CN110477227B - Preparation process and preparation device of indigo honeysuckle berry juice beverage - Google Patents
Preparation process and preparation device of indigo honeysuckle berry juice beverage Download PDFInfo
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- CN110477227B CN110477227B CN201910807132.8A CN201910807132A CN110477227B CN 110477227 B CN110477227 B CN 110477227B CN 201910807132 A CN201910807132 A CN 201910807132A CN 110477227 B CN110477227 B CN 110477227B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 235000000177 Indigofera tinctoria Nutrition 0.000 title claims description 9
- 229940097275 indigo Drugs 0.000 title claims description 9
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 title claims description 9
- 241000205585 Aquilegia canadensis Species 0.000 title 1
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- 240000002734 Lonicera caerulea Species 0.000 claims abstract description 139
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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
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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
- A23L2/04—Extraction of juices
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
- A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01F27/05—Stirrers
- B01F27/11—Stirrers characterised by the configuration of the stirrers
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- B01F27/191—Stirrers with two or more mixing elements mounted in sequence on the same axis with similar elements
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/84—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with two or more stirrers rotating at different speeds or in opposite directions about the same axis
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
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- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
- B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
- B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/20—Measuring; Control or regulation
- B01F35/21—Measuring
- B01F35/211—Measuring of the operational parameters
- B01F35/2112—Level of material in a container or the position or shape of the upper surface of the material
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/80—Forming a predetermined ratio of the substances to be mixed
- B01F35/82—Forming a predetermined ratio of the substances to be mixed by adding a material to be mixed to a mixture in response to a detected feature, e.g. density, radioactivity, consumed power or colour
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/80—Forming a predetermined ratio of the substances to be mixed
- B01F35/83—Forming a predetermined ratio of the substances to be mixed by controlling the ratio of two or more flows, e.g. using flow sensing or flow controlling devices
- B01F35/833—Flow control by valves, e.g. opening intermittently
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- 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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- B—PERFORMING OPERATIONS; TRANSPORTING
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- B01F2101/06—Mixing of food ingredients
- B01F2101/14—Mixing of ingredients for non-alcoholic beverages; Dissolving sugar in water
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- Chemical & Material Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention discloses a preparation process and a preparation device of a lonicera edulis berry juice beverage, which mainly comprise the following steps: s1: selecting raw materials, namely selecting lonicera edulis berries, washing and then pretreating; s2: pulping to obtain juice, pulping lonicera edulis berries to obtain the juice; s3: blending and mixing, namely blending the lonicera edulis berry juice with various auxiliary materials; s4: homogenizing, namely homogenizing the blended juice for 2-3 times; s5: sterilizing, namely sterilizing the fruit juice by using a high-voltage pulse electric field; s6: filling and aerating, namely cooling the fruit juice, carbonating the fruit juice with carbon dioxide gas under the pressure of 1.5-1.8 Mpa, filling and aerating to obtain the lonicera caerulea berry juice rich in bubbles. The method can effectively improve the drinking taste of the lonicera edulis berry juice, remove the sour and astringent taste of the lonicera edulis berry juice and ensure that the nutritive value and the drinking taste of the lonicera edulis berry juice coexist.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process and a preparation device of a lonicera caerulea berry juice beverage.
Background
The fruit of lonicera caerulea berry has much juice, the seed is extremely small, the juice yield is high, the lonicera caerulea berry is an excellent raw material for preparing the beverage, and the beverage can regulate the function of human body and regulate blood pressure after being drunk frequently, has the function of slowing down aging and is known as the king of beverage. Some scientific researchers with great insights at home and abroad have already seen the good prospect of lonicera caerulea berries, and have obtained favorable results through intensive research and development. The related experts in China carry out special research on the nutrition and health care functions of lonicera caerulea berries from the 80 s, and the research shows that: the lonicera caerulea berry not only can reduce blood pressure and improve white blood cell count, but also has the efficacy of treating infantile anorexia, the cure rate reaches 90%, and health-care drinks such as beverages, fruit juice, fruit wine and the like which are developed in succession enter the market quietly, and become novel drinks pursued by people although climatic conditions are not formed.
The popularity of lonicera edulis berry juice beverage in the current market is relatively low, the popularity of lonicera edulis berry and the drinking effect of the lonicera edulis berry juice by the citizen are both in a low level, and the lonicera edulis berry juice has a slightly sour taste, so that the taste is not easy to accept by people.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation process and a preparation device of a lonicera caerulea berry juice beverage.
The technical scheme of the invention is that the preparation process and the preparation device of the lonicera edulis berry juice beverage mainly comprise the following steps:
s1: selecting raw materials, namely selecting lonicera edulis berries, fully washing the lonicera edulis berries with distilled water, and then carrying out pretreatment;
s2: pulping lonicera caerulea berries to obtain juice, and filtering to obtain clarified lonicera caerulea berry juice;
s3: blending and mixing, namely blending the lonicera caerulea berry juice with various auxiliary materials to obtain blended juice, wherein the lonicera caerulea berry juice is 520-650 ml, the composite seasoning juice is 70-120 ml, the tetrandra diospyroides juice is 5-18 ml, and the bubble water is 150-260 ml;
s4: homogenizing, namely homogenizing the blended juice for 2-3 times;
s5: sterilizing, namely sterilizing the fruit juice by using a high-voltage pulse electric field, wherein the electric field intensity is 20-30 kv/cm, and the sterilization time is 180-320 mu s;
s6: filling and aerating, namely cooling the fruit juice, carbonating the fruit juice with carbon dioxide gas under the pressure of 1.5-1.8 Mpa, filling and aerating to obtain the lonicera caerulea berry juice rich in bubbles.
Further, the preprocessing in the step S1 specifically includes: 1) placing lonicera caerulea berries in a vacuum cooking bag, cooking for 10-15 min under the vacuum condition at the temperature of 85-92 ℃, 2) quickly placing the cooked lonicera caerulea berries in the temperature of-25 to-10 ℃ for freezing, 3) introducing steam into the frozen lonicera caerulea berries for 5-10 min, unfreezing the surfaces of the lonicera caerulea berries, stopping introducing the steam, and standing until crystals are generated on the surfaces of the lonicera caerulea berries; 4) and (4) repeating the step 3) until the lonicera caerulea berries are completely unfrozen to obtain the preprocessed lonicera caerulea berries. By adopting the pretreatment method disclosed by the invention to treat lonicera caerulea berries before pulping, the cell walls of the lonicera caerulea berries can be effectively in an easily-cracked state through vacuum cooking, freezing and steam unfreezing, the subsequent pulping and juice-yielding effect is improved, meanwhile, the hybrid bitter taste of the lonicera caerulea berries can be effectively inhibited through freezing after vacuum cooking and gradually unfreezing in a sectional manner by adopting steam, and the taste of the lonicera caerulea berry juice prepared by the invention is improved.
Further, the composite seasoning juice is prepared from grape juice, blueberry juice, apple juice, grapefruit juice and kiwi juice according to a mass ratio of 7: 15: 4: 5: 2 in proportion. The compound seasoning juice prepared according to the proportion can effectively neutralize the bitter taste of lonicera caerulea berry, the original unique flavor of lonicera caerulea berry can not be covered, the taste of the prepared lonicera caerulea berry juice can be improved through the addition of the compound seasoning juice, and the taste and nutrition are both good.
Further, the step S4 of homogenizing under high pressure includes heating the blended juice to 55-75 ℃ before homogenizing, homogenizing for 2-3 times, and cooling the juice to 5-15 ℃ at a rate of 3-5 ℃/min after homogenizing; wherein the homogenizing pressure is 35-45 MPa. By adopting the high-pressure homogenizing method, the mixing uniformity of the juice can be effectively improved through the set temperature interval, homogenizing times and homogenizing pressure, the phenomenon of mass precipitation is avoided, and meanwhile, the temperature is reduced to the temperature interval at the speed after homogenization, so that the premise of subsequent high-pressure pulse electric field sterilization can be well established, and the sterilization effect is improved.
Further, the preparation method of the juice of the fourstamen stephania root comprises the steps of cleaning the fourstamen stephania root, pulping and filtering to obtain the juice of the fourstamen stephania root.
A preparation device of indigo honeysuckle berry fruit juice beverage comprises a unfreezing component, a juice squeezing component and a blending component;
the unfreezing component comprises a unfreezing chamber, a steam generator, a monitoring control box and a steam plate; the steam plate is arranged in the thawing chamber, the steam generator and the monitoring control box are both arranged on the outer wall of the thawing chamber, the steam generator is communicated with the steam plate, the inner wall of the thawing chamber above the steam plate is provided with a color sensor, a discharge hole is formed in the thawing chamber corresponding to the steam plate, and a discharge valve is arranged at the discharge hole; the monitoring control box is connected with the steam generator, the color sensor and the discharge valve; through the arrangement of the unfreezing assembly, the preprocessing operation in the process can be automatically executed by the unfreezing assembly by utilizing the matching of the color sensor, the discharge valve, the monitoring control box and the steam generator, the working strength of workers is effectively simplified, and a reasonable and efficient technical scheme is provided for the production line automation of the process method;
The juicing assembly comprises a juicing chamber, a juicing inner net, a juicing outer net and a filter screen; the section of the juicing inner net is circular, the section of the juicing outer net is hexagonal, the juicing inner net is sleeved at the inner center of the juicing outer net, a plurality of partition nets corresponding to the vertical edges of the juicing outer net are arranged between the juicing inner net and the juicing outer net, and each partition net forms each compartment; the juice extracting inner net is vertically provided with an inner cutter bar, the inner cutter bar is provided with a plurality of inner cutter blades at equal intervals, the inner cutter bar is also provided with a plurality of transmission bevel gears from top to bottom, the transmission bevel gears comprise bevel gears with front bevel faces upward and bevel gears with front bevel faces downward, the bevel gears with the front bevel faces upward and the bevel gears with the front bevel faces downward are arranged in a staggered manner, the juice extracting inner net wall of each chamber corresponding to each transmission bevel gear is provided with a cutter bar hole, each cutter bar hole is provided with an outer cutter bar, one end of each outer cutter bar close to the transmission bevel gear is meshed with a driven bevel gear, and the other end of each outer cutter bar is provided with an outer cutter blade; the upper end of the juicing inner net is fixed with the top surface in the juicing chamber and is communicated with a feeding hole arranged in the juicing chamber, the upper top surface of the juicing chamber is also provided with a first driving motor connected with the upper end of the inner cutter rod, the filter screen is arranged in the juicing chamber below the juicing outer net, and a juice outlet is arranged on the wall of the juicing chamber below the filter screen; the juicing assembly can effectively improve the juicing efficiency and the juicing rate, multi-stage juicing treatment is carried out through three-stage layer-by-layer filtering of a juicing inner net, a juicing outer net and a filter screen, juice can be quickly obtained, meanwhile, under the action of the inner cutter bar and the juicing inner net, the indigo honeysuckle berries are subjected to coarse pulping through the action of the inner cutter bar and the juicing inner net, and then the indigo honeysuckle berries are subjected to fine pulping through the action of the outer cutter bar and the juicing outer net to obtain juice, and the adjacent two outer cutter bars can rotate in opposite directions through the staggered arrangement of the bevel gears with the front cones facing upwards and the bevel gears with the front cones facing downwards, so that the juicing efficiency is improved;
The blending assembly comprises a blending chamber, a first liquid level sensor, a blending controller, a transmission disc, a stirring rod and a blending adder; the blending chamber is divided into an upper part and a lower part by a central plate, the upper part is a blending region, the lower part is a driving region, the driving disc is arranged on the inner bottom surface of the blending chamber, the center of the lower end surface of the driving disc is connected with a second driving motor arranged on the lower bottom surface of the blending chamber, the upper end surface of the driving disc is respectively provided with an inner gear ring and an outer gear ring from inside to outside, a plurality of stirring rods are arranged and are distributed at corresponding positions of the inner gear ring and the outer gear ring in a staggered manner, the stirring rods penetrate through the central plate, the lower ends of the stirring rods are respectively meshed with the corresponding inner gear ring and the corresponding outer gear ring through gears, a plurality of stirring blades are arranged on the upper part of the stirring rods, the blending controller is arranged on the outer wall of the blending chamber, the first liquid level sensor is arranged on the upper wall of the blending chamber, a plurality of blending additives are respectively arranged on the upper wall of the blending chamber, a second liquid level sensor is arranged on the inner wall of the blending additives, and the upper end of the blending additives are arranged on the blending chamber, The lower end of the mixing chamber is respectively provided with a liquid feeding port and a liquid outlet, the liquid outlet is provided with a control valve, the upper top surface of the mixing chamber is provided with a juice inlet communicated with the mixing region, the side surface of the mixing chamber is provided with a collecting port at the position corresponding to the mixing region, and the control valve, the first liquid level sensor, the second liquid level sensor and the second driving motor are connected with a mixing controller; the blending assembly can be used for intelligently blending the lonicera caerulea berry juice and each auxiliary material, the dosage of the lonicera caerulea berry juice to be blended can be measured by using the first liquid level sensor, each blending adder is controlled according to the blending controller to add the dosage in a corresponding proportion, the stirring rods corresponding to the inner gear ring and the outer gear ring are oppositely rotated under the action of the transmission disc, the blending efficiency is improved, the blending assembly can automatically perform blending and mixing operations in the process, the working intensity of workers is effectively simplified, and meanwhile, a reasonable and efficient technical scheme is provided for the production line automation of the process;
The discharge port of the unfreezing assembly is communicated with the feed inlet of the juicing assembly through a pipeline, and the juice outlet of the juicing assembly is communicated with the juice inlet of the blending assembly through a pipeline.
Further, the steam plate comprises a steam net plate, a steam main pipe and a steam branch pipe; the steam net is established on steam is responsible for, steam branch pipe is equipped with a plurality ofly, and evenly distributed is responsible for the top at steam and runs through steam net rather than the intercommunication, steam branch pipe upper end is equipped with the gas distribution hood, and equidistant a plurality of gas distribution wheels that are equipped with in the steam branch pipe, correspond department circumference with each gas distribution wheel position on the steam branch pipe wall and be equipped with a plurality of steam holes, bottom surface circumference is equipped with a plurality of inclined holes under the gas distribution hood. Through the design of the steam screen plate, the steam main pipe and the steam branch pipe, the contact area of steam to lonicera caerulea berries can be effectively increased, the steam of the steam branch pipe is more uniformly dispersed to be in contact with the lonicera caerulea berries under the action of the steam distribution wheel and the steam distribution hood, and the steam thawing time is prolonged;
further, the mesh number of the juicing inner net is 30 meshes; the mesh number of the juicing outer net and the separating net is 100 meshes.
Furthermore, the inner gear ring, the outer gear ring and the gear are all straight-tooth structures, and are respectively meshed with the inner sides of the corresponding inner gear ring and the outer gear ring through the gears.
The working method of the device comprises the following steps: the device is started, and power is distributed for the device through a distribution box;
and (3) unfreezing the assembly: putting the cleaned lonicera caerulea berries into a thawing chamber of a thawing assembly, enabling a color sensor to detect that a large number of crystals exist on the surfaces of the lonicera caerulea berries through color comparison, enabling a monitoring control box to instruct a steam generator to start, conveying steam into a steam plate through a pipeline, performing steam thawing on the lonicera caerulea berries through steam release of the steam plate, stopping when the steam generator runs for 5-10 min, standing, enabling the lonicera caerulea berries to have a large number of crystals when the surfaces of the lonicera caerulea berries are subjected to the color sensor, repeating the operations again until the color sensor still does not detect that a large number of crystals appear on the lonicera caerulea berries after standing for more than 35min, and enabling the lonicera caerulea berries to enter the thawing assembly through a discharge hole through the monitoring control box to instruct a discharge valve to be opened;
wherein, the theory of operation of steam board does: steam enters the center of the lower bottom surface of the main steam pipe through a pipeline, the steam is distributed to each steam branch pipe through the main steam pipe, the gas distribution wheel rotates by utilizing the gas thrust of the steam rising along the steam branch pipes, the steam is dispersed and discharged to the periphery by utilizing each steam hole, and meanwhile, the gas distribution hood downwards sprays the steam through each inclined hole, so that the steam forms an upper and lower annular wrapping effect on lonicera caerulea berries, and the steam thawing efficiency is improved;
A juicing assembly: the indigo honeysuckle berry enters a juicing inner net through a feeding hole, an inner cutter bar is driven to rotate through a first driving motor, the indigo honeysuckle berry is subjected to coarse pulping to obtain juice through the action of an inner cutter blade and the juicing inner net, pulp enters a juicing outer net after passing through meshes of the juicing inner net, the outer cutter bar is rotated through the action of each transmission bevel gear on the inner cutter bar by utilizing the meshing action of a driven bevel gear, the pulp in the juicing outer net is subjected to fine pulping through the outer cutter blade to obtain juice, and finally the pulp is filtered through a filter screen to enable the indigo honeysuckle berry juice to enter a blending assembly through a juice outlet;
a blending component: the lonicera caerulea berry juice enters the blending chamber through the juice inlet, when the first liquid level sensor detects that the liquid level of the lonicera caerulea berry juice does not rise any more, the blending controller instructs the second driving motor and each blending adder to work, and according to the final dosage of the lonicera caerulea berry juice detected by the first liquid level sensor, controlling the opening time of the control valve to add auxiliary materials with corresponding proportioning dosage according to the preset proportioning, the loss dosage is monitored in real time through a second liquid level sensor, the transmission disc is driven to rotate through a second driving motor, the stirring rods corresponding to the inner gear ring and the outer gear ring respectively rotate oppositely by utilizing the meshing transmission of the inner gear ring and the outer gear ring and the gears of the stirring rods, the mixing efficiency is improved, and finally, and collecting the blended juice through a collecting port, and then performing sterilization treatment and filling and air-entrapping to obtain the lonicera edulis berry juice rich in bubbles.
The invention has the beneficial effects that:
(1) according to the preparation process of the lonicera caerulea berry juice beverage, lonicera caerulea berry is pretreated, the yam leaf fangji pulp juice is added, and carbonation treatment is carried out, so that the drinking taste of the lonicera caerulea berry juice can be effectively improved, the sour taste of the lonicera caerulea berry juice is removed, the nutritional value and the drinking taste of the lonicera caerulea berry juice coexist, and the preference of people on the lonicera caerulea berry juice beverage is enhanced.
(2) The preparation device of the lonicera caerulea berry juice beverage can automatically solve the problems of raw material pretreatment, pulping, juice extraction, blending and mixing of the process of the invention through the effects of the unfreezing component, the juice extracting component and the blending component, can effectively meet the requirements of the process treatment conditions, and effectively enhances the juice extraction rate, the mixing efficiency and the like.
(3) The unfreezing assembly can automatically execute the pretreatment operation in the process by utilizing the matching of the color sensor, the discharge valve, the monitoring control box and the steam generator, effectively simplifies the working strength of workers, and simultaneously provides a reasonable and efficient technical scheme for the production line automation of the process method.
(4) The juicing assembly can effectively improve the juicing efficiency and the juice yield, the lonicera edulis berries are subjected to coarse pulping to obtain juice under the action of the inner cutter bar and the juicing inner net, and the lonicera edulis berries are subjected to fine pulping to obtain juice under the action of the outer cutter bar and the juicing outer net, so that the juicing efficiency is effectively improved.
(5) The blending assembly can intelligently blend and mix the lonicera caerulea berry juice and each auxiliary material, the dosage of the lonicera caerulea berry juice to be blended can be measured by the first liquid level sensor, and each blending adder is controlled to add the dosage in a corresponding proportion according to the blending controller, so that the blending assembly automatically executes blending and mixing operation in the process, the working intensity of workers is effectively simplified, and meanwhile, a reasonable and efficient technical scheme is provided for the automation of the production line of the process method.
Drawings
FIG. 1 is a schematic view of the overall structure of the apparatus of the present invention.
FIG. 2 is a top view of the structure of the steam main of the present invention.
Fig. 3 is a schematic view of the structure of the steam manifold of the present invention.
FIG. 4 is a top view of the structure of the juicing outer net of the invention.
FIG. 5 is a top view of the dispensing assembly of the present invention.
Fig. 6 is a top view of the structure of the rotating disk of the present invention.
FIG. 7 is a schematic structural diagram of a blending and adding device of the present invention.
Wherein, 1-unfreezing component, 11-unfreezing chamber, 12-steam generator, 13-monitoring control box, 14-color sensor, 15-discharge port, 16-discharge valve, 2-juicing component, 21-juicing chamber, 22-juicing inner net, 23-juicing outer net, 24-filter screen, 25-separation net, 26-cutter rod hole, 27-feed port, 28-first driving motor, 29-juice outlet, 3-blending component, 31-blending chamber, 32-first liquid level sensor, 33-blending controller, 34-center plate, 35-second driving motor, 36-feed port, 37-collection port, 4-steam plate, 41-steam screen plate, 42-steam main pipe, 43-steam branch pipe, 44-gas distribution hood, 45-gas distribution wheel, 46-steam hole, 47-inclined hole, 5-inner cutter bar, 51-inner cutter blade, 52-transmission bevel gear, 6-outer cutter bar, 61-driven bevel gear, 62-outer cutter blade, 7-transmission disc, 71-inner gear ring, 72-outer gear ring, 8-stirring rod, 81-gear, 82-stirring blade, 9-allocation adder, 91-second liquid level sensor, 92-liquid feeding port, 93-liquid discharging port and 94-control valve.
Detailed Description
Example 1
A preparation process and a preparation device of a lonicera caerulea berry juice beverage mainly comprise the following steps:
S1: selecting raw materials, namely selecting lonicera edulis berries, fully washing the lonicera edulis berries with distilled water, and then pretreating the lonicera edulis berries; wherein the pretreatment specifically comprises the following steps: 1) placing lonicera caerulea berries in a vacuum cooking bag, and after vacuum cooking for 10min at 85 ℃, 2) quickly placing the cooked lonicera caerulea berries in a temperature of-25 ℃ for freezing, 3) introducing steam into the frozen lonicera caerulea berries for 5min, thawing the surfaces of the lonicera caerulea berries, stopping introducing the steam, and standing until the surfaces of the lonicera caerulea berries are crystallized; 4) and repeating the step 3) until the lonicera caerulea berries are completely thawed to obtain the pretreated lonicera caerulea berries. By adopting the pretreatment method disclosed by the invention to treat lonicera caerulea berries before pulping, the cell walls of the lonicera caerulea berries can be effectively in an easily-cracked state through vacuum cooking, freezing and steam unfreezing, the effect of juice output after subsequent pulping is improved, meanwhile, the lonicera caerulea berries are frozen after vacuum cooking and gradually unfrozen in a sectional manner by adopting steam, the bitter taste of impurities contained in the lonicera caerulea berries can be effectively inhibited, and the taste of the lonicera caerulea berry juice prepared by the invention is improved.
S2: pulping lonicera caerulea berries to obtain juice, and filtering to obtain clarified lonicera caerulea berry juice;
S3: blending and mixing, namely blending the lonicera caerulea berry juice with various auxiliary materials to obtain blended juice, wherein the lonicera caerulea berry juice is 520ml, the composite seasoning juice is 70ml, the tetrandra diospyroides juice is 5ml, and the bubble water is 150 ml; wherein the composite seasoning juice is prepared from grape juice, blueberry juice, apple juice, grapefruit juice and kiwi juice according to the mass ratio of 7: 15: 4: 5: 2, and mixing the components in a ratio of 2. The compound seasoning juice prepared by adopting the proportion can effectively neutralize the drinking bitterness of lonicera caerulea berries, does not cover the original unique flavor of the lonicera caerulea berries, can improve the taste of the prepared lonicera caerulea berry juice by adding the compound seasoning juice, and has good taste and nutrition. The preparation method of the juice comprises cleaning rhizoma Dioscoreae Menispermae, pulping, and filtering to obtain rhizoma Dioscoreae Menispermae juice.
S4: homogenizing, namely homogenizing the blended fruit juice for 2 times; wherein, the high-pressure homogenization is specifically that the temperature of the blended fruit juice is heated to 55 ℃ before homogenization, the homogenization is carried out for 2 times, and the temperature is cooled to 5 ℃ at the speed of 3 ℃/min after the homogenization; wherein the homogenizing pressure is 35 MPa. By adopting the high-pressure homogenizing method, the mixing uniformity of the juice can be effectively improved through the set temperature interval, homogenizing times and homogenizing pressure, the phenomenon of mass precipitation is avoided, and meanwhile, the temperature is reduced to the temperature interval at the speed after homogenization, so that the premise of subsequent high-pressure pulse electric field sterilization can be well established, and the sterilization effect is improved.
S5: sterilizing, namely sterilizing the fruit juice by using a high-voltage pulse electric field, wherein the electric field strength is 20kv/cm, and the sterilization time is 320 mu s;
s6: filling and aerating, namely cooling the fruit juice, carbonating the fruit juice with carbon dioxide gas under the pressure of 1.5Mpa, and aerating after filling to obtain the lonicera caerulea berry juice rich in bubbles.
Example 2
A preparation process and a preparation device of a lonicera caerulea berry juice beverage mainly comprise the following steps:
s1: selecting raw materials, namely selecting lonicera edulis berries, fully washing the lonicera edulis berries with distilled water, and then pretreating the lonicera edulis berries; wherein the pretreatment specifically comprises the following steps: 1) placing lonicera caerulea berries in a vacuum cooking bag, and after vacuum cooking for 13min at 89 ℃, 2) quickly placing the cooked lonicera caerulea berries in-13 ℃ for freezing, 3) introducing steam into the frozen lonicera caerulea berries for 7min, unfreezing the surfaces of the lonicera caerulea berries, stopping introducing the steam, and standing until crystals are generated on the surfaces of the lonicera caerulea berries; 4) and (4) repeating the step 3) until the lonicera caerulea berries are completely unfrozen to obtain the preprocessed lonicera caerulea berries. By adopting the pretreatment method disclosed by the invention to treat lonicera caerulea berries before pulping, the cell walls of the lonicera caerulea berries can be effectively in an easily-cracked state through vacuum cooking, freezing and steam unfreezing, the effect of juice output after subsequent pulping is improved, meanwhile, the lonicera caerulea berries are frozen after vacuum cooking and gradually unfrozen in a sectional manner by adopting steam, the bitter taste of impurities contained in the lonicera caerulea berries can be effectively inhibited, and the taste of the lonicera caerulea berry juice prepared by the invention is improved.
S2: pulping to obtain juice, pulping the lonicera edulis berries to obtain the juice, and filtering to obtain clarified lonicera edulis berry juice;
s3: blending and mixing, namely blending the lonicera caerulea berry juice with various auxiliary materials to obtain blended fruit juice, wherein the lonicera caerulea berry juice is 615ml, the compound seasoning fruit juice is 90ml, the tetrandra diospyroides juice is 16ml and the bubble water is 230 ml; wherein the composite seasoning juice is prepared from grape juice, blueberry juice, apple juice, grapefruit juice and kiwi juice according to the mass ratio of 7: 15: 4: 5: 2, and mixing the components in a ratio of 2. The compound seasoning juice prepared by adopting the proportion can effectively neutralize the drinking bitterness of lonicera caerulea berries, does not cover the original unique flavor of the lonicera caerulea berries, can improve the taste of the prepared lonicera caerulea berry juice by adding the compound seasoning juice, and has good taste and nutrition. The preparation method of the juice comprises cleaning rhizoma Dioscoreae Menispermae, pulping, and filtering to obtain rhizoma Dioscoreae Menispermae juice.
S4: homogenizing, homogenizing the blended juice for 3 times; wherein, the high-pressure homogenization is specifically that the temperature of the blended fruit juice is heated to 67 ℃ before homogenization, the fruit juice is homogenized for 3 times, and the temperature is cooled to 7 ℃ at the speed of 4 ℃/min after homogenization; wherein the homogenizing pressure is 40 MPa. By adopting the high-pressure homogenizing method, the mixing uniformity of the juice can be effectively improved through the set temperature interval, homogenizing times and homogenizing pressure, the phenomenon of mass precipitation is avoided, and meanwhile, the temperature is reduced to the temperature interval at the speed after homogenization, so that the premise of subsequent high-pressure pulse electric field sterilization can be well established, and the sterilization effect is improved.
S5: sterilizing, namely sterilizing the fruit juice by using a high-voltage pulse electric field, wherein the electric field strength is 25kv/cm, and the sterilization time is 270 mu s;
s6: filling and aerating, namely cooling the fruit juice, carbonating the fruit juice with carbon dioxide gas under the pressure of 1.6Mpa, and aerating after filling to obtain the lonicera caerulea berry juice rich in bubbles.
Example 3
A preparation process and a preparation device of a lonicera caerulea berry juice beverage mainly comprise the following steps:
s1: selecting raw materials, namely selecting lonicera edulis berries, fully washing the lonicera edulis berries with distilled water, and then pretreating the lonicera edulis berries; wherein the pretreatment specifically comprises the following steps: 1) placing lonicera caerulea berries in a vacuum cooking bag, and cooking for 15min under vacuum at the temperature of 92 ℃, 2) then quickly placing the cooked lonicera caerulea berries in the temperature of-10 ℃ for freezing, 3) introducing steam into the frozen lonicera caerulea berries for 10min, stopping introducing the steam after the surfaces of the lonicera caerulea berries are thawed, and standing for 35min until the surfaces of the lonicera caerulea berries generate crystals; 4) and repeating the step 3) until the lonicera caerulea berries are completely thawed to obtain the pretreated lonicera caerulea berries. By adopting the pretreatment method disclosed by the invention to treat lonicera caerulea berries before pulping, the cell walls of the lonicera caerulea berries can be effectively in an easily-cracked state through vacuum cooking, freezing and steam unfreezing, the effect of juice output after subsequent pulping is improved, meanwhile, the lonicera caerulea berries are frozen after vacuum cooking and gradually unfrozen in a sectional manner by adopting steam, the bitter taste of impurities contained in the lonicera caerulea berries can be effectively inhibited, and the taste of the lonicera caerulea berry juice prepared by the invention is improved.
S2: pulping lonicera caerulea berries to obtain juice, and filtering to obtain clarified lonicera caerulea berry juice;
s3: blending and mixing, namely blending the lonicera caerulea berry juice with various auxiliary materials to obtain blended juice, wherein the lonicera caerulea berry juice is 650ml, the composite seasoning juice is 120ml, the tetrandra diospyroides juice is 18ml, and the bubble water is 260 ml; wherein the composite seasoning juice is prepared from grape juice, blueberry juice, apple juice, grapefruit juice and kiwi juice according to the mass ratio of 7: 15: 4: 5: 2, and mixing the components in a ratio of 2. The compound seasoning juice prepared by adopting the proportion can effectively neutralize the drinking bitterness of lonicera caerulea berries, does not cover the original unique flavor of the lonicera caerulea berries, can improve the taste of the prepared lonicera caerulea berry juice by adding the compound seasoning juice, and has good taste and nutrition. The preparation method of the juice comprises cleaning rhizoma Dioscoreae Menispermae, pulping, and filtering to obtain rhizoma Dioscoreae Menispermae juice.
S4: homogenizing, homogenizing the blended fruit juice for 3 times; wherein, the high-pressure homogenization is specifically that the temperature of the blended fruit juice is heated to 75 ℃ before homogenization, the fruit juice is homogenized for 3 times, and the temperature is cooled to 15 ℃ at the speed of 5 ℃/min after the homogenization; wherein the homogenizing pressure is 45 MPa. By adopting the high-pressure homogenizing method, the mixing uniformity of the juice can be effectively improved through the set temperature interval, homogenizing times and homogenizing pressure, the phenomenon of mass precipitation is avoided, and meanwhile, the temperature is reduced to the temperature interval at the speed after homogenization, so that the premise of subsequent high-pressure pulse electric field sterilization can be well established, and the sterilization effect is improved.
S5: sterilizing, namely sterilizing the fruit juice by using a high-voltage pulse electric field, wherein the electric field strength is 30kv/cm, and the sterilization time is 180 mu s;
s6: filling and aerating, namely cooling the fruit juice, carbonating the fruit juice with carbon dioxide gas under the pressure of 1.8Mpa, and aerating after filling to obtain the lonicera caerulea berry juice rich in bubbles.
The preparation device of the lonicera caerulea berry juice beverage comprises a unfreezing component 1, a juicing component 2 and a blending component 3, as shown in figure 1;
as shown in fig. 1, 2 and 3, the thawing assembly 1 comprises a thawing chamber 11, a steam generator 12, a monitoring control box 13 and a steam plate 4; the steam plate 4 comprises a steam net plate 41, a main steam pipe 42 and a branch steam pipe 43; the steam net 41 is arranged on the steam main pipe 42, the steam branch pipes 43 are arranged in a plurality and are evenly distributed above the steam main pipe 42 and penetrate through the steam net 41 to be communicated with the steam main pipe 42, the upper ends of the steam branch pipes 43 are provided with the gas distribution hood 44, a plurality of gas distribution wheels 45 are arranged in the steam branch pipes 43 at equal intervals, a plurality of steam holes 46 are circumferentially arranged on the wall of each steam branch pipe 43 corresponding to the positions of the gas distribution wheels 45, and a plurality of inclined holes 47 are circumferentially arranged on the lower bottom surface of the gas distribution hood 44. Through the design of the steam screen plate 41, the steam main pipe 42 and the steam branch pipe 43, the contact area of steam to lonicera caerulea berries can be effectively increased, and the steam of the steam branch pipe 43 is more uniformly dispersed to be in contact with the lonicera caerulea berries under the action of the steam distribution wheel 45 and the steam distribution hood 44, so that the steam thawing time is prolonged; the steam plate 4 is arranged in the thawing chamber 11, the steam generator 12 and the monitoring control box 13 are both arranged on the outer wall of the thawing chamber 11, the steam generator 12 is communicated with the steam plate 4, the inner wall of the thawing chamber 11 above the steam plate 4 is provided with the color sensor 14, the thawing chamber 11 is provided with a discharge hole 15 corresponding to the steam plate 4, and the discharge hole 15 is provided with a discharge valve 16; the monitoring control box 13 is connected with the steam generator 12, the color sensor 14 and the discharge valve 16; through the arrangement of the unfreezing assembly 1, the color sensor 14, the discharge valve 16, the monitoring control box 13 and the steam generator 12 are matched, so that the unfreezing assembly 1 can automatically execute the pretreatment operation in the process, the working intensity of workers is effectively simplified, and a reasonable and efficient technical scheme is provided for the automation of the production line of the process method;
As shown in fig. 1 and 4, the juicing assembly 2 comprises a juicing chamber 21, a juicing inner net 22, a juicing outer net 23 and a filter screen 24; the mesh number of the inner juicing net 22 is 30 meshes; the mesh number of the juicing outer net 23 and the separation net 25 is 100 meshes. The section of the inner juicing net 22 is circular, the section of the outer juicing net 23 is hexagonal, the inner juicing net 22 is sleeved in the inner center of the outer juicing net 23, a plurality of partition nets 25 are arranged between the inner juicing net 22 and the outer juicing net 23 and correspond to the vertical edges of the outer juicing net 23, and each partition net 25 forms each compartment; an inner cutter bar 5 is vertically arranged on the juicing intranet 22, a plurality of inner cutter blades 51 are arranged on the inner cutter bar 5 at equal intervals, a plurality of transmission bevel gears 52 are further arranged on the inner cutter bar 5 from top to bottom, the transmission bevel gears 52 comprise bevel gears with upward front cones and bevel gears with downward front cones, the bevel gears with upward front cones and the bevel gears with downward front cones are arranged in a staggered mode, a cutter bar hole 26 is respectively arranged on the wall of the juicing intranet 22 at the position, corresponding to each transmission bevel gear 52, of each compartment, an outer cutter bar 6 is arranged in each cutter bar hole 26, one end, close to each transmission bevel gear 52, of each outer cutter bar 6 is meshed with the corresponding driven bevel gear 61, and the other end of each outer cutter bar 6 is provided with an outer cutter blade 62; the upper end of the inner juicing net 22 is fixed with the inner top surface of the juicing chamber 21 and is communicated with a feeding hole 27 arranged on the inner top surface, the upper top surface of the juicing chamber 21 is also provided with a first driving motor 28 connected with the upper end of the inner cutter bar 5, a filter screen 24 is arranged in the juicing chamber 21 below the outer juicing net 23, and the wall of the juicing chamber 21 below the filter screen 24 is provided with a juice outlet 29; the juicing efficiency and the juice yield can be effectively improved through the juicing component 2, multistage juicing treatment is carried out through three-stage layer-by-layer filtering of the juicing inner net 22, the juicing outer net 23 and the filter screen 24, juice can be rapidly extracted, meanwhile, under the action of the inner cutter bar 5 and the outer cutter bar 6, the lonicera edulis berries are subjected to coarse pulping through the action of the inner cutter bar 5 and the juicing inner net 22 to extract juice, then the lonicera edulis is subjected to fine pulping through the action of the outer cutter bar 6 and the juicing outer net 23 to extract juice, and the rotation directions of the two adjacent outer cutter bars 6 are opposite through the staggered arrangement of the bevel gears with upward front cones and the bevel gears with downward front cones, so that the juicing efficiency is improved;
As shown in fig. 1, 5, 6 and 7, the blending assembly 3 includes a blending chamber 31, a first liquid level sensor 32, a blending controller 33, a transmission disc 7, a stirring rod 8 and a blending adder 9; the blending chamber 31 is divided into an upper part and a lower part by a central plate 34, the upper part is a blending zone, the lower part is a driving zone, a driving plate 7 is arranged on the inner bottom surface of the blending chamber 31, the center of the lower end surface of the driving plate 7 is connected with a second driving motor 35 arranged on the lower bottom surface of the blending chamber 31, the upper end surface of the driving plate 7 is respectively provided with an inner toothed ring 71 and an outer toothed ring 72 from inside to outside, a plurality of stirring rods 8 are arranged and are distributed at corresponding positions of the inner toothed ring 71 and the outer toothed ring 72 in a staggered manner, the stirring rods 8 penetrate through the central plate 34, the lower ends of the stirring rods are respectively meshed with the corresponding inner toothed ring 71 and the corresponding outer toothed ring 72 through gears 81, the inner toothed ring 71, the outer toothed ring 72 and the gears 81 are of straight-tooth structures, and are respectively meshed with the inner sides of the corresponding inner toothed ring 71 and the corresponding outer toothed ring 72 through the gears 81. The upper part of the stirring rod 8 is provided with a plurality of stirring blades 82, the allocation controller 33 is arranged on the outer wall of the allocation chamber 31, the first liquid level sensor 32 is arranged on the inner upper wall of the allocation chamber 31, the allocation adder 9 is provided with a plurality of liquid adding devices which are respectively arranged on the inner upper wall of the allocation chamber 31, the inner wall of the allocation adder 9 is provided with a second liquid level sensor 91, the upper end and the lower end of the allocation adder 9 are respectively provided with a liquid adding port 92 and a liquid outlet 93, the liquid outlet 93 is provided with a control valve 94, the upper top surface of the allocation chamber 31 is provided with a juice inlet 36 communicated with the allocation region, the side surface of the allocation chamber 31 is provided with a collecting port 37 corresponding to the allocation region, and the control valve 94, the first liquid level sensor 32, the second liquid level sensor 91 and the second driving motor 35 are connected with the allocation controller 33; the blending and mixing of the lonicera caerulea berry juice and various auxiliary materials can be intelligently carried out through the blending component 3, the dosage of the lonicera caerulea berry juice to be blended can be measured by utilizing the first liquid level sensor 32, then the blending and adding devices 9 are controlled according to the blending controller 33 to carry out adding with corresponding proportional dosage, the stirring rods 8 corresponding to the inner toothed ring 71 and the outer toothed ring 72 respectively rotate oppositely under the action of the transmission disc 7, the mixing efficiency is improved, the blending and mixing operation in the process can be automatically carried out by the blending component 3, the working intensity of workers is effectively simplified, and meanwhile, a reasonable and efficient technical scheme is provided for automation of a production line of the process method;
As shown in FIG. 1, the outlet 15 of the thawing component 1 is communicated with the inlet 27 of the juice extracting component 2 through a pipeline, and the juice outlet 29 of the juice extracting component 2 is communicated with the juice inlet 36 of the blending component 3 through a pipeline.
The working method of the device comprises the following steps: the starting device distributes power for the device through the distribution box;
the unfreezing assembly 1: the cleaned lonicera caerulea berries are put into the unfreezing chamber 11 of the unfreezing assembly 1, the color sensor 14 detects that a large amount of crystals (white or frost white) exist on the surfaces of the lonicera caerulea berries through color contrast, the monitor and control box 13 instructs the steam generator 12 to start, delivers steam into the steam board 4 through the pipe, performs steam thawing of the lonicera caerulea berries through the steam release of the steam board 4, when the steam generator 12 is stopped after running for 7min, standing is carried out, a large amount of crystal white or frost white exists on the surface of lonicera caerulea berries through the color sensor 14, the above operation is repeated again and again until the color sensor 14 does not detect the occurrence of a large amount of crystals (white or frosty white) of the lonicera caerulea berries after the standing for more than 35min, the monitoring control box 13 instructs the discharge valve 16 to open, so that the lonicera caerulea berries enter the juicing assembly 2 through the discharge hole 15;
Wherein, the operating principle of steam board 4 does: steam enters the center of the lower bottom surface of the main steam pipe 42 through a pipeline, the steam is distributed to each steam branch pipe 43 through the main steam pipe 42, the air distribution wheel 45 rotates by utilizing the air thrust of the steam rising along the steam branch pipes 43, the steam is dispersed and discharged to the periphery by utilizing each steam hole 46, and meanwhile, the air distribution hood 44 downwards sprays the steam through each inclined hole 47, so that the steam forms an upper and lower annular wrapping effect on lonicera caerulea berries, and the steam thawing efficiency is improved;
juicing component 2: the lonicera caerulea berries enter the juicing inner net 22 through the feeding hole 27, the inner cutter bar 5 is driven to rotate through the first driving motor 28, the lonicera caerulea berries are subjected to coarse pulping to obtain juice through the action of the inner cutter blades 51 and the juicing inner net 22, pulp enters the juicing outer net 23 through meshes of the juicing inner net 22, the outer cutter blades 6 are driven to rotate through the action of the transmission bevel gears 52 on the inner cutter bar 5 under the meshing action of the driven bevel gears 61, the pulp in the juicing outer net 23 is subjected to fine pulping to obtain juice through the outer cutter blades 6, and finally the pulp is filtered through the filter screen 24, so that the lonicera caerulea berry juice enters the blending assembly 3 through the juice outlet 29;
And a blending component 3: the lonicera caerulea berry juice enters the blending chamber 31 through the juice inlet 36, when the first liquid level sensor 32 detects that the liquid level of the lonicera caerulea berry juice does not rise any more, the blending controller 33 instructs the second driving motor 35 and each blending adder 9 to work, the blending controller 33 controls the opening time of the control valve 94 to add auxiliary materials with corresponding proportioning dosage according to the final dosage of the lonicera caerulea berry juice detected by the first liquid level sensor 32 and controls the opening time of the control valve 94 according to the preset proportioning, during the period, the dosage is monitored in real time through the second liquid level sensor 91, the transmission disc 7 is rotated through the driving of the second driving motor 35, the inner gear ring 71 and the outer gear ring 72 are meshed with the gears 81 of each stirring rod 8, so that the inner gear ring 71 and the outer gear ring 72 respectively rotate oppositely to the corresponding stirring rod 8, the mixing efficiency is improved, finally, the blended juice is collected through the collection port 37, and then, sterilizing, filling and aerating to obtain the lonicera caerulea berry juice rich in bubbles.
Examples of the experiments
In order to further embody the practical effect of the lonicera caerulea berry juice beverage prepared by the process, 200 volunteers are randomly selected to perform the taste test of the lonicera caerulea berry juice beverage prepared in the embodiment 2 of the invention, and meanwhile, the commercially available lonicera caerulea fruit juice (60% of raw pulp of lonicera caerulea fruit juice) is adopted for comparison, and during comparison, the lonicera caerulea berry juice beverage and the commercially available lonicera caerulea berry juice are respectively provided for each volunteer to evaluate the taste;
And (3) satisfaction: the tea has no sour and astringent feeling when being drunk, and has mellow, fragrant and sweet taste;
good: the product has no sour and astringent feeling, and mellow taste;
in general: the tea has light sour and astringent feeling and general mouthfeel when being drunk;
difference: the tea has heavy sour and astringent taste and poor taste when being drunk;
and the purchase rate of the purchase willingness of the two beverage people is counted, and the specific results are shown in the following table:
| satisfaction | Good effect | In general | Difference (D) | Purchase rate | |
| The fruit juice of the invention | 112 | 70 | 15 | 3 | 99％ |
| Commercially |
32 | 80 | 63 | 25 | 67％ |
As a result: according to the results shown in the table above, the preparation process can effectively improve the drinking taste of the lonicera edulis berry juice, remove the sour taste of the lonicera edulis berry juice, enable the nutritional value and the drinking taste of the lonicera edulis berry juice to coexist, enhance the likability of people to the lonicera edulis berry juice beverage, and enable the taste to be more favored by people.
Claims (3)
1. A preparation device of indigo honeysuckle berry fruit juice beverage, which is characterized by comprising a unfreezing component (1), a juicing component (2) and a blending component (3);
the defrosting assembly (1) comprises a defrosting chamber (11), a steam generator (12), a monitoring control box (13) and a steam plate (4); the steam plate (4) is arranged in the unfreezing chamber (11), the steam generator (12) and the monitoring control box (13) are both arranged on the outer wall of the unfreezing chamber (11), the steam generator (12) is communicated with the steam plate (4), the inner wall of the unfreezing chamber (11) above the steam plate (4) is provided with a color sensor (14), a discharge hole (15) is formed in the corresponding position of the unfreezing chamber (11) and the steam plate (4), and the discharge hole (15) is provided with a discharge valve (16); the monitoring control box (13) is connected with the steam generator (12), the color sensor (14) and the discharge valve (16);
The steam plate (4) comprises a steam net plate (41), a steam main pipe (42) and a steam branch pipe (43); the steam net plate (41) is arranged on the steam main pipe (42), a plurality of steam branch pipes (43) are arranged and are uniformly distributed above the steam main pipe (42) and penetrate through the steam net plate (41) to be communicated with the steam main pipe, the upper ends of the steam branch pipes (43) are provided with air distribution hood caps (44), a plurality of air distribution wheels (45) are arranged in the steam branch pipes (43) at equal intervals, a plurality of steam holes (46) are circumferentially arranged on the side walls of the steam branch pipes (43) at positions corresponding to the positions of the air distribution wheels (45), and a plurality of inclined holes (47) are circumferentially arranged on the lower bottom surface of each air distribution hood cap (44);
the juicing assembly (2) comprises a juicing chamber (21), a juicing inner net (22), a juicing outer net (23) and a filter screen (24); the section of the juicing inner net (22) is circular, the section of the juicing outer net (23) is hexagonal, the juicing inner net (22) is sleeved in the inner center of the juicing outer net (23), a plurality of separation nets (25) are arranged between the juicing inner net (22) and the juicing outer net (23) and correspond to the vertical edges of the juicing outer net (23), and each separation net (25) forms each chamber; the juicing inner net (22) is vertically provided with an inner cutter bar (5), the inner cutter bar (5) is provided with a plurality of inner cutter blades (51) at equal intervals, the inner cutter bar (5) is further provided with a plurality of transmission bevel gears (52) from top to bottom, the transmission bevel gears (52) comprise bevel gears with upward front cones and bevel gears with downward front cones, the bevel gears with upward front cones and the bevel gears with downward front cones are arranged in a staggered mode, the wall of the juicing inner net (22) at the position corresponding to each transmission bevel gear (52) of each sub-chamber is provided with a cutter bar hole (26), each cutter bar hole (26) is provided with an outer cutter bar (6), one end, close to each transmission bevel gear (52), of each outer cutter bar (6) is meshed with a driven bevel gear (61), and the other end of each outer cutter bar (6) is provided with an outer cutter blade (62); the upper end of the inner juicing net (22) is fixed with the inner top surface of the inner juicing chamber (21) and is communicated with a feeding hole (27) formed in the inner juicing chamber, the upper top surface of the inner juicing chamber (21) is also provided with a first driving motor (28) connected with the upper end of the inner cutter bar (5), the filter screen (24) is arranged in the juicing chamber (21) below the outer juicing net (23), and the wall of the juicing chamber (21) below the filter screen (24) is provided with a juice outlet (29);
The blending assembly (3) comprises a blending chamber (31), a first liquid level sensor (32), a blending controller (33), a transmission disc (7), a stirring rod (8) and a blending adder (9); the blending chamber (31) is divided into an upper part and a lower part by a central plate (34), the upper part is a blending zone, the lower part is a driving zone, a transmission disc (7) is arranged on the inner bottom surface of the blending chamber (31), the center of the lower end surface of the transmission disc (7) is connected with a second driving motor (35) arranged on the lower bottom surface of the blending chamber (31), the upper end surface of the transmission disc (7) is respectively provided with an inner toothed ring (71) and an outer toothed ring (72) from inside to outside, a plurality of stirring rods (8) are arranged and are distributed at the corresponding positions of the inner toothed ring (71) and the outer toothed ring (72) in a staggered manner, the stirring rods (8) penetrate through the central plate (34), the lower ends of the stirring rods are respectively engaged with the corresponding inner toothed ring (71) and the outer toothed ring (72) through gears (81) arranged, a plurality of stirring blades (82) are arranged on the upper part of the stirring rods (8), and a blending controller (33) is arranged on the outer wall of the blending chamber (31), the first liquid level sensor (32) is arranged on the inner upper wall of the blending chamber (31), the blending adder (9) is provided with a plurality of liquid level sensors which are respectively arranged on the inner upper wall of the blending chamber (31), the inner wall of the blending adder (9) is provided with a second liquid level sensor (91), the upper end and the lower end of the blending adder (9) are respectively provided with a liquid adding port (92) and a liquid outlet (93), the liquid outlet (93) is provided with a control valve (94), the upper top surface of the blending chamber (31) is provided with a juice inlet (36) which is communicated with the blending region, the side surface of the blending chamber (31) is provided with a collecting port (37) at the position corresponding to the blending region, and the control valve (94), the first liquid level sensor (32), the second liquid level sensor (91) and the second driving motor (35) are connected with the blending controller (33);
Discharge gate (15) of subassembly (1) unfreezes through pipeline and feed inlet (27) intercommunication of beating juice subassembly (2), the juice outlet (29) of beating juice subassembly (2) is through pipeline and the juice inlet (36) intercommunication of allotment subassembly (3).
2. The apparatus for preparing a lonicera caerulea berry juice drink according to claim 1, wherein the mesh number of the juicing inner net (22) is 30 meshes; the mesh number of the juicing outer net (23) and the separation net (25) is 100 meshes.
3. The device for preparing the lonicera caerulea berry juice beverage as claimed in claim 1, wherein the inner toothed ring (71), the outer toothed ring (72) and the gear (81) are all straight toothed structures, and the stirring rod (8) is respectively meshed with the inner sides of the inner toothed ring (71) and the outer toothed ring (72) through the gear (81).
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| CN110917974B (en) * | 2019-12-02 | 2023-09-01 | 天津市山海关饮料有限公司 | Mixed beverage production and processing equipment |
| CN111972646A (en) * | 2020-08-20 | 2020-11-24 | 勃利县美华食品有限公司 | Lonicera edulis can and production process thereof |
| CN113439814A (en) * | 2021-06-01 | 2021-09-28 | 贵州理工学院 | Preparation method of functional dendrobium effervescent beverage |
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