Glass bottle soybean milk beverage equipment 2000 bottle small cup breakfast milk production line

Description :

One The complete process flow of the fully automatic soy milk beverage production line:

　　Soak soybeans in water at three times their weight. The soaking time depends on the water temperature. If the water temperature is below 10 ℃, soak for 10-12 hours; The water temperature is 10-25 ℃, usually soaked for 6-10 hours; In addition to the above methods, the soaking time can also be shortened by heating the soaking water, but the water temperature should not exceed 60 ℃. An appropriate amount of sodium bicarbonate can be added to the soaking water to shorten the soaking time, effectively remove pigments from soybeans, increase the milk whiteness of soy milk, improve homogenization effect, and help remove oligosaccharides and accelerate the inactivation of protease inhibitors, thus improving the flavor of soy milk.

　　2. Use hot water above 80 ℃, in which 0.25% sodium bicarbonate is added, and the water volume is 8-10 times of the dry weight of soybeans. Use a separating mill for grinding to separate the slurry from the soybean residue.

　　3. Soy milk is sterilized and deodorized by a high-temperature sterilization and deodorization machine, which uses 100-110 ℃ instantaneous sterilization to kill pathogenic bacteria and bacteria, destroy harmful factors, passivate components such as lipoxygenase and urease, and achieve the effect of removing soy milk odor.

II Soy milk beverage production line - collection, washing, grading, pretreatment, and sorting processes:

　　1. Soy milk beverage production equipment - dehydration operation: Removing water from juice can make it a concentrated juice product. The specific dehydration method depends on the required product. The high quality of the product can be obtained through dehydration, color preservation, and sensory quality improvement of fresh fruits.

　　2. Soy milk beverage production line - sterilization and filling: fruits are commercially sterilized through a closed sterile operating system, and then cooled to ambient temperature in a sterile state. Some fruits are refrigerated or stored at ambient temperature to suppress chemical spoilage that affects their appearance. Aseptic products are transported to the matching filling machine, and their internal containers are filled according to preset values and prepared for labeling and storage.

III The characteristics of the complete soy milk production line tube sterilizer equipment are:

　　1. With a wide range of viscosity and a pH value of 1-14, it is suitable for sterile production of products such as preserved milk, pasteurized milk, yogurt, colored milk, fruit juice, tea drinks, wine, ice cream, soy milk, dairy drinks, longevity milk, jam, sauce products, etc. After being treated with UHT sterilization system, the quality or freshness of the products can be maintained at room temperature for 3-6 months (without adding any preservatives) in sterile packaging, without the need for refrigeration chain;

　　2. The equipment is fully automatic or semi-automatic computer-controlled, with touch screen operation;

　　3. Instant processing to maintain the original flavor of the product;

　　4. PID temperature control system, with real-time continuous recording of sterilization temperature on the recorder;

　　5. The product undergoes uniform heat treatment, with a heat recovery rate of up to 90%;

　　6. There are no contact points or hygiene blind spots inside the pipe, and the product will not adhere to the pipe. In addition, the corrugated pipe forms high turbulence during the sterilization process and has a self-cleaning effect during the material flow process, so it is not easy to form scale and pollution inside the pipe;

　　7. Longer continuous operation time and better CIP self-cleaning effect;

　　8. Fewer spare parts and lower operating costs;

　　9. Easy to install, inspect and disassemble, and convenient for pipeline maintenance;

　　10. The material is reliable and can withstand high product pressure.

4 The quality control of hygiene in soy milk production lines is to ensure public health and consumer health:

　　The dairy factory that produces milk first ensures that its products meet hygiene standards. Of course, this involves the health and feeding management of dairy cows. The health of dairy farm staff, hygiene conditions of dairy farms, milking operations and equipment, cooling, storage and transportation of raw milk, hygiene management of milk collection stations, hygiene management of dairy processing plants, and refrigeration and transportation of finished milk are all related to the hygiene quality of finished milk from the retail process in food stores to the hands of consumers. Milk production is a comprehensive undertaking in agriculture, industry, and commerce, and also requires supervision and inspection by health and epidemic prevention agencies to control and manage according to laws and regulations.

Five The technology used in the soy milk production line system:

　　A multifunctional production unit that integrates refrigeration tanks, storage tanks, mixing tanks, homogenizers, high-temperature sterilizers, plate heat exchangers, finished tanks, and filling machines. The system can be directly connected to filling machinery for filling. The equipment has a reasonable structure, beautiful appearance, and can greatly save space in the production site. One worker can operate the production, low-cost maintenance, standardized parts, and localized substitutes. The multifunctional milk beverage production line can produce fresh milk, pasteurized milk, yogurt, fruit flavored yogurt, fruit juice, blended fruit juice, tea beverages, ice cream, etc.

VI If you need a specific quotation, the following information is required to provide you with the correct product recommendation:

　　What product do you want to produce?

　　2. How much output equipment do you need? How many bottles per hour of equipment are needed?

　　What material is your bottle made of? PET bottles, glass bottles, cans or others?

　　Do you need a single machine or a whole production line?

　　5. Do you have any special requirements for production technology and investment?

　　What is the size, floor height, and load-bearing capacity of your factory building?

　　Has your water quality been tested and reported?

7 Wenzhou Kexin Light Industry Machinery Co., LtdspecificallyProduce and provide turnkey projects for the following equipment:

　　1. Beverage engineering: fruit and vegetable drinks, enzyme drinks, plant protein drinks, health drinks, tea drinks, functional drinks, carbonated drinks, etc.

　　2. Drinking water engineering: bottled and barreled purified water, mineral water, etc.

　　3. Suitable for common vegetables, fruits, edible fungi, seaweed such as dragon fruit, figs, roses, barley, mushrooms, blueberries, apples, grapes, oranges, bayberries, peaches, peaches, etc. It can produce various fruit wine beverages, fruit vinegar beverages, enzymes and other products.

　　4. The production line can be adjusted according to the taste requirements of consumers, making the products have both health benefits and a beautiful taste. It mainly consists of selection system, cleaning system, decomposition system, crushing and pulping system, fermentation system (constant temperature fermentation, room temperature fermentation), maturation system, hot water system, filtration system, blending system, filling system, packaging system, conveyor line, labeling equipment, electrical control and other systems.

　　5. The design concept of this production line is advanced and the degree of automation is high; The main equipment is made of stainless steel material, which fully meets the hygiene requirements of food processing.

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• Glass bottle soybean and soy milk beverage equipment