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Yogurt is made of fresh milk, inoculated with Lactobacillus, and fermented under suitable temperature and anaerobic conditions. After fermentation, the original lactose part is converted into lactic acid, but some lactose is still retained, so the unique sweet and sour flavor is formed.
The pretreatment of the milk is the same, regardless of whether set or stirredyoghurt is to be produced. It includes
standardisation of the fat and drymatter contents, heat treatment and homogenisation. It is assumed that the milkhas been standardised to the required fat content before entering the line andstandardisation of the dry matter content takes place in an evaporator in theprocess line. If the dry matter content is adjusted by addition of milk powder,the equipment used is similar to that described under "Recombined milk". Anyadditives, such as stabilisers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature, the procedure for further treatment depends on whether set,stirred, drink, frozen or concentrated yoghurt is to be produced. The qualityof the yoghurt in terms of texture and flavour is essential.
The pretreatment of the milk is the same, regardless of whether set or stirred yoghurt is to be produced. It includes standardization of the fat and dry matter contents,
heat treatment and homogenization. It is assumed that the milk has been standardized to the required fat content before entering the line and standardization of the dry matter content
takes place in an evaporator in the yogurt machine. If the dry matter content is adjusted by addition of milk powder, the equipment used is similar to that described under "Recombined milk".
Any additives, such as stabilizers, vitamins, etc., can be metered into the milk before the heat treatment. When the yoghurt milk has been pretreated and cooled to inoculation temperature,
the procedure for further treatment depends on whether set, stirred, drink, frozen or concentrated yoghurt is to be produced. The quality of the yoghurt in terms of texture and flavour is essential.
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.
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System A
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Milk collection system (Fresh milk as raw material)
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System B
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Milk powder dissolution and blending system (Milk power as raw material)
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System C
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Milk sterilization system
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System D
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Yogurt inoculation system and Fermentation system
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System E
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Filling system
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System F
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Automatic CIP system for whole production line(Optional)
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System G
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water treatment system for whole production line(Optional)
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Classification of yogurt production line productsClassification 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.;Yogurt production line-solidified yogurt production procesAcceptance 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 mi 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 tan 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-cook conditions: 2-7 degrees, 12-24 hours
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 fa 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.
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.
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