阅读说明：本技术 用于干酪生产的熔化拉伸锅和干酪生产方法 (Melting and stretching pot for cheese production and cheese production method ) 是由 张秋伶 任发政 罗洁 李猛 吕继梁 王鹏杰 于 2020-12-31 设计创作，主要内容包括：本发明涉及干酪生产设备领域,公开了一种用于干酪生产的熔化拉伸锅和干酪生产方法,该熔化拉伸锅具有形成有容腔(21)的壳体(22)和设于所述容腔(21)内的搅拌拉伸机构,所述壳体(22)中设有夹层(23),该夹层(23)内能够通入用于熔融所述容腔(21)内的干酪物料的热水。本发明的熔化拉伸锅能够通过向夹层内通入热水而对容腔内的物料加热,由此无需设置复杂的蒸汽管路,降低了设备的复杂程度,并避免持续通入高温蒸汽带来的较高生产成本。(The invention relates to the field of cheese production equipment, and discloses a melting and stretching pot for cheese production and a cheese production method, wherein the melting and stretching pot is provided with a shell (22) with a containing cavity (21) and a stirring and stretching mechanism arranged in the containing cavity (21), an interlayer (23) is arranged in the shell (22), and hot water for melting cheese materials in the containing cavity (21) can be introduced into the interlayer (23). The melting and stretching pot can heat the materials in the containing cavity by introducing hot water into the interlayer, so that a complex steam pipeline is not required to be arranged, the complexity of equipment is reduced, and higher production cost caused by continuously introducing high-temperature steam is avoided.)

1. The melting and stretching pot for cheese production is characterized by comprising a shell (22) with a containing cavity (21) and a stirring and stretching mechanism arranged in the containing cavity (21), wherein an interlayer (23) is arranged in the shell (22), and hot water for melting cheese materials in the containing cavity (21) can be introduced into the interlayer (23).

2. A meltdrawing kettle for cheese production according to claim 1, characterized in that there are multiple layers of baffles (24) in the sandwich (23) to divide the sandwich (23) into multiple water flow channels that communicate with each other from top to bottom.

3. A meltdrawing kettle for cheese production according to claim 1, characterized in that the side wall of the housing (22) is provided with a water inlet (25) communicating with the sandwich (23) and the bottom wall is provided with a water outlet (26) communicating with the sandwich (23).

4. A meltdrawing kettle for cheese production according to claim 1, characterized in that the extension of the sandwich (23) in the vertical direction is larger than the extension of the stirring and drawing mechanism in the vertical direction.

5. A meltdown draw pan for cheese production according to claim 1, characterised in that the stirring draw mechanism comprises a pair of helical blades (27) arranged radially across from each other with their centre lines parallel to each other and a power unit (28) drivingly connected to the helical blades (27).

6. A meltdrawing kettle for cheese production according to claim 5, characterized in that the power means (28) is arranged so that the stirring torque of the helical blade (27) is 4000N-m to 5000N-m and/or the volume of the cavity (21) is 1600 liters to 2000 liters and/or the width of the helical blade (27) is 4.5cm to 5.0cm and the stirring diameter is not less than 58 cm.

7. A cheese production method is characterized by comprising the following steps:

s1, mixing cheese raw materials and rolling and kneading the cheese raw materials into block-shaped materials;

s2, putting the block-shaped materials into the containing cavity (21) of the melting and stretching pot according to any one of claims 1 to 6, introducing hot water into the interlayer (23), and stretching the block-shaped materials by using the stirring and stretching mechanism.

8. A cheese-making process according to claim 7, characterised in that in step S2, the hot water is introduced into the sandwich (23) at a temperature not lower than 80 ℃ and the stretching time is not longer than 8min under stirring.

9. A cheese manufacturing method according to claim 7, characterized in that in step S2, the height of the water level in the sandwiched layer (23) is 1cm-2cm higher than the highest position of the stirring and stretching mechanism.

10. A cheese manufacturing process according to any of claims 7 to 9, characterized by, after step S2, the further step of:

s3, introducing ice water into the interlayer (23) to cool the cheese product in the cavity (21).

Technical Field

The invention relates to cheese production equipment, in particular to a melting and stretching pot for cheese production. Furthermore, the invention relates to a process for producing cheese.

Background

Cheese, also called cheese or cheese, is one of the largest commercial dairy products in the world because it is rich in nutrients such as protein and calcium. In cheese production, it is necessary to mix a powdery material such as casein powder with a cheese material in another form such as cream and then heat and stretch the mixture, thereby making it possible to obtain a cheese product having good stretchability. In the existing cheese production device, high-temperature steam is generally supplied to a heating stretching cavity by a heat supply system so as to continuously heat materials in the stretching cavity in the stretching process. However, this heating method makes the structure of the heating and stretching apparatus complicated, and the continuous supply of high-temperature steam leads to high production costs.

Disclosure of Invention

The invention aims to solve the problem that the traditional cheese heating and stretching equipment in the prior art is complex in structure, and provides a melting and stretching pot for cheese production.

In order to achieve the above object, the present invention provides a melting and stretching pot for cheese production, which has a housing formed with a cavity and a stirring and stretching mechanism disposed in the cavity, wherein an interlayer is disposed in the housing, and hot water for melting cheese material in the cavity can be introduced into the interlayer.

Preferably, a plurality of layers of guide plates are arranged in the interlayer to divide the interlayer into a plurality of water flow channels which are communicated with each other from top to bottom.

Preferably, a water inlet communicated with the interlayer is formed in the side wall of the shell, and a water outlet communicated with the interlayer is formed in the bottom wall of the shell.

Preferably, the extension area of the interlayer in the vertical direction is larger than that of the stirring and stretching mechanism in the vertical direction.

Preferably, the stirring and stretching mechanism comprises a pair of helical blades which are crossed with each other in the radial direction and the central lines of which are arranged in parallel, and a power device which is in transmission connection with the helical blades.

Preferably, the power device is arranged so that the stirring torque of the helical blade is 4000N-m to 5000N-m, and/or the volume of the cavity is 1600 liters to 2000 liters, and/or the width of the helical blade is 4.5cm to 5.0cm, and the stirring diameter is not less than 58 cm.

In a second aspect, the invention provides a process for producing cheese comprising the steps of:

s1, mixing cheese raw materials and rolling and kneading the cheese raw materials into block-shaped materials;

s2, putting the block-shaped materials into the containing cavity of the melting and stretching pot, introducing hot water into the interlayer, and stretching the block-shaped materials by utilizing the stirring and stretching mechanism.

Preferably, in step S2, the temperature of the hot water introduced into the interlayer is not lower than 80 ℃, and the stirring and stretching time is not longer than 8 min.

Preferably, in step S2, the height of the water level in the interlayer is 1cm-2cm higher than the highest position of the stirring and stretching mechanism.

Preferably, after step S2, the method further includes the following steps: and S3, introducing ice water into the interlayer to cool the cheese product in the cavity.

Through the technical scheme, the melting and stretching pot is provided with the interlayer arranged in the shell, so that hot water can be introduced into the interlayer to heat materials in the containing cavity, a complex steam pipeline is not required to be arranged, the complexity of equipment is reduced, and higher production cost caused by continuous introduction of high-temperature steam is avoided. Compared with the prior art of heating by directly introducing steam, the melting and stretching pot provided by the invention heats materials by using hot water in the interlayer, is easy to control the temperature, can avoid protein denaturation caused by instant local overheating, and is favorable for ensuring the stretchability of products.

Drawings

FIG. 1 is a front view of a fusion draw pan according to a preferred embodiment of the present invention;

FIG. 2 is a cross-sectional view A-A of the fusion draw pan of FIG. 1 with the top cover removed;

fig. 3 is a schematic view of a sandwich construction of the fusion draw pot of fig. 1.

Description of the reference numerals

20-melting and stretching a pot; 21-a cavity; 22-a housing; 23-an interlayer; 24-a baffle; 25-a water inlet; 26-a water outlet; 27-helical blades; 28-a power plant; 29-drive shaft.

Detailed Description

The following detailed description of embodiments of the invention refers to the accompanying drawings. It should be understood that the detailed description and specific examples, while indicating the present invention, are given by way of illustration and explanation only, not limitation.

In order to better understand the meltdown draw pan of the invention, the general flow of cheese production is briefly described first, before describing the body of the meltdown draw pan. As mentioned above, in the industrial production of cheese, it is necessary to mix a powdery material such as casein powder with other physical cheese materials such as cream and stir them to form a curd; heating and stretching the coagulated cheese in a melting and stretching kettle to provide it with better stretchability; cooling, cutting, shaping, and packaging to obtain cheese food. In this process, the heat stretching process determines the stretchability of the resulting cheese product, which has a significant impact on the market competitiveness of cheese products.

Referring to fig. 1 to 3, a melting and stretching pot 20 according to a preferred embodiment of the present invention has a housing 22 formed with a cavity 21 and a stirring and stretching mechanism provided in the cavity 21, and cheese material stretched by blanching may be placed in the cavity 21 to be heated and stirred and stretched. Wherein, an interlayer 23 is arranged in the shell 22, and hot water for melting cheese material in the cavity 21 can be introduced into the interlayer 23. Therefore, the melting and stretching pot can heat cheese materials in the accommodating cavity 21 by introducing hot water into the interlayer 23, so that a complex steam pipeline is not required to be arranged, the complexity of the equipment is reduced, and higher production cost caused by continuous introduction of high-temperature steam is avoided.

It will be appreciated that the interlayer 23 of the present invention may be formed in various suitable forms, such as by providing the housing 22 with two or more layers, such that the space therebetween serves as the interlayer 23 for passing hot water. In the illustrated preferred embodiment, a plurality of layers of baffles 24 are provided in the interlayer 23 to divide the interlayer 23 into a plurality of water flow passages communicating with each other from top to bottom. As shown in fig. 3, each layer of baffles 24 may be arranged in the horizontal direction within the sandwich 23 and form a circuitous water flow path. After hot water is introduced into the interlayer 23 through the water inlet 25, water flows horizontally through the upper guide plate 24 and then falls onto the lower guide plate 24, so that the hot water can stay in the interlayer 23 for a longer time, and the energy utilization rate is improved.

In order to enable the hot water to flow from the water inlet 25 to the water outlet 26 in the interlayer 23 under the action of the self gravity and heat the cheese material in the cavity 21, the water inlet 25 may be disposed on the side wall of the housing 22, and the water outlet 26 may be disposed on the bottom wall, which are respectively communicated with the water flow channel in the interlayer 23.

During the heating and stretching process, the water level in the interlayer 23 should be reasonably controlled to avoid the problems of too large stirring resistance caused by insufficient heating or cheese gelatinization caused by excessive heating. For this purpose, the extension area of the interlayer 23 in the vertical direction needs to be larger than that of the stirring and stretching mechanism, that is, the hot water in the interlayer 23 should wrap the material as much as possible so as to heat the material uniformly. In the preferred embodiment, as shown in fig. 2, the stirring and stretching mechanism is provided at the bottom of the cavity 21 in the housing 22, and the interlayer 23 extends from the top of the side wall to the bottom wall.

According to the following description, the melting and stretching pot provided with the interlayer 23 can not only heat materials in the production process, but also cool cheese by introducing ice water into the interlayer 23 after stretching, so that the subsequent processes of cutting, forming and the like can be rapidly carried out.

When the heating and melting process is carried out, the viscous-state material is stirred and stretched by the stirring and stretching mechanism, so that the prepared cheese product has better stretchability. For this purpose, two drive shafts 29 which are parallel to one another are arranged at the bottom of the receptacle 21 of the fusion draw pan 20, and the drive shafts 29 are connected to helical blades 27, for example, by radially extending connecting rods, so that they are driven in rotation by a drive unit 28, for example, an electric motor, and produce a stirring and drawing action on the viscous material. Here, the width of the helical blade 27 may be widened appropriately, for example, a 4.5cm-5.0cm width helical blade 27 is adopted, and the stirring diameter may be selected to be not less than 58cm, for example, may be set to 60cm, so as to improve the stirring and stretching efficiency and facilitate the stretching of the product.

On the other hand, the melting and stretching pot can be selected to have a larger volume so as to improve the capacity of a single operation. For example, the volume of the melting-drawing pot 20 may be set to 1500 liters to 2100 liters. For example, when the volume of the chamber 21 is set to 1800 liters, the capacity can be increased to 1500 kg/time, which facilitates the reduction of the production cost of cheese products.

Experiments show that the melting and stretching pot 20 with the volume of 1800 liters is adopted, the width of the helical blade 27 is selected to be 5cm, the stirring diameter is 60cm, the cheese production capacity can be improved to 1500 kg/time, and the product stretchability can be improved by about 100cm only by 5min during the melting, stirring and stretching time.

The stirring torque force applied by the helical blade 27 is a core parameter for improving the stretchability, and due to the fact that the viscosity of the cheese body is high, the insufficient stirring torque force can prevent the cheese from being stretched fully, and the stretching effect is seriously influenced. Therefore, the power device 28 can be arranged to enable the helical blade 27 to have the stirring torsion of 4000 Nm-5000 Nm (such as 4500 Nm), so that the cheese raw material mixture with a large tensile viscosity coefficient can be effectively stirred, the problem that the cheese raw material mixture cannot be sufficiently stretched due to insufficient torsion is avoided, and the stretching effect and the stretchability of the prepared cheese product are ensured.

Based on the melting and stretching pot 20, the invention also provides a cheese production method, which comprises the following steps: s1, mixing cheese raw materials and rolling and kneading the cheese raw materials into block-shaped materials; and S2, putting the rolled and kneaded block-shaped material into the containing cavity 21 of the melting and stretching pot, introducing hot water into the interlayer 23, and stirring and stretching the block-shaped material by using a stirring and stretching mechanism.

In order to make the cheese product have a good casein micelle network, the temperature of the product should be properly controlled during the agitation stretching. In step S2, the temperature of the hot water introduced into the interlayer 23 is required to be suitable for the production. Typically, the hot water temperature may be, for example, 80 ℃ and thus the stretching may be performed for 5min with stirring. In other embodiments, the stirring and stretching time can be adjusted appropriately, such as 8min, so that the working efficiency is kept high and the obtained cheese product has good stretchability. Wherein, the height of the water level in the interlayer 23 is about 1cm-2cm higher than the highest position of the stirring and stretching mechanism.

As mentioned above, hot water is introduced into the sandwich 23 of the melting and stretching pot 20 to melt the premix for stirring and stretching; thereafter, the hot water may be drained and further ice water may be introduced into the sandwich to cool the cheese product. In the cooling process, the helical blade 27 can also be driven to continue stirring and stretching the cheese product until the temperature is reduced to not higher than 75 ℃.

The preferred embodiments of the present invention have been described in detail above with reference to the accompanying drawings, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, numerous simple modifications can be made to the technical solution of the invention, including combinations of the individual specific technical features in any suitable way. The invention is not described in detail in order to avoid unnecessary repetition. Such simple modifications and combinations should be considered within the scope of the present disclosure as well.