High-temperature sterilization device for production of composite sauce and production process

Abstract

The invention belongs to the technical field of seasoning processing, and particularly relates to a high-temperature sterilization device for composite sauce production and a production technology.The high-temperature sterilization device comprises a rack, a sterilization mechanism, a driving mechanism and a cooling mechanism, the rack comprises a heating cavity and a cooling cavity, the sterilization mechanism comprises a preheating pipe and a UHT unit, and the preheating pipe and the UHT unit are fixedly connected into the heating cavity; the preheating pipe is connected with the UHT unit, a spiral blade is rotationally arranged in the UHT unit, the driving mechanism is fixedly connected with the spiral blade, the cooling mechanism is mounted in the cooling cavity and connected with the UHT unit through a pipeline, and the UHT unit is matched with the spiral blade and the heat exchange sleeve, so that ultrahigh-temperature instantaneous sterilization of the composite sauce is realized; the spiral blade effectively scrapes attachments while driving the composite sauce to flow, the sterilization mode and the cleaning mode of the equipment can be switched by arranging the adjusting disc, and the problems that in the prior art, caking and coking phenomena are prone to occurring in the high-temperature sterilization process of the composite sauce, and the equipment is inconvenient to clean are effectively solved.

Description

Technical Field

[0001] The invention belongs to the technical field of condiment processing, and in particular relates to a high-temperature sterilization device and a production process for compound sauce production. Background Art

[0002] In recent years, with the rapid development of the food industry, compound sauces have been increasingly used in the catering and processing fields due to their rich flavor and functional requirements.

[0003] Conventional high-temperature sterilization equipment is mostly designed for low-viscosity liquid foods, using plate or tube heat exchange structures to quickly heat materials through high-temperature media. However, compound sauces usually contain high concentrations of protein, sugars, fats and a variety of auxiliary materials, with complex ingredients and high viscosity. When this type of equipment sterilizes compound sauces with high viscosity, the compound sauce flows slowly in the high-temperature section, the heat transfer efficiency is reduced, and local uneven heating can easily cause agglomeration and coking, which not only destroys the texture uniformity and flavor of the product, but may also cause microbial risks due to incomplete sterilization. At the same time, due to the complex structure of the equipment and the many cleaning dead corners, it is difficult to completely remove residues, and long-term accumulation can easily breed bacterial contamination, affecting subsequent production.

[0004] Therefore, it is necessary to study a high-temperature sterilization device and production process for compound sauce production that can prevent compound sauce from caking and coking during the sterilization process and facilitate equipment cleaning. Summary of the invention

[0005] In view of the above-mentioned deficiencies in the prior art, the present invention provides a high-temperature sterilization device and a production process for compound sauce production, so as to solve the problems in the prior art that agglomeration and carbonization are prone to occur during the high-temperature sterilization process of compound sauce and the equipment is not easy to clean.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions: A high-temperature sterilization device for compound sauce production, comprising: a frame, a sterilization mechanism, a driving mechanism and a cooling mechanism; The frame comprises a heating chamber and a cooling chamber, wherein pure water is arranged in the heating chamber; The sterilization mechanism includes a preheating tube and a UHT unit; The preheating tube is fixedly connected in the heating chamber; The UHT unit comprises an outer tube, a first end cover, a second end cover, an inner tube and a spiral blade, wherein the outer tube is fixedly mounted at the bottom of the heating chamber, the outer tube is provided with a feed port, a discharge port and a liquid discharge port, the first end cover and the second end cover are respectively fixedly connected to the two ends of the outer tube, the first end cover is provided with a steam inlet and a first axial hole, the second end cover comprises a pressure relief valve and a second axial hole, the pressure relief valve is connected to the second end cover through a pipeline, the inner tube is fixedly connected to the inside of the outer tube, the inner tube is provided with a feed pipe and a discharge pipe, the feed pipe passes through the feed port and is connected to the preheating tube, the spiral blade is rotatably arranged inside the inner tube through the first through hole and the second through hole, and the spiral blade is slidably matched with the inner wall of the inner tube; The driving mechanism is fixedly connected to the spiral blade; The cooling mechanism is installed in the cooling cavity.

[0007] Furthermore, gaps for steam to pass through are respectively provided between the first end cover and the second end cover at both ends of the inner tube.

[0008] Furthermore, the UHT unit further comprises two adjusting disks, and the two adjusting disks are rotatably disposed in the first axial hole and the second axial hole respectively.

[0009] Furthermore, the adjusting disk is provided with a central hole, and the central hole is slidably matched with the spiral blade.

[0010] Furthermore, the regulating disk is also provided with a first through hole for steam to pass through.

[0011] Furthermore, second through holes matching with the first through holes are provided at both ends of the inner tube.

[0012] Furthermore, a heat exchange sleeve is provided on the inner tube, the heat exchange sleeve is fixedly connected to the outer wall of the inner tube, and a guide groove is provided on the heat exchange sleeve along the axial direction.

[0013] Furthermore, the driving mechanism includes a driving motor and a coupling. The driving motor is fixedly mounted on the frame, and the rotating shaft of the driving motor is connected to the spiral blade through the coupling.

[0014] Furthermore, the cooling mechanism includes a cooling pipe, a condenser, a liquid storage tank, a water pump and a spray pipe. The cooling pipe is a coil, and the cooling pipe is fixedly arranged in the cooling chamber. The discharge pipe passes through the discharge port and is connected to the cooling pipe. The spray pipe is arranged in the cooling chamber. The discharge port, condenser, liquid storage tank, water pump and spray pipe are connected in sequence through pipelines, and a spray port is arranged on the spray pipe.

[0015] A production process based on the above-mentioned high-temperature sterilization device for compound sauce production is characterized by comprising the following steps: S1. Equipment preparation: rotate the adjustment disk until the first through hole and the second through hole are misaligned, and high-pressure steam enters the gap between the outer tube and the inner tube through the steam inlet. Pure water in the heating chamber exchanges heat with the high-pressure steam through the outer wall of the outer tube, thereby heating the pure water. S2, product preheating, the compound sauce enters the preheating tube, and the pure water in the heating chamber preliminarily heats the compound sauce.

[0016] S3, ultra-high temperature instantaneous sterilization, the compound sauce enters the inner tube through the feed pipe and the preheating tube, and moves rapidly toward the feed pipe under the push of the spiral blade. During the movement, the high-pressure steam quickly heats the compound sauce in the inner tube through the heat exchange jacket and the outer wall of the inner tube, so that the temperature of the compound sauce is raised to 140~165℃ in a short time. The speed of the spiral blade is adjusted by the driving mechanism to control the sterilization time of the compound sauce in the inner tube to be 4~10s; S4, product cooling, the compound sauce that has completed sterilization in S2 enters the cooling tube of the cooling mechanism for segmented cooling, and then is transported out of the equipment for packaging; S5, high-temperature cleaning, after completing the stage production, rotate the adjustment disk until the first through hole overlaps with the second through hole. At this time, high-pressure steam enters the gap between the outer tube and the inner tube through the steam inlet and enters the inner tube through the first through hole and the second through hole to clean the residual and agglomerated compound sauce on the inner tube and the spiral blades.

[0017] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention discloses a high-temperature sterilization device and production process for compound sauce production, which realizes ultra-high temperature instantaneous sterilization of compound sauce by cooperating with the UHT unit, spiral blades and heat exchange sleeve. While driving the sauce to flow, the spiral blades slide with the inner tube wall to effectively scrape off attachments and prevent agglomeration and coking; the guide groove structure of the heat exchange sleeve increases the contact area between the steam and the inner tube, significantly improves the heat exchange efficiency, and enables the sauce to quickly reach the sterilization temperature. It effectively solves the problem of agglomeration and coking that are prone to occur during the high-temperature sterilization of compound sauces in the prior art.

[0018] 2. The present invention discloses a high-temperature sterilization device and production process for compound sauce production. By setting an adjustment disk, the sterilization and cleaning modes of the equipment can be flexibly switched to ensure long-term stable operation of the equipment, effectively solving the problem that the prior art is inconvenient for equipment cleaning. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 The structure of the present invention is schematically shown Figure 1 ; Figure 2 The structure of the present invention is schematically shown Figure 2 ; Figure 3 It is a schematic diagram of the structure of the spray pipe; Figure 4 Schematic diagram of the structure of the UHT unit Figure 1 ; Figure 5 Schematic diagram of the structure of the UHT unit Figure 2 ; Figure 6 Schematic diagram of the structure of the UHT unit Figure 3 ; Figure 7 for Figure 6 The enlarged structural diagram at A in the middle; Figure 8 for Figure 6 The enlarged structural diagram at B in the middle; Fig. 9 Schematic diagram of the structure of the UHT unit Figure 4 ; Fig.10 for Fig. 9 Cross-section view along the CC line.

[0020] The reference numerals involved in the accompanying drawings are: 1. Frame; 11. Heating chamber; 12. Cooling chamber; 2. Preheating tube; 3. UHT unit; 31. Outer tube; 311. Feed port; 312. Discharge port; 313. Drain port; 32. First end cover; 321. Steam inlet; 322. First axial hole; 33. Second end cover; 331. Pressure relief valve; 332. Second axial hole; 34. Adjusting plate; 341. First through hole; 342. Middle hole; 35. Inner tube; 351. Second through hole; 352. Feed pipe; 353. Discharge pipe; 36. Spiral blade; 37. Heat exchanger sleeve; 371. Guide groove; 4. Driving mechanism; 41. Driving motor; 42. Coupling; 5. Cooling mechanism; 51. Cooling pipe; 52. Cooler; 53. Liquid storage tank; 54. Water pump; 55. Spray pipe; 551. Spray port. DETAILED DESCRIPTION

[0021] In order to enable those skilled in the art to better understand the present invention, the technical solution of the present invention is further described below in conjunction with the accompanying drawings and embodiments.

[0022] In the description of the present application, it should be noted that directional words, such as the terms "center", "lateral", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", etc., indicating directions and positional relationships are based on the directions or positional relationships shown in the accompanying drawings, which are only for the convenience of narrating the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and cannot be understood as limiting the specific scope of protection of the present application.

[0023] It should be noted that the terms "first", "second", etc. in the description and claims of the present application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0024] Embodiment 1

[0025] See also Figures 1 to 10 As shown, a high temperature sterilization device for compound sauce production includes: A high-temperature sterilization device for compound sauce production comprises: a support frame 1, a sterilization mechanism for sterilizing the compound sauce, a driving mechanism 4 for driving the sterilization mechanism to work, and a cooling mechanism 5 for cooling the compound sauce after sterilization.

[0026] The frame 1 includes a heating chamber 11 and a cooling chamber 12. Pure water is provided in the heating chamber 11. It should be noted that the pure water in the heating chamber 11 at least completely immerses the preheating tube 2.

[0027] The sterilization mechanism comprises a preheating tube 2 and a UHT unit 3. The preheating tube 2 is fixedly connected in the heating chamber 11. It should be noted that the preheating tube 2 is located above the UHT unit 3.

[0028] The UHT unit 3 includes an outer tube 31, a first end cover 32, a second end cover 33, an inner tube 35 and a spiral blade 36. The outer tube 31 is fixedly installed at the bottom of the heating chamber 11, and is provided with a feed port 311, a discharge port 312 and a liquid discharge port 313. The first end cover 32 and the second end cover 33 are respectively fixedly connected to both ends of the outer tube 31. The first end cover 32 is provided with a steam inlet 321 and a first axial hole 322. The second end cover 33 includes a pressure relief valve 331 and a second axial hole 332. The pressure relief valve 331 is connected to the second end cover 33 through a pipeline.

[0029] The inner tube 35 is fixedly connected to the inner part of the outer tube 31. It should be noted that gaps for steam to pass through are respectively provided between the first end cover 32 and the second end cover 33 at both ends of the inner tube 35. It can be understood that the high-pressure steam enters the gap between the first end cover 32 and the inner tube 35 through the steam inlet 321, then enters the gap between the second end cover 33 and the inner tube 35 through the gap between the outer tube 31 and the inner tube 35, and finally enters the pressure relief valve 331 through the pipeline.

[0030] The inner tube 35 is provided with a feed pipe 352 and a discharge pipe 353. The feed pipe 352 passes through the feed port 311 and is connected to the preheating tube 2. The compound sauce preheated by the preheating tube 2 enters the inner tube 35 through the feed port 311. The spiral blade 36 is rotatably arranged inside the inner tube 35 through the first through hole 341 and the second through hole 351. The spiral blade 36 is slidably matched with the inner wall of the inner tube 35. It can be understood that the driving mechanism 4 drives the spiral blade 36 to rotate, which can drive the compound sauce in the inner tube 35 to move toward the discharge pipe 353. At the same time, the spiral blade 36 is slidably matched with the inner wall of the inner tube 35, which can effectively prevent the compound sauce from adhering to the inner wall of the inner tube 35 and causing agglomeration and coking.

[0031] Specifically, the inner tube 35 is further provided with a heat exchange sleeve 37, which is fixedly connected to the outer wall of the inner tube 35, and the heat exchange sleeve 37 is provided with a guide groove 371 along the axial direction. It can be understood that the guide groove 371 on the heat exchange sleeve 37 can accelerate the contact area between the high-pressure steam and the inner tube 35 while guiding the flow of steam, and speed up the heat exchange speed between the steam and the compound sauce in the inner tube 35, so that the heating efficiency of the high-pressure steam for the compound sauce is much higher than the heating efficiency of the pure water in the heating chamber 11.

[0032] Specifically, the UHT unit 3 further includes two adjusting disks 34, which are rotatably disposed in the first shaft hole 322 and the second shaft hole 332. The adjusting disk 34 is also provided with a first through hole 341 for steam to pass through, and correspondingly, the inner tube 35 is provided with second through holes 351 matching the first through holes 341 at both ends. It can be understood that when the compound sauce is sterilized, the adjusting disk 34 on the first end cover 32 and the second end cover 33 is rotated at the same time, so that the first through hole 341 and the second through hole 351 are staggered. At this time, the high-pressure steam can only enter the gap between the inner tube 35 and the outer tube 31 through the gap between the first end cover 32 and the inner tube 35; when the UHT unit 3 is cleaned, the adjusting disk 34 on the first end cover 32 and the second end cover 33 is rotated at the same time, so that the first through hole 341 and the second through hole 351 coincide with each other. At this time, the high-pressure steam enters the gap between the inner tube 35 and the outer tube 31 through the gap between the first end cover 32 and the inner tube 35, and can enter the inner tube 35 through the first through hole 341 and the second through hole 351, so as to clean the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36, and the cleaned impurities are discharged from the UHT unit 3 through the drain port 313.

[0033] Specifically, the adjusting disk 34 is provided with a middle hole 342, and the middle hole 342 is slidably matched with the spiral blade 36. That is, the adjusting disk 34 and the spiral blade 36 can rotate relatively, and the spiral blade 36 does not drive the adjusting disk 34 to rotate during operation.

[0034] The driving mechanism 4 is fixedly connected to the spiral blade 36. Specifically, the driving mechanism 4 includes a driving motor 41 and a coupling 42, wherein the driving motor 41 is fixedly mounted on the frame 1, and the rotating shaft of the driving motor 41 is connected to the spiral blade 36 through the coupling 42. It should be noted that the coupling 42 can increase the distance between the driving motor 41 and the UHT unit 3, so that the staff can rotate the adjustment disk 34. It should be noted that by adjusting the rotation speed of the driving motor 41, the rotation speed of the spiral blade 36 in the inner tube 35 can be synchronously adjusted, thereby controlling the moving speed of the compound sauce in the inner tube 35, thereby controlling the sterilization time of the compound sauce.

[0035] The cooling mechanism 5 is installed in the cooling chamber 12. Specifically, the cooling mechanism 5 includes a cooling pipe 51, a condenser 52, a liquid storage tank 53, a water pump 54 and a spray pipe 55. The cooling pipe 51 is a coil, and the cooling pipe 51 is fixedly arranged in the cooling chamber 12. The discharge pipe 353 passes through the discharge port 312 to be connected with the cooling pipe 51, and the spray pipe 55 is arranged in the cooling chamber 12. It can be understood that the compound sauce that has completed sterilization in the UHT unit 3 enters the spray pipe 55, and the spray pipe 55 sprays liquid to the cooling pipe 51 through the spray port 551 to cool down the compound sauce in the cooling pipe 51. The liquid is specifically condensed water after cooling by the condenser 52. It should be noted that during cleaning, at the initial stage of cleaning, the liquid is a mixture of condensed water generated by steam and the compound sauce. After cleaning, the liquid is condensed water generated by steam.

[0036] The drain port 313, condenser 52, liquid storage tank 53, water pump 54, and spray pipe 55 are connected in sequence through pipelines, and the spray pipe 55 is provided with a spray port 551. It can be understood that when sterilization is performed, condensed water generated by steam in the UHT unit 3 enters the condenser 52 through the pipeline to cool down, then enters the liquid storage tank 53 for storage, and is then pumped into the spray pipe 55 by the water pump 54. It should be noted that the condenser 52 does not work when the equipment is cleaned.

[0037] The working principle of the present invention is as follows: During operation, the adjusting disk 34 is manually rotated until the first through hole 341 is misaligned with the second through hole 351. At this time, the high-pressure steam can only enter the gap between the inner tube 35 and the outer tube 31 through the gap between the first end cover 32 and the inner tube 35, and the pure water in the heating chamber 11 exchanges heat with the high-pressure steam through the outer wall of the outer tube 31, thereby heating the pure water.

[0038] The compound sauce enters the preheating tube 2, and the pure water in the heating chamber 11 preliminarily heats the compound sauce.

[0039] The compound sauce enters the inner tube 35 from the preheating tube 2 through the feed tube 352, and moves rapidly toward the feed tube 352 under the push of the spiral blade 36. During the movement, the high-pressure steam quickly heats the compound sauce in the inner tube 35 through the heat exchange sleeve 37 and the outer wall of the inner tube 35. The guide groove 371 on the heat exchange sleeve 37 can accelerate the contact area between the high-pressure steam and the inner tube 35 while guiding the steam flow, and speed up the heat exchange between the steam and the compound sauce in the inner tube 35, so that the acceleration efficiency of the high-pressure steam on the compound sauce is much higher than the heating efficiency of the pure water in the heating chamber 11. At the same time, the spiral blade 36 cooperates with the inner wall of the inner tube 35 to scrape off the compound sauce attached to the inner wall of the inner tube 35 to prevent the compound sauce from caking and coking. The temperature of the compound sauce is increased in a short time, and ultra-high temperature instantaneous sterilization is performed. The rotation speed of the spiral blade 36 is adjusted by the driving mechanism 4 to control the sterilization time of the compound sauce in the inner tube 35.

[0040] The condensed water generated by the steam in the UHT unit 3 enters the condenser 52 through a pipeline to cool down, then enters the liquid storage tank 53 for storage, and is then pumped into the spray pipe 55 by the water pump 54 .

[0041] The sterilized compound sauce enters the cooling tube 51 of the cooling mechanism 5, and the spray pipe 55 sprays liquid to the cooling tube 51 through the spray port 551 to cool the compound sauce in the cooling tube 51, thereby preventing the compound sauce from being in a high temperature state for a long time, which would affect the texture uniformity and flavor of the product.

[0042] When cleaning the equipment, the adjusting disk 34 on the first end cover 32 and the second end cover 33 is rotated at the same time to make the first through hole 341 coincide with the second through hole 351. At this time, the high-pressure steam enters the gap between the inner tube 35 and the outer tube 31 through the gap between the first end cover 32 and the inner tube 35, and can enter the inner tube 35 through the first through hole 341 and the second through hole 351 to clean the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36.

[0043] At this time, when the equipment is cleaned, the condenser 52 does not work. At the initial cleaning stage, the liquid sprayed by the spray pipe 55 is a mixture of condensed water generated by steam and the compound sauce. After the equipment is cleaned, the remaining compound sauce is completely eliminated. At this time, the liquid sprayed by the spray pipe 55 is condensed water generated by steam.

[0044] Embodiment 2

[0045] This embodiment is a production process of a high temperature sterilization device for compound sauce production based on the first embodiment, characterized in that it includes the following steps: S1. Equipment preparation: Rotate the adjusting disk 34 until the first through hole 341 and the second through hole 351 are misaligned, and high-pressure steam enters the gap between the outer tube 31 and the inner tube 35 through the steam inlet 321. The pure water in the heating chamber 11 exchanges heat with the high-pressure steam through the outer wall of the outer tube 31, thereby heating the pure water. S2, product preheating, the compound sauce enters the preheating tube 2, and the pure water in the heating chamber 11 preliminarily heats the compound sauce.

[0046] S3, ultra-high temperature instantaneous sterilization, the compound sauce enters the inner tube 35 through the feed tube 352 and the preheating tube 2, and moves rapidly toward the feed tube 352 under the push of the spiral blade 36. During the movement, the high-pressure steam quickly heats the compound sauce in the inner tube 35 through the heat exchange jacket 37 and the outer wall of the inner tube 35, so that the temperature of the compound sauce is raised to 140-165°C in a short time. The speed of the spiral blade 36 is adjusted by the driving mechanism 4, and the sterilization time of the compound sauce in the inner tube 35 is controlled to be 4-10s; S4, product cooling, the compound sauce that has completed sterilization in S2 enters the cooling pipe 51 of the cooling mechanism 5 for segmented cooling, and then is transported out of the equipment for packaging; S5, high-temperature cleaning, cleaning the equipment after completing the stage production, rotating the adjusting disk 34 until the first through hole 341 coincides with the second through hole 351, at this time, high-pressure steam enters the gap between the outer tube 31 and the inner tube 35 through the steam inlet 321, and at the same time enters the inner tube 35 through the first through hole 341 and the second through hole 351, to clean the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36.

[0047] The above is only an embodiment of the present invention. The common sense such as the known specific structure and characteristics in the scheme is not described in detail here. The ordinary technicians in the relevant field are aware of all the common technical knowledge in the technical field of the invention before the application date or priority date, can obtain all the existing technologies in the field, and have the ability to apply the conventional experimental means before that date. The ordinary technicians in the relevant field can improve and implement the scheme in combination with their own abilities under the enlightenment given by this application. Some typical known structures or known methods should not become obstacles for the ordinary technicians in the relevant field to implement this application. It should be pointed out that for the technicians in this field, without departing from the structure of the present invention, several deformations and improvements can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent.

Claims

1. A high temperature sterilization device for compound sauce production, characterized in that: include: A frame (1), a sterilizing mechanism, a driving mechanism (4) and a cooling mechanism (5); The frame (1) comprises a heating chamber (11) and a cooling chamber (12), wherein pure water is provided in the heating chamber (11); The sterilization mechanism comprises a preheating tube (2) and a UHT unit (3); The preheating tube (2) is fixedly connected in the heating chamber (11); The UHT unit (3) comprises an outer tube (31), a first end cover (32), a second end cover (33), an inner tube (35) and a spiral blade (36); the outer tube (31) is fixedly mounted at the bottom of the heating chamber (11); the outer tube (31) is provided with a feed inlet (311), a discharge outlet (312) and a liquid discharge outlet (313); the first end cover (32) and the second end cover (33) are respectively fixedly connected to two ends of the outer tube (31); the first end cover (32) is provided with a steam inlet (321) and a first axial hole (322); the second end cover (33) comprises a pressure relief valve (331) and a second axial hole (332), the pressure relief valve (331) being connected to the second end cover (33) via a pipeline, the inner tube (35) being fixedly connected to the interior of the outer tube (31), the inner tube (35) being provided with a feed tube (352) and a discharge tube (353), the feed tube (352) passing through the feed port (311) and being connected to the preheating tube (2), the spiral blade (36) being rotatably arranged inside the inner tube (35) via the first through hole (341) and the second through hole (351), the spiral blade (36) being slidably matched with the inner wall of the inner tube (35); The driving mechanism (4) is fixedly connected to the spiral blade (36); The cooling mechanism (5) is installed in the cooling cavity (12).

2. The high temperature sterilization device for compound sauce production according to claim 1, characterized in that: Gaps for steam to pass through are respectively provided at both ends of the inner tube (35) between the first end cover (32) and the second end cover (33).

3. The high temperature sterilization device for compound sauce production according to claim 2, characterized in that: The UHT unit (3) further comprises two adjustment disks (34), wherein the two adjustment disks (34) are rotatably disposed in the first shaft hole (322) and the second shaft hole (332), respectively.

4. The high temperature sterilization device for compound sauce production according to claim 3, characterized in that: The regulating disk (34) is provided with a central hole (342), and the central hole (342) is slidably matched with the spiral blade (36).

5. The high temperature sterilization device for compound sauce production according to claim 3, characterized in that: The regulating disk (34) is also provided with a first through hole (341) for steam to pass through.

6. The high temperature sterilization device for compound sauce production according to claim 5, characterized in that: Second through holes (351) matching with the first through holes (341) are provided at both ends of the inner tube (35).

7. The high temperature sterilization device for compound sauce production according to claim 1, characterized in that: A heat exchange jacket (37) is also provided on the inner tube (35), the heat exchange jacket (37) is fixedly connected to the outer wall of the inner tube (35), and a guide groove (371) is provided on the heat exchange jacket (37) along the axial direction.

8. The high temperature sterilization device for compound sauce production according to claim 1, characterized in that: The driving mechanism (4) comprises a driving motor (41) and a coupling (42); the driving motor (41) is fixedly mounted on the frame (1); and the rotating shaft of the driving motor (41) is connected to the spiral blade (36) via the coupling (42).

9. The high temperature sterilization device for compound sauce production according to claim 1, characterized in that: The cooling mechanism (5) comprises a cooling pipe (51), a condenser (52), a liquid storage tank (53), a water pump (54) and a spray pipe (55); the cooling pipe (51) is a coil; the cooling pipe (51) is fixedly arranged in the cooling chamber (12); the discharge pipe (353) passes through the discharge port (312) and is connected to the cooling pipe (51); the spray pipe (55) is arranged in the cooling chamber (12); the discharge port (313), the condenser (52), the liquid storage tank (53), the water pump (54) and the spray pipe (55) are connected in sequence through pipelines; and the spray pipe (55) is provided with a spray port (551).

10. A production process of a high temperature sterilization device for compound sauce production according to any one of claims 1 to 9, characterized in that: The following steps are involved: S1. Equipment preparation: rotating the adjusting disk (34) until the first through hole (341) and the second through hole (351) are misaligned, high-pressure steam enters the gap between the outer tube (31) and the inner tube (35) through the steam inlet (321), and pure water in the heating chamber (11) exchanges heat with the high-pressure steam through the outer wall of the outer tube (31), thereby heating the pure water; S2, product preheating, the compound sauce enters the preheating tube (2), and the pure water in the heating chamber (11) preliminarily heats the compound sauce; S3, ultra-high temperature instantaneous sterilization, the compound sauce enters the inner tube (35) through the feed tube (352) and the preheating tube (2), and moves rapidly toward the feed tube (352) under the push of the spiral blade (36). During the movement, the high-pressure steam passes through the heat exchange jacket (37) and the outer wall of the inner tube (35) to rapidly heat the compound sauce in the inner tube (35), so that the temperature of the compound sauce is raised to 140-165° C. in a short time. The rotation speed of the spiral blade (36) is adjusted by the driving mechanism (4), and the sterilization time of the compound sauce in the inner tube (35) is controlled to be 4-10 seconds; S4, product cooling, the compound sauce that has been sterilized in S2 enters the cooling pipe (51) of the cooling mechanism (5) for segmented cooling, and is then transported out of the equipment for packaging; S5, high-temperature cleaning. After the stage production is completed, the adjusting disk (34) is rotated until the first through hole (341) overlaps with the second through hole (351). At this time, high-pressure steam enters the gap between the outer tube (31) and the inner tube (35) through the steam inlet (321) and enters the inner tube (35) through the first through hole (341) and the second through hole (351), thereby cleaning the residual and agglomerated composite sauce on the inner tube (35) and the spiral blade (36).

Images