Hot water pasteurization device of fresh milk and automatic control method thereof

Abstract

The invention discloses a hot water pasteurization device of fresh milk and an automatic control method thereof. The hot water pasteurization device comprises a raw material milk barrel, a hot water barrel, a raw material milk sterilizer, a sterilized milk cooler, a raw material milk metering pump, a hot water metering pump, a connecting pipe and a PLC control system. A thermocouple is used to determine temperatures of fresh milk and heated hot water, the metering pump is used to determine the control flows of the fresh milk and heated hot water, and the PLC automatically adjusts a flowing ratio of the fresh milk and heated hot water so that the automatic control method of setting a sterilization temperature and sterilization time is realized. The automatic control method realizes precise control of the sterilization temperature of 80 to 85 DEG C and the sterilization time of 13-15 seconds, improves bactericidal efficiency and effects, reduces a milk nutrition loss after sterilization, retains the flavor and taste of the sterilized milk and prolongs a shelf life and a storage period.

Description

technical field [0001] The invention relates to a device for heating fresh milk with hot water and adopting a pasteurization method for sterilization and an automatic control method for sterilization, belonging to the field of fresh milk processing, in particular to a device for controlling the flow rate of fresh milk and heated hot water by measuring the temperature of fresh milk and heated hot water A sterilizing device for precisely controlling the sterilizing temperature, sterilizing time and rapid cooling after sterilizing fresh milk and its automatic control method for sterilizing. Background technique [0002] Pasteurization was first used to sterilize milk, the purpose of which is to kill all harmful microorganisms (including pathogenic bacteria) that may be present in the milk. Milk pasteurization is one of the most ideal and effective milk sterilization methods at present. It can not only achieve the sterilization effect, but also maintain the nutritional content w...

AI Technical Summary

Problems solved by technology

However, the basic principle of sterilization is that it is enough to kill the pathogenic bacteria. If the temperature is too high and the high temperature time is too long, there will be more nutrient loss.

[0004] After research and investigation, most of the milk pasteurizers currently sold and used on the market cannot be sterilized well according to the second method, and the sterilization temperature of 75-90°C and the sterilization time of 15-16 seconds cannot be strictly controlled. During the operation, there is often the phenomenon of "cooking in one pot for 30 minutes". The anti-virus time is long and the efficiency is low. After high temperature, it does not cool down. If it is kept at the sterilization temperature for a long time or cooled naturally, it consumes a lot of energy, the milk nutrition loss is large, the taste becomes poor, and the milk aroma disappears. At the same time The bactericidal effect is poor, and the pasteurized milk has the phenomenon that the quality inspection department randomly checks Staphylococcus aureus and coliform bacteria.

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