small flavoured milk processing machine

Small Scale Milk Processing Line introduction

1, refrigeration tank:
It consists of a tank, a mixer, a refrigeration unit, and electrical control.

2, pasteurization cans:
It consists of a tank, a stirring motor, a heating system, and electrical control.The tanks are all made of stainless steel SUS304. After precision polishing, the dirt is not easy to accumulate, so it is clean and corrosion resistant.

3. Pre-cooling tank:
The pre-cooling tank is mainly composed of a tank body, a mixer, a heating system, and an electric appliance control.Double-layer cold water cooling system, light weight and good heat dissipation performance

4, double filter:
The equipment is made of stainless steel and consists of two cylinders.The connecting pipe adopts the joint or clamp connection mode, and the inlet and outlet valves are opened and closed by a three-way ball valve, which is resistant to pressure and temperature, flexible and convenient to operate, and no liquid leakage is more sanitary.

5. Homogenizer:
The homogenization tank is mainly composed of a tank body, a mixer, a high-speed shear pump, and electrical control.The tank insulation layer is filled with rock wool or polyurethane foam insulation material with small thermal conductivity, and the quality is light and the heat preservation performance is good.

6, CIP cleaning:
CIP cleaning is a safe and automatic cleaning system that does not decompose production equipment and can be easily introduced to all food, beverage and pharmaceutical plants. The CIP cleaning system consists of three storage tanks with weak acid water, weak alkaline water and clean water, as well as pumps, pipes and valves. The equipment is cleaned and sanitized by three separate liquid cleaning equipment. In principle, customers are advised to use the CIP cleaning system, but the CIP cleaning system is expensive. If the output is low, the customer can also choose to manually clean the milk processing line.

Milk processing line production process:

(1) Water treatment section explosion steam pool → quartz sand filtration → activated carbon filtration → precision filtration → first-stage reverse osmosis → ultraviolet sterilization → sterile storage

(2) Raw material processing section milk → preheating → net milk pure milk production line

(3) Dispensing standard chemical section deployment → pasteurization bacteria → homogenization → sterile storage

(4) Filling and sterilizing packaging section filling → secondary sterilization pure milk processing equipment

(5) CIP cleaning section CIP cleaning system

Milk sterilization processing line sterilization method introduction:

1, low temperature long-term sterilization method, also known as pasteurization (LTLT): that is, the milk is kept at 60 ° C for about half an hour, thus achieving the purpose of pasteurization.

2, high temperature short time pasteurization (HTST): high temperature short-time sterilization process for liquid milk, is to heat the milk to 72 ° C ~ 75 ° C, or 82 ° C ~ 85 ° C, then hold 15 seconds ~ 20 seconds Then cool down.

3, ultra-high temperature instantaneous sterilization (UHT): This is the current advanced sterilization method, which means that the raw milk is rapidly heated to 135 ° C ~ 140 ° C through a heat exchanger in a continuous flow state, for 3 seconds to 4 seconds, Thereby achieving a commercial sterile sterilization method.

1 Used to wash fresh tomato, strawberry, mango, etc.
2 Special design of surfing and bubbling to ensure a through cleaning and lessening the damage to the fruit as well.
3 Suitable for many kinds of fruit or vegetables, such as tomatoes, strawberry, apple,mango,etc.