Cheese curdling device

Abstract

The utility model provides a cheese curdling device. The cheese curdling device comprises a containing tank body, a temperature control assembly, two stirring assemblies and an extraction component, the accommodating tank body is provided with an accommodating cavity for accommodating raw materials to be curded; the temperature control assembly is arranged in the accommodating tank body and is used for heating or cooling the raw materials to be curded in the accommodating cavity; the two stirring assemblies are rotatably arranged in the accommodating tank body respectively and are used for cutting and stirring the raw materials to be curded in the accommodating cavity; the extraction part is movably arranged in the accommodating tank body and is used for extracting whey formed after the whey is heated by the temperature control assembly and stirred by the stirring assembly in the accommodating cavity. The cheese production device solves the problem that the production efficiency is low due to the fact that the single-batch handling capacity of the cheese production device in the prior art is small.

Description

TECHNICAL FIELD

[0001] The utility model relates to cheese processing device technical field, specifically, relate to a kind of cheese curd device. BACKGROUND

[0002] Cheese, also known as dry cheese, is a kind of fermented dairy product, which is similar to solid food, and its properties are similar to those of sour milk. Its composition is actually very simple, which is composed of fresh milk, coagulation agent, salt and fungi. Each kilogram of cheese product is condensed from about 10 kilograms of milk, which contains rich nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of technology, cheese is fermented milk; in terms of nutrition, cheese is concentrated milk. The cheese curd process refers to heating the raw milk to the coagulation stage, and the coagulation enzyme has strict requirements for temperature and stirring intensity at this stage, otherwise it will lead to the decrease of coagulation enzyme activity, incomplete coagulation or coagulation too fast, resulting in the loss of coagulation enzyme activity.

[0003] However, the coagulation process is completed by manual operation, which requires manual monitoring of the temperature of the raw milk, manual addition of coagulation enzyme, manual adjustment of stirring intensity, and manual control of coagulation time. This leads to low automation degree of the coagulation process, and there is control error, which leads to the decrease of coagulation quality and low efficiency. And due to the control of coagulation particle size and the limitation of coagulation yield, the single batch processing capacity of the traditional coagulation device is usually not more than 1 cubic meter. This limitation leads to the decrease of production efficiency, and it is difficult to meet the increasing market demand in large-scale production environment. UTILITY MODEL CONTENT

[0004] The main purpose of the utility model is to provide a kind of cheese curd device to solve the problem of low production efficiency caused by small single batch processing capacity of cheese production device in prior art.

[0005] In order to achieve the above purpose, according to one aspect of the utility model, a kind of cheese curd device is provided, comprising: containing tank body, with containing cavity, for containing to be coagulated raw material;Temperature control assembly is arranged in containing tank body, for heating or cooling to be coagulated raw material in containing cavity;Two stirring assemblies are rotatably arranged in containing tank body respectively, for cutting and stirring to be coagulated raw material in containing cavity;Extraction component is movably arranged in containing tank body, for extracting whey formed after being heated by temperature control assembly and stirred by stirring assembly in containing cavity.

[0006] Further, the containing tank body comprises: two installation tanks, which are communicated with each other in horizontal direction to form the containing cavity, the containing cavity comprises an upper cavity, a middle cavity and a lower cavity arranged in sequence from top to bottom, and a layer space is provided between the inner tank shell and the outer tank shell of the installation tank, and the temperature control assembly is arranged in the layer space to heat or cool the to-be-coagulated raw material in the containing cavity.

[0007] Further, the temperature control assembly comprises: a plurality of arc-shaped tube segments, which are arranged in the interlayer space and around at least part of the middle cavity in a communication manner; and a plurality of connecting tube segments, which are arranged in the interlayer space around the middle cavity in a spaced manner, each of the connecting tube segments comprises a first tube segment and a second tube segment which are connected to each other, each of the first tube segments is arranged at a corresponding position of at least another part of the middle cavity, and each of the second tube segments is arranged at a corresponding position of the lower cavity in the interlayer space.

[0008] Further, the two stirring assemblies are arranged in the two installation tanks in a corresponding manner, the stirring assemblies are rotatably arranged around the central axes of the installation tanks, and the diameters of the two installation tanks are consistent.

[0009] Further, the distance L1 between the central axes of the two installation tanks and the radius R of the installation tank satisfy: 0.4≤L1:R≤0.8.

[0010] Further, the stirring assembly comprises: a rotating part, which comprises a rotating shaft and a connecting piece, the rotating shaft is connected to the inner wall of the installation tank located in the upper cavity and corresponding to the center of the installation tank, one end of the connecting piece is obliquely connected to the rotating shaft to avoid the other stirring assembly in the rotating process; and a cutting and stirring part, which is connected to the other end of the connecting piece and located in the middle cavity.

[0011] Further, the length L2 of the cutting and stirring part in the direction towards the central axis of the installation tank and the radius R of the installation tank satisfy: 0.5≤L2:R≤1.

[0012] Further, the cutting and stirring part comprises: an installation frame, which is connected to the connecting rod; and a plurality of stirring blades, which are arranged in the installation frame in a spaced manner in the direction towards the central axis of the installation tank, one side of the stirring blade is provided with a cutting part, and the cutting part comprises a first cutting surface and a second cutting surface which are arranged at a preset included angle, so as to cut the raw material to be coagulated.

[0013] Further, the preset included angle A between the first cutting surface and the second cutting surface satisfies: 60°≤A≤150°; and / or, the thickness h of the stirring blade satisfies: 0.3cm≤h≤0.8cm.

[0014] Further, the extraction part comprises: a connecting tube, one end of the connecting tube is movably connected to the inner wall of the installation tank located in the upper cavity and avoids the arrangement of the stirring assembly; and an extraction piece, which is in communication with the other end of the connecting tube, the extraction piece has a containing groove for containing whey, so that the connecting tube drives the extraction piece to move to extract the whey into the containing groove and discharge the whey through the connecting tube.

[0015] The technical scheme of the utility model discloses cheese curd device includes containing jar body, temperature control subassembly, two stirring subassembly and extraction part, containing jar body has containing cavity, to be used for containing the curd raw material of waiting, temperature control subassembly sets up in containing jar body, to be used for the heating or cooling of curd raw material waiting in containing cavity, two stirring subassembly rotatablely sets up in containing jar body respectively, to be used for cutting and stirring curd raw material waiting in containing cavity, extraction part, movably set up in containing jar body, to be used for the extraction of whey after heating and stirring in containing cavity by temperature control subassembly stirring subassembly.

[0016] In this way, the setting of the temperature control subassembly ensures that the curd raw material can be accurately and uniformly heated or cooled during the curd process, which is crucial for the activity of rennet and the control of the curd process, helps to improve the curd quality, and avoids the difficulty of ensuring the accuracy and uniformity of temperature in the traditional manual or simple automatic temperature control mode. The setting of the two stirring subassemblies enables the curd raw material to be more uniformly stirred and cut, promotes the uniform progress of the curd reaction, and thus avoids poor curd effect caused by uneven local stirring during the curd process. The movable design of the extraction part makes the extraction of whey more flexible and efficient, can immediately extract whey after the completion of the curd, reduces the residence time of whey, and thus avoids the remixing of whey and curd particles, to ensure the purity and extraction efficiency of whey. In this way, the single-batch capacity of the curd device is controlled at 2-30 m 3 , greatly improves the single-batch capacity, and thus solves the problem of low production efficiency caused by small single-batch processing capacity of the cheese production device in the prior art. At the same time, the automatic design of the whole device optimizes the production process, reduces the number and intensity of manual operations, avoids operation errors, and reduces the cost in the production process.

[0017] The device can quickly extract a part of whey from the solid-liquid mixture of curd and whey after the completion of the curd process, thereby reducing the processing capacity of subsequent equipment, and the whey is more conducive to permeating out of the saturated curd during the extraction process. If the curd stays in the jar body for too long after formation, it will directly affect the quality of cheese or coagulate into a large curd block, which cannot be automatically removed from the curd device. However, the device can quickly discharge the curd from the jar body into the next process after the completion of the curd process. BRIEF DESCRIPTION OF DRAWINGS

[0018] The drawings accompanying the specification of the present application form a part thereof, serve to provide further understanding of the present application, and together with the description, explain the present application. The use of the same reference numerals in different drawings indicates similar or identical components.

[0019] Figure 1A cross-sectional view is shown according to the embodiment of the cheese coagulation device provided by the utility model;

[0020] Figure 2 A structure proportional view of the containing tank body is shown according to the embodiment of the cheese coagulation device provided by the utility model;

[0021] Figure 3 A structure schematic view of the stirring assembly is shown according to the embodiment of the cheese coagulation device provided by the utility model;

[0022] Figure 4 A structure schematic view of the stirring blade is shown according to the embodiment of the cheese coagulation device provided by the utility model.

[0023] Among them, the above-mentioned drawings include the following reference signs:

[0024] 10, containing tank body; 11, containing cavity; 110, upper cavity; 111, middle cavity; 112, lower cavity; 12, installation tank; 120, interlayer space;

[0025] 20, temperature control assembly; 21, arc-shaped pipe section; 22, connecting pipe section; 220, first pipe section; 221, second pipe section;

[0026] 30, stirring assembly; 31, rotating part; 310, rotating shaft; 311, connecting piece; 32, cutting and stirring part; 320, installation frame; 321, stirring blade; 3210, cutting part; 3210a, first cutting surface; 3210b, second cutting surface;

[0027] 40, extraction part; 41, connecting pipe; 42, extraction piece; 420, containing groove. DETAILED DESCRIPTION

[0028] It should be noted that the embodiments in the present application and the features in the embodiments can be combined with each other without conflict. The utility model will be described in detail below with reference to the drawings and in combination with the embodiments.

[0029] In order to solve the problem of low production efficiency caused by small single batch processing capacity of the cheese production device in the prior art, the utility model provides a cheese coagulation device.

[0030] Please refer to Figures 1 to 4As shown, the application of the technical scheme of the utility model one aspect, provides a kind of cheese curd device, including containing jar body 10, temperature control component 20, two stirring components 30 and extraction component 40;Containing jar body 10 has containing cavity 11, to be used to contain the curd raw material to be contained;Temperature control component 20 is arranged in containing jar body 10, to be used to heat or cool the curd raw material to be contained in containing cavity 11;Two stirring components 30 are rotatably arranged in containing jar body 10 respectively, to be used to cut and stir the curd raw material to be contained in containing cavity 11;Extraction component 40, movably arranged in containing jar body 10, to be used to extract whey formed after heating and stirring component 30 stirring in containing cavity 11 after temperature control component 20.

[0031] The application of the technical scheme of the embodiment, in this way, the setting of temperature control component 20 ensures that the curd raw material can be accurately and uniformly heated or cooled during the curd process, which is crucial for the activity of rennet and the control of the curd process, helps to improve the curd quality, and avoids the difficulty of ensuring the accuracy and uniformity of temperature in traditional manual or simple automatic temperature control mode. The setting of two stirring components 30 enables the curd raw material to be more uniformly stirred and cut, promotes the uniform progress of the curd reaction, and thus avoids poor curd effect caused by uneven local stirring during the curd process. The movable design of extraction component 40 makes the extraction of whey more flexible and efficient, can extract whey immediately after the completion of curd, reduces the residence time of whey, and thus avoids the remixing of whey and curd particles, to ensure the purity and extraction efficiency of whey. This enables the single batch capacity of the curd device to be controlled within 2~30m 3 The application of the technical scheme of the embodiment, in this way, the setting of temperature control component 20 ensures that the curd raw material can be accurately and uniformly heated or cooled during the curd process, which is crucial for the activity of rennet and the control of the curd process, helps to improve the curd quality, and avoids the difficulty of ensuring the accuracy and uniformity of temperature in traditional manual or simple automatic temperature control mode. The setting of two stirring components 30 enables the curd raw material to be more uniformly stirred and cut, promotes the uniform progress of the curd reaction, and thus avoids poor curd effect caused by uneven local stirring during the curd process. The movable design of extraction component 40 makes the extraction of whey more flexible and efficient, can extract whey immediately after the completion of curd, reduces the residence time of whey, and thus avoids the remixing of whey and curd particles, to ensure the purity and extraction efficiency of whey. This enables the single batch capacity of the curd device to be controlled within 2~30m

[0032] The application of the technical scheme of the embodiment, in this way, the setting of temperature control component 20 ensures that the curd raw material can be accurately and uniformly heated or cooled during the curd process, which is crucial for the activity of rennet and the control of the curd process, helps to improve the curd quality, and avoids the difficulty of ensuring the accuracy and uniformity of temperature in traditional manual or simple automatic temperature control mode. The setting of two stirring components 30 enables the curd raw material to be more uniformly stirred and cut, promotes the uniform progress of the curd reaction, and thus avoids poor curd effect caused by uneven local stirring during the curd process. The movable design of extraction component 40 makes the extraction of whey more flexible and efficient, can extract whey immediately after the completion of curd, reduces the residence time of whey, and thus avoids the remixing of whey and curd particles, to ensure the purity and extraction efficiency of whey. This enables the single batch capacity of the curd device to be controlled within 2~30m

[0033] Specifically, the containing tank body 10 comprises two installation tanks 12 which are communicated with each other in the horizontal direction to form a containing cavity 11, the containing cavity 11 comprises an upper cavity 110, a middle cavity 111 and a lower cavity 112 which are arranged in sequence from top to bottom, a sandwich space 120 is arranged between the inner tank shell and the outer tank shell of the installation tank 12, and a temperature control assembly 20 is arranged in the sandwich space 120 to heat or cool the milk clotting raw material in the containing cavity 11. In this way, the containing tank body 10 is designed by using two installation tanks 12 which are communicated with each other, so that the capacity of processing the milk clotting raw material in a single batch is greatly increased. Moreover, through the reasonable use of space, the upper cavity 110 is used for adding the milk clotting raw material and extracting whey, and the middle cavity 111 and the lower cavity 112 can be used for uniform stirring and mixing in the milk clotting process. The layered design makes the operation more orderly, avoids the conflict between the operations such as raw material addition, stirring, heating or cooling, whey extraction and the like, and thus improves the production efficiency. Moreover, the structure of the device is optimized, so that the device has small floor space on the basis of increasing the single batch capacity, integrates multiple functions, and thus can realize efficient production in a limited space.

[0034] As shown in Figure 1 The temperature control assembly 20 comprises a plurality of arc-shaped pipe segments 21 and a plurality of connecting pipe segments 22. The plurality of arc-shaped pipe segments 21 are arranged in the sandwich space 120 and around at least part of the middle cavity 111 in a communicated manner. The plurality of connecting pipe segments 22 are arranged in the sandwich space 120 around the middle cavity 111 at intervals. Each connecting pipe segment 22 comprises a first pipe segment 220 and a second pipe segment 221 which are connected to each other. Each first pipe segment 220 is arranged at a corresponding position of at least another part of the middle cavity 111. Each second pipe segment 221 is arranged at a corresponding position of the lower cavity 112 in the sandwich space 120. In this embodiment, the installation tank 12 is respectively provided with a first inlet and a first outlet. The first inlet is communicated with one arc-shaped pipe segment 21 of the plurality of arc-shaped pipe segments 21 which is away from the connecting pipe segment 22, so as to introduce ice water into the arc-shaped pipe segment 21. The first outlet is communicated with one arc-shaped pipe segment 21 of the plurality of arc-shaped pipe segments 21 which is close to the connecting pipe segment 22, so as to discharge the ice water in the arc-shaped pipe segment 21. The installation tank 12 is also respectively provided with a second inlet and a second outlet. The second inlet is communicated with the first pipe segment 220, so as to introduce ice water into the connecting pipe segment. The second outlet is communicated with the bottom of the sandwich space 120, so as to discharge the circulating water in the sandwich space 120.

[0035] In this way, in order to meet the heating and cooling functions, and control the temperature within 10-75℃. By uniformly distributing multiple arc-shaped pipe segments 21 in the interlayer space 120 of the installation tank 12, a uniform and stable heating or cooling condition is provided in the containing cavity 11; when heating, by respectively introducing steam into the arc-shaped pipe segments 21 and the connecting pipe segments 22, the steam circulates in the arc-shaped pipe segments 21, and flows into the interlayer space 120 through the connecting pipe segments 22, so as to heat the raw milk to be condensed in the containing cavity 11, and the condensed water is introduced into the water collecting tank or floor drain through the first and second discharge outlets, at this time, the interlayer space 120 is open, and no pressure container is involved; when cooling, by respectively introducing ice water or cold water into the arc-shaped pipe segments 21 and the connecting pipe segments 22, the ice water or cold water circulates in the arc-shaped pipe segments 21 and the interlayer space 120, so as to achieve the purpose of cooling.

[0036] Optionally, the temperature control assembly 20 is used to introduce and circulate ice water; or not to use ice water, and to introduce normal softened water when the product has no high temperature requirement.

[0037] In the present application, two stirring assemblies 30 are respectively arranged in the two installation tanks 12, and the stirring assembly 30 is rotatably arranged around the central axis of the installation tank 12, and the diameters of the two installation tanks 12 are consistent. Compared with a single stirring assembly 30, the double stirring assemblies 30 can form a more complex stirring flow field, so that the raw milk to be condensed is more uniformly mixed during the condensation process, and the difference in condensation quality caused by uneven stirring is avoided.

[0038] In addition, the arrangement of the stirring assembly 30 around the central axis can effectively avoid the stirring dead angle, and ensure that the raw materials in the entire containing cavity 11 can be effectively stirred. Moreover, the diameters of the two installation tanks 12 are consistent, so that the two stirring assemblies 30 can operate under the same conditions, without the need to adjust the stirring parameters, and no matter which installation tank 12 the raw milk to be condensed is in, the same degree of stirring can be achieved, which ensures the uniform mixing of the raw materials during the condensation process, thereby improving the consistency of the condensation quality; and makes the device more reasonably utilize the space while ensuring the capacity, improves the stirring efficiency. At the same time, the interference between the stirring movements is avoided, and it is ensured that each stirring assembly 30 can independently and effectively complete its stirring task.

[0039] Specifically, as shown in FIG. 1, the stirring assembly 30 comprises a stirring shaft 31 and a stirring blade 32 arranged on the stirring shaft 31. Figure 2As shown, the distance L1 between the central axes of the two mounting tanks 12 and the radius R of the mounting tank 12 satisfy the following condition: 0.4 ≤ L1:R ≤ 0.8. This configuration optimizes the mixing effect of the mixing assembly 30 by controlling the ratio of the distance between the central axes of the two mounting tanks 12 to their radius. Maintaining the ratio of distance L1 to radius R within the aforementioned range ensures that the mixing range and movement trajectory of the two mixing assemblies 30 fully cover the raw material to be coagulated within the containing cavity 11 during rotation. This avoids mixing dead zones caused by excessive distance or mixing interference caused by excessive proximity, ensuring uniform mixing of the raw material and smooth coagulation. Furthermore, it makes more rational use of space while ensuring the device capacity.

[0040] In this embodiment, the connection between the tank wall and the bottom of the installation tank 12 is an arc-shaped structure to facilitate the up-and-down flow of the raw material to be coagulated during the stirring process of the stirring assembly 30.

[0041] like Figure 3 As shown, the stirring assembly 30 includes a rotating component 31 and a cutting and stirring component 32. The rotating component 31 includes a rotating shaft 310 and a connecting member 311. The rotating shaft 310 is connected to the inner wall of the upper cavity 110 of the mounting tank 12, corresponding to the center of the tank. One end of the connecting member 311 is inclined to the rotating shaft 310 to avoid interference with the other stirring assembly 30 during rotation. The cutting and stirring component 32 is connected to the other end of the connecting member 311 and is located in the middle cavity 111. With this configuration, the rotating shaft 310 passes through the tank body of the mounting tank 12 and is connected to a drive motor to drive the cutting and stirring component 32 to rotate. Thus, the inclined connection between the connecting member 311 and the rotating shaft 310 ensures that the two stirring assemblies 30 will not interfere with each other when operating simultaneously. This avoidance mechanism allows the two stirring assemblies 30 to operate independently and synchronously, improving stirring efficiency and controllability. Furthermore, the cutting and stirring component 32 is located in the central cavity 111, which is a key area in the coagulation process. The positioning of the cutting and stirring component 32 can ensure that the raw material to be coagulated is fully stirred during the coagulation stage, promote the uniform distribution and activity of rennet, and improve the quality and yield of coagulated milk.

[0042] In this embodiment, as Figure 2As shown, the length L2 of the cutting and stirring component 32 and the radius R of the installation tank 12 satisfy the following relationship: 0.5≤L2:R≤1. In this way, the two cutting and stirring components 32 do not interfere with each other when they are rotated synchronously to overlap, and can cover the entire holding cavity 11 without being excessively stretched to reduce efficiency or being in contact with the tank wall to cause abrasion. Within this range of proportions, the cutting and stirring component 32 can effectively reach most of the area in the middle of the holding cavity 11, improving stirring uniformity and efficiency, while avoiding unnecessary friction with the tank wall, prolonging the service life of the equipment. Moreover, within different ranges of proportions, the length of the cutting and stirring component 32 can be adjusted to adapt to different types of curd raw materials or different curd process requirements. For example, for high-viscosity raw materials, longer cutting and stirring components 32 can be used to increase shear force; for raw materials that are prone to adhere to the tank wall, shorter cutting and stirring components 32 can be used to reduce adhesion, enhancing the adaptability and flexibility of the production process.

[0043] As shown in Figure 3 and Figure 4 The cutting and stirring component 32 includes a mounting frame 320 and a plurality of stirring blades 321; the mounting frame 320 is connected to the connecting rod; the plurality of stirring blades 321 are arranged in the mounting frame 320 in a direction towards the central axis of the installation tank 12, and one side of the stirring blade 321 is provided with a cutting portion 3210, which includes a first cutting surface 3210a and a second cutting surface 3210b arranged at a preset included angle, for cutting the curd raw material. The above arrangement, the cutting and stirring component 32 is a harp structure, and the plurality of stirring blades 321 are welded to the mounting frame 320. In this way, the cutting portion 3210 on the stirring blade 321 can uniformly cut the curd raw material, which helps to control the size and shape of the curd particles. Moreover, the first cutting surface 3210a and the second cutting surface 3210b arranged at a preset included angle can ensure that an effective cutting force is generated during stirring, thereby improving the efficiency of curd and the quality of cheese. At the same time, the arrangement of the stirring blade 321 can simultaneously realize the stirring and cutting actions, compared with the traditional design of only stirring, the cutting and stirring component 32 with integrated cutting function can significantly improve the efficiency of the curd process, so that the curd raw material is uniformly mixed while its macromolecular structure is effectively destroyed, promoting the activity of the curd enzyme and accelerating the curd reaction.

[0044] It should be noted that in the present embodiment, the cutting and stirring component 32 can realize the stirring function when it is rotated in one direction in the installation tank 12, and can realize the cutting function when it is rotated in the other direction.

[0045] In this embodiment, the preset angle A between the first cutting surface 3210a and the second cutting surface 3210b satisfies: 60° ≤ A ≤ 150°. Within this angle range, the cutting part 3210 can generate effective shearing force to cut the raw material to be coagulated. A smaller angle (close to 60°) provides a larger contact area, suitable for the initial coagulation stage, to promote the uniform distribution of rennet and the initial formation of coagulated particles. A larger angle (close to 150°) generates stronger shearing force, suitable for the later stages of coagulation, to ensure the refinement and uniformity of coagulated particles, improving coagulation yield and cheese quality. By adjusting the preset angle A, the size of the coagulated particles can be precisely controlled to meet diverse production needs.

[0046] In this embodiment, the thickness h of the stirring blade 321 satisfies the condition: 0.3cm ≤ h ≤ 0.8cm. Thus, by adjusting the thickness of the stirring blade 321, its shearing force and stirring efficiency during the stirring process can be directly affected. A thinner blade (e.g., 0.3cm) provides finer shearing, suitable for gentle stirring of raw materials in the initial stages, helping to promote the uniform distribution of rennet without damaging the microstructure of the raw materials. A thicker blade (e.g., 0.8cm) provides stronger shearing force, suitable for further cutting and refining the formed curd particles in the later stages of curdling, improving curd yield and cheese quality. Furthermore, setting the stirring blade 321 within this thickness range not only ensures the shearing effect of the stirring blade 321 but also reduces energy consumption during the stirring process. An excessively thick stirring blade 321 increases stirring resistance, leading to increased energy consumption, while an excessively thin blade may easily wear or deform under high-intensity stirring.

[0047] like Figure 1 As shown, the extraction component 40 includes a connecting pipe 41 and an extraction element 42. One end of the connecting pipe 41 is movably connected to the inner wall of the upper cavity 110 of the mounting tank 12 and is positioned to avoid the stirring assembly 30. The extraction element 42 communicates with the other end of the connecting pipe 41 and has a receiving groove 420 for containing whey, so that the connecting pipe 41 drives the extraction element 42 to extract whey into the receiving groove 420 and discharge it through the connecting pipe 41. With the above configuration, when the two stirring assemblies 30 are in operation, the extraction component 40 is located in the upper cavity 110 to completely avoid the two stirring assemblies 30. After the stirring is completed, the connecting pipe 41 is controlled to move to drive the extraction element 42 to the middle cavity 111 to extract the formed whey. This allows the extractor 42 to accurately locate the whey formation position, and under the drive of the connecting tube 41, the extractor 42 can directly extract the whey into the receiving tank 420, and then discharge it to the outside of the receiving tank 10 through the connecting tube 41. This avoids the problems of whey residue or incomplete extraction that may occur with traditional manual or fixed-position extraction, and improves the efficiency and completeness of whey extraction.

[0048] From the above description, it can be seen that the above-mentioned embodiments of the utility model realize the following technical effects:

[0049] The cheese coagulation device comprises a containing tank 10, a temperature control assembly 20, two stirring assemblies 30 and an extraction component 40; the containing tank 10 has a containing cavity 11 for containing coagulation raw materials; the temperature control assembly 20 is arranged in the containing tank 10 for heating or cooling the coagulation raw materials in the containing cavity 11; the two stirring assemblies 30 are rotatably arranged in the containing tank 10 for cutting and stirring the coagulation raw materials in the containing cavity 11; and the extraction component 40 is movably arranged in the containing tank 10 for extracting whey formed after the coagulation raw materials in the containing cavity 11 are heated by the temperature control assembly 20 and stirred by the stirring assembly 30. In this way, the arrangement of the temperature control assembly 20 ensures that the coagulation raw materials can be accurately and uniformly heated or cooled during the coagulation process, which is crucial for the activity of rennet and the control of the coagulation process, helps to improve the coagulation quality and avoids the difficulty of ensuring the accuracy and uniformity of temperature in the traditional manual or simple automatic temperature control mode. The arrangement of the two stirring assemblies 30 enables the coagulation raw materials to be more uniformly stirred and cut, promotes the uniform progress of the coagulation reaction and thus avoids poor coagulation effect caused by uneven local stirring during the coagulation process. The movable design of the extraction component 40 makes the extraction of whey more flexible and efficient, enables the whey to be extracted immediately after the coagulation is completed, reduces the residence time of the whey and thus avoids the remixing of the whey and the coagulation particles, so as to ensure the purity and extraction efficiency of the whey. This enables the single-batch production capacity of the coagulation device to be controlled within 2-30 m 3 , which greatly improves the single-batch production capacity and thus solves the problem of low production efficiency caused by the small single-batch processing capacity of the cheese production device in the prior art. At the same time, the automatic design of the whole device optimizes the production process, reduces the number and intensity of manual operations, avoids operation errors and reduces the cost in the production process.

[0050] It is to be noted that the terms used herein are only for the purpose of describing specific embodiments and are not intended to limit the exemplary embodiments according to the present application. As used herein, the singular form is intended to include the plural form, unless the context clearly indicates otherwise, and it should also be understood that the terms "comprise" and / or "include" as used in the specification, indicate the presence of features, steps, operations, devices, components and / or their combinations.

[0051] The relative arrangement of parts and steps, numerical expressions, and numerical values set forth in these embodiments do not limit the scope of the present application unless otherwise specifically indicated. At the same time, it should be understood that the sizes of the various parts shown in the drawings are not drawn in proportion. The techniques, methods, and devices known to those skilled in the relevant art can not be discussed in detail, but should be considered as part of the authorized description under appropriate circumstances. In all examples shown and discussed here, any specific value should be interpreted as merely exemplary, not as a limitation. Therefore, other examples of exemplary embodiments can have different values. It should be noted that similar reference numbers and letters represent similar items in the following drawings, so further discussion is not needed in subsequent drawings once an item is defined in one drawing.

[0052] In the description of the present application, it should be understood that the orientation words such as "front, back, up, down, left, right", "horizontal, vertical, perpendicular, horizontal" and "top, bottom" and the like indicate the orientation or positional relationship shown in the drawings, which is only for the convenience of describing the present application and simplifying the description, and does not indicate and imply that the device or element referred to must have a specific orientation or be constructed and operated in a specific orientation, therefore it cannot be understood as a limitation on the scope of protection of the present application; the orientation words "inner, outer" refer to the inner and outer of the contour of each component itself.

[0053] For the convenience of description, spatial relative terms such as "above", "above", "upper surface", "upper" and the like can be used here to describe the spatial position relationship of one device or feature with other devices or features as shown in the drawings. It should be understood that the spatial relative terms are intended to include different orientations in use or operation in addition to the orientation of the device described in the drawings. For example, if the device in the drawing is inverted, the device described as "above" or "above" other devices or structures will be positioned "below" or "below" other devices or structures. Thus, the exemplary term "above" can include both "above" and "below". The device can also be positioned in other different ways (rotated 90 degrees or in other orientations), and the spatial relative description used here is interpreted accordingly.

[0054] The above is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application can have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included within the scope of protection of the present application.

Claims

1. A cheese curd apparatus, characterized by, The application relates to a milk coagulation device. The device comprises: a containing tank (10) having a containing cavity (11) for containing raw milk to be coagulated; a temperature control assembly (20) arranged in the containing tank (10) for heating or cooling the raw milk to be coagulated in the containing cavity (11); two stirring assemblies (30) rotatably arranged in the containing tank (10) for cutting and stirring the raw milk to be coagulated in the containing cavity (11); and 2. Cheese curd device according to claim 1, characterized in that an extracting component (40) movably arranged in the containing tank (10) for extracting whey formed in the containing cavity (11) after being heated by the temperature control assembly (20) and stirred by the stirring assemblies (30). The containing tank (10) comprises:

3. Cheese curd device according to claim 2, characterized in that two installation tanks (12) communicating with each other in the horizontal direction to form the containing cavity (11), the containing cavity (11) comprising an upper cavity (110), a middle cavity (111) and a lower cavity (112) arranged in sequence from top to bottom, and a sandwich space (120) being arranged between the inner tank shell and the outer tank shell of the installation tank (12), and the temperature control assembly (20) being arranged in the sandwich space (120) for heating or cooling the raw milk to be coagulated in the containing cavity (11). The temperature control assembly (20) comprises: a plurality of arc-shaped pipe segments (21) arranged in the sandwich space (120) and surrounding at least part of the middle cavity (111); 4. Cheese curd device according to claim 2, characterized in that a plurality of connecting pipe segments (22) arranged in the sandwich space (120) around the middle cavity (111), each of the connecting pipe segments (22) comprising a first pipe segment (220) and a second pipe segment (221) connected with each other, each of the first pipe segments (220) being arranged at a corresponding position of at least another part of the middle cavity (111), and each of the second pipe segments (221) being arranged at a corresponding position of the lower cavity (112) in the sandwich space (120).

5. Cheese curd device according to claim 4, characterized in that The two stirring assemblies (30) are arranged in the two installation tanks (12) respectively, the stirring assembly (30) is rotatably arranged around the central axis of the installation tank (12), and the diameters of the two installation tanks (12) are consistent.

6. The cheese curding device of claim 2, wherein, The distance L1 between the central axes of the two installation tanks (12) and the radius R of the installation tank (12) satisfy the condition: 0.4<=L1:R<=0.

8. The stirring assembly (30) comprises: a rotating component (31) comprising a rotating shaft (310) and a connecting piece (311), the rotating shaft (310) being connected with the center of the installation tank (12) and the inner wall of the installation tank (12) located in the upper cavity (110), and one end of the connecting piece (311) being obliquely connected with the rotating shaft (310) to avoid the other stirring assembly (30) in the rotating process; a cutting and stirring component (32) connected with the other end of the connecting piece (311) and located in the middle cavity (111).

7. Cheese curd device according to claim 6, characterized in that A length L2 of the cutting and stirring component (32) in a direction towards a central axis of the installation tank (12) and a radius R of the installation tank (12) satisfy: 0.5≤L2:R≤1.

8. Cheese curd device according to claim 6, characterized in that The cutting and stirring component (32) comprises: an installation frame (320) connected with the connecting rod; a plurality of stirring blades (321) arranged in the installation frame (320) in a direction towards the central axis of the installation tank (12), one side of the stirring blade (321) being provided with a cutting portion (3210), the cutting portion (3210) comprising a first cutting surface (3210a) and a second cutting surface (3210b) arranged at a preset included angle, for cutting the raw material to be curdled.

9. Cheese curd device according to claim 8, characterized in that The preset included angle A between the first cutting surface (3210a) and the second cutting surface (3210b) satisfies: 60°≤A≤150°; and / or, A thickness h of the stirring blade (321) satisfies: 0.3cm≤h≤0.8cm.

10. The cheese curding device of claim 2, wherein, The extraction component (40) comprises: a connecting pipe (41), one end of the connecting pipe (41) being movably connected with an inner wall of the installation tank (12) in the upper cavity (110) and avoiding the stirring assembly (30); an extraction piece (42) in communication with the other end of the connecting pipe (41), the extraction piece (42) having a containing groove (420) for containing the whey, so that the connecting pipe (41) drives the extraction piece (42) to move to extract the whey into the containing groove (420) and discharge through the connecting pipe (41).

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