Lactic acid beverage production line

【 lactic acid beverage production line process is as follows:

Pure lactic acid bacteria starter cultures - mother culture - production

left

Raw milk pretreatment to standardization, the ingredients - homogeneous - sterilization - cooling - plus starter cultures

Filling in retail container and fermented in fermentation room - cooling - type after cooked and frozen yogurt

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In the fermentor - cooling - add the s.s. - mixing - filling type - after cooked - stirring yogurt

Lactic acid beverage production line features:

1, after the acceptance of raw milk, should be a net lotion, cooling and storage processes such as pretreatment. After filtering and centrifugal separation and purification of milk should be rapidly cooled to 2-3 ℃ storage.

2, the purpose of standardization is to make the quality of the products conform to the requirements of the standards, will not fluctuate according to the source of raw material is different.

3, homogeneous purpose mainly is to use the homogenizer powerful machinery operation will milk fat ball broken into tiny particles, the fat from the agglomeration and buoyancy, and ensure that the product of uniform fine white sensory quality, at the same time, further improve the digestion and absorption of milk.

4, frozen yogurt is after sterilization and vaccination in raw milk filling, filling temperature can be slightly higher than the fermentation temperature, in order to compensate temperature difference of the pipeline; Type and stirring yogurt in fermentation and cooling after filling.