A method and device for stably mixing multiple batches of milk fat globule-like colloids

Abstract

The present application provides a method and device for stably mixing multiple batches of milk fat globule-like colloids. It relates to the field of food technology. In the method for stably mixing multiple batches of milk fat globule-like colloids provided by the present application, the mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump, and then an extrusion force from small to large is given to the milk fat globule-like food colloid, forming a microchannel effect similar to a micro-liquid flow, and then multiple small batches of milk fat globule-like food colloids are stabilized to form a new particle size and a food colloid with a stable surface charge distribution of milk fat globules, so as to produce stable large batches of products. Compared with the prior art, the untreated products can only be used as a small batch of less than hundreds of kilograms as a finished product batch. Through the method of the present application, a large number of single batches of stable food colloids with a milk fat globule-like configuration can be achieved, and the product will not produce stratification, and the product parameters can be regulated.

Description

Technical Field

[0001] The invention relates to the field of food technology, and in particular to a method and a device for stably mixing multiple batches of milk fat globule-like colloids. Background Art

[0002] In the production process, since food colloids with a milk fat globule-like configuration need to be made into a stable milk fat globule-like configuration using a homogenizing tank, however, due to the limitation of the processing capacity of the homogenizer, the material of a single homogenized batch product is usually difficult to exceed 1 ton. Therefore, in mass production, there is a demand to mix multiple small batches of homogenized finished products into a large batch of finished products.

[0003] However, each batch of this type of milk fat globule food colloid is a stable system in itself, and a steady-state system is formed by integrating factors such as the surface charge of the milk fat globules, material composition, and milk fat globule particle size. However, if two or more batches of finished products are directly mixed, the steady state of each batch will be broken, resulting in the continuous precipitation of oil or water in the liquid, causing the emulsion to stratify and break. Without special treatment, the finished product will be in a non-steady state for several days or even months, thus affecting the product quality. And because the milk fat globule particle size and surface charge of this type of milk fat globule food colloid are random, each batch of products is different, resulting in the inability to control product quality parameters. Summary of the invention

[0004] The purpose of the present application is to provide a method and device for stably mixing multiple batches of milk fat globule-like colloids, so as to solve the technical problems in the prior art that the finished product is unstable and the product quality parameters cannot be controlled after mixing multiple batches of food colloids with milk fat globule-like configurations.

[0005] To achieve the above purpose, the technical solution adopted in this application is: In a first aspect, the present application provides a method for stably mixing multiple batches of milk fat globule-like colloids, comprising the following steps: Pumping multiple batches of food colloids with a milk fat globule-like configuration that need to be mixed into a mixing tank; The mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump and then returned to the mixing tank for multiple cycles of mixing and pumping until oil or water stops precipitating from the surface of the material in the mixing tank; The bottom material after stratification in the mixing tank is pumped out to the finished product tank through a diaphragm pump, a gear pump and a screw pump in sequence to separate from the oil or water on the surface of the material; The finished product after being pumped out is placed in a high-pressure steam chamber at a certain temperature for a certain period of time for sterilization to obtain a finished food colloid with a milk fat globule-like configuration.

[0006] According to a preferred embodiment, the step of passing the mixed material in the mixing tank through a diaphragm pump, a gear pump and a screw pump in sequence and then returning to the mixing tank for multiple circulation mixing and pumping until oil or water stops precipitating from the surface of the material in the mixing tank, further includes: the time for the multiple circulation pumping is 12 to 48 hours until oil or water stops precipitating from the surface of the material in the mixing tank.

[0007] According to a preferred embodiment, in the step of pumping the bottom material after stratification in the mixing tank to a finished product tank through a diaphragm pump, a gear pump and a screw pump in sequence to separate it from the oil or water on the surface of the material, it also includes: treating the oil or water on the surface of the separated material as waste.

[0008] According to a preferred embodiment, the step of placing the pumped-out finished product in a high-pressure steam bin at a certain temperature for a certain period of time for sterilization also includes: placing the pumped-out finished product in a high-pressure steam bin at 121°C and a pressure of 103.95-137.29 kPa for 30 minutes for sterilization.

[0009] According to a preferred embodiment, the method further comprises: estimating the spherical particle size of the mixed food colloid having a milk fat globule-like configuration, wherein the estimating method comprises: Based on each batch of food colloids with milk fat globule-like configuration, the smallest sphere size D in the small sphere size of a single batch is used. 1min The estimated particle size D1 of the smaller milk fat globule after mixing is based on the smallest spherical particle size D 2min It is estimated to be the larger milk fat globule size D2 after mixing.

[0010] According to a preferred embodiment, the method further comprises: estimating the zeta potential of the mixed food colloid of the milk fat globule-like configuration, wherein the estimating method comprises performing the estimation according to the following formula: , where ξ is the zeta potential of the food colloid with a milk fat globule-like configuration after mixing, n is the number of batches to be mixed, ξ i The zeta potential of each batch of food colloids with a milk fat globule-like configuration, Q i The weight of food colloids of milk fat globule-like configuration for each batch.

[0011] In the second aspect, the present application also provides a device for stably mixing multiple batches of milk fat globule-like colloids, which is used to implement the method for stably mixing multiple batches of milk fat globule-like colloids according to any one of the first aspects, comprising: a mixing tank, a diaphragm pump, a gear pump and a screw pump, wherein the bottom of the mixing tank is connected to the diaphragm pump, the gear pump and the screw pump in sequence through a pipeline, and the outlet end of the screw pump is connected to the top of the mixing tank through a first pipeline.

[0012] According to a preferred embodiment, a first valve is provided on the first pipeline.

[0013] According to a preferred embodiment, it also includes: a finished product tank, the outlet end of the screw pump is connected to the finished product tank through a second pipeline, and a second valve is provided on the second pipeline.

[0014] According to a preferred embodiment, the mixing tank is a conical bottom mixing tank.

[0015] Based on the above technical solution, a method and device for stably mixing multiple batches of milk fat globule-like colloids in the present application has at least the following beneficial technical effects: In the method for stably mixing multiple batches of milk fat globule-like colloids provided by the present application, the mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump, and then an extrusion force from small to large is given to the milk fat globule-like food colloid, forming a microchannel effect similar to a micro-liquid flow, and then multiple small batches of milk fat globule-like food colloids are stabilized to form a new particle size and a food colloid with a stable surface charge distribution of milk fat globules, so as to produce stable large batches of products. Compared with the prior art, untreated products can only be used as a small batch of less than hundreds of kilograms as a finished product batch. Through the method of the present application, a large number of single batches of stable milk fat globule-like food colloids can be achieved, and the product will not produce stratification.

[0016] On the other hand, in the method for stably mixing multiple batches of milk fat globule-like colloids provided in the embodiment of the present application, the particle size of the milk fat globule-like structure after mixing is controllable and predictable. The particle size of the milk fat globule-like structure is closely related to the fineness, viscosity, skin feel, etc. of the product, which greatly facilitates the quantitative control of production product parameters. At the same time, the surface charge of the milk fat globule-like structure after mixing is controllable and predictable, and the ZETA potential is closely related to the stability, fineness, viscosity, touch, etc. of the product, which greatly facilitates the quantitative control of production product parameters. That is, the particle size of the milk fat globule structure and its ZETA potential of the final product can be controlled by selecting products with different parameters and mixing amounts, thereby achieving the regulation of product parameters. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0018] Figure 1 It is a schematic diagram of the structure of the device for stably mixing multiple batches of milk fat globule-like colloids of the present application.

[0019] Figure 2This is a graph showing the DSL dynamic light scattering particle size detection results of the milk fat globule-like food colloid prepared in Example 1 of the present application.

[0020] Figure 3 This is a graph showing the Zeta potential detection results of the milk fat globule-like food colloid prepared in Example 1 of the present application.

[0021] Among them, 1-mixing tank; 2-diaphragm pump; 3-gear pump; 4-screw pump; 5-second valve; 6-first valve; 7-finished product tank; 8-first pipeline; 9-second pipeline. DETAILED DESCRIPTION

[0022] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clearly understood, the present application is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and are not used to limit the present application.

[0023] It should be noted that when an element is referred to as being "fixed to" or "disposed on" another element, it can be directly on the other element or indirectly on the other element. When an element is referred to as being "connected to" another element, it can be directly connected to the other element or indirectly connected to the other element.

[0024] It should be understood that the terms "length", "width", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as a limitation on the present application.

[0025] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of the features. In the description of this application, the meaning of "plurality" is two or more, unless otherwise clearly and specifically defined.

[0026] In a first aspect, an embodiment of the present application provides a method for stably mixing multiple batches of milk fat globule-like colloids, comprising the following steps: (1) Pumping multiple batches of food colloids with a milk fat globule-like structure to be mixed into a mixing tank; (2) The mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump and then returned to the mixing tank for multiple circulation mixing and pumping until oil or water stops precipitating from the surface of the material in the mixing tank; preferably, the multiple circulation pumping time is 12 to 48 hours.

[0027] (3) The bottom material body after stratification in the mixing tank is pumped out to the finished product tank through a diaphragm pump, a gear pump and a screw pump in sequence to separate it from the oil or water on the surface of the material body; and the oil or water on the surface of the separated material body is treated as waste.

[0028] (4) The finished product after being pumped out is placed in a high-pressure steam chamber at 121° C. and a pressure of 103.95 to 137.29 kPa for 30 minutes for sterilization to obtain a finished food colloid with a milk fat globule-like configuration.

[0029] In the technical solution of the embodiment of the present application, the mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump, and then an extrusion force from small to large is applied to the milk fat globule-like food colloid, forming a microchannel effect similar to a microfluid flow, thereby stabilizing multiple small batches of milk fat globule-like food colloids, forming a new particle size and a food colloid with a stable surface charge distribution of milk fat globules, so as to produce stable large batches of products. Compared with the prior art, the untreated products can only be used as a small batch of less than hundreds of kilograms as a finished product batch. Through the method of the present application, a large number of single batches of stable milk fat globule-like food colloids can be produced, and the product will not produce stratification.

[0030] In some embodiments, a method for stably mixing multiple batches of milk fat globule-like colloids provided in an embodiment of the present application further includes: estimating the spherical particle size of the mixed food colloids of the milk fat globule-like configuration, and the estimation method includes: Based on each batch of food colloids with milk fat globule-like configuration, the smallest sphere size D in the small sphere size of a single batch is used. 1min It is estimated to be the smaller milk fat globule size D1 after mixing, that is, D1≈D 1min The smallest spherical particle size D in a single batch of large spherical particles 2min The estimated particle size of the larger milk fat globule after mixing is D2, D2≈D 2min .

[0031] In the technical solution of the embodiment of the present application, the particle size of the milk fat globule-like structure after mixing can be controlled and predicted, which greatly facilitates the quantitative control of production product parameters.

[0032] In some embodiments, a method for stably mixing multiple batches of milk fat globule-like colloids provided in an embodiment of the present application further includes: estimating the zeta potential of the mixed food colloids of the milk fat globule-like configuration, and the estimation method includes performing the estimation according to the following formula: , where ξ is the zeta potential of the food colloid with a milk fat globule-like configuration after mixing, n is the number of batches to be mixed, and ξ i The zeta potential of each batch of food colloids with a milk fat globule-like configuration, Q i The weight of food colloids of milk fat globule-like configuration for each batch.

[0033] In the technical solution of the embodiment of the present application, the surface charge of the milk fat globule-like structure after mixing is adjustable and predictable, which greatly facilitates the quantitative control of production product parameters.

[0034] In a second aspect, the present application also provides a device for stably mixing multiple batches of milk fat globule-like colloids, referring to Figure 1 , including: a mixing tank 1, a diaphragm pump 2, a gear pump 3, a screw pump 4 and a finished product tank 7, wherein the mixing tank 1 can be a conical bottom mixing tank, which is conducive to the separated milk fat globule-like food colloid sliding down along the inclined conical bottom surface by gravity, and is conducive to pumping the finished product into the finished product tank 7 and separating it from the oil or water on the surface. The bottom of the mixing tank 1 is connected to the diaphragm pump 2, the gear pump 3 and the screw pump 4 in sequence through pipelines, and the outlet end of the screw pump 4 is connected to the top of the mixing tank 1 through a first pipeline 8. A first valve 6 is provided on the first pipeline 8. The outlet end of the screw pump 4 is connected to the finished product tank 7 through a second pipeline 9, and a second valve 5 is provided on the second pipeline 9. That is, the bottom outlet of the mixing tank 1 is connected to the inlet of the diaphragm pump 2, the outlet of the diaphragm pump 2 is connected to the inlet of the gear pump 3, the outlet of the gear pump 3 is connected to the inlet of the screw pump 4, the outlet of the screw pump 4 is connected to the top inlet of the mixing tank 1 through the first pipeline 8, and the outlet of the screw pump 4 is connected to the finished product tank 7 through the second pipeline 9. The first pipeline 8 is provided with a first valve 6 to achieve the connection or disconnection of the first pipeline 8. The second pipeline 9 is provided with a second valve 5 to achieve the connection or disconnection of the second pipeline 9.

[0035] The use process of the device of this application is as follows: 1. Pump multiple batches of materials to be mixed into mixing tank 1; 2. Open the first valve 6 and close the second valve 5; 3. Turn on the diaphragm pump 2, gear pump 3 and screw pump 4 at the same time to allow the material to circulate in the pipeline; 4. During the circulating pumping process, a water layer or oil layer will precipitate on the upper surface of the material in the mixing tank 1. Continue pumping for 12-48 hours until the material stops precipitating more oil or water, and then turn off all pumps; 5. Close the first valve 6, open the second valve 5, turn on all pumps, and pump the finished product into the finished product tank 7.

[0036] 6. During the pumping process, observe the material in the mixing tank 1, and stop the machine in time when the material is almost pumped out to avoid the water layer or oil layer being pumped out. After the shutdown, the oil layer or water layer is considered waste and is discharged from the bottom of the mixing tank 1 for disposal.

[0037] 7. The finished product is kept at 121°C and a pressure of 103.95-137.29 kPa in a high-pressure steam chamber for 30 minutes to obtain a finished milk fat globule-shaped food colloid.

[0038] The technical solution of the present application is described below in conjunction with embodiments.

[0039] Example 1

[0040] Four batches of milk fat globule-like food colloids, 200 kg each, were mixed and numbered A1, A2, A3, and A4 respectively.

[0041] The particle size and zeta potential of A1, A2, A3, and A4 were detected respectively, and the results are shown in Table 1: The estimated particle size of the finished product after mixing is: The particle size of the small ball is D1≈D 1min =350nm, large spherical particle size D2≈D 2min =1800nm.

[0042] Estimate the zeta potential of the finished product after mixing: Because Q A1 =Q A2 =Q A3 =Q A4 =200KG, then -4.22 mV.

[0043] Therefore, the particle size after mixing is estimated to be 350nm, 1800nm; the zeta potential is estimated to be 4.22mV.

[0044] use Figure 1 The device described herein performs the following process steps: (1) Pump multiple batches of materials A1, A2, A3, and A4 to be mixed into a mixing tank 1 with a conical bottom.

[0045] (2) Open the first valve 6 and close the second valve 5.

[0046] (3) Turn on the diaphragm pump 2, gear pump 3, and screw pump 4 at the same time to allow the material to circulate in the pipeline.

[0047] (4) During the circulating pumping process, a water layer or an oil layer will precipitate on the upper surface of the material in the conical bottom mixing tank 1. Continue pumping until the material stops precipitating more oil or water, which takes 26 hours, and then turn off all pumps; (5) Close the first valve 6, open the second valve 5, and turn on all pumps to pump the finished product into the finished product tank 7.

[0048] (6) During the pumping process, observe the material in the mixing tank 1 and stop the machine in time when the material is almost pumped out to prevent the water layer or oil layer from being pumped out. After the shutdown, the oil layer or water layer is considered waste and is discharged from the bottom of the mixing tank 1 for disposal.

[0049] (7) The finished product is sterilized in a high-pressure steam chamber at 121°C and a pressure of 103.95-137.29 kPa for 30 minutes to obtain 800 L of a finished milk fat globule-like food colloid, which is numbered A5.

[0050] (8) The finished product was centrifuged at 3000 RPM for 30 minutes and no stratification was observed.

[0051] (9) Perform DSL dynamic light scattering particle size detection and zeta potential detection on A5.

[0052] Among them, the DSL dynamic light scattering particle size test results are shown in Figure 2 and Table 2: From the test results in Table 2, it can be seen that the milk fat globule size of the mixed finished product is almost consistent with the estimated value.

[0053] The results of zeta potential detection are shown in Figure 3 and Table 3: From the test results in Table 3, it can be seen that the ZETA potential is almost consistent with the estimated value.

[0054] It can be seen that the method and device for stably mixing multiple batches of milk fat globule-like colloids of the present application can obtain food colloids with a specified particle size, a specified surface charge and a stable mixed milk fat globule-like configuration.

[0055] In the method for stably mixing multiple batches of milk fat globule-like colloids of the present application, each batch of food colloids with a milk fat globule-like configuration can refer to the following preparation method, including the following steps: (1) 20 times concentrated aloe vera gel juice is polymerized with 95% edible alcohol to obtain an aloe extract, wherein the aloe extract is a white flocculent substance of aloe polysaccharide. In some embodiments, the aloe vera gel juice can be prepared by existing methods, or by the following methods: (a) Take Aloe vera from the dry and hot valley climate area, cut off the head and tail, and soak it in purified water for 16 to 48 hours.

[0056] (b) The aloe vera obtained in step (a) is cleaned by a cleaning machine to dry the surface moisture.

[0057] (c) The aloe vera obtained in step (b) is peeled using a peeling machine, and 10 L of the aloe vera in each barrel is poured into a rubber grinding machine for grinding.

[0058] (d) Grinding the aloe vera obtained in step (c) in a 40 L tank for 10 to 20 min to prepare aloe vera gel.

[0059] (f) placing the aloe vera gel obtained in step (d) in a low temperature stirring tank for reaction for 16 to 20 hours to hydrolyze into aloe vera juice.

[0060] (g) The aloe vera juice obtained in step (f) is sterilized at high temperature at 110° C. When the temperature reaches 110° C., the pressure is released after a countdown of 20 minutes.

[0061] (i) filtering the aloe vera juice obtained in step (g) through a bag filter with a filtering accuracy of 1000 um to obtain aloe vera gel juice.

[0062] (2) The aloe extract obtained in step (1) is rehydrated with purified water in a mass ratio of 1:(2-4), and placed in a pressure steam sterilizer for high temperature and high pressure reaction to make the aloe extract and purified water miscible; in some embodiments, the temperature of the high temperature and high pressure reaction is 121° C. and the time is 30 min.

[0063] (3) homogenizing the aloe vera rehydrated extract obtained in step (2) at a certain speed; in some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 min.

[0064] (4) The aloe extract obtained in step (3) is mixed with edible oil in a mass ratio of 1:0.3, and then homogenized at a certain speed until the aloe extract and the edible oil are fully mixed; in some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 5 to 10 minutes. In some embodiments, the edible oil can be wheat germ oil. In some embodiments, the edible oil can also be edible oil extracted from cereals and other grains (corn, soybean, peanut, rapeseed, etc.).

[0065] (5) The aloe extract obtained after homogenization in step (4) is vacuum dried in a vacuum dryer; in some embodiments, the vacuum drying temperature is 45° C., and the constant temperature reaction time is greater than 12 hours.

[0066] (6) The aloe extract obtained in step (5) is mixed with 95% edible alcohol in a volume ratio of 1:(0.5-2), and then homogenized at a certain speed. In some embodiments, the speed during homogenization is 10000 r / min, and the homogenization time is 2-5 min.

[0067] (7) The aloe vera extract obtained in step (6) is polymerized with 95% edible alcohol in a volume ratio of 1:(2-5), and the excess alcohol is drained off.

[0068] (8) The aloe vera polymer obtained in step (7) is mixed with purified water in a mass ratio of 1:(1-7), and homogenized at a certain temperature and speed until the aloe vera polymer and the purified water are fully blended. In some embodiments, the homogenization temperature in this step is 20-40° C. and the speed is 10000 r / min.

[0069] (9) Add the aloe fusion obtained in step (8) to 30% of the total mass of edible oil, and perform homogenization and fusion at a certain temperature and speed to obtain a food colloid with a micron-sized milk fat globule-like configuration. In some embodiments, the homogenization temperature in this step is 20-40° C., and the speed is 10000 r / min. In some embodiments, the edible oil can be wheat germ oil. In some embodiments, the edible oil can also be edible oil extracted from cereals and other grains (corn, soybean, peanut, rapeseed, etc.).

[0070] The method can be used to prepare a food colloid with a micron-sized milk fat globule-like configuration. The prepared food colloid with a milk fat globule-like configuration presents a milk fat globule configuration under a 200x to 500x light microscope. It has a cold and hot stability from -80°C to 121°C, and a shelf life of more than twelve months. The method and device for stably mixing multiple batches of milk fat globule-like colloids of the present application are suitable for mixing multiple batches of micron-sized food colloids with a milk fat globule-like configuration prepared by the method, thereby obtaining a large number of single batches of stable food colloids with a milk fat globule-like configuration.

[0071] The above description is only a preferred embodiment of the present application and is not intended to limit the present application. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present application should be included in the protection scope of the present application.

Claims

1. A method for stably mixing multiple batches of milk fat globule-like colloids, characterized in that: The steps include: Pumping multiple batches of food colloids with a milk fat globule-like configuration that need to be mixed into a mixing tank; The mixed material in the mixing tank is sequentially passed through a diaphragm pump, a gear pump and a screw pump and then returned to the mixing tank for multiple cycles of mixing and pumping until oil or water stops precipitating from the surface of the material in the mixing tank; The bottom material after stratification in the mixing tank is pumped out to the finished product tank through a diaphragm pump, a gear pump and a screw pump in sequence to separate from the oil or water on the surface of the material; The finished product after being pumped out is placed in a high-pressure steam chamber at a certain temperature for a certain period of time for sterilization to obtain a finished food colloid with a milk fat globule-like configuration.

2. The method for stably mixing multiple batches of milk fat globule-like colloids according to claim 1, characterized in that: The step of passing the mixed material in the mixing tank through a diaphragm pump, a gear pump and a screw pump in sequence and then returning to the mixing tank for multiple circulation mixing and pumping until oil or water stops precipitating from the surface of the material in the mixing tank, further includes: the time for the multiple circulation pumping is 12 to 48 hours until oil or water stops precipitating from the surface of the material in the mixing tank.

3. The method for stably mixing multiple batches of milk fat globule-like colloids according to claim 1, characterized in that: The step of sequentially pumping the bottom material body after stratification in the mixing tank through a diaphragm pump, a gear pump and a screw pump out to a finished product tank to separate it from the oil or water on the surface of the material body also includes: treating the oil or water on the surface of the separated material body as waste.

4. The method for stably mixing multiple batches of milk fat globule-like colloids according to claim 1, characterized in that: The step of placing the pumped finished product in a high-pressure steam bin at a certain temperature for a certain period of time for sterilization also includes: placing the pumped finished product in a high-pressure steam bin at 121° C. and a pressure of 103.95-137.29 kPa for 30 minutes for sterilization.

5. The method for stably mixing multiple batches of milk fat globule-like colloids according to claim 1, characterized in that: Also includes: The particle size of the mixed food colloids with a milk fat globule-like configuration is estimated by the following methods: Based on each batch of food colloids with milk fat globule-like configuration, the smallest sphere size D in the small sphere size of a single batch is used. 1min The estimated particle size D1 of the smaller milk fat globule after mixing is based on the smallest spherical particle size D 2min It is estimated to be the larger milk fat globule size D2 after mixing.

6. The method for stably mixing multiple batches of milk fat globule-like colloids according to claim 1, characterized in that: Also includes: The zeta potential of the mixed food colloid of the milk fat globule-like configuration is estimated by the following formula: Where ξ is the zeta potential of the food colloid with a milk fat globule-like configuration after mixing, n is the number of batches to be mixed, and ξ i The zeta potential of each batch of food colloids with a milk fat globule-like configuration, Q i The weight of food colloids of milk fat globule-like configuration for each batch.

7. A device for stably mixing multiple batches of milk fat globule-like colloids, characterized in that: A method for stably mixing multiple batches of milk fat globule-like colloids according to any one of claims 1 to 6, comprising: a mixing tank (1), a diaphragm pump (2), a gear pump (3) and a screw pump (4), wherein the bottom of the mixing tank (1) is connected to the diaphragm pump (2), the gear pump (3) and the screw pump (4) in sequence through a pipeline, and the outlet end of the screw pump (4) is connected to the top of the mixing tank (1) through a first pipeline (8).

8. The device for stably mixing multiple batches of milk fat globule-like colloids according to claim 7, characterized in that: A first valve (6) is provided on the first pipeline (8).

9. The device for stably mixing multiple batches of milk fat globule-like colloids according to claim 7 or 8, characterized in that: Also includes: A finished product tank (7), wherein the outlet end of the screw pump (4) is connected to the finished product tank (7) via a second pipeline (9), and a second valve (5) is provided on the second pipeline (9).

10. The device for stably mixing multiple batches of milk fat globule-like colloids according to claim 7, characterized in that: The mixing tank (1) is a conical bottom mixing tank.

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