Production device of preserved roxburgh rose fruits

Abstract

The present invention relates to a production device of preserved roxburgh rose fruits. The device comprises a soaking and cleaning pool, a color protection pool, a first cleaning pool, a second cleaning pool, a third cleaning pool, a enzyme deactivation pool, a first elevator, a sugar soaking device, a second elevator and an oven drying machine which are sequentially connected, wherein the sugarsoaking device is connected to a high-speed sugar dissolving tank; the first cleaning pool, the second cleaning pool and the third cleaning pool all communicate with vortex air pumps; the enzyme deactivation pool is provided with a pipeline filled with steam, and a first stop valve and a first-angle seat valve are sequentially arranged on the pipeline, and a first trap valve used for discharging water obtained by steam condensation also is arranged on the enzyme deactivation pool; and the soaking and cleaning pool, the color protection pool, the first cleaning pool, the second cleaning pool, the third cleaning pool and the enzyme deactivation pool are all internally provided with turnover material pools which pour materials into adjacent devices by self over turning. The device realizes the automatic material over-turning in the processing pretreatment process of the preserved roxburgh rose fruits, has high sugar soaking efficiency and better oven drying efficiency, and greatly reducesthe labor cost consumption.

Description

technical field [0001] The invention relates to the field of preserved fruit processing, in particular to production equipment for preserved roxburghii. Background technique [0002] At present, with the development of roxburghii preserved fruit processing industry, the treatment process of roxburghii preserved roxburghii is relatively mature, and generally needs to go through the process of soaking and cleaning, color protection, re-cleaning, greening, sugar dipping and drying. The existing process Among them, in the pretreatment process before sugar dipping, it is often necessary to manually remove the soaked and cleaned thorn pears and send them to the color protection pool, manually remove the color protection processed thorn pears and send them to the re-cleaning device, manually The cleaned thorn pears are taken out and sent to the greening tank, and the finished thorn pears are manually sent to the sugar soaking device, and the sugar soaked thorn pears are manually se...

AI Technical Summary

Problems solved by technology

[0002] At present, with the development of the roxburghii preserved fruit processing industry, the treatment process of roxburghii preserved roxburghii is relatively mature, and generally needs to go through the process of soaking and cleaning, color protection, re-cleaning, greening, sugar dipping and drying. The existing process Among them, in the pretreatment process before sugar dipping, it is often necessary to manually remove the soaked and cleaned thorn pears and send them to the color protection pool, and manually remove the color protection treated thorn pears and send them to the re-cleaning device. The cleaned thorn pears are taken out and sent to the greening tank, and the finished thorn pears are manually sent to the sugar soaking device, and the sugar soaked thorn pears are manually sent to the drying device, which greatly increases the Labor intensity, at the same time, due to the instability of manpower operation time, it is easy to cause the phenomenon of inconsistent taste caused by the unstable residence time of preserved fruit in each process link. The production equipment for prickly pear transportation, and lack of a high-efficiency sugar dipping equipment

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