Edible vinegar sterilization cooling device

Abstract

The invention discloses an edible vinegar sterilization cooling device which consists of a reaction kettle (1), a pressurizing pump (15), a condenser (16) and a pipeline (21), wherein a discharge hole (10) is formed in the bottom of the reaction kettle (1); the discharge hole (10) is firstly connected with the pressurizing pump (15) through the pipeline (21) and then connected with the condenser (16); an inner container (3) is positioned inside a jacket (2); a stirring motor (4) is mounted above the jacket (2). The edible vinegar sterilization cooling device is characterized in that a steam inlet (11) is formed in the upper part of the side surface of the jacket (2); a steam outlet (12) is formed in the lower part of the side surface of the jacket (2); an oil inlet (8) and a feeding hole (9) are formed in the upper end of the jacket (2); an oil outlet (6), two and more than two electric heating rods (7) and a discharge hole (10) are arranged at the bottom of the jacket (2). By adopting the edible vinegar sterilization cooling device, vinegar inside the reaction kettle can be rapidly and uniformly heated, so that sufficient sterilization is achieved, and the filling processing efficiency is greatly improved after the vinegar is sterilized and rapidly cooled by using the condenser.

Description

technical field [0001] The invention relates to the technical field of vinegar-making processing, in particular to vinegar-making equipment, in particular to a cooling device for sterilization of edible vinegar. Background technique [0002] During the processing of edible vinegar, the temperature and environment during the fermentation process are suitable for the growth of useful bacteria such as yeast, and also suitable for the growth of other harmful bacteria, and the entry of unsanitary substances into vinegar-making equipment cannot be avoided during the processing process. A large number of miscellaneous bacteria exist in the vinegar; the currently used edible vinegar sterilization device mainly uses steam or fire bath heating to carry out high-temperature sterilization of edible vinegar, but these two kinds of heating often cannot make all the places where vinegar is used more uniform. Due to heat, it is impossible to carry out sufficient sterilization work; and ...

AI Technical Summary

Problems solved by technology

[0002] During the processing of edible vinegar, the temperature and environment during the fermentation process are suitable for the growth of useful bacteria such as yeast, and also suitable for the growth of other harmful bacteria, and the entry of unsanitary substances into vinegar-making equipment cannot be avoided during the processing process. A large number of miscellaneous bacteria exist in the vinegar; the currently used edible vinegar sterilization device mainly uses steam or fire bath heating to carry out high-temperature sterilization of edible vinegar, but these two kinds of heating often cannot make all the places where vinegar is used more uniform. Due to heat, it is impossible to carry out sufficient sterilization work; and the sterilization effect in the process of vinegar production is not ideal, which has a certain impact on the quality of vinegar products and affects the hygienic indicators of vinegar; because the current sterilization equipment cannot be completely sterilized Especially affect the taste and fragrance of vinegar; and affect the storage time; in addition, after high-temperature sterilization, vinegar needs a long cooling time for sufficient cooling, which greatly affects the efficiency of the filling process

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