What is the function of Yogurt production line?

In recent years, people's lives have paid more and more attention to the healthy development of students. Every household is drinking yogurt every day at work. However, there are more types and flavors of yogurt in my country, so they should pay attention to their choice. The Yogurt production line plays a vital role in the production of yogurt.

What is the workflow of the Yogurt production line?

What are the precautions for Yogurt production line production?

What equipment is required for the Yogurt production line?

What is the workflow of the Yogurt production line?

The working process of the Yogurt production line is: the fresh milk is pumped into the pasteurization/fermentation tank through the temporary storage tank, the milk is sterilized at 85 degrees, and the cold water in the refrigerator is cooled to 40 degrees, the bacteria are added, the fermentation is started, and the fermentation temperature and time are set. , Turn on the sandwich circulating pump, keep the temperature constant, and ferment at the timing. After 8 hours, the timing is completed.

What are the precautions for Yogurt production line production?

The Yogurt production line consists of the following steps: milk preparation → concentration → heat treatment (homogenization, incubation, which can lead to whey precipitation), the incubation is carried out in a tank, and the agitation makes the mixed milk/fermentation broth have a good homogeneity. In large plants this is achieved through a continuous process. There are differences in the production of set and stirred yogurts.

In the food and beverage industry, consistency, texture, fermentation, concentration and dry extracts are related to viscosity, the most directly related being consistency. In yogurt production, consistency and texture are the most important and viscosity is their relevant parameter. At the end of fermentation, the jar contains yogurt, but may also contain whey. This whey should not go into the tank during the stirring/mixing step and should not be too much. Otherwise, the yogurt will be diluted, resulting in a very poor taste.

What equipment is required for the Yogurt production line?

The equipment for yogurt processing includes:

1. Refrigeration tank: also called temporary storage tank, storage tank, can store raw milk to prevent deterioration

2:, double filter: filter impurities, hair and other sundries.

3. Preheating tank: to pave the way for the homogenizer, the heating temperature of the homogenizer is 60 degrees

4. Homogenizer: It crushes the protein balls and fat balls in the milk, so that the milk tastes delicate and white. It looks white and makes people want to drink it.

5. Sterilization tank: pasteurization or high temperature sterilization to kill harmful bacteria in milk.

6. Pre-cooling tank: Like the pre-heating tank, it plays the role of bedding.

7. Fermentation tank: put strains for fermentation, or aseptic strains for fermentation.

8. Refrigeration tank: cold filling needs to be refrigerated in advance.

9. Filling machine: choose the filling machine according to your own situation.

WeiShu Machinery Technology (Shanghai) Co., Ltd. is an established manufacturer of Yogurt production line for more than several years? We work with customers from design to completion to ensure that all technical requirements are met.