Fruit cooking pretreatment equipment for beverage production

Abstract

The invention discloses fruit cooking pretreatment equipment for beverage production, and relates to the technical field of fruit cooking, the fruit cooking pretreatment equipment comprises a heat preservation box, the outer side of the heat preservation box is fixedly connected with a heat exchanger, the inner side of the heat preservation box is fixedly connected with a supporting frame, and the left side and the right side of the heat preservation box are provided with an inlet opening and an outlet opening respectively; according to the fruit blanching machine, a rotating roller revolution structure driven by a carrying motor is arranged, so that an alternate treatment path of water vapor injection and water entry avoiding steam is periodically completed in the blanching process of fruits, and therefore heat mainly acts on fruit peels and surface tissues; meanwhile, the pulp is buffered by utilizing a water medium, so that the pulp is prevented from being heated for a long time, juice loss is reduced, and the advantage that uneven heating caused by mixed cooking of large and small fruits can be avoided is achieved.

Description

Technical Field

[0001] This invention relates to the field of fruit steaming and cooking technology, specifically to a fruit steaming and cooking pretreatment device for beverage production. Background Technology

[0002] In the beverage and juice processing industry, fruits usually need to undergo steaming or blanching pretreatment before entering processes such as peeling, crushing, or pulping. This is to soften the peel and surface tissue by heating, reduce the binding force between the peel and the pulp, thereby reducing energy consumption in subsequent mechanical processing and reducing the risk of fruit damage and juice loss. Existing fruit steaming pretreatment equipment mostly adopts a conveyor belt structure to send the whole fruit into hot water for blanching, or to make the fruit pass under the steam spray area by a conveyor belt to complete the steaming process. This type of equipment has a relatively simple structure and can meet basic heating requirements. For example, Chinese patent with publication number CN102907752A discloses a fruit steaming machine. This device steams the fruit by setting up a suitable moving channel for the fruit and heating the inside of the moving channel. However, it still has certain shortcomings in actual continuous production.

[0003] On the one hand, fruits are usually spherical and most fruits have a density less than water. When blanched in hot water, they tend to float on the surface, resulting in significant differences in heating conditions between the upper and lower surfaces, which affects the uniformity of steaming. On the other hand, as natural agricultural products, fruits inevitably vary in diameter, weight per fruit, and peel thickness. Different sizes of fruits have different requirements for steaming time and heat. Existing steaming equipment usually uses a uniform conveying speed and uniform steaming parameters to process all fruits. In order to ensure that the peel of large fruits can meet the requirements for peeling, it is often necessary to extend the overall steaming time, which leads to excessive heating and severe hydration of the flesh of small fruits, resulting in waste of fruit flesh and juice, affecting product quality and processing efficiency.

[0004] Therefore, how to avoid uneven heating caused by mixing fruits of different sizes during steaming under continuous production conditions, and how to achieve precise control over the steaming process of fruits of different sizes so that they receive heat that matches their own weight and structural characteristics, has become a technical problem that urgently needs to be solved in this field. Summary of the Invention

[0005] The purpose of this invention is to provide a fruit steaming and pretreatment device for beverage production, so as to solve the problems mentioned in the background art.

[0006] To solve the above-mentioned technical problems, the present invention provides the following technical solution: a fruit steaming and cooking pretreatment equipment for beverage production, including an insulated box, a heat exchanger fixedly connected to the outside of the insulated box, a support frame fixedly connected to the inside of the insulated box, and inlet and outlet openings respectively on the left and right sides of the insulated box, and a steaming mechanism provided on the upper side of the support frame.

[0007] The cooking mechanism includes a hot water tank and a scalding tank for opening inside the hot water tank. The hot water tank is provided with a hot water pipe for supplying water into the scalding tank. The upper side of the hot water tank is also provided with a solenoid valve for steam injection. The upper side of the solenoid valve is provided with a steam pipe for distributing steam into the solenoid valve and extending to the outside of the heat preservation box.

[0008] The steaming mechanism also includes a moving mechanism, which includes several rotating rollers that can rotate in a circle and revolve around the center inside the blanching tank. The rotating rollers are used to transport the fruit and are located below the liquid surface inside the blanching tank.

[0009] According to the above technical solution, the outer wall of the hot water tank is fixedly connected to the outer wall of the support frame, and the hot water tank is also provided with inlet and outlet openings relative to the inlet and outlet openings on the insulation box. A baffle is fixedly connected to the inner wall of the inlet on the hot water tank. Three scalding tanks are provided inside the hot water tank. Three inlet holes are provided on the baffle relative to the three scalding tanks. The outer wall of the hot water pipe is fixedly connected to the inner wall of the hot water tank, and the rear end of the hot water pipe extends sequentially into the three scalding tanks. A drain outlet is provided on the side wall of the hot water pipe inside the scalding tank.

[0010] According to the above technical solution, a vertical plate is fixedly connected to the upper side of the hot water tank, and a fixing plate is fixedly connected to the side wall of the vertical plate. Several solenoid valves are provided on the fixing plate, and the lower end of the solenoid valve faces between two adjacent rotating rollers.

[0011] According to the above technical solution, the moving mechanism further includes two conveying motors. The output end of the conveying motor is fixedly connected to a rotating plate. An extension rod is fixedly connected to the rear side of the rotating plate. A drop arm is fixedly connected to the outer wall of the extension rod. The lower end of the drop arm is rotatably connected to a connecting rod through a bearing. A bracket is fixedly connected to the rear side of the connecting rod. The front end of the rotating roller is rotatably connected to the rear side of the bracket through a bearing.

[0012] According to the above technical solution, a number of rotating rollers are provided on the rear side of the bracket, the distance between any two adjacent rotating rollers is the same, and when the extension rod is located above the center of the rotating plate, the rotating rollers are higher than the liquid surface in the blanching tank. The conveying motor is electrically connected to the control module, and the conveying motor is used to drive the number of rotating rollers to revolve.

[0013] According to the above technical solution, a heat-spreading motor is fixedly connected to the upper side of the bracket, and a transmission rod is rotatably connected to the front left side of the bracket through a bearing. The outer wall of the transmission rod is connected to the output end of the heat-spreading motor through a transmission belt, and the outer wall of the transmission rod is connected to the rear end of several rotating rollers through a transmission chain.

[0014] According to the above technical solution, the heat-spreading motor is electrically connected to the control module, and the heat-spreading motor is used to drive several rotating rollers to rotate. A silicone pad layer is provided on the outer side of the rotating rollers.

[0015] According to the above technical solution, the three feed holes on the baffle are not the same in diameter, and the spacing between two adjacent rotating rollers inside the three blanching tanks is not the same. The spacing between two adjacent rotating rollers is set to correspond to the feed hole diameter on the corresponding baffle.

[0016] Compared with the prior art, the beneficial effects achieved by the present invention are:

[0017] This invention, by setting baffles and feed holes with different diameters, and cooperating with multiple blanching tanks to correspond to fruits of different sizes, enables fruits of different diameters and weights to be naturally graded when entering the device. This avoids the problem of small fruits being overheated and large fruits being undercooked due to mixing fruits of different sizes during steaming, and significantly improves the consistency and stability of the steaming process.

[0018] By incorporating a rotating roller structure driven by a conveying motor, the fruit undergoes a periodic alternating process of steam injection and water immersion during blanching. This ensures that the heat primarily targets the peel and surface tissues, while the water medium buffers the pulp, preventing prolonged exposure to hot water and reducing juice loss.

[0019] By setting up a rotating roller driven by a heat-equalizing motor and placing a silicone pad layer on the outside of the roller, the fruit continuously changes the direction of heat and is flexibly supported during the steaming process, thereby avoiding localized concentrated heat or mechanical compression, improving the uniformity of heating of the peel and surface tissue, and reducing the risk of peel cracking.

[0020] By setting a diameter detection component at the feed hole and independently controlling the solenoid valve in conjunction with the control module, the steam injection volume is dynamically adjusted according to the diameter of the fruit and its movement sequence in the blanching tank, so that fruits of different sizes can receive heat that matches their size. At the same time, the water film on the surface of the fruit is used to buffer the thermal shock of the steam, thus achieving precise steaming control. Attached Figure Description

[0021] The accompanying drawings are provided to further illustrate the invention and form part of the specification. They are used in conjunction with embodiments of the invention to explain the invention and do not constitute a limitation thereof. In the drawings:

[0022] Figure 1 This is a three-dimensional structural schematic diagram of the present invention;

[0023] Figure 2 This is a schematic diagram of the internal structure of the present invention;

[0024] Figure 3 This is a schematic diagram of the cooking mechanism of the present invention;

[0025] Figure 4 This is a schematic diagram of part of the cooking mechanism of the present invention;

[0026] Figure 5 This is a schematic diagram of the moving mechanism structure of the present invention;

[0027] Figure 6 This is a schematic diagram of the front structure of the moving mechanism of the present invention;

[0028] In the diagram: 1. Insulation box; 2. Heat exchanger; 3. Support frame; 4. Cooking mechanism; 401. Hot water tank; 402. Baffle; 403. Blanching tank; 404. Hot water pipe; 405. Vertical plate; 406. Fixed plate; 407. Solenoid valve; 408. Steam pipe; 409. Moving mechanism; 901. Transport motor; 902. Rotating plate; 903. Extension rod; 904. Vertical arm; 905. Connecting rod; 906. Bracket; 907. Rotating roller; 908. Heat equalization motor; 909. Transmission rod; 910. Transmission belt; 911. Transmission chain. Detailed Implementation

[0029] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0030] Example 1: Please refer to Figure 1-3The present invention provides the following technical solution: Before the equipment operates, hot water is introduced into the blanching tank 403 through the hot water pipe 404. The heat exchanger 2 utilizes the residual heat of the water in the hot water tank 401 to bring the hot water temperature to the required range for fruit blanching. At the same time, a stable steam source is provided to each solenoid valve 407 through the steam pipe 408. After the control module is started, the fruit to be processed is put into the feeding opening on the left side of the heat preservation box 1. The fruit enters the cooking mechanism 4 under its own weight. The baffle 402 is provided with three feeding holes of different diameters. Fruits of different diameters are graded in the production line before entering. The fruits are graded by diameter and placed into three corresponding blanching tanks 403. Subsequently, hot water pipes 404 continuously replenish hot water into each blanching tank 403, allowing the fruits to undergo preliminary blanching in a hot water environment. After blanching, the fruits are gradually moved to the right by the moving mechanism 409 and finally discharged from the discharge opening on the right side of the insulated box 1. This embodiment achieves fruit size grading through the feeding end structure, allowing fruits of different sizes to enter matching blanching tanks for processing, avoiding the problem of small fruits being overheated due to mixed blanching of large and small fruits, and improving the consistency of steaming and cooking from the source.

[0031] Example 2: Please refer to Figure 1-5 Based on Embodiment 1, the present invention provides the following technical solution: After the graded feeding is completed and the fruit enters the blanching tank 403, the conveying motor 901 is started. The conveying motor 901 drives several rotating rollers 907 to revolve around the inside of the blanching tank 403 via the rotating plate 902, extension rod 903, hanging arm 904, connecting rod 905, and bracket 906. During the revolution, when the extension rod 903 is located at the upper center of the rotating plate 902, the rotating rollers 907 rotate from the left and rise out of the water surface, becoming higher than the liquid surface in the blanching tank 403. This temporarily removes the supported fruit from the hot water environment and exposes it to the steam jet area. Subsequently, with the rotation of the rollers... As roller 907 continues its revolution, it moves to the right and then sinks to the bottom of the water. The fruit floats on the surface due to buoyancy. With the continuous rotation of roller 907, the fruit is gradually moved to the right, avoiding potential damage to the peel caused by traditional blanching and moving methods. The fruit then re-enters the hot water for intermittent blanching. Through the aforementioned periodic process of steam jetting out and returning to the water while avoiding steam, the fruit peel receives sufficient heat from the steam jets, while the fruit pulp is effectively buffered by the water medium, avoiding prolonged and continuous heating. This reduces the impact of high temperatures on the fruit pulp and effectively reduces the risk of hydration and juice loss in small fruits.

[0032] Example 3: Please refer to Figure 1-6Based on Embodiments 1 and 2, this invention provides a technical solution: While the fruit is being transported by the rotating roller 907, the homogenizing motor 908 is started. The homogenizing motor 908 drives the transmission rod 909 to rotate via the transmission belt 910, and drives each rotating roller 907 to rotate around its own axis via the transmission chain 911. Since a silicone pad is provided on the outside of the rotating roller 907, the fruit is flexibly supported during the support and rotation process, avoiding local compression or slippage. The rotation of the rotating roller 907 causes the fruit on its upper side to rotate continuously during the steam injection and hot water blanching process, thereby changing the direction of heating and reducing the uneven heating caused by long-term exposure on one side. After the processing is completed, the fruit enters the subsequent discharge process in a state of more uniform overall heating. This embodiment improves the heating uniformity of the fruit peel and surface tissue through the synergistic effect of rotation and revolution, providing a stable raw material state for subsequent peeling, crushing or pulping processes.

[0033] Example 4: Please refer to Figure 1-6 Based on Embodiments 1, 2, and 3, this invention provides a technical solution: During equipment operation, a diameter detection component can be installed in the feed hole corresponding to the baffle 402. This diameter detection component can be implemented by a vision module or by infrared ranging. In conjunction with the diameter ranging component, this application can identify the diameter of the entering fruit in real time. The detection signal is transmitted to the control module. The control module calculates the current position of the fruit based on the movement sequence of the fruit in the blanching tank 403, and independently controls the corresponding solenoid valve 407 according to the corresponding diameter level, adjusting the opening duration and spraying speed of the steam jet. The steam is distributed through the steam pipe 408 and then sprayed from the lower end of the solenoid valve 407 towards the area between two adjacent rotating rollers 907, so that the steam mainly acts on the surface area of ​​the fruit. At the same time, since there is a water film on the surface of the fruit, the water film buffers the heat of the steam, reduces the instantaneous thermal shock, and prevents the fruit peel from cracking due to excessive heating. After processing, the fruit leaves the device with a degree of steaming that matches its diameter and requirements. This embodiment achieves dynamic matching of the amount of steam applied to fruits of different sizes through the coordinated cooperation of detection, calculation and control, which significantly improves the steaming accuracy and the stability of the finished product.

[0034] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0035] Finally, it should be noted that the above descriptions are merely preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A fruit steaming and pretreatment device for beverage production, comprising an insulated box (1), wherein a heat exchanger (2) is fixedly connected to the outside of the insulated box (1), characterized in that: The inner side of the heat preservation box (1) is fixedly connected to a support frame (3), and the left and right sides of the heat preservation box (1) are respectively provided with inlet and outlet openings. The upper side of the support frame (3) is provided with a steaming mechanism (4). The cooking mechanism (4) includes a hot water tank (401) and a scalding tank (403) for opening inside the hot water tank (401). A hot water pipe (404) for supplying water to the scalding tank (403) is provided on the hot water tank (401). A solenoid valve (407) for steam injection is also provided on the upper side of the hot water tank (401). A steam pipe (408) is provided on the upper side of the solenoid valve (407). The steam pipe (408) is used to distribute steam to the inside of the solenoid valve (407). The steam pipe (408) extends to the outside of the heat preservation box (1). The steaming mechanism (4) also includes a moving mechanism (409), which includes several rotating rollers (907). The rotating rollers (907) can rotate and revolve within the blanching tank (403). The rotating rollers (907) are used to transport the fruit. The rotating rollers (907) are located below the liquid surface inside the blanching tank (403).

2. The fruit steaming and pretreatment equipment for beverage production according to claim 1, characterized in that: The outer wall of the hot water tank (401) is fixedly connected to the outer wall of the support frame (3), and the hot water tank (401) is provided with inlet and outlet openings relative to the inlet and outlet openings on the heat preservation box (1). A baffle (402) is fixedly connected to the inner wall of the inlet on the hot water tank (401). Three scalding tanks (403) are provided inside the hot water tank (401). Three feed holes are provided on the baffle (402) relative to the three scalding tanks (403). The outer wall of the hot water pipe (404) is fixedly connected to the inner wall of the hot water tank (401), and the rear end of the hot water pipe (404) extends sequentially into the three scalding tanks (403). A drain outlet is provided on the side wall of the hot water pipe (404) inside the scalding tank (403).

3. The fruit steaming and pretreatment equipment for beverage production according to claim 2, characterized in that: A vertical plate (405) is fixedly connected to the upper side of the hot water tank (401), and a fixing plate (406) is fixedly connected to the side wall of the vertical plate (405). Several solenoid valves (407) are provided on the fixing plate (406), and the lower end of the solenoid valve (407) faces between two adjacent rotating rollers (907).

4. The fruit steaming and pretreatment equipment for beverage production according to claim 3, characterized in that: The moving mechanism (409) also includes two conveying motors (901). The output end of the conveying motor (901) is fixedly connected to a rotating plate (902). An extension rod (903) is fixedly connected to the rear side of the rotating plate (902). A vertical arm (904) is fixedly connected to the outer wall of the extension rod (903). A connecting rod (905) is rotatably connected to the lower end of the vertical arm (904) through a bearing. A bracket (906) is fixedly connected to the rear side of the connecting rod (905). The front end of the rotating roller (907) is rotatably connected to the rear side of the bracket (906) through a bearing.

5. The fruit steaming and pretreatment equipment for beverage production according to claim 4, characterized in that: The bracket (906) is provided with a number of rotating rollers (907) on its rear side. The distance between any two adjacent rotating rollers (907) is consistent. When the extension rod (903) is located above the center of the rotating plate (902), the rotating rollers (907) are higher than the liquid level in the scalding tank (403). The transport motor (901) is electrically connected to the control module. The transport motor (901) is used to drive the rotating rollers (907) to revolve.

6. The fruit steaming and pretreatment equipment for beverage production according to claim 5, characterized in that: A heat-spreading motor (908) is fixedly connected to the upper side of the bracket (906). A transmission rod (909) is rotatably connected to the left front side of the bracket (906) via a bearing. The outer wall of the transmission rod (909) is connected to the output end of the heat-spreading motor (908) via a transmission belt (910). The outer wall of the transmission rod (909) is connected to the rear end of several rotating rollers (907) via a transmission chain (911).

7. The fruit steaming and pretreatment equipment for beverage production according to claim 6, characterized in that: The heat-spreading motor (908) is electrically connected to the control module, and the heat-spreading motor (908) is used to drive several rotating rollers (907) to rotate. A silicone pad layer is provided on the outer side of the rotating rollers (907).

8. The fruit steaming and pretreatment equipment for beverage production according to claim 7, characterized in that: The three feed holes on the baffle (402) have different diameters, and the spacing between two adjacent rollers (907) inside the three scalding tanks (403) is different. The distance between two adjacent rollers (907) is set to correspond to the feed hole diameter on the corresponding baffle (402).

Images