含汽醋饮料混合灌注二氧化碳稳定性控制的研究

Study on Carbon Dioxide Stability Control of Mixed Infusion of Steam Vinegar Beverage

含二氧化碳醋饮料灌装工序是饮料加工工艺流程中的重要环节之一,混合灌注的效率会直接影响饮料的品质、产能、效率、成本等。本文对含汽醋饮料混合灌注生产工艺进行研究,在现有混合灌注生产工艺中增加混合料液缓冲罐、热交换冷媒开阀与混合料液的温度进行自动化联动控制改造,增加灌注后二次补温装置,并使其与酒缸温度检测进行联动控制,在混合缓冲罐安装低液位探头与止罐器进行联动控制等设备改造创新,解决含汽醋饮料灌注过程中生产效率偏低、含气量不稳定和料液因温度升高无法正常灌注等问题。结果表明,经改造后,产品中二氧化碳含量的稳定性、混合灌注的温度、产品的品质、生产灌注效率均得到提高,实现了品质提升、效率提高及生产能耗降低的目的。

The filling process of vinegar beverage containing carbon dioxide is one of the important links in the beverage processing process.The efficiency of mixed filling will directly affect the quality,production capacity,efficiency and cost of the beverage.In this paper,the mixed filling production process of steam vinegar beverage is studied.In the existing mixed filling production process,the buffer tank of mixture liquid,the opening valve of heat exchange refrigerant and the temperature of mixture liquid are added for automatic linkage control transformation,and the secondary temperature supplement device after filling is added for linkage control with the temperature detection of wine jar,The low liquid level probe and can stopper are installed in the mixing buffer tank to carry out equipment transformation and innovation such as linkage control,so as to solve the problems of low production efficiency,unstable gas content and abnormal filling of feed liquid due to temperature rise.The results show that after the transformation,the stability of carbon dioxide content in the product,mixed pouring temperature,product quality and production pouring efficiency are improved,and the objectives of quality improvement,efficiency improvement and production energy consumption reduction are realized.