The system consists of five processing sections:

1. Water treatment section

Steam explosion pool → quartz sand filtration → activated carbon filtration → filtration → two-stage reverse osmosis → ultraviolet sterilization → aseptic storage

2. Raw material processing section

Milk → preheat → clean milk

3. Deployment of standardized sections

Mixing (mixing tank) → high temperature instantaneous sterilization → vacuum degassing → homogeneity → aseptic storage

4. Filling, sterilization and packaging section

Filling → secondary sterilization

5.CIP cleaning section

CIP cleaning system is used to clean the cans and pipelines of the whole pasteurized milk production line, so that the production line is always in a smooth state.

Medium and small yogurt production line Automatic yogurt production line normal temperature yogurt production line

Production process of solidified yoghurt: fresh milk → standardization → homogenization → sterilization → cooling → inoculation → mixing → filling and sealing → fermentation → cooling → ripening

2. Production process of stirred yoghurt: fresh milk → standardization → homogenization → sterilization → cooling → fermentation → stirring → filling and sealing → ripened after refrigeration → sour milk

The former was first cooled and packed, then cultured and fermented. The latter is first cooled and inoculated for fermentation, and then packaged separately

1. The preheating tank is used to heat the milk at about 60 degrees.

2. The milk into the double filter to filter the impurities in milk (double filter also called double switching filter it is composed of two sets of stainless steel filters in parallel and reasonable with novel structure, good sealing, flow capacity is strong, easy to operate, and many other advantages, wide application range, strong adaptability of multipurpose filtering equipment. In particular, the side leakage probability of the filter bag is small, which can accurately ensure the filtering accuracy, and can quickly replace the filter bag. The filter basically has no material consumption, so that the operation cost is reduced.

3. Milk and milk through a pipeline pump into the homogenizer for homogeneous (do pasteurized milk does not need to be homogeneous, liquid and solid yogurt yogurt machine need to homogeneous and homogeneous main advantage is the color of the yogurt is more white, good acid grandma will reap good, homogeneous is to put the ball breaking in milk fat, after homogenized pasteurized milk will appear more thin, if you don't need to be homogeneous, Separately designed valves of the equipment have entered the sterilization process so far without homogenization.

4. After homogenization is completed, the milk sterilizer is entered into the milk sterilization machine through the pipeline and the milk pump. The temperature and time of the sterilization tank can be adjusted by themselves (the general sterilization temperature is about 85 degrees and the time is 30 minutes).

5. After sterilization, the compressor is used to cool down the milk, and the temperature of pasteurization can be automatically adjusted. The fermentation temperature of yogurt is about 42 degrees, liquid yogurt can be made by fermenter, solid yogurt can be made by yogurt machine, and solid yogurt machine is generally made by yogurt paper cup.

6. If customers want to make liquid yogurt machine, they can use the pre-cooling tank as a temperature controller to make liquid yogurt fermentation. After the whole process of the equipment is completed, the preheating tank of the equipment can be used as a hot water pipe, and the whole production line will add a set of pipes and water pumps to clean the equipment.