Preserved fruit circular spraying vacuum sugar-soaking equipment

Abstract

The invention relates to preserved fruit circular spraying vacuum sugar-soaking equipment and belongs to the technical field of preserved fruit processing. The equipment comprises a sugar soaking tank, a heater exchanger and a hot water tank. The hot water tank is arranged at the upper end of the sugar soaking tank, the heat exchanger is arranged on the right side of the sugar soaking tank, a spray pipe is fixed to the top end in the sugar soaking tank, the right end of the spray pipe is connected to the heat exchanger, the lower left end of the heat exchanger is connected to a sugar liquid circulating pump, the upper end of the heat exchanger is connected to the hot water tank, the lower end of the heat exchanger is connected to a hot water circulating pump, and a steam tank is arranged between the hot water circulating pump and the hot water tank. The preserved fruit circular spraying vacuum sugar-soaking equipment has the beneficial effects that the sugar soaking time can be shortened greatly by way of vacuum sugar soaking; the horizontal tank is near the ground, so that materials are input and taken quickly, and the equipment is convenient and rapid; the syrup can be at constant temperature by means of the heat exchange, so that the whole sugar soaking process is carried out in a closed environment, and therefore, all external pollution is avoided and the equipment is safeand sanitary.

Description

technical field [0001] The invention relates to a vacuum dipping equipment for candied fruit by circular spraying, which belongs to the technical field of candied fruit processing. Background technique [0002] In the field of candied fruit processing, there are two sugar dipping methods, one is sink soaking, and the other is vertical vacuum sugar dipping. The sink soaking method requires a long soaking time, is easily polluted by foreign microorganisms, and cannot achieve a constant temperature of the sugar solution. The sugar solution needs to be taken out and heated before returning, which cannot satisfy the sugar dipping effect of all candied fruits; when using the vertical sugar dipping method Because the height of the vacuum tank is relatively high, it is very troublesome to feed and take materials from the top. It is necessary to increase the platform or lower the height. When lowering the height, part of the tank needs to be placed underground, which is not conducive...

AI Technical Summary

Problems solved by technology

The sink soaking method requires a long soaking time, is easily polluted by foreign microorganisms, and cannot achieve a constant temperature of the sugar solution. It needs to take out the sugar solution and heat it and return it, which cannot meet the sugar dipping effect of all candied fruits; when using the vertical sugar dipping method Because the height of the vacuum tank is relatively high, it is very troublesome to feed and take materials from the top. It is necessary to increase the platform or lower the height. When lowering the height, part of the tank needs to be placed underground, which is not conducive to the maintenance of the tank.

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