CN209985294U - Yoghourt stirring temperature control device - Google Patents
Yoghourt stirring temperature control device Download PDFInfo
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- CN209985294U CN209985294U CN201920702001.9U CN201920702001U CN209985294U CN 209985294 U CN209985294 U CN 209985294U CN 201920702001 U CN201920702001 U CN 201920702001U CN 209985294 U CN209985294 U CN 209985294U
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- stirring
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- gear
- temperature control
- rotating shaft
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- 238000003756 stirring Methods 0.000 title claims abstract description 154
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 44
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 230000005540 biological transmission Effects 0.000 claims abstract description 19
- 238000004321 preservation Methods 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000002955 isolation Methods 0.000 claims description 10
- 235000015063 acidophilus milk Nutrition 0.000 claims description 8
- 238000005192 partition Methods 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 27
- 238000000855 fermentation Methods 0.000 abstract description 5
- 230000004151 fermentation Effects 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 238000010586 diagram Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000007599 discharging Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 230000009471 action Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Abstract
The utility model provides a yoghourt stirring temperature control device, which comprises a shell, a stirring unit and a transmission unit; the stirring unit includes main agitating unit and follows agitating unit, and main agitating unit includes motor, main pivot and a plurality of group's main stirring rake, follows agitating unit and includes from pivot and a plurality of group from the stirring rake, and the drive unit is including being fixed in the epaxial first gear of main pivot, being fixed in from epaxial second gear of commentaries on classics, the third gear of casing in being fixed in, three intermeshing. In the scheme, the main stirring device is a main functional unit, so that the raw material liquid at the central position and around the central position is fully mixed; the auxiliary functional unit is arranged on the stirring device, so that the raw material liquid close to the position of the inner shell and the corners is fully mixed. The auxiliary stirring device plays a role in supplementing and stirring the main stirring device, so that the yoghourt raw materials are fully stirred. In addition, the constant temperature water bath mode is adopted to avoid the temperature drop phenomenon in the stirring space, thereby ensuring the fermentation temperature of the yoghourt raw material.
Description
Technical Field
The utility model relates to a acidophilus milk processing field especially relates to a acidophilus milk stirring temperature control device.
Background
The nutritive value and health care function of the yoghourt are well known, but the fact that the qualities of various yoghurts sold in the market are not uniform is also true, and the preparation process of the yoghourt can be summarized into the procedures of material mixing, preheating, homogenizing, sterilizing, cooling, inoculating, filling, fermenting, packaging, after-ripening and the like. Wherein, fermentation is an important process for preparing the yoghourt, and the temperature and the stirring degree during stirring can influence the quality of the final yoghourt.
Among the prior art, there is the uneven problem of stirring mostly in acidophilus milk stirring process to also only keep warm through simple heat preservation measure, along with the stirring go on, the reduction can all appear in the temperature in the heat-preserving container, and the acidophilus milk activity of stirring can receive the influence under the condition of temperature reduction.
Disclosure of Invention
The utility model discloses to prior art not enough, provide a acidophilus milk stirring temperature control device to solve among the prior art acidophilus milk stirring inhomogeneous, the not good technical problem of control by temperature change effect.
The utility model is realized by the following technical proposal, and provides a yoghourt stirring temperature control device which comprises a shell, a stirring unit and a transmission unit;
the transmission unit is arranged in an isolation space formed by the isolation plate and the upper part of the inner shell;
the stirring unit comprises a main stirring device and a slave stirring device, the main stirring device comprises a motor, a main rotating shaft connected with the motor and a plurality of groups of main stirring paddles fixed on the main rotating shaft along the vertical direction, the slave stirring device comprises a slave rotating shaft and a plurality of groups of slave stirring paddles fixed on the slave rotating shaft along the vertical direction, and the main stirring paddles and the slave stirring paddles are arranged in a stirring space formed by the isolation plate and the lower part of the inner shell;
the transmission unit comprises a first gear fixed on the main rotating shaft, a second gear fixed on the auxiliary rotating shaft and a third gear fixed on the inner shell, the first gear, the second gear and the third gear are meshed with each other, and the second gear is connected with the first gear through a connecting shaft;
the yoghourt stirring temperature control device further comprises a feeding port, a discharging port, a heat preservation liquid inlet and a heat preservation liquid outlet, wherein the feeding port and the discharging port penetrate through the inner shell and the outer shell, the feeding port is formed in the upper end of the inner shell and the upper end of the outer shell, the discharging port is formed in the lower end of the inner shell and the lower end of the outer shell, the heat preservation liquid inlet is formed in the bottom of the outer shell, and the heat preservation liquid outlet is formed in the upper portion of the outer shell.
Preferably, the yoghourt stirring temperature control device further comprises a temperature control processing device, and a temperature sensor and a heating wire which are electrically connected with the temperature control processing device, wherein the temperature sensor and the heating wire are arranged in the stirring space.
Preferably, the heating wire is fixed to the bottom of the inner shell, and the temperature sensor is arranged at a position on the inner shell corresponding to the heat preservation liquid outlet.
Preferably, along the horizontal projection direction of the main rotating shaft, the main stirring paddles and the auxiliary stirring paddles are arranged in a staggered mode.
Preferably, a circumferential radius formed by the main stirring paddle and the auxiliary stirring paddle when the main stirring paddle and the auxiliary stirring paddle rotate is smaller than a distance between the main rotating shaft and the auxiliary rotating shaft.
Preferably, the length of the blade of the main stirring paddle is larger than that of the blade of the auxiliary stirring paddle.
Preferably, the included angle between each blade on the main stirring paddle and the horizontal plane is 15 degrees.
Preferably, the included angle between each blade on the secondary stirring paddle and the horizontal plane is 15 degrees.
The embodiment of the utility model provides a technical scheme can contain following beneficial effect:
the utility model provides a yoghourt stirring temperature control device, which comprises a shell, a stirring unit and a transmission unit; the stirring unit includes main agitating unit and follows agitating unit, and main agitating unit includes motor, main pivot and a plurality of main stirring rake of group, follows agitating unit and includes from pivot and a plurality of group from the stirring rake, the drive unit is including being fixed in epaxial first gear of main pivot, being fixed in from epaxial second gear of commentaries on classics, and be fixed in third gear on the interior casing, first gear the second gear with third gear intermeshing. The first gear is driven by the motor to rotate so as to drive the second gear to rotate along the reverse direction, meanwhile, the second gear rotates along the inner edge of the third gear under the meshing action of the third gear, and the second gear drives the stirring device to rotate and simultaneously rotates along the third gear.
In the scheme, the main stirring device is a main functional unit for stirring the yoghourt raw materials, so that the raw material liquid in the central position and around is fully mixed; the auxiliary function unit for stirring the yoghourt raw material from the stirring device enables the raw material liquid close to the position of the inner shell and the corners to be fully mixed. The auxiliary stirring device plays an effective role in supplementing and stirring the main stirring device, so that the yoghourt raw materials in the stirring space are fully and uniformly stirred. In addition, the constant temperature water bath mode is adopted to avoid the temperature drop phenomenon in the stirring space, thereby ensuring the fermentation temperature of the yoghourt raw material.
Drawings
For a clearer explanation of the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.
Fig. 1 is a schematic structural diagram of a yogurt stirring temperature control device provided in an embodiment of the present application;
fig. 2 is a schematic structural diagram of a transmission unit according to an embodiment of the present disclosure;
fig. 3 is a schematic structural diagram of a stirring unit provided in an embodiment of the present application;
FIG. 4 is a schematic structural diagram of a main stirring paddle according to an embodiment of the present disclosure;
shown in the figure:
1-shell, 2-stirring unit, 3-transmission unit, 11-inner shell, 12-outer shell, 13-isolation board, 4-isolation space, 21-main stirring device, 22-auxiliary stirring device, 211-motor, 212-main rotating shaft, 213-main stirring paddle, 221-auxiliary rotating shaft, 222-auxiliary stirring paddle, 5-stirring space, 31-first gear, 32-second gear, 33-third gear, 34-connecting shaft, 61-material inlet, 62-material outlet, 63-heat preservation liquid inlet, 64-heat preservation liquid outlet, 71-temperature control processing device, 72-temperature sensor and 73-heating wire.
Detailed Description
In order to make the technical solutions in the present invention better understood, the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those skilled in the art without creative efforts shall belong to the protection scope of the present invention.
Please refer to fig. 1, which is a schematic structural diagram of a yogurt stirring temperature control device according to an embodiment of the present application. As can be seen from fig. 1, the present application provides a yogurt stirring temperature control device, which includes a housing 1, a stirring unit 2, and a transmission unit 3; the stirring unit 2 and the transmission unit 3 are disposed inside the housing 1, wherein the housing 1 includes an inner housing 11 and an outer housing 12, and the inner housing 11 is divided into an upper isolation space 4 and a lower stirring space 5 by an isolation plate 13.
Please refer to fig. 3, which is a schematic structural diagram of a stirring unit according to an embodiment of the present disclosure. As shown in fig. 3, the stirring unit 2 includes a main stirring device 21 and a secondary stirring device 22, the main stirring device 21 is a main functional unit for stirring raw materials of yogurt, and is disposed at a central position inside the casing 1, so that the raw materials at the central position and around the central position are fully mixed; the auxiliary stirring unit 22 is an auxiliary function unit for stirring the yogurt material and is located between the main stirring unit 21 and the inner casing 11, so that the material liquid close to the inner casing 11 and the corners can be fully mixed.
The main stirring device 21 includes a motor 211, a main rotating shaft 212 connected to the motor 211, and a plurality of groups of main stirring paddles 213 fixed to the main rotating shaft 212 along a vertical direction, and the auxiliary stirring device 22 includes an auxiliary rotating shaft 221 and a plurality of groups of auxiliary stirring paddles 222 fixed to the auxiliary rotating shaft 221 along a vertical direction. The master paddle 213 and the slave paddle 222 are disposed in the agitating space 5. The master paddles 213 can be arranged in 3-5 groups and the slave paddles 222 can be arranged in 2-7 groups, depending on the actual mixing requirements and the volume of the housing. In order to increase the stirring area of the master paddle 213, in the present embodiment, the length of the blade of the master paddle 213 is greater than that of the slave paddle 222. In addition, in order to improve the stirring efficiency of the main stirring paddles 213, the setting direction of each group of main stirring paddles 213 may be optimized, so that there is no overlapping area in the projection of the stirring blades on each group of main stirring paddles 213 in the vertical direction, so as to obtain a better stirring effect, and the setting direction of the auxiliary stirring paddles 222 may also be optimized in the above manner, which is not described herein again.
Referring to fig. 2, a schematic structural diagram of a transmission unit according to an embodiment of the present application is shown. As can be seen from fig. 1 and 2, the transmission unit 3 includes a first gear 31 fixed on the main rotating shaft 212, a second gear 32 fixed on the auxiliary rotating shaft 221, and a third gear 33 fixed on the inner housing 11, wherein the first gear 31, the second gear 32, and the third gear 33 are engaged with each other, and the second gear 32 is connected to the first gear 31 through a connecting shaft 34. The first gear 31 is driven by the motor to rotate, so as to drive the second gear 32 to rotate along the opposite direction, meanwhile, the second gear 32 rotates along the inner edge of the third gear under the meshing action of the third gear 33, the second gear 32 drives the slave stirring device 22 to rotate along the third gear 33, an effective supplementary stirring effect is achieved on the main stirring device 21, and therefore the yoghourt raw materials in the stirring space 5 are fully and uniformly stirred. For example, as shown in fig. 2, the first gear 31 is driven by the motor to rotate counterclockwise, the second gear 32 is driven by the first gear 31 to rotate clockwise, and the third gear 33 is meshed to revolve counterclockwise around the first gear 31 around the inner edge of the third gear.
In this embodiment, the transmission unit 3 is disposed in the isolation space 4, so as to prevent yogurt materials from splashing on the transmission component of the transmission unit 3 to affect the transmission function of the transmission unit 3, and prevent substances such as bacteria attached to the surface of the transmission unit 3 from affecting the quality of yogurt.
In addition, the constant temperature water bath mode is adopted to avoid the temperature drop phenomenon in the stirring space, thereby ensuring the fermentation temperature of the yoghourt raw material. Specifically, this acidophilus milk stirring temperature control device still includes pan feeding mouth 61, discharge gate 62, heat preservation liquid entry 63 and heat preservation liquid outlet 64, pan feeding mouth 61 with discharge gate 62 runs through interior casing 11 with shell body 12, pan feeding mouth 61 set up in interior casing 11 with the upper end of shell body 12, discharge gate 62 set up in interior casing 11 with the lower extreme of shell body 12, heat preservation liquid entry 63 set up in the bottom of shell body 12, heat preservation liquid outlet 64 set up in the upper portion of shell body 12.
In the scheme, the main stirring device is a main functional unit for stirring the yoghourt raw materials, so that the raw material liquid in the central position and around is fully mixed; the auxiliary function unit for stirring the yoghourt raw material from the stirring device enables the raw material liquid close to the position of the inner shell and the corners to be fully mixed. The auxiliary stirring device plays an effective role in supplementing and stirring the main stirring device, so that the yoghourt raw materials in the stirring space are fully and uniformly stirred. In addition, the constant temperature water bath mode is adopted to avoid the temperature drop phenomenon in the stirring space, thereby ensuring the fermentation temperature of the yoghourt raw material.
In the initial stage of adding the yogurt raw material, the yogurt raw material and water have a strong heat exchange effect, which easily causes the temperature of the yogurt raw material to be unstable, and therefore, in other embodiments of the present application, the yogurt stirring temperature control device may further include a temperature control processing device 71, and a temperature sensor 72 and a heating wire 73 electrically connected to the temperature control processing device 71, where the temperature sensor 72 and the heating wire 73 are disposed in the stirring space 5. When the temperature sensor 72 detects that the temperature of the yogurt raw material is lower than a certain threshold value, the temperature control processing device 71 controls the heating wire 73 to heat the yogurt raw material, and when the temperature sensor 72 detects that the temperature of the yogurt raw material is higher than the certain threshold value, the temperature control processing device 71 controls the heating wire 73 to stop heating the yogurt raw material, so that temperature fluctuation caused by environment and process progress is avoided. Further optimally, the heating wire 73 is fixed at the bottom of the inner shell 11, and the temperature sensor 72 is arranged at the position corresponding to the heat preservation liquid outlet 64 on the inner shell 11, so that on one hand, the heating source can be far away, and on the other hand, the position of the heat preservation liquid outlet 64 can be close, thereby detecting the temperature change inside and outside more accurately.
Further optimally, the main stirring paddle 213 and the auxiliary stirring paddle 222 are arranged along the horizontal projection direction of the main rotating shaft 212 in a staggered mode, so that the stirring area of the stirring blade can be increased, the stirring blade can be stirred or crushed in different areas, and the stirring and crushing effects of the stirrer can be improved. In addition, in order to avoid the contact between the stirring blades of the master stirring paddle 213 and the slave stirring paddle 222, the radius of the circumference formed by the master stirring paddle 213 and the slave stirring paddle 222 when rotating is smaller than the distance between the master rotating shaft 212 and the slave rotating shaft 221.
Please refer to fig. 4, which is a schematic structural diagram of a main stirring paddle according to an embodiment of the present application. As shown in fig. 4, in other embodiments of the present invention, each blade of the master paddle 213 and/or the slave paddle 222 forms an angle α with the horizontal plane, and the angle α is preferably 15 degrees, so as to increase the contact area between the blade and the feed liquid, and further enhance the stirring strength.
Of course, the above description is not limited to the above examples, and technical features of the present invention that are not described in the present application may be implemented by or using the prior art, and are not described herein again; the above embodiments are only used for illustrating the technical solutions of the present invention and are not intended to limit the present invention, and the present invention has been described in detail with reference to the preferred embodiments, and those skilled in the art should understand that changes, modifications, additions or substitutions made by those skilled in the art within the spirit of the present invention do not depart from the spirit of the present invention, and shall also belong to the protection scope of the claims of the present invention.
Claims (8)
1. A yoghourt stirring temperature control device is characterized by comprising a shell (1), a stirring unit (2) and a transmission unit (3);
the shell (1) comprises an inner shell (11) and an outer shell (12), a partition plate (13) is fixed on the upper portion of the inner wall of the inner shell (11), and the transmission unit (3) is arranged in an isolation space (4) formed by the partition plate (13) and the upper portion of the inner shell (11);
the stirring unit (2) comprises a main stirring device (21) and a slave stirring device (22), wherein the main stirring device (21) comprises a motor (211), a main rotating shaft (212) connected with the motor (211) and a plurality of groups of main stirring paddles (213) fixed on the main rotating shaft (212) along the vertical direction, the slave stirring device (22) comprises a slave rotating shaft (221) and a plurality of groups of slave stirring paddles (222) fixed on the slave rotating shaft (221) along the vertical direction, and the main stirring paddles (213) and the slave stirring paddles (222) are arranged in a stirring space (5) formed by the isolation plate (13) and the lower part of the inner shell (11);
the transmission unit (3) comprises a first gear (31) fixed on the main rotating shaft (212), a second gear (32) fixed on the auxiliary rotating shaft (221), and a third gear (33) fixed on the inner shell (11), wherein the first gear (31), the second gear (32) and the third gear (33) are meshed with each other, and the second gear (32) is connected with the first gear (31) through a connecting shaft (34);
acidophilus milk stirring temperature control device still includes pan feeding mouth (61), discharge gate (62), heat preservation liquid entry (63) and heat preservation liquid export (64), pan feeding mouth (61) with discharge gate (62) run through interior casing (11) with shell body (12), pan feeding mouth (61) set up in interior casing (11) with the upper end of shell body (12), discharge gate (62) set up in interior casing (11) with the lower extreme of shell body (12), heat preservation liquid entry (63) set up in the bottom of shell body (12), heat preservation liquid export (64) set up in the upper portion of shell body (12).
2. The yogurt stirring temperature control device of claim 1, further comprising a temperature control processing device (71), and a temperature sensor (72) and a heating wire (73) electrically connected to the temperature control processing device (71), wherein the temperature sensor (72) and the heating wire (73) are disposed in the stirring space (5).
3. The yogurt-stirring temperature control device according to claim 2, wherein the heating wire (73) is fixed to the bottom of the inner shell (11), and the temperature sensor (72) is disposed on the inner shell (11) at a position corresponding to the insulating liquid outlet (64).
4. The yogurt stirring temperature control device of claim 1, wherein the main stirring paddles (213) and the auxiliary stirring paddles (222) are arranged in a staggered manner along a horizontal projection direction of the main rotating shaft (212).
5. The yogurt-stirring temperature-control apparatus of claim 1, wherein the main stirring paddle (213) and the auxiliary stirring paddle (222) form a circle radius when rotating, which is smaller than the distance between the main rotating shaft (212) and the auxiliary rotating shaft (221).
6. The yogurt-stirring temperature-control apparatus of claim 1, wherein the blade length of the master paddle (213) is greater than the blade length of the slave paddle (222).
7. The yogurt stirring temperature control device of claim 1, wherein the main stirring paddle (213) has an angle α of 15 degrees with respect to a horizontal plane.
8. The yogurt stirring temperature control apparatus of claim 1, wherein the secondary stirring paddle (222) has blades that are at an angle α of 15 degrees with respect to a horizontal plane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920702001.9U CN209985294U (en) | 2019-05-16 | 2019-05-16 | Yoghourt stirring temperature control device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920702001.9U CN209985294U (en) | 2019-05-16 | 2019-05-16 | Yoghourt stirring temperature control device |
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| Publication Number | Publication Date |
|---|---|
| CN209985294U true CN209985294U (en) | 2020-01-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201920702001.9U Active CN209985294U (en) | 2019-05-16 | 2019-05-16 | Yoghourt stirring temperature control device |
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| CN (1) | CN209985294U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712079A (en) * | 2021-09-15 | 2021-11-30 | 广州华农大食品科技有限公司 | Intelligent material mixing system and method for yogurt production |
-
2019
- 2019-05-16 CN CN201920702001.9U patent/CN209985294U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113712079A (en) * | 2021-09-15 | 2021-11-30 | 广州华农大食品科技有限公司 | Intelligent material mixing system and method for yogurt production |
| CN113712079B (en) * | 2021-09-15 | 2023-08-22 | 广州华农大食品科技有限公司 | Intelligent mixing system and method for yogurt production |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of utility model: Yogurt stirring temperature control device Effective date of registration: 20220322 Granted publication date: 20200124 Pledgee: Bank of China Limited by Share Ltd. Hohhot Yuquan branch Pledgor: Inner Mongolia Shengmu Low Temperature Dairy Co.,Ltd. Registration number: Y2022150000011 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20200124 Pledgee: Bank of China Limited by Share Ltd. Hohhot Yuquan branch Pledgor: Inner Mongolia Shengmu Low Temperature Dairy Co.,Ltd. Registration number: Y2022150000011 |