Syrup coking device

Abstract

The utility model relates to the technical field of syrup production, in particular to a coking device for syrup. Comprising a constant-temperature box and a coking box, a first driving motor is installed at the top end of the constant-temperature box, a first cooling water tank, a first water pump and a shunting pipeline are arranged on the outer side of the constant-temperature box, a cooling ring pipe and a cooling coil pipe are connected to the outer side of the shunting pipeline, and the ends, away from the first cooling water tank, of the cooling ring pipe and the cooling coil pipe communicate with a second cooling water tank through the shunting pipeline; the coking box is installed at the top end of the constant-temperature box, a heating plate is installed at the bottom of the coking box, and the top end of the conveying pipe is connected with a third driving motor and a spiral conveying rod. Coked syrup enters the constant-temperature box, a water pump I conveys cooling liquid in a cooling water tank I to a cooling ring pipe and a cooling coil pipe to cool the syrup in the constant-temperature box, and a driving motor I drives a stirring rod I to rotate to stir the syrup in the cooling process, so that the uniformity of the temperature of the syrup is ensured; further, the coked syrup can be conveniently cooled to a proper temperature, and the coking effect of the syrup is ensured.

Description

Technical Field

[0001] This utility model relates to the field of syrup production technology, specifically to a syrup caramelization device. Background Technology

[0002] Caramelization is the process by which sugar decomposes under anhydrous conditions, producing colored and flavorful substances. Sugar decomposes and transforms at high temperatures, producing aldehydes that condense into colored compounds. Caramel is a widely used natural colorant in food and an important food additive. After caramelization, syrup needs timely cooling and heat preservation. Because current syrup caramelization processes are usually carried out in a reaction vessel, the temperature in the middle of the syrup is relatively high after caramelization. After heating is stopped, the temperature in the middle of the syrup decreases slowly, which can easily affect the caramelization effect. Utility Model Content

[0003] To address the above problems, the purpose of this utility model is to provide a syrup caramelization device that solves the problem that in the existing syrup caramelization process, which is usually produced in a reaction vessel, the temperature in the middle part of the syrup is high after caramelization, and the temperature in the middle part of the syrup drops slowly after heating is stopped, which can easily affect the caramelization effect.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: a caramelization device for syrup, comprising a constant temperature chamber and a caramelization chamber. A discharge port is installed at the bottom of the constant temperature chamber, and a drive motor is installed at the top of the constant temperature chamber. The output end of the drive motor is connected to a stirring rod. A cooling water tank is located outside the constant temperature chamber, and a water pump is installed inside the cooling water tank. A diversion pipe is connected above the water pump via a pipeline, and a cooling ring pipe and a cooling coil are connected to the outside of the diversion pipe. The cooling ring pipe and the cooling coil are located away from the cooling water tank. One end of the first unit is connected to a second cooling water tank via a branch pipe. A second water pump is installed at the top of the second cooling water tank, and a return pipe is connected above the second water pump. Cooling fans are symmetrically installed on the outside of the first cooling water tank. The coking box is installed on top of the constant temperature box, and a second drive motor is installed at the top of the coking box. A second stirring rod is connected below the second drive motor. A heating plate is installed at the bottom of the coking box. A conveying pipe is connected to the outside of the coking box, and a third drive motor is connected to the top of the conveying pipe. A spiral conveying rod is connected below the third drive motor.

[0005] The beneficial effects of this utility model are as follows: when the caramelized syrup enters the constant temperature chamber, the water pump delivers the coolant from the cooling water tank to the cooling ring pipe and cooling coil to cool the syrup inside the constant temperature chamber. During the cooling process, the drive motor drives the stirring rod to rotate and stir the syrup, ensuring the uniformity of the syrup temperature, thereby facilitating the caramelized syrup to drop to a suitable temperature and ensuring the caramelization effect of the syrup.

[0006] To ensure the cooling rate:

[0007] As a further improvement to the above technical solution: the cooling ring pipe and cooling coil are distributed in the interlayer inside the constant temperature chamber.

[0008] The beneficial effects of this improvement are: the cooling ring pipe, in conjunction with the cooling coil, can reliably and comprehensively cool the caramelized syrup inside the constant temperature chamber.

[0009] To facilitate cooling circulation:

[0010] As a further improvement to the above technical solution: the end of the return pipe away from the second water pump is connected to the first cooling water tank.

[0011] The beneficial effect of this improvement is that water pump two transports the coolant inside cooling water tank two to the inside of cooling water tank one through the return pipe to form a cooling cycle.

[0012] To ensure coolant distribution:

[0013] As a further improvement to the above technical solution: the diversion pipe and the axis of the constant temperature box are arranged parallel to each other.

[0014] The beneficial effects of this improvement are: the parallel distribution pipes can conveniently and quickly deliver coolant to the cooling ring pipe and cooling coil.

[0015] To facilitate the rotation of stirring rod two:

[0016] As a further improvement to the above technical solution: a bearing is installed at the connection between the stirring rod 2 and the coking box.

[0017] The beneficial effects of this improvement are: the bearing can effectively reduce the friction when the stirring rod rotates, thereby making the rotation of the stirring rod more reliable and stable.

[0018] To maintain the temperature of the caramelized syrup:

[0019] As a further improvement to the above technical solution: the outer side of the conveying pipe is wrapped with an insulation layer.

[0020] The beneficial effects of this improvement are as follows: the drive motor drives the spiral conveyor rod to rotate, which can work with the conveyor pipe to transport the caramelized syrup inside the caramelization box to the inside of the constant temperature box. During the conveying process, the insulation layer can effectively prevent the loss of caramelized syrup temperature and prevent the caramelized syrup temperature from dropping too quickly.

[0021] For convenient temperature monitoring:

[0022] As a further improvement to the above technical solution: temperature sensors are installed on the outside of both the coking box and the constant temperature box.

[0023] The beneficial effects of this improvement are: the temperature in the coking chamber and the constant temperature chamber can be detected by the temperature sensor, which makes it easier for workers to control the coking process of the syrup.

[0024] To facilitate the filling:

[0025] As a further improvement to the above technical solution: a feed inlet is provided at the top of the coking box.

[0026] The beneficial effect of this improvement is that it facilitates the addition of raw materials through the feed inlet. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the overall main view structure.

[0028] Figure 2 This is a schematic diagram of the overall side view structure.

[0029] Figure 3 This is a schematic diagram of the overall top-down structure.

[0030] Figure 4 This is a schematic diagram of the isometric structure of the cooling coil and cooling ring tube.

[0031] Figure 5 This is a top view of the cooling coil structure.

[0032] In the diagram: 1. Constant temperature chamber; 11. Discharge port; 12. Drive motor one; 13. Stirring rod one; 2. Cooling water tank one; 21. Water pump one; 22. Diversion pipe; 23. Cooling ring pipe; 24. Cooling coil; 25. Cooling water tank two; 26. Water pump two; 27. Return pipe; 3. Coking box; 31. Drive motor two; 32. Stirring rod two; 33. Heating plate; 34. Conveying pipe; 35. Drive motor three; 36. Spiral conveyor rod; 4. Cooling fan. Detailed Implementation

[0033] To enable those skilled in the art to better understand the technical solution of this utility model, the present utility model will be described in detail below with reference to the accompanying drawings. The description in this part is only exemplary and explanatory, and should not be used to limit the scope of protection of this utility model in any way.

[0034] like Figure 1-5As shown, a caramelization apparatus for syrup includes a constant temperature chamber 1 and a caramelization chamber 3. A discharge port 11 is installed at the bottom of the constant temperature chamber 1, and a drive motor 12 is installed at the top of the constant temperature chamber 1. The output end of the drive motor 12 is connected to a stirring rod 13. A cooling water tank 2 is arranged outside the constant temperature chamber 1, and a water pump 21 is installed inside the cooling water tank 2. A diversion pipe 22 is connected above the water pump 21 via a pipe, and a cooling ring pipe 23 and a cooling coil 24 are connected to the outside of the diversion pipe 22. The end of the cooling ring pipe 23 and the cooling coil 24 away from the cooling water tank 2 is connected to a second cooling water tank 25 via the diversion pipe 22. A second water pump 26 is installed at the top of the second cooling water tank 25, and the upper part of the second water pump 26... A return pipe 27 is connected to the cooling water tank 2. Cooling fans 4 are symmetrically installed on the outside of the cooling water tank 2. The coking box 3 is installed on top of the constant temperature box 1, and a drive motor 31 is installed on top of the coking box 3. A stirring rod 32 is connected below the drive motor 31. A heating plate 33 is installed at the bottom of the coking box 3. A conveying pipe 34 is connected to the outside of the coking box 3, and a drive motor 35 is connected to the top of the conveying pipe 34. A spiral conveying rod 36 is connected below the drive motor 35. The caramelized syrup enters the constant temperature box 1. A water pump 21 delivers the coolant from the cooling water tank 2 to the cooling ring pipe 23 and cooling coil 24 to cool the syrup inside the constant temperature box 1. During the cooling process, the drive motor 12 drives the stirring rod 32. Stirring rod 13 rotates to agitate the syrup, ensuring uniform temperature and facilitating the cooling of the caramelized syrup to a suitable temperature, thus guaranteeing the caramelization effect. Cooling ring pipe 23 and cooling coil 24 are distributed within the jacket of the constant temperature chamber 1. The cooling ring pipe 23, in conjunction with the cooling coil 24, reliably and comprehensively cools the caramelized syrup inside the constant temperature chamber 1. The end of the return pipe 27 furthest from water pump 26 is connected to cooling water tank 2. Water pump 26 transports coolant from cooling water tank 25 to cooling water tank 2 through the return pipe 27, forming a cooling cycle. The branch pipe 22 is parallel to the axis of the constant temperature chamber 1, allowing for convenient and rapid delivery of coolant to the cooling tank. The cooling coil 24 and the connecting point between the stirring rod 32 and the coking box 3 are equipped with bearings. These bearings effectively reduce friction during the rotation of the stirring rod 32, making its rotation more reliable and stable. The outer side of the conveying pipe 34 is wrapped with an insulation layer. The drive motor 35 drives the spiral conveying rod 36 to rotate, cooperating with the conveying pipe 34 to transport the caramelized syrup inside the coking box 3 to the constant temperature chamber 1. During transport, the insulation layer effectively prevents the loss of temperature from the caramelized syrup, preventing its temperature from dropping too quickly. Temperature sensors are installed on the outer sides of both the coking box 3 and the constant temperature chamber 1, allowing for temperature monitoring within both chambers and facilitating worker control of the caramelization process.The coking box 3 is equipped with a feed inlet at its top, which allows for convenient addition of raw materials.

[0035] The working principle of this utility model is as follows: When using the device, syrup is injected into the device, and the heating plate 33 heats the syrup. During the heating process, the drive motor 31 drives the stirring rod 32 to continuously stir the syrup. After caramelization, the valve on the conveying pipe 34 is opened, and the drive motor 35 drives the spiral conveying rod 36 to rotate and transport the syrup into the constant temperature chamber 1. The water pump 21 transports the coolant in the cooling water tank 2 to the cooling ring pipe 23 and the cooling coil 24 through the diversion pipe 22 to cool the syrup in the constant temperature chamber 1. The cooling water passes through the constant temperature chamber 1 and then through the water... Pump 21 enters the interior of cooling water tank 25. Pump 26 transports the coolant inside cooling water tank 25 to cooling water tank 2 through return pipe 27 to form a cooling cycle. During the cooling process, drive motor 12 drives stirring rod 13 to rotate and stir the syrup, ensuring the uniformity of the syrup temperature. This facilitates the caramelization of the syrup to drop to a suitable temperature, ensuring the caramelization effect of the syrup. When needed, the caramelized syrup can be discharged through discharge port 11. Through the above method, the temperature of the syrup can be dropped to a suitable temperature evenly and quickly, ensuring the caramelization effect of the syrup.

[0036] It should be noted that, in this document, 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.

[0037] This article uses specific examples to illustrate the principles and implementation methods of this utility model. The above examples are only for the purpose of helping to understand the method and core ideas of this utility model. The above description is only a preferred embodiment of this utility model. It should be noted that due to the limitations of textual expression, there are objectively infinite specific structures. For those skilled in the art, several improvements, modifications, or changes can be made without departing from the principles of this utility model, and the above technical features can also be combined in an appropriate manner. These improvements, modifications, changes, or combinations, or the direct application of the concept and technical solution of the utility model to other occasions without modification, should all be considered within the protection scope of this utility model.

Claims

1. A caramellization apparatus for sugar syrup comprising a thermostat (1) and a caramellization tank (3), characterized in that: The bottom of the thermostat (1) is provided with a discharge port (11), and the top end of the thermostat (1) is provided with a driving motor (12), the output end of the driving motor (12) is connected with a stirring rod (13), the outside of the thermostat (1) is provided with a cooling water tank (2), and the inside of the cooling water tank (2) is provided with a water pump (21), the water pump (21) is connected with a shunt pipeline (22) through a pipeline, and the outside of the shunt pipeline (22) is connected with a cooling ring pipe (23) and a cooling coil (24), the cooling ring pipe (23) and the cooling coil (24) are communicated with a cooling water tank (25) through the shunt pipeline (22) away from the cooling water tank (2), the top end of the cooling water tank (25) is provided with a water pump (26), and the upper side of the water pump (26) is connected with a return pipeline (27), the outside of the cooling water tank (2) is symmetrically provided with a cooling fan (4), the coking tank (3) is installed on the top end of the thermostat (1), and the top end of the coking tank (3) is provided with a driving motor (31), the lower side of the driving motor (31) is connected with a stirring rod (32), the bottom of the coking tank (3) is provided with a heating plate (33), the outside of the coking tank (3) is connected with a feeding pipe (34), and the top end of the feeding pipe (34) is connected with a driving motor (35), the lower side of the driving motor (35) is connected with a spiral feeding rod (36).

2. A sugar syrup coking apparatus as claimed in claim 1, characterised in that: The cooling ring pipe (23) and the cooling coil (24) are distributed in the interlayer inside the thermostat (1).

3. A sugar syrup coking apparatus as claimed in claim 1, wherein: The end of the return pipeline (27) away from the water pump (26) is communicated with the cooling water tank (2).

4. A sugar syrup coking apparatus as claimed in claim 1, wherein: The shunt pipeline (22) and the axis of the thermostat (1) are arranged in parallel.

5. A sugar syrup coking apparatus as claimed in claim 1, wherein: The stirring rod (32) is provided with a bearing at the connection with the coking tank (3).

6. A sugar syrup coking apparatus as claimed in claim 1, wherein: The outside of the feeding pipe (34) is wrapped with a heat preservation layer.

7. A sugar syrup coking apparatus as claimed in claim 1, wherein: The coking tank (3) and the outside of the thermostat (1) are provided with temperature sensors.

8. A sugar syrup coking apparatus as claimed in claim 1, wherein: The top end of the coking tank (3) is provided with a feeding port.

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