CN114951158A - Method for reducing coking and scaling of soy sauce sterilization equipment - Google Patents
Method for reducing coking and scaling of soy sauce sterilization equipment Download PDFInfo
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- CN114951158A CN114951158A CN202210606007.2A CN202210606007A CN114951158A CN 114951158 A CN114951158 A CN 114951158A CN 202210606007 A CN202210606007 A CN 202210606007A CN 114951158 A CN114951158 A CN 114951158A
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B9/00—Cleaning hollow articles by methods or apparatus specially adapted thereto
- B08B9/02—Cleaning pipes or tubes or systems of pipes or tubes
- B08B9/027—Cleaning the internal surfaces; Removal of blockages
- B08B9/032—Cleaning the internal surfaces; Removal of blockages by the mechanical action of a moving fluid, e.g. by flushing
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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Abstract
The invention relates to a method for reducing coking and scale stain of soy sauce sterilization equipment. The method comprises the following steps: connecting ultrasonic equipment with soy sauce sterilization equipment; introducing alkali liquor into the soy sauce sterilization equipment, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves generated by the ultrasonic equipment and the alkali liquor; introducing enzyme liquid into the soy sauce sterilization equipment, and performing a second round of cleaning on the soy sauce sterilization equipment by using the mixed liquid of the enzyme liquid and alkali liquor; and carrying out third cleaning on the soy sauce sterilizing equipment by utilizing the combination of the ultrasonic cavitation generated by the ultrasonic equipment and the mixed liquid of the enzyme liquid and the alkali liquor. The method can solve the problems of difficult removal of coking and dirt stains and low efficiency in the soy sauce sterilization equipment.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for reducing coking and dirt stain of soy sauce sterilization equipment.
Background
The raw soy sauce contains Aspergillus, yeast and other miscellaneous bacteria, and the common sterilization method is continuous high-temperature sterilization. At present, cabinet type soy sauce sterilizers are frequently used as sterilization equipment in products of large and medium-sized seasoning enterprises. The cabinet type soy sauce sterilizer utilizes the principle of reverse energy exchange, a plurality of steam pipes and material pipes are arranged in a cabinet type shell, steam and materials reversely circulate in the steam pipes and the material pipes respectively to generate heat convection, the materials gradually absorb heat from a low-temperature area, the temperature is increased, and the aim of disinfection and sterilization is fulfilled.
In such a sterilization apparatus, the inside of the pipe may be scorched and fouled, reducing the sterilization rate. If the tubulation is disassembled manually, the surface layer scale is removed by using the steel brush, the workload is large, the consumed time is long, the time for disassembling and brushing a single machine is 8-10 hours, the cleaning efficiency is low, the cleaning cannot be realized, and the scale stain which is difficult to clean is remained on the surface.
CIP cleaning is known as clean-in-place and is a common cleaning method at present. But still has the problem that the coking and scaling stains can not be effectively cleaned.
Disclosure of Invention
Based on the method, the invention provides a method for reducing coking and scaling of soy sauce sterilization equipment. Can solve the problems of difficult removal of coking and dirt stain and low efficiency in soy sauce sterilization equipment.
The technical scheme of the invention is as follows:
a method for reducing coking and scaling of soy sauce sterilization equipment comprises the following steps:
connecting ultrasonic equipment with soy sauce sterilization equipment;
introducing alkali liquor into the soy sauce sterilization equipment, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves generated by the ultrasonic equipment and the alkali liquor;
introducing enzyme liquid into the soy sauce sterilization equipment, and performing a second round of cleaning on the soy sauce sterilization equipment by using the mixed liquid of the enzyme liquid and alkali liquor;
and carrying out third cleaning on the soy sauce sterilizing equipment by utilizing the combination of the ultrasonic cavitation generated by the ultrasonic equipment and the mixed liquid of the enzyme liquid and the alkali liquor.
In some of these embodiments, the lye of the first round of washing is operated by means of the circulation washing system of the soy sauce sterilization device and the ultrasonic device.
In some of the embodiments, the frequency of the ultrasonic wave of the first round of cleaning is 20-40 kHZ.
In some of these embodiments, the temperature of the first round of washing is between 40 ℃ and 60 ℃.
In some of these embodiments, the first round of washing is performed for a time period of 10min to 30 min.
In some of the embodiments, the flow rate of the alkali liquor is 30m 3 /h～60m 3 /h。
In some of these embodiments, the base solution is selected from sodium hydroxide solution and/or hydrogen peroxide.
In some of these embodiments, the second round of cleaning comprises dynamic cleaning and static cleaning;
the dynamic cleaning is realized by starting a circulating cleaning system of the soy sauce sterilization equipment, and the mixed solution of the enzyme solution and the alkali liquor works by depending on the circulating cleaning system of the soy sauce sterilization equipment;
the static cleaning is realized by closing the circulating cleaning system of the soy sauce sterilization equipment, the enzyme solution stops being introduced, and the remained mixed solution of the enzyme solution and the alkali solution works by means of self weight.
In some of these embodiments, the temperature of the second round of washing is 45 ℃ to 55 ℃.
In some of these embodiments, the time for the dynamic cleaning is 15min to 30 min.
In some of these embodiments, the static cleaning time is 30min to 60 min.
In some embodiments, the cleaning flow of the mixed solution of the enzyme solution and the alkali solution is 10m 3 /h～30m 3 /h。
In some of these embodiments, the enzyme solution is selected from an alkaline protease solution.
In some embodiments, the mixed solution of the enzyme solution and the lye of the third washing is operated by the circulating washing system of the soy sauce sterilizing device and the ultrasonic device.
In some embodiments, the frequency of the ultrasonic wave for the third round of cleaning is 30kHZ to 50 kHZ.
In some of these embodiments, the temperature of the third round of washing is 100 ℃ to 120 ℃.
In some embodiments, the time of the third round of cleaning is 20min to 50 min.
In some embodiments, the method further comprises the step of sterilizing the soy sauce by using the combination of the ultrasonic cavitation generated by the ultrasonic equipment and the sterilization generated by the soy sauce sterilization equipment after the ultrasonic equipment is connected with the soy sauce sterilization equipment.
In some embodiments, the frequency of the ultrasonic wave of the combined sterilization treatment is 20-60 kHZ.
In some of these embodiments, the combined sterilization process begins with the start-up time of ultrasonic cavitation of the ultrasonic device turned on when the sterilization temperature of the soy sauce sterilization device reaches 100 ℃ to 150 ℃.
In some of these embodiments, the time for the combined sterilization process is 30s to 180 s.
In some embodiments, the method further comprises the step of removing the mixed solution of the enzyme solution and the alkali solution after the third round of cleaning, and introducing a disinfectant solution to sterilize the soy sauce sterilization equipment.
In some of these embodiments, the sanitizing solution operates on a recirculating rinse system of the soy sauce sterilizing facility.
In some embodiments, the time for the sterilization treatment is 15min to 30 min.
In some embodiments, the circulating flow rate of the sterilizing liquid is 30m 3 /h～60m 3 /h。
In some of these embodiments, the disinfecting liquid is water having a temperature of 85 ℃ to 95 ℃.
Compared with the traditional scheme, the invention has the following beneficial effects:
the invention provides a method for reducing scorching and fouling of soy sauce sterilization equipment, which is efficient, convenient and more thorough in effect. Specifically, the soy sauce sterilization equipment does not need to be disassembled and washed by manpower and material resources, coking and dirt stains in the equipment can be removed on line within 3-5 hours, the efficiency is high, the removal effect is good, and no macroscopic coking and dirt stain residues exist on the surface of the soy sauce sterilization equipment after the removal.
In addition, the method can effectively prolong the time of generating the coking and scaling stains and reduce the frequency of removing the coking and scaling stains. For example, due to the influence of the scorching and scaling inside the equipment, the traditional soy sauce sterilizing equipment can only work continuously for 4 days, and the traditional soy sauce sterilizing equipment can work continuously for 15 days.
Drawings
Fig. 1 is a schematic structural diagram of an apparatus used in one embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Term(s) for
Unless otherwise stated or contradicted, terms or phrases used herein have the following meanings:
the scope of the invention herein of the term "and/or", "and/or" includes any and all combinations of two or more of the associated listed items, including any and all combinations of any two or more of the associated listed items, any more of the associated listed items, or all combinations of all of the associated listed items. It should be noted that when at least three items are connected by at least two conjunctive combinations selected from "and/or", "or/and", "and/or", it should be understood that the technical solutions of this embodiment implicitly include the technical solutions all connected by "logic and" and also implicitly include the technical solutions all connected by "logic or". For example, "A and/or B" includes A, B and A + B. For example, the embodiments of "a, and/or, B, and/or, C, and/or, D" include any of A, B, C, D (i.e., all embodiments using "logical or" connection "), any and all combinations of A, B, C, D (i.e., any two or any three of A, B, C, D), and four combinations of A, B, C, D (i.e., all embodiments using" logical and "connection).
In the present invention, the terms "plurality", "plural", and the like mean, unless otherwise specified, 2 or more in number or 2. For example, "one or more" means one or two or more.
In the present invention, the terms "combination thereof", "any combination thereof", and the like include all suitable combinations of any two or more of the listed items.
In the present invention, the term "suitable" as used in "suitable combination", "suitable method", "any suitable method", and the like shall be construed to mean that the technical solution of the present invention can be implemented, the technical problem of the present invention can be solved, and the intended technical effect of the present invention can be achieved.
In the present invention, references to "preferably", "better" and "preferable" are only used to describe better embodiments or examples, and it should be understood that the scope of the present invention is not limited by these references.
In the present invention, references to "further", "still further", "specifically", etc. are used for descriptive purposes and to indicate differences in content, but should not be construed as limiting the scope of the present invention.
In the present invention, references to "optionally", "optional", refer to the presence or absence, i.e., to any one of two juxtapositions selected from "with" or "without". If multiple optional parts appear in one technical scheme, if no special description exists, and no contradiction or mutual constraint relation exists, each optional part is independent.
In the present invention, the terms "first", "second", "third", "fourth", etc., in relation to "first aspect", "second aspect", "third aspect", "fourth aspect", etc., are used for descriptive purposes only and are not to be construed as indicating or implying a relative importance or quantity, nor as implying that importance or quantity is indicative of the technical features indicated. Also, "first," "second," "third," "fourth," etc. are used for non-exhaustive enumeration of description purposes only and should not be construed as a closed limitation to the number.
In the present invention, the technical features described in the open type include a closed technical solution composed of the listed features, and also include an open technical solution including the listed features.
In the present invention, where a range of values (i.e., a numerical range) is recited, unless otherwise specified, alternative distributions of values within the range are considered to be continuous, and include both the numerical endpoints of the range (i.e., the minimum and maximum values), and each numerical value between the numerical endpoints. Unless otherwise specified, when a numerical range refers to integers only within the numerical range, both endpoints of the numerical range and each integer between the two endpoints are included, and in this document, it is equivalent to reciting each integer directly, for example, t is an integer selected from 1 to 10, meaning t is any integer selected from the group of integers consisting of 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10. Further, when multiple range describing features or characteristics are provided, these ranges may be combined. In other words, unless otherwise indicated, the ranges disclosed herein are to be understood to include any and all subranges subsumed therein.
The temperature parameter in the present invention is not particularly limited, and may be a constant temperature treatment or a variation within a certain temperature range. It will be appreciated that the described thermostatic process allows the temperature to fluctuate within the accuracy of the instrument control. Allowing fluctuations in the range of, for example,. + -. 5 deg.C,. + -. 4 deg.C,. + -. 3 deg.C,. + -. 2 deg.C, + -. 1 deg.C.
In the present invention, the percentage content refers to both mass percentage for solid-liquid mixing and solid-solid phase mixing and volume percentage for liquid-liquid phase mixing, unless otherwise specified.
In the present invention, the percentage concentrations are referred to as final concentrations unless otherwise specified. The final concentration refers to the ratio of the additive component in the system to which the component is added.
In the present invention,% (w/w) and wt% each represent a weight percentage,% (v/v) means a volume percentage, and% (w/v) means a mass volume percentage.
The soy sauce sterilization equipment is generally used for sterilization treatment of soy sauce, and different from other production equipment (such as fermentation equipment of soy sauce and the like), coking and fouling in the soy sauce sterilization equipment are generally coking substances formed by proteins, lipids and inorganic substances in the soy sauce under the conditions of high temperature and high pressure, and the coking and fouling are worse in the aspects of tight fouling and stubborn adhesion and have larger removal difficulty.
The invention provides a method for reducing coking and scaling in soy sauce sterilizing equipment, which specifically comprises the following steps:
connecting ultrasonic equipment with soy sauce sterilization equipment;
introducing alkali liquor into the soy sauce sterilization equipment, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves generated by the ultrasonic equipment and the alkali liquor;
introducing enzyme liquid into the soy sauce sterilization equipment, and performing a second round of cleaning on the soy sauce sterilization equipment by using the mixed liquid of the enzyme liquid and alkali liquor;
and carrying out third cleaning on the soy sauce sterilizing equipment by utilizing the combination of the ultrasonic cavitation generated by the ultrasonic equipment and the mixed liquid of the enzyme liquid and the alkali liquor.
The ultrasonic equipment provided by the invention is provided with a switch capable of generating ultrasonic waves and a switch capable of generating ultrasonic cavitation, and the corresponding switch can be selectively turned on according to actual conditions.
The soy sauce sterilization equipment is provided with a sterilization system and a circulating cleaning system. The soy sauce sterilization system can be used for sterilizing soy sauce, and the circulating cleaning system can be used for cleaning soy sauce sterilization equipment.
Referring to fig. 1, which is a schematic structural diagram of an apparatus used in the method for reducing scorching and fouling of a soy sauce sterilization apparatus according to an embodiment, an ultrasonic apparatus 02 is connected to the soy sauce sterilization apparatus 01, and a cleaning tank 03 and a sterilizing tank 04 can be independently connected to a circulation cleaning system of the soy sauce sterilization apparatus 01. After the ultrasonic equipment is connected with the soy sauce sterilization equipment, ultrasonic waves can be applied to the treatment liquid in the soy sauce sterilization equipment or ultrasonic cavitation can be generated in the treatment liquid by controlling the switch of the ultrasonic equipment.
It is understood that the first, second and third rounds of washing occur at times other than when the soy sauce is sterilized by the soy sauce sterilization apparatus. In addition, the generation of scorching and scaling can be reduced when the soy sauce is sterilized by a soy sauce sterilizing device.
Optionally, the method further comprises the step of performing combined sterilization treatment on the soy sauce by using ultrasonic cavitation generated by the ultrasonic equipment and sterilization generated by the soy sauce sterilization equipment after the ultrasonic equipment is connected with the soy sauce sterilization equipment.
In the process, ultrasonic cavitation is generated in the soy sauce sterilizing equipment by controlling the switch of the ultrasonic equipment. Specifically, micro-bubble nuclei are continuously generated in soy sauce at a feeding end, flow to a discharging end along with the soy sauce which is being sterilized in soy sauce sterilizing equipment, and are continuously increased in the flowing process and then quickly broken, so that the soy sauce continuously generates violent mechanical motion in the soy sauce sterilizing equipment, and substances such as proteins and the like are prevented from coagulating, gathering and adhering to the inner wall of a pipeline, so that coking and scaling are caused, the heating efficiency is reduced, and in addition, the ultrasonic cavitation is utilized, and the sterilization effect is favorably increased.
Optionally, the frequency of the ultrasonic wave of the combined sterilization treatment is 20-60 kHZ.
Optionally, the combined sterilization treatment starts with a starting time of the ultrasonic cavitation of the ultrasonic device when the sterilization temperature of the soy sauce sterilization device reaches 100 ℃ to 150 ℃. Namely, the sterilization temperature of the soy sauce sterilization equipment is set to be 100-150 ℃, when the temperature of the soy sauce sterilization equipment reaches the set sterilization temperature, a switch which can generate ultrasonic cavitation of the ultrasonic equipment is started, and the soy sauce is sterilized by utilizing the ultrasonic cavitation generated by the ultrasonic equipment and the sterilization generated by the soy sauce sterilization equipment in a combined way (namely, combined sterilization treatment), wherein the combined sterilization treatment is started at the starting time of the switch which can generate the ultrasonic cavitation of the ultrasonic equipment, and the sterilization temperature can be realized by adjusting the temperature of the soy sauce sterilization equipment.
Optionally, the time of the combined sterilization treatment is 30s-180 s.
And (4) performing first round cleaning, second round cleaning and third round cleaning in the time except the soy sauce sterilization treatment by the soy sauce sterilization equipment.
In the invention, the first round of cleaning is mainly alkaline cleaning. In the process, ultrasonic waves are applied to the lye in the soy sauce sterilization equipment by controlling the switch of the ultrasonic equipment.
Optionally, the lye can be placed in a cleaning tank, a cleaning tank is connected to the circulating cleaning system of the soy sauce sterilization equipment, and the lye for the first round of cleaning works by means of the circulating cleaning system of the soy sauce sterilization equipment and the ultrasonic equipment.
The first round of cleaning makes the hard coke scale loose and peel off from the inner wall of the pipeline, suspend in the alkali liquor and dissolve part of the lipid and protein coking scale.
Optionally, the frequency of the ultrasonic wave for the first round of cleaning is 20kHZ to 40 kHZ.
Optionally, the temperature of the first round of cleaning is 40-60 ℃. The temperature of the first round of washing can be achieved by adjusting the temperature of the soy sauce sterilization equipment, including but not limited to constant temperature cycle washing.
Optionally, the time of the first round of cleaning is 10min to 30 min.
Optionally, the flow rate of the alkali liquor is 30m 3 /h～60m 3 /h。
Optionally, the alkali liquor is selected from sodium hydroxide solution and/or hydrogen peroxide.
Further alternatively, the sodium hydroxide solution is an aqueous sodium hydroxide solution, and the concentration of sodium hydroxide may be 2 wt% to 3 wt%.
Further optionally, when the alkali liquor is a combination of a sodium hydroxide solution and hydrogen peroxide, the volume of the hydrogen peroxide is 0.5-5% of the volume of the sodium hydroxide solution.
In the present invention, the second round of washing is mainly an enzymatic reaction. In this process, all switches of the ultrasound device are closed.
Optionally, the second round of cleaning comprises dynamic cleaning and static cleaning;
the dynamic cleaning is realized by starting a circulating cleaning system of the soy sauce sterilization equipment, specifically, the enzyme solution can be added into the cleaning tank (the alkali solution in the cleaning tank does not need to be removed), and the cleaning tank is connected into the circulating cleaning system of the soy sauce sterilization equipment, so that the mixed solution of the enzyme solution and the alkali solution can work by depending on the circulating cleaning system of the soy sauce sterilization equipment;
static washing utilization is closed soy sauce sterilizing installation's circulation cleaning system realizes, specifically, no longer passes through soy sauce sterilizing installation's circulation cleaning system lets in enzyme liquid from the washing jar, the retention in the soy sauce sterilizing installation the mixed liquid of enzyme liquid and alkali lye relies on the dead weight work.
And through the second round of cleaning, the large block coke stains peeled off after the first round of cleaning are subjected to enzymolysis, and meanwhile, middle-layer coke protein substances on the inner wall of the pipeline are subjected to enzymolysis and further dissolution so as to be peeled off.
Optionally, the temperature of the second round of cleaning is 45 ℃ to 55 ℃. The temperature of the second round of cleaning can be realized by adjusting the temperature of the soy sauce sterilizing equipment to reach the proper enzymolysis temperature.
Optionally, the time for dynamic cleaning is 15min to 30 min.
Optionally, the static cleaning time is 30min to 60 min.
Optionally, the cleaning flow of the introduced mixed solution of the enzyme solution and the alkali solution is 10m 3 /h～30m 3 /h。
Optionally, the enzyme solution is selected from an alkaline protease solution.
Further alternatively, the alkaline protease solution is an aqueous alkaline protease solution, and the concentration of the alkaline protease may be 0.5 wt% to 1.5 wt%.
The third round of cleaning of the invention mainly generates ultrasonic cavitation in the mixed solution of the enzyme solution and the alkali liquor in the soy sauce sterilization equipment by controlling the switch of the ultrasonic equipment. Wherein, the mixed liquid is the liquid after the first round of cleaning and the second round of cleaning in the cleaning tank.
Alternatively, since the washing tank has been connected to the circulation washing system of the soy sauce sterilization apparatus, the mixed liquor may be operated by means of the circulation washing system of the soy sauce sterilization apparatus.
The third round of washing has three functions, one of which is to partially terminate the enzymatic reaction of the second round of washing; the other function is that micro bubble nuclei are continuously formed in the mixed solution, and then grow and break to generate impact force to further peel off coking and scaling stains on the bottom layer of the inner wall of the pipeline; and the alkali liquor and the enzyme liquid in the mixed liquor further dissolve and carry out enzymolysis on the stubborn dirt stains, so that the effect of deeply removing the coking dirt stains is achieved.
Optionally, the frequency of the ultrasonic wave of the third round of cleaning is 30kHZ to 50 kHZ.
Optionally, the temperature of the third round of cleaning is 100 ℃ to 120 ℃.
Optionally, the time of the third round of cleaning is 20min to 50 min.
The method for reducing the coking and scale stain of the soy sauce sterilizing equipment further comprises the steps of removing the mixed solution of the enzyme solution and the alkali liquor after the third round of cleaning, and introducing a disinfectant to sterilize the soy sauce sterilizing equipment.
Alternatively, the cleaning tank used in the first round cleaning, the second round cleaning and the third round cleaning can be replaced by a disinfection tank, the disinfection tank is connected to the circulating cleaning system of the soy sauce sterilizing equipment, and the disinfectant liquid works on the circulating cleaning system of the soy sauce sterilizing equipment.
Optionally, the time for sterilization is 15min to 30 min.
Optionally, the circulating flow rate of the introduced disinfectant is 30m 3 /h～60m 3 /h。
Optionally, the disinfectant is water with a temperature of 85 ℃ to 95 ℃.
Understandably, the end node of the disinfection treatment can be that the disinfection solution is clear and transparent, has no black spot impurities and the pH value of the water sample is 7.0-7.5.
According to the method for reducing the coking and scaling stains on the soy sauce sterilization equipment, the soy sauce sterilization equipment does not need to be disassembled and washed by manpower and material resources, the coking and scaling stains in the equipment can be removed on line within 3-5 hours, the efficiency is high, the removal effect is good, and no coking and scaling stain residues visible to naked eyes exist on the surface of the soy sauce sterilization equipment after the coking and scaling stains are removed.
In addition, the method for reducing the coking and scaling of the soy sauce sterilization equipment can effectively prolong the time of coking and scaling and reduce the frequency of removing the coking and scaling. For example, under the influence of continuous coking and scaling in equipment, the conventional CIP cleaning method can only continuously work for 4 days, but the method can prolong the continuous working time of the soy sauce sterilizing equipment to 15 days, so that the efficiency is higher.
In addition, after the method is completed, only the tail end feeding pipe is inspected again and the removal effect is confirmed each time, so that the method is convenient and simple.
In the following description, reference will be made to specific examples, wherein the starting materials used in the following examples are commercially available, unless otherwise specified, the equipment used therein, and the processes involved therein are all conventionally selected by those skilled in the art.
Example 1
The embodiment provides a method for reducing coking and scale stain of soy sauce sterilizing equipment, which comprises the following steps:
1. ultrasonic cavitation sterilization: starting a sterilization system of soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to be 100-150 ℃, starting a switch capable of generating ultrasonic cavitation by ultrasonic equipment when the temperature of the soy sauce sterilization equipment reaches the set sterilization temperature, setting the ultrasonic frequency to be 20kHZ, and sterilizing soy sauce by utilizing the ultrasonic cavitation and the sterilization action in a combined way (namely, combined sterilization treatment) for 180 s.
2. Circulating alkali washing: after the sterilization is finished, preparing a 2 wt% sodium hydroxide solution and hydrogen peroxide mixed solution in the cleaning tank, wherein the addition amount of the hydrogen peroxide is 5% (V/V) of the sodium hydroxide solution. Connecting the cleaning tank to the circulation cleaning system of the soy sauce sterilization equipment, starting the circulation cleaning system of the soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to 40 ℃, and the cleaning flow to be 30m 3 And h, starting a switch capable of generating ultrasonic waves by the ultrasonic equipment, setting the ultrasonic frequency to be 40kHZ, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves and alkali liquor, wherein the time for the first-round cleaning is 30 min.
3. Enzymatic reaction: after the first round of cleaning is finished, a switch which can generate ultrasonic waves by ultrasonic equipment is closed, 0.5 wt% of alkaline protease solution is added into a cleaning tank, and the cleaning flow is adjusted to be 10m 3 Setting the temperature of the soy sauce sterilization equipment to 45 ℃, keeping the starting state of a circulating cleaning system of the soy sauce sterilization equipment, dynamically cleaning the soy sauce sterilization equipment for 30min by using a mixed solution of enzyme liquid and alkali liquor, then closing the circulating cleaning system of the soy sauce sterilization equipment, cleaning the mixed solution of the enzyme liquid and the alkali liquor left in the soy sauce sterilization equipment for 60min by means of self weight, and finishing the second round of cleaning.
4. Ultrasonic secondary cavitation: after the second round of cleaning is finished, a switch capable of generating ultrasonic cavitation of the ultrasonic equipment is started, the ultrasonic frequency is set to be 50kHZ, a circulating cleaning system of the soy sauce sterilization equipment is started, the temperature of the soy sauce sterilization equipment is set to be 100-120 ℃, the soy sauce sterilization equipment is cleaned for the third round by utilizing the ultrasonic cavitation and the mixed liquid of the enzyme liquid and the alkali liquid, and the cleaning time for the third round is 20 min.
5. Ultrasonic hot water disinfection: after the third round of cleaning is finished, the cleaning tank connected with the circulating cleaning system of the soy sauce sterilization equipment is switched to a disinfection tank, hot water with the temperature of 85-95 ℃ is filled in the disinfection tank, and the circulating flow is set to be 30m 3 And h, sterilizing for 15min until the hot water is clear and transparent, has no black spot impurities and the pH value of the water sample is 7.0-7.5.
Example 2
The embodiment provides a method for reducing coking and scale stain of soy sauce sterilization equipment, which comprises the following steps:
1. ultrasonic cavitation sterilization: starting a sterilization system of soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to be 100-150 ℃, starting a switch capable of generating ultrasonic cavitation by ultrasonic equipment when the temperature of the soy sauce sterilization equipment reaches the set sterilization temperature, setting the ultrasonic frequency to be 40kHZ, and sterilizing soy sauce by utilizing the ultrasonic cavitation and the sterilization action in a combined way (namely, combined sterilization treatment) for 100 s.
2. Circulating alkali washing: after the sterilization is finished, preparing a 2.5 wt% sodium hydroxide solution and hydrogen peroxide mixed solution in a cleaning tank,the addition amount of the hydrogen peroxide is 2 percent (V/V) of the sodium hydroxide solution. Connecting the cleaning tank to the circulation cleaning system of the soy sauce sterilization equipment, starting the circulation cleaning system of the soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to 55 ℃, and setting the cleaning flow to 45m 3 And h, starting a switch capable of generating ultrasonic waves by the ultrasonic equipment, setting the frequency of the ultrasonic waves to be 30kHZ, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves and alkali liquor, wherein the time for the first-round cleaning is 20 min.
3. Enzymatic reaction: after the first round of cleaning is finished, a switch capable of generating ultrasonic waves by ultrasonic equipment is turned off, 1 wt% of alkaline protease solution is added into a cleaning tank, and the cleaning flow is adjusted to be 20m 3 Setting the temperature of the soy sauce sterilization equipment to 50 ℃, keeping the starting state of a circulating cleaning system of the soy sauce sterilization equipment, dynamically cleaning the soy sauce sterilization equipment for 20min by using a mixed solution of enzyme liquid and alkali liquor, then closing the circulating cleaning system of the soy sauce sterilization equipment, cleaning the mixed solution of the enzyme liquid and the alkali liquor left in the soy sauce sterilization equipment for 45min by means of self weight, and finishing the second round of cleaning.
4. Ultrasonic secondary cavitation: after the second round of cleaning is finished, a switch capable of generating ultrasonic cavitation of the ultrasonic equipment is started, the ultrasonic frequency is set to be 40kHZ, a circulating cleaning system of the soy sauce sterilization equipment is started, the temperature of the soy sauce sterilization equipment is set to be 100-120 ℃, the soy sauce sterilization equipment is cleaned for the third round by utilizing the ultrasonic cavitation and the mixed liquid of the enzyme liquid and the alkali liquid, and the cleaning time for the third round is 30 min.
5. Ultrasonic hot water disinfection: after the third round of cleaning is finished, the cleaning tank connected with the circulating cleaning system of the soy sauce sterilization equipment is switched to a disinfection tank, hot water with the temperature of 85-95 ℃ is filled in the disinfection tank, and the circulating flow is set to be 50m 3 And h, sterilizing for 25min until the hot water is clear and transparent, has no black spot impurities and the pH value of the water sample is 7.0-7.5.
Example 3
The embodiment provides a method for reducing coking and scale stain of soy sauce sterilization equipment, which comprises the following steps:
1. ultrasonic cavitation sterilization: starting a sterilization system of soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to be 100-150 ℃, starting a switch capable of generating ultrasonic cavitation by ultrasonic equipment when the temperature of the soy sauce sterilization equipment reaches the set sterilization temperature, setting the ultrasonic frequency to be 60kHZ, and sterilizing soy sauce by utilizing the ultrasonic cavitation and the sterilization action in a combined way (namely, combined sterilization treatment) for 30 s.
2. Circulating alkali washing: after the sterilization is finished, a mixed solution of 3 wt% of sodium hydroxide solution and hydrogen peroxide is prepared in the cleaning tank, and the addition amount of the hydrogen peroxide is 0.5% (V/V) of the sodium hydroxide solution. Connecting the cleaning tank to the circulation cleaning system of the soy sauce sterilization equipment, starting the circulation cleaning system of the soy sauce sterilization equipment, setting the temperature of the soy sauce sterilization equipment to 60 ℃, and setting the cleaning flow to be 60m 3 And h, starting a switch capable of generating ultrasonic waves by the ultrasonic equipment, setting the frequency of the ultrasonic waves to be 20kHZ, and performing first-round cleaning on the soy sauce sterilization equipment by utilizing the combination of the ultrasonic waves and alkali liquor, wherein the time for the first-round cleaning is 10 min.
3. Enzymatic reaction: after the first round of cleaning is finished, a switch which can generate ultrasonic waves by ultrasonic equipment is closed, 1.5 wt% of alkaline protease solution is added into a cleaning tank, and the cleaning flow is adjusted to be 30m 3 Setting the temperature of the soy sauce sterilization equipment to 55 ℃, keeping the starting state of a circulating cleaning system of the soy sauce sterilization equipment, dynamically cleaning the soy sauce sterilization equipment for 15min by using a mixed solution of enzyme liquid and alkali liquor, then closing the circulating cleaning system of the soy sauce sterilization equipment, cleaning the mixed solution of the enzyme liquid and the alkali liquor left in the soy sauce sterilization equipment for 30min by means of self weight, and finishing the second round of cleaning.
4. Ultrasonic secondary cavitation: after the second round of cleaning is finished, a switch capable of generating ultrasonic cavitation of the ultrasonic equipment is started, the ultrasonic frequency is set to be 30kHZ, a circulating cleaning system of the soy sauce sterilization equipment is started, the temperature of the soy sauce sterilization equipment is set to be 100-120 ℃, the soy sauce sterilization equipment is cleaned for the third round by utilizing the ultrasonic cavitation and the mixed liquid of the enzyme liquid and the alkali liquid, and the cleaning time for the third round is 50 min.
5. Ultrasonic hot water disinfection: after the third round of cleaning is finished, the soy sauce is connected into a soy sauce sterilization deviceThe cleaning tank of the circulating cleaning system is switched to a disinfection tank, hot water with the temperature of 85-95 ℃ is filled in the disinfection tank, and the circulating flow is set to be 60m 3 And h, sterilizing for 30min until the hot water is clear and transparent, has no black spot impurities and the pH value of the water sample is 7.0-7.5.
The effect is confirmed by rechecking the tail end feeding pipe, the method of the embodiment 1-3 has thorough effect of removing the coking and scaling on the inner wall of the pipeline, no visible coking and scaling residue exists, and the soy sauce sterilization equipment can continuously work for 15 days and maintain high-efficiency sterilization effect within 15 days.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A method for reducing coking and scaling of soy sauce sterilization equipment is characterized by comprising the following steps:
connecting ultrasonic equipment with soy sauce sterilization equipment;
introducing alkali liquor into the soy sauce sterilizing equipment, and performing first round cleaning on the soy sauce sterilizing equipment by utilizing the combination of the ultrasonic waves generated by the ultrasonic equipment and the alkali liquor;
introducing enzyme liquid into the soy sauce sterilization equipment, and performing a second round of cleaning on the soy sauce sterilization equipment by using the mixed liquid of the enzyme liquid and alkali liquor;
and carrying out third cleaning on the soy sauce sterilizing equipment by utilizing the combination of the ultrasonic cavitation generated by the ultrasonic equipment and the mixed liquid of the enzyme liquid and the alkali liquor.
2. The method for reducing the coking and scaling of soy sauce sterilization equipment according to claim 1, wherein the lye of the first round of cleaning is operated by means of the circulating cleaning system of the soy sauce sterilization equipment and the ultrasonic equipment.
3. The method for reducing the coking and scaling of soy sauce sterilization equipment according to claim 2, characterized in that the frequency of the ultrasonic wave for the first round of cleaning is 20-40 kHZ; and/or
The temperature of the first round of cleaning is 40-60 ℃; and/or
The first round of cleaning lasts for 10-30 min; and/or
The flow rate of the introduced alkali liquor is 30m 3 /h～60m 3 H; and/or
The alkali liquor is selected from sodium hydroxide solution and/or hydrogen peroxide.
4. The method for reducing the scorching and scaling of soy sauce sterilization equipment according to claim 1, wherein the second round of cleaning comprises dynamic cleaning and static cleaning;
the dynamic cleaning is realized by starting a circulating cleaning system of the soy sauce sterilization equipment, and the mixed solution of the enzyme solution and the alkali liquor works by depending on the circulating cleaning system of the soy sauce sterilization equipment;
the static cleaning is realized by closing the circulating cleaning system of the soy sauce sterilization equipment, the enzyme solution stops being introduced, and the remained mixed solution of the enzyme solution and the alkali solution works by means of self weight.
5. The method for reducing the coking and scaling of soy sauce sterilization equipment according to claim 4, characterized in that the temperature of the second round of cleaning is 45-55 ℃; and/or
The dynamic cleaning time is 15 min-30 min; and/or
The static cleaning time is 30-60 min; and/or
The cleaning flow of the introduced mixed solution of the enzyme solution and the alkali solution is 10m 3 /h～30m 3 H; and/or
The enzyme solution is selected from alkaline protease solution.
6. The method for reducing the coking and scaling of soy sauce sterilization equipment according to claim 1, wherein the mixed solution of the enzyme solution and the alkali solution for the third cleaning is operated by means of the circulating cleaning system of the soy sauce sterilization equipment and the ultrasonic equipment.
7. The method for reducing the coking and scaling of soy sauce sterilization equipment according to claim 6, wherein the frequency of the ultrasonic wave for the third cleaning is 30-50 kHZ; and/or
The temperature of the third round of cleaning is 100-120 ℃; and/or
The time of the third round of cleaning is 20 min-50 min.
8. The method for reducing the scorching and scaling of a soy sauce sterilization apparatus according to any one of claims 1 to 7, further comprising a step of performing a combined sterilization treatment of soy sauce using the ultrasonic cavitation generated by the ultrasonic apparatus and the sterilization generated by the soy sauce sterilization apparatus after the ultrasonic apparatus is connected to the soy sauce sterilization apparatus.
9. The method for reducing the scorching and scaling of soy sauce sterilization equipment according to claim 8, wherein the frequency of the ultrasonic wave of the combined sterilization treatment is 20-60 kHZ; and/or
The combined sterilization treatment is started when the sterilization temperature of the soy sauce sterilization equipment reaches 100-150 ℃, and the starting time of the ultrasonic cavitation of the ultrasonic equipment is started; and/or
The time of the combined sterilization treatment is 30-180 s.
10. The method for reducing the scorching and scaling of a soy sauce sterilization device as claimed in any one of claims 1 to 7, further comprising the steps of removing the mixture of the enzyme solution and the alkali solution after the third round of cleaning, and introducing a disinfection solution to sterilize the soy sauce sterilization device;
the disinfectant liquid works by depending on a circulating cleaning system of the soy sauce sterilizing equipment; and/or
The time of the disinfection treatment is 15 min-30 min; and/or
The circulating flow of the introduced disinfectant is 30m 3 /h～60m 3 H; and/or
The disinfectant is water with the temperature of 85-95 ℃.
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