Centrifugal stirring device for artificial butter

Abstract

The invention discloses a centrifugal stirring device for artificial butter. The device includes a tank body, the center of the top of the tank body is provided with a feeding pipe, a driven gear on the feeding pipe is in gear engagement with a driving gear installed on an output shaft of a second driving motor, an electric heating strip is installed on an installation shaft inside the feeding pipe, a centrifugal material disk is arranged on the upper portion of the inner side of the tank body, and an annular baffle is arranged on an outer ring on the top of the centrifugal material disk; a plurality of flow diversion trenches are formed in the center of the top portion of the centrifugal material disk in a radiation mode, multiple discharging holes are formed in the outer ring of the centrifugal material disk, the feeding pipe is fixedly connected with the annular baffle by a plurality of oblique supporting rods, an output shaft of a first driving motor on the bottom of the tank body is connected with the stirring shaft arranged in the tank body, and a stirring mechanism is arranged on the stirring shaft inside the tank body. The centrifugal stirring device for the artificial butter is novel in structure and reasonable in design, the flow directions of raw materials are more diversified during stirring, and the processing effect and efficiency are improved.

Description

technical field [0001] The invention relates to a stirring device, in particular to a margarine centrifugal stirring device. Background technique [0002] Margarine is formed by mixing oil, water and various emulsifiers in a mixing tank. The role of emulsifiers plays a vital role in the formation of margarine. Emulsifier molecules are generally composed of non-polar, lipophilic hydrocarbon chains and polar, hydrophilic groups. And lipophilic dual nature. Under the action of the stirring tank, the other immiscible phase can be evenly suspended or emulsified, that is, the various raw materials of margarine can be fully fused. The working efficiency of the mixing tank plays a vital role in the manufacture of margarine. Improving the working efficiency of the mixing tank is also an effective way to enable the mixing tank to quickly generate raw materials in a shorter time. Economic benefits and production capacity have been greatly improved. [0003] The existing processing ...

AI Technical Summary

Problems solved by technology

[0003] The existing processing and stirring device has a single structure and cannot pre-mix the additives or raw materials well, and because the margarine needs to be heated when stirring, the additives in the low-temperature state directly added during the stirring process will affect the mixing tank. The formation of macromolecular condensed state will prolong the molding time and quality of margarine to a certain extent

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