Normal-temperature and low-temperature yoghourt teaching practice device

Abstract

The invention provides a normal-temperature and low-temperature yoghourt teaching practice device which comprises a pipe gallery area, a power area and a static equipment area. The bottom of a metering tank in the static equipment area is connected with a feed port of a top cover of the compounding tank, and a discharge port at the bottom of the compounding tank is communicated with a bag filter;the bag filter is connected to a feeding hole in the side wall of the degassing tank, and the degassing tank is connected with the tubular heat exchanger through the first milk guide pump; a dischargeport of the tubular heat exchanger is connected with the homogenizer; a discharging port of the homogenizer is respectively connected to a feeding port of the homogenizer and a feeding port of a topcover of the pasteurization tank; the pasteurization tank is connected to a feeding port of the fermentation tank through a second milk guide pump; the fermentation tank is respectively connected witha feeding port of the product storage tank and the plate heat exchanger through a third milk guide pump; a discharge port of the plate heat exchanger is communicated with a feed port of the product storage tank. The device can be used for carrying out small-scale production and experimental research on normal-temperature yoghourt, low-temperature yoghourt and milk-containing beverages, can effectively solve the problem that college students lack actual operation manipulative ability, and can make the college students contact industrial control knowledge in advance.

Description

technical field [0001] The invention relates to the field of teaching experiment devices, in particular to a teaching practice device for normal and low temperature yoghurt. Background technique [0002] At present, there are more and more types of yogurt on the market. According to its organizational state, it can be divided into solidified yogurt and stirred yogurt; according to storage conditions, it can be divided into normal temperature yogurt and low-temperature refrigerated yogurt. Yogurt can be divided into flavored yogurt and yogurt drinks according to whether it is added with other materials such as grains, fruits and vegetables, or the added milk content. Yogurt and yogurt beverages have significant effects on maintaining the balance of intestinal flora, stimulating intestinal movement, improving defecation, inhibiting the proliferation of harmful intestinal flora, reducing the production of intestinal harmful substances, and treating intestinal dysfunction, and ...

AI Technical Summary

Problems solved by technology

The production process of yogurt is quite mature. However, for students in school, they have sufficient theoretical knowledge and few practical opportunities. It is difficult to achieve their actual training goals. principle, how to operate, etc.

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