CN108477441A - A kind of continuous freezing prepares the device and method of inspissated juice - Google Patents
A kind of continuous freezing prepares the device and method of inspissated juice Download PDFInfo
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- CN108477441A CN108477441A CN201810521407.7A CN201810521407A CN108477441A CN 108477441 A CN108477441 A CN 108477441A CN 201810521407 A CN201810521407 A CN 201810521407A CN 108477441 A CN108477441 A CN 108477441A
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- tank body
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- fruit juice
- juice
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- 230000008014 freezing Effects 0.000 title claims abstract description 62
- 238000007710 freezing Methods 0.000 title claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 54
- 238000000034 method Methods 0.000 title claims abstract description 40
- 239000003507 refrigerant Substances 0.000 claims abstract description 93
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 71
- 239000013078 crystal Substances 0.000 claims abstract description 18
- 238000002425 crystallisation Methods 0.000 claims abstract description 15
- 230000008025 crystallization Effects 0.000 claims abstract description 15
- 238000004891 communication Methods 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 230000000750 progressive effect Effects 0.000 description 7
- 238000012546 transfer Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000013475 authorization Methods 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 239000007791 liquid phase Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- -1 carbon water Compound Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
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- 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)
Abstract
The present invention discloses the device that a kind of continuous freezing prepares inspissated juice, including refrigerant tank body, refrigerant exit and refrigerant inlet is arranged in refrigerant tank body, the multiple cryovials that can accommodate fruit juice of setting in refrigerant tank body, multiple cryovial serial communications, invention additionally discloses a kind of methods that continuous freezing prepares inspissated juice, it will be continuously pumped into cryovial by the fruit juice of precooling, fruit juice is in concatenated freezing Bottomhole pressure, refrigerant flows in refrigerant tank body, moisture crystallization in fruit juice is precipitated and is chilled on the inner wall of cryovial, the concentration of fruit juice is gradually increased, by the continuous freezing for cryovial of connecting, freeze the as inspissated juice that pipe end is released；When clearing up cryovial ice crystal, the brilliant cryovial that is covered with ice is disconnected, blank flange is dismantled, remove the ice crystal in cryovial, ice detachment has no effect on the normal work of other concatenated cryovials.
Description
Technical field
The present invention relates to freezings to prepare inspissated juice technical field, and inspissated juice is prepared more particularly to a kind of continuous freezing
Device and method.
Background technology
Fruit juice is that fresh fruit is selected, the fruit juice that cleans, squeeze out, contains abundant vitamin, minerals, carbon water
Compound and dietary fiber are parts most nutritious in fruit, are easy to be absorbed by the body, and are approached on flavor and nutrition
In fresh fruit, it is known as the title of " liquid fruit ".Fruit process is greatly reduced at inspissated juice product, volume and weight, can
It is effectively reduced storage and transportation cost, becomes the main fruit converted products of international trade.With our people's living standard
Raising year by year, people's diet structure gradually changing, not only dramatically increased to the demand of fruit juice, and to the quality of fruit juice
More stringent requirements are proposed, and the natural, pure juice of high quality, health-nutrition and inspissated juice demand growth are more than 20%, gradually
Development trend as the consumption of China's fruit juice and direction.
Currently, heating in vacuum concentration is still the concentration of juices method generally used, since heating temperature height easily leads to fruit juice
Discoloration, spoiled, nutrition loss；Condition of high vacuum degree also leads to a large amount of volatilization losses of fruit juice aromas ingredient, cannot meet consumption
Demand of the person to fruit juice nutrient, color and luster and special flavor quality.
Freeze Concentration Technology is to utilize a kind of method for concentration of SOLID-LIQUID EQUILIBRIUM between ice and aqueous solution in fruit juice, by temperature
It is down to the below freezing of fruit juice, moisture is made to be precipitated and remove from fruit juice with form of ice crystals, to improve fruit juice concn.Due to freezing
Concentration is 0 DEG C or less progress, can keep the nutritive value and special flavor quality of former fruit well, freeze concentration process is to fruit juice
In microorganism also have good inhibitory or killing effect.Theoretically, 1kg water is often evaporated, the heat for supplying 2355kJ is needed；And make 1kg
Water freezing only needs to remove the heat of 334kJ, single to be calculated from energy supply and removal, and freeze concentration is the 1/ of heating evaporation concentration
7.Refrigeration realizes that 7 times or so of heat can be removed, theoretically in the energy expenditure of a unit by energy removal
Say by 1kg water-ices build-up ice required energy be evaporate 1kg water about 1/50, have the characteristics that significantly it is energy-saving.
Moisture crystallization is the key step of fruit juice freezing concentrating, can freeze concentration be divided into progressive layer by moisture crystallization mode
Shape crystallization concentration and suspension crystallization concentration.Progressive stratiform crystallization freezing concentration method is generated due to ice crystal on cooling surface (heat-transfer surface)
It is thickeied with growth, the solute in water is excluded in the liquid phase except ice crystal, and solute concentration in liquid phase is made to increase and realize concentration.
The biggest advantage of the method is to form the moisture frozen crust of an entirety, and ice crystal is big and solid liquid interface is smaller, inspissated juice with
Ice crystal is relatively easy to operate when detaching.However, progressive laminated crystalline is to be formed to freeze ice sheet on heat-transfer surface, as ice sheet gradually increases
Thickness, heat transfer efficiency reduce rapidly, and moisture freezing rate can be slower and slower；Increase especially with volume of equipment, specific surface of conducting heat
Also can reduce, therefore, it is to realize the key problem in technology of this freezing and concentrating method application to improve rate of heat transfer in crystallization process.It is progressive
Laminated crystalline can in the internal structure of equipment, such as tank skin, heat exchange coil surface formed it is thicker freeze ice sheet, not only cleaning is tired
Difficulty, and process when ice-melt or a consumption energy consumption.
Authorization Notice No. is a kind of patent " freezing and concentrating method of fruit juice " of CN101991157B, discloses a kind of fruit juice
Freezing and concentrating method, method be by fruit juice be packed into 30kg plastic barrels, be placed in low-temperature cold store, be cooled to -18 DEG C or -18 DEG C
It freezes 1 day and freezes to thorough below, take out the fruit juice for taking out various concentration in course of defrosting, this method is a kind of progressive stratiform
Method for crystallising can only make inspissated juice, the fruit juice of the various concentration of acquisition since heat transfer efficiency is low in plastic barrel small batch
It finally also needs to remove moisture by means of the mode of film thermal concentration, the low-temperature water removal advantage of freeze concentration cannot be embodied.
Authorization Notice No. is the patent " fruit juice freezing and concentrating method and equipment of supersonic synergic growing the grain " of CN101664214B,
A kind of fruit juice freezing and concentrating method and equipment of supersonic synergic growing the grain are disclosed, in addition to increasing ultrasonic wave in maturator
Device, to accelerate nucleus to be formed with outside ice crystal growth, technological process still cannot break away from the operation of general suspension crystallization.
The patent " a kind of concentration method of graduate freezing interface " for authorizing publication number CN100450572C, discloses a kind of utilization
The concentration method of graduate freezing interface of closed cycle operation, this method change enrichment facility from energy utilization
Into to improve the utilization to " low-temperature receiver " in ice icing body, and the problem of unresolved progressive layer shape crystallization.
Application No. is 201510228539.7 patent " a kind of preparation methods of clarification inspissated juice ", and pulp is directly sent
Enter freeze concentration equipment, be cooled to whole pulps and freeze, advantage be omitted necessary to the production of conventional clear juice squeeze the juice, mistake
The processes such as filter, clarification, clear inspissated juice can be directly prepared by pulp, is disadvantageous in that tank body is big, as ice sheet increases
Layer, heat transfer efficiency continuously decrease, and realize that whole freeze-off times are long；The ice body thaw generated in tank body difficultly takes, cannot
Realize continuous operation.
Therefore, how to change in the prior art, progressive laminated crystalline concentrates and can not connect during freeze concentration prepares fruit juice
It is continuous to carry out, and clear up, the phenomenon of ice-melt difficulty, it is those skilled in the art's urgent problem to be solved.
Invention content
It is above-mentioned existing to solve the object of the present invention is to provide the device and method that a kind of continuous freezing prepares inspissated juice
Technology there are the problem of, so that freezing is prepared inspissated juice process and be carried out continuously, and simplify deicing process difficulty.
To achieve the above object, the present invention provides following schemes：The present invention provides a kind of continuous freezing preparation concentration fruit
The device of juice, including refrigerant tank body, the refrigerant tank body setting refrigerant exit and refrigerant inlet, the interior setting of the refrigerant tank body are more
A cryovial that can accommodate fruit juice, multiple cryovial serial communications, the refrigerant is stretched out at the both ends of the cryovial
The both ends of tank body, the cryovial are respectively provided with blank flange, and the cryovial is detachably connected with the blank flange, adjacent
Valve is set between the cryovial.
Preferably, the axis of the cryovial is parallel with the axis of refrigerant tank body, the height of the cryovial compared with
The height of the refrigerant tank body is high, and multiple cryovials are uniformly arranged, and the bottom setting tank body of the refrigerant tank body supports.
Preferably, flanged plate is arranged in the both ends of the cryovial, and the flanged plate is detachably connected with the blank flange,
Multiple cryovials are connected by connecting tube.
Preferably, fruit juice entrance is set on the blank flange, and the connecting tube and the fruit juice entrance are detachable
Connection.
Preferably, the refrigerant exit and the refrigerant inlet are respectively arranged at the both ends of the refrigerant tank body.
Preferably, refrigerant flow direction is opposite with the flow direction of fruit juice in the cryovial in the refrigerant tank body.
Preferably, insulating layer is set on the side wall of the refrigerant tank body, thermal detector is also set up on the refrigerant tank body, it is described
Thermal detector stretches into the inner cavity of the refrigerant tank body.
Preferably, a diameter of 10-30cm of the cryovial, the length of the cryovial are 2-5m, the cryovial by
Stainless steel is made.
The present invention also provides a kind of methods that continuous freezing prepares inspissated juice, include the following steps：
Step 1: by being continuously pumped into cryovial by precooling, the fruit juice that solid content is 5%-25%, fruit juice exists
Concatenated freezing Bottomhole pressure, refrigerant flow in refrigerant tank body, and the moisture crystallization in fruit juice is precipitated and is chilled in cryovial
Inner wall on, the concentration of fruit juice is gradually increased；
Step 2: by the continuous freezing of series connection cryovial, what freezing pipe end was released is that solid content is 30%-
55% inspissated juice；
Step 3: disconnecting the brilliant cryovial that is covered with ice, blank flange is dismantled, removes the ice crystal in cryovial, deicing
Journey has no effect on the normal work of other concatenated cryovials.
Preferably, in step 1, fruit juice is cooled to 0 DEG C to -5 DEG C in advance；It is -10 DEG C to -30 DEG C to control refrigerant temperature, fruit juice
Flow velocity is 3-30L/min.
The present invention achieves following technique effect compared with the existing technology：The continuous freezing of the present invention prepares inspissated juice
Refrigerant exit and refrigerant inlet is arranged in device, including refrigerant tank body, refrigerant tank body, and the interior setting of refrigerant tank body is multiple can to accommodate fruit
Refrigerant tank body is stretched out at the both ends of the cryovial of juice, multiple cryovial serial communications, cryovial, and the both ends of cryovial are respectively provided with method
Tritonope plate, cryovial are detachably connected with blank flange, and valve is arranged between adjacent cryovial.Use the continuous cold of the present invention
The method that jelly prepares inspissated juice carries out freeze concentration to fruit juice, will be continuously pumped into cryovial by the fruit juice of precooling, fruit
Juice is flowed in concatenated freezing Bottomhole pressure, refrigerant in refrigerant tank body, and the moisture crystallization in fruit juice is precipitated and is chilled in cold
On the inner wall of frozen pipe, the concentration of fruit juice is gradually increased, and by the continuous freezing for cryovial of connecting, what freezing pipe end was released is
Inspissated juice；When clearing up cryovial ice crystal, the brilliant cryovial that is covered with ice is disconnected, blank flange is dismantled, removed in cryovial
Ice crystal, ice detachment has no effect on the normal work of other concatenated cryovials.
Description of the drawings
It in order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, below will be to institute in embodiment
Attached drawing to be used is needed to be briefly described, it should be apparent that, the accompanying drawings in the following description is only some implementations of the present invention
Example, for those of ordinary skill in the art, without having to pay creative labor, can also be according to these attached drawings
Obtain other attached drawings.
Fig. 1 is the structural schematic diagram that the continuous freezing of the present invention prepares the device of inspissated juice；
Fig. 2 is the present invention looks up structural representation that the continuous freezing of the present invention prepares the device of inspissated juice；
Fig. 3 is the overlooking structure diagram that the continuous freezing of the present invention prepares the device of inspissated juice；
Wherein, 1 is refrigerant tank body, and 2 be refrigerant exit, and 3 be refrigerant inlet, and 4 be cryovial, and 5 be blank flange, and 6 be valve
Door, 7 support for tank body, and 8 be flanged plate, and 9 be connecting tube, and 10 be insulating layer, and 11 be thermal detector.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation describes, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
It is above-mentioned existing to solve the object of the present invention is to provide the device and method that a kind of continuous freezing prepares inspissated juice
Technology there are the problem of, so that freezing is prepared inspissated juice process and be carried out continuously, and simplify deicing process difficulty.
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, below in conjunction with the accompanying drawings and specific real
Applying mode, the present invention is described in further detail.
Please referring to Fig.1-3, wherein Fig. 1 is the structural schematic diagram that the continuous freezing of the present invention prepares the device of inspissated juice,
Fig. 2 is the present invention looks up structural representation that the continuous freezing of the present invention prepares the device of inspissated juice, and Fig. 3 is the continuous freezing of the present invention
Prepare the overlooking structure diagram of the device of inspissated juice.
The present invention provides the device that a kind of continuous freezing prepares inspissated juice, including refrigerant tank body 1, and refrigerant tank body 1 is arranged
Refrigerant exit 2 and refrigerant inlet 3, the interior multiple cryovials 4 that can accommodate fruit juice of setting of refrigerant tank body 1, multiple cryovials 4 are connected
Refrigerant tank body 1 is stretched out at connection, the both ends of cryovial 4, and the both ends of cryovial 4 are respectively provided with blank flange 5, cryovial 4 and flange
Blind plate 5 is detachably connected, and valve 6 is arranged between adjacent cryovial 4.
When preparing inspissated juice, refrigerant is entered by refrigerant inlet 3, is flowed towards the direction of refrigerant exit 2, after fruit juice precooling
Into in concatenated cryovial 4, fruit juice flowing in concatenated cryovial 4, refrigerant flows in refrigerant tank body 1, in fruit juice
Moisture crystallization is precipitated and is chilled on the inner wall of cryovial 4, and the concentration of fruit juice is gradually increased, by the company for cryovial 4 of connecting
Continuous freezing, what 4 end of cryovial released is inspissated juice.When clearing up 4 ice crystal of cryovial, the brilliant cryovial that is covered with ice is disconnected
4, blank flange 5 is dismantled, the ice crystal in cryovial 4 is removed, ice detachment has no effect on the normal of other concatenated cryovials 4
Work, realizes that continuous freezing prepares inspissated juice.
Specifically, the axis of cryovial 4 is parallel with the axis of refrigerant tank body 1, and the height of cryovial 4 is compared with refrigerant tank body 1
Height it is high, multiple cryovials 4 are uniformly arranged, are uniformly contacted with the refrigerant in refrigerant tank body 1 convenient for cryovial 4, refrigerant tank body 1
Bottom setting tank body support 7.
In order to rapidly clear up the ice crystal in cryovial 4, flanged plate 8, flanged plate 8 and flange is arranged in the both ends of cryovial 4
Blind plate 5 is detachably connected, and can easily open blank flange 5, leaches fruit juice, and cleaning freezes, and improves working efficiency, Duo Geleng
Frozen pipe 4 can be interconnected by connecting tube 9.
Wherein, fruit juice entrance is set on blank flange 5, and connecting tube 9 is detachably connected with fruit juice entrance.
In order to extend flowing time of the refrigerant in refrigerant tank body 1 and keep temperature uniform, refrigerant exit 2 and refrigerant inlet
3 are respectively arranged at the both ends of refrigerant tank body 1.
Further, in refrigerant tank body 1 in refrigerant flow direction and cryovial 4 flow direction of fruit juice on the contrary, as far as possible
Ground extends the time of contact of refrigerant and cryovial 4, improves the efficiency that freezing prepares inspissated juice.
It exchanges heat with outside air to reduce refrigerant, improves freezing efficiency, insulating layer is set on the side wall of refrigerant tank body 1
10, thermal detector 11 is also set up on refrigerant tank body 1, is controlled convenient for personnel monitoring's refrigerant temperature and to refrigerant temperature, is surveyed
Warm device 11 stretches into the inner cavity of refrigerant tank body 1.
Further, a diameter of 10-30cm of cryovial 4, length 2-5m, cryovial 4 are made of stainless steel.
The present invention also provides a kind of methods that continuous freezing prepares inspissated juice, include the following steps：
Step 1: by being continuously pumped into cryovial 4 by precooling, the fruit juice that solid content is 5%-25%, fruit juice
The flowing in concatenated cryovial 4, refrigerant flow in refrigerant tank body 1, and the moisture crystallization in fruit juice is precipitated and is chilled in cold
On the inner wall of frozen pipe 4, the concentration of fruit juice is gradually increased；
Step 2: by the continuous freezing of series connection cryovial 4, what 4 end of cryovial released is that solid content is
The inspissated juice of 30%-55%；
Step 3: disconnecting the brilliant cryovial 4 that is covered with ice, blank flange 5 is dismantled, removes the ice crystal in cryovial 4, deicing
Process has no effect on the normal work of other concatenated cryovials 4.
Further, in step 1, fruit juice is cooled to 0 DEG C to -5 DEG C in advance；It is -10 DEG C to -30 to control refrigerant temperature
DEG C, fruit juice flow velocity is 3-30L/min.
It is cold by being continuously pumped by the fruit juice of precooling when preparing the device of inspissated juice using the continuous freezing of the present invention
In frozen pipe 4, fruit juice flowing in concatenated cryovial 4, refrigerant flows in refrigerant tank body 1, and the moisture crystallization in fruit juice is precipitated
And be chilled on the inner wall of cryovial 4, the concentration of fruit juice is gradually increased, by the continuous freezing for cryovial 4 of connecting, cryovial
What 4 ends released is inspissated juice；When clearing up 4 ice crystal of cryovial, the brilliant cryovial 4 that is covered with ice is disconnected, by blank flange 5
It dismantles, removes the ice crystal in cryovial 4, ice detachment has no effect on the normal work of other concatenated cryovials 4, improves equipment
Utilization rate and working efficiency.
Specific case is applied in the present invention, and principle and implementation of the present invention are described, above example
Illustrate the method and its core concept for being merely used to help understand the present invention；Meanwhile for those of ordinary skill in the art, according to
According to the thought of the present invention, there will be changes in the specific implementation manner and application range.In conclusion the content of the present specification
It should not be construed as limiting the invention.
Claims (10)
1. a kind of continuous freezing prepares the device of inspissated juice, it is characterised in that：Including refrigerant tank body, the refrigerant tank body setting
Refrigerant exit and refrigerant inlet, the interior multiple cryovials that can accommodate fruit juice of setting of the refrigerant tank body, multiple cryovials
The refrigerant tank body is stretched out at the both ends of serial communication, the cryovial, and the both ends of the cryovial are respectively provided with blank flange, institute
It states cryovial to be detachably connected with the blank flange, valve is set between the adjacent cryovial.
2. continuous freezing according to claim 1 prepares the device of inspissated juice, it is characterised in that：The axis of the cryovial
Line is parallel with the axis of refrigerant tank body, and the height of the height refrigerant tank body of the cryovial is high, multiple described
Cryovial is uniformly arranged, and the bottom setting tank body of the refrigerant tank body supports.
3. continuous freezing according to claim 1 prepares the device of inspissated juice, it is characterised in that：The two of the cryovial
End setting flanged plate, the flanged plate are detachably connected with the blank flange, and multiple cryovials are connected by connecting tube
It is logical.
4. continuous freezing according to claim 3 prepares the device of inspissated juice, it is characterised in that：On the blank flange
Fruit juice entrance is set, and the connecting tube is detachably connected with the fruit juice entrance.
5. continuous freezing according to claim 1 prepares the device of inspissated juice, it is characterised in that：The refrigerant exit and
The refrigerant inlet is respectively arranged at the both ends of the refrigerant tank body.
6. continuous freezing according to claim 5 prepares the device of inspissated juice, it is characterised in that：In the refrigerant tank body
Refrigerant flow direction is opposite with the flow direction of fruit juice in the cryovial.
7. continuous freezing according to claim 1 prepares the device of inspissated juice, it is characterised in that：The refrigerant tank body
Insulating layer is set on side wall, thermal detector is also set up on the refrigerant tank body, the thermal detector stretches into the inner cavity of the refrigerant tank body
In.
8. continuous freezing according to claim 1 prepares the device of inspissated juice, it is characterised in that：The cryovial it is straight
Diameter is 10-30cm, and the length of the cryovial is 2-5m, and the cryovial is made of stainless steel.
9. a kind of method that continuous freezing prepares inspissated juice continuously freezes preparation using claim 1-8 any one of them
The device of inspissated juice, which is characterized in that include the following steps：
Step 1: by being continuously pumped into cryovial by precooling, the fruit juice that solid content is 5%-25%, fruit juice is being connected
Freezing Bottomhole pressure, refrigerant flows in refrigerant tank body, and the moisture crystallization in fruit juice, which is precipitated, is simultaneously chilled in the interior of cryovial
On wall, the concentration of fruit juice is gradually increased；
Step 2: by the continuous freezing of series connection cryovial, what freezing pipe end was released is that solid content is 30%-55%
Inspissated juice；
Step 3: disconnecting the brilliant cryovial that is covered with ice, blank flange is dismantled, removes the ice crystal in cryovial, ice detachment is simultaneously
The normal work of other concatenated cryovials is not influenced.
10. the method that continuous freezing according to claim 9 prepares inspissated juice, it is characterised in that：In step 1, by fruit
Juice is cooled to 0 DEG C to -5 DEG C in advance；It is -10 DEG C to -30 DEG C to control refrigerant temperature, and fruit juice flow velocity is 3-30L/min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810521407.7A CN108477441A (en) | 2018-05-28 | 2018-05-28 | A kind of continuous freezing prepares the device and method of inspissated juice |
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|---|---|---|---|
| CN201810521407.7A CN108477441A (en) | 2018-05-28 | 2018-05-28 | A kind of continuous freezing prepares the device and method of inspissated juice |
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| CN108477441A true CN108477441A (en) | 2018-09-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545436A (en) * | 2021-07-01 | 2021-10-26 | 新疆农业大学 | Method and equipment for processing dough pieces in Xinjiang instant noodle food soup rice |
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|---|---|---|---|---|
| CN1593248A (en) * | 2003-09-08 | 2005-03-16 | 可果美株式会社 | Method of controlling progressive freeze-concentration |
| CN101586923A (en) * | 2009-07-01 | 2009-11-25 | 姜堰市泰怡金属网管有限公司 | Row-line type integrated jacket pipe heat exchanger |
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