902 results about "Fruit juice" patented technology

The invention discloses multi-seed fruit juice particle filtering equipment and a filtering method thereof, and relates to the technical field of fruit juice filtering equipment. The invention provides multi-seed fruit juice particle filtering equipment which comprises a rack and the like, the rack is fixedly connected with a placement table, the placement table is fixedly connected with and communicates with a discharging port, the placement table is fixedly connected with a servo motor, the placement table is rotationally connected with a separation net, the placement table is connected with a sealing plate in a clamped mode, and the sealing plate is fixedly connected with hollow mounting plate frames which are circumferentially distributed at equal intervals; the hollow mounting plate frame is fixedly connected and communicated with an air column, the sealing plate is fixedly connected with suction pumps which are circumferentially distributed at equal intervals, and the sealing plate is fixedly connected with air pumps which are circumferentially distributed at equal intervals. By means of the hollow mounting plate frame, the suction pump and other components, solid particles such as pomace accumulated on the separation net can be stirred to prevent the separation net from being blocked, the blocked separation net can be dredged by means of bubbles generated by air suction, and therefore it is guaranteed that fruit juice can smoothly penetrate through the separation net; and the filtering efficiency of the particle filtering equipment is improved.

The invention discloses a method for inhibiting browning of apple juice through combination of ultrahigh pressure and medicinal and edible substances, and belongs to the technical field of fruit processing. In order to solve the problems of color deterioration, nutrition loss and flavor loss caused by enzymatic browning in the processing and storage processes of non-concentrated and reduced apple juice, the technical scheme is characterized in that fresh apples, gastrodia elata and phyllanthus emblica are respectively prepared into juice, gastrodia elata juice and phyllanthus emblica juice are added into the apple juice according to a ratio, and the juice is added into the apple juice according to a ratio. The raw materials are stirred, mixed, packaged and packaged, then subjected to ultrahigh pressure treatment with specific parameters at a constant temperature, and finally subjected to low-temperature storage. The preparation method can effectively inhibit the activity of polyphenol oxidase and peroxidase, delay the browning process and remarkably improve the oxidation resistance of fruit juice, and is mainly used for quality maintenance and browning inhibition of natural and additive-free apple juice and other fruit and vegetable juice.

The invention discloses a pulp crushing device used before fruit juice processing, and belongs to the field of fruit juice processing. A pulp crushing device used before juice processing comprises a crushing cylinder, a hopper is fixed to the top of the crushing cylinder, a square groove is formed in the lower surface of the crushing cylinder, a circular groove is formed in the upper surface of the crushing cylinder, the square groove is communicated with the interior of the circular groove, two vertical grooves are jointly formed in the inner side wall of the circular groove and the inner side wall of the square groove, and the vertical grooves are communicated with the square groove. The top ends of the two vertical grooves extend to the upper surface of the crushing barrel, and an annular rotating groove is formed in the inner side wall of the circular groove, through preliminary cutting of a cutting wheel and secondary crushing of a crushing roller, fruits can be fully crushed, the crushing degree is improved, and a good foundation is provided for the subsequent fruit juice processing procedure; and the valve plate is intermittently opened and closed under the driving of the motor I, so that the feeding quantity and the feeding speed of the fruits are controlled, the blockage problem is avoided, and the fruits can stably enter the circular groove to be cut.

The utility model relates to the technical field of squeezing equipment, in particular to squeezing equipment for fruit juice processing, which comprises a squeezing box, an inclined guide plate is fixedly mounted on the upper portion of one side of the outer surface of the squeezing box in a welded manner, and threaded first smashing teeth are arranged in the middle of the inner surface of the squeezing box. A conical smashing roller is mounted in the squeezing box, second threaded smashing teeth are integrally arranged on the outer surface of the smashing roller, the second smashing teeth and the first smashing teeth are meshed with each other, a fixing cover is welded to the upper surface of the squeezing box, and a motor is mounted on the upper surface of the fixing cover; a connecting rod is arranged on the upper surface of the smashing roller and penetrates through the fixing cover to extend to the outside to be connected with the output end of the motor. According to the fruit juice squeezing and crushing device, multiple squeezing and crushing of fruits from rough to fine are achieved, fruit juice is controlled to be squeezed and discharged multiple times through the multiple crushing effect, and therefore the fruit juice is fully squeezed in the crushing process while the crushing effect is improved.

The invention relates to the technical field of fermentation, in particular to fermented lonicera caerulea juice capable of reducing astringency and increasing the content of organic calcium as well as a preparation method and application of the fermented lonicera caerulea juice. The fermented lonicera caerulea juice disclosed by the invention is prepared from the following components in parts by mass: 95 to 105 parts of lonicera caerulea pulp, 0.5 to 1 part of eggshell powder and 1 to 4 parts of fermentation bacteria. The calcium content in the fermented lonicera caerulea juice prepared by the method disclosed by the invention can be up to 2000mg / L, bitter and astringent substances such as ellagic acid and secologanin are effectively reduced, the bitter and astringent taste is improved, and the roundness and aroma acceptance of the whole taste are improved. The obtained lonicera caerulea fermented juice is pleasant in flavor, balanced in nutrition, high in calcium content and suitable for development of functional beverages and healthy food.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

The invention provides a fruit juice fermentation inoculant, fermented guava juice and a preparation method, and belongs to the technical field of fermented beverages. The invention provides a compound fermentation inoculant capable of fermenting fruit juice, the compound fermentation inoculant is composed of lactobacillus plantarum and lactobacillus fermentum, the fermentation inoculant is applied to fermentation of guava fruit juice, beta-glucosidase secreted in the fermentation process can hydrolyze combined polyphenol substances in guavas, and then the guava fruit juice is fermented. The antioxidant is converted into high-activity antioxidants such as quercetin and gallic acid in a free state, so that the content of free phenol is increased by about 2 times, and the scavenging rate of DPPH free radicals is increased by more than 40%. The fermentation is carried out in an oxygen-free environment, the retention rate of vitamin C can reach 80% or above, the low pH value at the fermentation end point and organic acid jointly inhibit pathogenic microorganisms, and the product stability is guaranteed. Therefore, the guava juice prepared from the compound fermentation inoculant maximally releases the natural nutritional potential of guavas.

A waste stream is analyzed and sorted to segregate different items for recycling. Certain features of the technology improve the accuracy with which waste stream items are diverted to collection repositories. Other features concern adaptation of neural networks in accordance with context information sensed from the waste. Still other features serve to automate and simplify maintenance of machine vision systems used in waste sorting. Yet other aspects of the technology concern marking 2D machine readable code data on items having complex surfaces (e.g., food containers with integral ribbing for structural strength or juice pooling), to mitigate issues that such surfaces can introduce in code reading. Still other aspects of the technology concern prioritizing certain blocks of conveyor belt imagery for analysis. Yet other aspects of the technology concern joint use of near infrared spectroscopy, artificial intelligence, digital watermarking, and / or other techniques, for waste sorting. A variety of further features and arrangements are also detailed.

The invention relates to a method for producing a juice concentrate having a reduced sugar content, in which method the sugar content of a juice is reduced by means of fermentation after the addition of microorganisms, and the ethanol produced by the fermentation is separated using additional fermentation products in an evaporator, as a result of which the juice concentrate having a reduced sugar content is obtained. The invention also relates to: a juice concentrate, preferably a fruit juice concentrate or vegetable juice concentrate, which can be obtained using said method; and a method for producing a juice having a reduced sugar content from said juice concentrate.

The invention relates to the technical field of wall breaking machines, in particular to a gap-adjustable fruit juice wall breaking machine. Comprising a cup head, a cup cover and a blade assembly. A groove is formed in the cup head, the groove is in threaded connection with the cup cover to form a crushing space, the blade assembly comprises a driving motor and a crushing part, the driving motor is arranged in the center of the cup head, and the crushing part is arranged on the driving motor and located on the central axis in the wall breaking space. The crushing part comprises an upwarp blade, an arc-shaped blade, a flat-end blade and a downwarp blade which are arranged from top to bottom, when the cup head is inverted, the crushing space is filled with fruit materials, and when the cup head is upright, the driving motor drives the crushing part to generate vortex and crush the fruit materials in the crushing space. By replacing the clamping rings with different thicknesses and the sliding rings with matched diameters, the volume of the gap groove can be accurately regulated and controlled, graded control over the remaining amount of granular juice is achieved, and various drinking requirements are met.

The invention discloses a method for detecting Escherichia coli in food by combining Fe3O4 (at) Mo-CDs nano-enzyme with an aptamer, according to the method, near-infrared light response molybdenum-doped carbon dot modified Fe3O4 (at) Mo-CDs nano-enzyme is synthesized through a hydrothermal method, the Fe3O4 (at) Mo-CDs nano-enzyme has excellent NIR enhanced peroxidase activity and magnetism, 3, 3 ', 5, 5'-tetramethyl benzidine is oxidized to generate blue oxidized TMB, and the activity and magnetism of the NIR enhanced peroxidase are improved. After the surface of the Fe3O4 (at) Mo-CDs nano-enzyme is functionalized with an escherichia coli nucleic acid aptamer, the POD-like activity of the Fe3O4 (at) Mo-CDs nano-enzyme is inhibited, when Escherichia coli exists, the Fe3O4 (at) Mo-CDs nano-enzyme can be selectively combined with E.coli, the POD-like activity of the nano-enzyme is further inhibited, when the Fe3O4 (at) Mo-CDs nano-enzyme is used for detecting the E.coli in samples such as fruit juice and cakes, the detection limit is as low as 0.767 CFU / mL, and the Fe3O4 (at) Mo-CDs nano-enzyme has relatively high reliability and accuracy and can be widely applied to detection of E.coli. According to the invention, magnetic targeting separation and visual detection of E.coli are realized.

The present application relates to anthocyanin extraction technical field, disclose a kind of berry anthocyanin extraction equipment and extraction method, extraction equipment includes: extraction machine, the working area of extraction machine is provided with fruit juice cold filtering mechanism, for cold treatment berry and realize efficient extraction;Fruit juice cold filtering mechanism includes four vertical setting mid vertical tube, cloth bag and supply suction liquid component;Wherein: four mid vertical tubes are fixed in matrix in the center position of extraction machine working area, form stable support structure;Mid vertical tube top and limiting disc form rigid connection, bottom is fixedly arranged bottom disc by welding mode;Supply suction liquid component is connected with four mid vertical tubes;Limiting disc is rotatably provided with bevel gear disc outside by bearing assembly, form rotary drive structure;The present application is by setting fruit juice cold filtering mechanism, using 0 to 5 ℃ low temperature extraction liquid and pure water form high pressure cold vortex flow, while physically crushing berry, effectively avoid the damage of high temperature to anthocyanin activity.

1. Name of the designed product: ice cream machine. 2. Use of the designed product: processing equipment for making liquid such as fruit juice into solid. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances to be explained: the A part shown in the perspective view is totally transparent.

The application discloses a kind of polygonatum corn silk composite fruit tea beverage and preparation method thereof, it is related to food and beverage field, by the following raw materials is prepared by volume fraction: polygonatum extract 10-25 parts, corn silk extract 5-15 parts, fruit juice / extract 5-20 parts, tea extract 15-35 parts.The volume ratio of the polygonatum extract and corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract and corn silk extract is not less than 0.8:1.The polygonatum corn silk composite fruit tea beverage and preparation method thereof are confirmed by sensory test, the volume ratio of fruit juice and corn silk extract is greater than or equal to 0.8:1, the grassy smell of corn silk is effectively masked, the product presents coordinated fruit aroma and tea aroma, and the taste is smooth.

According to the emblic leafflower fruit and green plum composite fruit juice with the anti-oxidation effect and the preparation method thereof, emblic leafflower fruit juice prepared at low temperature after being pretreated by a non-thermal processing technology pulsed electric field is innovatively and reasonably matched with green plum fruit juice raw materials, and the acidity adjusting and aroma enhancing effects of the green plum juice are combined; the astringent taste is reduced through the acid-base complexing effect while more nutritional ingredients are reserved, the delicate flavor of the compound fruit juice is increased through a certain synergistic effect between the green plum juice and the emblic leafflower fruit juice, the astringent taste of the emblic leafflower fruit juice and the sour taste of the green plum juice can be well matched under a certain proportion, and the compound fruit juice is sour, sweet and palatable and has a good taste. The phyllanthus emblica fruit juice prepared by the method has the advantages that the taste of the phyllanthus emblica fruit juice is obviously better than that of compound juice of single juice, and the phyllanthus emblica fruit juice has high antioxidant activity, can be applied to the fields of functional beverages, food supplements and beauty and health care, and solves the problems of serious product homogenization and poor taste in traditional phyllanthus emblica fruit juice processing.

The utility model discloses a kind of storage devices for cranberry processing, belong to cranberry processing technical field, to solve the existing technology aims at solving the traditional cranberry storage mode of existing technology usually is to directly stack the fruit after picking on the ground of warehouse or simple container, large amount of accumulation can make between fruit mutual extrusion, affect the quality of whole batch cranberry Problem. Including storage box, baffle and locking mechanism, the upper surface of storage box is provided with feeding opening, the inside of storage box is arrayed with multiple groups of layer plates, multiple groups of layer plates divide the inside of storage box into multiple independent storage cavities, the sidewall of storage box is respectively provided with baffle corresponding multiple storage cavities. The storage device for cranberry processing, cranberry can be automatically stored in different storage cavities in layer, avoid the centralized extrusion of large amount of fruit, effectively maintain the integrity and freshness of cranberry, reduce juice loss and loss of nutrient composition.

The passion fruit membrane separation and concentration equipment comprises a base and a box body, the box body is fixedly connected to the upper end of the base, a cleaning device is arranged on the rear side of the upper end of the base, an uncovering device is arranged at the left end of the box body, and an air inlet is fixedly communicated with the right side of the upper end of the box body; the right side of the lower end of the base fixedly communicates with a liquid outlet, the right end of the liquid outlet fixedly communicates with a liquid outlet pipe, and the inner wall of the liquid outlet is slidably connected with the frame. Through cooperation of the uncovering device and the cleaning device, a protruding block moves in a sliding rod to drive the sliding rod and the upper cover to rotate with a pin shaft as the rotation center, so that the upper cover is opened, an operator can conveniently feed or clean fruit juice, and the working efficiency is improved; the fruit juice coagulum remaining on the inner wall of the box body is scraped and cleaned, and the falling coagulum is discharged through the liquid outlet, so that the fruit juice coagulum remaining on the inner wall of the box body is reduced, and the working quality is improved.

The utility model relates to the technical field of citrus seed extraction, and discloses a citrus hybrid fruit seed extraction device which comprises a collecting box and a control box, the control box is arranged on one side of the collecting box, a mounting seat is fixedly connected to the center of the lower inner wall of the collecting box, and a driving separation structure is arranged on the upper inner wall of the mounting seat. The driving separation structure comprises a servo motor, the output end of the servo motor penetrates through the upper inner wall of the mounting base and extends to the upper end face of the mounting base, a conductive sliding ring is fixedly connected to the end, the conductive sliding ring is sleeved with a separation disc, and an arc-shaped block is fixedly connected to the center of the upper end face of the separation disc; a first vibration net is arranged on the lower portion of the interior of the separation disc on the outer side of the arc-shaped block, and four supporting rods are arranged on the upper end face, close to the edge, of the arc-shaped block in a rectangular mode. According to the utility model, the separation efficiency is improved by driving the separation structure, and the first vibration net and the second vibration net which are obliquely arranged are convenient to quickly separate fruit juice, pulp and seeds.

The utility model discloses a hand-cranking juicer and relates to the technical field of juicers. Comprising a juicer body, and a juicing disc is arranged at the upper end of the juicer body; the juicing barrel is rotationally arranged in the juicing disc and used for containing fruits; the driving handle is rotationally arranged on one side of the juicer body; the transmission structure is arranged in the juicer body, one end of the transmission structure is connected with the driving handle, the other end of the transmission structure is connected with the juicing barrel, and power transmission from the driving handle to the juicing barrel is achieved so as to drive the juicing barrel to rotate on the juicing disc; and the extruding part is used for extruding and rotating relative to the fruits in the juicing barrel to realize juicing. A squeezing and filtering assembly is arranged in the juicing barrel and used for containing fruits for juicing and filtering fruit juice into the juicing barrel. By the adoption of the technical scheme, the juicer has the advantages of being easy and convenient to use, high in juicing efficiency and capable of juicing small fruits.

The utility model belongs to the field of apple juice processing, specifically is a kind of based on raw material feeding device for apple juice processing, including processing jar;The top of processing jar is provided with motor box, the inside sleeve joint of motor box is connected with driving assembly, the bottom of processing jar is connected with conical disc, the bottom of conical disc is connected with filter assembly, the driving assembly includes the driving motor of sleeve joint in the inside of motor box, the output of driving motor is fixedly connected with fixed rod, and the top of motor box and processing jar is penetrated, the surface of fixed rod is equidistantly provided with several curved blades from top to bottom;Through the S-shaped curved blade design of driving assembly, the efficient crushing function of apple is realized, S-shaped curved blade is distributed along the reverse of fixed rod two sides, and the cutting edge is formed multidirectional cutting track when rotating, solve the problem of traditional crushing device juice residual pulp, and the crushing efficiency is improved, and the separation of pulp and juice is more thorough.

The invention belongs to the field of food, and discloses a steady-state regulation and control method for anthocyanin in freshly squeezed fruit juice, which is characterized in that litchi pomace extract is added into the freshly squeezed fruit juice to improve the retention rate of total anthocyanin in the freshly squeezed fruit juice in the storage process. According to the method, the litchi pomace extract is used for inhibiting anthocyanin degradation, and the total degradation rate of anthocyanin is lower than 10% within 3 months. Meanwhile, the invention further discloses the freshly squeezed fruit juice obtained based on the method.

The invention discloses a preparation method of probiotic nutrition fortified dried fruits, and belongs to the technical field of food processing. The preparation method disclosed by the invention comprises the following steps: inoculating probiotics into fruit juice added with desalted whey powder, and fermenting to obtain fermentation liquor; adding a freeze-drying protective agent into the fermentation liquid to serve as probiotic impregnation liquid to impregnate the fruit slices or blocks; and performing pre-freezing and vacuum freeze-drying to obtain the probiotic nutrition fortified dried fruits. The food raw materials are directly added into the probiotic fermentation liquor to prepare the steeping liquor, thallus separation is not needed, the process is simple and convenient, and the label cleaning concept is met; the impregnation liquid has a remarkable protection effect on probiotics in the vacuum freeze-drying process, and can strengthen nutritional and functional components such as ascorbic acid and total phenols in the dried fruits at the same time. The viable count of probiotics in the prepared dried fruits can reach 10 < 9 > CFU / g or above, and the dried fruits are balanced in nutrition, have the natural flavor of fruits and the functions of the probiotics, are convenient to carry and store and have good industrial application prospects.

1. Name of the designed product: juice cup. 2. Use of the designed product: for fresh fruit juice and the like. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The invention relates to a method for fermenting fermented soya beans by rosa roxburghii tratt fruits, soybeans and black beans. The fermentation comprises the following steps: pretreating raw materials, fermenting to prepare fermented soya bean koji, post-fermenting and drying. 3-5 wt% of roxburgh rose juice and 3-5 wt% of roxburgh rose pulp residues are added in the post-fermentation step, the roxburgh rose pulp residues can enrich the taste of the fermented soya bean finished product, roxburgh roses contain rich vitamin C and polyphenol substances and are natural antioxidants, and bad flavor generated by oxidative rancidity of fatty acid in the post-fermentation and storage process of the fermented soya beans is prevented; meanwhile, the soybeans are rich in unsaturated fatty acid, the healthy lipid components are protected from being damaged through the antioxidant effect of the roxburgh rose, the retained unsaturated fatty acid can serve as a precursor to help saccharomycetes to generate more ester aroma substances, the antioxidant effect of the roxburgh rose and microorganisms in the fermented soya beans achieve the synergistic effect, and the effect of improving the immunity of the fermented soya beans is achieved. The flavor is indirectly enhanced, the original taste is not influenced, and the stability and the nutritional value of the fermented soya beans are also improved.

The utility model discloses raw material juicing equipment for blended fruit juice production, which comprises a base, the outer wall of the top of the base is fixedly connected with a squeezing device, the inner wall of the top of the squeezing device is fixedly connected with a feeding guide plate, and the outer wall of the bottom of the squeezing device is fixedly connected with a distributing guide plate. According to the squeezing device, through cooperation of the positioning block and the connecting plate, when the interior of the squeezing barrel needs to be cleaned, the rotating button is rotated to move upwards on the screw rod and break away from the connecting plate, then the screw rod is rotated to break away from the connecting groove, and the opening and closing plate can be opened; the inside of the squeezing barrel is completely exposed, an operator can conveniently and comprehensively clean residual pulp, juice and the like, two flow guide plates are arranged through the material distribution guide plate, one flow guide plate is located below the filter screen, and the other flow guide plate is located below the discharging plate, so that the juice and pomace can be respectively guided through one component.

1. The name of the design product: material box. 2. The use of the design product: containing edible materials, such as milk, fruit juice, tea soup, coffee liquid, jam, etc. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

The utility model discloses pitting equipment for fruit and vegetable drink production, and relates to the technical field of fruit and vegetable drink production, the pitting equipment comprises a workbench, the top of the workbench is fixedly connected with a placing plate, the bottom of the placing plate is fixedly connected with a juice recovery box, the interior of the juice recovery box is fixedly connected with an inclined plate, the surface of the inclined plate is provided with a plurality of groups of through holes, and the inclined plate is fixedly connected with the bottom of the placing plate. And kernel collecting boxes are arranged on the two sides of the juice recycling box. Fruit is clamped through the clamping mechanism, the motor is started to drive the kernel removing rod to rotate to remove kernels of the fruit, the bottom of the kernel removing rod is designed in a sawtooth shape, kernels can be conveniently separated, fall into the juice recycling box and roll into the kernel collecting box along an inclined plate, and fruit juice enters the bottom of the juice recycling box along an inclined plate hole. The fruit kernels are conveyed to an external fruit juice pipeline through the juice outlet, then the motor and the kernel removing rod are reset, the clamping mechanism is loosened, a user can take away the fruits with the kernels removed, and therefore the problems that kernel removing equipment needs manual operation, and the production efficiency is affected by manual kernel removing are solved.

The invention provides an ultrahigh pressure sterilization device for litchi juice production, and belongs to the technical field of food non-thermal processing. The device comprises a high-strength ultrahigh-pressure cavity, a pressurizing pump, an inert gas protection tank, a temperature regulation and control module, a tank body sealing cover and an intelligent control cabinet. During working, nitrogen or argon is filled before pressurization to replace oxygen in the cavity, so that the oxygen concentration is less than or equal to 1%; and then maintaining the pressure for 2-8 minutes under the conditions that the pressure is 300-600 MPa and the temperature is 5-25 DEG C, so that efficient sterilization is realized, browning is effectively inhibited, and vitamin C and natural flavor are reserved. The device adopts the mesh basket with micropore distribution to ensure uniform pressure transmission, integrates automatic discharging and CIP cleaning functions, and is suitable for continuous production of pulp-containing litchi pulp. The total bacterial count of the treated litchi juice is smaller than or equal to 10 CFU / mL, the retention rate of vitamin C is larger than or equal to 90%, the color difference change is small, and the shelf life at 4 DEG C reaches 30 days or above and is remarkably superior to that of a traditional heat sterilization process.

The invention relates to the technical field of fruit juice and fruit wine production, in particular to a fruit juice and fruit wine high-temperature instantaneous sterilization device which comprises a base and a platform, the platform is fixed to the base, and a supporting box is fixedly arranged on the base; the conveying mechanism is mounted on the supporting box; the first sterilization mechanism is installed in the supporting box, and the conveying mechanism penetrates through the first sterilization mechanism; the packaging mechanism is installed on the platform and arranged on one side of the supporting box, two containing grooves are formed in the packaging mechanism, and packaging bottles capable of being taken down are placed in the containing grooves formed in the packaging mechanism; and the second sterilization mechanism is fixedly mounted on the packaging mechanism. By arranging the conveying mechanism, the first sterilization mechanism, the packaging mechanism and the second sterilization mechanism, two-time high-temperature sterilization treatment of fruit juice and fruit wine is achieved, and the sterilization effect is effectively improved. The first sterilization mechanism uniformly heats fruit juice and fruit wine in a spiral heat conduction pipe through a rotating first electric heating plate, so that thoroughness of first sterilization is ensured, and fruit juice and fruit wine production is facilitated.

The application discloses a kind of high toughness biomass-based composite film for liquid packaging and its preparation method and application, belong to biomass-based packaging material technical field.The composite film is ABA three-layer co-extrusion structure;A layer is composed of modified PLA, PBAT and lignin-containing cellulose nanofiber;B layer is composed of oligosaccharide modified polyester;A layer master batch and B layer material are prepared respectively, and three-layer co-extrusion molding is obtained.The application uses amide bond to covalently fix oligosaccharide on polyester main chain, solves the problems of existing technology, such as easy migration of antibacterial agent, weak interlayer bonding force and insufficient comprehensive performance;Through multivariate blending, the synergistic improvement of mechanical property and barrier property is realized by using multiple intermolecular forces;ABA three-layer co-extrusion structure is used, and interface firm combination is realized by means of interlayer molecular diffusion and hydrogen bond network.The obtained composite film has high toughness, excellent barrier property and antibacterial property, and is suitable for milk, fruit juice and other liquid food packaging.