In today’s rapidly developing dairy industry, establishing efficient and intelligent production lines has become the key to enhancing competitiveness for enterprises. We integrate leading global technologies to provide dairy companies with complete solutions from raw material processing to finished product packaging, helping them achieve a dual improvement in quality and efficiency.
The raw material pretreatment section adopts intelligent design and is equipped with a fully automatic milk collection system, with a processing capacity of up to 20 tons/hour. Through three-stage filtration and centrifugal milk purification technology, it ensures that the microbial indicators of raw milk are controlled below 100000 CFU/ml. The standardized system adopts dynamic blending technology, with a fat content adjustment accuracy of ± 0.1%, meeting the needs of different products.
Diversified choices are provided in the hot processing stage: the pasteurization system adopts plate heat exchangers, and the process parameters can be adjusted from 72-85 ℃/15-30 seconds; The UHT sterilization system uses a tubular heater with a maximum processing temperature of 150 ℃, combined with a sterile conveying system to ensure the commercial sterility of the product. The homogenization unit adopts two-stage homogenization technology, with a working pressure of up to 250 bar, effectively improving the stability of product taste.
The filling link is equipped with the latest generation of aseptic packaging equipment. The brick packaging filling speed reaches 12000 bags/hour. With the hydrogen peroxide spray sterilization technology, the packaging material sterilization efficiency reaches 99.9%. The bottle production line integrates blowing, filling, and sealing processes to achieve seamless production.
The fermentation pretreatment system includes an intelligent ingredient unit that achieves precise measurement of raw materials through a mass flow meter, with an error not exceeding ± 0.5%. The homogeneous sterilization unit adopts indirect heating method and a heat treatment process of 90-95 ℃/5min to ensure the safety of the fermentation substrate. The degassing device can control the dissolved oxygen below 0.5ppm, creating the optimal growth environment for probiotics.
The fermentation control system is the core of yogurt production, and the intelligent fermentation management system we have developed has the following characteristics:
For stirred yogurt, the post-processing is equipped with an online fruit ingredient addition system, using a servo driven metering pump with an addition accuracy of ± 1%. A sterile mixer ensures even mixing of fruit and base materials to avoid secondary contamination. The viscosity control system automatically adjusts process parameters through online detection to ensure the stability of product texture.
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