CN107890080A - A kind of method that evaporation efficiency is improved in catsup manufacturing process - Google Patents
A kind of method that evaporation efficiency is improved in catsup manufacturing process Download PDFInfo
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- CN107890080A CN107890080A CN201711226217.4A CN201711226217A CN107890080A CN 107890080 A CN107890080 A CN 107890080A CN 201711226217 A CN201711226217 A CN 201711226217A CN 107890080 A CN107890080 A CN 107890080A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 45
- 238000001704 evaporation Methods 0.000 title claims abstract description 29
- 230000008020 evaporation Effects 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 73
- 238000011049 filling Methods 0.000 claims abstract description 59
- 230000001954 sterilising effect Effects 0.000 claims abstract description 49
- 238000010438 heat treatment Methods 0.000 claims abstract description 33
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 16
- 239000010959 steel Substances 0.000 claims abstract description 16
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 13
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 13
- 239000004571 lime Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 95
- 240000003768 Solanum lycopersicum Species 0.000 claims description 71
- 238000004659 sterilization and disinfection Methods 0.000 claims description 38
- 239000000047 product Substances 0.000 claims description 36
- 238000003860 storage Methods 0.000 claims description 31
- 238000004140 cleaning Methods 0.000 claims description 20
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 235000015067 sauces Nutrition 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 238000012859 sterile filling Methods 0.000 claims description 10
- 239000002699 waste material Substances 0.000 claims description 10
- 230000004888 barrier function Effects 0.000 claims description 9
- 238000013461 design Methods 0.000 claims description 9
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims description 6
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims description 6
- 229960004999 lycopene Drugs 0.000 claims description 6
- 235000012661 lycopene Nutrition 0.000 claims description 6
- 239000001751 lycopene Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000010992 reflux Methods 0.000 claims description 6
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims description 6
- 235000009103 Canarium album Nutrition 0.000 claims description 5
- 244000012254 Canarium album Species 0.000 claims description 5
- 206010027146 Melanoderma Diseases 0.000 claims description 5
- 230000002159 abnormal effect Effects 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 5
- 230000006835 compression Effects 0.000 claims description 5
- 238000007906 compression Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 125000004122 cyclic group Chemical group 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000007667 floating Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000002161 passivation Methods 0.000 claims description 5
- 238000011084 recovery Methods 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 230000032258 transport Effects 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 2
- 230000000306 recurrent effect Effects 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 4
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 238000000605 extraction Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 description 4
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method that evaporation efficiency is improved in catsup manufacturing process, it comprises the following steps：Store, clean, selecting, crushing, preheating, refining, concentrating, sterilizing cooling, sterile bag, steel drum are examined and filling etc., the four sections of evaporators of vacuum continuous triple effect being made up of heating system, vacuum system and lime set extraction system are used wherein in concentration technology, and are being provided with 360 ° of cold water shower nozzles at the top of triple effect evaporator in juice vapour outlet pipeline.The present invention by using four sections of vacuum continuous triple effect evaporator evaporation mode, so as to improve the vacuum of triple effect evaporator, improve juice flow of air speed, simultaneously because it is added with salt sugar mixture, so that tomato cell external solution concentration separates out, so as to reach the effect for improving evaporation efficiency higher than internal solution concentration so as to accelerate the moisture inside tomato cell, effectively accelerate tomato juice concentration speed, improve catsup processing efficiency.
Description
Technical field
The present invention relates to garden stuff processing technical field, evaporation efficiency is improved in more particularly to a kind of catsup manufacturing process
Method.
Background technology
With the development and the progress of science and technology in epoch, the raising of living standards of the people, the tune used during daily cooking
Taste product or other dispensings are also increasingly abundanter, and catsup is exactly one kind in flavouring, and generally use fresh tomato is made, kind
Need to evaporate the partial moisture in tomato in ketchup process, but evaporation effect is improved in existing catsup manufacturing process
Evaporation efficiency in the method for rate is relatively low, can influence the last quality of tomato and taste, while also result in producing efficiency
Reduce.
Therefore, invent and the method for evaporation efficiency is improved in a kind of catsup manufacturing process have very much must to solve the above problems
Will.
The content of the invention
It is above-mentioned to solve it is an object of the invention to provide a kind of method that evaporation efficiency is improved in catsup manufacturing process
The problem of being proposed in background technology.
To achieve the above object, the present invention provides following technical scheme：Evaporation effect is improved in a kind of catsup manufacturing process
The method of rate, comprises the following steps：
Step 1, storage：Qualified raw tomatoes material will be examined to pour into the material pond of cleaning to store, use advanced elder generation during blowing
The principle gone out, being discharged into the fruit of the material pond access time in material storage container is arranged to 10-18 hours, when raw tomatoes material is vented in material pond
When material pond is cleaned；
Step 2, cleaning：Raw tomatoes material is sent into production line by being taken out in material pond, most physics in raw tomatoes material
Impurity dissolves in subsider or fallen from elevator gap, and the raw tomatoes material handled by subsider and elevator is again through floating
Wash, enter cull board after the rinsing of shower nozzle clear water；
Step 3, select：Into cull board raw tomatoes material by manually choosing Chinese olive, yellow fruit, blackspot, small holes caused by worms, rotten fruit
And foreign matter, qualified tomato then fall into conveying screw rod pump aggregate bin, pushed to by screw pump in disintegrating machine, the waste material chosen and
Impurity is then transported in recovery pond by waste material conveyer, and by cleaning person, cleaning transports and keeps place clean in time；
Step 4, crush：Raw tomatoes material after selecting is delivered to disintegrating machine, through crushing system liter after raw tomatoes material is shredded
Warm softening tissue and passivation pectase, i.e., it is cold broken and hot broken, while appropriate salt sugar mixing is added into the tomato after crushing
Thing, in parts by weight, tomato are 300 to 1 with salt sugar mixture ratio；
Step 5, preheating：Preheating uses tubulation system, enters the setting of trip temperature according to actual requirement, executing agency according to
Design temperature automatically controls the switch of steam valve, so as to reach the preheating temperature of needs, wherein the preheating temperature of cold bankruptcy product is
45-65 DEG C, the preheating temperature of hot bankruptcy product is 90-95 DEG C；
Step 6, refine：The juice of preheated softening is under the centrifugal action that rotor rotates, the skin seed in raw tomatoes material
It is filtered off, the juice in raw tomatoes material enters in storage tank by screen cloth；
Step 7, concentration：By in tomato juice input evaporator in storage tank, evaporator evaporation mode is vacuum continuous three
Four sections of effect, system is extracted out by heating system, vacuum system and lime set and formed, heating system is tubulation heat exchange mode, avoids steam
Directly contacted with tomato juice, under certain vacuum, the moisture in the tomato juice of boiling is separated in the separator, isolates
Moisture is extracted system out by lime set and extracted out, and heating steam and material are reflux type, and heating steam is weighed in a manner of indirect steam
Multiple to utilize, material is carried out continuously concentration step by step by one section to three sections, and concentration sensor, i.e. refractive power are placed with three sections
Instrument, according to product requirement, concentration set point is set, after being concentrated to the concentration of needs, tomato juice enters in the storage tank of sterilizer；
Step 8, sterilization cooling：Sterilizer is bushing type heating, insulation, cooling, and sterilizer bottle placer is passed through before production
110-140 DEG C, 45-60min sterilization, pipeline junction uses vapor barrier, ensures the germ-free condition of whole system, concentration
Product squeezes into sterilizer by suitable filter screen by compression pump, and sauce body is heated by the cyclic high-temperature water of inside and outside layer in sterilizer
To 106-110 DEG C, sterilized by set process pipeline, cooling section is identical with the structure for heating section, simply by high-temperature water
Change cooling water into, be cooled to 32-50 DEG C, feeding is filling, and sterilizer overheat coolant-temperature gage is 115-135 DEG C, and plunger pump pressure is 40-
130bar, chilling temperature are 32-50 DEG C；
Step 9, sterile bag, steel drum are examined：By outer packing inspector's lot-by-lot inspection, by fill operations people before sterile filling
Member and packaging operation person go through sterile bag and sack one by one, by bucket, and inner walls of steel drums whether there is abnormal conditions, it is underproof can not
Use；
Step 10, it is filling：Bottle placer before manufacture with sterilizer equally by thoroughly sterilizing, pipeline junction need into
Row vapor barrier, sterile filling head need wet sterilization, and in order to keep germ-free condition, two filling head alternatings are filling, packaging
After bag bag mouth inserts sterile head, bag mouth is sterilized automatically, pulls out the operations such as lid, upper lid, is set if one of filling head is less than
Constant temperature degree, the automatic desinfection chamber sterilization for carrying out 15-30 minutes, the temperature until reaching setting just allow to fill after completing sterilizing time
Dress, if two filling heads are below design temperature, bottle placer stops filling, it is necessary to is killed when bottle placer filling head 15-30 minutes
Bacterium is completed could be normal filling, and filling head sterilization temperature key value is 90-100 DEG C, and finished product is according to steel drum specification and product
Specification difference and set determine weight respectively.
Preferably, the skin seed being filtered off in the step 6 is discharged through conveying worm, is crushed after air dry, so as to extract it
In lycopene or be processed as feed sale.
Preferably, be continous way production to step 10 by step 4, and in completely enclosed state, not with the external world
Directly contact.
Preferably, inspector can take semi-finished product detectable concentration in enriching section in the step 7, and concentration is checked.
Preferably, 360 ° of cold water shower nozzles are provided with juice vapour outlet pipeline at the top of triple effect evaporator in the step 7.
Preferably, if sterilization temperature momentarily less than sterilizes setting lower limit, the circulation of switching valve auto-steering in the step 8
State, sauce body is sent back to storage tank, until sterilization temperature reaches setting value and is sent into cooling section.
Preferably, the underproof substandard products of a small amount of concentration that bottle placer remains shut down every time halfway after in the step 10, fill
It is marked after dress, then deposits to next time and carry out returning system processing or being adjusted to other production lines after starting shooting being processed.
The technique effect and advantage of the present invention：1：Evaporator evaporation mode is four sections of vacuum continuous triple effect, is by heating
System, vacuum system and lime set are extracted system out and formed, and heating system is tubulation heat exchange mode, avoids steam from directly being connect with tomato juice
Touch, under certain vacuum, the moisture in the tomato juice of boiling is separated in the separator, and the moisture isolated is extracted out by lime set
System is extracted out, and heating steam and material are reflux type, and heating steam is recycled in a manner of indirect steam, and material is by one
Duan Zhisan sections are carried out continuously concentration step by step, while are being provided with 360 ° of cold water sprays at the top of triple effect evaporator in juice vapour outlet pipeline
Head, accelerate juice air cooling solidifying using the cold water sprayed, so as to improve the vacuum of triple effect evaporator, improve juice flow of air speed,
Simultaneously because it is added with salt sugar mixture so that tomato cell external solution concentration is higher than internal solution concentration, so as to accelerate
Moisture inside tomato cell separates out, and so as to reach the effect for improving evaporation efficiency, effectively accelerates tomato juice concentration speed, improves
Catsup processing efficiency；2：By the way that the skin filtered out seed is discharged through conveying worm, crushed after air dry, it is therein in order to extract
Lycopene is processed as feed sale, so as to effectively be reused to discarded skin seed, energy-conserving and environment-protective, makes the best use of everything.；
3：It is continous way production that step 4, which starts to step 10, and is in completely enclosed state, is not contacted directly with the external world, in order to
Effectively prevent from caused to pollute in production process, ensure that the quality of catsup, while avoid because pollution causes tomato
Sauce is off quality, causes the situation of unnecessary economic loss to occur.
Embodiment
Below in conjunction with embodiments of the invention, the technical scheme in the embodiment of the present invention is clearly and completely retouched
State, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.Based on the present invention
In embodiment, the every other implementation that those of ordinary skill in the art are obtained under the premise of creative work is not made
Example, belongs to the scope of protection of the invention.
Embodiment 1：
A kind of method that evaporation efficiency is improved in catsup manufacturing process, it comprises the following steps：
Step 1, storage：Qualified raw tomatoes material will be examined to pour into the material pond of cleaning to store, use advanced elder generation during blowing
The principle gone out, being discharged into the fruit of the material pond access time in material storage container is arranged to 10 hours, when raw tomatoes material is vented in material pond
Material pond is cleaned；
Step 2, cleaning：Raw tomatoes material is sent into production line by being taken out in material pond, most physics in raw tomatoes material
Impurity dissolves in subsider or fallen from elevator gap, and the raw tomatoes material handled by subsider and elevator is again through floating
Wash, enter cull board after the rinsing of shower nozzle clear water；
Step 3, select：Into cull board raw tomatoes material by manually choosing Chinese olive, yellow fruit, blackspot, small holes caused by worms, rotten fruit
And foreign matter, qualified tomato then fall into conveying screw rod pump aggregate bin, pushed to by screw pump in disintegrating machine, the waste material chosen and
Impurity is then transported in recovery pond by waste material conveyer, and by cleaning person, cleaning transports and keeps place clean in time；
Step 4, crush：Raw tomatoes material after selecting is delivered to disintegrating machine, through crushing system liter after raw tomatoes material is shredded
Warm softening tissue and passivation pectase, i.e., it is cold broken and hot broken, while appropriate salt sugar mixing is added into the tomato after crushing
Thing, in parts by weight, tomato and salt sugar mixture ratio are 300 to 1, to step 10 are that continous way is given birth to by step 4
Production, and in completely enclosed state, do not contacted directly with the external world；
Step 5, preheating：Preheating uses tubulation system, enters the setting of trip temperature according to actual requirement, executing agency according to
Design temperature automatically controls the switch of steam valve, so as to reach the preheating temperature of needs, wherein the preheating temperature of cold bankruptcy product is
45 DEG C, the preheating temperature of hot bankruptcy product is 90 DEG C；
Step 6, refine：The juice of preheated softening is under the centrifugal action that rotor rotates, the skin seed in raw tomatoes material
It is filtered off, the skin seed filtered out is discharged through conveying worm, is crushed after air dry, so as to extract lycopene therein or be processed as raising
Material is sold, and the juice in raw tomatoes material enters in storage tank by screen cloth；
Step 7, concentration：By in tomato juice input evaporator in storage tank, evaporator evaporation mode is vacuum continuous three
Four sections of effect, system is extracted out by heating system, vacuum system and lime set and formed, heating system is tubulation heat exchange mode, is steamed in triple effect
360 ° of cold water shower nozzles are provided with juice vapour outlet pipeline at the top of hair device, avoid steam from directly being contacted with tomato juice, certain true
Under sky, the moisture in the tomato juice of boiling is separated in the separator, and the moisture isolated is extracted system out by lime set and extracted out, heating
Steam and material be reflux type, heat steam and are recycled in a manner of indirect steam, material by one section to three sections progressively
Ground is carried out continuously concentration, and concentration sensor, i.e. refractometer are placed with three sections, according to product requirement, sets concentration to set
Definite value, after being concentrated to the concentration of needs, tomato juice enters in the storage tank of sterilizer, and inspector can take semi-finished product to examine in enriching section
Concentration is surveyed, concentration is checked；
Step 8, sterilization cooling：Sterilizer is bushing type heating, insulation, cooling, and sterilizer bottle placer is passed through before production
110 DEG C, 45min sterilization, pipeline junction uses vapor barrier, ensures the germ-free condition of whole system, the product warp of concentration
Cross suitable filter screen and sterilizer is squeezed into by compression pump, sauce body is heated to 106 by the cyclic high-temperature water of inside and outside layer in sterilizer
DEG C, sterilized by set process pipeline, if sterilization temperature momentarily less than sterilizes setting lower limit, switching valve auto-steering follows
Ring status, sauce body is sent back to storage tank, until sterilization temperature reaches setting value and is sent into cooling section, cooling section and the structure of heating section
It is identical, simply change high-temperature water into cooling water, be cooled to 32 DEG C, feeding is filling, and sterilizer overheat coolant-temperature gage is 115 DEG C, plunger
Pump pressure is 40bar, and chilling temperature is 32 DEG C；
Step 9, sterile bag, steel drum are examined：By outer packing inspector's lot-by-lot inspection, by fill operations people before sterile filling
Member and packaging operation person go through sterile bag and sack one by one, by bucket, and inner walls of steel drums whether there is abnormal conditions, it is underproof can not
Use；
Step 10, it is filling：Bottle placer before manufacture with sterilizer equally by thoroughly sterilizing, pipeline junction need into
Row vapor barrier, sterile filling head need wet sterilization, and in order to keep germ-free condition, two filling head alternatings are filling, packaging
After bag bag mouth inserts sterile head, bag mouth is sterilized automatically, pulls out the operations such as lid, upper lid, is set if one of filling head is less than
Constant temperature degree, the automatic desinfection chamber sterilization for carrying out 15 minutes, the temperature until reaching setting complete just to allow after sterilizing time it is filling,
If two filling heads are below design temperature, bottle placer stops filling, it is necessary to when the sterilization in 15 minutes of bottle placer filling head is completed
Could be normal filling, filling head sterilization temperature key value is 90 DEG C, and finished product is according to steel drum specification and the difference of product specification
And set determine weight respectively, the underproof substandard products of a small amount of concentration that bottle placer remains shut down every time halfway after are marked after filling,
Then deposit to next time and carry out returning system processing or being adjusted to other production lines after starting shooting being processed.
Embodiment 2：
A kind of method that evaporation efficiency is improved in catsup manufacturing process, it comprises the following steps：
Step 1, storage：Qualified raw tomatoes material will be examined to pour into the material pond of cleaning to store, use advanced elder generation during blowing
The principle gone out, being discharged into the fruit of the material pond access time in material storage container is arranged to 14 hours, when raw tomatoes material is vented in material pond
Material pond is cleaned；
Step 2, cleaning：Raw tomatoes material is sent into production line by being taken out in material pond, most physics in raw tomatoes material
Impurity dissolves in subsider or fallen from elevator gap, and the raw tomatoes material handled by subsider and elevator is again through floating
Wash, enter cull board after the rinsing of shower nozzle clear water；
Step 3, select：Into cull board raw tomatoes material by manually choosing Chinese olive, yellow fruit, blackspot, small holes caused by worms, rotten fruit
And foreign matter, qualified tomato then fall into conveying screw rod pump aggregate bin, pushed to by screw pump in disintegrating machine, the waste material chosen and
Impurity is then transported in recovery pond by waste material conveyer, and by cleaning person, cleaning transports and keeps place clean in time；
Step 4, crush：Raw tomatoes material after selecting is delivered to disintegrating machine, through crushing system liter after raw tomatoes material is shredded
Warm softening tissue and passivation pectase, i.e., it is cold broken and hot broken, while appropriate salt sugar mixing is added into the tomato after crushing
Thing, in parts by weight, tomato and salt sugar mixture ratio are 300 to 1, to step 10 are that continous way is given birth to by step 4
Production, and in completely enclosed state, do not contacted directly with the external world；
Step 5, preheating：Preheating uses tubulation system, enters the setting of trip temperature according to actual requirement, executing agency according to
Design temperature automatically controls the switch of steam valve, so as to reach the preheating temperature of needs, wherein the preheating temperature of cold bankruptcy product is
55 DEG C, the preheating temperature of hot bankruptcy product is 92 DEG C；
Step 6, refine：The juice of preheated softening is under the centrifugal action that rotor rotates, the skin seed in raw tomatoes material
It is filtered off, the skin seed filtered out is discharged through conveying worm, is crushed after air dry, so as to extract lycopene therein or be processed as raising
Material is sold, and the juice in raw tomatoes material enters in storage tank by screen cloth；
Step 7, concentration：By in tomato juice input evaporator in storage tank, evaporator evaporation mode is vacuum continuous three
Four sections of effect, system is extracted out by heating system, vacuum system and lime set and formed, heating system is tubulation heat exchange mode, is steamed in triple effect
360 ° of cold water shower nozzles are provided with juice vapour outlet pipeline at the top of hair device, avoid steam from directly being contacted with tomato juice, certain true
Under sky, the moisture in the tomato juice of boiling is separated in the separator, and the moisture isolated is extracted system out by lime set and extracted out, heating
Steam and material be reflux type, heat steam and are recycled in a manner of indirect steam, material by one section to three sections progressively
Ground is carried out continuously concentration, and concentration sensor, i.e. refractometer are placed with three sections, according to product requirement, sets concentration to set
Definite value, after being concentrated to the concentration of needs, tomato juice enters in the storage tank of sterilizer, and inspector can take semi-finished product to examine in enriching section
Concentration is surveyed, concentration is checked；
Step 8, sterilization cooling：Sterilizer is bushing type heating, insulation, cooling, and sterilizer bottle placer is passed through before production
125 DEG C, 55min sterilization, pipeline junction uses vapor barrier, ensures the germ-free condition of whole system, the product warp of concentration
Cross suitable filter screen and sterilizer is squeezed into by compression pump, sauce body is heated to 108 by the cyclic high-temperature water of inside and outside layer in sterilizer
DEG C, sterilized by set process pipeline, if sterilization temperature momentarily less than sterilizes setting lower limit, switching valve auto-steering follows
Ring status, sauce body is sent back to storage tank, until sterilization temperature reaches setting value and is sent into cooling section, cooling section and the structure of heating section
It is identical, simply change high-temperature water into cooling water, be cooled to 41 DEG C, feeding is filling, and sterilizer overheat coolant-temperature gage is 125 DEG C, plunger
Pump pressure is 80bar, and chilling temperature is 41 DEG C；
Step 9, sterile bag, steel drum are examined：By outer packing inspector's lot-by-lot inspection, by fill operations people before sterile filling
Member and packaging operation person go through sterile bag and sack one by one, by bucket, and inner walls of steel drums whether there is abnormal conditions, it is underproof can not
Use；
Step 10, it is filling：Bottle placer before manufacture with sterilizer equally by thoroughly sterilizing, pipeline junction need into
Row vapor barrier, sterile filling head need wet sterilization, and in order to keep germ-free condition, two filling head alternatings are filling, packaging
After bag bag mouth inserts sterile head, bag mouth is sterilized automatically, pulls out the operations such as lid, upper lid, is set if one of filling head is less than
Constant temperature degree, the automatic desinfection chamber sterilization for carrying out 23 minutes, the temperature until reaching setting complete just to allow after sterilizing time it is filling,
If two filling heads are below design temperature, bottle placer stops filling, it is necessary to when the sterilization in 23 minutes of bottle placer filling head is completed
Could be normal filling, filling head sterilization temperature key value is 95 DEG C, and finished product is according to steel drum specification and the difference of product specification
And set determine weight respectively, the underproof substandard products of a small amount of concentration that bottle placer remains shut down every time halfway after are marked after filling,
Then deposit to next time and carry out returning system processing or being adjusted to other production lines after starting shooting being processed.
Embodiment 3：
A kind of method that evaporation efficiency is improved in catsup manufacturing process, it comprises the following steps：
Step 1, storage：Qualified raw tomatoes material will be examined to pour into the material pond of cleaning to store, use advanced elder generation during blowing
The principle gone out, being discharged into the fruit of the material pond access time in material storage container is arranged to 18 hours, when raw tomatoes material is vented in material pond
Material pond is cleaned；
Step 2, cleaning：Raw tomatoes material is sent into production line by being taken out in material pond, most physics in raw tomatoes material
Impurity dissolves in subsider or fallen from elevator gap, and the raw tomatoes material handled by subsider and elevator is again through floating
Wash, enter cull board after the rinsing of shower nozzle clear water；
Step 3, select：Into cull board raw tomatoes material by manually choosing Chinese olive, yellow fruit, blackspot, small holes caused by worms, rotten fruit
And foreign matter, qualified tomato then fall into conveying screw rod pump aggregate bin, pushed to by screw pump in disintegrating machine, the waste material chosen and
Impurity is then transported in recovery pond by waste material conveyer, and by cleaning person, cleaning transports and keeps place clean in time；
Step 4, crush：Raw tomatoes material after selecting is delivered to disintegrating machine, through crushing system liter after raw tomatoes material is shredded
Warm softening tissue and passivation pectase, i.e., it is cold broken and hot broken, while appropriate salt sugar mixing is added into the tomato after crushing
Thing, in parts by weight, tomato and salt sugar mixture ratio are 300 to 1, to step 10 are that continous way is given birth to by step 4
Production, and in completely enclosed state, do not contacted directly with the external world；
Step 5, preheating：Preheating uses tubulation system, enters the setting of trip temperature according to actual requirement, executing agency according to
Design temperature automatically controls the switch of steam valve, so as to reach the preheating temperature of needs, wherein the preheating temperature of cold bankruptcy product is
65 DEG C, the preheating temperature of hot bankruptcy product is 95 DEG C；
Step 6, refine：The juice of preheated softening is under the centrifugal action that rotor rotates, the skin seed in raw tomatoes material
It is filtered off, the skin seed filtered out is discharged through conveying worm, is crushed after air dry, so as to extract lycopene therein or be processed as raising
Material is sold, and the juice in raw tomatoes material enters in storage tank by screen cloth；
Step 7, concentration：By in tomato juice input evaporator in storage tank, evaporator evaporation mode is vacuum continuous three
Four sections of effect, system is extracted out by heating system, vacuum system and lime set and formed, heating system is tubulation heat exchange mode, is steamed in triple effect
360 ° of cold water shower nozzles are provided with juice vapour outlet pipeline at the top of hair device, avoid steam from directly being contacted with tomato juice, certain true
Under sky, the moisture in the tomato juice of boiling is separated in the separator, and the moisture isolated is extracted system out by lime set and extracted out, heating
Steam and material be reflux type, heat steam and are recycled in a manner of indirect steam, material by one section to three sections progressively
Ground is carried out continuously concentration, and concentration sensor, i.e. refractometer are placed with three sections, according to product requirement, sets concentration to set
Definite value, after being concentrated to the concentration of needs, tomato juice enters in the storage tank of sterilizer, and inspector can take semi-finished product to examine in enriching section
Concentration is surveyed, concentration is checked；
Step 8, sterilization cooling：Sterilizer is bushing type heating, insulation, cooling, and sterilizer bottle placer is passed through before production
140 DEG C, 60min sterilization, pipeline junction uses vapor barrier, ensures the germ-free condition of whole system, the product warp of concentration
Cross suitable filter screen and sterilizer is squeezed into by compression pump, sauce body is heated to 110 by the cyclic high-temperature water of inside and outside layer in sterilizer
DEG C, sterilized by set process pipeline, if sterilization temperature momentarily less than sterilizes setting lower limit, switching valve auto-steering follows
Ring status, sauce body is sent back to storage tank, until sterilization temperature reaches setting value and is sent into cooling section, cooling section and the structure of heating section
It is identical, simply change high-temperature water into cooling water, be cooled to 50 DEG C, feeding is filling, and sterilizer overheat coolant-temperature gage is 135 DEG C, plunger
Pump pressure is 130bar, and chilling temperature is 50 DEG C；
Step 9, sterile bag, steel drum are examined：By outer packing inspector's lot-by-lot inspection, by fill operations people before sterile filling
Member and packaging operation person go through sterile bag and sack one by one, by bucket, and inner walls of steel drums whether there is abnormal conditions, it is underproof can not
Use；
Step 10, it is filling：Bottle placer before manufacture with sterilizer equally by thoroughly sterilizing, pipeline junction need into
Row vapor barrier, sterile filling head need wet sterilization, and in order to keep germ-free condition, two filling head alternatings are filling, packaging
After bag bag mouth inserts sterile head, bag mouth is sterilized automatically, pulls out the operations such as lid, upper lid, is set if one of filling head is less than
Constant temperature degree, the automatic desinfection chamber sterilization for carrying out 30 minutes, the temperature until reaching setting complete just to allow after sterilizing time it is filling,
If two filling heads are below design temperature, bottle placer stops filling, it is necessary to when the sterilization in 30 minutes of bottle placer filling head is completed
Could be normal filling, filling head sterilization temperature key value is 100 DEG C, and finished product is according to steel drum specification and the difference of product specification
And set determine weight respectively, the underproof substandard products of a small amount of concentration that bottle placer remains shut down every time halfway after are marked after filling,
Then deposit to next time and carry out returning system processing or being adjusted to other production lines after starting shooting being processed.
It can be obtained by embodiment 1-3, the evaporation efficiency highest in embodiment 2, manufactured catsup is best in quality, and taste is most
It is good.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic,
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (7)
1. the method for evaporation efficiency is improved in a kind of catsup manufacturing process, it is characterised in that：Comprise the following steps：
Step 1, storage：Qualified raw tomatoes material will be examined to pour into the material pond of cleaning to store, using first in first out during blowing
Principle, being discharged into the fruit of the material pond access time in material storage container is arranged to 10-18 hours, when raw tomatoes material is vented in material pond pair
Material pond is cleaned；
Step 2, cleaning：Raw tomatoes material is sent into production line by being taken out in material pond, most physical impurities in raw tomatoes material
Dissolve in subsider or fallen from elevator gap, the raw tomatoes material handled by subsider and elevator is again through floating washing, spray
Enter cull board after head clear water rinsing；
Step 3, select：Into cull board raw tomatoes material by manually choosing Chinese olive, yellow fruit, blackspot, small holes caused by worms, rotten fruit and different
Thing, qualified tomato then fall into conveying screw rod pump aggregate bin, pushed to by screw pump in disintegrating machine, the waste material and impurity chosen
Then it is transported to by waste material conveyer in recovery pond, by cleaning person, cleaning transports and keeps place clean in time；
Step 4, crush：Raw tomatoes material after selecting is delivered to disintegrating machine, soft through crushing system heating after raw tomatoes material is shredded
Change tissue and passivation pectase, i.e., it is cold broken and hot broken, while appropriate salt sugar mixture is added into the tomato after crushing, with
Parts by weight meter, tomato are 300 to 1 with salt sugar mixture ratio；
Step 5, preheating：Preheating uses tubulation system, the setting of trip temperature is entered according to actual requirement, executing agency is according to setting
The switch of temperature automatic control steam valve, so as to reach the preheating temperature of needs, wherein the preheating temperature of cold bankruptcy product is 45-65
DEG C, the preheating temperature of hot bankruptcy product is 90-95 DEG C；
Step 6, refine：The juice of preheated softening under the centrifugal action that rotor rotates, filtered by the skin seed in raw tomatoes material
Go out, the juice in raw tomatoes material enters in storage tank by screen cloth；
Step 7, concentration：By in tomato juice input evaporator in storage tank, evaporator evaporation mode is vacuum continuous triple effect four
Section, by heating system, vacuum system and lime set extract out system form, heating system be tubulation heat exchange mode, avoid steam and kind
Tomato juice directly contacts, and under certain vacuum, the moisture in the tomato juice of boiling is separated in the separator, the moisture isolated
System is extracted out by lime set to extract out, heating steam and material are reflux type, and heating steam is repeated profit in a manner of indirect steam
With, material is carried out continuously concentration step by step by one section to three sections, and concentration sensor, i.e. refractometer are placed with three sections,
According to product requirement, concentration set point is set, after being concentrated to the concentration of needs, tomato juice enters in the storage tank of sterilizer；
Step 8, sterilization cooling：Sterilizer is bushing type heating, insulation, cooling, passes through 110- to sterilizer bottle placer before production
140 DEG C, 45-60min sterilization, pipeline junction uses vapor barrier, ensures the germ-free condition of whole system, the product of concentration
Sterilizer is squeezed into by compression pump by suitable filter screen, sauce body is heated to by the cyclic high-temperature water of inside and outside layer in sterilizer
106-110 DEG C, sterilized by set process pipeline, cooling section is identical with the structure for heating section, simply changes high-temperature water
Into cooling water, 32-50 DEG C is cooled to, feeding is filling, and sterilizer overheat coolant-temperature gage is 115-135 DEG C, and plunger pump pressure is 40-
130bar, chilling temperature are 32-50 DEG C；
Step 9, sterile bag, steel drum are examined：By outer packing inspector's lot-by-lot inspection, before sterile filling by fill operations personnel and
Packaging operation person goes through sterile bag and sack one by one, by bucket, and inner walls of steel drums whether there is abnormal conditions, underproof to make
With；
Step 10, it is filling：Before manufacture with sterilizer equally by thoroughly sterilizing, pipeline junction needs to be steamed bottle placer
Vapour shields, and sterile filling head needs wet sterilization, and in order to keep germ-free condition, two filling heads replace filling, packaging bag bag
After mouth inserts sterile head, bag mouth is sterilized automatically, pulls out the operations such as lid, upper lid, if one of filling head is less than setting temperature
Degree, the automatic desinfection chamber sterilization for carrying out 15-30 minutes, the temperature until reaching setting complete just to allow after sterilizing time it is filling,
If two filling heads are below design temperature, bottle placer stops filling, it is necessary to has been sterilized when bottle placer filling head 15-30 minutes
Normal filling into ability, filling head sterilization temperature key value is 90-100 DEG C, and finished product is according to steel drum specification and product specification
Difference and set determine weight respectively.
2. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：Institute
State the skin seed being filtered off in step 6 to discharge through conveying worm, crushed after air dry, so as to extract lycopene therein or add
Work is sold for feed.
3. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：By
It is continous way production that step 4, which starts to step 10, and in completely enclosed state, is not contacted directly with the external world.
4. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：Institute
Semi-finished product detectable concentration can be taken in enriching section by stating inspector in step 7, and concentration is checked.
5. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：Institute
State in step 7 and be provided with 360 ° of cold water shower nozzles in juice vapour outlet pipeline at the top of triple effect evaporator.
6. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：Institute
If stating sterilization temperature in step 8 momentarily less than sterilizes setting lower limit, switching valve auto-steering recurrent state, sauce body is sent back to storage
Batch can, until sterilization temperature reaches setting value and is sent into cooling section.
7. the method for evaporation efficiency is improved in a kind of catsup manufacturing process according to claim 1, it is characterised in that：Institute
The underproof substandard products of a small amount of concentration that bottle placer remains shut down every time halfway after in step 10 are stated, are marked after filling, then
Storage carries out returning system processing or being adjusted to other production lines being processed after starting shooting to next time.
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| CN201711226217.4A CN107890080A (en) | 2017-11-29 | 2017-11-29 | A kind of method that evaporation efficiency is improved in catsup manufacturing process |
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| CN201711226217.4A CN107890080A (en) | 2017-11-29 | 2017-11-29 | A kind of method that evaporation efficiency is improved in catsup manufacturing process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100006446A1 (en) * | 2021-03-18 | 2022-09-18 | Mutti Spa In Breve Mutti S P A | PLANT FOR THE PRODUCTION OF TOMATO SAUCE |
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Application publication date: 20180410 |