The sour cream production line is based on the original yogurt production line with the addition of the process of making sour cream.
Sour cream has been in use for some years, and it can be used in many dishes, just like yogurt. Sour cream has a fat content of 10-12% or 20-30%. The starter contains Streptococcus lactis and Streptococcus faecalis, as well as streptococcus diacetyl (D and DL starters) and Leuconostoc citric acid (DL and L starters) for aroma production.
Sour cream is shiny on the surface. A homogeneous, relatively viscous product; the mouthfeel should be soft and slightly sour. Sour cream, like other fermented products, has a short shelf life. For product quality, strict hygiene management is very important.
Yeasts and molds can survive in unsealed packaging. These microorganisms mainly contaminate the surface of sour cream. If the storage time is prolonged, the lactic acid bacterial enzymes that can destroy β-lactoglobulin become active, which will make the sour cream bitter and the sour cream will lose its flavor, because CO2 and other aroma-producing substances slowly pass through the packaging. Disseminated.
The production line for producing sour cream includes standardization of fat, homogenization and cream heat treatment, cultivation and packaging equipment.
The cream needs to be homogenized. The homogenization pressure of a cream containing 10-12% fat is usually 15-20Mpa (150-200bar). In the temperature range of 60-70 ° C, an increase in homogenization temperature is conducive to the improvement of consistency. The homogeneous pressure of cream with 20-30% fat should be 10-12Mpa (100-120bar), because the casein content is low, not enough to cover the enlarged total fat surface.
The homogenized cream is usually heat-treated at 90 ° C for 5min. If the homogenization technique matches the heat treatment well, other time/temperature combinations can be used.
The pre-treated cream is cooled to the inoculation temperature, 18-21 ° C, and then 1-2% of the production starter is added. Culture can be in jars or packaging. The fermentation time is 18-20hr. When the fermentation is completed, the sour cream is quickly cooled to prevent further acid production. Fermented cream may be very viscous and therefore difficult to package. Sour cream during stirring, pumping, and packaging, even if very careful, the mechanical treatment will cause slight damage to the product viscosity, that is, thinning.
Fermented cream is white in color and has a uniform structure and a certain viscosity. Its taste is soft and slightly sour
If you have a yogurt production line before, you can also make a sour cream production line after a simple transformation, which can save costs and meet production requirements.
Thursday, January 9, 2020
How Pasteur Yogurt Processing Equipment Achieves Temperature Control
How does the pasteurized yogurt processing equipment achieve temperature control? The most important thing in the process of pasteurization is the control of temperature. If the temperature is too low, the sterilization is not complete, and if it is too high, it will destroy the nutrients. Therefore, the temperature requirements of the pasteurization processing equipment are very high.
Constant pasteurization temperature is maintained by a temperature controller that works on the steam regulating valve. Any drop in product temperature will be detected by a sensor on the product line before the holding tube. Then, the sensor sends this signal to the controller, and the controller will open the steam regulating valve to provide more steam to the water, which can increase the temperature of the circulating water and prevent the product temperature from falling.
The length and volume of the holding tube are calculated based on the known holding time, the hourly production capacity of the device, and the size of the tube (generally refers to the tube of the pasteurization device). The dimensions of the holding tube are given in Section 6.1. Generally, the holding tube should be covered with a stainless steel cover to prevent people from being burned when touching and also to prevent heat radiation.
It must be ensured that the milk has undergone sufficient pasteurization before leaving the plate heat exchanger. If the sterilization temperature drops below 72 ° C, the non-pasteurized milk must be separated from the pasteurized milk. In order to achieve this, a temperature sensor and a liquid flow steering valve are installed downstream of the holding tube. If the temperature sensor detects that the milk passing through it is not sufficiently heated, the steering valve will return the non-pasteurized milk back Balance trough.
As mentioned above, the product is mainly cooled by heat recovery and heat exchange. The greater efficiency of heat recovery is about 94-95%, which means that the lower temperature obtained from heat recovery cooling is about 8-9 ° C. The milk is cooled to 4 ° C for storage and requires a cooling medium of about 2 ° C. If the final temperature is higher than 3-4 ° C, only ice water is required. To achieve lower temperatures, it is necessary to use saline or alcohol solutions to prevent the danger of freezing the cooling medium.
The cooling medium is circulated from the refrigeration equipment of the dairy factory to the cold-required parts as shown in Figure 7.4. The flow rate of the cooling medium entering the pasteurizer should be controlled to maintain a constant product outlet temperature. This can be achieved through a regulation cycle. This cycle includes a temperature sensor on the product outlet line, a temperature controller on the control board, and a regulating valve on the cooling medium inlet line. The controller changes the position of the regulating valve based on the signal from the sensor.
The signal from the sensor is directly proportional to the temperature of the product from the pasteurizer. This signal is usually connected to a temperature recorder on the control panel and recorded on a recording paper. The pasteurization temperature and the opening and closing of the steering valve were also recorded.
Constant pasteurization temperature is maintained by a temperature controller that works on the steam regulating valve. Any drop in product temperature will be detected by a sensor on the product line before the holding tube. Then, the sensor sends this signal to the controller, and the controller will open the steam regulating valve to provide more steam to the water, which can increase the temperature of the circulating water and prevent the product temperature from falling.
The length and volume of the holding tube are calculated based on the known holding time, the hourly production capacity of the device, and the size of the tube (generally refers to the tube of the pasteurization device). The dimensions of the holding tube are given in Section 6.1. Generally, the holding tube should be covered with a stainless steel cover to prevent people from being burned when touching and also to prevent heat radiation.
It must be ensured that the milk has undergone sufficient pasteurization before leaving the plate heat exchanger. If the sterilization temperature drops below 72 ° C, the non-pasteurized milk must be separated from the pasteurized milk. In order to achieve this, a temperature sensor and a liquid flow steering valve are installed downstream of the holding tube. If the temperature sensor detects that the milk passing through it is not sufficiently heated, the steering valve will return the non-pasteurized milk back Balance trough.
As mentioned above, the product is mainly cooled by heat recovery and heat exchange. The greater efficiency of heat recovery is about 94-95%, which means that the lower temperature obtained from heat recovery cooling is about 8-9 ° C. The milk is cooled to 4 ° C for storage and requires a cooling medium of about 2 ° C. If the final temperature is higher than 3-4 ° C, only ice water is required. To achieve lower temperatures, it is necessary to use saline or alcohol solutions to prevent the danger of freezing the cooling medium.
The cooling medium is circulated from the refrigeration equipment of the dairy factory to the cold-required parts as shown in Figure 7.4. The flow rate of the cooling medium entering the pasteurizer should be controlled to maintain a constant product outlet temperature. This can be achieved through a regulation cycle. This cycle includes a temperature sensor on the product outlet line, a temperature controller on the control board, and a regulating valve on the cooling medium inlet line. The controller changes the position of the regulating valve based on the signal from the sensor.
The signal from the sensor is directly proportional to the temperature of the product from the pasteurizer. This signal is usually connected to a temperature recorder on the control panel and recorded on a recording paper. The pasteurization temperature and the opening and closing of the steering valve were also recorded.
Wednesday, November 27, 2019
Nuts and walnuts low temperature baking baking equipment
Nuts and walnuts low-temperature roasting and roasting machines can be applied specifically: walnuts, peanuts (peanuts), hazelnuts, almonds (shell apricots), pine nuts, pistachios, cashews, sunflower seeds, pumpkin seeds, various types of seeds, chestnut, Citronella, raisins, lotus seeds, red dates and other agricultural products.
Compared with the traditional roasting equipment (wok, hot pot, etc.), the microwave dried fruit roasting machine has improved the production environment, product quality, and production efficiency. The appearance of the product baked by the microwave roasting equipment does not change, the granules are full and full, the taste is crisp, and it has the functions of insecticide and sterilization. The microwave drying fruit roaster equipment can adjust the microwave power, temperature, speed, and other parameters to achieve processing, drying, roasting, sterilization (insecticide), puffing and other processes of processed products.
By using microwave heating, it is suitable for roasting a large number of nuts in the roasting field.
The microwave generated by the microwave generator of the nut and walnut low-temperature roasting and roasting equipment selectively heats the material, activates the water or other solvent molecules that can receive microwave energy, heats it, and evaporates, so as to achieve dry or sterilized material purpose.
Microwave heating sterilization features:
Fast heating speed, short material drying time, and good uniformity;
Energy-saving and high efficiency without extra heat loss, so the thermal efficiency is extremely high;
Easy to control, flexible and convenient operation, adjustable microwave power and transmission speed, it is a safe and reliable high-tech product;
No dust pollution, easy to clean, meet the requirements of "GMP";
Since its inception, the shuliy peanut roaster has been tailoring reasonable microwave roasting equipment for customers with the spirit of quality first and technology leadership. 1. Microwave nut roasting equipment roasts peanuts with an expansion rate of up to 98% and a turtle-like crack pattern on the surface. The nutritional ingredients (vitamins, proteins, etc.) are less lost, the flavor is strong, and the taste is crispy. The comparison processing equipment roasted with different processes has different appearances. The iron pan has burnt marks, and the puffing rate is poor. Most of them are crispy, no puffing, and the original color is maintained. The phenomenon is crisp, the flavor is strong, the microwave equipment has a high puffing rate, no burn marks, the original color is good, the flavor is strong, the nuts are crisp and refreshing, the flavor is strong, and the nut puffing rate is also high. The quality is obviously higher than other methods, but in appearance color, microwave-processed nuts can maintain the original color and play a sterilizing role. Its high-grade appearance quality improves product grade and market competitiveness.
Microwave nut roasting equipment improves the production environment. Microwave equipment has no residual heat radiation, no dust, low noise, and no pollution, and it is easy to achieve food hygiene testing standards.
Nuts and walnuts low-temperature roasting and roasting equipment such as walnuts, chestnuts, walnut kernels, sunflower seeds, watermelon seeds, pumpkin seeds, shell-less seeds, peanuts, hazelnuts, citron, nuts, and other roasting and drying.
Features of nut microwave roasting equipment: Nuts have a hard shell, the flesh is hard, and other methods, such as roasting and roasting, are difficult to grasp when roasting, and require low-temperature and long-term roasting. However, long-term roasting is not conducive to preserving the flavor and nutritional content of the product, so the quality of the roasted nuts is poor.
The nut roasting equipment produced by Microwave Company uses a microwave electromagnetic field to directly roast nuts. The roasting goes deep inside the nuts. The roasting is uniform, efficient, and has a good puffing effect.
Compared with the traditional roasting equipment (wok, hot pot, etc.), the microwave dried fruit roasting machine has improved the production environment, product quality, and production efficiency. The appearance of the product baked by the microwave roasting equipment does not change, the granules are full and full, the taste is crisp, and it has the functions of insecticide and sterilization. The microwave drying fruit roaster equipment can adjust the microwave power, temperature, speed, and other parameters to achieve processing, drying, roasting, sterilization (insecticide), puffing and other processes of processed products.
By using microwave heating, it is suitable for roasting a large number of nuts in the roasting field.
The microwave generated by the microwave generator of the nut and walnut low-temperature roasting and roasting equipment selectively heats the material, activates the water or other solvent molecules that can receive microwave energy, heats it, and evaporates, so as to achieve dry or sterilized material purpose.
Microwave heating sterilization features:
Fast heating speed, short material drying time, and good uniformity;
Energy-saving and high efficiency without extra heat loss, so the thermal efficiency is extremely high;
Easy to control, flexible and convenient operation, adjustable microwave power and transmission speed, it is a safe and reliable high-tech product;
No dust pollution, easy to clean, meet the requirements of "GMP";
Since its inception, the shuliy peanut roaster has been tailoring reasonable microwave roasting equipment for customers with the spirit of quality first and technology leadership. 1. Microwave nut roasting equipment roasts peanuts with an expansion rate of up to 98% and a turtle-like crack pattern on the surface. The nutritional ingredients (vitamins, proteins, etc.) are less lost, the flavor is strong, and the taste is crispy. The comparison processing equipment roasted with different processes has different appearances. The iron pan has burnt marks, and the puffing rate is poor. Most of them are crispy, no puffing, and the original color is maintained. The phenomenon is crisp, the flavor is strong, the microwave equipment has a high puffing rate, no burn marks, the original color is good, the flavor is strong, the nuts are crisp and refreshing, the flavor is strong, and the nut puffing rate is also high. The quality is obviously higher than other methods, but in appearance color, microwave-processed nuts can maintain the original color and play a sterilizing role. Its high-grade appearance quality improves product grade and market competitiveness.
Microwave nut roasting equipment improves the production environment. Microwave equipment has no residual heat radiation, no dust, low noise, and no pollution, and it is easy to achieve food hygiene testing standards.
Nuts and walnuts low-temperature roasting and roasting equipment such as walnuts, chestnuts, walnut kernels, sunflower seeds, watermelon seeds, pumpkin seeds, shell-less seeds, peanuts, hazelnuts, citron, nuts, and other roasting and drying.
Features of nut microwave roasting equipment: Nuts have a hard shell, the flesh is hard, and other methods, such as roasting and roasting, are difficult to grasp when roasting, and require low-temperature and long-term roasting. However, long-term roasting is not conducive to preserving the flavor and nutritional content of the product, so the quality of the roasted nuts is poor.
The nut roasting equipment produced by Microwave Company uses a microwave electromagnetic field to directly roast nuts. The roasting goes deep inside the nuts. The roasting is uniform, efficient, and has a good puffing effect.
Thursday, October 10, 2019
Application of dryer in fishmeal equipment
The dryer is one of the fishmeal equipment. In the process of fishmeal processing, it needs to be dried by a dryer. So how does the dryer work?
The dryer consists of a recumbent outer casing and a rotating shaft with steam heating. The shaft is welded with a heating plate with adjustable angled vanes. As the shaft rotates, the fishmeal is fully agitated and mixed under the combined action of the vanes and coils, so that the fishmeal is in maximum contact with the surface of the rotating plate.
The secondary steam generated after heating is discharged from the top chamber of the outer casing through the air guiding duct, and the pipeline maintains a weak vacuum so that the steam does not leak, and at the same time avoids inhaling more cold air, and the steam enters from the shaft end of the feeding port. The condensed water is discharged from the shaft end of the power outlet.
This is the application of the dryer in the fishmeal equipment. If you want to buy high-quality fishmeal equipment, we look forward to hearing from you!
The dryer consists of a recumbent outer casing and a rotating shaft with steam heating. The shaft is welded with a heating plate with adjustable angled vanes. As the shaft rotates, the fishmeal is fully agitated and mixed under the combined action of the vanes and coils, so that the fishmeal is in maximum contact with the surface of the rotating plate.
The secondary steam generated after heating is discharged from the top chamber of the outer casing through the air guiding duct, and the pipeline maintains a weak vacuum so that the steam does not leak, and at the same time avoids inhaling more cold air, and the steam enters from the shaft end of the feeding port. The condensed water is discharged from the shaft end of the power outlet.
This is the application of the dryer in the fishmeal equipment. If you want to buy high-quality fishmeal equipment, we look forward to hearing from you!
Main components of fishmeal equipment
The normal operation of the fishmeal equipment is closely related to the composition of each part. Next, Shuliy Machinery will introduce you to you!
The fishmeal equipment, also known as the fishmeal dryer, consists of a recumbent casing and a rotating shaft with steam heating. The shaft is welded with a heating coil, and the disc is equipped with a pusher plate. The fishmeal equipment is extremely efficient, can heat the fishmeal while working, and can move the heated fishmeal along the powder end. The steam distribution device inside the shaft can distribute the steam evenly on each heating disc. Steam and condensate flow in the coils on either side of the disc, keeping the heated disc at a constant high temperature.
After the above steps are completed, the fishmeal equipment has obvious improvement in work efficiency and use effect, and is more in line with people's practical needs.
The fishmeal equipment, also known as the fishmeal dryer, consists of a recumbent casing and a rotating shaft with steam heating. The shaft is welded with a heating coil, and the disc is equipped with a pusher plate. The fishmeal equipment is extremely efficient, can heat the fishmeal while working, and can move the heated fishmeal along the powder end. The steam distribution device inside the shaft can distribute the steam evenly on each heating disc. Steam and condensate flow in the coils on either side of the disc, keeping the heated disc at a constant high temperature.
After the above steps are completed, the fishmeal equipment has obvious improvement in work efficiency and use effect, and is more in line with people's practical needs.
Monday, September 9, 2019
Black Garlic
Black garlic, also known as black garlic, fermented black garlic, black garlic, is made from fresh raw garlic, which is fermented in a high-temperature and high-humidity fermentation tank for 60 to 90 days, allowing it to be naturally fermented. On the basis of the original ingredients and functions of raw garlic, the anti-oxidation and anti-acidification effects of raw garlic are increased by several tens of times, and the protein of raw garlic itself is transformed into 18 kinds of amino acids necessary for daily human body, and then quickly Absorption, which has a great positive effect on strengthening human immunity, restoring human fatigue and maintaining human health, and is sweet and sour, has no garlic after eating, does not get angry, and is a quick-acting health food. We know that garlic itself is a very good health food, and the role of black garlic is even more amazing. It has very significant preventive effects on diabetes, high blood pressure, high blood fat and cancer.
Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, niacin 0.8mg, vitamin C7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic has abundant human body and can improve functions. Nutritional ingredients. Nutritional value Black garlic and garlic nutrient content comparison of black garlic per 100g water content 53.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930 mg, zinc 1.4 mg, vitamin B 610.726 mg, vitamin B 20.126 mg, niacin 10.048 mg, and the like.
Black garlic has a very high nutritional value. The inspection report of the inspection institution shows that fresh garlic has 63.8g of water per 100g, sugar 7.2g, protein 5.2g, fat 10.2g, calcium 10mg, phosphorus 12.5mg, iron 1.3mg, vitamin B10. 29mg, vitamin B20, niacin 0.8mg, vitamin C7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. And black garlic per 100g water content 43.6g, calcium 13mg, magnesium 52mg, iron 2.1mg, sodium 36mg, potassium 930mg, zinc 1.4mg vitamin B610.726mg, vitamin B20.126mg, niacin 10.048mg, etc., it can be seen Black garlic has significantly lower water and fat than garlic, and trace elements are significantly improved, while protein, sugar, and vitamins are at least twice as high as garlic. Therefore, black garlic has abundant human body and can improve functions. Nutritional ingredients. Nutritional value Black garlic and garlic nutrient content comparison of black garlic per 100g water content 53.6g, heat 1100KJ, sugar 41.4g, protein 10.4g, fat 5.1g, calcium 13mg, iron 2.1mg, magnesium 52mg, sodium 36mg, potassium 930 mg, zinc 1.4 mg, vitamin B 610.726 mg, vitamin B 20.126 mg, niacin 10.048 mg, and the like.
What happened in black garlic?
The popularity of black garlic is not due to changes in the taste of the flavor, but as a "functional food." There are many antioxidants in garlic, such as S-allyl cysteine and various polyphenolic compounds. These substances show good antioxidant properties in chemical tests as well as in cell experiments, and some have shown various "health functions" in animal experiments. As a result, these ingredients are made into a variety of "dietary supplements" for sale.
The experiment found that the content or activity of these substances increased greatly after the fresh garlic became black garlic. The test indicators selected by different research institutes are not the same, and the increase ranges are different, but generally show a large increase. For example, it has been reported in the literature that the content of alliin is increased by 5-6 times. There are also literature that detect "superoxide dismutase activity", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times, respectively.
Fresh garlic turns into black garlic, why does it cause such a dramatic increase in these ingredients? There are three main mechanisms in the literature: First, some of these ingredients are tightly bound to other substances in fresh garlic, and they are released during prolonged heating. Second, there are some reductions or inhibitions in fresh garlic. The enzymes that are active in these substances lose their activity during the production of black garlic, so the activity of these substances increases. Third, in the process of browning, simple polyphenols form polyphenol complexes, and the latter have antioxidant activity. Sex is much stronger - in black tea, the formation of theaflavins in the black tea leads to a significant increase in antioxidant activity, which is a similar example.
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The experiment found that the content or activity of these substances increased greatly after the fresh garlic became black garlic. The test indicators selected by different research institutes are not the same, and the increase ranges are different, but generally show a large increase. For example, it has been reported in the literature that the content of alliin is increased by 5-6 times. There are also literature that detect "superoxide dismutase activity", "catalase scavenging activity" and polyphenol content, which are increased by 13 times, 10 times and 7 times, respectively.
Fresh garlic turns into black garlic, why does it cause such a dramatic increase in these ingredients? There are three main mechanisms in the literature: First, some of these ingredients are tightly bound to other substances in fresh garlic, and they are released during prolonged heating. Second, there are some reductions or inhibitions in fresh garlic. The enzymes that are active in these substances lose their activity during the production of black garlic, so the activity of these substances increases. Third, in the process of browning, simple polyphenols form polyphenol complexes, and the latter have antioxidant activity. Sex is much stronger - in black tea, the formation of theaflavins in the black tea leads to a significant increase in antioxidant activity, which is a similar example.
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