Enzymatic hydrolysis device and enzymatic hydrolysis method for food texture regulation

Abstract

The present invention provides an enzymolysis device and an enzymolysis method for regulating food texture, wherein the enzymolysis device for regulating food texture comprises an enzymolysis component, a liquid preparation component and a negative pressure component; the enzymolysis component comprises an enzymolysis tank and a liquid spraying pipe, the enzymolysis tank is used to place the food to be enzymolyzed, and the liquid outlet of the liquid spraying pipe is arranged corresponding to the food to be enzymolyzed; the liquid preparation component comprises an enzyme liquid tank and a first connecting pipe, the enzyme liquid tank is used to store enzyme liquid, and the enzyme liquid tank is connected to the liquid inlet of the liquid spraying pipe through the first connecting pipe; the negative pressure component is connected to the enzymolysis tank, and the negative pressure component is used to generate a negative pressure in the enzymolysis tank, so that the enzyme liquid in the enzyme liquid tank is sprayed onto the food to be enzymolyzed via the first connecting pipe and the liquid spraying pipe. The enzymolysis device for regulating food texture provided by the present invention can retain the nutrition of food to the greatest extent, avoid the heat loss of components such as vitamins, and at the same time, the shape of the food can be completely retained as the shape before processing, thereby improving the sensory experience of the eater.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to an enzymolysis device and an enzymolysis method for regulating food texture. Background Art

[0002] At present, due to surgical reasons, such as gastric surgery, esophageal surgery, throat surgery, etc., as well as the gradual loss of chewing ability of the elderly, and people with chewing difficulties, including infants and young children in the supplementary feeding period, some people need to eat liquid food or loose food all year round or for a long time to facilitate eating. Therefore, liquid food and loose and soft food have become an indispensable food.

[0003] However, most of the existing liquid foods are made by subjecting the ingredients to high-temperature heat processing. During this process, vitamins and other ingredients will be lost by heat, resulting in a large loss of nutrition in the food. In addition, the food that is mashed after cooking often looks poor in appearance, which seriously affects the dining mood and dining experience of the eater. Therefore, how to provide a method that can retain the nutrients of the ingredients to the greatest extent while retaining the appearance and beauty of the food is one of the problems to be solved in the current processing of loose and soft foods. Summary of the invention

[0004] The invention provides an enzymolysis device and an enzymolysis method for regulating food texture, which are used to solve the problem of serious loss of nutrient components in liquid food processed at high temperature in the prior art.

[0005] In a first aspect, the present invention provides an enzymatic hydrolysis device for adjusting food texture, comprising: an enzymatic hydrolysis component, a liquid preparation component and a negative pressure component;

[0006] The enzymolysis assembly comprises an enzymolysis tank and a liquid spray pipe, wherein the enzymolysis tank is used to place the food to be enzymolyzed, and the liquid outlet of the liquid spray pipe is arranged corresponding to the food to be enzymolyzed;

[0007] The liquid preparation assembly comprises an enzyme liquid tank and a first connecting pipe, wherein the enzyme liquid tank is used to store enzyme liquid, and the enzyme liquid tank is connected with the liquid inlet of the liquid spray pipe through the first connecting pipe;

[0008] The negative pressure component is connected to the enzymolysis tank, and is used to generate negative pressure in the enzymolysis tank so as to spray the enzyme liquid in the enzyme liquid tank onto the food to be enzymolyzed via the first connecting pipe and the liquid spraying pipe.

[0009] According to an enzymolysis device for regulating food texture provided by the present invention, the negative pressure component includes a vacuum pump and a second connecting pipe, and the vacuum pump is connected to the enzymolysis tank through the second connecting pipe.

[0010] According to an enzymolysis device for adjusting food texture provided by the present invention, the liquid preparation component further comprises a third connecting pipe, and two ends of the third connecting pipe are respectively connected to the bottom of the enzymolysis tank and the top of the enzyme liquid tank;

[0011] The negative pressure component also includes a fourth connecting pipe, and the vacuum pump is connected to the enzyme liquid tank through the fourth connecting pipe. The vacuum pump can generate negative pressure in the enzyme liquid tank so that the enzyme liquid in the enzymolysis tank flows back into the enzyme liquid tank via the third connecting pipe.

[0012] According to an enzymatic hydrolysis device for regulating food texture provided by the present invention, the liquid preparation component also includes a heating element, which is sleeved on the outer wall surface of the enzyme liquid tank and is used to heat the enzyme liquid in the enzyme liquid tank.

[0013] According to an enzymatic hydrolysis device for regulating food texture provided by the present invention, the enzymatic hydrolysis device for regulating food texture also includes a steam component, the steam component includes a steam generator and a fifth connecting pipe, the steam generator is connected to the bottom of the enzymatic hydrolysis tank through the fifth connecting pipe, and the steam generator is used to transport steam into the enzymatic hydrolysis tank.

[0014] According to an enzymolysis device for regulating food texture provided by the present invention, the enzymolysis component also includes a temperature sensor, which is arranged in the enzymolysis tank and is used to detect the temperature in the enzymolysis tank.

[0015] According to an enzymatic hydrolysis device for regulating food texture provided by the present invention, the first connecting pipe, the second connecting pipe, the third connecting pipe, the fourth connecting pipe and the fifth connecting pipe are all provided with valve bodies.

[0016] According to an enzymolysis device for regulating food texture provided by the present invention, a first air outlet pipe is provided on the top of the enzymolysis tank, and a second air outlet pipe is provided on the top of the enzyme liquid tank; valve bodies are provided on the first air outlet pipe and the second air outlet pipe.

[0017] According to an enzymatic hydrolysis device for adjusting food texture provided by the present invention, the enzymatic hydrolysis device for adjusting food texture further comprises a transport component, wherein the transport component comprises a first transport trolley, a second transport trolley and a pallet;

[0018] The second transport trolley is slidably disposed on the first transport trolley, and the tray is disposed on the second transport trolley, and the tray is used to place the food to be enzymolyzed;

[0019] The first transport trolley can transport the second transport trolley to the entrance of the enzymolysis tank. The size of the second transport trolley is compatible with the size of the enzymolysis tank. The second transport trolley can transport the food to be enzymolyzed to the liquid outlet of the spray pipe.

[0020] In a second aspect, the present invention further provides an enzymatic hydrolysis method for adjusting food texture, which is applied to the enzymatic hydrolysis device for adjusting food texture as described in any one of the first aspects above, comprising:

[0021] The food to be enzymatically hydrolyzed is transported to the enzymatic hydrolysis tank and placed at the liquid outlet of the liquid spraying pipe;

[0022] The enzymolysis tank is evacuated by a negative pressure component to generate negative pressure in the enzymolysis tank;

[0023] The enzyme liquid tank is connected to the liquid inlet of the liquid spraying pipe, and under the action of negative pressure, the enzyme liquid in the enzyme liquid tank is transported to the food to be enzymolyzed through the first connecting pipe and the liquid spraying pipe to enzymolyze the food to be enzymolyzed.

[0024] The enzymolysis device for regulating food texture provided by the present invention, the enzyme liquid tank is connected to the spray pipe in the enzymolysis tank by the first connecting pipe, the negative pressure component is connected to the enzymolysis tank, under the action of the negative pressure component, negative pressure will be generated in the enzymolysis tank, the enzyme liquid in the enzyme liquid tank will automatically be sprayed to the food to be enzymolyzed in the enzymolysis tank via the first connecting pipe and the spray pipe under the action of negative pressure, different ingredients are under the action of the corresponding enzyme liquid, and the fiber and other structures will be targeted for enzymolysis, and under the premise of maintaining the shape, the food structure becomes looser, so as to achieve the effect of melting in the mouth, that is, the food is enzymolyzed into loose, soft and easy-to-chew food under the action of the enzyme liquid. Compared with the prior art, the enzymolysis device for regulating food texture provided by the present invention can retain the nutrition of food to the greatest extent, avoid the heat loss of ingredients such as vitamins, and the shape of food can be completely retained as the shape before processing, not only can more sufficient nutrients be provided to the eater, but also the food can have a beautiful appearance, and the texture hardness of the food can be adjusted by adjusting the degree of enzymolysis, different process conditions are configured for different needs, and the sensory experience of the eater is improved.

[0025] Furthermore, the enzymatic hydrolysis method for regulating food texture provided by the present invention, because it is applied to the above-mentioned enzymatic hydrolysis device for regulating food texture, also has the same advantages as described above.

[0026] In addition to the technical problems solved by the present invention, the technical features of the technical solutions constituted, and the advantages brought about by the technical features of these technical solutions described above, other technical features of the present invention and the advantages brought about by these technical features will be further explained in conjunction with the accompanying drawings or will be understood through the practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 It is one of the schematic diagrams of the enzymatic hydrolysis device for adjusting food texture provided by an embodiment of the present invention;

[0029] Figure 2 is a schematic diagram of the structure of the enzymatic hydrolysis component provided in an embodiment of the present invention;

[0030] Figure 3 It is a structural schematic diagram of a liquid preparation component and a negative pressure component provided in an embodiment of the present invention;

[0031] Figure 4 This is the second schematic diagram of the enzymatic hydrolysis device for adjusting food texture provided by an embodiment of the present invention;

[0032] Reference numerals:

[0033] 1: Enzymolysis component; 11: Enzymolysis tank; 12: Liquid spray pipe; 13: Vacuum buffer tank; 14: Sixth connecting pipe; 15: Temperature sensor; 16: First air outlet pipe; 2: Negative pressure component; 21: Vacuum pump; 22: Second connecting pipe; 23: Fourth connecting pipe; 3: Liquid preparation component; 31: Enzyme liquid tank; 32: First connecting pipe; 33: Liquid inlet funnel; 34: Third connecting pipe; 35: Heating element; 36: Second air outlet pipe; 37: Liquid level meter; 38: Seventh connecting pipe; 4: Steam component; 41: Steam generator; 42: Fifth connecting pipe; 5: Transport component; 51: First transport trolley; 52: Second transport trolley; 53: Pallet. DETAILED DESCRIPTION

[0034] The following embodiments of the present invention are described in further detail in conjunction with the accompanying drawings and examples. The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0035] In the description of the embodiments of the present invention, it should be noted that the orientations or positional relationships indicated by terms such as “vertical”, “horizontal”, “top”, “bottom”, “inside” and “outside” are based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the embodiments of the present invention and simplifying the description, rather than indicating or implying that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the embodiments of the present invention.

[0036] Furthermore, the terms “first,” “second,” “third,” “fourth,” “fifth,” “sixth,” and “seventh” are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.

[0037] In the description of the embodiments of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "connected" and "connection" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium. For ordinary technicians in this field, the specific meanings of the above terms in the embodiments of the present invention can be understood according to specific circumstances.

[0038] In the embodiments of the present invention, unless otherwise clearly specified and limited, a first feature being “higher” than a second feature may mean that the first feature is directly above or diagonally above the second feature, or simply means that the first feature has a greater horizontal height than the second feature; a first feature being “lower” than the second feature may mean that the first feature is directly below or diagonally below the second feature, or simply means that the first feature has a less horizontal height than the second feature.

[0039] In addition, in the description of the embodiments of the present invention, unless otherwise specified, "multiple", "multiple roots", and "multiple groups" mean two or more, and "several", "several roots", and "several groups" mean one or more.

[0040] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the embodiment of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0041] Combine the following Figures 1 to 4 The enzymatic hydrolysis device and enzymatic hydrolysis method for adjusting food texture provided by the embodiments of the present invention are described.

[0042] In a first aspect, an enzymatic hydrolysis device for regulating food texture in an embodiment of the present invention comprises: an enzymatic hydrolysis component 1 , a liquid preparation component 3 and a negative pressure component 2 .

[0043] The enzymolysis component 1 comprises an enzymolysis tank 11 and a liquid spraying pipe 12. The enzymolysis tank 11 is used for placing food to be enzymolyzed, and the liquid outlet of the liquid spraying pipe 12 is arranged corresponding to the food to be enzymolyzed.

[0044] The liquid preparation assembly 3 includes an enzyme liquid tank 31 and a first connecting pipe 32 . The enzyme liquid tank 31 is used to store enzyme liquid. The enzyme liquid tank 31 is connected to the liquid inlet of the liquid spraying pipe 12 through the first connecting pipe 32 .

[0045] The negative pressure component 2 is connected to the enzymolysis tank 11 , and is used to generate negative pressure in the enzymolysis tank 11 so as to spray the enzyme liquid in the enzyme liquid tank 31 onto the food to be enzymolyzed via the first connecting pipe 32 and the spray pipe 12 .

[0046] Specifically, Figure 1 As shown, the enzymolysis tank 11 is a horizontal tank, and the enzymolysis tank 11 has a storage space for placing food to be enzymolyzed; the enzyme liquid tank 31 is a vertical tank for containing enzymolysis liquid, and a stirring motor is provided on the top of the enzyme liquid tank 31, and a stirring paddle is connected to the stirring motor. The stirring paddle is inserted into the enzyme liquid in the enzyme liquid tank 31 to stir the enzyme liquid to ensure its uniformity. The enzymolysis tank 11 and the enzyme liquid tank 31 are both sealed structures.

[0047] like Figure 3 As shown, a liquid inlet funnel 33 and a valve body are also provided on the top of the enzyme liquid tank 31 , and liquid is added to the enzyme liquid tank 31 through the liquid inlet funnel 33 .

[0048] In addition, a liquid level meter 37 is inserted into the enzyme liquid tank 31 to detect the position of the enzyme liquid in the enzyme liquid tank 31, so as to determine whether the enzyme liquid therein is sufficient.

[0049] like Figure 3 As shown, one end of the first connecting tube 32 extending into the enzyme liquid in the enzyme liquid tank 31 needs to extend into the bottom of the tank to prevent the enzyme liquid from being unable to be sucked and causing empty suction when the amount of enzyme liquid is too little.

[0050] like Figure 2 As shown, the liquid spraying pipe 12 is provided with a plurality of liquid spraying ports, and the positions of the liquid spraying ports correspond to the food to be enzymatically hydrolyzed. There is no limitation on the number and specific arrangement of the liquid spraying ports, and they can be arranged according to actual needs.

[0051] The enzymolysis device for adjusting food texture provided in an embodiment of the present invention connects the enzyme liquid tank 31 with the spray pipe 12 in the enzymolysis tank 11 through the first connecting pipe 32, and the negative pressure component 2 is connected to the enzymolysis tank 11. Under the action of the negative pressure component 2, negative pressure will be generated in the enzymolysis tank 11. The enzyme liquid in the enzyme liquid tank 31 will be automatically sprayed onto the food to be enzymolyzed in the enzymolysis tank 11 through the first connecting pipe 32 and the spray pipe 12 under the action of the negative pressure. Under the action of the corresponding enzyme liquid, the fiber and other structures of different ingredients will be specifically enzymolyzed. While maintaining the shape, the food structure becomes looser, thereby achieving the effect of melting in the mouth, that is, the food is enzymolyzed into soft, loose and easy-to-chew food under the action of the enzyme liquid. Compared with the prior art, the enzymatic hydrolysis device for adjusting food texture provided by the present invention can retain the nutrition of food to the greatest extent, avoid the heat loss of ingredients such as vitamins, and the shape of food can be completely retained as the shape before processing, which can not only provide consumers with more sufficient nutrients, but also make the food have a beautiful appearance, and the texture hardness of the food can be adjusted by adjusting the degree of enzymatic hydrolysis. Different process conditions are configured according to different needs, thereby improving the sensory experience of consumers.

[0052] In an optional embodiment, the negative pressure component 2 includes a vacuum pump 21 and a second connecting pipe 22 , and the vacuum pump 21 is connected to the enzymolysis tank 11 via the second connecting pipe 22 .

[0053] Specifically, Figure 1 As shown, the negative pressure component 2 is composed of a vacuum pump 21 and a second connecting pipe 22. When the enzyme liquid in the enzyme liquid tank 31 needs to be transported to the enzymolysis tank 11, the vacuum pump 21 is started, and the enzymolysis tank 11 is evacuated through the second connecting pipe 22 to generate a negative pressure in the enzymolysis tank 11, so that the enzyme liquid in the enzyme liquid tank 31 can be sprayed onto the food to be enzymolyzed in the enzymolysis tank 11, thereby enzymolyzing the food.

[0054] In an optional embodiment, the liquid preparation assembly 3 further includes a third connecting pipe 34 , and two ends of the third connecting pipe 34 are respectively connected to the bottom of the enzymolysis tank 11 and the top of the enzyme liquid tank 31 .

[0055] The negative pressure assembly 2 further includes a fourth connecting pipe 23 , through which the vacuum pump 21 is connected to the enzyme liquid tank 31 . The vacuum pump 21 can generate negative pressure in the enzyme liquid tank 31 , so that the enzyme liquid in the enzymolysis tank 11 flows back into the enzyme liquid tank 31 via the third connecting pipe 34 .

[0056] Specifically, Figure 1 As shown, the negative pressure component 2 also includes a fourth connecting pipe 23, and a vent is added to the second connecting pipe 22 to communicate with the fourth connecting pipe 23. In some embodiments, two exhaust ports can also be set on the vacuum pump 21, which are respectively connected to the third connecting pipe 34 and the fourth connecting pipe 23.

[0057] like Figure 2 As shown, a liquid outlet is provided at the bottom of the enzymolysis tank 11, and both ends of the third connecting pipe 34 are respectively connected to the liquid outlet and the enzyme liquid tank 31. After the enzymolysis stops, the enzyme liquid tank 31 is evacuated by the vacuum pump 21, so that the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11. Under the action of negative pressure, the excess enzyme liquid automatically flows back to the enzymolysis tank 11 through the third connecting pipe 34 for subsequent enzymolysis.

[0058] The mouth of the third connecting pipe 34 is higher than the height of the enzyme in the enzyme liquid tank 31, so as to avoid the enzyme liquid being directly drawn from the enzyme liquid tank 31 into the enzymolysis tank 11 through the bottom pipe of the enzymolysis tank 11 due to malfunction when the pressure in the enzymolysis tank 11 is lower than the pressure in the enzyme liquid tank 31.

[0059] The opening of the fourth connecting pipe 23 is higher than the height of the enzyme solution in the enzyme solution tank 31 to prevent the enzyme solution in the enzyme solution tank 31 from being absorbed into the vacuum pump 21 and causing damage to the vacuum pump 21 when the vacuum operation is performed on the enzyme solution tank 31 .

[0060] It should be noted that the enzyme solutions for food materials from different sources are different. In order to optimize production costs, one of the highlights of the embodiment of the present invention is that the same vacuum pump 21 can be used to achieve negative pressure enzymolysis while extracting the enzyme solution accumulated at the bottom of the enzymolysis tank 11 through the vacuum pump 21 and the third connecting pipe 34 for reheating, so that the enzyme is always at the highest degree of activation and is sprayed onto the surface of the food materials, thereby shortening the enzymolysis time.

[0061] In an optional embodiment, the liquid preparation component 3 further includes a heating element 35 , which is sleeved on the outer wall surface of the enzyme liquid tank 31 , and is used to heat the enzyme liquid in the enzyme liquid tank 31 .

[0062] Specifically, the temperature of the enzyme solution also has a certain influence on the enzymolysis of food. In order to ensure that the enzyme solution entering the enzymolysis tank 11 is at a suitable temperature, a heating element 35 is provided around the enzyme solution tank 31 to heat and keep the enzyme solution in the enzyme solution tank 31. The heating element 35 includes a heating medium and a heat insulation layer.

[0063] In an optional embodiment, the enzymatic hydrolysis device for regulating food texture also includes a steam component 4, which includes a steam generator 41 and a fifth connecting pipe 42. The steam generator 41 is connected to the bottom of the enzymatic hydrolysis tank 11 through the fifth connecting pipe 42, and the steam generator 41 is used to transport steam into the enzymatic hydrolysis tank 11.

[0064] Specifically, after the enzymatic hydrolysis is completed, in order to prevent the active enzyme solution from continuing to enzymatically hydrolyze the food, causing the food to be too soft and lacking certain structural support, the enzyme solution after enzymatic hydrolysis needs to be inactivated. In this embodiment of the present invention, the steam component 4 is selected to perform the enzyme inactivation operation.

[0065] The steam assembly 4 includes a steam generator 41 and a fifth connecting pipe 42. When enzyme inactivation is required, the steam generated by the steam generator 41 enters the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the food and the tank body to achieve enzyme inactivation.

[0066] In an optional embodiment, the enzymatic hydrolysis component 1 further includes a temperature sensor 15 , which is disposed in the enzymatic hydrolysis tank 11 and is used to detect the temperature in the enzymatic hydrolysis tank 11 .

[0067] Specifically, the enzymatic hydrolysis reaction of different foods needs to be carried out at a set temperature. The temperature sensor 15 provided in the enzymatic hydrolysis tank 11 can well monitor the temperature in the enzymatic hydrolysis tank 11 and control the heating temperature in the enzyme liquid tank 31 according to the temperature feedback in the enzymatic hydrolysis tank 11.

[0068] At the same time, during the enzyme inactivation stage, the steam supply of the steam generator 41 can be controlled according to the temperature displayed by the temperature sensor 15, so that the enzyme inactivation temperature in the enzymolysis tank 11 reaches the enzyme inactivation temperature, for example, the enzyme inactivation temperature of potatoes is 90°C.

[0069] Furthermore, in order to better control the opening and closing of the above-mentioned connecting pipes and the flow of the controller, the first connecting pipe 32, the second connecting pipe 22, the third connecting pipe 34, the fourth connecting pipe 23 and the fifth connecting pipe 42 are all provided with valve bodies.

[0070] In order to prevent the pressure in the enzymolysis tank 11 and the enzyme liquid tank 31 from being too high, they need to be adaptively depressurized. Therefore, a first air outlet pipe 16 is provided on the top of the enzymolysis tank 11, and a second air outlet pipe 36 is provided on the top of the enzyme liquid tank. The mouths of the first air outlet pipe 16 and the second air outlet pipe 36 are both higher than the liquid level to reduce the blowing force on the enzymolysis liquid caused by the system when the pressure is released; valve bodies are provided on the first air outlet pipe 16 and the second air outlet pipe 36.

[0071] The above-mentioned valve bodies can all be electric valve bodies or manual valve bodies. According to needs, part of them can be set as electric valve bodies and the other part can be set as manual valve bodies. There is no specific limitation on the type of valve body, as long as it can realize the control of the opening and closing of the connecting pipe.

[0072] For the sake of ease of introduction, the valve body on the first connecting tube 32 is defined as valve body 1, the valve body on the second connecting tube 22 is defined as valve body 2, the valve body on the third connecting tube 34 is defined as valve body 3, the valve body on the fourth connecting tube 23 is defined as valve body 4, the valve body on the fifth connecting tube 42 is defined as valve body 5, the valve body of the first air outlet pipe 16 is defined as valve body 6, the valve body of the second air outlet pipe 36 is defined as valve body 7, and in addition, the valve body on the above-mentioned liquid inlet funnel 33 is defined as valve body 8.

[0073] In addition, if Figure 2 As shown, in some embodiments of the present invention, a vacuum buffer tank 13 can be set on the top of the enzymolysis tank 11, which can store a certain negative pressure vacuum degree to improve the efficiency of action switching. The second connecting pipe 22 is connected to a vent hole of the vacuum buffer tank 13, and the other vent hole of the vacuum buffer tank 13 is connected to the top of the enzymolysis tank 11 through the sixth connecting pipe 14. A valve body is also provided on the sixth connecting pipe 14, which is positioned as the valve body 9.

[0074] like Figure 3 As shown, in order to facilitate the collection of the enzyme liquid in the enzyme liquid tank 31 , a liquid outlet is provided at the bottom of the enzyme liquid tank 31 , and a seventh connecting pipe 38 is connected to the liquid outlet. The seventh connecting pipe 38 is also provided with a valve body, defined as a valve body 10 .

[0075] In an optional embodiment, the enzymatic hydrolysis device for adjusting food texture further includes a transport component 5 , and the transport component 5 includes a first transport trolley 51 , a second transport trolley 52 and a tray 53 .

[0076] The second transport trolley 52 is slidably disposed on the first transport trolley 51 , and a tray 53 is disposed on the second transport trolley 52 . The tray 53 is used to place food to be enzymolyzed.

[0077] The first transport trolley 51 can transport the second transport trolley 52 to the entrance of the enzymolysis tank 11 . The size of the second transport trolley 52 matches the size of the enzymolysis tank 11 . The second transport trolley 52 can transport the food to be enzymolyzed to the liquid outlet of the liquid spray pipe 12 .

[0078] Specifically, in order to facilitate the transportation of food to the corresponding position in the enzymolysis tank 11, as Figure 1 and Figure 4 As shown, a transport assembly 5 is also provided, and the transport assembly 5 is composed of a first transport trolley 51 , a second transport trolley 52 and a pallet 53 .

[0079] The tray 53 is used to store the food to be enzymatically hydrolyzed. The tray 53 may be a tray 53 with a mesh. The food is placed on the tray 53 , and then the tray 53 is placed on the second transport trolley 52 , and the second transport trolley 52 is placed on the first transport trolley 51 .

[0080] The second transport trolley 52 is pushed to the tank opening of the enzymolysis tank 11 by the first transport trolley 51. The storage platform of the first transport trolley 51 is flush with the track in the enzymolysis tank 11, and is pushed to the second transport trolley 52 along the track in the enzymolysis tank 11. Figure 4 As shown, the tray 53 and the food can correspond to the liquid spraying tube 12. Finally, the tube cover of the enzymolysis tank 11 is closed to make the enzymolysis tank 11 in a closed state.

[0081] In a second aspect, an embodiment of the present invention further provides an enzymatic hydrolysis method for adjusting food texture, which is applied to any of the enzymatic hydrolysis devices for adjusting food texture according to the first aspect, comprising:

[0082] The food to be enzymolyzed is transported to the enzymolysis tank 11 and placed at the liquid outlet of the liquid spraying pipe 12 .

[0083] The enzymolysis tank 11 is evacuated by the negative pressure component 2 to generate negative pressure in the enzymolysis tank 11 .

[0084] The enzyme liquid tank 31 is connected to the liquid inlet of the liquid spraying pipe 12. Under the action of negative pressure, the enzyme liquid in the enzyme liquid tank 31 is transported to the food to be enzymolyzed through the first connecting pipe 32 and the liquid spraying pipe 12 to enzymolyze the food to be enzymolyzed.

[0085] Specifically, the enzymatic hydrolysis method for adjusting food texture provided by the embodiment of the present invention comprises the following operations:

[0086] Step 1: After the enzymolysis tank 11 is opened, the food to be processed is placed on a tray 53 with a mesh, stacked on the second transport trolley 52, pushed to the mouth of the enzymolysis tank 11 by the first transport trolley 51, pushed into the second transport trolley 52 to the position of the spray pipe 12, and the lid of the enzymolysis tank 11 is closed.

[0087] Step 2: close valve bodies 1, 3, 4, 5, 6, 7, 8 and 10, open valve bodies 2 and 9, start the vacuum pump 21, and perform a vacuum operation in the enzymolysis tank 11.

[0088] Step 3: After the vacuum operation is completed, close valve bodies 2 and 9. At this time, the pressure in the enzymolysis tank 11 is less than the pressure in the enzyme liquid tank 31. Open valve bodies 1 and 7. The enzyme liquid in the enzyme liquid tank 31 flows into the enzymolysis tank 11 through the first connecting pipe 32, and is sprayed on the food through the spray pipe 12 and the spray port.

[0089] Step 4: Repeat steps 2 and 3 above, spraying the enzyme solution intermittently, so that the enzyme solution is absorbed into the food and enzymatic hydrolysis occurs.

[0090] Step 5. After the liquid accumulation in the enzymolysis tank 11 reaches a certain level, close valve bodies 1, 2, 5, 7, 8, 9 and 10, open valve bodies 3, 4 and 6, start the vacuum pump 21, and evacuate the enzyme liquid tank 31. At this time, the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11, and the enzyme liquid at the bottom of the enzymolysis tank 11 flows back to the enzyme liquid tank 31 via the third connecting pipe 34.

[0091] Step 6: After the enzymolysis is completed, the vacuum pump 21 is stopped, all valves are opened, the entire device is under normal pressure, and the valve 10 at the bottom of the enzyme liquid tank 31 is opened to release the enzyme liquid.

[0092] During the above enzymatic hydrolysis process, when the enzyme solution needs to be supplemented, the valve 8 is opened to supplement the liquid into the enzyme solution tank 31 through the liquid inlet funnel 33 .

[0093] Step 7: After the enzymolysis is completed, the enzyme liquid in the enzymolysis tank 11 needs to be inactivated. Close valve bodies 1, 2, 3, 4, 7, 8, 9 and 10, open valve bodies 5 and 6, start the steam generator 41, and the steam enters the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the food and the tank body to inactivate the enzyme.

[0094] The enzymatic hydrolysis method for adjusting food texture provided in the embodiment of the present invention can retain the nutrition of food to the greatest extent, avoid the heat loss of ingredients such as vitamins, and the shape of the food can be completely retained as the shape before processing, which can not only provide more sufficient nutrients for the eater, but also make the food have a beautiful appearance, thereby improving the eater's eating experience.

[0095] The following uses potato as an example to introduce the enzymatic hydrolysis method based on the enzymatic hydrolysis device for adjusting food texture provided by the embodiment of the present invention:

[0096] Comparative Example:

[0097] 1. Freeze and thaw potatoes.

[0098] Wash and peel the potatoes and cut them into pieces of 2cm x2 cm x2cm. Steam them in boiling water until the core temperature reaches 96℃, cool them down and store them in a -20℃ refrigerator for 24 hours.

[0099] 2. Transport potatoes and evacuate the enzymolysis tank 11.

[0100] The thawed potato pieces are placed on a tray 53 with mesh, stacked on the second transport trolley 52, and pushed to the mouth of the enzymolysis tank 11 by the first transport trolley 51. The track on the first transport trolley 51 is flush with the track inside the enzymolysis tank 11. After the second transport trolley 52 is pushed in, the lid of the enzymolysis tank 11 is closed. Valve bodies 1, 3, 4, 5, 6, 7, 8 and 10 are closed, valve bodies 2 and 9 are opened, and the vacuum pump 21 is started to start vacuuming in the tank.

[0101] 3. Add purified water into the enzyme liquid tank 31 and spray the purified water onto the potatoes.

[0102] Close valve bodies 2 and 9. At this time, the pressure in the enzymolysis tank 11 is lower than the pressure in the enzyme liquid tank 31. Open valve bodies 1 and 7. The pure water in the enzyme liquid tank 31 flows into the enzymolysis tank 11 through the first connecting pipe 32 and is sprayed on the potatoes through the spray pipe 12 and the spray port.

[0103] 4. Repeat the vacuum operation in step 2 and step 3 to spray pure water intermittently. The vacuum in the tank will cause the pure water on the surface of the potatoes to be sucked into the ingredients.

[0104] 5. The pure water in the enzymolysis tank 11 flows back to the enzyme liquid tank 31.

[0105] When the liquid accumulation in the enzymolysis tank 11 reaches a certain level, close the valve bodies 1, 2, 5, 7, 8, 9 and 10, open the valve bodies 3, 4 and 6, start the vacuum pump 21, and evacuate the enzyme liquid tank 31. At this time, the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11, and the pure water at the bottom of the enzymolysis tank 11 flows back to the enzyme liquid tank 31 through the third connecting pipe 34.

[0106] 6. After being placed at 43°C for 60 minutes, the vacuum pump 21 is stopped, all valves are opened, the entire device reaches normal pressure, and the valve 10 at the bottom of the enzyme liquid tank 31 is opened to release the pure water;

[0107] 7. Start the steam generator 41, open the valve bodies 5 and 6, and let the steam enter the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the potatoes to 90 degrees Celsius for 5 minutes, then turn off the steam generator 41.

[0108] 8. Take out the potatoes, test their hardness, viscosity, elasticity, cohesion and chewiness, and record the corresponding data.

[0109] Example 1

[0110] 1. Freeze and thaw potatoes.

[0111] Wash and peel the potatoes and cut them into pieces of 2cm x2 cm x2cm. Steam them in boiling water until the core temperature reaches 96℃, cool them down and store them in a -20℃ refrigerator for 24 hours.

[0112] 2. Transport potatoes and evacuate the enzymolysis tank 11.

[0113] The thawed potato pieces are placed on a tray 53 with mesh, stacked on the second transport trolley 52, and pushed to the mouth of the enzymolysis tank 11 by the first transport trolley 51. The track on the first transport trolley 51 is flush with the track inside the enzymolysis tank 11. After the second transport trolley 52 is pushed in, the lid of the enzymolysis tank 11 is closed. Valve bodies 1, 3, 4, 5, 6, 7, 8 and 10 are closed, valve bodies 2 and 9 are opened, and the vacuum pump 21 is started to start vacuuming in the tank.

[0114] 3. Add a 2% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 into the enzyme liquid tank 31, and spray the 2% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 onto potatoes.

[0115] Close valve bodies 2 and 9. At this time, the pressure in the enzymolysis tank 11 is lower than the pressure in the enzyme liquid tank 31. Open valve bodies 1 and 7. The pH value of the pectinase solution in the enzyme liquid tank 31 is 4.4 and the phosphate buffer solution is configured with 2%. It flows into the enzymolysis tank 11 through the first connecting pipe 32 and is sprayed on the potatoes through the spray pipe 12 and the spray port.

[0116] 4. Repeat the vacuum operation in step 2 and step 3 to intermittently spray the 2% pectinase solution prepared in phosphate buffer with a pH value of 4.4. The vacuum in the tank causes the 2% pectinase solution prepared in phosphate buffer with a pH value of 4.4 on the surface of the potatoes to be absorbed into the ingredients.

[0117] 5. The 2% pectinase solution prepared with phosphate buffer having a pH value of 4.4 in the enzymolysis tank 11 flows back to the enzyme solution tank 31 .

[0118] When the liquid accumulation in the enzymolysis tank 11 reaches a certain level, close the valve bodies 1, 2, 5, 7, 8, 9 and 10, open the valve bodies 3, 4 and 6, start the vacuum pump 21, and evacuate the enzyme liquid tank 31. At this time, the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11, and the pH value at the bottom of the enzymolysis tank 11 is 4.4. The phosphate buffer solution is configured with 2% pectinase solution and flows back to the enzyme liquid tank 31 through the third connecting pipe 34.

[0119] 6. After 60 minutes of enzymolysis at 43°C, the vacuum pump 21 is stopped, all valves are opened, the device as a whole reaches normal pressure, the valve 10 at the bottom of the enzyme liquid tank 31 is opened, and a 2% pectinase solution prepared with a phosphate buffer solution having a pH value of 4.4 is released.

[0120] 7. Start the steam generator 41, open the valve bodies 5 and 6, and let the steam enter the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the potatoes to 90 degrees Celsius for 5 minutes, then turn off the steam generator 41.

[0121] 8. Take out the enzymatically hydrolyzed potatoes, test their hardness, viscosity, elasticity, cohesion and chewiness, and record the corresponding data.

[0122] Example 2

[0123] 1. Freeze and thaw potatoes.

[0124] Wash and peel the potatoes and cut them into pieces of 2cm x2 cm x2cm. Steam them in boiling water until the core temperature reaches 96℃, cool them down and store them in a -20℃ refrigerator for 24 hours.

[0125] 2. Transport potatoes and evacuate the enzymolysis tank 11.

[0126] The thawed potato pieces are placed on a tray 53 with mesh, stacked on the second transport trolley 52, and pushed to the mouth of the enzymolysis tank 11 by the first transport trolley 51. The track on the first transport trolley 51 is flush with the track inside the enzymolysis tank 11. After the second transport trolley 52 is pushed in, the lid of the enzymolysis tank 11 is closed. Valve bodies 1, 3, 4, 5, 6, 7, 8 and 10 are closed, valve bodies 2 and 9 are opened, and the vacuum pump 21 is started to start vacuuming in the tank.

[0127] 3. Add a 2% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 into the enzyme liquid tank 31, and spray the 2% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 onto potatoes.

[0128] Close valve bodies 2 and 9. At this time, the pressure in the enzymolysis tank 11 is lower than the pressure in the enzyme liquid tank 31. Open valve bodies 1 and 7. The pH value of the pectinase solution in the enzyme liquid tank 31 is 4.4 and the phosphate buffer solution is configured with 2%. It flows into the enzymolysis tank 11 through the first connecting pipe 32 and is sprayed on the potatoes through the spray pipe 12 and the spray port.

[0129] 4. Repeat the vacuum operation in step 2 and step 3 to intermittently spray the 2% pectinase solution prepared in phosphate buffer with a pH value of 4.4. The vacuum in the tank causes the 2% pectinase solution prepared in phosphate buffer with a pH value of 4.4 on the surface of the potatoes to be absorbed into the ingredients.

[0130] 5. The 2% pectinase solution prepared with phosphate buffer having a pH value of 4.4 in the enzymolysis tank 11 flows back to the enzyme solution tank 31 .

[0131] When the liquid accumulation in the enzymolysis tank 11 reaches a certain level, close the valve bodies 1, 2, 5, 7, 8, 9 and 10, open the valve bodies 3, 4 and 6, start the vacuum pump 21, and evacuate the enzyme liquid tank 31. At this time, the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11, and the pH value at the bottom of the enzymolysis tank 11 is 4.4. The phosphate buffer solution is configured with 2% pectinase solution and flows back to the enzyme liquid tank 31 through the third connecting pipe 34.

[0132] 6. After 45 minutes of enzymolysis at 43°C, the vacuum pump 21 is stopped, all valves are opened, the device as a whole reaches normal pressure, the valve 10 at the bottom of the enzyme liquid tank 31 is opened, and a 2% pectinase solution prepared with a phosphate buffer solution having a pH value of 4.4 is released.

[0133] 7. Start the steam generator 41, open the valve bodies 5 and 6, and let the steam enter the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the potatoes to 90 degrees Celsius for 5 minutes, then turn off the steam generator 41.

[0134] 8. Take out the enzymatically hydrolyzed potatoes, test their hardness, viscosity, elasticity, cohesion and chewiness, and record the corresponding data.

[0135] Example 3

[0136] 1. Freeze and thaw potatoes.

[0137] Wash and peel the potatoes and cut them into pieces of 2cm x2 cm x2cm. Steam them in boiling water until the core temperature reaches 96℃, cool them down and store them in a -20℃ refrigerator for 24 hours.

[0138] 2. Transport potatoes and evacuate the enzymolysis tank 11.

[0139] The thawed potato pieces are placed on a tray 53 with mesh, stacked on the second transport trolley 52, and pushed to the mouth of the enzymolysis tank 11 by the first transport trolley 51. The track on the first transport trolley 51 is flush with the track inside the enzymolysis tank 11. After the second transport trolley 52 is pushed in, the lid of the enzymolysis tank 11 is closed. Valve bodies 1, 3, 4, 5, 6, 7, 8 and 10 are closed, valve bodies 2 and 9 are opened, and the vacuum pump 21 is started to start vacuuming in the tank.

[0140] 3. Add a 1% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 into the enzyme liquid tank 31, and spray the 1% pectinase solution prepared with a phosphate buffer having a pH value of 4.4 onto potatoes.

[0141] Close valve bodies 2 and 9. At this time, the pressure in the enzymolysis tank 11 is lower than the pressure in the enzyme liquid tank 31. Open valve bodies 1 and 7. The pH value of the enzyme liquid tank 31 is 4.4. The 1% pectinase solution in the phosphate buffer solution flows into the enzymolysis tank 11 through the first connecting pipe 32, and is sprayed on the potatoes through the spray pipe 12 and the spray port.

[0142] 4. Repeat the vacuum operation in step 2 and step 3 to spray the 1% pectinase prepared in phosphate buffer with a pH value of 4.4 intermittently. The vacuum in the tank causes the 1% pectinase solution prepared in phosphate buffer with a pH value of 4.4 on the surface of the potatoes to be absorbed into the ingredients.

[0143] 5. The 1% pectinase solution prepared in the phosphate buffer with a pH value of 4.4 in the enzymolysis tank 11 is refluxed to the enzyme solution tank 31 .

[0144] When the liquid accumulation in the enzymolysis tank 11 reaches a certain level, close the valve bodies 1, 2, 5, 7, 8, 9 and 10, open the valve bodies 3, 4 and 6, start the vacuum pump 21, and evacuate the enzyme liquid tank 31. At this time, the pressure in the enzyme liquid tank 31 is lower than the pressure in the enzymolysis tank 11, and the pH value at the bottom of the enzymolysis tank 11 is 4.4. The phosphate buffer solution is configured with 1% pectinase solution and flows back to the enzyme liquid tank 31 through the third connecting pipe 34.

[0145] 6. After 60 minutes of enzymolysis at 43°C, the vacuum pump 21 is stopped, all valves are opened, the device as a whole reaches normal pressure, the valve 10 at the bottom of the enzyme liquid tank 31 is opened, and a 1% pectinase solution prepared with a phosphate buffer solution having a pH value of 4.4 is released.

[0146] 7. Start the steam generator 41, open the valve bodies 5 and 6, and let the steam enter the enzymolysis tank 11 through the fifth connecting pipe 42 to heat the potatoes to 90 degrees Celsius for 5 minutes, then turn off the steam generator 41.

[0147] 8. Take out the enzymatically hydrolyzed potatoes, test their hardness, viscosity, elasticity, cohesion and chewiness, and record the corresponding data.

[0148] The corresponding results are shown in Table 1:

[0149] Data table of potato texture adjustment under different conditions

[0150]

[0151] The results in Table 1 show that the enzymatic hydrolysis device and enzymatic hydrolysis method provided in the embodiment of the present invention can effectively reduce the hardness, viscosity, elasticity, cohesion and chewiness of potatoes. By means of enzymatic hydrolysis, while ensuring the nutrients and appearance of potatoes, the fluid properties thereof are improved, so that the consumers can have a better eating experience.

[0152] It can be seen from Table 1 that in Example 1, the enzyme solution selected was a 2% pectinase solution prepared with a phosphate buffer solution having a pH value of 4.4 and enzymatic hydrolysis was performed at a temperature of 43° C. for 60 minutes, and the texture adjustment effect of potatoes was the best.

[0153] The above is only an example, and the enzymatic hydrolysis device and enzymatic hydrolysis method provided by the present invention are also applicable to other foods.

[0154] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An enzymatic hydrolysis device for adjusting food texture, characterized in that: include: Enzymatic hydrolysis components, liquid preparation components and negative pressure components; The enzymolysis assembly comprises an enzymolysis tank and a liquid spray pipe, wherein the enzymolysis tank is used to place the food to be enzymolyzed, and the liquid outlet of the liquid spray pipe is arranged corresponding to the food to be enzymolyzed; The liquid preparation assembly comprises an enzyme liquid tank and a first connecting pipe, wherein the enzyme liquid tank is used to store enzyme liquid, and the enzyme liquid tank is connected with the liquid inlet of the liquid spray pipe through the first connecting pipe; The negative pressure component is connected to the enzymolysis tank, and the negative pressure component is used to generate negative pressure in the enzymolysis tank, so as to spray the enzyme liquid in the enzyme liquid tank onto the food to be enzymolyzed via the first connecting pipe and the liquid spraying pipe; The negative pressure assembly includes a vacuum pump and a second connecting pipe, and the vacuum pump is connected to the enzymolysis tank through the second connecting pipe; The liquid preparation assembly further includes a third connecting pipe, the two ends of which are respectively connected to the bottom of the enzymolysis tank and the top of the enzyme liquid tank; The negative pressure assembly further includes a fourth connecting pipe, through which the vacuum pump is connected to the enzyme liquid tank, and the vacuum pump can generate negative pressure in the enzyme liquid tank, so that the enzyme liquid in the enzymolysis tank flows back into the enzyme liquid tank via the third connecting pipe; The liquid preparation component further comprises a heating element, which is sleeved on the outer wall surface of the enzyme liquid tank and is used to heat the enzyme liquid in the enzyme liquid tank; The enzymolysis device for adjusting food texture further comprises a steam component, wherein the steam component comprises a steam generator and a fifth connecting pipe, wherein the steam generator is connected to the bottom of the enzymolysis tank via the fifth connecting pipe, and the steam generator is used to transport steam into the enzymolysis tank; The enzymolysis component also includes a temperature sensor, which is arranged in the enzymolysis tank and is used to detect the temperature in the enzymolysis tank.

2. The enzymatic hydrolysis device for adjusting food texture according to claim 1, characterized in that: The first connecting pipe, the second connecting pipe, the third connecting pipe, the fourth connecting pipe and the fifth connecting pipe are all provided with valve bodies.

3. The enzymatic hydrolysis device for adjusting food texture according to claim 1, characterized in that: A first air outlet pipe is arranged on the top of the enzymolysis tank, and a second air outlet pipe is arranged on the top of the enzyme liquid tank; and valve bodies are arranged on the first air outlet pipe and the second air outlet pipe.

4. The enzymatic hydrolysis device for adjusting food texture according to claim 1, characterized in that: The enzymatic hydrolysis device for adjusting food texture further comprises a transport component, wherein the transport component comprises a first transport trolley, a second transport trolley and a pallet; The second transport trolley is slidably disposed on the first transport trolley, and the tray is disposed on the second transport trolley, and the tray is used to place the food to be enzymolyzed; The first transport trolley can transport the second transport trolley to the entrance of the enzymolysis tank. The size of the second transport trolley is compatible with the size of the enzymolysis tank. The second transport trolley can transport the food to be enzymolyzed to the liquid outlet of the spray pipe.

5. An enzymatic hydrolysis method for adjusting food texture, applied to the enzymatic hydrolysis device for adjusting food texture according to any one of claims 1 to 4, characterized in that: include: The food to be enzymatically hydrolyzed is transported to the enzymatic hydrolysis tank and placed at the liquid outlet of the liquid spraying pipe; The enzymolysis tank is evacuated by a negative pressure component to generate negative pressure in the enzymolysis tank; The enzyme liquid tank is connected to the liquid inlet of the liquid spraying pipe, and under the action of negative pressure, the enzyme liquid in the enzyme liquid tank is transported to the food to be enzymolyzed through the first connecting pipe and the liquid spraying pipe to enzymolyze the food to be enzymolyzed.

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