Supercritical carbon dioxide high-viscosity fruit and vegetable juice sterilizing device

Abstract

The invention provides a supercritical carbon dioxide high-viscosity fruit and vegetable juice sterilizing device, including a supercritical carbon dioxide generator, a sterilization kettle, an air duct, and a driving mechanism. The supercritical carbon dioxide generator is connected to the sterilization kettle through an air duct. The driving mechanism includes a driving motor, a transmission shaft sleeve, a main transmission shaft, and an auxiliary transmission rod. The transmission shaft sleeve and the auxiliary transmission rod are integrally connected. The upper end of the transmission shaft sleeve is provided with an air intake pipe, and the lower end of the transmission shaft sleeve is symmetrical An air outlet pipe is connected; the bottom of the main transmission shaft is connected with a first mixing mechanism; the end of the auxiliary transmission rod is provided with a second mixing mechanism. The present invention can further release the nutrients of the fruit and vegetable juice while effectively maintaining the nutrient components in the fruit and vegetable juice, and at the same time, can fully contact the components in the fruit and vegetable juice with supercritical carbon dioxide to achieve a good sterilization effect, and is especially suitable for high Product sterilization of viscous fruit and vegetable juices.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a supercritical carbon dioxide high-viscosity fruit and vegetable juice sterilizing device. Background technique [0002] Fruit and vegetable pulp beverage is a new type of beverage after fruit juice beverage, carbonated beverage and lactic acid bacteria beverage. It concentrates the essence of fresh fruits and vegetables and integrates nutrition, physiology and health care. Our country is rich in fruit and vegetable resources, with large output and strong seasonality. The industrialized production of fruit and vegetable beverages is to preserve the nutrients of fruits and vegetables to the maximum extent after processing through unique production technology, improve the edible value, and make the color, aroma and taste of the products , The tissue form is good, can be stored for a long time, and can be used at any time. [0003] A good fruit and vegetable beverage sho...

AI Technical Summary

Problems solved by technology

For this reason, non-thermal sterilization technology is the first choice for sterilizing fruit and vegetable juices and improving their shelf life. However, the ultra-high pressure equipment of current non-thermal sterilization technology is easy to destroy the cell structure in the pulp and denature the nutrients, which affects the nutritional value of fruit and vegetable juices. There is a need for a new sterilization device, especially suitable for high-viscosity fruit and vegetable juices, which can further release the nutrients of fruit and vegetable juices while ensuring the sterilization effect

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