Dairy product fermentation tank

Abstract

The invention relates to dairy product processing, and discloses a dairy product fermentation tank which comprises a horizontal tank body. A main feeding port and an auxiliary feeding port are formedin the upper portion of the tank body, a discharging port is formed in the lower portion of the tank body, a stirring shaft horizontally penetrates the center of the tank body, a motor is connected atone end of a stirring shaft, the other end of the stirring shaft is positioned in the fermentation tank body and communicated with a liquid storage chamber, the liquid storage chamber is positioned in the tank body, opposite to the other end of the motor and communicated with the auxiliary feeding port through a pipeline, turbulent flow blades and hollow liquid distribution blades vertically connected with the stirring shaft are arranged on the stirring shaft, liquid distribution holes are formed in the surface of the liquid distribution blades, and part of stirring shaft in the tank body ishollow and communicated with the liquid distribution blades and the liquid storage chamber. The fermentation tank is simple in structure, novel in conception, a feeding mechanism and a stirring mechanism are combined, feeding and stirring efficiency and effect are greatly improved, accessories distributed in the tank body are less, blind corners are avoided, fermentation is uniform, and fermentation effects are good.

Description

technical field [0001] The invention relates to the technical field of dairy product processing and production, in particular to a fermenter. Background technique [0002] The fermenter is a device used for microbial fermentation in industrial production or in the laboratory. According to the different fermenting microorganisms, it can be divided into aerobic fermentation fermenter and anaerobic fermentation fermenter. The fermentation of dairy products is through the anaerobic fermentation of lactic acid bacteria. Although the fermentation process of lactic acid bacteria is anaerobic fermentation, it does not affect the normal progress of anaerobic fermentation in an aerobic environment. [0003] Since the semi-finished and finished products fermented by dairy products are both viscous and liquid, in order to make the fermentation in the fermenter even, the fermenter should not have too many attachments, redundant tortuous structures, or dead corners. The design of the fer...

AI Technical Summary

Problems solved by technology

[0003] Since the semi-finished and finished products fermented by dairy products are both viscous and liquid, in order to make the fermentation in the fermenter even, the fermenter should not have too many attachments, redundant tortuous structures, or dead corners. The design of the fermenter poses various problems. In addition, dairy products sometimes need to add some additives during fermentation. These additives need to be stirred evenly in liquid milk products, and they need to be stirred for a long time, and the effect may not meet the requirements.

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