CN2912272Y - Heat-storage yoghourt manufacturing apparatus - Google Patents
Heat-storage yoghourt manufacturing apparatus Download PDFInfo
- Publication number
- CN2912272Y CN2912272Y CNU2005200532601U CN200520053260U CN2912272Y CN 2912272 Y CN2912272 Y CN 2912272Y CN U2005200532601 U CNU2005200532601 U CN U2005200532601U CN 200520053260 U CN200520053260 U CN 200520053260U CN 2912272 Y CN2912272 Y CN 2912272Y
- Authority
- CN
- China
- Prior art keywords
- milk
- heat storage
- heat
- cool
- bag
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Packages (AREA)
Abstract
A heat-storage yoghurt manufacturing device comprises of a heat insulated container and a heat storage cup. The heat insulated container can hold the heat storage cup, the heat storage cup can hold a milk container and prescribed amount of water and milk for ferment is stored in the milk container. The signs of water amount according to various environment temperatures are printed on the internal wall of the heat storage cup. The milk container is totally enwrapped by the heat insulated container, which makes the milk with starter lactic acid bacteria ferment under suitable temperature to become yoghurt. The yoghurt manufactured by this utility model is fresh and free from too much sugar and other additives in commercial products. In addition, the manufacturing process is not complex and can be mass produced as a commercial product.
Description
Technical field
The utility model relates to the manufacturing installation of food, is a kind of heat storage type sour milk manufacturing installation.
Background technology
Sour milk refers generally to yoghurt, and it is to be raw material with fresh milk, through adding beneficial bacterium (leavening) again after the Ma Shi sterilization in milk, behind an alcohol, cools off a kind of milk product of can again.Sour milk has not only kept all advantages of milk, and some aspect also maximizes favourable factors and minimizes unfavourable ones through process, becomes to be more suitable for human nutrient and healthcare products.
Therefore sour milk selling at exorbitant prices on the market has domestic machine for making sour milk to occur in market, and the introduction of this respect patent documentation is also arranged.
The patent No. is that 96235390.6 Chinese patent literature discloses the multifunctional domestic sour milk-making device, distributing metallic plate, PTC ceramic heating element, light emitting diode and current-limiting resistance etc. to form by housing, loam cake, lower cover, sour milk cup, central dividing plate, heat, is that the equipment that will have the large-scale industrial production sour milk now becomes the utensil of family from yoghourt.
The patent No. is that the Chinese patent literature of 97203448.X discloses the automatic Yogurt making machine of family expenses, comprises housing parts, middle layer segment, interior layer segment is formed, described in layer segment also comprise the temperature-sensing element (device) that is in series with heating wire and the heating wire of structure uniqueness.This product is used for the fruit wine that family makes sour milk, glutinous rice wine and various tastes.Use this product only to need milk, white sugar, lactobacillus inoculation, self-timing, constant temperature are made sour milk.
Patent publication No. is that 1066367 Chinese patent literature discloses a kind of domestic yoghurt producer, is to be constant temperature heating element with the PTC themistor constant temperature heating head that installs in housing and the door closure thereof.This device can generate sour milk.
The existing technology of openly making sour milk is utilized the suitable room temperature spontaneous fermentation except among the people, all is to utilize electrically heated method.Electrical heating is to need to be equipped with temperature control and timing means, otherwise temperature is too high or heat time heating time is long, all can cause sour milk manufacturing failure.The production cost that the cost of above-mentioned electrical heating, temperature control and timing means all makes sour milk make device will maintain more than certain price.To with remote or the place of supply of electric power is not temporarily arranged, just be difficult to utilize other thermals source to make sour milk.
The purpose of this utility model is to improve the weak point of existing manufacturing technology, and providing a kind of mainly is for home-use, easy heat storage type sour milk manufacturing installation.
The utility model content
The utility model is a heat accumulation function of utilizing water, and in making the sour milk process, discharging heat energy along with the water for cooling of process heating provides suitable milk fermentation temp.Solved and to have maintained the problem that certain temperature is made sour milk.The purpose of this utility model realizes by following proposal.
A kind of heat storage type sour milk manufacturing installation:
1) mainly by cool-bag (8), heat storage cup (2) is formed, and is equipped with thermometer and Container for holding milk (5).Cool-bag (8) can hold the heat storage cup (2) in being placed into; Heat storage cup (2) can hold the Container for holding milk (5) in being placed into and stipulate the boiling water (4) of deal; Container for holding milk (5) is holding treats fermented milk (10).
2) boiling water (4) amount of the being filled with water sign of corresponding environment temperature is arranged on heat storage cup (2) wall of cup, or add measuring cup in addition, boiling water (4) amount of the being filled with water sign of corresponding environment temperature is arranged on the measuring cup wall.The boiling water that indicates (4) amount of being filled with water is to reduce with environment temperature to increase, and increases with the increase of sour milk manufacture.
3) described cool-bag (8) is by insulation material (3) and weaving or non-textile cloth formation sack shape, perhaps by insulation material (3) and plastics or metal formation fixed profile shape.
The cool-bag of described sack shape (8) is top or lateral opening, can put into sack to described heat storage cup (2) by opening or takes out from sack; Described opening is provided with and can makes inside and outside slide fastener (9) of isolating insulation of sack or button etc.
The cool-bag (8) that described plastics or metal constitute is top or lateral opening, and with loam cake (14) or side door, heat storage cup (2) can be taken out from cool-bag (8) or put into.
Described heat storage cup (2) can be fixed in the cool-bag (8).
The heat-insulation layer inwall (13) and the heat storage cup (2) of described cool-bag (8) can be one.
Described thermometer is the existing thermometer that can measure room temperature of family, or and the supporting indoor temperature meter that provides of this heat storage type sour milk manufacturing installation.
Described Container for holding milk (5) is the packing container of commercially available milk, or and the supporting container that provides of this manufacturing installation.
Description of drawings:
Fig. 1 is the section of structure of the utility model heat storage type sour milk manufacturing installation embodiment 1
Fig. 2 is the cross section view of A direction among Fig. 1
Fig. 3 is the sack profile schematic diagram of being made by cloth of the utility model embodiment 1
Fig. 4 be the utility model embodiment 3 by plastics or metal shell section figure
Fig. 5 be the utility model embodiment 2 or 3 by plastics or metal shell outline drawing
Fig. 6 is that the bottom of the utility model embodiment 1 is by plastics or metal generalized section
Fig. 7 is the relevant hot transfer principle key diagram of the utility model
Fig. 8 a is the relevant hot transfer principle key diagram of the utility model
Fig. 8 b is the relevant variations in temperature principle of a utility model key diagram
Fig. 8 c is the relevant variations in temperature principle of a utility model key diagram
Fig. 9 is the comparative graph that relevant water temperature of the utility model and milk temperature change
The numeral of showing is represented as respectively among the figure: sour milk manufacturing installation (1), heat storage cup (2), heat accumulation bowl cover (2a), heat storage cup handle (2b), insulation material (3), heat-insulation layer (3a), water (4), Container for holding milk (5), Container for holding milk wall (5a), sack inwall (6), sack outer wall (7), cool-bag (8), slide fastener (9), slider of zipper fastener (9a), milk (10), outside air (11), heat-insulation layer outer wall (12), heat-insulation layer inwall (13), loam cake (14), insulation chassis (15), insulation filler (16).
The letter and number of showing is represented as respectively among the figure: heat dQ1, heat dQ2, heat dQ, temperature t 2, room temperature t0, thickness L, the warm t1 that suckles, temperature t s1, water temperature ts2.
Trunnion axis among Fig. 9 is a time shaft, and scale is minute, and vertical axis is a temperature axis, and scale is degree centigrade; Ascending curve changes line for the milk temperature, and decline curve is that water temperature changes line.
The specific embodiment
The utility model is described in further detail below in conjunction with drawings and Examples:
The utility model is a heat accumulation function of utilizing water, and in making the sour milk process, discharging heat energy along with the water for cooling of process heating provides suitable milk fermentation temp.
The heat accumulation mode of generally using has two big classes at present: heat capacity type heat accumulation and phase-change type heat accumulation.So-called heat capacity type heat accumulation is exactly by heat medium, and its temperature is raise and heat accumulation.Water is a kind of good heat-storage medium.But water is the same with other non-phase-change type heat-storage mediums, and in endothermic process or exothermic process, temperature is rising or reduces, and the environment of a weighing apparatus temperature can not be provided.By practice, know that suitable milk fermentation becomes the temperature of sour milk that certain limit is arranged, and is not only a temperature.This provides feasibility for exploitation of the present utility model.
Sour milk manufacturing of the present utility model, be in the milk of sterilization, to add the leavening lactic acid bacteria, the boiling water (4) of regulation deal is injected in the heat storage cup (2), immerse in the boiling water of heat storage cup (2) holding the Container for holding milk (5) for the treatment of fermented milk, heat storage cup (2) can hold the Container for holding milk (5) in being placed into and stipulate the boiling water (4) of deal.The heat storage cup (2) that is holding Container for holding milk (5) and boiling water is put into cool-bag (8), be wrapped in milk (10) entirely by cool-bag (8) and make milk fermentation become sour milk with heated water (4) in advance.Above-mentioned manufacturing also can be preceding at injection boiling water (4), and Container for holding milk (5) has been placed in the heat storage cup (2) in advance; Or heat storage cup (2) has been placed in the cool-bag (8) in advance, puts into milk (10) and boiling water (4) then respectively.
Embodiment 1:
As shown in Figure 1, sour milk manufacturing installation (1) is by cool-bag (8), heat storage cup (2), and heat accumulation bowl cover (2a) is formed.Described cool-bag (8) is by insulation material (3) and weaving or non-textile cloth formation sack shape.The amount of the being filled with water sign that corresponding environment temperature is arranged on heat storage cup (2) wall of cup.Cool-bag (8) is top or lateral opening, can put into sack to described heat storage cup (2) by opening or takes out from sack.Opening is provided with and can makes inside and outside slide fastener (9) of isolating insulation of sack or button etc.
Described Container for holding milk (5) can be: the packing box of market milk or bottle, the modal feeding bottle that bottled milk is arranged, the carton of paper bag milk; Perhaps can be by any home-use container with lid of described heat storage cup (2) parcel; Or be and the supporting container that provides of this sour milk manufacturing installation.
Described heat storage cup (2) also can be fixed in the cool-bag (8), by cool-bag (8) opening water filling or placement Container for holding milk (5).
As shown in Figure 2, be the cross section view of A direction among Fig. 1.
Embodiment 2:
The structure of sour milk manufacturing installation (1) as shown in Figure 1 and Figure 2, the sack inwall (6) and the sack outer wall (7) that are indicated among the figure can be made of plastics or metal, and like this, the outer shape of cool-bag (8) is fixed.Cool-bag (8) is top or lateral opening, and with loam cake (14) or side door, heat storage cup (2) can be taken out from cool-bag (8) or put into.Heat storage cup (2) also can be fixed in the cool-bag (8).
As shown in Figure 3, constitute the profile of sack with weaving or non-textile cloth for cool-bag (8) among the embodiment 1.Owing to be to make sack with cloth, sour milk manufacturing installation (1) appearance can't be straight and upright like that as shown, and main interior heat storage cup (2) of sack and the heat accumulation bowl cover (2a) of still leaning on supporting height.
Embodiment 3:
As shown in Figure 4, for the inside and outside wall of cool-bag (8) is made of plastics or metal, the double simultaneously function of serving as heat storage cup (2) wall of heat-insulation layer inwall (13), cool-bag (8) integrates cool-bag (8) and heat storage cup (2).Heat-insulation layer inwall (13) is gone up the water-line target of the corresponding different room temperatures of mint-mark.When making sour milk, immerse in the boiling water of cool-bag (8), cover loam cake (14) again and get final product holding the Container for holding milk (5) for the treatment of fermented milk.
As shown in Figure 5, be the profile schematic diagram of embodiment 2 and embodiment 3 sour milk manufacturing installations (1).
As shown in Figure 6, for embodiment 1 sour milk manufacturing installation (1) bottom by plastics or metal structural profile, insulation filler (16) can be following insulation material (3), also can be air.
Insulation material (3) is to adopt mineral wool; Insulation material (3) among the embodiment 1 between sack inwall (6) and the outer wall (7) also can adopt the warming packing material of clothing, as cotton, silk flosssilk wadding or eider down etc.
Know that from data and practice it is that 30 degree～45 Celsius are spent that suitable milk fermentation becomes the temperature of sour milk, 25 degree～30 degree also can be made sour milk, but the time of fermentation often will surpass 12 hours, consequently 24 hours.The utility model is being treated fermented milk and Container for holding milk (5) when being room temperature exactly, the boiling water (4) near 100, injects heat storage cup (2), the heat transferred milk (10) of boiling water (4).The deal of control boiling water (4) makes the fermentation initial temperature of milk (10) reach about 45 degree Celsius, under the insulation effect of cool-bag (8), dispels the heat to the external world lentamente then.Make milk (10) cool to 30 degree Celsius during the left and right sides, milk (10) also has been fermented into sour milk.
As shown in Figure 7, be relevant hot transfer principle key diagram.After boiling water (4) injected heat storage cup (2), boiling water (4) also passed to outside air (11) to heat dQ2 when in the unit interval heat dQ1 being passed to milk (10).Heat dQ1 sees through Container for holding milk wall (5a) to pass to milk (10); Heat dQ2 is that the heat-insulation layer inwall (13), insulation material (3), the heat-insulation layer outer wall (12) that see through cool-bag (8) pass to outside air (11).
Shown in Fig. 8 a, the thickness of the heat dQ of transmission and the area of dissipation of heat-insulation layer (3a), heat-insulation layer (3a), the heat conductivility of heat-insulation layer (3a) are relevant.Formula is arranged: dQ=(t2-t0) * (k * Sm/L).Wherein (t2-t0) is the temperature difference, and t2 is the temperature in a certain moment in boiling water (4) temperature-fall period; T0 is extraneous room temperature; Sm is the area of dissipation of heat-insulation layer (3a); L is the thickness of heat-insulation layer (3a).K is the thermal conductivity factor of heat-insulation layer (3a).
Shown in Fig. 8 b, after the boiling water (4) near 100 is injected heat storage cup (2), because the temperature t 2 of boiling water (4) is than extraneous room temperature t0 and the milk temperature t1 height that is similarly room temperature, boiling water (4) passes to milk (10) to heat dQ1 simultaneously in the unit interval, heat dQ2 is passed to outside air (11).Formula: dQ1=(t2-t1) * (k1 * Sm1/L1) and dQ2=(t2-t0) * (k2 * Sm2/L2) can be arranged.K1, Sm1 and L1 are the parameters of Container for holding milk wall (5a); K2, Sm2 and L2 are the parameters of heat-insulation layer (3a).Because t2 and t1 are in variation, thereby dQ is non-linear over time.
Relatively (k1 * Sm1/L1) and (k2 * Sm2/L2).Suppose the heat conductivility K1=(k1 * Sm1/L1) of Container for holding milk wall (5a); The heat conductivility K2=of heat-insulation layer (3a) (k2 * Sm2/L2), then have: K1/K2=(k1 * Sm1/L1)/(k2 * Sm2/L2)=(k1/k2) * (Sm1/Sm2) * (L2/L1).The material of Container for holding milk wall (5a) has papery, plastics or glass usually.Constitute heat-insulation layer (3a) main material cotton or mineral wool are arranged.From data check in thermal conductivity factor (kcal/mhr ℃) promptly (kilocalorie/rice, degree, time) as table (1):
| Table (1) | ||||||
| Material | Papery | Plastic pvc | Nylon | Glass | Cotton | Mineral wool |
| Thermal conductivity factor | 0.043 | 0.164 | 0.215 | 0.903 | 0.024 | 0.03 |
The thickness of Container for holding milk wall (5a) generally is 0.5～3 millimeter; The thickness of heat-insulation layer (3a) generally is 10～30 millimeters.Because heat-insulation layer (3a) is in the outside of chamber wall (5a), the ratio of chamber wall (5a) and heat-insulation layer (3a) area of dissipation approximately is (Sm1/Sm2)=0.38～0.6.Can be regarded as thus K1/K2=35～500.Can see, after boiling water (4) injected, water temperature and milk temperature differed that bigger a period of time, and dQ1 is more than 35 times of dQ2.
Before experiment does not begin, the transmission of heat is simplified analyzed earlier.Because dQ2 is littler more than 35 times than dQ1, can suppose that boiling water (4) is earlier heat energy dQ1 to be passed to milk (10), also comprise the inwall (13) and the part insulation material (3) that pass to Container for holding milk (5), heat storage cup (2) and cool-bag (8), make its intensification.
Shown in Fig. 8 c, after the temperature t s1 of milk (10) was raised to water temperature ts2 unanimity, the heat energy dQ2 of milk (10) and water (4) was delivered to outside air (11) by heat-insulation layer (3a) simultaneously.This ideal model is when the K1/K2 value is big more, and is approaching more true.In the utility model, what we were concerned about is to add how many boiling water (4), could rise to the temperature of milk (10) about 45 degree Celsius of our expectation by room temperature quickly.Be to select suitable cool-bag (8) then, when making its milk (10) cool to the 30 degree left and right sides Celsius, milk (10) has been fermented into sour milk.
In described model, after the temperature t s1 of milk (10) was raised to water temperature ts2 unanimity, the heat that boiling water (4) loses equaled the heat that milk (10) and Container for holding milk (5) etc. obtain.Thereby relational expression (1) arranged:
(mn×bn+mq1×bq1+mq2×bq2)×(ts-t0)＝m0×bw×(100-ts)------(1)
The symbology meaning is shown in table (2) in the formula.Wherein ts is the temperature after the gentle water temperature unanimity of milk, and being used as is the fermentation initial temperature.And hypothesis boiling water (4) just the water temperature when going into heat storage cup (2) be still 100.
| Table (2) | |||||||||
| Room temperature | Milk warm water temperature | The boiling water quality | Specific heat of water | Milk quality | Milk specific heat | The Container for holding milk quality | Container for holding milk specific heat | Heat storage cup and other quality | Heat storage cup and other specific heat |
| t0 | ts | m0 | bw | mn | bn | mq1 | bq1 | mq2 | bq2 |
The quality of heat storage cup (2) etc. and specific heat replace with the quality md of equivalence and the specific heat bd of equivalence, have:
Mq1 * bq1+md2 * bd2=md * bd, formula (1) becomes formula (2):
(mn×bn+md×bd)×(ts-t0)＝m0×bw×(100-ts)------(2)
Specific heat of water bw=1, the specific heat bn=0.939 of milk (10) is used as 1 and calculates, and is write an accepted way of doing sth (3) by formula (2):
m0＝(ts-t0)×(mn×1+md×bd)/(100-ts)------(3)
If A=(------(4) of mn * 1+md * bd)/(100-ts)
By formula (4) as seen, after the sample of Container for holding milk (5), heat storage cup (2) and cool-bag (8) was determined, after the quality mn of fermentation initial temperature ts and milk (10) set, A became constant.Formula (3) can be write an accepted way of doing sth (5):
m0＝(ts-t0)*A＝ts×A-t0×A------(5)
Can see that by (5) formula the quality m0 that will inject boiling water is and the room temperature t0 variation that is inversely proportional to that the relation of its variation can be calculated.
The specific heat of materials such as the plastics of formation Container for holding milk (5), heat storage cup (2) and cool-bag (8) or metal is about 0.1～0.3, suppose the specific heat bd=1 of equivalence, comprise the gross mass of Container for holding milk (5), heat storage cup (2), part cool-bag (8) with the quality md representative of equivalence.Its equivalent quality md is the boiling water (4) that can add quantitative m0, and water temperature ts ' changes time slack in the speed that water temperature ts ' reduces over time after measurement and the record water filling, gets its water temperature ts ' numerical value and obtains.Can not need to place milk in the measurement, therefore can obtain formula (6) by formula (3)
md＝m0*(100-ts’)/(ts’-t0)------(6)
Present embodiment is various wrappers, plastics package or the glass bottle packaging container that adopts commercially available back milk; Heat storage cup (2) can be placed the packing milk of 1000 milliliters, 500 milliliters or 250 milliliters (comprising 225 milliliters).The container weight of commercially available back milk generally is about 3%～5% of a milk wt, and the specific heat of its packaging material is about 10%～30% of milk, therefore the heat energy of actual absorption or release is about 0.3%～1.5% of milk, can return the thermal capacity of Container for holding milk (5) and make milk and calculate together.For example 1000 milliliters packing is suckled, and every rising Celsius temperature once will absorb the heats of 1000 cards.Equivalent mass md just only represents the gross mass that comprises heat storage cup (2), part cool-bag (8).
This measurement is when room temperature t0=13 spends, and its water temperature ts ' is measured in after the sample of heat storage cup (2) adds quantitative m0=913 gram boiling water (4) 20 minutes, and trying to achieve equivalent mass md by formula (6) again is 200 grams.
By formula (5) can be in the hope of the different room temperature of correspondence the time, make the deal of the boiling water (4) that the sour milk of different deals should inject.Though it is about 45 degree Celsius that the milk fermentation of expectation begins temperature, formula (5) is to have ignored the cooling that boiling water (4) was also caused to outside air (11) heat radiation simultaneously at the initial stage of injecting, so in calculating water temperature ts is decided to be 50 degree.When making sour milks, try to achieve the quality m0 that will inject boiling water and be relation with room temperature t0 as showing shown in (3) with 1000 milliliters.
| Table (3) | ||||||||
| Room temperature t0 | 5 | 10 | 15 | 20 | 25 | 30 | 35 | 40 |
| Minable water yield m0 | 1080 | 960 | 840 | 720 | 600 | 480 | 360 | 240 |
When making sour milk with 500 milliliters, the relation of trying to achieve m0 and t0 is shown in table (4).
| Table (4) | ||||||||
| Room temperature t0 | 5 | 10 | 15 | 20 | 25 | 30 | 35 | 40 |
| Minable water yield m0 | 630 | 560 | 490 | 420 | 350 | 280 | 210 | 140 |
When making sour milk with 250 milliliters (comprising 225 milliliters), the relation of trying to achieve m0 and t0 is shown in table (5).
| Table (5) | ||||||||
| Room temperature t0 | 5 | 10 | 15 | 20 | 25 | 30 | 35 | 40 |
| Minable water yield m0 | 405 | 360 | 315 | 270 | 225 | 180 | 135 | 90 |
Above-mentioned table (3) is tried to achieve in the data of table in (5) are formula after simplifying, therefore needs actual sour milk manufacturing and measurement to go checking; In certain city, south, year has experienced room temperature and has spent to 39 degree by Celsius 9, and make trial-production once every day, adopted the data in the table, all obtains good effect.Zymophyte is to adopt the last sour milk that makes, and deal is about 5% of a milk amount.Owing to do not run into the room temperature of 5 degree Celsius, the experiment of 5 degree room temperatures is put into refrigerator to manufacturing installation and is done.
Have data to introduce, the leavening lactic acid bacteria is eliminated when 80 degree Celsius are above easily, therefore also worries to inject at boiling water (4) initial stage of heat storage cup (2), and the boiling water of high temperature can not killed the zymophyte in the milk through Container for holding milk wall (5a) conducts heat.
For this reason, be 9 degree Celsius in room temperature, makes in 1000 milliliters of sour milk processes, the probe of electronic thermometer is put into the water of heat storage cup (2), the variation that records water temperature is taken passages as showing (6) and showing shown in (7).
| Table (6) | |||||||||||||
| Time (minute) | 0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 30 | 60 |
| Temperature (Celsius) | 100 | 84.1 | 78.4 | 73.7 | 68.7 | 66.2 | 63.3 | 60.8 | 58. 7 | 57.4 | 55.8 | 46.9 | 44.9 |
| Table (7) | |||||||
| Time (hour) | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Temperature (Celsius) | 42.2 | 39.6 | 37.4 | 35.9 | 33.5 | 31.9 | 30.3 |
Can see that by table (6) water temperature in the heat storage cup (2) is just spent by dropping to 80 near 100 degree at the many clocks of first branch that inject.
As shown in Figure 9, the probe of electronic thermometer is inserted in the milk in the Container for holding milk (5) in addition yet, and pasting chamber wall, even with the higher vial of thermal conductivity factor (thermal conductivity factor is shown in table (1)), the temperature that records does not always have yet and surpasses 60 and spends.Need the time because the obstruct of Container for holding milk wall (5a), milk temperature are raise by room temperature, thus zymophyte when boiling water (4) injects, be subjected to the degree of high temperature destruction will be very little or do not have.Fig. 9 curve has shown the variation of water temperature and milk temperature, and the scale of X-axis is minute, and the scale of Y-axis is temperature, and ascending curve is the variation of milk temperature, and decline curve is the variation of water temperature.
Can be seen by table (7), make in the sour milk process and passed through 8 hours that the water temperature in the heat storage cup (2) still has 30 degree, the heat insulation effect of cool-bag (8) also conforms to designing requirement.
Because the indoor heating installation that has in winter in the north, therefore the lowest temperature in table (3)～table (5) is that 10 degree can be enough.Though listed many groups corresponding data in table, 4 water-line targets get final product in the mint-mark from down to up of on the wall of cup of heat storage cup (2) need.Article 4, represent the water-line target of 1000 milliliters of system milk amounts to be respectively mark 10 degree on 960 milliliters waterline; Mark 20 degree on 720 milliliters waterline; Mark 30 degree on 480 milliliters waterline; Mark 40 degree on 240 milliliters waterline.When room temperature is between the mark, the water level that injects boiling water (4) gets final product between mark greatly.Once when room temperature 15 is spent, doing 2 experiments, once is that the water level that injects boiling water (4) is on the water level of 10 degree, once is to be on the water level of 20 degree, makes the sour milk success equally.When being actually the boiling water (4) that adds 960 milliliters, just be fermented into sour milk through 5～6 hours; When adding 720 milliliters boiling water (4), just be fermented into sour milk through 6～7 hours, when we took out, just obtain same successful sour milk after 8 hours.
The water-line target of representing 500 milliliters and 250 milliliters system milk amounts in addition mint-mark equally marks 1000 milliliters, 500 milliliters and 250 milliliters respectively on the cup top of correspondence, so that recognize on adjacent wall of cup.Also can add measuring cup in addition, the amount of the being filled with water sign of corresponding environment temperature is arranged on the measuring cup wall, measure the deal of water before or after boiling water boils by measuring cup.The water that does not inject other temperature so inject boiling water (4) is simpler because obtain the formality of boiling water, need not to measure with thermometer.
Boiling water (4) is preceding need read room temperature when proper, i.e. environment temperature in the yoghourt process by thermometer injecting.Thermometer can be used as this manufacturing sour milk matched with devices and provides.Because the room temperature generally range below 50 degree Celsius is enough, can adopt alcohol thermometer.This manufacturing sour milk device also can supportingly have Container for holding milk (5), but before each yoghourt, all should handle Container for holding milk (5) better once with disinfection way such as dropping down boiling water.
The leavening lactic acid bacteria can also can make leavening with sour milk with commercially available ferment agent for sour milk.The utility model can also be used to making other fermented foods such as sweet wine.
Fresh milk or soya-bean milk with commercially available 1000 milliliters large (capsules also can) be example, and packing box is opened, and pour about 7 soup ladles (50 milliliters) sour milk commercially available or that made last time into, the chopsticks of sterilize are stretched into stir, or cover rock behind the tight packing box even.Corresponding room temperature at that time, according to scale, the boiling water that injects corresponding deal is in heat storage cup (2) or cool-bag (8).Described packing box is put into heat storage cup (2) or cool-bag (8), zip up or cover loam cake.Leave standstill a night (7-10 hour), promptly condense into solid sour milk.
The above-mentioned yoghurt that is fermented into is also very tender, can be called primary fermentation.If put into 4 ℃～6 ℃ refrigerator again, because the temperature of milk and acidity also can not be fallen for the moment, yoghurt also continuing fermentation, can be called after fermentation, produces fragranced.After after fermentation is finished, be the preferred yoghurt of local flavor.Directly insert operation with the market milk packing box, can exempt the program that container boils, sterilizes.
Above-mentioned introduction is that the hypothesis room temperature is lower than 45 degree, if room temperature is about 45 degree, then need not to add boiling water, and the time of fermentation also is 7-10 hour.According to the principle of above-mentioned introduction, design of the present utility model also can be so that make the sour milk of more deals in once.
Fresh, active high, the safety and sanitation of the sour milk made from the utility model can add fructose, honey, fruit, fruit juice etc. according to the personal like, and that exempts the commercially available prod crosses polysaccharide part, and artificial additive burden that human body is caused.Sour milk also can be used for applying face.Because save costs such as electric heating equipment, the price of manufacturing installation can be more cheap.Use the environment of this device also more flexible.From the various embodiments described above, the production of heat storage type sour milk manufacturing installation is also uncomplicated, can be used as commodity and produces in a large number.
Claims (5)
1 one kinds of heat storage type sour milk manufacturing installations, by cool-bag (8), heat storage cup (2) is formed, and it is characterized in that: device is equipped with thermometer and Container for holding milk (5); Cool-bag (8) holds the heat storage cup (2) in being placed into; Heat storage cup (2) holds the Container for holding milk (5) in being placed into and stipulates the boiling water (4) of deal;
Boiling water (4) amount of the being filled with water sign that corresponding environment temperature is arranged on heat storage cup (2) wall of cup, or add measuring cup in addition, boiling water (4) amount of the being filled with water sign of corresponding environment temperature is arranged on the measuring cup wall;
Described cool-bag (8) is by insulation material (3) and weaving or non-textile cloth formation sack shape, perhaps by insulation material (3) and plastics or metal formation fixed profile shape.
2 heat storage type sour milk manufacturing installations according to claim 1 is characterized in that the cool-bag (8) of described sack shape is top or lateral opening, and opening is provided with slide fastener (9) or button.
3 heat storage type sour milk manufacturing installations according to claim 1 is characterized in that the cool-bag (8) that described plastics or metal constitute is a upper opening, with loam cake (14).
4 heat storage type sour milk manufacturing installations according to claim 1 is characterized in that described heat storage cup (2) is in cool-bag (8).
5 heat storage type sour milk manufacturing installations according to claim 1 is characterized in that the heat-insulation layer inwall (13) of described cool-bag (8) and heat storage cup (2) are one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2005200532601U CN2912272Y (en) | 2005-01-07 | 2005-01-07 | Heat-storage yoghourt manufacturing apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNU2005200532601U CN2912272Y (en) | 2005-01-07 | 2005-01-07 | Heat-storage yoghourt manufacturing apparatus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN2912272Y true CN2912272Y (en) | 2007-06-20 |
Family
ID=38166871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNU2005200532601U Expired - Fee Related CN2912272Y (en) | 2005-01-07 | 2005-01-07 | Heat-storage yoghourt manufacturing apparatus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN2912272Y (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938628A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Preparation method for flavor yogurt |
| CN108289465A (en) * | 2015-10-12 | 2018-07-17 | 金世元 | Domestic yoghourt fermentation machine |
-
2005
- 2005-01-07 CN CNU2005200532601U patent/CN2912272Y/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938628A (en) * | 2015-06-04 | 2015-09-30 | 季华 | Preparation method for flavor yogurt |
| CN108289465A (en) * | 2015-10-12 | 2018-07-17 | 金世元 | Domestic yoghourt fermentation machine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102870883B (en) | Caramel condensed milk and preparation method and application thereof | |
| CN104017693B (en) | The production technique of a kind of dried orange peel fermented glutinous rice | |
| CN2912272Y (en) | Heat-storage yoghourt manufacturing apparatus | |
| CN108576737A (en) | A kind of meter of sour soup and preparation method thereof | |
| CN110140775A (en) | A kind of method of food processor production beans yogurt | |
| CN106578909A (en) | Probiotic rice-dumplings and preparation method thereof | |
| CN105349438A (en) | Functional red yeast rice strain and production process thereof | |
| CN101467560B (en) | Liquid dairy produce containing casein phosphoeptides and method for producing the same | |
| CN1685884A (en) | Production method of heat storage type sour milk and device thereof | |
| CN205266836U (en) | Acidophilus milk manufacturing installation | |
| CN204637012U (en) | A kind of controllable temperature feeding bottle | |
| CN203884575U (en) | Portable multifunctional yogurt fermentation cup | |
| CN204394280U (en) | One deposits feeding bottle attemperator | |
| CN102293439A (en) | Fresh-keeping and anti-mildew packaging and storing method for steamed bread | |
| KR101734534B1 (en) | Sterilization method for baby food | |
| CN105054785A (en) | Domestic lactic acid bacteria drink machine and method for preparing lactic acid bacteria through domestic lactic acid bacteria drink machine | |
| CN204931333U (en) | A kind of family expenses lactic acid bacteria beverage machine | |
| CN203841040U (en) | Yoghourt machine module and refrigerator | |
| CN1608477A (en) | Yoghurt producing method and apparatus | |
| CN2867894Y (en) | Sour milk preparing apparatus | |
| CN203378492U (en) | Direct heating uniform heating yogurt maker | |
| CN203884574U (en) | Multifunctional fermentation cup for preparing self-made yoghurt | |
| CN202941357U (en) | Yoghourt kettle for making yoghourt | |
| CN201008507Y (en) | Liquid crystal milk warming equipment | |
| CN204541357U (en) | A kind of Chinese medicine cabinet with heating function |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070620 |