Ultrahigh-temperature single cream continuous sterilizing and cooling integrated system

Abstract

Belonging to the technical field of dairy product processing equipment, the invention relates to an ultra-high temperature single cream continuous sterilization and cooling integrated system, which comprises a raw material supply unit, a multistage plate heat exchanger group, an ultra-high temperature sterilization module, a micro differential pressure buffer isolation cavity, a dynamic homogenization unit, a spiral laminar flow speed reduction cooling section, and a sterile tank. The raw material supply unit, the multi-stage plate heat exchanger group, the ultra-high-temperature sterilization module, the micro-differential-pressure buffer isolation cavity, the dynamic homogenizing unit, the spiral laminar flow speed-reducing cooling section and the sterile tank are sequentially communicated with one another. According to the invention, the technical problems of fat instability, cooling blockage and process pollution in the ultrahigh-temperature treatment process of the high-fat single cream are solved, and the functionality, sensory quality and production energy efficiency of the single cream are improved on the premise of ensuring sterility through a sterilization-cooling integrated framework, micro-differential pressure buffer protection and a viscosity self-adaptive regulation and control technology; and a technical support is provided for a normal-temperature long-shelf-life solution of high-end dairy products.

Description

Technical Field

[0001] This invention relates to the field of dairy processing equipment technology, and in particular to an integrated system for continuous sterilization and cooling of ultra-high temperature cream. Background Technology

[0002] During the processing of light cream, it is necessary to treat the cream with mold to completely kill all microorganisms in the light cream, including bacteria, yeast, mold and their spores, especially heat-resistant spores (such as spores of Clostridium botulinum), to achieve a commercially sterile state and achieve a long shelf life at room temperature. After achieving sterilization, the product temperature is immediately reduced from ultra-high temperature to the low temperature required for filling or storage (usually 4-25℃) to maximize the preservation of the flavor, color, nutrition, especially heat-sensitive vitamins and physical stability of the light cream, and to prevent excessive aggregation or destruction of fat globules.

[0003] Existing sterilization and cooling processes for whipped cream carry the risk of process disruption. Traditional separate equipment exposes materials during the transition between sterilization and cooling, leading to secondary contamination risks. This system achieves seamless integration from sterilization to cooling through a fully enclosed integrated flow channel, eliminating intermediate exposure. Furthermore, if whipped cream is not cooled promptly after ultra-high temperature treatment, it can cause fat globule membrane rupture and protein denaturation. High-fat whipped cream experiences a sharp increase in viscosity during rapid cooling, easily clogging pipes. Traditional equipment also struggles to simultaneously optimize sterilization time and cooling rate. Therefore, this paper proposes an integrated ultra-high temperature whipped cream continuous sterilization and cooling system. This system employs a multi-stage plate heat exchanger assembly for tiered heat recovery, combined with dual-channel variable diameter insulated pipes for precise control of sterilization time. A micro-pressure differential buffer isolation chamber is installed between the sterilization and cooling sections to prevent fat globule rupture caused by thermal shock. A spiral laminar flow deceleration device is introduced in the cooling section to avoid pipe blockage caused by a sudden increase in viscosity at low temperatures. This system ensures commercial sterility while maximizing the preservation of the functional characteristics and sensory quality of whipped cream. Summary of the Invention

[0004] This invention provides an integrated system for continuous sterilization and cooling of ultra-high temperature cream, which solves the problems of process interruption risk, heat damage and fat instability, low-temperature pipeline blockage, and insufficient process control precision in traditional cream sterilization equipment.

[0005] The solution to the above-mentioned technical problems of the present invention is as follows: an integrated system for continuous sterilization and cooling of ultra-high temperature cream, comprising a raw material supply unit, a multi-stage plate heat exchanger group, an ultra-high temperature sterilization module, a micro-pressure difference buffer isolation chamber, a dynamic homogenization unit, a spiral laminar flow deceleration cooling section, and an aseptic tank, wherein the raw material supply unit, the multi-stage plate heat exchanger group, the ultra-high temperature sterilization module, the micro-pressure difference buffer isolation chamber, the dynamic homogenization unit, the spiral laminar flow deceleration cooling section, and the aseptic tank are sequentially connected and arranged;

[0006] The usage method includes the following steps:

[0007] S1, Raw material pretreatment, light cream is pumped into the raw material supply unit, the raw material supply unit measures the fat content and automatically adds food-grade thickener or diluent to control viscosity;

[0008] S2, stepped preheating, the raw materials enter the multi-stage plate heat exchanger group through the raw material supply unit for three-stage preheating;

[0009] S3, Ultra-high temperature sterilization, the ultra-high temperature sterilization module instantly heats the material to 148℃, and the dual-channel variable diameter heat preservation pipe switches channels according to the real-time temperature.

[0010] S4, micro-pressure differential buffer protection, after sterilization, the material enters the micro-pressure differential buffer isolation chamber to reduce the flow rate and is filled with nitrogen to maintain stable oxygen content and chamber pressure.

[0011] S5, dynamic homogenization and rapid cooling, is three-stage homogenization through a dynamic homogenization unit, and then transferred to a spiral laminar flow deceleration cooling section for adaptive cooling.

[0012] S6, aseptic filling: After cooling, the product enters the aseptic tank and is transported to the filling machine through a positive pressure aseptic pipeline. Before packaging, it undergoes a final ultraviolet sterilization.

[0013] Based on the above technical solution, the present invention can be further improved as follows.

[0014] Furthermore, the raw material supply unit includes a fat content detector and a viscosity adjustment valve. The fat content detector monitors the fat fluctuation of the raw material in real time (range of 10%-40%), providing a data basis for viscosity adjustment and cooling control. The viscosity adjustment valve automatically adds thickeners (such as carrageenan) or diluents (skimmed milk) based on the fat content, accurately controlling the viscosity at 50-500 mPa·s, eliminating manual adjustment errors, and supporting flexible production of creams with different fat contents (coffee cream / decorated cream).

[0015] Furthermore, the multi-stage plate heat exchanger group includes a preheating section, a heat recovery section, and a cooling section arranged in parallel. A flow divider is provided between each section, and the flow divider dynamically allocates the flow rate and adjusts the flow rate ratio of each section in real time according to temperature feedback.

[0016] Furthermore, the ultra-high temperature sterilization module consists of a steam ejector and a dual-channel variable diameter insulation tube. The ultra-high temperature sterilization module is equipped with a temperature feedback controller and a dual-channel variable diameter insulation tube. The main channel (50→30mm gradually narrows) has a high-speed flow to ensure short-term sterilization of 4.2s, while the secondary channel (40mm constant diameter) has a low-speed flow extended to 6.5s to compensate for insufficient temperature. When the detected temperature is <147℃, it automatically switches to the secondary channel to completely inactivate heat-resistant spores and avoid overheating that could lead to a burnt smell.

[0017] Furthermore, the insulation pipe includes a main channel with a gradually decreasing inner diameter and a secondary channel with an equal diameter. The channel switching is triggered by a temperature feedback controller. The inner diameter of the main channel of the dual-channel variable diameter insulation pipe decreases from 50 mm to 30 mm along the flow direction, while the secondary channel maintains an equal diameter of 40 mm. The length ratio of the two channels is set to 1:1.5. Nitrogen gas coverage (O2 < 100 ppm) inhibits fat oxidation reaction, prevents the generation of free fatty acids after heat treatment, and reduces the fat globule destruction rate.

[0018] Furthermore, the micro-pressure differential buffer isolation chamber is located at the outlet of the ultra-high temperature sterilization module; the pressure inside the chamber is maintained at 0.05–0.1 MPa and is lower than the sterilization section by 0.02 MPa, always lower than the sterilization section by 0.02 MPa, forming a pressure differential barrier.

[0019] Furthermore, the dynamic homogenization unit is integrated at the inlet of the cooling section of the multi-stage plate heat exchanger. The dynamic homogenization unit is equipped with a variable frequency motor and a homogenization valve group. The variable frequency motor drives the homogenization valve group. The dynamic homogenization unit applies homogenization pressure in three stages at the inlet of the cooling section, with the pressure gradient as follows: stage 20–25 MPa, stage 10–15 MPa, and stage 5–8 MPa. The three-stage pressure gradient homogenization involves breaking down large fat globules at stage 23 MPa, refining particles at stage 12 MPa, and stabilizing the emulsion structure at stage 7 MPa. Integrated at the inlet of the cooling section, the emulsion effect is immediately solidified by cooling after homogenization.

[0020] Furthermore, the spiral laminar flow deceleration cooling section consists of an inner spiral guide vane and an outer jacket coaxially sleeved. The jacket is circulated with a refrigerant at -5–5℃. The inner spiral guide vane can force laminar flow and extend the cooling path. The outer jacket is circulated with a refrigerant at -5–5℃ for zoned temperature control.

[0021] Furthermore, the sterile tank is equipped with a CIP online cleaning interface and a SIP steam sterilization valve group. The CIP online cleaning cycle involves alkaline washing (1.5% NaOH) → acid washing (0.8% HNO3), followed by SIP steam sterilization, which maintains saturated steam at 150°C for 30 minutes. The online operation does not require disassembly.

[0022] Furthermore, in step S2, the three-stage preheating is a preheating stage that uses waste heat from the cooling stage to raise the temperature, a heat recovery stage that absorbs the residual heat of the material after sterilization, and a final preheating stage with steam-assisted supplementary heating.

[0023] The beneficial effects of this invention are: This invention provides an integrated system for continuous sterilization and cooling of ultra-high temperature cream, which has the following advantages:

[0024] 1. It solves the problem of secondary contamination risk caused by the exposure of materials when switching between sterilization and cooling processes in traditional split equipment. It achieves seamless connection between sterilization and cooling through a fully enclosed integrated flow channel, eliminating intermediate exposure links;

[0025] 2. This invention solves the problem that if cream is not cooled in time after ultra-high temperature processing, it will cause fat globule membrane rupture and protein denaturation. It adopts a micro-pressure difference buffer isolation chamber to slow down the flow rate in a low pressure environment of 0.05–0.1MPa, which reduces the material flow rate by 40–60%. Combined with a nitrogen covering layer to inhibit thermal oxidation, the fat globule destruction rate is controlled to <5%.

[0026] 3. It solves the problem of high-fat cream's viscosity increasing sharply during rapid cooling, which easily clogs pipes. By adaptively adjusting the pitch of the guide vanes based on viscosity, it forces laminar flow and extends the cooling path, thus solving the problem of blockage caused by high-viscosity materials.

[0027] 4. It solves the problem that traditional equipment is difficult to optimize sterilization time and cooling rate simultaneously. It uses a dual-channel variable diameter insulation pipe to accurately control the sterilization time error and develops a temperature-viscosity joint control algorithm. When the fat content is >30%, the cooling rate is 3-5℃ / s, and when the fat content is ≤30%, it is increased to 6-8℃ / s, realizing dynamic optimization of the process window.

[0028] 5. This integrated system for continuous sterilization and cooling of ultra-high temperature cream solves the technical problems of fat instability, cooling blockage, and process contamination that easily occur in high-fat cream during ultra-high temperature processing. Through the integrated sterilization-cooling architecture, micro-pressure difference buffer protection, and viscosity adaptive control technology, it improves the functionality, sensory quality, and production efficiency of cream while ensuring sterility, providing technical support for room temperature long shelf life solutions for high-end dairy products.

[0029] The above description is merely an overview of the technical solution of the present invention. In order to better understand the technical means of the present invention and to implement it according to the contents of the specification, the preferred embodiments of the present invention are described in detail below with reference to the accompanying drawings. Specific embodiments of the present invention are given in detail below with reference to the accompanying drawings. Attached Figure Description

[0030] The accompanying drawings, which are included to provide a further understanding of the invention and form part of this application, illustrate exemplary embodiments of the invention and, together with their description, serve to explain the invention and do not constitute an undue limitation thereof. In the drawings:

[0031] Figure 1 This is a system architecture diagram of an integrated system for continuous sterilization and cooling of ultra-high temperature cream, provided in one embodiment of the present invention. Detailed Implementation

[0032] The following is in conjunction with the appendix Figure 1The principles and features of the present invention are described below. The examples given are for illustrative purposes only and are not intended to limit the scope of the invention. The invention is described more specifically in the following paragraphs by way of example with reference to the accompanying drawings. The advantages and features of the invention will become clearer from the following description. It should be noted that the drawings are in a very simplified form and use non-precise proportions, and are only used to facilitate and clarify the illustration of the embodiments of the invention.

[0033] It should be noted that when a component is described as "fixed to" another component, it can be directly on the other component or may have a component in between. When a component is considered "connected to" another component, it can be directly connected to the other component or may have a component in between. When a component is considered "set on" another component, it can be directly set on the other component or may have a component in between. The terms "vertical," "horizontal," "left," "right," and similar expressions used in this document are for illustrative purposes only.

[0034] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0035] like Figure 1 As shown, the present invention provides an integrated system for continuous sterilization and cooling of ultra-high temperature cream, comprising a raw material supply unit, a multi-stage plate heat exchanger group, an ultra-high temperature sterilization module, a micro-pressure difference buffer isolation chamber, a dynamic homogenization unit, a spiral laminar flow deceleration cooling section, and an aseptic tank. The raw material supply unit, the multi-stage plate heat exchanger group, the ultra-high temperature sterilization module, the micro-pressure difference buffer isolation chamber, the dynamic homogenization unit, the spiral laminar flow deceleration cooling section, and the aseptic tank are sequentially connected and arranged.

[0036] Preferably, the raw material supply unit includes a fat content detector and a viscosity regulating valve. The fat content detector monitors the fat fluctuation of the raw material in real time (range of 10%-40%), providing a data basis for viscosity adjustment and cooling control. The viscosity regulating valve automatically adds thickeners (such as carrageenan) or diluents (skimmed milk) based on the fat content, accurately controlling the viscosity at 50-500 mPa·s, eliminating manual adjustment errors, and supporting flexible production of light cream (coffee cream / decorated cream) with different fat contents.

[0037] Preferably, the multi-stage plate heat exchanger group includes a preheating section, a heat recovery section, and a cooling section arranged in parallel. Each section is equipped with a flow divider controller, which dynamically allocates the flow rate and adjusts the flow rate ratio of each section in real time according to temperature feedback.

[0038] Preferably, the ultra-high temperature sterilization module consists of a steam ejector and a dual-channel variable diameter insulation tube. The ultra-high temperature sterilization module is equipped with a temperature feedback controller and a dual-channel variable diameter insulation tube. The main channel (50→30mm gradually narrows) has a high-speed flow to ensure short-term sterilization of 4.2s, while the secondary channel (40mm constant diameter) has a low-speed flow extended to 6.5s to compensate for insufficient temperature. When the detected temperature is <147℃, it automatically switches to the secondary channel to completely inactivate heat-resistant spores and avoid overheating that leads to a burnt smell.

[0039] Preferably, the insulation pipe includes a main channel with a gradually decreasing inner diameter and a secondary channel with an equal diameter. The channel switching is triggered by a temperature feedback controller. The inner diameter of the main channel of the dual-channel variable diameter insulation pipe decreases from 50 mm to 30 mm along the flow direction, while the secondary channel maintains an equal diameter of 40 mm. The length ratio of the two channels is set to 1:1.5. Nitrogen gas coverage (O2 < 100 ppm) inhibits fat oxidation reaction, prevents the generation of free fatty acids after heat treatment, and reduces the fat globule destruction rate.

[0040] Preferably, the micro-pressure differential buffer isolation chamber is located at the outlet of the ultra-high temperature sterilization module; the pressure inside the chamber is maintained at 0.05–0.1 MPa and is lower than the sterilization section by 0.02 MPa, always lower than the sterilization section by 0.02 MPa, forming a pressure differential barrier.

[0041] Preferably, the dynamic homogenizing unit is integrated at the inlet of the cooling section of the multi-stage plate heat exchanger. The dynamic homogenizing unit is equipped with a variable frequency motor and a homogenizing valve assembly. The variable frequency motor drives the homogenizing valve assembly. The dynamic homogenizing unit applies homogenizing pressure in three stages at the inlet of the cooling section, with the pressure gradient as follows: stage 20–25 MPa, stage 10–15 MPa, and stage 5–8 MPa. The three-stage pressure gradient homogenizes the emulsion. Stage 23 MPa breaks down large fat globules, stage 12 MPa refines particles, and stage 7 MPa stabilizes the emulsion structure. Integrated at the inlet of the cooling section, the emulsion effect is immediately solidified by cooling after homogenization.

[0042] Preferably, the spiral laminar flow deceleration cooling section consists of an inner spiral guide vane and an outer jacket coaxially mounted. The jacket is circulated with a refrigerant at -5–5℃. The inner spiral guide vane can force laminar flow and extend the cooling path. The outer jacket is circulated with a refrigerant at -5–5℃ for zoned temperature control.

[0043] The pitch of the guide vanes in the spiral laminar flow cooling section is negatively correlated with the viscosity of light cream, and the mathematical model is as follows:

[0044]

[0045] Where P is the pitch (mm), η is the real-time viscosity (mPa·s), K = 12.5, and C = 15.

[0046] Preferably, the aseptic tank is equipped with a CIP online cleaning interface and a SIP steam sterilization valve group. The CIP online cleaning cycle involves alkaline washing (1.5% NaOH) → acid washing (0.8% HNO3), followed by SIP steam sterilization, which maintains saturated steam at 150°C for 30 minutes. The online operation does not require disassembly.

[0047] The specific working principle and usage method of this invention are as follows:

[0048] S1, Raw material pretreatment, light cream is pumped into the raw material supply unit, the raw material supply unit measures the fat content and automatically adds food-grade thickener or diluent to control viscosity;

[0049] The cream is fed to the online fat content analyzer via a feed pump (flow range: 1-5t / h) to measure the fat content in real time (range 10-40%). Based on the test results, the viscosity adjustment valve automatically adds food-grade thickener (such as carrageenan) or diluent to control the viscosity at 50-500mPa·s (set value depends on product type).

[0050] S2, stepped preheating: The raw materials enter the multi-stage plate heat exchanger group through the raw material supply unit for three-stage preheating. Preheating section (80℃): using waste heat from the cooling section to raise the temperature. Heat recovery section (92℃): absorbing the residual heat of the material after sterilization. Final preheating section (95℃): steam-assisted supplementary heating (takes 20-30 seconds).

[0051] S3, Ultra-high Temperature Sterilization: The ultra-high temperature sterilization module instantly heats the material to 148℃. The dual-channel variable diameter insulation pipe switches channels based on real-time temperature. The steam ejector instantly heats the material to 148℃, and switches channels based on real-time temperature: if the temperature is ≥147℃ → enter the main channel (flow rate 2.5m / s, holding time 4.2s); if the temperature is <147℃ → switch to the secondary channel (flow rate 1.8m / s, extended to 6.5s).

[0052] S4, micro-pressure differential buffer protection: after sterilization, the material enters the buffer chamber: the flow rate is reduced from 2.5m / s to 0.3m / s (achieved through the flow guide), nitrogen is introduced to maintain the oxygen content <100ppm, and the pressure inside the chamber is stabilized at 0.08MPa (0.02MPa lower than the sterilization section);

[0053] S5, Dynamic Homogenization and Rapid Cooling: Three-stage homogenization is performed through a dynamic homogenization unit, followed by adaptive cooling in a spiral laminar flow deceleration cooling section. The three-stage homogenization is as follows: Stage 1: 23 MPa (breaking up fat globules), Stage 2: 12 MPa (refining particles), Stage 3: 7 MPa (stabilizing emulsion). Adaptive cooling: Viscometer data is transmitted to the PLC in real time, and the guide vane pitch is dynamically adjusted according to a formula.

[0054] P = 12.5 × ln(1 / η) + 15 (P: pitch / mm, η: viscosity / mPa·s);

[0055] Refrigerant zoned temperature control: inlet zone gradient 15℃ / cm, outlet zone 5℃ / cm

[0056] Target: Reduce temperature from 148℃ to 25℃ within 20 seconds (rate 4.5℃ / s);

[0057] The system dynamically adjusts the cooling rate using a temperature-viscosity joint control algorithm. When the fat content of the cream is detected to be >30%, the cooling rate is controlled at 3–5℃ / s; when the fat content is ≤30%, the cooling rate is increased to 6–8℃ / s.

[0058] S6, aseptic filling: After cooling, the product enters the aseptic temporary storage tank (with liquid level sensor), and is transported to the Tetra Pak A3 filling machine (filling accuracy ±0.5ml) through the positive pressure aseptic pipeline (equipped with SIP sterilization recorder). The filling temperature is 25±1℃, and a final ultraviolet sterilization (wavelength 254nm) is performed before packaging.

[0059] It should be noted that, in this document, relational terms such as "first" and "second" are used merely to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Content not described in detail in this specification is prior art known to those skilled in the art.

[0060] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention in any way. Those skilled in the art can readily implement the present invention based on the accompanying drawings and the above description. However, any modifications, alterations, or variations made by those skilled in the art without departing from the scope of the present invention, utilizing the disclosed technical content, are equivalent embodiments of the present invention. Furthermore, any modifications, alterations, or variations made to the above embodiments based on the essential technology of the present invention are still within the protection scope of the present invention.

Claims

1. An integrated system for continuous sterilization and cooling of ultra-high temperature cream, comprising a raw material supply unit, a multi-stage plate heat exchanger assembly, an ultra-high temperature sterilization module, a micro-pressure differential buffer isolation chamber, a dynamic homogenization unit, a spiral laminar flow deceleration cooling section, and an aseptic tank, characterized in that: The raw material supply unit, multi-stage plate heat exchanger group, ultra-high temperature sterilization module, micro-pressure difference buffer isolation chamber, dynamic homogenization unit, spiral laminar flow deceleration cooling section, and sterile tank are sequentially connected. The usage method includes the following steps: S1, Raw material pretreatment, light cream is pumped into the raw material supply unit, the raw material supply unit measures the fat content and automatically adds food-grade thickener or diluent to control viscosity; S2, stepped preheating, the raw materials enter the multi-stage plate heat exchanger group through the raw material supply unit for three-stage preheating; S3, Ultra-high temperature sterilization, the ultra-high temperature sterilization module instantly heats the material to 148℃, and the dual-channel variable diameter heat preservation pipe switches channels according to the real-time temperature. S4, micro-pressure differential buffer protection, after sterilization, the material enters the micro-pressure differential buffer isolation chamber to reduce the flow rate and is filled with nitrogen to maintain stable oxygen content and chamber pressure. S5, dynamic homogenization and rapid cooling, is three-stage homogenization through a dynamic homogenization unit, and then transferred to a spiral laminar flow deceleration cooling section for adaptive cooling. S6, aseptic filling: After cooling, the product enters the aseptic tank and is transported to the filling machine through a positive pressure aseptic pipeline. Before packaging, it undergoes a final ultraviolet sterilization.

2. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The raw material supply unit includes a fat content detector and a viscosity regulating valve.

3. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The multi-stage plate heat exchanger group includes a preheating section, a heat recovery section, and a cooling section arranged in parallel. A flow divider is provided between each section, and the flow divider dynamically distributes the flow.

4. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The ultra-high temperature sterilization module consists of a steam ejector and a dual-channel variable diameter insulation pipe, and is equipped with a temperature feedback controller.

5. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 4, characterized in that, The insulation pipe includes a main channel with a gradually decreasing inner diameter and a secondary channel with an equal diameter. The channel switching is triggered by a temperature feedback controller. The inner diameter of the main channel of the dual-channel variable diameter insulation pipe decreases from 50mm to 30mm along the flow direction, while the secondary channel maintains an equal diameter of 40mm. The length ratio of the two channels is set to 1:1.

5.

6. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The micro-pressure differential buffer isolation chamber is located at the outlet of the ultra-high temperature sterilization module; the pressure inside the chamber is maintained at 0.05–0.1 MPa and is 0.02 MPa lower than that of the sterilization section.

7. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The dynamic homogenizing unit is integrated at the inlet of the cooling section of the multi-stage plate heat exchanger. The dynamic homogenizing unit is equipped with a variable frequency motor and a homogenizing valve group. The variable frequency motor drives the homogenizing valve group. The dynamic homogenizing unit applies homogenizing pressure in three stages at the inlet of the cooling section, with the pressure gradients as follows: stage 20–25 MPa, stage 10–15 MPa, and stage 5–8 MPa.

8. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The spiral laminar flow deceleration cooling section consists of an inner spiral guide vane and an outer jacket, with a -5–5℃ refrigerant flowing through the jacket.

9. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, The sterile tank is equipped with a CIP online cleaning interface and a SIP steam sterilization valve assembly.

10. The integrated system for continuous sterilization and cooling of ultra-high temperature cream according to claim 1, characterized in that, In step S2, the three-stage preheating is a preheating stage that uses waste heat from the cooling stage to raise the temperature, a heat recovery stage that absorbs the residual heat of the material after sterilization, and a final preheating stage with steam-assisted supplementary heating.

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