Small and medium-sized liquid milk production line equipment

Basic process of small and medium-sized beverage production line equipment: raw material inspection → measurement → crushing → filtration → buffering → separation → cooling → storage → preheating → flash evaporation → pre sterilization → cooling → storage → ingredients → storage → preheating → degassing → homogenization → ultra-high temperature sterilization → cooling → filling → boxing → insulation experiment → factory delivery. $n Blending system: full automatic batching tank: equipped with mass flowmeter and PLC control system to accurately mix water, syrup, essence and acidity regulator (such as citric acid); Homogenizer (milk beverage/juice): crushes fat particles at a high pressure of 20-40MPa to prevent stratification. Sterilization equipment: UHT ultra-high temperature sterilization

　　Small and medium-sized beverage production line equipmentIntroduction:

According to the production process, it can be divided into three types: fermentation type, blending type, and composite type. In terms of disinfection methods alone, there are two types: "pasteurization" and "ultra-high temperature sterilization". In terms of packaging form, it can be roughly divided into four types: plastic bags, Tetra Pak packaging, paper boxes, and plastic bottles; The Tetra Pak bottle is divided into two types: pillow type (bagged) and brick type (boxed), both of which are packaging made of 5-7 layers of paper and aluminum foil composite produced by the Swedish Tetra Pak company. According to experts, the shelf life, drinking method, and packaging of beverages are closely related, and different packaging and disinfection methods determine the shelf life of beverages.

　　Small and medium-sized beverage production line equipmentBasic process:

Raw material inspection → measurement → filtration → buffering → separation → cooling → storage → preheating → flash evaporation → pre sterilization → cooling → storage → batching → storage → preheating → degassing → homogenization → ultra-high temperature sterilization → cooling → filling → packaging → insulation experiment → factory delivery.

Allocation system

Full automatic batching tank: equipped with mass flowmeter and PLC control system to accurately mix water, syrup, essence and acidity regulator (such as citric acid);

Homogenizer (milk beverage/juice): Crush fat particles at a high pressure of 20-40MPa to prevent stratification.

Sterilization equipment

UHT ultra-high temperature instantaneous sterilization machine: maintain 2-8 instantaneous sterilization at 135-150 ℃ to retain flavor (suitable for neutral beverages such as milk tea);

Pasteurization tunnel: maintain at 72 ℃ for 15 seconds (if acidic beverages are commonly used);

Aseptic cold filling system: filled in a Class 100 clean environment to avoid secondary contamination.