Sweet potato drying processing system and preparation method

Abstract

The present application relates to sweet potato dry processing technical field, specifically disclose a kind of sweet potato dry processing system and preparation method, processing system includes gas-liquid boiling cooking device, the gas-liquid boiling cooking device includes device ontology, the device ontology is provided with cooking flow cavity, the lower portion of the cooking flow cavity is provided with air inlet cavity, the upper portion of the cooking flow cavity is provided with suction chamber, the cooking flow cavity with the suction chamber is communicated by being provided with several suction holes;Sweet potato dry preparation method includes cooking section, the cooking section uses the gas-liquid boiling cooking device, the gas-liquid boiling cooking device is immersed in water, high-temperature gas is introduced into cooking flow cavity, promote the liquid in cooking flow cavity to mix into high-temperature gas and form gas-liquid boiling heating body, the sweet potato to be cooked is cooked by gas-liquid boiling heating body, using the present application has the advantages such as low energy consumption, processing efficiency is high and can maximum retain sweet potato original flavor, taste good.

Description

Technical Field

[0001] This invention relates to the field of sweet potato drying technology, specifically to a sweet potato drying processing system and preparation method. Background Technology

[0002] Sweet potatoes can be processed into ready-to-eat dried sweet potato products through processes such as washing, peeling, steaming, cutting into chunks, and drying. Because sweet potatoes contain a large amount of fiber and other complex components, large pieces of sweet potatoes are generally difficult to cook quickly during the steaming process. This not only significantly increases the production cost for industrial processing, but also affects the flavor of dried sweet potatoes due to the traditional method of repeated low-pressure, long-term steaming. For example, patent authorization announcement number CN103082239B, "Processing Method for Dried Sweet Potatoes," belongs to a relatively traditional process. Its processing steps are: "Soaking: After peeling, soak the sweet potatoes in clean water at room temperature for no more than 8 hours; Steaming: Remove the sweet potatoes from the water in the above steps and immediately place them in a sealed steamer for steaming. Steam in two separate steamers. First, steam over high heat until the pressure inside the pot reaches 0.02-0.04 MPa for 2-2.5 hours, then steam over low heat until the pressure inside the pot reaches 0.01 MPa for 1.5-2 hours. After steaming, proceed to the cutting step; after three batches of sweet potatoes are steamed alternately in the two steamers, the water in the second steamer is changed, and this process is repeated." As can be seen, the traditional steaming method is not only time-consuming, but also degrades the outer texture of the sweet potato pieces due to prolonged steaming. Therefore, many processes generally require soaking the sweet potato pieces in syrup afterward to improve the texture. However, the above process not only significantly increases production costs, but also alters the original flavor of dried sweet potatoes and reduces the taste experience. Summary of the Invention

[0003] To address the above shortcomings, this invention provides a sweet potato drying processing system and preparation method to improve steaming efficiency, retain the original flavor of sweet potato dried fruit, and improve the taste of sweet potato dried fruit.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A sweet potato drying processing system includes a cooking pot, a gas-liquid mixed boiling cooking device, an exhaust fan, and a constant temperature gas heating device. The gas-liquid mixed boiling cooking device includes a device body with a cooking flow chamber having a straight-through elongated hole structure. An air inlet chamber is located at the lower part of the cooking flow chamber, and the cooking flow chamber and the air inlet chamber are connected by several ventilation holes. An exhaust chamber is located at the upper part of the cooking flow chamber, and the cooking flow chamber and the exhaust chamber are connected by several exhaust holes. The air inlet chamber has an air inlet connection port. The exhaust chamber has an exhaust connection port. The air inlet of the exhaust fan is connected to the exhaust connection port via an exhaust pipe. The air outlet of the exhaust fan is connected to the air inlet connection port via an air inlet pipe. The constant temperature gas heating device is located between the air outlet of the exhaust fan and the air inlet connection port. The gas-liquid mixed boiling cooking device is installed inside the cooking pot.

[0006] Optionally, the device body is provided with a support foot, and a rotatable shock-absorbing fixing component is provided at the lower part of the support foot; the rotatable shock-absorbing fixing component includes a support body and a rotating body; the lower part of the support foot is connected to the rotating body; a slot is provided at the upper part of the support body, and the rotating body is rotatably connected in the slot through a rotating shaft; a longitudinal tightening screw is provided on the rear side of the rotating body, and a transverse tightening screw is provided on its front side; a retaining platform is provided at the upper rear part of the support body, which is used to limit the upper and front sides of the longitudinal tightening screw; the front side of the support body limits the transverse tightening screw; by tightening the longitudinal tightening screw and the transverse tightening screw, the rotating body is firmly fixed on the support body.

[0007] Optionally, the rotating body is provided with an oblong through hole in the left-right direction, and the height of the oblong through hole matches the diameter of the rotating shaft; the rotating body is movably mounted on the rotating shaft through the oblong through hole. Optionally, the upper rear part of the slot is provided with a locking platform, and the locking platform has a cross-sectional shape of "7".

[0008] Optionally, a left side plate and a right side plate are provided on the left and right sides of the front part of the rotating body; the left side plate and the right side plate are respectively provided with transverse tightening holes, which are arranged along the front and rear directions.

[0009] Optionally, the sidewall of the cooking flow chamber is provided with a liquid reflux port.

[0010] Optionally, the cooking pot is equipped with a material conveyor belt for feeding and discharging the gas-liquid mixed boiling cooking device.

[0011] The method for preparing dried sweet potatoes uses the dried sweet potato processing system described above, including a steaming section. The steaming section uses the gas-liquid boiling steaming device. The gas-liquid boiling steaming device is immersed in water, and high-temperature gas is introduced into the steaming flow chamber to cause the liquid in the steaming flow chamber to mix with the high-temperature gas to form a gas-liquid boiling heating body. The sweet potatoes to be steamed are steamed through the gas-liquid boiling heating body.

[0012] Optionally, the temperature of the high-temperature gas is above 100 degrees Celsius.

[0013] Optionally, the high-temperature gas is 250 to 550 degrees Celsius.

[0014] Compared with the prior art, the beneficial effects of the present invention are:

[0015] This invention creatively employs a gas-liquid boiling heating element in the steaming stage of sweet potato drying process to steam the sweet potatoes. This solves the problems of long cooking time, serious nutrient loss, and high energy consumption associated with traditional liquid soaking or steam cooking. By introducing high-temperature gas at 250-550 degrees Celsius into the cooking liquid, gas-liquid boiling is achieved in the cooking flow chamber. The ultra-high temperature gas-liquid has stronger permeability to the sweet potatoes, which can significantly shorten the cooking time, reduce nutrient loss, and maximize the preservation of the original flavor of the sweet potatoes, while also significantly reducing production energy consumption. Attached Figure Description

[0016] To more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below.

[0017] Figure 1 This is a cross-sectional view of the gas-liquid mixed boiling cooking apparatus of the present invention;

[0018] Figure 2 This is a front view of the gas-liquid mixed boiling cooking apparatus of the present invention;

[0019] Figure 3 This is a schematic diagram of the structure of the rotatable shockproof fixing component of the present invention;

[0020] Figure 4 This is a rear view of the rotatable shockproof fixing component of the present invention;

[0021] Figure 5 This is a top view of the rotatable shockproof fixing component of the present invention;

[0022] Figure 6 This is a schematic diagram showing the assembly relationship of the components of the cooking section of this invention. Detailed Implementation

[0023] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0024] In the description of this invention, it should be noted that the terms "inner", "front", "rear", "left", "right", etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of this invention is usually placed when in use. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limiting this invention.

[0025] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set" and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0026] like Figures 1-6 As shown, a sweet potato drying processing system includes a gas-liquid mixed boiling cooking device 1. The gas-liquid mixed boiling cooking device 1 includes a device body, and the device body is provided with a cooking flow chamber 2. The cooking flow chamber 2 has a straight-through elongated hole structure. In this embodiment, as shown... Figure 2 As shown, the opening can be 90cm long to match the width of the conveyor belt for feeding. The lower part of the cooking flow chamber 2 is provided with an air inlet chamber 8. The cooking flow chamber 2 and the air inlet chamber 8 are connected by several ventilation holes 7. In this embodiment, the partition between the cooking flow chamber 2 and the air inlet chamber 8 can be made of stainless steel with a perforated plate. The perforation diameter can be within 3mm. The advantage of using a fine-perforated plate is that it can improve the uniformity of air output while reducing friction on the sweet potatoes inside the chamber. The upper part of the cooking flow chamber 2 is provided with an exhaust chamber 3. The cooking flow chamber 2 and the exhaust chamber 3 are connected by several exhaust holes 4. In this embodiment, the exhaust chamber 3 is designed with the front higher than the rear. This design reduces the distance the rear exhaust holes 4 need to reach the page when the gas-liquid mixing cooking device 1 is installed at an angle, improving the smoothness of exhaust. The air inlet chamber 8 is provided with an air inlet connection port 9; the exhaust chamber 3 is provided with an exhaust connection port 5. When using, such as Figure 6As shown, the device also includes an exhaust fan 26, which can be selected from Xinxiang Xima's 600℃ high-temperature fan series. The air inlet of the exhaust fan 26 is connected to the exhaust connection port 5 through an exhaust pipe 27; the air outlet of the exhaust fan 26 is connected to the air inlet connection port 9 through an air inlet pipe 24. To achieve constant temperature heating of the gas, a constant temperature gas heating device 25 is also included. The constant temperature gas heating device 25 is located between the air outlet of the exhaust fan 26 and the air inlet connection port 9. The constant temperature gas heating device 25 can adjust the heating temperature according to process requirements to provide constant temperature gas for the gas-liquid mixed boiling cooking device 1. A liquid return port 6 is provided on the side wall or the feed end side of the cooking flow chamber 2. The purpose of this design is that during use, the liquid in the cooking flow chamber 2 will boil after the high-temperature gas is introduced, causing the liquid in the chamber to be lost. Since the sweet potato pieces flow from top to bottom, the liquid return port 6 is provided to facilitate the rapid replenishment of the liquid in the chamber. When in use, the flow rate of the exhaust fan 26 needs to be adjusted according to the actual production needs to maintain a certain negative pressure in the exhaust chamber 3. This is to prevent insufficient negative pressure from causing too much loss of high-temperature gas, and also to ensure that the high-temperature gas fully releases heat after entering the cooking flow chamber 2 before entering the circulation pipeline, thereby improving energy efficiency.

[0027] When in use, high-temperature gas at 250-550 degrees Celsius is introduced into the cooking liquid, causing gas-liquid boiling in the cooking flow chamber 2. The ultra-high temperature gas-liquid has stronger permeability to sweet potatoes, which can significantly shorten the cooking time, reduce nutrient loss, and retain the original flavor of sweet potatoes to the maximum extent, while also significantly reducing production energy consumption.

[0028] Optional, such as Figures 3-5 As shown, the device body is provided with support feet 10. During use, when assembling the gas-liquid mixed boiling cooking device 1, the installation angle needs to be adjusted according to actual production conditions, taking into account factors such as the size of sweet potato tubers. However, the gas-liquid mixed boiling heating element of this application generates high-frequency vibrations. Using conventional rotating shaft bolt clamping components can lead to bolt loosening, causing changes in the assembly angle and affecting the processing effect. Therefore, a rotatable anti-vibration fixing component is provided. In this embodiment, the lower part of the support feet 10 is provided with this rotatable anti-vibration fixing component. The rotatable shockproof fixing assembly includes a support body 11 and a rotating body 20; the lower part of the support foot 10 is connected to the rotating body 20; the upper part of the support body 11 is provided with a slot 21, and the rotating body 20 is rotatably connected to the slot 21 through a rotating shaft 12; the rear side of the rotating body 20 is provided with a tail 19, and a longitudinal screw hole is provided at the tail 19, in which a longitudinal tightening screw 18 is provided, and a transverse tightening screw 14 is provided at its front side; the upper rear part of the support body 11 is provided with a locking platform 16, such as... Figure 3As shown, in this embodiment, the upper rear part of the slot 21 is provided with the locking platform 16, the cross-section of the locking platform 16 is in the shape of a "7", thus forming a step 17. The locking platform 16 is used to limit the upper and front sides of the longitudinal tightening screw 18. The front side of the support body 11 limits the transverse tightening screw 14. In this embodiment, the following structure is adopted: the left and right sides of the front of the rotating body 20 are provided with a left side plate and a right side plate 15; the left side plate and the right side plate 15 are respectively provided with transverse tightening holes, the transverse tightening holes are arranged in the front and rear directions, and the transverse tightening screw 14 passes through the transverse tightening holes and abuts against the front side of the support body 11. The rotating body 20 is provided with an oblong through hole 13 in the left and right directions, the height of the oblong through hole 13 matches the diameter of the rotating shaft 12 (to provide support); the rotating body is movably mounted on the rotating shaft through the oblong through hole 13. The purpose of providing the waist-shaped through hole 13 is to enable the rotating body 20 to move along the long side of the waist-shaped through hole during the tightening operation, thereby exerting the radial clamping force of this structure on the relevant tightening bolts and achieving the effect of anti-vibration and anti-loosening.

[0029] When in use, its anti-vibration release and locking principle is as follows: Figure 3 As shown, the longitudinal tightening screw 18 is pressed against the step 17. At this time, the longitudinal tightening screw 18 is limited by the upper and front positions, while the two transverse tightening screws 14 are tightened on the left and right sides respectively, pressing against the front side of the support body 11. This causes the step 17 to react on the longitudinal tightening screw 18, thereby causing a radial clamping force to be formed between the longitudinal tightening screw 18 and the longitudinal screw hole, preventing the longitudinal tightening screw 18 from loosening relative to the longitudinal screw hole. By tightening the longitudinal tightening screw 18, the rotating body 20 has a tendency to rotate along the rotation axis 12, thereby forming a radial tangential force on the transverse tightening screw 14, increasing the clamping force between the transverse tightening screw 14 and the transverse tightening hole, and preventing the transverse tightening screw 14 from loosening relative to the transverse tightening hole. The above structural principle is as follows: with the waist-shaped through hole 13 as the center, the longitudinal tightening screw 18 and the transverse tightening screw 14 form a radial reaction force with each other, that is, a force along the axial and radial angle of the screw hole. (This is different from the traditional axial tightening force. For example, in the traditional tightening scheme, horizontal bolts are used to tighten the front and rear sides of the rotating body that needs to be tightened. These two bolts achieve the axial tightening force. In a high vibration environment, the vibration is transmitted along the axial or radial direction, which can easily cause the bolts to loosen.) This increases the tightening force between the screw and the screw hole, thereby effectively resisting vibration, improving stability, and satisfying the continuous anti-loosening effect of tightening and fixing.

[0030] Optional, such as Figure 6As shown, the apparatus includes a cooking pot, within which the gas-liquid mixed boiling cooking device 1 is installed. The cooking pot is a covered heating pot used to heat the water inside. To improve the mechanization of the process, the following scheme can be adopted in this embodiment: a material conveyor belt 23 is provided inside the cooking pot for feeding and discharging the gas-liquid mixed boiling cooking device. In this embodiment, at least two cooking pots are provided, including a front cooking pot 28 and a rear cooking pot 28-3. A conveyor belt inlet / outlet 28-1 is provided above the liquid surface of the cooking pot. The conveyor belt 23 can be a stainless steel mesh conveyor belt. An inclined plate 28-2 is also provided between the feed inlet of the cooking flow chamber 2 and the stainless steel mesh conveyor belt thereon for feeding the material into the cooking flow chamber 2. The inclination angle of the gas-liquid mixed boiling cooking device 1 in the front cooking pot 28 can be less than 5 degrees. This is because the raw sweet potatoes flow very quickly, and a lower angle can reduce the flow speed, for example, by using 2 degrees. To ensure smooth material conveying, a vibrator can be installed on the gas-liquid mixed boiling cooking device 1. In some embodiments, more than two sets of front cooking pots 28 can be installed. The angle of the rear cooking pot 28-3 can be relatively larger because the outer layer of the sweet potatoes is initially cooked after steaming in the front cooking pot 28, ensuring smooth material flow.

[0031] The method for preparing dried sweet potatoes, using the dried sweet potato processing system described above, includes:

[0032] (1) Sweet potato washing section.

[0033] (2) Peeling section: peel the sweet potato pieces.

[0034] (3) Cutting section: Cut the potato chunks into chunks, such as cylindrical chunks.

[0035] (4) Cooking section: The cooking section uses the gas-liquid boiling cooking device. The gas-liquid boiling cooking device is immersed in water, and high-temperature gas is introduced into the cooking flow chamber to cause the liquid in the cooking flow chamber to mix with the high-temperature gas to form a gas-liquid boiling heating body. The sweet potato to be cooked is cooked by the gas-liquid boiling heating body.

[0036] Optionally, the temperature of the high-temperature gas is above 100 degrees Celsius, preferably around 250 to 550 degrees Celsius. The specific temperature needs to be determined based on the size and type of potato tubers. The gas is then conveyed through a stainless steel mesh conveyor belt into the gas-liquid boiling cooking device 1 for rapid cooking.

[0037] (5) Drying: Put the steamed sweet potatoes into a dryer to dry.

[0038] (6) Packaging.

Claims

1. A sweet potato drying processing system, characterized in that: The system includes a cooking pot, a gas-liquid mixed-boiling cooking device, an exhaust fan, and a constant-temperature gas heating device. The gas-liquid mixed-boiling cooking device includes a device body with a cooking flow chamber, which has a straight-through elongated hole structure. An air inlet chamber is located at the lower part of the cooking flow chamber, and the cooking flow chamber and the air inlet chamber are connected by several vent holes. An exhaust chamber is located at the upper part of the cooking flow chamber, and the cooking flow chamber and the exhaust chamber are connected by several exhaust holes. The air inlet chamber has an air inlet connection port. The exhaust chamber has an exhaust connection port. The air inlet of the exhaust fan is connected to the exhaust connection port via an exhaust pipe. The air outlet of the exhaust fan is connected to the air inlet connection port via an air inlet pipe. The constant-temperature gas heating device is located between the air outlet of the exhaust fan and the air inlet connection port. The gas-liquid mixed-boiling cooking device is installed inside the cooking pot. The device body is provided with a support foot, and a rotatable shock-absorbing fixing component is provided at the lower part of the support foot; the rotatable shock-absorbing fixing component includes a support body and a rotating body; the lower part of the support foot is connected to the rotating body; the upper part of the support body is provided with a slot, and the rotating body is rotatably connected in the slot through a rotating shaft; a longitudinal tightening screw is provided on the rear side of the rotating body, and a transverse tightening screw is provided on its front side; a retaining platform is provided on the upper rear part of the support body, which is used to limit the upper and front sides of the longitudinal tightening screw; the front side of the support body limits the transverse tightening screw; by tightening the longitudinal tightening screw and the transverse tightening screw, the rotating body is firmly fixed to the support body.

2. The sweet potato drying processing system according to claim 1, characterized in that: The rotating body is provided with an oblong through hole in the left and right direction, and the height of the oblong through hole matches the diameter of the rotating shaft; the rotating body is movably mounted on the rotating shaft through the oblong through hole.

3. The sweet potato drying processing system according to claim 1, characterized in that: The upper rear part of the card slot is provided with the card platform, and the cross-section of the card platform is in the shape of a "7".

4. The sweet potato drying processing system according to claim 1, characterized in that: The rotating body has a left side plate and a right side plate on the left and right sides of the front part; the left side plate and the right side plate are respectively provided with transverse tightening holes, which are arranged along the front and rear directions.

5. The sweet potato drying processing system according to claim 1, characterized in that: The side wall of the cooking flow chamber is provided with a liquid reflux port.

6. The sweet potato drying processing system according to claim 1, characterized in that: The cooking pot is equipped with a material conveyor belt for feeding and discharging materials from the gas-liquid mixed boiling cooking device.

7. A method for preparing dried sweet potatoes, characterized in that: The sweet potato drying processing system described in any one of claims 1 to 6 includes a steaming section. The steaming section uses the gas-liquid boiling steaming device, which is immersed in water. High-temperature gas is introduced into the steaming flow chamber, causing the liquid in the steaming flow chamber to mix with the high-temperature gas to form a gas-liquid boiling heating body. The sweet potato to be steamed is steamed through the gas-liquid boiling heating body.

8. The method for preparing dried sweet potato according to claim 7, characterized in that: The temperature of the high-temperature gas is above 100 degrees Celsius.

9. The method for preparing dried sweet potato according to claim 8, characterized in that: The high-temperature gas is between 250 and 550 degrees Celsius.

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