阅读说明：本技术 一种快餐类面制食品中蔬菜包的加工装置和方法 (Processing device and method for vegetable packet in fast food flour food ) 是由 冯作山 白羽嘉 黄文书 阿依古丽·阿力木 鲁畅 段继华 于 2021-07-01 设计创作，主要内容包括：本发明提供了一种快餐类面制食品中蔬菜包的加工装置,属于食品加工技术领域；所述加工装置包括顺次连接的微波压差干燥罐、真空缓冲罐、水蒸汽冷凝器、冷凝水贮罐和真空泵；所述微波压差干燥罐和真空缓冲罐之间设置有电磁阀；所述微波压差干燥罐的侧壁上开设有若干微波导入孔；所述微波导入孔和微波发生器连接。利用本申请的装置制备蔬菜包具有结构紧密、节省包装空间、易复水的优点,克服了目前快餐类面制食品蔬菜包占用较多的包装空间的缺陷。(The invention provides a processing device for vegetable bags in fast food flour food, belonging to the technical field of food processing; the processing device comprises a microwave differential pressure drying tank, a vacuum buffer tank, a water vapor condenser, a condensed water storage tank and a vacuum pump which are connected in sequence; an electromagnetic valve is arranged between the microwave differential pressure drying tank and the vacuum buffer tank; the side wall of the microwave differential pressure drying tank is provided with a plurality of microwave leading-in holes; the microwave leading-in hole is connected with a microwave generator. The vegetable bag prepared by the device has the advantages of compact structure, packaging space saving and easy rehydration, and overcomes the defect that the existing fast food, flour food and vegetable bag occupies more packaging space.)

1. A processing device for vegetable packet in fast food flour food comprises a microwave differential pressure drying tank (2); a plurality of layers of material plate racks (6) are horizontally arranged in the microwave differential pressure drying tank (2); a drying plate (5) is arranged on each layer of material plate rack (6); a drying tank cover (4) is arranged on the wall of the microwave differential pressure drying tank (2); the microwave differential pressure drying device is characterized in that the microwave differential pressure drying tank (2) is sequentially connected with a vacuum buffer tank (8), a water vapor condenser (12), a condensed water storage tank (15) and a vacuum pump (14);

an electromagnetic valve (7) is arranged between the microwave differential pressure drying tank (2) and the vacuum buffer tank (8);

a plurality of microwave lead-in holes are formed in the side wall of the microwave differential pressure drying tank (2); the microwave leading-in hole (17) is connected with the microwave generator (3).

2. The processing device according to claim 1, wherein the volume ratio of the vacuum buffer tank (8) to the microwave differential pressure drying tank (2) is (1-3): 1.

3. a method for processing vegetable bales in snack-type pasta based processing apparatus according to claim 1 or 2, comprising the steps of:

1) providing vegetables to be treated;

2) spreading the vegetables to be treated on the drying disc (5), and alternately carrying out microwave heating and vacuumizing treatment until 70-90% of the total moisture of the vegetables is removed to obtain dried vegetables;

3) pressing the dried vegetables into blocks, and freezing and shaping to obtain vegetable blocks;

4) and carrying out vacuum freezing sublimation on the vegetable blocks to obtain the vegetable packet.

4. The process according to claim 3, wherein in step 2), the microwave heating and vacuum-pumping process comprises:

starting a vacuum pump (14) to enable the pressure of a vacuum buffer tank (8) to reach 6-50 kPa, heating the vegetables to be treated by microwave for 5-10 min to increase the temperature of the vegetables to be treated to 50-90 ℃, and stopping heating by microwave; opening the electromagnetic valve (7) to connect the microwave differential pressure drying tank (2) with the vacuum buffer tank (8), and rapidly reducing the pressure in the microwave differential pressure drying tank (2) to 12-70 kPa; the water in the vegetable is removed because the temperature is higher than the boiling point temperature under the corresponding pressure;

and starting a vacuum pump (14) to enable the pressure in the vacuum buffer tank (8) and the microwave differential pressure drying tank (2) to reach 7-70 kPa, enabling the boiling point of water in the vegetables of the vegetables to be treated to reach 40-60 ℃ and maintaining for 5-10 min, and completing single microwave heating and vacuumizing treatment of the vegetables.

5. The processing method according to claim 3 or 4, wherein the number of times of alternately performing the microwave heating and the vacuum-pumping in the step 2) comprises 5 to 10 times.

6. The process of claim 3, wherein the temperature of the freeze-setting in step 3) comprises-15 to-20 ℃.

7. The processing method according to claim 3, wherein in the step 4), the vacuum freezing time is based on that the moisture content of the vegetable packet reaches 5-8%.

8. The processing method according to claim 3, wherein in step 1), the preparation method of the vegetable to be treated comprises: cutting vegetables, blanching, curing, cooling and draining to obtain vegetables to be treated; the temperature of the blanching and curing is 90-100 ℃; the time for blanching and curing is 1-5 min.

9. The process of claim 8, wherein the vegetables comprise tomatoes, the tomatoes comprise paste-making tomatoes; when the vegetables are tomatoes, peeling, blanching, freezing the whole fruits, slicing and melting the tomatoes in sequence to obtain tomatoes to be treated;

the thickness of the sliced tomato is 0.5-1 cm; the shape of the sliced tomato comprises a crescent slice shape; the melting temperature is 0-5 ℃; the juice yield of the tomatoes in the melting process is 50-60% of the pulp quality of the tomatoes.

10. The process of claim 3 wherein the fast food pasta comprises Xinjiang rice soup.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing device and a processing method of a vegetable bag in fast food flour food.

Background

The fast food flour food is a flour food which can be cooked by hot water in a short time. The fast food flour food contains the vegetable bag, and the vegetable bag can enrich the taste and nutrition of the food, improve the sensory quality of the food and increase the appetite of consumers.

The vegetable bag is prepared by dehydrating vegetables and drying. At present, freeze sublimation drying of fruits and vegetables is a more advanced vegetable dehydration drying method, can better maintain the appearance and color of the fruits and vegetables, and form a porous structure and a loose texture, so that the dried products are easy to reheat and rehydrate, but the loose structure also occupies more packaging space.

Disclosure of Invention

The invention aims to provide a processing device and a processing method for vegetable bags in fast food flour food.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a processing device of vegetable bags in fast food flour food, which comprises a microwave differential pressure drying tank 2; a plurality of layers of material plate racks 6 are horizontally arranged in the microwave differential pressure drying tank 2; a drying tray 5 is arranged on each layer of material tray frame 6; a drying tank cover 4 is arranged on the wall of the microwave differential pressure drying tank 2; the microwave differential pressure drying tank 2 is sequentially connected with a vacuum buffer tank 8, a water vapor condenser 12, a condensed water storage tank 15 and a vacuum pump 14;

an electromagnetic valve 7 is arranged between the microwave differential pressure drying tank 2 and the vacuum buffer tank 8;

a plurality of microwave lead-in holes are formed in the side wall of the microwave differential pressure drying tank 2; the micro introduction hole 17 is connected to the microwave generator 3.

Preferably, the volume ratio of the vacuum buffer tank 8 to the microwave differential pressure drying tank 2 is (1-3): 1.

the invention also provides a processing method of the vegetable packet in the fast food type flour food based on the processing device, which comprises the following steps:

1) providing vegetables to be treated;

2) spreading the vegetables to be treated on the drying tray 5, and alternately carrying out microwave heating and vacuumizing treatment until 70-90% of the total moisture of the vegetables is removed to obtain dried vegetables;

3) pressing the dried vegetables into blocks, and freezing and shaping to obtain vegetable blocks;

4) and carrying out vacuum freezing sublimation on the vegetable blocks to obtain the vegetable packet.

Preferably, in step 2), the microwave heating and vacuum-pumping process includes:

starting a vacuum pump 14 to enable the pressure of the vacuum buffer tank 8 to reach 6-50 kPa, heating the vegetables to be treated by microwave for 5-10 min to increase the temperature of the vegetables to be treated to 50-90 ℃, and stopping heating by microwave; opening the electromagnetic valve 7 to connect the microwave differential pressure drying tank 2 with the vacuum buffer tank 8, and rapidly reducing the pressure in the microwave differential pressure drying tank 2 to 12-70 kPa; the water in the vegetable is removed because the temperature is higher than the boiling point temperature under the corresponding pressure;

and starting the vacuum pump 14 to enable the pressure in the vacuum buffer tank 8 and the microwave differential pressure drying tank 2 to reach 7-70 kPa, enabling the boiling point of water in the vegetables of the vegetables to be treated to reach 40-60 ℃ and maintaining for 5-10 min, and completing single microwave heating and vacuumizing treatment of the vegetables.

Preferably, the number of times of alternately performing the microwave heating and the vacuum-pumping treatment in the step 2) includes 5 to 10 times.

Preferably, in the step 3), the temperature for freezing and shaping comprises-15 to-20 ℃.

Preferably, in the step 4), the vacuum freezing time is based on that the moisture content of the vegetable packet reaches 5% -8%.

Preferably, in step 1), the preparation method of the vegetable to be treated comprises: cutting vegetables, blanching, curing, cooling and draining to obtain vegetables to be treated; the temperature of the blanching and curing is 90-100 ℃; the time for blanching and curing is 1-5 min.

Preferably, the vegetables comprise tomatoes, the tomatoes comprise paste-making tomatoes; when the vegetables are tomatoes, peeling, blanching, freezing the whole fruits, slicing and melting the tomatoes in sequence to obtain tomatoes to be treated;

the thickness of the sliced tomato is 0.5-1 cm; the shape of the sliced tomato comprises a crescent slice shape; the melting temperature is 0-5 ℃; the juice yield of the tomatoes in the melting process is 50-60% of the pulp quality of the tomatoes.

Preferably, the fast food type pasta comprises Xinjiang rice soup.

The invention provides a processing device of vegetable bags in fast food flour food, which comprises a microwave pressure difference drying tank 2, a vacuum buffer tank 8, a water vapor condenser 12, a condensed water storage tank 15 and a vacuum pump 14 which are connected in sequence; an electromagnetic valve 7 is arranged between the microwave differential pressure drying tank 2 and the vacuum buffer tank 8; a plurality of microwave lead-in holes are formed in the side wall of the microwave differential pressure drying tank 2; the micro introduction hole 17 is connected to the microwave generator 3. In the invention, the microwave generated by the microwave generator 3 is introduced into the microwave generator 3 through the microwave introduction hole 17, so that the uniform radiation heating of the vegetables in the tank by the microwave is realized; the electromagnetic valve is connected with the microwave differential pressure drying tank and the vacuum buffer tank to realize rapid pressure reduction of the microwave differential pressure drying tank, so that the temperature of water in vegetables is strongly vaporized and removed due to the temperature higher than the boiling point temperature under the corresponding pressure, meanwhile, the steam differential pressure from inside to outside can reduce the inward collapse of the vegetables due to drying, a proper porous structure is formed, rehydration during flushing is facilitated, the drying is effectively promoted and the drying time is shortened due to the strong vaporization and diffusion of the water in materials, and the high-efficiency energy-saving effect is realized, so that the industrial production is conveniently realized; the dried vegetables keep certain flexibility, and the Xinjiang rice soup pre-conditioning composite vegetable bag which is compact in structure, saves packaging space and is easy to rehydrate can be obtained by pressing into blocks, freezing and shaping, and then carrying out vacuum freezing sublimation drying. The vegetable bag prepared by the device has the technical characteristics of high production efficiency, energy conservation and consumption reduction, and overcomes the defect that the conventional fast food, flour food and vegetable bag occupies more packaging space.

Drawings

FIG. 1 is a schematic view showing the structure of a processing apparatus for vegetable bales in snack type pasta; the device comprises an electric appliance control system-1, a microwave differential pressure drying tank-2, a microwave generator-3, a drying tank cover-4, a drying tray-5, a material tray rack-6, a solenoid valve-7, a direct air buffer tank-8, a safety valve-9, a pressure gauge-10, a cooling water outlet-11, a water vapor condenser-12, a cooling water inlet-13, a direct air pump-14, a condensed water storage tank-15, a drain valve-16 and a microwave guide hole-17.

Detailed Description

The invention provides a processing device of vegetable bags in fast food flour food, which comprises a microwave differential pressure drying tank 2; a plurality of layers of material trays 6 are horizontally arranged in the microwave differential pressure drying tank 2; a drying tray 5 is placed on each material tray frame 6; a drying tank cover 4 is arranged on the wall of the microwave differential pressure drying tank 2; the microwave differential pressure drying tank 2 is sequentially connected with a vacuum buffer tank 8, a water vapor condenser 12, a condensed water storage tank 15 and a vacuum pump 14;

an electromagnetic valve 7 is arranged between the microwave differential pressure drying tank 2 and the vacuum buffer tank 8;

a plurality of microwave lead-in holes are formed in the side wall of the microwave differential pressure drying tank 2; the micro introduction hole 17 is connected to the microwave generator 3.

In the invention, the microwave energy generated by the microwave generator 3 is introduced into the microwave generator 3 by the action of the microwave introduction holes 17, so that the uniform radiation heating of the vegetables in the tank by the microwaves is realized.

In the invention, the volume ratio of the vacuum buffer tank 8 to the microwave differential pressure drying tank 2 is preferably (1-3): 1, more preferably 2: 1.

in the invention, the electromagnetic valve 7 is connected with the microwave differential pressure drying tank 2 and the vacuum buffer tank 8 so as to realize the rapid pressure reduction of the microwave differential pressure drying tank 2.

In the invention, the processing device also comprises an electric appliance control system 1 which is used for controlling the microwave generator and the electromagnetic valve to be opened and closed in order according to a preset process; the vacuum buffer tank 8 is preferably provided with a safety valve 9 and a pressure gauge 10. In the present invention, the water vapor condenser 12 is preferably provided with a cooling water outlet 11 and a cooling water inlet 13; the cooling water inlet 13 is preferably located on the bottom body wall of the water vapor condenser 12; the cooling water outlet 11 is preferably located on the top body wall of the water vapor condenser; a drain valve 16 is preferably provided in the wall of the bottom of the condensate storage tank 15.

In one embodiment of the invention, the structure of the processing device of the vegetable bag in the fast food type flour food is schematically shown in figure 1; the device comprises an electric appliance control system-1, a microwave differential pressure drying tank-2, a microwave generator-3, a drying tank cover-4, a drying tray-5, a material tray-6, a solenoid valve-7, a direct air buffer tank-8, a safety valve-9, a pressure gauge-10, a cooling water outlet-11, a water vapor condenser-12, a cooling water inlet-13, a direct air pump-14, a condensed water storage tank-15, a drain valve-16 and a microwave introduction hole 17.

The invention also provides a processing method of the vegetable packet in the fast food type flour food based on the processing device, which comprises the following steps:

1) providing vegetables to be treated;

2) spreading the vegetables to be treated on the drying tray 5, and alternately carrying out microwave heating and vacuumizing treatment until 70-90% of the total moisture of the vegetables is removed to obtain dried vegetables;

3) pressing the dried vegetables into blocks, and freezing and shaping to obtain vegetable blocks;

4) and carrying out vacuum freezing sublimation on the vegetable blocks to obtain the vegetable packet.

The present invention first provides the vegetables to be treated.

In the present invention, the preparation method of the vegetable to be treated preferably includes: cutting vegetables, blanching, curing, cooling and draining to obtain the vegetables to be treated.

In the present invention, the vegetables are preferably subjected to sorting and peeling treatments before being cut; the bleaching temperature is preferably 90-100 ℃, and the bleaching time is preferably 1-5 min, more preferably 2-3 min; the cooling is preferably carried out in tap water, and the temperature after cooling is preferably 20-30 ℃ and preferably 25 ℃.

In the present invention, the vegetables include tomatoes.

In the present invention, when the vegetable is a tomato, the tomato preferably comprises a paste-making tomato; the tomatoes are sequentially peeled, blanched, frozen in whole fruits, sliced and melted to obtain tomatoes to be treated; the thickness of the sliced tomato is preferably 0.5-1 cm, and more preferably 0.8 cm; the shape of the sliced tomato preferably comprises a crescent-shaped sheet; the melting temperature is preferably 0-5 ℃; the juice yield of the tomatoes in the melting process is preferably 50-60% of the pulp quality of the tomatoes, and more preferably 55%. In the invention, the tomato juice can be fully dialyzed by controlling the temperature to be melted within the temperature range of 0-5 ℃.

The invention freezes the frozen tomato first, then cuts and melts the frozen tomato, so that 50% -60% of juice is dialyzed and flows out, the tomato pulp is dehydrated and shrunk, the density of pigment (lycopene and the like) is increased, and the dried product has red and bright color.

After the vegetables to be treated are obtained, the vegetables to be treated are flatly paved on the drying tray 5, and are alternately subjected to microwave heating and vacuum pumping until 70% -90% of the total moisture of the vegetables is removed, so that the dried vegetables are obtained.

In the present invention, the procedure of the microwave heating and vacuuming treatment preferably includes:

starting a vacuum pump 14 to enable the pressure of the vacuum buffer tank 8 to reach 6-50 kPa; heating the vegetables in the microwave differential pressure drying tank 2 by microwaves for 5-10 min to increase the temperature of the vegetables to be treated to 50-90 ℃, and stopping microwave heating; opening the electromagnetic valve 7 to connect the microwave differential pressure drying tank 2 with the vacuum buffer tank 8, and reducing the pressure in the microwave differential pressure drying tank 2 to 12-70 kPa; the water in the vegetable is removed because the temperature is higher than the boiling point temperature under the corresponding pressure;

and starting a vacuum pump (14) to enable the pressure in the vacuum buffer tank (8) and the microwave differential pressure drying tank (2) to reach 7-70 kPa, enabling the boiling point of water in the vegetables to reach 40-60 ℃ and maintaining for 5-10 min, and completing single microwave heating and vacuumizing treatment of the vegetables.

In the present invention, the number of times of alternately performing the microwave heating and the vacuum-pumping treatment preferably includes 5 to 10 times, and more preferably 8 times.

By alternately carrying out microwave heating and vacuum-pumping treatment, most of water in the vegetables can be removed, and the dried vegetables have certain flexibility.

The invention utilizes microwave heating and vacuum to dehydrate vegetables, and the method utilizes microwave radiation to heat the vegetables to a certain temperature, quickly reduces the pressure to lead the moisture in the materials to be strongly vaporized, and simultaneously reduces the steam pressure difference from inside to outside, thereby reducing the inward collapse of the vegetables due to drying, properly forming a porous structure and being beneficial to rehydration during brewing. The strong vaporization and diffusion of the water in the materials effectively promotes the drying and shortens the drying time, and the method is efficient, energy-saving and convenient for realizing industrial production.

After the dried vegetable is obtained, the invention carries out freezing and shaping after pressing the dried vegetable into blocks, thus obtaining the vegetable blocks.

In the present invention, the snack type pasta preferably comprises Xinjiang rice soup. The method is suitable for vegetable bags containing various vegetables and a large amount of vegetables, and meets the quality characteristics of Xinjiang traditional rice soup. The invention mixes and compounds the partially dehydrated vegetables with certain flexibility, compresses the vegetables into compact vegetable blocks, freezes and fixes the shape of the vegetable blocks, and then carries out vacuum freeze sublimation drying to obtain the Xinjiang rice soup preconditioned composite vegetable bag with compact structure, saved packaging space and easy rehydration. The invention can combine and match various dishes, enrich the nutrition of the convenient Xinjiang soup rice and improve the sensory quality of the product.

The vegetable bag prepared by the invention is used for fast food flour food, especially for Xinjiang rice soup, as long as good rehydration can be realized in water with the temperature of 90-100 ℃ for 5-10 min, the crisp texture of fruit and vegetable chips is not required to be achieved, so that 70-80% of moisture of vegetables is removed by microwave pressure difference drying, 20-30% of moisture is reserved, the vegetable is easy to compress and form, and pores with proper methods are reserved for the formation of a porous structure by later freezing, lifting and drying. The freeze-setting and freeze-sublimation-drying are adopted, so that the material can still keep a freeze-setting state, the later-stage drying is completed, a certain porous structure is formed, and certain rehydration is ensured.

In one embodiment of the present invention, the vegetables which are dried to remove most of the moisture and have a certain flexibility are quantitatively matched in a desired ratio and are pressed into blocks in a mold to be formed into shapes including cubes and/or cylinders.

In the present invention, the temperature of the freeze-setting is preferably-15 to-20 ℃, more preferably-18 ℃.

After the vegetable blocks are obtained, the vegetable packet is obtained by carrying out vacuum freezing sublimation on the vegetable blocks.

In the present invention, the time for vacuum freezing is preferably based on the moisture content of the vegetable packet reaching 5% to 8%, and preferably based on the moisture content of the vegetable packet reaching 6% to 7%.

The vegetable bag prepared by the method has the advantages of compact texture, easy packaging and storage and easy rehydration.

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.