taizy - Model tz - 1000L yogurt production line
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Process flow of 1000L yogurt production line:
1. Technical requirements and ratio of raw materials:
Raw milk: It is fresh high-quality milk. It must not contain antibiotics or preservatives and other harmful bacteria. It is best to have a fat content of about 315%, a non-fat milk solid content of about 817%, the protein content of about 313% to 318%. Fetal and colostrum must not be used below 18 ° T. ② Granulated sugar: dry, white and shiny, no agglomeration, sweet and pure, no odor, no inclusions are allowed, and the ratio of fresh milk to sugar is 100: 10. The method of adding sugar is generally adding sugar to a small amount of raw milk, heating, dissolving, and filtering, then pouring into the raw milk and mixing uniformly.
2. Heat treatment of milk:
In order to kill the bacteria in the milk and facilitate the reproduction of lactic acid bacteria, it is required to use a sterilization method at 85-90 ° C for 30 minutes, or an ultra-high temperature instant sterilization method at 135 ° C and 2s, and excessive heat treatment will destroy vitamins and beneficial bacteria. Growing substances that affect the flavor of the product.
3. Cooling:
The raw milk should be cooled immediately after sterilization, and the temperature should be the optimal temperature of the bacteria. about.
4. Vaccination:
This process is absolutely critical, requiring workers, tools, and equipment to be aseptic and to prevent pollution. Before the starter is added, its vitality must be measured. When the vitality is about 0.14, it can be added in an amount of 5%. When it is higher or lower than 0.14, it can be increased or decreased appropriately. After addition, it must be stirred evenly. Generally mixed strains are better than single strains. Generally, Bacillus can decompose part of casein and provide a nitrogen source for cocci to promote the growth of cocci. Cocci can produce formic acid during milk fermentation to promote the growth and development of bacillus. Therefore, the use of mixed strains can speed up the coagulation of milk. Generally bulgaricus: Streptococcus thermophilus is 1: 1, bulgaricus: Streptococcus lactis is 1: 4.
5.Filling and fermentation:
The inoculated sterilized milk should be filled as soon as possible. Generally, an automatic filling machine is used. After filling, it is sealed and sent to the fermentation room for fermentation. [10] Be careful to avoid vibration. The fermentation temperature should be based on the different bacteria used. Generally, mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus use a fermentation temperature of 40 to 45 ° C. For the mixed strains of Streptococcus lactis and Streptococcus lactis, the fermentation temperature should be controlled at 33 ~ 7 ℃. After 2 to 3 hours of fermentation, when the acidity reaches 85 to 90 ° T and the pH is 4.12 to 4.13, the fermentation can be stopped and the mature stage can be entered.
6. Fermentation and frozen yogurt fermentation:
After meeting the requirements, you can move into the refrigerator. In the beginning, due to the slow cooling of the yogurt itself, the lactic acid bacteria are still slowly producing and multiplying, and the acidity is also increasing. Until the temperature drops to 10 ° C, the acidity will no longer increase (in this Period acidity increased by about 10-20 ° T). The refrigerating process is very important. It can not only prevent the acidity from rising and contamination by bacteria, but also make the curd texture firm and the whey recovered, which can greatly improve the stability of the quality of yogurt, and also increase the flavor of yogurt. Generally, cold storage is required. The temperature is 0 ~ 5 ℃, and the refrigerating time is 12 ~ 20h. 3.2.7 Products After leaving the factory, finished products can be sold immediately. If they cannot be sold on the same day, they should be stored in a freezer or refrigerator at 0 ~ 5 ℃. Generally, the shelf life of yogurt is about 1 week.