High-oil liquid drop emulsifying machine for cold and hot sauce

Abstract

The utility model discloses a hot and cold sauce high-oil liquid drop emulsifying machine which comprises a rack and an electrical bar, an emulsifying tank is connected to the surface of the rack, an emulsifying cover is sealed at the top of the emulsifying tank, a hollow stirring shaft is rotationally connected to the center of the bottom of the emulsifying cover through a bearing, a plurality of stirring rods are connected to the surface of the hollow stirring shaft, and scraping assemblies are arranged on the surfaces of the stirring rods. The stirring rods are driven by the hollow stirring shaft to stir and emulsify raw materials in the emulsifying tank, and the scraping plates can be driven to scrape the inner wall of the emulsifying tank when the stirring rods rotate, so that the raw materials attached to the inner wall of the barrel body are scraped off and redrawn into the stirring process, and the stirring efficiency is greatly improved when the scraping plates are used for a long time in the later period. When the scrapers are abraded and the distance between the scrapers and the inner wall of the emulsifying tank is far, the springs rebound to enable the insertion rods to move towards the outside of the stirring rods and drive the scrapers to move towards the inner wall of the emulsifying tank, so that the distance between the scrapers and the inner wall of the emulsifying tank can be reduced, the scrapers can be tightly attached to the inner wall of the emulsifying tank, and a good scraping effect is ensured.

Description

Technical Field

[0001] This utility model belongs to the field of cold and hot sauce emulsification processing technology, specifically relating to a cold and hot sauce high oil droplet emulsifier. Background Technology

[0002] Hot and cold sauces are sauces containing high levels of oil that can be consumed in both hot and cold food environments. However, during the production of hot and cold sauces, the oil and water phases in the ingredients are often difficult to mix naturally and evenly. Therefore, the powerful mechanical stirring force of an emulsifier is needed to break the oil droplets into tiny particles and form a stable emulsion structure.

[0003] Existing emulsifiers for hot and cold sauces generally include an emulsification tank and a sealed cover on top of the tank. The emulsifier uses stirring blades inside the tank, driven by a motor, to agitate and break down the hot and cold sauce ingredients. Simultaneously, scrapers fixed on both sides scrape off the ingredients adhering to the inner wall of the tank, thus cleaning and mixing the ingredients and preventing waste. However, because the scrapers come into contact with the inner wall of the tank during rotation, frequent contact over time can cause significant wear on the scrapers. This wear increases the distance between the scrapers and the inner wall, resulting in a decrease in the scraping effect. Utility Model Content

[0004] The purpose of this invention is to provide a hot and cold sauce high-oil droplet emulsifier to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a hot and cold sauce high-oil droplet emulsifier, comprising:

[0006] The frame has an emulsification tank connected to its surface. The top of the emulsification tank is sealed with an emulsification cover. A hollow stirring shaft is rotatably connected to the bottom center of the emulsification cover via a bearing. Several stirring rods for stirring the sauce are connected to the surface of the hollow stirring shaft. The surface of the stirring rod is provided with a scraping assembly. The scraping assembly is driven by a spring to move the scraper so that the scraper is pressed against the inner wall of the emulsification tank to scrape the sauce.

[0007] An electric heating rod, which is disposed inside a hollow stirring shaft, is used to heat the sauce.

[0008] Preferably, the scraping assembly includes a vertical plate and a guide rod. The vertical plate has two sets and is respectively connected to the surface of several stirring rods. The scraper has two sets and the surface of each set of scrapers is connected to several insert rods. One end of the insert rod slides through the vertical plate and is inserted into one end of the stirring rod.

[0009] Preferably, one end of the insert rod located inside the stirring rod is connected to the guide rod, and the other end of the guide rod slides through the guide groove provided inside the stirring rod. The spring is sleeved on the surface of the guide rod, and both ends of the spring are respectively connected to the insert rod and the stirring rod.

[0010] Preferably, a sealing ring is provided at the penetration point between the insertion rod and the upright plate, and arc-shaped sliders are connected to both the upper and lower ends of the scraper.

[0011] Preferably, the inner side of the emulsification tank is provided with a heating plate, and the bottom of the hollow stirring shaft is connected to a stirring crossbar.

[0012] Preferably, the top of the emulsifying cap is provided with a first motor, and the output shaft of the first motor rotates through the emulsifying cap and is connected to the hollow stirring shaft. The top of the emulsifying cap is also provided with a feeding hopper.

[0013] Preferably, the emulsification tank is provided with a discharge pipe at the bottom and a rotating shaft is rotatably connected inside the discharge pipe, and two sets of stirring blades are connected to the surface of the rotating shaft.

[0014] Preferably, the surface of the discharge pipe is provided with a second motor, and the output shaft of the second motor rotates through the discharge pipe and is connected to the rotating shaft.

[0015] Compared with the prior art, the beneficial effects of this utility model are:

[0016] Seal the emulsification cap on the top of the emulsification tank, add raw materials into the feeding hopper, and start the first motor. The first motor drives the hollow stirring shaft to rotate, which in turn drives the stirring rod to stir and emulsify the raw materials in the emulsification tank. As the stirring rod rotates, it drives the scraper to scrape the inner wall of the emulsification tank, scraping off the raw materials adhering to the inner wall and re-injecting them into the stirring process. In the later stages, as the scraper wears down and the distance between the scraper and the inner wall of the emulsification tank increases, the spring rebounds, causing the insert rod to move outward from the stirring rod and driving the scraper to move towards the inner wall of the emulsification tank. This reduces the distance between the scraper and the inner wall of the emulsification tank, ensuring that the scraper remains in close contact with the inner wall and guarantees a good scraping effect. After the raw materials are added to the emulsification tank, the heating rod and heating plate can be energized to heat the raw materials in the emulsification tank. Since the raw materials of the hot and cold sauce are high-oil-droplet sauces, the oil droplets solidify and the raw materials are thick when not heated. When heated by the heating rod and heating plate, the oil droplets melt and their viscosity is reduced, making the raw materials thinner and more fluid. This allows the oil droplets to be more evenly dispersed in the raw materials, which is beneficial for subsequent stirring and for shearing and dispersing the oil droplets during the emulsification process, thereby improving the emulsification effect of the hot and cold sauce. Attached Figure Description

[0017] Figure 1 It is a structural diagram of the utility model;

[0018] Figure 2This is a schematic diagram of the internal structure of this utility model;

[0019] Figure 3 This is a schematic diagram of the structure of the present invention, showing the insertion of the insert rod into the stirring rod.

[0020] In the diagram: 1. Frame; 2. Emulsifying tank; 3. Emulsifying cover; 4. Hollow stirring shaft; 5. Stirring rod; 6. Spring; 7. Scraper; 8. Heating rod; 9. Vertical plate; 10. Guide rod; 11. Insert rod; 12. Guide groove; 13. Sealing ring; 14. Arc-shaped slider; 15. Heating plate; 16. Stirring crossbar; 17. First motor; 18. Feed hopper; 19. Discharge pipe; 20. Rotating shaft; 21. Stirring blade; 22. Second motor. Detailed Implementation

[0021] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0022] The utility model provides Figure 1-3 The above describes a hot and cold sauce high-oil droplet emulsifier, which includes a frame 1, an emulsification tank 2 connected to the surface of the frame 1, an emulsification cover 3 sealed on the top of the emulsification tank 2, a hollow stirring shaft 4 rotatably connected to the bottom center of the emulsification cover 3 via a bearing, and a plurality of stirring rods 5 for stirring the sauce connected to the surface of the hollow stirring shaft 4. The surface of the stirring rods 5 is provided with a scraping assembly, and the scraper 7 is moved by the spring 6 of the scraping assembly to make the scraper 7 stick to the inner wall of the emulsification tank 2 to scrape the sauce.

[0023] The hollow stirring shaft 4 is equipped with a heating rod 8 for heating the sauce.

[0024] The scraping assembly includes a vertical plate 9 and a guide rod 10. The vertical plate 9 has two sets and is respectively connected to the surface of several stirring rods 5. The scraper 7 has two sets and the surface of each set of scraper 7 is connected to several insert rods 11. One end of the insert rod 11 slides through the vertical plate 9 and is inserted into one end of the stirring rod 5.

[0025] One end of the insert rod 11 located inside the stirring rod 5 is connected to the guide rod 10, and the other end of the guide rod 10 slides through the guide groove 12 provided inside the stirring rod 5. The spring 6 is sleeved on the surface of the guide rod 10, and the two ends of the spring 6 are respectively connected to the insert rod 11 and the stirring rod 5. When the scraper 7 presses the insert rod 11 inward, it will compress the spring 6, and the insert rod 11 will be guided by the guide rod 10 when it moves, thereby enhancing the stability of the movement of the insert rod 11.

[0026] A sealing ring 13 is provided at the penetration point between the insertion rod 11 and the vertical plate 9. Arc-shaped sliders 14 are connected to both the upper and lower ends of the scraper 7. The sealing ring 13 can seal the penetration point between the insertion rod 11 and the vertical plate 9 to prevent raw materials from entering.

[0027] The inner side of the emulsification tank 2 is equipped with a heating plate 15, and the bottom of the hollow stirring shaft 4 is connected to a stirring crossbar 16. When the hollow stirring shaft 4 rotates, it can drive the stirring crossbar 16 at the bottom to stir the raw materials at the bottom of the emulsification tank 2, ensuring the uniformity of the raw materials entering the emulsion.

[0028] The top of the emulsifying cover 3 is equipped with a first motor 17, and the output shaft of the first motor 17 rotates through the emulsifying cover 3 and is connected to the hollow stirring shaft 4. The top of the emulsifying cover 3 is also equipped with a feeding hopper 18, which can conveniently add the raw materials to be emulsified into the emulsifying tank 2.

[0029] The bottom of the emulsification tank 2 is provided with a discharge pipe 19 and a rotating shaft 20 is rotatably connected inside the discharge pipe 19. Two sets of stirring blades 21 are connected to the surface of the rotating shaft 20. A second motor 22 is provided on the surface of the discharge pipe 19 and the output shaft of the second motor 22 rotates through the discharge pipe 19 and is connected to the rotating shaft 20. The output shaft of the second motor 22 drives the rotating shaft 20 to rotate. The rotating shaft 20 drives the stirring blades 21 to stir the sauce inside the discharge pipe 19, so as to avoid the sauce from clogging the discharge pipe 19 when it is discharged.

[0030] This hot and cold soy sauce high-oil droplet emulsifier seals the emulsification cap 3 at the top of the emulsification tank 2. When the scraper 7 at the bottom of the emulsification cap 3 contacts the emulsification tank 2, the arc-shaped slider 14 at the bottom of the scraper 7 slides along the top of the emulsification tank 2 into the tank body. Under continuous movement, the inner wall of the emulsification tank 2 squeezes the scraper 7, causing the scraper 7 to press the insert rod 11 inward into the stirring rod 5 and compress the spring 6. Under the elastic force of the spring 6, the scraper 7 is pressed tightly against the inner wall of the tank body. After the top of the emulsification tank 2 is sealed by the emulsification cap 3, raw materials are added into the feeding hopper 18, and the first motor 17 is started. The first motor 17 drives the hollow stirring shaft 4. The rotation of the hollow stirring shaft 4 drives the stirring rod 5 to stir and emulsify the raw materials in the emulsification tank 2. When the stirring rod 5 rotates, it can drive the scraper 7 to scrape the inner wall of the emulsification tank 2, scraping off the raw materials adhering to the inner wall of the tank and re-rolling them into the stirring process. In the later stage, when the scraper 7 wears down and the distance between the scraper 7 and the inner wall of the emulsification tank 2 increases, the spring 6 rebounds, causing the insert rod 11 to move outward from the stirring rod 5 and drive the scraper 7 to move towards the inner wall of the emulsification tank 2. This reduces the distance between the scraper 7 and the inner wall of the emulsification tank 2, allowing the scraper 7 to maintain close contact with the inner wall of the emulsification tank 2 and ensuring a good scraping effect.

[0031] After the raw materials are added to the emulsification tank 2, the heating rod 8 and heating plate 15 can be energized to heat the raw materials in the emulsification tank 2. When the temperature inside the emulsification tank 2 reaches 50℃-70℃, the temperature sensor (not shown in the attached diagram) inside the emulsification tank 2 detects this and sends a control signal to stop the heating rod 8 and heating plate 15 from being energized. When the temperature inside the emulsification tank 2 is below 45℃, the temperature sensor detects this and sends a control signal to continue energizing the heating rod 8 and heating plate 15. Since the raw materials for the hot and cold sauce are high-oil-droplet sauces, the oil droplets solidify and the raw materials become thick when not heated. When heated by the heating rod 8 and heating plate 15, the oil droplets melt and... The viscosity is reduced, making the raw material thinner and more fluid, allowing oil droplets to be more evenly dispersed in the raw material. This is beneficial for subsequent stirring and emulsification processes to shear and disperse the oil droplets. After the raw material is emulsified into a sauce, the sauce can be discharged through the discharge pipe 19 by opening the control valve on the surface of the discharge pipe 19. When the sauce is discharged through the discharge pipe 19, the second motor 22 can be started. The output shaft of the second motor 22 drives the rotating shaft 20 to rotate. The rotating shaft 20 drives the stirring blade 21 to stir the sauce in the discharge pipe 19, preventing the sauce from clogging the discharge pipe 19 when it is discharged, thus affecting the discharge efficiency and ensuring that the sauce flows smoothly in the discharge pipe 19.

[0032] Finally, it should be noted that the above are merely preferred embodiments of the present utility model and are not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A hot and cold sauce high-oil droplet emulsifier, characterized in that, include: A frame (1) is connected to an emulsifying tank (2). An emulsifying cap (3) is sealed on the top of the emulsifying tank (2). A hollow stirring shaft (4) is rotatably connected to the bottom center of the emulsifying cap (3) via a bearing. Several stirring rods (5) for stirring the sauce are connected to the surface of the hollow stirring shaft (4). A scraping assembly is provided on the surface of the stirring rod (5). The scraper (7) is moved by the spring (6) of the scraping assembly so that the scraper (7) is close to the inner wall of the emulsifying tank (2) to scrape the sauce. The heating rod (8) is located inside the hollow stirring shaft (4) and is used to heat the sauce.

2. The hot and cold sauce high-oil droplet emulsifier according to claim 1, characterized in that: The scraping assembly includes a vertical plate (9) and a guide rod (10). The vertical plate (9) has two sets and is respectively connected to the surface of several stirring rods (5). The scraper (7) has two sets and the surface of each set of scrapers (7) is connected to several insert rods (11). One end of the insert rod (11) slides through the vertical plate (9) and is inserted into one end of the stirring rod (5).

3. The hot and cold sauce high-oil droplet emulsifier according to claim 2, characterized in that: The insertion rod (11) is located inside the stirring rod (5) at one end and connected to the guide rod (10), and the other end of the guide rod (10) slides through the guide groove (12) provided inside the stirring rod (5). The spring (6) is sleeved on the surface of the guide rod (10) and the two ends of the spring (6) are respectively connected to the insertion rod (11) and the stirring rod (5).

4. The hot and cold sauce high-oil droplet emulsifier according to claim 2, characterized in that: A sealing ring (13) is provided at the penetration point between the insertion rod (11) and the upright plate (9), and arc-shaped sliders (14) are connected to both the upper and lower ends of the scraper (7).

5. The hot and cold sauce high-oil droplet emulsifier according to claim 1, characterized in that: The inner side of the emulsification tank (2) is provided with a heating plate (15), and the bottom of the hollow stirring shaft (4) is connected to a stirring crossbar (16).

6. The hot and cold sauce high-oil droplet emulsifier according to claim 1, characterized in that: The top of the emulsifying cap (3) is provided with a first motor (17), and the output shaft of the first motor (17) rotates through the emulsifying cap (3) and is connected to the hollow stirring shaft (4). The top of the emulsifying cap (3) is also provided with a feeding hopper (18).

7. The hot and cold sauce high-oil droplet emulsifier according to claim 1, characterized in that: The emulsifying tank (2) is provided with a discharge pipe (19) at the bottom and a rotating shaft (20) is rotatably connected inside the discharge pipe (19). Two sets of stirring blades (21) are connected to the surface of the rotating shaft (20).

8. A hot and cold sauce high-oil droplet emulsifier according to claim 7, characterized in that: The surface of the discharge pipe (19) is provided with a second motor (22), and the output shaft of the second motor (22) rotates through the discharge pipe (19) and is connected to the rotating shaft (20).

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