Customized Fully Automatic Soy Milk Production Line New Condition Motor Core Cream Application Pumps Dairy Processing Food Farms

(19 Lượt)

Wenzhou Suote Pharmaceutical And Chemical

• 2 năm •

Giá

200,000,000 đ

Giá sỉ

0986xxxxxx

Giá số lượng lớn

0986xxxxxx

Customized Fully Automatic Soy Milk Production Line New Condition Motor Core Cream Application Pumps Dairy Processing Food Farms

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Customized Fully Automatic Soy Milk Production Line New Condition Motor Core Cream Application Pumps Dairy Processing Food Farms

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Wenzhou Suote Pharmaceutical And Chemical

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Wenzhou Suote Pharmaceutical And Chemical

2 yrs

Vị trí tại VN

Thời gian đáp ứng

≤2h

Tỷ lệ giao hàng đúng hẹn

95%

Sản phẩm Cửa hàng

Mô tả sản phẩm

FOCUS ON BEVERAGE TURN-KEY PROGRAM

Wenzhou suote machinery has over 20 years old history for making various types line .such as : beverage line ,tomato sauce processing etc .welcome to order here !

Company Introduction

Wenzhou Suote Co., Ltd.(the former Wenzhou SuoteLight Industry Machinery Co.,LTD)was established in 1998. it is located in Wenzhou Economic and Technological Development Zone，No.838, Binhai 9 Road. lt is a company specializing in design,manufacturing, installation and other professional technologies, mainly in the service, new energy,food, biochemical , environmental protection and other systems engineering. Theregistered capital of the company is 10.08 million. it covers an area of 12,600m2 and employs 147 people.The products have passed the national GMP certification, and was named as a science andtechnology-based enterprise in Zhejiang Province in May 2015.

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Product Description

1. Classification of milk production line 1. Milk production line room temperature milk: using ultra-high temperature instantaneous sterilization method, also known as UHT milk, all live bacteria and most of the spores in the milk are killed at an ultra-high temperature of about 135℃, and the retention period can reach more than 6 months . No need to refrigerate, but nutrients will be greatly lost.

2. Pasteurized milk: Pasteurized milk is also called "pasteurized milk". It is pasteurized and requires 4-10 refrigeration throughout the entire process. It is currently popular and retains the nutrients in the milk to a large extent. Milk with a short shelf life is mostly pasteurized "homogeneous" milk. Sterilization by this method can make the nutrients in the milk ideally preserved. It is one of the most advanced milk disinfection methods currently available. Its nutritional value is not much different from that of 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 the price is expensive. Freshly squeezed milk naturally contains antibacterial active substances such as lysozyme, which can be stored at 4°C for 24 to 36 hours. This kind of milk does not need to be heated, it is not only nutritious, but also retains some trace physiological active components in milk, such as immunoglobulins, cytokines, growth factors, etc., which are good for children's growth and development. And the sanitary conditions of the milk farms are very demanding. 2. Packaging materials for milk production line Milk packaging materials: roof box packaging, Baili packaging, Tetra Pak packaging, Kangmei packaging and other packaging materials. Among them: pasteurization is suitable for: glass bottles, plastic bags, roof boxes packaging UHT ultra-high temperature instant sterilization is suitable for: Tetra Pak packaging, combibloc packaging 3. Process characteristics of milk production line The production and processing process of the whole set of equipment provided by Intop Group meets the requirements of food hygiene production, and the parts in contact with the materials are made of stainless steel 304 or 316. Provide customers with a turnkey project for the entire line of pre-sales (technical consultation), in-sale and after-sales (technical training, on-site installation) services. After the raw milk is qualified, it should be pretreated including milk cleaning, cooling and storage. The milk after filtration and centrifugal separation 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 will not fluctuate with the source of the raw material. The purpose of homogenizing pasteurized milk is mainly to use the powerful mechanical action of the homogenizer to break the fat globules in the milk into fine particles, prevent agglomeration and floating of the fat, ensure the even, fine, and white sensory quality of the product, and further improve the milk quality Digestibility. The purpose of pasteurization is to kill pathogenic bacteria, especially Mycobacterium tuberculosis, while minimizing the number of spoilage bacteria. Low temperature and 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 process 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-+juice-+coarse filtration-+mixing-+homogenization-+heating-+canning +sealing-sterilization-+cooling
1.The original fruit selection	the original cause of the juice should be fresh, full and high-quality fruits, and rotten and contaminated fruits should be eliminated.
2. Washing	Thorough washing of the raw fruit is to reduce the pollution caused during production, and more attention should be paid when not peeling and squeezing juice. Therefore, the sediment and impurities on the peel must be washed with running water. If necessary, rinse with potassium permanganate solution and rinse with water.
3.Beating	use a beater to beat and peel, and the pulp is wrapped in a special fruit cloth to extract the juice, the juice yield can reach 70 and more. Or pour the washed fruit into a press to squeeze the juice, and then filter the peel, fruit seeds and some crude fibers through a scraper filter.
4.Blending	The juice after coarse filtration is first diluted with water to a refractive index of 4%. Then mix according to the ratio of 90 kilograms of fruit juice and 10 kilograms of white granulated sugar, stirring constantly, so that the sugar is completely melted.
5.Filtration	The prepared juice is filtered and separated by a centrifugal filter to remove the remaining peel, fruit seeds, part of the fiber, broken pulp pieces and impurities.
6.Homogenization	The filtered juice is homogenized by a homogenizer, which can further break the fine pulp and maintain the uniform turbidity of the juice. The pressure of the homogenizer is 10-12 MPa.
7.filling	Heat the juice at 85°C~95*C and quickly flow to the filling machine for filling and capping. 8 Sterilization and cooling: Sterilize quickly after sealing, the sterilization type is 5’- -10’/ 100°C, and then quickly cool to below 40°C.

with more than 20 years of technological in this area .Suote is your trusted partner !

Using Effects

[Process characteristics of lactic acid beverage production line]

1. After the raw milk is qualified, it should be pretreated including milk cleaning, cooling and storage. The milk after filtration and centrifugal separation should be quickly cooled to 2-3°C and stored for later use. 2. The purpose of standardization is to make the quality of the product meet the requirements of the standard, and will not fluctuate with the source of the raw material. 3. The purpose of homogenization is to use the powerful mechanical operation of the homogenizer to break the fat globules in the milk into fine particles. Prevent fat from agglomerating and floating, ensuring even, fine, white sensory quality of the product, and further improving the digestibility and absorption of milk. 4. The coagulated yogurt is filled after the raw milk is sterilized and inoculated. 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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Customized Fully Automatic Soy Milk Production Line New Condition Motor Core Cream Application Pumps Dairy Processing Food Farms