CN116616361A - Ice cream continuous processing device, processing method and ice cream - Google Patents
Ice cream continuous processing device, processing method and ice cream Download PDFInfo
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- CN116616361A CN116616361A CN202310828362.9A CN202310828362A CN116616361A CN 116616361 A CN116616361 A CN 116616361A CN 202310828362 A CN202310828362 A CN 202310828362A CN 116616361 A CN116616361 A CN 116616361A
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- ice cream
- pleating
- discharge
- discharge nozzle
- tray
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 135
- 238000003672 processing method Methods 0.000 title abstract description 13
- 230000005484 gravity Effects 0.000 claims abstract description 11
- 230000009471 action Effects 0.000 claims abstract description 10
- 238000007599 discharging Methods 0.000 claims description 30
- 239000000463 material Substances 0.000 claims description 20
- 238000005520 cutting process Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000011344 liquid material Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000010924 continuous production Methods 0.000 abstract description 10
- 235000021581 juice product Nutrition 0.000 abstract description 4
- 235000019219 chocolate Nutrition 0.000 description 13
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000006872 improvement Effects 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000021544 chips of chocolate Nutrition 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- YSXLJTGZMRNQSG-UHFFFAOYSA-L disodium;6-amino-5-[[2-[4-[2-[4-[2-[(2-amino-5-sulfonatonaphthalen-1-yl)diazenyl]phenyl]sulfonyloxyphenyl]propan-2-yl]phenoxy]sulfonylphenyl]diazenyl]naphthalene-1-sulfonate Chemical compound [Na+].[Na+].C1=CC=C2C(N=NC3=CC=CC=C3S(=O)(=O)OC3=CC=C(C=C3)C(C)(C=3C=CC(OS(=O)(=O)C=4C(=CC=CC=4)N=NC=4C5=CC=CC(=C5C=CC=4N)S([O-])(=O)=O)=CC=3)C)=C(N)C=CC2=C1S([O-])(=O)=O YSXLJTGZMRNQSG-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000009751 slip forming Methods 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- B65G47/00—Article or material-handling devices associated with conveyors; Methods employing such devices
- B65G47/74—Feeding, transfer, or discharging devices of particular kinds or types
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/24—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products
- A23G9/245—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for coating or filling the products for coating the products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P70/00—Climate change mitigation technologies in the production process for final industrial or consumer products
- Y02P70/10—Greenhouse gas [GHG] capture, material saving, heat recovery or other energy efficient measures, e.g. motor control, characterised by manufacturing processes, e.g. for rolling metal or metal working
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Confectionery (AREA)
Abstract
The invention provides a continuous ice cream processing device, a processing method and ice cream, relates to the technical field of ice product processing, and mainly aims to solve the problem of industrial continuous production of ice cream with a special stacking model, and provides equipment capable of continuously producing ice products with a stacking model and a processing method thereof. The ice cream continuous processing device comprises a conveying line and a pleating discharge nozzle, wherein a plurality of trays are sequentially arranged on the conveying line; the pleating discharge nozzle is fixedly arranged above the conveying line, and the discharge speed of the pleating discharge nozzle is greater than the travelling speed of the conveying line; the ice cream component extruded by the pleating discharge nozzle falls on the tray under the action of gravity and is folded along the length direction of the tray to form a pleated structure.
Description
Technical Field
The invention relates to the technical field of ice product processing, in particular to an ice cream continuous processing device, a processing method and ice cream.
Background
With the development of society, people's demands for ice cream are gradually increasing, and the conventional square ice cream structure is gradually unable to attract the attention of consumers. In order to be more competitive in the market, the morphology of ice cream products is beginning to be gradually varied and to progress towards complications.
In order to develop new ice cream patterns, it is conventional practice to manufacture molds, i.e. to pour ice cream liquid into the corresponding mold, which is simple but requires a large number of molds to be manufactured in mass production, and the processing cost is relatively high. When ice cream with special shape is processed by stacking, people often need to rely on manpower to process the ice cream, and the ice cream is greatly affected by temperature at the moment, so that the problem of difficulty in shape preservation exists. In addition, manual production has the problem that the appearance of the product is difficult to maintain consistent.
In order to solve the above problems, the processing cost of ice cream is reduced on the premise of realizing the mass continuous production of ice cream with special shape, and a novel ice cream continuous processing device and a novel ice cream continuous processing method are required to be developed.
Disclosure of Invention
The invention aims to provide an ice cream continuous processing device, a processing method and ice cream, which are used for solving the technical problem that the ice cream with a special stacking shape in the prior art is difficult to realize industrial continuous production. The preferred technical solutions of the technical solutions provided by the present invention can produce a plurality of technical effects described below.
In order to achieve the above purpose, the present invention provides the following technical solutions:
the invention provides an ice cream continuous processing device which comprises a conveying line and a pleating discharge nozzle, wherein a plurality of trays are sequentially arranged on the conveying line; the pleating discharge nozzle is fixedly arranged above the conveying line, and the discharge speed of the pleating discharge nozzle is greater than the travelling speed of the conveying line;
the ice cream component extruded by the pleating discharge nozzle falls on the tray under the action of gravity and is folded along the length direction of the tray to form a pleated structure.
Because the discharge speed of the discharge nozzle is greater than the advancing speed of the conveying line, the ice cream components which are rapidly extruded can be automatically folded under the action of gravity after falling onto the tray, so that a special fold structure is formed. As the trays are sequentially arranged on the conveying line, along with the movement of the conveying line, the special fold structure can be continuously formed on the trays along the conveying direction of the conveying line, so that the quick continuous production of ice products with special stacking shapes is realized.
On the basis of the technical scheme, the invention can be improved as follows.
As a further development of the invention, the pleating discharge nozzle is of flat sheet-like construction, and the ice cream component extruded through the pleating discharge nozzle is in the form of a ribbon.
The specific form of the above-mentioned fold structure is influenced by the travelling speed of the conveyor line and the discharge speed of the pleating discharge nozzle, as well as by the shape of the pleating discharge nozzle. When the pleating discharge nozzle is of a flat structure, the extruded ice cream is of a strip-shaped structure with a certain width, and the whole pleating structure formed at the moment also has a certain width.
As a further improvement of the invention, the discharge direction of the pleating discharge nozzle is inclined towards the travelling direction of the conveying line, and the included angle between the straight line of the discharge direction of the pleating discharge nozzle and the straight line of the travelling direction of the conveying line is smaller than 45 degrees.
As a further development of the invention, the angle is 30 ° -35 °.
By adjusting this angle, an adjustment of the specific morphology of the pleated structure can be achieved.
As a further development of the invention, the number of pleating discharge nozzles is at least two, the distances between the different pleating discharge nozzles and the trays increasing gradually in the conveying direction of the conveying line.
The spacing between the pleating discharge nozzle and the tray can affect the height of the pleat structure.
As a further improvement of the invention, an additional discharging component is arranged above the conveying line, and the additional discharging component comprises at least one of a tiling discharging nozzle, a sprinkling discharging nozzle and a discharging pump;
the spreading discharge nozzle is used for extruding the ice cream component, and the extruded ice cream component can be spread under the action of gravity;
the sprinkling discharge nozzle is used for sprinkling powder block materials or liquid materials;
the discharge pump is used for spraying powder block materials or liquid slurry.
The additional discharge assembly may be stacked to provide further decoration of the pleated structure. Therefore, the device can be used for processing and manufacturing ice cream with different layers and different structures by utilizing the additional discharging component.
As a further development of the invention, the flat discharge nozzle and/or the shower discharge nozzle are located between two adjacent pleating discharge nozzles;
and/or the discharge pump is arranged adjacent to the conveying end of the conveying line.
As a further development of the invention, the number of the spreading discharge nozzles is at least two and is arranged between two adjacent shower discharge nozzles.
As a further improvement of the invention, the conveying end of the conveying line is provided with a cutting unit which can cut the material piled on the tray in units of the tray.
The invention also provides a continuous processing method of ice cream, comprising the continuous processing device of ice cream, and further comprising:
part of ice cream components are continuously extruded onto the tray through the pleating discharge nozzle and stacked to form a pleated structure;
part of ice cream components are continuously extruded onto the fold structure through the flat-laying discharging nozzle to form a flat-laying structure;
the powder block materials or the liquid materials are sprinkled on the fold structure or the flat structure through the sprinkling discharge nozzle;
the powder lump material or the liquid slurry is sprayed onto the ice cream stacked on the tray through the discharging pump.
The ice cream with different structures in the thickness direction of the product structure can be produced by the processing method, and continuous production of the ice cream with a special pleating structure is realized.
The invention also provides ice cream which is prepared by the processing device and comprises a wrinkling layer, a flat spreading layer, a sprinkling layer and a decorative coating, wherein:
the number of the fold layers is two, the fold layers are vertically arranged along the thickness direction of the ice cream, the decorative coating is positioned on the upper surface of the fold layers and shields part of the fold layers, and the flat spreading layer and the sprinkling layer are arranged between the two fold layers at intervals along the thickness direction of the ice cream;
the number of the spreading layers is at least one, and the number of the sprinkling layers is larger than the number of the spreading layers.
Compared with the prior art, the technical scheme provided by the preferred embodiment of the invention has the following beneficial effects:
the ice cream continuous processing device and the processing method provided by the scheme realize continuous production of ice cream with a complex pleating structure, not only solve the problem that the traditional ice cream is difficult to process into complex shapes, but also realize batch production of ice cream with the special shapes, and effectively improve the processing efficiency of the ice cream. In addition, the device can also flexibly adjust the specific shape of the processed ice cream by controlling the number and arrangement positions of the discharging nozzles.
Drawings
In order to more clearly illustrate the embodiments of the invention or the technical solutions in the prior art, the drawings that are required in the embodiments or the description of the prior art will be briefly described, it being obvious that the drawings in the following description are only some embodiments of the 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 of the structure of an ice cream continuous processing apparatus of the present invention;
FIG. 2 is a schematic illustration of the arrangement of the trays of FIG. 1 on a conveyor line;
FIG. 3 is a front view of the ice cream of the present invention;
figure 4 is a side view of the ice cream of the present invention.
In the figure: 1. a conveying line; 2. a tray; 3. a pleating discharge nozzle; 4. tiling a discharge nozzle; 5. spraying a discharging nozzle; 6. a discharge pump; 7. a cutting unit; 10. ice cream; 11. a pleated layer; 12. paving a layer; 13. sprinkling the layer; 14. and (3) decorative coating.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, based on the examples herein, which are within the scope of the invention as defined by the claims, will be within the scope of the invention as defined by the claims.
In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should also be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be either fixedly connected, detachably connected, or integrally connected, for example; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium. The specific meaning of the above terms in the present invention can be understood as appropriate by those of ordinary skill in the art.
The technical scheme of the invention is specifically described below with reference to the accompanying drawings.
Example 1:
the invention provides a continuous processing device for ice cream, which can realize continuous processing of ice cream with a fold structure.
Specifically, the device comprises a conveying line 1 and a pleating discharge nozzle 3, wherein a plurality of trays 2 are sequentially arranged on the conveying line 1; the pleating discharge nozzle 3 is fixedly arranged above the conveying line 1, and the discharge speed of the pleating discharge nozzle 3 is greater than the travelling speed of the conveying line 1; the ice cream component extruded through the pleating discharge nozzle 3 falls on the tray 2 under the action of gravity and is folded along the length direction of the tray 2 to form a pleated structure.
Because the discharge speed of the discharge nozzle is greater than the travelling speed of the conveying line 1, the rapidly extruded ice cream components can be automatically folded under the action of gravity after falling onto the tray 2, so that a special fold structure is formed. Since the trays 2 are sequentially arranged on the conveyor line 1, the special fold structure can be continuously formed on the trays 2 along the conveying direction of the conveyor line 1 along with the movement of the conveyor line 1, thereby realizing the rapid continuous production of ice cream with special stacking modeling.
It should be noted that the ice cream component extruded from the pleating discharge nozzle 3 can fall on the tray 2 under the action of gravity, and meanwhile, due to the relatively slow travelling speed of the conveying line 1, the ice cream component falling rapidly can be folded up by gravity to a certain height and then folded down and folded up, and the folding up and the folding down are alternately performed to finally form the pleated structure.
The ice cream component refers to ice cream materials with certain expansion rate and viscosity, and the ice cream materials are in paste structures and can have various different tastes. In this embodiment, in order to ensure that the processed and manufactured fold structure is more beautiful, and has a fluffy texture similar to that of desserts such as cakes, the ice cream feed liquid needs to be pretreated by a congealer.
Specifically, before the ice cream feed liquid is subjected to expansion treatment, the evaporator temperature of the condenser needs to be ensured to be about-32+/-2 ℃, and the air inlet expansion rate is 60% -65%.
A conveying structure, which may be a tubular structure, such as a hose or the like, is arranged between the ice cream freezer and the pleating discharge nozzle 3, through which the processed feed liquid may be conveyed to the pleating discharge nozzle 3 and ejected through the nozzle.
By adjusting the discharge speed of the pleating discharge nozzle 3 and the travel speed of the conveyor line 1, the adjustment of the height of the produced pleated structure and the degree of the pleating density can be achieved. The slower the travel speed of the conveyor line 1, the denser the pleating of the pleated structure, with a fixed discharge speed of the pleating discharge nozzle 3. The discharging speed of the pleating discharging nozzle 3 and the advancing speed of the conveying line 1 can be adjusted according to actual needs. In this embodiment, the above pleating discharge nozzle 3 may be set to have a discharge speed of 180 to 190L/h, and the conveyor line 1 may travel at a speed of conveying 29 trays 2 per minute, with the length of the trays 2 being about 10 to 15cm.
In addition to the discharge speed of the pleating discharge nozzle 3 and the travel speed of the conveyor line 1, the orientation of the pleating discharge nozzle 3 will also have a certain effect on the morphology of the pleated structure.
In this embodiment, the discharging direction of the pleating discharging nozzle 3 is inclined toward the advancing direction of the conveying line 1, and the included angle between the straight line of the discharging direction of the pleating discharging nozzle 3 and the straight line of the advancing direction of the conveying line 1 is smaller than 45 °.
As an alternative embodiment, the included angle is 30-35.
The specific form of the crease structure can be adjusted by adjusting the angle, so that the formed crease structure is more similar to the manually-made cream crease in form, and the visual effect is more vivid. Of course, the actual angle of the included angle can be set according to the requirement.
In addition to the adjustment of the height and the degree of the bulk of the pleat formation, the device can also be used for adjusting the pleat formation by adjusting the nozzle configuration of the pleat discharge nozzle 3.
In this embodiment, the pleating discharge nozzle 3 is a flat sheet structure, and the ice cream component extruded through the pleating discharge nozzle 3 is in a belt shape.
The specific form of the above-mentioned pleat structure is influenced by the shape at the pleating discharge nozzle 3 in addition to the travelling speed of the conveyor line 1 and the discharge speed of the pleating discharge nozzle 3. When the pleating discharge nozzle 3 is of a flat structure, the extruded ice cream is of a strip-shaped structure with a certain width, and the whole pleating structure formed at this time also has a certain width.
The smaller the width of the pleating discharge nozzle 3, the narrower the width of the pleat structure formed after extrusion.
In order to obtain a more varied pleat structure, in this embodiment, the number of pleat discharge nozzles 3 may be provided as at least two.
Specifically, when the two pleating discharge nozzles 3 are arranged side by side, the number of teeth may form two pleating structures arranged side by side; when the two pleating discharge nozzles 3 are arranged up and down, two pleat structures stacked up and down can be formed at this time.
In order to ensure a smooth proceeding of the processing process, avoiding mutual interference between the folds, in the present embodiment a plurality of pleating discharge nozzles 3 are provided, which are arranged in sequence along the conveying direction of the conveyor line 1. That is, for a particular tray 2, there is one and only one pleating discharge nozzle 3 at a time extruding ice cream components toward that tray 2 and forming a pleated structure.
In order to ensure that the morphology of the pleated structure extruded by the plurality of pleating discharge nozzles 3 remains substantially uniform, as an alternative embodiment, the spacing between the different pleating discharge nozzles 3 and the tray 2 is gradually increased along the conveying direction of the conveyor line 1, while at the same time ensuring that the angle between the discharge direction of the different pleating discharge nozzles 3 and the conveying direction of the conveyor line 1 remains substantially uniform.
It should be noted that the ice cream components extruded by the different pleating discharge nozzles 3 may be identical or different. When the extruded ice cream components are different, the ice cream formed by this process may be visually contrasting in color or may provide a more rich flavor change.
In order to further increase the complexity of the ice cream processed by the device, as an optional implementation manner, an additional discharging component is arranged above the conveying line 1, and the additional discharging component comprises at least one of a flat discharging nozzle 4, a sprinkling discharging nozzle 5 and a discharging pump 6; wherein the spreading discharge nozzle 4 is used for extruding ice cream components, and the extruded ice cream components can be spread under the action of gravity; the sprinkling discharge nozzle 5 is used for sprinkling powder block materials or liquid materials; the discharge pump 6 is used for spraying powder bulk materials or liquid slurry.
The additional discharge assembly may be stacked to provide further decoration of the pleated structure. Therefore, the device can process and manufacture ice cream with different layers and different structures by utilizing the additional discharging component, so that the processed ice cream is visually rich in change and richer in taste.
It should be noted that the discharge speed of the flat discharge nozzle 4 is smaller than the discharge speed of the pleating discharge nozzle 3. In this embodiment, the discharge velocity of the tile discharge nozzle 4 is about 165-170L/h.
The ice cream composition extruded at the flat discharge nozzle 4 may be the same as or different from the ice cream composition extruded at the pleating discharge nozzle 3. In this embodiment, the width of the tile discharging nozzle 4 is smaller than the width of the pleating discharging nozzle 3.
The spraying discharging nozzle 5 discharges corresponding materials in a spraying mode under normal pressure, and the discharging pump 6 can discharge corresponding materials in a spraying mode under a certain pressure.
In actual processing, the sprinkling nozzle 5 is generally used for spraying chocolate powder or chocolate chips, and the discharging pump 6 can be used for spraying chocolate liquid. Of course, the shower nozzle 5 described above may also be used to spray small amounts of liquid chocolate. The chocolate products described above may also be replaced by vanilla, green tea or other fruit flavored products.
In general, in order not to affect the visual salience of the pleating structure, the aforesaid tiling discharge nozzle 4 and/or sprinkling discharge nozzle 5 are arranged between two adjacent pleating discharge nozzles 3; at the same time, the above-mentioned discharge pump 6 is arranged adjacent to the conveying end of the conveying line 1.
As an alternative embodiment, the number of tile discharge nozzles 4 is at least two and is arranged between two adjacent shower discharge nozzles 5.
As an alternative embodiment, the conveying end of the conveyor line 1 is provided with a cutting unit 7, the cutting unit 7 being able to divide the ice cream formed on the tray 2 in units of the tray 2 for subsequent processing.
In order to reduce the waste of material as much as possible during the actual processing, it is generally necessary to provide the above-mentioned trays 2 arranged consecutively, with no gap between two adjacent trays 2 or only a gap through which the relevant cutting structure of the cutting unit 7 can pass, as shown in fig. 2.
The cutting unit 7 allows to achieve a separation treatment of the ice cream while ensuring a continuous production of the device. At this point, the ice cream divided in units of trays 2 may be transferred to a subsequent processing station by manual or other means, etc. The structure of the cutting unit 7 is conventional and will not be described in detail herein.
The structure of the present embodiment will be specifically described below with reference to fig. 1 and 2.
As shown in fig. 1, the conveyor line 1 is of a chain type structure, and a conveyor is disposed thereon. When the conveyor is started, the pallet 2 on the conveyor line 1 can be moved from left to right under the drive of the chain and in turn pass through a number of different nozzle arrangements arranged on the conveyor line 1, as indicated by the arrow in fig. 2.
Specifically, the above-mentioned transfer chain 1 top has set gradually ice cream stack and has folded the station, chocolate drenches and spill station, ice cream tiling station, chocolate drenches and spill station, ice cream stack and fold station, chocolate liquid blowout station and cutting station, and the above-mentioned nozzle sets gradually on each station and the higher the arrangement height of the nozzle that is close to the cutting station more.
That is, the device comprises two pleating discharge nozzles 3 and two spreading discharge nozzles 4, between which a shower discharge nozzle 5 is arranged, and a discharge pump 6 is arranged adjacent to the end of the conveyor line 1. The above structure can realize sequential overlapping of the ice cream layer and the chocolate layer.
In this embodiment, the distance between the two adjacent stations is about 50cm.
It will be appreciated that by means of the above-described device, a continuous production of ice cream with a particular stacked fold configuration can be achieved.
Example 2:
the embodiment provides an ice cream 10, and this ice cream 10 is processed through above-mentioned processingequipment and forms, and its whole is for having the square structure of certain thickness, is provided with fold layer 11, tiling layer 12, drenches layer 13 and decorative coating 14 on the thickness direction respectively, wherein: the number of the fold layers 11 is two, the fold layers are vertically arranged along the thickness direction of the ice cream, the decorative coating 14 is positioned on the upper surface of the fold layers 11 and shields part of the fold layers 11, and the flat layer 12 and the sprinkling layer 13 are arranged between the two fold layers 11 at intervals along the thickness direction of the ice cream; the number of the flat layers 12 is at least one, and the number of the sprinkling layers 13 is larger than the number of the flat layers 12.
Specifically, as shown in fig. 3 and 4, the ice cream 10 has a structure including, from bottom to top, a fold layer 11, a sprinkle layer 13, a tile layer 12, a sprinkle layer 13, a fold layer 11 and a decorative coating 14, wherein the fold layer 11 and the tile layer 12 are made of ice cream components, the sprinkle layer 13 is made of powder bulk materials such as chocolate chips or chocolate powder, and the decorative coating 14 is formed by low-temperature condensation of chocolate liquid.
At this time, the ice cream 10 has a thickness of about 3.5cm, a length of about 10cm and a width of about 4cm, wherein the thickness of any one of the pleat layers 11 is about 1.5cm, the length and width thereof are the same as those of the pleat layers 11, the width of the flat layer 12 formed between the two pleat layers 11 is about 3.3cm, and the width of the decorative coating 14 above the pleat layers 11 is about 2.5cm. The size can be adaptively adjusted according to actual processing requirements.
Of course, the above-mentioned pleated layer 11, sprinkling layer 13 and flat layer 12 at different positions can be processed by respectively selecting different raw materials according to processing requirements, so that the prepared ice cream 10 has a richer taste and a more special visual effect.
Example 3:
the embodiment provides a continuous processing method for ice cream, which comprises the continuous processing device for ice cream and further comprises the following steps:
part of the ice cream components are continuously extruded onto the tray 2 through the pleating discharge nozzle 3 and stacked to form a pleated structure;
part of ice cream components are continuously extruded onto the fold structure through a flat-laying discharging nozzle 4 to form a flat-laying structure;
the powder block materials or the liquid materials are sprinkled on the fold structure or the flat structure through the sprinkling discharge nozzle 5;
the cake material or liquid slurry is sprayed by a discharge pump 6 onto the ice cream stacked on the tray 2.
The ice cream with different structures in the thickness direction of the product structure can be produced by the processing method, and continuous production of the ice cream with a special pleating structure is realized.
During actual processing production, diversified adjustment of ice cream modeling can be realized by adjusting the arrangement positions and the number of the different nozzles. Compared with the traditional processing mode, the method can realize continuous batch processing of the ice cream on the premise of flexibly adjusting the shape of the ice cream with the stacked and pleated structure.
A certain processing method of the ice cream is as follows:
above-mentioned transfer chain 1 top has set gradually ice cream stack and has folded station, chocolate and has drenched station, ice cream tiling station, chocolate drenches and spill station, ice cream tiling station, chocolate drenches and spills station, ice cream stack and fold station, chocolate liquid blowout station and cutting station, and different nozzles set gradually on each station according to its function and usage.
The trays 2 pass the above stations in sequence under the transport of the conveyor line 1 and in the process realize a mutual superposition of the ice cream layer and the chocolate layer.
It should be noted that the nozzles at the various stations described above are operated continuously, that is to say, during the movement of the pallet 2 along the conveyor line 1, the ice cream located thereon is continuously processed all the time until the cutting station cuts the ice cream, at which time the ice cream forms independent finished products in units of pallets 2.
The finished ice cream product thus processed needs to be frozen as the tray 2 is transferred to the subsequent freezing tunnel equipment.
The foregoing is merely illustrative of the present invention, and the present invention is not limited thereto, and any person skilled in the art will readily recognize that variations or substitutions are within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. The ice cream continuous processing device is characterized by comprising:
the conveying line is provided with a plurality of trays in sequence;
the pleating discharge nozzle is fixedly arranged above the conveying line, and the discharge speed of the pleating discharge nozzle is greater than the travelling speed of the conveying line;
the ice cream component extruded by the pleating discharge nozzle falls on the tray under the action of gravity and is folded along the length direction of the tray to form a pleated structure.
2. The ice cream continuous processing apparatus of claim 1, wherein the pleating discharge nozzle is a flat sheet-like structure, and the ice cream component extruded through the pleating discharge nozzle is in a ribbon shape.
3. The ice cream continuous processing apparatus according to claim 1, wherein the discharge direction of the pleating discharge nozzle is inclined toward the travel direction of the conveyor line and an angle between a straight line in which the discharge direction of the pleating discharge nozzle is located and a straight line in which the travel direction of the conveyor line is located is less than 45 °.
4. The ice cream continuous processing apparatus according to claim 1, wherein the number of the pleating discharge nozzles is at least two, and the distances between the different pleating discharge nozzles and the tray are gradually increased along the conveying direction of the conveying line.
5. The ice cream continuous processing apparatus of claim 4, wherein an additional discharge assembly is further provided above the conveyor line, the additional discharge assembly comprising at least one of a tiled discharge nozzle, a showering discharge nozzle, and a discharge pump;
the spreading discharge nozzle is used for extruding the ice cream component, and the extruded ice cream component can be spread under the action of gravity;
the sprinkling discharge nozzle is used for sprinkling powder block materials or liquid materials;
the discharge pump is used for spraying powder block materials or liquid slurry.
6. The ice cream continuous processing apparatus according to claim 5, wherein the flat discharge nozzle and/or the shower discharge nozzle are located between two adjacent pleating discharge nozzles;
and/or the discharge pump is arranged adjacent to the conveying end of the conveying line.
7. The ice cream continuous processing apparatus of claim 5, wherein the number of tiled discharge nozzles is at least two and is disposed between two adjacent shower discharge nozzles.
8. The ice cream continuous processing apparatus according to claim 5, wherein a cutting unit is provided at a conveying end of the conveying line, the cutting unit being capable of cutting the material piled on the tray in units of the tray.
9. A method of continuous processing of ice cream comprising the apparatus of any one of claims 5 to 8, further comprising:
part of ice cream components are continuously extruded onto the tray through the pleating discharge nozzle and stacked to form a pleated structure;
part of ice cream components are continuously extruded onto the fold structure through the flat-laying discharging nozzle to form a flat-laying structure;
the powder block materials or the liquid materials are sprinkled on the fold structure or the flat structure through the sprinkling discharge nozzle;
the powder lump material or the liquid slurry is sprayed onto the ice cream stacked on the tray through the discharging pump.
10. Ice cream, characterized in that it is produced by a processing device according to any one of claims 5 to 8, comprising a pleated layer, a flat layer, a sprinkled layer and a decorative coating, wherein:
the number of the fold layers is two, the fold layers are vertically arranged along the thickness direction of the ice cream, the decorative coating is positioned on the upper surface of the fold layers and shields part of the fold layers, and the flat spreading layer and the sprinkling layer are arranged between the two fold layers at intervals along the thickness direction of the ice cream;
the number of the spreading layers is at least one, and the number of the sprinkling layers is larger than the number of the spreading layers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310828362.9A CN116616361A (en) | 2023-07-06 | 2023-07-06 | Ice cream continuous processing device, processing method and ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310828362.9A CN116616361A (en) | 2023-07-06 | 2023-07-06 | Ice cream continuous processing device, processing method and ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116616361A true CN116616361A (en) | 2023-08-22 |
Family
ID=87621479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310828362.9A Pending CN116616361A (en) | 2023-07-06 | 2023-07-06 | Ice cream continuous processing device, processing method and ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116616361A (en) |
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2023
- 2023-07-06 CN CN202310828362.9A patent/CN116616361A/en active Pending
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