Canning equipment for preparing multi-vitamin probiotic low-sugar yoghourt

Abstract

The invention relates to the technical field of yoghourt canning, and discloses canning equipment for preparing multi-vitamin probiotic low-sugar yoghourt, which comprises a fermentation tank, a top plate I is connected to the top end of the fermentation tank through a bolt, a mixing tank is arranged on one side of the fermentation tank, and a top plate II is connected to the top end of the mixing tank through a bolt; the separation stirring assembly is arranged on the fermentation tank and is used for stirring the yoghourt in different areas in the fermentation tank; the linkage stirring assembly and the separation stirring assembly are used for stirring and mixing the yoghourt in the mixing tank; the ultrasonic assembly is arranged on the outer wall of the fermentation tank and is used for emitting ultrasonic waves into the fermentation tank, so that solid substances in the yoghourt in the fermentation tank are uniformly distributed. Through cooperation of the separation stirring assembly and the linkage stirring assembly, the effect that different kinds of yogurt in the left area and the right area of the fermentation tank are stirred, and meanwhile the linkage stirring assembly is driven to operate to stir the yogurt in the mixing tank is achieved.

Description

Technical Field

[0001] The invention relates to the technical field of yogurt canning, in particular to a canning device for preparing multi-dimensional probiotic low-sugar yogurt. Background Art

[0002] Multi-dimensional probiotic low-sugar yogurt is a new type of dairy product that combines health and functionality. It provides benefits such as promoting intestinal health and enhancing immunity through a variety of probiotics (such as lactic acid bacteria, bifidobacteria, Lactobacillus acidophilus, etc.). At the same time, the low-sugar formula caters to the needs of modern consumers for low-calorie, low-sugar diets. This type of yogurt is highly sought after in the market due to its high active probiotic content and uniform and delicate texture. However, the production process requirements of this type of yogurt are very strict, especially in the post-fermentation processing, mixing, storage and other links. It is necessary not only to maintain the activity of probiotics, but also to ensure the homogeneity and stability of the yogurt, which poses many challenges to the existing technology.

[0003] At present, traditional fermentation tanks and stirring equipment have some significant shortcomings in the production of multi-dimensional probiotic low-sugar yogurt. First, during the fermentation stage, the stirring of yogurt in different areas is usually not uniform and detailed. Especially when multiple yogurts are fermented simultaneously in the fermentation tank, the stirring intensity and distribution of each area are often inconsistent, resulting in differences in yogurt texture and probiotic distribution, affecting the quality consistency of the final product.

[0004] During the mixing stage, existing stirring equipment usually only uses mechanical stirring, which makes it difficult to evenly disperse the solid matter deposited at the bottom of the yogurt, resulting in stratification when the yogurt is stored, affecting consumers' sensory experience and the shelf stability of the product. Summary of the invention

[0005] In view of the shortcomings of the prior art, the present invention provides a canning equipment for preparing multi-dimensional probiotic low-sugar yogurt, which solves the problem that during the fermentation stage, yogurt in different areas cannot be stirred evenly and carefully, especially when multiple yogurts are fermented simultaneously in the fermentation tank, the stirring intensity and distribution of each area are often inconsistent.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions: a canning device for preparing multi-dimensional probiotic low-sugar yogurt, comprising: a fermentation tank, the top of which is connected to a top plate one by bolts, a mixing tank is arranged on one side of the fermentation tank, and the top of the mixing tank is connected to a top plate two by bolts; a separation stirring component, which is arranged on the fermentation tank and is used to stir the yogurt in different areas inside the fermentation tank; a linkage stirring component, which and the separation stirring component are used to stir and mix the yogurt inside the mixing tank; an ultrasonic component, which is arranged on the outer wall of the fermentation tank and is used to emit ultrasonic waves to the inside of the fermentation tank so that the solid matter in the yogurt inside the fermentation tank is evenly distributed; a cooling component, which is arranged on the outer wall of the mixing tank and is used to for cooling the yogurt inside the mixing tank; an auxiliary component, which is linked with the stirring component, is used to transport the yogurt at the bottom end of the mixing tank to the upper end; a canning component, which is connected to the mixing tank, is used to extract the yogurt inside the mixing tank for canning; the partition stirring component includes a bracket, the outer wall of the bracket is fixed with a motor 1, the lower surface of the bracket is fixed to the upper surface of a top plate 1, the output end of the motor 1 is fixed with a rotating rod 1, the bottom end of the rotating rod 1 is fixed with a gear 1, the lower surface of the top plate 1 is rotated with two left-right symmetrical rotating rods 2, the bottom ends of the rotating rods 2 are fixed with gears 2, the gears 1 and 2 are meshed, the outer walls of the rotating rods 2 are fixed with multiple stirring blades 1, and a partition is fixed inside the fermentation tank.

[0007] Preferably, a support plate is fixed to the lower surface of the fermentation tank, a delivery pump 2 is fixed to the upper surface of the support plate, an extraction pipe 2 is fixed to the input end of the delivery pump 2, the top of the extraction pipe 2 is fixed to the bottom end of the fermentation tank, a delivery pipe 2 is fixed to the output end of the delivery pump 2, and the end of the delivery pipe 2 is fixed to the bottom end of the mixing tank.

[0008] Preferably, the linked stirring assembly includes a transmission wheel 1, the interior of the transmission wheel 1 is fixed to the outer wall of the rotating rod 1, the interior of the transmission wheel 1 is sleeved with a belt, the end of the belt is sleeved with a transmission wheel 2, and the interior of the transmission wheel 2 is fixed with a rotating rod.

[0009] Preferably, the outer wall of the rotating rod rotates inside the top plate 2, a plurality of stirring blades 2 are fixed to the outer wall of the rotating rod, a plurality of scrapers are fixed to the outer wall of the rotating rod, and the outer wall of the scraper is in contact with the inner wall of the mixing tank.

[0010] Preferably, the auxiliary component includes an outer shell, which is fixed inside the scraper, a protective shell is fixed to the top of the outer shell, a motor 2 is fixed inside the protective shell, an auger is fixed to the output end of the motor 2, the outer wall of the auger is arranged inside the outer shell, and holes are opened at the upper and lower ends of the outer shell for conveying yogurt.

[0011] Preferably, the ultrasonic component comprises an ultrasonic transmitter, the outer wall of the ultrasonic transmitter is fixed to the outer wall of the fermentation tank, and a plurality of probes are fixed to the output end of the ultrasonic transmitter.

[0012] Preferably, the outer wall of the probe is arranged inside the fermentation tank, and a bilaterally symmetrical hopper is fixed to the bottom end of the top plate.

[0013] Preferably, the cooling assembly includes a jacket, a water tank is fixed to the outer wall of the jacket, a water pump is fixed to the outer wall of the water tank, a water pump is fixed to the input end of the water pump, an end of the water pump is fixed to the inside of the water tank, a connecting pipe is fixed to the output end of the water pump, an end of the connecting pipe is fixed to the inside of the jacket, a return pipe passes through the inside of the jacket, and the end of the return pipe is fixed to the inside of the water tank.

[0014] Preferably, a condenser is passed through the interior of the water tank, a water inlet pipe is fixed to the top end of the water tank, and a drain pipe is fixed to the bottom end of the water tank.

[0015] Preferably, a support frame is provided on the outer wall of the mixing tank, a conveyor belt is provided inside the support frame, the canning assembly includes a connecting frame, the lower surface of the connecting frame is fixed to the upper surface of the support frame, a storage box is fixed inside the connecting frame, a hydraulic rod is fixed to the top of the storage box, a pressure plate is fixed to the output end of the hydraulic rod, the outer wall of the pressure plate slides on the inner wall of the storage box, an injection head is fixed to the bottom end of the storage box, a solenoid valve is provided inside the injection head, a delivery pump 1 is fixed to the outer wall of the connecting frame, an extraction pipe 1 is fixed to the output end of the delivery pump 1, an end of the extraction pipe 1 is fixed to the inside of the mixing tank, a delivery pipe 1 is fixed to the output end of the delivery pump 1, and an end of the delivery pipe 1 is fixed to the inside of the storage box.

[0016] The present invention provides a canning device for preparing multi-dimensional probiotic low-sugar yogurt.

[0017] Beneficial effects:

[0018] 1. The present invention achieves the effect of stirring different types of yogurt in the left and right areas of the fermentation tank and stirring the yogurt in the mixing tank through the cooperation between the separated stirring component and the linked stirring component, thereby solving the problem that the traditional fermentation tank cannot achieve fine stirring and linkage stirring of the mixing tank during fermentation in multiple areas, resulting in inconsistent flavors and uneven texture of yogurt in different areas.

[0019] 2. The present invention achieves the effect of preventing stratification caused by long-term storage of yogurt through the coordination between the ultrasonic component and the auxiliary component. The ultrasonic component assists the separation and stirring component to vibrate the yogurt in different areas to make the solid matter inside the yogurt evenly distributed. The auxiliary component cooperates with the linkage stirring component to prevent the stratification of yogurt caused by long-term storage. It solves the problem that the solid matter sedimentation and the liquid part stratification caused by gravity during the storage of yogurt, thereby affecting the taste and nutritional balance of yogurt, and at the same time improves the shelf stability and sensory quality of the product.

[0020] 3. The present invention achieves the effect of cooling the yogurt inside the mixing tank and preventing the massive reproduction of microorganisms inside the yogurt in the mixing tank through the coordination between the internal structures of the cooling components. It solves the problem that the traditional cooling method is inefficient and the temperature control is uneven, resulting in the local temperature of the yogurt in the mixing tank being too high, causing the probiotic activity to decrease or the non-target microorganisms to over-reproduce, thereby affecting the flavor and safety of the yogurt. At the same time, it significantly improves the quality consistency and microbial control ability of the yogurt. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 A perspective view of the present invention;

[0022] Figure 2 It is a schematic diagram of the partial structure of the fermentation tank of the present invention;

[0023] Figure 3 It is a schematic diagram of the internal structure of the fermentation tank of the present invention;

[0024] Figure 4 It is a schematic diagram of the internal structure of the mixing tank of the present invention;

[0025] Figure 5 It is a schematic diagram of the structure of the support plate part of the present invention;

[0026] Figure 6 It is a schematic diagram of the internal structure of the housing of the present invention;

[0027] Figure 7 It is a schematic diagram of the cooling assembly structure of the present invention;

[0028] Figure 8 It is a schematic diagram of the canned assembly structure of the present invention.

[0029] Among them, 1. fermentation tank; 2. top plate 1; 3. partition stirring assembly; 301. bracket; 302. motor 1; 303. rotating rod 1; 304. gear 1; 305. gear 2; 306. rotating rod 2; 307. stirring blade 1; 308. partition; 4. linkage stirring assembly; 401. transmission wheel 1; 402. belt; 403. transmission wheel 2; 404. rotating rod; 405. stirring blade 2; 406. scraper; 5. ultrasonic assembly; 501. ultrasonic transmitter; 502. probe; 6. cooling assembly; 601. jacket; 602. water tank; 603. condenser; 604. water inlet pipe; 605. exhaust Water pipe; 606, water pump; 607, water suction pipe; 608, connecting pipe; 609, return pipe; 7, auxiliary components; 701, outer shell; 702, protective shell; 703, motor 2; 704, auger; 8, support frame; 9, canned component; 901, connecting frame; 902, storage box; 903, injection head; 904, solenoid valve; 905, delivery pump 1; 906, extraction pipe 1; 907, delivery pipe 1; 908, hydraulic rod; 909, pressure plate; 10, support plate; 11, delivery pump 2; 12, extraction pipe 2; 13, delivery pipe 2; 14, mixing tank; 15, top plate 2; 16, hopper; 17, conveyor belt. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the specification of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Please see attached Figure 1 - Attachment Figure 5The embodiment of the present invention provides a canning device for preparing multi-dimensional probiotic low-sugar yogurt, including: a fermentation tank 1, the top of which is connected to a top plate 2 by bolts, a mixing tank 14 is arranged on one side of the fermentation tank 1, and the top of the mixing tank 14 is connected to a top plate 2 by bolts; a separation stirring component 3, which is arranged on the fermentation tank 1 and is used to stir the yogurt in different areas inside the fermentation tank 1; a linkage stirring component 4, which and the separation stirring component 3 are used to stir and mix the yogurt inside the mixing tank 14; an ultrasonic component 5, which is arranged on the outer wall of the fermentation tank 1 and is used to emit ultrasonic waves inside the fermentation tank 1 to make the fermentation tank 1, the solid matter in the yogurt inside is evenly distributed: a cooling component 6, which is arranged on the outer wall of the mixing tank 14, and is used to cool the yogurt inside the mixing tank 14; an auxiliary component 7, which is linked with the stirring component 4, and is used to transport the yogurt at the bottom end of the mixing tank 14 to the upper end; a canning component 9, which is connected to the mixing tank 14, and is used to extract the yogurt inside the mixing tank 14 for canning; a separation stirring component 3 includes a bracket 301, the outer wall of the bracket 301 is fixed with a motor 1 302, the lower surface of the bracket 301 is fixed to the upper surface of the top plate 12, the output end of the motor 1 302 is fixed with a rotating rod 1 303, and the bottom of the rotating rod 1 303 is fixed to the upper surface of the top plate 12. A gear 1 304 is fixed to the end, two symmetrical rotating rods 2 306 are rotated on the lower surface of the top plate 1 2, and a gear 2 305 is fixed to the bottom end of the rotating rod 2 306, and the gear 1 304 and the gear 2 305 are meshed, and a plurality of stirring blades 1 307 are fixed to the outer wall of the rotating rod 2 306, a partition 308 is fixed inside the fermentation tank 1, a support plate 10 is fixed to the lower surface of the fermentation tank 1, and a delivery pump 2 11 is fixed to the upper surface of the support plate 10, and an extraction pipe 2 12 is fixed to the input end of the delivery pump 2 11, and the top end of the extraction pipe 2 12 is fixed to the bottom end of the fermentation tank 1, and a delivery pipe 2 12 is fixed to the output end of the delivery pump 2 11 3. The end of the conveying pipe 13 is fixed to the bottom end of the mixing tank 14, and the linkage stirring assembly 4 includes a transmission wheel 401. The interior of the transmission wheel 401 is fixed to the outer wall of the rotating rod 303. The interior of the transmission wheel 401 is sleeved with a belt 402. The end of the belt 402 is sleeved with a transmission wheel 403. The interior of the transmission wheel 403 is fixed with a rotating rod 404. The outer wall of the rotating rod 404 rotates inside the top plate 15. A plurality of stirring blades 405 are fixed to the outer wall of the rotating rod 404. A plurality of scrapers 406 are fixed to the outer wall of the rotating rod 404. The outer wall of the scraper 406 fits the inner wall of the mixing tank 14.

[0032] Specifically, a rotating rod 303 is fixed to the output end of the motor 302, a gear 304 is fixed to the bottom end of the rotating rod 303, two rotating rods 306 symmetrically rotate on the lower surface of the top plate 2, a gear 305 is fixed to the bottom end of the rotating rod 306, the gear 304 and the gear 305 are meshed, and a plurality of stirring blades 307 are fixed to the outer wall of the rotating rod 306. A partition 308 is fixed inside the fermentation tank 1 to divide the space inside the tank into left and right areas to meet the needs of regional fermentation. The rotating rod 306 is driven by the motor 302 to rotate. 3 rotates, the rotating rod 1 303 is meshed with the gear 2 305 through the gear 1 304 to drive the rotating rods 2 306 on the left and right sides to rotate synchronously in the opposite direction, so that the stirring blade 1 307 can independently and evenly stir the yogurt in the left and right areas of the fermentation tank 1, effectively solving the problem of different probiotic proliferation effects caused by uneven distribution of yogurt during the fermentation process, thereby ensuring the consistency of yogurt in different areas. At the same time, the bottom end of the fermentation tank 1 is fixed with the delivery pump 2 11 through the support plate 10, and the delivery pump 2 11 transfers the yogurt at the bottom of the fermentation tank 1 through the extraction pipe 2 12 The fermentation tank 1 is pumped to the mixing tank 14 to avoid the solid sedimentation caused by gravity, and the connection of the conveying pipe 13 further realizes the connection between the fermentation tank 1 and the mixing tank 14, providing continuous production conditions for the subsequent mixing process. The linkage stirring component 4 is fixed to the outer wall of the rotating rod 303 through the transmission wheel 1 401, and is connected to the transmission wheel 2 403 through the belt 402, so that the power of the motor 302 is transmitted from the fermentation tank 1 to the rotating rod 404 inside the mixing tank 14. The outer wall of the rotating rod 404 is fixed with a plurality of stirring blades 2 405 for stirring. During the mixing operation, a scraper 406 fixed on the outer wall of the rotating rod 404 fits against the inner wall of the mixing tank 14. While the stirring blade 405 rotates to stir the yogurt, the scraper 406 can effectively clean the material attached to the inner wall of the tank and transport the yogurt at the bottom of the mixing tank 14, thereby improving the mixing efficiency and avoiding the cleaning difficulty and bacterial contamination problems caused by material adhesion. The linkage and regional stirring function of the overall design not only improve the fermentation quality and production efficiency of the yogurt, but also provide important guarantees for the flavor uniformity of the product and the hygienic reliability of the production process.

[0033] Please see attached Figure 3 - Attachment Figure 6The auxiliary component 7 includes a shell 701, which is fixed inside the scraper 406. A protective shell 702 is fixed on the top of the shell 701, and a motor 703 is fixed inside the protective shell 702. An auger 704 is fixed to the output end of the motor 703. The outer wall of the auger 704 is arranged inside the shell 701. Holes are provided at the upper and lower ends of the shell 701 for conveying yogurt. The ultrasonic component 5 includes an ultrasonic transmitter 501. The outer wall of the ultrasonic transmitter 501 is fixed to the outer wall of the fermentation tank 1. A plurality of probes 502 are fixed to the output end of the ultrasonic transmitter 501. The outer wall of the probe 502 is arranged inside the fermentation tank 1. A left-right symmetrical hopper 16 is fixed to the bottom end of the top plate 2.

[0034] Specifically, the second motor 703 drives the auger 704 to rotate, and the outer wall of the auger 704 is arranged inside the shell 701. The design of the auger 704 has a spiral conveying function. By driving the rotation of the auger 704 driven by the second motor 703, the yogurt at the bottom of the mixing tank 14 can be sucked in from the holes at the lower end of the shell 701 and discharged through the holes at the upper end of the shell 701, so that the yogurt at the bottom can be continuously conveyed to the upper end of the tank body, thereby avoiding the sedimentation or stratification of the yogurt due to gravity. At the same time, combined with the scraper 406, the dual functions of scraping and conveying are realized, which effectively improves the mixing efficiency and ensures the uniformity of the materials. The ultrasonic component 5 includes an ultrasonic transmitter 501, which is fixed on the outer wall of the fermentation tank 1. The output end of the ultrasonic transmitter 501 is connected to a plurality of probes 502, which extend through the outer wall of the fermentation tank 1 to the inside thereof. The ultrasonic transmitter 501 emits a high The high-frequency ultrasonic signal is directly transmitted to the yogurt in the fermentation tank 1 under the action of the probe 502, so that the solid matter in the yogurt is evenly dispersed during the vibration process, effectively improving the stability of the yogurt texture. The effect of ultrasonic vibration can not only avoid the uneven distribution caused by material sedimentation during the fermentation process, but also reduce the destructiveness of traditional mechanical stirring to the material. It is particularly suitable for the sensitive processing process of low-sugar yogurt containing probiotics. At the same time, a left-right symmetrical hopper 16 is fixed to the bottom end of the top plate 2. The hopper 16 can be used for accurate feeding and making the fed raw materials evenly distributed inside the fermentation tank 1. The overall design, through the combination of the auxiliary component 7 and the ultrasonic component 5, not only improves the mixing effect and uniformity of the yogurt, but also ensures the distribution and texture stability of the material inside the fermentation tank 1. At the same time, the feeding design of the hopper 16 enhances the accuracy of raw material addition, providing a reliable guarantee for the high-quality preparation of multi-dimensional probiotic low-sugar yogurt.

[0035] Please see attached Figure 7 - Attachment Figure 8The cooling component 6 includes a jacket 601, a water tank 602 is fixed to the outer wall of the jacket 601, a water pump 606 is fixed to the outer wall of the water tank 602, a water pumping pipe 607 is fixed to the input end of the water pump 606, the end of the water pumping pipe 607 is fixed to the inside of the water tank 602, a connecting pipe 608 is fixed to the output end of the water pump 606, the end of the connecting pipe 608 is fixed to the inside of the jacket 601, a return pipe 609 runs through the inside of the jacket 601, the end of the return pipe 609 is fixed to the inside of the water tank 602, a condenser 603 runs through the inside of the water tank 602, a water inlet pipe 604 is fixed to the top of the water tank 602, a drain pipe 605 is fixed to the bottom of the water tank 602, a support frame 8 is provided on the outer wall of the mixing tank 14, and a conveyor belt 17 is provided inside the support frame 8, and a canning component 9 includes a connecting frame 901, the lower surface of the connecting frame 901 is fixed to the upper surface of the supporting frame 8, a storage box 902 is fixed inside the connecting frame 901, a hydraulic rod 908 is fixed to the top of the storage box 902, a pressure plate 909 is fixed to the output end of the hydraulic rod 908, the outer wall of the pressure plate 909 slides on the inner wall of the storage box 902, an injection head 903 is fixed to the bottom end of the storage box 902, a solenoid valve 904 is arranged inside the injection head 903, a delivery pump 905 is fixed to the outer wall of the connecting frame 901, an extraction pipe 906 is fixed to the output end of the delivery pump 905, the end of the extraction pipe 906 is fixed to the inside of the mixing tank 14, a delivery pipe 907 is fixed to the output end of the delivery pump 905, and the end of the delivery pipe 907 is fixed to the inside of the storage box 902.

[0036] Specifically, the water pump 606 draws cooling water from the inside of the water tank 602 through the pumping pipe 607 and transports it to the inside of the jacket 601 through the connecting pipe 608. The jacket 601 is close to the outer wall of the mixing tank 14, ensuring that the cooling water can quickly take away the heat of the yogurt inside the mixing tank 14 when circulating in the jacket 601. The return pipe 609 leads the heated water in the jacket 601 back to the water tank 602 to form a closed-loop circulation of cooling water. The water tank 602 is penetrated by a condenser 603. The condenser 603 further cools the return water to keep the cooling water in the water tank 602 at a low temperature. The top of the water tank 602 A water inlet pipe 604 is provided for replenishing cooling water, and a drain pipe 605 is provided at the bottom to discharge waste water in the circulation system. This design significantly improves the cooling efficiency and reduces the waste of water resources. A support frame 8 is provided on the outer wall of the mixing tank 14, and a conveyor belt 17 is provided inside the support frame 8. The conveyor belt 17 is used to transport the yogurt product produced by the canning component 9 to the packaging or storage process. The canning component 9 includes a connecting frame 901. The lower surface of the connecting frame 901 is fixed to the upper surface of the supporting frame 8. Its structure provides a firm and stable support for the overall operation. A storage box 90 is fixed inside the connecting frame 901. 2. The storage box 902 is used to temporarily store the yogurt delivered from the mixing tank 14. A hydraulic rod 908 is fixed on the top of the storage box 902. The output end of the hydraulic rod 908 is connected to a pressure plate 909. The pressure plate 909 can slide up and down under the action of the hydraulic rod 908 to apply pressure to the yogurt in the storage box 902, so that the yogurt flows out through the injection head 903 at the bottom of the storage box 902. The injection head 903 is provided with a solenoid valve 904 to accurately control the injection amount of the yogurt to ensure the canned consistency of the yogurt in each container. The outer wall of the connecting frame 901 is fixed with a delivery pump 905. The delivery pump 905 is connected to the outer wall of the connecting frame 901. Yogurt is extracted from the mixing tank 14 through the extraction pipe 906 and transported to the storage box 902 through the delivery pipe 907. The whole system realizes seamless connection and efficient transportation between the mixing tank 14 and the storage box 902. The linkage design of the jacket 601 and the cooling system can effectively prevent the probiotic activity of the yogurt in the mixing tank 14 from decreasing or excessive microbial reproduction due to high temperature. At the same time, the high-precision canning function of the canning component 9 ensures the packaging consistency and high efficiency of the product. The system optimizes the production and post-processing process of yogurt as a whole, and greatly improves the product quality and the operation efficiency of the production line.

[0037] Working principle: the fermentation tank 1 drives the rotating rod 1 303 to rotate through the motor 1 302, and the rotating rod 1 303 meshes with the gear 2 305 through the gear 1 304, thereby driving the left-right symmetrical rotating rod 2 306 to rotate, and the multiple stirring blades 1 307 on the rotating rod 2 306 stir the yogurt in different areas of the fermentation tank 1 in different areas. At the same time, the existence of the partition 308 divides the inside of the fermentation tank 1 into left and right areas, so that the separated stirring component 3 can stir the yogurt in the left and right areas separately to ensure uniform fermentation; the linkage stirring component 4 is driven by the transmission wheel 1 401, the belt 402 and the transmission wheel 2 40 The power of the motor 302 is transmitted to the rotating rod 404, thereby driving the stirring blade 2 405 and the scraper 406 in the mixing tank 14 to rotate. The stirring blade 2 405 fully mixes the yogurt in the mixing tank 14, and the scraper 406 fits the inner wall of the mixing tank 14 to prevent the yogurt from sticking to the wall and promote the upward transportation of the bottom material; the auxiliary component 7 drives the auger 704 to rotate through the motor 2 703 in the protective shell 702, and the auger 704 lifts the yogurt at the bottom of the mixing tank 14 to the upper end through the hole in the shell 701, thereby further promoting the uniform mixing of the yogurt and avoiding stratification; The sonic component 5 is driven by an ultrasonic transmitter 501, and the ultrasonic wave it emits acts on the yogurt inside the fermentation tank 1 through a probe 502, so that the solid matter is evenly distributed to improve the texture stability. At the same time, the vibration of the ultrasonic wave cooperates with the separation and stirring component 3 to achieve a more efficient stirring effect; the cooling component 6 is composed of a circulating cooling system through a water tank 602, a condenser 603, a water pump 606, a water pumping pipe 607, a connecting pipe 608 and a jacket 601. The cooling water in the water tank 602 is pumped into the jacket 601 through the water pump 606, and the jacket 601 returns the water to the water tank 602 through a reflux pipe 609. , thereby achieving efficient cooling of the yogurt inside the mixing tank 14, preventing the probiotic activity from being damaged and the non-target microorganisms from over-breeding; the canning component 9 extracts the yogurt in the mixing tank 14 through the delivery pump 905, and enters the storage box 902 through the extraction pipe 906 and the delivery pipe 907, and the hydraulic rod 908 drives the pressing plate 909 to press down the yogurt inside the storage box 902, so that it flows out through the injection head 903 to complete the canning, and the solenoid valve 904 inside the injection head 903 accurately controls the injection amount of yogurt to ensure the quantitative consistency of each container, and is transported to the next processing step through the conveyor belt 17.

[0038] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A canning device for preparing multi-dimensional probiotic low-sugar yogurt, characterized in that: include: A fermentation tank (1), the top of which is connected to a top plate 1 (2) via bolts; a mixing tank (14) is provided on one side of the fermentation tank (1), the top of which is connected to a top plate 2 (15) via bolts; A separation stirring assembly (3), which is arranged on the fermentation tank (1) and is used to stir the yogurt in different areas inside the fermentation tank (1); A linkage stirring component (4) and a separation stirring component (3) are used to stir and mix the yogurt in the mixing tank (14); The ultrasonic component (5) is arranged on the outer wall of the fermentation tank (1) and is used to emit ultrasonic waves to the inside of the fermentation tank (1) so that the solid matter in the yogurt inside the fermentation tank (1) is evenly distributed. A cooling assembly (6), which is arranged on the outer wall of the mixing tank (14) and is used to cool the yogurt inside the mixing tank (14); An auxiliary component (7) is linked with the stirring component (4) to transport the yogurt at the bottom end of the mixing tank (14) to the upper end; A canning assembly (9), which is connected to the mixing tank (14) and is used to extract the yogurt in the mixing tank (14) for canning; The partition stirring assembly (3) comprises a bracket (301), a motor 1 (302) is fixed to the outer wall of the bracket (301), the lower surface of the bracket (301) is fixed to the upper surface of the top plate 1 (2), a rotating rod 1 (303) is fixed to the output end of the motor 1 (302), a gear 1 (304) is fixed to the bottom end of the rotating rod 1 (303), two rotating rods 2 (306) symmetrically rotate on the lower surface of the top plate 1 (2), a gear 2 (305) is fixed to the bottom end of each rotating rod 2 (306), the gear 1 (304) and the gear 2 (305) are meshed, a plurality of stirring blades 1 (307) are fixed to the outer wall of the rotating rod 2 (306), and a partition (308) is fixed inside the fermentation tank (1).

2. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: A support plate (10) is fixed to the lower surface of the fermentation tank (1), a delivery pump (11) is fixed to the upper surface of the support plate (10), an extraction pipe (12) is fixed to the input end of the delivery pump (11), the top end of the extraction pipe (12) is fixed to the bottom end of the fermentation tank (1), a delivery pipe (13) is fixed to the output end of the delivery pump (11), and the end of the delivery pipe (13) is fixed to the bottom end of the mixing tank (14).

3. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: The linked stirring assembly (4) comprises a transmission wheel 1 (401), the interior of the transmission wheel 1 (401) being fixed to the outer wall of a rotating rod 1 (303), a belt (402) being sleeved on the interior of the transmission wheel 1 (401), a transmission wheel 2 (403) being sleeved on the end of the belt (402), and a rotating rod (404) being fixed on the interior of the transmission wheel 2 (403).

4. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 3, characterized in that: The outer wall of the rotating rod (404) rotates inside the top plate (15), and a plurality of stirring blades (405) are fixed to the outer wall of the rotating rod (404). A plurality of scrapers (406) are fixed to the outer wall of the rotating rod (404), and the outer wall of the scraper (406) is in contact with the inner wall of the mixing tank (14).

5. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: The auxiliary component (7) comprises a shell (701), the shell (701) is fixed inside the scraper (406), a protective shell (702) is fixed at the top of the shell (701), a second motor (703) is fixed inside the protective shell (702), an auger (704) is fixed at the output end of the second motor (703), an outer wall of the auger (704) is arranged inside the shell (701), and holes are provided at the upper and lower ends of the shell (701) for conveying yogurt.

6. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: The ultrasonic component (5) comprises an ultrasonic transmitter (501), the outer wall of the ultrasonic transmitter (501) is fixed to the outer wall of the fermentation tank (1), and a plurality of probes (502) are fixed to the output end of the ultrasonic transmitter (501).

7. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 6, characterized in that: The outer wall of the probe (502) is arranged inside the fermentation tank (1), and a left-right symmetrical hopper (16) is fixed to the bottom end of the top plate (2).

8. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: The cooling component (6) comprises a jacket (601), a water tank (602) is fixed to the outer wall of the jacket (601), a water pump (606) is fixed to the outer wall of the water tank (602), a water pumping pipe (607) is fixed to the input end of the water pump (606), the end of the water pumping pipe (607) is fixed to the inside of the water tank (602), a connecting pipe (608) is fixed to the output end of the water pump (606), the end of the connecting pipe (608) is fixed to the inside of the jacket (601), a return pipe (609) runs through the inside of the jacket (601), and the end of the return pipe (609) is fixed to the inside of the water tank (602).

9. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 8, characterized in that: A condenser (603) runs through the interior of the water tank (602), a water inlet pipe (604) is fixed to the top end of the water tank (602), and a drain pipe (605) is fixed to the bottom end of the water tank (602).

10. The canning equipment for preparing multi-dimensional probiotic low-sugar yogurt according to claim 1, characterized in that: The outer wall of the mixing tank (14) is provided with a support frame (8), and a conveyor belt (17) is provided inside the support frame (8). The canning assembly (9) comprises a connecting frame (901), and the lower surface of the connecting frame (901) is fixed to the upper surface of the supporting frame (8). A storage box (902) is fixed inside the connecting frame (901), and a hydraulic rod (908) is fixed to the top of the storage box (902). A pressure plate (909) is fixed to the output end of the hydraulic rod (908), and the outer wall of the pressure plate (909) slides on the storage box (902). The inner wall of the storage box (902) is fixed with an injection head (903) at the bottom end, and a solenoid valve (904) is arranged inside the injection head (903). The outer wall of the connecting frame (901) is fixed with a delivery pump (905), and an extraction pipe (906) is fixed to the output end of the delivery pump (905), and the end of the extraction pipe (906) is fixed to the inside of the mixing tank (14). The output end of the delivery pump (905) is fixed with a delivery pipe (907), and the end of the delivery pipe (907) is fixed to the inside of the storage box (902).

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