Self-adaptive heat exchange vertical milk fermentation tank and high-efficiency milk fermentation process therefor

Abstract

A self-adaptive heat exchange vertical milk fermentation tank and a high-efficiency milk fermentation process therefor. The fermentation tank mainly consists of an outer cylinder, an inner cylinder and a stirring assembly, and the stirring assembly comprises a rotating shaft, a stirring frame, a fixed blade group and a movable blade group. The fermentation process comprises raw material preparation, pretreatment, homogenization, sterilization, inoculation, fermentation, cooling, filling, post-ripening, quality control, and packaging and storage.

Description

Adaptive heat exchange vertical milk fermenter and its efficient milk fermentation process Technical Field

[0001] This invention relates to the field of dairy processing equipment and processes, specifically to an adaptive heat exchange vertical milk fermentation tank and its efficient milk fermentation process, which is particularly suitable for the industrial production of various fermented dairy products. Background Technology

[0002] With the rapid development of the dairy industry, the demand for high-quality fermented dairy products is increasing. As a key piece of equipment in dairy production, the performance of milk fermentation tanks directly affects product quality and production efficiency. However, existing milk fermentation tanks still have some unresolved issues, mainly including insufficient heat exchange performance, inaccurate temperature control, and poor stirring effect.

[0003] The applicant's prior patent application, International Publication No. WO 2022 / 016989 A1, discloses a milk fermentation tank designed to address the problems of poor heat exchange performance and vortex effect in existing technologies. This invention includes an outer cylinder and an inner cylinder. Several independent coils are wound around the outer surface of the inner cylinder, each coil connected to an inlet pipe and an outlet pipe. An insulation layer is filled between the outer cylinder and the inner cylinder. A vertical, self-rotating shaft is located inside the inner cylinder, and asymmetrical stirring blades are fixed on the shaft. A motor driving the shaft is fixed on the outer cylinder. This design aims to improve heat exchange performance and avoid vortex effects during stirring through the asymmetrical stirring blades.

[0004] Authorization notice number CN 220756399 U discloses a liquid milk fermentation cooling device, mainly addressing the problem of rapid cooling after fermentation. This utility model includes a fermentation tank with a heat exchange chamber inside, in which cooling coils and a temperature equalization plate are installed. A drive motor is mounted on the tank lid, connected to a stirring rod via a transmission rod and a rotating rod. This design, through the cooperation of the cooling coils and the temperature equalization plate, aims to achieve rapid cooling of the milk while ensuring the stability of fermentation.

[0005] Although the above technical solutions have improved the performance of milk fermentation tanks to some extent, they still have some limitations:

[0006] 1. Heat exchange efficiency: Although a coil or cooling coil design is adopted, the contact area between the heat exchange medium and the fermentation material is limited, which affects the heat exchange efficiency.

[0007] 2. Temperature control precision: Existing technologies lack a precise response mechanism to temperature changes during fermentation, making it difficult to dynamically adjust the temperature according to the different needs of each fermentation stage.

[0008] 3. Mixing uniformity: Although asymmetrical mixing blades or simple mixing rods are used, it is difficult to maintain the best mixing effect throughout the fermentation process, especially when dealing with fermentation materials of different viscosities, which lacks flexibility.

[0009] 4. Energy Efficiency: There is still room for improvement in the energy utilization efficiency of existing designs during heat exchange and stirring processes. (Summary of the Invention)

[0010] In view of this, the present invention, through an innovative movable blade assembly design, combined with a flexible hollow tube heat exchange system and intelligent integrated control, achieves adaptive stirring, precise temperature control and efficient heat exchange in the milk fermentation process, significantly improving the quality and production efficiency of fermented dairy products, and providing the dairy industry with a new generation of production solutions that combine flexibility and intelligence.

[0011] The technical solution of this invention provides an adaptive heat exchange vertical milk fermentation tank, comprising: an outer casing; an inner liner coaxially nested within the outer casing; and a stirring assembly disposed within the inner liner, the stirring assembly comprising: a rotating shaft; a stirring frame detachably fixed to the rotating shaft; a fixed blade assembly installed in one half of the stirring frame; and a movable blade assembly installed in the other half of the stirring frame.

[0012] Beneficial Effects: Overall Structural Design: The coaxial nesting design of the outer and inner cylinders improves structural stability and heat exchange efficiency. Innovative Agitation Components: The combination of fixed and movable blade groups achieves highly efficient agitation, adapting to the needs of different fermentation stages. Detachable Agitation Frame: Facilitates cleaning and maintenance, improving the equipment's hygiene standards and service life.

[0013] Preferably, the main structure of the stirring frame is designed with flexible, hollow flow tubes extending from the central region to the area near the inner and outer edges; the rotating shaft is also hollow, with a connecting hole at its connection to the stirring frame, forming a closed-loop circulation system with the flow tubes. Beneficial effects: Flexible hollow flow tube design: Significantly increases the heat exchange area and improves heat exchange efficiency. Closed-loop circulation system: Ensures efficient circulation of the heat exchange medium, achieving precise temperature control. Integrated design: Integrates stirring and heat exchange functions, optimizing space utilization and improving overall efficiency.

[0014] Preferably, the flow tube is equipped with inlet and outlet pipes for circulating the heat exchange medium. Advantages: Independent inlet and outlet pipe design: Facilitates control of the flow direction and flow rate of the heat exchange medium, enabling more precise temperature regulation. Flexibility: The temperature and flow rate of the heat exchange medium can be adjusted according to the needs of different fermentation stages.

[0015] Preferably, a mechanical regulating valve is also included, located near the bottom of the inner cylinder of the rotating shaft, for controlling the flow rate or pressure of the medium in the inlet pipe. Beneficial effects: Precise flow control: The mechanical regulating valve can precisely control the flow rate or pressure of the heat exchange medium, achieving more refined temperature management. Optimized location: Located at the bottom of the rotating shaft, it reduces interference with the fermentation material and facilitates maintenance.

[0016] Preferably, the regulating valve is connected to the movable blade assembly via a pull rope for automatic adjustment. Beneficial effects: Automatic adjustment mechanism: The pull rope connection between the movable blade assembly and the regulating valve automatically coordinates the stirring intensity and heat exchange efficiency. High adaptability: It can automatically adjust stirring and heat exchange parameters according to changes in material viscosity during fermentation.

[0017] Preferably, the mixing frame is designed as two independent components that can be combined into one, with the central rotation axis as the dividing line. Benefits: Modular design: Facilitates installation, disassembly, and cleaning, improving equipment maintenance efficiency. Flexibility: The mixing frame components can be replaced or adjusted according to different product requirements.

[0018] Preferably, the movable blade assembly includes: a movable blade, one end of which is hinged to the lower frame of the stirring frame; an elastic plate, one end of which is hinged to the outer frame of the stirring frame, and the other end of which is hinged to the movable blade; and an arc-shaped guide rail, the center of which is the hinge point of the movable blade. Beneficial effects: Dynamic adaptation: The combined design of the movable blade, elastic plate, and arc-shaped guide rail allows the blade to automatically adjust its position according to the material viscosity. Uniform stirring: It avoids dead zones that may be caused by traditional fixed blades, improving the uniformity of stirring.

[0019] The technical solution of this invention also provides a high-efficiency milk fermentation process using the above-mentioned adaptive heat exchange vertical milk fermenter, including the following steps:

[0020] (1) Raw material preparation: Select high-quality raw milk and adjust the fat content and total solids content;

[0021] (2) Pretreatment: Heat the prepared milk and add stabilizer;

[0022] (3) Homogenization: The mixture is subjected to high-pressure homogenization;

[0023] (4) Sterilization: The homogenized mixture is pasteurized and rapidly cooled to the fermentation temperature;

[0024] (5) Inoculation: The cooled mixture is transported to a vertical milk fermentation tank with excellent heat exchange and starter culture is added;

[0025] (6) Fermentation: Start the fermenter stirring system, control the temperature, and automatically adjust the stirring intensity and heat exchange medium flow rate using movable blade group and flow regulation mechanism;

[0026] (7) Cooling: Cool rapidly after fermentation is complete;

[0027] (8) Filling: The cooled fermented milk is aseptically filled;

[0028] (9) Post-maturation: The post-maturation process completed under low-temperature conditions;

[0029] (10) Quality control: Conduct sensory inspection, physicochemical index testing and microbiological testing;

[0030] (11) Packaging and storage: Final packaging and refrigerated storage.

[0031] Beneficial effects: Comprehensive process flow: Covering the entire process from raw material preparation to final product storage, ensuring consistent product quality. Optimized every step: Each step is carefully designed to maximize product quality and production efficiency.

[0032] Preferably, in step (6), the active blades are at their maximum radius position in the early stage of fermentation, gradually shrinking inward in the middle stage, and approaching their minimum radius position in the later stage. Beneficial effects: Dynamic stirring adjustment: Automatically adjusts the stirring intensity according to the fermentation stage, avoiding over-stirring or under-stirring. Optimized fermentation conditions: Ensures optimal material flow and mixing at each fermentation stage.

[0033] Preferably, in step (6), the flow rate of the heat exchange medium is automatically adjusted by a regulating valve connected to the movable blades. The valve opening is larger in the early stage of fermentation and smaller in the later stage. Beneficial effects: Intelligent temperature control: Precise temperature control is achieved by automatically adjusting the flow rate of the heat exchange medium. Energy efficiency: The heat exchange intensity is dynamically adjusted according to fermentation needs, avoiding energy waste.

[0034] Preferably, in step (7), the temperature is lowered to below 20°C within 30 minutes, while the stirring speed is reduced to 10 rpm. Beneficial effects: Rapid cooling: Lowering the temperature to below 20°C within 30 minutes effectively controls post-fermentation and ensures product quality. Gentle stirring: Reducing the stirring speed to 10 rpm avoids damage to the curd structure during cooling.

[0035] Compared with the prior art, the technical solution of the present invention has the following advantages:

[0036] The adaptive heat exchange vertical milk fermenter and its efficient milk fermentation process of this invention achieve significant advantages in several aspects through innovative structural design and intelligent control system: First, its unique flexible hollow flow tube design greatly improves heat exchange efficiency, and combined with intelligent regulating valves, it achieves precise temperature control; second, the innovative combination of fixed and movable blade groups, combined with an automatic adjustment mechanism, ensures optimal stirring effect at different fermentation stages, effectively avoiding vortex effects; the integrated intelligent control system achieves automatic coordination of stirring intensity and heat exchange efficiency, dynamically adjusting parameters according to changes in material viscosity; in addition, the modular and detachable structural design greatly improves cleaning and maintenance efficiency; finally, the optimized comprehensive process flow, from raw material preparation to product storage, is carefully designed to ensure consistent product quality and improved production efficiency. These innovations not only significantly improve the quality and production efficiency of fermented dairy products but also optimize energy utilization, reduce production costs, and provide strong technical support for the sustainable development of the dairy industry. Attached Figure Description

[0037] To more clearly illustrate the technical solutions in the embodiments of this application 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 only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0038] Figure 1 is a three-dimensional schematic diagram of the vertical milk fermentation tank of the present invention;

[0039] Figure 2 is a three-dimensional schematic diagram showing the interior of the vertical milk fermentation tank of the present invention, with the outer casing 1 and inner casing 2 partially cut open.

[0040] Figure 3 is a three-dimensional schematic diagram of the stirring assembly of the present invention;

[0041] Figure 4 is a three-dimensional schematic diagram of the deformation of the elastic plate and the displacement of the moving blades in the stirring assembly of the present invention during the stirring process.

[0042] Figures 5 and 6 are schematic diagrams of Example 3, mainly showing the structure of the improved part;

[0043] Figure 7 is a process flow diagram of Example 4.

[0044] Reference numerals: Outer cylinder 1, Inner cylinder 2, Stirring assembly 3, Rotating shaft 31, Stirring frame 32, Fixed blade assembly 33, Fixed blade 331, Movable blade assembly 34, Moving blade 341, Elastic plate 342, Arc-shaped guide rail 343, Flow pipe 4, Inlet pipe 41, Outlet pipe 42, Regulating valve 5, Pull rope 6, Upper frame 01, Lower frame 02, Outer frame 03, Connecting clamp 04, Inner frame 05. Detailed Implementation

[0045] Example 1

[0046] As shown in Figures 1 and 2, this invention relates to a vertical milk fermentation tank, particularly a fermentation device used in the production of milk beverages. The fermentation tank mainly comprises an outer cylindrical body 1 and an inner cylindrical body 2 disposed within the outer cylindrical body 1.

[0047] Both the outer casing 1 and the inner casing 2 employ a rotating structure design. These two casings share the same central axis of rotation, which is perpendicular to the ground. The inner casing 2 is coaxially nested within the outer casing 1, maintaining a certain gap between them. This design ensures the symmetry and stability of the entire fermenter structure.

[0048] The cross-sections of the outer casing 1 and the inner casing 2 can be circular or other suitable rotationally symmetrical shapes. These casings can be the same or different types of rotational bodies, such as cylinders, frustums, spherical caps, or combinations thereof. The appropriate shape can be determined based on specific fermentation requirements and production processes.

[0049] The inner tank 2 is primarily used to contain and ferment milk. A coil (not shown in the diagram) is designed into the space between the outer tank 1 and the inner tank 2. These coils constitute the heat exchange system of the fermenter, used to precisely control the temperature during fermentation. Each coil is connected to an inlet pipe and an outlet pipe for circulating the heat exchange medium. By circulating hot or cold water within the coils, the temperature inside the inner tank 2 can be effectively regulated, thus creating ideal environmental conditions for milk fermentation.

[0050] The inner cylinder 2 houses a stirring assembly 3, whose structural design aims to improve stirring efficiency and prevent the generation of vortex effects. The specific structure of the stirring assembly 3 is as follows:

[0051] Rotating shaft 31: It is collinear with the central axis of the inner cylinder 2 and can only rotate.

[0052] The stirring frame 32 is detachably fixed to the rotating shaft 31, and is symmetrically arranged around the axis of the rotating shaft 31. The shape of the entire frame is designed to match the internal contour of the inner cylinder 2, but with appropriate clearance between it and the side walls of the inner cylinder 2. The detachable design of the stirring frame 32 facilitates cleaning and maintenance, while its symmetrical structure helps to balance the stirring force and significantly reduce vibration during operation. The clearance between the frame and the inner cylinder not only optimizes the stirring effect, allowing the materials to be mixed evenly during fermentation, but also provides the necessary space for the flow of the fermentation broth, which helps to form an ideal mixed flow state.

[0053] Fixed blade assembly 33: Installed in a symmetrical half of the mixing frame 32. These blades remain in a fixed position, providing stable mixing action.

[0054] Movable blade assembly 34: Installed symmetrically on the other half of the mixing frame 32. These blades can move within a certain range, increasing the flexibility and efficiency of the mixing. The structure of the movable blade assembly 34 includes, for example, the following elements: movable blades: blades capable of changing angle or position; moving mechanism: a structure that allows the blades to move, such as hinges, slide rails, or elastic connectors; adjusting device: a component for controlling the range of motion of the blades, which can be mechanical (such as limit blocks) or hydraulic / pneumatic; sensing element: a component capable of sensing changes in material properties (such as viscosity), which can be a simple mechanical structure or a more complex sensor. For example, the movable blade assembly 34 may employ a sliding mechanism combined with a gravity balance design. In this design, the blades are connected to the mixing frame via sliding bearings, allowing the blades to move freely in the vertical direction. The blades themselves have adjustable counterweights, keeping them at their highest position when stationary. When the agitator begins to rotate, centrifugal force and material resistance act on the blades together: for high-viscosity materials, the greater material resistance pushes the blades downward, increasing the effective mixing radius and providing a stronger mixing effect. For low-viscosity materials: Material resistance decreases, and the blades rise under the influence of centrifugal force and counterweight, reducing the effective mixing radius and preventing over-mixing. When mixing stops: the blades return to their initial highest position under the influence of gravity and counterweight. This design allows the blades to automatically adjust their position according to the material's viscosity, thereby optimizing the mixing effect. Furthermore, by adjusting the counterweight, customized settings can be made for different types of fermentation processes.

[0055] The fixed blade assembly 33 and the movable blade assembly 34 work together to create a unique mixing effect. The fixed blade assembly provides a stable mixing force, while the movable blade assembly increases the dynamics and adaptability of the mixing. This combination design can adapt to fermentation materials of different viscosities and densities.

[0056] During the mixing process, the materials inside the fermenter will form a certain amount of turbulence, but without generating a vortex effect. This is due to the symmetrical arrangement and coordinated operation of the fixed and movable blades, which breaks the single rotating flow field that is easily formed in traditional agitators. The formation of turbulence is conducive to the thorough mixing of materials and the uniform distribution of heat, while avoiding the problems that may be caused by the vortex effect, such as air entrainment and the formation of dead zones in the mixing.

[0057] Description of accessories and functional components of the vertical milk fermentation tank in this embodiment

[0058] Drive system: A motor for driving the rotating shaft 11 to rotate is fixed on the outer casing 1.

[0059] Inspection and cleaning devices: a) Quick-opening manhole: Located on the outer casing 1, communicating with the inner casing 2. This design facilitates internal inspection and maintenance by operators. b) Cleaning port: Also located on the outer casing 1, communicating with the inner casing 2. The cleaning port is detachably covered for easy cleaning and sealing protection.

[0060] Observation device: A sight glass with a light aperture is installed on the inner cylinder 2. This allows the operator to directly observe the internal conditions during fermentation without opening the fermentation tank.

[0061] Sampling System: A sampling valve is installed on the inner cylinder 2. This allows for convenient sample extraction and analysis during fermentation without affecting the overall fermentation environment.

[0062] Temperature monitoring: A digital thermometer is installed on the inner cylinder 2 to detect the temperature inside the cavity. This ensures accurate monitoring of the fermentation temperature and helps maintain ideal fermentation conditions.

[0063] Ventilation system: The inner liner 2 is equipped with a vent cap, the outer end of which is located outside the outer liner 1. This design allows necessary gas exchange while preventing external contaminants from entering.

[0064] The design of these accessories and functional components takes into full account the needs of the fermentation process, providing reliable technical support for the production of high-quality fermented dairy products.

[0065] Example 2

[0066] This embodiment is a further optimization and improvement based on Embodiment 1. This optimized design mainly targets the structure of the stirring frame and blade assembly, aiming to improve stirring efficiency, enhance equipment adaptability, and simplify maintenance. Through innovative structural design, this embodiment not only improves the control precision of the fermentation process but also significantly enhances the practicality and ease of operation of the equipment. The specific structure and working principle of this optimized scheme will be described in detail below.

[0067] In a preferred embodiment, the stirring frame 32 is designed as two independent components that can be combined into one, with the central rotation axis as the dividing line. More specifically, the two independent components have the same upper frame 01, lower frame 02, outer frame 03, and two connecting clamps 04 connected to the ends of the upper frame 01 and the lower frame 02 respectively, for connecting the two independent components and simultaneously clamping the rotation axis.

[0068] The fixed blade group 33 in this scheme includes multiple fixed blades 331 arranged horizontally or approximately horizontally at intervals. One end of the fixed blade 331 is fixed to the outer frame 03, and the other end is fixed by setting an inner frame 05. The two ends of the inner frame 05 are respectively fixed to the upper frame 01 and the lower frame 02.

[0069] The movable blade assembly 34 in this design includes a movable blade 341, one end of which is hinged to the lower frame 02 and adjacent to the connecting clamp 04, while the other end is a free end with a length close to the upper frame 01; an elastic plate 342, one end of which is hinged to the outer frame 03 and the other end to the movable blade 341; and an arc-shaped guide rail 343, the center of which is the hinge point of the movable blade 341, one end of which is fixed to the outer frame 03 and the other end is fixed to the upper frame 01 via a transition. The free end of the movable blade 341 is slidably connected to the arc-shaped guide rail 343 by means of a design such as rollers, and the elastic plate 342 initially positions the movable blade 341 close to the axis of rotation.

[0070] During operation, the stirring frame 32 rotates with the rotating shaft 31. The fixed blade assembly 33 provides basic stirring, while the movable blade assembly 34 automatically adjusts the stirring intensity according to the material characteristics: When the stirring frame 32 rotates, the milk generates resistance to the elastic plate 342, causing it to deform and pull the movable blade 341 to slide along the arc-shaped guide rail 343. In the early stages of fermentation, when the milk viscosity is high, the elastic plate 342 experiences greater resistance, causing the movable blade 341 to move away from the rotation axis, increasing the effective stirring radius and providing a stronger stirring effect. This helps overcome the resistance of the high-viscosity milk and ensures thorough mixing. As fermentation progresses, the milk viscosity decreases, the force on the elastic plate 342 decreases, and the movable blade 341 gradually returns to a position closer to the rotation axis, reducing the stirring intensity and avoiding over-stirring of the fermented product whose viscosity has already decreased.

[0071] This adaptive mechanism optimizes the milk agitation, creating an ideal turbulent flow state by dynamically adjusting the agitation intensity. In particular, the design of the moving blade 341 enables it to generate turbulent flow within the fermenter, effectively preventing vortex effects. Compared to the vortex-like fluid easily formed by traditional symmetrical agitation, this turbulent flow pattern better promotes heat exchange. In the early stages of fermentation, the larger agitation radius generates strong turbulence, which not only promotes thorough mixing of raw materials and uniform distribution of lactic acid bacteria but also significantly improves heat exchange efficiency, accelerating heat transfer throughout the fermenter and quickly reaching the ideal fermentation temperature. In the later stages of fermentation, the reduced agitation intensity generates gentle turbulence, which helps maintain the texture and taste of the fermented product while preserving a stable fermentation environment and temperature uniformity.

[0072] This turbulent flow pattern offers several advantages: First, it optimizes the mixing process, ensuring thorough mixing of raw materials at each stage; second, by avoiding vortex effects, it reduces the risk of air entrainment into the fermentation broth, thus helping to maintain an ideal fermentation environment; third, the turbulent flow significantly improves heat exchange efficiency, making temperature control more precise and uniform. Furthermore, this design allows for reasonable adjustment of energy consumption at different fermentation stages because it avoids the additional energy consumption required for vortex formation.

[0073] In summary, this ingenious design not only improves the quality and consistency of milk fermentation but also significantly enhances overall fermentation efficiency by optimizing agitation, creating ideal turbulence, and improving heat exchange. It provides ideal technical support for the production of high-quality fermented dairy products, demonstrating innovation and optimization in fermentation process control.

[0074] Example 3

[0075] This embodiment is a further optimization and improvement based on Embodiments 1 and 2. This optimized design mainly targets the structure of the rotating shaft 31 and the stirring frame 32, aiming to improve heat exchange efficiency and stirring uniformity, while enhancing the flexibility and controllability of the entire system.

[0076] Referring to Figures 5 and 6, the main innovations of this embodiment are as follows:

[0077] 1. Improved design of the stirring frame 32:

[0078] The main structure of the stirring frame 32, extending from its central region to the area near its inner and outer edges, is designed with flexible, hollow flow tubes 4. This design increases the surface area of ​​the stirring frame, significantly improving heat exchange efficiency.

[0079] 2. Hollow design of pivot 31:

[0080] The rotating shaft 31 is designed as a hollow structure, which provides a channel for the circulation of the heat exchange medium. At the connection points with the two upper frames 01 and two lower frames 02 of the stirring frame 32, the sidewalls of the rotating shaft 31 are designed with connecting holes. These connecting holes, together with the flow tube 4, form a closed-loop circulation system, enabling the flow of the heat exchange medium.

[0081] 3. Design of the connectivity system:

[0082] The connecting holes located at the two upper frames 01 are directly connected to the upper opening of the flow tube 4.

[0083] The connecting holes located at the two lower frames 02 are connected separately to the lower openings of the flow tube 4 by designing a connecting pipe or other structure.

[0084] Within the hollow space of the rotating shaft 31, the flow tube 4 on the stirring frame 32 is designed with two connecting holes at the top for connecting the inlet tube 41 and the outlet tube 42 respectively, forming a complete circulation system.

[0085] Heat exchange circulation system:

[0086] This design forms a closed heat exchange circulation system. The heat exchange medium (such as hot or cold water) can enter the flow pipe 4 from the inlet pipe 41, circulate within the stirring frame 32, and then flow out through the outlet pipe 42.

[0087] Despite the system's complex design, its cleanability and maintainability are ensured through a well-planned layout. The flow tube 4 and connecting system can be cleaned regularly using specific cleaning procedures to guarantee hygiene requirements.

[0088] As a preferred embodiment, this embodiment introduces an innovative flow regulation mechanism, the specific design of which is as follows:

[0089] 1. Inlet pipe design: The inlet pipe 41 is made of flexible hose material. This design not only improves the adaptability of the system, but also provides the possibility for subsequent mechanical adjustment.

[0090] 2. Adjustment valve position: A mechanical adjustment valve 5 is installed near the bottom of the inner cylinder 2 on the rotating shaft 31. This position is chosen to avoid contact with the contents.

[0091] 3. Regulating Valve Structure: The regulating valve 5 adopts a compression design, achieving precise control of the medium flow or pressure by compressing the outer surface of the inlet pipe 41. This design avoids direct contact between the medium and the internal structure of the valve, reducing the risk of contamination and simplifying the cleaning and maintenance process.

[0092] 4. Valve Adjustment Mechanism: The valve's adjustment mechanism is designed with a torque elastic mechanism. Specifically:

[0093] Opening the valve requires overcoming the internally designed torsional spring force. Once the external force is removed, the torsional spring force automatically closes the valve to its initial state. This design ensures the valve's automatic reset function, improving the system's reliability and safety.

[0094] 5. Linkage with the stirring system: The valve adjustment part is connected to the moving blade 341 via a pull rope 6. This ingenious linkage design achieves the following functions:

[0095] When the moving blade 341 moves due to changes in material viscosity, it drives the valve to adjust via the pull rope 6, automatically adjusting the medium flow rate.

[0096] In the early stages of fermentation, the high viscosity causes the moving blade 341 to move, and the pull rope 6 pulls the valve to open wider, increasing the flow rate of the heat exchange medium and accelerating the heating or cooling.

[0097] As fermentation proceeds, the viscosity decreases, the moving blade 341 returns to its original position, the valve gradually closes, reducing the flow rate of the heat exchange medium and maintaining a stable temperature.

[0098] Adjustment precision: The sensitivity of the valve response can be finely adjusted by adjusting the length of the pull rope 6 or the position of the connection point to adapt to the needs of different types of fermentation processes.

[0099] Safety considerations: The system is designed with a maximum opening limit to prevent damage that may be caused by excessive stretching. Additionally, considering cleaning and maintenance needs, the pull rope 6 uses an easily detachable connection method.

[0100] This design achieves automatic temperature control during fermentation by intelligently linking the stirring system with the heat exchange system.

[0101] Example 4

[0102] This embodiment proposes a highly efficient milk fermentation process utilizing the aforementioned innovative vertical milk fermentation tank. This process fully leverages the advanced design features of the fermentation tank, achieving improved product quality and optimized production efficiency. Referring to Figures 1-7, the specific process flow is as follows:

[0103] Step 1: Raw Material Preparation

[0104] 1.1 Select high-quality raw milk, standardize the process, and adjust the fat content to 3.5%.

[0105] 1.2 Add skim milk powder to adjust the total solids content to 14%.

[0106] Step 2 Preprocessing

[0107] 2.1 Heat the prepared milk to 60°C in a mixing bowl.

[0108] 2.2 Add stabilizer (such as gelatin or carrageenan) and stir well.

[0109] Step 3 Homogenize

[0110] The mixture was homogenized using a high-pressure homogenizer, with the pressure set at 15-20 MPa.

[0111] Step 4: Sterilization

[0112] 4.1 The homogenized mixture is pasteurized using a plate heat exchanger at a temperature of 90-95℃ for 5 minutes.

[0113] 4.2 Quickly cool to fermentation temperature (42-45℃).

[0114] Step 5: Vaccination

[0115] 5.1 The cooled mixture is then transferred to an innovative vertical milk fermentation tank.

[0116] 5.2 Add a mixed starter culture of Streptococcus thermophilus and Lactobacillus bulgaricus at a ratio of 1:1, with an inoculum size of 2-3%.

[0117] Step 6 Fermentation process

[0118] 6.1 Start the fermenter stirring system, and set the initial stirring speed to 20 rpm.

[0119] 6.2 The temperature is precisely controlled at 43℃ using the heat exchange system of the fermenter.

[0120] 6.3 During fermentation, innovative movable blade groups and flow regulation mechanisms are utilized:

[0121] - In the early stage of fermentation: the active blades are at their maximum radius position, providing strong stirring to ensure that the inoculum is fully dispersed.

[0122] - Mid-term: As viscosity increases, the moving blades gradually shrink inward, reducing the stirring intensity and avoiding damage to the clot structure.

[0123] - Later stage: The active blades are positioned near their minimum radius to provide gentle stirring and maintain a uniform temperature distribution.

[0124] 6.4 The flow rate of the heat exchange medium is automatically adjusted via a regulating valve connected by a pull rope.

[0125] - In the early stage of fermentation: the valve is opened wide to provide sufficient heat to maintain the ideal fermentation temperature.

[0126] - Later stage: Reduce valve opening to decrease heat input and prevent excessive temperature from affecting product quality.

[0127] 6.5 Use an online pH monitoring system to track the fermentation process. Fermentation can be stopped when the pH reaches 4.6.

[0128] Step 7 Cooling

[0129] 7.1 After fermentation is complete, immediately start the cooling system of the fermentation tank to reduce the temperature to below 20°C within 30 minutes.

[0130] 7.2 During the cooling process, the stirring speed is reduced to 10 rpm to avoid damaging the clot structure.

[0131] Step 8 Filling

[0132] 8.1 The cooled fermented milk is transported to the filling machine through aseptic pipes.

[0133] 8.2 Filling shall be carried out in a sterile environment to ensure product quality.

[0134] Step 9 Post-maturation

[0135] After filling, the product is stored at 4-6℃ for 12-24 hours to complete the maturation process.

[0136] Step 10 Quality Control

[0137] 10.1 Sensory inspection: Evaluate the taste, texture and flavor of the product.

[0138] 10.2 Physicochemical index testing: pH value, viscosity, lactic acid content, etc. are measured.

[0139] 10.3 Microbiological testing: Ensure that the product meets food safety standards.

[0140] Step 11 Packaging and Storage

[0141] 11.1 Final packaging shall be carried out according to market demand.

[0142] 11.2 Store and transport under refrigeration at 2-6℃.

[0143] Innovations and Advantages: Intelligent Temperature Control: Precise temperature control throughout the fermentation process is achieved through the linkage of movable blades and regulating valves, improving product quality consistency. Adaptive Stirring: The movable blade assembly automatically adjusts the stirring intensity according to the fermentation stage, ensuring thorough mixing of raw materials while avoiding damage to the clot structure. Energy Efficiency: The automatically adjustable heat exchange system significantly improves energy utilization efficiency and reduces production costs. Product Quality: Optimized fermentation process control improves product taste and stability, extending shelf life. Production Efficiency: The innovative fermenter design reduces the need for manual intervention, improving production automation and overall efficiency.

[0144] By employing this process, combined with innovative vertical milk fermentation tanks, it is possible to produce fermented dairy products with consistent quality and excellent taste, while significantly improving production efficiency and energy utilization. This process is particularly suitable for large-scale industrial production, meeting the growing market demand for high-quality fermented dairy products.

[0145] The specific embodiments described herein are merely illustrative of the spirit of the invention. Those skilled in the art to which this invention pertains may make various modifications or additions to the described specific embodiments or use similar methods to replace them, without departing from the spirit of the invention or exceeding the scope defined by the appended claims.

Claims

1. An adaptive heat exchange vertical milk fermentation tank, characterized in that, include: The outer casing (1) is used to provide overall support and insulation; An inner cylinder (2) is coaxially nested within the outer cylinder (1) and is used to contain fermentation materials; A stirring assembly (3) disposed within the inner cylinder (2) is used to achieve uniform mixing and heat exchange of materials. The stirring assembly (3) includes: The rotating shaft (31) is used to drive the stirring frame to rotate; A stirring frame (32) detachably fixed to the rotating shaft (31) is used to support the blade assembly and facilitate cleaning and maintenance; a fixed blade assembly (33) installed in half of the stirring frame (32) is used to realize the basic stirring function; The movable blade assembly (34) installed in the other half of the stirring frame (32) is used to automatically adjust the stirring intensity according to the viscosity of the fermentation material.

2. The adaptive heat exchange vertical milk fermentation tank according to claim 1, characterized in that, The main structure of the stirring frame (32) is designed to have a flexible hollow flow tube (4) extending from the central region to the region near the inner and outer edges; the rotating shaft (31) is hollow and has a connecting hole at the connection with the stirring frame (32), and the connecting hole and the flow tube (4) form a closed loop circulation system.

3. The adaptive heat exchange vertical milk fermentation tank according to claim 2, characterized in that, The flow tube (4) is provided with an inlet pipe (41) and an outlet pipe (42) for the circulation of the heat exchange medium.

4. The adaptive heat exchange vertical milk fermentation tank according to claim 3, characterized in that, It also includes a mechanical regulating valve (5) located on the shaft (31) near the bottom of the inner cylinder (2) for controlling the flow rate or pressure of the medium in the inlet pipe (41).

5. The adaptive heat exchange vertical milk fermenter according to claim 4, characterized in that, The regulating valve (5) is connected to the movable blade assembly (34) via a pull rope (6) to achieve automatic adjustment.

6. The adaptive heat exchange vertical milk fermenter according to claim 1, characterized in that, The stirring frame (32) is designed as two independent components that can be combined into one, with the central rotation axis as the dividing line.

7. The adaptive heat exchange vertical milk fermentation tank according to claim 1, characterized in that, The movable blade assembly (34) Includes: A moving blade (341) has one end hinged to the lower frame (02) of the stirring frame (32); An elastic plate (342) is hinged at one end to the outer frame (03) of the stirring frame (32) and at the other end to the moving blade. (341)； An arc-shaped guide rail (343) is provided, with its center being the hinge point of the moving blade (341).

8. A highly efficient milk fermentation process using the adaptive heat exchange vertical milk fermenter according to any one of claims 1-7, characterized in that, Includes the following steps: (1) Raw material preparation: Select high-quality raw milk and adjust the fat content and total solids content; (2) Pretreatment: Heat the prepared milk and add stabilizer; (3) Homogenization: The mixture is subjected to high-pressure homogenization; (4) Sterilization: The homogenized mixture is pasteurized and rapidly cooled to the fermentation temperature; (5) Inoculation: The cooled mixture is transported to a vertical milk fermentation tank with excellent heat exchange and starter culture is added; (6) Fermentation: Start the fermenter stirring system, control the temperature, and automatically adjust the stirring intensity and heat exchange medium flow rate using movable blade group and flow regulation mechanism; (7) Cooling: Cool rapidly after fermentation is complete; (8) Filling: The cooled fermented milk is aseptically filled; (9) Post-maturation: The post-maturation process completed under low-temperature conditions; (10) Quality control: Conduct sensory inspection, physicochemical index testing and microbiological testing; (11) Packaging and storage: Final packaging and refrigerated storage.

9. The high-efficiency milk fermentation process using an adaptive heat exchange vertical milk fermenter according to claim 8, characterized in that, In step (6), the active leaves are at their maximum radius position in the early stage of fermentation, gradually shrink inward in the middle stage, and approach the minimum radius position in the later stage.

10. The high-efficiency milk fermentation process using an adaptive heat exchange vertical milk fermenter according to claim 8, characterized in that, In step (6), the flow rate of the heat exchange medium is automatically adjusted by the regulating valve connected to the moving blade. The valve opening is larger in the early stage of fermentation and smaller in the later stage.

11. The high-efficiency milk fermentation process using an adaptive heat exchange vertical milk fermenter according to claim 8, characterized in that, In step (7), the temperature is reduced to below 20°C within 30 minutes, while the stirring speed is reduced to 10 rpm.

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