First, yogurt production equipment introduction

Yogurt is a curd product made by lactic fermentation of milk (bactericidal milk or concentrated milk) with (or without) milk powder (or skim milk powder) under the joint action of Lactobacillus bulgaricus and Streptococcus salivarius thermophilus. The final product must contain a lot of corresponding active lactic acid.

Yogurt has the characteristics of reducing lactose, regulating the balance of bioflora in human body tract, reducing low cholesterol level, preventing the formation of cataract and so on.

Two, yogurt production equipment packaging material classification

1, according to the form of packaging: glass bottle, plastic coated carton, hope material film packaging, multilayer composite paper (with aluminum foil) packaging

2. According to the organizational status, it can be divided into: stirring type sour milk production line, solid type sour milk production line and drinking type sour milk production line

Three, yogurt production equipment production process

Lactic acid bacteria pure culture → parent culture → production of starter culture → raw milk pretreatment → standardization → Ingredients → homogenization → sterilization → Cooling → filling with starter in retail container → fermentation in fermentation chamber → post-ripening → solidified yogurt in fermenter → Cooling → adding fruit → stirring → filling → post-ripening → stirred yogurt

Four, yogurt production equipment technology characteristics

1. After the acceptance, raw milk should be pre-treated, including dairying, cooling, storage and other processes. After filtration and centrifugation, the milk should be quickly cooled to 2-3C for storage.

2, the purpose of standardization is to make the quality of products meet the standard requirements, will not fluctuate with the source of raw materials.

3, the purpose of homogenization is mainly to use the powerful mechanical operation of the homogenizer to break the fat balls in the milk into fine particles, prevent fat adhesion and floating, ensure the product even fine white sensory quality, and further improve the digestion and absorption of milk

4. Solidified sour milk is filled after sterilization and inoculation of raw milk, and the filling temperature can be higher than the fermentation temperature, so as to compensate for the temperature difference of the pipeline; The stirred yoghurt is filled after fermentation and cooling.