CN204177756U - The checkout equipment of liquid dairy products thermal stability - Google Patents
The checkout equipment of liquid dairy products thermal stability Download PDFInfo
- Publication number
- CN204177756U CN204177756U CN201420655996.5U CN201420655996U CN204177756U CN 204177756 U CN204177756 U CN 204177756U CN 201420655996 U CN201420655996 U CN 201420655996U CN 204177756 U CN204177756 U CN 204177756U
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- dairy product
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- 239000007788 liquid Substances 0.000 title claims abstract description 43
- 235000013365 dairy product Nutrition 0.000 title claims abstract description 39
- 238000010438 heat treatment Methods 0.000 claims abstract description 36
- 238000003860 storage Methods 0.000 claims description 25
- 238000012360 testing method Methods 0.000 claims description 16
- 230000005540 biological transmission Effects 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 3
- 230000008901 benefit Effects 0.000 abstract description 5
- 238000004134 energy conservation Methods 0.000 abstract description 3
- 239000000446 fuel Substances 0.000 abstract 4
- 238000001514 detection method Methods 0.000 description 41
- 238000000034 method Methods 0.000 description 22
- 230000008569 process Effects 0.000 description 16
- 238000009472 formulation Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000011229 interlayer Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 238000012795 verification Methods 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 description 2
- 239000012774 insulation material Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005485 electric heating Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- -1 electricity Substances 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000020191 long-life milk Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020201 recombined milk Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
Landscapes
- Investigating Or Analyzing Materials Using Thermal Means (AREA)
Abstract
The utility model provides a kind of checkout equipment of liquid dairy products thermal stability.This checkout equipment comprises fuel reserve tank, heating tube, stirrer, lifting support, hoistable platform, jolting device, sample stage, at least one specimen holder, at least one sample hose; Heating tube is arranged on the inwall of fuel reserve tank; The inside of fuel reserve tank is located at by stirrer; One end of lifting support is fixed on the bottom surface of fuel reserve tank inside, and the other end is connected with hoistable platform; Hoistable platform is connected by jolting device with sample stage, and jolting device comprises an eccentric gearing unit, and this eccentric gearing unit is for realizing swinging up and down of sample stage; Sample stage is provided with specimen holder and sample hose, and specimen holder is used for fixed sample pipe.The structure of above-mentioned checkout equipment and principle are all fairly simple, operate fairly simple, have easily and fast, intuitively, the advantage such as accurate, energy-conservation.
Description
Technical Field
The utility model relates to a check out test set of liquid dairy products heat stability belongs to liquid dairy products and detects technical field.
Background
In the food industry, particularly in the development process of products such as aseptic packaged UHT liquid dairy products, for example, recombined milk (GB25191-2010), milk-containing beverages (GB 11673-. The stability of each experimental sample in different tests and formulas is different, and the related sample thermal stability verification experiment can be generally divided into the following steps according to scale: pilot and pilot experiments. However, the two verification methods have various disadvantages.
The small test verification method comprises the following steps: filling a sample to be detected into a closed container → placing the closed container in a pressure sterilizer (pressure cooker) for heating → keeping for a certain time, then cooling and then sampling → observing the difference among samples. Because the sterilization intensity of the UHT sterilized milk production process is above 132 ℃ (GB 25190-2010), the heat stability of a sample is difficult to accurately verify by a common small test, and the defects of the conventional small test comprise: 1. the temperature of a sample processed by the pressure sterilizer is 121 ℃, the difference with the process parameters is more than 10 ℃, and the difference with the actual process is very far; 2. because the process of natural cooling and depressurization exists after the pressure sterilizer stops heating, the sample to be detected cannot be cooled in time, the sample often loses the expected detection effect due to overlong heating time, and the detection result is distorted; 3. the detection process takes a long time.
The pilot test verification method comprises the following steps: carrying out heat sterilization treatment on a sample to be detected through pilot plant experimental equipment (the pilot plant has the same function as production equipment, but the required feed liquid is less than that of the production equipment, generally 10-300Kg is not required), → aseptically filling the sample in a closed container → observing the difference between the samples. The method has the following disadvantages: 1. a relatively large number of test samples need to be prepared; 2. the pilot test experimental equipment needs to consume more energy sources such as water, electricity, gas and the like during operation; 3. the cost of the verification method is high; 4. the detection process takes a long time.
For a long time, how to rapidly and effectively detect and investigate the heat stability of different formulas and product systems of the aseptic packaged UHT liquid dairy product is one of the technical problems which always troubles research and development workers in the field of UHT liquid dairy products.
SUMMERY OF THE UTILITY MODEL
In order to solve the technical problem, an object of the utility model is to provide a check out test set of liquid dairy products heat stability adopts this equipment can realize fast effectively to the detection of the heat stability of liquid dairy products, has advantages such as convenient, quick, directly perceived, accurate, energy-conservation.
In order to achieve the above object, the utility model provides a detection equipment for thermal stability of liquid dairy products, wherein, the detection equipment comprises an oil storage tank, a heating pipe, a stirrer, a lifting bracket, a lifting platform, a shaking device, a sample platform, at least one sample clamp, at least one sample tube;
the heating pipe is arranged on the inner wall of the oil storage tank;
the stirrer is arranged inside the oil storage tank;
one end of the lifting support is fixed on the bottom surface inside the oil storage tank, and the other end of the lifting support is connected with the lifting platform;
the lifting platform is connected with the sample table through the shaking device, the shaking device comprises an eccentric transmission unit, and the eccentric transmission unit is used for realizing the up-and-down swing of the sample table;
the sample table is provided with the sample clamp and the sample tube, and the sample clamp is used for fixing the sample tube.
In the above detection apparatus, preferably, the oil storage tank has an interlayer, and a heat insulating material is provided in the interlayer. By adopting the sandwich structure and arranging the heat insulation material, a good heat insulation effect can be achieved. During detection, a proper amount of heat conduction oil needs to be injected into the oil storage tank.
In the above detection apparatus, preferably, the heating pipe is an electrically heated metal pipe. After the power is switched on, the heating pipe can heat the heat conducting oil in the oil storage tank, so that a proper temperature environment is provided for detection. A plurality of heating pipes can be arranged in the oil storage tank according to requirements. According to different temperature set values, the heating time is generally between 10 and 20 minutes, and the temperature rise speed is faster than that of other modes.
In the above detection apparatus, preferably, the detection apparatus for the thermal stability of the liquid dairy product comprises six heating pipes.
In the above-mentioned detection apparatus, the stirrer functions as: when heating, the heat transfer oil in the oil storage tank is stirred, so that the temperature of the heat transfer oil can be kept uniform.
The shaking device comprises an eccentric transmission unit, when the eccentric transmission unit works, the sample table can swing up and down, and the swinging frequency can be adjusted according to the requirement.
In the above detection apparatus, preferably, the elevating platform is horizontal. The lifting platform and the lifting support are connected with each other, the upper portion of the lifting platform is further connected with the sample platform, the lifting platform and the sample platform can be driven to ascend and descend through ascending and descending of the lifting support, and therefore the sample tube is lifted to the position above the liquid level of the heat conduction oil or descends to the position below the liquid level of the heat conduction oil.
In the above detection apparatus, the sample tube is used for containing a liquid dairy product to be detected, and preferably, the sample tube includes a tube body and a tube cover, an external thread is provided at a tube opening of the tube body, a corresponding internal thread is provided in the tube cover, and the sample tube can be sealed by the external thread at the tube opening of the tube body and the internal thread in the tube cover.
In the above detection apparatus, the number of the sample holder and the sample tube may be selected as required, and preferably, the sample tube is a heat-resistant glass tube.
Adopt the utility model provides a detection device can go on according to following step when detecting liquid dairy products heat stability:
adding a liquid dairy product into a sample tube, and fixing the sample tube on a sample table through a sample clamp;
lowering the lifting support until the sample table and the sample tube are completely immersed in the heat-conducting oil in the oil storage tank;
heating the heat conduction oil by a heating pipe until the heat conduction oil is heated to a preset temperature value;
starting a stirrer while heating, and stirring the heat conduction oil in the oil storage tank so as to keep the temperature of the heat conduction oil uniform all the time;
starting a shaking device while heating to shake the sample platform and the sample tube on the sample platform;
and in the heating and shaking processes, carrying out real-time sensory observation on the liquid dairy product in the sample tube, and detecting the thermal stability of the liquid dairy product.
In the shaking process, the sample is heated and shaken at the same time, and the sample in the sample tube can flow back and forth. Assuming that two samples are being tested and the thermal stability of the two samples is different, for example, the milk protein is denatured and coagulated to different degrees after being heated, so that the fluidity is deteriorated or even coagulated, the test result can be recorded by observing in real time during the test process.
According to a specific embodiment of the present invention, the above-mentioned detection may include the following specific steps:
1. adding a sample (liquid dairy product) to the sample tube;
2. placing the sample tube on a sample table;
3. fixing the sample tube on the sample table by using a sample clamp;
4. lowering the lifting support until the sample table and the sample tubes on the sample table are completely immersed in the heat-conducting oil;
5. heating the heat conducting oil by a heating pipe until the heat conducting oil is heated to a preset temperature value;
6. starting the stirrer while heating the heat conducting oil to ensure that the temperature of the heat conducting oil in the oil storage tank is always uniform;
7. the shaking device is started while the heat conducting oil is heated, so that the sample platform and the sample tube on the sample platform start to shake, and the shaking frequency of the sample can be adjusted according to the requirement;
8. the sense organ of the liquid dairy product can be observed in real time in the detection process (heating and shaking the sample), and the heat stability of the liquid dairy product is detected;
9. stopping shaking the sample after detection, and lifting the lifting support;
10. stopping heating and stirring;
11. the above steps may be repeated as necessary.
The utility model provides a liquid dairy products heat stability check out test set has following advantage:
1. the detection equipment adopts the sample tube made of heat-resistant glass, adopts heat-conducting oil as a heating medium, not only can the temperature rise be fast, but also the real-time change of the tissue state of each detected sample in the detection process can be clearly seen, and the change difference between each group of samples is clear;
2. the detection equipment combines the lifting device and the shaking device with the platform, so that the whole process of sample detection is convenient and quick;
3. the heat preservation interlayer and the stirrer of the oil storage tank enable the detection equipment provided by the utility model to keep uniform temperature in the processes of temperature rise, heat preservation and detection, thereby ensuring the accuracy of the detection result;
4. the utility model provides a check out test set's structure and principle are all fairly simple, easy operation, have convenient, quick, advantage such as directly perceived, accurate, energy-conservation.
Drawings
FIG. 1 is a side view of the detecting apparatus provided in example 1 in a raised state without a sample tube;
FIG. 2 is a side view of the detecting apparatus provided with the sample tube and in a lowered state according to example 1;
FIG. 3 is a top view of the detecting apparatus provided with the sample tube according to example 1;
FIG. 4 is a schematic view of the sample stage in a horizontal state;
FIG. 5 is a schematic view of the sample stage in the process of being raised;
fig. 6 is a schematic view of the sample stage at the highest point.
The main reference numbers illustrate:
1 oil storage tank 2 stirrer 3 heating pipe 4 lifting support 5 lifting platform 6 shaking device 7 sample table 8 sample tube 9 sample clamp
Detailed Description
In order to clearly understand the technical features, objects and advantages of the present invention, the following detailed description is given to the technical solution of the present invention, but the technical solution of the present invention is not limited to the implementable range of the present invention.
Example 1
The embodiment provides a detection device for thermal stability of a liquid dairy product, which is structurally shown in fig. 1-3, wherein fig. 1 is a side view of the detection device without a sample tube and in a rising state, fig. 2 is a side view of the detection device with the sample tube and in a falling state, and fig. 3 is a top view of the detection device with the sample tube.
The detection equipment provided by the embodiment comprises an oil storage tank 1, a heating pipe 3, a stirrer 2, a lifting support 4, a lifting platform 5, a shaking device 6, a sample table 7, at least one sample clamp 9 and at least one sample pipe 8; wherein,
the oil storage tank 1 is provided with an interlayer, and a heat insulation material is arranged in the interlayer;
the heating pipes 3 are electric heating metal pipes, and are six in number and are respectively arranged on the inner walls of the two sides of the oil storage tank 1;
the stirring head of the stirrer 2 is arranged inside the oil storage tank 1;
one end of the lifting support 4 is fixed on the bottom surface inside the oil storage tank 1, the other end of the lifting support is connected with the lifting platform 5, and the lifting platform 5 is horizontal;
the lifting platform 5 is connected with the sample table 7 through a shaking device 6, the shaking device 6 comprises an eccentric transmission unit, and the eccentric transmission unit is used for realizing the up-and-down swing, namely the shaking, of the sample table 7;
a plurality of groups of sample clamps 9 and sample tubes 8 are arranged on the sample table 7, and the sample clamps 9 are used for fixing the sample tubes 8 on the upper surface of the sample table 7;
the sample tube 8 is made of heat-resistant glass, and the tube body and the tube cover of the sample tube are respectively provided with threads, so that the sample tube 8 can be sealed.
Fig. 4 is a schematic view of the sample stage 7 in a horizontal state (in-situ). Under the action of the eccentric transmission unit, one side of the sample stage 7 moves upward, as shown in fig. 5. The state of the sample stage 7 at the highest point is shown in fig. 6. The eccentric transmission unit comprises an eccentric rod, one end of which is connected to the bottom of the sample stage 7, and the other end of which is fixed on the lifting platform 5 (the fixing mode can be performed in a conventional manner, and is not shown in the figure).
The thermal stability of the liquid dairy product is detected by adopting the detection equipment for the thermal stability of the liquid dairy product provided by the embodiment 1, and the method comprises the following steps:
injecting heat conducting oil into the oil storage tank 1;
adding a liquid dairy product into a sample tube 8, placing the sample tube 8 on a sample table 7, and fixing by using a sample clamp 9;
lowering the lifting support 4 until the sample table 7 and the sample tube 8 are completely immersed in the heat-conducting oil;
heating the heat conduction oil by the heating pipe 3 until the heat conduction oil is heated to a preset temperature value;
starting the stirrer 2 for stirring while heating the heat-conducting oil, so that the temperature of the heat-conducting oil is kept uniform all the time;
the shaking device 6 is started while the heat conducting oil is heated, so that the sample platform 7 and the sample tube 8 start to shake, and the shaking frequency can be adjusted as required;
carrying out sensory observation on the liquid dairy product in the detection process (heating and shaking the sample), and detecting the thermal stability of the liquid dairy product;
stopping shaking after detection, lifting the lifting support 4, and stopping heating and stirring;
the above steps may be repeated as necessary.
The detection equipment according to the embodiment respectively carries out comparison detection on the liquid dairy product samples with two formulas, wherein the formula a: every 100 g of the product comprises 85 g of milk, 3 g of white granulated sugar, 1 g of high fructose corn syrup, 0.4 g of stabilizer, 0.05 g of essence and water to 100 g; and (b) formula: every 100 g of the product comprises 85 g of milk, 3 g of white granulated sugar, 2 g of high fructose corn syrup, 0.3 g of stabilizer, 0.05 g of essence and water to 100 g.
The temperature value set during the detection process was 132 ℃.
The results of the sensory comparison examination of the two liquid dairy products are shown in table 1.
As can be seen from the test results in Table 1, the two formulations of the liquid were tested to obtain two different sets of test result data. The liquid dairy products of the two formulas are respectively detected for 5 times, and the detection results are shown in table 2.
TABLE 1
TABLE 2
| Sample/item | Degree of flocculation | White particles | Degree of browning |
| Formulation a | 2 times of mild/3 times of none | 3 times of mild/2 times of none | 5 times of total absence |
| Formulation b | 2 times of the application/3 times of the application | 2 times more/3 times a little | 5 mild times |
And (4) judging a result:
as can be seen from the contents of table 1 and table 2, formulation a is superior to formulation b in terms of heat stability of the liquid dairy products of both formulations.
Claims (7)
1. The equipment for detecting the thermal stability of the liquid dairy product is characterized by comprising an oil storage tank, a heating pipe, a stirrer, a lifting support, a lifting platform, a shaking device, a sample table, at least one sample clamp and at least one sample tube;
the heating pipe is arranged on the inner wall of the oil storage tank;
the stirrer is arranged inside the oil storage tank;
one end of the lifting support is fixed on the bottom surface inside the oil storage tank, and the other end of the lifting support is connected with the lifting platform;
the lifting platform is connected with the sample table through the shaking device, the shaking device comprises an eccentric transmission unit, and the eccentric transmission unit is used for realizing the up-and-down swing of the sample table;
the sample table is provided with the sample clamp and the sample tube, and the sample clamp is used for fixing the sample tube.
2. The apparatus for testing thermal stability of liquid dairy product according to claim 1, wherein the oil storage tank has a sandwich.
3. The apparatus for detecting thermal stability of liquid dairy product according to claim 1, wherein the heating tube is an electrically heated metal tube.
4. The apparatus for detecting the thermal stability of the liquid dairy product according to claim 1, wherein the apparatus for detecting the thermal stability of the liquid dairy product comprises six heating pipes.
5. The apparatus for detecting thermal stability of liquid dairy product of claim 1, wherein the lifting platform is horizontal.
6. The apparatus for detecting thermal stability of a liquid dairy product according to claim 1, wherein the sample tube comprises a tube body and a tube cover, wherein an external thread is provided at a tube opening of the tube body, and a corresponding internal thread is provided in the tube cover.
7. The apparatus for detecting thermal stability of liquid dairy product according to claim 1 or 6, wherein the sample tube is a heat-resistant glass tube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420655996.5U CN204177756U (en) | 2014-11-05 | 2014-11-05 | The checkout equipment of liquid dairy products thermal stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201420655996.5U CN204177756U (en) | 2014-11-05 | 2014-11-05 | The checkout equipment of liquid dairy products thermal stability |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN204177756U true CN204177756U (en) | 2015-02-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201420655996.5U Withdrawn - After Issue CN204177756U (en) | 2014-11-05 | 2014-11-05 | The checkout equipment of liquid dairy products thermal stability |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN204177756U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105548240A (en) * | 2015-12-18 | 2016-05-04 | 石家庄市兄弟伊兰食品配料有限公司 | Lactic acid bacteria beverage stability determination method |
| CN105572158A (en) * | 2014-11-05 | 2016-05-11 | 内蒙古伊利实业集团股份有限公司 | Detecting equipment and method for heat stability of liquid milk product |
-
2014
- 2014-11-05 CN CN201420655996.5U patent/CN204177756U/en not_active Withdrawn - After Issue
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105572158A (en) * | 2014-11-05 | 2016-05-11 | 内蒙古伊利实业集团股份有限公司 | Detecting equipment and method for heat stability of liquid milk product |
| CN105572158B (en) * | 2014-11-05 | 2018-09-18 | 内蒙古伊利实业集团股份有限公司 | The detection device and method of liquid dairy products thermal stability |
| CN105548240A (en) * | 2015-12-18 | 2016-05-04 | 石家庄市兄弟伊兰食品配料有限公司 | Lactic acid bacteria beverage stability determination method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| AV01 | Patent right actively abandoned |
Granted publication date: 20150225 Effective date of abandoning: 20180918 |
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| AV01 | Patent right actively abandoned |