1. Product description of yogurt production line Yogurt is a milk product in which milk is used as a raw material. After pasteurization, beneficial bacteria (leavers) are added to the milk. After fermentation, it is cooled and filled. At present, yogurt products on the market are mostly solidified, stirred, and fruity with various auxiliary materials such as fruit juice and jam. Yogurt not only retains all the advantages of milk, but also uses its strengths and avoids weaknesses in certain aspects through the processing process, making it a more suitable nutrient health product for humans. Our company designs and develops professional yogurt processing equipment for different yogurt production processes, which has low energy consumption and high efficiency. Our company integrates product installation, debugging, and after-sales one-stop service! The excellent equipment quality and exquisite workmanship of yogurt processing equipment provide reliable and satisfactory products and services for small and medium enterprises! 2. Classification of yogurt production line products Classification of yogurt: According to the organization state or production method of the product: coagulated yogurt and stirred yogurt; According to the fat content of the raw materials: whole yogurt, skim yogurt; According to the type of bacteria: ordinary yogurt, bifidobacterium yogurt, lactobacillus acidophilus yogurt, lactobacillus casei yogurt; According to product taste: natural pure yogurt, flavored yogurt, sweetened yogurt, etc.; 3. Yogurt production line-solidified yogurt production process Acceptance and purification of raw milk → standardization → concentration → preheating → homogenization → sterilization → cooling → adding starter → filling → constant temperature culture → cooling and post-cooking → finished product Key points of production process control of yogurt production line: (1) Acceptance of raw milk 1.1 The total dry matter content of fresh milk ≥ 11.5%, non-fat dry matter ≥ 8.5%, otherwise it will affect the gelation of protein; 1.2 No antibiotic residues; 1.3 Acidity≤18°T; 1.4 Do not use mastitis milk; 1.5 The main raw material for yogurt production; 1.6 Sugar and fruit materials are often added with 5-8% sucrose or glucose in the production of yogurt; (2) Skim milk powder requirements: high quality, no antibiotics and preservatives; Purpose: increase dry matter content; improve product organization state; promote acid production by lactic acid bacteria. General addition amount: 1-1.5%; (3) concentration Purpose: To increase the solid content and promote fermentation coagulation. Method: Concentration under reduced pressure (4) Preheating, homogenization Purpose of preheating: to improve the homogenization effect; 55-60 degrees. Purpose of homogenization: to maintain the stability of the mixed solution, homogenization conditions: 15-20MP. (5) Sterilization and cooling Sterilization is to kill all pathogenic bacteria and most miscellaneous bacteria in raw milk, creating favorable conditions for fermentation. And sterilization can improve the hydration of protein in milk. Cooling temperature after sterilization: 43-45 degrees. (6) Starter and inoculation Inoculation amount: 1-3%. Factors that affect the amount of inoculation: 1) Culture temperature and time during fermentation; 2) The acid production capacity of the starter; 3) The cooling rate of the product; 4) The quality of milk. (7)Filling Filling containers: porcelain jars, glass bottles, plastic bottles, cartons, etc.; Filling methods: manual filling, semi-automatic filling machine, automatic filling machine, etc. (8) Fermentation: Fermentation tank Cultivation temperature: Determined by the bacterial species and ratio used. Cultivation time: short-term culture: 41-42 degrees, 3 hours, long-term culture: 30-37 degrees, 8-10 hours. Influencing factors: the amount of inoculum, the activity of the starter, and the culture temperature. (9) cooling Condition: 3-5 degrees. 5 degrees is the lower limit for mold and yeast growth Purpose: 1) Inhibit the growth of lactic acid bacteria, reduce enzyme activity, and prevent excessive acid production; 2) Reduce the rate of fat floating and whey precipitation, and extend the shelf life; 3) Promote the production of aroma substances (10) refrigerated and post-cooked conditions: 2-7 degrees, 12-24 hours; 4. Yogurt production line-production technology of stirred yogurt Acceptance and purification of raw milk → standardization → concentration → preheating → homogenization → sterilization → cooling → adding starter → constant temperature cultivation → cooling and stirring (adding fruits, spices, etc.) → filling → refrigeration, post-cooking → finished product Process management and operation points: 1. Stirring: Purpose: to break the gel and change the hardness and tissue state of yogurt Precautions: 1) Speed control: first low speed and then fast 2) Yogurt temperature: best 0-7 degrees, production practice is generally below 10-15 degrees; 3) Yogurt pH: <4.7 4) The dry matter content of yogurt: the effect of a moderate increase on the quality of yogurt: 2. Mixing and filling: Sterilization treatment of fruit material: inhibit bacterial growth and maintain the flavor and texture of fruit material. Five, the main equipment composition of the yogurt production line 1. Homogenization mechanical equipment: Homogenization is to pulverize larger fat globule particles into countless fat globule particles close to the size of liquid molecules, and make them uniformly dispersed in the emulsion to obtain coupling between particles and molecules Force, thereby preventing the separation of the mixed liquid. Purpose of homogenization: (1) Reduce fat separation (2) Obtain a stable and uniform liquid mixture (3) is good for digestion and absorption At present, homogenization is mainly carried out with a homogenizer. Commonly used high-pressure homogenizers, colloid mills, jet homogenizers, centrifugal homogenizers, ultrasonic homogenizers, sterilization and cooling machinery and equipment. 2, sterilization equipment The key component of the plate type sterilization equipment is the plate heat exchanger, and the plate heat exchanger is composed of many stamped and formed metal sheets. In the production of dairy products, fruit juice drinks, refreshing drinks, beer, and ice cream, high temperature short time (HTST) and ultra high temperature instantaneous sterilization (UHT) are widely used, and they can also be used for cooling. 3, yogurt production line fermentation equipment The yogurt fermentation tank is cylindrical, and the bottom cover and top cover are both dish-shaped or cone-shaped. The top of the tank is equipped with manholes, sight glasses, feed pipes, inoculation pipes, pressure gauges and measuring instrument interface pipes. The bottom of the tank is equipped with a discharge port. The lower part of the tank body is equipped with a sampling port and a thermometer interface. For large-scale fermentation tanks, in order to facilitate maintenance and cleaning, manholes are often installed near the bottom of the tank. yogurt production line mainly includes various flavors of sterilized fresh milk, pasteurized milk, reconstituted milk, peanut milk, student milk, etc. homogenization, cooling, fermentation, stirring, storage and other equipment. Our company specializes in designing and manufacturing blended yogurt production lines, peanut milk production lines, and milk production lines.