adopting vacuum cooling solidification, the porosity of the product is further maintained, so that the product is crisper.

Description

technical field [0001] The invention relates to equipment for dehydrating fruits and vegetables through chocolate penetration and a manufacturing method thereof, belonging to the technical field of food processing. Background technique [0002] Dehydrated fruit and vegetable foods, especially freeze-dried dehydrated fruit and vegetable foods, such as figure 1 As shown, the tissue is very loose, easy to absorb moisture, broken, and the mouthfeel is soft and single. If melted chocolate can be penetrated into this type of food, the product after cooling and solidification will change the above shortcomings. [0003] Existing patented technologies CN102378579A and CN201180016314.5 have proposed respective chocolate impregnation methods, such as image 3 Shown, but when these methods and these methods are used for dehydrating fruits and vegetables, there are following disadvantages: [0004] 1: The weight of the product obtained by the above technology is greatly increased. Tak...

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Problems solved by technology

[0005] 2: The existing patented technology is in contact with chocolate without removing the gas in the porous food, and the chocolate solution penetrates into the porous food through the pressure difference. Since the porous food contains a large amount of gas, this method is inefficient of uneven

[0006] 3: The pressure range of pressurization in the existing patented technology is 200KPa ~ 10130KPa. This pressure range is unreasonable, because many porous foods will be deformed, collapsed or even broken at 10000KPa or even 5000KPa.

[0007] 4: The pressurized pressure range in the existing patented technology is 200KPa ~ 10130KPa, and most of the areas in this pressure range belong to the medium and high pressure range, which makes the manufacture and operation of the system complicated and dangerous

[0008] 5: In the existing patented technology, pressurization and then decompression are used to squeeze out part of the chocolate liquid that has penetrated into the porous food, thereby restoring the porosity of the original porous food by 10-20%, but the porosity obtained by this method is uncontrollable, inefficient

For some materials with loose tissue, such as freeze-dried strawberries, it shrank under high pressure, although some chocolate liquid was squeezed out, but its porosity did not increase

[0009] 6: The porous food used in the existing patented technology contains dehydrated fruits and vegetables, but the "pores" in the dehydrated fruits and vegetables are evenly distributed in the tissue, and there are main channels and capillaries between the "pores". Such a structure makes the external pressure When the chocolate solution enters the main channel and capillary quickly, each "air hole" is surrounded and pressed by the chocolate solution alone, and cannot present the state of "the air in the porous solid food is compressed towards the center" as described in the patented technology (CN102378579A)

[0010] 7: The range of porous foods described in the existing patented technology is relatively wide, but for some "porous foods with closed cell structure", in the impregnation of chocolate, there will be situations where grease penetrates and solids are trapped on the surface

[0011] 8: The centrifugation process is mentioned in the existing patent technology, but the centrifugation process is only expressed as a method of chocolate impregnation in this document

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