Low-temperature sterilization equipment for cold-pressed fruit and vegetable juice
By employing an S-shaped inner cavity and water bath heating in the low-temperature sterilization equipment for fruit and vegetable juices, the problem of fruit breakage was solved, achieving uniform heating and sterilization of the juices and improving product quality.
Patent Information
- Application Number
- CN202422617614.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-29
- Publication Date
- 2025-11-04
- Estimated Expiration
- 2034-10-29
AI Technical Summary
In the current fruit and vegetable juice production process, heating the juice evenly by stirring can damage the juice containing fruit particles, affecting the taste of the product.
The cold-pressed fruit and vegetable juice low-temperature sterilization equipment adopts an S-shaped inner cavity, combined with water bath heating and regulating components to prevent pulp deposition and achieve uniform heating and sterilization.
This method achieves uniform heating and sterilization of fruit and vegetable juices, avoids damage to fruit pieces, and improves product quality.
Smart Images
Figure CN223503671U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of vegetable and fruit juice production technology, specifically to a low-temperature sterilization device for cold-pressed vegetable and fruit juice. Background Technology
[0002] Fruit and vegetable juices are juices obtained from fruits and vegetables through various extraction methods. These juices are processed into finished fruit and vegetable juice beverages with or without the addition of additives. The correctness of the sterilization process for fruit and vegetable juices and their beverages not only affects the product's shelf life but also significantly impacts its quality. Currently, to ensure their flavor, most fruit and vegetable juices are sterilized using pasteurization, which involves heating the raw materials to 68–70°C and maintaining this temperature for a certain period. Since the lethal point for most bacteria is below 68°C, this process kills pathogenic bacteria and the vast majority of non-pathogenic bacteria. Then, instantaneous high pressure is applied to kill any remaining microorganisms.
[0003] The cold-pressed fruit and vegetable juice low-temperature sterilization device disclosed in patent number CN218737031U, through its specific technical structure, includes a device body with an inlet and an outlet at its upper and lower ends, respectively. A pressure pump is located on one side of the inlet, and a pressure relief valve is located on the other side of the pressure pump. An electric heating coil is located at the lower end of the device body. A stirring shaft with three sets of stirring plates is located at the center of the device body. A connecting shaft is located on one side of the stirring shaft. An inspection port with four sets of limiting holes is located on one side of the device body. A plug-in block is located inside the inspection port, and a cover plate is fixed to the outside of the plug-in block. A gear is rotatably installed inside the plug-in block, and four sets of racks mesh with the outside of the gear. Thus, the device can achieve the effects of stirring and uniformly heating and pressurizing the fruit and vegetable juice, thereby improving the sterilization effect of the fruit and vegetable juice.
[0004] However, this solution also has certain drawbacks. In the production of some types of fruit and vegetable juices, some fruit pulp and pieces are intentionally left behind to enhance the product's taste and increase its selling points. However, the stirring mechanism of this device can easily damage the fruit pulp and pieces during high-speed stirring, thus affecting the final product.
[0005] No effective solutions have yet been proposed to address the problems in the relevant technologies. Utility Model Content
[0006] To address the shortcomings of existing technologies, this utility model provides a low-temperature sterilization device for cold-pressed fruit and vegetable juices, which solves the problem that existing solutions mostly rely on stirring to ensure uniform heating of fruit and vegetable juices, which can damage the fruit particles in juices containing fruit particles.
[0007] To solve the above-mentioned technical problems, this utility model provides the following technical solution:
[0008] A low-temperature sterilization device for cold-pressed fruit and vegetable juice includes a sterilization component. The sterilization component includes an outer cylinder with end caps fixed at both ends. An inner cavity is formed inside the outer cylinder, and an outer cavity is formed between the outer wall of the inner cavity and the inner wall of the outer cylinder. A heating element is fixed to the outer periphery of the outer cylinder, and an electric heating rod is also disposed within the outer cavity. The electric heating rod is electrically connected to the heating element. A water inlet is also connected through the outer periphery. A booster pump and a pressure relief pump are respectively fixed to one of the end caps. The system includes a pressure pump and a safety valve, with the booster pump, pressure relief valve, and safety valve all communicating with the inner cavity through the end caps. A feed hopper and a discharge port are also fixedly connected to each of the two end caps. An adjustment assembly is also provided around the outer cylinder, comprising a support frame. The outer cylinder is rotatably connected to the inner side of the support frame. A motor is fixedly attached to the outer side of the support frame, and a reduction gearbox is fixedly connected to the output end of the motor. The end of the reduction gearbox furthest from the motor passes through the support frame and is fixedly connected to the outer cylinder.
[0009] Preferably, the inner cavity structure is S-shaped when viewed from above.
[0010] Preferably, a communicating gap is left between the inner cavity and the end cap.
[0011] Preferably, a gap is provided between the adjacent sidewalls of the inner cavity.
[0012] Preferably, the base has a slot, and a limiting rod is movably connected to the support frame, with the limiting rod disposed within the slot.
[0013] Preferably, both the slot and the limiting rod are provided in two sets.
[0014] Compared with the prior art, this utility model provides a low-temperature sterilization device for cold-pressed fruit and vegetable juice, which has the following beneficial effects:
[0015] 1. This utility model, through its sterilization component, allows the fruit and vegetable juice to be sterilized to be added through the feed hopper. The juice enters the inner cavity, which is S-shaped and has pores between its closely spaced outer walls. Heating water from the outer cavity flows into the inner cavity, providing water bath heating to ensure uniform heating and ultimately sterilization. This solves the problem in existing solutions where fruit and vegetable juice is mostly heated uniformly by stirring, which can damage the fruit particles in the juice.
[0016] 2. This utility model also includes an adjustment component, which mainly includes a motor and a reduction gearbox connected thereto. Meanwhile, the outer cylinder is fixed to the support frame by two fulcrums, allowing it to rotate to prevent fruit pulp from depositing in the fruit and vegetable juice, thus ensuring uniform heating for sterilization. This solves the problem of uneven heating caused by fruit particles accumulating in the fruit and vegetable juice in the above-mentioned solutions. Attached Figure Description
[0017] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0018] Figure 2 This is a schematic diagram of the overall structure of the present invention from another perspective;
[0019] Figure 3 This is a structural schematic diagram of the cross-section of the outer cylinder of this utility model;
[0020] Figure 4 This is a schematic diagram of the cross-section of the inner cavity of this utility model.
[0021] In the picture:
[0022] 1. Sterilization component; 11. Outer cylinder; 111. Water inlet; 12. Inner cavity; 121. Outer cavity; 13. Heating element; 14. Heating rod; 15. End cap; 151. Feed hopper; 152. Booster pump; 153. Pressure relief valve; 154. Safety valve; 16. Discharge port;
[0023] 2. Adjustment component; 21. Support frame; 22. Motor; 23. Reduction gearbox; 24. Slot; 25. Limit rod. Detailed Implementation
[0024] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0025] As described in the background section, there are shortcomings in the existing technology. In order to solve the above-mentioned technical problems, this application proposes a low-temperature sterilization device for cold-pressed fruit and vegetable juice.
[0026] Please see Figure 1 - Figure 4A cold-pressed fruit and vegetable juice low-temperature sterilization device includes a sterilization component 1. The sterilization component 1 includes an outer cylinder 11, with end caps 15 fixed at both ends of the outer cylinder 11. An inner cavity 12 is formed inside the outer cylinder 11, and an outer cavity 121 is formed between the outer wall of the inner cavity 12 and the inner wall of the outer cylinder 11. A heating element 13 is fixed to the outer periphery of the outer cylinder 11, and an electric heating rod 14 is also provided inside the outer cavity 121. The electric heating rod 14 is electrically connected to the heating element 13. A water inlet 111 is also connected through the periphery of the outer cylinder 11. A booster pump 152, a pressure relief valve 153, and a pressure relief valve are respectively fixed on one of the end caps 15. Safety valve 154, and the booster pump 152, pressure relief valve 153 and safety valve 154 all pass through the end cover 15 and communicate with the inner cavity 12. The two end covers 15 are also respectively connected and fixed with a feed hopper 151 and a discharge port 16. An adjustment component 2 is also provided on the periphery of the outer cylinder 11. The adjustment component 2 includes a support frame 21. The outer cylinder 11 is rotatably connected to the inner periphery of the support frame 21. A motor 22 is also fixed on the outside of the support frame 21. A reduction gearbox 23 is also fixedly connected to the output end of the motor 22. The end of the reduction gearbox 23 away from the motor 22 passes through the support frame 21 and is fixedly connected to the outer cylinder 11.
[0027] When using this device, first fill the water inlet 111 with water for water bath heating, then start the heating rod to heat the water and set it to the sterilization temperature. After the water temperature stabilizes, add the fruit and vegetable juice to be sterilized through the feed hopper 151. The fruit and vegetable juice first enters the inner cavity 12, which is composed of multiple slender chambers connected end to end, and has a large specific surface area. There is a gap between two small chambers, and the heating water in the outer cavity 121 will flow into it to heat it in the water bath, so that it is heated evenly and finally sterilized. At the same time, the device is also equipped with an adjustment component 2, which mainly includes a motor 22 and a reduction gearbox 23 connected to it. Meanwhile, the outer cylinder 11 is fixed to the support frame 21 by two fulcrums, so that it can rotate to prevent the pulp in the fruit and vegetable juice from depositing, so as to ensure that it is heated evenly for sterilization. Finally, a high pressure method is used to kill residual bacteria, and finally, thorough sterilization is achieved.
[0028] Furthermore, the inner cavity 12 has an S-shaped top view structure; the inner cavity 12 is used to hold the fruit and vegetable juice for disinfection. The S-shaped cavity design makes the cavity similar to having several slits cut out, maximizing the side wall area of the inner cavity 12. The slits are filled with hot water heated by electric heating rods 14, enabling water bath heating and maximizing the uniform heating.
[0029] Furthermore, a communicating gap is left between the inner cavity 12 and the end cap 15. Only with a gap can heated water flow into the gap and be transferred through the side wall of the inner cavity 12 to achieve heating.
[0030] Furthermore, gaps are provided between the adjacent sidewalls of the inner cavity 12. Since the numerical chambers of the inner cavity 12 are connected by relatively narrow channels, uneven flow is easy to occur, which can easily cause blockage when adding or removing. The gaps between the two ends and the entire inner cavity 12 facilitate addition and pouring, and prevent blockage.
[0031] Furthermore, a slot 24 is provided on the base, and a limiting rod 25 is movably connected to the support frame 21, and the limiting rod 25 is disposed in the slot 24; the slot 24 and the limiting rod 25 cooperate to make the device stable and fixed, preventing the instability caused by the outer cylinder 11 and the support frame 21 having only two connection points.
[0032] Furthermore, both the slot 24 and the limiting rod 25 are provided in two sets; this adds an extra fixing point, making the fixation more stable.
[0033] Working principle: When using this device, first fill the water inlet 111 with water for water bath heating, then start the heating rod to heat the water, and then set it to the sterilization temperature. After the water temperature stabilizes, add the fruit and vegetable juice to be sterilized through the feed hopper 151. The fruit and vegetable juice first enters the inner cavity 12, which is composed of multiple slender chambers connected end to end, and has a large specific surface area. There is a gap between two small chambers, and the heating water in the outer cavity 121 will flow into it to heat it in the water bath, so that it is heated evenly and finally sterilized. At the same time, the device is also equipped with an adjustment component 2, which mainly includes a motor 22 and a reduction gearbox 23 connected to it. Meanwhile, the outer cylinder 11 is fixed to the support frame 21 by two fulcrums, so that it can rotate to prevent the pulp in the fruit and vegetable juice from depositing, so as to ensure that it is heated evenly for sterilization. Finally, a high pressure method is used to kill residual bacteria, and finally, thorough sterilization is achieved.
[0034] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A low-temperature sterilization device for cold-pressed fruit and vegetable juice, characterized in that: The device includes a sterilization assembly (1), which includes an outer cylinder (11). End caps (15) are fixed at both ends of the outer cylinder (11). An inner cavity (12) is opened inside the outer cylinder (11). An outer cavity (121) is provided between the outer wall of the inner cavity (12) and the inner wall of the outer cylinder (11). A heating element (13) is fixed on the outer periphery of the outer cylinder (11). An electric heating rod (14) is also provided inside the outer cavity (121). The electric heating rod (14) is electrically connected to the heating element (13). A water inlet (111) is also connected through the periphery of the outer cylinder (11). A booster pump (152), a pressure relief valve (153), and a safety valve (154) are fixed on one of the end caps (15), and the booster pump (152), the pressure relief valve (153), and the safety valve (154) all pass through the end cap (15) and communicate with the inner cavity (12). A feed hopper (151) and a discharge port (16) are also fixed through the two end caps (15). An adjustment component (2) is also provided on the periphery of the outer cylinder (11). The adjustment component (2) includes a support frame (21). The outer cylinder (11) is rotatably connected to the inner periphery of the support frame (21). A motor (22) is also fixed on the outer side of the support frame (21). A reduction gearbox (23) is also fixedly connected to the output end of the motor (22). The end of the reduction gearbox (23) away from the motor (22) passes through the support frame (21) and is fixedly connected to the outer cylinder (11).
2. The low-temperature sterilization equipment for cold-pressed fruit and vegetable juice according to claim 1, characterized in that: The inner cavity (12) has an S-shaped structure when viewed from above.
3. The low-temperature sterilization equipment for cold-pressed fruit and vegetable juice according to claim 1, characterized in that: There is a communicating gap between the inner cavity (12) and the end cap (15).
4. The low-temperature sterilization equipment for cold-pressed fruit and vegetable juice according to claim 1, characterized in that: The inner cavity (12) has gaps between its adjacent sidewalls.
5. The low-temperature sterilization equipment for cold-pressed fruit and vegetable juice according to claim 1, characterized in that: A slot (24) is provided on the base, and a limiting rod (25) is movably connected to the support frame (21), and the limiting rod (25) is located in the slot (24).
6. The low-temperature sterilization equipment for cold-pressed fruit and vegetable juice according to claim 5, characterized in that: Both the slot (24) and the limiting rod (25) are provided with multiple slots.