Goat milk yoghourt preparation method and fermentation device

Abstract

The invention belongs to the technical field of goat milk yoghurt preparation, and particularly relates to a goat milk yoghurt preparation method and a fermentation device.The fermentation device in the preparation method comprises a fermentation box body, four sets of brackets are arranged in the fermentation box body, trays used for containing filled goat yoghurt are placed on the brackets, each bracket comprises a bottom frame, and the bottom frames are installed in the fermentation box body; the movable frame is movably installed on the bottom frame, the four sets of corner braces are fixedly installed on the movable frame, the two sets of check blocks are symmetrically installed at the two ends of the movable frame, the limiting block is fixedly installed on the bottom frame, the tray is placed on the movable frame and located among the four sets of corner braces, and two sets of guide grooves are symmetrically formed in the movable frame and slidably connected with guide rails. The guide rail is fixedly mounted on the frame body; and when the sheep yogurt is taken out, the sheep yogurt can be taken away together with the tray, so that the sheep yogurt taking-out efficiency is improved, and the sheep yogurt preparation efficiency is indirectly improved.

Description

Technical Field

[0001] This invention belongs to the field of goat milk yogurt preparation technology, specifically a goat milk yogurt preparation method and fermentation device. Background Technology

[0002] In the international nutrition community, goat milk is known as the "king of milk". After being gently fermented by microorganisms, its protein is precisely broken down into easily absorbed small molecule active peptides and amino acids, which are compatible with the human body, reduce the burden and upgrade the body. The active lactic acid bacteria generated by fermentation can strongly occupy the intestines, inhibit the growth of putrefactive bacteria, reshape the microecological balance, and make the intestines light and smooth.

[0003] The existing method for preparing goat milk yogurt is as follows: First, two main ingredients for preparing goat milk yogurt are prepared. Both main ingredients are made by preheating and stirring the raw materials. Then, the two main ingredients are mixed, enzymatically hydrolyzed, homogenized, sterilized, cooled, and then a starter culture is added and stirred. After being pumped, the mixture is filled into a fermentation device and fermented. After fermentation, it is refrigerated and stored.

[0004] In the above-mentioned process of preparing goat yogurt, the fermentation device mainly consists of a fermentation box, a rack for placing goat yogurt, a temperature control system, and a ventilation system. Multiple racks are provided. Before fermenting the packaged goat yogurt, it is necessary to stack the packaged goat yogurt on the racks. After fermentation, the goat yogurt on the racks needs to be removed one by one for refrigerated storage. Removing the packaged goat yogurt wastes a lot of time and reduces the efficiency of goat yogurt preparation. Therefore, the present invention provides a method for preparing goat yogurt and a fermentation device. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, at least one technical problem raised in the background art is solved.

[0006] The technical solution adopted by the present invention to solve its technical problem is: a method for preparing goat milk yogurt according to the present invention, comprising the following steps: Step 1: Prepare Ingredient 1. Use 70-80% raw goat milk as the raw material. After preheating, add the auxiliary ingredients white sugar, 4-6% light cream, protein enhancer, polyurethane protein, and pectin and stir to obtain Ingredient 1. Step 2: Prepare ingredient 2. After preheating 20-30% raw milk, add 2-3% light cream, butter, and sweetened condensed milk and stir to obtain ingredient 2. Step 3: Put the liquid mixtures of ingredient 1 and ingredient 2 into a mixing device and mix them. After mixing, add transglutaminase for enzymatic hydrolysis. Step 4: After enzymatic hydrolysis of the mixture in the mixing device, the mixture is homogenized, sterilized, cooled, and then the starter culture is added and stirred to obtain a semi-finished sheep yogurt product. Step 5: Bottle the semi-finished sheep yogurt; Step Six: Place the bottled sheep yogurt into a fermentation device for fermentation to obtain the finished sheep yogurt. Step 7: Store the finished sheep yogurt in the refrigerator at low temperature.

[0007] Specifically, enzymatic hydrolysis takes 4–6 hours, and fermentation takes 12–24 hours. In order to optimize the preparation method of goat milk yogurt, this embodiment of the invention improves the special fermentation device. Through the coordinated design of the base frame 201, the movable frame 202, and the tray 3, the yogurt can be removed by a pull-out method, making it more convenient for staff to remove the yogurt and improving the efficiency of goat milk yogurt preparation.

[0008] Preferably, a goat milk yogurt preparation and fermentation device is provided, which is applicable to the above-mentioned goat milk yogurt preparation method. The device includes a fermentation box, four sets of brackets are provided inside the fermentation box, and trays for holding and filling goat milk yogurt are placed on the brackets. The brackets include a base frame installed inside the fermentation box, a movable frame movably installed on the base frame, four sets of corner brackets fixedly installed on the movable frame, two sets of stops symmetrically installed at both ends of the movable frame, and a limiting block fixedly installed on the base frame. The tray is placed on the movable frame and is located between the four sets of corner brackets. Two sets of guide grooves are symmetrically opened on the movable frame, and the guide grooves are slidably connected to guide rails. The guide rails are fixedly installed on the frame. When the sheep yogurt is piled onto the tray, the tray is mostly moved to the outside of the fermentation box, which makes it easier for the staff to pile the sheep yogurt onto the tray. Secondly, when the sheep yogurt is taken out, the sheep yogurt can be taken away along with the tray, which improves the efficiency of sheep yogurt removal and thus indirectly improves the efficiency of sheep yogurt preparation.

[0009] Preferably, the base frame includes a frame body, which is movably installed inside the fermentation chamber. Guide rails and limiting blocks are fixedly installed on the frame body. A U-shaped frame is movably installed inside the frame body. Two sets of limiting blocks are symmetrically inserted at both ends of the U-shaped frame. The limiting blocks are movably installed inside the frame body. A spring is located at one end of the limiting block. A locking block is located at one end of the spring. A threaded sleeve is fixedly installed in the middle of the U-shaped frame. A threaded shaft is threaded to the threaded sleeve and rotatably installed inside the frame body. Two sets of limiting blocks are symmetrically fixedly installed inside the frame body. The guide column and the C-shaped frame are symmetrically provided with two sets of through holes. The guide column is slidably connected to the through holes. The frame body is provided with sliding grooves on both sides. The locking block is movably inserted into the sliding groove. The limit frame is provided with inclined grooves on both the upper and lower sides. The C-shaped frame is provided with pins at both ends. The two ends of the pins are respectively located in the two sets of inclined grooves. The frame body is provided with two sets of sliding sleeves on both sides. The fermentation box is provided with two sets of sliding rods on both sides. The sliding sleeves are slidably connected to the sliding rods. The frame body is also provided with two sets of racks on both sides. The locking block end is engaged with the rack's tooth groove. By setting up a base frame, the position of the entire frame and tray can be adjusted according to the height of the stacked sheep yogurt, which not only makes reasonable use of the internal space of the fermentation box, but also allows more sheep yogurt to be placed inside the fermentation box.

[0010] Preferably, a side positioning mechanism is provided inside the guide column. The side positioning mechanism includes a rotating shaft, which is rotatably installed inside the guide column, a stop rod fixedly installed on one end of the rotating shaft, a torsion spring sleeved on one end of the rotating shaft, one end of the torsion spring connected to the stop rod, the other end of the torsion spring connected to the frame, a knob fixedly installed on the other end of the rotating shaft, and a fixing block fixedly installed on the frame. After the bracket position is adjusted, turn the knob by hand. The knob will drive the rotating shaft and the abutment rod to rotate together. The abutment rod will also rotate the torsion spring. During this process, if the knob has not yet contacted the fixed block and the abutment rod is blocked by the yogurt and cannot rotate, it means that the bracket is too close to the stacked yogurt. The bracket position should be adjusted upwards until the knob contacts the fixed block and the abutment rod is perpendicular to the frame. This will allow the staff to accurately and quickly control the distance between the bracket and the stacked yogurt below.

[0011] The beneficial effects of this invention are as follows: 1. When stacking sheep yogurt on the tray, since most of the tray is moved to the outside of the fermentation box, it is convenient for the staff to stack the sheep yogurt on the tray. Secondly, when taking out the sheep yogurt, the sheep yogurt can be carried away along with the tray, which improves the efficiency of sheep yogurt removal and thus indirectly improves the efficiency of sheep yogurt preparation.

[0012] 2. When the frame and corresponding tray are moved to the appropriate position, the spring's rebound force causes the end of the locking block to engage with the toothed groove of the rack. Then, the threaded shaft is rotated using a hex wrench. The rotating threaded shaft drives the threaded sleeve and the convex frame to move towards the inside of the fermentation box. At the same time, the convex frame drives the ends of the two sets of pins to slide along the corresponding inclined grooves. Guided by the inclined grooves, the convex frame moves towards the locking block, and the convex frame compresses the spring until the convex frame touches the other end of the locking block, making the locking block unable to move. This achieves the fixation of the entire base frame position. By setting the base frame, the position of the entire bracket and tray can be adjusted according to the height of the stacked goat yogurt, which not only makes reasonable use of the internal space of the fermentation box, but also allows more goat yogurt to be placed in the fermentation box.

[0013] 3. After the bracket position is adjusted, turn the knob by hand. The knob will drive the rotating shaft and the abutment rod to rotate together. The abutment rod will also rotate the torsion spring. During this process, if the knob has not yet contacted the fixed block and the abutment rod is blocked by the yogurt and cannot rotate, it means that the bracket is too close to the stacked yogurt. The bracket position should be adjusted upwards until the knob contacts the fixed block and the abutment rod is perpendicular to the frame. This will allow the staff to accurately and quickly control the distance between the bracket and the stacked yogurt below. Attached Figure Description

[0014] The invention will now be further described with reference to the accompanying drawings.

[0015] Figure 1 This is a schematic diagram of the overall structure of the present invention.

[0016] Figure 2 This is a schematic diagram of the bracket and tray assembly of the present invention.

[0017] Figure 3 This is a schematic diagram of another state of the bracket and tray combination of the present invention.

[0018] Figure 4 This is a schematic diagram of the base frame, limiting block, and guide rail assembly of the present invention.

[0019] Figure 5 This is a cross-sectional schematic diagram of the base frame of the present invention.

[0020] Figure 6 This is a schematic diagram of the combination of the movable frame, the limiting frame, the spring, and the locking block of the present invention.

[0021] Figure 7 This is a schematic diagram of the fermentation tank and bracket assembly of the present invention.

[0022] Figure 8 This is a partial cross-sectional view of the frame, guide columns, and side mechanism assembly of the present invention. Figure 9 for Figure 8 Enlarged view of point A in the middle.

[0023] In the diagram: 1. Fermentation chamber; 101. Slide rod; 102. Rack and pinion; 2. Bracket; 201. Base frame; 2011. Frame body; 111. Guide post; 112. Slide groove; 2012. Slide sleeve; 2013. Threaded shaft; 2014. Threaded sleeve; 2015. C-shaped frame; 151. Through hole; 152. Pin; 2016. Limiting frame; 161. Angled groove; 2017. Spring; 2018. Locking block; 2019. Side positioning mechanism; 191. Rotating shaft; 192. Abutment rod; 193. Torsion spring; 194. Knob; 195. Fixing block; 202. Movable frame; 2021. Guide groove; 2022. Guide rail; 203. Angle bracket; 204. Stop block; 205. Limit block; 3. Tray. Detailed Implementation

[0024] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0025] Example 1: A method for preparing goat milk yogurt, comprising the following steps: Step 1: Prepare Ingredient 1. Use 70-80% raw goat milk as the raw material. After preheating, add the auxiliary ingredients white sugar, 4-6% light cream, protein enhancer, polyurethane protein, and pectin and stir to obtain Ingredient 1. Step 2: Prepare ingredient 2. After preheating 20-30% raw milk, add 2-3% light cream, butter, and sweetened condensed milk and stir to obtain ingredient 2. Step 3: Put the liquid mixtures of ingredient 1 and ingredient 2 into a mixing device and mix them. After mixing, add transglutaminase for enzymatic hydrolysis. Step 4: After enzymatic hydrolysis of the mixture in the mixing device, the mixture is homogenized, sterilized, cooled, and then the starter culture is added and stirred to obtain a semi-finished sheep yogurt product. Step 5: Bottle the semi-finished sheep yogurt; Step Six: Place the bottled sheep yogurt into a fermentation device for fermentation to obtain the finished sheep yogurt. Step 7: Store the finished sheep yogurt in the refrigerator at low temperature.

[0026] Specifically, enzymatic hydrolysis takes 4–6 hours, and fermentation takes 12–24 hours. In order to optimize the preparation method of goat milk yogurt, this embodiment of the invention improves the special fermentation device. Through the coordinated design of the base frame 201, the movable frame 202, and the tray 3, the yogurt can be removed by a pull-out method, making it more convenient for staff to remove the yogurt and improving the efficiency of goat milk yogurt preparation.

[0027] Example 2: Figures 1 to 3 As shown in the comparative embodiment one, another embodiment of the present invention is: a goat milk yogurt preparation and fermentation device, which is applicable to the above-mentioned goat milk yogurt preparation method, including a fermentation box 1, four sets of brackets 2 are provided in the fermentation box 1, and trays 3 for holding and filling goat milk yogurt are placed on the brackets 2. The brackets 2 include a base frame 201, which is installed in the fermentation box 1, a movable frame 202 is movably installed on the base frame 201, four sets of corner brackets 203 are fixedly installed on the movable frame 202, two sets of stop blocks 204 are symmetrically installed at both ends of the movable frame 202, and a limiting block 205 is fixedly installed on the base frame 201. The tray 3 is placed on the movable frame 202 and the tray 3 is located between the four sets of corner brackets 203. Two sets of guide grooves 2021 are symmetrically opened on the movable frame 202, and the guide grooves 2021 are slidably connected to guide rails 2022. The guide rails 2022 are fixedly installed on the frame 2011.

[0028] Specifically, the fermentation chamber 1 is equipped with a temperature control system and a ventilation system. Initially, the tray 3 is located inside the fermentation chamber 1. When fermentation of the filled goat yogurt is required, the movable frame 202 is first pulled outwards from the fermentation chamber 1, causing the guide groove 2021 on the movable frame 202 to slide along the guide rail 2022. Simultaneously, the movable frame 202 moves the two sets of stops 204 and the tray 3 until the stops 204 are blocked by the limit block 205 and cannot move. At this point, the tray 3 has moved to the outside of the fermentation chamber 1. Then, the staff piles the filled goat yogurt onto the tray 3 one by one. After the tray 3 is full of filled goat yogurt, it is pushed, causing the tray 3 to move the movable frame 202 inwards from the fermentation chamber 1 until the tray 3 is fully loaded. The tray 3 is returned to the fermentation chamber 1. Following the same method, the filled sheep yogurt is piled onto the other three trays 3. After the fermentation of the filled sheep yogurt is completed, the tray 3 is pulled out again and then lifted upwards, so that the tray 3 is separated from the four sets of corner brackets 203. The staff can then place the filled sheep yogurt along with the tray 3 into the cold storage room to achieve fermentation and refrigeration of the sheep yogurt. Compared with the existing technology, when the sheep yogurt is piled onto the tray 3, since most of the tray 3 moves to the outside of the fermentation chamber 1, it is easier for the staff to pile the sheep yogurt onto the tray 3. Secondly, when taking out the sheep yogurt, the sheep yogurt can be carried away along with the tray 3, which improves the efficiency of sheep yogurt removal and thus indirectly improves the efficiency of sheep yogurt preparation.

[0029] like Figures 4 to 7 As shown, the base frame 201 includes a frame body 2011, which is movably installed inside the fermentation chamber 1. Guide rails 2022 and limiting blocks 205 are both fixedly installed on the frame body 2011. A U-shaped frame 2015 is movably installed inside the frame body 2011. Two sets of limiting frames 2016 are symmetrically inserted at both ends of the U-shaped frame 2015. The limiting frames 2016 are movably installed inside the frame body 2011. A spring 2017 is located at one end of the limiting frame 2016. A locking block 2018 is located at one end of the spring 2017. A threaded sleeve 2014 is fixedly installed in the middle of the U-shaped frame 2015. A threaded shaft 2013 is threaded onto the threaded sleeve 2014. The threaded shaft 2013 is rotatably installed inside the frame body 2011. Symmetrically fixed installations are located inside the frame body 2011. There are two sets of guide pillars 111, and two sets of through holes 151 are symmetrically opened on the C-shaped frame 2015. The guide pillars 111 are slidably connected to the through holes 151. Sliding grooves 112 are opened on both sides of the frame body 2011. The locking block 2018 is movably inserted into the sliding grooves 112. The limiting frame 2016 has inclined grooves 161 on both the upper and lower sides. Pins 152 are set at both ends of the C-shaped frame 2015. The two ends of the pins 152 are respectively located in the two sets of inclined grooves 161. Two sets of sliding sleeves 2012 are installed on both sides of the frame body 2011. Two sets of sliding rods 101 are fixedly installed on both sides of the fermentation box 1. The sliding sleeves 2012 are slidably connected to the sliding rods 101. Two sets of racks 102 are also installed on both sides of the frame body 2011. The end of the locking block 2018 is engaged with the tooth groove of the rack 102.

[0030] Specifically, the space within the fermentation chamber 1 containing the four sets of trays 3 is fixed. Since the bottles used for filling goat yogurt are of different sizes, larger bottles occupy more space than smaller ones. When the same number of bottles are stacked, sometimes the smaller bottles of goat yogurt cannot fill the space of the tray 3, while the space of the tray 3 cannot accommodate the larger bottles, resulting in inefficient use of the internal space of the fermentation chamber 1. The threaded shaft 2013 has a hexagonal groove at its end. Initially, the limiting frame 2016 is away from the locking block 2018. After the filled goat yogurt is stacked on the lowest tray 3 in the fermentation chamber 1, the position of the set of brackets 2 above the tray 3 is adjusted according to the height of the stacked goat yogurt on the tray 3. First, the frame 2011 is moved longitudinally, causing the two sets of locking blocks 2018 to move. This causes the ends of the locking blocks 2018 to be pressed by the tooth grooves of the rack 102. The locking blocks 2018 will then move along the slide 112 towards the limiting frame 2016, and the locking blocks 2018 will compress the spring 20. 17. When the frame 2011, together with the corresponding tray 3, moves to a suitable position, under the rebound force of the spring 2017, the end of the locking block 2018 engages with the tooth groove of the rack 102. Then, the threaded shaft 2013 is rotated by a hex wrench. The rotating threaded shaft 2013 drives the threaded sleeve 2014, together with the mortise-shaped frame 2015, to move towards the inside of the fermentation chamber 1. At the same time, the mortise-shaped frame 2015 drives the ends of the two sets of pins 152 to slide along the corresponding inclined grooves 161. Guided by the inclined grooves 161, the... The convex frame 2015 moves toward the locking block 2018 and compresses the spring 2017 until the convex frame 2015 is attached to the other end of the locking block 2018, making the locking block 2018 unable to move, thereby fixing the position of the entire base frame 201. By setting the base frame 201, the position of the entire bracket 2 and the tray 3 can be adjusted according to the height of the stacked goat yogurt, which not only makes reasonable use of the internal space of the fermentation box 1, but also allows more goat yogurt to be placed in the fermentation box 1.

[0031] like Figure 8 and Figure 9 As shown, a side positioning mechanism 2019 is provided inside the guide post 111. The side positioning mechanism 2019 includes a rotating shaft 191, which is rotatably installed inside the guide post 111. A stop rod 192 is fixedly installed on one end of the rotating shaft 191. A torsion spring 193 is sleeved on one end of the rotating shaft 191. One end of the torsion spring 193 is connected to the stop rod 192, and the other end of the torsion spring 193 is connected to the frame 2011. A knob 194 is fixedly installed on the other end of the rotating shaft 191. A fixing block 195 is fixedly installed on the frame 2011.

[0032] Specifically, when moving the position of the tray 2, there is a minimum distance between the tray 2 and the stacked goat yogurt below. If the distance between the tray 2 and the stacked goat yogurt is less than this minimum distance, the goat yogurt below, along with the tray 3, will not be able to be removed from the fermentation chamber 1. This distance can only be adjusted based on the experience of the staff, which not only leads to slow adjustment but also low accuracy. In the initial state, the stop rod 192 is parallel to the frame 2011. After the position of the tray 2 is adjusted, the knob 194 is turned by hand. 4. The rotating shaft 191 and the abutment rod 192 rotate together, and the abutment rod 192 rotates the torsion spring 193. During this process, if the knob 194 has not yet contacted the fixing block 195, the abutment rod 192 is blocked by the sheep yogurt and cannot rotate, indicating that the bracket 2 is too close to the stacked sheep yogurt. The position of the bracket 2 should be adjusted up until the knob 194 contacts the fixing block 195, so that the abutment rod 192 is perpendicular to the frame 2011, so that the staff can accurately and quickly control the distance between the bracket 2 and the stacked sheep yogurt below.

[0033] Working principle: First, pull the movable frame 202 outwards from the fermentation chamber 1, causing the guide groove 2021 on the movable frame 202 to slide along the guide rail 2022. At the same time, the movable frame 202 drives the two sets of blocks 204 and the tray 3 to move until the blocks 204 are blocked by the limit block 205 and cannot move. At this time, the tray 3 has moved to the outside of the fermentation chamber 1. Then, the staff put the filled sheep yogurt into the tray 3 one by one. After the tray 3 is filled with the filled sheep yogurt, push the tray 3, so that the tray 3 drives the movable frame 202 to move into the fermentation chamber 1 until the tray 3 returns to the fermentation chamber 1. In the same way, the filled sheep yogurt is piled into the other three sets of trays 3. When the fermentation of the filled sheep yogurt is completed, pull out the tray 3 again, and then lift the tray 3 upwards so that the tray 3 is separated from the four sets of corner brackets 203. The staff can then put the filled sheep yogurt together with the tray 3 into the cold storage room to realize the fermentation and cold storage of the sheep yogurt. After the filled goat yogurt is stacked on the lowest tray 3 inside the fermentation chamber 1, the position of a set of brackets 2 located above the tray 3 is adjusted according to the height of the goat yogurt stacked on the tray 3. First, the frame 2011 is moved longitudinally, which drives the two sets of locking blocks 2018 to move. The ends of the locking blocks 2018 are pressed by the tooth grooves of the rack 102. The locking blocks 2018 will move along the slide 112 towards the limiting frame 2016, and the locking blocks 2018 compress the spring 2017. When the frame 2011 and the corresponding tray 3 move to the appropriate position, the rebound force of the spring 2017 causes the locking blocks 2018 to... The end engages with the toothed groove of the rack 102. Then, the threaded shaft 2013 is rotated by a hex wrench. The rotating threaded shaft 2013 drives the threaded sleeve 2014 and the mortise-shaped frame 2015 to move towards the fermentation chamber 1. At the same time, the mortise-shaped frame 2015 drives the ends of the two sets of pins 152 to slide along the corresponding inclined grooves 161. Under the guidance of the inclined grooves 161, the mortise-shaped frame 2015 moves towards the locking block 2018 and compresses the spring 2017 until the mortise-shaped frame 2015 is attached to the other end of the locking block 2018, making the locking block 2018 unable to move, thereby fixing the position of the entire base frame 201. After the position of bracket 2 is adjusted, turn knob 194 by hand. Knob 194 drives shaft 191 to rotate together with abutment rod 192. Abutment rod 192 rotates torsion spring 193. During this process, if knob 194 has not yet contacted fixed block 195 and abutment rod 192 is blocked by goat yogurt and cannot rotate, it means that bracket 2 is too close to the stacked goat yogurt. The position of bracket 2 should be adjusted upward until knob 194 contacts fixed block 195, so that abutment rod 192 is perpendicular to frame 2011.

[0034] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the present invention as claimed. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a goat milk yoghurt, characterized in that, It comprises the following steps: Step one: preparing ingredient one, 70-80% raw goat milk as raw material, after preheating, adding auxiliary materials such as white sugar, 4-6% cream, egg white enhancer, polymeric whey protein and pectin for stirring to prepare ingredient one; Step two: preparing ingredient two, 20-30% raw cow milk after preheating, adding 2-3% cream, butter and sweetened condensed milk for stirring to prepare ingredient two; Step three: placing the ingredient one and ingredient two into the mixing device for mixing, and then adding glutamine transaminase for enzymolysis; Step four: after the mixture in the mixing device is enzymolyzed, homogenizing, sterilizing and cooling the mixture, and then adding starter for stirring to prepare goat yogurt semi-finished product; Step five: filling the goat yogurt semi-finished product; Step six: placing the filled goat yogurt into the fermentation device for fermentation to prepare finished goat yogurt; Step seven: placing the finished goat yogurt into the refrigeration chamber for low-temperature storage.

2. A method of preparing goat milk yoghurt according to claim 1, characterized in that: Enzymolysis for 4-6 hours, and fermentation for 12-24 hours.

3. A goat milk yogurt preparation fermentation device, which is suitable for the goat milk yogurt preparation method of any one of claims 1-2, comprising a fermentation box (1), characterized in that: The fermentation box (1) is provided with four groups of brackets (2), and the brackets (2) are provided with trays (3) for containing the filled goat yogurt; The bracket (2) comprises a bottom frame (201) installed in the fermentation box (1); An activity frame (202) is movably installed on the bottom frame (201); Four groups of corner codes (203) are fixedly installed on the activity frame (202); Two groups of stop blocks (204) are symmetrically installed at both ends of the activity frame (202); Two groups of limiting blocks (205) are used for limiting the activity frame (202), and the limiting blocks (205) are fixedly installed on the bottom frame (201).

4. The goat milk yogurt preparation fermentation device according to claim 3, characterized in that: The tray (3) is placed on the activity frame (202), and the tray (3) is located between the four groups of corner codes (203).

5. A goat milk yoghurt preparation fermentation device according to claim 4, characterized in that: Two groups of guide grooves (2021) are symmetrically formed in the activity frame (202), the guide grooves (2021) are slidably connected with guide rails (2022), and the guide rails (2022) are fixedly installed on the frame body (2011).

6. A goat milk yoghurt preparation fermentation device according to claim 5, characterized in that: The bottom frame (201) comprises a frame body (2011) movably installed in the fermentation box (1), and the guide rails (2022) and the limiting blocks (205) are fixedly installed on the frame body (2011); A U-shaped frame (2015) is movably installed in the frame body (2011); Two groups of limiting frames (2016) are symmetrically inserted at both ends of the U-shaped frame (2015) and movably installed in the frame body (2011); A spring (2017) is arranged at one end of the limiting frame (2016); A clamping block (2018) is arranged at one end of the spring (2017); A threaded sleeve (2014) is fixedly installed at the middle part of the U-shaped frame (2015); A threaded shaft (2013) is screwed with the threaded sleeve (2014), and the threaded shaft (2013) is rotatably installed in the frame body (2011).

7. A goat milk yoghurt preparation fermentation device according to claim 6, characterized in that: Two groups of guide columns (111) are symmetrically fixed in the frame body (2011), two groups of through holes (151) are symmetrically arranged on the frame (2015), and the guide columns (111) are slidably connected with the through holes (151).

8. A goat milk yoghurt preparation fermentation device according to claim 7, characterized in that: Sliding grooves (112) are arranged on both sides of the frame body (2011), the clamping blocks (2018) are movably inserted into the sliding grooves (112), and oblique grooves (161) are arranged on the upper and lower sides of the limiting frame (2016), and pin shafts (152) are arranged at the two ends of the frame (2015), and the two ends of the pin shafts (152) are located in the two groups of oblique grooves (161).

9. A goat milk yoghurt preparation fermentation device according to claim 8, characterized in that: Two groups of sliding sleeves (2012) are arranged on both sides of the frame body (2011), two groups of sliding rods (101) are fixedly arranged on both sides of the fermentation box body (1), the sliding sleeves (2012) are slidably connected with the sliding rods (101), and two groups of racks (102) are further arranged on both sides of the frame body (2011), and the clamping blocks (2018) are clamped with the tooth grooves of the racks (102).

10. A goat milk yoghurt preparation fermentation device according to claim 9, characterized in that: A side position mechanism (2019) is arranged in the guide column (111), the side position mechanism (2019) comprises a rotating shaft (191), and the rotating shaft (191) is rotatably arranged in the guide column (111); A limiting rod (192) is fixedly arranged on one end of the rotating shaft (191); A torsional spring (193) is sleeved on one end of the rotating shaft (191), one end of the torsional spring (193) is connected with the limiting rod (192), and the other end of the torsional spring (193) is connected with the frame body (2011); A knob (194) is fixedly arranged on the other end of the rotating shaft (191); A fixed block (195) is arranged for positioning the knob (194), and the fixed block (195) is fixedly arranged on the frame body (2011).

Images