CN111662799A - Direct contact heating type beer sterilization device and method - Google Patents
Direct contact heating type beer sterilization device and method Download PDFInfo
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- CN111662799A CN111662799A CN202010571157.5A CN202010571157A CN111662799A CN 111662799 A CN111662799 A CN 111662799A CN 202010571157 A CN202010571157 A CN 202010571157A CN 111662799 A CN111662799 A CN 111662799A
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- 230000001954 sterilising effect Effects 0.000 title claims abstract description 63
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 62
- 235000013405 beer Nutrition 0.000 title claims abstract description 52
- 238000010438 heat treatment Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 77
- 239000002994 raw material Substances 0.000 claims abstract description 58
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 10
- 230000001580 bacterial effect Effects 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 241000894006 Bacteria Species 0.000 claims description 15
- 210000004027 cell Anatomy 0.000 claims description 7
- 238000005485 electric heating Methods 0.000 claims description 7
- 230000009471 action Effects 0.000 claims description 6
- 239000010419 fine particle Substances 0.000 claims description 6
- 210000002421 cell wall Anatomy 0.000 claims description 5
- 231100000518 lethal Toxicity 0.000 claims description 5
- 230000001665 lethal effect Effects 0.000 claims description 5
- 210000000805 cytoplasm Anatomy 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 230000005284 excitation Effects 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000002195 synergetic effect Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000008569 process Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract description 3
- 230000008878 coupling Effects 0.000 abstract 3
- 238000010168 coupling process Methods 0.000 abstract 3
- 238000005859 coupling reaction Methods 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- WYTGDNHDOZPMIW-RCBQFDQVSA-N alstonine Natural products C1=CC2=C3C=CC=CC3=NC2=C2N1C[C@H]1[C@H](C)OC=C(C(=O)OC)[C@H]1C2 WYTGDNHDOZPMIW-RCBQFDQVSA-N 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- 239000000498 cooling water Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000004880 explosion Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000011514 vinification Methods 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
Abstract
The invention relates to a direct contact heating type beer sterilization device, which is characterized in that: raw material liquid storage tank passes through tube coupling to ultrasonic treatment unit, ultrasonic treatment unit is connected to plate heater through first aseptic pump, plate heater passes through tube coupling to soda heater's feed inlet, feed inlet end connection has feed liquid distributor, soda heater's discharge gate passes through tube coupling to heat-retaining pipe, heat-retaining pipe is connected to plate heater through the second aseptic pump, plate heater lower extreme passes through the pipeline and connects ultrasonic treatment unit and cooler respectively, be provided with the bacterial detector on the plate heater lower extreme pipeline, the cooler is connected to the cooling wine liquid body pipe. The invention has scientific and reasonable structural design, short sterilization duration, low heat load, high heat exchange efficiency, uniform sterilization of the wine body, high sterilization efficiency, thorough sterilization and less loss of flavor substances, and can ensure the taste of the beer, and the wine completes the sterilization process in a flowing state.
Description
Technical Field
The invention belongs to the field of beer processing, relates to a direct contact heating type beer sterilization device, and particularly relates to a direct contact heating type beer sterilization device and a direct contact heating type beer sterilization method.
Background
In recent years, with the improvement of the living standard of people, the beer industry in China is rapidly developed, and the yield of the beer industry leaps the first place in the world. Ensures the quality of beer products, improves the freshness, and keeps the aromatic components and the taste of the beer as much as possible, which is the direction of the exploration of the beer industry technology in China. The sterilization in the beer industry needs to realize two functions, one is to inactivate enzyme, prevent the related chemical reaction caused by the existence of the enzyme in the subsequent wine storage process and keep the stability of the wine quality; on the other hand, residual yeast and harmful microorganisms in the beer are killed, the biological stability of the beer is maintained, and the clarity and the transparency of the beer are ensured.
At present, most domestic manufacturers adopt tunnel type spray pasteurization to produce bottled cooked beer, the spray pasteurization advantage is obvious, and the beer is safe because the beer is not in direct contact with products, and the secondary pollution is seldom caused. But the disadvantages are also evident: the long-time and slow heating treatment causes great loss of beer flavor substances, poor taste, coarse foam, great heat load, high PU value, very unfavorable control on the flavor stability and freshness of the beer, short preservation period, high equipment investment and great energy consumption which can reach 1.2 multiplied by 109 joules/1000 bottles. Meanwhile, as the glass wine bottle is repeatedly heated and cooled, and unexpected factors such as mutual collision and the like cause the bottle body to be easily cracked, the risk of bottle explosion exists, and thus the loss of the bottle body and the wine loss are increased. The membrane filtration technology is adopted to produce the draft beer, the problem of the preservation period of the beer is well solved, but the defects of light taste, gradual attenuation of foam, high operation cost and the like of the beer exist.
Based on this, the invention designs a direct contact heating type ultrasonic beer sterilization method and a device thereof, so as to solve the problems.
Disclosure of Invention
The invention aims to provide a direct contact heating type beer sterilization device and a direct contact heating type beer sterilization method aiming at the defects and shortcomings of the prior art, the sterilization duration is short, the heat load is low, the sterilization process is completed by the wine in a flowing state, the heat exchange efficiency is high, the wine is uniformly sterilized, the sterilization efficiency is high, the sterilization is thorough, the loss of flavor substances is less, and the taste of the beer can be ensured.
The technical problem to be solved by the invention is realized by the following technical scheme:
a direct contact heating type beer sterilization device is characterized in that: the device comprises a raw material liquid storage tank, an ultrasonic processing unit, a plate-type preheater, a steam-water heater, a heat retaining pipe, a bacteria detector, a cooler and a cooling wine liquid tank, wherein a feed inlet, a discharge outlet, an exhaust port and an superheated steam inlet are arranged on the steam-water heater, the steam-water heater is internally divided into a heating chamber, a steam distribution chamber and an end socket pipe box from top to bottom in sequence, the superheated steam inlet is sequentially connected with the superheated steam storage tank and a steam filter through pipelines, the raw material liquid storage tank is connected to the ultrasonic processing unit through a pipeline, the ultrasonic processing unit is connected to the plate-type preheater through a first sterile pump, the plate-type preheater is connected to the feed inlet of the steam-water heater through a pipeline, the end part of the feed inlet is connected with, the heat retaining pipe is connected to the plate type preheater through a second sterile pump, the lower end of the plate type preheater is respectively connected with the ultrasonic processing unit and the cooler through pipelines, a bacteria detector is arranged on the pipeline at the lower end of the plate type preheater, and the cooler is connected to the cooling wine liquid pipe.
Moreover, the ultrasonic processing unit comprises a plurality of ultrasonic processing tanks which are arranged in parallel, a first ultrasonic transducer and a second ultrasonic transducer are respectively arranged at the top end and the bottom end of each ultrasonic processing tank, the ultrasonic waves of the first ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W; and the ultrasonic wave of the second ultrasonic transducer vertically impacts upwards, the frequency is 55KHz, and the output power is 900W.
And the device also comprises a sterilization temperature regulator, a flow meter is arranged on a pipeline connecting the plate preheater and the feed inlet of the steam-water heater, a steam pneumatic control valve is arranged on a pipeline connecting the superheated steam inlet and the steam filter, a temperature measuring instrument is arranged in the head tube box, and the flow meter, the steam pneumatic control valve and the temperature measuring instrument are all connected to the sterilization temperature regulator.
And the heat holding pipe is a snake-shaped bent pipe, a plurality of third ultrasonic transducers are arranged in the snake-shaped bent pipe, ultrasonic waves of the third ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W.
And a heat insulation layer is arranged outside the heat retaining pipe, and a constant-temperature electric heating rod extending into the heat retaining pipe is arranged on the heat retaining pipe.
A direct contact heating type beer sterilization method is characterized in that: the method comprises the following steps:
1) ultrasonic treatment: raw material liquid in the raw material liquid storage tank enters a plurality of ultrasonic processing tanks of the ultrasonic processing unit through pipelines, ultrasonic pretreatment is carried out for 10min under the action of a first ultrasonic transducer and a second ultrasonic transducer, and through the ultrasonic excitation action, the raw material liquid is cavitated and the bacterial cell wall and cytoplasm are crushed, so that the lethal temperature of the bacterial cell is reduced;
2) raw material liquid heat exchange: after pretreatment, the raw material liquid enters a plate heat exchanger to exchange heat with sterilized hot beer, and the discharging temperature of the raw material liquid is ensured to be 45-50 ℃;
3) direct contact heating: the preheated raw material liquid enters a steam-water heater and is sprayed into fine particles through a material liquid distributor, meanwhile, superheated steam passing through a steam filter enters a steam distribution chamber through a superheated steam inlet and directly contacts with the raw material liquid of the fine particles, and the temperature of the raw material liquid is raised to 66-68 ℃;
4) ultrasonic sterilization: feeding the raw material liquid heated to 66-68 ℃ into an end socket pipe box and feeding the raw material liquid into a heat maintaining pipe provided with a heat insulating layer and a constant-temperature electric heating rod through a discharge hole to perform constant-temperature ultrasonic sterilization, and simultaneously sterilizing for 20s under the synergistic action of a third ultrasonic transducer;
5) cooling and collecting raw material liquid: raw material liquid after ultrasonic sterilization enters the plate heat exchanger through the second sterile pump to be cooled and exchanged heat with cooling wine, bacteria concentration detection is carried out by the bacteria detector after heat exchange, qualified raw material liquid enters the cooler to be cooled to 12-15 ℃ for secondary cooling and is collected by the cooling wine liquid tank, and raw material liquid in the raw material liquid storage tank mixed with the bacteria concentration exceeding the standard enters the ultrasonic processing unit to be circularly sterilized.
The invention has the advantages and beneficial effects that:
1. according to the direct contact heating type beer sterilization device, the cavitation effect of the ultrasonic transducer in the beer liquid can damage cell walls and cell membranes of enzymes, yeast cells, molds and spores, the heat resistance of the cells is weakened, and the lethal temperature of the bacterial cells is reduced, so that the sterilization temperature of the beer is integrally reduced, and energy is saved.
2. The direct contact heating type beer sterilization device heats beer by using a mode of mixing heating steam and beer, and prevents the phenomena of overhigh temperature of a tube wall, low temperature of local feed liquid and uneven temperature distribution.
3. The direct contact heating type beer sterilization device disclosed by the invention has the advantages that the phenomenon that scaling and coking are possibly generated on the tube wall in a short time is avoided by direct contact heating sterilization, and the cleaning time of sterilization equipment is prolonged.
4. The direct contact heating type beer sterilization device has the advantages of short duration of wine sterilization, low heat load, high heat exchange efficiency, uniform wine sterilization and less loss of flavor substances, and wine can finish the sterilization process in a flowing state.
5. The invention has scientific and reasonable design, saves energy, is convenient and fast to operate, can ensure the constant-temperature effective sterilization of the milk without damaging the nutrient components and the taste, can eliminate the scaling and coking phenomena and reduce the cleaning of equipment.
Drawings
FIG. 1 is a flow chart of the present invention;
FIG. 2 is a schematic view of the connection of the soda water heater and the heat holding pipe of the present invention.
Description of the reference numerals
1-raw material liquid storage tank, 2-ultrasonic treatment tank, 3-first ultrasonic transducer, 4-second ultrasonic transducer, 5-first sterile pump, 6-plate preheater, 7-steam-water heater, 71-feed inlet, 72-exhaust outlet, 73-heating chamber, 74-steam distribution chamber, 75-superheated steam inlet, 76-seal header, 77-thermodetector, 78-discharge outlet, 79-feed liquid distributor, 8-heat holding tube, 81-heat preservation layer, 82-constant temperature electric heating rod, 83-third ultrasonic transducer, 9-second sterile pump, 10-cooler, 11-bacteria detector, 12-sterilization temperature regulator, 13-flowmeter, 14-superheated steam storage tank, 15-steam filter, 15-sterilization temperature regulator, 16-steam pneumatic control valve, 17-cooling water and 18-cooling wine liquid tank.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A direct contact heating type beer sterilization device is characterized in that: the wine-making device comprises a raw material liquid storage tank 1, an ultrasonic treatment unit, a plate-type preheater 6, a steam-water heater 7, a heat retaining pipe 8, a bacteria detector 11, a cooler 10 and a cooling wine liquid tank 18, wherein the steam-water heater is provided with a feed inlet 71, a discharge outlet 78, an exhaust port 72 and an superheated steam inlet 75, the steam-water heater is internally divided into a heating chamber 73, a steam distribution chamber 74 and an end enclosure pipe box 76 from top to bottom in sequence, the superheated steam inlet is sequentially connected with a superheated steam storage tank 14 and a steam filter 15 through pipelines, the raw material liquid storage tank is connected to the ultrasonic treatment unit through a pipeline, the ultrasonic treatment unit is connected to the plate-type preheater through a first sterile pump 5, the plate-type preheater is connected to the feed inlet of the steam-water heater through a pipeline, the end part of the feed inlet is, the heat retaining pipe is connected to the plate type preheater through a second sterile pump 9, the lower end of the plate type preheater is respectively connected with the ultrasonic processing unit and the cooler through pipelines, a bacteria detector is arranged on the pipeline at the lower end of the plate type preheater, the cooler is connected to the cooling wine liquid pipe, and cooling water 17 is introduced into the cooler.
The ultrasonic processing unit comprises a plurality of ultrasonic processing tanks 2 which are arranged in parallel, a first ultrasonic transducer 3 and a second ultrasonic transducer 4 are respectively arranged at the top end and the bottom end of each ultrasonic processing tank, the ultrasonic waves of the first ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W; the ultrasonic waves of the second ultrasonic transducer vertically impact upwards, the frequency is 55KHz, the output power is 900W, and the cavitation effect of the ultrasonic transducer in the beer liquid can damage cell walls and cell membranes of enzymes, yeast cells, molds and spores, weaken the heat resistance of the cells and reduce the lethal temperature of bacterial cells, thereby integrally reducing the sterilization temperature of the beer and saving energy.
The device is characterized by further comprising a sterilization temperature regulator 12, a flow meter 13 is arranged on a pipeline connecting the plate preheater and a feed inlet of the steam-water heater, a steam pneumatic control valve 16 is arranged on a pipeline connecting an overheated steam inlet and a steam filter, a temperature measuring instrument 77 is arranged in the head pipe box, and the flow meter, the steam pneumatic control valve and the temperature measuring instrument are all connected to the sterilization temperature regulator, so that the sterilization temperature of raw material liquid can be accurately controlled, and the sterilization effect is ensured.
The heat holding pipe is a serpentine bent pipe, a plurality of third ultrasonic transducers 83 are arranged in the serpentine bent pipe, ultrasonic waves of the third ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W.
The heat preservation layer 81 is arranged outside the heat retaining pipe, and the constant-temperature electric heating rod 82 extending into the heat retaining pipe is arranged on the heat retaining pipe, so that the stable sterilization temperature can be ensured, and the sterilization effect of the raw material liquid can be ensured.
A direct contact heating type beer sterilization method is characterized in that: the method comprises the following steps:
1) ultrasonic treatment: raw material liquid in the raw material liquid storage tank enters a plurality of ultrasonic processing tanks of the ultrasonic processing unit through pipelines, ultrasonic pretreatment is carried out for 10min under the action of a first ultrasonic transducer and a second ultrasonic transducer, and through the ultrasonic excitation action, the raw material liquid is cavitated and the bacterial cell wall and cytoplasm are crushed, so that the lethal temperature of the bacterial cell is reduced;
2) raw material liquid heat exchange: after pretreatment, the raw material liquid enters a plate heat exchanger to exchange heat with sterilized hot beer, and the discharging temperature of the raw material liquid is ensured to be 45-50 ℃;
3) direct contact heating: the preheated raw material liquid enters a steam-water heater and is sprayed into fine particles through a material liquid distributor, meanwhile, superheated steam passing through a steam filter enters a steam distribution chamber through a superheated steam inlet and directly contacts with the raw material liquid of the fine particles, and the temperature of the raw material liquid is raised to 66-68 ℃;
4) ultrasonic sterilization: feeding the raw material liquid heated to 66-68 ℃ into an end socket pipe box and feeding the raw material liquid into a heat maintaining pipe provided with a heat insulating layer and a constant-temperature electric heating rod through a discharge hole to perform constant-temperature ultrasonic sterilization, and simultaneously sterilizing for 20s under the synergistic action of a third ultrasonic transducer;
5) cooling and collecting raw material liquid: raw material liquid after ultrasonic sterilization enters the plate heat exchanger through the second sterile pump to be cooled and exchanged heat with cooling wine, bacteria concentration detection is carried out by the bacteria detector after heat exchange, qualified raw material liquid enters the cooler to be cooled to 12-15 ℃ for secondary cooling and is collected by the cooling wine liquid tank, and raw material liquid in the raw material liquid storage tank mixed with the bacteria concentration exceeding the standard enters the ultrasonic processing unit to be circularly sterilized.
Although the embodiments of the present invention and the accompanying drawings are disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.
Claims (6)
1. A direct contact heating type beer sterilization device is characterized in that: the device comprises a raw material liquid storage tank, an ultrasonic processing unit, a plate-type preheater, a steam-water heater, a heat retaining pipe, a bacteria detector, a cooler and a cooling wine liquid tank, wherein a feed inlet, a discharge outlet, an exhaust port and an superheated steam inlet are arranged on the steam-water heater, the steam-water heater is internally divided into a heating chamber, a steam distribution chamber and an end socket pipe box from top to bottom in sequence, the superheated steam inlet is sequentially connected with the superheated steam storage tank and a steam filter through pipelines, the raw material liquid storage tank is connected to the ultrasonic processing unit through a pipeline, the ultrasonic processing unit is connected to the plate-type preheater through a first sterile pump, the plate-type preheater is connected to the feed inlet of the steam-water heater through a pipeline, the end part of the feed inlet is connected with, the heat retaining pipe is connected to the plate type preheater through a second sterile pump, the lower end of the plate type preheater is respectively connected with the ultrasonic processing unit and the cooler through pipelines, a bacteria detector is arranged on the pipeline at the lower end of the plate type preheater, and the cooler is connected to the cooling wine liquid pipe.
2. The direct contact heating type beer sterilization apparatus according to claim 1, wherein: the ultrasonic processing unit comprises a plurality of ultrasonic processing tanks which are arranged in parallel, a first ultrasonic transducer and a second ultrasonic transducer are respectively arranged at the top end and the bottom end of each ultrasonic processing tank, ultrasonic waves of the first ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W; and the ultrasonic wave of the second ultrasonic transducer vertically impacts upwards, the frequency is 55KHz, and the output power is 900W.
3. The direct contact heating type beer sterilization apparatus according to claim 1, wherein: the device is characterized by further comprising a sterilization temperature regulator, a flowmeter is arranged on a pipeline connecting the plate preheater and the feed inlet of the steam-water heater, a steam pneumatic control valve is arranged on a pipeline connecting the superheated steam inlet and the steam filter, a temperature measuring instrument is arranged in the head tube box, and the flowmeter, the steam pneumatic control valve and the temperature measuring instrument are all connected to the sterilization temperature regulator.
4. The direct contact heating type beer sterilization apparatus according to claim 1, wherein: the heat retaining pipe is a snake-shaped bent pipe, a plurality of third ultrasonic transducers are arranged in the snake-shaped bent pipe, ultrasonic waves of the third ultrasonic transducers vertically impact downwards, the frequency is 55KHz, and the output power is 900W.
5. The direct contact heating type beer sterilization apparatus according to claim 1, wherein: and a heat insulation layer is arranged outside the heat retaining pipe, and a constant-temperature electric heating rod extending into the heat retaining pipe is arranged on the heat retaining pipe.
6. A direct contact heating type beer sterilization method is characterized in that: the method comprises the following steps:
1) ultrasonic treatment: raw material liquid in the raw material liquid storage tank enters a plurality of ultrasonic processing tanks of the ultrasonic processing unit through pipelines, ultrasonic pretreatment is carried out for 10min under the action of a first ultrasonic transducer and a second ultrasonic transducer, and through the ultrasonic excitation action, the raw material liquid is cavitated and the bacterial cell wall and cytoplasm are crushed, so that the lethal temperature of the bacterial cell is reduced;
2) raw material liquid heat exchange: after pretreatment, the raw material liquid enters a plate heat exchanger to exchange heat with sterilized hot beer, and the discharging temperature of the raw material liquid is ensured to be 45-50 ℃;
3) direct contact heating: the preheated raw material liquid enters a steam-water heater and is sprayed into fine particles through a material liquid distributor, meanwhile, superheated steam passing through a steam filter enters a steam distribution chamber through a superheated steam inlet and directly contacts with the raw material liquid of the fine particles, and the temperature of the raw material liquid is raised to 66-68 ℃;
4) ultrasonic sterilization: feeding the raw material liquid heated to 66-68 ℃ into an end socket pipe box and feeding the raw material liquid into a heat maintaining pipe provided with a heat insulating layer and a constant-temperature electric heating rod through a discharge hole to perform constant-temperature ultrasonic sterilization, and simultaneously sterilizing for 20s under the synergistic action of a third ultrasonic transducer;
5) cooling and collecting raw material liquid: raw material liquid after ultrasonic sterilization enters the plate heat exchanger through the second sterile pump to be cooled and exchanged heat with cooling wine, bacteria concentration detection is carried out by the bacteria detector after heat exchange, qualified raw material liquid enters the cooler to be cooled to 12-15 ℃ for secondary cooling and is collected by the cooling wine liquid tank, and raw material liquid in the raw material liquid storage tank mixed with the bacteria concentration exceeding the standard enters the ultrasonic processing unit to be circularly sterilized.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010571157.5A CN111662799A (en) | 2020-06-22 | 2020-06-22 | Direct contact heating type beer sterilization device and method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010571157.5A CN111662799A (en) | 2020-06-22 | 2020-06-22 | Direct contact heating type beer sterilization device and method |
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| CN111662799A true CN111662799A (en) | 2020-09-15 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB380342A (en) * | 1932-01-27 | 1932-09-15 | Karl Fehrmann | Improvements in or relating to the pasteurisation of liquids |
| CN101856136A (en) * | 2010-05-26 | 2010-10-13 | 华南理工大学 | Ultrasonic continuous sterilization device and method thereof |
| CN207590028U (en) * | 2017-08-31 | 2018-07-10 | 三峡大学 | A kind of ultrasonic steam cooperates with instantaneous sterilizing device |
| CN110583948A (en) * | 2018-06-13 | 2019-12-20 | 广州市果美味食品有限公司 | Fruit juice degerming device |
-
2020
- 2020-06-22 CN CN202010571157.5A patent/CN111662799A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB380342A (en) * | 1932-01-27 | 1932-09-15 | Karl Fehrmann | Improvements in or relating to the pasteurisation of liquids |
| CN101856136A (en) * | 2010-05-26 | 2010-10-13 | 华南理工大学 | Ultrasonic continuous sterilization device and method thereof |
| CN207590028U (en) * | 2017-08-31 | 2018-07-10 | 三峡大学 | A kind of ultrasonic steam cooperates with instantaneous sterilizing device |
| CN110583948A (en) * | 2018-06-13 | 2019-12-20 | 广州市果美味食品有限公司 | Fruit juice degerming device |
Non-Patent Citations (1)
| Title |
|---|
| 张裕中: "《食品加工技术装备》", 30 April 2007, 中国轻工业出版社 * |
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Application publication date: 20200915 |