A vortex negative pressure slurry cooking and instantaneous cooling integrated device

Abstract

The utility model discloses a vortex negative pressure cook pulp and instant temperature drop integrated equipment relates to food processing machinery technical field, including cook pulp jar body, the feed inlet and sight glass of cook pulp jar body top from left to right setting and the discharge gate of cook pulp jar body lower extreme, the upper surface of cook pulp jar body is provided with vacuum pipeline, one end of vacuum pipeline is connected with vacuum pump, and the outside of vacuum pipeline is provided with vacuum control valve, the outside of cook pulp jar body is provided with heating system, and the lower surface of cook pulp jar body is installed motor, the drive end of motor is connected with the stirring shaft, the outside symmetry of stirring shaft is provided with the inclined vane turbine. Through inclined vane turbine can ensure 360 even heating of dead angle, completely eliminate the bottom and wall scale problem of burnt crust, improve the product quality, simplify the cleaning maintenance, through instant temperature drop greatly shorten the residence time of protein in high temperature harmful area, guarantee the good gel performance of protein.

Description

Technical Field

[0001] This utility model relates to the field of food processing machinery technology, and in particular to an integrated device for vortex negative pressure cooking and instantaneous cooling. Background Technology

[0002] In traditional soy product production processes (such as tofu, soy pudding, and soy milk), "boiling the soy milk" and "cooling down" are two crucial but separate processes. However, current technologies typically employ the following methods: Firstly, jacketed kettles or direct-fire heating tanks are commonly used. When soy milk is heated while still or with slight stirring, uneven heating can easily occur, leading to scorching and scaling on the tank walls and bottom due to localized overheating. This not only affects the product's taste and produces off-flavors, but also damages and loses nutritional components (protein). Furthermore, the scorched residue is difficult to clean, affecting equipment lifespan and production efficiency.

[0003] Secondly, after the soy milk reaches the sterilization temperature (usually above 95℃), it needs to be cooled to the temperature required for the "coagulation" process (usually 70-85℃). The traditional method is to use a plate heat exchanger or natural cooling. Although plate heat exchangers are fast, they are complex, have unsanitary corners, are inconvenient to clean, and have high purchase costs. Natural cooling takes a very long time, which not only greatly extends the entire production cycle, but more importantly, the soy milk stays at high temperature for too long, which will cause excessive denaturation of proteins, affecting the gel quality and the yield and quality of the final product.

[0004] Therefore, those skilled in the art have provided an integrated device for vortex negative pressure boiling and instantaneous cooling to solve the problems mentioned in the background art. Summary of the Invention

[0005] To address the shortcomings of existing technologies, this invention provides an integrated device for vortex negative pressure boiling and instantaneous cooling, which solves the problems mentioned in the background.

[0006] To achieve the above objectives, this utility model is implemented through the following technical solution: an integrated vortex negative pressure cooking and instantaneous cooling device, comprising a cooking tank, an inlet and a sight glass arranged from left to right at the top of the cooking tank, and an outlet arranged at the bottom of the cooking tank. A vacuum pipeline is provided through the upper surface of the cooking tank, one end of the vacuum pipeline is connected to a vacuum pump, and a vacuum control valve is provided on the outside of the vacuum pipeline. The outside of the cooking tank is equipped with a heating system, and a motor is installed on the lower surface of the cooking tank. The drive end of the motor is connected to a stirring shaft, and inclined blade turbines are symmetrically arranged on the outside of the stirring shaft.

[0007] As a further technical solution of this utility model, the lower end of the vacuum pipeline is located inside the boiling tank, and the lower end of the vacuum pipeline is connected to a vapor-liquid separator.

[0008] As a further technical solution of this utility model, the heating system adopts an electromagnetic heating coil.

[0009] As a further technical solution of this utility model, the inside of the boiling tank is provided with a sealing structure outside the stirring shaft.

[0010] As a further technical solution of this utility model, a circulation pump can also be provided on the outside of the boiling tank. The inlet end of the circulation pump is connected to a pipe, and the outlet end of the circulation pump is connected to a nozzle in the tangential direction of the side wall of the boiling tank.

[0011] This invention provides an integrated device for vortex negative pressure boiling and instantaneous cooling, which has the following advantages compared with the prior art: 1. This design is an integrated vortex negative pressure cooking and instantaneous cooling device. The inclined blade turbine ensures uniform heating with no dead angles, completely eliminates the problem of scaling and scorching on the bottom and wall, improves product quality, and simplifies cleaning and maintenance.

[0012] 2. This design is an integrated vortex negative pressure cooking and instant cooling device. Through instant cooling, the residence time of protein in the high-temperature harmful zone is greatly shortened, which effectively prevents excessive denaturation, ensures good gelation properties of protein, and improves the yield, elasticity and taste of soy products.

[0013] 3. The vortex negative pressure cooking and instant cooling integrated equipment designed in this paper removes the beany flavor substances, which are mostly volatile components, along with water vapor under low pressure, and condenses them away, significantly improving the flavor of the soy milk. Attached Figure Description

[0014] Figure 1 This is a schematic diagram of a device that integrates vortex negative pressure cooking and instantaneous cooling. Figure 2 This is a schematic diagram of the vacuum pump in an integrated vortex negative pressure cooking and instantaneous cooling equipment. Figure 3 This is a front view of the pulp cooking tank in an integrated vortex negative pressure pulp cooking and instantaneous cooling device. Figure 4 This is a schematic diagram of the inclined blade turbine in an integrated vortex negative pressure slurry cooking and instantaneous cooling device.

[0015] In the diagram: 1. Boiling tank; 11. Feed inlet; 12. Sight glass; 13. Discharge outlet; 2. Heating system; 3. Vacuum pump; 31. Vacuum pipeline; 32. Vacuum-liquid separator; 33. Vacuum control valve; 4. Motor; 41. Stirring shaft; 42. Inclined blade turbine. Detailed Implementation

[0016] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the protection scope of the present utility model.

[0017] Please see Figure 1-4 This utility model provides a technical solution for an integrated vortex negative pressure cooking and instantaneous cooling equipment: including a cooking tank 1, a feed inlet 11 and a sight glass 12 arranged from left to right at the top of the cooking tank 1, and a discharge outlet 13 arranged at the bottom of the cooking tank 1. A vacuum pipeline 31 is provided through the upper surface of the cooking tank 1. One end of the vacuum pipeline 31 is connected to a vacuum pump 3, and a vacuum control valve 33 is provided on the outside of the vacuum pipeline 31. The heating system 2 is installed on the outside of the cooking tank 1, and the motor 4 is installed on the lower surface of the cooking tank 1. The drive end of the motor 4 is connected to the stirring shaft 41. The outside of the stirring shaft 41 is symmetrically equipped with inclined blade turbines 42. The installation angle and rotation speed of the inclined blade turbines 42 are calculated to powerfully push the soy milk to form a strong vortex that draws the soy milk from the tank wall to the center and then moves downward.

[0018] like Figure 2 As shown, the lower end of the vacuum pipeline 31 is located inside the cooking tank 1, and the lower end of the vacuum pipeline 31 is connected to a vapor-liquid separator 32. The vacuum pipeline 31 extends to the gas cavity space inside the cooking tank 1 and is equipped with a vapor-liquid separator 32. This prevents the slurry from being drawn into the vacuum pump 3 when the vacuum pump 3 works to create a vacuum inside the cooking tank 1.

[0019] like Figure 1 As shown, the heating system 2 uses an electromagnetic heating coil. The heating system 2, which uses an electromagnetic heating coil, is installed outside the boiling tank 1. The external temperature controller can achieve more precise temperature control and higher thermal efficiency.

[0020] like Figure 4 As shown, the inside of the cooking tank 1 is provided with a sealing structure outside the stirring shaft 41. This sealing structure can prevent leakage inside the cooking tank 1.

[0021] like Figure 4As shown, a circulation pump can also be installed outside the cooking tank 1. The inlet end of the circulation pump is connected to a pipe, and the outlet end of the circulation pump is connected to a nozzle in the tangential direction of the side wall of the cooking tank 1. The circulation pump can extract the soy milk inside the cooking tank 1 and spray it back into the tank at high speed from the nozzle, using the fluid kinetic energy to directly form a rotating vortex.

[0022] The working principle of this utility model is as follows: When using the integrated vortex negative pressure cooking and instantaneous cooling equipment, the soybean milk to be cooked is introduced into the cooking tank 1 through the feed inlet 11 and then the feed inlet 11 is closed. After closing, the temperature sensor and pressure sensor inside the cooking tank 1 are connected through an external controller. The system presets the cooking temperature (e.g., 98℃) and the cooling target temperature (e.g., 75℃). The controller first starts the heating and vortex system according to the program. After reaching the cooking temperature, it keeps the temperature warm and sterilizes. Then, the heating system 2 is automatically turned off, and the vacuum control valve 33 and vacuum pump 3 are opened to extract the air inside the cooking tank 1 for flash evaporation and cooling. The temperature of the soy milk is monitored in real time. Once the target temperature is reached, the vacuum system is automatically turned off to complete the entire cycle. The principle of uniform vortex heating: By forcibly forming a strong vortex flow field, the soy milk undergoes intense axial and radial circulation inside the tank. The soy milk in the center of the tank and the tank wall, and the bottom and top of the tank constantly exchange positions, so that the heat is quickly and evenly transferred to every part of the soy milk, eliminating temperature gradients and local heat islands, thus fundamentally avoiding scorching. Vacuum flash evaporation cooling principle: According to the principle of physics, the boiling point of a liquid decreases as the ambient pressure decreases. When a vacuum is drawn on a sealed container of high-temperature soy milk (close to 100°C), the pressure inside the container drops rapidly to below the saturated vapor pressure of the corresponding target temperature (such as 75°C). At this time, some of the free water molecules in the soy milk gain enough energy to vaporize and boil instantly (flash evaporation). Water needs to absorb a large amount of latent heat of vaporization to change from liquid to gas. This heat is directly taken from the remaining soy milk, which causes the overall temperature of the soy milk to drop sharply until it reaches the new boiling point equilibrium under the current pressure.

[0023] This design features an integrated vortex negative pressure cooking and instant cooling device. The inclined blade turbine 42 ensures uniform heating with 360° coverage, completely eliminating scaling and scorching issues on the bottom and walls, improving product quality, and simplifying cleaning and maintenance. Instant cooling significantly shortens the residence time of proteins in the high-temperature harmful zone, effectively preventing excessive denaturation, ensuring good protein gelation properties, and improving the yield, elasticity, and taste of soy products. The beany odor substances, mostly volatile components, are extracted and condensed away with water vapor under low pressure, significantly improving the flavor of the soy milk.

[0024] The above description is merely a preferred embodiment of this utility model. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of this utility model, and these improvements and modifications should also be considered within the scope of protection of this utility model. Structures, devices, and operating methods not specifically described or explained in this utility model are implemented according to conventional methods in the art, unless otherwise specified or limited.

Claims

1. An integrated device for vortex negative pressure cooking and instantaneous cooling, characterized in that, The device includes a pulping tank (1), an inlet (11) and a sight glass (12) arranged from left to right on the top of the pulping tank (1), and an outlet (13) arranged at the bottom of the pulping tank (1). A vacuum pipeline (31) is provided through the upper surface of the pulping tank (1). One end of the vacuum pipeline (31) is connected to a vacuum pump (3), and a vacuum control valve (33) is provided on the outside of the vacuum pipeline (31). The outside of the boiling tank (1) is equipped with a heating system (2), and a motor (4) is installed on the lower surface of the boiling tank (1). The drive end of the motor (4) is connected to a stirring shaft (41), and a symmetrically arranged inclined blade turbine (42) is provided on the outside of the stirring shaft (41).

2. The integrated vortex negative pressure cooking and instantaneous cooling equipment according to claim 1, characterized in that, The lower end of the vacuum pipeline (31) is located inside the boiling tank (1), and the lower end of the vacuum pipeline (31) is connected to a vapor-liquid separator (32).

3. The integrated vortex negative pressure cooking and instantaneous cooling equipment according to claim 1, characterized in that, The heating system (2) uses an electromagnetic heating coil.

4. The integrated vortex negative pressure cooking and instantaneous cooling equipment according to claim 1, characterized in that, The inside of the boiling tank (1) is provided with a sealing structure outside the stirring shaft (41).

5. The integrated vortex negative pressure cooking and instantaneous cooling equipment according to claim 1, characterized in that, A circulation pump may also be installed outside the boiling tank (1). The inlet end of the circulation pump is connected to a pipe, and the outlet end of the circulation pump is connected to a nozzle in the tangential direction of the side wall of the boiling tank (1).

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