Taste maintenance method for ice cream machine

Abstract

The invention discloses a taste maintenance method for an ice cream machine. The ice cream machine is provided with a freezing cylinder, a stirring device, a main refrigeration system and a control system. When ice cream materials in the freezing cylinder stay in a forming solid state stage, the control system controls the ice cream machine to stay in a taste maintaining state, wherein the formingsolid state stage refers to the stage when all the ice cream materials in the freezing cylinder are converted into all-solid-state ice creams until the preset hardness or a preset viscosity value isreached; the taste maintaining state refers to the state in which the main refrigeration system conducts refrigeration on the ice cream materials in the freezing cylinder at a refrigerating capacity approximate to a lower limit refrigerating capacity; moreover, the ice cream machine can discharge the all-solid-state ice creams in the freezing cylinder in the taste maintaining state. According to the taste maintenance method for the ice cream machine, the time for the ice creams in the freezing cylinder to stay in the forming solid state stage can be prolonged so that the ice creams in the freezing cylinder can maintain a better taste state for a longer period of time, and that is to say that the hardness or the viscosity and the expansion ratio are high.

Description

technical field

[0001] The invention relates to a method for maintaining the mouthfeel of an ice cream machine. Background technique

[0002] Existing ice cream machines are usually designed as compressor-condenser-throttling device-evaporator-compressor refrigeration system. Generally, the evaporator of the ice cream machine can be refrigerated by a single freezing cylinder (one or more freezing cylinders can be connected in parallel or channeling) and two ways of simultaneously cooling the freezing cylinder and the material basin. The existing general mechanical structure of the ice cream machine is the motor---reduction mechanism---coupling device---stirrer---discharging assembly. The existing common ice cream machine control methods include current control, speed control and temperature control, or current + temperature control and speed + temperature control.

[0003] The normal working process of the traditional ice cream machine is: after adding the ice cream slurry...

Examples

Embodiment 1

[0078] Such as figure 2 As shown, the present invention discloses a method for maintaining the mouthfeel of an ice cream machine. The ice cream machine is provided with a freezing cylinder, a stirring device, a main refrigeration system and a control system. The control system controls the periodic work of the ice cream machine: first , enter the refrigeration state, that is, control the main refrigeration system to refrigerate the ice cream material in the freezing cylinder, and control the stirring device to stir the ice cream material in the freezing cylinder; then, when the ice cream material in the freezing cylinder When the ice cream material reaches the preset hardness or preset viscosity value, it enters the standby state, that is, controls the main refrigeration system and the stirring device to stop; finally, when the time of entering the standby state reaches the preset time, this cycle ends, and the ice cream is restarted. Enter the cooling state to start the next...

Embodiment 2

[0089] On the basis of the first embodiment above, the second embodiment also adopts the following preferred structure:

[0090] The main refrigeration system is provided with a compressor 1, a condenser 2, a throttle valve 3 and a freezing cylinder evaporator 4 connected in sequence by pipelines, and the freezing cylinder evaporator 4 is used to refrigerate the ice cream material in the freezing cylinder ; This part is a conventional refrigerating system, and its working principle is: after the low-pressure liquid refrigerant absorbs the heat of the ice cream material in the freezing cylinder in the freezing cylinder evaporator 4, it is vaporized into low-temperature and low-pressure steam, and is vaporized by the compressor. 1. Inhaled and compressed into high-pressure and high-temperature steam and then discharged into the condenser 2. In the condenser 2, it releases heat to the cooling medium (water or air) and condenses into a high-pressure liquid refrigerant, and then pas...

Embodiment 3

[0106] On the basis of the second embodiment above, the method for the control system to judge that the ice cream material in the freezing cylinder is in the forming solid state is as follows:

[0107] The control system collects the rotation speed of the stirring motor in real time, and the stirring motor is used to drive the stirring device to stir the ice cream material in the freezing cylinder;

[0108] The control system is preset with a rotational speed threshold R1 and a rotational speed threshold Rn, wherein the rotational speed threshold R1 is the rotational speed value of the stirring motor when the ice cream material changes from a solid-liquid coexistence state to an all-solid state, and the rotational speed threshold Rn is the rotation speed value of the stirring motor when the ice cream material reaches the preset hardness or preset viscosity value;

[0109] When the rotation speed of the stirring motor is between the rotation speed threshold R1 and the rotation ...

technical field

[0001] The invention relates to a method for maintaining the mouthfeel of an ice cream machine. Background technique

[0002] Existing ice cream machines are usually designed as compressor-condenser-throttling device-evaporator-compressor refrigeration system. Generally, the evaporator of the ice cream machine can be refrigerated by a single freezing cylinder (one or more freezing cylinders can be connected in parallel or channeling) and two ways of simultaneously cooling the freezing cylinder and the material basin. The existing general mechanical structure of the ice cream machine is the motor---reduction mechanism---coupling device---stirrer---discharging assembly. The existing common ice cream machine control methods include current control, speed control and temperature control, or current + temperature control and speed + temperature control.

[0003] The normal working process of the traditional ice cream machine is: after adding the ice cream slurry...

Examples

Embodiment 1

[0078] Such as figure 2 As shown, the present invention discloses a method for maintaining the mouthfeel of an ice cream machine. The ice cream machine is provided with a freezing cylinder, a stirring device, a main refrigeration system and a control system. The control system controls the periodic work of the ice cream machine: first , enter the refrigeration state, that is, control the main refrigeration system to refrigerate the ice cream material in the freezing cylinder, and control the stirring device to stir the ice cream material in the freezing cylinder; then, when the ice cream material in the freezing cylinder When the ice cream material reaches the preset hardness or preset viscosity value, it enters the standby state, that is, controls the main refrigeration system and the stirring device to stop; finally, when the time of entering the standby state reaches the preset time, this cycle ends, and the ice cream is restarted. Enter the cooling state to start the next...

Embodiment 2

[0089] On the basis of the first embodiment above, the second embodiment also adopts the following preferred structure:

[0090] The main refrigeration system is provided with a compressor 1, a condenser 2, a throttle valve 3 and a freezing cylinder evaporator 4 connected in sequence by pipelines, and the freezing cylinder evaporator 4 is used to refrigerate the ice cream material in the freezing cylinder ; This part is a conventional refrigerating system, and its working principle is: after the low-pressure liquid refrigerant absorbs the heat of the ice cream material in the freezing cylinder in the freezing cylinder evaporator 4, it is vaporized into low-temperature and low-pressure steam, and is vaporized by the compressor. 1. Inhaled and compressed into high-pressure and high-temperature steam and then discharged into the condenser 2. In the condenser 2, it releases heat to the cooling medium (water or air) and condenses into a high-pressure liquid refrigerant, and then pas...

Embodiment 3

[0106] On the basis of the second embodiment above, the method for the control system to judge that the ice cream material in the freezing cylinder is in the forming solid state is as follows:

[0107] The control system collects the rotation speed of the stirring motor in real time, and the stirring motor is used to drive the stirring device to stir the ice cream material in the freezing cylinder;

[0108] The control system is preset with a rotational speed threshold R1 and a rotational speed threshold Rn, wherein the rotational speed threshold R1 is the rotational speed value of the stirring motor when the ice cream material changes from a solid-liquid coexistence state to an all-solid state, and the rotational speed threshold Rn is the rotation speed value of the stirring motor when the ice cream material reaches the preset hardness or preset viscosity value;

[0109] When the rotation speed of the stirring motor is between the rotation speed threshold R1 and the rotation ...

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