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Pasteurized Fermentation Milk Processing Machine Coconut Almond Milk Machine
Production line introduction:
1. Refrigeration tank:
It consists of several parts such as tank, mixer, 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 304 stainless steel. After precision
polishing, the dirt is not easy to accumulate, easy to 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 electrical control.
Double-layer cold water cooling system, light weight and good heat
dissipation performance
4. Double filter:
Milk machine equipment is made of stainless steel and consists of two cylinders.
The connecting pipe adopts the joint or clamp connection mode. The
inlet and outlet valves are opened and closed by a three-way ball
valve. The pressure and temperature are resistant, the operation is
flexible and convenient, and the liquid leakage is more sanitary.
5. Homogenizer:
The homogenized 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. By
separately circulating the cleaning equipment of the three liquids,
the equipment is clean and has no sanitary corners. 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 clean by hand.
Introduction to sterilization methods:
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 And then cool down.
3. Ultra-high temperature instantaneous sterilization (UHT): This
is the current mainstream 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.