Processing device of zanthoxylum nitidum essential oil solidified yoghurt
The processing device addresses incomplete blending of green pepper essential oil and yogurt by using angular velocity sensors and an emulsifier system to automatically add emulsifier, ensuring effective mixing.
CN222173778UActive Publication Date: 2024-12-17SHANXI NORMAL UNIV
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Patent Information
- Application Number
- CN202420888098.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-04-26
- Publication Date
- 2024-12-17
- Estimated Expiration
- 2034-04-26
AI Technical Summary
Technical Problem
The emulsification problem during the stirring and mixing of green pepper essential oil with yogurt, which is oily, and water-based yogurt, results in incomplete blending due to the inability to accurately judge the need for an emulsifier solution, leading to mixing failures.
Method used
A processing device equipped with angular velocity sensors on stirring blades, an emulsifier part, and an inclined chute to automatically detect emulsification issues and add emulsifier solution when needed, ensuring complete integration of green pepper essential oil and yogurt.
Benefits of technology
Ensures complete mixing of green pepper essential oil and yogurt by automatically adding emulsifier solution when emulsification problems are detected, preventing mixing failures.
✦ Generated by Eureka AI based on patent content.
Smart Images
Figure CN222173778U_ABST
Abstract
The utility model provides a processing device of zanthoxylum nitidum essential oil solidified yoghurt, and belongs to the technical field of yoghurt preparation. Comprising a stirring tank body which comprises a stirring tank upper part and a stirring tank lower part; the driving part is positioned at the top end of the stirring tank upper part and used for driving the stirring tank to stir; the stirring part is positioned in the stirring tank body, is mounted in the stirring tank upper body and is used for stirring and mixing the zanthoxylum nitidum essential oil and the yogurt which enter the stirring tank; the angular velocity sensors are positioned on the stirring part and are used for sensing the change of the angular velocity of each height of the stirring part; the emulsifier part is mounted on the outer side wall of the upper part of the stirring tank. According to the utility model, the plurality of groups of angular velocity sensors are arranged, and when the angular velocity of one group of sensors is changed according to the change of stirred substances in the stirring process of the stirring blades, the stirring blades are influenced by the emulsification problem, so that a user is reminded to add an emulsifier solution; and a user is prevented from accurately judging whether the emulsifier solution needs to be added.
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