Fluidized quick-freezing production line and process of green leafy vegetables

Abstract

The invention discloses a fluidized quick-freezing production line of green leafy vegetables. The fluidized quick-freezing production line comprises a raw material picking station, a washing device, ablanching device, a vacuum cooling device, a fluidized quick freezing machine, a packing device, a metal detector and a refrigerator which are sequentially arranged along a production line body and connected with one another through a conveyor belt. The production line adopts a vacuum cooling mode, there is no need to prepare a large amount of cold water, a draining step is omitted, not only is the cooling efficiency high, the production energy consumption is reduced, but also the recovery rate of peroxidase can be effectively inhibited, the original quality of the green leafy vegetables is maintained, and the shelf life of the green leafy vegetables is prolonged. The invention also discloses a fluidized quick-freezing production process of the green leafy vegetables. The production process comprises the following steps of pretreatment of raw materials, washing, blanching sterilization, vacuum cooling, quick freezing in a fluid state, screening, packaging, detection and refrigeration.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a green leafy vegetable fluidized quick-freezing production line and production process. Background technique [0002] Green leafy vegetables have multiple health benefits. They are not only rich in various vitamins and dietary fiber needed by the human body, but also provide polyphenols and other antioxidant substances. Accelerate its spoilage after damage, resulting in only 2-3 days storage period at normal temperature. [0003] Quick-frozen green leafy vegetables have the advantages of being convenient to eat, clean and hygienic, and good freshness preservation, and can be stored in a low-temperature warehouse (-18°C) for one year, which has the advantage of adjusting market supply in off-peak seasons. [0004] In the prior art, the production process of fluidized quick-freezing of green leafy vegetables usually adopts a combination of cold water cooling and flui...

AI Technical Summary

Problems solved by technology

This technology has the following disadvantages: the cooling rate of cold water cooling is slow, the temperature at the cooling end is high, the preparation of a large amount of cold water and the addition of draining links make the production energy consumption high, and the recycling of cooling water can easily promote the growth of microorganisms and pollute green leafy vegetables, reducing food safety It has a great influence on the quality and flavor of green leafy vegetables

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