Cooling device suitable for improving soft/crispy uniformity of food

Abstract

The invention belongs to the field of food devices, and particularly discloses a cooling device suitable for improving the soft / crispy uniformity of food. The cooling device comprises a gas supply device, a cooling device, a sensor group, a valve group and a circulating device. The gas supply device conveys protection gas to the cooling device and exhausts air in a cooling chamber. The cooling chamber is internally provided with a cold wind spraying nozzle and an exhaust floating nozzle which are suitable for evenly distributing protection gas and a cold supporting belt for transferring and bearing food. The exhaust floating nozzle, the circulating device and the cold wind spraying nozzle are sequentially communicated, and the circulation of the protection gas in the cooling chamber is driven. A food input port and a food output port of the cooling device are each provided with a gate through sealing so that the food can be isolated from the air. The cooling device is controlled to cool the food in the environment of protection gas, the protection gas flow is uniform in distribution, the soft / crispy uniformity of the food is high, the food is not prone to peeling and cracking, thefood is isolated from the air by the protection gas, the residual amount of grease oxidized deterioration objects and oxygen in the food is quite small, the food is easy to store, and the shelf life is remarkably prolonged.

Description

technical field [0001] The invention relates to food cooling equipment, in particular to a cooling equipment suitable for improving the uniformity of softness or crispness of food, and belongs to the field of food equipment. Background technique [0002] Baked foods, such as moon cakes, puffs, mung bean cakes, wife cakes, custard cakes and other moist and soft foods, have various varieties and different flavors, and are deeply loved by people. In order to maintain the soft taste and reduce the amount of preservatives A large amount of sugar and oil are often added to the skin and pie filling instead of water to keep the food moist and soft and improve the taste; for crispy foods such as peach cakes and biscuits, a large amount of oil is often added in order to maintain crispness and uniformity. At present, the cooling of baked food is carried out in the air environment, the temperature is as high as 180 ℃ or even higher, the oil in the food directly interacts with the oxygen...

AI Technical Summary

Problems solved by technology

At present, the cooling of baked food is carried out in the air environment, the temperature is as high as 180 ℃ or even higher, the oil in the food directly interacts with the oxygen in the air, and the oil undergoes high-temperature oxidation to generate oxidative deterioration of the oil, which in turn promotes Oxidation of oil, accelerates the oxidation rate of oil, generates more harmful oil oxidative deterioration, and increases the ability of food to capture oxygen. Secondly, the high residual oxygen in food makes food prone to oxidative rancidity during storage, and the shelf life short

During the cooling process, the circulating air is concentrated and blown, and the air distribution is uneven, which may easily lead to uneven distribution of soft or crisp food, and poor taste of food

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