Ketchup sterilization system

Abstract

The utility model provides a kind of big sauce sterilization system, comprising: sauce tank;Temperature rising unit, including the sauce temperature riser being connected with sauce tank, with hot water pipeline and sauce temperature rising pipeline that mutually independent and close contact;Temperature reducing unit, including the sauce temperature reducer being connected with sauce temperature rising pipeline, wherein, hot water pipeline is connected with the heat exchanger that provides hot water, heat exchanger is connected with external steam inlet, by input steam heating water in heat exchanger, sauce temperature rising pipeline outlet is equipped with first temperature sensor, steam inlet is equipped with first valve between heat exchanger, first temperature sensor is configured as according to the temperature of sauce after temperature rising detected, the opening of control first valve.It is heated and sterilized by steam heating hot water and heating by independent pipeline heat exchange with sauce, effectively avoid sauce burnt, simultaneously by first temperature sensor and first pneumatic valve cooperation can effectively regulate and control sauce temperature rising temperature, to guarantee sauce heating sterilization effect.

Description

Technical Field

[0001] This utility model relates to the field of brewing equipment, specifically a soybean paste sterilization system. Background Technology

[0002] In existing soybean paste sterilization systems, the heat exchanger, as the core heat exchange component, typically uses direct steam heating to transfer heat to the soybean paste material for sterilization before cooling. However, the traditional heating and cooling process lacks an effective temperature control mechanism, leading to significant temperature fluctuations and affecting the quality and stability of the final product. Furthermore, precise temperature control during sterilization can result in incomplete sterilization or overheating, further impacting sauce quality.

[0003] In addition, the above-mentioned direct steam heating method has the following problems: (1) Direct steam heating easily causes the soybean paste to scorch and adhere to the heat exchanger tube wall. As the scorch continues to accumulate, the heat transfer performance of the heat exchanger will gradually decrease, resulting in the inability of steam heat to be efficiently transferred to the soybean paste, causing the heating sterilization time to be extended, energy waste and production efficiency to decrease; (2) Frequent scorching problems will force the heat exchanger to be frequently shut down for cleaning and maintenance, thereby disrupting the continuous production process, which will not only increase production costs, but also lead to limited production capacity; (3) The scorch on the heat exchanger tube wall is difficult to remove by conventional rinsing and requires manual deep cleaning, which is time-consuming and laborious and poses a risk of secondary damage to the equipment, which can easily further shorten the service life of the heat exchanger. Utility Model Content

[0004] To address the above problems, this utility model provides a soybean paste sterilization system. It sterilizes the paste by heating hot water with steam and exchanging heat with the paste through independent pipes, effectively preventing the paste from scorching. At the same time, the system uses a first temperature sensor in conjunction with a first pneumatic valve to effectively regulate the temperature rise of the paste, thereby ensuring the quality of the paste.

[0005] This utility model provides a soybean paste sterilization system, including: a sauce container with a sauce inlet for feeding sauce;

[0006] The heating unit includes a sauce heater connected to a sauce container. The sauce heater has independent and closely contacting hot water pipes and sauce heating pipes. The heating inlet of the sauce heating pipes is connected to the sauce container, and hot water flows in the hot water pipes.

[0007] The cooling unit includes a sauce cooler connected to a sauce heating pipeline. The sauce cooler has independent and closely contacting cold water and sauce cooling pipelines. The cooling inlet of the sauce cooling pipeline is connected to the heating outlet of the sauce heating pipeline. The hot water pipeline has a hot water inlet and a hot water outlet. An external heat exchanger for supplying hot water is also provided on the outside of the sauce heater. The heat exchanger is connected to the hot water inlet and hot water outlet and to an external steam inlet. Steam is input to heat the water flowing through the heat exchanger. A first temperature sensor is provided between the heating outlet and the cooling inlet to detect the temperature of the sauce after heat exchange and heating in the sauce heating pipeline. A first valve is provided between the steam inlet and the heat exchanger. The first temperature sensor is communicatively connected to the first valve. The first temperature sensor is configured to control the opening degree of the first valve based on the detected temperature of the heated sauce.

[0008] According to the above technical solution, by having an independent hot water pipe in close contact with the sauce heating pipe, indirect heat exchange is achieved, which can avoid the scorching problem caused by direct steam heating. At the same time, by linking the first temperature sensor with the first valve, the steam flow can be dynamically adjusted to control the hot water temperature, thereby effectively ensuring that the sauce heats up to the preset sterilization temperature, avoiding incomplete sterilization or overheating, and thus ensuring the quality of the sauce.

[0009] Optionally, the cold water pipeline has a cold water inlet and a cold water outlet. The cold water outlet is connected to an external drain outlet, and the cold water inlet is connected to an external water inlet. A second valve is provided between the external water inlet and the cold water inlet. The cooling outlet is also provided with a second temperature sensor for detecting the temperature of the sauce after heat exchange and cooling in the sauce cooling pipeline. The second temperature sensor is communicatively connected to the second valve. The second temperature sensor is configured to control the opening degree of the second valve based on the detected temperature of the cooled sauce.

[0010] According to the above technical solution, the flow rate of cold water can be dynamically adjusted by linking the second temperature sensor with the second valve, so that the temperature of the sauce after cooling can be stabilized at the preset temperature after cooling, thereby ensuring the quality and stability of the product.

[0011] Optionally, the cooling outlet of the sauce cooling pipeline is also connected to a first rotor pump, a third valve, and a sauce outlet. A fourth valve and a sauce inlet are sequentially connected between the first rotor pump and the third valve to form a branch. A first temperature sensor is communicatively connected to the third and fourth valves. The first temperature sensor is configured to control the third valve to open and the fourth valve to close when it detects that the sauce temperature has reached the preset sterilization temperature after heating, so that the sauce flows out from the sauce outlet; or to control the third valve to close and the fourth valve to open when it detects that the sauce temperature has not reached the preset sterilization temperature after heating, so that the sauce flows back to the sauce tank.

[0012] According to the above technical solution, sauces that have not reached the preset sterilization temperature after heating can be returned to the sauce tank for sterilization again, ensuring that all sauces can be effectively heated and sterilized.

[0013] Optionally, a water container, a first centrifugal pump, and a heat exchanger are connected between the hot water outlet and the hot water inlet to form a hot water circulation. The water container is also connected to an external liquid inlet. A fifth valve is provided between the liquid inlet and the water container. A first liquid level detector is provided inside the water container. The first liquid level detector is communicatively connected to the fifth valve. The first liquid level detector is configured to control the opening and closing of the fifth valve according to the detected water volume inside the water container.

[0014] According to the above technical solution, the heated hot water can be circulated and supplied to the hot water pipeline to ensure the heat exchange and heating effect of the sauce.

[0015] Optionally, it also includes a cleaning unit with a cleaning pipeline for inputting water or cleaning fluid to flush and discharge the pipeline. The unit includes a liquid inlet, a sixth valve, a cleaning inlet for the sauce tank, a seventh valve connected to the outlet of the sauce tank, a second centrifugal pump, an eighth valve, a ninth valve, a heating inlet, a heating outlet, a cooling inlet, a cooling outlet, a tenth valve, an eleventh valve, and a sewage outlet, connected in sequence. The tenth valve is located at both ends of the first rotor pump and is also connected to a fourth valve. When the eleventh valve is open and the fourth valve is closed, water or cleaning fluid is used for a single cleaning along the cleaning pipeline and discharged from the sewage outlet. When the eleventh valve is closed and the fourth valve is open, water or cleaning fluid is used for circulating cleaning.

[0016] According to the above technical solution, the sauce tanks and pipelines can be effectively cleaned after production, thereby avoiding residues from affecting the quality of sauces produced in subsequent production and ensuring production hygiene.

[0017] Optionally, a twelfth valve and a second rotor pump are sequentially installed from the outlet of the sauce tank to the heating inlet. The seventh valve, the second centrifugal pump, and the eighth valve are sequentially placed at both ends of the twelfth valve, and the ninth valve is placed at both ends of the second rotor pump. The configuration is such that when the cleaning unit is used for cleaning, the second centrifugal pump is turned on, the second rotor pump is turned off, and the ninth valve is turned on.

[0018] According to the above technical solution, pressurization by the second centrifugal pump can effectively ensure the cleanliness of water or cleaning fluid in the pipeline. At the same time, during the cleaning process, water or cleaning fluid is prevented from entering the second rotor pump used to transport sauces during production, thus preventing residual contamination in the pump chamber from affecting subsequent production.

[0019] Optionally, the cleaning unit also includes a sprayer located inside the sauce tank, the sprayer being connected to the tenth valve via the thirteenth valve, and the fourth and thirteenth valves being configured not to open simultaneously.

[0020] According to the above technical solution, the inside of the sauce container can be sprayed and cleaned by the sprayer, which effectively ensures the cleaning effect of the sauce container.

[0021] Optionally, the sauce inlet is connected to an external sauce input port via the fourteenth valve. A second liquid level detector is provided inside the sauce tank, and the second liquid level detector is configured to control the opening and closing of the fourteenth valve based on the detected amount of sauce inside the sauce tank.

[0022] According to the above technical solution, sauce can be automatically replenished to ensure continuous operation of the system. Attached Figure Description

[0023] Figure 1 This is a schematic diagram of the structure of the soybean paste sterilization system in an embodiment of this utility model;

[0024] Figure 2 This is a flowchart illustrating the control method of the soybean paste sterilization system in an embodiment of this utility model.

[0025] Reference numerals: Soybean paste sterilization system 100, sauce tank 10, sauce inlet 11, cleaning inlet 12, heating unit 20, sauce heater 21, heating inlet 211, heating outlet 212, hot water inlet 213, hot water outlet 214, heat exchanger 22, steam inlet 23, water container 24, cooling unit 30, sauce cooler 31, cooling inlet 311, cooling outlet 312, cold water inlet 313, cold water outlet 314, external water inlet 315, external drain outlet 316, first temperature sensor 41, second temperature sensor 42, first valve 51, second valve 52, third valve 53, fourth valve 54, fifth valve 55, sixth valve 56. Seventh valve 57. Eighth valve 58. Ninth valve 59. Tenth valve 510. Eleventh valve 511. Twelfth valve 512. Thirteenth valve 513. Fourteenth valve 514. Fifteenth valve 515. First rotor pump 61. Second rotor pump 62. First centrifugal pump 63. Second centrifugal pump 64. Sprayer 70. Liquid inlet 80. Sauce inlet 81. Sauce outlet 82. First solenoid valve 91. Second solenoid valve 92. Check valve 93. Manual valve 94. First thermometer 101. Second thermometer 102. Third thermometer 103. Fourth thermometer 104. Fifth thermometer 105. Sixth thermometer 106. Seventh thermometer 107. Detailed Implementation

[0026] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. 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.

[0027] refer to Figure 1 The soybean paste sterilization system 100 in this embodiment includes a sauce tank 10, a heating unit 20, and a cooling unit 30.

[0028] The sauce container 10 has a sauce inlet 11 for feeding sauce. In this embodiment, the sauce includes fermented bean paste, soybean paste, etc.

[0029] The heating unit 20 includes a sauce heater 21 connected to the sauce container 10. The sauce heater 21 has a hot water pipe (not shown in the figure) and a sauce heating pipe (not shown in the figure) that are independent of each other and in close contact. The heating inlet 211 of the sauce heating pipe is connected to the sauce container 10, and hot water flows in the hot water pipe.

[0030] The cooling unit 30 includes a sauce cooler 31 connected to the sauce heating pipeline. The sauce cooler 31 has a cold water pipeline (not shown in the figure) and a sauce cooling pipeline (not shown in the figure) that are independent of each other and in close contact. The cooling inlet 311 of the sauce cooling pipeline is connected to the heating outlet 212 of the sauce heating pipeline.

[0031] The hot water pipeline has a hot water inlet 213 and a hot water outlet 214. The sauce heater 21 is also equipped with a heat exchanger 22 for providing hot water. The heat exchanger 22 is connected to the hot water inlet 213 and the hot water outlet 214. The heat exchanger 22 is also connected to an external steam inlet 23. By inputting steam, the water flowing through the heat exchanger 22 is heated. A first temperature sensor 41 is also provided between the heating outlet 212 and the cooling inlet 311 to detect the temperature of the sauce after heat exchange and heating in the sauce heating pipeline. A first valve 51 is provided between the steam inlet 23 and the heat exchanger 22. The first temperature sensor 41 is communicatively connected to the first valve 51. The first temperature sensor 41 is configured to control the opening degree of the first valve 51 according to the detected temperature of the heated sauce.

[0032] In this embodiment, the indirect heat exchange is achieved by having an independent hot water pipe in close contact with the sauce heating pipe, which avoids the problem of the sauce scorching caused by direct steam heating. At the same time, the steam flow can be dynamically adjusted by linking the first temperature sensor 41 with the first valve 51 to control the hot water temperature, thereby effectively ensuring that the sauce heats up to the preset sterilization temperature (such as 90°C), avoiding incomplete sterilization or overheating, and thus ensuring the quality of the sauce.

[0033] The cold water pipeline has a cold water inlet 313 and a cold water outlet 314. The cold water outlet 314 is connected to an external drain outlet 316, and the cold water inlet 313 is connected to an external water inlet 315. A second valve 52 is provided between the external water inlet 315 and the cold water inlet 313. The cooling outlet 312 is also provided with a second temperature sensor 42, which is used to detect the temperature of the sauce after heat exchange and cooling in the sauce cooling pipeline. The second temperature sensor 42 is communicatively connected to the second valve 52. The second temperature sensor 42 is configured to control the opening degree of the second valve 52 according to the detected temperature of the cooled sauce.

[0034] In this embodiment, the flow rate of cold water can be dynamically adjusted by linking the second temperature sensor 42 with the second valve 52, so that the temperature of the sauce after cooling can be stabilized at the preset temperature after cooling (such as 25℃-40℃), thereby ensuring the quality and stability of the product.

[0035] Furthermore, in this embodiment, the heating temperature is adjusted during the heating process of the sauce by the cooperation of the first temperature sensor 41 and the first valve 51, and the cooling temperature is adjusted during the cooling process of the sauce by the cooperation of the second temperature sensor 42 and the second valve 52. This provides an effective temperature regulation mechanism that can control the sauce temperature within ±1℃ of the set temperature, effectively ensuring the quality and stability of the final output sauce.

[0036] The cooling outlet 312 of the sauce cooling pipeline is externally connected to a first rotor pump 61, a third valve 53, and a sauce outlet 82. A fourth valve 54 and a sauce inlet 11 are sequentially connected between the first rotor pump 61 and the third valve 53 to form a branch. The first temperature sensor 41 is communicatively connected to the third valve 53 and the fourth valve 54. The first temperature sensor 41 is configured to control the third valve 53 to open and the fourth valve 54 to close when it detects that the sauce temperature has reached the preset sterilization temperature after the temperature rise, so that the sauce flows out from the sauce outlet 82; or to control the third valve 53 to close and the fourth valve 54 to open when it detects that the sauce temperature has not reached the preset sterilization temperature after the temperature rise, so that the sauce flows back to the sauce tank 10.

[0037] In this embodiment, the first rotor pump 61 can effectively draw the cooled sauce out from the cooling outlet 312, and through the first temperature sensor 41, the third valve 53 and the fourth valve 54, the sauce that has not reached the preset sterilization temperature after heating can be re-input into the sauce tank 10 and heated again, ensuring that the sauce can be effectively heated and sterilized.

[0038] A water container 24, a first centrifugal pump 63, and a heat exchanger 22 are connected between the hot water outlet 214 and the hot water inlet 213 to form a hot water circulation. The water container 24 is also connected to an external liquid inlet 80. A fifth valve 55 is provided between the liquid inlet 80 and the water container 24. A first liquid level detector (not shown in the figure) is provided inside the water container 24. The first liquid level detector is communicatively connected to the fifth valve 55. The first liquid level detector is configured to control the opening and closing of the fifth valve 55 according to the detected water volume inside the water container 24.

[0039] In this embodiment, a one-way valve 93 is also provided between the water container 24 and the fifth valve 55. Water input from the liquid inlet 80 will enter the water container 24 through the fifth valve 55 and the one-way valve 93.

[0040] Furthermore, a manual valve 94 is provided between the water container 24 and the first centrifugal pump 63. By opening the manual valve 94, the water circulating between the water container 24, the first centrifugal pump 63, the heat exchanger 22, and the hot water pipeline can be discharged.

[0041] In this embodiment, the water container 24, the first centrifugal pump 63, and the heat exchanger 22 are all located outside the sauce heater 21 and are connected sequentially between the hot water outlet 214 and the hot water inlet 213. The heat exchanger 22 is a plate heat exchanger. After steam is input into the heat exchanger 22, it exchanges heat with the water in the heat exchanger 22, thereby heating the water to form hot water. At the same time, the hot water circulates between the water container 24, the first centrifugal pump 63, the heat exchanger 22, and the hot water pipeline, thereby continuously supplying hot water to the hot water pipeline to ensure the heating effect of the sauce in the sauce heater pipeline when the hot water pipeline comes into contact with the sauce heater pipeline for heat exchange.

[0042] Furthermore, the soybean paste sterilization system 100 also includes a cleaning unit with cleaning pipelines for rinsing and discharging water or cleaning solution. The cleaning unit includes a liquid inlet 80, a sixth valve 56, a cleaning inlet 12 of the sauce tank 10, a seventh valve 57 connected to the outlet of the sauce tank 10, a second centrifugal pump 64, an eighth valve 58, a ninth valve 59, a heating inlet 211, a heating outlet 212, a cooling inlet 311, a cooling outlet 312, a tenth valve 510, an eleventh valve 511, and a wastewater outlet.

[0043] The tenth valve 510 is located at both ends of the first rotor pump 61. The tenth valve 510 is also connected to the fourth valve 54. When the eleventh valve 511 is open and the fourth valve 54 is closed, water or cleaning fluid is used for single cleaning along the cleaning pipeline and discharged from the sewage outlet. When the eleventh valve 511 is closed and the fourth valve 54 is open, water or cleaning fluid is used for circulating cleaning.

[0044] In this embodiment, water / cleaning solution can flow along the cleaning pipeline to clean the sauce tank 10 and the pipeline through which it flows, thus enabling effective cleaning after production and preventing residues from affecting the quality of sauces produced subsequently, ensuring production hygiene.

[0045] The sauce tank 10 is provided with a twelfth valve 512 and a second rotor pump 62 in sequence from the outlet to the heating inlet 211. The seventh valve 57, the second centrifugal pump 64, and the eighth valve 58 are located at both ends of the twelfth valve 512 in sequence, and the ninth valve 59 is located at both ends of the second rotor pump 62. The configuration is such that when the cleaning unit is used for cleaning, the second centrifugal pump 64 is turned on, the second rotor pump 62 is turned off, and the ninth valve 59 is turned on.

[0046] In this embodiment, pressurization by the second centrifugal pump 64 can effectively ensure the cleaning effect of water or cleaning fluid in the pipeline.

[0047] Furthermore, the ninth valve 59 is located at both ends of the second rotor pump 62, and the first rotor pump 61 is closed when the cleaning unit is performing cleaning operations. Furthermore, the tenth valve 510 is located at both ends of the first rotor pump 61, and the second rotor pump 62 is closed when the cleaning unit is performing cleaning operations. Water or cleaning fluid is pressurized in the cleaning pipeline by the second centrifugal pump 64, preventing water or cleaning fluid from entering the first rotor pump 61 and the second rotor pump 62 used for conveying sauces during production, thus preventing residual water or cleaning fluid in the pump chambers from contaminating subsequent production.

[0048] The cleaning unit also includes a sprayer 70 disposed inside the sauce tank 10. The sprayer 70 is connected to the tenth valve 510 via the thirteenth valve 513, and the fourth valve 54 and the thirteenth valve 513 are configured not to open at the same time.

[0049] In this embodiment, the sprayer 70 is a spray ball, which is placed inside the top of the sauce tank 10. At the same time, the thirteenth valve 513 is controlled by a pulse. Within 1 minute, the thirteenth valve 513 automatically opens for 15 seconds and then closes. When the thirteenth valve opens, the fourth valve 54 closes, so that water or cleaning fluid enters the spray ball through the thirteenth valve 513 and sprays and cleans the sauce tank 10.

[0050] The sauce inlet 11 is connected to the external sauce inlet 81 through the fourteenth valve 514. The sauce tank 10 is equipped with a second liquid level detector, which is configured to control the opening and closing of the fourteenth valve 514 according to the detected amount of sauce inside the sauce tank 10.

[0051] In this embodiment, a fifteenth valve 515 is also connected to the outside of the outlet of the sauce container 10. By opening the fifteenth valve 515, the water / cleaning liquid in the sauce container 10 can be discharged to the outside.

[0052] In this embodiment, the first valve 51 to the fifteenth valve 515 are all pneumatic valves, which can respond quickly.

[0053] In this embodiment, a first temperature gauge 101 is provided before the heating inlet 211. The first temperature gauge 101 can detect and display the initial temperature of the sauce before it enters the sauce heater 21.

[0054] A second temperature gauge 102 is also provided between the heat exchanger 22 and the hot water inlet 213. The second temperature gauge 102 can detect and display the temperature of the water entering the hot water inlet 213.

[0055] A third thermometer 103 is also provided between the hot water outlet 214 and the water container 24. The third thermometer 103 can detect and display the temperature of the water flowing out of the hot water outlet 214.

[0056] A fourth temperature gauge 104 is also provided between the first temperature sensor 41 and the sauce cooling inlet 311. The fourth temperature gauge 104 can detect and display the temperature of the sauce before it flows into the sauce cooling inlet 311.

[0057] A fifth temperature gauge 105 is provided after the second temperature sensor 42. The fifth temperature gauge 105 can detect and display the temperature of the sauce output from the sauce cooling outlet 312.

[0058] A sixth temperature gauge 106 is also provided between the external water inlet 315 and the cold water inlet 313. The sixth temperature gauge 106 can detect and display the temperature of the water flowing into the cold water inlet 313.

[0059] A seventh thermometer 107 is also provided between the cold water outlet 314 and the external drain outlet 316. The seventh thermometer 107 can detect and display the temperature of the water flowing out of the cold water outlet 314.

[0060] The temperature gauges mentioned above can display the temperature at each stage of the sauce heating and cooling process. When an abnormality occurs during production, the operator can quickly locate the abnormal stage.

[0061] In this embodiment, a branch is provided between the liquid inlet 80 and the first rotor pump 61. A first solenoid valve 91 is provided in the branch. During the operation of the first rotor pump 61, water can be input through the liquid inlet 80 to flow through the branch where the first solenoid valve 91 is located, and the first rotor pump 61 can be cooled to prevent the first rotor from overheating and being damaged.

[0062] A branch is provided between the liquid inlet 80 and the second rotor pump 62. A second solenoid valve 92 is provided in the branch. During the operation of the second rotor pump 62, water can be input through the liquid inlet 80 to flow through the branch where the second solenoid valve 92 is located, and the second rotor pump 62 is cooled to prevent the second rotor from overheating and being damaged.

[0063] Furthermore, the water flowing to the first rotor pump 61 and the second rotor pump 62 through the branch is cooled indirectly by external means, such as by heat exchange with the pump body / motor housing, or by setting independent flow paths for cooling water in the first rotor pump 61 and the second rotor pump 62, so as to avoid contact between the water and the sauce conveyed in the first rotor pump 61 and the second rotor pump 62.

[0064] In this embodiment, the soybean paste sterilization system 100 is also equipped with a control unit, which is interconnected with various valves, temperature sensors, liquid level sensors and pumps, so that the control unit can automatically control the production and cleaning of the entire system according to preset operations.

[0065] refer to Figure 2 This embodiment provides a control method for a soybean paste sterilization system 100, used to control the aforementioned soybean paste sterilization system 100, comprising:

[0066] In the preheating step, the hot water that has exchanged heat with the steam after passing through the heat exchanger 22 is circulated and input into the hot water pipeline of the sauce heater 21 for preheating.

[0067] In the sauce heating step, the sauce in the sauce tank 10 is fed into the heating pipe of the sauce heater 21 to exchange heat with the hot water in the hot water pipe and heat up. The opening of the first valve 51 is adjusted according to the temperature data detected by the first temperature sensor 41 so that the temperature of the sauce after heating is adjusted to the preset sterilization temperature.

[0068] In the sauce cooling step, the sauce that has passed the sauce heating step is input into the cooling pipe of the sauce cooler 31, where it exchanges heat with the cold water in the cold water pipe of the sauce cooler 31 and is then output after cooling. The opening of the second valve 52 is adjusted according to the temperature data detected by the second temperature sensor 42 so that the temperature of the sauce after cooling is adjusted to the preset temperature after cooling.

[0069] After production is completed, water or cleaning solution is introduced through the cleaning unit to clean the sauce tank 10, sauce heater 21, sauce cooler 31, and the pipelines through which the sauce flows.

[0070] After the sauce cooling process, the following steps are also included:

[0071] In the sauce reheating step, the third valve 53 is closed and the fourth valve 54 is opened, so that the sauce that did not reach the preset sterilization temperature in the sauce heating step is returned to the sauce tank 10, and the sauce heating step is carried out again.

[0072] In this embodiment, all the above steps can be automatically controlled by the control unit, enabling fully automated operation of sauce heating and sterilization followed by cooling, as well as system cleaning after production. This effectively improves production efficiency and reduces human error. Simultaneously, the sauce reheating step effectively ensures that all sauces are thoroughly heated and sterilized.

[0073] Specifically, the preheating process is as follows:

[0074] First, water for heating is pre-filled: water is input through liquid inlet 80 and flows through fifth valve 55 and one-way valve 93 into water container 24. The water in water container 24 sequentially passes through first centrifugal pump 63, heat exchanger 22, hot water inlet 213, hot water pipe of sauce heater 21, and hot water outlet 214 before returning to water container 24, forming a hot water circulation pipeline. Simultaneously, a first liquid level detector inside water container 24 detects the liquid level. When the detected liquid level is below the set value, fifth valve 55 remains open to continuously supply water; when the detected liquid level is high, fifth valve 55 is closed to stop water replenishment. After the water in the circulation pipeline has been used for a preset time (e.g., preset to 3 months), manual valve 94 is opened to drain the water from the circulation pipeline.

[0075] Then, steam is introduced to preheat the water before the sauce is introduced, so that the sauce can be heated and sterilized after it is introduced: high-temperature steam is introduced through steam inlet 23, and the steam enters heat exchanger 22 through first valve 51. The water flowing through heat exchanger 22 will exchange heat with the steam and be heated. After the water circulates to raise the temperature, the water introduced into sauce heater 21 can reach a higher temperature (such as 125°C).

[0076] Specifically, the process of heating the sauce is as follows:

[0077] Sauce input to sauce tank 10: Open the fourteenth valve 514 and input the sauce into the sauce tank 10 through the sauce inlet 11 via the external sauce inlet 81. At the same time, the second liquid level detector inside the sauce tank 10 detects the liquid level. When the liquid level is detected to be lower than the set value, the fourteenth valve 514 is kept open to continue feeding. When the liquid level is detected to be high, the fourteenth valve 514 is closed to stop the sauce replenishment.

[0078] Sauce is fed into sauce heater 21: The twelfth valve 512 is opened, the second rotor pump 62 is started, and the remaining valves are closed. The sauce in sauce tank 10 is discharged through the bottom outlet and fed into the heating inlet 211 of sauce heater 21 via the twelfth valve 512 and the first rotor pump 61, entering the sauce heating pipeline. During the operation of the second rotor pump 62, water is fed into the liquid inlet 80 and flows through the branch where the second solenoid valve 92 is located to cool the second rotor pump 62 and prevent it from overheating and being damaged.

[0079] The sauce is heated and sterilized by heating unit 20: After the heating and preheating step, the hot water pipe in the sauce heater 21 is already circulating with high-temperature hot water. After the sauce enters the sauce heating pipe, the sauce heating pipe and the hot water pipe are in close contact to exchange heat to heat the sauce. After heating, the sauce flows out of the sauce heater 21 through heating outlet 212 and enters the sauce cooling pipe through cooling inlet 311 of sauce cooler 31.

[0080] During the heating and sterilization process of the sauce, when the first temperature sensor 41 detects that the sauce temperature is high after heating (e.g., above 95°C), it controls the opening of the first valve 51 to decrease, thereby reducing the input of high-temperature steam and lowering the hot water temperature; when the first temperature sensor 41 detects that the sauce temperature is low after heating (e.g., below 95°C), it controls the opening of the first valve 51 to increase, thereby increasing the input of high-temperature steam and raising the hot water temperature.

[0081] When the sauce, after being heated and sterilized, flows out, the temperature of the sauce after heating is detected by the first temperature sensor 41. When the temperature meets the preset sterilization temperature (e.g., 95℃), the first rotor pump 61 and the third valve 53 are opened. After the sauce undergoes a cooling step, the sauce is pumped to the sauce outlet 82 by the first rotor pump 61. During the operation of the first rotor pump 61, water enters through the liquid inlet 80 and flows through the branch where the first solenoid valve 91 is located to cool the first rotor pump 61 and prevent it from overheating and being damaged.

[0082] Meanwhile, sauces whose temperature does not meet the preset sterilization temperature need to undergo a sauce reheating step. Specifically, the sauce reheating step is implemented as follows: after the sauce heating step, when the temperature does not meet the preset sterilization temperature, the third valve 53 is closed and the fourth valve 54 is opened. After the subsequent sauce cooling step, the sauce flows back to the sauce tank 10 through the first rotor pump 61 and the fourth valve 54 to start a new round of heating and sterilization.

[0083] Specifically, the process for cooling the sauce is as follows:

[0084] Cold water continuously flows from the external inlet 315 into the cold water pipeline through the cooling inlet 311, and is discharged from the external outlet through the cooling outlet 312. After heating, the sauce enters the sauce cooling pipeline of the sauce cooler 31, where it comes into close contact with the cold water pipeline for heat exchange to cool the sauce. After cooling, the sauce flows out of the sauce cooler 31 through the cooling outlet 312. The cooled sauce then passes through the first rotor pump 61 and the third valve 53 before being output from the sauce outlet 82.

[0085] During the cooling process of the sauce, the temperature of the sauce after cooling is detected by the second temperature sensor 42 to ensure that the temperature of the sauce can be reduced to the preset cooling temperature (e.g., 25℃-40℃). When the second temperature sensor 42 detects that the temperature of the sauce after cooling is too low (e.g., below 25℃), the opening of the second valve 52 is reduced to reduce the cold water input; when the temperature of the sauce after cooling is detected to be too high (e.g., above 40℃), the opening of the second valve 52 is increased to increase the cold water input.

[0086] In addition, it should be noted that whether or not the sauce reheating step is performed is only related to the detection result of the first temperature sensor 41 (i.e. whether the sauce reaches the preset sterilization temperature after heating), and the detection result of the second temperature sensor 42 has no impact.

[0087] After production is completed, the cleaning step begins. Specifically, the cleaning process is as follows:

[0088] First, water is input for a single cleaning: water is input through liquid inlet 80, passes through sixth valve 56 and cleaning inlet 12 into sauce tank 10, then flows out of sauce tank 10, passes through seventh valve 57, second centrifugal pump 64 (second centrifugal pump 64 is only turned on during the cleaning step; during cleaning, first rotor pump 61 is closed and ninth valve 59 is opened), eighth valve 58, ninth valve 59, heating inlet 211, and enters the heating pipeline of sauce heater 21, thereby cleaning the heating pipeline and the pipeline through which it flows. Subsequently, it flows out from heating outlet 212 and passes through cooling inlet 311 into the cooling pipeline of sauce cooler 31, thereby cleaning the cooling pipeline and the pipeline through which it flows, and flows out from cooling outlet 312, passes through tenth valve 510 and eleventh valve 511 (during a single cleaning, fourth valve 54 is closed and eleventh valve 511 is opened), and the cleaned wastewater is discharged from wastewater outlet.

[0089] Then, cleaning fluid / water is introduced for circulating cleaning: Cleaning fluid / water is introduced through liquid inlet 80, flowing sequentially through the sixth valve 56, cleaning inlet 12, sauce tank 10, seventh valve 57, second centrifugal pump 64, eighth valve 58, ninth valve 59, heating inlet 211, heating pipeline, heating outlet 212, cooling inlet 311, cooling pipeline, cooling outlet 312, and then through the tenth valve 510 and fourth valve 54 (during circulating cleaning, the fourth valve 54 is opened and the eleventh valve 511 is closed). The cleaning fluid / water enters the sauce tank 10 through sauce inlet 11 and circulates along the aforementioned pipelines. Simultaneously, during the circulating cleaning process, when the fourth valve 54 is open, the thirteenth valve 513 is closed. The thirteenth valve 513 is controlled to automatically open for 15 seconds and then close within one minute. When the thirteenth valve 513 is open, the fourth valve 54 is closed, and the cleaning fluid / water enters the sprayer 70 to spray and clean the sauce tank 10. After a preset cleaning cycle, the fifteenth valve 515 is opened to discharge the cleaning liquid / water collected in the sauce tank 10 to the outside.

[0090] Finally, water is introduced for a second cleaning: water is introduced through liquid inlet 80 and flows sequentially through the sixth valve 56, cleaning inlet 12, sauce tank 10, seventh valve 57, second centrifugal pump 64, eighth valve 58, ninth valve 59, heating inlet 211, heating pipeline, heating outlet 212, cooling inlet 311, cooling pipeline, cooling outlet 312, and then through the tenth valve 510 and eleventh valve 511 (when performing a single cleaning, the fourth valve 54 is closed and the eleventh valve 511 is opened), and discharged from the sewage outlet.

[0091] In the cleaning steps of this embodiment, water is first introduced for a single cleaning and then discharged for preliminary cleaning. Then, a circulating cleaning is performed to ensure the cleaning effect. After the circulating cleaning, a single cleaning is performed again to discharge the cleaning fluid remaining in the pipeline during the circulating cleaning process, so as to avoid affecting subsequent production.

[0092] The above are merely preferred embodiments of the present utility model and are not intended to limit the present utility model. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A soybean paste sterilization system, characterized in that, include: A sauce container with a sauce inlet for adding sauce; The heating unit includes a sauce heater connected to the sauce container. The sauce heater has a hot water pipe and a sauce heating pipe that are independent of each other and in close contact. The heating inlet of the sauce heating pipe is connected to the sauce container, and hot water flows in the hot water pipe. The cooling unit includes a sauce cooler connected to the sauce heating pipeline. The sauce cooler has independent and closely contacting cold water pipeline and sauce cooling pipeline. The sauce cooling pipeline has a cooling inlet and a cooling outlet, and the cooling inlet of the sauce cooling pipeline is connected to the heating outlet of the sauce heating pipeline. The hot water pipeline has a hot water inlet and a hot water outlet. An external heat exchanger for supplying hot water is also provided on the exterior of the sauce heater. The heat exchanger is connected to the hot water inlet and the hot water outlet, and is also connected to an external steam inlet. Steam is input to heat the water flowing through the heat exchanger. A first temperature sensor is also provided between the heating outlet and the cooling inlet to detect the temperature of the sauce after heat exchange and heating in the sauce heating pipeline. A first valve is provided between the steam inlet and the heat exchanger. The first temperature sensor is communicatively connected to the first valve. The first temperature sensor is configured to control the opening degree of the first valve based on the detected sauce temperature after heating. A first temperature gauge is provided between the sauce container and the heating inlet, and a second temperature gauge is provided between the heat exchanger and the hot water inlet.

2. The soybean paste sterilization system according to claim 1, characterized in that, The cold water pipeline has a cold water inlet and a cold water outlet. The cold water outlet is connected to an external drain outlet, and the cold water inlet is connected to an external water inlet. A second valve is provided between the external water inlet and the cold water inlet. The cooling outlet is also equipped with a second temperature sensor for detecting the temperature of the sauce after heat exchange and cooling in the sauce cooling pipeline. The second temperature sensor is communicatively connected to the second valve and is configured to control the opening degree of the second valve based on the detected temperature of the cooled sauce.

3. The soybean paste sterilization system according to claim 1, characterized in that, The cooling outlet of the sauce cooling pipeline is externally connected to a first rotor pump, a third valve, and a sauce outlet. A fourth valve and the sauce inlet are sequentially connected between the first rotor pump and the third valve to form a branch. The first temperature sensor is communicatively connected to the third valve and the fourth valve. The first temperature sensor is configured to control the third valve to open and the fourth valve to close when it detects that the sauce temperature has reached the preset sterilization temperature after heating, so that the sauce flows out from the sauce outlet; or to control the third valve to close and the fourth valve to open when it detects that the sauce temperature has not reached the preset sterilization temperature after heating, so that the sauce flows back to the sauce tank.

4. The soybean paste sterilization system according to claim 3, characterized in that, A water container, a first centrifugal pump, and a heat exchanger are connected between the hot water outlet and the hot water inlet to form a hot water circulation system. The water container is also connected to an external liquid inlet. A fifth valve is provided between the liquid inlet and the water container. A first liquid level detector is provided inside the water container. The first liquid level detector is communicatively connected to the fifth valve. The first liquid level detector is configured to control the opening and closing of the fifth valve based on the detected water volume inside the water container.

5. The soybean paste sterilization system according to claim 4, characterized in that, It also includes a cleaning unit with cleaning pipelines for inputting water or cleaning fluid to flush and discharge the pipelines. This includes, in sequence, the liquid inlet, the sixth valve, the cleaning inlet of the sauce tank, the seventh valve connected to the outlet of the sauce tank, the second centrifugal pump, the eighth valve, the ninth valve, the heating inlet, the heating outlet, the cooling inlet, the cooling outlet, the tenth valve, the eleventh valve, and a wastewater outlet. The tenth valve is located at both ends of the first rotor pump. The tenth valve is also connected to the fourth valve. When the eleventh valve is open and the fourth valve is closed, water or cleaning fluid is used for single cleaning along the cleaning pipeline and discharged from the sewage outlet. When the eleventh valve is closed and the fourth valve is open, water or cleaning fluid is used for circulating cleaning.

6. The soybean paste sterilization system according to claim 5, characterized in that, The sauce tank is provided with a twelfth valve and a second rotor pump in sequence from the outlet to the heating inlet. The seventh valve, the second centrifugal pump, and the eighth valve are located at both ends of the twelfth valve in sequence. The ninth valve is located at both ends of the second rotor pump. The configuration is such that when the cleaning unit is performing cleaning work, the second centrifugal pump is turned on, the second rotor pump is turned off, and the ninth valve is turned on.

7. The soybean paste sterilization system according to claim 5, characterized in that, The cleaning unit also includes a sprayer installed inside the sauce tank. The sprayer is connected to the tenth valve via the thirteenth valve, and the fourth valve and the thirteenth valve are configured not to open at the same time.

8. The soybean paste sterilization system according to claim 1, characterized in that, The sauce inlet is connected to an external sauce input port via a fourteenth valve. A second liquid level detector is installed inside the sauce tank. The second liquid level detector is configured to control the opening and closing of the fourteenth valve based on the detected amount of sauce inside the sauce tank.

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