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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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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.

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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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 production line

Fresh milk is used as raw material, and the milk processed by pasteurization method is characterized by low-temperature sterilization at about 72-85 ° C. It kills harmful bacteria in the milk while preserving nutrients and pure taste. After centrifugal cleansing, standardization, homogenization, sterilization and cooling, it is filled in a liquid state and directly supplied to consumers for drinking commercial milk. The raw materials can be milk, goat milk, black milk, camel milk, etc., pasteurized and homogenized. It can be directly filled without adding any additives. Due to low-temperature sterilization, it can retain extremely valuable beneficial biological active substances in milk. This is different from pasteurized milk. During the production process, cooling, centrifugal milk purification and pasteurization are necessary stages. The purpose of pasteurization is first of all to kill all microorganisms that cause human diseases. Pasteurized products must be completely free of pathogenic microorganisms. From the standpoint of killing microorganisms, the stronger the heat treatment strength of the milk, the better. However, intense heat treatment can have adverse effects on milk appearance, taste, and nutritional value. For example, the protein in cow's milk will be denatured at high temperature; the intense heating will change the taste of cow's milk, the first is the "cooking flavor", and then the burnt flavor. Therefore, the choice of time and temperature combination must take into account both microorganisms and product quality in order to achieve the effect of **. Pasteurized milk is a kind of "low-temperature sterilized milk". Harmful microorganisms in raw milk have generally been killed, but some other microorganisms will be retained. Therefore, this milk goes from the production line to transportation, sales, storage and other links. It is required to refrigerate in an environment of about 4 ° C to prevent the microorganisms in it from "activating". Therefore, pasteurized milk is also called "refrigerated milk". 1. Choose the packaging form according to customer requirements, such as plastic bottles, plastic bags, roof bags, etc. 2. Hourly output according to customer requirements; 2000-10000 bottles / hour 3. Process requirements and degree of automation. Customized equipment parameters according to customer requirements: (for Reference, specific according to process requirements) Equipment model hourly output steam consumption electricity power required workshop area SWBSN-20002000 bottles 300KG60KW300㎡ SWBSN-40004000 bottles 500KG80KW500㎡ SWBSN-60006000 bottles 600KG120KW600㎡ SWBSN-1000010000 bottles 1000KG150KW1000㎡

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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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 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, sugar, hydroxymethyl cellulose, etc. in a new way using lactic acid bacteria fermentation. 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 the 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. The state is the best; the dissolution rate of walnut protein at 80 ° C is the best. 2. Domestication of strains: After the domestication of lactic acid bacteria by progressive domestication, the acid production capacity and growth of pure lactobacillus were improved. When acclimated to the ninth 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 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 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 research: 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 · clear 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.

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