Sterilization equipment for table vinegar production

Abstract

The utility model relates to the technical field of table vinegar production equipment, in particular to sterilization equipment for table vinegar production, which comprises a heating part, the heating part is sequentially connected with a heat preservation part and a cooling part, the heating part comprises a heating box body and a heating pipeline coiled in the heating box body, first heating mechanisms are arranged on two side walls of the heating box body, and second heating mechanisms are arranged on two side walls of the heating box body. The heating pipeline is located between the heating mechanisms, and the heat preservation part comprises a heat preservation box body and a heat preservation pipeline coiled in the heat preservation box body; the heat preservation box body is filled with heat preservation liquid used for heat preservation, and a second heating mechanism used for heating the heat preservation liquid and a first temperature sensor used for monitoring the temperature of the heat preservation liquid are further arranged in the heat preservation box body. Vinegar enters the heating part through the heating pipeline, and is heated by the heating mechanisms on the two sides in the continuous flowing process of the vinegar so as to be disinfected, so that the problem of non-uniform heating caused by heating of the vinegar in the barrel can be effectively solved, and the condition that the quality of the vinegar is reduced is avoided.

Description

Technical Field

[0001] The utility model relates to the technical field of vinegar production equipment, in particular to sterilization equipment for vinegar production. Background Art

[0002] The main raw materials for making vinegar are rice or sorghum. Appropriate yeast can convert carbohydrate-containing liquid into alcohol and carbon dioxide. The alcohol is then combined with oxygen in the air by certain bacteria to form acetic acid and water. Therefore, the process of making vinegar is the process of further oxidizing alcohol into acetic acid. The taste of vinegar is sour and mellow, and the liquid is fragrant and soft. It is an indispensable condiment in cooking. Its main ingredients are acetic acid and higher alcohols.

[0003] In the process of vinegar brewing, due to the fermentation equipment, pipelines and the raw materials themselves, it is inevitable that there are certain bacteria in the fermented vinegar. In order to improve the quality of the vinegar and ensure food safety, the vinegar needs to be sterilized before filling. The existing vinegar sterilization generally adopts batch heating of the vinegar in a heating barrel until the sterilization is completed after a certain temperature. However, this sterilization method may also cause uneven heating, resulting in local overheating and changes in the quality of the vinegar. In addition, batch heating also makes the vinegar cool down very slowly, thereby affecting the filling efficiency of the vinegar. Summary of the invention

[0004] The technical problem to be solved by the utility model is to provide a sterilizing device for vinegar production, so as to solve the problem that the existing vinegar is easily heated unevenly during the sterilization process, resulting in the inability to ensure the quality of the vinegar and the inability to quickly cool down.

[0005] The technical solution adopted by the utility model is: a sterilization device for vinegar production, comprising a heating part, the heating part is also connected to a heat preservation part and a cooling part in sequence, the heating part comprises a heating box and a heating pipe coiled inside the heating box, a first heating mechanism is arranged on the two side walls of the heating box, the heating pipe is located between the heating mechanisms, the heat preservation part comprises a heat preservation box and a heat preservation pipe coiled inside the heat preservation box, the heat preservation box is filled with a heat preservation liquid for heat preservation, and the heat preservation box is also provided with a second heating mechanism for heating the heat preservation liquid and a first temperature sensor for monitoring the temperature of the heat preservation liquid.

[0006] Compared with the prior art, the sterilizing equipment for vinegar production of the utility model has the following advantages:

[0007] 1. Vinegar enters the heating part through the heating pipe. During the continuous flow of vinegar, it is heated by the heating mechanisms on both sides, thereby being disinfected. This can effectively solve the problem of uneven heating caused by heating the vinegar in the barrel, thereby avoiding the deterioration of the quality of the vinegar.

[0008] 2. The setting of the insulation section can keep the vinegar at the sterilization temperature for a certain period of time, which not only has a more complete sterilization effect, but also prevents the vinegar from staying in the heating section for too long, which makes the temperature difficult to control. In the insulation section, since the insulation liquid has a large specific heat capacity and the heat dissipation is relatively slow, the temperature control in the insulation section is simpler than that in the heating section, so that the vinegar is sterilized more stably and effectively.

[0009] 3. The first temperature sensor in the heat preservation part monitors the temperature of the heat preservation liquid, and heats the heat preservation liquid through the second heating mechanism to ensure that the heat preservation liquid can be maintained in a temperature range that can stably sterilize the vinegar.

[0010] 4. The setting of the cooling unit can quickly cool down the sterilized vinegar, so that the vinegar can be filled quickly, thereby improving production efficiency.

[0011] Preferably, a second temperature sensor is connected between the heating pipe and the insulation pipe.

[0012] The first sensor is provided to monitor the temperature of the vinegar heated by the heating part, and confirm whether the heated vinegar is within the sterilization temperature range, so as to adjust the temperature of the heat preservation part according to the temperature of the vinegar after the heating part, thereby ensuring that the vinegar can be effectively sterilized and improving the quality of the vinegar.

[0013] Preferably, a flow meter and a valve for controlling the flow rate are also provided at one end of the heating pipe away from the thermal insulation pipe.

[0014] The flow meter is used to monitor the flow of vinegar entering the heating pipe. At the same time, the valve can be adjusted according to the temperature data monitored by the second temperature sensor to change the flow of vinegar entering the heating pipe, thereby improving the heating effect and allowing the vinegar to reach the desired sterilization temperature when flowing out of the heating part.

[0015] Preferably, the cooling unit comprises a cooling box and a cooling pipe coiled inside the cooling box, a fan is installed on one side wall of the cooling box, and a plurality of air outlets are provided on one side wall of the cooling box away from the fan.

[0016] The cooling part continuously blows air to the cooling pipe through the fan, and makes the wind leave the cooling box from the air outlet, so as to blow away the heat emitted by the vinegar in the cooling pipe, so that the vinegar can be cooled quickly to facilitate the subsequent filling work. At the same time, the cooling pipe is coiled inside the cooling box, so that the heat can be dissipated quickly, thereby improving the heat dissipation efficiency.

[0017] Preferably, a plurality of heat dissipation fins are installed in parallel on the cooling pipe, and the heat dissipation fins are parallel to the blowing direction of the fan.

[0018] By setting the cooling fins, the heat of the cooling pipe can be transferred to the cooling fins, and then the heat is taken away by the air blown by the fan, which further improves the efficiency. At the same time, the cooling fins are parallel to the blowing direction of the fan, which can facilitate the airflow to dissipate the heat on the one hand, and on the other hand, it can also avoid the airflow being blocked by the cooling fins and causing a decrease in the heat dissipation efficiency.

[0019] Preferably, the cooling box is further provided with a plurality of spray mechanisms for spraying toward the heat dissipation fins, and the end of the cooling pipe away from the insulation pipe is also connected to a third temperature sensor.

[0020] The spray mechanism can spray water onto the heat dissipation fins and the heat dissipation pipes. The water sprayed onto the heat dissipation fins and the heat dissipation pipes evaporates rapidly under the action of the fan, further taking away the heat in the heat dissipation pipes and improving the heat dissipation efficiency of the heat dissipation pipes.

[0021] Preferably, a cooling part is detachably connected between the cooling part and the heat-insulating part, and the cooling part includes a cooling box and a cooling pipe installed inside the cooling box, and the cooling box is filled with a cooling liquid for cooling the cooling pipe.

[0022] The cooling section can cool the soy sauce before it enters the cooling section, thereby reducing the cooling pressure of the cooling section. The cooling pipe contacts the low-temperature cooling liquid, thereby achieving heat exchange, transferring the heat to the cooling liquid in the cooling box, and reducing the temperature of the soy sauce.

[0023] Preferably, a water inlet pipe and a water outlet pipe are provided in the cooling box, and the water outlet pipe is connected to the spray mechanism.

[0024] By setting up the water inlet pipe and the water outlet pipe, the cooling box is continuously replenished with low-temperature cooling liquid, and the heated cooling liquid flows directly into the spray mechanism from the water outlet pipe to cool the cooling pipe, so that high-temperature water can be reused, reducing the waste of water resources. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the main structure of Example 1 of the sterilizing equipment for vinegar production of the utility model.

[0026] Figure 2 for Figure 1 Schematic diagram of the local cross-sectional structure of the "AA" area.

[0027] Figure 3 for Figure 1 Schematic diagram of the local cross-sectional structure of the "BB" area.

[0028] Figure 4 for Figure 1 Schematic diagram of the local cross-sectional structure of the "CC" area.

[0029] Figure 5 It is a schematic diagram of the main cross-sectional structure of Example 1 of the sterilizing equipment for vinegar production of the utility model.

[0030] Figure 6 for Figure 4 Schematic diagram of the local cross-sectional structure of the "DD" area.

[0031] Figure 7 for Figure 1 Schematic diagram of the local cross-sectional structure of the "EE" region in Example 2.

[0032] Figure 8 It is a schematic diagram of the main structure of Example 3 of the sterilizing equipment for vinegar production of the utility model.

[0033] Fig. 9 It is a schematic diagram of the main cross-sectional structure of the cooling part in Example 3 of the sterilization equipment for vinegar production of the utility model.

[0034] Among them, there are a heating part 10, a heating box 11, a heating pipe 12, a first heating mechanism 13, a second temperature sensor 14, a valve 15, a warm part 20, an insulation box 21, an insulation pipe 22, an insulation liquid 23, a second heating mechanism 24, a first temperature sensor 25, a cooling part 30, a cooling box 31, a cooling pipe 32, a fan 33, an air outlet 34, heat dissipation fins 35, a spray mechanism 36, a third temperature sensor 37, a cooling part 40, a cooling box 41, a cooling pipe 42, a cooling liquid 43, a water inlet pipe 44, and a water outlet pipe 45. DETAILED DESCRIPTION

[0035] The utility model is further described below in conjunction with the accompanying drawings and specific implementation methods.

[0036] Embodiment 1:

[0037] According to the instruction manual Figure 1-6As shown, the utility model provides a sterilizing device for vinegar production, comprising a heating part 10, a heat preservation part 20 and a cooling part 30 arranged in sequence, wherein the heating part 10 comprises a heating box 11 body and a heating pipe 12 inside the heating box 11 body, and first heating mechanisms 13 are installed on both the front and rear side walls of the heating box 11 body, and the heating pipe 12 is coiled in a serpentine shape between the two first heating mechanisms 13, and the vinegar in the heating pipe 12 is heated and sterilized by the first heating mechanism 13; the heat preservation part 20 comprises a heat preservation box 21 and a heating pipe 12 installed The insulation pipe 22 is inside the insulation box 21, and the insulation liquid 23 for insulation is also filled inside the insulation box 21. In the present embodiment, the insulation pipe 22 is also coiled in a serpentine shape inside the insulation box 21, and the page height of the insulation liquid 23 is higher than the top height of the insulation pipe 22, so that the insulation pipe 22 can be completely immersed in the insulation liquid 23. A second heating mechanism 24 for heating the insulation liquid 23 and a first temperature sensor 25 for monitoring the temperature of the insulation liquid 23 are also installed on the inner wall of the insulation box 21.

[0038] A second temperature sensor 14 is also connected between the heating pipe 12 and the insulation pipe 22, and is used to monitor the temperature of the vinegar heated by the heating part 10, so as to adjust the temperature of the insulation liquid 23 in the insulation part 20 according to the temperature of the vinegar heated for the first time, so that the vinegar can be stably sterilized; at the same time, a valve 15 for controlling the flow rate is also installed at one end of the heating pipe 12 away from the insulation pipe 22, that is, the feed end of the heating pipe 12. The setting of the valve 15 can also adjust the flow rate according to the monitoring data of the second temperature sensor 14. If the temperature is too high, the flow rate is increased to avoid the occurrence of situations such as the vinegar being overheated and causing the flavor to change. If the temperature is too low, the flow rate is reduced to fully heat the vinegar and achieve a good sterilization effect.

[0039] The cooling unit 30 includes a cooling box 31 and a cooling pipe 32 installed inside the cooling box 31. A plurality of holes are provided on the front side wall of the cooling box 31, and a fan 33 is installed in each hole. The fan 33 blows air toward the rear side wall of the cooling box 31, and a plurality of vertically arranged air outlets 34 are provided on the rear side wall of the cooling box 31. In the present embodiment, the cooling pipe 32 is coiled in a serpentine shape inside the cooling box 31, and a plurality of heat dissipation fins 35 are further provided on the cooling pipe 32. The heat dissipation fins 35 are parallel to the blowing direction of the fan 33. The fan 33 continuously blows air toward the cooling pipe 32, thereby rapidly cooling the cooling pipe 32, and then rapidly cooling the vinegar, which is convenient for subsequent filling.

[0040] The working principle is as follows: when sterilizing vinegar, the vinegar first enters the heating part 10 through the heating pipe 12, and is rapidly heated by the first heating mechanisms 13 on both sides of the heating box 11, so that the vinegar is raised to the sterilization temperature, and then enters the insulation box 21 through the insulation pipe 22, and is kept at the sterilization temperature for a period of time to further sterilize the vinegar to achieve a good sterilization effect. After the sterilization is completed, the vinegar enters the cooling part 30 through the cooling pipe 32, and in the cooling part 30, the heat of the vinegar is rapidly dissipated to the outside of the cooling box 31 through the cooperation of the fan 33 and the cooling pipe 32, so that the vinegar is rapidly cooled to facilitate the subsequent filling work.

[0041] Embodiment 2:

[0042] According to the instruction manual Figure 7 As shown, the difference between this embodiment and embodiment 1 is that a plurality of groups of spray mechanisms 36 facing the heat dissipation fins 35 are further installed in the cooling box 31, and a third temperature sensor 37 for real-time monitoring of the temperature of the vinegar cooled by the cooling unit 30 is also connected to the end of the cooling pipe 32 away from the heat preservation pipe 22, that is, the discharge end of the cooling pipe 32; the spray mechanism 36 can continuously spray toward the cooling pipe 32 and the heat dissipation fins 35, and the fan 33 blows air to make the water evaporate quickly, thereby achieving a rapid cooling effect, and the third temperature sensor 37 monitors the cooling effect in real time, so as to increase or decrease the spray interval according to the temperature and reduce the waste of water resources.

[0043] Embodiment 3:

[0044] According to the instruction manual Figure 8-9 As shown, a cooling part 40 is also connected between the cooling part 30 and the heat preservation part 20. The cooling part 40 includes a cooling box 41 and a cooling pipe 42 serpentinely coiled inside the cooling box 41. At the same time, the cooling box 41 is also filled with a cooling liquid 43 for cooling. In this embodiment, the cooling liquid 43 is water, and an inlet pipe 44 and an outlet pipe 45 are respectively connected to the cooling box 41. Through the arrangement of the inlet pipe 44 and the outlet pipe 45, low-temperature water continuously enters the cooling box 41, thereby improving the cooling effect; at the same time, the outlet pipe 45 is connected to the spray mechanism 36, so that the water with increased temperature can be directly used for spraying and cooling, so that water resources are fully utilized and waste is reduced.

[0045] It is worth noting that the directional terms mentioned in the present invention, such as "up", "down", "left", "right", etc., are only for better and clearer explanation and understanding of the present invention, 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 therefore cannot be understood as a limitation on the present invention.

[0046] The above is a description of the preferred embodiments of the utility model, but it cannot be understood as a limitation of the claims. The utility model is not limited to the above embodiments, and its specific structure is allowed to be changed. All changes made within the scope of protection of the independent claims of the utility model are within the scope of protection of the utility model.

Claims

1. A sterilizing device for producing vinegar, comprising a heating unit, characterized in that: The heating part is also connected to the insulation part and the cooling part in sequence, the heating part includes a heating box and a heating pipe coiled inside the heating box, a first heating mechanism is arranged on the two side walls of the heating box, the heating pipe is located between the heating mechanisms, the insulation part includes an insulation box and an insulation pipe coiled inside the insulation box, the insulation box is filled with insulation liquid for insulation, and the insulation box is also provided with a second heating mechanism for heating the insulation liquid and a first temperature sensor for monitoring the temperature of the insulation liquid.

2. The sterilizing equipment for vinegar production according to claim 1, characterized in that: A second temperature sensor is also connected between the heating pipe and the heat-insulating pipe.

3. The sterilizing equipment for vinegar production according to claim 2, characterized in that: A flow meter and a valve for controlling flow are also provided at one end of the heating pipe away from the heat-insulating pipe.

4. The sterilizing equipment for vinegar production according to claim 1, characterized in that: The cooling part comprises a cooling box and a cooling pipe coiled inside the cooling box. A fan is installed on one side wall of the cooling box. A plurality of air outlets are provided on one side wall of the cooling box away from the fan.

5. The sterilizing equipment for vinegar production according to claim 4, characterized in that: A plurality of heat dissipation fins are installed in parallel on the cooling pipe, and the heat dissipation fins are parallel to the blowing direction of the fan.

6. The sterilizing equipment for vinegar production according to claim 5, characterized in that: The cooling box is also provided with a plurality of spraying mechanisms for spraying toward the heat dissipation fins, and the end of the cooling pipe away from the heat preservation pipe is also connected to a third temperature sensor.

7. The sterilizing equipment for vinegar production according to claim 6, characterized in that: A cooling part is detachably connected between the cooling part and the heat-insulating part. The cooling part includes a cooling box and a cooling pipe installed inside the cooling box. The cooling box is filled with a cooling liquid for cooling the cooling pipe.

8. The sterilizing equipment for vinegar production according to claim 7, characterized in that: A water inlet pipe and a water outlet pipe are arranged in the cooling box, and the water outlet pipe is connected to the spray mechanism.

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