Vacuum food baking equipment

Abstract

The invention belongs to the field of food equipment and particularly discloses vacuum food baking equipment. The equipment comprises a gas supply device, a baking device and a vacuum device. A gate is arranged at an access port in a sealing mode, wherein the access port is suitable for food input and output and is formed in one side of the baking device; gas spraying heads and gas collecting heads which are suitable for uniform distribution of carrier gas and a baking tray which is suitable for bearing food are arranged in a baking chamber of the baking device; the gas supply device is communicated with the gas spraying heads and conveys the carrier gas into the baking chamber. The vacuum device is communicated with the gas collecting heads and used for providing a vacuum environment forthe baking chamber and is suitable for baking food in the vacuum environment with the carrier gas. The baking equipment is operated to generate the vacuum environment, and food is subjected to vacuumboiling and puffing treatment and then baked in the vacuum environment with the carrier gas. The crispness and crispness uniformity of the baked food in the vacuum environment are obviously improved,the carrier gas is discharged with baked volatile matters in time, deteriorated fat-oxidative matter and oxygen residues in the food are further reduced, the preservation of the food is facilitated, and the shelf life can be prolonged by 0.5-1 time.

Description

technical field [0001] The invention relates to food baking equipment, in particular to a food vacuum baking equipment for baking food in a vacuum environment with carrier gas, and belongs to the field of food equipment. Background technique [0002] Crispy baked foods, such as peach cakes, biscuits, dried purple sweet potatoes, potato chips, etc., have a variety of varieties and different flavors, and are deeply loved by people. In order to maintain good crispness and reduce the amount of preservatives, it is often necessary to add a large amount of oil And puffing agent, reduce the hardening of food, to improve the crispness of food, especially crisp uniformity, improve the taste. The current food baking equipment bakes the food in the air environment. The food is under atmospheric pressure, difficult to expand, easy to harden, and the crispness of the baked food is poor; the baking temperature is as high as 190°C or higher, and the baking room The high temperature volati...

AI Technical Summary

Problems solved by technology

The current food baking equipment bakes the food in the air environment. The food is under atmospheric pressure, difficult to expand, easy to harden, and the crispness of the baked food is poor; the baking temperature is as high as 190°C or higher, and the baking room The high temperature volatilizes a small amount of metal ion gas, and the oil in the food directly interacts with the oxygen in the air. The oil undergoes high-temperature oxidation and metal-catalyzed hydroperoxidation to form oil oxidative deterioration, and the oxidation deterioration promotes high-temperature oxidation of oil and accelerates the decomposition of oil. Oxidation speed will generate more oxidative and degenerated oils that are harmful to health, and increase the ability of food to capture oxygen. Foods are prone to oxidative rancidity during storage, and the shelf life is short.

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