Equipment and process flow of yogurt production line: yogurt classification and process flow:
1. Set yoghurt (pure yogurt)
Technology: fresh milk → detection → standardization → homogenization → sterilization → cooling → inoculation → mixing → filling and sealing → fermentation → cooling → cold storage and ripening → finished yogurt (refrigerated)
2. Stirred yogurt (assorted yogurt)
Technology: fresh milk → detection → standardization → homogenization → sterilization → cooling → inoculation → fermentation → mixing → filling and sealing → cooling → cold storage and ripening → finished yogurt (refrigerated)
3. Yoghurt for drinking:
Process: fresh milk → testing → standardization → homogenization → sterilization → cooling → inoculation → fermentation → mixing → homogenization → cooling → filling and sealing → refrigeration → finished yoghurt (refrigeration) ② pasteurization → homogenization → aseptic packaging → finished yoghurt (refrigerated) ③ homogenization → UHT sterilization → aseptic packaging → finished yoghurt (stored at room temperature)
Technological process of yogurt production line
Yogurt production line equipment process: Refrigeration tank → pump → double filter → pump → homogenizer → pump → pasteurization tank → pump → precooling tank → pump → fermentation tank → pump → temporary storage tank → filling machine → CIP cleaning system
Refrigeration: milk storage
Filtering: filtering hair impurities.
Homogenization: Smash fat ball in milk, prevent fat ball from floating, provide product quality and taste.
Sterilization: pasteurization or high temperature sterilization is used to sterilize the reconstituted milk to improve the food safety level and extend the shelf life.
Cooling: reduce the temperature of milk to a temperature suitable for fermentation.
Fermentation: put the milk into the fermentation tank for fermentation, liquid yogurt, 35-45 degrees, fermentation for 6-8 hours.
Temporary storage: milk cache.
Filling: finished product filling.
會(huì)員1.png)
