CN108450989A - A kind of the pulse vacuum steam explosion processing method and device of food materials raw material - Google Patents
A kind of the pulse vacuum steam explosion processing method and device of food materials raw material Download PDFInfo
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- CN108450989A CN108450989A CN201710085489.0A CN201710085489A CN108450989A CN 108450989 A CN108450989 A CN 108450989A CN 201710085489 A CN201710085489 A CN 201710085489A CN 108450989 A CN108450989 A CN 108450989A
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Abstract
The present invention provides a kind of the pulse vacuum steam explosion processing method and device of food materials raw material, realizes and is processed to the crushing of the various foods raw material such as grain, fruits and vegetables, meat bone, marine product, gelatinization, puffing and drying integratedization.Its specific steps are：The appropriate rehydration of material is placed in steam-explosion jar, material is heated to 90 ~ 198 DEG C, it is passed directly into gas into steam-explosion jar to 0.07 ~ 1.5MPa, maintains pressure is rapid after for a period of time to open the progress steam explosion of gas outlet valve, can be repeated the operation several times by above-mentioned steps to reach specific steam explosion effect；After vacuumizing a period of time under certain condition, filtering compressed air is passed through into tank makes pressure inside the tank restore to normal pressure, repeats aforesaid operations 2 ~ 20 times to water content≤5%, takes out dried material.The technology and equipment simplifies production technology, is integrated with the integration processing such as crushing, gelatinization, the puffing and drying to food materials, saves corresponding power and cost of equipment, and no gas release pollutes environment, material easily recycles.
Description
Technical field
The present invention relates to a kind of pulse vacuum steam explosion processing method of food materials raw material and devices, belong to foods processing technique neck
Domain.
Background technology
Steam explosion technology is risen in the 1980s, being a kind of pretreatment widely used to lignocellulosic material
Means.Its technical principle is will to infilter the steam molecule inside raw tissue in sudden release occurs in the short time, and use is less
Energy by raw material by purpose decompose.
Steam explosion technology passes through the research of decades, has evolved to pretreatment of the country variant for different material,
The fields such as food industry, pharmaceutical industry, bioenergy, material, chemicals and environmental protection are widely used, before application
Scape and advantage increasingly highlight.
Chinese invention patent CN102614236B disclose a kind of steam explosion combination biological complex enzyme preparation prepare ginseng active compound product,
The processing method of food, health product raw material；Chinese invention patent CN103493876B discloses a kind of processing side of dehydration green soya bean
The processing method of method, the dehydration green soya bean uses steam blasting；It is big that Chinese invention patent CN103750176A discloses steam explosion processing
The method that beans remove beany flavor and reduce urease activity is passivated soybean lipoxygenase using steam explosion technology；Chinese invention is special
Sharp CN104642702A discloses a kind of production method of stem of noble dendrobium preserved fruit, and this method makes stem of noble dendrobium raw cell structure table using steam explosion
Area increases；Chinese invention patent CN104872738A discloses tomato-onion soup material, and the ripe of material is completed using steam blasting
Change process；Chinese invention patent CN105360866A discloses a kind of preparation side of the solid beverage with heat-clearing toxin-expelling functions
Method destroys the histocyte of raw material using steam explosion.
The above method all employs steam explosion technology, but effect is single, is not directed to gelatinization, puffing and drying integratedization behaviour
Make, is not directed to the pulse vacuum steam explosion processing method of food materials raw material.
Currently, steam explosion is mainly using saturated steam as blasting medium, material needs appropriate rehydration to carry before steam explosion in addition
The steam explosion effect of high material, thus after steam explosion material water content it is larger.For grain, the contour moist material of fruits and vegetables, in order to just
In processing and utilization and transport is preserved, this just needs to increase the dynamics that material after steam explosion is dried to adjust its water content.
But drying is a kind of universal industrial operating process of high energy consumption, the energy in the whole world 10%~25% is for industrializing
Heat-force dry, meanwhile, the dry industry low situation of the generally existing thermal efficiency again, usually between 30%~60%.Traditional
Drying mode, if thermal convection current is dried, drying efficiency is low；Novel dried mode, such as microwave drying, although efficient and effect is good,
But energy consumption is larger；Moreover, for some bibulous pending objects of food materials, the absorption water and capillary water contained due to it is contained
Amount is high and hardly possible removes, and needs to consume a large amount of energy to its drying process.
Invention content
The present invention proposes a kind of the pulse vacuum steam explosion processing method and device of food materials raw material, aqueous for food materials after steam explosion
Amount increases and causes follow-up drying process energy consumption big, is unfavorable for the later separation processing of material, preserves the problems such as transport, develops
Novel pulse vacuum steam explosion technique, while realizing to crushing material, gelatinization, puffing and drying integrated purpose.In method
The device of use includes：Chuck coil pipe 1, pneumatic operated valve 2, Temperature Humidity Sensor 3, pressure sensor 4, air inlet 5, material import and export
Ball valve 6, steel net plate 7, gas outlet ball valve 8, horizontal cylinder shape steam-explosion jar 9, sewage draining exit 10, surge tank 11, vacuum pressure sensor
12, bleeding point 13, sewage draining exit 14, vacuum pump 15.
The method and device is：Material after appropriate rehydration is packed into upper tank skin with Temperature Humidity Sensor 3 and pressure
In the charging tray for the horizontal cylinder shape steam-explosion jar 9 that force snesor 4, lower tank skin install sewage draining exit 10, material import and export ball valve 6 is closed；
Heating system in steam-explosion jar is opened, material is heated to 90~198 DEG C；Be passed directly into steam-explosion jar gas to 0.07~
1.5MPa maintains pressure is rapid after for a period of time to open gas outlet ball valve 8, and abrupt release gas medium carries out steam explosion, escapes gas
Body enters in surge tank 11；Due to installing steel net plate 7 before the valve of gas outlet, material is in situ motionless in steam-explosion jar 9, in material
Flash distillation enters in surge tank the condensed water generated in the original moisture in portion and boost process rapidly, has the function that primary drying,
To improve steam explosion and drying effect, can be repeated the operation several times by above-mentioned steps；Vacuum pump 15 is opened again to steam-explosion jar 9 and surge tank
11 vacuumize vacuum degree are made to reach 0.05~0.08MPa, it is possible to increase steam explosion pressure difference increases steam explosion effect；Heating system is held in tank
Continuous heating makes temperature of charge >=90 DEG C in tank；After vacuumizing 1~60min with this condition, filtering compressed air is passed through into tank
Pressure inside the tank is set to restore to normal pressure；Aforesaid operations are repeated 2~20 times to water content≤15%, realize pulse vacuum drying process；
It is to be restored to take out dried material after steam explosion to opening material import and export ball valve 6 when normal pressure；Whole process is realized to grain, fruit
Crushing, gelatinization, the processing of puffing and drying integratedization of the various foods raw material such as vegetable, meat bone, marine product.
The Temperature Humidity Sensor, temperature detection range are 0~250 DEG C, Humidity Detection ranging from 0~100%RH.
The pressure sensor, pressure detecting range are 0~2.5MPa.
The heating system is divided into two kinds to the mode of heating of material：One is dependence tank body coil pipes and chuck to material
Indirectly heat is carried out, so that its internal moisture is evaporated in tank and generates pressure；One is certain temperature and pressure are passed through in tank
Gas medium, including saturated steam, hot-air etc. for heated material and generate certain pressure.
Described is the physics tearing effect in thermophilic digestion and instantaneous pressure release due to steam explosion to the crushing of food materials raw material
The compact texture that food materials raw material can be broken makes food materials raw material be split into smaller size of operation.
Described refers to after starchiness food materials are heated to the gelatinization of food materials raw material, and amylum body, which occurs to destroy, leads to starch crystal
The phenomenon that structure disappears, viscosity steeply rises.
Described refers to the phenomenon that depressurizing that food materials is made to expand after the pressurizing suddenly to the puffing of food materials raw material.
Described is divided into steam explosion drying and pulse vacuum drying to the drying of food materials raw material, and steam explosion drying mainly passes through high pressure
The rapid pressure release of condensed water generated in original moisture and boost process inside lower material occur flash distillation achieve the purpose that it is dry；Pulsation
Vacuum drying is mainly reduced by repeatedly vacuumizing the boiling point for the material contained humidity for making continuous heating, is steamed to reach moisture
Hair, vacuum drying purpose, and the original compact texture of food materials raw material has been broken in the tearing effect of steam explosion, is conducive to moisture from object
The internal evaporation with surface of material, increases drying material in vacuum efficiency.
The air inlet 5 is controlled by pneumatic operated valve 2, and material import and export and gas outlet are respectively by 6 He of material import and export ball valve
Gas outlet ball valve 8 controls, and the two is pneumatic ball valve；Wherein 8 opening time of gas outlet pneumatic ball valve<1.5s.
The steel net plate 7 plays a part of to intercept material through gas.
The vacuum pressure sensor 12, detection pressure limit are -50kPa~4MPa.
Beneficial effects of the present invention：
(1) crushing, gelatinization, the operation of puffing and drying integratedization are realized, production technology is simplified, is saved corresponding dynamic
Force-summing device expense, and no gas release pollutes environment, material easily recycles.
(2) effect played based on above-mentioned pulse vacuum steam explosion, this method and equipment are suitable for grain, fruits and vegetables, meat bone, sea
The further processing processing of the extensive food materials raw material such as product.
(3) material easily recycles, and can avoid the pollution in transmission process, and nothing for the high food materials material of certain hygienic requirements
Exhaust gas release pollution environment；
(4) material, can independent control steam explosion by heating system and the gas medium being passed through in the temperature-rise period that boosts
Temperature and pressure in tank, being passed through the type of gas medium and ratio in steam-explosion jar can arbitrarily regulate and control, and realize the low temperature vapour to material
Quick-fried and gradient temperature steam explosion, and the operation overall process of the present invention can carry out remote control all by computer numerical controlled operation；
(5) device structure is compact, is integrated with multiple steps such as steam explosion crushing in food processing process, gelatinization, puffing and drying
Rapid technique and relevant device, therefore production technology is simplified, power and cost of equipment are saved, various food raw material can be promoted
Rapid processing is molded, and improves processing efficiency.
Description of the drawings
Fig. 1 is a kind of pulse vacuum steam explosion processing unit (plant) of food materials.
It is described as follows：
Chuck coil pipe 1, pneumatic operated valve 2, Temperature Humidity Sensor 3, pressure sensor 4, air inlet 5, material import and export ball valve 6,
Steel net plate 7, gas outlet ball valve 8, horizontal cylinder shape steam-explosion jar 9, sewage draining exit 10, surge tank 11, vacuum pressure sensor 12, pumping
Mouth 13, sewage draining exit 14, vacuum pump 15.
Specific implementation mode
Below by embodiment, the present invention will be further described.
Embodiment 1
Steam explosion tank volume is 5L, long 250mm, barrel diameter 160mm.Dimension presses tank volume for 40L, heating system in steam-explosion jar
Coil pipe jacket for heat exchange area 0.31m2。
500g wheats are weighed, rehydration, solid-to-liquid ratio 1 are carried out to it:1, rehydration 4h make its water content be 25.7%.After rehydration
Material tiling is fitted into charging tray, and charging tray is placed in steam-explosion jar, closes feed inlet valve, saturated water is passed directly into steam-explosion jar
Steam opens rapidly gas outlet valve after maintaining pressure 12min, carries out steam explosion, then open vacuum plant to steam explosion to 1.2MPa
Tank and surge tank, which vacuumize, makes vacuum degree reach 0.08MPa, and heating system continuous heating makes temperature of charge in tank be maintained in tank
90 DEG C, 1h is vacuumized with this condition, and filtering compressed air is passed through into tank makes pressure inside the tank restore to normal pressure, repeats this operation
2 times；It opens feed inlet valve to take out dried material after steam explosion, completes dry method steam explosion operation.It is fine to measure wheat soluble dietary
Dimension hplc is 9.55%, total sugar content 4.04%, fat content 1.37%, moisture content 9.72%.
Embodiment 2
Steam explosion tank volume is 5L, long 250mm, barrel diameter 160mm.Dimension presses tank volume for 40L, heating system in steam-explosion jar
Coil pipe jacket for heat exchange area 0.31m2。
500g wheats are weighed, rehydration, solid-to-liquid ratio 1 are carried out to it:1, rehydration 6h make its water content be 33.2%.After rehydration
Material tiling is fitted into charging tray, and charging tray is placed in steam-explosion jar, closes feed inlet valve, saturated water is passed directly into steam-explosion jar
Steam opens rapidly gas outlet valve after maintaining pressure 6min, carries out steam explosion, carry out a vapour again by above-mentioned steps to 1.8MPa
After quick-fried, opening vacuum plant and being vacuumized to steam-explosion jar and surge tank makes vacuum degree reach 0.05MPa, and heating system persistently adds in tank
Heat makes temperature of charge in tank be maintained at 100 DEG C, vacuumizes 0.5h with this condition, and filtering compressed air is passed through into tank to be made in tank
Pressure recovery to normal pressure repeats this operation 10 times；It opens feed inlet valve to take out dried material after steam explosion, completes pulse vacuum
Steam explosion operates.It is 11.53% to measure wheat soluble dietary fibre content, total sugar content 4.45%, and fat content is
2.67%, moisture content 5.72%.
Embodiment 3
Steam explosion tank volume is 5L, long 250mm, barrel diameter 160mm.Dimension presses tank volume for 40L, heating system in steam-explosion jar
Coil pipe jacket for heat exchange area 0.31m2。
500g wheats are weighed, rehydration, solid-to-liquid ratio 1 are carried out to it:1, rehydration 6h make its water content be 33.2%.After rehydration
Material tiling is fitted into charging tray, and charging tray is placed in steam-explosion jar, closes feed inlet valve, saturated water is passed directly into steam-explosion jar
Steam opens rapidly gas outlet valve after maintaining pressure 6min, carries out steam explosion, carry out a vapour again by above-mentioned steps to 1.8MPa
After quick-fried, opening vacuum plant and being vacuumized to steam-explosion jar and surge tank makes vacuum degree reach 0.05MPa, and heating system persistently adds in tank
Heat makes temperature of charge in tank be maintained at 100 DEG C, vacuumizes 1min with this condition, and filtering compressed air is passed through into tank to be made in tank
Pressure recovery repeats this operation 20 times to normal pressure；It opens feed inlet valve to take out dried material after steam explosion, completes pulse vacuum
Steam explosion operates.It is 11.53% to measure wheat soluble dietary fibre content, total sugar content 4.45%, and fat content is
2.67%, moisture content 5.72%.
Embodiment 4
Steam explosion tank volume is 5L, long 250mm, barrel diameter 160mm.Dimension presses tank volume for 40L, heating system in steam-explosion jar
Coil pipe jacket for heat exchange area 0.31m2。
200g apple flakes, thickness 5mm are weighed, predrainage to its moisture content is 25% or so, is tiled and is packed into charging tray
In, charging tray is placed in steam-explosion jar, feed inlet valve is closed.It is passed directly into saturated steam extremely into steam-explosion jar chuck and coil pipe
0.3MPa, material is to 130 DEG C in heating tank, after maintaining pressure to reach 0.3MPa, maintains 2min, rapid to open gas outlet valve,
Flash distillation steam explosion is carried out, after carrying out full flashing again by above-mentioned steps, opening vacuum plant and being vacuumized to steam-explosion jar and surge tank makes
Vacuum degree reaches 0.05MPa, and heating system continuous heating makes temperature of charge in tank be maintained at 100 DEG C in tank, takes out with this condition
Vacuum 30min, filtering compressed air is passed through into tank makes pressure inside the tank restore to normal pressure, repeats this operation 15 times；Open charging
Mouth valve takes out dried material after steam explosion, completes pulse vacuum steam explosion operation.It is 3.12% to measure apple flakes moisture content, puffing
Rate is 100%.
Claims (6)
1. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material, the device used in method includes：Chuck coil pipe
1, pneumatic operated valve 2, Temperature Humidity Sensor 3, pressure sensor 4, air inlet 5, material import and export ball valve 6, steel net plate 7, gas outlet ball
Valve 8, horizontal cylinder shape steam-explosion jar 9, sewage draining exit 10, surge tank 11, vacuum pressure sensor 12, bleeding point 13, sewage draining exit 14, very
Sky pump 15；
It is characterized in that：The horizontal cylinder shape with Temperature Humidity Sensor 3 and pressure sensor 4 will be packed into after the appropriate rehydration of material
In the charging tray of steam-explosion jar 9, material import and export ball valve 6 is closed；Heating system in steam-explosion jar is opened, material is heated to 90 ~ 198
℃；It is passed directly into gas into steam-explosion jar to 0.07 ~ 1.5MPa, maintains pressure is rapid after for a period of time to open gas outlet ball valve 8,
Abrupt release gas medium carries out steam explosion, and emergent gas enters in surge tank 11；Material is in situ motionless in steam-explosion jar 9, to reach
It can be repeated the operation several times to specific steam explosion effect by above-mentioned steps；Vacuum pump 15 is opened again to take out very steam-explosion jar 9 and surge tank 11
Sky makes vacuum degree reach 0.05 ~ 0.08MPa, and 3 continuous heating of heating system makes temperature of charge >=90 DEG C in tank in tank；In this condition
Under vacuumize a period of time after, filtering compressed air is passed through into tank makes pressure inside the tank restore to normal pressure；Repetition aforesaid operations 2 ~
To water content≤15%, pulse vacuum drying process is realized 20 times；It is to be restored to opening material import and export ball valve 6 when normal pressure by vapour
Dried material takes out after quick-fried；Whole process realizes the crushing to the various foods raw material such as grain, fruits and vegetables, meat bone, marine product, paste
Change, the processing of puffing and drying integratedization.
2. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material according to claim 1, it is characterised in that
The heating system is divided into two kinds to the mode of heating of material：It is indirect one is being carried out to material by tank body coil pipe and chuck
Heating makes its internal moisture be evaporated in tank and generates pressure；One is the gas medium for being passed through certain temperature and pressure in tank,
Including saturated steam, hot-air etc., for heated material and certain pressure is generated.
3. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material according to claim 1, it is characterised in that
The gas is saturated steam, hot-air etc., and gaseous species and ratio are arbitrary.
4. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material according to claim 1, it is characterised in that
The temperature detection range of the Temperature Humidity Sensor is 0 ~ 250 DEG C, Humidity Detection ranging from 0 ~ 100%RH, pressure sensor inspection
Ranging from 0 ~ 2.5MPa is surveyed, vacuum pressure sensor detection range is -50kPa ~ 4MPa.
5. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material according to claim 1, it is characterised in that
8 opening time of gas outlet ball valve<1.5 s.
6. the pulse vacuum steam explosion processing method and device of a kind of food materials raw material according to claim 1, it is characterised in that
The steel net plate 7 plays a part of to intercept material through gas.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619605A (en) * | 2019-02-11 | 2019-04-16 | 北京工商大学 | A kind of infrared device for peeling of jujube vacuum impulse and method |
| CN110150708A (en) * | 2019-06-12 | 2019-08-23 | 温州科技职业学院 | Saturated vapor directly heats Bulking tank and expanding food processing technology |
| CN110506898A (en) * | 2019-10-12 | 2019-11-29 | 清正生态科技(苏州)有限公司 | Animal Bone steam explosion liquefaction system |
| CN112547217A (en) * | 2020-12-09 | 2021-03-26 | 天津科技大学 | Device and method for drying fruit and vegetable materials through superheated steam flash evaporation and crushing |
| CN113046147A (en) * | 2021-04-27 | 2021-06-29 | 中国矿业大学 | Transient dehydration quality-improving method for high-moisture low-quality coal |
| CN115736220A (en) * | 2022-12-07 | 2023-03-07 | 江南大学 | Production method of whole bone soup with normal-temperature shelf life |
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| CN109619605A (en) * | 2019-02-11 | 2019-04-16 | 北京工商大学 | A kind of infrared device for peeling of jujube vacuum impulse and method |
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| CN110506898A (en) * | 2019-10-12 | 2019-11-29 | 清正生态科技(苏州)有限公司 | Animal Bone steam explosion liquefaction system |
| CN112547217A (en) * | 2020-12-09 | 2021-03-26 | 天津科技大学 | Device and method for drying fruit and vegetable materials through superheated steam flash evaporation and crushing |
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| CN115736220A (en) * | 2022-12-07 | 2023-03-07 | 江南大学 | Production method of whole bone soup with normal-temperature shelf life |
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