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Intelligent large-scale constant-temperate fermentation room for curdled yoghurt

A technology of coagulated yogurt and constant temperature fermentation, applied in applications, milk preparations, dairy products, etc., can solve the problems of low batch yield and unstable product quality, and achieve high accuracy, small temperature difference and uniform temperature distribution. Effect

Active Publication Date: 2013-01-02
CHANGCHUN XINGAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is used in the production of solidified yogurt to overcome the shortcomings of low batch production due to small space in the existing fermentation room and unstable product quality due to large temperature differences

Method used

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  • Intelligent large-scale constant-temperate fermentation room for curdled yoghurt
  • Intelligent large-scale constant-temperate fermentation room for curdled yoghurt
  • Intelligent large-scale constant-temperate fermentation room for curdled yoghurt

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Embodiment Construction

[0021] refer to figure 1 The fermentation room 1 with an area of ​​100 square meters and a height of 3.5 meters is constructed by using 10 cm thick polyurethane insulation board as the wall and ceiling materials. A 20-centimeter-high interlayer 2 is set downward on the ground of the fermentation room, and a supporting and uniform temperature partition 3 is arranged in the interlayer, so that the interlayer becomes an interconnected uniform greenhouse. A 10-centimeter-thick insulation material layer 4 is laid under the interlayer. The interlayer temperature sensors 5 are placed in the four corners of the interlayer. refer to figure 1 , figure 2 , two parallel steam pipes 6 are installed in the interlayer, and the ends on the same side of the two steam pipes are respectively connected to the air intake solenoid valve 7 and the steam trap 8. refer to figure 1 , image 3 , hot water pipe 9 is installed in the upper part of the fermentation room. Ceiling fan 10 is installed...

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Abstract

The invention relates to an intelligent large-scale constant-temperate fermentation room for curdled yoghurt, belonging to the processing technology of dairy products, which is used for producing curdled yoghurt, and overcoming the problems that the existing fermentation room has low batch yield because of small space and causes that the product quality is unstable because of big temperature difference. The fermentation room is made of insulating material, wherein the ground of the fermentation room is an interlayer structure; a radiating pipe connected with water vapor is distributed in the interlayer; an electromagnetic valve is installed on the radiating pipe; a hot water pipe is installed at the upper part of the fermentation room; and a fan is installed above the hot water pipe. Temperature sensors are installed under the hot water pipe and in the interlayer. A PLC controller is installed in the control room; and the invention has the following advantages that: the temperature distribution is uniform in the fermentation room; the intelligent automatic control of temperature is achieved; the precision is high; the temperature difference change is small; and the space under 2m of the fermentation room can control the temperature change within the range of 0.5 DEG C continuously so as to ensure the product quality. The labor intensity of the monitor can be reduced. The invention establishes the condition for enlarging the space of the fermentation room.

Description

technical field [0001] The invention belongs to the dairy product processing technology, and in particular relates to a set type yoghurt fermentation room. Background technique [0002] In the dairy industry, the sales volume of yogurt series products is currently on the rise, especially the set yogurt has great market potential. One of the key technologies for quality assurance of set yogurt is the design and use of large intelligent constant temperature fermentation rooms. It restricts the batch production of set yogurt, and quality issues such as coagulation state. There are usually four types of traditional fermentation rooms: [0003] 1. The area is 20-30 square meters. Water or water vapor radiators are installed on the surrounding walls. Heating steam is passed through the radiators. Ceiling fans are installed on the ceiling and controlled manually. [0004] 2. The area of ​​the post-improved fermentation room is nearly 70 square meters. The heating steam pipeline ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/12
Inventor 张贵斌
Owner CHANGCHUN XINGAO FOOD
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