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Hello, welcome to Weishu Machinery Technology (Shanghai) Co., Ltd.!

Company Profile


Our company has carried out scientific research cooperation with South China Institute of Technology and passed the international ISO9001 quality management system certification. The products are designed and manufactured strictly in accordance with QB / T2003, 2004, and our own internal standards.

Our company is a company that integrates scientific research, production and service. It has beverage manufacturing equipment, engineering and technical personnel to provide customers with production technology and formula for products. The company introduces foreign advanced food machinery manufacturing technology and manufactures it through its own digestion. The advanced fully automated CIP in-situ cleaning system, fully-automatically controlled isobaric and negative pressure filling equipment, plate and tube UHT sterilization equipment, and full-temperature aseptic filling complete equipment have now become the backbone of the national food machinery industry. The company always adheres to the purpose of serving customers, attaches importance to the research and development of new technologies, has a high comprehensive development capability and a perfect quality assurance system. Its products are sold throughout the country and Southeast Asia and the Middle East, and are well received by customers.

The company's main products are: (1) a complete set of production equipment for pure water treatment, (2) a complete set of processing systems for dairy products, (3) UHT tube and plate sterilization units, (4) spray and water bath sterilization tunnels, and (5) three-in-one PET, etc. Pressure and Negative Pressure Filling Machines (6) Glass Bottles and Cans Filling and Sealing Machines (7) PET Medium Temperature Aseptic Filling Complete System Forms Dairy Production Line, Juice Tea Beverage Production Line, Biological Engineering and Enzyme Production Line. Some products have been provided for the following units: (1) Zhejiang Yiming Dairy Products-Dairy Pre-Processing Equipment (2) Zhejiang Little Guy Food Co., Ltd.-Dairy Blending Equipment (3) Zhejiang Angel Biological Co., Ltd.-Cordyceps Biological Extract And glass bottle can production line (4) Wenzhou Hengfu Food Co., Ltd.-PET beverage production line (5) Hangzhou Boduo Industry and Trade Co., Ltd.-Jam beverage production line (6) Jinhua Fuli Industry and Trade Co., Ltd.-Cordyceps biological extraction production line ( 7) Wuhan Lingxing Group-Lactic acid bacteria beverage production line (8) Guizhou Shenlu Food Development Co., Ltd.-Blueberry wine fermentation production line (9) Jining Jinxiang Success Group-Garlic enzyme production line (10) Yunnan Ruili Yunshan Yunshui — —Mango juice beverage production line


Concentrated fruit juice production line

[Introduction to the process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. Peach fruit with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

Emulsifying tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

Emulsifying tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

High Shear Emulsifying Tank

Definition of emulsification tank: The role of an emulsification tank is to dissolve one or more materials (water-soluble solid phase, liquid phase or gelatin, etc.) in another liquid phase and synthesize its water into a relatively stable emulsion. It is widely used in the emulsification and mixing of raw and auxiliary materials such as edible oils, powders, sugars, etc. Some coatings and paints are also used for emulsification and dispersion, especially for some difficult-sol-like additives such as CMC and xanthan gum. Scope of application: The high-speed rotation of the high-speed emulsifying machine and the stationary shearing wheel are used to fully and rapidly mix, emulsify, and homogenize the mixed liquid and the mixture in the tank. Widely used in food (dairy), beverage, bioengineering, pharmaceutical, fine chemical, pigment and other industries, which greatly improves production efficiency and material quality, especially for hard-to-dissolve additives such as CMC, gums and powders Better results. The equipment structure can adopt a variety of structural forms such as single layer, with insulation, with jacket (heating, cooling) according to the needs of the process. Product advantages: 1. Online CIP cleaning, SIP sterilization (121 ℃ / 0.1MPa). 2. Designed according to sanitary requirements, structural design is ** humanized and easy to operate. Smooth transmission and low noise. 3. Appropriate diameter-to-height ratio design, energy saving, fast mixing of materials, high emulsification and homogenization efficiency. 4. The inner tank surface is mirror polished (roughness Ra≤0.6μm); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded to the inner tank with a stretched flanging process and a smooth arc transition. Easy to clean without dead corners, ensuring the reliability and stability of the production process, and meeting the requirements of "cGMP" and other specifications.

Lactic acid bacteria beverage production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, and the process conditions were optimized. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ° C water for 4 minutes before beating. When the walnut meal pulping ratio is 1:10, the sensory characteristics of walnut milk The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Milk beverage production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, and the process conditions were optimized. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ° C water for 4 minutes before beating. When the walnut meal pulping ratio is 1:10, the sensory characteristics of walnut milk The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Fruit juice production line

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

Fruit juice production line

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

Automatic Tube Sterilizer

1. System overview The automatic tube ultra-high temperature instant sterilization system (UHT) is fully automatic control. The system fully considers the influence of external factors on the sterilization temperature, and the high-precision product / water temperature difference control ensures the equipment operation and process indicators, materials. Foolproof quality; meanwhile, the system is equipped with a closed superheated water pre-sterilization system for the low-acid product filling process requirements. The sterilization is completely reliable, and the heat source is effectively used to reduce energy consumption to **. At the same time, intelligent PLC Control without complicated manual operation and monitoring; CIP system design before and after production meets the cleaning and sterilization requirements of production equipment. The automatic tube type ultra-high temperature instant sterilization system sterilizes products in a completely closed system for continuous instantaneous rapid heating and cooling, which has little effect on product flavor and nutritional components, and prevents secondary pollution of the product. The product is pumped from a closed balance tank for ultra-high temperature sterilization, cooled to the filling temperature, and can be directly connected to any filling machine for filling work. Material sterilization and heating uses superheated water as the medium, and the adjustment of the filling outlet temperature uses cooling water as the medium, which has high temperature control accuracy. All programs can be set in advance according to the actual process requirements. Just by manually giving instructions on the touch screen, the automatic tube ultra-high temperature instant sterilization system can perform the corresponding operations in sequence according to the preset program. The key components of the automatic tube-type ultra-high temperature instant sterilization system are selected from the world's leading manufacturers. 2. Main features (1) The main parts of the temperature detection system are Danish TEMPRESS sanitary products; (2) The flow meters are Danfoss sanitary products; (3) The main parts of steam pipes and valves are selected by SPIRAX SARCO; 4) The control components and touch screen are from SIEMENS; (5) The PLC is from SIEMENS; (6) The pneumatic components are from SMC; (7) The entire UHT sterilization system is controlled by human-machine interface and PLC, with touch screen. On the touch screen, there are corresponding display, prompt and confirmation dialog boxes when the respective control units are running, completing, and converting. They are easy to operate, and the operator can control and monitor the working conditions of the entire system online. The touch screen has continuous curve display for each control temperature point detection of the system, and can be sent to a paper recorder (optional component) for output, to perform online control and long-term tracking of product quality control; (8) UHT sterilization system is sterile Configuration to prevent the secondary pollution of the product caused by unexpected fluctuations in external conditions, and thus to ensure the stable operation of the complete filling production line. 3. Parameter control and adjustment of automatic tube type ultra-high temperature instant sterilization system (1) Control and adjustment of sterilization temperature: This set of equipment is suitable for sterilization of materials with sterilization temperature ≤137 ℃. The sterilization temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the sterilization temperature at the set value and maintain control accuracy. Through intelligent monitoring, materials that do not reach the temperature required for sterilization are automatically recirculated to avoid contamination of unqualified materials on the sterile section of the equipment and provide corresponding signal alarms. (2) Adjustment and control of discharge temperature: The discharge temperature should be in the range of 65 ~ 92 ℃. The outlet temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the outlet temperature at the set value and maintain high control accuracy. (3) UHT flow rate adjustment and control: the flow meter indicated value is used as a reference, and the UHT outlet flow rate adjustment valve is manually adjusted to meet the requirements

Inverted bottle sterilizer

Inverted bottle sterilizer is mainly used to sterilize the non-sterilized or high-temperature parts of the bottle mouth and the inner wall of the bottle cap after hot filling of fruit juice and tea beverages packed in PET polyester bottles. This machine is mainly composed of a conveyor chain system, a bottle reversing chain system, a rack, and a bottle turning guide. The machine realizes automatic turning sterilization and self-reset, and during the sterilization process, it only needs to pass the high temperature of the bottle contents. The bottle mouth and the inner wall of the bottle cap are sterilized without adding any heat source to achieve the purpose of energy saving. The body is made of SUS304 material, beautiful and easy to use. The output is 5000-20000 bottles per hour, and the sterilization time is 15-40 seconds for customers to choose.

Tea beverage production line

Tea beverage production line Green tea beverage production line Herbal tea beverage production line Jasmine tea production line mainly consists of water treatment, water storage tank, CIP cleaning system, blending tank, filter, centrifugal pump, homogenizer, sterilizer, filling machine, sterilizer and so on. Suitable packaging for tea beverages are boxed, plastic bottle packaging, aluminum cans, etc. 1. This process is to maintain natural temperature drop after leaching, high temperature clarification, and high temperature sterilization. Advantages: high clarification transparency and stable clarification status. Significant energy saving effect. 2. Green tea beverages have strict water requirements. Generally, pure water is better. Most metal ions in the water not only directly affect the taste deterioration, but also cause turbid precipitation of tea. 3. Hot filling temperature around 70 ℃, quasi-heat-resistant PET bottle packaging, quasi-hot filling production line equipment, can also be applied to oolong tea, black tea, green tea, ice tea, lemon tea, plum juice, fruit juice drinks, etc. without preservatives Product quasi-hot filling (also can be used for high-temperature hot filling and pure water, mineral water, etc.). 4. The price of quasi-heat-resistant PET bottles resistant to about 70 ℃ is about 0.3 yuan lower than that of 95 ℃ -resistant PET bottles and 0.2 ~ 0.3 yuan lower than that of 85 ℃ -resistant bottles.

Glass bottle filling line

This series of products is mainly used for the production of glass bottles of non-gas beverages. The functions of sealing, such as flushing, filling, three-spinning and four-spinning caps, are realized on the all-in-one machine. The design of the whole machine is scientific and reasonable, the appearance is beautiful, the maintenance is convenient, and the loss rate is low. Technical parameters Product model CGF24-18-6 Production capacity (bottles / hour) 6000-9000 Host power (kW) 3.75KW Overall dimensions (mm) 2500 * 1800 * 2550 Weight (kg) 4000

Packing Machine

■ Applicable scope: food, medicine, beverage group packaging, bowl noodles, milk tea, mosquito coils, wallpaper, exercise books, filters, electrical switches, various stationery, industrial parts and daily cosmetics skin packaging. ■ Performance characteristics ■ Single or optional packaging. ■ Anti-cut safety clutch device, will not damage the packaging. ■ Add waste recycling device to make the package more beautiful and save material by about 3% -10% compared with traditional packaging machine. ■ Color touch screen control system, extremely easy to operate and beautiful appearance; PLC control makes the system more stable, reliable and low failure rate ; Bag length, speed and temperature can be adjusted separately, easy to operate and accurate. ■ It can be equipped with a coding machine or inkjet printer without manual labor. ■ With motor brake control, the equipment is responsive. ■ Heat Shrinking Furnace ** Dual temperature zone, ** Hot air circulation, automatic temperature control to ensure shrink quality.

Plate sterilizer

Plate sterilizer is a primary sterilization equipment designed for dairy beverages or similar liquid materials. It is an ideal equipment for sterilizing and cooling materials to extend the shelf life. According to the user's different process requirements for heating, sterilization, heat preservation, and cooling of different materials, different process combinations can be designed to meet the process requirements. It has various safety protection measures, high temperature alarms, and low temperature reflow functions. At the same time, according to user requirements, the corresponding high-precision automatic control system can be configured. First, the use of plate type pasteurization machine Plate type pasteurization equipment is designed for pasteurized milk, yogurt, fancy milk, fresh milk, fruit juice, beer, beverage, fruit wine, ice cream, milk beverage, concentrated juice, wine and other heat-sensitive liquids. Process requirements such as continuous heating, sterilization, insulation and cooling. 1. Food industry: tea beverages, ice cream, fruit juice jam, dairy products, plant protein factories and other food and beverages. 2. Pharmaceutical industry: various types of syrups, nutrient solutions, proprietary Chinese medicines, paste preparations, biological products, cod liver oil, pollen, royal jelly, vaccines, various oral solutions, injections, intravenous drips, etc. 3. Beverage industry: alcoholic beverages, fruit juice drinks, mixed milk products, sugar, ice cream, fruit juice, peanut milk, protein milk, soy milk, dairy products, beverages, etc. 2. Working principle of plate type pasteurizer Can be connected to separator, degasser, flash steam and other equipment. The output of this equipment is mainly adjusted by the flow controller in the feeding system. When the full-flow homogenization method is used, the homogenizer is used to control the flow. Because the product is heated and cooled in the heat recovery part of the plate heat exchanger, the heat recovery rate is high. Classification of plate type pasteurization machine Full automatic configuration: Adopt advanced computer program to control PLC technology, according to the set process requirements, to control production and operation of the entire process, with CIP cleaning program for automatic cleaning. Semi-automatic configuration: The entire process of operation is controlled semi-automatically. The operator can control each pump, valve and backflow function from the control panel. The temperature control PID maintains the sterilization temperature. The sterilization temperature is continuously recorded on the recorder. 1. Classification according to process requirements: pasteurizer, sub-high temperature sterilizer, ultra-high temperature sterilizer. 2. Divided by product category: column tube sterilizer, plate sterilizer, coil tube sterilizer, multi-tube sterilizer 3. According to the degree of automation: automatic, semi-automatic, manual.

2000L Horizontal Refrigerator

Introduction of direct cooling milk tank -------------------------------------------- -------------------------------------------------- -------------------------------------------------- --------------- Milk refrigerated tank is the main supporting equipment for mechanized milking in the pasture. It is more suitable for manual milking of pastures and milk collection stations. Dairy plants cool and collect fresh milk. It is mainly used for cooling and storing fresh milk. It can also cool and store other liquid materials. Straight-wall large-area cooling, through a fully automatic control system, one-step observation operation, the cold raw milk is quickly reduced to the required temperature ℃ and maintained constant temperature. Prevent bacterial reproduction and keep raw milk in A-grade milk state. Principle structure of direct cooling milk tank ------------------------------------------- -------------------------------------------------- -------------------------------------------------- ------ Milk refrigerated tank is mainly composed of five parts: tank body, mixer, washer, freezer unit, and electrical control box. The milk refrigeration tank is a horizontal oval body, and a rigid polyurethane foam board is used between the inner and outer tanks. The material has a thermal insulation layer with low thermal conductivity, light specific gravity, high strength and low water absorption, and has good thermal insulation performance. This product has advanced design and manufacturing technology, reliable performance, cooling, thermal insulation performance and sanitary standards are in line with advanced standards. Features of direct cooling milk tank -------------------------------------------- -------------------------------------------------- ------------------------------------------------- 1 The tank wall adopts advanced plate evaporator to directly exchange heat with milk for refrigeration. 2. The refrigerating compressor is selected from imported French Meiyou fully-enclosed compressor unit, which is equipped with a reliable mid-point protector, which will not burn the motor due to overload or system failure. 3. The tank body is all made of SUS304 or 316 stainless steel, with automatic pressure cleaning and manual and automatic mixing devices. 4. The insulation layer adopts new polyurethane foaming process. Good thermal insulation performance.

Horizontal refrigeration tank

Introduction of direct cooling milk tank -------------------------------------------- -------------------------------------------------- -------------------------------------------------- --------------- Milk refrigerated tank is the main supporting equipment for mechanized milking in the pasture. It is more suitable for manual milking of pastures and milk collection stations. Dairy plants cool and collect fresh milk. It is mainly used for cooling and storing fresh milk. It can also cool and store other liquid materials. Straight-wall large-area cooling, through a fully automatic control system, one-step observation operation, the cold raw milk is quickly reduced to the required temperature ℃ and maintained constant temperature. Prevent bacterial reproduction and keep raw milk in A-grade milk state. Principle structure of direct cooling milk tank ------------------------------------------- -------------------------------------------------- -------------------------------------------------- ------ Milk refrigerated tank is mainly composed of five parts: tank body, mixer, washer, freezer unit, and electrical control box. The milk refrigeration tank is a horizontal oval body, and a rigid polyurethane foam board is used between the inner and outer tanks. The material has a thermal insulation layer with low thermal conductivity, light specific gravity, high strength and low water absorption, and has good thermal insulation performance. This product has advanced design and manufacturing technology, reliable performance, cooling, thermal insulation performance and sanitary standards are in line with advanced standards. Features of direct cooling milk tank -------------------------------------------- -------------------------------------------------- ------------------------------------------------- 1 The tank wall adopts advanced plate evaporator to directly exchange heat with milk for refrigeration. 2. The refrigerating compressor is selected from imported French Meiyou fully-enclosed compressor unit, which is equipped with a reliable mid-point protector, which will not burn the motor due to overload or system failure. 3. The tank body is all made of SUS304 or 316 stainless steel, with automatic pressure cleaning and manual and automatic mixing devices. 4. The insulation layer adopts new polyurethane foaming process. Good thermal insulation performance.

Direct cooling refrigeration tank

Introduction of direct cooling milk tank -------------------------------------------- -------------------------------------------------- -------------------------------------------------- --------------- Milk refrigerated tank is the main supporting equipment for mechanized milking in the pasture. It is more suitable for manual milking of pastures and milk collection stations. Dairy plants cool and collect fresh milk. It is mainly used for cooling and storing fresh milk. It can also cool and store other liquid materials. Straight-wall large-area cooling, through a fully automatic control system, one-step observation operation, the cold raw milk is quickly reduced to the required temperature ℃ and maintained constant temperature. Prevent bacterial reproduction and keep raw milk in A-grade milk state. Principle structure of direct cooling milk tank ------------------------------------------- -------------------------------------------------- -------------------------------------------------- ------ Milk refrigerated tank is mainly composed of five parts: tank body, mixer, washer, freezer unit, and electrical control box. The milk refrigeration tank is a horizontal oval body, and a rigid polyurethane foam board is used between the inner and outer tanks. The material has a thermal insulation layer with low thermal conductivity, light specific gravity, high strength and low water absorption, and has good thermal insulation performance. This product has advanced design and manufacturing technology, reliable performance, cooling, thermal insulation performance and sanitary standards are in line with advanced standards. Features of direct cooling milk tank -------------------------------------------- -------------------------------------------------- ------------------------------------------------- 1 The tank wall adopts advanced plate evaporator to directly exchange heat with milk for refrigeration. 2. The refrigerating compressor is selected from imported French Meiyou fully-enclosed compressor unit, which is equipped with a reliable mid-point protector, which will not burn the motor due to overload or system failure. 3. The tank body is all made of SUS304 or 316 stainless steel, with automatic pressure cleaning and manual and automatic mixing devices. 4. The insulation layer adopts new polyurethane foaming process. Good thermal insulation performance.

Bubble cleaner

I. Overview: Bubble vegetable cleaning machine: Using multiple types of vegetables and fruits to clean multiple times, not only can completely clean the soil on the surface of vegetables, fruits, but also the "agricultural residue medicine" on the surface of vegetables and fruits ". 2. Principle of the equipment: This equipment is made of stainless steel SUS304 / 2B except for standard parts such as motors and bearings, which fully meets the requirements of export food hygiene. A bubble generating device is provided in the equipment to make the material roll, remove the pesticide residue on the product surface, and at the same time, add an appropriate amount of medicine to disinfect and fix the color. Floating matter can overflow from the overflow tank, and the sediment is discharged from the sewage outlet To achieve the purpose of washing machine. 3. Scope of application: This equipment is widely used in carrot, apple, orange, potato, potato, material design with high requirements for shape, suitable for: cleaning of granular, leafy, rhizome products such as vegetables, fruits, aquatic products, Fruits and vegetables, especially for cleaning fruits and vegetables growing in the soil.

Brush foaming washing machine

I. Overview: Bubble vegetable cleaning machine: Using multiple types of vegetables and fruits to clean multiple times, not only can completely clean the soil on the surface of vegetables, fruits, but also the "agricultural residue medicine" on the surface of vegetables and fruits ". 2. Principle of the equipment: This equipment is made of stainless steel SUS304 / 2B except for standard parts such as motors and bearings, which fully meets the requirements of export food hygiene. A bubble generating device is provided in the equipment to make the material roll, remove the pesticide residue on the product surface, and at the same time, add an appropriate amount of medicine to disinfect and fix the color. Floating matter can overflow from the overflow tank, and the sediment is discharged from the sewage outlet To achieve the purpose of washing machine. 3. Scope of application: This equipment is widely used in carrot, apple, orange, potato, potato, material design with high requirements for shape, suitable for: cleaning of granular, leafy, rhizome products such as vegetables, fruits, aquatic products, Fruits and vegetables, especially for cleaning fruits and vegetables growing in the soil.

Foaming wave washing machine

I. Overview: Bubble vegetable cleaning machine: Using multiple types of vegetables and fruits to clean multiple times, not only can completely clean the soil on the surface of vegetables, fruits, but also the "agricultural residue medicine" on the surface of vegetables and fruits ". 2. Principle of the equipment: This equipment is made of stainless steel SUS304 / 2B except for standard parts such as motors and bearings, which fully meets the requirements of export food hygiene. A bubble generating device is provided in the equipment to make the material roll, remove the pesticide residue on the product surface, and at the same time, add an appropriate amount of medicine to disinfect and fix the color. Floating matter can overflow from the overflow tank, and the sediment is discharged from the sewage outlet To achieve the purpose of washing machine. 3. Scope of application: This equipment is widely used in carrot, apple, orange, potato, potato, material design with high requirements for shape, suitable for: cleaning of granular, leafy, rhizome products such as vegetables, fruits, aquatic products, Fruits and vegetables, especially for cleaning fruits and vegetables growing in the soil.

Double channel beater

Dj beater is suitable for the separation of pulp and slag of kernel fruits and various berry fruits after crushing and pre-cooking. One is rough beating and the other is fine beating. The apertures of the two screens can be selected according to the material requirements. Model processing capacity configuration power (KW) revolutions (r / min) overall dimensions (mm) DJ2-4.0 2000_4000T / H 7.5KW 860 1535 * 1420 * 1533DJ2-7.0 2000-7000T / H 15KW 860 1935 * 1420 * 1600DJ2-10.0 2000-10000T / H 22KW 860 2200 * 1500 * 2200

Screw juicer

Product description: This machine is suitable for crushing pomegranate and other fruit juices. ○ Spiral push extrusion; ○ Automatically complete the juice and slag discharge of berries, nuts and vegetables fruits and vegetables; ○ The parts in contact with the materials are made of high quality stainless steel. Technical Parameters Model Processing Power Power Dimensions LZ--0.1-0.50.1-0.51.1KW800 * 320 * 750LZ--0.5--1.50.5--1.52.2k'w1560 * 450 * 1340LZ1.0-2.51--2.56 KW2200 * 600 * 1560

5000L fermentation tank

I. Fermentation tank characteristics: Fermentation tanks (also known as fully enclosed cold and hot cylinders), which have the advantages of energy saving, noise reduction, corrosion resistance, strong production capacity, easy cleaning, etc., are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages And other industrial sectors, as necessary equipment for heating, cooling, heat preservation, sterilization treatment or storage of slurry, especially pasteurization and insulation of milk, are necessary equipment for ice cream production lines. Fermentation tank is a kind of equipment for mechanical stirring and fermentation of materials. The equipment uses an internal circulation form, which uses agitating pulp to disperse and break up the bubbles. It has a high rate of dissolved oxygen and good mixing effect. It is widely used in the fermentation of materials in the pharmaceutical, chemical and food industries. The material is made of high-quality stainless steel. The inner surface is mirror polished Ra≤0.28μm, and the outer surface is matt, mirror, sandblasted or cold rolled. Fermentation tanks are produced in strict accordance with Articles 31 and 32 of Chapter IV of the GMP General Regulations of the "Good Manufacturing Practice for Drugs" (1998 revision). The products have the characteristics of excellent quality, high production efficiency, and so on. Fermentation tank refers to the device used in industry for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plate with a volume of 1m3 to several hundred m3. In the design and processing, attention should be paid to the tight and reasonable structure. Can withstand steam sterilization, have certain operating flexibility, minimize internal accessories (avoid dead spots), strong material and energy transfer performance, and can be adjusted to facilitate cleaning and reduce pollution, suitable for the production of multiple products and reducing energy Consume. 2. Scope of application of fermentation tank: It is mainly used for fermentation of wine, beverage and various ingredients, and it is an indispensable fermentation equipment for manufacturing alcohol and beverage. Different fermentation tanks are required according to the different fermentation requirements of wine and fruit wine. Water-cooled refrigeration unit, plate sterilizer / tubular sterilizer, fermentation tank, freezing tank, wine storage tank, water treatment system and other groups of wine fermentation storage system. Third, the basic configuration of the fermentation tank: made of SUS304 or SUS316 imported materials; installed aseptic breathing stomata or aseptic positive pressure fermentation system; equipped with Milo board (Miller board) or labyrinth jacket, can be heated or Cooling medium for cyclic heating or cooling; the top plate is equipped with a control sensor (* commonly used PH electrode and DO dissolved oxygen electrode) to monitor and control the fermentation conditions; the top is equipped with a planetary balance gear reducer (multi-stage or without Level variable speed), to drive the stirring paddle; the top is equipped with a cleaning device, a respirator, and a feed port, which can be connected to the pipeline to facilitate the connection of various ingredients; the bottom is equipped with a discharge port, which is closed immediately after discharging, to achieve the purpose of uniform mixing ; The bottom is equipped with a ventilated gas distributor for the air or oxygen required for the growth of bacteria; other auxiliary devices of the serpentine circulation cooling equipment are as follows: mixer; inlet and outlet; cold and hot water inlet and outlet; Manholes; thermometers; liquid level indicators; high and low level alarms; anti-fly and dust-proof breathing stomata; aseptic sampling ports; gauges; CIP cleaning sprinklers; aseptic air filters; ;

Fermenter

I. Fermentation tank characteristics: Fermentation tanks (also known as fully enclosed cold and hot cylinders), which have the advantages of energy saving, noise reduction, corrosion resistance, strong production capacity, easy cleaning, etc., are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages And other industrial sectors, as necessary equipment for heating, cooling, heat preservation, sterilization treatment or storage of slurry, especially pasteurization and insulation of milk, are necessary equipment for ice cream production lines. Fermentation tank is a kind of equipment for mechanical stirring and fermentation of materials. The equipment uses an internal circulation form, which uses agitating pulp to disperse and break up the bubbles. It has a high rate of dissolved oxygen and good mixing effect. It is widely used in the fermentation of materials in the pharmaceutical, chemical and food industries. The material is made of high-quality stainless steel. The inner surface is mirror polished Ra≤0.28μm, and the outer surface is matt, mirror, sandblasted or cold rolled. Fermentation tanks are produced in strict accordance with Articles 31 and 32 of Chapter IV of the GMP General Regulations of the "Good Manufacturing Practice for Drugs" (1998 revision). The products have the characteristics of excellent quality, high production efficiency, and so on. Fermentation tank refers to the device used in industry for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plate with a volume of 1m3 to several hundred m3. In the design and processing, attention should be paid to the tight and reasonable structure. Can withstand steam sterilization, have certain operating flexibility, minimize internal accessories (avoid dead spots), strong material and energy transfer performance, and can be adjusted to facilitate cleaning and reduce pollution, suitable for the production of multiple products and reducing energy Consume. 2. Scope of application of fermentation tank: It is mainly used for fermentation of wine, beverage and various ingredients, and it is an indispensable fermentation equipment for manufacturing alcohol and beverage. Different fermentation tanks are required according to the different fermentation requirements of wine and fruit wine. Water-cooled refrigeration unit, plate sterilizer / tubular sterilizer, fermentation tank, freezing tank, wine storage tank, water treatment system and other groups of wine fermentation storage system. Third, the basic configuration of the fermentation tank: made of SUS304 or SUS316 imported materials; installed aseptic breathing stomata or aseptic positive pressure fermentation system; equipped with Milo board (Miller board) or labyrinth jacket, can be heated or Cooling medium for cyclic heating or cooling; the top plate is equipped with a control sensor (* commonly used PH electrode and DO dissolved oxygen electrode) to monitor and control the fermentation conditions; the top is equipped with a planetary balance gear reducer (multi-stage or without Level variable speed), to drive the stirring paddle; the top is equipped with a cleaning device, a respirator, and a feed port, which can be connected to the pipeline to facilitate the connection of various ingredients; the bottom is equipped with a discharge port, which is closed immediately after discharging, to achieve the purpose of uniform mixing ; The bottom is equipped with a ventilated gas distributor for the air or oxygen required for the growth of bacteria; other auxiliary devices of the serpentine circulation cooling equipment are as follows: mixer; inlet and outlet; cold and hot water inlet and outlet; Manholes; thermometers; liquid level indicators; high and low level alarms; anti-fly and dust-proof breathing stomata; aseptic sampling ports; gauges; CIP cleaning sprinklers; aseptic air filters; ;

5000L fermentation tank

I. Fermentation tank characteristics: Fermentation tanks (also known as fully enclosed cold and hot cylinders), which have the advantages of energy saving, noise reduction, corrosion resistance, strong production capacity, easy cleaning, etc., are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages And other industrial sectors, as necessary equipment for heating, cooling, heat preservation, sterilization treatment or storage of slurry, especially pasteurization and insulation of milk, are necessary equipment for ice cream production lines. Fermentation tank is a kind of equipment for mechanical stirring and fermentation of materials. The equipment uses an internal circulation form, which uses agitating pulp to disperse and break up the bubbles. It has a high rate of dissolved oxygen and good mixing effect. It is widely used in the fermentation of materials in the pharmaceutical, chemical and food industries. The material is made of high-quality stainless steel. The inner surface is mirror polished Ra≤0.28μm, and the outer surface is matt, mirror, sandblasted or cold rolled. Fermentation tanks are produced in strict accordance with Articles 31 and 32 of Chapter IV of the GMP General Regulations of the "Good Manufacturing Practice for Drugs" (1998 revision). The products have the characteristics of excellent quality, high production efficiency, and so on. Fermentation tank refers to the device used in industry for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plate with a volume of 1m3 to several hundred m3. In the design and processing, attention should be paid to the tight and reasonable structure. Can withstand steam sterilization, have certain operating flexibility, minimize internal accessories (avoid dead spots), strong material and energy transfer performance, and can be adjusted to facilitate cleaning and reduce pollution, suitable for the production of multiple products and reducing energy Consume. 2. Scope of application of fermentation tank: It is mainly used for fermentation of wine, beverage and various ingredients, and it is an indispensable fermentation equipment for manufacturing alcohol and beverage. Different fermentation tanks are required according to the different fermentation requirements of wine and fruit wine. Water-cooled refrigeration unit, plate sterilizer / tubular sterilizer, fermentation tank, freezing tank, wine storage tank, water treatment system and other groups of wine fermentation storage system. Third, the basic configuration of the fermentation tank: made of SUS304 or SUS316 imported materials; installed aseptic breathing stomata or aseptic positive pressure fermentation system; equipped with Milo board (Miller board) or labyrinth jacket, can be heated or Cooling medium for cyclic heating or cooling; the top plate is equipped with a control sensor (* commonly used PH electrode and DO dissolved oxygen electrode) to monitor and control the fermentation conditions; the top is equipped with a planetary balance gear reducer (multi-stage or without Level variable speed), to drive the stirring paddle; the top is equipped with a cleaning device, a respirator, and a feed port, which can be connected to the pipeline to facilitate the connection of various ingredients; the bottom is equipped with a discharge port, which is closed immediately after discharging, to achieve the purpose of uniform mixing ; The bottom is equipped with a ventilated gas distributor for the air or oxygen required for the growth of bacteria; other auxiliary devices of the serpentine circulation cooling equipment are as follows: mixer; inlet and outlet; cold and hot water inlet and outlet; Manholes; thermometers; liquid level indicators; high and low level alarms; anti-fly and dust-proof breathing stomata; aseptic sampling ports; gauges; CIP cleaning sprinklers; aseptic air filters; ;

300L camel milk production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, and the process conditions were optimized. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ° C water for 4 minutes before beating. When the walnut meal pulping ratio is 1:10, the sensory characteristics of walnut milk The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Camel milk production line

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, and the process conditions were optimized. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ° C water for 4 minutes before beating. When the walnut meal pulping ratio is 1:10, the sensory characteristics of walnut milk The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Juice Beverage Machine

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. Fruits enter the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, there are two main methods for degassing and degassing: 1. Vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

1000L batching tank

The mixing tank is also known as the mixing tank and the mixing barrel. It has a three-layer structure with an upper opening and a lower inclined bottom. It has the functions of heating and automatic temperature control, heat preservation, and stirring. It has the advantages of fast heat transfer, large temperature difference, and convenient cleaning. . Widely used in food (dairy), pharmaceutical, daily chemical, beverage, oil, chemical, pigment and other industries as intermediate buffering, liquid storage, mixing, and blending equipment (under the condition that the material can be adjusted uniformly without heating, the equipment For * economical and practical), heating, mixing or sterilization. It is especially suitable for pilot and small-scale use of units and scientific research institutions without steam heat sources. According to the needs of the process, a fully enclosed structure and a thermal insulation structure can be adopted. [Feeding tank function] The liquid distribution tank is heated by steam in the jacket, and the heat is transferred to the material through the inner wall of the tank to maintain the required temperature. At the same time, the magnetic stirrer is used to continuously rotate the material to achieve the medicinal solution. Mix evenly for the purpose. It has the characteristics of energy saving, corrosion resistance, strong production capacity, convenient cleaning, simple structure, etc. It is an indispensable device for manufacturing dairy, beverage and pharmaceutical manufacturers. The structure of the batching tank This equipment consists of a tank body, a jacket, an inner liner, a head, a magnetic stirring device and a public system pipeline. The main material is imported stainless steel, which is carried out in accordance with the technical conditions of GB741-80. The tank is polished inside and outside. There are stirring paddles in the tank, which play the role of stirring during operation. The thermometer is on the cover to display the temperature inside the tank. , Drive the stirring paddle; can be disassembled and cleaned, and is an openable tank lid for cleaning, plus two feeding ports, which can be connected to the pipeline to facilitate the connection of a variety of ingredients, with discharge below And install the plug valve, etc. After mixing well, rotate the handle of the plug valve 90 ° to discharge the material, and close it after discharging, to achieve the purpose of uniform mixing; can be equipped with a level gauge or weighing equipment to the material in the tank Volume or weight is measured. Online CIP cleaning (only for fully enclosed structures). Designed in accordance with sanitary requirements, the structure design is ** humanized and easy to operate. Smooth transmission and low noise. Appropriate diameter-to-height ratio design, customized mixing device as required, good mixing and mixing effect. The inner surface of the tank is mirror polished (roughness Ra≤0.4 & micro; m); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded with the arc transition of the welding process of the tank body, which is smooth and easy to clean. No dead ends, ensuring the reliability and stability of the production process, and complying with the "cGMP" and other specifications. [Several types of ingredient tanks] Upper movable cover, lower inclined bottom structure, upper movable cover, lower cone bottom (or oval, butterfly head) structure, upper and lower tapered head structure (closed), upper and lower ellipse (or butterfly) ) Head knot [Main technical and structural performance of the batching tank] 1. Tank volume: 50L, 100L, 200L, 300L, 500L, 600L, 1000L ~ 5000L. 2. Heating method: The electric heating rod is inserted into the jacket, and the heating is even and there is no cold zone. Heat-conducting oil or water is injected into the jacket as a heating medium, which generates heat to heat the materials in the tank. 3. Material heating temperature: ≤350 ℃; material heating time: 20min ~ 90min (depending on the process needs). 4. Temperature control: Use a thermocouple to measure the temperature and connect it with a temperature controller to measure and control the temperature (temperature difference ± 1 ° C), and adjust the temperature of the material. The temperature controller is installed in the electric control box, and the temperature transmission rod is directly inserted into the bottom of the tank, so that the liquid can be used to indicate the temperature. 5. Tank body: The inner surface is mirror polished, and the roughness Ra≤0.4μm. 6. Upper cover: Two openable movable covers, easy to clean, mirror-polished inner and outer surfaces (roughness Ra≤0.4μm). 7. Internal tank bottom structure: It is processed into R angle by spinning, and there is no dead angle after welding and polishing with the internal tank body, and it is inclined at 5 ° toward the discharge port, which is convenient for discharging the materials without stagnation. 8. Jacket form: full jacket, used to add heat-conducting oil or water, to achieve the best temperature rise and cool down during work. 9. Insulation material: It is filled with pearl cotton, rock wool or polyurethane, which can keep the temperature difference with the outside world to achieve the effect of heat insulation. 10. Outer shell surface treatment: mirror-polished or 2B primary color matte or 2B matte surface. 11. Stirring device: the top center is stirred, and the reducer output shaft and the stirring paddle shaft are connected by a loose sleeve, which is convenient for disassembly and cleaning. 12. Stirring speed: 15 ~ 120r / min (constant speed); Type of stirring paddle: frame type, anchor type, paddle type, turbine type, etc. (according to process requirements). 13. Equipment configuration: electrical control box, thermometer, material liquid inlet and outlet, medium inlet and outlet (inlet and drain), vent (oil spill hole), etc. 14. Material: inner tank SUS304 or SUS316L; jacket is Q235-B or SUS304; outer protective shell is SUS304. 15. The process openings of the inlet and outlet pipe openings and the weld of the inner tank adopt a flanging process and arc transition. , Smooth and easy to clean without dead ends, beautiful appearance. Capacity (L) 300L500L800L1000L Vacuum degree (MPa) <-0.09 <-0.09 <-0.09 <-0.09 Working pressure (MPa) Normal pressure and normal pressure Normal pressure and normal pressure Working temperature (℃) 0 ~ 1000 ~ 1000 ~ 1000 ~ 100 Motor Power (KW) 345.55.5 Stirring speed (r / min) 35-5135-5135-5135-51 Dimensions (mm) Φ1100 X2050Φ1200 X2390Φ1400 X2650Φ1500 X2750

1000L batching tank

The mixing tank is also known as the mixing tank and the mixing barrel. It has a three-layer structure with an upper opening and a lower inclined bottom. It has the functions of heating and automatic temperature control, heat preservation, and stirring. It has the advantages of fast heat transfer, large temperature difference, and convenient cleaning. . Widely used in food (dairy), pharmaceutical, daily chemical, beverage, oil, chemical, pigment and other industries as intermediate buffering, liquid storage, mixing, and blending equipment (under the condition that the material can be adjusted uniformly without heating, the equipment For * economical and practical), heating, mixing or sterilization. It is especially suitable for pilot and small-scale use of units and scientific research institutions without steam heat sources. According to the needs of the process, a fully enclosed structure and a thermal insulation structure can be adopted. [Feeding tank function] The liquid distribution tank is heated by steam in the jacket, and the heat is transferred to the material through the inner wall of the tank to maintain the required temperature. At the same time, the magnetic stirrer is used to continuously rotate the material to achieve the medicinal solution. Mix evenly for the purpose. It has the characteristics of energy saving, corrosion resistance, strong production capacity, convenient cleaning, simple structure, etc. It is an indispensable device for manufacturing dairy, beverage and pharmaceutical manufacturers. The structure of the batching tank This equipment consists of a tank body, a jacket, an inner liner, a head, a magnetic stirring device and a public system pipeline. The main material is imported stainless steel, which is carried out in accordance with the technical conditions of GB741-80. The tank is polished inside and outside. There are stirring paddles in the tank, which play the role of stirring during operation. The thermometer is on the cover to display the temperature inside the tank. , Drive the stirring paddle; can be disassembled and cleaned, and is an openable tank lid for cleaning, plus two feeding ports, which can be connected to the pipeline to facilitate the connection of a variety of ingredients, with discharge below And install the plug valve, etc. After mixing well, rotate the handle of the plug valve 90 ° to discharge the material, and close it after discharging, to achieve the purpose of uniform mixing; can be equipped with a level gauge or weighing equipment to the material in the tank Volume or weight is measured. Online CIP cleaning (only for fully enclosed structures). Designed in accordance with sanitary requirements, the structure design is ** humanized and easy to operate. Smooth transmission and low noise. Appropriate diameter-to-height ratio design, customized mixing device as required, good mixing and mixing effect. The inner surface of the tank is mirror polished (roughness Ra≤0.4 & micro; m); the process openings of the inlet and outlet nozzles, sight glasses, manholes, etc. are welded with the arc transition of the welding process of the tank body, which is smooth and easy to clean. No dead ends, ensuring the reliability and stability of the production process, and complying with the "cGMP" and other specifications. [Several types of ingredient tanks] Upper movable cover, lower inclined bottom structure, upper movable cover, lower cone bottom (or oval, butterfly head) structure, upper and lower tapered head structure (closed), upper and lower ellipse (or butterfly) ) Head knot [Main technical and structural performance of the batching tank] 1. Tank volume: 50L, 100L, 200L, 300L, 500L, 600L, 1000L ~ 5000L. 2. Heating method: The electric heating rod is inserted into the jacket, and the heating is even and there is no cold zone. Heat-conducting oil or water is injected into the jacket as a heating medium, which generates heat to heat the materials in the tank. 3. Material heating temperature: ≤350 ℃; material heating time: 20min ~ 90min (depending on the process needs). 4. Temperature control: Use a thermocouple to measure the temperature and connect it with a temperature controller to measure and control the temperature (temperature difference ± 1 ° C), and adjust the temperature of the material. The temperature controller is installed in the electric control box, and the temperature transmission rod is directly inserted into the bottom of the tank, so that the liquid can be used to indicate the temperature. 5. Tank body: The inner surface is mirror polished, and the roughness Ra≤0.4μm. 6. Upper cover: Two openable movable covers, easy to clean, mirror-polished inner and outer surfaces (roughness Ra≤0.4μm). 7. Internal tank bottom structure: It is processed into R angle by spinning, and there is no dead angle after welding and polishing with the internal tank body, and it is inclined at 5 ° toward the discharge port, which is convenient for discharging the materials without stagnation. 8. Jacket form: full jacket, used to add heat-conducting oil or water, to achieve the best temperature rise and cool down during work. 9. Insulation material: It is filled with pearl cotton, rock wool or polyurethane, which can keep the temperature difference with the outside world to achieve the effect of heat insulation. 10. Outer shell surface treatment: mirror-polished or 2B primary color matte or 2B matte surface. 11. Stirring device: the top center is stirred, and the reducer output shaft and the stirring paddle shaft are connected by a loose sleeve, which is convenient for disassembly and cleaning. 12. Stirring speed: 15 ~ 120r / min (constant speed); Type of stirring paddle: frame type, anchor type, paddle type, turbine type, etc. (according to process requirements). 13. Equipment configuration: electrical control box, thermometer, material liquid inlet and outlet, medium inlet and outlet (inlet and drain), vent (oil spill hole), etc. 14. Material: inner tank SUS304 or SUS316L; jacket is Q235-B or SUS304; outer protective shell is SUS304. 15. The process openings of the inlet and outlet pipe openings and the weld of the inner tank adopt a flanging process and arc transition. , Smooth and easy to clean without dead ends, beautiful appearance. Capacity (L) 300L500L800L1000L Vacuum degree (MPa) <-0.09 <-0.09 <-0.09 <-0.09 Working pressure (MPa) Normal pressure and normal pressure Normal pressure and normal pressure Working temperature (℃) 0 ~ 1000 ~ 1000 ~ 1000 ~ 100 Motor Power (KW) 345.55.5 Stirring speed (r / min) 35-5135-5135-5135-51 Dimensions (mm) Φ1100 X2050Φ1200 X2390Φ1400 X2650Φ1500 X2750

Tube sterilizer

1. System overview The automatic tube ultra-high temperature instant sterilization system (UHT) is fully automatic control. The system fully considers the influence of external factors on the sterilization temperature, and the high-precision product / water temperature difference control ensures the equipment operation and process indicators, materials. Foolproof quality; meanwhile, the system is equipped with a closed superheated water pre-sterilization system for the low-acid product filling process requirements. The sterilization is completely reliable, and the heat source is effectively used to reduce energy consumption to **. At the same time, intelligent PLC Control without complicated manual operation and monitoring; CIP system design before and after production meets the cleaning and sterilization requirements of production equipment. The automatic tube type ultra-high temperature instant sterilization system sterilizes products in a completely closed system for continuous instantaneous rapid heating and cooling, which has little effect on product flavor and nutritional components, and prevents secondary pollution of the product. The product is pumped from a closed balance tank for ultra-high temperature sterilization, cooled to the filling temperature, and can be directly connected to any filling machine for filling work. Material sterilization and heating uses superheated water as the medium, and the adjustment of the filling outlet temperature uses cooling water as the medium, which has high temperature control accuracy. All programs can be set in advance according to the actual process requirements. Just by manually giving instructions on the touch screen, the automatic tube ultra-high temperature instant sterilization system can perform the corresponding operations in sequence according to the preset program. The key components of the automatic tube-type ultra-high temperature instant sterilization system are selected from the world's leading manufacturers. 2. Main features (1) The main parts of the temperature detection system are Danish TEMPRESS sanitary products; (2) The flow meters are Danfoss sanitary products; (3) The main parts of steam pipes and valves are selected by SPIRAX SARCO; 4) The control components and touch screen are from SIEMENS; (5) The PLC is from SIEMENS; (6) The pneumatic components are from SMC; (7) The entire UHT sterilization system is controlled by human-machine interface and PLC, with touch screen. On the touch screen, there are corresponding display, prompt and confirmation dialog boxes when the respective control units are running, completing, and converting. They are easy to operate, and the operator can control and monitor the working conditions of the entire system online. The touch screen has continuous curve display for each control temperature point detection of the system, and can be sent to a paper recorder (optional component) for output, to perform online control and long-term tracking of product quality control; (8) UHT sterilization system is sterile Configuration to prevent the secondary pollution of the product caused by unexpected fluctuations in external conditions, and thus to ensure the stable operation of the complete filling production line. 3. Parameter control and adjustment of automatic tube type ultra-high temperature instant sterilization system (1) Control and adjustment of sterilization temperature: This set of equipment is suitable for sterilization of materials with sterilization temperature ≤137 ℃. The sterilization temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the sterilization temperature at the set value and maintain control accuracy. Through intelligent monitoring, materials that do not reach the temperature required for sterilization are automatically recirculated to avoid contamination of unqualified materials on the sterile section of the equipment and provide corresponding signal alarms. (2) Adjustment and control of discharge temperature: The discharge temperature should be in the range of 65 ~ 92 ℃. The outlet temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the outlet temperature at the set value and maintain high control accuracy. (3) UHT flow adjustment and control: UHT outlet flow adjustment valve is manually adjusted to meet the requirements based on the indicated value of the flow meter.

1000L plate sterilizer

Plate sterilizer is a primary sterilization equipment designed for dairy beverages or similar liquid materials. It is an ideal equipment for sterilizing and cooling materials to extend the shelf life. According to the user's different process requirements for heating, sterilization, heat preservation, and cooling of different materials, different process combinations can be designed to meet the process requirements. It has various safety protection measures, high temperature alarms, and low temperature reflow functions. At the same time, according to user requirements, the corresponding high-precision automatic control system can be configured. First, the use of plate type pasteurization machine Plate type pasteurization equipment is designed for pasteurized milk, yogurt, fancy milk, fresh milk, fruit juice, beer, beverage, fruit wine, ice cream, milk beverage, concentrated juice, wine and other heat-sensitive liquids. Process requirements such as continuous heating, sterilization, insulation and cooling. 1. Food industry: tea beverages, ice cream, fruit juice jam, dairy products, plant protein factories and other food and beverages. 2. Pharmaceutical industry: various types of syrups, nutrient solutions, proprietary Chinese medicines, paste preparations, biological products, cod liver oil, pollen, royal jelly, vaccines, various oral solutions, injections, intravenous drips, etc. 3. Beverage industry: alcoholic beverages, fruit juice drinks, mixed milk products, sugar, ice cream, fruit juice, peanut milk, protein milk, soy milk, dairy products, beverages, etc. 2. Working principle of plate type pasteurizer Can be connected to separator, degasser, flash steam and other equipment. The output of this equipment is mainly adjusted by the flow controller in the feeding system. When the full-flow homogenization method is used, the homogenizer is used to control the flow. Because the product is heated and cooled in the heat recovery part of the plate heat exchanger, the heat recovery rate is high. Classification of plate type pasteurization machine Full automatic configuration: Adopt advanced computer program to control PLC technology, according to the set process requirements, to control production and operation of the entire process, with CIP cleaning program for automatic cleaning. Semi-automatic configuration: The entire process of operation is controlled semi-automatically. The operator can control each pump, valve and backflow function from the control panel. The temperature control PID maintains the sterilization temperature. The sterilization temperature is continuously recorded on the recorder. 1. Classification according to process requirements: pasteurizer, sub-high temperature sterilizer, ultra-high temperature sterilizer. 2. Divided by product category: column tube sterilizer, plate sterilizer, coil tube sterilizer, multi-tube sterilizer 3. According to the degree of automation: automatic, semi-automatic, manual.

300L plate sterilizer

Plate sterilizer is a primary sterilization equipment designed for dairy beverages or similar liquid materials. It is an ideal equipment for sterilizing and cooling materials to extend the shelf life. According to the user's different process requirements for heating, sterilization, heat preservation, and cooling of different materials, different process combinations can be designed to meet the process requirements. It has various safety protection measures, high temperature alarms, and low temperature reflow functions. At the same time, according to user requirements, the corresponding high-precision automatic control system can be configured. First, the use of plate type pasteurization machine Plate type pasteurization equipment is designed for pasteurized milk, yogurt, fancy milk, fresh milk, fruit juice, beer, beverage, fruit wine, ice cream, milk beverage, concentrated juice, wine and other heat-sensitive liquids. Process requirements such as continuous heating, sterilization, insulation and cooling. 1. Food industry: tea beverages, ice cream, fruit juice jam, dairy products, plant protein factories and other food and beverages. 2. Pharmaceutical industry: various types of syrups, nutrient solutions, proprietary Chinese medicines, paste preparations, biological products, cod liver oil, pollen, royal jelly, vaccines, various oral solutions, injections, intravenous drips, etc. 3. Beverage industry: alcoholic beverages, fruit juice drinks, mixed milk products, sugar, ice cream, fruit juice, peanut milk, protein milk, soy milk, dairy products, beverages, etc. 2. Working principle of plate type pasteurizer Can be connected to separator, degasser, flash steam and other equipment. The output of this equipment is mainly adjusted by the flow controller in the feeding system. When the full-flow homogenization method is used, the homogenizer is used to control the flow. Because the product is heated and cooled in the heat recovery part of the plate heat exchanger, the heat recovery rate is high. Classification of plate type pasteurization machine Full automatic configuration: Adopt advanced computer program to control PLC technology, according to the set process requirements, to control production and operation of the entire process, with CIP cleaning program for automatic cleaning. Semi-automatic configuration: The entire process of operation is controlled semi-automatically. The operator can control each pump, valve and backflow function from the control panel. The temperature control PID maintains the sterilization temperature. The sterilization temperature is continuously recorded on the recorder. 1. Classification according to process requirements: pasteurizer, sub-high temperature sterilizer, ultra-high temperature sterilizer. 2. Divided by product category: column tube sterilizer, plate sterilizer, coil tube sterilizer, multi-tube sterilizer 3. According to the degree of automation: automatic, semi-automatic, manual.

Ingredients tank

I. Fermentation tank characteristics: Fermentation tanks (also known as fully enclosed cold and hot cylinders), which have the advantages of energy saving, noise reduction, corrosion resistance, strong production capacity, easy cleaning, etc., are widely used in the dairy industry, food, pharmaceuticals, chemicals, beverages And other industrial sectors, as necessary equipment for heating, cooling, heat preservation, sterilization treatment or storage of slurry, especially pasteurization and insulation of milk, are necessary equipment for ice cream production lines. Fermentation tank is a kind of equipment for mechanical stirring and fermentation of materials. The equipment uses an internal circulation form, which uses agitating pulp to disperse and break up the bubbles. It has a high rate of dissolved oxygen and good mixing effect. It is widely used in the fermentation of materials in the pharmaceutical, chemical and food industries. The material is made of high-quality stainless steel. The inner surface is mirror polished Ra≤0.28μm, and the outer surface is matt, mirror, sandblasted or cold rolled. Fermentation tanks are produced in strict accordance with Articles 31 and 32 of Chapter IV of the GMP General Regulations of the "Good Manufacturing Practice for Drugs" (1998 revision). The products have the characteristics of excellent quality, high production efficiency, and so on. Fermentation tank refers to the device used in industry for microbial fermentation. Its main body is generally a main cylinder made of stainless steel plate with a volume of 1m3 to several hundred m3. In the design and processing, attention should be paid to the tight and reasonable structure. Can withstand steam sterilization, have certain operating flexibility, minimize internal accessories (avoid dead spots), strong material and energy transfer performance, and can be adjusted to facilitate cleaning and reduce pollution, suitable for the production of multiple products and reducing energy Consume. 2. Scope of application of fermentation tank: It is mainly used for fermentation of wine, beverage and various ingredients, and it is an indispensable fermentation equipment for manufacturing alcohol and beverage. Different fermentation tanks are required according to the different fermentation requirements of wine and fruit wine. Water-cooled refrigeration unit, plate sterilizer / tubular sterilizer, fermentation tank, freezing tank, wine storage tank, water treatment system and other groups of wine fermentation storage system. Third, the basic configuration of the fermentation tank: made of SUS304 or SUS316 imported materials; installed aseptic breathing stomata or aseptic positive pressure fermentation system; equipped with Milo board (Miller board) or labyrinth jacket, can be heated or Cooling medium for cyclic heating or cooling; the top plate is equipped with a control sensor (* commonly used PH electrode and DO dissolved oxygen electrode) to monitor and control the fermentation conditions; the top is equipped with a planetary balance gear reducer (multi-stage or without Level variable speed), to drive the stirring paddle; the top is equipped with a cleaning device, a respirator, and a feed port, which can be connected to the pipeline to facilitate the connection of various ingredients; the bottom is equipped with a discharge port, which is closed immediately after discharging, to achieve the purpose of uniform mixing ; The bottom is equipped with a ventilated gas distributor for the air or oxygen required for the growth of bacteria; other auxiliary devices of the serpentine circulation cooling equipment are as follows: mixer; inlet and outlet; cold and hot water inlet and outlet; Manholes; thermometers; liquid level indicators; high and low level alarms; anti-fly and dust-proof breathing stomata; aseptic sampling ports; gauges; CIP cleaning sprinklers; aseptic air filters; ;

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