Treatment device for reducing the viscosity of yoghurt

Abstract

The utility model belongs to the field of dairy production discloses a kind of processing device for reducing yogurt viscosity, including material tank, water pump, liquid outlet pipeline, diaphragm valve and control box, the input end of water pump is connected material tank, and output end connects liquid outlet pipeline;Diaphragm valve is installed on liquid outlet pipeline;Control box is electrically connected with water pump.Yogurt is subjected to high-speed shearing by impeller in water pump to realize preliminary viscosity reduction, and then realizes secondary viscosity reduction by diaphragm valve extrusion.The utility model can not only reduce the viscosity of yogurt, but also improve detection efficiency and accuracy;The utility model is suitable for dairy production industry, for realizing viscosity reduction to large viscosity yogurt.

Description

Technical Field

[0001] This utility model belongs to the field of dairy product production, specifically a processing device for reducing the viscosity of yogurt. Background Technology

[0002] Accurate detection of fat, protein, and solids is crucial for the quality control of yogurt. Currently, the FT1 multifunctional dairy analyzer is widely used for rapid, non-destructive testing of these parameters in yogurt samples. However, the viscosity of room-temperature yogurt reaches 1000-2000 cP, which is too high to allow samples to pass through the suction port of the FT1 device. To meet testing requirements, the viscosity of the yogurt needs to be reduced.

[0003] Existing technologies typically employ high-speed mixers, where a stirring rod extends into the yogurt and mechanically shears the yogurt through high-speed rotation to reduce viscosity. However, this method has significant drawbacks: First, the high-speed rotation of the stirring rod in an open environment introduces a large amount of air, generating numerous bubbles in the yogurt matrix. Samples must be allowed to stand for at least 30 minutes to allow these bubbles to escape naturally before injection; otherwise, the bubbles will affect the detection accuracy of the FT1 instrument, resulting in a time-consuming and inefficient process. Second, the uneven local shear forces generated by high-speed mixing can disrupt the colloidal stability of the yogurt, causing whey protein precipitation, i.e., water separation, leading to sample inhomogeneity and large deviations in indicators.

[0004] In summary, using a high-speed mixer to reduce the viscosity of yogurt will decrease the efficiency and accuracy of yogurt quality control testing. Utility Model Content

[0005] The present invention aims to provide a processing device for reducing the viscosity of yogurt, so as to solve the problem that the use of high-speed mixers to reduce the viscosity of yogurt in the prior art will reduce the efficiency and accuracy of yogurt quality control and testing.

[0006] To achieve the above objectives, the technical solution adopted by this utility model is as follows:

[0007] A processing device for reducing the viscosity of yogurt includes a material tank, a water pump, a liquid outlet pipeline, a diaphragm valve, and a control box. The input end of the water pump is connected to the material tank, and the output end is connected to the liquid outlet pipeline. The diaphragm valve is installed on the liquid outlet pipeline. The control box is electrically connected to the water pump.

[0008] As a limitation of this utility model, it also includes a first switch; the first switch is installed at the outlet of the liquid outlet pipeline, and the first switch is located downstream of the diaphragm valve on the liquid outlet pipeline.

[0009] As a further limitation of this utility model, it also includes a circulation pipeline and a second switch; one end of the circulation pipeline is connected to the liquid outlet pipeline and the other end is connected to the material tank, and the connection point between the circulation pipeline and the liquid outlet pipeline is located between the diaphragm valve and the first switch; the second switch is installed on the circulation pipeline.

[0010] As a further limitation of this utility model: both the first switch and the second switch are diaphragm valves.

[0011] As another limitation of this utility model, it also includes a base, and the material tank, water pump, liquid outlet pipeline and control box are all integrated and installed on the base.

[0012] As a further limitation of this utility model: the water pump is a magnetic pump.

[0013] As a further limitation of this utility model: the control box is provided with a speed control panel for adjusting the speed of the magnetic pump.

[0014] By adopting the above technical solution, the beneficial effects achieved by this utility model compared with the prior art are as follows:

[0015] This invention includes a material tank, a water pump, a liquid outlet pipeline, a diaphragm valve, and a control box. The water pump is a conventional magnetic pump. During operation, the control box controls the magnetic pump, causing the yogurt in the material tank to be drawn out. The drawn yogurt passes through the magnetic pump into the liquid outlet pipeline and the diaphragm valve, and is finally discharged from the outlet. The yogurt undergoes initial viscosity reduction due to the high-speed shearing of the impeller within the magnetic pump, followed by secondary viscosity reduction through the compression of the diaphragm valve.

[0016] In this invention, yogurt is agitated at high speed by an impeller in a closed pipeline. During the agitation process, the yogurt does not come into contact with air, thus avoiding the formation of a large number of bubbles. Even if some bubbles are generated, the diaphragm valve can squeeze out the residual bubbles, preventing them from accumulating. This ensures that the yogurt discharged from the outlet is both viscosity-reduced and bubble-free, allowing for direct testing with an FT1 device, resulting in higher testing efficiency.

[0017] In this invention, the impeller inside the magnetic pump provides uniform shear force, which does not damage the colloidal stability of yogurt, solves the problem of water separation, makes the sample more uniform, and improves the detection accuracy of FT1 equipment.

[0018] In summary, this invention can reduce the viscosity of yogurt and improve detection efficiency and accuracy. This invention is applicable to the dairy product manufacturing industry and is used to reduce the viscosity of yogurt with high viscosity. Attached Figure Description

[0019] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments.

[0020] Figure 1This is a three-dimensional structural diagram of an embodiment of the present utility model;

[0021] Figure 2 This is a top view of an embodiment of the present invention.

[0022] In the diagram: 1-Material tank, 2-Magnetic pump, 3-Discharge pipeline, 4-Diaphragm valve, 5-First switch, 6-Second switch, 7-Control box, 8-Circulation pipeline, 9-Base, 10-Speed ​​control panel, 11-Discharge port. Detailed Implementation

[0023] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and do not constitute a limitation thereof.

[0024] like Figures 1-2 As shown, this embodiment includes a material tank 1, a water pump, a liquid outlet pipeline 3, a diaphragm valve 4, and a control box 7. In this embodiment, the water pump is an existing magnetic pump 2. The yogurt in the material tank 1 is initially reduced in viscosity by the high-speed shearing of the impeller in the magnetic pump 2, and then further reduced in viscosity by the squeezing of the diaphragm valve 4. This ensures that the viscosity of the yogurt discharged from the liquid outlet 11 can be absorbed by the FT1 equipment, and no air bubbles are left in the discharged yogurt, thus avoiding water separation problems and improving the detection efficiency and accuracy of the FT1 equipment.

[0025] In this embodiment, the capacity of material tank 1 is 3000 ml, such as Figure 1 As shown, the bottom of the material tank 1 is provided with a discharge port for connecting to the input end of the magnetic pump 2. The output end of the magnetic pump 2 is connected to the liquid outlet pipe 3. The magnetic pump 2 can draw the yogurt in the material tank 1 to the liquid outlet pipe 3. At the same time, the high-speed rotation of the impeller in the magnetic pump 2 can achieve high-speed shearing of the yogurt and complete the yogurt viscosity reduction operation.

[0026] Diaphragm valve 4 is installed on the liquid outlet pipe 3. The opening degree of diaphragm valve 4 can be manually adjusted. In this embodiment, the opening degree of diaphragm valve 4 is 85%. When yogurt passes through diaphragm valve 4, the elastic diaphragm in diaphragm valve 4 will squeeze the yogurt, achieving secondary viscosity reduction. Diaphragm valve 4 is prior art, and its structure and working principle will not be described in detail here.

[0027] In summary, the yogurt in material tank 1 undergoes dual viscosity reduction via magnetic pump 2 and diaphragm valve 4 to achieve a viscosity suitable for intake by the FT1 equipment. Furthermore, the magnetic pump 2 is a closed structure, with the impeller rotating at high speed in a sealed environment, preventing air from contacting the yogurt and thus avoiding the generation of numerous bubbles. Even if a few bubbles are generated, they are expelled by the subsequent squeezing action of diaphragm valve 4, preventing bubble aggregation. This device shortens product processing time and improves detection efficiency. Moreover, the impeller within magnetic pump 2 provides uniform shear force, preserving the colloidal stability of the yogurt, resolving the water separation issue, resulting in a more uniform sample and improving the detection accuracy of the FT1 equipment.

[0028] like Figure 1 , 2 As shown, this embodiment also includes a first switch 5; the first switch 5 is installed at the outlet 11 of the liquid outlet pipe 3. The first switch 5 is located downstream of the diaphragm valve 4 on the liquid outlet pipe 3. Here, downstream means that the yogurt flows through the diaphragm valve 4 in the liquid outlet pipe 3 and then flows through the first switch 5. When the first switch 5 is opened, the yogurt with reduced viscosity flows out from the outlet 11.

[0029] Furthermore, such as Figure 2 As shown, this embodiment also includes a circulation pipeline 8 and a second switch 6; one end of the circulation pipeline 8 is connected to the liquid outlet pipeline 3, and the other end is connected to the material tank 1, and the connection point between the circulation pipeline 8 and the liquid outlet pipeline 3 is located between the diaphragm valve 4 and the first switch 5; the second switch 6 is installed on the circulation pipeline 8. In this embodiment, the circulation pipeline 8 and the liquid outlet pipeline 3 are connected by a stainless steel tee.

[0030] The functions of the circulation pipeline 8 and the second switch 6 are as follows: 1. After the yogurt first passes through the magnetic pump 2 and diaphragm valve 4, its viscosity may still not be low enough. At this time, the first switch 5 is closed and the second switch 6 is opened, causing the yogurt to circulate 3-4 times between the material tank 1, the outlet pipeline 3, the diaphragm valve 4, the second switch 6, and the circulation pipeline 8. This allows the yogurt to be repeatedly sheared at high speed by the impeller in the magnetic pump 2 and squeezed by the diaphragm valve 4, reaching a viscosity that can be sucked into the FT1 equipment. 2. To prevent impurities from remaining on the inner wall of the outlet pipeline 3, or to prevent residue from the previous yogurt sample from affecting the detection accuracy of the next yogurt sample, the outlet pipeline 3 and the circulation pipeline 8 need to be cleaned with cleaning solution. At this time, the material tank 1 contains cleaning solution, which needs to be circulated multiple times in this device to ensure thorough cleaning. Finally, the first switch 5 is opened to discharge the cleaning solution.

[0031] In this embodiment, both the first switch 5 and the second switch 6 are diaphragm valves, so that the yogurt can be squeezed as it passes through the first switch 5 and the second switch 6. Of course, any existing valve can also be used, as long as it can realize the flow opening and closing.

[0032] like Figure 1As shown, this embodiment also includes a base 9. The material tank 1, magnetic pump 2, liquid outlet pipeline 3 and control box 7 are all integrated and installed on the base 9 to achieve an integrated structure, which facilitates the relocation of this device.

[0033] The control box 7 is electrically connected to the water pump. The control box 7 is equipped with a speed control panel 10 for adjusting the speed of the magnetic pump 2. The impeller speed of the magnetic pump 2 is up to 3000 r / min. The impeller speed can be adjusted from 0 to 100% of the maximum speed according to the desired viscosity of the yogurt. The control box 7 and the speed control panel 10 are existing technologies, and their connection relationship will not be described in detail.

[0034] When using this embodiment, turn on the switch on the control box 7, and the magnetic pump 2 will operate to extract the yogurt from the material tank 1. For yogurt with lower viscosity, turn on the first switch 5. The yogurt in the material tank 1 will have its viscosity reduced by the high-speed shearing of the impeller of the magnetic pump 2 and the compression of the diaphragm valve 4 before being discharged from the outlet 11. For yogurt with higher viscosity, it needs to be circulated multiple times in this device to reach the required viscosity. At this time, turn off the first switch 5 and turn on the second switch 6. The yogurt will circulate multiple times between the material tank 1, the outlet pipe 3, the diaphragm valve 4, the second switch 6, and the circulation pipe 8. This allows the yogurt to be repeatedly sheared by the high-speed impeller in the magnetic pump 2 and compressed by the diaphragm valve 4 until it reaches a viscosity that can be sucked into the FT1 device before being discharged from the outlet 11.

[0035] It should be noted that the above description is merely a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the above embodiments, those skilled in the art can still modify the technical solutions described in the above 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 utility model should be included within the protection scope of the present utility model.

Claims

1. A processing device for reducing the viscosity of yogurt, characterized in that, The system includes a material tank, a water pump, a liquid outlet pipeline, a diaphragm valve, and a control box. The input end of the water pump is connected to the material tank, and the output end is connected to the liquid outlet pipeline. The diaphragm valve is installed on the liquid outlet pipeline. The control box is electrically connected to the water pump. It also includes a first switch; the first switch is installed at the outlet of the liquid outlet pipeline, and the first switch is located downstream of the diaphragm valve on the liquid outlet pipeline; It also includes a circulation pipeline and a second switch; one end of the circulation pipeline is connected to the liquid outlet pipeline and the other end is connected to the material tank, and the connection point between the circulation pipeline and the liquid outlet pipeline is located between the diaphragm valve and the first switch; the second switch is installed on the circulation pipeline.

2. The processing device for reducing the viscosity of yogurt according to claim 1, characterized in that, Both the first and second switches use diaphragm valves.

3. The processing apparatus for reducing the viscosity of yogurt according to claim 1 or 2, characterized in that, It also includes a base, on which the material tank, water pump, liquid outlet pipeline and control box are all integrated and installed.

4. The processing apparatus for reducing the viscosity of yogurt according to claim 3, characterized in that, The water pump is a magnetic pump.

5. The processing apparatus for reducing the viscosity of yogurt according to claim 4, characterized in that, The control box is equipped with a speed control panel for adjusting the speed of the magnetic pump.

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