Cold pressing lemon juice equipment
By introducing a raw material pre-cooling module, a cooling device, and a nitrogen protection system into the lemon juicing equipment, the problems of temperature control and oxidation protection were solved, thus achieving flavor preservation and improved production efficiency of lemon juice.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- BEIJING MARS SUPPLY TECH & CULTURE CO LTD
- Filing Date
- 2025-05-21
- Publication Date
- 2026-05-12
AI Technical Summary
Existing lemon juicing equipment has significant deficiencies in temperature control, oxidation protection, and flavor stability, resulting in the loss of flavor and nutritional value of lemon juice, and also has high energy consumption.
It employs a raw material pre-cooling module, a cooling device, and a nitrogen protection system. Pre-cooling lowers the initial temperature of the lemons, and combined with a spiral cooling coil and a stirrer, it achieves instant cooling and creates an anaerobic environment during the juicing process to block oxidation reactions.
It effectively inhibits thermal oxidation, maintains the flavor and nutrients of lemon juice, improves production efficiency, reduces energy consumption, and ensures the consistency and freshness of lemon juice quality.
Smart Images
Figure CN224219367U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of juicing equipment technology, specifically to a cold-pressing lemon juice equipment. Background Technology
[0002] As a crucial raw material in food processing, the preservation of lemon juice's flavor and nutritional value is a core concern for the industry. Fresh lemon juice is rich in nutrients such as vitamin C, sugars, and minerals, but its acidity and oxidative sensitivity make it highly susceptible to quality deterioration during processing. Current mainstream lemon juicing equipment suffers from significant design flaws, failing to meet the demands of the modern food industry for high-quality juice.
[0003] Existing lemon juicing equipment (such as the "Lemon Juicing Equipment" disclosed in CN202022278892) mainly achieves juicing through the following process: lemons to be juiced are fed to the inlet via a conveyor belt, crushed by a gear set, and then squeezed out by rotating blades and an extrusion ring. The juice is then separated by a filter screen and flows into a temporary storage tank. Although this type of equipment achieves the basic juicing function, it has significant shortcomings in temperature control, antioxidant protection, and structural design. The core defects of the existing technology are as follows:
[0004] 1. Lack of temperature control mechanism
[0005] The existing equipment lacks a raw material pre-cooling process, allowing lemons to enter the juicing process directly at ambient temperature. During juicing, the friction generated by the pressing process causes the fruit temperature to be high and fluctuate significantly. The juice then flows into a storage tank without temperature control, where the temperature rises during bottling due to ambient temperature, easily triggering a thermal oxidation reaction that significantly reduces the flavor and nutritional value of the lemon juice.
[0006] 2. Insufficient oxidation protection capability
[0007] Existing equipment often uses open-type storage tanks, resulting in high and prolonged contact between lemon juice and air during storage and bottling. This leads to accelerated oxidation and damage to flavor compounds and nutrients. For example, prolonged contact with air increases the degree of oxidation, causing flavor deterioration and affecting product quality.
[0008] 3. Structural design leads to flavor fluctuations
[0009] The current equipment has an excessively close proximity between the extrusion ring and the heat dissipation tank, making it difficult for the heat generated during juicing to dissipate effectively. This heat loss can damage the flavor of the lemon juice. Furthermore, the lack of a pre-cooling process leads to significant temperature differences between different batches of raw materials, further resulting in poor flavor consistency in the finished lemon juice and large flavor fluctuations over different time periods.
[0010] 4. The contradiction between production energy efficiency and quality
[0011] Due to the lack of an immediate cooling system, the existing process relies on post-processing quick-freezing to cool the lemon juice, which not only prolongs the processing cycle but also increases energy consumption. Furthermore, the absence of cooling devices in the storage tanks exacerbates the problem of lemon juice quality deterioration when filling speed is limited, making it difficult to meet consumers' higher demands for flavor and nutrition.
[0012] Therefore, the core deficiency of existing lemon juicing equipment lies in its failure to address the issues of temperature control, oxidation protection, and flavor stability during the juicing process. How to improve the flavor retention and production efficiency of lemon juice by innovating the equipment structure to achieve pre-cooling of raw materials before juicing, immediate cooling of the juice after juicing, and protection against an anaerobic environment has become a pressing technical challenge in this field. This invention addresses these deficiencies by adding a pre-cooling module, a cooling device, and a nitrogen protection system, aiming to provide a cold-pressed lemon juice equipment that can effectively suppress thermal oxidation and flavor deterioration. Utility Model Content
[0013] The purpose of this application is to provide a cold-pressing lemon juice apparatus to address the aforementioned problems existing in the prior art.
[0014] To achieve the above-mentioned application objectives, this application adopts the following technical solution: a cold-pressed lemon juice device includes a lemon juice pressing module, a lemon juice cooling module, and a nitrogen protection module;
[0015] The lemon juice pressing module includes a feeding hopper, a first blade assembly, a first feeding roller, a second blade assembly, a second feeding roller, a first pressure roller, a second pressure roller, and a screen. The bottom of the feeding hopper is connected to the first feeding roller, and the output end of the first feeding roller corresponds to the cutting area of the first blade assembly and the second blade assembly. The cut lemon pieces are conveyed to the pressing area of the first pressure roller and the second pressure roller via the second feeding roller. The pressed lemon juice is filtered through the screen and then flows into the lemon juice cooling module.
[0016] The lemon juice cooling module includes a cooling cylinder, a temperature sensor, a flow control valve, and a cooling coil located below the lemon juice pressing module. The inner wall of the cooling cylinder is provided with a spiral cooling coil, the inlet of which is connected to the inlet of the cooling water pipe, and the outlet of which is connected to the outlet of the cooling water. A temperature sensor is provided at the outlet of the lemon juice channel of the cooling cylinder, and the temperature sensor is electrically connected to the flow control valve.
[0017] The nitrogen protection module includes a nitrogen inlet and a nitrogen outlet. The nitrogen inlet is located below the screen and at the connection with the top of the cooling cylinder, while the nitrogen outlet is located at the top of the cooling cylinder. It is used to fill the cooling cylinder with nitrogen and discharge oxygen before juicing, forming a nitrogen barrier.
[0018] Furthermore, the first and second pressure rollers are driven by independent motors and rotate clockwise and counterclockwise respectively to squeeze the juice out of the chopped lemon pieces.
[0019] Furthermore, the cooling cylinder has an 8cm thick insulation layer on the outside and is filled with insulation material inside.
[0020] Furthermore, the cooling coil is a spiral pipe with a diameter of 5cm. Cooling water flows in from the lower side inlet of the cooling cylinder and flows out from the upper side outlet.
[0021] Furthermore, a lemon juice outlet control valve is also provided on the lemon juice channel, which is electrically connected to a temperature sensor.
[0022] Furthermore, the cooling cylinder is cylindrical in shape.
[0023] Furthermore, the distance between the cooling coil and the inner wall of the cooling cylinder is 5cm.
[0024] Furthermore, an agitator is installed at the bottom of the cooling cylinder.
[0025] Compared with the prior art, the beneficial effects of this utility model are as follows:
[0026] 1. Low-temperature control throughout the entire process suppresses thermal oxidation.
[0027] The initial temperature of lemons is reduced by the raw material pre-cooling module (cooling tank controlled at 4-10℃), avoiding high fruit temperature and fluctuations before juicing. After juicing, the lemon juice directly enters the cooling tank at the base, where it is rapidly cooled and maintained in a low-temperature environment through the spiral cooling coil and the agitator. This solves the problem of thermal oxidation caused by the lack of temperature control in the temporary storage tank of existing equipment, and delays flavor deterioration.
[0028] 2. Nitrogen barrier blocks oxidation reaction
[0029] Before juicing, nitrogen is introduced into the cooling tank through the nitrogen inlet to expel oxygen and create an anaerobic environment. During the juicing process, the nitrogen barrier is maintained, which significantly reduces the probability and time of contact between lemon juice and air, effectively reducing the degree of oxidation, maintaining the fresh taste and aroma of lemon juice, and avoiding the damage to flavor and nutrients caused by existing open storage tanks.
[0030] 3. Structural optimization enhances flavor stability
[0031] An insulation layer is installed on the outside of the cooling cylinder to reduce interference from ambient temperature. A temperature sensor is linked to a flow control valve to dynamically adjust the cooling water flow rate based on the real-time temperature of the lemon juice, ensuring that the temperature remains stable at a low level. At the same time, the double pressure rollers extrusion combined with blade pre-slicing improves the uniformity of juice output and avoids the flavor inconsistencies caused by heat generated during extrusion and fluctuations in raw material temperature in existing equipment.
[0032] 4. Reduce energy consumption and improve production efficiency
[0033] The instant cooling system shortens the freezing time of lemon juice in the quick-freezing warehouse, reducing the energy consumption of the processing plant; the combination of nitrogen sealing and cold pressing processes reduces quality loss in subsequent processing stages, increases the daily production capacity of lemon juice, and alleviates the contradiction between energy consumption and production capacity in the existing process. Attached Figure Description
[0034] Figure 1 This is a structural schematic diagram of an embodiment of the present utility model;
[0035] Figure 2 This is a schematic diagram of the bottom structure of the juicer according to an embodiment of the present invention;
[0036] Figure 3 This is a schematic diagram of the internal screen structure of the juicer according to an embodiment of the present invention.
[0037] In the diagram, 1. Feed hopper; 2. First blade assembly; 3. First feed roller; 4. Second blade assembly; 5. Second feed roller; 6. Screen; 7. First pressure roller; 8. Second pressure roller; 9. Temperature sensor; 10. Agitator; 11. Waste discharge port; 12. Nitrogen outlet; 13. Nitrogen inlet; 14. Flow control valve; 15. Cooling water pipe inlet; 16. Cooling water outlet; 17. Lemon juice outlet control valve; 18. Lemon juice channel; 19. Cooling coil. Detailed Implementation
[0038] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of this application are within the scope of protection of this application.
[0039] Those skilled in the art should understand that, in the disclosure of this application, the terms "longitudinal," "lateral," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, the above terms should not be construed as limitations on this application.
[0040] like Figure 1-3 As shown, this cold-pressed lemon juice equipment consists of a lemon juice pressing module, a lemon juice cooling module, and a nitrogen protection module.
[0041] After being cooled by cooling water, the lemons are transported by conveyor belt to the top of the juicing equipment and enter the feeding hopper 1. Then, the first feeding roller 3 feeds the lemons from the feeding port 1 to the first blade assembly 2 and the second blade assembly 4. After being cut by the two blade assemblies, the second feeding roller 5 feeds the cut lemon chunks to the first pressure roller 7 and the second pressure roller 8. The two pressure rollers rotate clockwise and counterclockwise respectively to fully squeeze and extract the water from the lemon chunks. The squeezed lemon juice is filtered through the filter screen 6 and flows through the conical groove into the lemon juice cooling tank. A temperature sensor 9 is installed at the lemon juice outlet 18 in the lower right corner of the cooling tank to monitor the temperature of the flowing lemon juice in real time. The cooling water in the cooling coil 19 exchanges heat with the lemon juice in the cooling tank to lower the lemon juice temperature, keeping the lemon juice temperature at 4℃. A flow sensor is installed at the cooling water inlet 15, and the flow control valve 14 adjusts the flow rate of the cooling water at the cooling water inlet 15 in real time according to the temperature of the flowing lemon juice, so that the lemon juice flowing out of the cooling tank is cooled to 4℃.
[0042] In this embodiment, when the equipment is turned on, the motor (not shown) in the first drive motor box drives the chain (not shown) to rotate the first pressure roller 7 and the first blade assembly 2 clockwise. The second pressure roller 8 is driven by the motor (not shown) in the second drive motor box to rotate counterclockwise. The sprocket on the second pressure roller 8 drives the second blade assembly 4, the first feed roller 3, and the second feed roller 5 to rotate counterclockwise via the chain (not shown). After being cooled in the existing cooling tank (tank temperature 4-10℃), the fresh lemons are conveyed to the feed hopper 1 of this juicing equipment by the conveyor belt (not shown). The counterclockwise rotating first feed roller 3 carries the fresh lemons to the blade assembly. The first blade assembly 2 (rotating clockwise) and the second blade assembly 4 (rotating counterclockwise) cut the whole lemons. The cut lemon pieces are conveyed to the pressure roller by the counterclockwise rotating second feed roller 5. The first pressure roller 7 (rotates clockwise) and the second pressure roller 8 (rotates counterclockwise) squeeze the juice out of the chopped lemon pieces. The freshly squeezed lemon juice is filtered through the screen 6 below and then enters the cooling tank.
[0043] A nitrogen protection module is installed below the screen 6, where it connects to the top of the cooling cylinder. Nitrogen enters through the nitrogen inlet 13 and is ejected at a certain flow rate and angle. The exhaust gas is drawn out through the nitrogen outlet 12, forming a nitrogen barrier at the top of the cooling cylinder to prevent oxygen from contacting the lemon juice and maintain the freshness of the squeezed lemon juice. Before juicing the lemons, the nitrogen protection device is turned on to fill the cooling cylinder with nitrogen and remove all oxygen before juicing.
[0044] The lemon juicing equipment has a cylindrical cooling tank inside its base. An approximately 8cm thick layer of insulation material is used to insulate the tank. This insulation material is a current technology and will not be described in detail. A spiral circulation pipe (called cooling coil 19, approximately 5cm in diameter) is installed inside the cooling tank wall, with a distance of approximately 5cm between the pipe and the inner wall. Cooling water enters from the lower side of the cooling tank and flows out through the spiral pipe from the cooling water outlet 16 on the upper side of the cooling tank. A stirrer 10 is located at the bottom of the cooling tank to continuously agitate the lemon juice for thorough cooling. A temperature sensor 9 is installed at the outlet of the lemon juice channel 18 in the cooling tank. If the lemon juice temperature at the outlet exceeds 4℃, an alarm is triggered, and the lemon juice outlet control valve 17 is closed. Simultaneously, the opening of the coolant flow control valve 14 is increased, increasing the cooling water circulation speed and rapidly reducing the lemon juice temperature to below 4℃.
[0045] Sensory comparisons between cold-pressed and nitrogen-sealed lemon juice and regular lemon juice revealed that the cold-pressed and nitrogen-sealed lemon juice exhibited better overall freshness, no oxidized taste, and a longer-lasting aroma. Therefore, cold-pressed lemon juice effectively aids in subsequent product development. Furthermore, cold-pressing lemon juice equipment significantly reduces the energy load on factory freezers, thereby increasing daily lemon juice production capacity.
[0046] The parts not described in detail in this application are prior art, and therefore are not described in detail in this application.
[0047] It is understood that the term "a" should be understood as "at least one" or "one or more", that is, in one embodiment, the number of an element can be one, while in another embodiment, the number of the element can be multiple, and the term "a" should not be understood as a limitation on the number.
[0048] Although this document uses a significant amount of technical terminology, the possibility of using other terms is not excluded. These terms are used merely to facilitate the description and explanation of the nature of this application; interpreting them as any additional limitation would be contrary to the spirit of this application.
[0049] This application is not limited to the above-described preferred embodiments. Anyone can derive other products in various forms under the guidance of this application. However, regardless of any changes made to their shape or structure, any technical solution that is the same as or similar to that of this application falls within the protection scope of this application.
Claims
1. A cold-pressing lemon juice apparatus, characterized in that, Includes a lemon juice pressing module, a lemon juice cooling module, and a nitrogen protection module; The lemon juice pressing module includes a feeding hopper (1), a first blade assembly (2), a first feeding roller (3), a second blade assembly (4), a second feeding roller (5), a first pressure roller (7), a second pressure roller (8), and a screen (6). The bottom of the feeding hopper (1) is connected to the first feeding roller (3). The output end of the first feeding roller (3) corresponds to the cutting area of the first blade assembly (2) and the second blade assembly (4). The cut lemon pieces are conveyed to the pressing area of the first pressure roller (7) and the second pressure roller (8) by the second feeding roller (5). The squeezed lemon juice is filtered by the screen (6) and flows into the lemon juice cooling module. The lemon juice cooling module includes a cooling cylinder, a temperature sensor (9), a flow control valve (14), and a cooling coil (19) located below the lemon juice pressing module. The inner wall of the cooling cylinder is provided with a spiral cooling coil (19). The inlet of the cooling coil (19) is connected to the inlet (15) of the cooling water pipe, and the outlet is connected to the outlet (16) of the cooling water pipe. A temperature sensor (9) is provided at the outlet of the lemon juice channel (18) of the cooling cylinder. The temperature sensor (9) is electrically connected to the flow control valve (14). The nitrogen protection module includes a nitrogen inlet (13) and a nitrogen outlet (12). The nitrogen inlet (13) is located below the screen (6) and connected to the top of the cooling cylinder. The nitrogen outlet (12) is located at the top of the cooling cylinder. It is used to fill the cooling cylinder with nitrogen and discharge oxygen before juicing to form a nitrogen barrier.
2. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The first pressure roller (7) and the second pressure roller (8) are driven by independent motors and rotate clockwise and counterclockwise to squeeze the juice out of the chopped lemon pieces.
3. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The cooling cylinder has an 8cm thick insulation layer on the outside and is filled with insulation material inside.
4. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The cooling coil (19) is a spiral pipe with a diameter of 5cm. Cooling water flows in from the lower side inlet of the cooling cylinder and flows out from the upper side outlet.
5. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The lemon juice channel (18) is also provided with a lemon juice outlet control valve (17), which is electrically connected to the temperature sensor (9).
6. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The cooling cylinder is cylindrical in shape.
7. The cold-pressing lemon juice equipment according to claim 1, characterized in that, The distance between the cooling coil (19) and the inner wall of the cooling cylinder is 5cm.
8. A cold-pressing lemon juice apparatus according to any one of claims 1-7, characterized in that, The bottom of the cooling cylinder is equipped with a stirrer (10).