CN116369507A - Preparation process and preparation equipment of jaboticaba beverage based on ferment - Google Patents
Preparation process and preparation equipment of jaboticaba beverage based on ferment Download PDFInfo
- Publication number
- CN116369507A CN116369507A CN202310161681.9A CN202310161681A CN116369507A CN 116369507 A CN116369507 A CN 116369507A CN 202310161681 A CN202310161681 A CN 202310161681A CN 116369507 A CN116369507 A CN 116369507A
- Authority
- CN
- China
- Prior art keywords
- jaboticaba
- squeezing
- peeling
- pulp
- peel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000170059 Myrciaria cauliflora Species 0.000 title claims abstract description 134
- 235000006992 Myrciaria cauliflora Nutrition 0.000 title claims abstract description 134
- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 230000007246 mechanism Effects 0.000 claims abstract description 122
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 6
- 244000283763 Acetobacter aceti Species 0.000 claims abstract description 4
- 235000007847 Acetobacter aceti Nutrition 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 238000002386 leaching Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims abstract 4
- 238000002791 soaking Methods 0.000 claims description 47
- 238000007599 discharging Methods 0.000 claims description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000001914 filtration Methods 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 11
- 238000003825 pressing Methods 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000010985 leather Substances 0.000 claims 2
- 238000003491 array Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 230000007723 transport mechanism Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 241000159443 Myrcia Species 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 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
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
-
- 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
-
- 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
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
-
- 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
- A23N7/00—Peeling vegetables or fruit
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01D—SEPARATION
- B01D29/00—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor
- B01D29/01—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements
- B01D29/03—Filters with filtering elements stationary during filtration, e.g. pressure or suction filters, not covered by groups B01D24/00 - B01D27/00; Filtering elements therefor with flat filtering elements self-supporting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G65/00—Loading or unloading
- B65G65/30—Methods or devices for filling or emptying bunkers, hoppers, tanks, or like containers, of interest apart from their use in particular chemical or physical processes or their application in particular machines, e.g. not covered by a single other subclass
- B65G65/34—Emptying devices
- B65G65/40—Devices for emptying otherwise than from the top
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2201/00—Indexing codes relating to handling devices, e.g. conveyors, characterised by the type of product or load being conveyed or handled
- B65G2201/02—Articles
- B65G2201/0202—Agricultural and processed food products
- B65G2201/0211—Fruits and vegetables
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G2201/00—Indexing codes relating to handling devices, e.g. conveyors, characterised by the type of product or load being conveyed or handled
- B65G2201/04—Bulk
Abstract
The invention discloses a preparation process and preparation equipment of a jaboticaba beverage based on ferment, wherein the process comprises the following steps: s1, screening, cleaning and airing the jaboticaba fruits, quick-freezing, and primarily separating the peel and the pulp through treatment of a peel softening mechanism; s2, separating the peel and the pulp of the quick-frozen jaboticaba through a peeling mechanism, drying the peel, and squeezing the pulp through a squeezing mechanism and separating the pulp from the kernel; s3, crushing the pericarp of the jaboticaba, adding the crushed pericarp into ethanol, and obtaining a pericarp extract by adopting a hot leaching method; s4, mixing the jaboticaba juice and the honey, and fermenting by adopting fruit wine yeast and fruit vinegar bacteria in sequence; and S5, adding the pericarp extract prepared in the step S3 into the fruit juice fermentation broth prepared in the step S4, and uniformly mixing to obtain the enzyme-based jaboticaba beverage.
Description
Technical Field
The invention relates to the technical field of food industrial processing, in particular to a preparation process and preparation equipment of a jaboticaba beverage based on ferment.
Background
Jaboticaba (myrcia riaca) is also known as grape, fruit tree, belonging to the genus cherokee tree of the family myrtaceae. The jaboticaba has unique taste, has the taste of various fruits such as ballet, mangosteen, sakya and pineapple, and the like, has sour and sweet taste of pulp, and has endless aftertaste. The fruit of jaboticaba is rich in vitamin C, various amino acids, reducing sugar, potassium, phosphorus, magnesium, calcium, manganese and other nutrient components, and different parts of pericarp, pulp, leaf, seed and the like are rich in various bioactive substances such as phenols, tannins, volatile oil and the like. Although the jaboticaba has good taste and nutritive value, the trace of the fresh fruit is difficult to find in the market, and the rare reason of the jaboticaba in the market is that the fruit is easy to rot, the fresh-keeping period after picking is very short, and the fresh-keeping period of the fresh fruit at normal temperature is only 2 days. Under the normal temperature environment condition, the jaboticaba starts to soften in the second day of storage, and starts to wither, ferment and rot in the third day, so that the commercial nutrition value and economic value are seriously reduced, and the current better treatment mode is to adopt the mode of deeply processing products such as fruit wine, jam, dried fruits and the like, so that the industrial chain is prolonged.
In the prior art, pulp parts are usually consumed in the largest way of processing fruit wine, fruit vinegar and the like by the jaboticaba, for example, the published invention patents CN201310016011.4, CN201410280594.6 and the like are mainly characterized in that the peel, pulp and fruit core of the jaboticaba are difficult to separate by the existing processing equipment and processing technology, juice can be squeezed only by adopting a full-crushing way, and the peel utilization rate of the jaboticaba, which contains rich anthocyanin and polyphenol substances, is low, so that the development of the deep processing technology of the jaboticaba is beneficial to improving the comprehensive utilization value of the jaboticaba.
Disclosure of Invention
The invention aims to provide a preparation process and preparation equipment of a jaboticaba beverage based on ferment, which solve the problem that the pericarp and pulp of jaboticaba cannot be effectively separated in the prior art, improve the utilization rate of the pericarp and improve the comprehensive utilization value of jaboticaba.
The aim of the invention can be achieved by the following technical scheme:
the invention discloses a preparation process of a jaboticaba beverage based on ferment, which comprises the following steps:
s1, screening the jaboticaba which is nine ripe, has no damage to the skin and no decay and deterioration, cleaning the jaboticaba by using clear water to remove skin stains and impurities, naturally airing the jaboticaba, putting the dried jaboticaba into a freezing chamber, quick-freezing the jaboticaba for 10-30 min, adding the frozen jaboticaba into a hopper of a peel softening mechanism, and primarily separating the peel and pulp through the treatment of the peel softening mechanism;
s2, conveying the jaboticaba processed in the step S1 to a peeling mechanism through a first conveying mechanism, separating the peel and the pulp of the jaboticaba through the peeling mechanism, drying the peel at a low temperature of 45-60 ℃ for later use, conveying the pulp to a squeezing mechanism through a second conveying mechanism, squeezing the pulp and separating the pulp from the fruit core through the squeezing mechanism;
s3, crushing the pericarp of the jaboticaba obtained in the step S2 to 50-100 meshes through a crusher, adding the pericarp powder into ethanol according to a solid-to-liquid ratio of 1:30-50, introducing steam, heating to 40-60 ℃, preserving heat for 20-30 min, filtering and recovering leaching liquor, and recovering ethanol to obtain a pericarp extract;
s4, mixing the jaboticaba juice obtained in the step S2 with purified water according to a volume ratio of 2-3:1, adding honey with a total volume of 3-5% into the diluted juice to adjust sugar degree, adding fruit wine yeast into the juice according to a proportion of 0.4-0.6 g/L, fermenting in a constant temperature incubator at 28-30 ℃ for 10-15d, adding fruit vinegar bacteria into the fermentation broth according to a proportion of 0.4-0.6 g/L, and continuing fermenting for 10-15d;
s5, adding the pericarp extract prepared in the step S3 into the juice fermentation broth prepared in the step S4 according to the proportion of 0.5-2g/L, stirring and dissolving, and uniformly mixing to obtain the enzyme-based jaboticaba beverage.
The invention also discloses a preparation device of the jaboticaba beverage based on the ferment, which comprises a base, wherein a pericarp softening mechanism, a first conveying mechanism, a peeling mechanism, a second conveying mechanism and a squeezing mechanism are sequentially fixed on the base;
the peel softening mechanism comprises a soaking tank, wherein the soaking tank is fixed with the base, circulating hot water is contained in the soaking tank, a hopper is fixedly arranged above the soaking tank, a soaking frame is obliquely and fixedly arranged on the outer wall of one side of the soaking tank, which is close to the first conveying mechanism, the lower side of the soaking frame is immersed in the hot water of the soaking tank, and the upper side of the soaking frame is arranged above the first conveying mechanism;
the peeling mechanism comprises a peeling box, the bottom of the peeling box is fixed with the base, one side of the top of the peeling box is provided with a first feed inlet, the first feed inlet is arranged below the first conveying mechanism, a first discharge hole is arranged in the middle of the bottom of the peeling box, a peeling assembly is fixedly arranged in the peeling box, a discharge assembly is arranged at the position, corresponding to the peeling assembly, of the outer wall of the peeling box, one side of the discharge assembly is provided with a second discharge hole, and the second discharge hole is arranged above the second conveying mechanism;
the squeezing mechanism comprises a squeezing box, the squeezing box is fixedly mounted on a base, a second feeding hole is formed in one side of the top of the squeezing box, the second feeding hole is arranged below the second conveying mechanism, a filter plate is fixedly mounted on the inner wall of one side of the second feeding hole in a tilting mode, a juice collecting tank is arranged at the bottom of the squeezing box below the filter plate, a squeezing assembly is mounted on the inner wall of one side of the squeezing box, which is far away from the second feeding hole, the squeezing assembly is matched with the filter plate to finish squeezing of jaboticaba, a third discharging hole is formed in the bottom of the squeezing box below the squeezing assembly, and a juice discharging pipe is fixedly mounted at the position, corresponding to the juice collecting tank, of the lower side of the outer wall of the squeezing box.
The invention has the beneficial effects that:
the method comprises the steps of firstly hardening the pulp in the jaboticaba in a quick-freezing mode, and then softening the peel through the treatment of a peel softening mechanism to initially separate the peel from the pulp; and then the peel and the pulp of the jaboticaba are separated through a peeling mechanism, the pulp is squeezed and separated from the fruit core through a squeezing mechanism, so that the peel, the pulp and the fruit core of the jaboticaba are completely separated, the subsequent deep processing aiming at different parts is facilitated, the nutritional value of each part of the jaboticaba is effectively reserved, the utilization rate of each part of the jaboticaba is improved, and the comprehensive utilization value of the jaboticaba is improved.
Of course, it is not necessary for any one product to practice the invention to achieve all of the advantages set forth above at the same time.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed for the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic view showing the overall structure of a jaboticaba beverage preparation apparatus of the present invention;
FIG. 2 is a schematic diagram of the peel softening mechanism of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 3 is a schematic structural view of a peeling mechanism of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 4 is a schematic cross-sectional view of the peeling mechanism of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 5 is a schematic view showing the structure of a pressing mechanism of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 6 is a schematic cross-sectional view of the press mechanism of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 7 is a schematic view showing an exploded structure of a soaking rack of a jaboticaba beverage preparing apparatus of the present invention;
FIG. 8 is a schematic exploded view of the peeling assembly of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 9 is a schematic cross-sectional structural view of a discharge assembly of the jaboticaba beverage preparation apparatus of the present invention;
FIG. 10 is an enlarged schematic view of the present invention at position A of FIG. 6;
fig. 11 is a schematic structural view of a first conveying mechanism of the jaboticaba beverage preparation apparatus of the present invention.
In the figure: the fruit peel softening device comprises a base, a 2-fruit peel softening mechanism, a 3-first conveying mechanism, a 4-peeling mechanism, a 5-second conveying mechanism, a 6-pressing mechanism, a 7-soaking tank, a 8-hopper, a 9-soaking frame, a 10-peeling box, a 11-first feeding port, a 12-first discharging port, a 13-peeling assembly, a 14-discharging assembly, a 15-second discharging port, a 16-pressing box, a 17-second feeding port, a 18-filter plate, a 19-pressing assembly, a 20-third discharging port, a 21-fruit juice discharging pipe, a 22-tray, a 23-permeable hole, a 24-discharging port, a 25-turntable, a 26-first motor, a 27-stirring rod, a 28-fixed disk, a 29-centrifugal disk, a 30-blanking hole, a 31-driving shaft, a 32-second motor, a 33-peeling hole, a 34-peeling brush, a 35-peeling knife, a 36-arc hole, a 37-annular groove, a 38-blanking plate, a 39-pressing plate, a 40-first baffle plate, a 41-grinding bump, a 42-mounting rod, a 43-sliding plate, a 44-spring, a 48-driving rod, a 48-driving wheel, a 46-driving wheel, a gas inlet pipe, a gas inlet, a 52-collecting nozzle, a 50-holding frame, a gas inlet, a 46-holding tank, a gas-collecting device and a gas-collecting device.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
A preparation process of a jaboticaba beverage based on ferment comprises the following steps:
s1, screening nine ripe, non-damaged and non-rotten jaboticaba fruit with clean water to remove skin stains and impurities, naturally airing, putting the dried jaboticaba fruit into a freezing chamber, quick-freezing for 10-30 min, adding the frozen jaboticaba fruit into a hopper 8 of a peel softening mechanism 2, and primarily separating peel and pulp through treatment of the peel softening mechanism 2;
s2, conveying the jaboticaba processed in the step S1 to a peeling mechanism 4 through a first conveying mechanism 3, separating the peel and the pulp of the jaboticaba through the peeling mechanism 4, drying the peel at a low temperature of 45-60 ℃ for later use, conveying the pulp to a squeezing mechanism 6 through a second conveying mechanism 5, squeezing the pulp through the squeezing mechanism 6, and separating the pulp from the fruit pits;
s3, crushing the pericarp of the jaboticaba obtained in the step S2 to 50-100 meshes through a crusher, adding the pericarp powder into ethanol according to a solid-to-liquid ratio of 1:30-50, introducing steam, heating to 40-60 ℃, preserving heat for 20-30 min, filtering and recovering leaching liquor, and recovering ethanol to obtain a pericarp extract;
s4, mixing the jaboticaba juice obtained in the step S2 with purified water according to a volume ratio of 2-3:1, adding honey with a total volume of 3-5% into the diluted juice to adjust sugar degree, adding fruit wine yeast into the juice according to a proportion of 0.4-0.6 g/L, fermenting in a constant temperature incubator at 28-30 ℃ for 10-15d, adding fruit vinegar bacteria into the fermentation broth according to a proportion of 0.4-0.6 g/L, and continuing fermenting for 10-15d;
s5, adding the pericarp extract prepared in the step S3 into the juice fermentation broth prepared in the step S4 according to the proportion of 0.5-2g/L, stirring and dissolving, and uniformly mixing to obtain the enzyme-based jaboticaba beverage.
The specific steps of preliminary separation of the peel and the pulp by treatment of the peel softening mechanism in step S1 include:
s101, circulating hot water is introduced into the soaking tank 7, and the water temperature in the soaking tank 7 is maintained at 50-70 ℃;
s102, the frozen jaboticaba falls on one side of a tray 22 of a soaking frame 9 from the bottom of a hopper 8 to be soaked in hot water, and the peel of the frozen jaboticaba is softened by soaking in hot water;
s103, driving the turntable 26 and the stirring rod 27 to rotate through the first motor 26, stirring the jaboticaba immersed in one side of the tray 22 into the discharge hole 24, and enabling residual water on the front surface of the jaboticaba reaching the discharge hole 24 to flow back to the soaking tank 7 through the water permeable hole 23;
s104, the jaboticaba after the peel softening falls onto the first conveying mechanism 3 from the discharge hole 24, and is conveyed to the first feed inlet 11 of the peeling mechanism 4 through the first conveying mechanism 3.
In the step S2, the specific steps of separating the peel and the pulp of the jaboticaba fruit by a peeling mechanism are as follows:
s211, enabling the jaboticaba after softening the pericarp to enter the peeling box 10 from the first feed inlet 11, fall on the upper surface of the fixed disc 28, and roll into the centrifugal disc 29 from the blanking hole 30;
s212, turning on a second motor 32, driving a centrifugal disk 29 to rotate at a high speed through the second motor 32, enabling jaboticaba in the middle of the centrifugal disk 29 to move along the side wall of the centrifugal disk 29, scraping the peel of the jaboticaba when the jaboticaba passes through a peeling knife 35, scraping the peel of the jaboticaba when the jaboticaba passes through a peeling brush 34, enabling the scraped peel to fall into the bottom of a peeling box 10 through a peeling hole 33, and enabling the peel which is not completely peeled to be separated from pulp through air sprayed out by a gas spray nozzle 52 when the jaboticaba moves to the uppermost end of the side wall of the centrifugal disk 29, wherein peeled pulp falls into a discharging assembly 14 from an arc-shaped hole 36 connected with the upper end of the side wall of the centrifugal disk 29;
s213, peeling pulp falls from the arc-shaped hole 36 and then rolls to the second discharge hole 15 along the blanking plate 38, and then falls onto the second conveying mechanism 5, and is conveyed to the second feed hole 17 of the pressing mechanism 6 through the second conveying mechanism 5;
s214, discharging the pericarp at the bottom of the peeling box 10 through the first discharge hole 12, and completing separation of the pericarp and pulp of the jaboticaba.
The specific steps of squeezing pulp by a squeezing mechanism and separating pulp from fruit cores in the step S2 are as follows:
s221, the peeled jaboticaba pulp enters the pressing box 16 from the second feeding hole 17, and the jaboticaba pulp falls into the surface of the filter plate 18 from the second feeding hole 17 and rolls down towards the lower end of the filter plate 18;
s222, turning on a third motor 47, driving a sliding plate 43 and a squeezing plate 39 to reciprocate along the falling direction of the jaboticaba through the third motor 47, squeezing juice in jaboticaba pulp through back and forth rubbing and squeezing of the squeezing plate 39 and a filtering plate 18, enabling the juice to drop into a juice collecting tank 54 at the bottom of a squeezing box 16 from holes on the filtering plate 18, and discharging jaboticaba kernels from a third discharge port 20 after rolling from the lower end of the filtering plate 18.
As shown in fig. 1-6, the preparation device of the jaboticaba beverage based on ferment comprises a base 1, wherein a pericarp softening mechanism 2, a first conveying mechanism 3, a peeling mechanism 4, a second conveying mechanism 5 and a squeezing mechanism 6 are sequentially fixed on the base 1;
the peel softening mechanism 2 comprises a soaking tank 7, wherein the soaking tank 7 is fixed with the base 1, circulating hot water is contained in the soaking tank 7, a hopper 8 is fixedly arranged above the soaking tank 7, a soaking frame 9 is obliquely and fixedly arranged on the outer wall of one side, close to the first conveying mechanism 3, of the soaking tank 7, the lower side of the soaking frame 9 is immersed in the hot water of the soaking tank 7, and the upper side of the soaking frame 9 is arranged above the first conveying mechanism 3;
the peeling mechanism 4 comprises a peeling box 10, the bottom of the peeling box 10 is fixed with the base 1, a first feeding hole 11 is formed in one side of the top of the peeling box 10, the first feeding hole 11 is arranged below the first conveying mechanism 3, a first discharging hole 12 is formed in the middle of the bottom of the peeling box 10, a peeling assembly 13 is fixedly arranged in the peeling box 10, a discharging assembly 14 is arranged at the position, corresponding to the peeling assembly 13, of the outer wall of the peeling box 10, of the peeling assembly 14, a second discharging hole 15 is formed in one side of the discharging assembly 14, and the second discharging hole 15 is arranged above the second conveying mechanism 5;
the squeezing mechanism 6 comprises a squeezing box 16, the squeezing box 16 is fixedly arranged on the base 1, a second feed inlet 17 is formed in one side of the top of the squeezing box 16, the second feed inlet 17 is arranged below the second conveying mechanism 5, a filter plate 18 is fixedly arranged in the squeezing box 16 and is close to the inner wall of one side of the second feed inlet 17 in an inclined mode, a juice collecting tank 54 is arranged at the bottom of the squeezing box 16 below the filter plate 18, a squeezing assembly 19 is arranged in the squeezing box 16 and is far away from the inner wall of one side of the second feed inlet 17, jaboticaba juice is squeezed through the cooperation of the squeezing assembly 19 and the filter plate 18, a third discharge hole 20 is formed in the bottom of the squeezing box 16 below the squeezing assembly 19, and a juice discharging pipe 21 is fixedly arranged at the position, corresponding to the juice collecting tank 54, of the lower side of the outer wall of the squeezing box 16.
As shown in fig. 7, the soaking frame 9 includes a tray 22, the tray 22 is fixed on the outer wall of the soaking tank 7 near one side of the first conveying mechanism 3 in an inclined manner, a plurality of water permeable holes 23 are formed in the bottom of the tray 22, a discharge hole 24 is formed in the position of the tray 22 near the bottom near the first conveying mechanism 3, a turntable 25 is arranged in the middle of the tray 22, the turntable 25 is rotationally connected with the tray 22, a rotating shaft of the turntable 25 is meshed with an output shaft of a first motor 26 through a gear, the first motor 26 is fixedly arranged on the outer wall of the soaking tank 7, a plurality of stirring rods 27 which are circumferentially arranged are fixedly arranged on the outer ring of the turntable 25, the turntable 26 and the stirring rods 27 are driven to rotate through the first motor 26, jaboticaba on one side of the tray 22, immersed in hot water, which remains on the front surface of the jaboticaba, reaches the discharge hole 24 can flow back to the soaking tank 7 through the water permeable holes 23.
As shown in fig. 8, the peeling assembly 13 comprises a fixed disk 28, the fixed disk 28 is fixedly arranged on the upper side of the inner wall of the peeling box 10, a centrifugal disk 29 is arranged below the fixed disk 28, the centrifugal disk 29 is rotationally connected with the inner wall of the peeling box 10, the fixed disk 28 and the centrifugal disk 29 are both in a V shape, a gap between the fixed disk 28 and the centrifugal disk 29 is 1.5-2 times of jaboticaba diameter, a blanking hole 30 is formed in the middle of the bottom of the fixed disk 28, a driving shaft 31 is fixedly arranged in the middle of the centrifugal disk 29, the upper end of the driving shaft 31 penetrates through the blanking hole 30, the top end of the driving shaft 31 is fixedly connected with an output shaft of a second motor 32, the second motor 32 is fixedly arranged in the middle of the top of the peeling box 10, a plurality of strip-shaped peeling holes 33 which are circumferentially arranged are formed in a side wall of the centrifugal disk 29, the width of the peeling holes 33 is smaller than the jaboticaba diameter, a plurality of peeling brushes 34 which are circumferentially arranged in a whole row are fixedly arranged on the lower surface of the side wall of the fixed disk 28, a plurality of peeling knives 35 which are circumferentially arranged in a whole row are fixedly arranged on the edge of the opening edge of the blanking hole 30, a plurality of the peeling box 10 between the fixed disk 28 and the centrifugal disk 29 is provided with a discharging hole 36 which is circumferentially arranged in a whole outer wall of the peeling box 10, and the discharging assembly which is fixedly arranged in a whole row of the peripheral hole 36 and is arranged in a circular arc-shaped hole 36, and arranged outside of the arc hole 36;
the gas distributor 51 is fixedly arranged on the inner wall of the peeling box 10 above the fixed disc 28, the gas distributor 51 is in a circular ring shape, a plurality of gas spray heads 52 are fixed at the bottom of the gas distributor 51 in a circumferential array, the gas spray heads 52 penetrate through the side wall of the upper end of the fixed disc 28, the gas inlet pipe 53 is fixedly arranged at the top of the gas distributor 51, the gas inlet pipe 53 is externally connected with a high-pressure air pump, the centrifugal disc 29 is driven to rotate at a high speed by the second motor 32, the jaboticaba in the middle of the centrifugal disc 29 can move along the side wall of the centrifugal disc 29, the jaboticaba can scratch the jaboticaba peel when passing through the peeling knife 35, the jaboticaba peel can be scraped by the peeling brush 34, the scraped peel falls into the bottom of the peeling box 10 through the peeling holes 33, the incompletely detached peel is separated from pulp by air sprayed out of the gas spray heads 52 when the jaboticaba moves to the uppermost end of the side wall of the centrifugal disc 29, and the peeled pulp falls into the discharging assembly 14 from the arc-shaped hole 36 connected with the upper end of the side wall of the centrifugal disc 29.
As shown in fig. 9, the discharging component 14 includes an annular groove 37, the annular groove 37 is disposed around the outer side of the arc hole 36, the annular groove 37 is provided with a second discharging hole 15 corresponding to the second conveying mechanism 5, a spiral blanking plate 38 is symmetrically disposed inside the annular groove 37, the top of the blanking plate 37 is flush with the top of the centrifugal disk 29, and the bottom of the blanking plate 37 is flush with the bottom of the second discharging hole 15.
As shown in fig. 10, the squeezing assembly 19 includes a squeezing plate 39, the squeezing plate 39 is obliquely disposed, a first baffle 40 is vertically fixed at an upper end of the squeezing plate 39, a gap between the squeezing plate 39 and an upper end of the filter plate 18 is larger than a gap between the squeezing plate 39 and a lower end of the filter plate 18, a plurality of grinding protrusions 41 are fixed at a surface of one side of the squeezing plate 39, a plurality of mounting rods 42 are fixed at a surface of one side of the squeezing plate 39, which is far away from the filter plate 18, a sliding plate 43 penetrates through a sliding plate 43, the sliding plate 43 is disposed in parallel with the squeezing plate 39, the sliding plate 43 is slidably connected with an inner wall of the squeezing box 16, a spring 44 is sleeved on a surface of the mounting rod 42 between the sliding plate 39 and the sliding plate 43, one end of the sliding plate 43 is far away from the sliding plate 39, a driving rod 45 is hinged with a driving shaft 46, the driving shaft 46 is rotatably connected with an inner wall of the squeezing box 16, a rotating shaft of the driving wheel 46 is fixedly connected with an output shaft of a third motor 47, the sliding plate 43 and the squeezing plate 39 are reciprocally moved along a direction in which the falling direction of the jaboticaba fruit pulp are driven by the third motor 47, juice is squeezed by the sliding plate 39 and the filtering plate 18 back and forth in the squeezing box 18, juice is squeezed from the filtering plate 18, the filtering plate is separated from the filtering plate 18, the core is separated from the filtering plate and the juice is discharged from the filtering tank from the bottom 20 through the filtering plate 18, and the filtering hole is discharged from the filtering tank 20.
As shown in fig. 11, the first conveying mechanism 3 is obliquely and fixedly arranged between the peel softening mechanism 2 and the peeling mechanism 4, the second conveying mechanism 5 is obliquely and fixedly arranged between the peeling mechanism 4 and the squeezing mechanism 6, the first conveying mechanism 3 comprises a fixing frame 48, the bottom of the fixing frame 48 is fixed with the base 1, a conveying belt 49 is arranged between the fixing frames 48, second baffles 50 are uniformly and equidistantly arranged on the surface of the conveying belt 49, and the structure of the second conveying mechanism 5 is identical with that of the first conveying mechanism 3.
The foregoing is merely illustrative and explanatory of the principles of the invention, as various modifications and additions may be made to the specific embodiments described, or similar thereto, by those skilled in the art, without departing from the principles of the invention or beyond the scope of the appended claims.
Claims (10)
1. The preparation process of the jaboticaba beverage based on the ferment is characterized by comprising the following steps of:
s1, screening nine-ripe, non-damaged and non-rotten jaboticaba fruit with clean water to remove skin stains and impurities, naturally airing, putting the dried jaboticaba fruit into a freezing chamber, quick-freezing for 10-30 min, adding the frozen jaboticaba fruit into a hopper (8) of a peel softening mechanism (2), and primarily separating peel and pulp through treatment of the peel softening mechanism (2);
s2, conveying the jaboticaba processed in the step S1 to a peeling mechanism (4) through a first conveying mechanism (3), separating the peel and the pulp of the jaboticaba through the peeling mechanism (4), drying the peel at a low temperature of 45-60 ℃ for later use, conveying the pulp to a squeezing mechanism (6) through a second conveying mechanism (5), squeezing the pulp through the squeezing mechanism (6), and separating the pulp from the fruit pits;
s3, crushing the pericarp of the jaboticaba obtained in the step S2 to 50-100 meshes through a crusher, adding the pericarp powder into ethanol according to a solid-to-liquid ratio of 1:30-50, introducing steam, heating to 40-60 ℃, preserving heat for 20-30 min, filtering and recovering leaching liquor, and recovering ethanol to obtain a pericarp extract;
s4, mixing the jaboticaba juice obtained in the step S2 with purified water according to a volume ratio of 2-3:1, adding honey with a total volume of 3-5% into the diluted juice to adjust sugar degree, adding fruit wine yeast into the juice according to a proportion of 0.4-0.6 g/L, fermenting in a constant temperature incubator at 28-30 ℃ for 10-15d, adding fruit vinegar bacteria into the fermentation broth according to a proportion of 0.4-0.6 g/L, and continuing fermenting for 10-15d;
and S5, adding the pericarp extract prepared in the step S3 into the juice fermentation broth prepared in the step S4 according to the proportion of 0.5-2g/L, stirring and dissolving, and uniformly mixing to obtain the enzyme-based jaboticaba beverage.
2. The process for preparing an enzyme-based jaboticaba beverage according to claim 1, wherein the step S1 of preliminary separation of the peel and pulp by treatment of the peel softening mechanism comprises:
s101, circulating hot water is introduced into the soaking tank (7), and the water temperature in the soaking tank (7) is maintained at 50-70 ℃;
s102, dropping frozen jaboticaba on one side of a tray (22) of a soaking frame (9) from the bottom of a hopper (8) to be soaked in hot water, and softening the peel of the frozen jaboticaba through soaking in hot water;
s103, driving the rotary table (26) and the stirring rod (27) to rotate through the first motor (26), stirring the jaboticaba immersed in one side of the tray (22) into the discharging hole (24), and enabling residual water on the front surface of the jaboticaba reaching the discharging hole (24) to flow back to the soaking tank (7) through the water permeable hole (23);
s104, the jaboticaba after the pericarp is softened falls onto the first conveying mechanism (3) from the discharge hole (24), and is conveyed to the first feed inlet (11) of the peeling mechanism (4) through the first conveying mechanism (3).
3. The process for preparing an enzyme-based jaboticaba beverage according to claim 2, wherein the specific step of separating the peel and the pulp of the jaboticaba fruit in step S2 by a peeling mechanism comprises:
s211, enabling the jaboticaba after softening the pericarp to enter a peeling box (10) from a first feed inlet (11), fall on the upper surface of a fixed disc (28), and roll off from a blanking hole (30) to a centrifugal disc (29);
s212, a second motor (32) is started, the centrifugal disc (29) is driven to rotate at a high speed through the second motor (32), the jaboticaba in the middle of the centrifugal disc (29) moves along the side wall of the centrifugal disc (29), the jaboticaba can scratch the peel of the jaboticaba when passing through a peeling knife (35), the jaboticaba can scrape the peel of the jaboticaba when passing through a peeling brush (34), the scraped peel falls into the bottom of a peeling box (10) through a peeling hole (33), and the peel which is not completely fallen is separated from pulp through air sprayed out by a gas spray head (52) when the jaboticaba moves to the uppermost end of the side wall of the centrifugal disc (29), and peeled pulp falls into a discharging component (14) from an arc-shaped hole (36) connected with the upper end of the side wall of the centrifugal disc (29);
s213, peeling pulp falls from the arc-shaped holes (36) and then rolls to the second discharge hole (15) along the blanking plate (38), and then falls onto the second conveying mechanism (5), and is conveyed to the second feed hole (17) of the pressing mechanism (6) through the second conveying mechanism (5);
s214, discharging the pericarp at the bottom of the peeling box (10) through a first discharge hole (12) to finish separation of the pericarp and the pulp of the jaboticaba.
4. The process for preparing a jaboticaba beverage based on ferment according to claim 1, wherein the specific steps of squeezing pulp and separating it from the fruit pit by a squeezing mechanism in the step S2 are:
s221, feeding peeled jaboticaba pulp into a pressing box (16) from a second feed inlet (17), enabling the jaboticaba pulp to fall onto the surface of a filter plate (18) from the second feed inlet (17), and rolling down towards the lower end of the filter plate (18);
s222, turning on a third motor (47), driving a sliding plate (43) and a squeezing plate (39) to reciprocate along the falling direction of the jaboticaba through the third motor (47), squeezing juice in jaboticaba pulp through back and forth kneading and squeezing of the squeezing plate (39) and a filtering plate (18), enabling the juice to drop into a juice collecting tank (54) at the bottom of a squeezing box (16) from holes on the filtering plate (18), and discharging the jaboticaba kernels from a third discharge port (20) after rolling from the lower end of the filtering plate (18).
5. The jaboticaba beverage preparation equipment based on the ferment is characterized by comprising a base (1), wherein a pericarp softening mechanism (2), a first conveying mechanism (3), a peeling mechanism (4), a second conveying mechanism (5) and a squeezing mechanism (6) are sequentially fixed on the base (1);
the pericarp softening mechanism (2) comprises a soaking tank (7), wherein the soaking tank (7) is fixed with the base (1), circulating hot water is contained in the soaking tank (7), a hopper (8) is fixedly arranged above the soaking tank (7), a soaking frame (9) is obliquely and fixedly arranged on the outer wall of one side of the soaking tank (7) close to the first conveying mechanism (3), the lower side of the soaking frame (9) is immersed in the hot water of the soaking tank (7), and the upper side of the soaking frame (9) is arranged above the first conveying mechanism (3);
the peeling mechanism (4) comprises a peeling box (10), the bottom of the peeling box (10) is fixed with the base (1), a first feeding hole (11) is formed in one side of the top of the peeling box (10), the first feeding hole (11) is arranged below the first conveying mechanism (3), a first discharging hole (12) is formed in the middle of the bottom of the peeling box (10), a peeling assembly (13) is fixedly arranged in the peeling box (10), a discharging assembly (14) is arranged at the position, corresponding to the peeling assembly (13), of the outer wall of the peeling box (10), a second discharging hole (15) is formed in one side of the discharging assembly (14), and the second discharging hole (15) is arranged above the second conveying mechanism (5);
the utility model provides a fruit juice squeezing machine, including squeezing mechanism (6), squeezing mechanism (6) is including squeezing case (16), squeezing case (16) fixed mounting is on base (1), squeezing case (16) top one side is equipped with second feed inlet (17), second feed inlet (17) are arranged in second transport mechanism (5) below, squeezing case (16) inside is close to second feed inlet (17) one side inner wall slope fixed mounting filter (18), squeezing case (16) bottom of filter (18) below is equipped with fruit juice collecting tank (54), squeezing subassembly (19) are installed to squeezing case (16) inside keep away from second feed inlet (17) one side inner wall, and squeezing subassembly (19) are accomplished through squeezing subassembly (18) and filter (18) cooperation, third discharge gate (20) have been seted up to squeezing case (16) bottom of squeezing subassembly (19), squeezing case (16) outer wall downside corresponds fruit juice collecting tank (54) department fixed mounting discharging pipe (21).
6. The enzyme-based jaboticaba beverage preparation device according to claim 5, wherein the soaking rack (9) comprises a tray (22), the tray (22) is obliquely fixed on one side outer wall of the soaking tank (7) close to the first conveying mechanism (3), a plurality of water permeable holes (23) are formed in the bottom of the tray (22), a discharging hole (24) is formed in the position, close to the bottom, of the tray (22) close to the first conveying mechanism (3), a rotary table (25) is arranged in the middle of the tray (22), the rotary table (25) is rotationally connected with the tray (22), a rotary shaft of the rotary table (25) is meshed with an output shaft of a first motor (26) through a gear, the first motor (26) is fixedly arranged on the outer wall of the soaking tank (7), and a plurality of stirring rods (27) which are distributed in a circumferential array are fixedly arranged on the outer ring of the rotary table (25).
7. The enzyme-based jaboticaba beverage preparation device according to claim 5, wherein the peeling assembly (13) comprises a fixed disk (28), the fixed disk (28) is fixedly mounted on the upper side of the inner wall of the peeling box (10), a centrifugal disk (29) is arranged below the fixed disk (28), the centrifugal disk (29) is rotationally connected with the inner wall of the peeling box (10), the fixed disk (28) and the centrifugal disk (29) are both V-shaped, a gap between the fixed disk (28) and the centrifugal disk (29) is 1.5-2 times of jaboticaba diameter, blanking holes (30) are formed in the middle of the bottom of the fixed disk (28), a driving shaft (31) is fixedly mounted in the middle of the fixed disk (29), the upper end of the driving shaft (31) penetrates through the blanking holes (30), the top end of the driving shaft (31) is fixedly connected with the output shaft of a second motor (32), the middle of the top of the peeling box (10), the side wall of the centrifugal disk (29) is provided with a plurality of circular arrangement of jaboticaba holes (33), the circular arrangement of the plurality of jaboticaba holes (33) are distributed in a plurality of strip-shaped arrays, the circular arrangement of the jaboticaba holes (33) are distributed on the periphery of the fixed edge of the fixed disk (35), an arc-shaped hole (36) which is arranged in a circumferential array is formed in the outer wall of the peeling box (10) between the fixed disc (28) and the centrifugal disc (29), and the discharging assembly (14) is arranged on the outer side of the arc-shaped hole (36) in a surrounding mode;
the utility model discloses a leather removing box, including fixed disk (28), the fixed disk is fixed in the leather removing box (10) inner wall fixed mounting gas distributor (51), gas distributor (51) are the ring form, gas distributor (51) bottom is a circumference array and fixes a plurality of gas shower nozzles (52), gas shower nozzle (52) run through fixed disk (28) upper end lateral wall, gas distributor (51) top fixed mounting intake pipe (53), intake pipe (53) external high-pressure air pump.
8. The ferment-based jaboticaba beverage preparation device according to claim 7, wherein the discharging assembly (14) comprises an annular groove (37), the annular groove (37) is arranged on the outer side of the arc-shaped hole (36) in a surrounding mode, the annular groove (37) is provided with a second discharging hole (15) corresponding to the second conveying mechanism (5), spiral blanking plates (38) are symmetrically arranged inside the annular groove (37), the top of the blanking plates (37) is flush with the top of the centrifugal disc (29), and the bottom of the blanking plates (37) is flush with the bottom of the second discharging hole (15).
9. The enzyme-based jaboticaba beverage preparation apparatus according to claim 5, wherein the squeezing assembly (19) comprises a squeezing plate (39), the squeezing plate (39) is arranged in an inclined manner, a first baffle plate (40) is vertically fixed at the upper end of the squeezing plate (39), a gap between the squeezing plate (39) and the upper end of the filtering plate (18) is larger than a gap between the squeezing plate (39) and the lower end, a plurality of grinding lugs (41) are fixed on one side surface of the squeezing plate (39) close to the filtering plate (18), a plurality of mounting rods (42) are fixed on one side surface of the squeezing plate (39) far away from the filtering plate (18), the upper end of each mounting rod (42) penetrates through a sliding plate (43), the sliding plate (43) is arranged in parallel to the squeezing plate (39), the sliding plate (43) is in sliding connection with the inner wall of the squeezing box (16), a spring (44) is sleeved on the surface of the mounting rod (42) between the squeezing plate (39) and the sliding plate (43), a driving rod (45) is hinged on one side surface of the sliding plate (43) far away from the filtering plate (18), one end of the driving rod (45) far away from the sliding plate (43) is connected with the driving wheel (46) in a rotating manner, the rotating shaft of the driving wheel (46) is fixedly connected with the output shaft of the third motor (47).
10. The ferment-based jaboticaba beverage preparation device according to claim 5, characterized in that the first conveying mechanism (3) is mounted between the peel softening mechanism (2) and the peeling mechanism (4) in an inclined and fixed manner, the second conveying mechanism (5) is mounted between the peeling mechanism (4) and the squeezing mechanism (6) in an inclined and fixed manner, the first conveying mechanism (3) comprises a fixing frame (48), the bottom of the fixing frame (48) is fixed with the base (1), a conveying belt (49) is mounted between the fixing frames (48), second baffles (50) are uniformly and equidistantly arranged on the surface of the conveying belt (49), and the structure of the second conveying mechanism (5) is identical to that of the first conveying mechanism (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310161681.9A CN116369507B (en) | 2023-02-24 | 2023-02-24 | Preparation equipment of jaboticaba beverage based on ferment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310161681.9A CN116369507B (en) | 2023-02-24 | 2023-02-24 | Preparation equipment of jaboticaba beverage based on ferment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN116369507A true CN116369507A (en) | 2023-07-04 |
| CN116369507B CN116369507B (en) | 2023-10-27 |
Family
ID=86972076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310161681.9A Active CN116369507B (en) | 2023-02-24 | 2023-02-24 | Preparation equipment of jaboticaba beverage based on ferment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116369507B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117652676A (en) * | 2024-01-31 | 2024-03-08 | 安徽石义胜石斛科技开发有限公司 | Dendrobium officinale processing peeling machine |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201078989Y (en) * | 2007-06-11 | 2008-07-02 | 范燕民 | Immersion machine |
| KR101494419B1 (en) * | 2013-11-04 | 2015-02-23 | 김여종 | Black Pomegranate Drink Making Method |
| CN105707774A (en) * | 2016-02-07 | 2016-06-29 | 朱陈伟 | Konjak-piece preprocessing technology |
| CN107440031A (en) * | 2016-05-31 | 2017-12-08 | 白细娟 | A kind of grape fruit jam for integrating prevention disease and beauty and preparation method thereof |
| CN108936716A (en) * | 2018-08-21 | 2018-12-07 | 东莞市翔飞智能装备科技有限公司 | A kind of peeling of shaddock and shaddock ped Collection utilization all-in-one machine |
| CN110236059A (en) * | 2019-06-18 | 2019-09-17 | 廖建文 | Garbo fruit solid beverage and preparation method thereof |
| CN209546845U (en) * | 2019-01-25 | 2019-10-29 | 诸城市利杰食品机械有限公司 | A kind of sweet potato skiving machine |
| CN210103964U (en) * | 2019-04-22 | 2020-02-21 | 谢荣富 | Fermenting installation is used in processing of jaboticaba fruit juice |
| CN110946284A (en) * | 2019-10-28 | 2020-04-03 | 海宁纪亨保健食品有限公司 | Ginger treatment facility |
| CN113350183A (en) * | 2021-06-02 | 2021-09-07 | 武汉古太慕食品科技有限公司 | Vitamin capsule preparation processing system and preparation method |
| CN215854015U (en) * | 2021-09-02 | 2022-02-18 | 湖北双燕塑料有限公司 | Be used for foaming automatic material distributing device |
| CN115191533A (en) * | 2022-06-28 | 2022-10-18 | 惠州市润树农业科技有限公司 | Preparation process of jaboticaba fermentation type concentrated juice |
| CN218073370U (en) * | 2022-05-24 | 2022-12-20 | 浙江古茗科技有限公司 | Peeling equipment |
| CN218321288U (en) * | 2022-05-27 | 2023-01-17 | 榆林市榆阳区瑞丰农业科技有限公司 | Grape juice squeezing device for wine production |
-
2023
- 2023-02-24 CN CN202310161681.9A patent/CN116369507B/en active Active
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201078989Y (en) * | 2007-06-11 | 2008-07-02 | 范燕民 | Immersion machine |
| KR101494419B1 (en) * | 2013-11-04 | 2015-02-23 | 김여종 | Black Pomegranate Drink Making Method |
| CN105707774A (en) * | 2016-02-07 | 2016-06-29 | 朱陈伟 | Konjak-piece preprocessing technology |
| CN107440031A (en) * | 2016-05-31 | 2017-12-08 | 白细娟 | A kind of grape fruit jam for integrating prevention disease and beauty and preparation method thereof |
| CN108936716A (en) * | 2018-08-21 | 2018-12-07 | 东莞市翔飞智能装备科技有限公司 | A kind of peeling of shaddock and shaddock ped Collection utilization all-in-one machine |
| CN209546845U (en) * | 2019-01-25 | 2019-10-29 | 诸城市利杰食品机械有限公司 | A kind of sweet potato skiving machine |
| CN210103964U (en) * | 2019-04-22 | 2020-02-21 | 谢荣富 | Fermenting installation is used in processing of jaboticaba fruit juice |
| CN110236059A (en) * | 2019-06-18 | 2019-09-17 | 廖建文 | Garbo fruit solid beverage and preparation method thereof |
| CN110946284A (en) * | 2019-10-28 | 2020-04-03 | 海宁纪亨保健食品有限公司 | Ginger treatment facility |
| CN113350183A (en) * | 2021-06-02 | 2021-09-07 | 武汉古太慕食品科技有限公司 | Vitamin capsule preparation processing system and preparation method |
| CN215854015U (en) * | 2021-09-02 | 2022-02-18 | 湖北双燕塑料有限公司 | Be used for foaming automatic material distributing device |
| CN218073370U (en) * | 2022-05-24 | 2022-12-20 | 浙江古茗科技有限公司 | Peeling equipment |
| CN218321288U (en) * | 2022-05-27 | 2023-01-17 | 榆林市榆阳区瑞丰农业科技有限公司 | Grape juice squeezing device for wine production |
| CN115191533A (en) * | 2022-06-28 | 2022-10-18 | 惠州市润树农业科技有限公司 | Preparation process of jaboticaba fermentation type concentrated juice |
Non-Patent Citations (1)
| Title |
|---|
| 武杰: "《新型保健冰淇淋加工工艺与配方》", 科学技术文献出版社, pages: 96 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117652676A (en) * | 2024-01-31 | 2024-03-08 | 安徽石义胜石斛科技开发有限公司 | Dendrobium officinale processing peeling machine |
| CN117652676B (en) * | 2024-01-31 | 2024-04-02 | 安徽石义胜石斛科技开发有限公司 | Dendrobium officinale processing peeling machine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN116369507B (en) | 2023-10-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111493328A (en) | Agricultural automatic jujube pitting machine | |
| CN116369507B (en) | Preparation equipment of jaboticaba beverage based on ferment | |
| US20130316056A1 (en) | Process For Producing Cacao Puree Of High Purity And Yield | |
| CN107365655B (en) | Method for brewing dry fermented wine by fermenting apple mixed juice | |
| CN102771843B (en) | Dry process walnut sauce and production method of dry process walnut sauce | |
| CN108308627B (en) | Physical method for removing kernel coat from hickory nut kernels | |
| CN108395959B (en) | Apple distilled liquor production line and production method | |
| CN113508842A (en) | Walnut kernel pulping device and method | |
| CN117070301A (en) | Preparation device and process of red date distilled liquor | |
| Downes | Equipment for extraction and processing of soft and pome fruit juices | |
| CN116371001A (en) | Blood sugar reducing blackberry extract, preparation method and extraction treatment device adopted by same | |
| KR100932427B1 (en) | Equipment for automatic manufacturing of fermented liquor of persimmon tannin | |
| CN217161013U (en) | Production equipment for peeling and peeling capsule-removing of citrus fruits by enzyme method | |
| Wang et al. | Peanut oil processing technology | |
| CN203482870U (en) | Efficient hulling and degumming combined machine | |
| CN204837885U (en) | A cherry destemming all -in -one that denucleates that is used for cherry wine processing and fruit juice to collect | |
| CN113940435A (en) | Pretreatment equipment for production of yam fruit distilled liquor and production method thereof | |
| CN113229377A (en) | Fermentation process for continuously producing black tea | |
| CN203683498U (en) | Efficient tea fruit seed and peel separator | |
| CN208657905U (en) | A kind of peach stoning juice extractor | |
| CN209463269U (en) | A kind of coffee fresh fruit combined type decortication degumming cleaning device of compact efficient | |
| CN211333324U (en) | Fruit ferment production is with batch belt cleaning device | |
| CN216315419U (en) | Large cherry stone removing device | |
| CN109393509A (en) | A kind of coffee fresh fruit combined type decortication degumming cleaning device of compact efficient | |
| CN112641076B (en) | Processing technology of low-fat peanut product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |