I. Introduction of lactic acid bacteria production line

lactic acid bacteria (LAB) are a group of bacteria that can produce large amounts of lactic acid from fermentable carbohydrates. This type of bacteria is widely distributed in nature, with rich species diversity, including at least 18 genera, a total of more than 200 species. Except for a few, most of them are essential and have important physiological functions in the human body, and exist widely in the human intestine. Lactic acid bacteria production line can be customized plant workshop, production of various forms of lactic acid bacteria milk products.

Two, lactic acid bacteria production line production technology

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

Three, lactic acid bacteria production line process 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.