Rapid dehydration and fermentation cowpea production line and production and processing technology

A rapid dehydration, production line technology, applied in the preservation of fruits/vegetables with acid, food science and other directions, can solve the problems of high water content of sour cowpea, restrictions on mass production of products, improper storage and easy white film, etc. Variety of colors and rich taste effects

Pending Publication Date: 2022-07-29
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to pickle sour cowpea. The traditional cowpea lactic acid fermentation process is fresh cowpea-selection-trimming-cleaning-draining-packing altar-covering-water sealing-pickle-fermentation-sour cowpea, which takes time Longer, the water content of sour cowpea is higher, the acidi

Method used

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  • Rapid dehydration and fermentation cowpea production line and production and processing technology
  • Rapid dehydration and fermentation cowpea production line and production and processing technology
  • Rapid dehydration and fermentation cowpea production line and production and processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Embodiment 1: a kind of rapid dehydration fermentation cowpea production line, such as Figure 1 to Figure 8 As shown, it includes a feeding pipe 1, a chopping device, a pressing device, a stirring device and a packaging device. There is a guide pipe 15 between the feeding ends of the squeegee, and a connecting pipe 39 is arranged between the pressing device and the stirring device; the discharge end of the stirring device is located directly above the packaging device; the connecting pipe 39 is a folded Shaped tube, a cowpea liquid collecting device is provided at the bending place of the folded-shaped tube;

[0044] The packaging device includes a conveying device, a rotating device and a bottle cap replenishing device; the rotating device is located in the conveying device, and the bottle cap replenishing device is located just above the conveying device;

[0045] The conveying device includes a conveyor belt 29, two driving wheels 28, two driven wheels 32, two rota...

Embodiment 2

[0062] Embodiment 2: a kind of processing technology of rapid dehydration and fermentation cowpea, specifically comprises the following steps:

[0063] S1: Collect fresh cowpeas without pesticide residues as raw materials;

[0064] S2: Mix the cleaned cowpea and ginger and chop the mixture;

[0065] S3: Press the chopped mixture to reduce the cowpea moisture to 60%-80%;

[0066] S4: adding the peppers and garlic sprouts that have been fermented by lactic acid bacteria into the cowpea chopped mixture in different proportions;

[0067] S5: bottle and package the chopped mixture, and put the packaged mixture into a fermentation room for temperature-controlled fermentation for 5-7 days to obtain finished sour cowpeas.

[0068] In the described S2, the mixture is chopped in a chopping device; in the S3, the mixture is squeezed in a pressing device; in the S4, adding pepper and garlic sprouts is controlled by the charging cylinder 19 and the solenoid valve 20 The dosage is added ...

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Abstract

The invention discloses a rapid dehydration and fermentation cowpea production line and a production and processing technology, and relates to the technical field of vegetable processing, and the rapid dehydration and fermentation cowpea production line is characterized in that the rapid dehydration and fermentation cowpea production line comprises a feeding pipe, a chopping device, a squeezing device, a stirring device and a packaging device; a flow guide pipe is arranged between the outlet end of the chopping device and the feeding end of the squeezing device, and a connecting pipe is arranged between the squeezing device and the stirring device. The discharging end of the stirring device is located over the packaging device. And a cowpea liquid collecting device is arranged at the bent part of the zigzag pipe. The production line can be used for automatically producing sour cowpeas on a large scale; by adopting the production and processing technology, the sour cowpeas are moderate in moisture content, small in acidity change, not prone to rot and deterioration and diversified in product taste, and the rapidly-compounded-fermented cowpeas obtained by mixing the chilies and the young garlic shoots are diversified in color, crisp, tender, palatable, rich in taste, unique in flavor and high in nutritional value.

Description

technical field [0001] The invention relates to the technical field of vegetable processing, and more particularly, to a production line for rapid dehydration and fermentation of cowpea and a production and processing technology. Background technique [0002] Sour cowpea is a kind of salty, sour, moderately crispy and delicious traditional vegetable product made of high-quality fresh cowpea as raw material and made of low-concentration brine pickled by lactic acid fermentation and alcohol fermentation. Sour cowpea is mostly homemade by folk families. The quality of the products is difficult to be stable due to the influence of many factors such as origin, picking period, salt consumption, and sanitary conditions. Sour cowpea is very popular among consumers because of its unique flavor and rich nutrition. There are many ways to pickle sour cowpea. The traditional lactic acid fermentation process of cowpea is: fresh cowpea - material selection - trimming - cleaning - draining...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23B7/10A23L19/00
CPCA23L19/20A23B7/10A23L19/00
Inventor 刘元生刘芳陈祖拥朱健杨丽龙天雨
Owner GUIZHOU UNIV
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