Bioactive ceramic anti-browning apple juice enzyme deactivation device

Abstract

The invention discloses a bioactive ceramic anti-browning apple juice enzyme deactivation device. The device comprises an apple juice inlet pipe, an apple juice outlet pipe, a heat-transfer medium outlet, a heat-transfer medium inlet, a vitamin C adding hopper, a shifting wheel, a transmission shaft, a motor, an oil-layer tank wall interlayer, an enzyme deactivation pipeline, a diffusion sheet, a diffusion sheet fixing column, a tank body, a fruit juice diverter, a fruit juice collector, an oil-layer heater and a heat-transfer medium heater. The device adopts a double heating and oil layer heat preservation technology. Water is adopted as a heat transfer medium outside an apple juice heat treatment pipeline, an oil layer is arranged outside a water layer, and electric heating devices are installed on the water layer and the oil layer. The thickness of the water layer is determined according to the size of device and the apple juice processing amount, the oil layer is arranged outside the water layer, and due to the fact that the boiling point of oil is high, the water layer can be heated, and heat preservation can be conducted on the water layer. The technology of double heating and oil layer heat preservation is more beneficial to stabilization of enzyme deactivation temperature and implementation of enzyme deactivation conditions.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a bioactive ceramic anti-browning apple juice enzyme inactivating device. Background technique [0002] At present, there are following problems in apple juice processing in the prior art: [0003] Question 1: After apples are processed into apple juice, they are prone to browning during high-temperature enzyme-inactivating treatment, and are prone to chemical reactions with ordinary enzyme-inactivating pipelines to produce odors and even toxic substances. [0004] The reasons for this problem are: (1) Apple juice contains polyphenol oxidase and substrate polyphenols. With the participation of quinones, quinones are generated, quinones polymerize to produce melanin, and apple juice browns. (2) When the chemical properties of the container or pipeline directly in contact with the apple juice in the heating device are unstable, because the apple juice contains acid substances, etc. ...

AI Technical Summary

Problems solved by technology

[0003] Question 1: After apples are processed into apple juice, they are prone to browning in the high-temperature enzyme-inactivating process, and are prone to chemical reactions with ordinary enzyme-inactivating pipelines to produce odors and even toxic substances

[0005] Problem 2: Apple juice is heat-treated while circulating in the heat treatment pipeline. During the circulation process, there will be a difference in heat treatment temperature between the center of the pipeline and the edge of the pipeline, so the heat treatment of apple juice is uneven and the effect of inactivating enzymes is not good.

[0007] Problem 3: It is difficult to accurately control the accuracy and stability of the enzyme deactivation treatment temperature in the apple juice processing heat treatment enzyme deactivation device

[0008] The reasons for this problem are: (1) The degree of automation of the equipment is low, and the temperature change of heat treatment cannot be sensed in time

(2) The apple juice enzyme deactivation equipment cannot replenish heat to the heat transfer medium in time, so that the entire apple juice deenzyme process has been at the set treatment temperature

(3) The enzyme inactivating device has poor heat preservation effect on the heat medium, and a large amount of heat is lost to the environment through the outer wall of the device

[0011] Disadvantages: (1) Steam sterilization is used for enzyme sterilization, the processing temperature is high, and the physical and chemical properties of the juice itself are prone to change

(2) There is a large difference between the treatment temperature of the center layer of the pipeline and the treatment temperature of the inner and outer edges of the pipeline, and the treatment of fruit juice sterilization bacteria is heated unevenly, resulting in poor sterilization effect

(3) The steam sterilization method has high energy consumption and low efficiency

[0013] Disadvantages: (1) The thermal insulation performance of the sterilizing pot body is poor, and more heat energy is lost in the environment through the pot body, resulting in energy waste

(2) The heat treatment temperature cannot be flexibly controlled, and the degree of automation is low

[0015] Disadvantages: (1) The heat treatment temperature of juice is single

(2) The heat treatment of the juice is uneven, and the processing temperature of the center of the juice container is lower than the heat treatment temperature of the outer edge

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