Heating device convenient for flavor sensory evaluation
By using stirring rods and sniffing covers in the heating device, the problems of uneven heating and burning of raw milk are solved, and more accurate and standardized flavor sensory evaluation is achieved, ensuring the aroma and taste evaluation of raw milk samples. Authenticity.
Patent Information
- Application Number
- CN202420474982.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-03-12
- Publication Date
- 2024-12-17
- Estimated Expiration
- 2034-03-12
AI Technical Summary
In the prior art, uneven heating of raw milk leads to weak aroma, and easy to experience steaming or paste flavor, which affects the evaluator's true evaluation of the aroma. At the same time, the boiling and cooling time of different samples are inconsistent, resulting in perceptual errors and reducing inspection standardization.
A heating device including a heating plate and a milk cup is designed. The milk cup is equipped with a stirring rod, a temperature sensor and a temperature display. The stirring wings are a brush structure, a sniffing cover and a heat dissipation port to ensure that the sample is heated and cooled evenly and reduces the temperature. Polishing to improve the concentration of aroma and smell and consistency of temperature.
Through uniform stirring and temperature control, local coagulation is prevented, the heating uniformity of the raw milk samples and the accuracy of the inspection are improved, the true evaluation of aroma and taste is ensured, and the standardization and consistency of the inspection is improved.
Smart Images
Figure CN222188952U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to a heating device for sensory evaluation, in particular to a heating device for facilitating flavor sensory evaluation. Background Art
[0002] Raw milk is the initial raw material used in dairy product processing. In order to ensure the quality of dairy products, raw milk inspection is the first step in the processing technology. The inspection process includes physical and chemical index inspection, microbiological inspection, adulteration inspection, sensory inspection and other steps. Among them, sensory characteristic inspection represents the quality of raw milk. For example, if the sanitary conditions of the ranch are not good, the raw milk will have a strong smell of the cowshed; if the cows have diseases such as mastitis, the raw milk will taste salty; if the raw milk is not fresh, the raw milk will have a sour taste; poor forage quality and excessive microorganisms will also make the raw milk have an abnormal flavor. The abnormal flavor of raw milk will directly affect the quality of dairy products, so sensory inspection is an important inspection item for raw milk inspection.
[0003] The sensory characteristics of raw milk samples are mainly aroma (nose perception) and taste (tongue perception). The existing technology uses intelligent sensory instruments such as electronic nose, electronic tongue, gas chromatography-mass spectrometry (GC-MS) for inspection. However, these instruments rely on the initial parameter settings and are relatively mechanized. They cannot completely replace people's real senses. Therefore, in actual operation, a team of evaluators is still needed to evaluate the sensory characteristics. During the inspection, the evaluator generally takes the raw milk sample from the milk truck tank. Since raw milk contains a large number of microorganisms, in order to avoid the risk of drinking, the evaluator puts the raw milk sample into a beaker, boils it in an electric ceramic stove, and tastes it after cooling to determine whether its flavor is normal and whether it meets the acceptance criteria. However, the above operation has some shortcomings:
[0004] First, the most abnormal flavor of raw milk occurs in aroma. The raw milk has a low temperature and weak aroma. During the heating process of the electric ceramic stove, the temperature of the raw milk at the bottom rises first due to uneven heating. If the heating time and temperature are not well controlled, the aroma will have a cooking smell or a burnt smell, which will affect the evaluator's true evaluation of the aroma.
[0005] Second, the evaluators will taste multiple samples in a short period of time. Due to different heating conditions, the boiling time and cooling time of each raw milk sample are different. If the samples are tasted at the same time, the different temperatures will cause perception errors and reduce the normal standardization. Utility Model Content
[0006] In order to solve the above deficiencies in the prior art, the utility model aims to provide a heating device that is convenient for flavor sensory evaluation, so as to achieve the purpose of improving heating uniformity and improving the standardization of inspection.
[0007] In order to achieve the above purpose, the technical solution adopted by the utility model is as follows:
[0008] A heating device for convenient flavor sensory evaluation, comprising a heating plate and a milk cup arranged on the heating plate;
[0009] The milk cup comprises a cup body and a cup cover, wherein a stirring rod is rotatably arranged on the cup cover through a driving device, the stirring rod extends into the cup body, a tasting port is arranged on the cup cover, and a smelling cover connected to the cup body is fixedly arranged on the cup cover;
[0010] A temperature sensor is fixedly arranged on the stirring rod, and a temperature display screen is fixedly arranged on the outer wall of the cup body or the cup cover.
[0011] As a limitation of the present invention, the stirring rod includes a main shaft and at least two stirring wings fixed on the main shaft, and the stirring wings are spread out to both sides.
[0012] As a further limitation of the present invention, a brush is fixedly provided at the end of the stirring wing, and the brush is in contact with the bottom of the cup body.
[0013] As another limitation of the present invention, the olfactory mask is trumpet-shaped and is detachably arranged on the cup cover.
[0014] As a limitation of the present invention, an anti-scalding handle is fixedly provided on the cup body.
[0015] As a further limitation of the present invention, the cup body is made of high boric acid glass.
[0016] As a third limitation of the present utility model, a heat dissipation port is provided on the cup cover, and a heat dissipation cover is provided on the heat dissipation port.
[0017] Due to the adoption of the above technical solution, the utility model has the following beneficial effects compared with the prior art:
[0018] (1) When heating, the present invention stirs the sample in the cup body by means of a stirring rod, so that the sample is heated evenly, thereby preventing the sample from being burnt due to excessive local heating temperature, which would affect the inspection and judgment of the raw milk flavor. After the milk is heated, the stirring rod can also be used to accelerate the cooling of the milk, and the temperature display screen can be used to ensure that the sample is tasted at a specific temperature, thereby improving the consistency and standardization of the inspection. The setting of the olfactory hood can concentrate the smell of the milk aroma, so that the aroma is not affected by external airflow or other odors.
[0019] (2) The stirring wings on the stirring rod of the utility model are dispersedly arranged, which can further improve the uniformity of stirring. At the same time, the bottom of the stirring wings is a brush structure, which can stir the bottom of the cup body to prevent the bottom from being burnt and affecting the flavor;
[0020] (3) The cup body of the utility model is made of high boric acid glass, which can effectively prevent the bottom from being burnt.
[0021] In summary, the utility model can improve the uniformity of heating of milk, prevent local burning, improve the accuracy of inspection, taste at a constant temperature, improve the standard degree of inspection, and is suitable for sensory inspection of milk samples. BRIEF DESCRIPTION OF THE DRAWINGS
[0022] The present invention is described in further detail below in conjunction with the accompanying drawings and specific embodiments.
[0023] Figure 1 It is a three-dimensional structural schematic diagram of the utility model;
[0024] Figure 2 The utility model is a schematic diagram of the cross-sectional structure of the cup cover covering the cup body.
[0025] In the figure: 1. Heating plate; 2. Cup body; 3. Anti-scalding handle; 4. Cup cover; 5. Stirring rod; 51. Spindle; 52. Stirring wings; 521. Brush; 6. Micro motor; 7. Temperature sensor; 8. Knob; 9. Smell cover; 10. Tasting port; 11. Heat dissipation cover; 12. Temperature display screen. DETAILED DESCRIPTION
[0026] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and understand the present invention, and are not used to limit the present invention.
[0027] Embodiment A heating device for convenient flavor sensory evaluation
[0028] like Figure 1 , Figure 2 As shown, this embodiment includes a heating plate 1 and a milk cup disposed on the heating plate 1. The heating plate 1 adopts a structure with a resistance wire inside in the prior art, and a heating start button and a heating indicator light are disposed on the panel of the heating plate 1. The milk cup is used to hold the raw milk sample, and the milk cup is placed on the heating plate 1 for heating. The raw milk sample can be smelled when heated to 50°C, and can be tasted after being heated to 100°C and then cooled to 50°C.
[0029] The milk cup comprises a cup body 2 and a cup cover 4, wherein the cup cover 4 is detachably arranged on the cup body 2 through a thread. The cup body 2 is made of high boric acid glass, which is not easy to be burnt, and a scald-proof handle 3 is fixed on the cup body 2 for easy taking.
[0030] A stirring rod 5 is rotatably provided at the center of the cup cover 4. The stirring rod 5 realizes automatic stirring through a driving device. The driving device adopts a micro motor 6. The micro motor 6 is fixed at the center of the cup cover 4. The stirring rod 5 is fixed on the output shaft of the micro motor 6. The stirring rod 5 extends into the cup body 2 and is used to stir the raw milk sample in the cup body 2. The stirring rod 5 includes a main shaft 51 and at least two stirring wings 52 fixed on the main shaft 51. The main shaft 51 is fixed on the output shaft of the micro motor 6. The main shaft 51 extends from the cup cover 4 to the cup body 2. There are three stirring wings 52. The stirring wings 52 are radially opened on both sides of the main shaft 51 and fixed on the end of the main shaft 51, which can increase the stirring area. A brush 521 is fixedly provided at the end of the stirring wing 52. The brush 521 is a soft structure and contacts the bottom of the cup body 2. Since the bottom of the cup body 2 has the highest temperature and is the location where scorching is most likely to occur, the brush 521 is used to continuously stir the bottom of the cup body 2, so that the raw milk sample in the cup body 2 is constantly moving, thereby improving the uniformity of heating and reducing the occurrence of scorching. A temperature sensor 7 is fixedly provided on the main shaft 51 of the stirring rod 5 to monitor the temperature of the raw milk sample in the cup body 2. The cup cover 4 is provided with a knob 8 for controlling the rotation speed of the micro motor 6. The knob 8 is divided into a slow gear, a fast gear and an off gear. The slow gear is used during the heating process, and the fast gear is used when stirring and cooling is required.
[0031] The cup cover 4 is also provided with a smelling cover 9, which is horn-shaped and detachably plugged into the cup cover 4, so that it is easy to remove and clean. The smelling cover 9 is connected to the cup body 2 through the plug, so that the smell of the original milk sample in the cup body 2 is diffused through the smelling cover 9. When smelling, the inspector points his nose to the smelling cover 9 and only inhales the smell emitted by the original milk sample to avoid the influence of the external taste on it, or the external airflow dilutes the smell of the original milk sample. The cup cover 4 is provided with a tasting port 10, and the original milk sample in the cup body 2 can be tasted by inserting a capillary. The cup cover 4 is also provided with a heat dissipation port, which has a large diameter and is convenient for heat dissipation. The heat dissipation port is detachably provided with a heat dissipation cover 11, which is in the form of a bottle stopper. The heat dissipation port is blocked during heating, and the heat dissipation cover 11 is removed when it needs to be cooled quickly after boiling.
[0032] In order to clearly understand the temperature of the raw milk sample in the cup body 2 and ensure the consistency of temperature during tasting, a temperature display screen 12 is fixed on the outer wall of the cup body 2 or the cup cover 4. In this embodiment, the temperature display screen 12 is fixed on the outer wall of the cup cover 4. A buzzer is also fixed on the cup cover 4. When the temperature reaches 50°C, a dripping sound is emitted to prompt the inspector to taste. The signal output end of the temperature sensor 7 is connected to the signal input end of the temperature display screen 12, so that the temperature display screen 12 receives the temperature signal of the temperature sensor 7.
[0033] Using this embodiment, pour an appropriate amount of raw milk sample into the body, rotate the cup cover 4 onto the cup body 2, then put the cup body 2 on the heating plate 1, turn on the heating button of the heating plate 1, then start the stirring rod 5 to stir, and adjust the knob 8 to the slow gear to ensure that the raw milk sample is heated evenly. When the temperature display screen 12 on the cup cover 4 shows that it is heated to 50°C and emits a dripping prompt sound, the inspector aims his nose at the sniffing cover 9, starts to smell the aroma of the raw milk sample and records it. When the temperature display screen 12 reaches 100°C and a dripping prompt sound occurs, the inspector turns off the heating. In the cooling stage of the raw milk sample, open the heat dissipation cover 11 at the same time, adjust the stirring rod 5 to the fast gear to accelerate cooling, and when the raw milk sample is cooled to 50°C and emits a dripping prompt sound, the inspector inserts the straw from the tasting port 10 into the cup body 2 for sucking, tasting and recording. In order to improve the inspection efficiency, multiple heating plates 1 can be set to heat successively, and inspected one by one according to the temperature increase.
[0034] It should be noted that the above is only a preferred embodiment of the utility model and is not intended to limit the utility model. Although the utility model is described in detail with reference to the above embodiments, those skilled in the art can still modify the technical solutions recorded in the above embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the utility model shall be included in the protection scope of the utility model.
Claims
1. A heating device for convenient flavor sensory evaluation, characterized in that: It comprises a heating plate and a milk cup arranged on the heating plate; The milk cup comprises a cup body and a cup cover, wherein a stirring rod is rotatably arranged on the cup cover through a driving device, the stirring rod extends into the cup body, a tasting port is arranged on the cup cover, and a smelling cover connected to the cup body is fixedly arranged on the cup cover; A temperature sensor is fixedly arranged on the stirring rod, and a temperature display screen is fixedly arranged on the outer wall of the cup body or the cup cover.
2. A heating device for convenient flavor sensory evaluation according to claim 1, characterized in that: The stirring rod comprises a main shaft and at least two stirring wings fixed on the main shaft, and the stirring wings are opened to both sides.
3. A heating device for convenient flavor sensory evaluation according to claim 2, characterized in that: A brush is fixedly arranged at the end of the stirring wing, and the brush contacts the bottom of the cup body.
4. A heating device for convenient flavor sensory evaluation according to any one of claims 1 to 3, characterized in that: The olfactory cover is trumpet-shaped and is detachably arranged on the cup cover.
5. A heating device for convenient flavor sensory evaluation according to claim 4, characterized in that: The cup body is provided with a scald-proof handle.
6. A heating device for convenient flavor sensory evaluation according to claim 5, characterized in that: The cup body is made of high boric acid glass.
7. A heating device for convenient flavor sensory evaluation according to any one of claims 1 to 3, 5 and 6, characterized in that: The cup cover is provided with a heat dissipation port, and the heat dissipation port is provided with a heat dissipation cover.