Vacuum Sugar Infiltration Principle|vacuum Sugar Infiltration Technology|vacuum Sugar Infiltration Machine
Cooking Mixer News /
08/02/2021
Vacuum sugar infiltration principle|vacuum sugar infiltration technology|vacuum sugar infiltration machine
Overview of vacuum sugar infiltration technology:
Vacuum sugar infiltration is sometimes called vacuum sugar dipping, which is a technique or process that uses vacuum to impregnate processed products with sugar liquid. This technology is more suitable for the sugar soaking process in the production of candied fruit and other products. The use of vacuum sugar infiltration technology can effectively improve product quality and production efficiency, thereby realizing industrialized large-scale production.
The principle of vacuum sugar infiltration:
Vacuum sugar infiltration is the use of changes in vacuum pressure to infiltrate the product. Take the sugar infiltration of preserved fruit as an example. When the external air pressure is low, the air and excess water in the pulp will be squeezed out by pressure; when the external pressure returns to normal pressure, The pulp tissue lacking air can quickly suck in high-concentration sugar liquid, so as to achieve the purpose of sugar penetration of the product. Using this method can effectively accelerate the penetration of sugar liquid while maintaining the nutrition and flavor of the pulp.
Comparison of traditional sugar osmosis and vacuum sugar osmosis:
Traditional sugar osmosis: It mainly uses the high osmotic pressure of the sugar solution for dehydration and destroys the enzymes in the raw materials. At the same time, it also causes the quality of microorganisms in the raw materials to be separated and their activity is inhibited to achieve the purpose of long-term preservation. The sugar content of traditional preserved fruits is mostly above 70%~75%. In the process of processing, repeated cooking for a long time results in low original fruit flavor and excessive loss of flavor and nutrients, which affects the quality of the product to varying degrees.
Vacuum sugar infiltration: the use of vacuum sugar infiltration method can greatly shorten the entire immersion time (for example, it takes 3 to 20 days to pickle preserved fruit with traditional sugar, while vacuum sugar infiltration only takes 30 to 180 minutes). Improve work efficiency, thereby saving labor costs and other production costs. Since the entire dipping process is carried out in a sealed state, the time is shortened, the loss of product nutrients is less, the original color and flavor of fruits and vegetables are maintained, and the transparency is high.
Vacuum sugar infiltration process:
Vacuum sugar infiltration process is a new type of sugar infiltration process that has just emerged in recent years. It has not been widely promoted and applied in the domestic candied fruit industry. The reason for this is mostly that some manufacturers are still skeptical of this technology, and domestic professional production There are few manufacturers of vacuum sugar infiltration equipment, and the operation performance and use effect of the equipment are not very satisfactory. In response to this situation, Hefei Xiaoniu Machinery has designed and developed a more user-friendly and cost-effective vacuum sugar infiltration equipment by summing up the concerns of many candied fruit manufacturers. It can operate conveniently and flexibly for vacuuming, vacuum breaking, syrup conveying, discharging, etc. The equipment has been used in dozens of different candied fruit processing plants across the country, and users consistently report that the effect is excellent.
Overview of vacuum sugar infiltration technology:
Vacuum sugar infiltration is sometimes called vacuum sugar dipping, which is a technique or process that uses vacuum to impregnate processed products with sugar liquid. This technology is more suitable for the sugar soaking process in the production of candied fruit and other products. The use of vacuum sugar infiltration technology can effectively improve product quality and production efficiency, thereby realizing industrialized large-scale production.
The principle of vacuum sugar infiltration:
Vacuum sugar infiltration is the use of changes in vacuum pressure to infiltrate the product. Take the sugar infiltration of preserved fruit as an example. When the external air pressure is low, the air and excess water in the pulp will be squeezed out by pressure; when the external pressure returns to normal pressure, The pulp tissue lacking air can quickly suck in high-concentration sugar liquid, so as to achieve the purpose of sugar penetration of the product. Using this method can effectively accelerate the penetration of sugar liquid while maintaining the nutrition and flavor of the pulp.
Comparison of traditional sugar osmosis and vacuum sugar osmosis:
Traditional sugar osmosis: It mainly uses the high osmotic pressure of the sugar solution for dehydration and destroys the enzymes in the raw materials. At the same time, it also causes the quality of microorganisms in the raw materials to be separated and their activity is inhibited to achieve the purpose of long-term preservation. The sugar content of traditional preserved fruits is mostly above 70%~75%. In the process of processing, repeated cooking for a long time results in low original fruit flavor and excessive loss of flavor and nutrients, which affects the quality of the product to varying degrees.
Vacuum sugar infiltration: the use of vacuum sugar infiltration method can greatly shorten the entire immersion time (for example, it takes 3 to 20 days to pickle preserved fruit with traditional sugar, while vacuum sugar infiltration only takes 30 to 180 minutes). Improve work efficiency, thereby saving labor costs and other production costs. Since the entire dipping process is carried out in a sealed state, the time is shortened, the loss of product nutrients is less, the original color and flavor of fruits and vegetables are maintained, and the transparency is high.
Vacuum sugar infiltration process:
Vacuum sugar infiltration process is a new type of sugar infiltration process that has just emerged in recent years. It has not been widely promoted and applied in the domestic candied fruit industry. The reason for this is mostly that some manufacturers are still skeptical of this technology, and domestic professional production There are few manufacturers of vacuum sugar infiltration equipment, and the operation performance and use effect of the equipment are not very satisfactory. In response to this situation, Hefei Xiaoniu Machinery has designed and developed a more user-friendly and cost-effective vacuum sugar infiltration equipment by summing up the concerns of many candied fruit manufacturers. It can operate conveniently and flexibly for vacuuming, vacuum breaking, syrup conveying, discharging, etc. The equipment has been used in dozens of different candied fruit processing plants across the country, and users consistently report that the effect is excellent.
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