A green pepper production device and a green pepper production method

Abstract

The application provides a green pepper and chili production device and a green pepper and chili production method, and the device comprises a reaction kettle and a vacuum extraction module; the vacuum extraction module comprises a filter device, a first dryer, a liquid collector, a second dryer and a vacuum pump; the inside of the reaction kettle is connected with a vacuum pipeline, the vacuum pipeline is sequentially connected with the filter device, the first dryer, the liquid collector, the second dryer and the vacuum pump; the bottom of the liquid collector is connected with the inside of the reaction kettle through a reflux pipeline; electric valves are arranged on the vacuum pipeline and the reflux pipeline; through the filter device and the liquid collector, the application effectively avoids the problems of adsorption and residue of particulate matters in the vacuum pipeline and emission of the particulate matters during the vacuum extraction process, effectively recycles the particulate matter raw materials, guarantees the spicy flavor of the green pepper and chili, saves the production cost, and the method and the device effectively improve the stability of the green pepper and chili production and the product quality.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of green mustard production, in particular to a green mustard production device and a green mustard production method. BACKGROUND

[0002] Green mustard is favored by consumers because of its spicy taste, especially when it is eaten with seafood, it can remove fishy smell, enhance flavor and improve appetite. The spicy flavor comes from mustard oil and horseradish powder in the raw materials.

[0003] Patent CN106616831A discloses a kind of green mustard and its making method, which controls the volatilization of original flavor of horseradish by vacuum homogenization emulsification technology and low-temperature high-speed stirring to ensure the taste of green mustard, but this method has the following problems:

[0004] During the vacuum process, fine-grained horseradish powder, xanthan gum and starch may be sucked out of the reactor and remain in the vacuum pipeline, breeding microorganisms and posing a risk to food safety;

[0005] The spicy flavor provided by mustard oil and horseradish powder is allyl isothiocyanate, which has strong volatility. During the vacuum process, a large amount of allyl isothiocyanate will be sucked out of the reactor, not only weakening the spicy taste of green mustard, but also polluting the environment.

[0006] The pretreatment process of horseradish powder will cause the hydrolysis of glucosinolate in horseradish into allyl isothiocyanate under the action of enzyme catalyst in a short time, resulting in a large loss of spicy flavor substances. Meanwhile, the enzyme catalyst is not inactivated, and the catalytic reaction will continue, which is not conducive to the preservation of the flavor of the product during the subsequent sales process and may cause pipe expansion. SUMMARY

[0007] The present application aims to provide a green mustard production device with controllable process parameters and no residue in the processing environment.

[0008] To achieve the above-mentioned purpose, the present application provides a green mustard production device, which comprises a reactor and a vacuum module.

[0009] The vacuum module comprises a filter device, a first dryer, a liquid collector, a second dryer and a vacuum pump.

[0010] The inside of the reactor is connected to a vacuum pipeline, which is connected to the filter device, the first dryer, the liquid collector, the second dryer and the vacuum pump in sequence. The bottom of the liquid collector is connected to the inside of the reactor through a reflux pipeline. Electric valves are arranged on the vacuum pipeline and the reflux pipeline.

[0011] Further, the reaction kettle comprises an inner container and an outer shell; the inner container is arranged in the outer shell, and a heat conduction cavity is reserved between the inner container and the outer shell.

[0012] Further, the bottom of the heat conduction cavity is provided with a steam inlet and a condensed water inlet; and the top of the heat conduction cavity is provided with a steam outlet and a condensed water outlet.

[0013] Further, the reaction kettle is provided with a stirring device; the stirring device comprises a motor, a speed changer and a stirring paddle; the stirring paddle is arranged in the inner container, one end of the stirring paddle is drivingly connected to the motor through the speed changer, and the other end of the stirring paddle is provided with a homogenizing head.

[0014] Further, the end of the reaction kettle is provided with a feeding port, and the bottom of the reaction kettle is provided with a discharging port; the feeding port and the discharging port are both provided with an electric valve.

[0015] Further, the inner container is further provided with a temperature measuring probe, and the temperature measuring probe is protected by a temperature measuring protection jacket.

[0016] The reaction kettle is further provided with a pressure sensor for detecting the internal pressure.

[0017] Further, the liquid collector is provided with a concentration sensor and a stirrer.

[0018] The application further provides a production method of green mustard, which comprises the following steps.

[0019] Step 1: feeding materials into the reaction kettle, wherein the materials comprise horseradish powder, enzyme catalyst and water;

[0020] Step 2: starting the stirring device, the rotating speed of the stirring paddle is μ1, 15 rpm≤μ1≤20 rpm, and the rotating speed of the homogenizing head is v1, 20 rpm≤v1≤25 rpm;

[0021] Step 3: introducing steam into the heat conduction cavity, and continuously stirring by the stirring device so that the materials in the reaction kettle are uniformly heated;

[0022] Step 4: adjusting the steam flow of the steam inlet, and monitoring the internal material temperature in real time by the temperature measuring probe to make the internal material temperature be 35℃-39℃; the processing time is 60 min-150 min; and the electric valve on the vacuum pipeline is opened at the same time;

[0023] Step 5: adjusting the steam flow of the steam inlet again so that the internal material temperature is treated at 80℃-95℃ for 4 min-8 min;

[0024] Step 6: close the steam inlet, pour condensed water into the heat conduction cavity through the condensed water inlet, and monitor the internal material temperature in real time through the temperature measuring probe under the condition that the internal material temperature is 10-30 DEG C, and treat for 15-30 minutes;

[0025] Step 7: close the electric valve on the vacuum pipeline, open the feeding port, and add lactose, xanthan gum, starch, sucrose fatty acid ester, sorbitol, part of soybean oil and pigment aqueous solution into the reaction kettle;

[0026] Step 8: adjust the transmission of the stirring device, so that the rotating speed of the stirring paddle μ2 satisfies 35 rpm≤μ2≤40 rpm, and the rotating speed of the homogenizer head v2 satisfies 45 rpm≤v1≤50 rpm;

[0027] Step 9: keep the condensed water flow of the condensed water inlet unchanged, open the electric valve on the vacuum pipeline, start the vacuum pump, and vacuumize the inside of the reaction kettle, and the pressure sensor monitors the pressure in the inside of the reaction kettle to be-0.1 MPa--0.08 MPa, and the treatment time is 15-25 minutes;

[0028] Step 10: the concentration sensor in the liquid collector measures the concentration value C of the pungent volatile substance dissolved in the soybean oil, the vacuum pump is closed, the electric valve on the vacuum pipeline is closed, and the electric valve on the reflux pipeline is opened, so that the pungent volatile substance enriched in the liquid collector is refluxed into the reaction kettle through the reflux pipeline;

[0029] Step 11: close the electric valve on the vacuum pipeline, and continuously stir the material in the inside of the reaction kettle for 2-5 minutes;

[0030] Step 12: close the stirring device, and open the discharge port to collect the material.

[0031] Further, in step 1, the mass percentage of each material in the total material is: horseradish powder: 80-84%, enzyme catalyst: 2-4%, and water: 18-19%;

[0032] In step 7, the mass percentage of each material in the total material is: lactose: 10-11%, xanthan gum: 0.8-1.0%, starch: 12-14%, sucrose ester acid ester: 0.4-0.5%, sorbitol: 12-14%, soybean oil: 3-4%, and pigment aqueous solution: 0.1-0.2%.

[0033] Compared with the prior art, the advantages of the present application are:

[0034] 1. The green mustard production device of the present application adds a filtering device in the vacuum recovery step, which effectively avoids the problem that part of the fine particles are sucked into the inside of the vacuum pump and other devices, causing the breeding of microorganisms.

[0035] 2. The wasabi production apparatus of the present invention adds a liquid collector in the vacuum recovery step to effectively dissolve and recover some of the spicy flavor substances extracted during the vacuuming process. In conjunction with the internal reflux pipe, the solvent containing the dissolved spicy flavor substances is recovered, avoiding the loss of substances and preventing direct discharge that pollutes the environment. While ensuring the spicy flavor of wasabi, it saves production costs.

[0036] 3. The wasabi production apparatus of the present invention achieves temperature control through a stirring device, hot reflux, and condensate reflux, ensuring the homogeneity of material processing; and utilizes a temperature control system to effectively inactivate the enzyme catalyst, avoiding subsequent enzymatic hydrolysis reactions and ensuring processing stability.

[0037] 4. The wasabi production method of the present invention, by proportioning the materials and using the appropriate equipment, improves the homogeneity and stability of the materials produced, thereby effectively improving the quality of the produced products. Attached Figure Description

[0038] Figure 1 This is a schematic diagram of the overall structure of the wasabi production device in an embodiment of the present invention.

[0039] Figure 2 This is a flowchart of the wasabi production process in an embodiment of the present invention. Detailed Implementation

[0040] To make the objectives, technical solutions, and advantages of the present invention clearer, the technical solutions of the present invention will be further described below.

[0041] like Figure 1 As shown, the present invention proposes a wasabi production device, including a reaction vessel 1 and a vacuum module;

[0042] The vacuum module includes a filter device 22, a first dryer 23, a liquid collector 24, a second dryer 25, and a vacuum pump 26;

[0043] The interior of the reactor 1 is connected to a vacuum pipe 21, which is sequentially connected to a filter device 22, a first dryer 23, a liquid collector 24, a second dryer 25, and a vacuum pump 26. The bottom of the liquid collector 24 is connected to the interior of the reactor 1 through a return pipe 30. Both the vacuum pipe 21 and the return pipe 30 are equipped with electric valves. The liquid collector 24 is equipped with a concentration sensor 27 and a stirrer 28.

[0044] The reaction kettle 1 comprises an inner container 2 and an outer shell; the inner container 2 is placed in the outer shell, and a heat conduction cavity 3 is reserved between the inner container 2 and the outer shell. The bottom of the heat conduction cavity 3 is provided with a steam inlet 19 and a condensed water inlet 16; the top of the heat conduction cavity 3 is provided with a steam outlet 8 and a condensed water outlet 4. The reaction kettle 1 is provided with a stirring device; the stirring device comprises a motor 6, a speed changer 5 and a stirring paddle 14; the stirring paddle 14 is arranged in the inner container 2, one end of the stirring paddle 14 is drivingly connected to the motor 6 through the speed changer 5, and the other end of the stirring paddle 14 is provided with a homogenizing head 15. The end of the reaction kettle 1 is provided with a feeding port 9, and the bottom of the reaction kettle 1 is provided with a discharging port 17; the feeding port 9 and the discharging port 17 are both provided with an electric valve.

[0045] The inner container 2 is further provided with a temperature measuring probe 13 which is protected by a temperature measuring protection jacket 11; the reaction kettle 1 is further provided with a pressure sensor 7 for detecting the internal pressure.

[0046] In order to further enable those skilled in the art to understand the present application, the production steps of the green pepper production device are described as follows:

[0047] Step 1: First, the material I (horseradish powder, enzyme catalyst and part of water) is fed into the reaction kettle 1 from the feeding port 9, and the electric valve 10 is closed, wherein the reaction kettle 1 is fixed by the mounting foot 12, and the mass percentage of each material is as follows: horseradish powder: 80-84%, enzyme catalyst: 2-4%, water: 18-19%;

[0048] Step 2: Turn on the stirring motor 6 switch to make the stirring paddle 14 and the homogenizing head 15 work, and adjust the speed changer 5 at the same time; at this time, the rotating speed of the stirring paddle 14 is μ1, and the rotating speed of the homogenizing head 15 is v1, wherein the rotating speed μ1 satisfies 15 rpm≤μ1≤20 rpm, the most suitable rotating speed is μs, and satisfies 16 rpm≤μs≤18 rpm, the rotating speed v1 satisfies 20 rpm≤v1≤25 rpm, and the most suitable rotating speed is vs, and satisfies 22 rpm≤vs≤24 rpm;

[0049] Step 3: Steam enters the heat conduction cavity 3 from the steam inlet 19, and the temperature of the material in the reaction kettle 1 can be quickly and uniformly reached by means of the stirring paddle 14 and the homogenizing head 15;

[0050] Step 4: adjust the steam flow V at the steam inlet 19 to V1, the temperature measuring probe 11 detects the material temperature T in the inner container 2 of the reaction kettle 1, and processes the material for t time to make the glucosinolates in the horseradish powder in the material enzymatically hydrolyze to generate pungent substances (i.e. allyl isothiocyanate substances). To avoid the generated pungent gas causing pressure on the reaction kettle, the electric valve 20 is opened. Among them, the material temperature T1 satisfies 35℃≤T≤39℃, the optimum temperature is T1, T1 satisfies 36℃≤T1≤38℃; t satisfies 60min≤t≤150min, the optimum processing time is t1, t1 satisfies 90min≤t1≤120min. Among them, the temperature measuring protection jacket 11 can protect the temperature measuring probe 13;

[0051] Step 5: adjust the steam flow V at the steam inlet 19 to V2, the temperature measuring probe 11 detects the material temperature Ts in the inner container 2 of the reaction kettle 1, and processes the material for ts time, which can make. Among them, the material temperature Ts satisfies 80℃≤Ts≤95℃, the optimum temperature is T2, T2 satisfies 85℃≤T2≤90℃; ts satisfies 4min≤ts≤8min, the optimum processing time is t2, t2 satisfies 5min≤t2≤6min;

[0052] Step 6: close the steam, adjust the condensate flow Q at the condensate inlet 16 to Q1, the temperature measuring probe 11 detects the material temperature Tc in the inner container 2 of the reaction kettle 1, and processes the material for tc time, wherein the material temperature Tc satisfies 10℃≤T≤30℃, the optimum temperature is T3, T1 satisfies 15℃≤T3≤20℃; tc satisfies 15min≤t≤30min, the optimum processing time is t3, t3 satisfies 20min≤t3≤25min.

[0053] Step 7: close the electric valve 20, open the electric valve 10, and sequentially pour the material II (lactose, xanthan gum, starch, sucrose fatty acid ester, sorbitol, part of soybean oil, and pigment aqueous solution) into the reaction kettle 1 from the feeding port 9, and close the electric valve 10. The mass percentage of each material is: lactose: 10-11%, xanthan gum: 0.8-1.0%, starch: 12-14%, sucrose ester acid ester: 0.4-0.5%, sorbitol: 12-14%, soybean oil: 3-4%, and pigment aqueous solution: 0.1-0.2% (brilliant blue, tartrazine and water).

[0054] Step 8: adjust the speed changer 5, at this time the rotating speed of the stirring paddle 14 is μ2, and the rotating speed of the homogenizer head 15 is v2, wherein the rotating speed μ2 satisfies 35rpm≤μ2≤40rpm, the optimum rotating speed is μf, which satisfies 36rpm≤μf≤38rpm, and the rotating speed v2 satisfies 45rpm≤v1≤50rpm, the optimum rotating speed is vf, which satisfies 46rpm≤vs≤48rpm;

[0055] Step 9: keep the condensate flow Q1 unchanged at the condensate inlet 16, open the electric valve 20, start the vacuum pump 26, and vacuumize the reactor 1, the pressure sensor 7 measures the pressure P above the inner container 2 of the reactor 1, and processes the time tv, wherein the pressure P satisfies -0.1MPa≤P≤-0.08MPa, the optimal pressure is P1, P1 satisfies -0.09MPa≤P1≤-0.08MPa, tv satisfies 15min≤tv≤25min, and the optimal processing time is t4, t4 satisfies 15min≤tv≤20min. In this process, the fine particulate matter is intercepted by the filter screen 22 with a certain pore size, wherein the filter screen 22 is detachable, reusable after cleaning, the pungent volatile substances (with oil solubility) extracted during the vacuum air extraction process are dried by the dryer 23 and then collected in the liquid collector 24, wherein the liquid collector 24 contains 2-3% soybean oil by mass fraction, and the pungent volatile substances are dissolved and absorbed. In order to improve the solubility of the pungent volatile substances, a stirrer 28 is added in the liquid collector 24. In order to avoid the water vapor in the environment entering the liquid collector 24 through the vacuum pump 26 and causing the soybean oil to oxidize and spoil, affecting the product quality, a dryer 25 is added between the vacuum pump 26 and the liquid collector 24.

[0056] Step 10: the concentration sensor 27 in the liquid collector 24 measures the concentration value C of the pungent volatile substances dissolved in the soybean oil, the vacuum pump 26 is closed, the electric valve 20 is closed, and the electric valve 29 is opened, so that the pungent volatile substances enriched in the liquid collector 24 are returned to the reactor 1 through the pipeline 30.

[0057] Step 11: the electric valve 29 is closed, the stirring paddle 14 and the homogenizing head 15 in the reactor 1 continue to rotate for a time t1f, t1f satisfies 2min≤t1f≤5min, the optimal processing time is t5, t5 satisfies 3min≤t5≤4min.

[0058] Step 12: the stirring motor 6 switch is closed, and the stirring paddle 14 and the homogenizing head stop running.

[0059] The electric valve 18 is opened, and the prepared green chili product is fed into the filling process through the discharge port 17.

[0060] The above is only the preferred embodiment of the present application, and does not limit the present application in any way. Any person skilled in the art can make any form of equivalent replacement, modification or change to the technical solutions and technical contents disclosed in the present application without departing from the scope of the technical solutions of the present application, which still falls within the protection scope of the present application.

Claims

1. A device for producing green kimchi, characterized by, The reaction kettle and the vacuum module are included; The vacuum module includes a filtering device, a first dryer, a liquid collector, a second dryer and a vacuum pump; The inside of the reaction kettle is connected with a vacuum pipeline, which is connected with the filtering device, the first dryer, the liquid collector, the second dryer and the vacuum pump in sequence; the bottom of the liquid collector is connected with the inside of the reaction kettle through a reflux pipeline; electric valves are arranged on the vacuum pipeline and the reflux pipeline. The reaction kettle includes an inner container and an outer shell; the inner container is arranged in the outer shell, and a heat conduction cavity is reserved between the inner container and the outer shell; A steam inlet and a condensed water inlet are arranged at the bottom of the heat conduction cavity; a steam outlet and a condensed water outlet are arranged at the top of the heat conduction cavity; A stirring device is arranged in the reaction kettle; the stirring device includes a motor, a speed changer and a stirring paddle; the stirring paddle is arranged in the inner container; one end of the stirring paddle is connected with the motor through the speed changer; the other end of the stirring paddle is provided with a homogenizing head.

2. The wasabi production apparatus according to claim 1, characterized by An adding opening is arranged at the end of the reaction kettle; a discharging opening is arranged at the bottom of the reaction kettle; electric valves are arranged on the adding opening and the discharging opening.

3. The device for producing kimchi according to claim 1, wherein A temperature measuring probe is further arranged in the inner container; the temperature measuring probe is protected by a temperature measuring protection jacket; The reaction kettle is further provided with a pressure sensor for detecting the internal pressure.

4. The device for producing kimchi according to claim 1, wherein A concentration sensor and a stirrer are arranged in the liquid collector.

5. A method for producing green chili using the green chili production apparatus according to any one of claims 1 to 4, characterized by, The method includes the following steps: Step 1: material is added into the reaction kettle, and the material includes horseradish powder, enzyme catalyst and water; Step 2: the stirring device is started; the rotating speed of the stirring paddle is μ1, and 15 rpm≤μ1≤20 rpm; the rotating speed of the homogenizing head is v1, and 20 rpm≤v1≤25 rpm; Step 3: steam is introduced into the heat conduction cavity; the stirring device continuously stirs, so that the material in the reaction kettle is uniformly heated; Step 4: the steam flow of the steam inlet is adjusted; the temperature of the material in the reaction kettle is monitored in real time by the temperature measuring probe; the processing time is 60 min-150 min; and the electric valve on the vacuum pipeline is opened; Step 5: the steam flow of the steam inlet is adjusted again; the temperature of the material in the reaction kettle is adjusted to 80℃-95℃; and the material is processed for 4 min-8 min; Step 6: the steam inlet is closed; condensed water is discharged into the heat conduction cavity through the condensed water inlet; the temperature of the material in the reaction kettle is monitored in real time by the temperature measuring probe; and the material is processed for 15 min-30 min under the condition that the temperature of the material is 10℃-30℃; Step 7: the electric valve on the vacuum pipeline is closed; the adding opening is opened; and lactose, xanthan gum, starch, sucrose fatty acid ester, sorbitol, part of soybean oil and a colorant aqueous solution are added into the reaction kettle; Step 8: the speed changer of the stirring device is adjusted; the rotating speed of the stirring paddle is μ2, and 35 rpm≤μ2≤40 rpm; and the rotating speed of the homogenizing head is v2, and 45 rpm≤v1≤50 rpm. Step 9: keeping the condensate flow rate unchanged, opening the electric valve on the vacuum pipeline, starting the vacuum pump, vacuumizing the reactor, monitoring the pressure sensor to ensure the pressure in the reactor is between -0.1MPa and -0.08MPa, and the processing time is 15-25min; Step 10: when the concentration sensor in the liquid collector detects the concentration value C of the spicy volatile substance dissolved in the soybean oil, the vacuum pump is turned off, the electric valve on the vacuum pipeline is closed, and the electric valve on the reflux pipeline is opened, so that the enriched spicy volatile substance in the liquid collector is refluxed into the reactor through the reflux pipeline; Step 11: closing the electric valve on the vacuum pipeline, and continuously stirring the material in the reactor for 2-5min; Step 12: closing the stirring device, and opening the discharge port to collect the material.

6. The method of producing a green chili according to claim 5, wherein In step 1, the mass percentage of each material in the total material is: horseradish powder: 80-84%, enzyme catalyst: 2-4%, and water: 18-19%; In step 7, the mass percentage of each material in the total material is: lactose: 10-11%, xanthan gum: 0.8-1.0%, starch: 12-14%, sucrose ester: 0.4-0.5%, sorbitol: 12-14%, soybean oil: 3-4%, and pigment aqueous solution: 0.1-0.2%.

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