A yogurt maker and its usage method

Abstract

The present invention discloses a yogurt maker and its usage method. By providing a stirring container protrusion extending vertically upward at the bottom of the stirring container of the yogurt maker, the stirring head is detachably sleeved on the stirring container protrusion, and the stirring head is driven to rotate by a power device to achieve sufficient stirring of the liquid mixture in the stirring container. At the same time, a temperature sensor is provided at the bottom of the stirring container to monitor the temperature of the stirring container, so as to ensure the constancy of the heat preservation condition in different environments. By providing a stirring device that can be simply disassembled, the sanitary dead corners are eliminated, ensuring that the yogurt maker can be easily cleaned after making yogurt, and at the same time, the liquid mixture of milk and lactic acid bacteria can be fully stirred during the process of making yogurt; by providing a temperature control device with a temperature sensor, the constancy of the heat preservation condition during the yogurt fermentation process can be ensured, thereby obtaining high-quality yogurt.

Description

Technical Field

[0001] The present invention relates to a beverage manufacturing device, and particularly to a yogurt maker and its usage method. Background Art

[0002] Yogurt is a milk beverage with a sour and sweet taste. In modern families, in order to ensure food safety and avoid additives, a household yogurt maker is used to make fresh yogurt. However, the optimal fermentation temperature of lactic acid bacteria is 43°C. During the yogurt-making process, it is necessary to keep the temperature of the mixture of milk and lactic acid bacteria at 43°C for 8 - 10 hours. Therefore, during yogurt making, it is necessary to continuously heat the mixture of milk and lactic acid bacteria to keep the temperature of the mixture constant. In order to ensure that the temperature of the mixture is uniform everywhere, it is necessary to continuously stir the mixture during the fermentation process. However, manual stirring is time-consuming and laborious, and the effect of full stirring cannot be achieved.

[0003] In order to solve the above problems, generally in the prior art, a stirring rod or stirring blade is added to the yogurt maker, and the mixture of milk and lactic acid bacteria is fully stirred by mechanical stirring; at the same time, a heating device is added to the bottom of the yogurt maker to continuously supply heat to the mixture. However, the prior art also has problems. After adding a stirring rod or stirring blade to the yogurt maker, it is very difficult to clean between the stirring rod or stirring blade and the cup wall or cup bottom of the yogurt maker. The stirring device, as a sanitary dead corner, makes it difficult to clean the yogurt maker thoroughly. Prolonged use will lead to a decline in the quality of the yogurt produced and even pose food safety problems; while adding a heating device to the bottom of the yogurt maker cannot effectively detect the temperature of the mixture of milk and lactic acid bacteria, and there is a delay in temperature control, resulting in large fluctuations in temperature during the yogurt fermentation process, affecting the final quality of the yogurt.

[0004] Therefore, the prior art still needs to be improved and developed. Summary of the Invention

[0005] In view of the above deficiencies of the prior art, the purpose of the present invention is to provide a yogurt maker and its usage method, aiming to solve the problem that the quality of the final yogurt declines due to unclean cleaning and unstable temperature control of the yogurt maker in the prior art.

[0006] The technical solution of the present invention is as follows:

[0007] A yogurt maker, which includes:

[0008] A base;

[0009] A stirring container, the stirring container is placed on the base, and a cylindrical stirring container protrusion extends vertically upward from the center of the bottom of the stirring container. The stirring container is used for fermenting and making yogurt;

[0010] Stirring device, the stirring device includes a stirring head detachably sleeved on the protrusion of the stirring container, and the stirring device is used to stir the yogurt in the stirring container evenly;

[0011] Temperature control device, the temperature control device includes a heater surrounding the stirring container and a temperature sensor contacting the bottom surface of the stirring container, and the temperature control device is used to control the temperature of the yogurt in the stirring container at different fermentation stages.

[0012] For the yogurt machine described above, wherein, the stirring head is arranged in a circular ring shape, the inner circle of the stirring head fits the protrusion of the stirring container, stirring teeth are evenly arranged on the outer circle of the stirring head, and stirring head magnets are symmetrically arranged inside the stirring head.

[0013] For the yogurt machine described above, wherein, the stirring device further includes a power device, and the power device includes:

[0014] Magnetic component, the magnetic component extends vertically upward from below into the stirring container cavity formed at the bottom of the stirring container, and a magnet is arranged in the magnetic component;

[0015] Motor, the motor drives the magnetic component to rotate through a rotating shaft, and drives the stirring head to rotate through the magnetic force between the magnet in the magnetic component and the stirring head magnet.

[0016] For the yogurt machine described above, wherein, the stirring device further includes a stirring cover, the stirring cover includes a first end of the stirring cover adapted to the stirring head and a second end of the stirring cover adapted to the protrusion of the stirring container, after the stirring cover is sleeved on the protrusion of the stirring container, the stirring cover covers the stirring head, and convex teeth are arranged on the inner side of the first end of the stirring cover, and the convex teeth are meshed and clamped with the stirring teeth of the stirring head.

[0017] For the yogurt machine described above, wherein, the temperature sensor is an NTC temperature sensor, the heater is an electromagnetic heating coil, and the temperature sensor includes:

[0018] Probe, the probe is arranged between the upper cover and the stirring container, and the probe contacts the bottom surface of the stirring container, and the probe is an NTC probe;

[0019] Connector, the connector passes through the upper cover to connect the probe and the heater.

[0020] For the yogurt machine described above, wherein, a upper cover is arranged in the middle of the base, the upper cover divides the base into a first cavity with an upper opening and a second cavity arranged below the first cavity, and the stirring container is accommodated in the first cavity.

[0021] The yogurt maker described above, wherein, a plurality of rubber pads are provided on the upper cover, and after the stirring container is placed in the first cavity, it is supported by the rubber pads to prevent the stirring container from colliding with the upper cover and being damaged.

[0022] The yogurt maker described above, wherein, the yogurt maker further includes a control circuit board, and the control circuit board is arranged in the second cavity of the base and is electrically connected to the temperature control device and the stirring device respectively.

[0023] A method for making yogurt using the yogurt maker described above, which includes the steps:

[0024] S100. Pour milk and lactic acid bacteria into the stirring container in proportion;

[0025] S200. Turn on the yogurt maker, the stirring device starts to stir the mixture of milk and lactic acid bacteria, and the temperature control device starts to heat the mixture and monitor the temperature of the mixture;

[0026] S300. When the temperature control device detects that the mixture reaches the preset temperature, the yogurt maker stops stirring and enters the heat preservation state;

[0027] S400. When the time in the heat preservation state exceeds the preset time, the yogurt maker enters the standby state.

[0028] In the method for making yogurt described above, the preset temperature does not exceed 46°C.

[0029] Compared with the prior art, the present invention provides a yogurt maker and its usage method. The present invention realizes sufficient stirring of the mixture in the stirring container by arranging a stirring container protrusion extending vertically upward at the bottom of the stirring container of the yogurt maker, sleeving the stirring head on the stirring container protrusion, and driving the stirring head to rotate through a power device. During cleaning, the stirring head can be removed, thus avoiding the occurrence of sanitary dead corners and reducing the cleaning difficulty. At the same time, a temperature sensor is arranged at the bottom of the stirring container to monitor the temperature of the stirring container, so as to ensure the constancy of the heat preservation condition in different environments. Description of the Drawings

[0030] Figure 1 It is an exploded view of the yogurt maker described in the present invention.

[0031] Figure 2 It is a cross-sectional view of the yogurt maker described in the present invention.

[0032] Figure 3 It is a cross-sectional view of the base of the yogurt maker described in the present invention.

[0033] Figure 4 It is Figure 3 an enlarged schematic view of part A in

[0034] Figure 5 This is a cross-sectional view of the stirring container of the yogurt maker described in the present invention.

[0035] Figure 6 This is an axonometric view of the base of the yogurt maker described in the present invention.

[0036] Figure 7 This is an exploded view of the stirring device described in the present invention.

[0037] Figure 8 This is a front view of the stirring head described in the present invention.

[0038] Figure 9 This is a schematic diagram of the combination of the stirring head and the stirring cover described in the present invention.

[0039] Figure 10 This is a flowchart of the method for making yogurt using the yogurt maker described in the present invention. Detailed implementation manners

[0040] The present invention provides a yogurt maker and its usage method. To make the objectives, technical solutions and effects of the present invention clearer and more definite, the present invention is further described in detail below. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0041] It should be noted that the orientation or positional relationship indicated by terms such as "center", "upper", "lower", "left", "right", "inner", "outer", "vertical", "horizontal", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the structure referred to must have a specific orientation or must be constructed in a specific orientation, and should not be construed as a limitation to the present invention.

[0042] In addition, unless otherwise specifically defined in the text for articles, "a" and "the" can generally refer to a single or plural. If there are descriptions involving "first", "second", etc. in the embodiments of the present invention, the descriptions of "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the quantity of the technical features indicated. Thus, the features defined with "first" and "second" may explicitly or implicitly include at least one such feature. In addition, the technical solutions between various embodiments can be combined with each other, but it must be based on the fact that those skilled in the art can implement them. When the combination of technical solutions results in contradictions or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the protection scope required by the present invention.

[0043] The present invention provides a yogurt maker, as shown in Figure 1 and Figure 2As shown in the figure, the yogurt maker includes a base 100, a stirring container 200, a temperature control device 300, and a stirring device 400. When making yogurt, place the stirring container 200 on the base 100, and add a mixture of milk and lactic acid bacteria into the stirring container 200. Through the temperature control device 300 and the stirring device 400, mix the milk and lactic acid bacteria evenly and keep it warm at 42°C - 45°C for 8 - 10 hours to obtain solidified yogurt.

[0044] As Figure 2 shown in the figure, a top cover 110 is provided in the base 100. The top cover 110 divides the base 100 into a first chamber 120 and a second chamber 130. The first chamber 120 is a receiving chamber with an open upper part, and the second chamber 130 is a closed chamber provided below the first chamber 120. A control circuit board 500 is further provided in the second chamber 130 of the base 100. The control circuit board 500 is electrically connected to the temperature control device 300 and the stirring device 400 respectively.

[0045] As Figure 3 shown in the figure, the first chamber 120 is located in the upper half of the base and has an open upper part, and the second chamber 130 is located below the first chamber 120. Preferably, the central part of the top cover 110 is recessed downward to form the first chamber 120, and there is a gap between the side wall of the top cover 110 and the base 100.

[0046] As Figure 2 shown in the figure, the stirring container 200 is placed on the top cover 110 through the opening above the base 100 and is received in the first chamber 120. Preferably, the stirring container 200 includes a first end adapted to the first chamber 120 and a second end adapted to the opening above the base 100. The size of the first end is smaller than that of the second end. The stirring container 200 is further provided with a stirring container cover 210. After adding the mixture of milk and lactic acid bacteria into the stirring container 200, the stirring container cover 210 is clamped with the stirring container 200 to seal the mixture in the stirring container 200, so as to prevent the liquid from splashing out of the stirring container during the process of making yogurt and polluting the environment. A stirring container handle 230 is further provided on one side of the stirring container 200, and the user can move the stirring container 200 through the stirring container handle 230.

[0047] As Figure 5As shown, a stirring container protrusion 220 vertically extends upward from the central position of the bottom of the stirring container 200, forming a height difference with the bottom of the stirring container 200. Since the bottom of the stirring container 200 vertically extends upward, a stirring container cavity 221 is formed by being recessed upward on the outer side of the bottom of the stirring container 200. Preferably, the stirring container protrusion 220 is a cylindrical protrusion. When looking down at the stirring container protrusion 220, the cross-section of the stirring container protrusion 220 is circular.

[0048] As Figure 7 shown, the stirring device includes a stirring head 410, a stirring cover 420, and a power device 430. The stirring head 410 is disposed in the stirring container 200. As Figure 2 and Figure 5 shown, the stirring head 410 is detachably sleeved on the stirring container protrusion 220. As Figure 8 shown, the stirring head 410 is circularly arranged and has a symmetrical structure. The inner circular ring of the stirring head 410 matches the size of the stirring container protrusion 220. The stirring head 410 is sleeved on the stirring container protrusion 220 through the inner ring, and the stirring head 410 can freely slide up and down along the stirring container protrusion 220, so that the installation and disassembly of the stirring head 410 can be easily achieved. Since the stirring head 410 has a symmetrical structure, after adding liquid into the stirring container 200, the stirring head 410 will not tilt due to excessive weight on one side, resulting in scraping between the stirring head 410 and the stirring container protrusion 220, which affects the stirring effect. A circle of stirring teeth 411 is provided on the outer ring of the stirring head 410. The stirring teeth 411 are evenly arranged on the outer circumference of the stirring head 410, and the direction of the stirring teeth 411 is consistent with the radial direction of the stirring head 410, constituting a stable stirring structure. Preferably, a symmetrical hollow structure can be provided on the stirring head 410 to reduce the weight of the stirring head 410, thereby reducing the frictional force between the stirring head 410 and the stirring container protrusion 220. When the stirring head 410 starts to rotate, the stirring head 410 drives the surrounding liquid to rotate synchronously through the stirring teeth 411. Since the stirring teeth 411 are evenly and densely arranged, it can ensure sufficient liquid mixing and uniform heat diffusion, so as to ensure that the mixture of milk and lactic acid bacteria maintains the same temperature everywhere. At the same time, since the stirring head 410 can freely slide on the stirring container protrusion 220, after use, the stirring head 410 can be taken out from the stirring container 200, and then the stirring container 200 and the stirring head 410 can be cleaned separately, without sanitary dead corners, reducing the cleaning difficulty, effectively avoiding the residue of bacteria during the yogurt making process, ensuring the food safety of the subsequent yogurt making, and improving the quality of yogurt.

[0049] As Figure 3 shown, the power device 430 includes a magnetic component 431 and a motor 432. The motor 432 is disposed in the second cavity 130 of the base 100, below the upper cover 110. The motor 432 is connected to the magnetic component 431 through a rotating shaft 433 passing through the upper cover 110. The magnetic component 431 is disposed in the stirring container cavity 221 of the stirring container 200 under the support of the rotating shaft 433. As Figure 5 and Figure 7 shown, the magnetic component 431 is provided with paired magnetic blocks 4311. The inside of the stirring head 410 is symmetrically encapsulated with stirring head magnetic blocks 412, and the magnetic blocks 4311 are correspondingly arranged with the stirring head magnetic blocks 412. Preferably, the magnetic blocks 4311 are rectangular magnetic blocks, and the stirring head magnetic blocks 412 are sector magnetic blocks. In the static state, under the magnetic force between the stirring head magnetic blocks 412 and the magnetic blocks 4311, the stirring head 410 remains relatively fixed with respect to the stirring container protrusion 220, and even if milk is added, the stirring head 410 will not fall off from the stirring container protrusion 220. At the same time, under the magnetic force between the stirring head magnetic blocks 412 and the magnetic blocks 4311, the stirring head 410 is sleeved on the stirring container protrusion 220 in a suspended manner, avoiding the stirring head 410 from contacting the bottom of the stirring container 200, reducing the frictional force to make the stirring more favorable, and at the same time, it can also avoid secondary pollution or the added lactic acid bacteria powder sticking to the stirring head 410. When entering the stirring state, the motor 432 drives the magnetic component 431 to rotate through the rotating shaft 433, the magnetic blocks 4311 rotate synchronously and drive the stirring head magnetic blocks 412 to rotate, and the stirring head 410 starts to rotate in a suspended manner and drives the liquid in the stirring container 200 to rotate, ensuring that the mixture of milk and lactic acid bacteria is stirred sufficiently and the heat is diffused evenly, so as to ensure that the mixture of milk and lactic acid bacteria maintains the same temperature everywhere, providing a stable reaction environment for fermenting yogurt. When the yogurt is made, since only magnetic force acts between the stirring head 410 and the power device 430, after removing the stirring container 200 from the base 100, the stirring head 410 can be easily removed from the stirring container protrusion 220 for cleaning, reducing the cleaning difficulty, effectively avoiding the residue of bacteria or residues in the yogurt machine, ensuring the food safety of the subsequent yogurt production, and improving the quality of yogurt.

[0050] As Figure 5 shown, after the stirring head 410 is sleeved on the stirring container protrusion 220, a stirring cover 420 needs to be sleeved on the stirring head 410. As Figure 9As shown, the stirring cover 420 includes a first end 421 of the stirring cover adapted to the outer ring of the stirring head 410 and a second end 422 of the stirring cover adapted to the stirring container protrusion 220. After the stirring cover 420 is sleeved on the stirring container protrusion 220, the stirring cover 420 covers the stirring head 410. On the inner side of the first end 421 of the stirring cover, there are convex teeth 4211, and the convex teeth 4211 match the stirring teeth 411 of the stirring head 410. When the stirring cover 420 is sleeved on the stirring head 410, the convex teeth 4211 engage with the stirring teeth 411. After the stirring head 410 is sleeved on the stirring container protrusion 220, the stirring cover 420 is sleeved on the stirring head 410, so as to prevent solid powder from falling into the stirring head 410 and jamming the stirring head 410 during the feeding process, reducing the influence on the stirring effect. The first end 421 of the stirring cover 420 of the stirring cover 420 is engaged and held with the stirring teeth 411 of the stirring head 410 through the convex teeth 4211, and the second end 422 of the stirring cover 420 is sleeved on the stirring container protrusion 220. After adding milk, the stirring cover 420 will not fall off the stirring head 410. Since the stirring cover 420 is engaged and held with the stirring teeth 411 of the stirring head 410 through the convex teeth 4211, the stirring cover 420 will not affect the contact between the stirring teeth 411 and the mixed liquid. When the stirring head 410 starts to rotate, the stirring cover 420 rotates together, without affecting the stirring effect of the stirring head 410, ensuring both full mixing of milk and lactic acid bacteria and uniform heat diffusion, and preventing granular powder from falling between the stirring teeth 411 of the stirring head 410 and jamming the stirring head 410. After making yogurt, the stirring cover 420 can be easily removed from the stirring head 410 and the stirring container protrusion 220, and then the stirring head 410 can be removed from the stirring container protrusion 220 to clean the stirring head 410, the stirring cover 420 and the stirring container 200 respectively, without sanitary dead corners, making the cleaning simpler and faster, effectively avoiding the residue of bacteria or residues in the yogurt maker, ensuring the food safety of subsequent yogurt production, and improving the quality of yogurt.

[0051] As Figure 2As shown, the temperature control device 300 includes a heater 310 and a temperature sensor 320. The heater 310 is disposed around the second cavity 130 of the base 100. Optionally, the heater 310 is an electromagnetic heating coil. Preferably, the heater 310 is disposed in the gap between the side wall of the upper cover 110 and the base 100. The heater 310 relies on the erected coil to generate electromagnetic induction with the stirring container 200 through the upper cover 110 to heat the stirring container 200, so as to avoid the temperature rising too fast. The temperature sensor 320 includes a probe 321 and a connector 322. As Figure 2 shown, the probe 321 is disposed between the upper cover 110 and the stirring container 200, and the probe 321 is in contact with the bottom surface of the stirring container 200. The probe 321 is connected to the heater 310 through the connector 322 and passes through the upper cover 110. The probe 321 controls the heating effect of the heater 310 on the stirring container 200 by detecting the temperature of the mixed liquid in the stirring container 200. Optionally, the temperature sensor 320 is an NTC temperature sensor (negative temperature coefficient thermistor temperature sensor), and the probe 321 is an NTC probe. The NTC temperature sensor can achieve a temperature control of ±1°C, so as to ensure the temperature constancy of the fermentation process of the mixed liquid in different environments, and thus ensure the quality of the finally obtained yogurt.

[0052] Preferably, the temperature control device 300 further includes a sealing ring 330. The sealing ring 330 is disposed between the probe 321 and the upper cover 110. The sealing ring 330 is closely attached to the probe 321, so as to play a role in isolating the liquid, preventing the spilled liquid from flowing down along the connector 322, thus avoiding the liquid passing through the upper cover 110 and entering the second cavity 130 of the base 100, thereby protecting the control circuit board 500. At the same time, the sealing ring 330 clamps the probe 321 to prevent the probe 321 from tilting, and avoids poor contact between the probe 321 and the stirring container 200, which affects the monitored temperature.

[0053] Preferably, below the upper cover 110, a probe receiving cavity 350 is provided at the position corresponding to the probe 321. As Figure 2 and Figure 4As shown, the probe accommodating cavity 350 is located directly below the probe 321 to prevent the probe 321 from falling off and dropping into the second cavity 130 of the base 100. Preferably, an elastic member 340 is further provided in the probe accommodating cavity 350. The lower end of the elastic member 340 is fixed to the bottom of the probe accommodating cavity 350, and the upper end of the elastic member 340 is connected to the probe 321. Optionally, the elastic member 340 is a spring. After the stirring container 200 is placed, the bottom surface of the stirring container 200 contacts the probe 321 and applies a downward pressure to the probe 321. At this time, the elastic member 340 is compressed, and by applying an upward resilience force to the probe 321, the probe 321 is kept in close contact with the bottom surface of the stirring container 200 to prevent the probe 321 from sliding away from the bottom surface of the stirring container 200. In addition, since the elastic member 340 applies an upward resilience force to the probe 321 after being compressed, the probe 321 can adapt to the bottom surface of the stirring container 200, ensuring effective contact between the probe 321 and the stirring container 200, thereby ensuring the heat transfer effect, realizing the temperature monitoring of the mixed liquid in the stirring container 200, and ensuring the temperature constancy of the fermentation process of the mixed liquid in different environments to obtain high-quality yogurt.

[0054] The upper cover 110 is further provided with evenly distributed rubber pads 111, as Figure 6 shown. There are three rubber pads 111, which are distributed at the three equal parts of a circle. The stirring container 200 is placed in the base 100, and the bottom surface of the stirring container 200 is placed on the rubber pads 111, and the top surfaces of the rubber pads 111 are kept on a horizontal plane, so as to ensure that the bottom surface of the stirring container 200 remains horizontal after being placed. Preferably, the rubber pads 111 are made of rubber. When the stirring container 200 is placed in the base 100, the stirring container 200 is supported by the rubber pads 111 and does not directly contact the upper cover 110, which can prevent the stirring container 200 from sliding relative to the upper cover 110. When the stirring device 400 starts to operate and the stirring head 410 stirs the mixed liquid in the stirring container 200, since the stirring container 200 is supported by the rubber pads 111 instead of directly contacting the upper cover 110, it can effectively prevent the stirring container 200 from rotating relative to the upper cover 110, and at the same time prevent the stirring container 200 from colliding with the upper cover 110 to generate noise and avoid damage during use.

[0055] The following describes the usage method of the yogurt maker according to the present invention with reference to examples. First, place the stirring container 200 on the base 100. At this time, the bottom surface of the stirring container 200 is supported by the rubber pad 111 on the upper cover 110, and the magnetic component 431 of the power device extends into the stirring container cavity 221 of the stirring container 200. Sleeve the stirring head 410 on the stirring container protrusion 220 inside the stirring container 200. Due to the magnetic force between the stirring head 410 and the magnetic component 431, the stirring head 410 is suspended and sleeved on the stirring container protrusion 220. Sleeve the stirring cover 420 on the stirring container protrusion 220 and cover it on the stirring head 410, and pour the mixed liquid of milk and lactic acid bacteria into the stirring container 200. Cover the stirring container cover 210, and the heater 310 heats the stirring container 200 through electromagnetic induction. The motor 432 in the power device 430 starts to operate. The motor 432 drives the magnetic component 431 to rotate through the rotating shaft 433 and drives the stirring head 410 in the stirring container 200 to rotate synchronously through the magnetic force. The stirring head 410 rotates suspended under the magnetic force, causing the mixed liquid of milk and lactic acid bacteria to start stirring, so as to ensure that the mixed liquid of milk and lactic acid bacteria is stirred sufficiently and the heat is diffused evenly, thereby ensuring that the temperature of the mixed liquid of milk and lactic acid bacteria is the same everywhere, providing a stable reaction environment for fermenting yogurt. After the yogurt is made, remove the stirring container 200 from the base 100, open the stirring container cover 210 and pour out the yogurt, and then remove the stirring cover 420 and the stirring head 410 from the stirring container protrusion 220. Clean the stirring container 200, the stirring head 410 and the stirring cover 420 respectively. At this time, there are no sanitary dead corners in the stirring container 200, and the cleaning difficulty is low. The stirring container 200, the stirring head 410 and the stirring cover 420 can be cleaned perfectly, so that residual bacteria or residues in the yogurt maker can be avoided during the next yogurt making, improving the food safety and quality of the yogurt. Due to the presence of the stirring device 400 and the temperature control device 300, the yogurt maker according to the present invention can control the production conditions more precisely during use, ensuring that the milk and lactic acid bacteria are fully mixed, and the temperature of the mixed liquid is the same everywhere after mixing. When entering the heat preservation state, the temperature accuracy of ±1°C can be ensured in different environments, and the overall cleaning is convenient, which can ensure the sanitary safety during repeated use, making the finally produced yogurt of excellent quality.

[0056] As Figure 10 shown, the present invention also provides a method for making yogurt using the yogurt maker, including the steps of:

[0057] S100. Pour milk and lactic acid bacteria into the stirring container in proportion;

[0058] S200. Turn on the yogurt maker. The stirring device starts to stir the mixture of milk and lactic acid bacteria, and the temperature control device starts to heat the mixture and monitor the temperature of the mixture.

[0059] S300. When the temperature control device detects that the mixture reaches the preset temperature, the yogurt maker stops stirring and enters the heat preservation state.

[0060] S400. When the time in the heat preservation state exceeds the preset time, the yogurt maker enters the standby state.

[0061] Wherein the preset temperature does not exceed 46°C, and the preset time is not less than 8 hours.

[0062] Preferably, the preset temperature can be set at about 43°C, and the preset time can be set to 8 - 10 hours.

[0063] Preferably, in the first 2 hours after entering the heat preservation state, when the detected temperature is lower than 41.5°C, start heating and start stirring synchronously. When the temperature reaches 43°C, pause heating and stop stirring to ensure the full mixing of lactic acid bacteria and milk. After 2 hours of entering the heat preservation state, no longer start stirring. When the temperature is lower than 41.5°C, start heating. When the temperature reaches 43°C, pause heating to facilitate the coagulation of yogurt.

[0064] In addition, before step S100, the following steps can also be included: wipe the inside of the stirring container dry and oil-free, put the stirring head on the protrusion of the stirring container, and put the stirring cover on the protrusion of the stirring container and the stirring head.

[0065] In summary, the present invention provides a yogurt maker and its use method. By providing a vertically upward extending protrusion at the bottom of the stirring container of the yogurt maker, the stirring head is sleeved on the protrusion of the stirring container, and the stirring head is driven to rotate by a power device to realize the full stirring of the mixture in the stirring container. When cleaning, the stirring head can be removed, thus avoiding sanitary dead corners and reducing the cleaning difficulty. At the same time, a temperature sensor is provided at the bottom of the stirring container to monitor the temperature of the stirring container, so as to ensure the constancy of the heat preservation condition in different environments. By setting a unique stirring device, the yogurt maker of the present invention reduces the cleaning difficulty, ensures that the yogurt maker can be easily cleaned after each yogurt production, and can ensure the full stirring of the mixture of milk and lactic acid bacteria during the yogurt production process. By setting a temperature control device with a temperature sensor, the constancy of the heat preservation condition during the yogurt fermentation process can be ensured, so as to obtain high-quality yogurt.

[0066] It should be understood that the application of the present invention is not limited to the above examples. For those of ordinary skill in the art, improvements or modifications can be made according to the above description, and all such improvements and modifications shall fall within the protection scope of the appended claims of the present invention.

Claims

1. A yogurt maker, characterized in that, Comprising: A base; A stirring container which is placed on the base. A cylindrical stirring container protrusion extends vertically upward from the center of the bottom of the stirring container. The stirring container is used for fermenting and making yogurt; A stirring device which includes a stirring head detachably sleeved on the stirring container protrusion. The stirring device is used for stirring the yogurt in the stirring container evenly; A temperature control device which includes a heater surrounding the stirring container and a temperature sensor contacting the bottom surface of the stirring container. The temperature control device is used for controlling the temperature of the yogurt in the stirring container at different fermentation stages; Wherein, the stirring head is arranged in a circular ring shape. The inner ring of the stirring head fits the stirring container protrusion. Stirring teeth are evenly arranged on the outer ring of the stirring head. Stirring head magnets are symmetrically arranged inside the stirring head; The stirring device further includes a stirring cover which includes a first end of the stirring cover fitting the outer ring of the stirring head and a second end of the stirring cover fitting the stirring container protrusion. After the stirring cover is sleeved on the stirring container protrusion, the stirring cover covers the stirring head. Convex teeth are arranged on the inner side of the first end of the stirring cover. The convex teeth match the stirring teeth of the stirring head. When the stirring cover is sleeved on the stirring head, the convex teeth mesh with the stirring teeth; The stirring device further includes a power device which includes: A magnetic component which extends vertically upward from below into the stirring container cavity formed at the bottom of the stirring container. A magnet is arranged in the magnetic component; A motor which drives the magnetic component to rotate through a rotating shaft and drives the stirring head to rotate through the magnetic force between the magnet in the magnetic component and the stirring head magnet; An upper cover is arranged in the middle of the base. The upper cover divides the base into a first cavity with an open upper part and a second cavity arranged below the first cavity. The stirring container is accommodated in the first cavity; The temperature sensor is an NTC temperature sensor. The heater is an electromagnetic heating coil. The temperature sensor includes: A probe which is arranged between the upper cover and the stirring container and the probe contacts the bottom surface of the stirring container. The probe is an NTC probe; A connector which passes through the upper cover to connect the probe and the heater; The yogurt maker further includes a control circuit board which is arranged in the second cavity of the base and is electrically connected to the temperature control device and the stirring device respectively.

2. The yogurt maker according to claim 1, wherein A plurality of rubber pads are arranged on the upper cover. After the stirring container is placed in the first cavity, it is supported by the rubber pads to prevent the stirring container from colliding with the upper cover and being damaged.

3. A method for making yogurt using the yogurt maker according to any one of claims 1-2, characterized in that, Including steps: S100. Pour milk and lactic acid bacteria into the stirring container in proportion; S200. Turn on the yogurt maker. The stirring device starts to stir the mixture of milk and lactic acid bacteria. The temperature control device starts to heat the mixture and monitor the temperature of the mixture; S300. When the temperature control device detects that the mixture reaches the preset temperature, the yogurt maker stops stirring and enters the heat preservation state; S400. When the time for entering the heat preservation state exceeds the preset time, the yogurt maker enters the standby state.

4. The method for making yogurt according to claim 3, characterized in that, The preset temperature does not exceed 46°C.

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