A fruit and vegetable crisp production equipment and its production process

Abstract

This invention relates to the field of fruit and vegetable crisp production technology, and in particular to a fruit and vegetable crisp production equipment and its production process. The equipment includes a sealed cylinder, and further comprises: a sealed cover, detachably and sealed to the top of the sealed cylinder; a first adjusting component, installed on the top of the sealed cover, for adjusting the air pressure inside the sealed cover; a feed inlet, fixedly connected and installed on the top of the sealed cover; a discharge outlet, fixedly connected and installed on the top of the sealed cover; a circulating pump, installed at the bottom of the sealed cylinder, for driving the carbon dioxide inside the sealed cylinder to circulate; and a carbon dioxide adjusting component, installed below the sealed cylinder, for storing liquid carbon dioxide and connected to the circulating pump to switch the state of the carbon dioxide circulating inside the sealed cylinder. This device uses liquid carbon dioxide instead of water, enabling rapid removal of 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.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable crisp production, and in particular to a fruit and vegetable crisp production equipment and its production process. Background Technology

[0002] Fruit and vegetable crisps are a type of snack food made from fresh fruits or vegetables through processes such as washing, slicing, and drying. They are characterized by low fat and high fiber, and can be eaten directly as a healthy snack or used as an ingredient in food processing. They are one of the health foods favored by modern consumers.

[0003] In the traditional production process of fruit and vegetable crisps, water is used in several stages, such as washing and blanching. However, the presence of water can bring some problems. On the one hand, water will make the surface and inside of fruits and vegetables contain more moisture, increasing the difficulty and energy consumption of subsequent drying processes and prolonging the production cycle. On the other hand, moisture may affect the taste and flavor of fruit and vegetable crisps, causing them to be less crispy and more prone to absorbing moisture and spoiling. 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 this invention is to address the shortcomings of existing technologies by proposing a fruit and vegetable crisp production equipment and its production process.

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

[0006] A sealing cap is detachably and securely fixed to the top of the sealing cylinder;

[0007] The first adjustment component is installed on the top of the sealing cover and is used to adjust the air pressure inside the sealing cover;

[0008] The feed inlet is fixedly connected to the top of the sealing cover;

[0009] The exhaust port is fixedly connected to the top of the sealing cover;

[0010] The discharge port is fixedly connected to the bottom of the sealing cover;

[0011] A circulation pump, installed at the bottom of the sealed cylinder, is used to circulate the carbon dioxide inside the sealed cylinder.

[0012] A carbon dioxide regulating component is installed below the sealed cylinder to store liquid carbon dioxide and is connected to the circulation pump to switch the state of carbon dioxide when circulating inside the sealed cylinder.

[0013] Open the sealed cap, place the fruit and vegetable slices to be processed inside the sealed cylinder, and then seal the cap closed. After placing the fruit and vegetable slices, the air pressure and temperature inside the sealed cylinder are regulated by the first regulating component. The first regulating component includes an air pressure pump and a temperature regulator. The air pressure pump can regulate the high and negative pressure inside the sealed cylinder, and the temperature regulator can regulate the temperature inside the sealed cylinder. These are existing technologies and will not be elaborated further. When the temperature and pressure are adjusted to a point where carbon dioxide can exist in a liquid state at a certain temperature, the carbon dioxide regulating component is activated. The circulation pump delivers the liquid carbon dioxide at a certain temperature inside the carbon dioxide regulating component to the inside of the sealed cylinder, allowing the liquid carbon dioxide to circulate inside the sealed cylinder. Carbon dioxide removes impurities from the surface of the fruit and vegetable slices, thus cleaning them. Then, the carbon dioxide regulating component is switched, and simultaneously the first regulating component is switched back. This allows carbon dioxide to flow into the sealed cylinder in a high-temperature gaseous state when carbon dioxide is driven again, thus blanching the cleaned fruit and vegetable slices. After blanching, the system is adjusted again so that carbon dioxide flows into the sealed cylinder in a liquid state at a specific temperature. Simultaneously, seasonings such as salt, sugar, and spices are introduced into the sealed cylinder through the inlet, allowing the fruit and vegetable slices to soak in the liquid carbon dioxide containing the seasonings. This allows the seasonings to fully penetrate the fruit and vegetables. After soaking, the liquid carbon dioxide is liquefied and discharged through the exhaust port, removing excess moisture from the fruit and vegetables, thus completing the drying process.

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

[0015] The storage box is fixed to the bottom of the sealed cylinder;

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

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

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

[0019] The second connecting pipe is fixedly connected between the side wall of the discharge pipe and the storage box, and its end extends into the interior of the storage box;

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

[0021] The second adjustment component is installed on the top of the storage box and is used to adjust the air pressure inside the storage box;

[0022] Multiple first control valves are 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 tank, thereby regulating the state of carbon dioxide inside the storage tank. When only the first control valve inside the discharge pipe is open, the circulation pump can only drive the carbon dioxide to circulate between the sealed cylinder and the circulation pump. When only the first control valve inside the second connecting pipe is open, the circulation pump can only drive the carbon dioxide stored inside the storage tank into the sealed cylinder. When only the first control valves inside the first and third connecting pipes are open, the circulation pump can only drive the carbon dioxide inside the sealed cylinder back into the storage tank for recycling. A filter frame can be installed at the connection point between the third connecting pipe and the storage tank to filter impurities mixed in with the carbon dioxide during cleaning and other processes, so as to prevent impurities from entering the storage tank and affecting the normal use of carbon dioxide.

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

[0025] A temperature control chamber is fixedly connected to the middle of the input tube, dividing the input tube into an upper input end and an lower input end;

[0026] The dispersion chamber is fixed at the bottom inside the temperature control box and connected to the lower input end;

[0027] The second connecting port is opened on the side wall of the dispersion chamber to connect to the interior of the temperature control box;

[0028] The first connecting port is located at the top of the dispersion cavity to connect to the upper end of the input.

[0029] The third connection port is located on the side wall above the input, connecting the upper end of the input and the temperature control box;

[0030] Three second control valves are respectively installed inside the first connecting port, the second connecting port, and the third connecting port;

[0031] A temperature detector is fixed to the top of the temperature control box to detect the temperature of carbon dioxide passing through the upper input.

[0032] The heating wire is fixed inside the temperature control box;

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

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

[0035] When the second control valve inside only the second and third connecting ports is open, carbon dioxide flows along the lower end of the input pipe through the dispersion chamber, the second connecting port, the interior of the temperature control box, the third connecting port, and the lower end of the input pipe into the interior of the sealed cylinder. At this time, the heater is turned on, and the heater adjusts the temperature of the heating wire, thereby adjusting the temperature of the carbon dioxide passing through the heating wire, so that the carbon dioxide can be adjusted to a gaseous state, and the carbon dioxide is switched to a high-temperature gaseous state to enter the interior of the sealed cylinder for blanching.

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

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

[0038] Spiral partitions can divide the interior of the temperature control chamber, extending the time carbon dioxide spends flowing through the chamber and thus enhancing the temperature regulation effect of carbon dioxide.

[0039] Preferably, it further includes:

[0040] A bracket is fixed to the bottom inside the sealing cover;

[0041] A rotating box is rotatably mounted on the bracket. The rotating box is a mesh box that allows water and air to pass through.

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

[0043] Two cylinders are symmetrically fixed to 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 inside of the sealing cylinder, thus facilitating the loading and unloading of materials inside the rolling box. The side wall of the rolling box is provided with an openable loading port.

[0045] After the motor starts, it drives the rolling box to rotate. The rotation of the rolling box can stir the fruit and vegetable slices placed inside the rolling box. The rolling action drives the fruit and vegetable slices to stir, which avoids the fruit and vegetable slices breaking when directly stirred by the stirring rod, thus maintaining the integrity of the fruit and vegetable slices.

[0046] Preferably, it further includes:

[0047] Two connecting boxes are fixed symmetrically to the side wall of the bracket and fit against the outer wall of the rolling box, so as to form a communication with the rolling box through the fitting position;

[0048] Two docking boxes are fixedly connected to opposite sides of the two connecting boxes, and after the sealing cover is closed, the two docking boxes are respectively docked and connected to the discharge pipe and the input pipe;

[0049] The connecting box connects the discharge pipe and the input pipe through the docking box, allowing carbon dioxide to enter the interior of the rolling box from the bottom connecting box and exit the rolling box from the top connecting box. This guides the carbon dioxide to flow through the rolling box as a whole, which helps to ensure that the carbon dioxide fully contacts the fruit and vegetable tablets, thereby improving the effect of carbon dioxide on the fruit and vegetable tablets.

[0050] Preferably, it further includes:

[0051] A feeding pipe is fixedly connected to the bottom of the feed inlet;

[0052] The feeding box is fixedly connected to the bottom of the feeding pipe, and its bottom is attached to the outer wall of the rolling box, with the attachment position connected to the rolling box;

[0053] The feeding box is directly connected to the inlet through the feeding pipe, so that the seasonings entering the sealed cylinder are directly added to the inside of the rolling box, which is conducive to the full contact between the seasonings and the fruit and vegetable slices.

[0054] Preferably, it further includes:

[0055] The 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 rail;

[0057] As the rolling box rolls to the top, the fruit and vegetable slices fall into the guide rail under the influence of gravity. They then slide down the guide rail to the bottom of the rolling box, thus reducing the impact of the fruit and vegetable slices inside the rolling box. This helps to reduce the occurrence of fruit and vegetable slices breaking due to impact during processing. The gravity block can keep the guide rail upright under the influence of gravity.

[0058] Secondly, a process for producing fruit and vegetable crisps is provided, which includes the following steps:

[0059] Step 1: Pre-treatment: Select fresh, disease-free fruits and vegetables and remove inedible parts;

[0060] Step 2, Liquid Carbon Dioxide Cleaning: Place the pre-treated fruits and vegetables into the sealed container. The liquid carbon dioxide is circulated and cleaned by the carbon dioxide regulating component. The low temperature and fluidity of the liquid carbon dioxide are used to rinse away impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20℃ and the cleaning time is 3-5 minutes.

[0061] Step 3, Gas Carbon Dioxide Blanching: After cleaning, the high-temperature carbon dioxide gas is circulated through the carbon dioxide regulating component, so that the fruits and vegetables can quickly achieve the blanching effect in a high-temperature environment, destroying the enzyme activity in the fruits and vegetables.

[0062] Step 4, Soaking treatment: After blanching, put the seasoning into the feed inlet, and use the carbon dioxide regulating component to drive the liquid carbon dioxide into the sealed cylinder for soaking, so that the seasoning can fully penetrate into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20℃.

[0063] Step 5, depressurization and sublimation drying: After soaking, gradually reduce the pressure so that the liquid carbon dioxide sublimates directly into a gaseous state at low temperature, taking away the excess moisture in the fruits and vegetables and realizing the drying process. Finally, the pressure is reduced to 0.01-0.1 MPa, the drying temperature is controlled at 10℃, and the drying time is 3-5 hours.

[0064] Step 6: Post-processing: The dried fruit and vegetable crisps are screened and packaged to obtain the finished product.

[0065] Preferably, step three specifically includes:

[0066] The pressure of the carbon dioxide gas is controlled at 2-5 MPa, the blanching time is 2-4 minutes, and the blanching temperature is maintained at 80℃.

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

[0068] This invention utilizes liquid carbon dioxide instead of water, which can quickly remove moisture from the surface and inside of fruits and vegetables at low temperatures, reducing the difficulty and energy consumption of subsequent drying processes, improving production efficiency. The low-temperature environment of liquid carbon dioxide helps to maintain the nutritional components and color of fruits and vegetables, while also giving the fruit and vegetable crisps better crispness and taste, and extending their shelf life. Attached Figure Description

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

[0070] Figure 2 This is a schematic diagram of the overall cross-section of the present invention. Figure 1 .

[0071] Figure 3 For the present invention Figure 2A magnified structural diagram of point A in the middle.

[0072] Figure 4 This is a schematic diagram of the overall cross-section of the present invention. Figure 2 .

[0073] Figure 5 For the present invention Figure 4 A magnified structural diagram at point B in the middle.

[0074] Figure 6 For the present invention Figure 4 A magnified structural diagram at point C.

[0075] Figure 7 For the present invention Figure 6 A magnified structural diagram at point E in the middle.

[0076] Figure 8 For the present invention Figure 4 A magnified structural diagram at point D.

[0077] In the diagram: 1. Sealing cylinder; 101. Sealing cover; 102. First adjusting component; 103. Feed inlet; 104. Exhaust port; 105. Discharge port; 106. Circulating pump; 2. Storage tank; 201. Discharge pipe; 202. Input pipe; 203. First connecting pipe; 204. Second connecting pipe; 205. Third connecting pipe; 206. Second adjusting component; 3. Temperature control box; 301. Dispersion chamber; 302. First connecting port; 303. Second connecting port; 304. Temperature detector; 305. Heating wire; 306. Heater; 4. Rolling box; 401. Support; 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 separator plate. Detailed Implementation

[0078] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.

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

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

[0081] The first adjustment component 102 is installed on the top of the sealing cover 101 and is used to adjust the air pressure inside the sealing cover 101.

[0082] The feed inlet 103 is fixedly connected to the top of the sealing cover 101;

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

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

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

[0086] A carbon dioxide regulating component is installed below the sealed cylinder 1 to store liquid carbon dioxide and is connected to a circulating pump 106 to switch the state of carbon dioxide circulating inside the sealed cylinder 1.

[0087] In the traditional production process of fruit and vegetable crisps, water is used in several stages, such as washing and blanching. However, the presence of water may bring some problems. On the one hand, water will make the surface and inside of fruits and vegetables contain more moisture, increasing the difficulty and energy consumption of subsequent drying processes and prolonging the production cycle. On the other hand, moisture may affect the taste and flavor of fruit and vegetable crisps, resulting in crisps that are not crisp enough and are prone to moisture absorption and spoilage. 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.

[0088] This embodiment of the invention can solve the above problems. The specific implementation 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 placing the fruit and vegetable slices, adjust the air pressure and temperature inside the sealing cylinder 1 using the first adjusting component 102. The first adjusting component 102 includes an air pressure pump and a temperature regulator. The air pressure pump can adjust the high and negative pressure inside the sealing cylinder 1, and the temperature regulator can adjust the temperature inside the sealing cylinder 1. These are 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 at 20°C, the carbon dioxide adjusting component is activated. The circulating pump 106 transports the 20°C liquid carbon dioxide inside the carbon dioxide adjusting component to the inside of the sealing cylinder 1, so that the liquid carbon dioxide can... The liquid carbon dioxide flows into the sealed cylinder 1 and removes impurities from the surface of the fruit and vegetable slices to clean them. Then, the carbon dioxide regulating component is switched, and the first regulating component 102 is switched so that when the carbon dioxide is driven again, it flows into the sealed cylinder 1 in a high-temperature gaseous state to blanch the cleaned fruit and vegetable slices. After blanching, the carbon dioxide is adjusted again to flow into the sealed cylinder 1 in a liquid state at 20°C. At the same time, seasonings such as salt, sugar, and spices are introduced into the sealed cylinder 1 through the feed port 103, so that the fruit and vegetable slices are soaked in the liquid carbon dioxide containing the seasonings, allowing the seasonings to fully penetrate into the fruit and vegetables. After soaking, the liquid carbon dioxide is liquefied and discharged through the exhaust port 104, removing excess moisture from the fruit and vegetables and realizing the drying process.

[0089] In summary, using liquid carbon dioxide instead of water can quickly remove moisture from the surface and inside of fruits and vegetables at low temperatures, reducing the difficulty and energy consumption of subsequent drying processes, improving production efficiency, and the low-temperature environment of liquid carbon dioxide helps to maintain the nutritional components and color of fruits and vegetables, while also giving fruit and vegetable crisps better crispness and taste, and extending shelf life.

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

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

[0092] The discharge pipe 201 is fixedly connected between the input end of the circulating 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 circulating 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 its end 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 adjustment component 206 is installed on the top of the storage box 2 and is used to adjust the air pressure inside the storage box 2.

[0098] Multiple 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;

[0099] The second regulating component 206 has the same structure as the first regulating component 102 and can regulate the environment inside the storage tank 2, thereby regulating the state of carbon dioxide inside the storage tank 2. When only the first control valve inside the discharge pipe 201 is open, the circulation pump 106 can only drive the carbon dioxide to circulate between the sealed cylinder 1 and the circulation pump 106. When only the first control valve inside the second connecting pipe 204 is open, the circulation pump 106 can only drive the carbon dioxide stored inside the storage tank 2 into the sealed cylinder 1. When only the first control valves inside the first connecting pipe 203 and the third connecting pipe 205 are open, the circulation pump 106 can only drive the carbon dioxide inside the sealed cylinder 1 back into the storage tank 2 for recycling. A filter frame can be installed at the connection port between the third connecting pipe 205 and the storage tank 2 to filter impurities mixed in with the carbon dioxide during cleaning and other processes, so as to prevent impurities from entering the storage tank 2 and affecting the normal use of carbon dioxide.

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

[0101] Temperature control box 3 is fixedly connected to the middle of input pipe 202, dividing input pipe 202 into upper input end and lower input end;

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

[0103] The second connecting port 303 is opened on the side wall of the dispersion cavity 301 to connect to the interior of the temperature control box 3;

[0104] The first connecting port 302 is opened at the top of the dispersing cavity 301 to connect to the upper input.

[0105] The third connection port 307 is located on the side wall at the upper end of the input, connecting the upper end of the input and the temperature control box 3;

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

[0107] Temperature detector 304 is fixed to the top of temperature control chamber 3 to detect the temperature of carbon dioxide input into the upper part of the chamber.

[0108] Heating wire 305 is fixed inside the temperature control box 3;

[0109] The heating element 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 connecting port 302 is open, carbon dioxide flows along the lower end of the input pipe 202 through the dispersion chamber 301 and the first connecting port 302, and directly enters 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 tank 2. When carbon dioxide directly enters the interior of the sealing cylinder 1, the temperature and state will not change.

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

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

[0113] Spiral partition plate 8 is fixed inside the temperature control chamber 3;

[0114] The spiral partition plate 8 can divide the interior of the temperature control chamber 3, prolonging the time that carbon dioxide flows through the interior of the temperature control chamber 3, thereby enhancing the temperature regulation effect of carbon dioxide.

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

[0116] The bracket 401 is fixed to the bottom inside 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] Motor 402 is fixed to the side wall of bracket 401 to drive the rotating 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. 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 moves out of the interior of the sealing cylinder 1, thus 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 starts, it drives the rolling box 4 to rotate. The rotation of the rolling box 4 can stir the fruit and vegetable slices placed inside the rolling box 4. The rolling action drives the fruit and vegetable slices to be stirred, so as to avoid the fruit and vegetable slices breaking when directly stirred by the stirring rod, thus maintaining the integrity of the fruit and vegetable slices.

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

[0123] Two connecting boxes 5 are fixed symmetrically on the side wall of the bracket 401 and fit against the outer wall of the rolling box 4 so as to form a connection with the rolling box 4 through the fitting position;

[0124] Two docking boxes 501 are fixedly connected to the opposite sides of two connecting boxes 5 respectively, and after the sealing cover 101 is closed, the two docking boxes 501 are respectively connected to the discharge pipe 201 and the input pipe 202.

[0125] The connecting box 5 connects the discharge pipe 201 and the input pipe 202 through the docking box 501, so that carbon dioxide enters the interior of the rolling box 4 from the bottom connecting box 5 and exits the rolling box 4 from the top connecting box 5. This guides the carbon dioxide to pass through the rolling box 4 as a whole when it flows inside the rolling box 4, which helps to ensure that the carbon dioxide fully contacts the fruit and vegetable slices, thereby improving 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 feed inlet 103;

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

[0129] The feeding box 6 is directly connected to the inlet 103 through the feeding pipe 601, so that the seasonings entering the sealed cylinder 1 are directly added to the inside of the rolling box 4, which is conducive to the full contact between the seasonings and the fruit and vegetable slices.

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

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

[0132] Gravity block 702 is fixed to the bottom of guide rail 7;

[0133] As the rolling box 4 rolls to the top, the fruit and vegetable slices fall into the interior of the guide rail 7 under the action of gravity. Then, they slide down the trajectory of the guide rail 7 to the bottom of the rolling box 4, thereby reducing the impact of the fruit and vegetable slices inside the rolling box 4. This helps to reduce the occurrence of fruit and vegetable slices breaking due to impact during processing. The gravity block 702 can keep the guide rail 7 upright under the action of gravity.

[0134] A process for producing fruit and vegetable crisps, comprising the following steps:

[0135] Step 1: Pre-treatment: Select fresh, disease-free fruits and vegetables and remove inedible parts;

[0136] Step 2, Liquid Carbon Dioxide Cleaning: Place the pre-treated fruits and vegetables into the sealed container. The liquid carbon dioxide is circulated and cleaned by the carbon dioxide regulating component. The low temperature and fluidity of the liquid carbon dioxide are used to rinse away impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20℃ and the cleaning time is 3-5 minutes.

[0137] Step 3, Gas Carbon Dioxide Blanching: After cleaning, the high-temperature carbon dioxide gas is circulated through the carbon dioxide regulating component, so that the fruits and vegetables can quickly achieve the blanching effect in a high-temperature environment, destroying the enzyme activity in the fruits and vegetables.

[0138] Step 4, Soaking treatment: After blanching, put the seasoning into the feed inlet, and use the carbon dioxide regulating component to drive the liquid carbon dioxide into the sealed cylinder for soaking, so that the seasoning can fully penetrate into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20℃.

[0139] Step 5, depressurization and sublimation drying: After soaking, gradually reduce the pressure so that the liquid carbon dioxide sublimates directly into a gaseous state at low temperature, taking away the excess moisture in the fruits and vegetables and realizing the drying process. Finally, the pressure is reduced to 0.01-0.1 MPa, the drying temperature is controlled at 10℃, and the drying time is 3-5 hours.

[0140] Step 6: Post-processing: The dried fruit and vegetable crisps are screened and packaged to obtain the finished product.

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

[0142] The pressure of the carbon dioxide gas is controlled at 2-5 MPa, the blanching time is 2-4 minutes, and the blanching temperature is maintained at 80℃.

[0143] Example 1

[0144] Making apple chips

[0145] 1. Pre-treatment: Select fresh, moderately ripe apples, peel and core them, and cut them into thin slices of uniform thickness;

[0146] 2. Liquid carbon dioxide cleaning: Place apple slices in a sealed container, activate the carbon dioxide regulating component to 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 fixation: After cleaning, gas carbon dioxide at a pressure of 3MPa and a temperature of 80℃ is introduced through the carbon dioxide regulating component for 3 minutes to fix the green color.

[0148] 4. Impregnation treatment: After blanching, put sucrose solution into the feed inlet. Adjust the amount of liquid carbon dioxide introduced by the carbon dioxide regulating component according to the amount of sucrose solution added, so that it becomes a carbon dioxide solution containing 5% sucrose solution after mixing. The solution temperature is 20℃, and impregnate for 15 minutes.

[0149] 5. Reduced pressure sublimation drying: After impregnation, reduce the pressure of the sealed cylinder, gradually reduce the pressure to 0.05 MPa, and control the drying temperature at 0℃ for 4 hours;

[0150] 6. Post-processing: The dried apple chips are screened to remove defective products and then packaged.

[0151] Example 2

[0152] Making carrot chips

[0153] 1. Pre-treatment: Select fresh carrots, wash and peel them, and cut them into strips.

[0154] 2. Liquid carbon dioxide cleaning: Place the carrots in a sealed container, activate the carbon dioxide regulating component to 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 blanching: After cleaning, gaseous carbon dioxide at a pressure of 4MPa and a temperature of 80℃ is introduced through the carbon dioxide regulating component for blanching for 2 minutes;

[0156] 4. Impregnation treatment: After blanching, put salt solution and appropriate amount of spices into the feed port. Then, adjust the amount of liquid carbon dioxide introduced by the carbon dioxide regulating component according to the amount of sucrose solution added, so that it becomes a liquid carbon dioxide solution of 3% salt solution and appropriate amount of spices. The solution temperature is 20℃, and impregnate for 20 minutes.

[0157] 5. Reduced pressure sublimation drying: After impregnation, reduce the pressure of the sealed cylinder, gradually reduce the pressure to 0.03 MPa, control the drying temperature at 5℃, and dry for 3.5 hours;

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

[0159] The working principle of this invention is as follows: Open the sealing cap 101, place the fruit and vegetable slices to be processed inside the sealing cylinder 1, and then seal the sealing cap 101. After placing the fruit and vegetable slices, the air pressure and temperature inside the sealing cylinder 1 are adjusted by the first adjusting component 102. The first adjusting component 102 includes an air pressure pump and a temperature regulator. The air pressure pump can adjust the high and negative pressure inside the sealing cylinder 1, and the temperature regulator can adjust the temperature inside the sealing cylinder 1. These are existing technologies and will not be elaborated further. When the temperature and pressure are adjusted to the point where carbon dioxide exists in a liquid state at 20°C, the carbon dioxide adjusting component is activated. The circulation pump 106 delivers the 20°C liquid carbon dioxide inside the carbon dioxide adjusting component to the inside of the sealing cylinder 1, allowing the liquid carbon dioxide to circulate within the sealing cylinder 1. Inside the container, liquid carbon dioxide removes impurities from the surface of the fruit and vegetable slices to clean them. Then, the carbon dioxide regulating component is switched, and the first regulating component 102 is switched so that when carbon dioxide is driven again, it flows into the sealed cylinder 1 in a high-temperature gaseous state to blanch the cleaned fruit and vegetable slices. After blanching, the container is adjusted again so that the carbon dioxide flows through the sealed cylinder 1 in a liquid state at 20°C. At the same time, seasonings such as salt, sugar, and spices are introduced into the sealed cylinder 1 through the feed port 103, so that the fruit and vegetable slices are soaked in the liquid carbon dioxide containing the seasonings, allowing the seasonings to fully penetrate into the fruit and vegetables. After soaking, the liquid carbon dioxide is liquefied and discharged through the exhaust port 104, removing excess moisture from the fruit and vegetables and completing the drying process.

[0160] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention.

Claims

1. A fruit and vegetable crisp production equipment, comprising a sealed cylinder (1), characterized in that, Also includes: A sealing cap (101) is detachably and securely fixed to the top of the sealing cylinder (1); The first adjustment component (102) is installed on the top of the sealing cover (101) and is used to adjust the air pressure inside the sealing cover (101); The feed inlet (103) is fixedly connected to the top of the sealing cover (101); The exhaust port (104) is fixedly connected to the top of the sealing cover (101); The discharge port (105) is fixedly connected to the bottom of the sealing cover (101); A circulation pump (106) is installed at the bottom of the sealing cylinder (1) to drive the carbon dioxide inside the sealing cylinder (1) to circulate; A carbon dioxide regulating component is installed below the sealed cylinder (1) for storing liquid carbon dioxide and is connected to the circulating pump (106) to switch the state of carbon dioxide when circulating inside the sealed cylinder (1). The carbon dioxide regulation component includes: Storage box (2) is fixed to the bottom of the sealing cylinder (1); The discharge pipe (201) is fixedly connected between the input end of the circulating pump (106) and the upper end of the side wall of the sealing cylinder (1); The input pipe (202) is fixedly connected between the output end of the circulating pump (106) and the lower end of the side wall of the sealing cylinder (1); 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); The second connecting pipe (204) is fixedly connected between the side wall of the discharge pipe (201) and the storage box (2), and its end extends into the interior of the storage box (2); The third connecting pipe (205) is fixedly connected between the side wall of the input pipe (202) and the storage box (2); The second adjustment component (206) is installed on the top of the storage box (2) and is used to adjust the air pressure inside the storage box (2); Multiple 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); The carbon dioxide regulating component also includes: Temperature control box (3) is fixedly connected to the middle of the input tube (202), dividing the input tube (202) into an upper input end and an lower input end; The dispersion chamber (301) is fixed to the bottom inside the temperature control box (3) and connected to the lower input end; The second connecting port (303) is opened on the side wall of the dispersion cavity (301) to connect to the interior of the temperature control box (3); The first connecting port (302) is opened at the top of the dispersion cavity (301) to connect to the upper end of the input. The third connection port (307) is located on the side wall of the upper end of the input, connecting the upper end of the input and the temperature control box (3). Three second control valves are respectively installed inside the first connecting port (302), the second connecting port (303), and the third connecting port (307); A temperature detector (304) is fixed to the top of the temperature control box (3) to detect the temperature of carbon dioxide passing through the upper input end; Heating wire (305) is fixed inside the temperature control box (3); The heating element (306) is fixed to the bottom of the temperature control box (3) and connected to the heating wire (305).

2. The fruit and vegetable crisp production equipment according to claim 1, characterized in that, The carbon dioxide regulating component also includes: The spiral partition plate (8) is fixed inside the temperature control box (3).

3. The fruit and vegetable crisp production equipment according to claim 1, characterized in that, Also includes: A bracket (401) is fixed to the bottom inside the sealing cover (101); 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. The 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.

4. The fruit and vegetable crisp production equipment according to claim 3, characterized in that, Also includes: Two connecting boxes (5) are fixed symmetrically on the side wall of the bracket (401) and fit against the outer wall of the rolling box (4) so ​​as to form a connection with the rolling box (4) through the fitting position; Two docking boxes (501) are fixedly connected to the opposite sides of the two connecting boxes (5), and after the sealing cover (101) is closed, the two docking boxes (501) are respectively connected to the discharge pipe (201) and the input pipe (202).

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

6. The fruit and vegetable crisp production equipment according to claim 5, characterized in that, Also includes: The guide rail (7) is rotatably mounted at the center of the rolling box (4) via the support frame (701); Gravity block (702) is fixed to the bottom of the guide rail (7).

7. A process for producing fruit and vegetable crisps, applicable to the fruit and vegetable crisp production equipment described in any one of claims 1 to 6, characterized in that, The production process includes the following steps: Step 1: Pre-treatment: Select fresh, disease-free fruits and vegetables and remove inedible parts; Step 2, Liquid Carbon Dioxide Cleaning: Place the pre-treated fruits and vegetables into the sealed container. The liquid carbon dioxide is circulated and cleaned by the carbon dioxide regulating component. The low temperature and fluidity of the liquid carbon dioxide are used to rinse away impurities and microorganisms on the surface of the fruits and vegetables. The temperature of the liquid carbon dioxide is controlled at 20℃ and the cleaning time is 3-5 minutes. Step 3, Gas Carbon Dioxide Blanching: After cleaning, the high-temperature carbon dioxide gas is circulated through the carbon dioxide regulating component, so that the fruits and vegetables can quickly achieve the blanching effect in a high-temperature environment, destroying the enzyme activity in the fruits and vegetables. Step 4, Soaking treatment: After blanching, put the seasoning into the feed inlet, and use the carbon dioxide regulating component to drive the liquid carbon dioxide into the sealed cylinder for soaking, so that the seasoning can fully penetrate into the fruits and vegetables. The soaking time is 10-20 minutes, and the temperature of the liquid carbon dioxide solution is 20℃. Step 5, depressurization and sublimation drying: After soaking, gradually reduce the pressure so that the liquid carbon dioxide sublimates directly into a gaseous state at low temperature, taking away the excess moisture in the fruits and vegetables and realizing the drying process. Finally, the pressure is reduced to 0.01-0.1 MPa, the drying temperature is controlled at 10℃, and the drying time is 3-5 hours. Step 6: Post-processing: The dried fruit and vegetable crisps are screened and packaged to obtain the finished product.

8. The fruit and vegetable crisp production process according to claim 7, characterized in that, Step three specifically includes: The pressure of the carbon dioxide gas is controlled at 2-5 MPa, the blanching time is 2-4 minutes, and the blanching temperature is maintained at 80℃.

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