Preparation method of fruit-flavored milk beverage and emulsification tank equipment thereof

Abstract

The invention relates to a preparation method and emulsification tank equipment of a fruit-flavored milk beverage, and the emulsification tank equipment comprises a first tank body, a second tank body covers the first tank body, a third tank body covers the second tank body, a heating element is arranged in the second tank body, and the heating element is arranged in the third tank body. The first tank body is internally provided with a stirring mechanism and an emulsifying and shearing mechanism, and the preparation method of the fruit-flavored milk beverage comprises the following steps: emulsifying, stirring, shearing and homogenizing by adopting emulsifying tank equipment; according to the heating element of the emulsifying tank equipment, the power of the heating element can be accurately controlled by utilizing the temperature sensor at the bottom of the first tank body; the temperature of the first tank body can be adjusted, so that the emulsifying speed and stability are improved, and the emulsion is more uniform; the stirring mechanism enables the material liquid in the first tank body to be in a flowing state, and the liquid is subjected to more frequent and strong shearing action when passing through the emulsifying and shearing mechanism, so that the emulsifying effect is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of dairy products, and particularly relates to a preparation method of a fruit-flavored milk beverage and an emulsifying tank device therefor. Background Art

[0002] The production process of modulated milk involves multiple links. First, high-quality raw milk or reconstituted milk is selected as the basic raw material to ensure its compliance with food safety standards. Subsequently, according to the product positioning, components such as sugars, flavors, vitamins, and minerals are accurately added. During the processing, the emulsification process is one of the keys. By optimizing the process, the emulsification and homogenization effect of the liquid material is maximally improved.

[0003] The authorized announcement number is CN222305414U, which discloses an emulsifying device for epoxy emulsion emulsification. Combining with its specification, a heating rod and a temperature sensor are fixedly connected to the bottom of the inner wall of the tank body in the solution. By setting a locking frame and a scraper, it is convenient to clean the residues adhered to the inner wall of the tank body during emulsification. By setting a cleaning box, a micro high-pressure water pump, a water delivery pipe, and a spherical nozzle, it is convenient to flush and clean the inside of the tank body after emulsification. However, although the solution has a heating function, only simple stirring is carried out by using a stirring frame, and the rate is obviously low, which affects the production efficiency. Moreover, since there are also differences in the temperature environments between factories in different regions, how to make the emulsifying tank work effectively in different environments is also one of the problems that need to be considered. Summary of the Invention

[0004] The present invention mainly aims at the problems existing in dairy product production and emulsification, and invents a preparation method of a fruit-flavored milk beverage and an emulsifying tank device therefor. The heating element can accurately control the power of the heating element by using the temperature sensor at the bottom of the first tank body; the temperature is adjusted through appropriate heat exchange between the heating interlayer and the first tank body, thereby improving the emulsification speed and stability and making the emulsion more uniform; the external vacuum pump makes the vacuum interlayer in a vacuum state through a vacuum pipeline; the vacuum interlayer can effectively prevent heat conduction and heat convection, and heat cannot be transferred through these two ways. Then most of the heat generated by the heating interlayer will be transferred to the inside of the first tank body. When facing the working environments of different factories, the power consumption of the entire device will not vary much.

[0005] The invention purpose of the present invention is achieved through the following technical solutions: An emulsifying tank device includes a first tank body, a second tank body is externally covered on the first tank body, a third tank body is externally covered on the second tank body, a heating element is arranged inside the second tank body, and a stirring mechanism and an emulsifying and shearing mechanism are arranged inside the first tank body.

[0006] Preferably, a vacuum interlayer is provided between the third tank body and the second tank body. A vacuum pumping pipeline is provided on the third tank body. One end of the vacuum pumping pipeline is connected to the vacuum interlayer, and the other end is connected to an external vacuum pump, so that the space between the third tank body and the second tank body can be in a vacuum state.

[0007] Preferably, a heating interlayer is provided between the first tank body and the second tank body. A water inlet pipeline and a water outlet pipeline are provided on the second tank body and the third tank body. One end of the water inlet pipeline is connected to an external water supply pipe, and the other end is connected to the inside of the heating interlayer. One end of the water outlet pipeline is connected to an external drain pipe, and the other end is connected to the inside of the heating interlayer.

[0008] Preferably, the heating element is an electric heating rod. A first installation groove is provided at the bottom of the second tank body, and the electric heating rod is installed inside the first installation groove, so as to heat the water inside the heating interlayer.

[0009] Preferably, the stirring mechanism includes a first motor support base, a first driving motor, a first coupling, a stirring driving shaft and stirring fan blades. The first motor support base is installed on the top of the first tank body. A first coupling is provided inside the first motor support base. A first driving motor is provided on the top of the first motor support base. The rotating shaft of the first driving motor is connected to the inside of the first coupling. A stirring driving shaft is provided inside the first coupling. A first bearing is provided at the connection between the stirring driving shaft and the first motor support base. Stirring fan blades are connected to the stirring driving shaft, so as to keep the liquid inside the first tank body in a flowing state.

[0010] Preferably, the emulsifying and shearing mechanism includes a second motor support base, a second driving motor, a second coupling, an emulsifying driving shaft, a stator, a support column and a rotor. The second motor support base is arranged on the top of the first tank body. A second driving motor is provided on the top of the second motor support base. A second coupling is provided inside the second motor support base. The rotating shaft of the second driving motor is connected to the inside of the second coupling. An emulsifying driving shaft is also provided inside the second coupling. A second bearing is provided at the connection between the emulsifying driving shaft and the first tank body. A support column passing through the first tank body is also provided on one side of the second motor support base. A stator is provided at the end of the support column, and a rotor is provided inside the stator. The emulsifying driving shaft is connected to the inside of the rotor.

[0011] A preparation method of a fruit-flavored milk drink, using an emulsifying tank device, includes the following steps. Step 1: Add purified water to the emulsifying tank device, and then add whole milk powder. After fully stirring and dissolving, turn off the stirring. Step 2: After standing for hydration, pump it into the batching tank through a pipeline filter. Step 3: Add hot water to the emulsifying tank device, and pour a mixture of erythritol and mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate into the emulsifying tank device. Step 4: After fully emulsifying and shearing in the emulsifying tank device, add acesulfame potassium and erythritol and continue emulsifying and shearing. Step 5: After the emulsifying tank device processes the liquid material to be uniform, pump it into the batching tank through a pipeline filter. Step 6: Add water, baking soda, essence, and milk liquid to the batching tank. Step 7: Pump the liquid material in the batching tank to a homogenizer for homogenization. Step 8: Subject the homogenized liquid material to ultra-high temperature instantaneous sterilization through a heat exchanger. Step 9: Pump the sterilized liquid material into a sterile tank and wait for filling.

[0012] Preferably, in Step 1, the stirring and dissolving time is 5 to 10 minutes and the standing hydration time is 20 to 40 minutes; in Step 3, the ratio of erythritol to the mixture of mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate is 3:1; in Steps 2 and 5, the pipeline filter is a 100-mesh filter; in Step 3, the emulsifying and shearing time is 5 to 15 minutes; in Step 4, the emulsifying and shearing time is 5 minutes; in Step 7, during the homogenization process, first adjust the secondary pressure to 3 - 7 MPa, then adjust the primary pressure until the total pressure reaches 25 - 35 MPa, temperature: 55 - 70 °C. After the first homogenization, enter a separator and then perform the second homogenization.

[0013] Preferably, in Step 6, the temperature of the batching tank should be controlled between 61 and 65 °C, in Step 8, the sterilization temperature is 130 to 145 °C, the sterilization time is 10 to 15 seconds, and the discharge temperature is controlled below 45 °C.

[0014] Compared with the prior art, the present invention has the following beneficial effects: 1. Whole milk powder requires a certain temperature for dissolution. The heating element can accurately control the power of the heating element by using the temperature sensor at the bottom of the first tank; the appropriate heat exchange between the heating sandwich and the first tank is used to adjust the temperature, thereby improving the emulsification speed and stability, and making the emulsion more uniform; avoiding the deterioration of certain components in the emulsion or the loss of nutritional components due to excessive temperature; 2. The external vacuum pump will make the vacuum sandwich in a vacuum state through the vacuum pipeline. There are almost no gas molecules in the vacuum environment. The vacuum sandwich can effectively prevent heat conduction and heat convection, and heat cannot be transferred through these two methods. Then most of the heat generated by the heating sandwich will be transferred to the inside of the first tank. In the face of the working environments of different factories, the power consumption of the entire equipment will not vary much; secondly, compared with the traditional emulsifying tank equipment with self-heating, the power consumption of this structural design is much lower than that of ordinary emulsifying tank equipment; 3. The stirring mechanism keeps the liquid in the first tank in a flowing state. First, the flowing liquid continuously circulates in the first tank. When passing through the narrow gap between the rotor and the stator, it is subjected to more frequent and intense shearing actions; this shearing action can break large particles or droplets in the liquid into smaller microparticles, thereby improving the emulsification effect. Second, the flowing liquid can better combine with the centrifugal force and turbulent effect generated by the rotor. The centrifugal force throws the liquid towards the stator, and the turbulent effect makes the liquid form a complex flow pattern in the first tank. These actions jointly promote the full mixing of different phases in the liquid and achieve a uniform emulsified state. Third, the flowing liquid can effectively disperse heat and avoid local overheating. During the emulsification process, mechanical shearing and friction between the rotor and the stator will generate heat. If the liquid is stationary, the heat is easily accumulated in a local area, resulting in uneven emulsification effect or damage to heat-sensitive components; while the flowing liquid can quickly conduct the heat to the entire first tank and maintain a stable temperature environment; 4. When the internal temperature of the ingredient tank is within the range of 55-70°C during the preparation of fruit-flavored milk beverages, the homogenization effect is the best and the liquid is more uniform. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 is a perspective view of the first embodiment of the present invention; Figure 2 is a cross-sectional view of the first embodiment of the present invention; Figure 3 is a cross-sectional view of the first embodiment of the present invention; Figure 4 is a partial cross-sectional view of the first embodiment of the present invention; Figure 5 is a partial cross-sectional view of the first embodiment of the present invention.

[0016] Markings in the figure: 1. First tank body; 2. Second tank body; 21. Heating interlayer; 22. Water inlet pipeline; 23. Water outlet pipeline; 24. First installation groove; 3. Third tank body; 31. Vacuum interlayer; 32. Vacuum pumping pipeline; 4. Heating element; 5. Stirring mechanism; 51. First motor support seat; 52. First coupling; 53. Stirring drive shaft; 54. First bearing; 55. Stirring fan blades; 551. Arc-shaped fan blades; 552. Rectangular fan blades; 56. First driving motor; 6. Emulsifying and shearing mechanism; 61. Second motor support seat; 62. Second driving motor; 63. Second coupling; 64. Emulsifying drive shaft; 65. Second bearing; 66. Support column; 67. Stator; 68. Rotor; 7. Feeding port; 8. Sight glass port. Detailed implementation manners

[0017] The present invention will be further described below in conjunction with the embodiments shown in the drawings: As Figures 1 to 5 shown, in the first embodiment of the present invention, an emulsifying tank device includes a first tank body 1. A feeding port 7 and a sight glass port 8 are provided at the top of the first tank body 1. A second tank body 2 is covered outside the first tank body 1. A heating element 4 is provided inside the second tank body 2. A heating interlayer 21 is provided between the first tank body 1 and the second tank body 2. A water inlet pipeline 22 and a water outlet pipeline 23 are provided on the second tank body 2 and the third tank body 3. One end of the water inlet pipeline 22 is connected to an external water supply pipe, and the other end is connected to the inside of the heating interlayer 21. One end of the water outlet pipeline 23 is connected to an external drain pipe, and the other end is connected to the inside of the heating interlayer 21. The heating element 4 is an electric heating rod. A temperature sensor is installed at the bottom of the first tank body 1. A first installation groove 24 is provided at the bottom of the second tank body 2. The electric heating rod is installed inside the first installation groove 24. When producing flavored dairy products, first, the water from the external water supply pipe will enter the inside of the heating interlayer 21 through the water inlet pipeline 22. At this time, the water outlet pipeline 23 is in a closed state. Then, the heating element 4 will generate heat by using electric current, thereby heating the water inside the heating interlayer 21. The heating interlayer 21 will transfer the heat to the inside of the first tank body 1; whole milk powder needs a certain temperature when dissolving. The heating element 4 can accurately control the power of the heating element 4 by using the temperature sensor at the bottom of the first tank body 1; the appropriate heat exchange between the heating interlayer 21 and the first tank body 1 is used to adjust the temperature, thereby improving the emulsification speed and stability. It should be noted that too low a temperature may affect the emulsification effect and make the emulsion uneven; while too high a temperature may cause some components in the emulsion to deteriorate or the nutrient components to be lost.

[0018] In the first embodiment, a third tank body 3 is provided outside the second tank body 2. A vacuum interlayer 31 is provided between the third tank body 3 and the second tank body 2. A vacuum pumping pipeline 32 is provided on the third tank body 3. One end of the vacuum pumping pipeline 32 is connected to the vacuum interlayer 31, and the other end is connected to an external vacuum pump. After such a setting, whenever the emulsifying tank equipment is in operation, the external vacuum pump will suck out the air inside the vacuum interlayer 31 through the vacuum pumping pipeline 32. At this time, a vacuum state exists between the third tank body 3 and the second tank body 2. When heat is generated inside the heating interlayer 21, since the vacuum interlayer 31 is in a vacuum state, there are almost no gas molecules in the vacuum environment. However, gas molecules are the media for heat conduction and heat convection. Without gas molecules, heat cannot be transferred through these two methods. The vacuum interlayer 31 can effectively prevent heat conduction and heat convection, so most of the heat generated by the heating interlayer 21 will be transferred to the inside of the first tank body 1. It should be noted that reflective materials such as silver or copper are coated on the inner wall of the third tank body 3 and the outer wall of the second tank body 2, which can reflect thermal radiation and further reduce heat dissipation. First, when facing the working environments of different factories, the power consumption of the entire equipment will not vary greatly; second, compared with the traditional emulsifying tank equipment with self-heating, the structural design of the first embodiment has a much lower power consumption than that of ordinary emulsifying tank equipment.

[0019] In the first embodiment, a stirring mechanism 5 and an emulsifying and shearing mechanism 6 are provided inside the first tank body 1. The stirring mechanism 5 includes a first motor support base 51, a first driving motor 56, a first coupling 52, a stirring drive shaft 53, and stirring fan blades 55. The first motor support base 51 is installed on the top of the first tank body 1. A first coupling 52 is provided inside the first motor support base 51. A first driving motor 56 is provided on the top of the first motor support base 51. The rotating shaft of the first driving motor 56 is connected to the inside of the first coupling 52. A stirring drive shaft 53 is provided inside the first coupling 52. A first bearing 54 is provided at the connection between the stirring drive shaft 53 and the first motor support base 51. Stirring fan blades 55 are connected to the stirring drive shaft 53. The stirring fan blades 55 include arc-shaped fan blades 551 and rectangular fan blades 552. A number of rectangular fan blades 552 are connected to the surface of the stirring drive shaft 53, and arc-shaped fan blades 551 are provided at the end of each rectangular fan blade 552. After such a setting, when the emulsifying and shearing mechanism 6 performs emulsifying and shearing, the rotating shaft of the first driving motor 56 will drive the stirring drive shaft 53 through the first coupling 52. During the rotation of the stirring drive shaft 53, the arc-shaped fan blades 551 and the rectangular fan blades 552 will be driven, so that the arc-shaped fan blades 551 and the rectangular fan blades 552 will continuously stir the liquid inside the first tank body 1, thereby making it in a flowing state.

[0020] The emulsifying and shearing mechanism 6 includes a second motor support base 61, a second driving motor 62, a second coupling 63, an emulsifying drive shaft 64, a stator 67, a support column 66, and a rotor 68. The second motor support base 61 is disposed on the top of the first tank body 1. The top of the second motor support base 61 is provided with the second driving motor 62. The inside of the second motor support base 61 is provided with the second coupling 63. The rotating shaft of the second driving motor 62 is connected to the inside of the second coupling 63. The inside of the second coupling 63 is further provided with the emulsifying drive shaft 64. A second bearing 65 is provided at the connection between the emulsifying drive shaft 64 and the first tank body 1. A support column 66 passing through the first tank body 1 is further provided on one side of the second motor support base 61. The end of the support column 66 is provided with the stator 67. The rotor 68 is provided inside the stator 67. The emulsifying drive shaft 64 is connected to the inside of the rotor 68. When emulsifying and shearing are required, the rotating shaft of the second driving motor 62 will drive the emulsifying drive shaft 64 to rotate through the second coupling 63. During the rotation of the emulsifying drive shaft 64, the rotor 68 inside the stator 67 will be driven to rotate at a high speed. It is very important that the liquid inside the first tank body 1 is in a flowing state when the rotor 68 rotates at a high speed. First, the flowing liquid continuously circulates inside the first tank body 1. When passing through the narrow gap between the emulsifying head (rotor 68) and the stator 67, it is subjected to more frequent and intense shearing actions. This shearing action can break large particles or droplets in the liquid into smaller microparticles, thereby improving the emulsifying effect. Second, the flowing liquid can better combine with the centrifugal force and turbulent effect generated by the rotor 68. The centrifugal force throws the liquid towards the stator, and the turbulent effect causes the liquid to form a complex flow pattern inside the first tank body 1. These actions together promote the full mixing of different phases in the liquid and achieve a uniform emulsified state. Third, the flowing liquid can effectively disperse heat and avoid local overheating. During the emulsifying process, mechanical shearing and friction between the rotor 68 and the stator 67 will generate heat. If the liquid is stationary, the heat is likely to accumulate in a local area, resulting in uneven emulsifying effect or damage to heat-sensitive components. However, the flowing liquid can quickly conduct the heat to the entire first tank body 1 and maintain a stable temperature environment. Fourth, the flowing liquid can accelerate the circulation speed of the material and shorten the emulsifying time. It can form an effective circulating flow path for the liquid inside the first tank body 1, thereby improving the production efficiency and meeting the requirements of industrial continuous production.

[0021] In the second embodiment of the present invention, a method for preparing a fruit-flavored milk beverage uses the emulsifying tank device described in the first embodiment, and includes the following steps: Step 1: Add pure water to the emulsifying tank device, add whole milk powder, fully stir and dissolve it, and then turn off the stirring. In Step 1, the stirring and dissolving time is 5 to 10 minutes, and the standing and hydration time is 20 to 40 minutes.

[0022] Step 2: After standing for hydration for 20 to 40 minutes, pump it into the batching tank through a pipeline filter; Step 3: Add hot water to the emulsifying tank equipment, and pour the mixture of erythritol, mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate into the emulsifying tank equipment; In Step 3, the ratio of erythritol to the mixture of mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate is 3:1.

[0023] Step 4: After sufficient emulsification and shearing in the emulsifying tank equipment, add acesulfame potassium and erythritol and continue emulsification and shearing; In Step 4, the time for emulsification and shearing is 5 minutes.

[0024] Step 5: After the emulsifying tank equipment processes the material liquid into a uniform one, pump it into the batching tank through a pipeline filter; In Steps 2 and 5, the pipeline filter is a 100-mesh filter; in Step 3, the time for emulsification and shearing is 5 to 15 minutes.

[0025] Step 6: Add water, baking soda, flavor, and milk liquid to the batching tank; In Step 6, the temperature of the batching tank should be controlled between 61 and 65 °C.

[0026] Step 7: Pump the material liquid in the batching tank to the homogenizer for homogenization; In Step 7, during the homogenization process, first adjust the secondary pressure to 3 - 7 MPa, then adjust the primary pressure until the total pressure reaches 25 - 35 MPa, temperature: 55 °C. After the first homogenization, enter the separator and then perform the second homogenization.

[0027] Step 8: Pass the homogenized material liquid through a heat exchanger for ultra-high temperature flash sterilization; In Step 8, the sterilization temperature is 130 to 145 °C, the sterilization time is 10 to 15 seconds, and the discharge temperature is controlled below 45 °C.

[0028] Step 9: Pump the sterilized material liquid into the sterile tank and wait for filling.

[0029] In the third embodiment of the present invention, a method for preparing a fruit-flavored milk beverage, the only difference from the second embodiment is that in Step 7, the temperature of the material liquid inside the homogenizer during the homogenization process is 65 °C; In the fourth embodiment of the present invention, a method for preparing a fruit-flavored milk beverage, the only difference from the second embodiment is that in Step 7, the temperature of the material liquid inside the homogenizer during the homogenization process is 70 °C; The following is a table showing the different effects of homogenizing the material liquid stored inside the batching tank when the material liquid inside the homogenizer is at 40 °C, 45 °C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C, 75 °C, 80 °C, 85 °C: Temperature (°C) Full-fat milk powder dissolution rate (%) Erythritol dissolution rate (%) Dispersibility of mono- and diglycerides of fatty acids Carrageenan dissolution rate (%) Guar gum dissolution rate (%) Sodium alginate dissolution rate (%) Particle size (μm) Energy consumption of homogenizer (kWh) 40 70 80 Low 50 40 30 15 2.0 45 75 85 Medium 55 45 35 12 2.2 50 80 90 High 60 50 40 10 2.5 55 85 95 High 65 55 45 8 2.8 60 90 98 High 70 60 50 6 3.0 65 92 99 High 75 65 55 5 3.2 70 95 100 High 80 70 60 4 3.5 75 90 98 Medium 75 65 50 6 3.8 80 85 95 Low 70 60 45 8 4.0 85 80 90 Low 65 55 40 10 4.2 Full-fat milk powder dissolution rate: It represents the dissolution degree of full-fat milk powder at different temperatures, with the unit of percentage (%). In the range of 55 - 70 °C, the dissolution rate of full-fat milk powder is the highest, indicating that the full-fat milk powder is more likely to dissolve completely at this time.

[0030] Erythritol dissolution rate: It represents the dissolution degree of erythritol at different temperatures, with the unit of percentage (%). In the range of 55 - 70 °C, the dissolution rate of erythritol is close to 100%, indicating that the dissolution effect of erythritol is the best at this time.

[0031] Dispersibility of mono- and diglycerol fatty acid esters: It represents the dispersion degree of mono- and diglycerol fatty acid esters at different temperatures. In the range of 55 - 70 °C, its dispersibility is the highest, indicating that the mono- and diglycerol fatty acid esters can be better dispersed evenly in the liquid material at this time.

[0032] Dissolution rates of carrageenan, guar gum, and sodium alginate: They respectively represent the dissolution degrees of these thickeners at different temperatures, with the unit of percentage (%). In the range of 55 - 70 °C, their dissolution rates gradually increase, indicating that the thickeners are more likely to dissolve at this time, which helps to improve the stability of the liquid material.

[0033] Particle size: It represents the average size of particles in the homogenized liquid material, with the unit of micrometer (μm). In the range of 55 - 70 °C, the particle size is the smallest, indicating that the homogenization effect is the best at this time and the liquid material is more uniform.

[0034] Energy consumption: It represents the energy consumed during the homogenization process, with the unit of kilowatt-hour (kWh). In the range of 55 - 70 °C, the energy consumption is relatively low, indicating that the homogenization efficiency is high and the energy consumption is low at this time.

[0035] Working principle and usage method of the present invention: Pour water and whole milk powder into the interior of the first tank body 1 through the feeding port 7. Then, the water from the external water supply pipe will enter the interior of the heating interlayer 21 through the water inlet pipeline 22. At this time, the water outlet pipeline 23 is in a closed state and will only be in an open state when the entire device stops running subsequently. Then, the heating element 4 will generate heat by using electric current, thereby heating the water inside the heating interlayer 21. The heating interlayer 21 will transfer the heat to the interior of the first tank body 1. Whole milk powder requires a certain temperature when dissolving. The heating element 4 can accurately control the power of the heating element 4 by using the temperature sensor at the bottom of the first tank body 1. During this process, the external vacuum pump will evacuate the air inside the vacuum interlayer 31 through the vacuum extraction pipeline 32. At this time, a vacuum state exists between the third tank body 3 and the second tank body 2. When heat is generated inside the heating interlayer 21, since the vacuum interlayer 31 is in a vacuum state, most of the heat generated by the heating interlayer 21 will be transferred to the interior of the first tank body 1. Then, the rotating shaft of the first drive motor 56 will drive the stirring drive shaft 53 through the first coupling 52. During the rotation of the stirring drive shaft 53, the arc-shaped fan blades 551 and the rectangular fan blades 552 will be driven. Then, the arc-shaped fan blades 551 and the rectangular fan blades 552 will continuously stir the liquid inside the first tank body 1, thereby making it in a flowing state. During emulsification shearing, the rotating shaft of the second drive motor 62 will drive the emulsification drive shaft 64 to rotate through the second coupling 63. During the rotation of the emulsification drive shaft 64, the rotor 68 inside the stator 67 will be driven to rotate at a high speed. It is very important that the liquid inside the first tank body 1 is in a flowing state when the rotor 68 rotates at a high speed. When the flowing liquid passes through the narrow gap between the rotor 68 and the stator 67, it is subjected to more frequent and intense shearing forces.

[0036] The specific embodiments described herein are merely illustrative of the spirit of the present invention. Those skilled in the art to which the present invention pertains can make various modifications or supplements to the described specific embodiments or use similar methods for substitution, but will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. An emulsifying tank device, comprising a first tank body (1), characterized in that, The outside of the first tank body (1) is covered with a second tank body (2), the outside of the second tank body (2) is covered with a third tank body (3), a heating element (4) is arranged inside the second tank body (2), and a stirring mechanism (5) and an emulsifying and shearing mechanism (6) are arranged inside the first tank body (1).

2. The emulsifying tank equipment according to claim 1, characterized in that, A vacuum interlayer (31) is arranged between the third tank body (3) and the second tank body (2), a vacuum pumping pipeline (32) is arranged on the third tank body (3), one end of the vacuum pumping pipeline (32) is connected to the vacuum interlayer (31), and the other end is connected to an external vacuum pump, and the space between the third tank body (3) and the second tank body (2) can be in a vacuum state.

3. The emulsifying tank equipment according to claim 2, characterized in that, A heating interlayer (21) is arranged between the first tank body (1) and the second tank body (2), a water inlet pipeline (22) and a water outlet pipeline (23) are arranged on the second tank body (2) and the third tank body (3), one end of the water inlet pipeline (22) is connected to an external water supply pipe, and the other end is connected to the inside of the heating interlayer (21), and one end of the water outlet pipeline (23) is connected to an external drain pipe, and the other end is connected to the inside of the heating interlayer (21).

4. The emulsifying tank equipment according to claim 3, characterized in that, The heating element (4) is an electric heating rod, a first installation groove (24) is arranged at the bottom of the second tank body (2), and the electric heating rod is installed inside the first installation groove (24).

5. The emulsifying tank equipment according to claim 4, characterized in that, The stirring mechanism (5) includes a first motor support base (51), a first driving motor (56), a first coupling (52), a stirring drive shaft (53) and stirring fan blades (55). The first motor support base (51) is installed on the top of the first tank body (1), a first coupling (52) is arranged inside the first motor support base (51), a first driving motor (56) is arranged on the top of the first motor support base (51), the rotating shaft of the first driving motor (56) is connected to the inside of the first coupling (52), a stirring drive shaft (53) is arranged inside the first coupling (52), a first bearing (54) is arranged at the connection between the stirring drive shaft (53) and the first motor support base (51), and stirring fan blades (55) are connected to the stirring drive shaft (53).

6. The emulsifying tank equipment according to claim 5, characterized in that, The emulsifying and shearing mechanism (6) includes a second motor support base (61), a second driving motor (62), a second coupling (63), an emulsifying drive shaft (64), a stator (67), a support column (66), and a rotor (68). The second motor support base (61) is arranged on the top of the first tank body (1). A second driving motor (62) is provided on the top of the second motor support base (61). A second coupling (63) is arranged inside the second motor support base (61). The rotating shaft of the second driving motor (62) is connected to the inside of the second coupling (63). An emulsifying drive shaft (64) is further arranged inside the second coupling (63). A second bearing (65) is provided at the connection between the emulsifying drive shaft (64) and the first tank body (1). A support column (66) passing through the first tank body (1) is further arranged on one side of the second motor support base (61). A stator (67) is provided at the end of the support column (66). A rotor (68) is arranged inside the stator (67). The emulsifying drive shaft (64) is connected to the inside of the rotor (68).

7. The emulsifying tank equipment according to claim 5, characterized in that, The stirring fan blades (55) include arc-shaped fan blades (551) and rectangular fan blades (552). A plurality of rectangular fan blades (552) are connected to the surface of the stirring drive shaft (53). An arc-shaped fan blade (551) is further provided at the end of each rectangular fan blade (552). An inlet (7) and a sight glass opening (8) are further provided on the top of the first tank body (1).

8. A method for preparing a fruit-flavored milk drink, which uses the emulsifying tank equipment described in any one of claims 1 to 7, characterized in that, It includes the following steps. Step 1: Add pure water and whole milk powder into the emulsifying tank equipment. After fully stirring and dissolving, turn off the stirring. Step 2: After standing for hydration, pump it into the batching tank through a pipeline filter. Step 3: Add hot water into the emulsifying tank equipment, and pour the mixture of erythritol, mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate into the emulsifying tank equipment. Step 4: After fully emulsifying and shearing in the emulsifying tank equipment, add acesulfame potassium and erythritol and continue emulsifying and shearing. Step 5: After the emulsifying tank equipment processes the material liquid into a uniform one, pump it into the batching tank through a pipeline filter. Step 6: Add water, baking soda, essence, and milk liquid into the batching tank. Step 7: Pump the material liquid in the batching tank to a homogenizer for homogenization. Step 8: Carry out ultra-high temperature instant sterilization on the homogenized material liquid through a heat exchanger. Step 9: Pump the sterilized material liquid into a sterile tank and wait for filling.

9. The preparation method of the fruit-flavored milk drink according to claim 8, wherein, In Step 1, the stirring and dissolving time is 5 to 10 minutes and the standing hydration time is 20 to 40 minutes; in Step 3, the ratio of erythritol to the mixture of mono- and diglycerol fatty acid esters, carrageenan, guar gum, and sodium alginate is 3:1; in Steps 2 and 5, the pipeline filter is a 100-mesh filter; in Step 3, the emulsifying and shearing time is 5 to 15 minutes; in Step 4, the emulsifying and shearing time is 5 minutes; in Step 7, during the homogenization process, first adjust the secondary pressure to 3 - 7 MPa, then adjust the primary pressure until the total pressure reaches 25 - 35 MPa, temperature: 55 - 70 °C. After the first homogenization, enter a separator and then carry out the second homogenization.

10. The preparation method of the fruit-flavored milk drink according to claim 8, characterized in that, In step 6, the temperature of the batching tank should be controlled between 61 and 65 °C. In step 8, the sterilization temperature is 130 to 145 °C, the sterilization time is 10 to 15 seconds, and the discharging temperature is controlled below 45 °C.

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