Strained yogurt production system
By using membrane separation and differentiated ingredient processing, the challenges of stability and flexibility in the production of stretchy yogurt have been solved, enabling the production of high-quality stretchy yogurt and meeting the diverse needs of consumers.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- INNER MONGOLIA MENGNIU DAIRY IND (GROUP) CO LTD
- Filing Date
- 2025-06-16
- Publication Date
- 2026-06-19
AI Technical Summary
Existing stringy yogurt processing technology makes it difficult to flexibly produce yogurt with stable stringy properties, and traditional methods require the use of multiple colloidal stabilizers, which cannot meet the diverse needs of consumers.
The raw milk is separated using a membrane separation device. The concentrated milk and the permeate are processed separately by the first and second ingredient production lines, reducing the addition of stabilizers. Differentiated processing is achieved through the fermentation production line to prepare stretchy yogurt that meets user needs.
This technology enables the production of stretchy yogurt that maintains good stretching properties and stability at room temperature, simplifies product formulation, reduces exogenous additives, meets consumer demand for health and clean labeling, and improves product texture and taste.
Smart Images
Figure CN224368967U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of dairy processing technology, and in particular to a yogurt production system with stringy texture. Background Technology
[0002] Yogurt (fermented milk) is an acidic dairy product made primarily from cow's milk, which is pasteurized, cooled to a suitable temperature, and then fermented with lactic acid bacteria. Long-term consumption of yogurt can promote the body's absorption of phosphorus, calcium, and iron, maintain the balance of B vitamins, alleviate lactose intolerance, lower cholesterol, prevent cardiovascular and liver diseases, and regulate intestinal balance, helping to prevent constipation and bacterial diarrhea. Consumers' demands for yogurt are not only based on the activity of bacteria and the bioavailability of the nutrients produced, but also on the yogurt's taste, flavor, texture, and appearance.
[0003] Stringy yogurt is a type of yogurt product with a unique texture and taste. Its most prominent feature is its thick consistency, allowing it to be stretched into strings. It is widely used in fruit salads, sauces, and baking fillings, adding a lot of fun to the process. In practical applications, it has been found that commercially available stringy yogurts either achieve their stringy properties through specific polysaccharide-producing bacteria strains or by using a combination of various colloidal stabilizers. This makes it difficult to flexibly prepare yogurt with stable stringy properties according to actual needs. Utility Model Content
[0004] This invention provides a yogurt production system for stretchy yogurt, which at least solves or improves the problem that existing yogurt processing technology is difficult to flexibly produce yogurt with stable stretchy properties.
[0005] This utility model provides a stringy yogurt production system, including:
[0006] The feeding line is used to supply raw milk to the membrane separation unit;
[0007] Membrane separation device is used to separate raw milk into concentrated milk and permeate;
[0008] The first ingredient production line and the second ingredient production line are used to mix concentrated milk with light cream and sugar to obtain a first material, and the second ingredient production line is used to mix permeate with starch to obtain a second material.
[0009] The fermentation production line is used to mix and ferment the first and second materials sequentially to obtain stretchy yogurt.
[0010] According to the present invention, a stringy yogurt production system is provided, wherein the feeding line includes: a milk silo, a milk purifier, and a sterilization separator;
[0011] The milk silo, the milk purifier, and the sterilization separator are connected in sequence, and the sterilization separator is connected to the membrane separation device.
[0012] The milk purifier is used to remove impurities from the raw milk, and the sterilization separator is used to sterilize the raw milk after it has been processed by the milk purifier.
[0013] According to the present invention, a stringy yogurt production system is provided, wherein the feeding line further includes: a heating heat exchanger and a cooling heat exchanger;
[0014] The heating heat exchanger is disposed between the milk purifier and the sterilization separator, and the cooling heat exchanger is disposed between the sterilization separator and the membrane separation device.
[0015] According to the present invention, a stringy yogurt production system is provided, wherein the first ingredient production line includes: a first mixing tank, a first material pump, a vacuum mixer and a feeding hopper;
[0016] The first mixing tank, the first material pump, and the vacuum mixer are connected in series and form a first material circulation system through a first circulation pipeline. The first circulation pipeline is connected to the membrane separation device through a first pipeline and to the fermentation production line through a second pipeline.
[0017] The first mixing tank is used for adding and mixing light cream, and the feeding hopper is used for adding sugar to the vacuum mixer.
[0018] According to the present invention, a stringy yogurt production system is provided, wherein the second ingredient production line includes: a second mixing tank and a second material pump;
[0019] The second mixing tank and the second material pump are connected in series and form a second material circulation system through a second circulation pipeline. The second circulation pipeline is connected to the membrane separation device through a third pipeline and to the fermentation production line through a fourth pipeline.
[0020] The second mixing tank is used for adding and mixing starch.
[0021] According to the present invention, a stringy yogurt production system is provided, wherein a first flow meter and a first detector are respectively provided on the first pipeline. The first flow meter is used to detect the flow rate of the concentrated milk output by the membrane separation device, and the first detector is used to detect the content of each component in the concentrated milk output by the membrane separation device.
[0022] And / or, the third pipeline is respectively equipped with a second flow meter and a second detector, the second flow meter is used to detect the flow rate of the permeate output by the membrane separation device, and the second detector is used to detect the content of each component in the permeate output by the membrane separation device.
[0023] According to the present invention, a stretchy yogurt production system is provided, wherein a first homogenizer and a first sterilization device are sequentially provided on the second pipeline; and / or, a second homogenizer and a second sterilization device are sequentially provided on the fourth pipeline.
[0024] According to the present invention, a stringy yogurt production system further includes:
[0025] The control device is electrically connected to the first material pump and the second material pump, respectively;
[0026] The control device is used to control the flow rate of the first material pump pumping the first material obtained by mixing the first material circulation system to the second pipeline, and to control the flow rate of the second material pump pumping the second material obtained by mixing the second material circulation system to the fourth pipeline.
[0027] According to the present invention, a stringy yogurt production system is provided, wherein the fermentation production line includes:
[0028] A mixer is connected to the first batching production line and the second batching production line respectively to mix the first material and the second material;
[0029] A fermentation tank is connected to the mixer to ferment the mixture output from the mixer to obtain stringy yogurt.
[0030] According to the present invention, a stringy yogurt production system further includes: filling equipment and ultra-high pressure sterilization equipment;
[0031] The filling equipment is used to fill the stringy yogurt obtained from the fermentation production line into packaging bodies, and the ultra-high pressure sterilization equipment is used to perform ultra-high pressure sterilization treatment on the packaging bodies.
[0032] The pull-apart yogurt production system provided by this utility model, by setting up a feeding line, a membrane separation device, a first ingredient production line, a second ingredient production line, and a fermentation production line, can use the membrane separation device to process the raw milk supplied by the feeding line. While obtaining concentrated milk and permeate through membrane separation, it can also achieve on-demand control of the content of each component in the concentrated milk, reducing the addition of exogenous (such as exogenous protein powder), which helps to improve the texture and taste of the product and achieve the purpose of simplifying the product formula. Furthermore, by processing the membrane separation product of the membrane separation device through the first ingredient production line and the second ingredient production line respectively, it can meet the ingredient requirements of different products, and further reduce the addition of stabilizers based on differentiated processing methods, thereby simplifying the product formula. Then, the pull-apart yogurt that meets the user's needs can be flexibly prepared through the fermentation production line, ensuring that the pull-apart yogurt maintains good pull performance and stability at room temperature. Attached Figure Description
[0033] To more clearly illustrate the technical solutions in this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of this utility model. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.
[0034] Figure 1 This is a schematic diagram of the structure of the stringy yogurt production system provided by this utility model.
[0035] Figure label:
[0036] 1. Feeding production line; 11. Milk silo; 12. Transfer pump; 13. Milk purifier; 14. Heating heat exchanger; 15. Sterilization separator; 16. Cooling heat exchanger;
[0037] 2. Membrane separation device;
[0038] 3. First batching production line; 301. First circulation pipeline; 302. First pipeline; 303. Second pipeline; 31. First mixing tank; 32. First material pump; 33. Vacuum mixer; 34. Feed hopper; 35. First flow meter; 36. First detector; 37. First homogenizer; 38. First sterilization equipment;
[0039] 4. Second batching production line; 401. Second circulation pipeline; 402. Third pipeline; 403. Fourth pipeline; 41. Second mixing tank; 42. Second material pump; 43. Second flow meter; 44. Second detector; 45. Second homogenizer; 46. Second sterilization equipment;
[0040] 5. Fermentation production line; 51. Mixer; 52. Fermentation tank;
[0041] 6. Twin-screw pump; 7. Filling equipment; 8. Ultra-high pressure sterilization equipment;
[0042] 100. Control equipment. Detailed Implementation
[0043] To make the objectives, technical solutions, and advantages of this utility model clearer, the technical solutions of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this utility model.
[0044] The following is combined with Figure 1 The present invention provides a detailed description of the stretchy yogurt production system provided by the present invention through specific embodiments and application scenarios.
[0045] In some embodiments, such as Figure 1 As shown, this utility model provides a stringy yogurt production system, including: a feeding production line 1, a membrane separation device 2, a first ingredient production line 3, a second ingredient production line 4, and a fermentation production line 5;
[0046] Feeding line 1 is used to supply raw milk to membrane separation unit 2;
[0047] Membrane separation device 2 is used to separate raw milk into concentrated milk and permeate;
[0048] The first ingredient production line 3 is used to mix concentrated milk with light cream and sugar to obtain the first material, and the second ingredient production line 4 is used to mix permeate with starch to obtain the second material.
[0049] Fermentation line 5 is used to mix and ferment the first and second materials sequentially to obtain stretchy yogurt.
[0050] Understandably, raw milk can be made from raw cow's milk, raw goat's milk, raw mare's milk, etc. Based on consumer taste preferences, raw cow's milk is typically chosen as the raw milk. Feeding line 1 can process the raw milk through filtration, sterilization, and temperature control to ensure that the processed raw milk meets the membrane separation requirements of membrane separation unit 2.
[0051] The membrane separation device 2 can employ any one or a combination of at least two of the ultrafiltration membrane, nanofiltration membrane, and reverse osmosis membrane known in the art. For example, the membrane separation device 2 can use an ultrafiltration membrane to concentrate raw milk, with the concentration ratio set in the range of 1.14-1.34, and the optimal concentration ratio being 1.25.
[0052] Considering the varying molecular sizes of proteins, lactose, fats, and minerals in raw milk—especially the significantly larger molecular sizes of proteins and fats compared to minerals—a membrane separation device 2 is used to process the raw milk. The resulting concentrated milk contains high concentrations of proteins and fats, along with a suitable concentration of minerals. The resulting permeate contains suitable concentrations of lactose, minerals, and water. Clearly, membrane separation significantly increases the protein and fat content of the concentrated milk, while the mineral content remains relatively stable or increases only slightly. This membrane separation process enables the separation and flexible recombination of proteins, fats, lactose, and minerals, facilitating the reduction of exogenous additives in dairy processing and thus better enabling clean label claims.
[0053] Furthermore, by using the first batching line 3 and the second batching line 4 to process the membrane separation products of the membrane separation device 2, differentiated processing can be achieved while ensuring product safety. Studies have shown that using a classified processing method can reduce the excessive addition of raw materials such as stabilizers, or even eliminate their addition. Compared with the traditional processing method that requires the addition of stabilizers to maintain the product's shelf-life texture stability when using the same intensity of heat treatment and shearing, due to the inability of special raw materials to achieve tolerance, this application can reduce the addition of stabilizers and further simplify the product formulation.
[0054] Specifically, in the first ingredient production line 3, by mixing concentrated milk with light cream and sugar respectively, the added sugar provides a carbon source to promote the growth of lactic acid bacteria during yogurt fermentation, stimulating the bacteria to produce extracellular polysaccharides, increasing the viscosity and elasticity of the system, and giving the yogurt better string-like properties. The sugar can be granulated sugar, maltose powder, fructose powder, or other powdered sugars.
[0055] For the second ingredient production line 4, by mixing the permeate with starch, the starch gelatinization characteristics can be used to ensure that the starch and protein molecules in the raw milk intertwine into a network structure during yogurt processing, increasing the viscosity and gel strength of the entire system, so that the yogurt product can maintain good stringing performance and stability under room temperature conditions.
[0056] In some examples, when mixing the permeate with starch, the starch added to the second feed line 4 can be a physically modified starch, such as cross-linked starch or pregelatinized starch.
[0057] Furthermore, fermentation line 5 can be inoculated with a starter culture within a temperature range of 37-46℃ to ferment the mixture formed by the first and second materials, with the fermentation temperature preferably being 40℃. The starter culture can be at least two of the following: Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei, Lactobacillus paracasei, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis fat, Lactobacillus helveticus, Lactobacillus rhamnosus, and Lactobacillus plantarum. The final acidity of fermentation is controlled at 70-140°T, preferably 80-100°T, and the pH value is controlled at 4.3-4.6, preferably 4.4.
[0058] As can be seen from the above, the pull-apart yogurt production system shown in this utility model, by setting up a feeding line 1, a membrane separation device 2, a first ingredient production line 3, a second ingredient production line 4, and a fermentation production line 5, can use the membrane separation device 2 to perform membrane separation treatment on the raw milk supplied by the feeding line 1. While obtaining concentrated milk and permeate through membrane separation, it also realizes the on-demand control of the content of each component in the concentrated milk, reducing the addition of exogenous (such as exogenous protein powder), which helps to improve the texture and taste of the product and achieve the purpose of simplifying the product formula. Furthermore, by using the first ingredient production line 3 and the second ingredient production line 4 to process the membrane separation product of the membrane separation device 2, it can meet the ingredient requirements of different products, and further reduce the addition of stabilizers based on differentiated processing methods, thereby simplifying the product formula. Thus, the pull-apart yogurt that meets the user's needs can be flexibly prepared through the fermentation production line 5, ensuring that the pull-apart yogurt maintains good pull performance and stability at room temperature.
[0059] In some embodiments, such as Figure 1 As shown, the feeding production line 1 includes: milk tank 11, milk purifier 13 and sterilization separator 15; milk tank 11, milk purifier 13 and sterilization separator 15 are connected in sequence, and sterilization separator 15 is connected to membrane separation device 2;
[0060] The milk purifier 13 is used to remove impurities from the raw milk, and the sterilization separator 15 is used to sterilize the raw milk after it has been processed by the milk purifier 13.
[0061] For example, such as Figure 1 As shown, the raw milk in the milk tank 11 can be pumped into the milk purifier 13 by the delivery pump 12. The milk purifier 13 can be equipped with at least two centrifugal filtration units to perform multi-stage centrifugal filtration on the raw milk, thereby removing impurities and some somatic cells from the raw milk. The raw milk after being processed by the milk purifier 13 enters the sterilization separator 15.
[0062] Meanwhile, the sterilization separator 15 can use a self-cleaning airtight centrifugal sterilizer known in the art for dual-effect centrifugal sterilization. It is equipped with two-stage centrifugal sterilization units to effectively reduce the total number of colonies, spores, somatic cells and other microorganisms in the raw milk, ensuring the physical sterilization effect on the raw milk and providing a basic safety guarantee for subsequent process transitions.
[0063] The sterilization temperature of the self-cleaning airtight centrifugal sterilizer can be 50-60℃, preferably 60℃; the rotation speed is 6000-7000 rpm, preferably 6800 rpm; and the time is 30-40s, preferably 35s.
[0064] Furthermore, such as Figure 1 As shown, the feeding production line 1 also includes: a heating heat exchanger 14 and a cooling heat exchanger 16;
[0065] The heating heat exchanger 14 is located between the milk purifier 13 and the sterilization separator 15, and the cooling heat exchanger 16 is located between the sterilization separator 15 and the membrane separation device 2.
[0066] It is understandable that both the heating heat exchanger 14 and the cooling heat exchanger 16 can be plate heat exchangers.
[0067] After the milk purifier 13 purifies the raw milk, a heat exchanger 14 can be used to heat the raw milk output from the milk purifier 13, for example, to 40-60℃, in order to reduce the viscosity of the raw milk and facilitate subsequent sterilization treatment of the raw milk by the sterilization separator 15.
[0068] After the sterilization separator 15 sterilizes the raw milk, the raw milk output from the sterilization separator 15 is cooled by the cooling heat exchanger 16, for example, to 4-10℃, to meet the temperature requirements of the membrane separation device 2 for membrane separation of the raw milk, and to prevent the raw milk from becoming too hot and causing microorganisms to multiply, which would lead to an increase in the acidity of the raw milk.
[0069] In some embodiments, such as Figure 1 As shown, the first batching production line 3 includes: a first mixing tank 31, a first material pump 32, a vacuum mixer 33, and a feeding hopper 34; wherein, the first material pump 32 can be a centrifugal pump;
[0070] The first mixing tank 31, the first material pump 32 and the vacuum mixer 33 are connected in series and form a first material circulation system through the first circulation pipeline 301. The first circulation pipeline 301 is connected to the membrane separation device 2 through the first pipeline 302 and to the fermentation production line 5 through the second pipeline 303.
[0071] The first mixing tank 31 is used for adding and mixing light cream, and the feeding hopper 34 is used for adding sugar to the vacuum mixer 33.
[0072] For example, such as Figure 1 As shown, the first end of the first pipeline 302 is connected to the first output port of the membrane separation device 2 to receive the concentrated milk output by the membrane separation device 2. The second end of the first pipeline 302 can be connected to the first circulation pipeline 301 through the first switching valve K1-1. The first circulation pipeline 301 can be connected to the first end of the second pipeline 303 through the second switching valve K1-2. The second end of the second pipeline 303 is connected to the fermentation production line 5. The first switching valve K1-1 and the second switching valve K1-2 are both two-position three-way directional valves.
[0073] When both the first switching valve K1-1 and the second switching valve K1-2 are in the first state, the first switching valve K1-1 controls the connection between the first pipeline 302 and the first circulation pipeline 301, and the second switching valve K1-2 controls the cut-off of the first circulation pipeline 301 and the second pipeline 303. The concentrated milk transported by the first pipeline 302 enters the first mixing tank 31 and can enter the vacuum mixer 33 under the pumping of the first material pump 32. At this time, the vacuum mixer 33 mixes the concentrated milk with the sugar added from the feeding hopper 34 in a vacuum environment. This mixing method can effectively reduce the oxygen content mixed in. At the same time, the vacuum mixer 33 has a certain deoxygenation function, which can prevent the material from being oxidized during the mixing process and reduce the foam generated during the mixing process. The melting temperature of the sugar can be set to 55-70℃, preferably 65℃.
[0074] After the sugar has completely dissolved, the first switching valve K1-1 can be switched to the second state to ensure that the first mixing tank 31, the first material pump 32 and the vacuum mixer 33 are connected in series and form a first material circulation system through the first circulation pipeline 301. At this time, light cream can be added to the first mixing tank 31 to circulate and mix the concentrated milk, light cream and sugar based on the first material circulation system to obtain the first material.
[0075] After the first material is mixed, the second switching valve K1-2 can be switched to the second state. The second switching valve K1-2 controls the connection between the first circulation pipeline 301 and the second pipeline 303 so that the first material that has been mixed can be transported to the fermentation production line 5 through the second pipeline 303.
[0076] In some embodiments, such as Figure 1 As shown, the second batching production line 4 includes: a second mixing tank 41 and a second material pump 42; wherein, the second material pump 42 can be a centrifugal pump;
[0077] The second mixing tank 41 and the second material pump 42 are connected in series and form a second material circulation system through the second circulation pipeline 401. The second circulation pipeline 401 is connected to the membrane separation device 2 through the third pipeline 402 and to the fermentation production line 5 through the fourth pipeline 403.
[0078] The second mixing tank 41 is used for adding and mixing starch.
[0079] For example, such as Figure 1 As shown, the first end of the third pipeline 402 is connected to the second output port of the membrane separation device 2 to receive the permeate output by the membrane separation device 2. The second end of the third pipeline 402 can be connected to the second circulation pipeline 401 through the third switching valve K2-1. The second circulation pipeline 401 can be connected to the first end of the fourth pipeline 403 through the fourth switching valve K2-2. The second end of the fourth pipeline 403 is connected to the fermentation production line 5. The third switching valve K2-1 and the fourth switching valve K2-2 are both two-position three-way directional valves.
[0080] When both the third switching valve K2-1 and the fourth switching valve K2-2 are in the first state, the third switching valve K2-1 controls the connection between the third pipeline 402 and the second circulation pipeline 401, and the fourth switching valve K2-2 controls the cut-off of the second circulation pipeline 401 and the fourth pipeline 403. The permeate transported by the third pipeline 402 enters the second mixing tank 41. At this time, starch can be added to the second mixing tank 41. After the starch is added, the third switching valve K2-1 can be switched to the second state to ensure that the second mixing tank 41 and the second material pump 42 are connected in series and form a second material circulation system through the second circulation pipeline 401. Based on the second material circulation system, the materials are circulated and mixed to achieve uniform material and consistent concentration, thereby preparing the second material that meets the requirements of subsequent fermentation. The temperature for mixing and processing the permeate and starch using the second material circulation system can be 60-85℃, preferably 75℃, and the time can be 20-35 minutes, preferably 25 minutes.
[0081] After the mixing of the second material is completed, the fourth switching valve K2-2 can be switched to the second state. The fourth switching valve K2-2 controls the connection between the second circulation pipeline 401 and the fourth pipeline 403 so that the mixed second material can be delivered to the fermentation production line 5 through the fourth pipeline 403.
[0082] In some embodiments, such as Figure 1 As shown, a first flow meter 35 and a first detector 36 are respectively installed on the first pipeline 302. The first flow meter 35 is used to detect the flow rate of the concentrated milk output by the membrane separation device 2, and the first detector 36 is used to detect the content of each component in the concentrated milk output by the membrane separation device 2.
[0083] It is understandable that the first flow meter 35 and the first detector 36 can be sequentially installed on the first pipeline 302 along the direction of conveying concentrated milk. Based on the flow rate collected by the first flow meter 35, the amount of concentrated milk used in the preparation can be determined. Based on the content information of each component in the concentrated milk collected by the first detector 36, it can be determined whether the concentrated milk used in the preparation meets the preparation requirements.
[0084] Among them, the first flow meter 35 can be an electromagnetic flow meter, and the first detector 36 can be a near-infrared spectroscopy detector.
[0085] Accordingly, such as Figure 1 As shown, a second flow meter 43 and a second detector 44 are respectively installed on the third pipeline 402. The second flow meter 43 is used to detect the flow rate of the permeate output by the membrane separation device 2, and the second detector 44 is used to detect the content of each component in the permeate output by the membrane separation device 2.
[0086] Understandably, the second flow meter 43 and the second detector 44 can be sequentially installed on the third pipeline 402 along the direction of permeate delivery. Based on the flow rate collected by the second flow meter 43, the amount of permeate used in the batching process can be determined. Based on the content information of each component in the permeate collected by the second detector 44, it can be determined whether the permeate used in the batching process meets the batching requirements.
[0087] Among them, the second flow meter 43 can be an electromagnetic flow meter, and the second detector 44 can be a near-infrared spectroscopy detector.
[0088] In some embodiments, such as Figure 1 As shown, the second pipeline 303 is equipped with a first homogenizer 37 and a first sterilization device 38 in sequence.
[0089] Understandably, the first homogenizer 37 homogenizes and emulsifies the first material prepared by the first batching production line 3, and the homogenization pressure can be 140-220 bar.
[0090] The first sterilization device 38 can be a pasteurization device, such as a tubular sterilizer, a coil sterilizer, or a scraper sterilizer, to pasteurize the liquid output from the first homogenizer 37, thereby killing pathogens, pathogens, and spores to meet commercial aseptic requirements. During the pasteurization process in the first sterilization device 38, the pasteurization temperature can be 90-131℃, and the sterilization time can be 2-500 seconds.
[0091] Accordingly, such as Figure 1 As shown, the fourth pipeline 403 is equipped with a second homogenizer 45 and a second sterilization device 46 in sequence.
[0092] Understandably, the second homogenizer 45 homogenizes and emulsifies the second material prepared by the second batching line 4, and the homogenization pressure can be 200-250 bar.
[0093] The second sterilization device 46 can be a pasteurization device, such as a tubular sterilizer, a coil sterilizer, or a scraper sterilizer, to pasteurize the liquid output from the second homogenizer 45, thereby killing pathogens, pathogens, and spores to meet commercial aseptic requirements. During the pasteurization process in the second sterilization device 46, the pasteurization temperature can be 95-131℃, and the sterilization time can be 2-500 seconds.
[0094] In some embodiments, such as Figure 1 As shown, the stretchy yogurt production system of this utility model further includes: a control device 100, which is electrically connected to the first material pump 32 and the second material pump 42 respectively; the control device 100 is used to control the flow rate of the first material pump 32 pumping the first material obtained by mixing in the first material circulation system to the second pipeline 303, and to control the flow rate of the second material pump 42 pumping the second material obtained by mixing in the second material circulation system to the fourth pipeline 403.
[0095] It is understood that the control device 100 may employ a PLC controller or a microcontroller known in the art. The control device 100 may control the first material pump 32 to pump the first material that has been mixed in the first mixing tank 31 to the second pipeline 303, and control the second material pump 42 to pump the second material that has been mixed in the second mixing tank 41 to the fourth pipeline 403.
[0096] In practical applications, after the first batching line 3 completes the batching of the first material and the second batching line 4 completes the batching of the second material, the control equipment 100 can control the speed of the first material pump 32 and the second material pump 42 respectively to adjust the mixing ratio of the first material and the second material, so as to meet the purpose of flexible production of different types of fermented milk.
[0097] In some embodiments, such as Figure 1 As shown, the fermentation production line 5 includes a mixer 51 and a fermentation tank 52. The mixer 51 is connected to the first batching production line 3 and the second batching production line 4 respectively to mix the first material and the second material. The fermentation tank 52 is connected to the mixer 51 to ferment the mixture output by the mixer 51 to obtain stretchy yogurt.
[0098] It is understood that the mixer 51 can be an online static mixer known in the art, which can aseptically mix the first material output from the first batching line 3 and the second material output from the second batching line 4 according to the formula ratio, and the mixed liquid is used as the fermentation base material of the fermenter 52.
[0099] Meanwhile, the fermentation substrate is inoculated with a fermentation agent in fermentation tank 52 and fermented within the set temperature range of 37-46℃. After fermentation, the stirring and demulsification are started and stirred for 10-20 minutes to ensure that the fermentation liquid in the whole tank is stirred evenly without large lumps.
[0100] In some embodiments, such as Figure 1 As shown, the fermentation production line 5 also includes: filling equipment 7 and ultra-high pressure sterilization equipment 8;
[0101] The filling equipment 7 is used to fill the stretchy yogurt obtained from the fermentation production line 5 into the packaging body, and the ultra-high pressure sterilization equipment 8 is used to perform ultra-high pressure sterilization treatment on the packaging body.
[0102] For example, such as Figure 1 As shown, after the fermentation of yogurt is completed in fermentation tank 52, a twin-screw pump 6 is used to transport the fermented yogurt to ensure product viscosity and avoid the risk of product viscosity decrease or even water separation caused by excessive shear force.
[0103] After the yogurt is transported to the filling equipment 7 by the twin screw pump 6, it can be filled into the package at a temperature of 30-40℃. Then the package is put into the warehouse to be cooled to 4℃.
[0104] Furthermore, ultra-high pressure sterilization equipment can be used to perform post-sterilization treatment on yogurt. For example, at 4-20℃, a voltage of 400-700MPa can be statically maintained for 3-20 minutes to perform non-heating sterilization treatment on yogurt, so as to achieve the purpose of inactivating lactic acid bacteria and storing at room temperature for a long shelf.
[0105] Among them, the ultra-high pressure sterilization equipment 8 can be a continuous ultra-high pressure sterilization equipment 8, so as to effectively improve the production efficiency of the entire production line and realize continuous production.
[0106] Meanwhile, this embodiment uses ultra-high pressure sterilization for the yogurt, which avoids reheating after fermentation and prevents the yogurt from developing a powdery or astringent taste due to heat treatment, thus preserving the original smooth texture of the yogurt to the greatest extent. In addition, ultra-high pressure sterilization of the yogurt can also improve its stability to a certain extent, reduce the amount of water separation, not only retain a certain number of live bacteria, but also improve the stability of the yogurt system, and significantly increase its appeal.
[0107] In summary, based on the above design structure, the beneficial effects of this utility model are as follows:
[0108] The stringy yogurt production system shown in this embodiment facilitates the adjustment of yogurt formula, has high production flexibility, and can meet the diverse needs of existing consumers. In particular, this utility model can simplify the ingredients to 89%-92% milk, 1.5%-2.0% light cream, 6%-8% white sugar, and 0.5-1.0% physically modified starch.
[0109] Furthermore, the production system shown in this utility model can achieve the following three major breakthroughs based on improvements to the yogurt processing technology:
[0110] (1) Based on membrane filtration technology, this utility model can achieve precise control of key components such as milk protein, lactose and minerals, reduce the addition of exogenous protein powder, and at the same time achieve precise control of lactose and minerals, thereby improving the texture and taste, and achieving the purpose of simplifying product formulation.
[0111] (2) This utility model can select physically modified starch to be added in the ingredient preparation stage. Only physically modified starch is used to replace multiple colloid compounding, which meets the requirements of clean label. In the ingredient preparation, a batch-by-batch differentiated processing method is adopted, and each batch of ingredients is homogenized and sterilized, which can meet the processing needs of different raw materials and diversified products, and provide a better solution for small-batch flexible production.
[0112] (3) This utility model solves the technical problem that traditional stringy yogurt cannot simultaneously maintain room temperature storage and stable stringy performance;
[0113] (4) This invention uses non-thermal, low-shear ultra-high pressure sterilization, which can improve the stability of fermented milk to a certain extent and reduce the amount of water separation in fermented milk. Compared with traditional yogurt pasteurization, it can not only retain a certain number of live bacteria, but also improve the stability of the fermented milk system; and the popularity is also significantly improved. Based on this sterilization treatment method, the product prepared by this invention has a natural fermented flavor, a silky texture, a shelf life of up to 90 days at room temperature, and no problems such as water separation or clumping. This technology not only meets consumers' needs for health and clean labels, but also solves the pain points of manufacturers in terms of shelf life and product stability, and has significant market competitiveness.
[0114] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model, and not to limit it. Although this utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this utility model.
Claims
1. A stretchy yogurt production system, characterized in that, include: Feeding line (1) is used to supply raw milk to membrane separation unit (2); Membrane separation device (2) is used to separate raw milk into concentrated milk and permeate; The first ingredient production line (3) and the second ingredient production line (4) are used to mix concentrated milk with light cream and sugar to obtain the first material, and the second ingredient production line (4) is used to mix permeate with starch to obtain the second material. Fermentation production line (5) is used to mix and ferment the first material and the second material in sequence to obtain stretchy yogurt.
2. The stretchy yogurt production system according to claim 1, characterized in that, The feeding production line (1) includes: milk silo (11), milk purifier (13) and sterilization separator (15); The milk tank (11), the milk purifier (13) and the sterilization separator (15) are connected in sequence, and the sterilization separator (15) is connected to the membrane separation device (2); The milk purifier (13) is used to remove impurities from the raw milk, and the sterilization separator (15) is used to sterilize the raw milk after it has been processed by the milk purifier (13).
3. The stringy yogurt production system according to claim 2, characterized in that, The feeding production line (1) also includes: a heating heat exchanger (14) and a cooling heat exchanger (16). The heating heat exchanger (14) is located between the milk purifier (13) and the sterilization separator (15), and the cooling heat exchanger (16) is located between the sterilization separator (15) and the membrane separation device (2).
4. The stretchy yogurt production system according to claim 1, characterized in that, The first batching production line (3) includes: a first mixing tank (31), a first material pump (32), a vacuum mixer (33), and a feeding hopper (34); The first mixing tank (31), the first material pump (32) and the vacuum mixer (33) are connected in series and form a first material circulation system through the first circulation pipeline (301). The first circulation pipeline (301) is connected to the membrane separation device (2) through the first pipeline (302) and to the fermentation production line (5) through the second pipeline (303). The first mixing tank (31) is used for adding and mixing light cream, and the feeding hopper (34) is used for adding sugar to the vacuum mixer (33).
5. The stretchy yogurt production system according to claim 4, characterized in that, The second batching production line (4) includes: a second mixing tank (41) and a second material pump (42); The second mixing tank (41) and the second material pump (42) are connected in series and form a second material circulation system through the second circulation pipeline (401). The second circulation pipeline (401) is connected to the membrane separation device (2) through the third pipeline (402) and to the fermentation production line (5) through the fourth pipeline (403). The second mixing tank (41) is used for adding and mixing starch.
6. The stringy yogurt production system according to claim 5, characterized in that, The first pipeline (302) is equipped with a first flow meter (35) and a first detector (36). The first flow meter (35) is used to detect the flow rate of the concentrated milk output by the membrane separation device (2), and the first detector (36) is used to detect the content of each component in the concentrated milk output by the membrane separation device (2). And / or, the third pipeline (402) is provided with a second flow meter (43) and a second detector (44), the second flow meter (43) is used to detect the flow rate of the permeate output by the membrane separation device (2), and the second detector (44) is used to detect the content of each component in the permeate output by the membrane separation device (2).
7. The stringy yogurt production system according to claim 5, characterized in that, The second pipeline (303) is provided with a first homogenizer (37) and a first sterilization device (38) in sequence; and / or, the fourth pipeline (403) is provided with a second homogenizer (45) and a second sterilization device (46) in sequence.
8. The stringy yogurt production system according to claim 5, characterized in that, Also includes: The control device (100) is electrically connected to the first material pump (32) and the second material pump (42), respectively; The control device (100) is used to control the flow rate of the first material pump (32) pumping the first material obtained by mixing the first material circulation system to the second pipeline (303), and to control the flow rate of the second material pump (42) pumping the second material obtained by mixing the second material circulation system to the fourth pipeline (403).
9. The stretchy yogurt production system according to any one of claims 1 to 8, characterized in that, The fermentation production line (5) includes: Mixer (51), which is connected to the first batching line (3) and the second batching line (4) respectively, to mix the first material and the second material; A fermentation tank (52) is connected to a mixer (51) to ferment the mixture output from the mixer (51) to obtain stringy yogurt.
10. The stretchy yogurt production system according to any one of claims 1 to 8, characterized in that, Also includes: Filling equipment (7) and ultra-high pressure sterilization equipment (8); The filling equipment (7) is used to fill the stretchy yogurt obtained from the fermentation production line (5) into the package body, and the ultra-high pressure sterilization equipment (8) is used to perform ultra-high pressure sterilization on the package body.