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Saturated steam direct heating and puffing tank and food puffing and processing technology

The technology of puffing tank and steam is applied in the field of food puffing, which can solve the problems of low final temperature of food heating, large loss of nutrients, affecting puffing effect, etc., so as to achieve the effects of short time consumption, less nutrient loss and avoiding heat loss.

Pending Publication Date: 2019-08-23
WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] This method has low heat conduction efficiency, long heating time, and the problem of uneven heating
Prolonged heating can easily lead to large loss of nutrients, serious browning and surface hardening of food during the heating process.
Due to the existence of heat transfer temperature difference, using the existing fruit and vegetable air-flow expansion tank to puff food will lead to low final temperature of food heating, which will affect the puffing effect of food with high puffing temperature

Method used

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  • Saturated steam direct heating and puffing tank and food puffing and processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] refer to figure 1 , a saturated steam directly heated expansion tank, including a steam pipe 1, an expansion tank body 2 and a heating shelf 3 inside the expansion tank body 2, the steam pipe 1 penetrates the expansion tank body 2 and is fixedly connected with the heating shelf 3. A vacuum tank 4 is arranged on one side of the expansion tank body 2, a vacuum tube 5 is fixedly connected between the vacuum tank 4 and the expansion tank body 2, and a vacuum valve 6 is installed on the vacuum tube 5. An indirect steam heating valve 7 is installed between the heating shelf 3 and the steam pipe 1, and the steam pipe 1 is fixedly connected with a steam nozzle main pipe 8 located inside the expansion tank body 2, and a plurality of steam nozzles 9 are installed on the steam nozzle main pipe 8, and the steam The spraying direction of the spray head 9 faces the inner wall of the expansion tank body 2 and is arranged obliquely upward.

[0029] A direct steam valve 13 is installed...

Embodiment 2

[0031] Using a kind of food puffing processing technology in the first embodiment, put the pretreated food into the puffing tank body 2, open the direct steam valve 13 and the indirect steam heating valve 7. After using the saturated steam to heat the food to the puffing temperature, close the direct steam valve 13, open the vacuum valve 6, and carry out puffing treatment. Subsequently, open the drain valve 12 and the pressure balance valve 15, let the steam condensed water in the expansion tank body 2 be discharged to the condensed water tank 10, after exhausting the steam condensed water in the expansion tank body 2, close the drain valve 12 and the pressure balance valve 15. At the same time, the opening degree of the indirect steam heating valve 7 is controlled, and the food is vacuum-dried at a certain temperature until the moisture drops to a certain value. Close the indirect steam heating valve 7 and the vacuum valve 6, and cool the shipment.

Embodiment 3

[0033] Using a sweet potato dry puffing process in Example 2: after pretreatment of the sweet potato (adjust the moisture content to 25% to 30%, cut into strips or slices, the maximum thickness of which does not exceed 6-8mm); the pretreated sweet potato Put it into the expansion tank body 2, open the direct steam valve 13 and the indirect steam heating valve 7 to feed saturated steam into the expansion tank body 2 and the heating shelf 3, and use the saturated steam to directly heat the sweet potatoes to the expansion temperature (121 ° C ~ 130°C), constant temperature for about 1 to 2 minutes; close the direct steam valve 13, open the vacuum valve 6, and puff the dried sweet potato. Subsequently, open the drain valve 12 and the pressure balance valve 15, let the steam condensed water in the expansion tank body 2 be discharged to the condensed water tank 10, after exhausting the steam condensed water in the expansion tank body 2, close the drain valve 12 and the pressure balan...

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Abstract

The invention discloses a saturated steam direct heating and puffing tank. The saturated steam direct heating and puffing tank comprises a steam pipe, a puffing tank body and a heating shelf in the puffing tank body; the steam pipe is connected with the heating shelf, a vacuum tank is arranged on one side of the puffing tank body, and a vacuumizing pipe is connected between the vacuum tank and thepuffing tank body; a vacuum valve is arranged on the vacuumizing tank, and an indirect steam heating valve is arranged between the heating shelf and the steam pipe; a steam nozzle main pipe communicated with the steam pipe is arranged in the puffing tank body, and a steam nozzle is arranged on the steam nozzle main pipe. The tank has the advantages that saturated steam is directly introduced intothe puffing tank body, the time for heating food to a puffing point temperature is shortened, the food puffing point temperature is increased, the food is heated more uniformly, the puffed food quality is higher, and the nutrient loss is small.

Description

technical field [0001] The invention relates to the technical field of food puffing, in particular to a saturated steam directly heating puffing tank and a food puffing processing technology. Background technique [0002] At present, the existing food puffing equipment mainly includes the puffing tank and the vacuum tank connected with the puffing tank. The puffing tank is equipped with a heating shelf for food placement, and high-temperature steam is passed into the heating coil of the heating shelf to realize puffing of the food. step. However, this heating method is an indirect heat conduction heating method. In the process of depressurizing and puffing food in this way, during the preheating process of the puffing tank, the temperature inside the tank differs by 20°C from the top to the bottom, and the food is usually heated to 80°C. ~90°C, it takes more than ten minutes, it takes more than 20 minutes to increase the food temperature to about 100°C, and it takes more th...

Claims

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Application Information

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IPC IPC(8): A23P30/32
CPCA23P30/32
Inventor 陈林和
Owner WENZHOU VOCATIONAL COLLEGE OF SCI & TECH
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