Sterile homogenizing ripening tank for cheese production

Abstract

The utility model provides a sterile homogenization ripening jar for cheese production, it belongs to environmental monitoring field, it includes: the ripening core cabin, the upper end sealed connection of ripening core cabin has sterile top; Homogenization mechanism; The homogenization mechanism includes the torque executor of installation on sterile top, the outside rotation connection of rectangular linkage axle rod has two shearing stirring axle arms, is equipped with fixedly connected with a plurality of longitudinal shearing stirring axle arms on shearing stirring axle arm vertical, the included angle between shearing stirring axle arm and rectangular linkage axle rod can be controlled with centrifugal force to control the rotational speed of torque executor, control shearing stirring axle arm, longitudinal shearing stirring axle arm range of stirring. The utility model integrates homogenization and ripening function, avoids material transfer pollution, reduces microbial risk, guarantees cheese quality safety; Homogenization mechanism can refine fat ball and protein particle efficiently, and the stirring range is adjustable, cooperates with the design of shock attenuation, can fully and uniformly stir, improves homogenization and ripening efficiency.

Description

Technical Field

[0001] This utility model relates to the field of environmental monitoring technology, and in particular to aseptic homogenizing aging tanks for cheese production. Background Technology

[0002] Homogenization and aging are two key steps in cheese production. Homogenization refines the fat globules and protein particles in cheese, improving its texture and stability; aging allows the cheese to undergo a series of complex biochemical reactions under specific temperature, humidity, and microbial conditions, resulting in its unique flavor and texture.

[0003] However, existing cheese production equipment has some problems in the homogenization and maturation stages. On the one hand, traditional homogenization equipment is usually separate from the maturation core chamber, and the materials are easily contaminated by the outside world during the transfer process, which increases the risk of microbial contamination during production and affects the quality and safety of cheese. On the other hand, homogenization equipment mostly uses simple stirring rods for stirring, which makes it difficult to ensure that the fat globules and protein particles in the materials are finely ground.

[0004] Therefore, this application proposes an aseptic homogenizing aging tank for cheese production. Summary of the Invention

[0005] In view of the shortcomings of the existing technology, this utility model provides an aseptic homogenizing aging tank for cheese production.

[0006] An embodiment of this utility model provides an aseptic homogenizing aging tank for cheese production, comprising: A curing core chamber, the upper end of which is sealed with a sterile cap; A homogenizing mechanism includes a torque actuator mounted on a sterile cap. A sterile aging transmission shaft is fixed to the output end of the torque actuator. A sterile positioning transmission sheath is mounted on the sterile aging transmission shaft. A rectangular linkage shaft, capable of vertical movement, is slidably connected inside the sterile positioning transmission sheath. Two shearing and stirring shaft arms are rotatably connected to the outside of the rectangular linkage shaft. Multiple longitudinal shearing and stirring shaft arms are vertically and fixedly connected to each other. The rotational speed of the torque actuator is controlled by centrifugal force, which controls the angle between the shearing and stirring shaft arms and the rectangular linkage shaft, thus controlling the stirring range of the shearing and stirring shaft arms and the longitudinal shearing and stirring shaft arms.

[0007] Furthermore, the interior of the curing core chamber is equipped with heating wires, and the bottom of the curing core chamber is equipped with reinforcing components, and the bottom of the curing core chamber is equipped with a discharge pipe.

[0008] Furthermore, a sterile material inlet is installed through the sterile cap, and a control valve is installed on the sterile material inlet.

[0009] Furthermore, a linear actuator is installed on the sterile cap, and a linear slide rail assembly is fixed to the output end of the linear actuator. A sanitary-grade union transition plate is fixed to the bottom of the linear slide rail assembly. A transmission connecting sleeve is fitted around the rectangular linkage shaft and is fixedly connected to it. The transmission connecting sleeve passes through the sanitary-grade union transition plate and is rotatably connected through a precision low-resistance support shaft system.

[0010] Furthermore, a plurality of sterile threaded transition joints are provided through the sterile cap, and the sterile threaded transition joints are provided on one side of the sterile cap.

[0011] Furthermore, a refrigeration device and an intelligent temperature controller are installed on the sterile cap. The refrigeration device, in conjunction with the heating wire, can change the temperature inside the curing core chamber.

[0012] Compared with the prior art, the present invention has the following beneficial effects: This invention integrates homogenization and maturation functions, avoiding material transfer and contamination, reducing the risk of microbial contamination, and ensuring the quality and safety of cheese. The homogenization mechanism can efficiently refine fat globules and protein particles, and the stirring range is adjustable. Combined with the shock absorption design, it can fully and evenly stir, improving the efficiency of homogenization and maturation. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the structure of the aseptic homogenizing aging tank for cheese production described in this embodiment of the present invention.

[0014] Figure 2 This is a schematic diagram of the homogenizing mechanism in the aseptic homogenizing and aging tank for cheese production described in this embodiment of the present invention.

[0015] Figure 3 This is a schematic diagram of the precision low-resistance support shaft system in the aseptic homogenizing aging tank for cheese production described in this embodiment of the present invention.

[0016] In the above-mentioned attached figures: 1. Curing core chamber, 2. Reinforcing components, 3. Aseptic capping, 4. Aseptic material inlet, 5. Torque actuator, 6. Refrigeration unit, 7. Intelligent temperature controller, 8. Linear actuator, 9. Aseptic threaded transition joint, 10. Linear slide rail assembly, 11. Sanitary union transition plate, 12. Aseptic curing drive shaft core, 13. Aseptic positioning drive sheath, 14. Rectangular linkage shaft, 15. Transverse shearing and stirring shaft arm, 16. Transmission connecting sleeve, 17. Longitudinal shearing and stirring shaft arm, 18. Precision low-resistance support shaft system, 19. High-strength structural linkage frame. Detailed Implementation

[0017] The technical solution of this utility model will be further described below with reference to the accompanying drawings and embodiments.

[0018] like Figures 1-3As shown, the aseptic homogenizing and aging tank for cheese production solves some problems existing in the homogenization and aging stages of current cheese production equipment. Firstly, traditional homogenizing equipment and the aging core chamber are usually separate, making materials susceptible to external contamination during transfer, increasing the risk of microbial contamination during production and affecting the quality and safety of the cheese. Secondly, homogenizing equipment often uses simple stirring rods, making it difficult to ensure the fine separation of fat globules and protein particles in the material. The aseptic homogenizing and aging core chamber specifically includes the following parts: The maturation core chamber 1 is equipped with heating wires inside and a reinforcement component 2 is installed at the bottom of the maturation core chamber 1. A discharge pipe is installed at the bottom of the maturation core chamber 1 and is connected to a sterile discharge pipeline. A sterile valve is installed on the discharge pipe to ensure the sterility of the discharge process. A sterile cap 3 is sealed at the top of the maturation core chamber 1.

[0019] The maturation core compartment 1 employs a double-layer stainless steel structure. The inner layer, in direct contact with the materials, is made of food-grade stainless steel, such as 316L stainless steel. This material boasts excellent corrosion resistance and hygiene properties, capable of withstanding the erosion of various chemicals during cheese production without releasing harmful substances that could contaminate the cheese. The outer layer serves as insulation and protection. The space between the two layers is filled with a high-efficiency insulation material, such as polyurethane foam, which has a low thermal conductivity, effectively reducing heat transfer, maintaining a stable internal temperature, and lowering energy consumption.

[0020] A sterile material inlet 4 is installed through the sterile cap 3. The sterile material inlet 4 is equipped with a control valve, which is a pneumatic control valve with advantages such as fast response and good sealing performance, enabling rapid and accurate control of material entry and exit. Multiple sterile threaded transition joints 9 are installed through the sterile cap 3, located on one side of the sterile cap 3 and evenly and rationally distributed, facilitating the connection and installation of different equipment. The sterile material inlet 4 can quickly seal by closing the control valve after feeding, preventing the entry of external air and microorganisms and ensuring the sterility of the tank environment.

[0021] A refrigeration unit 6 and an intelligent temperature controller 7 are installed on the aseptic cap 3. The refrigeration unit 6, in conjunction with heating wires, can change the temperature inside the curing core chamber 1. A connecting pipe can be installed inside the aseptic threaded transition joint 9, and an atomizing nozzle is located at the end of the connecting pipe. This part constitutes the curing control system. Further explanation follows: The aging control system controls parameters such as temperature, humidity, and oxygen content within the aging core chamber 1, providing a suitable environment for cheese aging. Temperature control employs a combination of an intelligent temperature controller and a heating / cooling device 6. The heating device consists of electric heating wires surrounding the aging core chamber; its power can be selected based on the size of the chamber and heating requirements, ensuring rapid and uniform heating of the materials inside. The cooling device 6 is a refrigeration unit connected to the aging core chamber, using an environmentally friendly refrigerant, offering advantages such as high efficiency, energy saving, and excellent cooling effect. The intelligent temperature controller 7 (existing technology) monitors the temperature inside the chamber in real time and transmits the temperature signal to the control system. The control system automatically adjusts the heating or cooling power according to the set temperature value, maintaining the temperature inside the chamber within the range of 2-10℃, with temperature fluctuations not exceeding ±0.5℃, providing a stable temperature environment for cheese aging.

[0022] Humidity control is achieved by spraying sterile water mist into the tank through atomizing nozzles. These nozzles utilize advanced atomization technology to atomize water into tiny particles, which are then evenly sprayed throughout the tank, improving the precision of humidity control. The maturation core chamber is equipped with humidity sensors that monitor humidity changes in real time and feed the signals back to the control system. The control system then adjusts the amount of sterile water mist injected based on the set humidity value, maintaining the humidity inside the tank between 70% and 90%, meeting the humidity requirements for cheese maturation.

[0023] Oxygen content control is achieved using a nitrogen purging device. During the aging process, nitrogen is periodically introduced into the tank to purge air, reducing the oxygen content and preventing the cheese from oxidizing and spoiling. The nitrogen purging device includes a nitrogen storage tank, a pressure reducing valve, and an inlet pipe. The inlet pipe connects to a sterile threaded transition joint 9, which allows for precise control of the nitrogen flow rate and timing, keeping the oxygen content inside the tank below 5%.

[0024] Before production, the maturation core chamber 1 undergoes rigorous cleaning and disinfection, employing CIP (Cleaning in Place) and SIP (Sterilization in Place) systems. The CIP system includes a cleaning solution storage tank, a cleaning pump, and cleaning pipelines. The storage tank contains cleaning solutions of varying concentrations, such as alkaline and acidic solutions, allowing selection based on specific cleaning needs. The cleaning pump, made of corrosion-resistant materials, provides stable cleaning pressure and flow rate, ensuring thorough circulation of the cleaning solution and automatically cleaning the interior of the maturation core chamber to remove residual materials and impurities. The SIP system sterilizes the maturation core chamber and its internal equipment by introducing high-temperature steam into the tank. Sterilization temperatures reach 121°C, and the sterilization time is no less than 30 minutes, effectively killing various microorganisms within the tank and ensuring aseptic operation during production. Furthermore, aseptic techniques are employed throughout the feeding, discharging, and maturation processes. During feeding, the material enters the maturation core chamber through a sterile pipeline (sterile material inlet 4). The sterile pipeline is made of food-grade stainless steel and undergoes strict disinfection. During discharge, a sterile valve controls the outflow of material to prevent external microbial contamination. In addition, the maturation core chamber 1 can be equipped with ultraviolet germicidal lamps, which are periodically turned on when the equipment is not in use to sterilize the environment inside the tank. The wavelength of the ultraviolet germicidal lamps is 254nm, which can effectively kill bacteria and viruses inside the tank.

[0025] All the pipes used above can be threadedly connected to the sterile threaded transition joint 9. The sterile threaded transition joint 9 not used is sealed by a threaded plug. The threaded plug is made of a material and specifications that match the sterile threaded transition joint 9 to ensure a good sealing effect.

[0026] The homogenizing mechanism includes a torque actuator 5 mounted on the aseptic cap 3. The torque actuator 5 is a high-performance variable frequency torque actuator, which has advantages such as a wide speed range, stable operation, and low noise. Its speed can be adjusted according to different cheese varieties and production process requirements. An aseptic aging drive shaft core 12 is fixed to the output end of the torque actuator 5. An aseptic positioning drive sheath 13 is mounted on the aseptic aging drive shaft core 12. A rectangular linkage shaft 14, which is driven to move up and down, is slidably connected inside the aseptic positioning drive sheath 13. A precise sliding fit is used between the rectangular linkage shaft 14 and the aseptic positioning drive sheath 13 to ensure smooth up and down movement of the rectangular linkage shaft 14 within the aseptic positioning drive sheath 13, while preventing material leakage.

[0027] A linear actuator 8 is installed on the aseptic cap 3. The linear actuator 8 is a high-precision servo linear actuator, which has the advantages of accurate positioning and smooth movement, and can accurately control the vertical movement distance of the rectangular linkage shaft 14. A linear slide rail assembly 10 is fixed to the output end of the linear actuator 8. A sanitary-grade union transition plate 11 is fixed to the bottom of the linear slide rail assembly 10. A transmission connecting sleeve 16 is fixedly connected to the rectangular linkage shaft 14. The transmission connecting sleeve 16 passes through the sanitary-grade union transition plate 11 and is rotatably connected through a precision low-resistance support shaft system 18. The precision low-resistance support shaft system 18 is a high-precision sealed precision low-resistance support shaft system, which can prevent materials from entering the interior of the precision low-resistance support shaft system and affecting its normal operation.

[0028] The homogenizing mechanism generates strong shearing and impact forces during high-speed rotation, refining fat globules and protein particles in the material to achieve efficient homogenization. A sealed design, employing a double-layer mechanical seal structure, is used between the aseptic aging drive shaft 12 and the aseptic cap 3 to effectively prevent material leakage and external contamination, ensuring the sterility of the tank environment. The rotational speed of the homogenizing mechanism can be adjusted according to different cheese varieties and production process requirements, with an adjustment range of 500-5000 r / min, achieved by adjusting the rotational speed of the torque actuator 5.

[0029] Two shearing and stirring shaft arms 15 are externally rotatably connected to the rectangular linkage shaft 14. A high-strength structural linkage frame 19 is mounted externally on the rectangular linkage shaft 14, and the shearing and stirring shaft arms 15 are rotatably mounted on the high-strength structural linkage frame 19. The shearing and stirring shaft arms 15 are made of high-strength stainless steel, which has good wear resistance and corrosion resistance. Multiple longitudinal shearing and stirring shaft arms 17 are vertically and fixedly connected on the shearing and stirring shaft arms 15. The shape and number of the longitudinal shearing and stirring shaft arms 17 can be designed according to actual needs to achieve the best stirring effect. The rotational speed of the torque actuator 5 is controlled by centrifugal force to control the angle between the shearing and stirring shaft arms 15 and the rectangular linkage shaft 14. When the rotational speed of the torque actuator 5 is low, the angle between the shearing and stirring shaft arms 15 and the rectangular linkage shaft 14 is small, and the stirring range is small; when the rotational speed of the torque actuator 5 is high, the angle between the shearing and stirring shaft arms 15 and the rectangular linkage shaft 14 is large, and the stirring range is large.

[0030] By controlling the mixing range of the shearing mixing arm 15 and the longitudinal shearing mixing arm 17, the material can be thoroughly and evenly mixed within the tank, improving homogenization and maturation efficiency. Simultaneously, during mixing, the rotation direction of the shearing mixing arm 15 and the longitudinal shearing mixing arm 17 can be the same as or opposite to the rotation direction of the rectangular linkage shaft 14, further enhancing the mixing effect. Furthermore, to prevent excessive noise and vibration during mixing, vibration damping devices, such as vibration-damping rubber pads, are installed at key parts of the homogenization mechanism, effectively reducing noise and vibration and improving the operational stability of the equipment.

[0031] Meanwhile, the linear actuator 8 controls the linear slide rail assembly 10 to move up and down, which in turn drives the sanitary-grade flexible transition plate 11, the transmission connecting sleeve 16, and the rectangular linkage shaft 14 to move up and down, further increasing the mixing range of the shearing mixing shaft arm 15 and the longitudinal shearing mixing shaft arm 17, ensuring that the fat globules and protein particles in the material are refined.

[0032] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this utility model without departing from the spirit and scope of the technical solutions of this utility model, and all such modifications or substitutions should be covered within the scope of the claims of this utility model.

Claims

1. An aseptic homogenizing aging tank for cheese production, characterized in that, include: A curing core chamber (1) is sealed at its upper end with a sterile cap (3). Homogenizing mechanism; The homogenizing mechanism includes a torque actuator (5) installed on a sterile cap (3). The output end of the torque actuator (5) is fixed with a sterile aging transmission shaft core (12). A sterile positioning transmission sheath (13) is installed on the sterile aging transmission shaft core (12). A rectangular linkage shaft (14) that can be driven to move up and down is slidably connected inside the sterile positioning transmission sheath (13). Two shearing and stirring shaft arms (15) are rotatably connected to the outside of the rectangular linkage shaft (14). Multiple longitudinal shearing and stirring shaft arms (17) are vertically and fixedly connected on the shearing and stirring shaft arms (15). The rotation speed of the torque actuator (5) can be controlled by centrifugal force to control the angle between the shearing and stirring shaft arms (15) and the rectangular linkage shaft core (14), thereby controlling the stirring range of the shearing and stirring shaft arms (15) and the longitudinal shearing and stirring shaft arms (17).

2. The aseptic homogenizing aging tank for cheese production according to claim 1, characterized in that, in: The interior of the curing core chamber (1) is equipped with heating wires, and the bottom of the curing core chamber (1) is equipped with a reinforcing member (2), and the bottom of the curing core chamber (1) is equipped with a discharge pipe.

3. The aseptic homogenizing aging tank for cheese production according to claim 1, characterized in that, in: A sterile material inlet device (4) is installed through the sterile cap (3), and a control valve is installed on the sterile material inlet device (4).

4. The aseptic homogenizing aging tank for cheese production according to claim 1, characterized in that, in: A linear actuator (8) is installed on the sterile cap (3). A linear slide rail assembly (10) is fixed at the output end of the linear actuator (8). A sanitary-grade union transition plate (11) is fixed at the bottom of the linear slide rail assembly (10). A transmission connecting sleeve (16) is fitted on the outside of the rectangular linkage shaft (14) and is fixedly connected to it. The transmission connecting sleeve (16) passes through the sanitary-grade union transition plate (11) and is rotatably connected through a precision low-resistance support shaft system (18).

5. The aseptic homogenizing aging tank for cheese production according to claim 1, characterized in that, in: Multiple sterile threaded transition joints (9) are provided through the sterile cap (3), and the sterile threaded transition joints (9) are provided on one side of the sterile cap (3).

6. The aseptic homogenizing aging tank for cheese production according to claim 1, characterized in that, in: The sterile cap (3) is equipped with a refrigeration device (6) and an intelligent temperature controller (7). The refrigeration device (6) and the heating wire can change the temperature inside the curing core chamber (1).

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