Yoghourt high-temperature sterilization device
By combining a high-temperature stirring sterilization mechanism and a condensation mechanism, the problems of uneven heating and complex operation in yogurt production are solved, achieving uniform heating, rapid cooling, and automatic discharge, thus improving the efficiency and quality of yogurt production.
Patent Information
- Application Number
- CN202520597567.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-01
- Publication Date
- 2026-03-03
- Estimated Expiration
- 2035-04-01
AI Technical Summary
Current yogurt production processes suffer from uneven heating, leading to protein denaturation or incomplete sterilization. Additionally, traditional equipment is complex to operate, increasing labor costs.
The high-temperature stirring sterilization mechanism uses a high-temperature stirring rod and heating wire for uniform heating, combined with a condensation mechanism for rapid cooling, and an inclined design to achieve automatic discharge, integrating heating, stirring, cooling and discharge functions into one unit.
This method achieves uniform heating and sterilization of yogurt, avoids protein denaturation, shortens the production cycle, reduces manual cleaning costs, and improves production efficiency.
Smart Images
Figure CN223958268U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of yogurt sterilization, and in particular to a high-temperature sterilization device for yogurt. Background Technology
[0002] Yogurt is generally not suitable for high-temperature sterilization because this kills the live probiotics (such as lactic acid bacteria and bifidobacteria), which are essential for the health benefits of yogurt. However, some room-temperature yogurts (sterilized yogurts) require high-temperature sterilization. These yogurts undergo pasteurization or high-temperature sterilization after fermentation to extend their shelf life. While safer and more durable, they no longer contain live probiotics. The sterilization process in yogurt production often uses traditional high-temperature sterilization tanks, which have the following drawbacks:
[0003] Uneven heating: Static heating causes localized overheating (protein denaturation) or incomplete sterilization of the yogurt, making rapid cooling impossible.
[0004] Complex operation: Existing equipment is inconvenient for pouring out yogurt, increasing labor costs. Utility Model Content
[0005] To solve the technical problems of uneven heating and inconvenient operation, this utility model provides a high-temperature sterilization device for yogurt.
[0006] This utility model is achieved using the following technical solution: a high-temperature sterilization device for yogurt, comprising a main body, characterized in that a support frame is installed at the bottom of the main body, a fixed sleeve is fixedly installed on the top surface of the support frame, a threaded rod passes through the inner side of the fixed sleeve, a handle is connected to the top of the threaded rod, a deflection gear meshes above the threaded rod, one end of a deflection rod is connected to the inner side of the deflection gear, and the other end of the deflection rod is connected to a sterilization dish; two sets of deflection rods are provided, symmetrically installed at both ends of the sterilization dish, the deflection rods rotate with the top of the support frame, and a discharge component is connected to the bottom surface of the sterilization dish, with an opening and closing valve provided on the discharge component.
[0007] The top of the sterilization dish is covered with a sealing cap, and the sterilization dish and the sealing cap are locked together by a latch;
[0008] The sterilization dish is equipped with a high-temperature stirring sterilization mechanism inside, and a condensation mechanism is placed on the sealed lid.
[0009] The sealing cap is equipped with a connecting tube that passes through the sealing cap and extends into the sterilization dish. The top of the connecting tube is connected to a feed port, and a sealing valve is provided on the surface of the connecting tube.
[0010] The high-temperature stirring sterilization mechanism includes a working motor mounted on a sealed cover. A rotating rod is connected to the bottom of the working motor, and a high-temperature stirring rod is mounted on the surface of the rotating rod. A heating wire is installed inside the high-temperature stirring rod. Yogurt is placed inside the sterilization dish, and the high-temperature stirring rod penetrates through the sterilization dish.
[0011] The condensation mechanism includes a condenser shell, inside which is a condensation pipe. The condensation pipe is inserted into the inside of the sterilization dish. One end of the condensation pipe is connected to a coolant fluid pipe. There are two sets of coolant fluid pipes, namely an inlet pipe and an outlet pipe, both of which are connected to the pump body in the coolant storage dish.
[0012] As a further optimization of this utility model, after sterilization, the heating wire is turned off, and the condensing mechanism is immediately started. The coolant flows out from the pump body in the coolant storage dish, flows through the inlet pipe in the coolant fluid pipeline to the condensing pipe, and circulates in the condensing pipe to absorb the heat in the sterilization dish. Finally, it flows back to the coolant storage dish from the outlet pipe for another cycle. The cooling time is about 5-10 minutes, which quickly cools the yogurt to 25-30℃, avoiding overheating that may affect the quality.
[0013] As a further optimization of this invention, the working motor is started, driving the rotating rod and the high-temperature stirring rod to rotate. The heating wire is energized and heats the high-temperature stirring rod to 85-95℃. Rotation and stirring ensure even heating of the yogurt, preventing localized overheating and protein denaturation. The sterilization time can be adjusted via the temperature control system, typically to 1 minute, ensuring complete elimination of microorganisms.
[0014] As a further optimization of this utility model, the sealing valve of the feed inlet is opened, and the yogurt to be sterilized is injected into the sterilization dish through the connecting tube. The sealing valve is then closed, and the sealing cap is locked to the sterilization dish using the latch to ensure airtightness.
[0015] As a further optimization of this utility model, rotating the handle drives the threaded rod to rotate, and through the transmission of the deflection gear and deflection rod, the sterilization dish is tilted at 30-45°. The tilting design ensures that residual material is completely discharged, reducing manual cleaning costs. Opening the valve on the discharge component allows the sterilized yogurt to flow out under gravity. After discharge is complete, the sterilization dish is reset to prepare for the next batch operation.
[0016] Compared with the prior art, the beneficial effects of this utility model are as follows:
[0017] 1. This invention utilizes a high-temperature stirring rod and built-in heating wire in a high-temperature stirring sterilization mechanism to uniformly heat yogurt during the stirring process. When the high-temperature stirring rod rotates, the heating wire heats the rod to 85-95℃, ensuring even heating of the yogurt, preventing localized overheating that could lead to protein denaturation, and simultaneously thoroughly killing microorganisms and improving the sterilization effect.
[0018] 2. After sterilization, the coolant is rapidly circulated through the condensation pipes in the condensation mechanism to absorb the heat from the sterilization dish, cooling the yogurt to 25-30℃ within 5-10 minutes. This design avoids the yogurt's taste and quality being affected by prolonged high temperatures, while also shortening the production cycle.
[0019] 3. This invention uses a rotating handle to drive a threaded rod and a deflection gear, tilting the sterilization dish at 30-45°. Combined with the discharge component and opening / closing valve, the yogurt can be completely discharged under gravity. This tilting design significantly reduces residue, lowers manual cleaning costs, and improves production efficiency.
[0020] 4. This utility model integrates heating, stirring, cooling and discharging functions, solving the problems of uneven heating and complicated operation of traditional equipment. It is suitable for the production of sterilized yogurt and has high practicality and promotion value. Attached Figure Description
[0021] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0022] Figure 2 This utility model Figure 1 Diagram of the split state of the middle structure;
[0023] Figure 3 This is a schematic diagram of the connection structure of the high-temperature stirring rod of this utility model;
[0024] Figure 4 This is a schematic diagram of the internal structure of the high-temperature stirring rod of this utility model;
[0025] Figure 5 This is a schematic diagram of the connection structure of the condensation mechanism of this utility model.
[0026] Explanation of key symbols:
[0027] 1. Main body of the device; 2. Support frame; 3. Fixing sleeve; 4. Threaded rod; 41. Handle; 5. Deflecting gear; 6. Deflecting rod; 7. Sterilization dish; 8. Sealing cap; 9. Lock; 10. Connecting pipe; 11. Feed inlet; 12. Sealing valve; 13. Stirring sterilization mechanism; 131. Working motor; 132. Rotating rod; 133. Stirring high-temperature rod; 134. Heating wire; 14. Condensation mechanism; 141. Condenser shell; 142. Condensation pipe; 143. Coolant fluid pipe; 144. Coolant storage dish; 15. Discharge component; 16. Opening and closing valve. Detailed Implementation
[0028] The present invention will be further described below with reference to the accompanying drawings and specific embodiments. It should be noted that, without conflict, the various embodiments or technical features described below can be arbitrarily combined to form new embodiments.
[0029] Example 1:
[0030] Please combine Figures 1-5 This embodiment proposes a high-temperature sterilization device for yogurt, comprising a main body 1. The device is characterized by a support frame 2 mounted at its bottom, a fixing sleeve 3 fixedly mounted on the top surface of the support frame 2, a threaded rod 4 rotatably passing through the inner side of the fixing sleeve 3, a handle 41 connected to the top of the threaded rod 4, a deflection gear 5 meshing above the threaded rod 4, one end of a deflection rod 6 connected to the inner side of the deflection gear 5, and a sterilization dish 7 connected to the other end of the deflection rod 6. Two sets of deflection rods 6 are symmetrically installed at both ends of the sterilization dish 7, and the deflection rods 6 are rotatably connected to the top of the support frame 2. A discharge component 15 is connected to the bottom surface of the sterilization dish 7, and an opening / closing valve 16 is provided on the discharge component 15.
[0031] Specifically, rotating handle 41 drives threaded rod 4 to rotate, which, through the transmission of deflection gear 5 and deflection rod 6, tilts sterilization dish 7 by 30-45°. This tilting design ensures complete discharge of residue, reducing manual cleaning costs. Opening valve 16 on the discharge component 15 allows the sterilized yogurt to flow out under gravity. After discharge, reset sterilization dish 7 to prepare for the next batch.
[0032] The top of the sterilization dish 7 is covered with a sealing cap 8, and the sterilization dish 7 and the sealing cap 8 are locked together by a latch 9;
[0033] It should be noted that the sterilization dish 7 is equipped with a high-temperature stirring sterilization mechanism 13, and the sealing cap 8 is equipped with a condensation mechanism 14.
[0034] A connecting tube 10 is provided on the sealing cap 8. The connecting tube 10 passes through the sealing cap 8 and extends into the sterilization dish 7. The top end of the connecting tube 10 is connected to the feed port 11, and a sealing valve 12 is provided on the surface of the connecting tube 10.
[0035] Specifically, open the sealing valve 12 of the feed inlet 11 and inject the yogurt to be sterilized into the sterilization dish 7 through the connecting tube 10. Close the sealing valve 12 and lock the sealing cap 8 to the sterilization dish 7 using the locking buckle 9 to ensure a tight seal.
[0036] The high-temperature stirring sterilization mechanism 13 includes a working motor 131, which is mounted on the sealing cover 8. A rotating rod 132 is connected to the bottom end of the working motor 131. A high-temperature stirring rod 133 is mounted on the surface of the rotating rod 132, and a heating wire 134 is installed inside the high-temperature stirring rod 133. Yogurt is placed inside the sterilization dish 7, and the high-temperature stirring rod 133 penetrates through the sterilization dish 7.
[0037] Specifically, the motor 131 is started, driving the rotating rod 132 and the high-temperature stirring rod 133 to rotate. The heating wire 134 is energized and heats up the high-temperature stirring rod 133 to 85-95℃. The rotation and stirring ensure that the yogurt is heated evenly, avoiding localized overheating that could lead to protein denaturation. The sterilization time can be adjusted via the temperature control system, typically 10-15 minutes, to ensure complete elimination of microorganisms.
[0038] The condensing mechanism 14 includes a condenser housing 141, and a condensing pipe 142 is provided inside the condenser housing 141. The condensing pipe 142 is inserted into the inside of the sterilization dish 7. One end of the condensing pipe 142 is connected to the coolant fluid pipe 143. The coolant fluid pipe 143 is provided with two sets, namely an inlet pipe and an outlet pipe, both of which are connected to the pump body in the external coolant storage dish 144 (an existing product, which will not be described in detail).
[0039] Specifically, after sterilization, the heating wire 134 is turned off, and the condensing mechanism 14 is immediately started. The coolant flows out from the pump in the external coolant storage dish 144, flows through the inlet pipe in the coolant fluid pipe 143 to the condensing pipe 142, and circulates in the condensing pipe 142 to absorb the heat in the sterilization dish 7. Finally, it flows back to the coolant storage dish 144 from the outlet pipe for another cycle. The cooling time is about 5-10 minutes, which quickly cools the yogurt to 25-30℃ to avoid overheating and affecting the quality.
[0040] Specific implementation steps of this utility model:
[0041] This device achieves uniform heating and sterilization of yogurt through a high-temperature stirring sterilization mechanism 13, combined with rapid cooling through a condensing mechanism 14, and finally discharges the sterilized yogurt through an inclined discharge design. The entire process is divided into a sterilization stage, a cooling stage, and a discharge stage, as detailed below:
[0042] 1. High-temperature sterilization stage
[0043] Feeding: Open the sealing valve 12 of the feed inlet 11 and inject the yogurt to be sterilized into the sterilization dish 7 through the connecting tube 10. Close the sealing valve 12 and lock the sealing cap 8 to the sterilization dish 7 with the locking buckle 9 to ensure airtightness.
[0044] Heating and stirring:
[0045] Start the motor 131, which drives the rotating rod 132 and the high-temperature stirring rod 133 to rotate. The heating wire 134 is energized and heats the high-temperature stirring rod 133 to 85-95℃. Rotation and stirring ensure even heating of the yogurt, preventing localized overheating and protein denaturation. The sterilization time, typically 10-15 minutes, can be adjusted via the temperature control system to ensure complete elimination of microorganisms.
[0046] 2. Cooling stage
[0047] Start the condensing mechanism: After sterilization, turn off the heating wire 134 and immediately start the condensing mechanism 14. The coolant flows out from the pump in the coolant storage dish 144, flows through the inlet pipe in the coolant fluid pipe 143 to the condensing pipe 142, and circulates in the condensing pipe 142 to absorb the heat in the sterilization dish 7. Finally, it flows back to the coolant storage dish 144 from the outlet pipe for another cycle. The cooling time is about 5-10 minutes, which quickly cools the yogurt to 25-30℃ to avoid overheating and affecting the quality.
[0048] 3. Discharge stage
[0049] Rotate handle 41 to drive threaded rod 4 to rotate, which, through the transmission of deflection gear 5 and deflection rod 6, tilts sterilization dish 7 by 30-45°. This tilting design ensures complete discharge of residue, reducing manual cleaning costs. Open valve 16 on discharge component 15, and the sterilized yogurt flows out under gravity. After discharge, reset sterilization dish 7 to prepare for the next batch.
[0050] The above embodiments are merely preferred embodiments of this utility model and should not be construed as limiting the scope of protection of this utility model. Any non-substantial changes and substitutions made by those skilled in the art based on this utility model shall fall within the scope of protection claimed by this utility model.
Claims
1. A high-temperature sterilization device for yogurt, comprising a main body (1), characterized in that, A support frame (2) is installed at the bottom of the main body (1) of the device. A fixing sleeve (3) is fixedly installed on the top surface of the support frame (2). A threaded rod (4) is rotatably passed through the inner side of the fixing sleeve (3). A handle (41) is connected to the top of the threaded rod (4). A deflection gear (5) is engaged above the threaded rod (4). One end of a deflection rod (6) is connected to the inner side of the deflection gear (5). The other end of the deflection rod (6) is connected to a sterilization dish (7). The top of the sterilization dish (7) is covered with a sealing cap (8), and the sterilization dish (7) and the sealing cap (8) are locked together by a latch (9); The sterilization dish (7) is equipped with a high-temperature stirring sterilization mechanism (13), and the sealing cap (8) is equipped with a condensation mechanism (14).
2. The yogurt high-temperature sterilization device as described in claim 1, characterized in that, A connecting tube (10) is provided on the sealing cap (8). The connecting tube (10) passes through the sealing cap (8) and extends into the sterilization dish (7). The top end of the connecting tube (10) is connected to the feed port (11). A sealing valve (12) is provided on the connecting tube (10).
3. The yogurt high-temperature sterilization device as described in claim 1, characterized in that, The high-temperature stirring sterilization mechanism (13) includes a working motor (131), which is mounted on the sealing cover (8). A rotating rod (132) is connected to the bottom end of the working motor (131), and a stirring high-temperature rod (133) is mounted on the surface of the rotating rod (132). A heating wire (134) is provided inside the stirring high-temperature rod (133).
4. The yogurt high-temperature sterilization device as described in claim 1, characterized in that, The condensation mechanism (14) includes a condenser shell (141), and a condensation pipe (142) is provided inside the condenser shell (141). The condensation pipe (142) is inserted into the inside of the sterilization dish (7). One end of the condensation pipe (142) is connected to a coolant fluid pipe (143). The coolant fluid pipe (143) is provided in two sets, namely an inlet pipe and an outlet pipe.
5. The yogurt high-temperature sterilization device as described in claim 1, characterized in that, The sterilization dish (7) is connected to a discharge component (15) at the bottom of its surface, and the discharge component (15) is provided with an opening and closing valve (16).
6. The yogurt high-temperature sterilization device as described in claim 1, characterized in that, Two sets of deflection rods (6) are installed symmetrically at both ends of the sterilization dish (7), and the deflection rods (6) are rotatably connected to the top of the support frame (2).