Industrial Coffee / Ice Cream Processing Line With Plate Pasteurizer / Deodorizer
Brand Name:Triowin
Certification:CE/ISO9001
Model Number:Cream Processing Line
Minimum Order Quantity:1
Delivery Time:120 days after receiving deposit
Place of Origin:Shanghai, China (Mainland)
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Location:
Shanghai Shanghai China
Address:
Address：No.5899 Tingwei Rd.Jinshan Industrial District,Shanghai,China
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Product Details
automatic industrial cream processing line dairy cream processing equipment
Description of automatic industrial cream processing line
Cream for sale to consumers is produced with different fat contents. Cream of lower fat content, 10 – 18%, is often referred to as coffee cream; it is increasingly used for desserts and in cooking. Cream with a higher fat content, typically 35 – 40 %, is usually considerably thicker. It can be whipped into a thick froth and is therefore referred to as “whipping cream”.
Cream for sale to consumers is produced with different fat
contents. Cream of lower fat content, 10 – 18%, is often referred
to as coffee cream; it is increasingly used for desserts and in
cooking. Cream with a higher fat content, typically 35 – 40 %, is
usually considerably thicker. It can be whipped into a thick froth
and is therefore referred to as “whipping cream”.
Figure shows a process line for low fat cream. Untreated milk from
the storage tanks is heated regeneratively in the heat exchanger to
separation temperature, 62 – 64C. The milk then flows to the
separator for separation to skimmilk and cream with the required
fat content, usually 35 – 40%. The low fat cream is mixed with
skimmilk to obtain the required fat content. The cream is
homogenised.
The mixing of cream and skimmilk is done with a metering pump which injects the skimmilk into the cream line. The cream temperature is then adjusted to homogenising temperature. After homogenisation the cream is returned to the heat exchanger, where it is pasteurised at 85 – 90C for 15 – 20 seconds before being cooled to about 5C and packed. Cream with a low fat content has a relatively low viscosity and is not of the consistency normally wanted by customers. It is necessary to select the correct temperature and pressure for homogenisation to give the cream the correct viscosity. The viscosity of cream increases with increasing homogenising pressure and is reduced by a temperature increase. The cream viscosity can be obtained by keeping the homogenising temperature constant at about 57C and homogenising pressure at 200 bar.
Advantages of automatic industrial cream processing line
* Opportunity to realize products with customized recipes.
* Opportunity to produce more than one product with the same
processing line.
* High quality of the final product keeping an elevated nutritional
value.
* Wide customization of the final product.
* Complete line supervision system through monitoring of every
process phase.
* Recording, visualization and printing of all daily production
data.
Features of automatic industrial cream processing line
| Working capacity | from 1 tons/d up to 50 tons/d |
| Products | - Coffee cream - Whipping cream - Cooking cream - Sour cream p> |
Equipments
* Plate pasteurizer
* Deodorizer
* Centrifuge separator
* Homogenizer
* Tanks
* Storage tank
* Processing tank
Aseptic tank system
* Aseptic bag filler
Industrial Coffee / Ice Cream Processing Line With Plate Pasteurizer / Deodorizer
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