OSTRIKOV ALEKSANDR NIKOLAEVICH,Остриков Александр Николаевич,TRUSHECHKIN ALEKSEJ VIKTOROVICH,Трушечкин Алексей Викторович
申请号：
RU2012149535/13
公开号：
RU0002513523C1
申请日:
2012.11.21
申请国别(地区):
RU
年份:
2014
代理人:
摘要：
FIELD: food industry.SUBSTANCE: invention relates to preservation industry, in particular, to lines for horticultural and fruit raw material processing and may be used during vegetable preserves production. The set technical task of the invention is solved as follows: the preserves production line contains production bins, a washing machine, a sorting and inspection transporter, a screw chopper, vessels for storage of food additives with volumetric dosers the line novelty is as follows: sequentially installed downstream the screw chopper are a colloid mill for raw materials fine milling freshly milled puree preheater with a stirrer a high pressure pump a cascade vacuum evaporator apparatus containing heat exchanger plates equipped with a drive for the plates tilt adjustment, a heat exchanger preheater and circulation pumps for thermostating of the vacuum evaporator apparatus tilted plates, a coil heat exchanger for condensation of vapours being removed and a vacuum pump a combined mixer and a turntable automatic dosing-and-filling machine.EFFECT: manufactured vegetable preserves quality enhancement due to production of the ready product with increased content of thermolabile food components (vitamins, proteins, monosaccharides and others) in the preserves composition, due to their improved preservation and decreased losses of valuable components due to usage of "soft" temperature modes during puree concentration as well as reduction of energy expenditures on manufacture of vegetable preserves of preset food value.2 dwgИзобретение относится к консервной промышленности, в частности к линиям переработки плодового и фруктового сырья, и может быть использовано при производстве овощных консервов. Технической задачей изобретения является повышение качества производимых овощных консервов за счет получения готового продукта повышенного содержания термолабильных пищевых компонентов (витаминов, белков, моносахаридов и др.) в их составе, за счет их лучшей сохранности и снижения
