CN220831779U - Dipping device that fresh fruit preparation was used - Google Patents
Dipping device that fresh fruit preparation was used Download PDFInfo
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- CN220831779U CN220831779U CN202322703487.7U CN202322703487U CN220831779U CN 220831779 U CN220831779 U CN 220831779U CN 202322703487 U CN202322703487 U CN 202322703487U CN 220831779 U CN220831779 U CN 220831779U
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- dipping
- barrel
- impregnating
- workbench
- fresh fruit
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- 238000007598 dipping method Methods 0.000 title claims abstract description 74
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000007246 mechanism Effects 0.000 claims abstract description 55
- 238000010438 heat treatment Methods 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 25
- 238000012546 transfer Methods 0.000 claims description 18
- 230000017525 heat dissipation Effects 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims 6
- 235000013399 edible fruits Nutrition 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 2
- 230000001133 acceleration Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 description 9
- 244000175448 Citrus madurensis Species 0.000 description 8
- 235000017317 Fortunella Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000000034 method Methods 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
- 230000009471 action Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 238000005470 impregnation Methods 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010011224 Cough Diseases 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
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The utility model relates to the technical field of preserved fruit processing, and discloses an impregnating device for fresh fruit preparation, which comprises a workbench, wherein supporting legs are fixedly connected to four corners of the bottom of the workbench, an impregnating mechanism is arranged at the top of the workbench, the impregnating mechanism comprises an impregnating barrel, a barrel cover and a bottom plate assembly, the impregnating barrel is fixedly arranged at the top of the workbench, the top of the impregnating barrel is movably connected with the barrel cover, the bottom of the impregnating barrel is hinged with the bottom plate assembly, stirring mechanisms are arranged in the impregnating barrel, heating mechanisms are arranged on the front side and the rear side of the impregnating mechanism, and a vacuumizing mechanism is arranged on the right side of the impregnating mechanism. Through setting up the motion of rabbling mechanism acceleration sugar liquid molecule, through being equipped with heating mechanism and heating the sugar liquid in the dipping barrel to utilize evacuating mechanism to carry out the evacuation to the dipping barrel and handle the speed of impregnating, promote the dipping effect, and then improve this impregnating apparatus's work efficiency.
Description
Technical Field
The utility model relates to the technical field of preserved fruit processing, in particular to a dipping device for fresh fruit preparation.
Background
The kumquat fruits are oval or oval, orange-yellow to orange-red, sweet in peel flavor, rich in vitamin C, good in taste, and good in effect of preventing some physical discomfort, and have the effects of regulating qi, resolving depression, relieving cough, reducing sputum and the like, so that the kumquat fruits are deeply favored by people. At present, in order to further process kumquat fruits deeply, the kumquat fruits can be sliced to prepare preserved fruits, and in the production process of the preserved fruits, an impregnation process is usually required, so that the preserved fruits are more delicious.
The prior art has the following defects: in the prior art, the preserved kumquat is produced by a manual mode, in the soaking procedure, kumquat slices are soaked in prepared sugar solution, cooked and stirred for a period of time at a higher temperature, naturally cooled and soaked for a plurality of hours, and then the preserved kumquat can be drained and dried to obtain the preserved kumquat. The time spent is long, and workman's intensity of labour is big, and production efficiency is low, and manufacturing cost is high, can't satisfy automated production's demand, therefore, need design the immersion apparatus that a fresh fruit preparation was used.
Disclosure of utility model
In order to overcome the defects in the prior art, the utility model provides an impregnating device for preparing fresh fruits, which solves the problems in the prior art.
The utility model provides the following technical scheme: the utility model provides an impregnating apparatus that fresh fruit preparation was used, includes the workstation, the equal fixedly connected with supporting leg in bottom four corners department of workstation, the top of workstation is provided with dipping machine, dipping machine includes dipping barrel, bung and bottom plate subassembly, dipping barrel fixed mounting is at the top of workstation, the top swing joint of dipping barrel has the bung, the bottom of dipping barrel articulates there is the bottom plate subassembly, the inside of dipping barrel is provided with rabbling mechanism, both sides all are provided with heating mechanism around the dipping machine, the right side of dipping machine is provided with evacuating mechanism.
Preferably, the workbench is provided with a through groove, the bottom of the workbench is provided with a collecting box, and the through groove corresponds to the collecting box and the bottom plate assembly.
Preferably, a box cavity is formed in the collecting box, and a plurality of movable wheels are arranged at the bottom of the collecting box.
Preferably, the stirring mechanism comprises a servo motor, a rotating rod and a stirring rod, wherein the servo motor is fixedly arranged on one side of the dipping barrel, the output end of the servo motor penetrates through the side wall of the dipping barrel and is fixedly connected with the rotating rod, the rotating rod is rotationally connected in the dipping barrel, and a plurality of stirring rods are annularly arranged on the surface of the rotating rod.
Preferably, the heating mechanism comprises a base, a heating element, a heat transfer element and heat dissipation holes, wherein the base is fixedly connected to the top of the workbench, the heating element is fixedly arranged at the top of the base, the heat transfer element is arranged on one side, close to the dipping barrel, of the heating element, the heat transfer element is arranged in the dipping barrel, and a plurality of heat dissipation holes are formed in the other side of the heating element.
Preferably, the vacuumizing mechanism comprises a vacuum pump and a pipeline, wherein the vacuum pump is fixedly arranged on the workbench, and the vacuum pump is communicated with the dipping barrel through the pipeline.
Preferably, the top of one side of the dipping barrel is sequentially provided with a liquid level sensor and a temperature sensor from top to bottom, and the sensing heads of the liquid level sensor and the temperature sensor extend into the dipping barrel.
The utility model has the technical effects and advantages that:
1. According to the utility model, the stirring rods with different specifications are arranged to stir the fresh fruits and sugar liquid at different positions in the dipping barrel, so that the movement of sugar liquid molecules can be accelerated, the fresh fruits can uniformly absorb the sugar liquid molecules, the sweetness requirement is met, and the dipping quality is ensured.
2. According to the sugar liquid soaking device, the heating piece arranged in the heating mechanism is used for heating the heat transfer piece, the heat transfer piece is used for transferring heat to the sugar liquid in the soaking barrel, and the heating speed of the sugar liquid in the soaking barrel is increased under the auxiliary effect of the stirring mechanism.
3. The vacuum-pumping mechanism is arranged, and the vacuum-pumping mechanism is utilized to perform vacuum-pumping treatment on the dipping barrel, so that tissue in fresh fruits can permeate out, sugar liquid enters the fresh fruits, dipping speed is increased, dipping effect is improved, and further working efficiency of the dipping device is improved.
Drawings
Fig. 1 is a schematic diagram of the overall structure of the present utility model.
Fig. 2 is a schematic diagram of the internal structure of the present utility model.
Fig. 3 is a schematic view of a front view in cross section.
Fig. 4 is a schematic structural view of the stirring mechanism in the present utility model.
Fig. 5 is a schematic structural view of a heating mechanism in the present utility model.
The reference numerals are: 1. a work table; 101. a through groove; 2. support legs; 3. a collection box; 4. a movable wheel; 5. an immersion mechanism; 501. a dipping barrel; 502. a barrel cover; 503. a base plate assembly; 6. a stirring mechanism; 601. a servo motor; 602. a rotating lever; 603. an agitating rod; 7. a heating mechanism; 701. a base; 702. a heating member; 703. a heat transfer member; 704. a heat radiation hole; 8. a vacuum pumping mechanism; 801. a vacuum pump; 802. a pipe; 9. a liquid level sensor; 10. a temperature sensor.
Detailed Description
The following description of the embodiments of the present utility model will be made in detail and with reference to the drawings, wherein the configurations of the structures described in the following embodiments are merely illustrative, and the impregnation device for preparing fresh fruits according to the present utility model is not limited to the configurations described in the following embodiments, and all other embodiments obtained by a person skilled in the art without any inventive effort are within the scope of the present utility model.
Referring to fig. 1-5, the utility model provides an impregnating device for fresh fruit preparation, which comprises a workbench 1, wherein supporting legs 2 are fixedly connected to four corners of the bottom of the workbench 1, an impregnating mechanism 5 is arranged at the top of the workbench 1, the impregnating mechanism 5 comprises an impregnating barrel 501, a barrel cover 502 and a bottom plate component 503, the impregnating barrel 501 is fixedly arranged at the top of the workbench 1, the barrel cover 502 is movably connected to the top of the impregnating barrel 501, the bottom of the impregnating barrel 501 is hinged with the bottom plate component 503, a stirring mechanism 6 is arranged in the impregnating barrel 501, heating mechanisms 7 are arranged on the front side and the rear side of the impregnating mechanism 5, and a vacuumizing mechanism 8 is arranged on the right side of the impregnating mechanism 5.
Further, a through groove 101 is formed in the workbench 1, a collecting box 3 is arranged at the bottom of the workbench 1, the through groove 101 corresponds to the collecting box 3 and the bottom plate component 503, after soaking is completed, the stirring mechanism 6, the heating mechanism 7 and the vacuumizing mechanism 8 are closed, and processed preserved fruits fall into the collecting box 3 through the through groove 101 through the bottom plate component 503 to be collected uniformly.
Further, the inside of collection box 3 has been seted up the case chamber, and the bottom of collection box 3 is provided with a plurality of running wheel 4, and the preserved fruit that is processed is built in to collection box 3 to be convenient for remove collection box 3 through running wheel 4 that its bottom set up, thereby convenient and fast collects the preserved fruit, improves this impregnating apparatus's work efficiency.
Further, rabbling mechanism 6 includes servo motor 601, dwang 602 and stirring rod 603, servo motor 601 fixed mounting is in one side of soaking tank 501, servo motor 601's output runs through the lateral wall of soaking tank 501 and with dwang 602 fixed connection, dwang 602 rotates to be connected in soaking tank 501, the surface ring of dwang 602 is equipped with a plurality of stirring rods 603, stirring rod 603 different in length is the T shape, stir fresh fruit and the sugar liquid of different positions in the soaking tank 501 through setting up stirring rod 603 of different specifications, can accelerate the motion of sugar liquid molecule, make fresh fruit can evenly absorb the sugar liquid molecule, with full sweetness demand, guarantee the dipping quality.
Further, the heating mechanism 7 comprises a base 701, a heating element 702, a heat transfer element 703 and a heat dissipation hole 704, the base 701 is fixedly connected to the top of the workbench 1, the heating element 702 is fixedly arranged at the top of the base 701, the heat transfer element 703 is arranged on one side, close to the dipping barrel 501, of the heating element 702, the heat transfer element 703 is arranged in the dipping barrel 501, a plurality of heat dissipation holes 704 are formed in the other side of the heating element 702, the heat transfer element 703 is heated through the heating element 702 arranged in the heating mechanism 7, heat is transferred to sugar liquid in the dipping barrel 501 through the heat transfer element 703, and the heating speed of the sugar liquid in the dipping barrel 501 is accelerated under the auxiliary action of the stirring mechanism 6.
Further, the vacuumizing mechanism 8 comprises a vacuum pump 801 and a pipeline 802, the vacuum pump 801 is fixedly arranged on the workbench 1, the vacuum pump 801 is communicated with the dipping barrel 501 through the pipeline 802, the vacuum pump 801 is started, the dipping barrel 501 is vacuumized through the pipeline 802, tissue in fresh fruits is facilitated to permeate out, sugar liquid enters the fresh fruits, dipping speed is accelerated, dipping effect is improved, and working efficiency of the dipping device is further improved.
Further, the top of one side of the dipping barrel 501 is sequentially provided with a liquid level sensor 9 and a temperature sensor 10 from top to bottom, the sensing heads of the liquid level sensor 9 and the temperature sensor 10 extend into the dipping barrel 501, the liquid level sensor 9 is arranged to detect the height of sugar liquid in the dipping barrel 501, the dipping efficiency is improved, the consumption of the sugar liquid is controlled, when the temperature sensor 10 measures that the temperature of the sugar liquid in the dipping barrel 501 does not reach the requirement, the heating mechanism 7 is started, the heat transfer piece 703 is heated through the heating piece 702, heat is transferred to the sugar liquid in the dipping mechanism 5 through the heat transfer piece 703, and when the temperature of the sugar liquid is increased to reach the value set by the temperature sensor 10, the heating mechanism 7 is stopped working through the protection circuit.
The working principle of the utility model is as follows: firstly, fresh fruits are put into the dipping mechanism 5, the vacuum pump 801 is started, the dipping barrel 501 is vacuumized through the pipeline 802, the servo motor 601 is started to drive the rotary rod 602 to rotate, then the stirring rod 603 is driven to rotate, fresh fruits and sugar liquid at different positions in the dipping barrel 501 are stirred through the stirring rod 603, the movement of sugar liquid molecules can be accelerated, meanwhile, the heating piece 702 is started to heat the heat transfer piece 703, heat is transferred to the sugar liquid in the dipping barrel 501 through the heat transfer piece 703, the heating speed of the sugar liquid in the dipping barrel 501 is accelerated under the auxiliary action of the stirring mechanism 6, after dipping is completed, the stirring mechanism 6, the heating mechanism 7 and the vacuumizing mechanism 8 are closed, processed preserved fruits are uniformly collected through the through groove 101 in the collecting box 3 through the bottom plate component 503, the movable wheels 4 arranged at the bottom of the stirring rod are convenient to move the collecting box 3, the preserved fruits are conveniently and rapidly collected, the working efficiency of the dipping device is improved, dipping time is saved, the labor intensity of workers is reduced, the production efficiency is higher, and the production cost is reduced.
The last points to be described are: first, in the description of the present application, it should be noted that, unless otherwise specified and defined, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be mechanical or electrical, or may be a direct connection between two elements, and "upper," "lower," "left," "right," etc. are merely used to indicate relative positional relationships, which may be changed when the absolute position of the object being described is changed;
secondly: in the drawings of the disclosed embodiments, only the structures related to the embodiments of the present disclosure are referred to, and other structures can refer to the common design, so that the same embodiment and different embodiments of the present disclosure can be combined with each other under the condition of no conflict;
finally: the foregoing description of the preferred embodiments of the utility model is not intended to limit the utility model to the precise form disclosed, and any such modifications, equivalents, and alternatives falling within the spirit and principles of the utility model are intended to be included within the scope of the utility model.
Claims (7)
1. The utility model provides a steeping device that fresh fruit preparation was used, includes workstation (1), its characterized in that: the utility model discloses a dipping machine, including workstation (1), including workstation, dipping machine, dipping barrel, dipping machine, supporting leg (2) are all fixedly connected with in bottom four corners department of workstation (1), the top of workstation (1) is provided with dipping machine (5), dipping machine (5) are including dipping barrel (501), bung (502) and bottom plate subassembly (503), the top swing joint of dipping barrel (501) has bung (502), the bottom of dipping barrel (501) articulates there is bottom plate subassembly (503), the inside of dipping barrel (501) is provided with rabbling mechanism (6), both sides all are provided with heating mechanism (7) around dipping machine (5), the right side of dipping machine (5) is provided with evacuating mechanism (8).
2. An infusion device for the preparation of fresh fruit as defined in claim 1, wherein: the workbench (1) is provided with a through groove (101), the bottom of the workbench (1) is provided with a collecting box (3), and the through groove (101) corresponds to the collecting box (3) and the bottom plate assembly (503).
3. An infusion device for the preparation of fresh fruit as defined in claim 2, wherein: the inside of collection box (3) has seted up the case chamber, the bottom of collection box (3) is provided with a plurality of running wheels (4).
4. An infusion device for the preparation of fresh fruit as defined in claim 1, wherein: the stirring mechanism (6) comprises a servo motor (601), a rotating rod (602) and a stirring rod (603), wherein the servo motor (601) is fixedly arranged on one side of the dipping barrel (501), the output end of the servo motor (601) penetrates through the side wall of the dipping barrel (501) and is fixedly connected with the rotating rod (602), the rotating rod (602) is rotationally connected in the dipping barrel (501), and a plurality of stirring rods (603) are annularly arranged on the surface of the rotating rod (602).
5. An infusion device for the preparation of fresh fruit as defined in claim 1, wherein: the heating mechanism (7) comprises a base (701), a heating element (702), a heat transfer element (703) and a heat dissipation hole (704), wherein the base (701) is fixedly connected to the top of the workbench (1), the heating element (702) is fixedly arranged at the top of the base (701), the heat transfer element (703) is arranged on one side, close to the dipping barrel (501), of the heating element (702), the heat transfer element (703) is arranged in the dipping barrel (501), and a plurality of heat dissipation holes (704) are formed in the other side of the heating element (702).
6. An infusion device for the preparation of fresh fruit as defined in claim 1, wherein: the vacuum pumping mechanism (8) comprises a vacuum pump (801) and a pipeline (802), the vacuum pump (801) is fixedly arranged on the workbench (1), and the vacuum pump (801) is communicated with the dipping barrel (501) through the pipeline (802).
7. An infusion device for the preparation of fresh fruit as defined in claim 1, wherein: the top of one side of the dipping barrel (501) is sequentially provided with a liquid level sensor (9) and a temperature sensor (10) from top to bottom, and the sensing heads of the liquid level sensor (9) and the temperature sensor (10) extend into the dipping barrel (501).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322703487.7U CN220831779U (en) | 2023-10-09 | 2023-10-09 | Dipping device that fresh fruit preparation was used |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322703487.7U CN220831779U (en) | 2023-10-09 | 2023-10-09 | Dipping device that fresh fruit preparation was used |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220831779U true CN220831779U (en) | 2024-04-26 |
Family
ID=90787016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202322703487.7U Active CN220831779U (en) | 2023-10-09 | 2023-10-09 | Dipping device that fresh fruit preparation was used |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220831779U (en) |
-
2023
- 2023-10-09 CN CN202322703487.7U patent/CN220831779U/en active Active
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