Yoghourt processing system

Abstract

The utility model relates to the technical field of dairy product processing, and provides a yoghourt processing system which comprises a milk-fat separator, a fat adding pipeline, a skimmed milk batching pipeline, a skimmed milk separation pipeline, a mixing device and a fermentation device, the milk-fat separator is used for separating raw milk into fat and skimmed milk; the fat adding pipeline is used for adding fat into the mixing device; a part of skimmed milk is added into the mixing device through the skimmed milk batching pipeline; the skimmed milk separation pipeline is used for separating the other part of skimmed milk, and a casein solution, a whey protein concentrated solution and a whey protein penetrating fluid which are obtained through separation are added into a mixing device; the mixing device is used for mixing the fat, the skimmed milk, the casein solution, the whey protein concentrated solution and the whey protein penetrating fluid to obtain a mixed solution; the fermentation device is used for fermenting the mixed liquid to obtain the yoghourt. The system disclosed by the utility model does not use external source addition, is low in cost, realizes organic regulation and control on cow milk components, improves the flexibility of a production line, and ensures the stability of products.

Description

Technical Field

[0001] The utility model relates to the technical field of dairy product processing, in particular to a yogurt processing system. Background Art

[0002] Yogurt (fermented milk) is an acidic dairy product made from cow's milk as the main raw material, which is pasteurized, cooled to a suitable temperature, and fermented with lactic acid bacteria. Long-term consumption of yogurt can promote the body's absorption of phosphorus, calcium, and iron, maintain the balance of B vitamins, relieve lactose intolerance, lower cholesterol, prevent the occurrence of cardiovascular and liver diseases, and regulate intestinal balance, playing a preventive role in constipation and bacterial diarrhea. Consumers' demand for yogurt is not only about the bacterial activity in yogurt and the bioavailability of the nutrients produced, but also the taste and flavor, texture and appearance of yogurt are also important factors.

[0003] The sensory characteristics of yogurt are determined by multiple variables, including milk composition, starter culture, heat treatment, fermentation temperature, final fermentation pH, cooling process, etc., as well as the precise sequence and duration of these steps. During the yogurt production process, protein and fat content, milk protein composition, application of new technologies, process and gel structure, and structural interactions can change the structure and sensory characteristics of yogurt.

[0004] In the prior art, the production of room temperature yogurt is often completed by manual weighing and mixing of ingredients. The additives used to produce yogurt include raw milk, white sugar, protein powder, starch and other auxiliary materials and food additives. The natural protein in milk can be further divided into casein (α-casein, β-casein and κ-casein, etc.) and whey protein (β-lactoglobulin, α-lactalbumin, lactoferrin and immunoglobulin). The natural ratio of casein to whey protein is close to 4:1. Changing the ratio and degree of denaturation of these two proteins can change the structure of the fermented dairy product gel, thereby affecting its taste and stability.

[0005] At present, when processing yogurt, the mainstream practice in the industry is to improve the texture of fermented dairy products by adding exogenous protein powder. The problems with this processing method are as follows: (1) The processing of protein powder is relatively complicated and consumes a lot of energy; (2) There are many types of upstream protein powder, and the degree of protein denaturation is uneven, making it difficult to obtain stable production results; (3) Protein powder is difficult to dissolve in water-based materials, resulting in a long mixing process and easy entrainment of air (oxygen), which has an adverse effect on product quality during the production process.

[0006] Thus, in practical applications, existing yogurt processing methods generally have the problems of high production costs, poor flexibility of the product system, and difficulty in ensuring product stability. Utility Model Content

[0007] The utility model provides a yogurt processing system, which is used to solve the problems of high production cost, poor flexibility of product system and difficulty in ensuring product stability in the existing yogurt processing method.

[0008] The utility model provides a yogurt processing system, comprising:

[0009] Cream separator, used to separate raw milk into fat and skim milk;

[0010] A fat adding pipeline, used for adding the fat separated by the cream separator to the mixing device;

[0011] A skim milk batching pipeline, used for adding a portion of the skim milk separated by the cream separator to the mixing device in the form of ingredients;

[0012] a skim milk separation pipeline, used for separating and processing another part of the skim milk separated by the cream separator, and adding the separated casein solution, whey protein concentrate and whey protein permeate to the mixing device in the form of ingredients;

[0013] A mixing device for dynamically mixing fat, skim milk, casein solution, whey protein concentrate and whey protein permeate to obtain a mixed solution;

[0014] The fermentation device is used for fermenting the mixed liquid output by the mixing device to obtain yogurt.

[0015] According to a yogurt processing system provided by the utility model, the skim milk separation pipeline comprises: a first membrane device, used for performing membrane separation treatment on the skim milk to obtain a casein solution and a whey protein solution;

[0016] A casein batching pipeline, used for adding the casein solution to the mixing device in the form of a batching;

[0017] A second membrane device is used to perform membrane concentration treatment on the whey protein solution to obtain a whey protein concentrate and a whey protein permeate;

[0018] a whey protein concentrate batching pipeline, used for adding the whey protein concentrate to the mixing device in the form of an ingredient;

[0019] The whey protein permeate ingredient pipeline is used to add the whey protein permeate to the mixing device in the form of an ingredient.

[0020] According to a yogurt processing system provided by the utility model, the skim milk separation pipeline also includes: a permeate circulation pipeline, which is connected to the first membrane device and the second membrane device respectively to transport the whey protein permeate output by the second membrane device to the inlet end of the first membrane device.

[0021] A yogurt processing system provided by the utility model also includes:

[0022] A raw milk pretreatment pipeline, wherein the raw milk pretreatment pipeline is connected to the cream separator;

[0023] Among them, the raw milk pretreatment pipeline includes a milk purifier and a sterilizing separator. The milk purifier is used to remove impurities from the raw milk transported from the milk warehouse, and the sterilizing separator is used to sterilize the raw milk processed by the milk purifier and transport the processed raw milk to the cream separator.

[0024] A yogurt processing system provided by the utility model also includes:

[0025] A skim milk pretreatment pipeline, one end of which is connected to the cream separator, and the other end of which is respectively connected to the skim milk batching pipeline and the skim milk separation pipeline;

[0026] Wherein, the skim milk pretreatment pipeline comprises a third membrane device, and the third membrane device is used for sterilizing the skim milk by membrane filtration.

[0027] A yogurt processing system provided by the utility model also includes:

[0028] A mixed liquor pretreatment pipeline, one end of which is connected to the mixing device, and the other end of which is connected to the fermentation device;

[0029] Among them, the mixed liquid pretreatment pipeline includes a heat exchange component and a homogenizer; the heat exchange component is used to control the temperature of the mixed liquid so that the temperature of the mixed liquid is adapted to the fermentation temperature in the fermentation device; the homogenizer is used to homogenize and emulsify the mixed liquid.

[0030] According to a yogurt processing system provided by the utility model, the heat exchange component comprises: a first heat exchanger and a second heat exchanger;

[0031] The mixing device, the first heat exchanger, the homogenizer, the second heat exchanger and the fermentation device are connected in sequence;

[0032] The first heat exchanger is used to preset the mixed liquid output by the mixing device to 60-75°C, and the second heat exchanger is used to cool the mixed liquid processed by the homogenizer to 37-43°C.

[0033] According to a yogurt processing system provided by the utility model, the fat adding pipeline, the skim milk ingredient pipeline and the skim milk separation pipeline are all equipped with material pumps, electromagnetic flow meters and control valves.

[0034] According to the utility model, a yogurt processing system also includes: a filling production line;

[0035] The filling production line includes: a third heat exchanger and a filling machine; the third heat exchanger is used to cool the yogurt fermented by the fermentation device to 15-20° C., and the filling machine is used to fill the yogurt cooled by the third heat exchanger into a bag.

[0036] According to the utility model, a yogurt processing system further comprises: an ultra-high pressure sterilizer, wherein the ultra-high pressure sterilizer is used to place the package filled with yogurt in a high pressure environment of 400-800Mpa for sterilization.

[0037] The yogurt processing system provided by the utility model uses raw milk as raw material during the yogurt processing process without using exogenous additives, and by separating the raw milk into fat, skim milk, casein solution, whey protein concentrate and whey protein permeate, the contents of these components can be regulated and mixed based on a mixing device according to actual needs, and the mixed solution is fermented by a fermentation device to obtain the required yogurt.

[0038] From the above, it can be seen that the system shown in the utility model can process yogurt without using exogenous additives, which is not only low-cost but also ensures the stability and quality of the product. Moreover, based on the organic regulation of milk components, the flexibility of the production line is improved, and the production of different types of products can be realized. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] In order to more clearly illustrate the technical solutions in the present invention or the prior art, a brief introduction will be given below to the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0040] Figure 1 It is a structural schematic diagram of a yogurt processing system provided by the utility model;

[0041] Reference numerals:

[0042] 10. Material pump; 20. Electromagnetic flowmeter; 30. Control valve; 40. Near infrared spectrum detection device; 50. Rotor pump; 60. Diverter valve;

[0043] 100, milk silo; 200, cream separator; 300, first membrane device; 400, second membrane device; 500, mixing device; 600, fermentation device; 700, ultra-high pressure sterilizer;

[0044] 1. Raw milk pretreatment pipeline; 11. Milk purifier; 12. Sterilization separator; 2. Fat addition pipeline; 21. First temporary storage tank; 22. Coil / tube sterilizer; 23. First aseptic tank; 3. Skim milk pretreatment pipeline; 31. Third membrane device; 4. Skim milk batching pipeline; 5. Casein batching pipeline; 51. Second aseptic tank; 6. Whey protein concentrate batching pipeline; 61. Third aseptic tank; 7. Whey protein permeate batching pipeline; 71. Fourth aseptic tank; 8. Permeate circulation pipeline; 9. Mixed liquid pretreatment pipeline; 91. First heat exchanger; 92. Degassing tank; 93. Homogenizer; 94. Second heat exchanger; 101. Filling production line; 1011. Third heat exchanger; 1012. Filling machine. DETAILED DESCRIPTION

[0045] In order to make the purpose, technical solution and advantages of the utility model clearer, the technical solution of the utility model will be described clearly and completely in conjunction with the drawings in the utility model. Obviously, the described embodiments are part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0046] Combine the following Figure 1 , the yogurt processing system provided by the embodiment of the utility model is described in detail through specific embodiments and application scenarios.

[0047] like Figure 1 As shown, the embodiment of the utility model provides a yogurt processing system, comprising:

[0048] The cream separator 200 is used to separate raw milk to obtain fat and skim milk.

[0049] The fat adding pipeline 2 is used to add the fat separated by the cream separator 200 to the mixing device 500 .

[0050] The skim milk ingredient pipeline 4 is used to add a portion of the skim milk separated by the cream separator 200 to the mixing device 500 in the form of ingredients.

[0051] The skim milk separation pipeline is used to separate another part of the skim milk separated by the cream separator 200, and add the separated casein solution, whey protein concentrate and whey protein permeate to the mixing device 500 in the form of ingredients.

[0052] The mixing device 500 is used for dynamically mixing fat, skim milk, casein solution, whey protein concentrate and whey protein permeate to obtain a mixed solution.

[0053] The fermentation device 600 is used to ferment the mixed liquid output by the mixing device 500 to obtain yogurt.

[0054] It is understandable that the raw milk can be raw cow's milk, raw goat's milk, raw horse's milk, etc. According to the taste requirements of consumers for beverages, the raw milk is usually selected as raw cow's milk.

[0055] Before the raw milk enters the cream separator 200, it may be firstly treated with impurities removal and sterilization, and then the raw milk may be processed by the cream separator 200 in a centrifugal separation manner to separate the fat and skim milk.

[0056] The fat separated by the cream separator 200 is transported to the mixing device 500 through the fat adding pipeline 2. The fat adding pipeline 2 can be configured to include an electromagnetic flowmeter 20, a near-infrared spectrum detection device 40, a first temporary storage tank 21, a material pump 10, an electromagnetic flowmeter 20, a coil / tube sterilizer 22, a first sterile tank 23, a material pump 10, a control valve 30 and an electromagnetic flowmeter 20 arranged in sequence along its conveying direction.

[0057] The first temporary storage tank 21 is used to temporarily store the fat separated by the cream separator 200; the coil / tube sterilizer 22 is used to sterilize the fat, and its sterilization temperature can be 85-137°C and the sterilization time can be 2-15s. The first aseptic tank 23 is used to temporarily store the fat after the sterilization treatment by the coil / tube sterilizer 22, waiting to enter the mixing device 500.

[0058] Among them, in the fat adding pipeline 2, the electromagnetic flowmeter 20 is used to detect the flow information of the fat, the near infrared spectrum detection device 40 is used to detect the fat content information, the material pump 10 can be a centrifugal pump, and the control valve 30 can be a ball valve.

[0059] A portion of the skim milk separated by the cream separator 200 enters the skim milk batching pipeline 4 to wait for entering the mixing device 500 to participate in the batching; the skim milk batching pipeline 4 can be configured to include a control valve 30, an electromagnetic flowmeter 20 and a near-infrared spectrum detection device 40 arranged in sequence along its conveying direction.

[0060] In the skim milk batching pipeline 4, the control valve 30 may be a ball valve, the electromagnetic flowmeter 20 is used to detect the flow information of the skim milk, and the near infrared spectrum detection device 40 is used to detect the content information of the skim milk.

[0061] At the same time, another part of the skim milk separated by the creamer 200 enters the skim milk separation pipeline, which can process this part of the skim milk by membrane separation, and the obtained casein solution, whey protein concentrate and whey protein permeate are ready to enter the mixing device 500 to participate in the mixing of ingredients.

[0062] The mixing device 500 can adopt a sterile dynamic mixing tank known in the art. The sterile dynamic mixing tank is equipped with a heating interlayer and a stirring component. It can dynamically mix the fat, skim milk, casein solution, whey protein concentrate and whey protein permeate mixed in proportion within a preset temperature range to obtain a mixed solution.

[0063] The fermentation device 600 may adopt a fermentation tank known in the art to ferment the mixed liquid with the assistance of fermentation bacteria to obtain the desired yogurt.

[0064] The fermentation bacteria can be any one or more of the fermentation agents permitted by the relevant laws and regulations on fermented milk. Preferably, the fermentation bacteria can use Lactobacillus bulgaricus and Streptococcus thermophilus as basic fermentation agents, and one or more probiotics such as Lactobacillus casei, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus plantarum can be added as auxiliary fermentation agents to increase the functionality of the fermented milk.

[0065] In the fermentation control process, the fermentation temperature is the conventional temperature of 35-45° C. in the art, and the fermentation time is determined by the acidity value at the fermentation end point.

[0066] For the yogurt processing system shown in this embodiment, during the yogurt processing process, raw milk is used as the raw material, and no exogenous additives are used. By separating the raw milk into fat, skim milk, casein solution, whey protein concentrate and whey protein permeate, the contents of these components can be regulated and mixed based on the mixing device 500 according to actual needs, and the mixed liquid is fermented by the fermentation device 600 to obtain the required yogurt.

[0067] From the above, it can be seen that the system shown in the utility model can process yogurt without using exogenous additives, which is not only low-cost but also ensures the stability and quality of the product. Moreover, based on the organic regulation of milk components, the flexibility of the production line is improved, and the production of different types of products can be realized.

[0068] In some embodiments, Figure 1As shown, the skim milk separation pipeline includes: a first membrane device 300 , a second membrane device 400 , a casein ingredient pipeline 5 , a whey protein concentrate ingredient pipeline 6 and a whey protein permeate ingredient pipeline 7 .

[0069] The first membrane device 300 is used to perform membrane separation treatment on skim milk to obtain casein solution and whey protein solution, the casein ingredient pipeline 5 is used to add the casein solution to the mixing device 500 in the form of an ingredient, the second membrane device 400 is used to perform membrane concentration treatment on the whey protein solution to obtain whey protein concentrate and whey protein permeate, the whey protein concentrate ingredient pipeline 6 is used to add the whey protein concentrate to the mixing device 500 in the form of an ingredient, and the whey protein permeate ingredient pipeline 7 is used to add the whey protein permeate to the mixing device 500 in the form of an ingredient.

[0070] It is understandable that the first membrane device 300 may use a microfiltration membrane known in the art to separate the casein solution and the whey protein solution from the skim milk.

[0071] The casein solution separated by the first membrane device 300 is transported to the mixing device 500 through the casein batching pipeline 5; the casein batching pipeline 5 can be configured to include a second sterile tank 51, a material pump 10, a control valve 30, an electromagnetic flowmeter 20 and a near-infrared spectrum detection device 40 arranged in sequence along its conveying direction.

[0072] Among them, in the casein ingredient pipeline 5, the second sterile tank 51 is used for temporary storage of the casein solution, the material pump 10 can be a centrifugal pump, the control valve 30 can be a ball valve, the electromagnetic flowmeter 20 is used to detect the flow information of the casein solution, and the near-infrared spectrum detection device 40 is used to detect the content information of the casein solution.

[0073] The whey protein solution outputted from the first membrane device 300 may reach the second membrane device 400 through the material pump 10 , the electromagnetic flowmeter 20 , and the near infrared spectrum detection device 40 in sequence.

[0074] The second membrane device 400 can adopt an ultrafiltration membrane or a reverse osmosis membrane known in the art. After the whey protein solution is subjected to the membrane concentration treatment of the second membrane device 400, a whey protein concentrate and a whey protein permeate are obtained; the whey protein concentrate enters the whey protein concentrate batching pipeline 6 to wait for entering the mixing device 500 to participate in the batching; the whey protein permeate enters the whey protein permeate batching pipeline 7 to wait for entering the mixing device 500 to participate in the batching.

[0075] The whey protein concentrate batching pipeline 6 may be configured to include a material pump 10, a control valve 30, an electromagnetic flowmeter 20, a third sterile tank 61, a material pump 10, a control valve 30, an electromagnetic flowmeter 20 and a near-infrared spectrum detection device 40 which are sequentially arranged along its conveying direction.

[0076] Among them, in the whey protein concentrate ingredient pipeline 6, the material pump 10 can be a centrifugal pump, the control valve 30 can be a ball valve, the electromagnetic flowmeter 20 is used to detect the flow information of the whey protein concentrate, the near-infrared spectrum detection device 40 is used to detect the content information of the whey protein concentrate, and the third sterile tank 61 is used to realize the temporary storage of the whey protein concentrate.

[0077] The whey protein permeate ingredient pipeline 7 may be configured to include an electromagnetic flowmeter 20 , a fourth sterile tank 71 , a material pump 10 , a control valve 30 and an electromagnetic flowmeter 20 which are sequentially arranged along the conveying direction thereof.

[0078] Among them, in the whey protein permeate ingredient pipeline 7, the material pump 10 can be a centrifugal pump, the control valve 30 can be a ball valve, the electromagnetic flowmeter 20 is used to detect the flow information of the whey protein permeate, and the fourth sterile tank 71 is used to temporarily store the whey protein permeate.

[0079] In some embodiments, Figure 1 As shown, the skim milk separation pipeline also includes: a permeate circulation pipeline 8, which is connected to the first membrane device 300 and the second membrane device 400 respectively to transport the whey protein permeate output from the second membrane device 400 to the inlet end of the first membrane device 300.

[0080] It is understandable that in this embodiment, the whey protein permeate output from the second membrane device 400 can be returned to the inlet end of the first membrane device 300 through the permeate circulation pipeline 8 to participate in the circulation concentration of the whey protein solution.

[0081] The permeate circulation pipeline 8 may be configured to include a material pump 10 and an electromagnetic flowmeter 20 sequentially arranged along its conveying direction. The material pump 10 may be a centrifugal pump. The electromagnetic flowmeter 20 is used to detect flow information of the whey protein permeate returned to the first membrane device 300 .

[0082] In some embodiments, Figure 1 As shown, the yogurt processing system further includes: a raw milk pretreatment pipeline 1, and the raw milk pretreatment pipeline 1 is connected to a cream separator 200.

[0083] Among them, the raw milk pretreatment pipeline 1 includes a milk purifier 11 and a sterilizing separator 12. The milk purifier 11 is used to remove impurities from the raw milk transported from the milk silo 100, and the sterilizing separator 12 is used to sterilize the raw milk processed by the milk purifier 11 and transport the processed raw milk to the cream separator 200.

[0084] Specifically, the milk silo 100 is connected to the inlet of the milk purifier 11 through a material pump 10 and an electromagnetic flowmeter 20 in sequence, the outlet of the milk purifier 11 is connected to the inlet of the sterilizing separator 12 through another material pump 10, and the outlet of the sterilizing separator 12 is connected to the cream separator 200 through another material pump 10. In this way, based on the driving force provided by each material pump 10, the impurity removal and sterilization of the raw milk can be realized in sequence, and then the processed raw milk is transported to the cream separator 200.

[0085] In practical applications, the milk purifier 11 can be configured to include at least two stages of centrifugal filtration units to achieve multi-stage centrifugal filtration of raw milk and remove impurities from the raw milk. The separation temperature of the raw milk purifier 11 can be set at 4-10°C.

[0086] The sterilizing separator 12 may be a self-cleaning, airtight, double-effect sterilizing separator 12 known in the art, which is equipped with a two-stage centrifugal sterilizing unit to ensure the physical sterilization effect on the raw milk.

[0087] In some embodiments, Figure 1 As shown, the yogurt processing system also includes: a skim milk pretreatment pipeline 3, one end of the skim milk pretreatment pipeline 3 is connected to the cream separator 200, and the other end is respectively connected to the skim milk ingredient pipeline 4 and the skim milk separation pipeline.

[0088] The skim milk pretreatment pipeline 3 comprises a third membrane device 31, and the third membrane device 31 is used for sterilizing the skim milk by membrane filtration.

[0089] It is understandable that the skim milk pretreatment pipeline 3 includes a material pump 10, an electromagnetic flowmeter 20, a near infrared spectrum detection device 40, a third membrane device 31 and a material pump 10 which are sequentially arranged along the conveying direction thereof.

[0090] The skimmed milk separated by the cream separator 200 is transported to the material pump 10 located at the head end of the skimmed milk pretreatment pipeline 3, and enters the third membrane device 31 under the pumping of the material pump 10. The third membrane device 31 can be a microfiltration degerming membrane group well known in the art. After the skimmed milk is subjected to the double-effect sterilization treatment of the microfiltration degerming membrane group, it is pumped by the material pump 10 at the tail end of the skimmed milk pretreatment pipeline 3, and is diverted through the diverter valve 60 and transported to the skimmed milk ingredient pipeline 4 and the skimmed milk separation pipeline.

[0091] Wherein, in the skim milk pretreatment pipeline 3, the material pump 10 may be a centrifugal pump, the electromagnetic flowmeter 20 is used to detect the flow information of the skim milk, and the near infrared spectrum detection device 40 is used to detect the content information of the skim milk.

[0092] In some embodiments, Figure 1 As shown, the yogurt processing system further includes: a mixed liquid pretreatment pipeline 9, one end of the mixed liquid pretreatment pipeline 9 is connected to the mixing device 500, and the other end is connected to the fermentation device 600.

[0093] It is understandable that the mixed liquid pretreatment pipeline 9 includes a heat exchange component and a homogenizer 93; the heat exchange component is used to control the temperature of the mixed liquid so that the temperature of the mixed liquid is adapted to the fermentation temperature in the fermentation device 600; the homogenizer 93 is used to homogenize and emulsify the mixed liquid.

[0094] Furthermore, the heat exchange assembly includes: a first heat exchanger 91 and a second heat exchanger 94; the mixing device 500, the first heat exchanger 91, the homogenizer 93, the second heat exchanger 94 and the fermentation device 600 are connected in sequence.

[0095] A degassing tank 92 may be provided between the first heat exchanger 91 and the homogenizer 93. The degassing tank 92 is used to remove odor from the mixed liquid. When the degassing tank 92 processes the mixed liquid, its operating temperature range is 55-75°C and the vacuum degree is -0.4 to -0.7 bar.

[0096] At the same time, the first heat exchanger 91 and the second heat exchanger 94 can both be plate heat exchangers known in the art. The first heat exchanger 91 is used to preset the mixed liquid output by the mixing device 500 to 60-75°C, and the second heat exchanger 94 is used to cool the mixed liquid processed by the homogenizer 93 to 37-43°C to meet the fermentation temperature requirement of the fermentation device 600 for the mixed liquid.

[0097] The temperature of the homogenizer 93 for homogenizing and emulsifying the mixed liquid is 55-75°C, the primary pressure is 130-220 bar, and the secondary pressure is 20-50 bar. After the fermentation of yogurt is completed, the fermentation device 600 needs to break the emulsion by stirring, and the stirring time can be set to 5-20 minutes.

[0098] It should be pointed out here that in order to ensure that the mixed liquid flows smoothly along the conveying direction of the mixed liquid pretreatment pipeline 9, a material pump 10 can be set between the mixing device 500 and the first heat exchanger 91, between the first heat exchanger 91 and the degassing tank 92, between the homogenizer 93 and the second heat exchanger 94, and between the second heat exchanger 94 and the fermentation device 600. The material pump 10 can be optionally a centrifugal pump.

[0099] In some embodiments, Figure 1As shown, the yogurt processing system further includes: a filling production line; the filling production line includes: a third heat exchanger 1011 and a filling machine 1012.

[0100] The third heat exchanger 1011 is used to cool the yogurt fermented by the fermentation device 600 to 15°C-20°C to meet the filling requirements of the filling machine 1012 for yogurt. The filling machine 1012 is used to fill the yogurt cooled by the third heat exchanger 1011 into the bag.

[0101] The filling production line includes a rotor pump 50, a third heat exchanger 1011, a rotor pump 50, an electromagnetic flowmeter 20 and a filling machine 1012 which are sequentially arranged along the conveying direction thereof.

[0102] The filling machine 1012 can perform the yogurt filling operation by using a filling process known in the art, and the filling volume of the yogurt in the package body can be set to 90-99% of the packaging volume of the package body.

[0103] At the same time, the package body can be set to one of a Tetra Pak bag, a PET prefabricated bottle, a PET prefabricated cup, and a Tetra Pak pillow according to different materials, and the package body is preferably one of a PET prefabricated bottle and a PET prefabricated cup.

[0104] In some embodiments, Figure 1 As shown, the yogurt processing system further includes: an ultra-high pressure sterilizer 700, which is used to place the package filled with yogurt in a high pressure environment of 400-800Mpa for sterilization.

[0105] It is understandable that, compared with the existing treatment method of killing lactic acid bacteria by pasteurization at the end of fermentation to prevent the generation of post-acid during storage and transportation at room temperature, the present embodiment performs high-pressure sterilization on the yogurt, which can kill lactic acid bacteria to the maximum extent while ensuring the product's organizational state and flavor, reduce the post-acid of the product, and prevent the powdery and astringent feelings caused by protein aggregation when the existing pasteurization is used to treat lactic acid bacteria, thereby improving the taste of the product.

[0106] The pressure of the ultra-high pressure sterilizer 700 for ultra-high pressure sterilization of yogurt can be set to 600-700Mpa, preferably 600Mpa. Ultra-high pressure treatment can be divided into single treatment and double treatment; the ultra-high pressure treatment time is the conventional time in the art, for example, the single treatment time is 4-10 minutes, preferably 5-7 minutes, and the best is 5 minutes; the double treatment time is 1-3 minutes, preferably 2 minutes.

[0107] In summary, for the yogurt processing system shown in this embodiment, the ratio of microorganisms to proteins and fats is controlled through sterilization and separation processes, the near-infrared spectrometer is used to detect the milk fat and milk protein content in milk, and the electromagnetic flowmeter 20 can measure the flow of the conductive fluid passing through the measuring tube, thereby improving the flexibility of the product system and the controllable fermented protein gel system. At the same time, the ultra-high pressure sterilization technology is adopted to solve the problems of astringency, powdery feeling and after-sourness commonly existing in room temperature yogurt, so as to obtain a yogurt product with good stability, delicate taste and high nutrient retention.

[0108] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the utility model, rather than to limit it. Although the utility model has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the utility model.

Claims

1. A yogurt processing system, characterized in that: include: Cream separator, used to separate raw milk into fat and skim milk; A fat adding pipeline, used for adding the fat separated by the cream separator to the mixing device; A skim milk batching pipeline, used for adding a portion of the skim milk separated by the cream separator to the mixing device in the form of ingredients; a skim milk separation pipeline, used for separating and processing another part of the skim milk separated by the cream separator, and adding the separated casein solution, whey protein concentrate and whey protein permeate to the mixing device in the form of ingredients; A mixing device for dynamically mixing fat, skim milk, casein solution, whey protein concentrate and whey protein permeate to obtain a mixed solution; The fermentation device is used for fermenting the mixed liquid output by the mixing device to obtain yogurt.

2. The yogurt processing system according to claim 1, characterized in that: The skim milk separation pipeline comprises: A first membrane device is used to perform membrane separation treatment on the skim milk to obtain a casein solution and a whey protein solution; A casein batching pipeline, used for adding the casein solution to the mixing device in the form of a batching; A second membrane device is used to perform membrane concentration treatment on the whey protein solution to obtain a whey protein concentrate and a whey protein permeate; a whey protein concentrate batching pipeline, used for adding the whey protein concentrate to the mixing device in the form of an ingredient; The whey protein permeate ingredient pipeline is used to add the whey protein permeate to the mixing device in the form of an ingredient.

3. The yogurt processing system according to claim 2, characterized in that: The skim milk separation pipeline also includes: A permeate circulation pipeline is connected to the first membrane device and the second membrane device respectively to transport the whey protein permeate output from the second membrane device to the inlet end of the first membrane device.

4. The yogurt processing system according to claim 1, characterized in that: Also includes: A raw milk pretreatment pipeline, wherein the raw milk pretreatment pipeline is connected to the cream separator; Among them, the raw milk pretreatment pipeline includes a milk purifier and a sterilizing separator. The milk purifier is used to remove impurities from the raw milk transported from the milk warehouse, and the sterilizing separator is used to sterilize the raw milk processed by the milk purifier and transport the processed raw milk to the cream separator.

5. The yogurt processing system according to claim 4, characterized in that: Also includes: A skim milk pretreatment pipeline, one end of which is connected to the cream separator, and the other end of which is respectively connected to the skim milk batching pipeline and the skim milk separation pipeline; Wherein, the skim milk pretreatment pipeline comprises a third membrane device, and the third membrane device is used for sterilizing the skim milk by membrane filtration.

6. The yogurt processing system according to claim 1, characterized in that: Also includes: A mixed liquor pretreatment pipeline, one end of which is connected to the mixing device, and the other end of which is connected to the fermentation device; Among them, the mixed liquid pretreatment pipeline includes a heat exchange component and a homogenizer; the heat exchange component is used to control the temperature of the mixed liquid so that the temperature of the mixed liquid is adapted to the fermentation temperature in the fermentation device; the homogenizer is used to homogenize and emulsify the mixed liquid.

7. The yogurt processing system according to claim 6, characterized in that: The heat exchange assembly comprises: a first heat exchanger and a second heat exchanger; The mixing device, the first heat exchanger, the homogenizer, the second heat exchanger and the fermentation device are connected in sequence; The first heat exchanger is used to preset the mixed liquid output by the mixing device to 60-75°C, and the second heat exchanger is used to cool the mixed liquid processed by the homogenizer to 37-43°C.

8. The yogurt processing system according to any one of claims 1 to 7, characterized in that: The fat adding pipeline, the skim milk batching pipeline and the skim milk separation pipeline are all equipped with a material pump, an electromagnetic flow meter and a control valve.

9. The yogurt processing system according to any one of claims 1 to 7, characterized in that: Also includes: Filling production line; The filling production line includes: a third heat exchanger and a filling machine; The third heat exchanger is used to cool the yogurt fermented by the fermentation device to 15-20° C., and the filling machine is used to fill the yogurt cooled by the third heat exchanger into the bag.

10. The yogurt processing system according to claim 9, characterized in that: Also includes: The ultra-high pressure sterilizer is used to place a package filled with yogurt in a high pressure environment of 400-800Mpa for sterilization.

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