Fruit and vegetable crisp production equipment and production process thereof

Abstract

The invention relates to the technical field of fruit and vegetable crisp production, in particular to fruit and vegetable crisp production equipment and a production process thereof, and the fruit and vegetable crisp production equipment comprises a sealing cylinder and also comprises a sealing cover detachably fixed at the top of the sealing cylinder in a sealing manner; the first adjusting assembly is mounted at the top of the sealing cover and used for adjusting the air pressure in the sealing cover; the feed port is fixedly mounted at the top of the sealing cover in a communicating manner; the discharging opening is fixedly mounted at the top of the sealing cover in a communicating manner; the circulating pump is mounted at the bottom of the sealing cylinder and is used for driving the carbon dioxide in the sealing cylinder to circulate; the carbon dioxide adjusting assembly is mounted below the sealing cylinder, is used for storing liquid carbon dioxide, and is communicated and matched with the circulating pump to switch the state of the carbon dioxide when the carbon dioxide circulates in the sealing cylinder; according to the device, liquid carbon dioxide is used for replacing water, water on the surfaces and in the fruits and vegetables can be rapidly removed at low temperature, the difficulty and energy consumption of subsequent drying treatment are reduced, and the production efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the field of fruit and vegetable crisp production, and in particular to fruit and vegetable crisp production equipment and a production process thereof. Background Art

[0002] Fruit and vegetable crisps are a type of snack food made from fresh fruits or vegetables after being washed, sliced, dried, and other processes. Fruit and vegetable crisps are low in fat and high in fiber. They can be eaten directly as a healthy snack or used as an ingredient in food processing. They are one of the healthy foods loved by modern consumers.

[0003] In the traditional production process of fruit and vegetable crisps, water is used in multiple links, such as washing and withering. However, the presence of water may cause some problems. On the one hand, water will cause more moisture on the surface and inside of fruits and vegetables, increasing the difficulty and energy consumption of subsequent drying and other treatments, and extending the production cycle. On the other hand, water may affect the taste and flavor of fruit and vegetable crisps, resulting in problems such as the crisps not being crispy enough, easy to absorb moisture and deteriorate. Therefore, it is particularly important to find a substance and process that can replace water and is more conducive to improving the quality of fruit and vegetable crisps. Summary of the Invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a fruit and vegetable crisp production equipment and a production process thereof.

[0005] In a first aspect, the present invention provides a fruit and vegetable crisp production device, comprising a sealing cylinder and further comprising:

[0006] A sealing cover, detachably and sealingly fixed to the top of the sealing cylinder;

[0007] a first regulating assembly, mounted on the top of the sealing cover, for regulating the air pressure inside the sealing cover;

[0008] A feed port, fixedly connected and installed on the top of the sealing cover;

[0009] An exhaust port, fixedly connected and installed on the top of the sealing cover;

[0010] A discharge port is fixedly connected and installed at the bottom of the sealing cover;

[0011] A circulation pump is installed at the bottom of the sealing cylinder and is used to drive the carbon dioxide inside the sealing cylinder to circulate;

[0012] A carbon dioxide regulating assembly is installed below the sealing cylinder, is used to store liquid carbon dioxide, and is connected to and cooperates with the circulation pump to switch the state of carbon dioxide when circulating inside the sealing cylinder;

[0013] Open the sealing cover, place the fruit and vegetable slices that need to be processed inside the sealing cylinder, and then seal and close the sealing cover. After the fruit and vegetable slices are placed, the air pressure and temperature inside the sealing cylinder are adjusted by the first regulating component. The first regulating component includes an air pressure pump and a temperature regulator. The air pressure pump can adjust the high pressure and negative pressure inside the sealing cylinder, and the temperature regulator can adjust the temperature inside the sealing cylinder. These are all existing technologies and will not be described in detail here. When the temperature and pressure are adjusted to the point where carbon dioxide can exist in a liquid state of ℃, the carbon dioxide regulating component is started, and the circulation pump transports the liquid carbon dioxide at ℃ inside the carbon dioxide regulating component to the inside of the sealing cylinder, so that the liquid carbon dioxide can circulate to the inside of the sealing cylinder, and through the liquid two The carbon dioxide is used to remove impurities on the surface of the fruit and vegetable slices to clean them. Then, the carbon dioxide regulating component is switched, and the first regulating component is switched at the same time, so that when the carbon dioxide is driven again, the carbon dioxide flows to the inside of the sealed cylinder in a high-temperature gaseous state to kill the cleaned fruit and vegetable slices. After the killing is completed, it is adjusted again to make the carbon dioxide flow through the inside of the sealed cylinder in a liquid state of ℃. At the same time, seasonings such as salt, sugar, spices, etc. are input into the inside of the sealed cylinder through the feed port, so that the fruit and vegetable slices are immersed in the liquid carbon dioxide containing the seasoning, so that the seasoning can fully penetrate into the inside of the fruit and vegetables. After the impregnation is completed, the liquid carbon dioxide can be liquefied and discharged through the exhaust port, taking away excess moisture in the fruits and vegetables, and realizing the drying process.

[0014] Preferably, the carbon dioxide regulating component comprises:

[0015] A storage box, fixed to the bottom of the sealing cylinder;

[0016] A discharge pipe is fixedly connected between the input end of the circulation pump and the upper end of the side wall of the sealing cylinder;

[0017] An input pipe, fixedly connected between the output end of the circulation pump and the lower end of the side wall of the sealing cylinder;

[0018] a first connecting pipe fixedly connected between the side wall of the discharge pipe and the bottom of the sealing cylinder;

[0019] a second connecting pipe, fixedly connected between the side wall of the discharge pipe and the storage box, and having an end portion extending into the interior of the storage box;

[0020] a third connecting pipe, fixedly connected between the side wall of the input pipe and the storage box;

[0021] a second regulating assembly, mounted on the top of the storage box, for regulating the air pressure inside the storage box;

[0022] a plurality of first control valves, respectively installed inside the discharge pipe and the first connecting pipe, the second connecting pipe, and the third connecting pipe;

[0023] The second regulating component has the same structure as the first regulating component, and can regulate the environment inside the storage box, thereby regulating the state of carbon dioxide inside the storage box. When only the first control valve inside the exhaust pipe is opened, the circulating pump can only drive the carbon dioxide to circulate between the inside of the sealing tube and the circulating pump when it is started. When only the first control valve inside the second connecting pipe is opened, the circulating pump can only drive the carbon dioxide stored in the storage box to enter the inside of the sealing tube when it is started. When only the first control valve inside the first connecting pipe and the third connecting pipe are opened, the circulating pump can only drive the carbon dioxide inside the sealing tube back to the inside of the storage box for recycling. A filter frame can be set at the connecting port between the third connecting pipe and the storage box to filter impurities mixed in the carbon dioxide during cleaning and other links to prevent impurities from entering the interior of the storage box and affecting the normal use of carbon dioxide.

[0024] Preferably, the carbon dioxide regulating component further comprises:

[0025] A temperature regulating box is fixedly connected to the middle portion of the input pipe, dividing the input pipe into an input upper end and an input lower end;

[0026] A dispersion chamber, fixed to the bottom of the temperature regulating box and connected to the input lower end;

[0027] A second communication port is provided on a side wall of the dispersion chamber to communicate with the interior of the temperature regulating box;

[0028] A first communication port is provided at the top of the dispersion chamber to communicate with the input upper end;

[0029] a third communication port, provided on the side wall of the upper input end, connecting the upper input end and the temperature regulating box;

[0030] three second control valves, respectively installed inside the first communication port, the second communication port, and the third communication port;

[0031] a temperature detector fixed to the top of the temperature regulating box to detect the temperature of the carbon dioxide passing through the interior of the upper input end;

[0032] A heating wire is fixed inside the temperature regulating box;

[0033] A heating device is fixed to the bottom of the temperature regulating box and connected to the heating wire;

[0034] When only the second control valve inside the first communication port is open, carbon dioxide flows along the lower input end of the input pipe through the dispersion chamber, the first communication port, and the lower input end of the input pipe directly into the interior of the sealing cylinder. At this time, the temperature and pressure inside the sealing cylinder are the same as those in the storage box. When carbon dioxide directly enters the interior of the sealing cylinder, the temperature and state do not change.

[0035] When only the second control valve inside the second connecting port and the third connecting port is opened, the carbon dioxide flows along the input lower end of the input pipe through the dispersion chamber and the second connecting port, the inside of the temperature regulating box, the third connecting port, the input lower end of the input pipe and enters the interior of the sealing tube. At this time, the heater is turned on, and the heater adjusts the temperature of the heating wire, so that the temperature of the carbon dioxide passing through the heating wire is adjusted, thereby adjusting the carbon dioxide to a gaseous state, so that the carbon dioxide is switched to a high-temperature gaseous state and enters the interior of the sealing tube for withering.

[0036] Preferably, the carbon dioxide regulating component further comprises:

[0037] A spiral partition plate is fixed inside the temperature regulating box;

[0038] The spiral partition plate can separate the interior of the temperature control box, prolonging the time for carbon dioxide to flow through the interior of the temperature control box, thereby enhancing the temperature regulation effect of the carbon dioxide.

[0039] Preferably, it also includes:

[0040] A bracket, fixed to the bottom of the sealing cover;

[0041] A rolling box is rotatably mounted on the bracket, and the rolling box is a mesh box that allows water and air to pass through;

[0042] a motor, fixed to a side wall of the bracket to drive the rolling box to rotate;

[0043] Two cylinders are symmetrically fixed on the outer wall of the sealing cylinder to drive the sealing cover to move vertically;

[0044] After the cylinder is started, it can drive the sealing cover to move upward, and the sealing cover drives the bracket to move upward, thereby driving the rolling box to move upward, so that the rolling box moves out of the interior of the sealing cylinder, thereby facilitating the loading and unloading of materials inside the rolling box. The side wall of the rolling box is provided with a switchable loading port;

[0045] After the motor is started, it drives the rolling box to rotate. After the rolling box rotates, it can stir the fruit and vegetable slices placed inside the rolling box, thereby driving the fruit and vegetable slices to be stirred by the rolling action, so as to avoid the fruit and vegetable slices being broken when directly stirred by the stirring rod, thereby maintaining the integrity of the fruit and vegetable slices.

[0046] Preferably, it also includes:

[0047] Two connection boxes are fixed on the side walls of the bracket in a centrally symmetrical manner and fit against the outer wall of the rolling box so as to be connected with the rolling box through the fitting position;

[0048] Two docking boxes are fixedly connected to opposite sides of the two connection boxes, and after the sealing covers are combined, the two docking boxes are connected to the discharge pipe and the input pipe respectively;

[0049] The connecting box connects the exhaust pipe and the input pipe through the docking box, so that the carbon dioxide enters the interior of the rolling box from the bottom connecting box and is discharged from the rolling box from the top connecting box, thereby guiding the carbon dioxide to pass through the rolling box as a whole when flowing inside the rolling box, which is conducive to allowing the carbon dioxide to fully contact the fruit and vegetable slices, thereby helping to improve the effect of carbon dioxide on the fruit and vegetable slices.

[0050] Preferably, it also includes:

[0051] A feeding pipe, fixedly connected to the bottom of the feeding port;

[0052] A feeding box is fixedly connected to the bottom of the feeding pipe, and the bottom is in contact with the outer wall of the rolling box, and the contact position is connected to the rolling box;

[0053] The feeding box is directly connected to the feeding port through the feeding pipe, so that the seasoning entering the interior of the sealing cylinder is directly added to the interior of the rolling box, which is conducive to full contact between the seasoning and the fruit and vegetable slices.

[0054] Preferably, it also includes:

[0055] A guide rail is rotatably mounted at the center of the rolling box via a support frame;

[0056] A gravity block is fixed to the bottom of the guide track;

[0057] As the rolling box rolls to the top, the fruit and vegetable slices fall into the inside of the guide track under the action of gravity, and then slide down to the bottom of the rolling box along the trajectory of the guide track, thereby reducing the impact of the fruit and vegetable slices inside the rolling box, which is beneficial to reduce the occurrence of fruit and vegetable slices being broken due to impact during processing. The gravity block can keep the guide track upright under the action of gravity.

[0058] In a second aspect, a fruit and vegetable crisp production process is provided, the production process comprising the following steps:

[0059] Step 1: Pre-processing: Select fresh fruits and vegetables that are free of pests and diseases, and remove inedible parts;

[0060] Step 2: Liquid carbon dioxide cleaning: Place the pre-treated fruits and vegetables into the sealed cylinder, and use the carbon dioxide regulating component to drive the liquid carbon dioxide to circulate and clean. The low temperature and fluidity of the liquid carbon dioxide are used to flush impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20°C, and the cleaning time is 3-5 minutes.

[0061] Step 3: Carbon dioxide gas killing: After cleaning, the carbon dioxide regulating component drives the high-temperature carbon dioxide gas to circulate, so that the fruits and vegetables can quickly achieve the killing effect under high temperature environment, destroying the enzyme activity in the fruits and vegetables;

[0062] Step 4: Soaking: After the fixing is completed, add the seasoning through the feed port, and drive the liquid carbon dioxide into the sealed cylinder through the carbon dioxide regulating component for soaking, so that the seasoning fully penetrates into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20°C;

[0063] Step 5: Reduced pressure sublimation drying: After the impregnation is completed, the pressure is gradually reduced to allow the liquid carbon dioxide to sublime directly into gas at low temperature, taking away excess moisture in the fruits and vegetables to complete the drying process. The final pressure is reduced to 0.01-0.1MPa, the drying temperature is controlled at 10°C, and the drying time is 3-5 hours;

[0064] Step 6: Post-processing: Screening and packaging the dried fruit and vegetable chips to obtain finished products.

[0065] Preferably, the step three specifically includes:

[0066] The pressure of the carbon dioxide gas is controlled to be 2-5MPa, the fixing time is 2-4 minutes, and the fixing temperature is maintained at 80°C.

[0067] Compared with the prior art, the present invention has the following beneficial effects:

[0068] The present invention uses liquid carbon dioxide instead of water, which can quickly remove moisture from the surface and interior of fruits and vegetables at low temperatures, reducing the difficulty and energy consumption of subsequent drying processes and improving production efficiency. The low temperature environment of liquid carbon dioxide helps to maintain the nutritional content and color of fruits and vegetables, while making the fruit and vegetable chips have better crispness and taste, and extending the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0069] Figure 1 It is a schematic diagram of the overall structure of the present invention.

[0070] Figure 2 The structure diagram of the overall cross section of the present invention is as follows Figure 1 .

[0071] Figure 3 For the present invention Figure 2Schematic diagram of the enlarged structure at point A in the middle.

[0072] Figure 4 The structure diagram of the overall cross section of the present invention is as follows Figure 2 .

[0073] Figure 5 For the present invention Figure 4 Schematic diagram of the enlarged structure at point B in the middle.

[0074] Figure 6 For the present invention Figure 4 Schematic diagram of the enlarged structure at point C in the middle.

[0075] Figure 7 For the present invention Figure 6 Schematic diagram of the enlarged structure at E in the middle.

[0076] Figure 8 For the present invention Figure 4 Schematic diagram of the enlarged structure at point D in the middle.

[0077] In the figure: 1. Sealing cylinder; 101. Sealing cover; 102. First regulating component; 103. Feed port; 104. Exhaust port; 105. Discharge port; 106. Circulation pump; 2. Storage box; 201. Discharge pipe; 202. Input pipe; 203. First connecting pipe; 204. Second connecting pipe; 205. Third connecting pipe; 206. Second regulating component; 3. Temperature regulating box; 301. Dispersion chamber; 302. First connecting port; 303. Second connecting port; 304. Temperature detector; 305. Heating wire; 306. Heating device; 4. Rolling box; 401. Bracket; 402. Motor; 403. Cylinder; 5. Connecting box; 501. Docking box; 6. Feeding box; 601. Feeding pipe; 7. Guide rail; 701. Support frame; 702. Gravity block; 8. Spiral partition plate. DETAILED DESCRIPTION

[0078] The following description is intended to disclose the present invention so that those skilled in the art can implement the present invention. The preferred embodiments described below are merely examples, and those skilled in the art may conceive of other obvious variations.

[0079] like Figures 1 to 8 The fruit and vegetable crisp production equipment shown includes a sealing cylinder 1 and further includes:

[0080] The sealing cover 101 is detachably and sealably fixed to the top of the sealing cylinder 1;

[0081] The first regulating assembly 102 is mounted on the top of the sealing cover 101 and is used to regulate the air pressure inside the sealing cover 101;

[0082] The feed port 103 is fixedly connected and installed on the top of the sealing cover 101;

[0083] The exhaust port 104 is fixedly connected and installed on the top of the sealing cover 101;

[0084] The discharge port 105 is fixedly connected and installed at the bottom of the sealing cover 101;

[0085] A circulation pump 106 is installed at the bottom of the sealing cylinder 1 to circulate the carbon dioxide inside the sealing cylinder 1;

[0086] The carbon dioxide regulating assembly is installed below the sealing cylinder 1 and is used to store liquid carbon dioxide and is connected to the circulating pump 106 to switch the state of carbon dioxide when circulating inside the sealing cylinder 1;

[0087] In the traditional production process of fruit and vegetable chips, water is used in many links, such as washing and blanching. However, the presence of water may cause some problems. On the one hand, water will make the surface and interior of fruits and vegetables contain more moisture, increasing the difficulty and energy consumption of subsequent drying processes, and extending the production cycle. On the other hand, water may affect the taste and flavor of fruit and vegetable chips, resulting in problems such as chips not being crispy enough and easily absorbing moisture and deteriorating. Therefore, it is particularly important to find a substance and process that can replace water and is more conducive to improving the quality of fruit and vegetable chips.

[0088] This embodiment of the present invention can solve the above problems. The specific implementation method is as follows: open the sealing cover 101, place the fruit and vegetable slices to be processed inside the sealing cylinder 1, and then seal and close the sealing cover 101. After the fruit and vegetable slices are placed, the air pressure and temperature inside the sealing cylinder 1 are adjusted by the first regulating component 102. The first regulating component 102 includes an air pressure pump and a temperature regulator. The air pressure pump can adjust the high pressure and negative pressure inside the sealing cylinder 1, and the temperature regulator can adjust the temperature inside the sealing cylinder 1. These are all existing technologies and will not be repeated here. When the temperature and pressure are adjusted to the point where carbon dioxide can exist in a liquid state of 20°C, the carbon dioxide regulating component is started, and the circulating pump 106 transports the liquid carbon dioxide at 20°C inside the carbon dioxide regulating component to the inside of the sealing cylinder 1, so that the liquid carbon dioxide can The carbon dioxide circulates to the interior of the sealed cylinder 1, and the impurities on the surface of the fruit and vegetable slices are removed by the liquid carbon dioxide to clean the fruit and vegetable slices. Then, the carbon dioxide regulating component is switched, and the first regulating component 102 is switched at the same time, so that when the carbon dioxide is driven again, the carbon dioxide flows to the interior of the sealed cylinder 1 in a high-temperature gaseous state to sterilize the cleaned fruit and vegetable slices. After sterilization, the carbon dioxide is adjusted again to flow through the interior of the sealed cylinder 1 in a liquid state at 20°C. At the same time, seasonings such as salt, sugar, spices, etc. are input into the interior of the sealed cylinder 1 through the feed port 103, so that the fruit and vegetable slices are immersed in the liquid carbon dioxide containing the seasonings, so that the seasonings fully penetrate into the interior of the fruits and vegetables. After the soaking is completed, the liquid carbon dioxide can be liquefied and discharged through the exhaust port 104, taking away excess moisture in the fruits and vegetables, thereby completing the drying process;

[0089] In summary, using liquid carbon dioxide instead of water can quickly remove moisture from the surface and interior of fruits and vegetables at low temperatures, reducing the difficulty and energy consumption of subsequent drying processes and improving production efficiency. The low temperature environment of liquid carbon dioxide helps maintain the nutritional content and color of fruits and vegetables, while making fruit and vegetable chips more crispy and tasteful, extending their shelf life.

[0090] As an optional embodiment, the carbon dioxide regulation component includes:

[0091] The storage box 2 is fixed to the bottom of the sealing cylinder 1;

[0092] The discharge pipe 201 is fixedly connected between the input end of the circulation pump 106 and the upper end of the side wall of the sealing cylinder 1;

[0093] The input pipe 202 is fixedly connected between the output end of the circulation pump 106 and the lower end of the side wall of the sealing cylinder 1;

[0094] The first connecting pipe 203 is fixedly connected between the side wall of the discharge pipe 201 and the bottom of the sealing cylinder 1;

[0095] The second connecting pipe 204 is fixedly connected between the side wall of the discharge pipe 201 and the storage box 2, and the end portion extends into the interior of the storage box 2;

[0096] The third connecting pipe 205 is fixedly connected between the side wall of the input pipe 202 and the storage box 2;

[0097] The second regulating assembly 206 is installed on the top of the storage box 2 and is used to regulate the air pressure inside the storage box 2;

[0098] A plurality of first control valves are installed in the discharge pipe 201 and the first connecting pipe 203, the second connecting pipe 204, and the third connecting pipe 205 respectively;

[0099] The second regulating component 206 has the same structure as the first regulating component 102, and can regulate the environment inside the storage box 2, thereby regulating the state of carbon dioxide inside the storage box 2. When only the first control valve inside the exhaust pipe 201 is opened, the circulating pump 106 can only drive the carbon dioxide to circulate between the inside of the sealing tube 1 and the circulating pump 106 when it is started. When only the first control valve inside the second connecting pipe 204 is opened, the circulating pump 106 can only drive the carbon dioxide stored in the storage box 2 to enter the inside of the sealing tube 1 when it is started. When only the first control valve inside the first connecting pipe 203 and the third connecting pipe 205 are opened, the circulating pump 106 can only drive the carbon dioxide inside the sealing tube 1 back to the inside of the storage box 2 for recycling. A filter frame can be set at the connecting port between the third connecting pipe 205 and the storage box 2 to filter impurities mixed in the carbon dioxide during cleaning and other links to prevent impurities from entering the interior of the storage box 2 and affecting the normal use of carbon dioxide.

[0100] As an optional embodiment, the carbon dioxide regulation component further includes:

[0101] The temperature regulating box 3 is fixedly connected to the middle of the input pipe 202, dividing the input pipe 202 into an input upper end and an input lower end;

[0102] The dispersion chamber 301 is fixed to the bottom of the temperature regulating box 3 and is connected to the lower end of the input;

[0103] The second communication port 303 is formed on the side wall of the dispersion chamber 301 to communicate with the interior of the temperature regulating box 3;

[0104] The first communication port 302 is provided at the top of the dispersion chamber 301 to connect with the input upper end;

[0105] The third communication port 307 is provided on the side wall of the upper input end, connecting the upper input end and the temperature regulating box 3;

[0106] Three second control valves are installed inside the first communication port 302, the second communication port 303, and the third communication port 307 respectively;

[0107] The temperature detector 304 is fixed to the top of the thermostat 3 to detect the temperature of the carbon dioxide passing through the upper end of the input;

[0108] The heating wire 305 is fixed inside the temperature regulating box 3;

[0109] The heater 306 is fixed to the bottom of the temperature control box 3 and connected to the heating wire 305;

[0110] When only the second control valve inside the first communication port 302 is open, carbon dioxide flows along the lower input end of the input pipe 202 through the dispersion chamber 301, the first communication port 302, and the lower input end of the input pipe 202 directly into the interior of the sealing cylinder 1. At this time, the temperature and pressure inside the sealing cylinder 1 are the same as those in the storage box 2. When carbon dioxide directly enters the interior of the sealing cylinder 1, the temperature and state do not change.

[0111] When only the second control valve inside the second connecting port 303 and the third connecting port 307 is opened, carbon dioxide flows along the input lower end of the input pipe 202 through the dispersion chamber 301 and the second connecting port 303, the inside of the temperature control box 3, the third connecting port 307, and the input lower end of the input pipe 202 to enter the interior of the sealing tube 1. At this time, the heater 306 is turned on, and the heater 306 adjusts the temperature of the heating wire 305, so that the temperature of the carbon dioxide passing through the heating wire 305 is adjusted, so that the carbon dioxide can be adjusted to a gaseous state, so that the carbon dioxide is switched to a high-temperature gaseous state and enters the interior of the sealing tube 1 for killing.

[0112] As an optional embodiment, the carbon dioxide regulation component further includes:

[0113] The spiral partition plate 8 is fixed inside the temperature control box 3;

[0114] The spiral partition plate 8 can separate the interior of the temperature regulating box 3, prolonging the time for carbon dioxide to flow through the interior of the temperature regulating box 3, thereby enhancing the temperature regulating effect of the carbon dioxide.

[0115] As an optional embodiment, it also includes:

[0116] The bracket 401 is fixed to the bottom of the sealing cover 101;

[0117] The rolling box 4 is rotatably mounted on the bracket 401. The rolling box 4 is a mesh box that allows water and air to pass through.

[0118] The motor 402 is fixed to the side wall of the bracket 401 to drive the rolling box 4 to rotate;

[0119] Two cylinders 403 are symmetrically fixed on the outer wall of the sealing cylinder 1 to drive the sealing cover 101 to move vertically;

[0120] After the cylinder 403 is started, it can drive the sealing cover 101 to move upward, and the sealing cover 101 drives the bracket 401 to move upward, thereby driving the rolling box 4 to move upward, so that the rolling box 4 is moved out of the interior of the sealing cylinder 1, thereby facilitating the loading and unloading of materials inside the rolling box 4. The side wall of the rolling box 4 is provided with a switchable loading port;

[0121] After the motor 402 is started, it drives the rolling box 4 to rotate. After the rolling box 4 rotates, it can stir the fruit and vegetable slices placed inside the rolling box 4, thereby driving the fruit and vegetable slices to be stirred by the rolling action, so as to avoid the fruit and vegetable slices from being broken when directly stirred by the stirring rod, thereby maintaining the integrity of the fruit and vegetable slices.

[0122] As an optional embodiment, it also includes:

[0123] Two connecting boxes 5 are fixed on the side walls of the bracket 401 in a centrally symmetrical manner and fit against the outer wall of the rolling box 4 so as to be connected to the rolling box 4 through the fitting position;

[0124] The two docking boxes 501 are fixedly connected to the opposite sides of the two connection boxes 5, and after the sealing covers 101 are combined, the two docking boxes 501 are connected to the discharge pipe 201 and the input pipe 202 respectively;

[0125] The connecting box 5 is connected to the exhaust pipe 201 and the input pipe 202 through the docking box 501, so that the carbon dioxide enters the interior of the rolling box 4 from the bottom connecting box 5 and is discharged from the rolling box 4 from the top connecting box 5, thereby guiding the carbon dioxide to pass through the rolling box 4 as a whole when flowing inside the rolling box 4, which is conducive to allowing the carbon dioxide to fully contact the fruit and vegetable slices, thereby helping to improve the effect of carbon dioxide on the fruit and vegetable slices.

[0126] As an optional embodiment, it also includes:

[0127] The feeding pipe 601 is fixedly connected to the bottom of the feeding port 103;

[0128] The feeding box 6 is fixedly connected to the bottom of the feeding pipe 601, and the bottom is in contact with the outer wall of the rolling box 4, and the contact position is connected to the rolling box 4;

[0129] The feeding box 6 is directly connected to the feeding port 103 through the feeding pipe 601, so that the seasoning entering the interior of the sealing cylinder 1 is directly added to the interior of the rolling box 4, which is conducive to sufficient contact between the seasoning and the fruit and vegetable slices.

[0130] As an optional embodiment, it also includes:

[0131] The guide rail 7 is rotatably mounted on the center of the rolling box 4 via a support frame 701;

[0132] A gravity block 702 is fixed to the bottom of the guide track 7;

[0133] As the rolling box 4 rolls to the top, the fruit and vegetable slices fall into the inside of the guide track 7 under the action of gravity, and then slide down to the bottom of the rolling box 4 along the trajectory of the guide track 7, thereby reducing the impact of the fruit and vegetable slices inside the rolling box 4, which is beneficial to reduce the occurrence of fruit and vegetable slices being broken due to impact during processing. The gravity block 702 can keep the guide track 7 upright under the action of gravity.

[0134] A fruit and vegetable crisp production process, the production process comprising the following steps:

[0135] Step 1: Pre-processing: Select fresh fruits and vegetables that are free of pests and diseases, and remove inedible parts;

[0136] Step 2: Liquid carbon dioxide cleaning: Place the pre-treated fruits and vegetables into the sealed cylinder, and use the carbon dioxide regulating component to drive the liquid carbon dioxide to circulate and clean. The low temperature and fluidity of the liquid carbon dioxide are used to flush impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20°C, and the cleaning time is 3-5 minutes.

[0137] Step 3: Carbon dioxide gas killing: After cleaning, the carbon dioxide regulating component drives the high-temperature carbon dioxide gas to circulate, so that the fruits and vegetables can quickly achieve the killing effect under high temperature environment, destroying the enzyme activity in the fruits and vegetables;

[0138] Step 4: Soaking: After the fixing is completed, add the seasoning through the feed port, and drive the liquid carbon dioxide into the sealed cylinder through the carbon dioxide regulating component for soaking, so that the seasoning fully penetrates into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20°C;

[0139] Step 5: Reduced pressure sublimation drying: After the impregnation is completed, the pressure is gradually reduced to allow the liquid carbon dioxide to sublime directly into gas at low temperature, taking away excess moisture in the fruits and vegetables to complete the drying process. The final pressure is reduced to 0.01-0.1MPa, the drying temperature is controlled at 10°C, and the drying time is 3-5 hours;

[0140] Step 6: Post-processing: Screening and packaging the dried fruit and vegetable chips to obtain finished products.

[0141] As an optional embodiment, step three specifically includes:

[0142] The pressure of the carbon dioxide gas is controlled to be 2-5MPa, the fixing time is 2-4 minutes, and the fixing temperature is maintained at 80°C.

[0143] Example 1

[0144] Make Apple Crisp

[0145] 1. Pretreatment: Select fresh, moderately mature apples, peel and core them, and cut them into thin slices of uniform thickness;

[0146] 2. Liquid carbon dioxide cleaning: Place the apple slices in a sealed cylinder, start the carbon dioxide adjustment component, add liquid carbon dioxide at a temperature of 20°C, stir and clean for 4 minutes to remove surface impurities;

[0147] 3. Gas carbon dioxide killing: After cleaning, introduce gas carbon dioxide with a pressure of 3MPa and a temperature of 80℃ through the carbon dioxide regulating component and kill the green for 3 minutes;

[0148] 4. Immersion treatment: After the fixing is completed, add sucrose solution from the feed port, adjust the amount of liquid carbon dioxide introduced by the carbon dioxide regulating component according to the amount of sucrose solution added, so that after mixing, it becomes a carbon dioxide solution containing 5% sucrose solution. The solution temperature is 20°C and the immersion is carried out for 15 minutes;

[0149] 5. Decompression sublimation drying: After the impregnation is completed, the sealing cylinder is decompressed and the pressure is gradually reduced to 0.05MPa. The drying temperature is controlled at 0℃ and the drying time is 4 hours.

[0150] 6. Post-processing: Screen the dried apple chips, remove unqualified products, and then package them.

[0151] Example 2

[0152] Making carrot chips

[0153] 1. Pretreatment: Select fresh carrots, wash, peel and cut into strips.

[0154] 2. Liquid carbon dioxide cleaning: Place the carrots in a sealed tube, start the carbon dioxide adjustment component, add liquid carbon dioxide at a temperature of 20°C, stir and clean for 3 minutes to remove surface impurities.

[0155] 3. Liquid carbon dioxide killing: After cleaning, introduce carbon dioxide gas with a pressure of 4MPa and a temperature of 80℃ through the carbon dioxide regulating component and kill the green for 2 minutes;

[0156] 4. Immersion treatment: After the fixation is completed, salt solution and appropriate amount of spices are added from the feed port. Then, the amount of liquid carbon dioxide introduced into the carbon dioxide regulating component is adjusted according to the amount of sucrose solution added. After mixing, a liquid carbon dioxide solution of 3% salt solution and appropriate amount of spices is formed. The solution temperature is 20°C and the immersion is carried out for 20 minutes.

[0157] 5. Decompression sublimation drying: After the impregnation is completed, the sealing cylinder is decompressed and the pressure is gradually reduced to 0.03MPa. The drying temperature is controlled at 5°C and the drying time is 3.5 hours.

[0158] 6. Post-processing: Screen out qualified carrot chips and package them.

[0159] The working principle of the present invention is as follows: open the sealing cover 101, place the fruit and vegetable slices to be processed inside the sealing cylinder 1, and then seal and close the sealing cover 101. After the fruit and vegetable slices are placed, the air pressure and temperature inside the sealing cylinder 1 are adjusted by the first regulating component 102. The first regulating component 102 includes an air pressure pump and a temperature regulator. The air pressure pump can adjust the high pressure and negative pressure inside the sealing cylinder 1, and the temperature regulator can adjust the temperature inside the sealing cylinder 1. These are all existing technologies and will not be repeated here. When the temperature and pressure are adjusted to the point where carbon dioxide can exist in a liquid state of 20°C, the carbon dioxide regulating component is started, and the circulating pump 106 transports the liquid carbon dioxide at 20°C inside the carbon dioxide regulating component to the inside of the sealing cylinder 1, so that the liquid carbon dioxide can circulate to the sealing cylinder 1. The impurities on the surface of the fruit and vegetable slices are taken away by liquid carbon dioxide to clean the fruit and vegetable slices. Then, the carbon dioxide regulating component is switched, and the first regulating component 102 is switched at the same time, so that when the carbon dioxide is driven again, the carbon dioxide flows to the inside of the sealing cylinder 1 in a high-temperature gaseous state to kill the cleaned fruit and vegetable slices. After the killing is completed, it is adjusted again to make the carbon dioxide flow through the inside of the sealing cylinder 1 in a liquid state of 20°C. At the same time, seasonings such as salt, sugar, spices, etc. are input into the inside of the sealing cylinder 1 through the feed port 103, so that the fruit and vegetable slices are immersed in the liquid carbon dioxide containing the seasoning, so that the seasoning can fully penetrate into the inside of the fruit and vegetable. After the impregnation is completed, the liquid carbon dioxide can be liquefied and discharged through the exhaust port 104, taking away excess moisture in the fruits and vegetables, and realizing the drying process.

[0160] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions only describe the principles of the present invention. Various changes and improvements are possible without departing from the spirit and scope of the present invention, and such changes and improvements fall within the scope of the invention as claimed.

Claims

1. A fruit and vegetable crisp production device, comprising a sealing cylinder (1), characterized in that: Also includes: A sealing cover (101) is detachably and sealingly fixed to the top of the sealing cylinder (1); A first regulating assembly (102), mounted on the top of the sealing cover (101), for regulating the air pressure inside the sealing cover (101); A feed port (103) is fixedly connected and mounted on the top of the sealing cover (101); An exhaust port (104) is fixedly connected and mounted on the top of the sealing cover (101); A discharge port (105) is fixedly connected and mounted on the bottom of the sealing cover (101); a circulation pump (106), installed at the bottom of the sealing cylinder (1), for driving the carbon dioxide inside the sealing cylinder (1) to circulate; A carbon dioxide regulating assembly is installed below the sealing cylinder (1) and is used to store liquid carbon dioxide, and is connected to and cooperates with the circulation pump (106) to switch the state of carbon dioxide when circulating inside the sealing cylinder (1).

2. The fruit and vegetable crisp production equipment according to claim 1, characterized in that: The carbon dioxide regulating assembly comprises: A storage box (2) is fixed to the bottom of the sealing cylinder (1); A discharge pipe (201) is fixedly connected between the input end of the circulation pump (106) and the upper end of the side wall of the sealing cylinder (1); An input pipe (202) is fixedly connected between the output end of the circulation pump (106) and the lower end of the side wall of the sealing cylinder (1); A first connecting pipe (203) is fixedly connected between the side wall of the discharge pipe (201) and the bottom of the sealing cylinder (1); a second connecting pipe (204) fixedly connected between the side wall of the discharge pipe (201) and the storage box (2), and having an end portion extending into the interior of the storage box (2); a third connecting pipe (205) fixedly connected between the side wall of the input pipe (202) and the storage box (2); a second regulating assembly (206), mounted on the top of the storage box (2), for regulating the air pressure inside the storage box (2); A plurality of first control valves are respectively installed inside the discharge pipe (201) and the first connecting pipe (203), the second connecting pipe (204), and the third connecting pipe (205).

3. The fruit and vegetable crisp production equipment according to claim 2, characterized in that: The carbon dioxide regulating assembly further comprises: A temperature regulating box (3) is fixedly connected to the middle portion of the input pipe (202) and separates the input pipe (202) into an input upper end and an input lower end; A dispersion chamber (301) is fixed to the bottom of the temperature regulating box (3) and is connected to the lower input end; A second communication port (303) is provided on the side wall of the dispersion chamber (301) to communicate with the interior of the temperature regulating box (3); A first communication port (302) is provided at the top of the dispersion chamber (301) to communicate with the input upper end; A third communication port (307) is provided on the side wall of the input upper end, connecting the input upper end and the temperature regulating box (3); Three second control valves are installed inside the first communication port (302), the second communication port (303), and the third communication port (307), respectively; a temperature detector (304) fixed to the top of the temperature regulating box (3) to detect the temperature of the carbon dioxide passing through the interior of the upper input end; A heating wire (305) is fixed inside the temperature regulating box (3); The heating device (306) is fixed to the bottom of the temperature regulating box (3) and connected to the heating wire (305).

4. The fruit and vegetable crisp production equipment according to claim 3, characterized in that: The carbon dioxide regulating assembly further comprises: The spiral partition plate (8) is fixed inside the temperature regulating box (3).

5. The fruit and vegetable crisp production equipment according to claim 2, characterized in that: Also includes: A bracket (401) is fixed to the bottom of the sealing cover (101); A rolling box (4) is rotatably mounted on the bracket (401), and the rolling box (4) is a mesh box that allows water and air to pass through; A motor (402) is fixed to the side wall of the bracket (401) to drive the rolling box (4) to rotate; Two cylinders (403) are symmetrically fixed on the outer wall of the sealing cylinder (1) to drive the sealing cover (101) to move vertically.

6. The fruit and vegetable crisp production equipment according to claim 5, characterized in that: Also includes: Two connection boxes (5) are fixed on the side walls of the bracket (401) in a centrally symmetrical manner and fit the outer wall of the rolling box (4) so ​​as to form a communication with the rolling box (4) through the fitting position; Two docking boxes (501) are fixedly connected to opposite sides of the two connection boxes (5), and after the sealing covers (101) are combined, the two docking boxes (501) are docked and connected to the discharge pipe (201) and the input pipe (202).

7. The fruit and vegetable crisp production equipment according to claim 6, characterized in that: Also includes: A feeding pipe (601) is fixedly connected to the bottom of the feeding port (103); The feeding box (6) is fixedly connected to the bottom of the feeding pipe (601), and the bottom is attached to the outer wall of the rolling box (4), and the attached position is connected to the rolling box (4).

8. The fruit and vegetable crisp production equipment according to claim 7, characterized in that: Also includes: A guide rail (7) is rotatably mounted on the center of the rolling box (4) via a support frame (701); The gravity block (702) is fixed to the bottom of the guide track (7).

9. A fruit and vegetable crisp production process, applicable to a fruit and vegetable crisp production device according to any one of claims 1 to 8, characterized in that: The production process includes the following steps: Step 1: Pre-processing: Select fresh fruits and vegetables that are free of pests and diseases, and remove inedible parts; Step 2: Liquid carbon dioxide cleaning: Place the pre-treated fruits and vegetables into the sealed cylinder, and use the carbon dioxide regulating component to drive the liquid carbon dioxide to circulate and clean. The low temperature and fluidity of the liquid carbon dioxide are used to flush impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20°C, and the cleaning time is 3-5 minutes. Step 3: Carbon dioxide gas killing: After cleaning, the carbon dioxide regulating component drives the high-temperature carbon dioxide gas to circulate, so that the fruits and vegetables can quickly achieve the killing effect under high temperature environment, destroying the enzyme activity in the fruits and vegetables; Step 4: Soaking: After the fixing is completed, add the seasoning through the feed port, and drive the liquid carbon dioxide into the sealed cylinder through the carbon dioxide regulating component for soaking, so that the seasoning fully penetrates into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20°C; Step 5: Reduced pressure sublimation drying: After the impregnation is completed, the pressure is gradually reduced to allow the liquid carbon dioxide to sublime directly into gas at low temperature, taking away excess moisture in the fruits and vegetables to complete the drying process. The final pressure is reduced to 0.01-0.1MPa, the drying temperature is controlled at 10°C, and the drying time is 3-5 hours; Step 6: Post-processing: Screening and packaging the dried fruit and vegetable chips to obtain finished products.

10. The process for producing fruit and vegetable crisps according to claim 9, characterized in that: The step three specifically includes: The pressure of the carbon dioxide gas is controlled to be 2-5MPa, the fixing time is 2-4 minutes, and the fixing temperature is maintained at 80°C.

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