Whipped cream preparation method and its fermentation production line

Abstract

The application discloses a whipped cream preparation method and a fermentation production line thereof and relates to the technical field of whipped cream processing. The whipped cream preparation method comprises a vacuum mixing tank and a stirring mechanism. The stirring mechanism comprises a driving assembly, a transmission cylinder, four groups of stirring assemblies and a transmission rod. A mixing and beating mechanism is arranged in the vacuum mixing tank. The application can accelerate the sufficient mixing of fat particles in the cream and air, produce expansion, form light and fluffy cream, make the texture and taste of the whipped cream more substantial, make the whipping degree 3.6-3.8, make the taste similar to that of fresh cream, convert power into electricity, utilize power, improve energy resource utilization efficiency, promote green low-carbon and high-quality development, play a power generation role, improve the whipping degree of the prepared whipped cream, make the performance more stable, make the texture smoother and keep the taste longer.

Description

Technical Field

[0001] This invention relates to the field of whipped cream processing technology, specifically to a method for preparing whipped cream and its fermentation production line. Background Technology

[0002] Whipped cream is a dairy product made by adding stabilizers to fresh cream with a fat content of 35-40% to improve its foaming properties and the persistence of its bubbles; adding sucrose to increase palatability and viscosity; and then incorporating air mechanically to make it expand.

[0003] However, in existing technologies, fresh cream has a relatively full texture after whipping, but the whipping ratio is relatively low, generally between 2.3 and 2.6. Commercially available whipped cream has a higher whipping ratio of 3.6 to 3.8, but the texture is too foamy and does not meet the requirements of fresh cream. Therefore, a whipped cream with a whipping ratio of 3.6 to 3.8 and a texture similar to fresh cream has been proposed. Summary of the Invention

[0004] The purpose of this invention is to provide a method for preparing whipped cream and its fermentation production line to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a whipped cream fermentation production line, comprising a vacuum mixing tank and a stirring mechanism, wherein the stirring mechanism comprises a drive assembly, a transmission cylinder, four sets of stirring assemblies and a transmission rod, wherein a mixing and beating mechanism is provided inside the vacuum mixing tank, a transmission mechanism is provided inside the vacuum mixing tank, and a heating mechanism is provided at one end of the vacuum mixing tank;

[0006] The mixing and striking mechanism includes a sliding seat and a fixed frame. The sliding seat has a double-sided toothed plate inside. Each of the four sets of stirring components has a vertical hole through one end. Each of the four sets of vertical holes has a movable plate rotatably installed inside. Each of the four sets of movable plates has a lifting hammer fixedly installed at one end. One end of the double-sided toothed plate is provided with a first sector gear, and the other end of the double-sided toothed plate is engaged with a second sector gear. A driving gear is rotatably installed at the middle position inside the fixed frame. One end of the driving gear is engaged with a first driven gear, and the other end of the driving gear is engaged with a second driven gear. The transmission cylinder has a vertical block inside. Circular magnets are slidably installed inside the transmission cylinder, and annular magnets are slidably installed on the outer wall of the transmission cylinder.

[0007] The heating mechanism includes a transmission, a battery pack, and a transformer. A power generation component is fixedly installed at the output end of the transmission, and a rotating rod is fixedly installed at the input end of the transmission. Several sets of heating rings are sleeved on the inner layer of the vacuum mixing tank.

[0008] Preferably, the transmission mechanism includes a sealing profile plate, a concave frame plate fixedly installed on the upper end of the sealing profile plate, a first bevel gear set fixedly installed on the outer wall of the transmission rod, a second bevel gear set fixedly installed at one end of the first bevel gear set, a mating seat rotatably installed on the outer wall of the transmission cylinder, the outer walls of the sealing profile plate being fixed to the inner wall of the vacuum mixing tank, the protruding part of the gear inside the first bevel gear set being fixed to the gear inside the second bevel gear set, the outer wall of the first bevel gear set being fixed to the inner side walls of the concave frame plate, and the two protruding parts at the lower end of the mating seat being fixed to the upper end of the sealing profile plate.

[0009] Preferably, two sets of conical cylinders are slidably installed on the outer wall of the transmission cylinder. The upper end of the vertical block is fixed to the lower end of the double-sided toothed plate, and the lower end of the vertical block is fixed to the upper end of the circular magnet. One end of the driving gear is fixed to the gear inside the second bevel gear set. One end of the fixed frame is fixed to the outer frame of the second bevel gear set. One end of the driven gear passes through the fixed frame and is fixed to one end of the first sector gear. One end of the driven gear passes through the fixed frame and is fixed to one end of the second sector gear. One end of the two sets of conical cylinders is fixed to the upper and lower ends of the sliding seat, respectively. The circular magnet and the annular magnet attract each other. The other ends of the four sets of movable plates are rotatably installed on the outer wall of the sliding seat.

[0010] Preferably, three sets of stabilizing bearings are fixedly installed on the upper end of the sealing profile plate, and an annular plate is fixedly installed on the outer wall of the vacuum mixing tank. A guide seat is installed through the upper end of the vacuum mixing tank of the annular plate. One end of the guide seat is connected to an external wire, and the external wire is connected to one end of the battery pack. One end of each of the several sets of heating rings is electrically connected to the guide seat. The rotating rod is rotatably installed inside the three sets of stabilizing bearings. One end of the rotating rod passes through the vacuum mixing tank and is fixed to the gear inside the first bevel gear set. The lower ends of the gearbox, generator assembly, battery pack, and transformer are all fixed to the upper end of the annular plate. The generator assembly is electrically connected to the transformer, and the transformer is electrically connected to the battery pack.

[0011] Preferably, a transmission belt assembly is fixedly installed on the outer wall of the transmission rod, a mounting base is fixedly installed on the lower end of the drive assembly, and the lower end of the transmission rod is rotatably installed on the upper end of the sealing profile plate. One end of the transmission rod passes through the upper end of the vacuum mixing tank and is fixed to the output end of the drive assembly. One end of each of the four sets of stirring assemblies is fixed to the outer wall of the transmission cylinder. The upper part of the transmission cylinder passes through the sealing profile plate and is fixed to the other part of the transmission belt assembly. The lower end of the mounting base is fixed to the upper end of the vacuum mixing tank.

[0012] A method for preparing whipped cream includes the following steps:

[0013] S1. Pre-dissolve 60-80 portions of fresh cream. The dissolving time is determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution needs to be kept warm and stored temporarily.

[0014] S2. Pour some of the light cream and 10-20 parts of fresh milk into a vacuum mixing tank;

[0015] S3. Place 0.1-1 part of Tween 80 into a vacuum mixing tank and shear for 1-3 minutes;

[0016] S4. Add 1-3 parts of mono- and diglycerides of fatty acids, 1-3 parts of microcrystalline cellulose and 0.01-0.06 parts of gum to the inside of a vacuum mixing tank and stir for 10-15 minutes until completely dissolved.

[0017] S5. Turn off the shearing function of the vacuum mixing tank and switch to the stirring function. After stirring and dissolving for 8-15 minutes, take a sample to observe the uniformity of the mixture.

[0018] S6. Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃.

[0019] S7. Perform pre-homogenization treatment using a homogenizer;

[0020] S8. After homogenization, the liquid is cooled to 20-25℃, pumped into a temporary storage tank and stirred. The temporary storage time is ≤4h.

[0021] S9. After temporary storage, perform inspection;

[0022] S10. After inspection, undergo immersion UHI sterilization treatment.

[0023] S11. After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃.

[0024] S12. The filling machine performs aseptic filling at a filling temperature of 10-20℃.

[0025] Compared with the prior art, the beneficial effects of the present invention are:

[0026] 1. In this invention, a mixed impact mechanism is provided. Under the meshing of the first sector gear, the second sector gear, and the double-sided toothed plate, the first sector gear can drive the double-sided toothed plate to move downward, and the second sector gear can drive the double-sided toothed plate to move upward. Since the four sets of movable plates are restricted inside the four sets of vertical holes, the four sets of movable plates move inside the four sets of vertical holes respectively, which can drive the double-sided toothed plate to move up and down repeatedly inside the transmission cylinder. This allows the vertical block to move up and down repeatedly inside the transmission cylinder, thereby driving the four sets of lifting hammers to repeatedly impact the cream. Combined with the stirring mechanism, this can accelerate the full mixing of fat particles and air in the cream and cause expansion, forming light and fluffy cream. At the same time, it can make the texture of the whipped cream more substantial, and when whipped to 3.6-3.8, the taste is similar to that of fresh cream.

[0027] 2. In this invention, a heating mechanism is provided. With the cooperation of a rotating rod, a gearbox, a power generation component, and a battery pack, the rotating rod drives the power generation component through the gearbox, causing the power generation component to generate electricity. The electricity generated by the power generation component is transmitted to the inside of the battery pack through a transformer, thereby converting power into electricity, enabling the utilization of power, improving the efficiency of energy resource utilization, promoting green, low-carbon, and high-quality development, and playing a role in power generation. Secondly, the battery transmits its internal power to the inside of several heating rings through external wiring, providing power to the heating rings and facilitating their operation. The heating rings generate heat during operation, which is conducted to the mixing tank, causing the inner wall of the mixing tank to heat up. This accelerates the flow of cream from the inner wall of the mixing tank, causing the cream to separate from the inner wall of the mixing tank, thus achieving a cleaning effect.

[0028] 3. In this invention, by providing a transmission mechanism, the rotating rod drives the first bevel gear set to rotate when it rotates. One end of the first bevel gear set drives the rotating rod fixed to it to rotate, thereby providing power to the heating mechanism and reducing the use of power components. Secondly, the other end of the first bevel gear set drives the second bevel gear set to rotate, and the other end of the second bevel gear set drives the drive gear to rotate, thereby providing power to the mixed impact mechanism, thereby further reducing the use of power components. In summary, it can reduce economic expenses, reduce the occupied area, and enable the equipment to operate uniformly.

[0029] 4. In this invention, by improving the existing process, the whipped cream produced has a higher whipping rate, more stable performance, a smoother texture, and a longer-lasting taste. Attached Figure Description

[0030] Figure 1 This is a partial sectional perspective view of a method for preparing whipped cream and its fermentation production line according to the present invention.

[0031] Figure 2 This is a partial perspective view of a method for preparing whipped cream and its fermentation production line according to the present invention.

[0032] Figure 3 This is a schematic diagram of the structure of the mixing and beating mechanism in the fermentation production line of the present invention, which is a method for preparing whipped cream.

[0033] Figure 4 This is a schematic diagram of the mixing and beating mechanism and transmission mechanism in the fermentation production line of a method for preparing whipped cream according to the present invention.

[0034] Figure 5 This is a schematic diagram of the structure of the transmission cylinder and the mixing and beating mechanism in the fermentation production line of the present invention, which is a method for preparing whipped cream.

[0035] Figure 6 For the present invention Figure 5 A magnified structural diagram of A in the middle;

[0036] Figure 7 This is a schematic diagram of the transmission rod, the first bevel gear set, and the rotating rod in the method for preparing whipped cream and its fermentation production line according to the present invention.

[0037] Figure 8 This is a schematic diagram of the operation structure of the mixing and beating mechanism in the fermentation production line of a method for preparing whipped cream according to the present invention.

[0038] Figure 9 This is a schematic diagram of the stirring mechanism in the fermentation production line of a method for preparing whipped cream according to the present invention.

[0039] Figure 10 This is a top view of a method for preparing whipped cream and its fermentation production line according to the present invention.

[0040] In the diagram: 1. Vacuum mixing tank; 2. Stirring mechanism; 21. Drive assembly; 22. Transmission cylinder; 23. Stirring assembly; 24. Transmission rod; 25. Transmission belt assembly; 26. Mounting round seat; 3. Mixing impact mechanism; 31. Sliding seat; 32. Movable plate; 33. Double-sided toothed plate; 34. Vertical hole; 35. Lifting hammer; 36. Conical cylinder; 37. Fixed frame; 38. Sector gear No. 1; 39. Sector gear No. 2; 310. Driving gear; 311. Driven gear No. 1; 312. Driven gear No. 2; 313. Vertical block; 314. Circular magnet; 315. Circular magnet; 4. Transmission mechanism; 41. Sealing profile plate; 42. Concave frame plate; 43. Mating seat; 44. Bevel gear set No. 1; 45. Bevel gear set No. 2; 5. Heating mechanism; 50. Heating ring; 51. Circular ring plate; 52. Gearbox; 53. Power generation component; 54. Rotating rod; 55. Stabilizing shaft seat; 56. Guide seat; 57. Battery pack; 58. Transformer. Detailed Implementation

[0041] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0042] Example 1

[0043] A comparative experiment with four experimental groups was designed to investigate the preparation method of whipped cream. The preparation process of the cream stabilizer in the four experimental groups is as follows:

[0044] Experimental Group 1:

[0045] The obtained 60 portions of fresh cream were pre-dissolved. The dissolving time was determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution was then kept warm and temporarily stored.

[0046] Step 2: Pour some of the heavy cream and 10 parts of fresh milk into vacuum mixing tank 1.

[0047] Step 3: Place 0.1 parts of Tween 80 into vacuum mixing tank 1 and shear for 1-3 minutes.

[0048] Step 4: Add 1 part mono- and diglyceride fatty acid esters, 1 part microcrystalline cellulose and 0.01 part gum into the vacuum mixing tank 1 and stir for 10-15 minutes until completely dissolved.

[0049] Step 5: Turn off the shearing function of vacuum mixing tank 1 and switch to the stirring function. Stir and dissolve for 8-15 minutes, then take a sample to observe the uniformity of the mixture.

[0050] Step 6: Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃.

[0051] Step 7: Perform pre-homogenization treatment using a homogenizer.

[0052] Step 8: After homogenization, cool the liquid to a temperature of 20-25℃, pump it into a temporary storage tank and keep stirring. The temporary storage time is ≤4h.

[0053] Step 9: After temporary storage, conduct an inspection.

[0054] Step 10: After inspection, perform immersion UHI sterilization.

[0055] Step 11: After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃.

[0056] Step 12: The filling machine performs aseptic filling at a temperature of 10-20℃.

[0057] Using the whipped cream prepared according to the above steps and data, a cake was made. The cake preparation method was as follows: Take 1200ml of Anchor whipped cream and add 60 portions of the cream prepared in Experimental Group 1. Use a Joyoung cream mixer (model S-LD175) at speed 4 (speed 5 is the maximum) to whip the cream for 10 minutes until it reaches a solid state. Spread the whipped cream evenly on the surface of a cake base with a diameter of 15cm and a height of 8cm. Spread a 1cm thickness on the sides and a 1.5cm thickness on the top. Place the prepared cake in a freezer at -21℃ for 10 minutes. After freezing, remove it and place it in an environment with a temperature of 20℃ and humidity of 60%. Observe and record the cake's condition at 1h, 2h, and 3h. This is recorded as Experimental Group 1. The relevant data are shown in Table 1.

[0058] Table 1 Data from Experimental Group 1

[0059]

[0060] Experimental Group 2:

[0061] Step 1: Pre-dissolve the obtained 80 portions of fresh cream. The dissolving time is determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution needs to be kept warm and stored temporarily.

[0062] Step 2: Pour some of the heavy cream and 20 portions of fresh milk into vacuum mixing tank 1.

[0063] Step 3: Place one portion of Tween 80 into vacuum mixing tank 1 and shear for 1-3 minutes.

[0064] Step 4: Add 3 parts of mono- and diglycerides of fatty acids, 3 parts of microcrystalline cellulose and 0.06 parts of gum into the vacuum mixing tank 1 and stir for 10-15 minutes until completely dissolved.

[0065] Step 5: Turn off the shearing function of vacuum mixing tank 1 and switch to the stirring function. Stir and dissolve for 8-15 minutes, then take a sample to observe the uniformity of the mixture.

[0066] Step 6: Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃.

[0067] Step 7: Perform pre-homogenization treatment using a homogenizer.

[0068] Step 8: After homogenization, cool the liquid to a temperature of 20-25℃, pump it into a temporary storage tank and keep stirring. The temporary storage time is ≤4h.

[0069] Step 9: After temporary storage, conduct an inspection.

[0070] Step 10: After inspection, perform immersion UHI sterilization.

[0071] Step 11: After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃.

[0072] Step 12: The filling machine performs aseptic filling at a temperature of 10-20℃.

[0073] Using the whipped cream prepared according to the above steps and data, a cake was made. The cake preparation method was as follows: Take 1200ml of Anchor whipped cream and add 80 portions of the cream prepared in Experimental Group 1. Use a Joyoung cream mixer (model S-LD175) at speed 4 (speed 5 is the maximum) to whip the cream for 10 minutes until it reaches a solid state. Spread the whipped cream evenly on the surface of a cake base with a diameter of 15cm and a height of 8cm. Spread a 1cm thickness on the sides and a 1.5cm thickness on the top. Place the prepared cake in a freezer at -21℃ for 10 minutes. After freezing, remove it and place it in an environment with a temperature of 20℃ and humidity of 60%. Observe and record the cake's condition at 1h, 2h, and 3h. This is designated as Experimental Group 2. Relevant data are shown in Table 2.

[0074] Table 2 Data from Experimental Group 2

[0075]

[0076] Experimental Group 3:

[0077] Step 1: Pre-dissolve the obtained 90 portions of fresh cream. The dissolving time is determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution needs to be kept warm and stored temporarily.

[0078] Step 2: Pour some of the heavy cream and 30 parts of fresh milk into vacuum mixing tank 1.

[0079] Step 3: Place 1.2 portions of Tween 80 into vacuum mixing tank 1 and shear for 1-3 minutes.

[0080] Step 4: Add 4 parts of mono- and diglycerides of fatty acids, 4 parts of microcrystalline cellulose and 0.1 parts of gum into the vacuum mixing tank 1 and stir for 10-15 minutes until completely dissolved.

[0081] Step 5: Turn off the shearing function of vacuum mixing tank 1 and switch to the stirring function. Stir and dissolve for 8-15 minutes, then take a sample to observe the uniformity of the mixture.

[0082] Step 6: Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃.

[0083] Step 7: Perform pre-homogenization treatment using a homogenizer.

[0084] Step 8: After homogenization, cool the liquid to a temperature of 20-25℃, pump it into a temporary storage tank and keep stirring. The temporary storage time is ≤4h.

[0085] Step 9: After temporary storage, conduct an inspection.

[0086] Step 10: After inspection, perform immersion UHI sterilization.

[0087] Step 11: After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃.

[0088] Step 12: The filling machine performs aseptic filling at a temperature of 10-20℃.

[0089] Using the whipped cream prepared according to the above steps and data, a cake was made. The cake preparation method was as follows: Take 1200ml of Anchor whipped cream and add 90 parts of the cream prepared in Experimental Group 1. Use a Joyoung cream mixer (model S-LD175) at speed 4 (speed 5 is the maximum) to whip the cream for 10 minutes until it reaches a solid state. Spread the whipped cream evenly on the surface of a cake base with a diameter of 15cm and a height of 8cm. Spread a 1cm thickness on the sides and a 1.5cm thickness on the top. Place the prepared cake in a freezer at -21℃ for 10 minutes. After freezing, remove it and place it in an environment with a temperature of 20℃ and humidity of 60%. Observe and record the cake's condition at 1h, 2h, and 3h. This is designated as Experimental Group 3. Relevant data are shown in Table 3.

[0090] Table 3. Data for Experimental Group 2 (Cake surface cream, spread thickness, and temperature and humidity during cake placement were the same as in Example 1).

[0091]

[0092] Analysis of the relevant data in the tables of Examples 1-3 shows that when the cream prepared in Examples 1-3 is added to the cream, compared with the cream in Example 3 without added whipped cream, the time for cake deformation, side deformation, water separation and collapsing of the cake side is longer than that of the cake made with cream without added whipped cream. Therefore, the whipped cream prepared in Examples 1-3 can prevent cream separation, coagulation and deterioration, and make the cream uniform and stable.

[0093] Meanwhile, through comparative analysis of Example 1 and Example 2, and Example 2 and Example 3, it was found that the cake made with the cream prepared in Example 2 exhibited the latest occurrence of cake shape deformation, cake side deformation, water decomposition on the cake side, and cake side collapse. The whipped cream produced by the preparation method in Example 2 can better prevent cream separation, coagulation, and spoilage, making the cream more uniform and stable.

[0094] Example 2

[0095] Reference Figure 1 - Figure 10 As shown: A whipped cream fermentation production line includes a vacuum mixing tank 1 and a stirring mechanism 2. The stirring mechanism 2 includes a drive assembly 21, a transmission cylinder 22, four sets of stirring assemblies 23 and a transmission rod 24. The vacuum mixing tank 1 is equipped with a mixing and beating mechanism 3 and a transmission mechanism 4. A heating mechanism 5 is provided at one end of the vacuum mixing tank 1. The transmission mechanism 4 includes a sealing profile plate 41, and a concave frame plate 42 is fixedly installed on the upper end of the sealing profile plate 41.

[0096] The mixing and striking mechanism 3 includes a sliding seat 31 and a fixed frame 37. The sliding seat 31 has a double-sided toothed plate 33 inside. Each of the four sets of stirring components 23 has a vertical hole 34 extending through one end. A movable plate 32 is rotatably installed inside each of the four sets of vertical holes 34. A lifting hammer 35 is fixedly installed at one end of each of the four sets of movable plates 32. A first sector gear 38 is provided at one end of the double-sided toothed plate 33, and a second sector gear 39 meshes at the other end. A driving gear 310 is rotatably installed at the middle position inside the fixed frame 37. A first driven gear 311 meshes at one end of the driving gear 310, and a second driven gear 312 meshes at the other end. A vertical block 313 is provided inside the transmission cylinder 22. Circular magnets 314 are slidably installed inside the transmission cylinder 22, and an annular magnet 315 is slidably installed on the outer wall of the transmission cylinder 22. Two sets of conical cylinders 36 are slidably installed on the outer wall of the transmission cylinder 22. The upper end of the vertical block 313 is fixed to the lower end of the double-sided toothed plate 33, and the lower end of the vertical block 313 is fixed to the upper end of the circular magnet 314. One end of the driving gear 310 is fixed to the gear inside the second bevel gear set 45. One end of the fixed frame 37 is fixed to the outer frame of the second bevel gear set 45. One end of the driven gear 311 passes through the fixed frame 37 and is fixed to one end of the first sector gear 38. One end of the driven gear 312 passes through the fixed frame 37 and is fixed to one end of the second sector gear 39. One end of the two sets of conical cylinders 36 is fixed to the upper and lower ends of the sliding seat 31, respectively. The circular magnet 314 and the annular magnet 315 attract each other. The other ends of the four sets of movable plates 32 are rotatably installed on the outer wall of the sliding seat 31.

[0097] In this embodiment, by providing a hybrid striking mechanism 3, when the driving gear 310 rotates, through the meshing engagement of the driving gear 310 with the first driven gear 311 and the second driven gear 312, the driving gear 310 drives the first driven gear 311 and the second driven gear 312 to rotate. The first driven gear 311 and the second driven gear 312 drive the first sector gear 38 and the second sector gear 39 fixed thereto to rotate. Since the first sector gear 38 and the second sector gear 39 mesh with both ends of the double-sided toothed plate 33, when the first sector gear 38 meshes with one end of the double-sided toothed plate 33, the second sector gear... When the other end of the gear 39 is not in contact with the double-sided gear plate 33, and the first sector gear 38 is about to separate from one end of the double-sided gear plate 33, the second sector gear 39 will be rotated to mesh with the other end of the double-sided gear plate 33. When the first sector gear 38 meshes with one end of the double-sided gear plate 33, the first sector gear 38 will drive the double-sided gear plate 33 to move downward. The double-sided gear plate 33 drives the circular magnet 314 to slide downward inside the transmission cylinder 22 through the vertical block 313. Under the mutual attraction between the circular magnet 314 and the annular magnet 315, the circular magnet 314 will drive the annular magnet 315 to move downward together, and the circular magnet 314 will drive the annular magnet 315 to move downward together. The annular magnet 315 drives the sliding seat 31 to slide together on the outer wall of the transmission cylinder 22. Simultaneously, the sliding seat 31 drives one end of the four sets of movable plates 32, which are rotatably coupled with it, to move downwards. Since the four sets of movable plates 32 are rotatably installed inside the four sets of vertical holes 34, the middle part of the four sets of movable plates 32 is restricted. Therefore, the other end of each movable plate 32 drives the four sets of lifting hammers 35, which are fixed to it, to move downwards, causing the four sets of lifting hammers 35 to impact the cream. At the moment of impact, air in the mixing tank 1 enters the cream along with the four sets of lifting hammers 35, causing the air to mix with the cream. This mixture is then passed through the first sector gear 38 and... With the cooperation of the second sector gear 39 and the double-sided toothed plate 33, the first sector gear 38 and the second sector gear 39 can drive the double-sided toothed plate 33 to move up and down repeatedly inside the transmission cylinder 22, so that the vertical block 313 can move up and down repeatedly inside the transmission cylinder 22, thereby driving the four sets of lifting hammers 35 to repeatedly impact the cream. Combined with the stirring mechanism 2, this can accelerate the full mixing of fat particles in the cream with air and cause expansion, forming light and fluffy cream. At the same time, it can make the texture of the whipped cream more substantial, and when whipped to 3.6-3.8, the taste is similar to that of fresh cream.

[0098] With the cooperation of the two sets of conical cylinders 36 and the sliding seat 31, when the sliding seat 31 slides up and down repeatedly on the outer wall of the transmission cylinder 22, the sliding seat 31 will drive the two sets of conical cylinders 36 to slide together, so that the two sets of conical cylinders 36 slide repeatedly on the outer wall of the transmission cylinder 22. Since the two sets of conical cylinders 36 are made of metal, the two sets of conical cylinders 36 will generate heat during repeated sliding on the outer wall of the transmission cylinder 22, thereby accelerating the flow of cream on the outer wall of the two sets of conical cylinders 36, so that the cream separates from the two sets of conical cylinders 36.

[0099] The sealing plate 41 not only provides stability but also acts as a shield, preventing cream from splashing onto the transmission mechanism 4 during stirring and thus protecting the transmission mechanism 4.

[0100] Example 3

[0101] according to Figure 1 , Figure 2 , Figure 4 , Figure 7 and Figure 10 As shown, the heating mechanism 5 includes a gearbox 52, a battery pack 57, and a transformer 58. A generator assembly 53 is fixedly installed at the output end of the gearbox 52, and a rotating rod 54 is fixedly installed at the input end of the gearbox 52. Several sets of heating rings 50 are sleeved on the inner layer of the vacuum mixing tank 1. Three sets of stabilizing bearings 55 are fixedly installed on the upper end of the sealing profile plate 41. A circular ring plate 51 is fixedly sleeved on the outer wall of the vacuum mixing tank 1. A guide seat 56 is installed through the upper end of the circular ring plate 51 of the vacuum mixing tank 1. One end of the guide seat 56 is connected to an external... The external wiring is connected to one end of the battery pack 57. One end of each of the heating rings 50 is electrically connected to the guide seat 56. The rotating rod 54 is rotatably installed inside the three sets of stabilizing shaft seats 55. One end of the rotating rod 54 passes through the vacuum mixing tank 1 and is fixed to the gear inside the first bevel gear set 44. The lower ends of the gearbox 52, the generator assembly 53, the battery pack 57, and the transformer 58 are all fixed to the upper end of the annular plate 51. The generator assembly 53 is electrically connected to the transformer 58, and the transformer 58 is electrically connected to the battery pack 57.

[0102] In this embodiment, by providing a heating mechanism 5, when the rotating rod 54 rotates, the other end of the rotating rod 54 will drive the transmission 52 to rotate. The output end of the transmission 52 drives the power generation component 53 to operate, so that the power generation component 53 generates electricity. The generated electricity is transmitted to the inside of the battery pack 57 through the transformer 58, thereby converting power into electricity, utilizing power, improving the efficiency of energy resource utilization, promoting green, low-carbon and high-quality development, and playing the role of power generation.

[0103] The battery 57 transmits its internal power to the interior of several heating rings 50 through an external wiring connection, providing power to the heating rings 50 and facilitating their operation. During operation, the heating rings 50 generate heat, which is conducted to the mixing tank 1, causing the inner wall of the mixing tank 1 to heat up. This accelerates the flow of cream from the inner wall of the mixing tank 1, allowing the cream to separate from the inner wall of the mixing tank, thus achieving a cleaning effect.

[0104] The transformer 48 uses the principle of electromagnetic induction to change the AC voltage, so that the generated electricity can be safely input into the battery pack 57, thus improving safety. The battery pack 57 can store the input electricity, which can then be used to supply power to several sets of heating rings 50.

[0105] The three sets of stabilizing bearings 55 can assist the rotating rod 54, making it easier for the rotating rod 53 to rotate inside the three sets of stabilizing bearings 55, thus improving the stability of the rotating rod 53 when it rotates.

[0106] Example 4

[0107] according to Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 and Figure 9 As shown, a transmission belt assembly 25 is fixedly installed on the outer wall of the transmission rod 24, and a mounting seat 26 is fixedly installed on the lower end of the drive assembly 21. The lower end of the transmission rod 24 is rotatably installed on the upper end of the sealing profile plate 41. One end of the transmission rod 24 passes through the upper end of the vacuum mixing tank 1 and is fixed to the output end of the drive assembly 21. One end of each of the four stirring assemblies 23 is fixed to the outer wall of the transmission cylinder 22. The upper part of the transmission cylinder 22 passes through the sealing profile plate 41 and is fixed to the other part of the transmission belt assembly 25. The lower end of the mounting seat 26 is fixed to the upper end of the vacuum mixing tank 1.

[0108] The transmission mechanism 4 includes a sealing profile plate 41, a concave frame plate 42 fixedly installed on the upper end of the sealing profile plate 41, a first bevel gear set 44 fixedly installed on the outer wall of the transmission rod 24, a second bevel gear set 45 fixedly installed at one end of the first bevel gear set 44, a mating seat 43 rotatably installed on the outer wall of the transmission cylinder 22, the outer walls of the sealing profile plate 41 are all fixed to the inner wall of the vacuum mixing tank 1, the protruding part of the gear inside the first bevel gear set 44 is fixed to the gear inside the second bevel gear set 45, the outer wall of the first bevel gear set 44 is fixed to the inner side walls of the concave frame plate 42, and the two protruding parts at the lower end of the mating seat 43 are both fixed to the upper end of the sealing profile plate 41.

[0109] In this embodiment, a stirring mechanism 2 is provided, and a driving component 21 is operated. The output end of the driving component 21 drives the transmission rod 24 to rotate, and the lower end of the transmission rod 24 rotates inside the sealing profile plate 41. The transmission rod 24 drives the transmission cylinder 22 to rotate through the transmission belt group 25, and the upper part of the transmission cylinder 22 rotates inside the sealing profile plate 41. At the same time, the transmission cylinder 22 drives the four sets of stirring components 23 fixed thereto to rotate, so that the four sets of stirring components 23 stir the cream and fat particles inside the mixing tank 1, thereby mixing the cream and fat particles.

[0110] By incorporating a transmission mechanism 4, the rotating rod 24 drives the first bevel gear set 44 to rotate when it rotates. One end of the first bevel gear set 44 drives the rotating rod 54 fixed to it to rotate, thereby providing power to the heating mechanism 5 and reducing the use of power components. Furthermore, the other end of the first bevel gear set 44 drives the second bevel gear set 45 to rotate, and the other end of the second bevel gear set 45 drives the drive gear 310 to rotate, thereby providing power to the mixed impact mechanism 3, further reducing the use of power components. In summary, this reduces economic expenses, minimizes the area occupied, and enables unified operation of the equipment.

[0111] A method for preparing whipped cream includes the following steps:

[0112] Step 1: Pre-dissolve 60-80 portions of fresh cream. The dissolving time is determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution needs to be kept warm and stored temporarily.

[0113] Step 2: Pour some of the heavy cream and 10-20 parts of fresh milk into vacuum mixing tank 1.

[0114] Step 3: Place 0.1-1 part of Tween 80 into vacuum mixing tank 1 and shear for 1-3 minutes.

[0115] Step 4: Add 1-3 parts of mono- and diglycerides of fatty acids, 1-3 parts of microcrystalline cellulose and 0.01-0.06 parts of gum into the vacuum mixing tank 1 and stir for 10-15 minutes until completely dissolved.

[0116] Step 5: Turn off the shearing function of vacuum mixing tank 1 and switch to the stirring function. Stir and dissolve for 8-15 minutes, then take a sample to observe the uniformity of the mixture.

[0117] Step 6: Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃.

[0118] Step 7: Perform pre-homogenization treatment using a homogenizer.

[0119] Step 8: After homogenization, cool the liquid to a temperature of 20-25℃, pump it into a temporary storage tank and keep stirring. The temporary storage time is ≤4h.

[0120] Step 9: After temporary storage, conduct an inspection.

[0121] Step 10: After inspection, perform immersion UHI sterilization.

[0122] Step 11: After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃.

[0123] Step 12: The filling machine performs aseptic filling at a temperature of 10-20℃.

[0124] The method of use and working principle of this device: First, pour the cream and fat particles into the mixing tank 1, and at the same time add air into the mixing tank 1. Then, run the drive assembly 21. The output end of the drive assembly 21 drives the transmission rod 24 to rotate inside the sealed profile plate 41. The transmission rod 24 drives the first bevel gear set 44 and the transmission belt 25 to rotate. The first sector gear 38 drives the rotating rod 54 and the second bevel gear set 45 to rotate. The transmission belt 25 drives the transmission cylinder 22 to rotate inside the sealed profile plate 41. At the same time, the transmission cylinder 22 drives the four sets of stirring assemblies 23 to stir inside the mixing tank 1, so that the cream and fat particles are mixed.

[0125] When the driving gear 310 rotates, through the meshing engagement of the driving gear 310 with the first driven gear 311 and the second driven gear 312, the driving gear 310 drives the first driven gear 311 and the second driven gear 312 to rotate. The first driven gear 311 and the second driven gear 312 drive the first sector gear 38 and the second sector gear 39, which are fixed to it, to rotate. Since the first sector gear 38 and the second sector gear 39 mesh with the two ends of the double-sided gear plate 33, the first sector gear... When the sector gear 38 meshes with one end of the double-sided gear plate 33, the sector gear 38 will drive the double-sided gear plate 33 to move downward. The double-sided gear plate 33 will drive the circular magnet 314 to slide downward inside the transmission cylinder 22 via the vertical block 313. Under the mutual attraction between the circular magnet 314 and the annular magnet 315, the circular magnet 314 will drive the annular magnet 315 to move downward together, and the annular magnet 315 will drive the sliding seat 31 to slide together on the outer wall of the transmission cylinder 22. Simultaneously, the sliding seat 31 drives one end of the four sets of movable plates 32 that are rotatably coupled with it to move downwards. Since the four sets of movable plates 32 are respectively rotatably installed inside the four sets of vertical holes 34, the middle part of the four sets of movable plates 32 is restricted. Therefore, the other end of the movable plates 32 drives the four sets of lifting hammers 35 fixed with them to move downwards, so that the four sets of lifting hammers 35 impact the cream. At the moment of impact, the air in the mixing tank 1 will enter the cream along with the four sets of lifting hammers 35, so that the air and cream are mixed. With the cooperation of the first sector gear 38 and the second sector gear 39 with the double-sided toothed plate 33, the first sector gear 38 and the second sector gear 39 can drive the double-sided toothed plate 33 to move up and down repeatedly inside the transmission cylinder 22, so that the vertical block 313 can move up and down repeatedly inside the transmission cylinder 22, thereby driving the four sets of lifting hammers 35 to repeatedly impact the cream. Combined with the stirring mechanism 2, it can accelerate the full mixing of fat particles in the cream with air.

[0126] At the same time, when the rotating rod 54 rotates, the other end of the rotating rod 54 will drive the gearbox 52 to rotate. The output end of the gearbox 52 drives the generator assembly 53 to operate, so that the generator assembly 53 generates electricity. The generated electricity is transmitted to the inside of the battery pack 57 through the transformer 58, which can convert power into electricity, utilize power, and improve the efficiency of energy resource utilization.

[0127] Finally, after the cream is stirred, the battery pack 57 is turned on, so that the battery pack 57 transmits the internal electricity to the interior of several heating rings 50 through the external wiring. This provides power to the heating rings 50, facilitating their operation. The heating rings 50 generate heat during operation, which is conducted to the mixing tank 1, causing the inner wall of the mixing tank 1 to heat up. This accelerates the flow of cream from the inner wall of the mixing tank 1, causing the cream to separate from the inner wall of the mixing tank, thus achieving a cleaning effect.

[0128] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A whipped cream fermentation production line, comprising a vacuum mixing tank (1) and a stirring mechanism (2), wherein the stirring mechanism (2) comprises a drive assembly (21), a transmission cylinder (22), four sets of stirring assemblies (23) and a transmission rod (24), characterized in that: The vacuum mixing tank (1) is equipped with a mixing and striking mechanism (3) inside, a transmission mechanism (4) inside, and a heating mechanism (5) at one end of the vacuum mixing tank (1). The mixing and striking mechanism (3) includes a sliding seat (31) and a fixed frame (37). The sliding seat (31) has a double-sided toothed plate (33) inside. Each of the four sets of stirring components (23) has a vertical hole (34) through which a movable plate (32) is rotatably installed. Each of the four sets of movable plates (32) has a lifting hammer (35) fixedly installed at one end. One end of the double-sided toothed plate (33) is provided with a first sector gear. 38), the other end of the double-sided toothed plate (33) is meshed with a second sector gear (39), a drive gear (310) is rotatably installed in the middle position inside the fixed frame (37), one end of the drive gear (310) is meshed with a first driven gear (311), the other end of the drive gear (310) is meshed with a second driven gear (312), a vertical block (313) is provided inside the transmission cylinder (22), and the inside of the transmission cylinder (22) is uniformly slippery. A circular magnet (314) is movably mounted on the transmission cylinder (22), and an annular magnet (315) is slidably mounted on the outer wall of the transmission cylinder (22). Two sets of conical cylinders (36) are slidably mounted on the outer wall of the transmission cylinder (22). The upper end of the vertical block (313) is fixed to the lower end of the double-sided toothed plate (33), and the lower end of the vertical block (313) is fixed to the upper end of the circular magnet (314). One end of the first driven gear (311) protrudes through the fixing frame (37). One end of the first sector gear (38) is fixed to the fixed frame (37), and one end of the second driven gear (312) protrudes through the fixed frame (37) and is fixed to one end of the second sector gear (39). One end of the two sets of conical cylinders (36) is fixed to the upper and lower ends of the sliding seat (31) respectively. The circular magnet (314) and the annular magnet (315) attract each other. The other ends of the four sets of movable plates (32) are rotatably installed on the outer wall of the sliding seat (31). The heating mechanism (5) includes a gearbox (52), a battery pack (57) and a transformer (58). A power generation component (53) is fixedly installed at the output end of the gearbox (52), and a rotating rod (54) is fixedly installed at the input end of the gearbox (52). Several sets of heating rings (50) are sleeved on the inner layer of the vacuum mixing tank (1).

2. The whipped cream fermentation production line according to claim 1, characterized in that: The transmission mechanism (4) includes a sealing profile plate (41), a concave bracket plate (42) is fixedly installed on the upper end of the sealing profile plate (41), a first bevel gear set (44) is fixedly installed on the outer wall of the transmission rod (24), a second bevel gear set (45) is fixedly installed at one end of the first bevel gear set (44), a mating seat (43) is rotatably installed on the outer wall of the transmission cylinder (22), and the outer walls of the sealing profile plate (41) are all fixed to the inner wall of the vacuum mixing tank (1). The protruding part of the gear inside the gear set (44) is fixed to the gear inside the second bevel gear set (45). The outer wall of the first bevel gear set (44) is fixed to the inner two side walls of the concave frame plate (42). The two protruding parts at the lower end of the mating seat (43) are fixed to the upper end of the sealing profile plate (41). One protruding part of the driving gear (310) is fixed to the gear inside the second bevel gear set (45). One end of the fixing frame (37) is fixed to the outer frame of the second bevel gear set (45).

3. The whipped cream fermentation production line according to claim 2, characterized in that: Three sets of stabilizing bearings (55) are fixedly installed on the upper end of the sealing profile plate (41). A circular ring plate (51) is fixedly installed on the outer wall of the vacuum mixing tank (1). A guide seat (56) is installed through the upper end of the circular ring plate (51) of the vacuum mixing tank (1). One end of the guide seat (56) is connected to an external wire, and the external wire is connected to one end of the battery pack (57). One end of several sets of heating rings (50) is electrically connected to the guide seat (56). The rotating rod (54) The rotating rod (54) is rotatably installed inside the three sets of stabilizer seats (55). One end of the rotating rod (54) passes through the vacuum mixing tank (1) and is fixed to the gear inside the first bevel gear set (44). The lower ends of the gearbox (52), generator assembly (53), battery pack (57), and transformer (58) are all fixed to the upper end of the annular plate (51). The generator assembly (53) is electrically connected to the transformer (58), and the transformer (58) is electrically connected to the battery pack (57).

4. The whipped cream fermentation production line according to claim 3, characterized in that: A transmission belt assembly (25) is fixedly installed on the outer wall of the transmission rod (24). A mounting round seat (26) is fixedly installed on the lower end of the drive assembly (21). The lower end of the transmission rod (24) is rotatably installed on the upper end of the sealing profile plate (41). One end of the transmission rod (24) passes through the upper end of the vacuum mixing tank (1) and is fixed to the output end of the drive assembly (21). One end of each of the four sets of stirring assemblies (23) is fixed to the outer wall of the transmission cylinder (22). The upper part of the transmission cylinder (22) passes through the sealing profile plate (41) and is fixed to the other part of the transmission belt assembly (25). The lower end of the mounting round seat (26) is fixed to the upper end of the vacuum mixing tank (1).

5. A method for preparing whipped cream, characterized in that, A whipping cream fermentation production line using any one of claims 1-4 includes the following steps: S1. Pre-dissolve 60-80 portions of fresh cream. The dissolving time is determined based on the cream being dissolved into a completely flowing liquid state. The dissolved cream solution needs to be kept warm and stored temporarily. S2. Pour some of the light cream and 10-20 parts of fresh milk into a vacuum mixing tank (1); S3. Place 0.1-1 part of Tween 80 into a vacuum mixing tank (1) and shear for 1-3 minutes. S4. Add 1-3 parts of mono- and diglycerides of fatty acids, 1-3 parts of microcrystalline cellulose and 0.01-0.06 parts of gum into the vacuum mixing tank (1) and stir for 10-15 minutes until completely dissolved. S5. Vacuum mixing tank (1) Shear function is turned off, switch to stirring function, stir and dissolve for 8-15 minutes, then take a sample to observe the uniformity of mixing. S6. Take the remaining butter and adjust the volume to the required tonnage for actual production. Add water and stir for 15-25 minutes. The final temperature of the liquid should be 60-70℃. S7. Perform pre-homogenization treatment using a homogenizer; S8. After homogenization, the liquid is cooled to 20-25℃, pumped into a temporary storage tank and stirred. The temporary storage time is ≤4h. S9. After temporary storage, perform inspection; S10. After inspection, undergo immersion UHI sterilization treatment. S11. After sterilization, perform aseptic homogenization; post-homogenization pressure: 40 bar / secondary pressure 12 bar; post-homogenization temperature: 60-70℃. S12. The filling machine performs aseptic filling at a filling temperature of 10-20℃.

6. The method for preparing whipped cream according to claim 5, characterized in that, The water used for replenishment in step S6 is RO water with a pH of 7.0±0.5, hardness ≤1mg / L, and conductivity of 10μs / cm.

7. The method for preparing whipped cream according to claim 5, characterized in that, The initial homogenization pressure is 40 bar, the secondary pressure is 12 bar, and the temperature is 60-70℃.

8. The method for preparing whipped cream according to claim 5, characterized in that, The sterilization temperature is 144±1℃, the sterilization time is 4s, and the liquid outlet temperature is 60-70℃.

9. A method for preparing whipped cream according to claim 5, characterized in that, The vacuum mixing tank (1) has a vacuum degree of -0.7 to -0.4 bar and a mixing temperature of 60 to 70°C.

Images