Ultrasonic wave homogenizing machine

Abstract

The invention discloses an ultrasonic wave homogenizing machine in the technical field of processing of fruit and vegetable beverages. The ultrasonic wave homogenizing machine comprises a cooling box,wherein a control box is mounted on the front surface of the cooling box; a first liquid pumping pump is connected to the bottom of the right side of the cooling box through a pipeline; a second liquid pumping pump is connected to the top of the right side of the cooling box through a pipeline; a homogenizing box is connected to the top of the cooling box; a material pumping pump is connected tothe top of the left side of the homogenizing box through a pipeline; an ultrasonic generator is mounted at the top of the homogenizing box; and a first guide plate is connected to the bottom of an inner cavity of the cooling box. According to the ultrasonic wave homogenizing machine disclosed by the invention, konjak is subjected to dissociation through ultrasonic waves, so that a konjak beverageis obtained, under the situation of being not damaged, the histocytes of the konjak are subjected to uniform and refined dissociation, and the yield and the nutritive value of the konjak beverage areguaranteed; and through a thermoelectric refrigerating piece, the konjak beverage is quickly cooled, so that the mouth feel of the konjak beverage is effectively guaranteed.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable beverage processing, in particular to an ultrasonic homogenizer. Background technique [0002] Konjac, also known as grinding taro, is a perennial herbaceous plant in the Araceae family, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. Konjac has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing, and is a healthy food. The preparation principle of the konjac fruit and vegetable beverage is to dissociate the cells of the fruit and vegetable tissue to form a uniform liquid beverage. The homogenization technology of the traditional process is to put the fruits and vegetables into the blender after preliminary crushing and stir at high speed, so that the particles of the...

AI Technical Summary

Problems solved by technology

However, the stirring device still cannot uniformly destroy the fruit and vegetable cell tissue, so that the actual yield of the beverage is far lower than the theoretical maximum yield, which reduces the actual extraction rate of the fruit and vegetable beverage, and greatly reduces the taste of the fruit and vegetable beverage. And lost a lot of nutritional value

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