Customized Soy Milk Production Line Milk Lactic Acid Bacteria Production Line Milk Beverage Production Line

Supplier: Wenzhou Suote Pharmaceutical And Chemical Engineering Co., Ltd.
Region: Zhejiang, China
Contact: Ms Jenny Xiang
Price: $15000.00 / 1 - 9 sets
$10000.00 / 10 - 99 sets
$8000.00 / >=100 sets
Min. Order: 1 set

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Product details

Video external inspection:	if	port:	Ningbo or Shanghai Port
Dimensions (LWH):	be comforted	Packaging Preview:
Showroom location:	not any	Package dimensions:	40" container
brand:	Salt	Mechanical test report:	if
Marketing Type:	normal product	Health status:	new
Warranty:	2 years, 2 years	Core Components Warranty:	1 year
speed:	adjustable	Features:	make them according to the properties of the plant
Key words:	Soy milk production line	Alcohol Injury:	0.1(%)
weight:	5000kg	Main selling point:	high productivity
Package:	Wooden boxes packed in containers	Packaging Details:	Export standard packing wooden box packing.
Supply capacity:	100 conveyor systems per month	Material:	SUS304/SUS316/PE
Core components:	PLC, engine, bearing, gearbox, motor, pressure vessel, gear, pump	place of origin; place of origin:	Zhejiang, China
payment terms:	letter of credit, wire transfer	strength:	120KW
Voltage:	380V	Applies to:	Lactic acid beverage fermentation
Applicable industries:	Hotels, Clothing Stores, Building Materials Stores, Mechanical Repair Stores, Manufacturing Plants, Food and Beverage Plants, Farms, Restaurants, Home Use, Retail, Food Stores, Printing Stores, Construction Works, Energy and Mining, Food and Beverage Stores, Advertising Agencies	Minimum order quantity:	1

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Product Description

1. Classification of milk production lines1. Milk production line at room temperature: using the ultra-high temperature instantaneous sterilization method, also known as UHT milk, under the ultra-high temperature of about 135 ℃, all the live bacteria and most of the spores in the milk are killed, and the retention period can reach more than 6 months . Refrigeration is not required, but nutrients are lost in significant amounts.

2. Pasteurized milk: Pasteurized milk is also called "pasteurized milk". It is pasteurized and the whole process requires 4-10 refrigerated times. It is currently more popular and largely retains the nutrients in milk. Milk with a short shelf life is mostly pasteurized "homogenized" milk. Sterilization in this way allows ideal preservation of the nutrients in the milk. It is one of the most advanced milk sterilization methods currently available. Its nutritional value is not much different from fresh milk. The loss of vitamin B is only about 10%, but some physiologically active substances may be inactivated. 3. Milk production line Fresh milk: In many developed countries, unsterilized fresh milk is more popular with consumers and is expensive. Freshly squeezed milk naturally contains antibacterial active substances such as lysozyme, and can be stored at 4°C for 24 to 36 hours. This milk does not need to be heated, and is not only rich in nutrients, but also retains some trace physiologically active components in milk, such as immunoglobulins, cytokines, growth factors, etc., which is beneficial to the growth and development of children. Moreover, the hygiene conditions of dairy farms are very high.2. Packaging materials for milk production lineMilk packaging materials: set-top box packaging, Baileys packaging, Tetra Pak packaging, Kangmei packaging and other packaging materials. Among them: Pasteurization Applicable to: glass bottles, plastic bags, set-top box packaging UHT ultra-high temperature instant sterilization Applicable to: Tetra Pak packaging, Combibloc packaging3. Process characteristics of milk production lineThe production and processing process of the whole set of equipment provided by Yingtuo Group meets the requirements of food hygiene production, and the parts in contact with the materials are made of stainless steel 304 or 316, providing customers with pre-sale (technical consultation), in-sale and after-sale ( Technical training, on-site installation) services. After the raw milk is qualified, pretreatment such as milk cleaning, cooling and storage should be carried out. The filtered and centrifuged milk should be quickly cooled to 2-3°C and stored for later use. The purpose of standardization is to make the quality of the product meet the requirements of the standard and not fluctuate with the source of raw materials. The purpose of pasteurized milk homogenization is mainly to use the powerful mechanical action of the homogenizer to break the fat globules in the milk into small particles, prevent the agglomeration and floating of the fat, and ensure the uniform, delicate and white sensory quality of the product. , to further improve the digestibility of milk quality. The purpose of pasteurization is to kill pathogenic bacteria, especially Mycobacterium tuberculosis, while minimizing the number of spoilage bacteria. Low temperature long time pasteurized milk (LTLT): 60℃～65℃, about 30min High temperature short time pasteurized milk (HTST): 80℃～85℃, 10-15s Ultra high temperature instant sterilized milk (UHT): 115℃～135 ℃, 3～5s

Introduction of equipment technology and equipment characteristics of lactic acid bacteria fermented fruit juice beverage processing production line

Process flow of fermented fruit juice beverage production line
Raw material selection - + washing - + pulping - + juicing - + coarse filtration - + mixing - + homogenization - + heating - + canning + sealing - sterilization - + cooling
1. Authentic fruit selection	The reason for the juice should be fresh, plump, high-quality fruit, rotten and contaminated fruit should be excluded.
2. Washing	Thorough cleaning of the fruit is to reduce the pollution caused by the production process, but also pay attention not to peel and squeeze the juice. Therefore, the silt and impurities on the peel must be washed with running water. If necessary, rinse with potassium permanganate solution and rinse with water.
3. Beaten	The pulp is beaten and peeled with a beater, and the pulp is wrapped in a special fruit cloth to squeeze out the juice, and the juice yield can reach more than 70%. Or pour the washed fruit into a press for juice, then use a spatula filter to filter the peel, seeds, and some coarse fiber.
4. Mix	The filtered juice was first diluted with water to a refractive index of 4%. Then according to the ratio of 90 kg of fruit juice and 10 kg of white sugar, stirring constantly, the sugar is completely melted.
5. Filter	The prepared juice is filtered and separated through a centrifugal filter to remove the remaining peel, fruit seeds, part of the fiber, Pulp debris and impurities.
6.Homogenize	The filtered juice is homogenized by a homogenizer, which can further break the fine pulp and keep the juice turbidity uniform. The pressure of the homogenizer is 10-12 MPa.
7. Filling	Heat the juice to 85°C~95*C, and quickly flow into the filling machine for filling and capping. 8 Sterilization and cooling: Rapid sterilization after sealing, the sterilization method is 5'--10'/100℃, and then rapidly cooled to below 40℃.

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Effect

【Process characteristics of lactic acid beverage production line】

1. After the raw milk is qualified, milk cleaning, cooling, storage and other pretreatment should be carried out. The filtered and centrifuged milk should be rapidly cooled to 2-3°C and stored for later use. 2. The purpose of standardization is to make the quality of products meet the requirements of the standard and not fluctuate with the source of raw materials. 3. The purpose of homogenization is to use the powerful mechanical action of the homogenizer to break the fat globules in the milk into fine particles. Prevent fat agglomeration from floating, ensure the product's uniform, delicate and white sensory quality, and further improve the digestibility and absorption rate of milk. 4. The raw milk is sterilized, inoculated and then filled with solidified yogurt. The filling temperature can be slightly higher than the fermentation temperature to compensate for the temperature difference in the pipeline; while the stirred yogurt is filled after fermentation and cooling.

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