Food fragrant Maillard thermal reaction equipment

Abstract

The utility model relates to food fragrant Maillard thermal reaction equipment, which comprises a tank body and a tank cover, the tank body comprises an inner container, a jacket and a shell which are sequentially arranged from inside to outside, a coil pipe is arranged between the inner container and the jacket, the coil pipe is attached to the outer wall of the inner container, the two ends of the coil pipe are connected with water vapor pipes, and the water vapor pipes are communicated with the water vapor pipes. The upper end and the lower end of the jacket are connected with liquid pipes, a liquid interlayer between the inner container and the jacket is communicated with the liquid pipes, auxiliary heating liquid or cooling liquid can pass through the liquid interlayer, and heat preservation materials are arranged in a heat preservation interlayer between the jacket and the shell. According to the device, the coil pipe and the jacket are combined for use, and the liquid interlayer is formed between the coil pipe and the jacket, so that a hot medium or a cold medium can pass through the coil pipe and the liquid interlayer at the same time, the heating or cooling efficiency of the reaction tank can be remarkably improved, and the control precision of the temperature in the reaction tank can be further enhanced.

Description

Technical Field

[0001] The utility model relates to the technical field of Maillard reaction tanks, in particular to a food flavor Maillard thermal reaction device. Background Art

[0002] The Maillard reaction, also known as the carbonyl-amine reaction or non-enzymatic browning reaction, describes a series of polymerization and condensation reactions between free amino groups and carbonyl groups in organic compounds, either at room temperature or under heating, ultimately producing brown or dark brown macromolecules called pseudo-melanins. This reaction is particularly common in food, such as the browning of steak after cooking and the formation of caramel. Maillard reaction products (primarily melanoidins, reducing ketones, and heterocyclic compounds containing N, S, and O) are the primary source of flavor in meat products. The antioxidant properties of Maillard reaction products (MRPs) are gaining increasing attention as an alternative to phenolic antioxidants.

[0003] In the process flow of food flavors, the following process is generally required: raw materials (beef, chicken or pork) → picking → cleaning → crushing → enzymatic hydrolysis → filtration → blending → reaction → sterilization → mixing → stirring and cooling, and then, according to needs, it will be spray-dried to make powdered food flavors, or filled to make paste food flavors.

[0004] Among them, the enzymatic hydrolysis process prepares the raw materials into enzymatic hydrolysate, and the enzymatic hydrolysate is filtered and blended (reducing sugar, etc. are added) before undergoing Maillard reaction in a Maillard reactor.

[0005] In existing Maillard reactors, the enzymatic hydrolyzate in the reactor is typically heated or cooled only through a jacket or coil. The jacket, a sealed space surrounding the reactor, is relatively simple in structure and easy to manufacture and install. However, the medium within it is not in sufficient contact with the reactor, resulting in low heat transfer efficiency and limited temperature control accuracy, but it facilitates rapid cooling. The coil, located inside the reactor, provides sufficient contact between the medium and the reactor, high heat transfer efficiency and high temperature control accuracy, but it is not conducive to rapid cooling.

[0006] Therefore, in view of the advantages and disadvantages of the above-mentioned jackets and coils, using only jackets or only coils in the process flow of food flavors can no longer meet production needs. Utility Model Content

[0007] In view of the defects or shortcomings in the prior art, the purpose of the present invention is to provide a food flavoring melade thermal reaction equipment to solve the above problems in the prior art.

[0008] In order to solve the above problems, the utility model provides a food flavored melade thermal reaction equipment, including a tank body and a tank cover, the tank body including an inner liner, a jacket and an outer shell arranged in sequence from the inside to the outside, a coil is provided between the inner liner and the jacket, the coil is attached to the outer wall of the inner liner, both ends of the coil are connected to water vapor pipes, the upper and lower ends of the jacket are connected to liquid pipes, the liquid interlayer between the inner liner and the jacket is communicated with the liquid pipe, auxiliary heating liquid or cooling liquid can pass through the liquid interlayer, and insulation material is provided in the insulation interlayer between the jacket and the outer shell.

[0009] The food flavored Elade thermal reaction equipment provided by the present invention also has the following technical features: further, the coil is a semicircular tube, and the straight edge of the semicircular cross section of the coil is fitted to the inner pot.

[0010] Furthermore, steam pipe flanges are fixedly provided at both ends of the coil, and the steam pipe flanges are communicated with the water vapor pipe; liquid pipe flanges are fixedly provided at the upper and lower ends of the jacket, and the liquid pipe flanges are communicated with the liquid pipe.

[0011] Furthermore, the upper end of the coil is connected to the steam inlet pipe, and the lower end of the coil is connected to the steam exhaust pipe; the lower end of the jacket is connected to the liquid inlet pipe, and the upper end of the jacket is connected to the liquid exhaust pipe.

[0012] Furthermore, a discharge port connecting flange is provided at the bottom end of the tank body, and the discharge port connecting flange is sealedly connected to the inner liner, the jacket, and the outer shell respectively.

[0013] Furthermore, the tank body and the tank cover are fixedly connected via a tank body connecting flange, and the tank body connecting flange on the tank body is sealedly connected to the inner liner and the outer shell respectively.

[0014] Furthermore, the top end of the jacket is sealed and connected to the side wall of the inner liner; and within the range between the top end of the jacket and the tank body connecting flange, the inner liner and the outer shell form the thermal insulation interlayer.

[0015] Furthermore, a gap is provided between adjacent upper and lower layers of pipelines on the coil, and a gap is provided between the coil and the inner wall of the jacket.

[0016] Furthermore, a heat-insulating material is provided in the heat-insulating cavity provided between the inner and outer walls of the tank cover.

[0017] Furthermore, a stirring shaft is passed through the tank cover, a frame-type stirrer is fixedly provided at the bottom of the stirring shaft, and a fan-type stirrer is fixedly provided at the middle of the stirring shaft.

[0018] The utility model has the following beneficial effects: the device combines the coil and the jacket to form a liquid interlayer between the coil and the jacket, so that hot medium or cold medium can pass through the coil and the liquid interlayer at the same time, which can significantly increase the heating or cooling efficiency of the reaction tank and further enhance the temperature control accuracy in the reaction tank. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0020] Figure 2 for Figure 1 Section view along line AA (section shading not marked);

[0021] Figure 3 for Figure 2 Sectional view of the middle tank cover;

[0022] Figure 4 for Figure 2 Cross-sectional view of the middle tank;

[0023] Figure 5 This is a schematic diagram of the structure of the coil of the utility model;

[0024] In the figure, the accompanying drawings are marked as follows:

[0025] Tank body 100, inner tank 1, jacket 2, liquid pipe flange 21, outer shell 3, coil 4, steam pipe flange 41, discharge port connecting flange 5, valve 51, stirring shaft 6, frame stirrer 61, fan-type stirrer 62, liquid interlayer 101, thermal insulation interlayer 102, and discharge port 103;

[0026] Tank cover 200, insulation cavity 201, feed port 202, feed flange 203, motor connecting flange 204, motor bracket 205;

[0027] Motor 300. DETAILED DESCRIPTION

[0028] The present invention will be described in detail below with reference to the accompanying drawings and in combination with embodiments. It should be noted that, in the absence of conflict, the embodiments and features of the embodiments of the present invention can be combined with each other.

[0029] like Figures 1 to 5In the embodiment of the food flavored melade thermal reaction equipment of the present invention shown, the food flavored melade thermal reaction equipment includes a tank body 100 and a tank cover 200, and the tank body 100 and the tank cover 200 are fixedly connected by a tank body connecting flange. The tank cover 200 is provided with a feed port 202 and a stirring shaft 6, and the stirring shaft 6 is passed through the tank cover 200. The stirring shaft 6 is driven by a motor 300. The stirrer fixed on the stirring shaft 6 is arranged in the tank body 100, and the bottom end of the tank body 100 is provided with a discharge port 103. The tank body 100 is provided with a jacket 2 and a coil 4 for heating or cooling the tank body 100.

[0030] The specific structure of the tank cover 200 is as follows: a feed flange 203 is provided at the feed port 202 for connecting the feed pipe; the stirring shaft 6 and the tank cover 200 are connected through a bearing, and a motor connecting flange 204 is fixedly provided on the tank cover 200 on the outer periphery of the stirring shaft 6, and a motor bracket 205 is fixedly connected to the motor connecting flange 204, and a reduction gear box and a motor 300 are fixedly provided on the motor bracket.

[0031] The specific structure of the tank body 100 is as follows: the tank body 100 is a three-layer structure, which is arranged from the inside to the outside in sequence as an inner liner 1, a jacket 2 and an outer shell 3. A coil 4 is provided between the inner liner 1 and the jacket 2, and the coil 4 is attached to the outer wall of the inner liner 1; specifically, both ends of the coil 4 are connected to water vapor pipes, and the upper and lower ends of the jacket 2 are connected to liquid pipes. The liquid interlayer 101 between the inner liner 1 and the jacket 2 is connected to the liquid pipe, and auxiliary heating liquid or cooling liquid can pass through the liquid interlayer 101. The thermal insulation interlayer 102 between the jacket 2 and the outer shell 3 is provided with thermal insulation material.

[0032] According to the above-mentioned tank body 100 structure, a hot medium (usually water vapor) can pass through the coil 4 to heat the inner liner 1, and a cold medium (such as coolant) can also pass through the coil 4 to cool the inner liner 1; a hot medium (such as hot liquid) can pass through the liquid interlayer 101 to provide auxiliary heating for the coil 4 and the inner liner, and a cold medium (such as coolant) can also pass through the liquid interlayer 101 to cool the coil 4 and the inner liner 1.

[0033] The heat medium flows through the liquid interlayer 101 and the coil 4 at the same time. Compared with using only the coil 4 or only the jacket 2 to pass the heat medium, the water vapor in the coil 4 will not cause the heat medium temperature to drop rapidly due to the low initial temperature of the tank body 100 (such as the water vapor re-condenses into water), making the overall heating efficiency of the reaction tank lower in the early stage, that is, it plays a role of auxiliary heating, thereby increasing the overall heating efficiency; at the same time, the heat medium in the liquid interlayer 101 can also play a role of insulation; at the same time, the heat medium in the liquid interlayer 101 can also heat the reaction tank. In conjunction with the temperature of the coil 4, regulating the temperature of the heat medium in the liquid interlayer 101 can also change the overall heating temperature, further enhancing the temperature control accuracy.

[0034] The cooling medium flows through the liquid interlayer 101 and the coil 4 at the same time, which can significantly increase the cooling efficiency compared to only using the coil 4 or only using the jacket 2 to pass the cooling medium.

[0035] In one embodiment of the present application, preferably, the coil 4 is a semicircular tube, and the straight edge of the semicircular cross section of the coil 4 fits in the inner tank 1 to enhance the heat transfer efficiency of the coil 4 to the reaction tank.

[0036] In one embodiment of the present application, preferably, steam pipe flanges 41 are fixedly provided at both ends of the coil 4, and the steam pipe flanges 41 are connected to the water steam pipe; liquid pipe flanges 21 are fixedly provided at the upper and lower ends of the jacket 2, and the liquid pipe flanges 21 are connected to the liquid pipe; the steam pipe flanges 41 are passed through the jacket 2 and the outer shell 3, and the liquid pipe flanges 21 are passed through the outer shell 3.

[0037] In one embodiment of the present application, preferably, the upper end of the coil 4 is connected to the water vapor inlet pipe, and the lower end of the coil 4 is connected to the water vapor exhaust pipe; the lower end of the jacket 2 is connected to the liquid inlet pipe, and the upper end of the jacket 2 is connected to the liquid exhaust pipe; in this way, the water vapor in the coil 4 enters from the top and is discharged from the bottom, which is convenient for it to be discharged when it condenses into water; the liquid medium in the liquid interlayer 101 enters from the bottom and is discharged from the top, so that it forms an opposite entry and exit direction to the medium in the coil 4, which can further enhance the auxiliary heating, cooling, heat preservation and regulation functions of the liquid interlayer 101, which is beneficial to the overall temperature control of the reaction tank.

[0038] In one embodiment of the present application, preferably, a discharge port connecting flange 5 is provided at the bottom end of the tank body 100, and the discharge port connecting flange 5 is sealedly connected to the inner tank 1, the jacket 2, and the outer shell 3, respectively, so that the lower ends of the liquid interlayer 101 and the thermal insulation interlayer 102 extend to the discharge port connecting flange 5 of the tank body 100; the bottom end of the discharge port connecting flange 5 is connected to a valve 51 and a discharge pipe.

[0039] In combination with the above embodiments, preferably, the tank body 100 and the tank cover 200 are fixedly connected via a tank body connecting flange, and the tank body connecting flange on the tank body 100 is sealedly connected to the inner liner 1 and the outer shell 3 respectively, so that the outer shell 3 and the inner liner 1 are connected to the upper end tank body connecting flange of the tank body 100 and the lower end discharge port connecting flange 5. The outer shell 3 can effectively support the reaction tank as a whole, and the outer wall of the outer shell 3 can be provided with a bracket for supporting the reaction tank; the interior of the inner liner 1 provides a flat space for Maillard reaction.

[0040] In combination with the above embodiments, preferably, the top of the jacket 2 is sealed and connected to the side wall of the inner liner 1; in the range between the top of the jacket 2 and the tank body connecting flange, the inner liner 1 and the outer shell 3 form an insulating interlayer 102, and the insulating interlayer 102 extends from the upper end tank body connecting flange of the tank body 100 to the lower end discharge port connecting flange 5 to provide a good insulation effect; the top of the jacket 2 does not extend to the tank body connecting flange, and the outer shell 3 is bent here, which can make the diameter of the tank body connecting flange compact.

[0041] In one embodiment of the present application, preferably, a gap is provided between the upper and lower adjacent layers of pipes on the coil 4, so that the medium in the liquid interlayer 101 can directly act on the inner tank 1 through the gap; a gap is provided between the coil 4 and the inner wall of the jacket 2, so that the medium in the liquid interlayer 101 can effectively act on the coil 4.

[0042] In one embodiment of the present application, preferably, a heat-insulating material is provided in the heat-insulating cavity 201 provided between the inner and outer walls of the tank cover 200 .

[0043] In one embodiment of the present application, preferably, the tank cover 200 is provided with a stirring shaft 6, and a frame-type agitator 61 is fixedly provided at the bottom of the stirring shaft 6 to prevent excessive reaction at the bottom of the reaction tank. A fan-type agitator 62 is fixedly provided in the middle of the stirring shaft 6 to push the material in the reaction tank to flip along the axis of the reaction tank.

[0044] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A food flavoring melade thermal reaction equipment, characterized in that, The invention comprises a tank body (100) and a tank cover (200), wherein the tank body (100) comprises an inner liner (1), a jacket (2) and an outer shell (3) which are arranged in sequence from the inside to the outside, a coil (4) is provided between the inner liner (1) and the jacket (2), the coil (4) is attached to the outer wall of the inner liner (1), both ends of the coil (4) are connected to a steam pipe, and the upper and lower ends of the jacket (2) are connected to a liquid pipe, a liquid interlayer (101) between the inner liner (1) and the jacket (2) is in communication with the liquid pipe, auxiliary heating liquid or cooling liquid can pass through the liquid interlayer (101), and a heat-insulating material is provided in the heat-insulating interlayer (102) between the jacket (2) and the outer shell (3).

2. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: The coil (4) is a semicircular tube, and the straight edge of the semicircular cross section of the coil (4) fits in the inner container (1).

3. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: Steam pipe flanges (41) are fixedly provided at both ends of the coil (4), and the steam pipe flanges (41) are connected to the water steam pipe; liquid pipe flanges (21) are fixedly provided at the upper and lower ends of the jacket (2), and the liquid pipe flanges (21) are connected to the liquid pipe.

4. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: The upper end of the coil (4) is connected to the steam inlet pipe, and the lower end of the coil (4) is connected to the steam exhaust pipe; the lower end of the jacket (2) is connected to the liquid inlet pipe, and the upper end of the jacket (2) is connected to the liquid exhaust pipe.

5. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: A discharge port connecting flange (5) is provided at the bottom end of the tank body (100), and the discharge port connecting flange (5) is sealedly connected to the inner container (1), the jacket (2), and the outer shell (3), respectively.

6. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: The tank body (100) and the tank cover (200) are fixedly connected via a tank body connecting flange, and the tank body connecting flange on the tank body (100) is sealedly connected to the inner liner (1) and the outer shell (3) respectively.

7. The food flavoring melade thermal reaction equipment according to claim 6, characterized in that: The top end of the jacket (2) is sealedly connected to the side wall of the inner liner (1); within the range between the top end of the jacket (2) and the tank body connection flange, the inner liner (1) and the outer shell (3) form the thermal insulation interlayer (102).

8. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: A gap is provided between adjacent upper and lower layers of pipelines on the coil (4), and a gap is provided between the coil (4) and the inner wall of the jacket (2).

9. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: A heat-insulating material is provided in the heat-insulating cavity (201) provided between the inner and outer walls of the tank cover (200).

10. The food flavoring melade thermal reaction equipment according to claim 1, characterized in that: The tank cover (200) is provided with a stirring shaft (6), a frame-type stirrer (61) is fixedly provided at the bottom of the stirring shaft (6), and a fan-type stirrer (62) is fixedly provided at the middle of the stirring shaft (6).

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