A high-temperature sterilization device and production process for compound sauce production

Abstract

The present invention belongs to the technical field of condiment processing, and specifically relates to a high-temperature sterilization device and a production process for compound sauce production, comprising: a frame, a sterilization mechanism, a driving mechanism and a cooling mechanism, the frame comprising a heating chamber and a cooling chamber, the sterilization mechanism comprising a preheating tube and a UHT unit, the preheating tube and the UHT unit being fixedly connected in the heating chamber, the preheating tube and the UHT unit being connected, a spiral blade being rotatably arranged in the UHT unit, the driving mechanism being fixedly connected to the spiral blade, the cooling mechanism being installed in the cooling chamber, the cooling mechanism being connected to the UHT unit through a pipeline, and the UHT unit being coordinated with the spiral blade and the heat exchange sleeve to achieve ultra-high temperature instantaneous sterilization of the compound sauce, the spiral blade effectively scraping off attachments while driving the compound sauce to flow, the sterilization mode and the cleaning mode of the equipment can be switched by setting an adjusting disk, effectively solving the problems of easy agglomeration and coking during the high-temperature sterilization process of the compound sauce in the prior art and the inconvenience of equipment cleaning.

Description

Technical Field

[0001] The invention belongs to the technical field of condiment processing, and particularly 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 rapidly heat materials through high-temperature media. However, compound sauces typically contain high concentrations of protein, carbohydrates, fat, and a variety of auxiliary ingredients. Their composition is complex and their viscosity is high. When this type of equipment is used to sterilize compound sauces with high viscosity, the compound sauce flows slowly in the high-temperature section, reducing heat transfer efficiency. Localized uneven heating can easily cause agglomeration and carbonization, which not only destroys the product's texture uniformity and flavor, 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 blind spots for cleaning, it is difficult to completely remove residues. 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 shortcomings in the prior art, the present invention provides a high-temperature sterilization device and production process for the production of compound sauces, which is used to solve the problems in the prior art that agglomeration and carbonization are prone to occur during the high-temperature sterilization process of compound sauces, and the equipment is inconvenient to clean.

[0006] In order to solve the above technical problems, the present invention adopts the following technical solutions:

[0007] A high-temperature sterilization device for compound sauce production, comprising: a frame, a sterilization mechanism, a driving mechanism and a cooling mechanism;

[0008] The frame includes a heating chamber and a cooling chamber, and pure water is provided in the heating chamber;

[0009] The sterilization mechanism includes a preheating tube and a UHT unit;

[0010] The preheating tube is fixedly connected in the heating chamber;

[0011] The UHT unit includes an outer tube, a first end cover, a second end cover, an inner tube and a spiral blade, the outer tube is fixedly installed at the bottom of the heating chamber, the outer tube is provided with a feed port, a discharge port and a drain port, the first end cover and the second end cover are fixedly connected to the two ends of the outer tube respectively, the first end cover is provided with a steam inlet and a first axial hole, the second end cover includes 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 interior 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;

[0012] The driving mechanism is fixedly connected to the spiral blade;

[0013] The cooling mechanism is installed in the cooling cavity.

[0014] Furthermore, gaps for steam to pass through are provided at both ends of the inner tube between the first end cover and the second end cover.

[0015] Furthermore, the UHT unit further comprises two adjusting disks, which are rotatably disposed in the first shaft hole and the second shaft hole respectively.

[0016] Furthermore, the regulating disk is provided with a central hole, and the central hole is in sliding fit with the spiral blade.

[0017] Furthermore, the regulating disk is also provided with a first through hole for steam to pass through.

[0018] Furthermore, second through holes cooperating with the first through holes are provided at both ends of the inner tube.

[0019] Furthermore, a heat exchange jacket is provided on the inner tube, the heat exchange jacket is fixedly connected to the outer wall of the inner tube, and a guide groove is provided on the heat exchange jacket along the axial direction.

[0020] 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.

[0021] 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 pipes, and a spray port is provided on the spray pipe.

[0022] A production process based on the above-mentioned high-temperature sterilization device for compound sauce production is characterized by comprising the following steps:

[0023] S1. Prepare the equipment. Rotate the adjustment dial until the first through hole and the second through hole are misaligned. 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.

[0024] S2. Product preheating: the compound sauce enters the preheating tube, and the pure water in the heating chamber preliminarily heats the compound sauce.

[0025] S3: Ultra-high temperature instantaneous sterilization: The compound sauce enters the inner tube through the feed pipe and the preheating tube. Driven by the spiral blade, it moves rapidly toward the feed pipe. During the movement, high-pressure steam passes through the heat exchange jacket and the outer wall of the inner tube to quickly heat the compound sauce in the inner tube, raising the temperature of the compound sauce to 140-165°C in a short time. The speed of the spiral blade is adjusted by the drive mechanism to control the sterilization time of the compound sauce in the inner tube to 4-10 seconds.

[0026] S4, product cooling, the compound sauce that has completed sterilization in S2 enters the cooling pipe of the cooling mechanism for segmented cooling, and then is transported out of the equipment for packaging;

[0027] 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 at the same time 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.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] 1. This invention discloses a high-temperature sterilization device and production process for compound sauce production. By integrating a UHT unit with spiral blades and a heat exchange jacket, the device achieves ultra-high temperature instantaneous sterilization of compound sauces. While driving the sauce flow, the spiral blades slide against the inner tube wall, effectively scraping away debris and preventing caking and charring. The heat exchange jacket's guide groove structure increases the contact area between the steam and the inner tube, significantly improving heat exchange efficiency and allowing the sauce to quickly reach sterilization temperature. This effectively addresses the prior art issue of caking and charring during high-temperature sterilization of compound sauces.

[0030] 2. The present invention discloses a high-temperature sterilization device and production process for compound sauce production. By setting an adjustment dial, the sterilization and cleaning modes of the equipment can be flexibly switched, ensuring long-term stable operation of the equipment, and effectively solving the problem of inconvenient equipment cleaning in the prior art. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The structure of the present invention is schematically shown Figure 1 ;

[0032] Figure 2 The structure of the present invention is schematically shown Figure 2 ;

[0033] Figure 3 Schematic diagram of the structure of the spray pipe;

[0034] Figure 4 Schematic diagram of the UHT unit structure Figure 1 ;

[0035] Figure 5 Schematic diagram of the UHT unit structure Figure 2 ;

[0036] Figure 6 Schematic diagram of the UHT unit structure Figure 3 ;

[0037] Figure 7 for Figure 6 A in the middle is an enlarged structural diagram;

[0038] Figure 8 for Figure 6 The enlarged structural diagram at B in the middle;

[0039] Figure 9 Schematic diagram of the UHT unit structure Figure 4 ;

[0040] Figure 10 for Figure 9 Cross-section along the CC line.

[0041] The reference numerals involved in the accompanying drawings are:

[0042] 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 disk; 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 exchange jacket; 371. Guide trough; 4. Drive mechanism; 41. Drive 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

[0043] 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 with reference to the accompanying drawings and embodiments.

[0044] In the description of this application, it should be noted that for directional words, such as the terms "center", "horizontal", "longitudinal", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise" and so on, the directions and positional relationships indicated are based on the directions or positional relationships shown in the accompanying drawings, which are only for the convenience of describing this 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 this application.

[0045] It should be noted that the terms "first", "second", etc. in the description and claims of this application are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0046] Example 1

[0047] See also Figures 1 to 10 As shown, a high-temperature sterilization device for compound sauce production includes:

[0048] 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 sterilized compound sauce.

[0049] 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.

[0050] The sterilization mechanism includes a preheating tube 2 and a UHT unit 3. The preheating tube 2 is fixedly connected to the heating chamber 11. It should be noted that the preheating tube 2 is located above the UHT unit 3.

[0051] The UHT unit 3 includes an outer tube 31, a first end cap 32, a second end cap 33, an inner tube 35, and spiral blades 36. The outer tube 31 is fixedly mounted at the bottom of the heating chamber 11 and is provided with a feed inlet 311, a discharge port 312, and a liquid drain port 313. The first end cap 32 and the second end cap 33 are respectively fixedly connected to the ends of the outer tube 31. The first end cap 32 is provided with a steam inlet 321 and a first axial hole 322. The second end cap 33 includes a pressure relief valve 331 and a second axial hole 332. The pressure relief valve 331 is connected to the second end cap 33 via a pipeline.

[0052] The inner tube 35 is fixedly connected to the interior of the outer tube 31. It should be noted that gaps for steam to pass through are provided at both ends of the inner tube 35, between the first end cap 32 and the second end cap 33. It can be understood that high-pressure steam enters the gap between the first end cap 32 and the inner tube 35 through the steam inlet 321, then passes through the gap between the outer tube 31 and the inner tube 35, into the gap between the second end cap 33 and the inner tube 35, and finally enters the pressure relief valve 331 through the pipeline.

[0053] The inner tube 35 is provided with a feed pipe 352 and a discharge pipe 353. The feed pipe 352 is connected to the preheating tube 2 through the feed port 311. After being preheated in the preheating tube 2, the compound sauce enters the inner tube 35 through the feed port 311. The spiral blade 36 is rotatably disposed within the inner tube 35 through the first through hole 341 and the second through hole 351. The spiral blade 36 slides with the inner wall of the inner tube 35. It can be understood that the drive mechanism 4 drives the spiral blade 36 to rotate, thereby driving the compound sauce within the inner tube 35 toward the discharge pipe 353. At the same time, the spiral blade 36 slides with the inner wall of the inner tube 35, effectively preventing the compound sauce from adhering to the inner wall of the inner tube 35 and causing caking and burning.

[0054] Specifically, the inner tube 35 is further provided with a heat exchange jacket 37, which is fixedly connected to the outer wall of the inner tube 35 and has guide grooves 371 arranged along the axial direction of the heat exchange jacket 37. It can be understood that the guide grooves 371 on the heat exchange jacket 37 can guide the flow of steam while increasing the contact area between the high-pressure steam and the inner tube 35, thereby accelerating the heat exchange rate between the steam and the compound sauce in the inner tube 35. This makes the high-pressure steam heating efficiency for the compound sauce much higher than the heating efficiency for the pure water in the heating chamber 11.

[0055] Specifically, the UHT unit 3 further includes two adjusting disks 34, which are rotatably disposed in the first and second axial holes 322 and 332, respectively. The adjusting disks 34 are further provided with first through holes 341 for steam to pass through. Correspondingly, the inner tube 35 has second through holes 351 at both ends that cooperate with the first through holes 341. It can be understood that when sterilizing the compound sauce, 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 cleaning the UHT unit 3, 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, thereby cleaning the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36, and the impurities cleaned out are discharged from the UHT unit 3 through the drain port 313.

[0056] 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 relative to each other, and the spiral blade 36 does not drive the adjusting disk 34 to rotate during operation.

[0057] The drive mechanism 4 is fixedly connected to the spiral blade 36. Specifically, the drive mechanism 4 includes a drive motor 41 and a coupling 42. The drive motor 41 is fixedly mounted on the frame 1, and the rotating shaft of the drive motor 41 is connected to the spiral blade 36 via the coupling 42. It should be noted that the coupling 42 can increase the distance between the drive motor 41 and the UHT unit 3, making it easier for the operator to rotate the adjustment disk 34. It should be noted that by adjusting the speed of the drive motor 41, the rotation speed of the spiral blade 36 in the inner tube 35 can be synchronously adjusted, thereby controlling the movement speed of the compound sauce in the inner tube 35 and thus controlling the sterilization time of the compound sauce.

[0058] 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 is connected to the cooling pipe 51 through the discharge port 312, 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 the compound sauce in the cooling pipe 51. The liquid is specifically the 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 is completed, the liquid is condensed water generated by steam.

[0059] The drain port 313, condenser 52, liquid storage tank 53, water pump 54, and spray pipe 55 are sequentially connected by pipes. The spray pipe 55 is provided with a spray port 551. It can be understood that during sterilization, condensed water generated by steam in the UHT unit 3 flows through the pipes into the condenser 52 for cooling, 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 is not in operation during equipment cleaning.

[0060] The working principle of the present invention is as follows:

[0061] During operation, the adjustment dial 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. 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.

[0062] The compound sauce enters the preheating tube 2, and the pure water in the heating chamber 11 preliminarily heats the compound sauce.

[0063] The compound sauce enters the inner tube 35 via the preheating tube 2 through the feed tube 352 and is rapidly moved toward the feed tube 352 by the propulsion of the spiral blades 36. During this movement, high-pressure steam rapidly heats the compound sauce in the inner tube 35 through the heat exchange jacket 37 and the outer wall of the inner tube 35. The guide grooves 371 on the heat exchange jacket 37 guide the steam flow while increasing the contact area between the high-pressure steam and the inner tube 35, speeding up the heat exchange between the steam and the compound sauce in the inner tube 35. This makes the high-pressure steam's acceleration efficiency for the compound sauce far greater than its heating efficiency for the pure water in the heating chamber 11. Simultaneously, the spiral blades 36 cooperate with the inner wall of the inner tube 35 to scrape off any compound sauce adhering to the inner wall of the inner tube 35, preventing it from clumping and charring. The temperature of the compound sauce is quickly elevated, undergoing ultra-high temperature instantaneous sterilization. The speed of the spiral blades 36 is adjusted by the drive mechanism 4 to control the sterilization time of the compound sauce in the inner tube 35.

[0064] The condensed water generated by the steam in the UHT unit 3 enters the condenser 52 through a pipeline to be cooled, then enters the liquid storage tank 53 for storage, and is then pumped into the spray pipe 55 by the water pump 54 .

[0065] 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 and affecting the texture uniformity and flavor of the product.

[0066] 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 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 to clean the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36.

[0067] At this time, the condenser 52 is not working when the equipment is cleaned. The liquid sprayed by the spray pipe 55 at the initial cleaning stage 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.

[0068] Example 2

[0069] This embodiment is a production process of the high-temperature sterilization device for compound sauce production based on the first embodiment, characterized in that it includes the following steps:

[0070] S1. Prepare the equipment. Rotate the adjustment 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. 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.

[0071] 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.

[0072] S3: Ultra-high temperature instantaneous sterilization: The compound sauce enters the inner tube 35 through the feed tube 352 and the preheating tube 2. Driven by the spiral blades 36, it moves rapidly toward the feed tube 352. During the movement, the high-pressure steam passes through the heat exchange jacket 37 and the outer wall of the inner tube 35 to quickly heat the compound sauce in the inner tube 35, raising the temperature of the compound sauce to 140-165°C in a short period of time. The speed of the spiral blades 36 is adjusted by the drive mechanism 4 to control the sterilization time of the compound sauce in the inner tube 35 to 4-10 seconds.

[0073] 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;

[0074] S5. High-temperature cleaning. After completing the stage production, the equipment is cleaned. The adjusting disk 34 is rotated until the first through hole 341 and the second through hole 351 coincide with each other. 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, thereby cleaning the residual and agglomerated compound sauce on the inner tube 35 and the spiral blade 36.

[0075] The above is only an embodiment of the present invention. Common knowledge such as the specific structure and characteristics of the scheme is not described in detail here. Ordinary technicians in the relevant field are aware of all common technical knowledge in the technical field of the invention before the application date or priority date, can obtain all existing technologies in the field, and have the ability to apply conventional experimental means before that date. Ordinary technicians in the relevant field can improve and implement this scheme in combination with their own abilities under the guidance of this application. Some typical well-known structures or well-known methods should not become obstacles for ordinary technicians in the relevant field to implement this application. It should be pointed out that for those skilled in the art, without departing from the structure of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention. 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 includes 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 on the bottom of the heating chamber (11). The outer tube (31) 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 the 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) is connected to the second end cover (333) via a pipeline. The end cover (33) is connected, the inner tube (35) is fixedly connected to the inside of the outer tube (31), 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 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), and the inner tube (35) is further provided with a heat exchange sleeve (37), the heat exchange sleeve (37) 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; Gaps for steam to pass through are provided at both ends of the inner tube (35) between the first end cover (32) and the second end cover (33). The UHT unit (3) further comprises two adjusting disks (34), which are rotatably disposed in the first axial hole (322) and the second axial hole (332), respectively. A center hole (342) is provided on the adjusting disk (34), and the center hole (342) is slidably engaged with the spiral blade (36). A first through hole (341) for steam to pass through is also provided on the adjusting disk (34). Second through holes (351) engaging with the first through hole (341) are provided at both ends 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: 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).

3. 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 cavity (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 cavity (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).

4. A production process for a high-temperature sterilization device for producing a compound sauce according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1. Equipment preparation: rotating the adjustment 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) 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 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 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) and the second through hole (351) overlap. 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 compound sauce on the inner tube (35) and the spiral blade (36).

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