Lactoferrin yoghourt fermentation preparation device and method

Abstract

The invention relates to the technical field of fermentation preparation devices, and particularly discloses a lactoferrin yoghourt fermentation preparation device and method.The lactoferrin yoghourt fermentation preparation device comprises a rack and a fermentation tank fixedly installed in the rack, a transfer tank is fixedly installed on the outer side of the fermentation tank, a material pouring and defoaming mechanism is arranged in the fermentation tank, and a stirring mechanism is arranged at the bottom of the material pouring and defoaming mechanism; a follow-up material pumping and pressing mechanism is arranged between the transfer tank and the fermentation tank, a fluid channel of a material pressing cone is composed of three sections, each section is responsible for treating bubbles of different sizes, and a bottom strong shearing section rapidly breaks small bubbles through high shearing force and shears large bubbles into multiple medium or small bubbles; the middle pressure-adaptive section helps bubbles with different sizes to gradually float through moderate pressure difference and shearing force; and the top pressure reduction section ensures that all residual bubbles can smoothly emerge from the surface and are discharged through a low-pressure environment.

Description

Technical Field

[0001] The invention relates to the technical field of fermentation preparation devices, and more specifically, to a lactoferrin yogurt fermentation preparation device and method. Background Art

[0002] Lactoferrin is a natural protein in milk, which has multiple biological activities such as antibacterial, antiviral, iron absorption and immune system enhancement. Lactoferrin yogurt is a fermented dairy product with added lactoferrin. Therefore, lactoferrin yogurt has higher nutritional value than traditional yogurt. The production process of lactoferrin yogurt generally includes: raw material preparation, pretreatment, cooling, inoculation of fermentation bacteria, fermentation preparation and post-ripening and storage. Among them, fermentation preparation is the central link of lactoferrin yogurt production, which determines the texture, flavor and preservation of the product.

[0003] During the fermentation preparation process, lactic acid bacteria will produce carbon dioxide when metabolizing lactose. These gases will dissolve in the yogurt. As the fermentation proceeds, bubbles are gradually formed. At present, mechanical stirring defoaming, vacuum suction defoaming and natural floating defoaming are mainly used to eliminate bubbles in yogurt. Among them, vacuum suction defoaming uses a negative pressure environment to cause the bubbles to burst and discharge. Specifically, when the pressure in the fermentation tank decreases, the pressure difference inside and outside the bubbles increases, and the gas inside the bubbles expands rapidly and bursts, and is then pumped out by the vacuum pump through the exhaust pipe. However, this defoaming method still has certain defects:

[0004] First of all, since yogurt is a highly viscous yogurt, especially as the fermentation proceeds, the viscosity of the yogurt will gradually increase. This high-viscosity yogurt will produce greater resistance to the rise of bubbles, making it difficult for the bubbles to rise quickly and float to the surface, resulting in the vacuum suction being unable to effectively deal with the bubbles trapped in the lower layer of the fermentation tank, and having a poor effect on the bubbles in the lower part of the fermentation tank, thereby affecting the defoaming efficiency. As time goes by, these bubbles that are difficult to rise will accumulate in the lower part of the fermentation tank to form a foam layer, affecting the normal progress of the fermentation process, especially when the amount of bubbles in the fermentation tank is large, the effect of vacuum suction is even more limited.

[0005] Secondly, vacuum defoaming is to reduce the overall pressure in the fermentation tank to cause all bubbles to burst and be discharged. This method is relatively rough in dealing with bubbles and cannot accurately deal with bubbles of different sizes. All bubbles will be processed at the same time, which may cause some bubbles to be forced out before they are fully mature (just formed). The immature bubbles have a low carbon dioxide content inside, and their premature rupture will suddenly reduce the carbon dioxide concentration in the fermentation tank, thereby affecting the metabolic activity of lactic acid bacteria, which may lead to a decrease in fermentation efficiency and damage to product quality. Summary of the invention

[0006] The invention provides a lactoferrin yogurt fermentation preparation device and method, which solves the technical problem in the prior art that vacuum suction cannot effectively process bubbles trapped in the lower layer of a fermentation tank.

[0007] The invention provides a lactoferrin yogurt fermentation preparation device, comprising a frame and a fermentation tank fixedly installed in the frame, a transfer tank fixedly installed on the outer side of the fermentation tank, a material pouring and defoaming mechanism arranged in the fermentation tank, a stirring mechanism arranged at the bottom of the material pouring and defoaming mechanism, a follow-up pumping and pressing mechanism arranged between the transfer tank and the fermentation tank, the material pouring and defoaming mechanism comprising a pressure guide component, the follow-up pumping and pressing mechanism comprising a material pressing component, a material pumping component, a driving component and a liquid pump, the driving component and the liquid pump are respectively used for controlling the operation of the material pressing component and the material pumping component, a feed pipe fixedly installed on the right side of the fermentation tank, a discharge pipe fixedly installed at the bottom of the fermentation tank, and an exhaust pipe fixedly installed on the top of the fermentation tank.

[0008] The pressure guide assembly includes a screw rod rotatably installed between the top inner wall and the bottom inner wall of the fermentation tank and a pressure cone threadedly connected to the outside of the screw rod, a guide rod slidably connected to the pressure cone is fixedly installed between the top inner wall and the bottom inner wall of the fermentation tank, a fluid channel is opened in the middle of the pressure cone, and the fluid channel is composed of a bottom strong shear section, a middle pressure-adjusting section and a top pressure-reducing section continuously formed from bottom to top, and the extraction assembly is fixedly connected to the pressure cone.

[0009] The pressing cone moves downward to squeeze the yogurt, and the pressed yogurt flows upward from the fluid channel and moves to the top of the pressing cone. When the yogurt moves along the fluid channel to the top of the pressing cone, bubbles can quickly rise and defoam.

[0010] Furthermore, the stirring mechanism includes an installation cavity opened in the pressing cone, in which a driving motor is fixedly installed, and a multi-section telescopic rod is fixedly installed on the outer side of the output shaft of the driving motor. The multi-section telescopic rod rotates and passes through the pressing cone, and a stirring paddle is fixedly installed at the bottom end of each section of the multi-section telescopic rod.

[0011] Furthermore, a liquid pump is fixedly installed on the top of the fermentation tank, and the pumping assembly includes a feeding pipe and a pumping pipe fixedly installed on the left and right sides of the liquid pump respectively, the bottom end of the pumping pipe is fixedly connected to the pressing cone and the vertical section of the pumping pipe is a foldable hose.

[0012] Furthermore, an electromagnetic valve group is provided on the outside of the transfer tank, and the electromagnetic valve group includes a side electromagnetic valve fixedly installed on the left side of the transfer tank and a lower electromagnetic valve fixedly installed on the bottom of the transfer tank. The bottom end of the feeding pipe is fixedly connected to the side electromagnetic valve, and the right side of the lower electromagnetic valve is fixedly connected to the fermentation tank through a return pipe.

[0013] Furthermore, the pouring and defoaming mechanism also includes a control motor fixedly installed on the top of the fermentation tank through a motor frame, and the top end of the screw rod 1 slides through the top inner wall of the fermentation tank and is fixedly connected to the output shaft of the control motor.

[0014] Furthermore, a guide rod slidably connected to a pressing cone is fixedly installed between the top inner wall and the bottom inner wall of the fermentation tank, and a fluid channel is opened in the middle of the pressing cone. The fluid channel is composed of a bottom strong shear section, a middle suitable pressure section and a top pressure reduction section which are continuously formed from bottom to top.

[0015] Furthermore, the bottom strong shear section and the top decompression section are both conical in shape with a small bottom diameter and a large top diameter, and the taper of the bottom strong shear section is greater than the taper of the top decompression section. The lower opening of the bottom strong shear section and the upper opening of the top decompression section are both streamlined.

[0016] Furthermore, the pressing assembly includes a pressing plate slidably connected in the transfer tank and a screw rod 2 rotatably installed on the top of the pressing plate and rotatably passing through the transfer tank. The top of the pressing plate is fixedly installed with limiting rods that are distributed in a circle and slide through the transfer tank. A moving ring is commonly installed at the top ends of several limiting rods, and the top end of the screw rod 2 is rotatably connected to the moving ring.

[0017] Furthermore, the driving assembly includes a mounting sleeve fixedly mounted on the front side of the fermentation tank and a threaded sleeve rotatably mounted in the mounting sleeve, the threaded sleeve is threadedly connected to the outer side of screw rod 2, the output shaft of the control motor and the threaded sleeve are connected by belt drive, and the thread rotation direction of screw rod 2 is opposite to that of screw rod 1.

[0018] The present invention also provides a method for using a lactoferrin yogurt fermentation preparation device, comprising the following steps: S1: As fermentation begins, lactic acid bacteria metabolize lactose to produce a small amount of carbon dioxide, the pressure in the fermentation tank is low, and fewer bubbles are formed. At this time, the stirring mechanism continues to stir at a lower speed to ensure that the lactic acid bacteria and nutrients are evenly distributed and to avoid the formation of a large number of bubbles.

[0019] S2: As fermentation proceeds, the amount of carbon dioxide generated increases, and the formation of bubbles increases. The control motor is started to move the pressing cone downward, exerting pressure on the yogurt, forcing the yogurt to flow upward through the fluid channel, and the bubbles rise and float to the surface for defoaming.

[0020] S3: The pumping assembly pumps the yogurt that is pressurized and flows to the top of the pressing cone into the transfer tank. At the same time, the pressing plate gradually moves upward to make room for the yogurt to flow in.

[0021] S4: When the pressing cone cannot move down any further, the motor is controlled to reverse and drive the pressing cone to move upward to reset. At the same time, the pressing plate gradually moves downward to squeeze the defoamed yogurt back into the fermentation tank through the return pipe to complete the yogurt reflux.

[0022] The beneficial effects of the present invention are:

[0023] 1. In the present application, the pressing cone moves downward to apply pressure to the yogurt below the pressing cone in the fermentation tank, and the pressed yogurt flows upward through the fluid channel to reach the top of the pressing cone. The pressure not only promotes the flow of the yogurt, but also produces a squeezing effect on the bubbles in the yogurt, breaking the binding force between the bubbles and the yogurt, making it easier for the bubbles to separate from the yogurt, and under the guidance of the fluid channel, the bubbles originally trapped in the middle and lower layers can quickly rise with the yogurt and float to the surface. When the bubbles are brought to the top of the pressing cone, the bubbles are no longer hindered by the yogurt, can quickly float to the surface and burst, and are finally discharged through the exhaust pipe.

[0024] 2. In the present application, the fluid channel of the pressing cone is composed of three sections, each section is responsible for processing bubbles of different sizes. The strong shear section at the bottom quickly breaks small bubbles through high shear force, and shears larger bubbles into multiple medium or smaller bubbles; the moderate pressure section in the middle helps bubbles of different sizes to gradually float up through moderate pressure difference and shear force; the top decompression section ensures that all remaining bubbles can smoothly float to the surface and be discharged through a low-pressure environment. During the whole process, the rise of bubbles is continuous, and bubbles of different sizes are processed in different sections, ensuring that the bubbles can be efficiently separated and discharged from the yogurt, which not only improves the discharge efficiency of the bubbles, but also ensures the quality and production efficiency of the yogurt.

[0025] 3. In the present application, through the step-by-step treatment method of continuous segmented defoaming, bubbles can gradually mature in different segments. After the small bubbles are broken in the strong shear segment at the bottom, they become more stable when entering the middle suitable pressure segment and can continue to rise under the action of moderate pressure difference and shear force. The larger bubbles are finally processed in the top decompression segment to ensure that they can smoothly float to the surface and burst in a low-pressure environment. This gradual maturation treatment method avoids the forced discharge of bubbles when they are immature, thereby ensuring the stability and efficiency of the fermentation process. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 It is a three-dimensional structural schematic diagram of the present invention.

[0027] Figure 2 It is a schematic diagram of the internal three-dimensional structure of the fermentation tank of the present invention.

[0028] Figure 3 It is a schematic diagram of the three-dimensional structure of the feeding pipe, the side solenoid valve and the lower solenoid valve of the present invention.

[0029] Figure 4 It is a schematic diagram of the three-dimensional structure of the screw rod, the pressing cone and the fluid channel part of the present invention.

[0030] Figure 5 It is a schematic diagram of the three-dimensional structure of the fluid channel part of the present invention.

[0031] Figure 6 It is a schematic diagram of the three-dimensional structure of the pressing plate, the second screw rod, the limiting rod and the moving ring of the present invention.

[0032] In the figure: 1, frame; 2, fermentation tank; 3, transfer tank; 4, pouring and defoaming mechanism; 5, stirring mechanism; 6, follow-up pumping and pressing mechanism; 7, solenoid valve group; 8, feed pipe; 9, discharge pipe; 10, exhaust pipe; 401, pressure guide assembly; 402, control motor; 403, fluid channel; 4011, screw rod 1; 4012, pressing cone; 4013, guide rod; 4031, bottom strong shear section; 4032, middle pressure section; 4033, top pressure relief section; 501, Driving motor; 502, multi-section telescopic rod; 503, stirring paddle; 504, mounting chamber; 601, material pressing assembly; 602, driving assembly; 603, liquid pump; 604, material extraction assembly; 6011, material pressing plate; 6012, screw rod 2; 6013, limiting rod; 6014, moving ring; 6021, mounting sleeve; 6022, threaded sleeve; 6041, material extraction pipe; 6042, material feeding pipe; 6043, material return pipe; 701, side solenoid valve; 702, lower solenoid valve. DETAILED DESCRIPTION

[0033] The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that the discussion of these embodiments is to enable those skilled in the art to better understand and implement the subject matter described herein. The functions and arrangements of the elements discussed may be changed without departing from the scope of protection of the present specification. Various examples may omit, replace or add various processes or components as needed. In addition, the features described relative to some examples may also be combined in other examples.

[0034] See also Figure 1 , Figure 2 , Figure 3 , Figure 5 and Figure 6 In this embodiment, a lactoferrin yogurt fermentation preparation device is proposed, including a frame 1 and a fermentation tank 2 fixedly installed in the frame 1, a transfer tank 3 is fixedly installed on the outside of the fermentation tank 2, a material pouring and defoaming mechanism 4 is arranged in the fermentation tank 2, a stirring mechanism 5 is arranged at the bottom of the material pouring and defoaming mechanism 4, a follow-up pumping and pressing mechanism 6 is arranged between the transfer tank 3 and the fermentation tank 2, the material pouring and defoaming mechanism 4 includes a pressure guide component 401, the follow-up pumping and pressing mechanism 6 includes a pressing component 601, a material extraction component 604, a driving component 602 and a liquid pump 603, the driving component 602 and the liquid pump 603 are respectively used to control the operation of the pressing component 601 and the material extraction component 604, a feed pipe 8 is fixedly installed on the right side of the fermentation tank 2, a discharge pipe 9 is fixedly installed at the bottom of the fermentation tank 2, and an exhaust pipe 10 is fixedly installed on the top of the fermentation tank 2.

[0035] See also Figure 2 , Figure 4 and Figure 5 The pressure guide assembly 401 includes a pressing cone 4012, and the stirring mechanism 5 includes an installation cavity 504 opened in the pressing cone 4012. A driving motor 501 is fixedly installed in the installation cavity 504. A multi-section telescopic rod 502 is fixedly installed on the outer side of the output shaft of the driving motor 501. The multi-section telescopic rod 502 rotates and penetrates the pressing cone 4012, and a stirring paddle 503 is fixedly installed at the bottom end of each section of the multi-section telescopic rod 502.

[0036] During specific use, after the dairy product is cooled to an appropriate inoculation temperature, the screened and cultured lactic acid bacteria starter is inoculated into the dairy product. Then, the inoculated dairy product is filled into the fermentation tank 2 through the feed pipe 8. At this time, the yogurt is located below the pressing cone 4012 for fermentation. As the fermentation gradually proceeds, the lactic acid bacteria in the fermentation tank 2 metabolize lactose to produce a small amount of carbon dioxide. At this time, the pressure in the fermentation tank 2 is in a gradually increasing stage, and fewer bubbles are formed. The drive motor 501 is started, and the output shaft of the drive motor 501 rotates to drive the multi-section telescopic rod 502 to perform intermittent stirring at a lower speed to ensure the uniform distribution of the fermentation bacteria and nutrients.

[0037] See also Figure 2 , Figure 4 and Figure 5 The pressure guide assembly 401 also includes a screw rod 4011 rotatably installed between the top inner wall and the bottom inner wall of the fermentation tank 2, the pressing cone 4012 is threadedly connected to the outside of the screw rod 4011, and a guide rod 4013 slidably connected to the pressing cone 4012 is fixedly installed between the top inner wall and the bottom inner wall of the fermentation tank 2. A fluid channel 403 is opened in the middle of the pressing cone 4012, and the fluid channel 403 is composed of a bottom strong shear section 4031, a middle pressure-adjusting section 4032 and a top pressure-reducing section 4033 continuously formed from bottom to top. The extraction assembly 604 is fixedly connected to the pressing cone 4012.

[0038] See also Figure 4 and Figure 5 The bottom strong shear section 4031 and the top decompression section 4033 are both in a conical shape with a small bottom diameter and a large top diameter, and the taper of the bottom strong shear section 4031 is greater than the taper of the top decompression section 4033, and the lower opening of the bottom strong shear section 4031 and the upper opening of the top decompression section 4033 are both streamlined.

[0039] It should be noted that the bottom strong shear section 4031 is located at the bottom, has a larger taper, and has the smallest feed port diameter, and is used to process small bubbles. The middle pressure-adjusting section 4032 is located in the middle, is vertical, and is used to process medium-sized bubbles. The top pressure-reducing section 4033 is located at the top, has a smaller taper, and has the largest feed port diameter, and is used to process large bubbles.

[0040] See also Figure 2 and Figure 6 The pouring and defoaming mechanism 4 also includes a control motor 402 fixedly mounted on the top of the fermentation tank 2 through a motor frame, and the top of the screw rod 4011 slides through the top inner wall of the fermentation tank 2 and is fixedly connected to the output shaft of the control motor 402.

[0041] During specific use, as fermentation proceeds, the metabolic activity of lactic acid bacteria is enhanced, the amount of carbon dioxide generated increases, the pressure in the fermentation tank 2 gradually increases, and bubbles begin to form (the sizes of the bubbles are different, including microbubbles, small bubbles, medium-sized bubbles and large bubbles). Since yogurt is a yogurt with high viscosity, especially as fermentation proceeds, the viscosity of the yogurt will gradually increase. The high-viscosity yogurt will produce a large resistance to the rise of bubbles, making it difficult for the bubbles to rise quickly and float to the surface. Then, the control motor 402 is started, and the output shaft of the control motor 402 rotates to drive the screw 4011 to rotate at a uniform speed, so that The pressing cone 4012 moves downward, applying pressure to the yogurt below the pressing cone 4012 in the fermentation tank 2. As the pressing cone 4012 moves downward, it applies pressure to the yogurt in the fermentation tank 2. Since yogurt is incompressible, this pressure is quickly transmitted to the yogurt in the entire fermentation tank 2. After being subjected to pressure, the yogurt flows upward through the fluid channel 403 and drives the bubbles up together, forming a global yogurt circulation. The yogurt gradually flows upward along the channel and finally reaches the top of the pressing cone 4012. This process not only promotes the uniform mixing of the yogurt, but also helps the bubbles to separate and discharge from the yogurt.

[0042] During the entire flow of the yogurt along the fluid channel 403, since the taper of the bottom strong shear section 4031 is large and the feed port diameter is small, the yogurt has a fast flow rate when passing through this section, forming a large shear force. The small bubbles in the yogurt are quickly broken under the action of the high shear force to form microbubbles or directly become gas to escape (the microbubbles are very small in volume and have a low internal gas content, so they are less resistant to the yogurt and rise quickly, and the surface tension of the microbubbles is large, which makes them relatively stable in the liquid and not easy to merge with other bubbles). Some larger bubbles will also be sheared into multiple medium or smaller bubbles (some larger bubbles are still not sheared). At the same time, the smaller feed port increases the local pressure difference, further enhancing the effect of the shear force and promoting the rise of these small bubbles. As the yogurt flows upward, these bubbles will be brought into the middle suitable pressure section 4032 (although the volume of the small bubbles is reduced, due to their increase in number and the influence of the strong shear force and local pressure difference, these small bubbles can float faster and enter the middle suitable pressure section 4032 the fastest).

[0043] In the middle pressure section 4032, the flow speed of the yogurt is moderate, which will neither cause excessive disturbance to the yogurt nor allow the bubbles to be recaptured by the liquid. Bubbles of different sizes can be gradually floated up (in this process, larger, medium or smaller bubbles will be constantly merged and sheared), and small bubbles are further guided to the top pressure relief section 4033.

[0044] It should be noted that the microbubbles already have a certain degree of stability when entering the middle pressure-adapting section 4032, have a larger surface area, and can better resist the influence of the external environment. Even if merging occurs, the newly formed bubbles usually have a higher internal gas content and are no longer immature bubbles.

[0045] In the top decompression section 4033, as the yogurt continues to rise, the top opening of the top decompression section 4033 is large and the pressure is low, which reduces the obstruction to larger, medium or smaller bubbles. In a low-pressure environment, larger, medium or smaller bubbles can also quickly float to the surface of the yogurt and burst, avoiding the bubbles being captured by the yogurt again due to excessive pressure. Finally, the air escaping from the burst bubbles is discharged through the exhaust pipe 10, thereby achieving the effect of continuous segmented defoaming.

[0046] As the pressing cone 4012 gradually moves downward, when the lowermost end of the multi-section telescopic rod 502 abuts against the bottom inner wall of the fermentation tank 2, the pressing cone 4012 continues to move, which will drive the multi-section telescopic rod 502 to shrink section by section, making room for the pressing cone 4012 to move downward. When the multi-section telescopic rod 502 is fully contracted, the pressing cone 4012 cannot move downward any further, and then the output shaft of the motor 402 is controlled to reverse, driving the pressing cone 4012 to move upward for reset and to make room for the yogurt in the transfer tank 3 to return to the fermentation tank 2.

[0047] It should be noted that: as the fermentation progresses, the metabolic activity of lactic acid bacteria gradually weakens, the generation of carbon dioxide decreases, the pressure in the fermentation tank 2 gradually decreases, and the formation of bubbles decreases. At this time, the movement frequency of the pressing cone 4012 gradually decreases, and the circulation speed of the yogurt in the fermentation tank 2 slows down, ensuring the smooth end of the fermentation process.

[0048] See also Figure 2 , Figure 3 and Figure 6 A liquid pump 603 is fixedly installed on the top of the fermentation tank 2, and the pumping assembly 604 includes a feeding pipe 6042 and a pumping pipe 6041 fixedly installed on the left and right sides of the liquid pump 603 respectively, the bottom end of the pumping pipe 6041 is fixedly connected to the pressing cone 4012 and the vertical section of the pumping pipe 6041 is a folded hose.

[0049] See also Figure 1 and Figure 3A solenoid valve group 7 is provided on the outside of the transfer tank 3, and the solenoid valve group 7 includes a side solenoid valve 701 fixedly installed on the left side of the transfer tank 3 and a lower solenoid valve 702 fixedly installed on the bottom of the transfer tank 3. The bottom end of the feeding pipe 6042 is fixedly connected to the side solenoid valve 701, and the right side of the lower solenoid valve 702 is fixedly connected to the fermentation tank 2 through the return pipe 6043.

[0050] During specific use, as the pressing cone 4012 moves downward, the folding hose will be driven to move synchronously. As the pressurized yogurt flows upward through the fluid channel 403 and reaches the top of the pressing cone 4012, the liquid pump 603 is started to pump the defoamed yogurt into the transfer tank 3 through the extraction pipe 6041 and the feeding pipe 6042.

[0051] When the multi-section telescopic rod 502 is fully retracted, the pressing cone 4012 cannot move further downward and the pressing cone 4012 is driven upward to be reset by controlling the motor 402. The folding hose and the multi-section telescopic rod 502 gradually retract as the pressing cone 4012 moves to be reset.

[0052] See also Figure 6 The pressing assembly 601 includes a pressing plate 6011 slidably connected in the transfer tank 3 and a screw rod 6012 rotatably installed on the top of the pressing plate 6011 and rotatably passing through the transfer tank 3. The top of the pressing plate 6011 is fixedly installed with limiting rods 6013 distributed in a circle and slidably passing through the transfer tank 3. The tops of several limiting rods 6013 are jointly installed with a moving ring 6014. The top of the screw rod 6012 is rotatably connected to the moving ring 6014.

[0053] See also Figure 1 and Figure 6 The driving assembly 602 includes a mounting sleeve 6021 fixedly mounted on the front side of the fermentation tank 2 and a threaded sleeve 6022 rotatably mounted in the mounting sleeve 6021. The threaded sleeve 6022 is threadedly connected to the outer side of the second screw rod 6012. The output shaft of the control motor 402 is connected to the threaded sleeve 6022 by belt transmission. The thread rotation direction of the second screw rod 6012 is opposite to that of the first screw rod 4011.

[0054] During specific use, while the output shaft of the control motor 402 rotates to control the pressing cone 4012 to move downward, the threaded sleeve 6022 is also driven to rotate through a belt drive. The threaded sleeve 6022 rotates to drive the screw rod 2 6012 threadedly connected to it to drive the pressing plate 6011 to gradually move upward, making room for the inflow of yogurt.

[0055] It should be noted that, during this process, the side solenoid valve 701 is opened and the lower solenoid valve 702 is closed.

[0056] When the control motor 402 reverses and drives the pressing cone 4012 to move upward for resetting, it will synchronously drive the threaded sleeve 6022 to reverse, thereby driving the second screw rod 6012 to drive the pressing plate 6011 to gradually move downward, and squeeze the defoamed yogurt in the transfer tank 3 back into the fermentation tank 2 through the return pipe 6043.

[0057] It should be noted that, during this process, the side solenoid valve 701 is closed and the lower solenoid valve 702 is opened.

[0058] See also Figures 1 to 6 The present invention also proposes a method for using a lactoferrin yogurt fermentation preparation device, which specifically includes the following steps: S1: As fermentation begins, lactic acid bacteria metabolize lactose to produce a small amount of carbon dioxide, the pressure in the fermentation tank 2 is low, and fewer bubbles are formed. At this time, the stirring mechanism 5 continues to stir at a lower speed to ensure that the lactic acid bacteria and nutrients are evenly distributed and avoid the formation of a large number of bubbles.

[0059] S2: As fermentation proceeds, the amount of carbon dioxide generated increases, and the amount of bubbles formed increases. The control motor 402 is started to move the pressing cone 4012 downward, exerting pressure on the yogurt, forcing the yogurt to flow upward through the fluid channel 403, and the bubbles rise and float to the surface for defoaming.

[0060] S3: The pumping assembly 604 pumps the yogurt that is pressurized and flows to the top of the pressing cone 4012 into the transfer tank 3. At the same time, the pressing plate 6011 gradually moves upward to make room for the yogurt to flow in.

[0061] S4: When the pressing cone 4012 cannot move further downward, the control motor 402 is reversed to drive the pressing cone 4012 to move upward for resetting. At the same time, the pressing plate 6011 gradually moves downward to squeeze the defoamed yogurt back into the fermentation tank 2 through the return pipe 6043 to complete the yogurt reflux.

[0062] Finally, it should be noted that: Obviously, the above embodiments are only examples for clearly explaining the present invention, and are not intended to limit the implementation methods. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from this are still within the scope of protection of the present invention.

Claims

1. A lactoferrin yogurt fermentation preparation device, characterized in that, include: A frame and a fermentation tank fixedly installed in the frame, a transfer tank is fixedly installed on the outside of the fermentation tank, a material pouring and defoaming mechanism is arranged in the fermentation tank, a stirring mechanism is arranged at the bottom of the material pouring and defoaming mechanism, a follow-up pumping and pressing mechanism is arranged between the transfer tank and the fermentation tank, the material pouring and defoaming mechanism includes a pressure guide component, the follow-up pumping and pressing mechanism includes a pressing component, a pumping component, a driving component and a liquid pump, the driving component and the liquid pump are respectively used to control the operation of the pressing component and the pumping component, a feed pipe is fixedly installed on the right side of the fermentation tank, a discharge pipe is fixedly installed at the bottom of the fermentation tank, and an exhaust pipe is fixedly installed on the top of the fermentation tank; The pressure guide assembly includes a screw rod rotatably installed between the top inner wall and the bottom inner wall of the fermentation tank and a pressing cone threadedly connected to the outside of the screw rod, a guide rod slidably connected to the pressing cone is fixedly installed between the top inner wall and the bottom inner wall of the fermentation tank, a fluid channel is opened in the middle of the pressing cone, and the fluid channel is composed of a bottom strong shear section, a middle pressure-adjusting section and a top pressure-reducing section continuously formed from bottom to top, and the extraction assembly is fixedly connected to the pressing cone; The pressing cone moves downward to squeeze the yogurt, and the pressed yogurt flows upward from the fluid channel and moves to the top of the pressing cone. When the yogurt moves along the fluid channel to the top of the pressing cone, bubbles can quickly rise and defoam.

2. A lactoferrin yogurt fermentation preparation device according to claim 1, characterized in that, The stirring mechanism comprises an installation cavity provided in the press cone, a driving motor is fixedly installed in the installation cavity, a multi-section telescopic rod is fixedly installed on the outer side of the output shaft of the driving motor, the multi-section telescopic rod rotates and penetrates the press cone, and a stirring paddle is fixedly installed at the bottom end of each section of the multi-section telescopic rod; A liquid pump is fixedly installed on the top of the fermentation tank. The pumping assembly includes a feeding pipe and a pumping pipe fixedly installed on the left and right sides of the liquid pump respectively. The bottom end of the pumping pipe is fixedly connected to the pressing cone and the vertical section of the pumping pipe is a foldable hose.

3. A lactoferrin yogurt fermentation preparation device according to claim 1, characterized in that, A solenoid valve group is arranged on the outside of the transfer tank, and the solenoid valve group includes a side solenoid valve fixedly installed on the left side of the transfer tank and a lower solenoid valve fixedly installed on the bottom of the transfer tank. The bottom end of the feeding pipe is fixedly connected to the side solenoid valve, and the right side of the lower solenoid valve is fixedly connected to the fermentation tank through a return pipe.

4. A lactoferrin yogurt fermentation preparation device according to claim 3, characterized in that, The pouring and defoaming mechanism also includes a control motor fixedly mounted on the top of the fermentation tank through a motor frame, and the top end of the screw rod 1 slides through the top inner wall of the fermentation tank and is fixedly connected to the output shaft of the control motor.

5. A lactoferrin yogurt fermentation preparation device according to claim 1, characterized in that, A guide rod slidably connected to a pressing cone is fixedly installed between the top inner wall and the bottom inner wall of the fermentation tank. A fluid channel is opened in the middle of the pressing cone. The fluid channel consists of a bottom strong shear section, a middle suitable pressure section and a top decompression section which are continuously formed from bottom to top.

6. A lactoferrin yogurt fermentation preparation device according to claim 5, characterized in that: The bottom strong shear section and the top decompression section are both in a conical shape with a small bottom diameter and a large top diameter, and the taper of the bottom strong shear section is greater than the taper of the top decompression section. The lower opening of the bottom strong shear section and the upper opening of the top decompression section are both streamlined.

7. A lactoferrin yogurt fermentation preparation device according to claim 4, characterized in that: The pressing assembly includes a pressing plate slidably connected in the transfer tank and a screw rod 2 rotatably installed on the top of the pressing plate and rotating through the transfer tank. The top of the pressing plate is fixedly installed with limiting rods distributed in a circle and slidably passing through the transfer tank. A moving ring is commonly installed on the top ends of several limiting rods, and the top end of the screw rod 2 is rotatably connected to the moving ring.

8. A lactoferrin yogurt fermentation preparation device according to claim 7, characterized in that: The driving assembly includes a mounting sleeve fixedly mounted on the front side of the fermentation tank and a threaded sleeve rotatably mounted in the mounting sleeve. The threaded sleeve is threadedly connected to the outer side of the second screw rod. The output shaft of the control motor and the threaded sleeve are connected by belt drive. The thread rotation direction of the second screw rod is opposite to that of the first screw rod.

9. A method for using a lactoferrin yogurt fermentation preparation device, characterized in that: The method is completed by using a lactoferrin yogurt fermentation preparation device as claimed in claim 7, comprising the following steps: S1: As fermentation begins, lactic acid bacteria metabolize lactose to produce a small amount of carbon dioxide. The pressure in the fermentation tank is low and fewer bubbles are formed. At this time, the stirring mechanism continues to stir at a lower speed to ensure that the lactic acid bacteria and nutrients are evenly distributed and to avoid the formation of a large number of bubbles. S2: As fermentation proceeds, the amount of carbon dioxide generated increases, the amount of bubbles formed increases, and the control motor is started to move the pressing cone downward, exerting pressure on the yogurt, forcing the yogurt to flow upward through the fluid channel, and the bubbles rise and float to the surface for defoaming; S3: The pumping assembly pumps the yogurt that is pressurized and flows to the top of the pressing cone into the transfer tank. At the same time, the pressing plate gradually moves upward to make room for the yogurt to flow in. S4: When the pressing cone cannot move down any further, the motor is controlled to reverse and drive the pressing cone to move upward to reset. At the same time, the pressing plate gradually moves downward to squeeze the defoamed yogurt back into the fermentation tank through the return pipe to complete the yogurt reflux.

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