Fruit and vegetable low-oxygen pulping and juicing system
By using vacuum and nitrogen filling modules to form a low oxygen environment during the fruit and vegetable beating and juice production process, the problems of oxidation and color changes of fruit and vegetable nutrients are solved, and high-quality retention of fruit and vegetable juice is achieved.
Patent Information
- Application Number
- CN202422393542.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-30
- Publication Date
- 2025-07-22
- Estimated Expiration
- 2034-09-30
AI Technical Summary
During the conventional pulping and juice squeezing process, nutritional components loss and product color change are caused by oxidation. The existing low-oxygen processing technology has problems such as high cost and difficult to control the temperature.
The vacuum pump and nitrogen filling module are used to form a low-oxygen environment, and the pressing module is combined to produce fruit and vegetable pulping and juice. The vacuum pump and nitrogen flow controller are used to maintain a low-oxygen environment to reduce the contact between fruit and vegetable and oxygen.
Significantly improve the nutritional quality and color stability of fruit and vegetable juices, and reduce the oxidation loss of juice during storage.
Smart Images
Figure CN223125765U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of fruit and vegetable processing, in particular to a fruit and vegetable low-oxygen pulping and juicing system. Background Art
[0002] Fruits and vegetables are rich in active ingredients such as polyphenols and vitamin C. During the conventional pulping and juicing process, a large amount of air is easily mixed in, resulting in the oxidation of active ingredients. On the one hand, the nutritional components are damaged, and on the other hand, the color of the product also changes, leading to a decline in product quality. For example, fruits such as bayberries, strawberries, blueberries rich in anthocyanins, kiwifruits rich in vitamin C, and litchis and apples rich in polyphenols will turn brown during the pulping and juicing process due to the oxidation of anthocyanins, vitamin C, and polyphenols, directly affecting the appearance quality of the product. In addition, the oxidation of nutritional components will also lead to a decrease in the nutrition of fruits and vegetables and a change in aroma components.
[0003] Low-oxygen processing technology refers to that during the processing process, the oxygen content in the environment is lower than 21% in the air. Regarding the research on the influence of oxygen content on the quality of fruit and vegetable juices, existing research mainly focuses on the influence of packaging oxygen on the browning of fruit and vegetable juices during storage, and there are few literatures reporting the influence of oxygen content during the pulping and juicing process on the quality of fruit and vegetable juices. A small amount of research shows that mixing with liquid nitrogen during fruit pulping can reduce the contact between the pulp and oxygen during pulping, reduce the browning of the pulp, and better retain its nutrients. However, there are still some problems, such as the high cost of liquid nitrogen, extremely low temperature, difficult control during addition. In addition, liquid nitrogen has strong volatility and cannot be pulped in a closed space, making it difficult to avoid the contact between the juice and oxygen. Therefore, it is necessary to provide a system capable of producing fruit and vegetable juice in a low-oxygen environment. Summary of the Utility Model
[0004] The purpose of the utility model is to provide a fruit and vegetable low-oxygen pulping and juicing system, which can solve the problem of pulp browning caused by high temperature and oxygen oxidation during the fruit and vegetable pressing process.
[0005] The purpose of the utility model is achieved through the following technical solutions:
[0006] A fruit and vegetable low-oxygen pulping and juicing system includes a vacuum pumping module, a nitrogen filling module, a pressing module, and a filling module;
[0007] The vacuum pumping module is connected to the pressing module and the filling module through an air pipeline to extract the air inside the pressing module and the filling module; the nitrogen filling module is connected to the pressing module and the filling module through an air pipeline to fill nitrogen into the pressing module and the filling module; the pressing module is connected to the filling module through a pipeline. The pressing module presses fruits and vegetables, and the squeezed juice is stored in the filling module.
[0008] Preferably, the vacuum pumping module includes a vacuum pump and vacuum gauges installed on the pressing module and the filling module. The vacuum gauges are used to measure the vacuum degree inside the pressing module and the filling module.
[0009] Preferably, the pressing module includes a base, a pressing cylinder, and a screw body installed inside the pressing cylinder. The pressing cylinder is installed on the base; a motor is provided inside the base, and the output end of the motor is connected to the screw body to drive the screw body to rotate and press fruits and vegetables; a cutting blade and a partition are provided at the top of the screw body, and the cutting blade is located on the upper surface of the partition.
[0010] Preferably, a feeding port is provided at the top of the pressing cylinder, and a sealing cover is installed on the feeding port. An oxygen content detection probe is provided inside the top of the pressing cylinder. A slag discharge port and a water outlet are respectively provided on both sides of the bottom of the pressing cylinder. The slag discharge port is used to discharge the pressed fruit and vegetable residues; the water outlet is connected to the filling module through a pipeline, and the fruit juice flows into the filling module from the water outlet.
[0011] Preferably, valves are provided outside both the slag discharge port and the water outlet; a filter screen is provided inside the water outlet.
[0012] Preferably, the nitrogen filling module includes a nitrogen cylinder and a nitrogen flow controller provided on the gas pipeline.
[0013] Preferably, the filling module is a sealed tank, and an oxygen content detection probe is also provided inside the sealed tank.
[0014] The utility model evacuates the inside of the pressing module and the filling module to a preset vacuum degree through the vacuum pumping module to reduce the contact between fruits and vegetables and oxygen. The nitrogen filling module fills nitrogen into the equipment after vacuum pumping to form a low-oxygen environment. The pressing module presses and juices fruits and vegetables in the low-oxygen environment. The filling module is used for filling fruit juice in a nitrogen-filled environment. The cooperation of multiple modules significantly improves the nutritional quality of fruit and vegetable juice and greatly enhances the stability of the color of fruit and vegetable juice. Description of the Drawings
[0015] Figure 1 It is a schematic structural diagram of a low-oxygen fruit and vegetable pulping and juicing system of the utility model.
[0016] Figure 2 It is the change of L value during the storage of blueberry juice in the specific embodiment of the utility model.
[0017] Figure 3 It is the change of a value during the storage of blueberry juice in the specific embodiment of the utility model.
[0018] Figure 4 It is the change of b value during the storage of blueberry juice in the specific embodiment of the utility model.
[0019] Figure 5 Change of ΔE value during the storage of blueberry juice in the specific embodiment of the present utility model.
[0020] The description of the reference numerals is as follows:
[0021] 1: Vacuum pump, 2: Vacuum gauge, 3: Base, 4: Pressing cylinder, 5: Screw body, 6: Motor, 7: Cutting blade, 8: Feeding port, 9: Sealing cover, 10: Residue discharge port, 11: Water outlet, 12: Oxygen content detection probe, 13: Partition board, 14: Filter screen, 15: Nitrogen cylinder, 16: Nitrogen flow controller, 17: Sealed tank. Specific embodiment
[0022] The embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings.
[0023] The following specific examples illustrate the implementation manners of the present disclosure. Those skilled in the art can easily understand the advantages and effects of the present disclosure from the content disclosed in this specification. Obviously, the described embodiments are only a part of the embodiments of the present disclosure, rather than all of the embodiments. The present disclosure can also be implemented or applied through other different specific implementation manners. Various details in this specification can also be modified or changed based on different viewpoints and applications without departing from the spirit of the present disclosure. It should be noted that, without conflict, the following embodiments and the features in the embodiments can be combined with each other. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present disclosure without creative efforts belong to the scope of protection of the present disclosure. Embodiment 1
[0024] The present utility model evacuates the inside of the pressing module and the filling module to a preset vacuum degree through a vacuum pumping module to reduce the contact between fruits and vegetables and oxygen. The nitrogen filling module fills nitrogen into the equipment after vacuum pumping to form a low-oxygen environment. The pressing module presses fruits and vegetables into pulp and juice in the low-oxygen environment. The filling module is used for filling the juice in a nitrogen-filled environment. The cooperation of multiple modules significantly improves the nutritional quality of fruit and vegetable juice and greatly enhances the color stability of fruit and vegetable juice.
[0025] As Figure 1 shown, a low-oxygen pulp and juice making system for fruits and vegetables includes a vacuum pumping module, a nitrogen filling module, a pressing module, and a filling module;
[0026] The vacuum pumping module is connected to the pressing module and the filling module through a gas pipeline to extract the air inside the pressing module and the filling module; the nitrogen filling module is connected to the pressing module and the filling module through a gas pipeline to fill nitrogen into the pressing module and the filling module; the pressing module is connected to the filling module through a pipeline. The pressing module presses fruits and vegetables, and the squeezed juice is stored in the filling module.
[0027] Further, the vacuum pumping module includes a vacuum pump 1 and a vacuum gauge 2 installed on the pressing module and the filling module. The vacuum gauge 2 is used to measure the vacuum degree inside the pressing module and the filling module.
[0028] Further, the pressing module includes a base 3, a pressing cylinder 4, and a screw body 5 installed inside the pressing cylinder 4. The pressing cylinder 4 is installed on the base 3; a motor 6 is arranged inside the base 3, and the output end of the motor 6 is connected to the screw body 5 to drive the screw body 5 to rotate and press fruits and vegetables; a cutting blade 7 and a partition plate 13 are arranged at the top of the screw body 5, and the cutting blade 7 is located on the upper surface of the partition plate 13.
[0029] Further, a feeding port 8 is arranged at the top of the pressing cylinder 4, and a sealing cover 9 is installed on the feeding port. An oxygen content detection probe 12 is arranged inside the top of the pressing cylinder 4. A slag discharge port 10 and a water outlet 11 are respectively arranged on both sides of the bottom of the pressing cylinder 4. The slag discharge port 10 is used to discharge the pressed fruit and vegetable residues; the water outlet 11 is connected to the filling module through a pipeline, and the fruit juice flows into the filling module from the water outlet 11.
[0030] Further, valves are arranged outside both the slag discharge port 10 and the water outlet 11; a filter screen 14 is arranged inside the water outlet 11.
[0031] Further, the nitrogen filling module includes a nitrogen cylinder 15 and a nitrogen flow controller 16 arranged on the gas pipeline.
[0032] Further, the filling module is a sealed tank 17, and an oxygen content detection probe 12 is also arranged inside the sealed tank 17.
[0033] First, evacuate the pressing cylinder 4, and then fill it with nitrogen to keep the oxygen content inside the pressing cylinder 4 below 1%.
[0034] Then wash the selected blueberries and put them into the pressing cylinder 4, continue to fill it with nitrogen, and close the sealing cover 9.
[0035] Start the pressing module to beat and juice, and transport the fruit juice to the sealed tank 17 that has been evacuated and filled with nitrogen in advance.
[0036] First, fill the sealed tank 17 with nitrogen, then fill the blueberry juice, fill the headspace above the liquid level with nitrogen after filling, and quickly seal it.
[0037] Perform ultra-high pressure sterilization treatment on the filled blueberry juice.
[0038] Control Example 1
[0039] Do not perform vacuum pumping and nitrogen filling on the pressing module and the filling module, do not fill nitrogen in the sealed tank 17 and the headspace above the liquid level after filling, and the rest is the same as in Example 1.
[0040] Comparative Example 2
[0041] The pressing module and the filling module are not evacuated and filled with nitrogen, and the sealed tank 17 and the headspace above the liquid level after filling are not filled with nitrogen. The pulping and juicing cavities are first evacuated and then filled with nitrogen to keep the oxygen content in the cavities below 1%.
[0042] Then the selected blueberries are washed and put into the pulping cavity, and nitrogen is continuously filled, and the sealing cover is closed.
[0043] Start pulping and juicing, and transport the juice to a sealed tank that has been evacuated and filled with nitrogen in advance.
[0044] First, the filling container is filled with nitrogen, then the blueberry juice is filled, the headspace above the liquid level after filling is filled with nitrogen, and it is quickly sealed.
[0045] The filled blueberry juice is subjected to pasteurization treatment.
[0046] As Figures 2 - 5 shown, the juices obtained from the above examples and comparative examples were stored at 4°C for 4 weeks, and samples were taken once a week, including those not stored initially, to measure the color and anthocyanin content of the juice. The experiments and comparative analyses are as follows:
[0047] 1. Determination of juice color
[0048] The L* value (brightness), a* value (redness), and b* value (yellowness) of the blueberry pulp were measured using a full-automatic color difference meter (reflection mode).
[0049] Color is an important indicator affecting the appearance quality of juice, and to a large extent determines the first impression and purchase intention of consumers towards the juice. The L* value measured by the color difference meter represents blackening from white from large to small, the a* value represents greening from red from large to small, the b* value represents yellowing from blue from large to small, and the color difference value ΔE is used to measure the difference between colors, and the larger its value, the greater the difference.
[0050] From Figure 2 it can be seen that for the blueberry juice produced in Example 1 and Example 2, its L*, a*, and b* values during storage at 4°C are significantly higher than those in Comparative Example 1 and 2, indicating that the blueberry juice produced by the low-oxygen juice-making device and processing method for fruits and vegetables has better brightness, higher redness value, and bright red color. In addition, compared with the initial color differences of each group, the color differences of each example and comparative example show a gradually increasing trend during storage. After 4 weeks of storage, the color difference of Comparative Example 2 is significantly higher than that of the examples. Thus, it can be seen that the blueberry juice produced by the low-oxygen juice-making device and processing method for fruits and vegetables not only has better initial color, but also has smaller color changes during storage.
[0051] 2. Determination of total anthocyanins in juice
[0052] The total anthocyanin content in the juice was determined by the pH differential method. 5 g of blueberry pulp was mixed with 10 mL of 1% hydrochloric acid methanol solution (hydrochloric acid: methanol: water = 1:19:80), ultrasonically extracted for 10 min, centrifuged at 4500 rpm for 5 min, the supernatant was taken, the precipitate was ultrasonically extracted with 10 mL of 1% hydrochloric acid methanol for 10 min again, and the supernatants were combined after centrifugation, and finally made up to 30 mL with 1% hydrochloric acid methanol and mixed well.
[0053] Buffers with pH 1.0 and pH 4.5 were added to the extract respectively. After standing in the dark for 15 min, the absorbance values were measured at 510 nm and 700 nm.
[0054] The final absorbance value A = (A 510 - A 700 )pH1.0 - (A 510 - A 700 )pH4.5;
[0055] The anthocyanin content C (mg / kg) = A × Mw × DF × 1000 / (ε × 1);
[0056] The total anthocyanin content is generally calculated using cyanidin-3-glucoside, its molecular weight Mw is 449.2, ε is 26900 L / cm, and 1 represents a cuvette with a light path of 1 cm.
[0057] From Figure 3 It can be seen that the anthocyanin content in the blueberry juice produced in Example 1 and Example 2 is significantly higher than that in Control Example 1 and 2, which are 1.9 times and 1.86 times respectively. During storage at 4°C, the anthocyanin content in Example 1 and 2 is also always higher than that in Control Example 1 and 2, indicating that the blueberry juice produced by the low-oxygen juice-making device and processing method for fruits and vegetables has a high anthocyanin content and good anthocyanin stability during storage.
[0058] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "middle", "length", "upper", "lower", "front", "rear", "vertical", "horizontal", "inner", "outer", "radial", "circumferential", etc. is based on the orientation or positional relationship shown in the drawings, and is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention.
[0059] In the present invention, unless otherwise clearly specified and limited, the first feature being "on" the second feature may be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium. The meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly specifically limited.
[0060] In the present utility model, unless otherwise clearly specified and defined, terms such as "installation", "connection", "linkage", "fixation", etc. shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection, an electrical connection, or capable of communicating with each other; it may be directly connected, or indirectly connected through an intermediate medium, and may be the internal communication of two components or the interaction relationship between two components, unless otherwise clearly defined. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.
[0061] The above is only to illustrate the implementation manners of the present utility model and is not used to limit the present utility model. For those skilled in the art, any modifications, equivalent replacements, improvements, etc. made without creative efforts within the spirit and principle of the present utility model shall be included within the protection scope of the present utility model.
Claims
1. A low-oxygen pulping and juicing system for fruits and vegetables, characterized in that, It includes a vacuum pumping module, a nitrogen filling module, a pressing module, and a filling module; The vacuum pumping module is connected to the pressing module and the filling module through air pipelines to extract the air inside the pressing module and the filling module; the nitrogen filling module is connected to the pressing module and the filling module through air pipelines to fill nitrogen into the pressing module and the filling module; the pressing module is connected to the filling module through a pipeline. The pressing module presses fruits and vegetables, and the squeezed juice is stored in the filling module.
2. The fruit and vegetable low-oxygen pulping and juicing system according to claim 1, wherein The vacuum pumping module includes a vacuum pump (1) and vacuum gauges (2) installed on the pressing module and the filling module. The vacuum gauges (2) are used to measure the vacuum degree inside the pressing module and the filling module.
3. The fruit and vegetable low-oxygen pulping and juicing system according to claim 1, wherein, The pressing module includes a base (3), a pressing cylinder (4), and a screw body (5) installed inside the pressing cylinder (4); the pressing cylinder (4) is installed on the base (3); a motor (6) is arranged inside the base (3), and the output end of the motor (6) is connected to the screw body (5) to drive the screw body (5) to rotate and press fruits and vegetables; a cutting blade (7) and a partition plate (13) are arranged at the top of the screw body (5), and the cutting blade (7) is located on the upper surface of the partition plate (13).
4. The fruit and vegetable low-oxygen pulping and juicing system according to claim 3, wherein, A feeding port (8) is arranged at the top of the pressing cylinder (4), and a sealing cover (9) is installed on the feeding port; an oxygen content detection probe (12) is arranged inside the top of the pressing cylinder (4); a slag discharge port (10) and a water outlet (11) are respectively arranged on both sides of the bottom of the pressing cylinder (4). The slag discharge port (10) is used to discharge the squeezed fruit and vegetable residues; the water outlet (11) is connected to the filling module through a pipeline, and the juice flows into the filling module from the water outlet (11).
5. The fruit and vegetable low-oxygen pulping and juicing system according to claim 4, wherein, Valves are arranged outside both the slag discharge port (10) and the water outlet (11); a filter screen (14) is arranged inside the water outlet (11).
6. The fruit and vegetable low-oxygen pulping and juicing system according to claim 1, characterized in that, The nitrogen filling module includes a nitrogen cylinder (15) and a nitrogen flow controller (16) arranged on the air pipeline.
7. The fruit and vegetable low-oxygen pulping and juicing system according to claim 1, characterized in that, The filling module is a sealed tank (17), and an oxygen content detection probe (12) is also arranged inside the sealed tank (17).