Intelligent stewing device for solid beverage of ginger and brown sugar and method

Abstract

The invention relates to an intelligent stewing device for solid beverage of ginger and brown sugar and method. The device comprises an agitator kettle and is designed to a U-shaped both the inside and outside, wherein the inside U-shaped surface serves ginger and brown sugar and forms a sealed heating chamber in the gap between the inside U-shaped surface and the outside U-shaped surface; the heating chamber stuffs medium oils; adjust the temperature and heat the wire, the heat part is inserted into the heating chamber to heat medium oils and design for avoid to directly touched with the inside U-shaped surface and the outside U-shaped surface of the agitator kettle; test the temperature of medium oils by a temperature sensor; utilize a agitating blade to stir ginger and brown sugar; theagitating blade is driven by an adjustable-speed motor; a real-time acquisition control medium oil temperature, motor steering and speed, valve switching state suction and pump working state are worked by an intelligent controller to realize the intelligent control for the whole device; the device has simple structure, efficient and convenient, intelligent control and stable in quality; the obtained lump sugars that shaped by the method are red brown, thick and sweet in taste and clear, long and pure in aroma after brewed.

Description

technical field [0001] The invention relates to an intelligent cooking device and method for ginger brown sugar solid beverage, belonging to the field of ginger brown sugar production and processing. Background technique [0002] The lump ginger brown sugar solid drink of selling on the market at present, the processing of its ginger generally is to adopt ginger to slice and then dry and be pulverized into ginger powder and boil after mixing with brown sugar, water moulding, after sugar solution sanding. This preparation method: brown sugar, ginger powder have a greater impact on the active ingredients of ginger due to the long boiling time, and the aroma of ginger and brown sugar volatilizes, leaving only a spicy taste and a sweet feeling. The existing processing equipment is not intelligent enough, and there are problems such as high labor intensity, low production efficiency, complicated structure and troublesome cleaning, and high production cost. [0003] Patent No. CN...

AI Technical Summary

Problems solved by technology

However, it also has the following disadvantages: the first is that the heating of the heat conduction oil through the heat conduction tube is limited by the contact area between the heat conduction tube and the brown sugar juice, so that the brown sugar is heated unevenly and the cooking time is long; the second is that the stirring structure is stirred inside the heat conduction tube, There are a large number of dead angles that cannot be stirred, which makes the stirring uneven, and also leads to a long cooking time; the third is that the structure adopts a fully enclosed method, which is not easy to enter the brown sugar raw material and the brown sugar juice, and the labor intensity is high; the fourth is that the structure is complex, It is not easy to sterilize brown sugar before boiling and clean after boiling

The sandwich pot of this structure cooperates with each other through wire brushes, stirring holes, stirring rods, left stirring blades, right stirring blades, stirring nets and leakage holes, and has a uniform boiling effect to a certain extent, but it has the following disadvantages: one is not correct The temperature of the cooking pot is detected and controlled in real time, which is prone to cause the brown sugar to burn due to excessive temperature; second, the precise quantitative and intelligent control of the added water is not carried out; The taste of brown sugar; the fourth is that the structure is complex, it is not easy to sterilize the brown sugar before boiling and clean it after boiling

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