Fruit and vegetable yogurt drink and preparation method thereof

Abstract

The present invention discloses a fruit and vegetable yogurt drink and a preparation method thereof. The method processes fruit and vegetable raw materials by accurately controlling various process parameters such as heating temperature, stirring rate, mixing time, etc., and uses multiple physical and chemical indicators to detect product quality, which can ensure the stability of the flavor and consistency of the fruit and vegetable yogurt drink. The key to the invention is to use a compartment mixing mechanism to achieve accurate mixing of various fruit and vegetable raw materials. The mixing mechanism includes a plurality of independent stirring compartments arranged coaxially, and each compartment corresponds to a stirring paddle. The coaxial structure shares resources such as a power source, a transmission system, and a temperature control system, thereby reducing costs. In general, the invention discloses a set of efficient and economical fruit and vegetable yogurt drink processing process flow, which can achieve accurate mixing and quality control of a variety of fruit and vegetable raw materials, and obtain stable and high-quality fruit and vegetable yogurt drink products.

Description

Technical Field

[0001] The invention relates to the technical field of milk drinks, and in particular to a fruit and vegetable yogurt drink and a preparation method thereof. Background Art

[0002] Innovation and novelty play a key role in diversifying flavor options. Consumers often crave new, unique flavors and products. Therefore, the development of yogurt drinks needs to introduce innovative ingredients, production processes or flavors to meet this demand. New flavor options, such as strawberry tomato, mango carrot, and unusual ingredient combinations can attract consumers' curiosity and encourage them to try and buy new products. This innovation can not only increase sales, but also improve brand appeal and maintain competitiveness in the yogurt drink industry. Therefore, combining innovation with diversified flavor options is one of the core strategies for the development of new yogurt drinks.

[0003] A representative case is an innovative drinking yogurt product and its preparation method proposed by Inner Mongolia Yili Industrial Group Co., Ltd. (authorization announcement number CN 106472673 B). While maintaining the taste, flavor, texture and stability of drinking yogurt, this product successfully adds fruits and vegetables with a dehydration degree of 40% to 60% to give the product a real fruit and vegetable taste, while avoiding the serious precipitation problem of fruits and vegetables in drinking yogurt. This innovative method allows consumers to enjoy a novel fruit and vegetable taste in drinking yogurt, satisfying their needs for different tastes and flavors.

[0004] However, this innovative product is subject to some constraints when selecting fruit and vegetable types. First, many fruits and vegetables are affected by seasonal factors, and their availability varies in different seasons, which makes the supply of specific fruits and vegetables unstable and may affect the production and supply of products. Secondly, the taste of fruits and vegetables is closely related to their origin and maturity. In addition, the storage and stability of fruits and vegetables is also a challenge. Some fruits and vegetables are prone to deterioration during storage and processing. In addition, it is difficult to mix more than two kinds of fruits and vegetables for this product, because different fruits and vegetables have different enzyme activities. Mixing multiple fruits and vegetables will cause the enzyme activity to be out of control, affecting the stability of product quality.

[0005] The preservation of juice after extraction has a greater advantage over that of diced fruit. Juice can be filtered and sterilized to remove microorganisms and particles, and the pH can be adjusted to a stable range to inhibit the growth of microorganisms. However, diced fruit has a more serious tissue structure damage, cell nutrients leak out, and high enzyme activity, resulting in a fast deterioration rate, which is relatively more difficult to preserve. For this reason, if juice and diced fruit are used together, it can not only increase the taste level, but also avoid enzyme activity problems. Specifically, choose juice with good stability as the main flavor, and then add an appropriate amount of seasonal fruit slices to enrich the taste; accurately control the temperature, time, and transportation conditions of key processes during production; detect and dynamically adjust according to indicators such as the acidity, sweetness, and enzyme activity of fruits and vegetables; reasonably match juice and diced fruit to achieve a variety of fruit and vegetable flavors and ensure stable product quality. Summary of the invention

[0006] In view of the above problems, the present invention provides a method for preparing a fruit and vegetable yogurt drink. The preparation method realizes efficient mixing of a variety of fruit and vegetable raw materials with precise control through a unique compartment mixing mechanism design and resource integration, thereby improving the mixing quality and reducing equipment investment.

[0007] The invention objective of the present invention is achieved through the following technical scheme: A method for preparing a fruit and vegetable yogurt drink, comprising the following steps:

[0008] 1) preparing a yogurt base;

[0009] 2) Wash and cut the fresh fruit, and then quickly freeze and dehydrate it to obtain the pulp raw material;

[0010] 3) Mix the juice with the frozen dehydrated pulp, control the stirring conditions, and test the physical and chemical indicators to obtain a mixed juice;

[0011] 4) Mix the mixed juice accounting for 70% of the total mass with the yogurt base accounting for 30% of the total mass, control the stirring conditions, and test the physical and chemical indicators;

[0012] 5) Fill and seal the mixed fruit and vegetable yogurt drink;

[0013] Among them, in step 2), the dehydration conditions of the fruit in the pulp raw material are -20°C, vacuum degree 45Pa, and dehydration to about 40%; in step 3), the proportion of frozen dehydrated fruit pulp is 10%±2%, the stirring rate during mixing is 300-500rpm, the time is 3-5min, and the temperature is controlled in the range of 0-4°C; in step 4), the stirring rate is 300-500rpm, the time is 5-8min, and the temperature is selected in the range of 10-20°C.

[0014] Preferably, the physical and chemical indicators detected in step 4) include acidity, sugar content, color, pulp content, residue content, and viscosity. The multiple physical and chemical indicator tests recorded can comprehensively evaluate product quality from multiple dimensions such as acidity, sugar content, and taste, providing a basis for quality control; other physical and chemical indicators can be added as needed in the future.

[0015] Preferably, the juice and frozen dehydrated pulp in step 3) are mixed using a compartment mixer with multiple compartments and heat preservation functions, which includes: a device frame, a multiple compartment mixing tank fixedly arranged in the device frame, a main drive shaft penetrating the inner hollow structure of the multiple compartment mixing tank, a power source for driving the main drive shaft to rotate, a plurality of sub-drive shafts sleeved in the main drive shaft and slidably nested with each other, active connectors and driven connectors arranged corresponding to the sub-drive shafts, stirring paddles arranged corresponding to the active connectors and driven connectors, an independent stirring chamber coated outside the stirring paddle, and an operating assembly arranged corresponding to the sub-drive shaft. The mixer structure can not only realize compartment mixing of different raw materials, but also flexibly adjust the stirring timing by controlling the movement of each stirring shaft, thereby ensuring uniform mixing; the structure can be extended to other fields requiring multi-component mixing.

[0016] Preferably, the multi-bin mixing tank is made of 304 stainless steel, including a coaxially arranged outer insulation layer and an inner multi-bin layer, and a polyurethane insulation layer is provided between the inner and outer layers. The material of the mixing tank not only improves corrosion resistance, but also ensures food grade requirements, safety and hygiene; other special materials can be used as needed in the future.

[0017] Preferably, the main drive shaft has a plurality of axially extending waist-shaped holes, and one end of the sub-drive shaft is inserted into the waist-shaped hole of the main shaft to achieve transmission connection. The hollow design of the mixer main shaft can not only transmit multiple powers, but also be compatible with output ends of different specifications, and has universality; the hollow design also provides the possibility of lightweighting the main shaft structure.

[0018] Preferably, each sub-drive shaft can slide axially relative to the main drive shaft, and the sliding range is limited by the waist-shaped hole. The other end of the sub-drive shaft is exposed from the main drive shaft and is provided with a connecting component to control the connection with the operating component. The sliding structure can not only adjust the start and stop of the stirring paddle, but also realize the stirring requirements of different steps, and is flexible to use.

[0019] Preferably, the operating assembly includes connecting parts respectively fixed to the exposed part of each sub-drive shaft, lifting rods respectively pivotally connected to each connecting part, a support platform for independently hingedly rotating one end of each lifting rod, and a driving cylinder for providing power. The operating assembly can not only accurately control the stirring process, but also perform programmed step-by-step operation to realize automatic control, and is also modular and expandable.

[0020] Preferably, the active connector and the driven connector are rectangular teeth, with a certain axial extension length on the outer peripheral surface, and a meshing reinforcement is also provided on the outer ring of the driven connector tooth shape, which can slide axially but cannot rotate, and forms a match with the meshing teeth of the active connector; the center position of the top of the independent mixing bin is provided with an arc-shaped convex section with varying heights, and the bottom of the meshing reinforcement is provided with an annular groove and a roller, forming a motion matching mechanism. This motion matching mechanism not only improves the transmission meshing strength and stability, but also can buffer excessive torque to a certain extent and protect the transmission mechanism; this structure can also be used in occasions where high-strength connection is required.

[0021] A fruit and vegetable yogurt drink:

[0022] The raw materials of the fruit and vegetable yogurt drink include skim milk, fresh fruit pulp, vegetable juice and fruit juice;

[0023] The fresh fruit pulp is obtained by washing, peeling, cutting, quick freezing to -20°C, and dehydrating under a vacuum condition of 45Pa, with a dehydration rate of about 40%;

[0024] The vegetable juice is obtained by squeezing fresh vegetables with a juicer;

[0025] The juice is obtained by squeezing the fruit with a juicer and then filtering and removing the pulp;

[0026] Described yogurt base is obtained through the following process:

[0027] The skim milk is boiled and sterilized, then cooled to 37°C, inoculated with 2-4% of a mixed fermentation strain of thermophilic Streptococcus and Lactobacillus bulgaricus, and fermented at 37-42°C for 5-8 hours to obtain a yogurt base with an acidity of 0.8-1.2%;

[0028] The pH value of the mixed fruit and vegetable pulp is 3.5-4.5 at a ratio of 10-30% to 70-90% of the yogurt base. The fruit and vegetable yogurt drink not only ensures the stability of the product flavor, but also provides a certain range for adjusting the taste; it has the value of guiding the subsequent product development.

[0029] Preferably, the source of the juice includes one or more of orange juice, apple juice, pear juice, lemon juice, strawberry juice, grapefruit juice, pineapple juice, grape juice, cherry juice, mango juice, and citrus juice. A variety of juice types provide a rich combination of possible product flavors to meet the needs of different consumers and create conditions for the subsequent development of new flavors.

[0030] In summary, the present invention has the following advantages compared with the prior art:

[0031] 1. The preparation process parameters are set scientifically and reasonably, and the range fully considers the needs of industrial production, which can effectively ensure the stable and uniform quality of each batch of fruit and vegetable yogurt drinks.

[0032] 2. The use of multiple physical and chemical indicators such as acidity, sugar content, taste, etc. for testing and control can comprehensively and accurately evaluate product quality, which is an effective means to achieve quality standardization.

[0033] 3. The unique compartment mixer structure can implement precise and flexible control of different raw materials, which not only greatly improves the uniformity of mixing, but also can be personalized according to the properties of different raw materials. It is the key to achieve multi-component mixing. In addition, the coaxial compartment design realizes the reasonable sharing of power, transmission, temperature control and other resources, reduces equipment investment and improves economic benefits.

[0034] 4. The formula and configuration ratio of fruit and vegetable raw materials have been scientifically demonstrated, which not only ensures the stability and uniformity of the product flavor, but also leaves room for adjustment to meet different consumer needs.

[0035] In summary, the invention as a whole has the beneficial effects of stabilizing product quality, enriching product varieties, improving operational convenience, and expanding product specifications. The process flow and supporting equipment can obtain high-quality, standardized fruit and vegetable yogurt products, and are economical and versatile, with broad prospects for expanding application. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 It is a structural diagram;

[0037] Figure 2 It is an exploded view of a multi-bin mixing tank and related components;

[0038] Figure 3 This is an exploded view of the multi-bin mixing tank and related components from another angle;

[0039] Figure 4 It is a schematic diagram of the structure after the connecting parts, main drive shaft and stirring paddle are combined;

[0040] Figure 5 It is a schematic diagram of the structure after the explosion of the connecting parts, main drive shaft and stirring paddle, mainly showing the internal parts of the active connecting parts;

[0041] Figure 6 It is a schematic diagram of the structure after the explosion of the connecting parts, main drive shaft and stirring paddle, mainly showing the connection relationship;

[0042] Figure 7 It is a full cross-sectional view of the main view of the present invention;

[0043] Figure 8 It mainly shows the connection structure between the active connector and the arc-shaped raised section and other components;

[0044] Fig. 9 is a schematic diagram of the structure of the meshing reinforcement member;

[0045] Fig.10 is a schematic diagram of the structure of the active connector;

[0046] Fig.11 is a method flow chart;

[0047] Fig.12 yes Figure 7 A partial enlarged view of point A in the middle.

[0048] Markings in the figure:

[0049] Device frame 01, multi-bin mixing tank 02, inner layer 022, main drive shaft 03, waist hole 031, power source 04, sub-drive shaft 05, active connector 06, connecting part 061, engaging teeth 062, stirring paddle 07, driven connector 08, independent stirring bin 09, operating component 10, connecting part 11, lifting rod 12, supporting platform 13, pushing cylinder 14, meshing reinforcement 20, outer flange 21, arc-shaped raised section 30, annular groove 40, roller 50, limit cover 60, positioning ring 61, elastic positioning pin 70, double bevel 71. DETAILED DESCRIPTION

[0050] The present invention will be further described below with reference to the embodiments shown in all the accompanying drawings:

[0051] Example 1

[0052] Fruit and vegetable yogurt drink

[0053] 1. Formula Raw Materials

[0054] 1. Dairy base: skim milk powder, accounting for 10-14% of the total mass. Skim milk powder can provide protein and improve the stability of yogurt protein.

[0055] 2. Fermentation bacteria: Streptococcus thermophilus and Lactobacillus bulgaricus, with a mass ratio of 2:1, accounting for 8-12% of the total mass. This mixed bacteria can improve the flavor and shorten the fermentation time.

[0056] 3. Natural sweetener: Edible grade white sugar, accounting for 11-15% of the total mass. White sugar can increase the sweetness of the product and promote the growth of lactic acid bacteria.

[0057] 4. Fruit and vegetable ingredients: Choose one or more of apple juice, banana juice, carrot juice, etc., accounting for 9-12% of the total weight. Enrich the product flavor and increase the nutritional value.

[0058] 5. Stabilizer: composite food gum, content 0.65-0.8%. Specific examples include sesbania gum, xanthan gum, arabinogalactan, etc., with the ratio optimized to 2:1:1, to improve protein stability, thicken the product, and create a full taste.

[0059] 2. Optional Ingredients

[0060] 1. Emulsifier: monostearate, etc., to help emulsification and thicken the taste.

[0061] 2. Acidity regulator: citric acid, etc., to adjust acidity and enhance flavor.

[0062] 3. Trace elements: vitamin C, etc., to supplement nutrition.

[0063] 4. Spices: yogurt flavor, milk flavor, etc., to enhance the flavor.

[0064] 5. Sweeteners: Aspartame, sucralose, etc., to enhance sweetness.

[0065] 3. Other treatments

[0066] 1. Fruit and vegetable juices are sterilized to remove bacteria and degrade enzyme activity, thus extending the shelf life.

[0067] 2. Regulate fermentation conditions to optimize flavor generation.

[0068] 3. Use homogeneous mixing technology to ensure uniform distribution of each component.

[0069] 4. Conduct physical and chemical index tests and adjust the formula to the optimal state.

[0070] A preparation process of a fruit and vegetable yogurt drink comprises the following steps:

[0071] 1. Preparation of yogurt drink base

[0072] 1. Recipe: Prepare according to the above recipe ratio.

[0073] 2. Mix the skimmed milk powder with sugar at 60°C until homogenous.

[0074] 3. Sterilize at 121°C for 4 seconds, then cool to 43°C.

[0075] 4. Add the bacteria to the cooled sterilized product, ferment in a fermentation tank at 43°C until the acidity of the fermentation liquid reaches 70, break the emulsion and stir, and at the same time lower the temperature of the yogurt to 15°C.

[0076] 5. Perform secondary homogenization on the fermented milk base to obtain a yogurt drink base.

[0077] 2. Preparation of fruit raw materials

[0078] 1. Choose seasonal fruits, such as strawberries, etc., wash and dice them into slices about 8mm in size.

[0079] 2. Pre-freeze the slices, quickly freeze them to -20°C, and freeze them for 1 hour to inhibit enzyme activity.

[0080] 3. Dehydrate the frozen diced fruit at 30°C and vacuum degree 45Pa until the diced fruit is dehydrated to about 40% to obtain the diced fruit raw material.

[0081] 3. Preparation of Fruit and Vegetable Yogurt Drink

[0082] 1. Apple juice is selected as the juice part that provides the main flavor, accounting for about 60% of the total mass.

[0083] 2. Add frozen dehydrated diced fruit to the juice and stir to mix. The frozen dehydrated diced fruit accounts for about 10%±2% of the total mass. When stirring and mixing, control the stirring rate to 300-500rpm and the time to 3-5min, and check whether the diced fruit is completely dispersed in the juice. The temperature should be 0-4°C. Because the dissolution of frozen diced fruit absorbs heat, low temperature can prevent the juice temperature from rising too quickly, thereby inhibiting the degradation of enzymatic nutrients and the proliferation of microorganisms. And test the following parameters:

[0084] ①. Acidity: test the acidity of strawberry cubes and juice, and calculate the total acidity after mixing. Acidity directly affects the sweet and sour balance of the taste.

[0085] ②. Sugar content: test the soluble solids content of strawberry cubes and juice to reflect the total sugar content after mixing.

[0086] ③. Color: detect the color parameter value of the mixed liquid and control the color consistency.

[0087] ④. Pulp content: detect the mass fraction of strawberry cubes in the mixed solution and control the pulp content. Pulp content affects the flavor and texture of fruits and vegetables.

[0088] ⑤. Filter residue content: measure the quality of filter residue after filtration and control the filter residue content. Too much filter residue will affect the smoothness of the taste.

[0089] ⑥. Viscosity: measure the viscosity parameters of the mixed liquid and control it within an appropriate range.

[0090] 3. Add the yogurt drink base to the mixed juice and mix well. The yogurt drink base accounts for about 30%±3% of the total mass. The specific proportion is determined according to the test results of physical and chemical indicators to meet the requirements of protein stability indicators. When mixing, the stirring rate is also controlled to be 300-500rpm, the time is 5-8min, and the temperature is selected to be a mild temperature condition of 10-20°C. Too low temperature will cause protein aggregation, reduce the solubility and emulsification of protein; but too high temperature will also reduce the emulsification stability of protein. 10-20°C can ensure the emulsification effect of protein. Check the protein stability indicators, such as whey layer separation ≤10%, to ensure that the yogurt base and juice are completely mixed and evenly mixed.

[0091] 4. Fill, seal and refrigerate to obtain the finished fruit and vegetable yogurt drink.

[0092] In the step of mixing the juice and the diced fruit, considering that the frozen diced fruit will absorb heat when it dissolves, it is not advisable to choose a container that is too large or to mix too much at a time, which will cause the mixing volume to be too large and the juice temperature to be difficult to control. An appropriate small container or mixer should be selected to control the mixing amount of each batch, which can not only ensure sufficient mixing, but also control the temperature range of the juice to avoid local overheating or overcooling. To this end, this step uses a newly designed compartment mixer with multiple compartments and insulation functions, which includes:

[0093] 1. Device frame 01; Made of stainless steel, with a high-strength frame that can bear a load of 500kg;

[0094] 2. A multi-bin mixing tank 02 vertically fixed in the device frame 01: the mixing tank is made of 304 stainless steel, with a spacing of 50 mm between the inner and outer layers, an inner surface polishing degree of Ra ≤ 0.4 μm, and a 50 mm polyurethane insulation layer on the outer layer; the mixing tank 02 includes a coaxially arranged outer layer 021 for fixed connection with the outside and for insulation, and an inner layer 022 for accommodating multiple functional bins, and both the outer layer and the inner layer have independent upper covers connected by quick-release bolts;

[0095] 3. A hollow main drive shaft 03 that runs through the multi-bin mixing tank 02 from top to bottom and is exposed at both ends: the shaft body is made of precision seamless pipes of Φ50mm or more, and flange connections are provided at both ends; a plurality of axially extending waist holes 031 of Φ15mm×20mm are arranged at intervals on the side wall of the main drive shaft 03;

[0096] 4. A power source 04 connected to the drive shaft; a three-phase asynchronous motor may be used, connected to the main drive shaft through a chain reduction drive;

[0097] 5. A plurality of sub-drive shafts 05 are tightly slidably sleeved in the air inside the main drive shaft, one end of each sub-drive shaft 05 corresponds to a waist hole 031, and a fixed or detachable connecting piece is provided at the corresponding position to form a transmission connection between the sub-drive shaft 05 and the main drive shaft during axial rotation. At the same time, the sub-drive shaft 05 and the main drive shaft can slide relative to each other in the radial direction, and the sliding range is limited by the size of the waist hole 031. In addition, the other end of each sub-drive shaft 05 exceeds the main drive shaft 03 to be exposed, and the exceeding part of each sub-drive shaft 05 cannot overlap, so that a connecting part can be provided on the exposed part of each sub-drive shaft 05 to control the movement of the sub-drive shaft 05 with the help of external power; in this embodiment, a total of 3 sub-drive shafts 05 are provided, see Figure 6, which are respectively the first sub-drive shaft 051, the second sub-drive shaft 052, and the third sub-drive shaft 053 arranged from long to short, the first sub-drive shaft 051 is divided into 3 sections with different diameters, the second sub-drive shaft 052 is divided into 2 sections with different diameters, wherein the middle section of the first sub-drive shaft 051 is used to sleeve the lower section of the second sub-drive shaft 052, the upper section of the first sub-drive shaft 051 is used to sleeve the upper section of the second sub-drive shaft 052, and the upper section of the second sub-drive shaft 052 is used to sleeve the third sub-drive shaft 053;

[0098] 6. An active connector 06 is provided corresponding to each sub-drive shaft 05 and is slidably sleeved on the outer periphery of the main drive shaft 03. The active connector is made of stainless steel and can withstand an axial load of 500N. The active connector 06 is provided with a connecting portion 061 fixedly connected to the corresponding sub-drive shaft 05 and has engaging teeth 062 toward the lower end;

[0099] 7. A stirring paddle 07 corresponding to the bottom of each active connecting member 06 and tightly and rotatably sleeved on the outer periphery of the main driving shaft 03; the stirring paddle 07 includes a stainless steel frame 071 and three nylon synthetic blades 072 detachably installed in the middle;

[0100] 8. The driven connecting member 08 is also sleeved on the outer periphery of the main driving shaft 03 on the upper end surface of the central axis of each stirring paddle 07; the upward end surface of the driven connecting member 08 is provided with teeth matching the tooth shape of the engaging teeth 062;

[0101] 9. An independent stirring chamber 09 covering the outer periphery of each stirring paddle 07; the independent stirring chamber 09 is fixedly connected to the inner wall of the inner layer through a connecting piece 091; at least one end of the independent stirring chamber 09 is detachable to facilitate the removal and replacement of the stirring paddle 07; the independent stirring chamber 09 has a feed inlet and a discharge outlet, which are respectively connected to the corresponding pipeline system;

[0102] 10. An operating component 10 capable of applying force along the axial direction of the sub-drive shaft 05 to move it; the operating component 10 comprises a ball pin connecting component 11 respectively fixed to the exposed part of each sub-drive shaft 05, a lifting rod 12 respectively pivotally connected to each connecting component 11, a support platform 13 for independently hingedly rotating one end of each lifting rod 12, and a pushing cylinder 14 respectively providing power to each lifting rod 12; the operating component 10 may also be other structures in the prior art, such as a motor-driven pushing form.

[0103] After all the equipment components are assembled, the power source 04 can be started to drive the main drive shaft to rotate. At the same time, a low temperature environment is achieved in the multi-bin mixing tank by -5°C cold air delivery. Different types of juice are injected into each independent mixing bin 09. Then, for each mixing bin, by controlling the thrust of the corresponding cylinder 14, the lifting rod 12 is driven to rotate, and the corresponding sub-drive shaft 05 is pushed down, so that the meshing teeth 062 of the active connector 06 and the driven connector 08 are engaged. At this time, the sub-drive shaft 05 drives the stirring paddle 07 to rotate through the main drive shaft to achieve stirring and mixing of the juice in the bin. If the stirring is to be stopped, the cylinder 14 is released, the lifting rod 12 returns to its position, the sub-drive shaft 05 moves up, the meshing teeth are disengaged, and the stirring system stops working.

[0104] Through this structural design and control method, the selective mixing operation of the juice in each independent mixing bin can be realized, and at the same time, different mixing bins can share resources such as power source and low temperature environment, realizing economical and efficient multiple mixing operations. In addition, if the juice in different bins needs to be remixed, the fluid can be directly transported at the nearest position between the upper and lower bins, which simplifies the operation and reduces the risk of quality loss.

[0105] In order to enhance the engagement reliability between the meshing teeth 062 of the active connector 06 and the driven connector 08, the following technical means are adopted for structural optimization:

[0106] First, the tooth shape of the driven connecting member 08 is designed to be a rectangular structure that matches the meshing teeth of the active connecting member 06 and has a certain axial extension length, so that the contact area of ​​the meshing surface can be increased and the bite strength can be improved later.

[0107] Secondly, a special meshing reinforcement member 20 is provided, which can slide along the axial direction but cannot rotate. It is mounted on the rectangular tooth outer ring of the driven connecting member 08 and cooperates with the meshing teeth of the active connecting member 06. Therefore, when meshing, not only the teeth of the driven connecting member 08 itself but also the outer ring meshing reinforcement member 20 are engaged together, which greatly improves the strength of the tooth cooperation.

[0108] In addition, an arc-shaped raised section 30 with varying heights is provided at the center of the top of the independent mixing chamber 09, and a ring groove 40 is provided at the bottom of the meshing reinforcement 20 to match it, and a roller 50 is provided in the ring groove 40. When the meshing reinforcement 20 meshes with the raised section 30 under the action of its own weight, the roller 50 is located at the lowest point of the raised section 30. When the meshing reinforcement 20 rotates with the active connector 06, the roller 50 drives the entire reinforcement to move upward through rolling contact with the raised section 30, and finally enters the meshing teeth 062 of the active connector 06.

[0109] Through this matching design of tooth shape, meshing reinforcement and rolling matching mechanism, the meshing strength and reliability between the active connecting member 06 and the driven connecting member 08 are greatly enhanced.

[0110] In addition, in order to enable the meshing reinforcement 20 to stay stably in the working position and not to disengage even if the pushing cylinder 14 loses thrust, and to prevent the roller 50 of the meshing reinforcement 20 from contacting the arc-shaped raised section 30 during operation and causing noise, the following structural design is performed: a ring-shaped outer flange 21 is provided on the outer ring of the upper end of the meshing reinforcement 20, and a fixed limiting cover 60 is added at the center of the upper end of the independent mixing chamber 09. The upper end of the limiting cover 60 is open, and extends downward with a concave section facing outward. The positioning ring 61 has its lowermost end fixedly connected to the independent mixing chamber 09; a plurality of elastic positioning pins 70 are arranged at intervals on the circumference of the active connecting member 06 toward the lower end, and the elastic positioning pin 70 has a round head on the outward side, which falls into the positioning ring 61 when the active connecting member 06 moves downward. At this time, the elastic positioning pin 70 extends inward, and the position of the extension coincides with the lower edge of the outer flange 21 of the upward meshing reinforcement member 20. On this basis, the elastic positioning pin 70 is provided with an upper and lower double inclined surface 71 on the inward side, see Fig.10 When the round head of the elastic locating pin 70 enters the locating ring 61, the upper bevel of the double bevel 71 abuts against the lower edge of the outer flange 21. As a result, the meshing reinforcement 20 will not fall even if the pushing cylinder 14 loses thrust under the abutment of the upper bevel of the double bevel 71, so that the engaging teeth 062 and the driven connecting member 08 will not slip when the pushing cylinder 14 loses thrust or the thrust is insufficient.

[0111] The specific embodiments described herein are merely examples of the spirit of the present invention. Those skilled in the art may make various modifications or additions to the specific embodiments described or replace them in similar ways, but they will not deviate from the spirit of the present invention or exceed the scope defined in the attached technical proposal.

Claims

1. A method for preparing a fruit and vegetable yogurt drink, characterized in that , including the following steps: 1) preparing a yogurt base; 2) Wash and cut the fresh fruit, and then quickly freeze and dehydrate it to obtain the pulp raw material; 3) Mix the juice with the frozen dehydrated pulp, control the stirring conditions, and test the physical and chemical indicators to obtain a mixed juice; 4) Mix the mixed juice accounting for 70% of the total mass with the yogurt base accounting for 30% of the total mass, control the stirring conditions, and test the physical and chemical indicators; 5) Fill and seal the mixed fruit and vegetable yogurt drink; Wherein, in step 2), the dehydration conditions of the fruit pulp raw material are -20°C, vacuum degree 45Pa, and dehydration to about 40%; in step 3), the proportion of frozen dehydrated fruit pulp is 10%±2%, the stirring rate during mixing is 300-500rpm, the time is 3-5min, and the temperature is controlled in the range of 0-4°C; in step 4), the stirring rate is 300-500rpm, the time is 5-8min, and the temperature is selected in the range of 10-20°C; The step 3) the juice and the frozen dehydrated fruit pulp are mixed by a compartment mixer with multiple compartments and heat preservation functions, which includes: a device frame, a multiple compartment mixing tank fixedly arranged in the device frame, a main drive shaft penetrating the inner hollow structure of the multiple compartment mixing tank, a power source for driving the main drive shaft to rotate, and three sub-drive shafts sleeved in the main drive shaft and slidably nested with each other, wherein the three sub-drive shafts are arranged in order from long to short as a first sub-drive shaft, a second sub-drive shaft, and a third sub-drive shaft, the first sub-drive shaft is divided into three sections with different diameters, the second sub-drive shaft is divided into two sections with different diameters, and the middle section of the first sub-drive shaft is used for sleeve The lower section of the first sub-drive shaft is connected to the upper section of the second sub-drive shaft, the upper section of the second sub-drive shaft is used to sleeve the third sub-drive shaft, the active connector and the driven connector are provided for the sub-drive shafts, the stirring paddles are provided for the active connector and the driven connector, the independent stirring chamber is covered with the stirring paddle, and the operating assembly is provided for the sub-drive shafts; the operating assembly includes a connecting part respectively fixed to the exposed part of each sub-drive shaft, a lifting rod pivotally connected to each connecting part, a support platform for independently hingedly rotating one end of each lifting rod, and a driving cylinder for providing power; When working, the power source is started to drive the main drive shaft to rotate, and the low temperature environment in the multi-bin mixing tank is achieved through cold air delivery; Pour different types of juice into each independent mixing chamber; By controlling the thrust of the corresponding cylinder, the lifting rod is driven to rotate, and the corresponding sub-driving shaft is pushed downward, so that the meshing teeth of the active connecting part and the driven connecting part are engaged; The sub-drive shaft drives the stirring paddle to rotate through the main drive shaft to achieve stirring and mixing of the juice in the bin; When it is necessary to stop stirring, release the cylinder to return the lifting rod to its original position, move the sub-drive shaft upward, disengage the meshing teeth, and stop the stirring system.

2. The method for preparing the fruit and vegetable yogurt drink according to claim 1, characterized in that The physical and chemical indicators detected in step 4) include acidity, sugar content, color, pulp content, residue content, and viscosity.

3. The method for preparing the fruit and vegetable yogurt drink according to claim 1, characterized in that The multi-bin mixing tank is made of 304 stainless steel, including a coaxially arranged outer insulation layer and an inner multi-bin layer, and a polyurethane insulation layer is provided between the inner and outer layers.

4. The method for preparing the fruit and vegetable yogurt drink according to claim 1, characterized in that The main drive shaft is provided with a plurality of axially extending waist-shaped holes, and one end of the sub-drive shaft is inserted into the waist-shaped hole of the main shaft to realize transmission connection.

5. The method for preparing the fruit and vegetable yogurt drink according to claim 4, characterized in that Each sub-drive shaft can slide axially relative to the main drive shaft, and the sliding range is limited by the waist-shaped hole. The other end of the sub-drive shaft is exposed from the main drive shaft and a connecting component is set to control the connection with the operating component.

6. The method for preparing the fruit and vegetable yogurt drink according to claim 5, characterized in that The active connector and the driven connector are designed with rectangular teeth and have a certain axial extension length on the outer peripheral surface. An engagement reinforcement member is also provided on the toothed outer ring of the driven connector, which can slide axially but cannot rotate, and cooperates with the engagement teeth of the active connector; an arc-shaped raised section with varying heights is provided at the center position of the top of the independent mixing bin, and an annular groove and a roller are provided at the bottom of the engagement reinforcement member to form a motion cooperation mechanism.

Images