Vacuum low-temperature column tube boiling machine
Patent Information
- Application Number
- CN202522693648.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-12-19
- Publication Date
- 2026-09-25
- Estimated Expiration
- 2035-12-19
AI Technical Summary
[0003]实际操作时，真空低温熬煮设备在加工糖浆类物料时，缺乏高效均匀的传热结构与合理的物料流动引导设计，导致糖浆与加热部件接触不充分且接触时间不均，易出现局部加热过度、整体加热不匀的情况，进而引发糖浆局部焦化；同时设备难以精准维持适配糖浆加工的低温环境，加热温度易偏高，会加速糖浆的焦化反应，不仅影响糖浆的外观与口感，还无法较好地保留食材本身的天然色泽、独特风味以及易受高温破坏的热敏性营养成分，给高品质糖浆的加工生产带来不便
[0012]本申请通过分隔板将蒸汽盖内部分为独立空间，分别对应蒸汽出口管与蒸汽进口管，便于蒸汽分流，真空系统通过真空进气管持续抽取熬煮筒内空气，保持稳定真空环境，降低糖液沸点，为低温流动熬煮提供条件。糖浆原料经进料管连续注入，高温蒸汽经蒸汽进口管通入U形蒸汽管，U形结构增大换热空间提升热交换效率，蒸汽通过管壁与导温套传递热量，低温加热避免原料焦化，完好保留食材色泽、风味及热敏性营养成分，换热后蒸汽经蒸汽出口管排出，实现蒸汽循环与持续供热。
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Figure CN224791687U_ABST
Abstract
Description
Technical Field
[0001] This application relates to the field of tube cooking technology, and more specifically, to a vacuum low-temperature tube cooking machine. Background Technology
[0002] Vacuum low-temperature tube cooking machine is a specialized cooking equipment for the deep processing of materials. It is suitable for the processing needs of heat-sensitive materials in industries such as syrup, food, traditional Chinese medicine, and health products. It achieves gentle cooking of materials through tube heat transfer in a vacuum low-temperature environment, which can reduce the loss of nutrients and active substances and the damage of heat-sensitive components. At the same time, it can improve the dissolution efficiency of effective components, ensure the quality and purity of the cooked products, and meet the needs of large-scale, high-quality material cooking processing.
[0003] In actual operation, vacuum cryogenic cooking equipment lacks an efficient and uniform heat transfer structure and a reasonable material flow guidance design when processing syrup-like materials. This results in insufficient and uneven contact between the syrup and the heating components, easily leading to localized overheating and uneven overall heating, which in turn causes localized caramelization of the syrup. At the same time, the equipment has difficulty in accurately maintaining the low-temperature environment suitable for syrup processing, and the heating temperature is prone to being too high, which will accelerate the caramelization reaction of the syrup. This not only affects the appearance and taste of the syrup, but also fails to preserve the natural color, unique flavor, and heat-sensitive nutrients of the ingredients that are easily destroyed by high temperatures, causing inconvenience to the processing and production of high-quality syrups. Utility Model Content
[0004] The purpose of this application is to provide a vacuum low-temperature tube cooking machine, which solves the technical problems mentioned in the background art.
[0005] This application provides a vacuum low-temperature tube cooking machine, including a cooking cylinder. One end of the cooking cylinder is provided with a tube flange, and the side of the tube flange away from the cooking cylinder is provided with a steam cover. A spiral baffle is fixedly connected to one side of the inner wall of the cooking cylinder. Corresponding insertion holes are opened through the upper and lower parts of the tube flange. Multiple U-shaped steam pipes are fixedly inserted into the spiral baffle, and the two ends of the U-shaped steam pipes are respectively inserted into the upper and lower insertion holes. An upper baffle is fixedly connected to the upper part of the other side of the cooking cylinder. A lower baffle, which is intersecting with the upper baffle, is fixedly connected to the lower part of the cooking cylinder. A vacuum outlet pipe communicating with the inside of the cooking cylinder is fixedly connected to the lower part of one end of the cooking cylinder near the outer wall of the lower baffle. A vacuum inlet pipe communicating with the inside of the cooking cylinder is fixedly connected to the end of the cooking cylinder away from the steam cover.
[0006] Optionally, a steam outlet pipe communicating with the interior of the steam cover is fixedly connected to the upper part of the outer wall of the steam cover, and a steam inlet pipe communicating with the interior of the steam cover is fixedly connected to the lower part of the outer wall of the steam cover.
[0007] Optionally, a feed pipe connected to the inside of the cooking cylinder is fixedly connected to the upper part of the outer wall near the steam cover, and a discharge pipe connected to the inside of the cooking cylinder is fixedly connected to the lower part of the outer wall away from the steam cover.
[0008] Optionally, the steam cover is internally fixedly connected to a partition plate, and one end of the partition plate is fixedly connected to the tube flange. The steam outlet pipe is located above the partition plate, and the steam inlet pipe is located below the partition plate. The two ends of the plurality of U-shaped steam pipes are respectively located above and below the partition plate.
[0009] Optionally, a temperature-conducting sleeve is fixedly connected to the outer wall of the U-shaped steam pipe, and a sealing valve is provided inside the vacuum outlet pipe.
[0010] Optionally, the outer walls of the cooking cylinder and the steam cover at their closest points and the outer walls of the tube flange are all fixedly connected with fixing rings, and the three fixing rings can be detachably fixed by bolts.
[0011] One or more technical solutions provided in this application have at least the following technical effects or advantages:
[0012] This application divides the interior of the steam cover into independent spaces using a partition plate, corresponding to the steam outlet pipe and steam inlet pipe respectively, facilitating steam diversion. The vacuum system continuously extracts air from the cooking cylinder through the vacuum inlet pipe, maintaining a stable vacuum environment, lowering the boiling point of the sugar syrup, and providing conditions for low-temperature flow cooking. The syrup raw materials are continuously injected through the feed pipe, and high-temperature steam is introduced into the U-shaped steam pipe through the steam inlet pipe. The U-shaped structure increases the heat exchange space and improves heat exchange efficiency. The steam transfers heat through the pipe wall and the heat-conducting jacket. Low-temperature heating avoids charring of the raw materials, perfectly preserving the color, flavor, and heat-sensitive nutrients of the ingredients. After heat exchange, the steam is discharged through the steam outlet pipe, realizing steam circulation and continuous heating.
[0013] The syrup flows along a spiral path guided by spiral baffles inside the cooking cylinder, extending the contact time with the U-shaped steam pipe to ensure uniform heating. The upper and lower baffles are staggered to prevent the syrup from entering the vacuum end. The vacuum environment accelerates the vaporization of moisture in the raw materials, and the flowing syrup carries away the vaporized moisture in time, greatly improving the dehydration efficiency, ensuring uniform syrup concentration, and greatly enhancing the practicality of the device. Attached Figure Description
[0014] Figure 1 This is a schematic diagram of the overall structure of the vacuum low-temperature tube cooking machine disclosed in the embodiments of this application;
[0015] Figure 2 This is a schematic diagram of the internal structure of the cooking cylinder of the vacuum low-temperature tube cooking machine disclosed in the embodiments of this application;
[0016] Figure 3This is a partial cross-sectional view of the vacuum low-temperature tube cooking machine disclosed in the embodiments of this application;
[0017] The following are the labels in the diagram: 1. Cooking cylinder; 2. Tube flange; 3. Fixing ring; 4. Steam cover; 5. Steam outlet pipe; 6. Steam inlet pipe; 7. Feed pipe; 8. Discharge pipe; 9. Vacuum outlet pipe; 10. Vacuum inlet pipe; 11. Spiral baffle; 12. U-shaped steam pipe; 13. Divider plate; 14. Temperature conducting sleeve; 15. Insertion hole; 16. Upper baffle; 17. Lower baffle. Detailed Implementation
[0018] The present application will be further described in detail below with reference to the accompanying drawings.
[0019] Reference Figures 1-3 This application provides a vacuum low-temperature tube cooking machine, including a cooking cylinder 1. One end of the cooking cylinder 1 is provided with a tube flange 2. A steam cover 4 is provided on the side of the tube flange 2 away from the cooking cylinder 1. A steam outlet pipe 5, communicating with the interior of the steam cover 4, is fixedly connected to the upper part of the outer wall of the steam cover 4. A steam inlet pipe 6, communicating with the interior of the steam cover 4, is fixedly connected to the lower part of the outer wall of the steam cover 4. A feed pipe 7, communicating with the interior of the cooking cylinder 1, is fixedly connected to the upper part of the outer wall of the cooking cylinder 1 near the steam cover 4. A discharge pipe 8, communicating with the interior of the cooking cylinder 1, is fixedly connected to the lower part of the outer wall of the steam cover 4. A spiral baffle 11 is fixedly connected to one side of the inner wall of the cooking cylinder 1. Corresponding insertion holes 15 are opened through the upper and lower parts of the tube flange 2. Multiple U-shaped steam pipes 12 are fixedly inserted into the spiral baffle 11, and the two ends of the U-shaped steam pipes 12 are respectively inserted into the upper and lower insertion holes 15. A temperature-conducting sleeve 14 is fixedly connected to the outer wall of the U-shaped steam pipes 12. A sealing valve is provided inside the vacuum outlet pipe 9. A partition plate 13 is fixedly connected inside the steam cover 4, and one end of the partition plate 13 is fixedly connected to the tube flange 2. The steam outlet pipe 5 is located above the partition plate 13, and the steam inlet pipe 6 is located below the partition plate 13. The two ends of the multiple U-shaped steam pipes 12 are located above and below the partition plate 13, respectively. The partition plate 13 divides the interior of the steam cover 4 into independent spaces, corresponding to the steam outlet pipe 5 and the steam inlet pipe 6, which facilitates steam diversion.
[0020] An upper baffle 16 is fixedly connected to the upper side of the other side of the inside of the cooking cylinder 1. A lower baffle 17, which intersects with the upper baffle 16, is fixedly connected to the lower side of the inside of the cooking cylinder 1. A vacuum exhaust pipe 9, which communicates with the inside of the cooking cylinder 1, is fixedly connected to the lower side of one end of the cooking cylinder 1 near the outer wall of the lower baffle 17. A vacuum intake pipe 10, which communicates with the inside of the cooking cylinder 1, is fixedly connected to the other end of the cooking cylinder 1 away from the steam cover 4. The vacuum system continuously extracts air from the inside of the cooking cylinder 1 through the vacuum intake pipe 10 to maintain a stable vacuum environment, lower the boiling point of the sugar solution, and provide conditions for low-temperature flow cooking. The syrup raw materials are continuously injected through the feed pipe 7. High-temperature steam is introduced into the U-shaped steam pipe 12 through the steam inlet pipe 6. The U-shaped structure increases the heat exchange space and improves the heat exchange efficiency. The steam transfers heat through the pipe wall and the heat-conducting sleeve 14. Low-temperature heating avoids the charring of the raw materials and preserves the color, flavor, and heat-sensitive nutrients of the ingredients. After heat exchange, the steam is discharged through the steam outlet pipe 5, realizing steam circulation and continuous heating.
[0021] The syrup flows along the spiral path guided by the spiral baffle 11 inside the cooking cylinder 1, extending the contact time with the U-shaped steam pipe 12 to ensure uniform heating. The upper baffle 16 and the lower baffle 17 are staggered to prevent the syrup from entering the vacuum end. The vacuum environment accelerates the vaporization of the raw material moisture, and the flowing syrup carries away the vaporized moisture in time, greatly improving the dehydration efficiency and ensuring uniform syrup concentration.
[0022] The outer walls of the cooking cylinder 1 and the steam cover 4, which are close to each other, and the outer walls of the tube flange 2 are all fixedly connected with fixing rings 3. The three fixing rings 3 can be detachably fixed by bolts. The three are firmly connected by bolts through the fixing rings 3 on the outer walls of the cooking cylinder 1, the tube flange 2 and the steam cover 4, to ensure the sealing performance of the equipment and lay the foundation for the subsequent construction of the vacuum environment.
[0023] Working principle: The steam cover 4 is fixed inside by a partition plate 13 and connected to the tube flange 2, dividing the interior of the steam cover 4 into two independent spaces, corresponding to the steam outlet pipe 5 and the steam inlet pipe 6, respectively. During use, the vacuum system located outside the cooking cylinder 1 is activated. The vacuum pump operates, and its extraction pipe is connected to the vacuum inlet pipe 10. The vacuum inlet pipe 10 continuously extracts air from inside the cooking cylinder 1, maintaining a stable vacuum environment throughout the process. This vacuum lowers the boiling point of the sugar solution, creating conditions for low-temperature flow cooking. The sealed valve inside the vacuum outlet pipe 9 remains closed, opening only during pressure relief.
[0024] Open the feed pipe valve 7, and the syrup colloidal raw material to be cooked is continuously injected into the cooking cylinder 1 at a stable flow rate. During the raw material injection process, the vacuum system works continuously to ensure that the vacuum degree inside the cooking cylinder 1 is not affected by the feeding. At the same time, open the steam inlet pipe valve 6, and high-temperature steam is introduced into the space below the steam cover 4 at a set flow rate. It enters multiple U-shaped steam pipes 12 through the insertion hole 15 below the tube flange 2. The U-shaped structure increases the steam evaporation and heat exchange space, improves heat exchange efficiency, and realizes bidirectional synchronous flow of syrup and steam. When the steam flows in the U-shaped steam pipes 12, it transfers heat to the syrup raw material flowing in the cooking cylinder 1 through the heat-conducting sleeve 14 on the pipe wall and the outer wall. The low-temperature heating method avoids the raw material from caramelizing and better preserves the color, flavor and heat-sensitive nutrients of the ingredients. After heat exchange, the steam flows along the other end of the U-shaped steam pipe 12, enters the space above the steam cover 4 through the insertion hole 15 above the tube flange 2, and is continuously discharged from the steam outlet pipe 5, completing the steam circulation flow and ensuring a continuous and stable supply of heat.
[0025] During the flow of the syrup raw material inside the cooking cylinder 1, the spiral baffles 11 on the inner wall guide the raw material to flow along the spiral path, prolonging the contact time with the U-shaped steam pipe 12 and ensuring uniform heating; the upper baffle 16 and the lower baffle 17 are staggered to prevent the syrup from entering the vacuum end on the other side of the cooking cylinder 1; the vacuum environment inside the cooking cylinder 1 accelerates the vaporization of water in the raw material, greatly improving the dehydration efficiency and shortening the cooking time. At the same time, the flowing syrup can promptly carry away the vaporized water, further improving the dehydration effect and ensuring uniform syrup concentration.
[0026] The continuously flowing syrup undergoes boiling and dehydration under vacuum and low temperature conditions. When it reaches the end of the boiling cylinder 1, it has reached the preset concentration. At this point, the vacuum system is maintained, and the valve on the discharge pipe 8 is opened, allowing the finished syrup to be discharged at a stable flow rate along the discharge pipe 8. During equipment operation, the sealing performance is checked regularly to ensure a stable vacuum environment and prevent air from entering and affecting the boiling quality. After use, the inside of the cleaning device is purged to remove residual syrup, ensuring the purity of subsequent products.
[0027] The above are merely preferred embodiments of this utility model, but the scope of protection of this utility model is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in this utility model, based on the technical solution and inventive concept of this utility model, should be included within the scope of protection of this utility model.
Claims
1. A vacuum low-temperature tube cooking machine, comprising a cooking cylinder (1), characterized in that: One end of the cooking cylinder (1) is provided with a tube flange (2), and the side of the tube flange (2) away from the cooking cylinder (1) is provided with a steam cover (4). A spiral baffle (11) is fixedly connected to one side of the inner wall of the cooking cylinder (1). Corresponding insertion holes (15) are opened through the upper and lower parts of the tube flange (2). Multiple U-shaped steam pipes (12) are fixedly inserted into the spiral baffle (11), and the two ends of the U-shaped steam pipes (12) are respectively inserted into the upper and lower insertion holes. Inside 15), an upper baffle (16) is fixedly connected to the upper side of the other side of the cooking cylinder (1), and a lower baffle (17) that intersects with the upper baffle (16) is fixedly connected to the lower side of the cooking cylinder (1). A vacuum outlet pipe (9) that communicates with the inside of the cooking cylinder (1) is fixedly connected to the lower side of one end of the cooking cylinder (1) near the outer wall of the lower baffle (17). A vacuum inlet pipe (10) that communicates with the inside of the cooking cylinder (1) is fixedly connected to the end of the cooking cylinder (1) away from the steam cover (4).
2. The vacuum low-temperature tube cooking machine according to claim 1, characterized in that: A steam outlet pipe (5) communicating with the inside of the steam cover (4) is fixedly connected to the upper part of the outer wall of the steam cover (4), and a steam inlet pipe (6) communicating with the inside of the steam cover (4) is fixedly connected to the lower part of the outer wall of the steam cover (4).
3. The vacuum low-temperature tube cooking machine according to claim 1, characterized in that: The upper part of the outer wall of the cooking cylinder (1) near the steam cover (4) is fixedly connected to the feed pipe (7) which communicates with the inside of the cooking cylinder (1), and the lower part of the outer wall of the cooking cylinder (1) away from the steam cover (4) is fixedly connected to the discharge pipe (8) which communicates with the inside of the cooking cylinder (1).
4. The vacuum low-temperature tube cooking machine according to claim 2, characterized in that: The steam cover (4) is fixedly connected to a partition plate (13), and one end of the partition plate (13) is fixedly connected to the tube flange (2). The steam outlet pipe (5) is located above the partition plate (13), and the steam inlet pipe (6) is located below the partition plate (13). The two ends of the plurality of U-shaped steam pipes (12) are located above and below the partition plate (13), respectively.
5. The vacuum low-temperature tube cooking machine according to claim 1, characterized in that: The outer wall of the U-shaped steam pipe (12) is fixedly connected to a temperature-conducting sleeve (14), and the inside of the vacuum outlet pipe (9) is equipped with a sealing valve.
6. The vacuum low-temperature tube cooking machine according to claim 1, characterized in that: The outer walls of the cooking cylinder (1) and the steam cover (4) at their closest points and the outer walls of the tube flange (2) are all fixedly connected with fixing rings (3), and the three fixing rings (3) can be detachably fixed by bolts.