Yogurt fermentation tank

Abstract

The invention discloses a yogurt fermentation tank. The tank comprises a tank body, a stirring device, a CIP washing device and a motor transmission gear. The motor transmission gear is mounted on the top of the tank body, the bottom of the tank body is arranged as a cone bottom, the vertex angle of the cone is 30-90 degrees, the stirring device comprises a frame type stirring mechanism and a blade stirring mechanism which are mounted on a transmission shaft 41 in the tank body, and the CIP washing device comprises three groups of spray headers which are respectively installed on the top, in the middle and at the bottom of the inner wall of the tank body. Compared with the prior art, the detects are overcome by the yogurt fermentation tank that when high viscosity yogurt is stirred by a traditional fermentation tank, the viscosity losses are large and mouthfeel and shape are poor, and therefore the quality of yogurt is improved; at the same time, the stirring time is shortened, and the power consumption is reduced; the CIP washing effect and washing efficiency are improved, and the risk caused by fermentation tank contamination can be effectively reduced.

Description

technical field [0001] The invention relates to the technical field of food machinery, in particular to a yogurt fermentation tank. Background technique [0002] In the production and processing of yogurt, the fermentation tank is an indispensable equipment. According to the volume of the existing yogurt fermentation tank, one or two sets of stirring paddles are designed at different heights in the tank to stir the fermented solidified yogurt into a uniform and delicate viscous liquid. The bottom of the fermentation tank adopts a pyramidal structure with a top angle of 120°-150°, the angle between the tank wall at the bottom and the horizontal is 15°-30°, and the height of the vertebral body at the bottom of the tank is the same as that of the main body of the tank (cylindrical tank). The height ratio is about 1:4 to 1:5, and the internal stirring system of the tank is usually a paddle type stirring with two or three blades. The structure is simple, and it is suitable for t...

AI Technical Summary

Problems solved by technology

During the long-time stirring process, the texture of the yogurt is severely damaged. During the stirring process, the air is brought into the yogurt by the constantly rotating stirring blades, which causes a lot of foam and gas in the product, and the taste is poor. Stomach shape, poor organizational state, greater viscosity loss of the material; at the same time, with the prolongation of the stirring time, the energy consumption will increase correspondingly

In addition, unstirred yogurt will adhere to the structure of the tank wall in the form of clots in areas close to the tank wall and bottom of the fermentation tank, etc., which are far away from the paddle. On the one hand, the output rate of the material will decrease. On the other hand, a large amount of adhesion of yogurt curds leads to a decrease in the cleaning efficiency of CIP and prolongs the time, which is likely to cause quality problems of microbial contamination due to incomplete cleaning

Images