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Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof

A horizontal, protein technology, applied in the field of protein liquid cooling and sterilization process and its special horizontal shaker, can solve the problem that power, amplitude, frequency, temperature, time are difficult to meet the requirements of large-scale industrial applications, and can solve the problem of coagulation. Caking denaturation phenomenon, no structural defects, effect of prolonging shelf life

Active Publication Date: 2011-11-23
华原谷道生物科技西安有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the sterilization process of other types of shakers after filling of fermented soybean products, its operating parameters, especially power, amplitude, frequency, temperature, and time, are difficult to meet the requirements of large-scale industrial applications.

Method used

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  • Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof
  • Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof
  • Cooling and sterilizing process for protein preparation and special horizontal type shaking table thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Pack the sterilized canned pop cans or other packaging container products into the basket 24;

[0042] (2) Place the cage basket 24 in the shaker 16 and fix it;

[0043] (3) Close the cylinder door 1 of the horizontal shaker and inject 3 / 4 of the water into it;

[0044] (4) Start the cycloid reducer and drive motor 28 of the shaking table device, so that the sterilized products are always in an orderly shaking process during the whole sterilization process; the vibration frequency of the shaking table is 80 times / min, and the shaking table swings The amplitude is 30mm.

[0045] (5) Heating the water used in the shaker 16, when the water temperature in the cylinder 20 of the horizontal shaker reaches 85°C, keep it warm for 80 minutes;

[0046] (6) Adjust the pressure in the cylinder 20 of the horizontal shaker to 0.13Mpa during the heating process;

[0047] (7) Cool down to 20°C after the holding time is over;

[0048] (8) When the cooling process is over, discha...

Embodiment 2

[0052] (1) Pack the sterilized canned pop cans or other packaging container products into the basket 24;

[0053] (2) Place the cage basket 24 in the shaker 16 and fix it;

[0054] (3) Close the cylinder seal door 1 of the horizontal shaker and inject 3 / 4 of water into the cylinder of the horizontal shaker;

[0055] (4) Start the cycloid reducer and drive motor 28 of the shaker device, so that the sterilized product is always in the process of being violently shaken during the whole sterilization process; the shaker vibration frequency is set to 10 times / min, and the shaker swings The amplitude is 10mm.

[0056] (5) Heat the water used in the cylinder 20 of the horizontal shaker, and when the water temperature reaches 70°C, keep it warm for 60 minutes;

[0057] (6) Adjust the pressure in the cylinder 20 of the horizontal shaker to 0.20Mpa during the heating process;

[0058] (7) Cool down to 40°C after the holding time is over;

[0059] (8) When the cooling process is over...

Embodiment 3

[0063] (1) Pack the sterilized canned pop cans or other packaging container products into the basket 24;

[0064] (2) Place the cage basket 28 in the shaker 16 and fix it;

[0065] (3) Close the cylinder door 1 of the horizontal shaker and inject 3 / 4 of the water into the shaker;

[0066] (4) Start the cycloid reducer and drive motor 28 of the horizontal shaker 16 device, so that the sterilized product is always in the process of being violently shaken during the whole sterilization process; the shaker vibration frequency is 200 times / min, The swing range of the shaker is 100mm.

[0067] (5) Heat the water used in the cylinder of the horizontal shaker, when the water temperature reaches 100°C, keep it warm for 100 minutes;

[0068] (6) Adjust the pressure in the cylinder 20 of the horizontal shaker to 0.25Mpa during the heating process;

[0069] (7) Cool down to 60°C after the holding time is over;

[0070] (8) When the cooling process is over, discharge the water in the c...

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Abstract

The invention relates to a cooling and sterilizing process for a protein preparation and a special horizontal type shaking table thereof. In the prior art, a sterilizing device for the protein preparation has the defects of poor stability and difficult control of parameters. The special shaking table comprises a cycloidal pin wheel speed reducer, a driving motor and a shaking table, wherein an eccentric outer gear, an eccentric inner gear, a gear shaft sleeve and a left gear base are fixedly arranged on the cycloidal pin wheel speed reducer and an output shaft of the driving motor; the left gear base is connected with one end of a regulating lead screw; the other end of the regulating lead screw is connected with a right bearing base; a shaking amplitude adjustment device is connected with the bearing base and one end of a shaking oscillating bar; the other end of the shaking oscillating bar is connected with one end of a rotating shaft of the shaking oscillating bar; and the other end of the rotating shaft of the shaking oscillating bar is connected with the shaking table by a transmission device in a shaking table cylinder body. The special horizontal type shaking table has a reasonable and compact structure, is reliable in strength, rigidity and toughness of key positions, small in assembly stress of parts and high process performance, process parameters are easy to control, and the optimal bacteriostatic effect can be achieved.

Description

technical field [0001] The invention relates to the technical field of sterilization equipment and technology for protein liquid preparation and protein microbial fermentation products, in particular to a cooling and sterilization process for protein liquid preparation and a special horizontal shaker. Background technique [0002] At present, the commonly used high-temperature sterilization protein denatures seriously, and cannot meet the quality standards of this product project. Ultrasonic devices have been used in experiments to sterilize grain (bean) protein microbial fermentation products, but the power of ultrasonic is small, the stability is poor, and the cost is expensive, so it is difficult to apply in large industries at this stage. Due to the high content of plant protein and bacterial protein, cobalt 60 will produce odor after radiation sterilization, and the cost of the device is high. In the sterilization process of other types of shakers after filling of fer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61L2/04A61L2/26
Inventor 孙铭学
Owner 华原谷道生物科技西安有限公司
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