Internal spraying device for brittle tube type cold drinking chocolate and method for spraying chocolate with the same

Abstract

The present invention provides a brittle cream cone drinking chocolate inward-spraying apparatus and a method for spraying chocolate by applying the brittle cream cone drinking chocolate inward-spraying apparatus. The brittle cream cone drinking chocolate inward-spraying apparatus comprises a high pressure nozzle (3) and a spraying device (5) arranged on periphery of the high pressure nozzle, wherein the spraying device comprises a gear shaft (7), a cavity outer wall (8) arranged on the lower end of the gear shaft and around the gear shaft, a material inlet pipe (9) arranged on the outer side surface of the cavity outer wall, an annular material ring (12) arranged between the gear shaft and the cavity outer wall, material passing-through holes (13) uniformly arranged on the inner side of the material ring, and material outlets (6) respectively arranged on the lower end of each material passing-through hole, the gear shaft can rotate relative to the cavity outer wall, the connection position of the cavity outer wall and the material inlet pipe is provided with an opening hole (14), the material ring is arranged around the high pressure nozzle by adopting the high pressure nozzle as the circle center, is provided with an annular cavity, and is adopted as a chocolate liquid channel for accumulating the chocolate liquid and distributing the chocolate liquid to the material passing-through holes, the material inlet pipe sequentially passes through the opening hole, the material ring and the material passing-through holes, and is communicated with the material outlets, and the number of the material outlets is 1-8.

Description

technical field [0001] The invention relates to an internal spraying device for brittle tube cold drinking chocolate and a method for spraying chocolate using the device. Background technique [0002] At present, crisp tube products in the cold drink industry are not uncommon, with many structures, and are more popular with consumers. Most of the crispy tubes use hydrophobic substances to prevent moisture. Generally, chocolate is used as the medium, and the crispy tubes are damp-proofed by coating or internal spraying of the crispy tubes. [0003] But no matter which way, if there is a gap between the chocolate and the paper sleeve on the upper edge of the crispy tube, the frozen drink will go through the links of transportation, storage, sales, etc., and the crispy tube will directly contact with the ice cream material through the gap, and the crispy tube will be sucked. tide. How to keep the brittleness of the crispy tube is an urgent problem to be solved. [0004] The ...

AI Technical Summary

Problems solved by technology

In the initial production stage of the workshop, the effect of internal spraying is relatively good, and the chocolate on the part where the upper edge of the brittle cylinder contacts the paper cover is more accumulated, which can prevent moisture well. Large, the chocolate around the nozzle gradually becomes viscous and slowly accumulates, which affects the atomization effect, that is, the range of chocolate spray gradually becomes smaller, see figure 2 to show

This makes the chocolate circle accumulated on the upper edge of the crispy tube and the paper sleeve incomplete, causing the crispy tube to slowly absorb moisture

The chocolate spray effect can be improved by cleaning the nozzle, but it will affect the normal production speed of the workshop

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