Multi-station regulation and control research and development device for butter flavor

Abstract

The utility model belongs to the technical field of butter flavor research and application, and particularly discloses a butter flavor multi-station regulation and control research and development device. Comprising a horizontal shell, an electronic tongue, a PLC (Programmable Logic Controller) with a display screen, a liquid collecting tank, a liquid collecting tank sealing cover, a guide heating rod, heatable liquid, a temperature sensor mounting groove, a temperature sensor with a sealing part, an open circular tank body, a tank body cover, a PH value sensor, a guide pipe with a flange plate, a micro air pump, a transition guide pipe and a flow control valve, a hollow gas collecting shell and an electronic tongue mounting seat. The butter flavor multi-station regulation and control research and development device has the beneficial effects that 1, the whole device adopts a detachable multi-component structural design, is convenient to assemble and use or disassemble, maintain and clean, and is additionally suitable for laboratories; and 2, due to the intelligent structural design, multi-station efficient and accurate flavor data acquisition of butter enzymolysis flavor research can be realized, and a basis is provided for production of high-quality high-flavor butter.

Description

Technical Field

[0001] The utility model belongs to the technical field of butter flavor research and application, and particularly relates to a butter flavor multi-station control research and development device. Background Art

[0002] Enzyme-catalyzed reaction: "Enzyme-catalysis, also known as enzyme catalysis or enzyme catalysis, refers to a chemical reaction catalyzed by enzymes. The vast majority of chemical reactions in organisms are enzyme-catalyzed reactions. As a biological catalyst, enzymes have both the characteristics of general catalysts and special properties different from general catalysts when catalyzing a chemical reaction."

[0003] Developed by the Department of Food Science and Nutrition, bioenzymatic hydrolysis technology is an advanced biotechnology for the extraction of bioactive substances. Enzymes are proteins, RNA, or complexes that catalyze specific chemical reactions. They are biocatalysts that accelerate reactions by lowering their activation energy without altering their equilibrium. Most enzymes are proteins in nature. They possess high catalytic efficiency, strong specificity, and mild reaction conditions. They have applications in human health, agriculture, industry, and the environment, as well as in other fields, encompassing a wide range of applications.

[0004] "Research on Improving Butter Flavor through Enzymatic Hydrolysis and Fermentation," by Xiao Lin, Gou Zhongjun, Zou Ying, Huang Qiao, Li Jie, and Li Hongjun, reports that butter is one of the most important products in the dairy industry, enjoying a broad consumer market in high-end baked goods. However, the high cost and lack of aroma associated with natural butter processing have become bottlenecks hindering the development of the butter processing industry. This study utilized lipase enzymatic hydrolysis combined with multimicrobial fermentation using Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus bifidum, and Streptococcus thermophilus as an external fermentation agent to improve the flavor of butter, aiming to identify new methods for enhancing dairy flavor. Results showed that using butter enzymatic hydrolysate as the raw material, a 3% inoculum of the fermentation agent, a fermentation temperature of 35°C, and a fermentation time of 6 days, the butter's inherent milk fat and lactose components were fully utilized, enhancing the product's sour, milky, and rich aromas.

[0005] "Effect of Enzymatic Hydrolysis Method on Flavor Components in Butter Hydrolysates," by Liu Zhidong, Wang Yinyu, Guo Benheng, Liu Zhenmin, Li Yunfei, and Shi Chunquan, reports a study comparing the effects of different enzymatic hydrolysis methods on flavor components in butter hydrolysates using SPME and GC-MS. 12, 16, 14 (simultaneous enzyme addition), and 16 (sequential enzyme addition) flavor components were identified in the single-enzyme, dual-enzyme, and double-enzyme hydrolysates, respectively. Ketones and fatty acids were the primary flavor components in the butter hydrolysates. The primary flavor components in the dual-enzyme hydrolysates from the two hydrolysis methods were similar, consisting of medium- and short-chain fatty acids, but their contents varied. Therefore, the types and contents of flavor components in the butter hydrolysates obtained by different enzymatic hydrolysis methods vary significantly.

[0006] From the above, we can see that when making butter, if lipase, protease and co-substrates (spices, lecithin, whey powder, skimmed milk powder, casein) are added, and different enzymatic reaction temperatures, times and pH values ​​are used, butters with different flavors can be produced.

[0007] During the actual R&D process, different parameters such as enzymatic hydrolysis reaction temperature, time, and pH value, as well as the addition of different enzymatic enzymes, result in different butter flavors. To address this issue, identifying the optimal enzymatic hydrolysis reaction temperature, time, pH value, and enzyme addition is crucial for subsequent system mass production.

[0008] Based on the above problems, the utility model provides a butter flavor multi-station control and development device. Utility Model Content

[0009] Purpose of the utility model: The purpose of the utility model is to provide a multi-station butter flavor control and development device, which solves the flavor screening problem existing in the butter enzymatic hydrolysis operation in the background technology.

[0010] Technical solution: The utility model provides a butter flavor multi-station control R&D device, including a horizontal shell, several electronic tongues and a PLC controller with a display screen. One side of the horizontal shell is symmetrically provided with several groups of liquid collecting tanks, and the upper end faces of the liquid collecting tanks are respectively provided with liquid collecting tank sealing covers, and the liquid collecting tank sealing covers are respectively provided with guided heating rods, and the liquid collecting tanks are respectively filled with heatable liquids. One side of the bottom surface of the horizontal shell and below the liquid collecting tanks are respectively provided with temperature sensor installation grooves, and the temperature sensor installation grooves are respectively provided with temperature sensors with sealing parts. An open circular tank body is vertically provided in the liquid collecting tank. The circular tank body is respectively provided with a tank body cover, and the tank body cover is respectively provided with a pH value sensor and a flange plate conduit, and the flange plate conduit is respectively provided with a micro air pump, and one end face of the micro air pump is respectively connected to a transition conduit, and the transition conduit is respectively provided with a flow control valve, and one end face of the transition conduit is respectively connected to a hollow gas collecting shell, and the hollow gas collecting shell is respectively provided with an electronic tongue mounting seat; wherein, the electronic tongue is respectively installed on the electronic tongue mounting seat, and the sealing temperature sensor, pH value sensor, micro air pump, flow control valve, electronic tongue, and guide heating rod are respectively connected to the PLC controller with a display screen.

[0011] In the present technical solution, the multi-station butter flavor control and development device also includes a limiting protrusion portion respectively arranged on one side of the horizontal shell and located in the liquid collecting tank, and a limiting groove portion respectively arranged in the bottom surface of the open circular tank body and used in conjunction with the limiting protrusion portion; wherein the limiting groove portion and the limiting protrusion portion are arranged to have matching circular structures or polygonal structures.

[0012] In the present technical solution, the multi-station butter flavor control and development device also includes a motor mounting bracket arranged on the end face of the tank cover and located between the pH sensor and the flange plate conduit, and micromotors respectively arranged on the motor mounting bracket, and couplings respectively arranged on the micromotors, and rotating shaft grooves arranged in the tank cover and located vertically below the couplings, and rotating shafts with one end respectively located in the open circular tank body and the other end passing through the rotating shaft groove and connected to the coupling, and stirring plates respectively arranged at one end of the rotating shaft, and limiting sleeves and boss-type sealing parts respectively arranged at the other end of the rotating shaft and used in conjunction with the rotating shaft grooves; wherein the micromotor is connected to a PLC controller with a display screen.

[0013] In the present technical solution, the flow control valve is a manually controlled valve or an electric valve; wherein, when the flow control valve is an electric valve, it is connected to a PLC controller with a display screen.

[0014] Compared with the existing technology, the beneficial effects of the multi-station butter flavor control and research and development device of the utility model are: 1. The overall detachable multi-component structure design is convenient for assembly and use or disassembly and cleaning, and is also suitable for laboratories; 2. The intelligent structural design can realize multi-station efficient and accurate flavor data collection for butter enzymatic flavor research, providing a basis for the production of high-quality and high-flavor butter. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments. Obviously, the drawings described below are only 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.

[0016] Figure 1 This is a structural diagram of a butter flavor multi-station control and development device of the utility model;

[0017] Figure 2 This is a structural diagram of the horizontal housing, liquid collecting tank, and limiting protrusion of a butter flavor multi-station control and development device of the present invention;

[0018] Among them, the numbers in the figure are as follows: 100-horizontal shell, 101-liquid collecting tank, 102-liquid collecting tank sealing cover, 103-heatable liquid, 101-temperature sensor mounting groove, 105-temperature sensor with sealing part, 106-open circular tank, 107-tank cover, 108-PH value sensor, 109-rotating shaft groove, 110-motor mounting bracket, 111-micro motor, 112-coupling, 113-rotating shaft Shaft, 114-stirring plate, 115-limiting sleeve, 116-boss sealing part, 117-conduit with flange plate, 118-micro vacuum pump, 119-hollow gas collecting shell, 120-transition conduit, 121-flow control valve, 122-electronic tongue mounting seat, 123-electronic tongue, 124-PLC controller with display screen, 125-limiting groove part, 126-limiting protrusion part, 127-guide heating rod. DETAILED DESCRIPTION

[0019] The following is a clear and complete description of the technical solutions of the utility model in conjunction with the embodiments. Obviously, the embodiments described are only a part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments of the utility model, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the utility model.

[0020] In the description of the present invention, it should be noted that the terms "top", "bottom", "one side", "the other side", "front", "back", "middle", "inside", "top", "bottom end", etc., indicating positions or positional relationships, are for the purpose of describing the present invention and simplifying the description. They are not intended to indicate or imply that the devices or components referred to must have a specific orientation, be constructed or operate in a specific orientation, and therefore should not be understood as limiting the present invention. The terms "first", "second", and "third" are used for descriptive purposes only and should not be understood as indicating or implying relative importance. In addition, unless otherwise expressly specified or limited, the terms "mounted", "connected", and "connected" should be understood in a broad sense, for example, they can mean fixed connection, detachable connection, or integral connection; they can mean mechanical connection or electrical connection; they can mean direct connection, indirect connection through an intermediate medium, or internal communication between two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0021] Example 1

[0022] like Figure 1 and Figure 2 The butter flavor multi-station control and development device shown includes a horizontal housing 100, a plurality of electronic tongues 123, and a PLC controller 124 with a display screen.

[0023] Several groups of liquid collecting tanks 101 are symmetrically arranged on one side of the horizontal housing 100.

[0024] The upper end surface of the liquid collecting tank 101 is respectively provided with a liquid collecting tank sealing cover 102.

[0025] The liquid collecting tank sealing cover 102 is provided with a guide heating rod 127.

[0026] The liquid collecting tank 101 is filled with heatable liquid 103.

[0027] Temperature sensor mounting grooves 104 are provided on one side of the bottom surface of the horizontal housing 100 and below the liquid collecting tank 101.

[0028] The temperature sensor installation grooves 104 are respectively provided with temperature sensors 105 with sealing parts.

[0029] An open circular tank 106 is vertically arranged in the liquid collecting tank 101.

[0030] The open circular tank body 106 is provided with a tank body cover 107.

[0031] The tank cover 107 is provided with a pH sensor 108 and a flanged conduit 117.

[0032] The flanged conduit 117 is provided with a micro air pump 118.

[0033] One end surface of the micro air pump 118 is connected to a transition duct 120.

[0034] The transition duct 120 is provided with a flow control valve 121.

[0035] One end surface of the transition duct 120 is connected to the hollow gas collecting shell 119.

[0036] The hollow gas collecting housing 119 is provided with an electronic tongue mounting seat 122 ;

[0037] Among them, the electronic tongue 123 is installed on the electronic tongue mounting base 122, and the sealing temperature sensor 105, pH sensor 108, micro air pump 118, flow control valve 121, electronic tongue 123, and guide heating rod 127 are respectively connected to the PLC controller 124 with display screen.

[0038] The working principle is:

[0039] (1) First, the mixed test materials (butter, water, and enzymolysis enzymes "different enzymes") are added into different (numbered) open circular tanks 106 according to the test requirements;

[0040] (2) Then, the PLC controller 124 with a display screen controls the guide heating rod 127 to heat the open circular tank 106 in the liquid collecting tank 101 (heating temperature), and controls the pH value at different levels. At this time, the pH value sensor 108 and the guide heating rod 127 feed back the corresponding numerical information to the PLC controller 124 with a display screen;

[0041] (3) Finally, the flow control valve 121 is opened, and the micro vacuum pump 118 is started at intervals through the PLC controller 124 with a display screen (to control different enzymatic hydrolysis times). At this time, the micro vacuum pump 118 draws the corresponding odor into the hollow gas collecting shell 119, and the electronic tongue 123 completes the corresponding odor collection after enzymatic hydrolysis and displays it through the PLC controller 124 with a display screen, so that the staff can perform corresponding analysis and screening (compared with the known better butter flavor).

[0042] The display screen PLC controller 124 can also pre-store the flavor type, flavor intensity, and flavor range of the butter so that the display screen PLC controller 124 can display the flavors for comparison. The display screen PLC controller 124 can also be connected to an external printing device to print the displayed information.

[0043] Example 2

[0044] Based on the first embodiment, the butter flavor multi-position control and development device further includes a limiting protrusion 126 provided on one side of the horizontal housing 100 and located in the liquid collecting tank 101, and a limiting groove 125 provided in the bottom surface of the open circular tank 106 and used in conjunction with the limiting protrusion 126;

[0045] The limiting groove portion 125 and the limiting protrusion portion 126 are configured as matching circular structures or polygonal structures, so that the open circular tank body 106 can be vertically fixed by assembly to prevent it from tipping over.

[0046] Example 3

[0047] On the basis of Example 1 or Example 2, the butter flavor multi-station control research and development device also includes a motor mounting bracket 110 arranged on the end face of the tank cover 107 and located between the pH sensor 108 and the flange plate conduit 117, and micro motors 111 respectively arranged on the motor mounting bracket 110, and couplings 112 respectively arranged on the micro motors 111, and a rotating shaft through groove 109 arranged in the tank cover 107 and located vertically below the coupling 112, and a rotating shaft 113 with one end respectively located in the open circular tank 106 and the other end passing through the rotating shaft through groove 109 and connected to the coupling 112, and a stirring plate 114 respectively arranged at one end of the rotating shaft 113, and a limiting sleeve 115 and a boss-type sealing portion 116 respectively arranged at the other end of the rotating shaft 113 and used in conjunction with the rotating shaft through groove 109; wherein the micro motor 111 is connected to a PLC controller 124 with a display screen.

[0048] The working principle is: it is used when corresponding stirring is required to assist in accelerating the enzymatic hydrolysis reaction.

[0049] When in use, the micro motor 111 is started by using the PLC controller 124 with a display screen, so that the micro motor 111 drives the rotating shaft 113 and the stirring plate 114 to rotate through the coupling 112. At this time, the rotating stirring plate 114 performs corresponding stirring actions on the test raw materials (butter, water and enzymolysis enzyme "different enzymes").

[0050] In addition, in order to achieve the comparison between stirring / no stirring and the comparison of different stirring times, the PLC controller 124 with a display screen can be used to implement corresponding control according to the number.

[0051] In addition, preferably, the flow control valve 121 is a manually controlled valve or an electric valve; wherein, when the flow control valve 121 is an electric valve, it is connected to a PLC controller 124 with a display screen, so that the enzymatic butter flavor research at different stations can be automated.

[0052] In the multi-station butter flavor control and R&D device of this structure, the sealing temperature sensor 105, the pH sensor 108, the micro motor 111, the micro vacuum pump 118, the flow control valve 121, the electronic tongue 123, the PLC controller 124 with a display screen, the guide heating rod 127, etc. are all conventional components or equipment and will not be described in detail in this application.

[0053] It should be noted that, in this document, terms such as "comprises," "includes," or any other variations thereof are intended to encompass non-exclusive inclusion, such that a process, method, article, or apparatus comprising a series of elements includes not only those elements but also other elements not explicitly listed, or elements inherent to such process, method, article, or apparatus. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or apparatus comprising the element.

[0054] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the present invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations that come within the meaning and range of equivalents of the claims be embraced within the present invention.

Claims

1. A butter flavor multi-station control and development device, comprising a horizontal housing (100), a plurality of electronic tongues (123) and a PLC controller (124) with a display screen, characterized in that: A plurality of liquid collecting tanks (101) are symmetrically arranged on one side of the horizontal shell (100). The upper end surfaces of the liquid collecting tanks (101) are respectively provided with liquid collecting tank sealing covers (102). The liquid collecting tank sealing cover (102) is provided with a guide heating rod (127). The liquid collecting tank (101) is respectively filled with a heatable liquid (103), Temperature sensor mounting grooves (104) are provided on one side of the bottom surface of the horizontal housing (100) and below the liquid collecting tank (101). The temperature sensor installation grooves (104) are respectively provided with temperature sensors (105) with sealing parts. An open circular tank (106) is vertically arranged in the liquid collecting tank (101). The open circular tank body (106) is provided with a tank body cover (107). The tank cover (107) is provided with a pH sensor (108) and a flanged conduit (117). The flanged plate conduits (117) are each provided with a micro air pump (118). One end surface of the micro air pump (118) is connected to a transition duct (120). The transition duct (120) is provided with a flow control valve (121). One end surface of the transition duct (120) is respectively connected to a hollow gas collecting shell (119). Electronic tongue mounting seats (122) are respectively provided on the hollow gas collecting housing (119); The electronic tongue (123) is respectively installed on the electronic tongue mounting base (122), and the sealing portion temperature sensor (105), the pH value sensor (108), the micro air pump (118), the flow control valve (121), the electronic tongue (123), and the guide heating rod (127) are respectively connected to the PLC controller (124) with a display screen.

2. The butter flavor multi-station control and development device according to claim 1, characterized in that: The butter flavor multi-station control and development device further includes a limiting protrusion (126) respectively provided on one side of the horizontal housing (100) and located in the liquid collecting tank (101), and a limiting groove (125) respectively provided in the bottom surface of the open circular tank (106) and used in conjunction with the limiting protrusion (126); The limiting groove portion (125) and the limiting protrusion portion (126) are configured as matching circular structures or polygonal structures.

3. The butter flavor multi-station control and development device according to claim 2, characterized in that: The butter flavor multi-station control and development device also includes a motor mounting frame (110) arranged on the end surface of the tank cover (107) and located between the pH sensor (108) and the flange plate conduit (117), a micro motor (111) respectively arranged on the motor mounting frame (110), a coupling (112) respectively arranged on the micro motor (111), a rotating shaft slot (109) arranged in the tank cover (107) and located vertically below the coupling (112), a rotating shaft (113) with one end respectively located in the open circular tank (106) and the other end passing through the rotating shaft slot (109) and connected to the coupling (112), a stirring plate (114) respectively arranged at one end of the rotating shaft (113), and a limiting sleeve (115) and a boss-type sealing portion (116) respectively arranged at the other end of the rotating shaft (113) and used in conjunction with the rotating shaft slot (109); The micro motor (111) is connected to a PLC controller (124) with a display screen.

4. The butter flavor multi-station control and development device according to claim 1, characterized in that: The flow control valve (121) is a manually controlled valve or an electric valve; When the flow control valve (121) is an electric valve, it is connected to a PLC controller (124) with a display screen.

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