一种基于黏稠介质的辣椒酱高温杀菌装置及方法
By combining a multi-stage heating, stirring, and condensation cooling mechanism, the problems of low heat transfer efficiency and poor material flowability during the sterilization process of chili sauce are solved, achieving a rapid and uniform sterilization effect and improving product quality and energy efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SHIYAN TIANHEYUAN AGRI TECH CO LTD
- Filing Date
- 2025-05-21
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies for sterilizing chili sauce suffer from low heat transfer efficiency, poor material flowability, and inactivation during the cooling process, resulting in uneven sterilization, high heat damage rate, high energy consumption, and unstable product quality.
It adopts a combination design of multi-stage heating mechanism, stirring mechanism, condensation and cooling mechanism and extrusion mechanism, combined with counter-current steam injection and gradient water cooling, and an online cleaning system to achieve zoned heating, rapid cooling and material density adjustment.
It achieves rapid and uniform sterilization of chili sauce, improves material feeding efficiency and product quality, reduces energy consumption and cross-contamination risk, and improves capsanthin retention rate and discharge uniformity.
Smart Images
Figure CN120531160B_ABST