RU2172102C1 - Line for producing glazed curd sticks with filler - Google Patents

Abstract

FIELD: milk industry. SUBSTANCE: line has curd stick molder, such as automatic molding-extruding machine equipped with device for axial or coaxial supplying of at least one filler. Line has glazer with glaze melting section and additional glaze melting and mixing tank. Air cooler as part of line makes continuation of glazer and has open portion arranged at its open end and designed for visual control. Line is terminated with automatic packaging machine. EFFECT: wider range of products manufactured from curd, improved quality and keeping properties of ready products. 4 dwg

Description

 The invention relates to the dairy industry, in particular equipment for the production of glazed curds.

A known line for the production of glazed curds, in which the curd mass is laid with a syringe in metal molds that are covered with lids with studs. The molds are immersed for freezing in an eskimogenerator at a temperature of -18-30 ^o C, where freezing occurs. After that, the molds are immersed in a bath of hot water to be removed from the molds. Then the cheese is immersed in the icing. And for removing cheese cakes from hairpins, they are connected to an electrical installation (see E.A. Bogdanova et al. Technology of whole-milk products and milk-protein concentrates, M .: IN Agropromizdat, 1989, p. 127).

 The disadvantage of this line is the complexity of the installation, its high cost and power consumption. In addition, due to the use of low temperatures, the product is frozen, which is then defrosted, which negatively affects the nutritional and biological value of the product.

 A known installation for the production of glazed curds, containing a dispenser of curds, an enrobing machine, a chamber for cooling curds and a hardening cabinet with devices for moving curds, as well as a packaging machine (see ed. Certificate of the USSR N 397178, class A 01 J 25/00, November 17, 73).

 In this installation, to improve the quality of the curd cakes and increase the productivity and reliability of the installation, each device for moving the curd cakes in the cooling chamber and in the quenching cabinet is made in the form of a shelf conveyor.

 The dispenser is connected to a chamber for cooling the curds with the help of swinging levers mounted on a common axis with shelves fixed at their ends. The enrobing machine has a pivotally mounted distribution chute and a stepping conveyor connecting the chamber for cooling the curds with the hardening cabinet.

 The disadvantage of the described installation is the design complexity, and, in addition, the products manufactured at this installation are monotonous. There is no way to produce curd products that meet modern needs, such as curd products with fillers.

 The closest in technical essence and result is the line described in the book by E. A. Bogdanova et al. "Technology of whole-milk products and milk-protein concentrates", M .: IN "Agropromizdat" 1989

 A well-known line for the production of glazed curds, containing a cheese former, an associated glazer with a section for melting the glaze, an air cooler and a packaging machine.

In this line, the curd mass cooled to 5-9 ^o C enters the hopper of the dosing and forming machine and leaves it in the form of several formed flows, which are automatically cut into pieces. The resulting cheeses enter a glazing machine, where they are coated with chocolate icing on top. Excessive glaze is removed by a stream of air from the nozzle of the glazing machine. The lower part of the curds is covered with rollers of the glazing machine. After glazing, the curds go to the air cooler, and then to the packaging machine.

 The disadvantage of this line is also that it is impossible to diversify the assortment of curd products on it. Since cottage cheese products are very specific due to the characteristics of the raw materials, shelf life, tenderness of the structure, etc., not all modern machines for the production of filling products available in the food industry can be used to produce glazed curd cheese with a centrally located filling. In addition, the glaze on the curd product must be strictly defined density, thickness and melting point, to ensure the quality and safety of the finished product.

 To solve this problem, in a line for the production of glazed curd cakes, containing a curd moulder, a glazer associated with it, a section for melting glazes, an air cooler and a packaging machine, a cheese moulder is an automatic molding and extrusion machine with means for axial or coaxial input of at least of at least one filler, the air cooler is made in the form of a horizontal channel with an oncoming flow of cooling air, has an open section at the end for visual Rola and is a continuation glazuratora by placing at its outlet portion, wherein glazurator provided with an additional tank for lighting and mixing the glaze placed in front section for lighting the glaze in the course of the process.

 The execution and layout of the line allows you to produce products of a fairly wide range due to the variety of all kinds of fillers, both of the same content, and alternating inserts, both axially, that is, centrally and around the axis, with multi-colored rainbow rings - coaxial. Moreover, all this diversity is ensured by equally reliable quality.

 Due to the use of extrusion type cakes in the molding line of the molding machine - an automatic molding and extrusion machine, it becomes possible to additionally homogenize the curd mass, which gives it not only improved organoleptic properties, but also makes it possible (subject to appropriate technological conditions) to ensure the thickness of the molded curd shell from 5% to 90% relative to the filler.

 The combination of a glazer and an air cooler in one unit allows you to avoid unnecessary impact on the finished product, gives it the opportunity to stay in the path of the air tunnel immediately after glazing.

 The presence of an additional tank for kindling and mixing the glaze makes it possible not only to additionally plasticize the glaze mass, but also supports the parameters of the glazing mass until application, and also provides fine control of the layer thickness, its uniformity, strength, and pleasant gloss of the finished product.

 The invention is illustrated by drawings, where in FIG. 1 shows a general view of the line; FIG. 2 is a general view of the glazer, in FIG. 3 schematically shows a general view of a molding machine, FIG. 4 is a diagram of the formation of cheese.

 The line contains a cheese former, which is an automatic molding and extrusion machine 1, glazer 2, which has an additional tank 3 for kindling and mixing the glaze, which is placed before the section 4 for kindling the glaze during the process. At the exit section of the glazer 2 is placed an air cooler 5, made by the type of oncoming cooling flow. After the air cooler, a packaging machine 6. is installed. The molding and extrusion machine has at least two bins 7 and 8, respectively, for loading the filling filler and the curd. The air cooler 5 has at the end an open area where a table 9 can be placed for visual inspection and / or decoration. The glazifier 2 has a receiving conveyor 10, inside it there is a section for kindling the glaze, made in the form of a double-walled tub 11 with a jacket 12 and having heating elements 13. The submersible wheel 14 serves to capture the enrobing mass. Formed curds are glazed by pouring from a bath 15 for pouring and a bath 16 for dipping the bottoms. Sliding knives 17 serve to adjust the coating. The mesh conveyor 18 and the submersible wheel 14 have a common drive 19.

 The extrusion molding machine comprises a flow regulator 20, a molding die 21 of a high speed type, touching a diaphragm 22 of a segment type.

 The production of glazed curds on the proposed line is as follows.

 Two-layer glazed cheeses with zebra filling are produced from cottage cheese with various fat content and fillings. As the filling, any mass can be used, combining in taste and consistency with the curd mass, which can be either sweet or salty, and neutral, and sour.

 Sweet cottage cheese mass with a moisture content of not more than 50% is used as a shell, and cottage cheese with cocoa, coconut flakes, nut crumbs, waffle crumbs, boiled condensed milk, caramel, various confitures as fillings.

The curd mass, which is the basis of the shell, with a temperature of 4-8 ^o C is loaded into the hopper 8 of the molding-extrusion machine 1. At the same time, the filling, which is the filling, is loaded. The filling is loaded into the hopper 7.

 The cheese mass from the hopper 8 using counter-rotating screws (not marked in the drawing) is fed to the flow control valve 20 of the shell. The flow regulator is equipped with blades (not shown in the drawing), which, by creating pressure, push the mass into the molding die of a high-speed type.

 Similarly, the filling is served.

 The molding die 21 consists of a shell mixer-mixer and a filling mixer.

 The mass, which is the shell, fills the space between the inner wall of the outer die-mixer of the shell and the outer wall of the inner die-mixer of the filling. When the mass of the shell is displaced through the molding die 21, a sleeve of the shell is formed, which is filled with filling as it is formed.

 The segments of the oscillating diaphragm 22 roll the edge of the curd and, turning clockwise, separate the curd. The conveyor belt at the same time, rising, raises the separated product.

 Depending on the nozzles used, the forms of the filling and the shell can be any.

 The ratio of the filling and the shell, as well as the weight of the curd cake, the wall thickness of the shell, the length and thickness of the cheese cake are set by changes in the rotation speeds of the flow controllers.

 The ratio of the filling and the shell varies from 5 to 95%.

 The formed cheese is fed to the receiving conveyor 10 of the enrobing machine, consisting of a glaze 2 (possibly an enrobing machine), a tank 3 for kindling and mixing the glaze and an air cooler 4 made in the form of a cooling channel.

 Pre-crushed on a grater to soft shavings, the glaze is placed in the tank for kindling the glaze 3. The tank is a double-walled container equipped with a stirrer. Water is supplied to the shirt, which is heated by two electrical elements (heating elements). The temperature is maintained automatically. The glaze is heated with continuous stirring to a homogeneous mass.

 The enrobing mass is fed into the enrobing machine through a pipeline.

 The enrobing mass is placed in the tub 11, the shirt 12 of which is filled with water, heated by electric heating elements 13.

 The built-in thermostat shows the temperature in the required range and in the tub.

 In the center of the machine is an exciting immersion wheel 14, which, passing through the enrobing mass, captures it. The captured enrobing mass is fed into the bath for dousing 15 and in the bath for dipping the bottoms 16. The adjustment is carried out by installing sliding knives 17.

 Submersible pickup wheel 14 and the mesh conveyor 18 have a common drive 19.

 Products are stacked on the receiving conveyor and fed to the glazing area.

 The cooling channel is designed as a continuation of the enrobing machine.

 Glazed products pass through the channel in the oncoming flow of cooling air.

 The enrobing mass hardens, forms the necessary shiny hard coating, the product becomes suitable for packaging.

 The glazed product is fed to the decorating table 9 - the open part of the cooling channel docked to the enrobing machine.

 The finished product is transferred to the conveyor of the packaging machine 6, where the sleeve of the packaging tape is formed, the date is applied. Next is the sealing of the longitudinal seam. Transverse welding jaws simultaneously weld transverse seams and pieces of tape. The finished packaged product is transferred for packaging to the transport corrugated boxes.

Claims (1)

 A line for the production of glazed curd cakes with a filling, comprising a cheese moulder, a glazer associated with it, a section for melting the glaze, an air cooler and a packaging machine, characterized in that the cheese moulder is an automatic molding and extrusion machine having means for axial or coaxial input at least one filler, the air cooler is made in the form of a horizontal channel with an oncoming flow of cooling air, has at the end an open area for visual control and is a continuation glazuratora by placing at its outlet portion, wherein glazurator provided with an additional tank for lighting and mixing the glaze placed in front section for lighting the glaze in the course of the process.

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