Equipment description:
Vacuum puffing technology, that is, differential pressure puffing, also known as air puffing, Explosion puffing drying, is mainly used for the production of puffed fruit and vegetable chips, and its products do not contain oil and any additives, avoiding the problems of high oil content and short storage period of vacuum fried fruit and vegetable chips. Moreover, vacuum low-temperature extruded products are rich in protein, amino acids, cellulose, vitamins and minerals and other nutrients, and belong to pure natural food. Vacuum bulking unit consists of: bulking tank device, vacuum pump, air compressor, large diameter valve, electric control cabinet,
Digital display temperature meter, pipe and control system and other parts.
The basic principle:
The vacuum bulking system is mainly composed of a pressure tank and a vacuum tank whose volume is 5-10 times larger than the pressure tank. After pretreatment, the raw fruit and vegetable materials are dried until the water content is 15%-25% (different fruits and vegetables require different water content). Then the fruits and vegetables are placed in the pressure tank, through heating and pressure, the internal water of the fruits and vegetables is suddenly vaporized and flash, and the fruit and vegetable cells are expanded to achieve the purpose of puffing.
Vacuum puffed food features:
1) Rich in nutrition: vacuum puffing retains most of the nutrients in the original fruits and vegetables due to the low processing temperature.
2) Compared with ordinary hot air drying, vacuum low-temperature puffing can produce a uniform and significant honeycomb structure, which is convenient for human digestion and absorption.
3) Rapid rehydration: Due to the honeycomb structure of vacuum low-temperature puffed food, it absorbs more water per unit time during rehydration and rehydration is rapid.
4) Long storage period: vacuum extruded products do not contain oil, so as to avoid the phenomenon of oil oxidation, while the water content of the product is less than 3%, so the product shelf life is longer.