Liquid-nitrogen quick-freezing system device for ice cream

Abstract

The invention discloses a liquid-nitrogen quick-freezing system device for an ice cream. The liquid-nitrogen quick-freezing system device comprises a liquid nitrogen tank, a processing mechanism, a stirring member and a driving device, wherein the liquid nitrogen tank and the processing mechanism are connected through a conveying pipe, and the stirring member and the driving device are connected through a box body; the driving device is fixed onto the box body through a connecting member, a stirring drum is coaxially arranged inside the box body, a closed state vacuum accommodating cavity is formed between the box body and the stirring drum, a plurality of temperature sensors are uniformly arranged on the surface of the internal wall of the stirring drum, a plurality of ultraviolet generators are uniformly arranged on the surface of the internal wall of the stirring drum, and the stirring member is coaxially arranged inside the stirring drum; and the stirring member comprises a hollowstirring shaft and spiral blades arranged on the hollow stirring shaft, a pipe hole is formed along an axis of the hollow stirring shaft, gas outlet holes are formed in surfaces of the spiral blades,a hollow chamber communicates with the pipe hole, and the pipe hole is connected with the liquid nitrogen tank through a conveying pipe. The liquid nitrogen tank is arranged on a supporting frame body, the driving device drives the stirring shaft to rotate, and raw materials are stirred meanwhile liquid nitrogen is conveyed, so that the raw materials can be in full contact with the liquid nitrogen, and a rapid freezing effect is achieved.

Description

technical field [0001] The invention relates to the field of ice cream preparation devices, in particular to a liquid nitrogen ice cream quick-freezing system device. Background technique [0002] Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological functions, maintaining osmotic pressure and pH. The digestibility in the human body can reach more than 95%, which is higher than the digestibility of meat and fat. Ice cream has nutritional value. It is rich in high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acids, vitamin A, vitamin C, vitamin E and other nutrients and other biologically active substances that are extremely beneficial to humans. Function, the function of balancing the osmotic pressure and pH of the human body. The main nutrients o...

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Problems solved by technology

[0004] At present, the production equipment and process efficiency of liquid nitrogen ice cream have been greatly improved, but the mixing ratio of liquid nitrogen and milk cannot be better controlled during the production process, and the effect of adding liquid nitrogen is not ideal, and it is difficult to achieve liquid nitrogen. Nitrogen is quickly fused into the milk, and the control of the stirring rate of milk is mostly controlled by manual control of the amount of liquid nitrogen added and the stirring rate, all relying on the experience of the operator to make ice cream, and the addition of liquid nitrogen cannot be precisely controlled according to the temperature in the device The speed will cause the waste of liquid nitrogen, and the taste of ice cream cannot be effectively guaranteed, but the production quality of ice cream cannot be controlled.

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