Method for improving evaporation efficiency in production process of tomato sauce

A production process and evaporation efficiency technology, applied in the field of fruit and vegetable processing, can solve the problems of low evaporation efficiency, affecting the quality and taste of tomatoes, and reducing production efficiency, and achieve the effects of improving evaporation efficiency, increasing vacuum degree, and increasing flow rate

Inactive Publication Date: 2018-04-10
GANSU WESTSUN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the development of the times and the advancement of science and technology, and the improvement of people's living standards, the condiments or other ingredients used in daily cooking are becoming more and more abundant. Tomato sauce is one of the condiments, usually made of fresh tomatoes , part of the moisture in the tomato needs to be evaporated during the tomato paste processing process, but the evaporation efficiency in the existing method for improving the evaporation efficiency in the tomato paste production process is low, which will affect the final quality and taste of the tomato, and also cause reduction in production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:

[0026] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 10 hours. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;

[0027] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;

[0028] Step 3, selection: the tomato raw materials entering the selection table are manually picked out...

Embodiment 2

[0037] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:

[0038] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 14 hours. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;

[0039] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;

[0040] Step 3, selection: the tomato raw materials entering the selection table are manually picked out...

Embodiment 3

[0049] A method for improving evaporation efficiency in a tomato sauce production process, comprising the following steps:

[0050] Step 1, storage: Pour the qualified tomato raw materials into a clean material pool for storage, adopt the principle of first-in first-out when discharging, and set the storage time of the fruits unloaded into the material pool to 18 hours in the storage pool. When the tomato raw materials in the feed tank are emptied, the feed tank is cleaned;

[0051] Step 2, Cleaning: The tomato raw material is taken out from the tank and sent to the production line. Most of the physical impurities in the tomato raw material dissolve into the sedimentation tank or fall from the gap of the elevator. The tomato raw material processed by the sedimentation tank and the elevator is then processed Float washing, nozzle rinsing with clean water and then entering the selection table;

[0052] Step 3, selection: the tomato raw materials entering the selection table are...

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PUM

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Abstract

The invention discloses a method for improving evaporation efficiency in the production process of tomato sauce. The method comprises storage, cleaning, selection, crushing, preheating, refining, concentration, sterilizing and cooling, aseptic bag packaging, steel barrel inspection and loading. In the concentration process, a vacuum continuous three-effect four-stage evaporator composed of a heating system, a vacuum system and a condensate suction system is used and 360-degree cold water sprayers are arranged in juice and steam outlets at the top of the three-effect evaporator. Through a steaming method of the vacuum continuous three-effect four-stage evaporator, the vacuum degree of the three-effect evaporator is improved and juice and steam flowing rates are improved. Through use of a salt-sugar mixture, the concentration of the external solution of the tomato cells is higher than that of the internal solution so that the precipitation of water in the tomato cells is accelerated, theevaporation efficiency is improved, a tomato juice concentration rate is accelerated and the processing efficiency of tomato sauce is improved.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a method for improving evaporation efficiency in the process of making tomato paste. Background technique [0002] With the development of the times and the advancement of science and technology, and the improvement of people's living standards, the condiments or other ingredients used in daily cooking are becoming more and more abundant. Tomato sauce is one of the condiments, usually made of fresh tomatoes , part of the moisture in the tomato needs to be evaporated during the tomato paste processing process, but the evaporation efficiency in the existing method for improving the evaporation efficiency in the tomato paste production process is low, which will affect the final quality and taste of the tomato, and also cause Reduced production efficiency. [0003] Therefore, it is necessary to invent a method for improving evaporation efficiency in the tomat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/30
CPCA23L5/30A23L27/63A23V2002/00A23V2300/24
Inventor 刘明福彭英勇魏勇权关兴华李世军张军裴金胜
Owner GANSU WESTSUN FOOD
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