Small commercial yogurt production line | yogurt making machine working process

 1. Process flow:

The standard pasteurized milk production process is: raw milk → preheating → pump → homogenization → pump → sterilization → pump → pre-cooling/refrigeration → pump → filling

The specific steps of the yogurt production line:

(1) The customer stores the whole milk in the raw milk tank, and the raw milk is pumped into the pasteurization tank through a special stainless steel milk pump for preheating. If the amount of raw milk is relatively large, the raw milk can be poured directly into the preheating tank. Hot pot.

(2) After the preheating is completed, the preheated milk needs to be pumped into the homogenization tank through the stainless steel milk pump, and the raw milk is homogenized through the work of the homogenization pump. The taste and color of the fresh milk after homogenization are more obvious.

(3) When sterilization is required, turn on the centrifugal milk pump connecting the homogenization tank and the pasteurization tank, and pasteurize it with 350# heat transfer oil or hot water. According to different heat sources, output, seasons, and other factors, the sterilization time is average It is about 0.5 to 1.5 hours, and the pasteurization temperature is 85°C.

(4) After the sterilization is completed, the milk pump is used to pump the fresh milk into the pre-cooling tank/refrigeration tank. The pre-cooling tank and the refrigeration tank are the same tanks, and the two pre-cooling/refrigeration are completed by different temperatures and refrigerants. program. The pre-cooling process is to use cold water for pre-cooling. The cooling time is about 0.3 to 0.5 hours. Generally, the temperature is lowered to 45°C before it can be fed into the compressor refrigeration tank of Freon refrigeration, otherwise, it will affect the quality of milk and the service life of the equipment.

(5) After the cooling is completed, the refrigeration tank can also have the function of low-temperature refrigeration. Generally, when the cold storage temperature of fresh milk is 4℃, its nutritional composition, quality, and appearance are the best stage.

(6) After the cooling is completed, turn on the filling machine to fill and seal the fresh milk.