Sour cream production line

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.