CN116806875A - Dairy product fermenting installation - Google Patents
Dairy product fermenting installation Download PDFInfo
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- CN116806875A CN116806875A CN202310907606.2A CN202310907606A CN116806875A CN 116806875 A CN116806875 A CN 116806875A CN 202310907606 A CN202310907606 A CN 202310907606A CN 116806875 A CN116806875 A CN 116806875A
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- 235000013365 dairy product Nutrition 0.000 title claims abstract description 40
- 238000009434 installation Methods 0.000 title claims description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 108
- 230000004151 fermentation Effects 0.000 claims abstract description 105
- 238000003756 stirring Methods 0.000 claims abstract description 65
- 230000005540 biological transmission Effects 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims description 34
- 238000004659 sterilization and disinfection Methods 0.000 claims description 28
- 239000007789 gas Substances 0.000 claims description 25
- 238000004321 preservation Methods 0.000 claims description 21
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 16
- 229910052760 oxygen Inorganic materials 0.000 claims description 16
- 239000001301 oxygen Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 14
- 238000010564 aerobic fermentation Methods 0.000 claims description 7
- 238000012544 monitoring process Methods 0.000 claims description 7
- 239000000498 cooling water Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000015140 cultured milk Nutrition 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 238000009529 body temperature measurement Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical compound CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021001 fermented dairy product Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 230000002093 peripheral effect Effects 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/122—Apparatus for preparing or treating fermented milk products
- A23C9/1223—Apparatus for preparing or treating fermented milk products for making stirred yoghurt; Apparatus with agitating or stirring means; Continuous bulk fermentation, heating or cooling, i.e. continuous inlet and outlet flow of yoghurt
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a dairy product fermentation device, which relates to the technical field of food processing and comprises a support frame, a fermentation tank, a steam boiler and a circulating water system, wherein the fermentation tank and the steam boiler are respectively fixed on two sides of the support frame; the fermentation tank comprises a tank body, a stirring assembly, a gas transmission assembly and a temperature measuring unit, wherein the tank body is of an up-down structure, the stirring assembly is arranged inside the tank body, the gas transmission assembly is arranged at the bottom of the tank body, and the temperature measuring unit is arranged inside the tank body. The invention improves the fermentation efficiency and quality, and simultaneously reasonably utilizes the water circulation to exchange heat, thereby saving water resources.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a dairy product fermentation device.
Background
The fermented dairy product is an acidic dairy product prepared by fermenting raw milk with lactobacillus or fermenting lactobacillus and saccharomycetes under the action of specific microorganisms. The fermented dairy products are the comprehensive names of a variety of dairy products, and are various in variety, including yoghurt, kefir, fermented buttermilk, yoghurt wine, wine (mainly mare's milk wine) and the like. Part of lactose is converted into lactic acid due to contamination of microorganisms in milk or addition of specific starter, carbon dioxide, acetic acid, butanedione, acetaldehyde and other substances are also formed during fermentation.
In the fermentation process, an aerobic fermentation process and an anaerobic fermentation process generally exist, when anaerobic fermentation is carried out, the dairy product needs to be isolated from the outside so as to prevent the outside air from contacting with the dairy product, and in order to ensure the activity of lactobacillus, the gas composition in the device needs to be controlled, so that the fermentation device is required to have good tightness; when aerobic fermentation is performed, oxygen in the space where the dairy product is located needs to be supplemented, and thus the fermentation device needs to be capable of introducing oxygen. Meanwhile, in order to make the fermentation more uniform, the stirring process is carried out in the process.
Large-scale dairy product manufacturing may choose a large fermenter as a fermentation device, which is a device that mechanically agitates and ferments the material. The device adopts an internal circulation mode, disperses and breaks bubbles by using stirring paddles, and has high dissolved oxygen rate and good mixing effect. The fermentation temperature of dairy products is generally maintained at about 40 ℃, heat can be divided into various parts through stirring when the tank body is heated, the stirring assembly arranged in the existing fermentation tank is generally provided with a plurality of paddles at different heights on a rotating shaft for layered stirring, and for heat transmission, the problem that how to exchange the fermented products of the outer ring with the inner ring to be heated uniformly is also needed to be solved because the tank body is heated to convey the heat to the inside.
Disclosure of Invention
The invention aims to provide a dairy product fermenting device, which solves the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: the utility model provides a dairy product fermenting installation, includes support frame, fermentation cylinder, steam boiler and circulating water system, wherein fermentation cylinder and steam boiler are fixed in the support frame both sides respectively, circulating water system connects fermentation cylinder, steam boiler, is suitable for maintaining the hydrologic cycle between the two, rationally utilizes hydrologic cycle to exchange heat when saving water; the fermentation tank comprises a tank body, a stirring assembly, a gas transmission assembly and a temperature measuring unit, wherein the tank body is of an up-down structure, the stirring assembly is arranged inside the tank body, the gas transmission assembly is arranged at the bottom of the tank body, and the temperature measuring unit is arranged inside the tank body.
Further, the stirring assembly comprises a driving motor, a driving shaft, a stirring main paddle, four fixing shafts and four auxiliary stirring paddles, wherein the driving motor is fixed at the upper end of the tank body and is connected with the driving shaft, the stirring main paddle is arranged at the bottom of the driving shaft, the fixing shafts are fixed on the upper wall of the tank body, the auxiliary stirring paddles are sleeved on the corresponding fixing shafts, the lower ends of the auxiliary stirring paddles are circumferential paddles matched with the stirring main paddles, and the upper parts of the auxiliary stirring paddles are twisted paddles.
Further, drive the drive shaft through driving motor and rotate for stirring owner oar is rotatory to drive each circumference paddle and rotate, thereby drive hank shape paddle rotatory, and is different with circumference paddle, hank shape paddle can drive the fluid and upwards or move down when rotatory, and specific direction of movement is with stirring owner oar's direction of rotation as the standard, takes the picture as the example: if the driving shaft drives the stirring main paddle to rotate anticlockwise, the twisting paddles rotate clockwise to drive the peripheral fluid to move upwards, so that the middle fluid sinks to fill the gap, internal circulation is formed, and internal heat absorption uniformity can be effectively promoted.
Further, the upper portion of the tank body is provided with a feed inlet, the lower portion is provided with a discharge outlet and a discharge valve, the periphery is provided with a water inlet channel, and the water inlet channel is provided with a water inlet and a water outlet respectively.
Further, the tank body is generally provided with a control sensor, and most commonly a PH electrode and a DO electrode are used for monitoring a change controller of the pH value and DO of the fermentation liquid in the fermentation process and for displaying and controlling fermentation conditions and the like.
Further, the gas transmission assembly comprises a gas outlet pipe, a vent valve and an external gas transmission device, wherein a plurality of gas outlet holes are formed in the gas outlet pipe, one end of the gas outlet pipe is led out of the tank body and is connected with the vent valve, and the vent valve is connected with the gas transmission device through a pipeline.
Further, the temperature measuring unit is preferably but not limited to a thermocouple.
Furthermore, the circulating water system is composed of an intermediate water tank, a plurality of pipelines which are communicated with the fermentation tank, the steam boiler and the intermediate water tank, and is mainly divided into a steam sterilization module and a fermentation heat preservation module, wherein the steam sterilization module is responsible for sterilizing the inside of the tank body by high-temperature steam generated by the steam boiler before fermentation of dairy products so as to ensure a good fermentation environment; the fermentation heat preservation module is responsible for controlling the fermentation temperature in the fermentation process so as to ensure the fermentation quality.
Further, a temperature measuring module is arranged in the middle water tank to detect the temperature of flowing water.
Further, the specific method is as follows:
s1, sterilizing at high temperature: the steam boiler carries out sterilization for 30 minutes by high-temperature steam with the feeding port to the interior of the fermentation tank, namely a (1) line in a steam sterilization module; after 30 minutes, the middle water tank leads out cooling water to enter a water inlet channel from a water inlet, namely a No. 3 line, the heat of the tank body is absorbed for cooling, and finally, the cooling water is conveyed to a preparation reservoir of the steam boiler from a water outlet, namely a No. 4 line and is used as a material for the next heating; the high-temperature steam in the fermentation tank is condensed into water after being cooled, when the temperature is about 40 ℃, a discharge valve is opened, the water in the fermentation tank is led out to an intermediate water tank, namely a No. 2 line, and then the water is returned to a preparation reservoir of the steam boiler through the No. 3 and No. 1 lines in sequence, so that water circulation is realized;
s2, sterilization detection: after one round of high-temperature sterilization is finished, detecting whether the interior of the fermentation tank is completely sterilized by a bacteria detector, and if not, carrying out secondary sterilization;
s3, pouring dairy products: after sterilization, pouring the dairy product to be fermented and the starter into the container from the feeding port;
s4, fermenting;
s41, anaerobic fermentation: sealing the feed inlet, starting the stirring assembly, and simultaneously performing heat preservation control on the tank body to keep the whole fermentation process at about 40 ℃ for 10 hours;
s42, aerobic fermentation: sealing a feed inlet, starting a stirring assembly and a gas transmission assembly, simultaneously performing heat preservation control on the tank body, keeping the whole fermentation process at about 40 ℃, stirring while introducing oxygen into the dairy product, and monitoring the pH and DO conditions in the dairy product at any time for 10 hours;
s5, discharging the fermented milk.
Further, the insulation control in S41 and S42 is specifically as follows: the steam boiler continuously conveys heated water with the temperature of about 50 degrees to the middle water tank, namely a No. 1 wire in the fermentation heat preservation module, the temperature measuring module in the middle water tank conveys water to the water inlet channel, namely a No. 2 wire when detecting the temperature of the water body with the temperature of about 45 degrees, the surplus of 5 degrees is reserved in consideration of heat loss in the conveying process, the middle water tank is added in the middle, the temperature of the water body is controlled more accurately, and finally the water body in the water inlet channel returns to the steam boiler again through the No. 3 wire, so that water body circulation in the fermentation heat preservation process is realized.
Compared with the prior art, the invention has the following beneficial effects: through the stirring assembly, the twisting blades can drive the fluid to move upwards or downwards when rotating, so that internal circulation is formed, internal heat absorption can be effectively promoted to be uniform, and the overall fermentation efficiency and quality are improved; by the aid of the circulating water system, water resources are saved while water circulation between the fermentation tank and the steam boiler is maintained in two water-requiring processes of steam sterilization and fermentation heat preservation, and heat exchange is performed by utilizing the water.
Drawings
The accompanying drawings are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate the invention and together with the embodiments of the invention, serve to explain the invention. In the drawings:
FIG. 1 is a schematic view of the overall structure of the present invention;
FIG. 2 is a partial schematic view of the present invention;
FIG. 3 is a schematic view of the interior of the fermenter of the present invention;
FIG. 4 is a cross-sectional view of a fermenter according to the present invention;
fig. 5 is a schematic view of a steam sterilization module of the present invention;
FIG. 6 is a schematic diagram of a fermentation soak module of the present invention;
in the figure: 1. a support frame; 2. a fermentation tank; 21. a tank body; 211. a feed inlet; 212. a discharge port; 213. a discharge valve; 214. a water inlet channel; 215. a water inlet; 216. a water outlet; 22. a stirring assembly; 221. a driving motor; 222. a drive shaft; 223. stirring a main paddle; 224. a fixed shaft; 225. auxiliary stirring paddles; 2251. circumferential paddles; 2252. a twisted blade; 23. a gas delivery assembly; 231. an air outlet pipe; 2311. an air outlet hole; 232. a vent valve; 24. a temperature measuring unit; 3. a steam boiler; 4. an intermediate water tank.
Detailed Description
The technical scheme of the present invention is further described in non-limiting detail below with reference to the preferred embodiments and the accompanying drawings. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
As shown in the figure, the invention provides the technical scheme that: the utility model provides a dairy product fermenting installation, includes support frame 1, fermentation cylinder 2, steam boiler 3 and circulating water system, wherein fermentation cylinder 2 and steam boiler 3 are fixed respectively in support frame 1 both sides, and circulating water system connects fermentation cylinder 2, steam boiler 3, is suitable for maintaining the hydrologic cycle between the two, rationally utilizes hydrologic cycle to exchange heat when saving water simultaneously; the fermentation tank 2 comprises a tank body 21, a stirring assembly 22, a gas transmission assembly 23 and a temperature measuring unit 24, wherein the tank body 21 is of an up-down structure, the stirring assembly 22 is arranged inside the tank body 21, the gas transmission assembly 23 is arranged at the bottom of the tank body 21, and the temperature measuring unit 24 is arranged inside the tank body 21.
The stirring assembly 22 comprises a driving motor 221, a driving shaft 222, a stirring main paddle 223, four fixing shafts 224 and four auxiliary stirring paddles 225, wherein the driving motor 221 is fixed at the upper end of the tank body 21 and connected with the driving shaft 222, the stirring main paddle 223 is arranged at the bottom of the driving shaft 222, the fixing shafts 224 are fixed on the upper wall of the tank body 21, the auxiliary stirring paddles 225 are sleeved on the corresponding fixing shafts 224, the lower ends of the auxiliary stirring paddles are circumferential paddles 2251 matched with the stirring main paddles 223, and the upper parts of the auxiliary stirring paddles are twisted paddles 2252. What needs to be stated is: in order to limit the auxiliary stirring paddle 224 to a height capable of being matched with the stirring main paddle 223, a limiting block can be arranged on the corresponding height of the fixed shaft 224, so that the auxiliary stirring paddle 224 can be limited to an upper side area of the limiting block, the circumferential paddles 2251 are matched with the paddles of the stirring main paddle 223, and the paddles of the stirring main paddle 223 can drive the circumferential paddles 2251 to rotate when the stirring main paddle 223 rotates.
In actual operation, the driving shaft 222 is driven by the driving motor 221 to rotate, so that the stirring main paddle 223 rotates to drive each circumferential paddle 2251 to rotate, and thus drive the twisting paddles 2252 to rotate, unlike the circumferential paddles 2251, the twisting paddles 2252 can drive the fluid to move up or down when rotating, and the specific moving direction is based on the rotating direction of the stirring main paddle 223, taking fig. 4 as an example: if the driving shaft 222 drives the stirring main paddle 223 to rotate anticlockwise, the twisting paddles 2252 rotate clockwise to drive the peripheral fluid to move upwards, so that the middle fluid sinks to fill the gap, thereby forming an internal circulation and effectively promoting uniform internal heat absorption.
The upper portion of the tank body 21 is provided with a feed inlet 211, the lower portion is provided with a discharge outlet 212 and a discharge valve 213, the periphery is provided with a water inlet channel 214, and the water inlet channel 214 is respectively provided with a water inlet 215 and a water outlet 216. What needs to be stated is: the tank 21 is typically provided with control sensors, most commonly PH and DO electrodes, for monitoring the fermentation broth PH and DO variation controllers during fermentation, for displaying and controlling fermentation conditions, etc.
The air delivery assembly 23 comprises an air outlet pipe 231, an air vent valve 232 and an external air delivery device, wherein a plurality of air outlet holes 2311 are formed in the air outlet pipe 231, one end of the air outlet pipe 231 is led out of the tank body 21 and is connected with the air vent valve 232, and the air vent valve 232 is connected with the air delivery device through a pipeline.
The temperature measuring unit 24 is preferably, but not limited to, a thermocouple.
The circulating water system is composed of an intermediate water tank 4 and a plurality of pipelines which are communicated with the fermentation tank 2, the steam boiler 3 and the intermediate water tank 4, and is mainly divided into a steam sterilization module and a fermentation heat preservation module, wherein the steam sterilization module is responsible for sterilizing the inside of the tank body 21 by high-temperature steam generated by the steam boiler 3 before fermentation of dairy products so as to ensure a good fermentation environment; the fermentation heat preservation module is responsible for controlling the fermentation temperature in the fermentation process so as to ensure the fermentation quality.
What needs to be stated is: a temperature measuring module is arranged in the intermediate water tank 4 to detect the temperature of flowing water.
The specific implementation method is as follows:
s1, sterilizing at high temperature: the steam boiler 3 transmits 120-DEG high-temperature steam, namely a (1) line in a steam sterilization module, to the interior of the fermentation tank 2 through the feed inlet 211, and performs sterilization for 30 minutes; after 30 minutes, the intermediate water tank 4 leads out cooling water to enter the water inlet channel 214 from the water inlet 215, namely the (3) line, the heat of the absorption tank body 21 is cooled, and finally the cooling water is conveyed to a preparation reservoir of the steam boiler 3 from the water outlet 216, namely the (4) line to be used as a material for the next heating; the high-temperature steam in the fermentation tank 2 is condensed into water after being cooled, when the temperature is about 40 ℃, the discharge valve 213 is opened, the water in the fermentation tank is led out to the intermediate water tank 4, namely the line (2), and then the water is returned to the preparation reservoir of the steam boiler 3 through the lines (3) and (1) in sequence, so that the water body circulation is realized;
s2, sterilization detection: after one round of high-temperature sterilization is finished, detecting whether the interior of the fermentation tank 2 is completely sterilized by a bacteria detector, and if not, carrying out secondary sterilization;
s3, pouring dairy products: after sterilization, the dairy product to be fermented and the starter are put into the feeding port 211;
s4, fermenting;
s41, anaerobic fermentation: sealing the feed inlet 211, starting the stirring assembly 22, and simultaneously performing heat preservation control on the tank body 21 to keep the whole fermentation process at about 40 ℃ for 10 hours;
s42, aerobic fermentation: sealing a feed inlet 211, starting a stirring assembly 22 and a gas transmission assembly 23, simultaneously performing heat preservation control on a tank body 21, keeping the whole fermentation process at about 40 ℃, stirring while introducing oxygen into the dairy product, and monitoring the pH and DO conditions in the dairy product at any time for 10 hours;
s5, discharging the fermented milk.
Specifically, the sterilization (empty sterilization) of the hollow tank in S1 is the sterilization of the tank body of the fermentation tank. The tank pressure is generally maintained at 0.15-0.2 mpa during empty and the tank temperature is maintained at 125-130 ℃ for 30-45 min; the total steam pressure is required to be not lower than 0.3-0.35 MPa, and the steam pressure is required to be not lower than 0.25-0.3 MPa.
The heat preservation control in S41 and S42 is specifically as follows: the steam boiler 3 continuously conveys heated water with the temperature of about 50 degrees to the middle water tank 4, namely a (1) line in the fermentation heat preservation module, the temperature measuring module in the middle water tank 4 conveys water to the water inlet channel 214, namely a (2) line when detecting the water temperature to be about 45 degrees, the surplus of 5 degrees is reserved in consideration of heat loss in the conveying process, the middle water tank 4 is added in the middle, the temperature of the water body is controlled more accurately, and finally the water body in the water inlet channel 214 returns to the steam boiler 3 through the (3) line, so that water body circulation in the fermentation heat preservation process is realized.
In S42 aerobic fermentation, the power of the stirring assembly 22 can be changed according to the change of DO (dissolved oxygen), generally, the higher the dissolved oxygen rate is, the better the fermentation process is, the dissolved oxygen value inside can be detected at any time through the DO electrode of the tank body 21, and the initial stirring speed is set to be V 0 Record dissolved oxygen rate U n N seconds after the aerobic fermentation starts, an ideal dissolved oxygen rate curve is set as U 0 Monitoring and matching the early dissolved oxygen rate, if the difference between the dissolved oxygen change per second and the ideal dissolved oxygen rate curve is not less than 2mg/L, the method is regarded as qualified, otherwise, external interference is needed to improve the dissolved oxygen value, and the method can be used for improving the initial stirring speed to be V 0 Or increasing the partial pressure of the input oxygen, etc.
In the description of the present invention, it should be understood that the directions or positional relationships indicated by the terms "upper", "lower", "front", "rear", "left", "right", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present invention, and do not indicate or imply that the apparatus or elements referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the present invention.
Finally, it should be pointed out that: the above embodiments are only for illustrating the technical solution of the present invention, and are not limiting. Although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may be modified or some technical features may be equivalently replaced, and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. A dairy product fermenting installation, characterized in that: comprising the following steps:
the fermentation device comprises a support frame (1), a fermentation tank (2), a steam boiler (3) and a circulating water system, wherein the fermentation tank (2) and the steam boiler (3) are respectively fixed on two sides of the support frame (1), and the circulating water system is connected with the fermentation tank (2) and the steam boiler (3) and is suitable for maintaining water circulation between the fermentation tank and the steam boiler, saving water and reasonably utilizing the water circulation to exchange heat; the fermentation tank (2) comprises a tank body (21), a stirring assembly (22), a gas transmission assembly (23) and a temperature measuring unit (24), wherein the tank body (21) is of an up-down structure, the stirring assembly (22) is arranged inside the tank body (21), the gas transmission assembly (23) is arranged at the bottom of the tank body (21), and the temperature measuring unit (24) is arranged in the tank body (21).
2. A dairy fermentation device according to claim 1, wherein:
the stirring assembly (22) comprises a driving motor (221), a driving shaft (222), a stirring main paddle (223), four fixing shafts (224) and four auxiliary stirring paddles (225), wherein the driving motor (221) is fixed at the upper end of the tank body (21) and connected with the driving shaft (222), the stirring main paddle (223) is arranged at the bottom of the driving shaft (222), the fixing shafts (224) are fixed on the upper wall of the tank body (21), the auxiliary stirring paddles (225) are sleeved on the corresponding fixing shafts (224), the lower ends of the circumferential paddles (2251) are matched with the stirring main paddles (223), and the twisting paddles (2252) are arranged on the upper parts of the circumferential paddles.
3. A dairy fermentation device according to claim 2, wherein:
the auxiliary stirring paddle (224) is limited on the height which can be matched with the stirring main paddle (223) through a limiting block.
4. A dairy fermentation device according to claim 2, wherein:
the upper portion of the tank body (21) is provided with a feed inlet (211), the lower portion is provided with a discharge outlet (212) and a discharge valve (213), the periphery is provided with a water inlet channel (214), and the water inlet channel (214) is respectively provided with a water inlet (215) and a water outlet (216).
5. A dairy fermentation device according to claim 4, wherein:
the tank body (21) is generally provided with a control sensor, and most commonly comprises a PH electrode and a DO electrode, a change controller used for monitoring the pH value and DO of fermentation liquid in the fermentation process, a display and control device used for displaying and controlling fermentation conditions and the like.
6. A dairy fermentation device according to claim 4, wherein:
the gas transmission assembly (23) comprises a gas outlet pipe (231), a vent valve (232) and an external gas transmission device, wherein a plurality of gas outlet holes (2311) are formed in the gas outlet pipe (231), one end of the gas outlet pipe is led out of the tank body (21) and is connected with the vent valve (232), and the vent valve (232) is connected with the gas transmission device through a pipeline.
7. A dairy fermentation device according to claim 6, wherein:
the circulating water system is composed of an intermediate water tank (4) and a plurality of pipelines which are communicated with the fermentation tank (2), the steam boiler (3) and the intermediate water tank (4), and is mainly divided into a steam sterilization module and a fermentation heat preservation module, wherein the steam sterilization module is responsible for sterilizing the inside of the tank body (21) by high-temperature steam generated by the steam boiler (3) before fermentation of dairy products so as to ensure a good fermentation environment; the fermentation heat preservation module is responsible for controlling the fermentation temperature in the fermentation process so as to ensure the fermentation quality.
8. A dairy fermentation device according to claim 7, wherein:
a temperature measuring module is arranged in the middle water tank (4) to detect the temperature of flowing water.
9. A fermentation method of a dairy product fermentation device is characterized by comprising the following specific steps:
s1, sterilizing at high temperature: the steam boiler (3) conveys (120) high-temperature steam, namely (1) line in a steam sterilization module, from a feed inlet (211) to the interior of the fermentation tank (2) to sterilize for 30 minutes; after 30 minutes, the middle water tank (4) leads out cooling water to enter the water inlet channel (214) from the water inlet (215), namely the No. 3 line, the heat of the absorption tank body (21) is cooled, and finally the cooling water is conveyed to the preparation reservoir of the steam boiler (3) from the water outlet (216), namely the No. 4 line, to be used as a material for the next heating; the high-temperature steam in the fermentation tank (2) is condensed into water after being cooled, when the temperature is about 40 ℃, a discharge valve (213) is opened, the water in the fermentation tank is led out to an intermediate water tank (4), namely a No. 2 line, and then is returned to a preparation reservoir of the steam boiler (3) through the No. 3 and No. 1 lines in sequence, so that water circulation is realized;
s2, sterilization detection: after one round of high-temperature sterilization is finished, detecting whether the interior of the fermentation tank (2) is completely sterilized by a bacteria detector, and if not, carrying out secondary sterilization;
s3, pouring dairy products: after sterilization, feeding the dairy product to be fermented and a starter into the dairy product to be fermented through a feeding port (211);
s4, fermenting;
s41, anaerobic fermentation: sealing a feed inlet (211), starting a stirring assembly (22), and simultaneously performing heat preservation control on the tank body (21) to keep the whole fermentation process at about 40 ℃ for 10 hours;
s42, aerobic fermentation: sealing a feed inlet (211), starting a stirring assembly (22) and a gas transmission assembly (23), and simultaneously performing heat preservation control on a tank body (21) to keep the whole fermentation process at about 40 ℃, stirring while introducing oxygen into the dairy product, and monitoring the pH and DO conditions in the dairy product at any time for 10 hours;
s5, discharging the fermented milk.
10. A fermentation process of a dairy fermentation device according to claim 9, wherein:
the heat preservation control in the S41 and the S42 is specifically as follows: the steam boiler (3) continuously conveys heated water of about 50 degrees to the middle water tank (4), namely a No. 1 line in the fermentation heat preservation module, the temperature measurement module in the middle water tank (4) detects that the water temperature is about 45 degrees, then water is conveyed to the water inlet channel (214), namely a No. 2 line, the allowance of 5 degrees is reserved in consideration of heat loss in the conveying process, the middle water tank (4) is added in the middle, the temperature of the water body is controlled more accurately, and finally the water body in the water inlet channel (214) returns to the steam boiler (3) again through the No. 3 line, so that water body circulation in the fermentation heat preservation process is realized.
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