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China, Chinese High Efficiency Yoghurt Processing Lines1 Industrial Products Supplier Manufacturer Details, price list catalog:
China Industrial Products Supplier Manufacturer List Catalog
Beverage Processing MachineryYogurt Processing LineSet Yogurt Process Line
Shanghai Stable Industrial Co., Ltd.
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Product Description YoghurtProcess flow:Mixing→Sterilization→Culture feeding→Fermentation→Cooling→Buffering→Filling ↓ ESL sterilization→Buffering→Filling Mixing system:Normally,yoghurt take fresh milk or recombined milk as base ingredient, then add sugar,stabilizer and other minor ingredients according to formula.Mixing system solutions:Vacuum mixer + buffer tanks + heating/cooling systemPowder/liquid high shear mixer + heating/cooling systemApplications:Fresh milk as base ingredientRecombined milk Sterilization: 95oC for 300s Application:Stirred yoghurtSet yoghurtBrown milk drinkLong shelf time yoghurtGreece yoghurt Advantages:Plate heat exchanger used to improve heat exchanging efficiencySystem design conform to EHEDG codeHot Products heat exchanged with cold products, heat recovery rate high up to 90%, steam consumption low to 30kg/t milk, this design reduce public energy markedly, as well as operation costProducts with heating/cooling medium, and products with products has pressure difference design, to ensure pasteurized products pressure higher than no pasteurized products or medium, reduce products pollution risk and ensure final products qualityThere is not too much temperature difference between products and heating/cooling medium when heat exchanging, the heating is soft to ensure products taste, and reduce products incrustation which could prolong continuous running timeIt's convenient to operate through PLC, it also has alarm and data record function which is easy to control unqualified productsIndependent CIP circulation system maximize cleaning and energy consumption efficiency Culture inline feeding systemAfter pasteurization, culture fed into base ingredients for fermentation, base ingredients flow through the culture tank bottom and top to involve culture, higher culture use ratio Fermentation systemFermentation system is the core of yoghurt process, the design will affect products quality and stabilityFermentation tanks are ultra clean, mirror polished, 45ocone bottom design make discharge and cleaning are easyInsulated tanks ensure proper fermentation process temperatureTanks with top entry agitator, it runs when base ingredients feed into tanks, make sure culture evenly distributed into base ingredients, it stops after feeding finish, and start again after fermentation for emulsion broken, but not destroy yoghurt viscosityFermentation tanks equipped with aseptic breather valve and aseptic air system, and litter positive pressure protection to avoid pollution from outsideIt also equipped with aseptic sampling valves, it make it's possible for aseptic sampling to check viable organism and physicochemical indexSide feeding design to avoid air bubbleBrown milk fermentation tanks jacketed for heating, after 95o brown stain, it cool down to 38o for fermentationCheese fermentation tanks equipped with agitator scraper, it could scrape and collect products when dischargeAutomatic valves control, valve block discharge, double seat and double seal mixing-proof valves to avoid cross pollution of different pipe line Yoghurt cooling systemLast stage of fermentation, when the acid degree reach required point, yoghurt need to cool down to 15-20oC immediately for fermentation ending, products cooled through special plate heat exchanger, in order to get uniform products, it's better to empty all fermentation tanks in half hour, normally, the cooled yoghurt stored in buffer tanks for filling Set yoghurt inline heating systemPasteurized base ingredient temperature is approx. 5oC, it stored in buffer tanks after culture feeding, when filler is ready for filling, product heated to 42±2oC through the inline heating system, products stored in fermentation room for insulationHot water circulation system provide stable heating temperature, products heated before filling, when filler is broken, the user just need to push products out in pipe line, buffer tank product not affected. ESL yoghurt pasteurization systemESL yoghurt pasteurizer used for second pasteurization before filling, it keeps 20 seconds at 75oC, used to extend yoghurt shelf time Advantages:Pressured Buffer tank provides stable feeding into pump, especially, the product is high viscosity yoghurt,Plate heat exchanger with higher heat exchanging efficiencySmaller product pressure dropConform to EHEDG code, special plate used for high viscosity, big gap 3.96mm/316L, higher hygienic and anti-corrosion gradeHot Products heat exchanged with cold products, this design reduce public energy markedly, as well as operation costHot water used as heating medium, small temperature difference(△t<3oC)Products with heating/cooling medium, and products with products has pressure difference design, hot water system,ice water system and product system have independent pressure monitoring system, to ensure pasteurized products pressure higher than no pasteurized products or mediumProduct reversed during high temperature stage, this design make sure high viscosity products fully sterilizedIt's convenient to operate through PLC, it also has alarm and data record function which is easy to control unqualified productsSterilizer is self-cleaning, equipped with independent big flow cleaning pump, to ensure complete cleaningAll pipe line elbows has big diameter, it reduces pressure and viscosity lossThe pipe line connected to aseptic tanks equipped with heating and insulation, to ensure low pipe line transporting resistance, and avoid damage to yoghurt viscosity
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