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Manufacturer of automatic plant protein beverage production line

Plant protein beverage production line equipment and provide technical solution documents required for factory construction, including: list of production line equipment, layout diagram of production workshop and production line equipment, schematic diagram of production line pipeline connection, and schematic diagram of factory floor plan layout; According to the technical plan for building the factory, our company provides all equipment, pipelines, and fittings for the protein beverage production line, as well as transportation, installation, commissioning, and after-sales service for the equipment, pipelines, and fittings. After sales service period of one year; After the installation and debugging of the beverage production line equipment, experts will be sent to your site to provide guidance on trial production and technical training

Manufacturer of automatic plant protein beverage production line

Manufacturer of automatic plant protein beverage production line

  1. The whole machine adopts stepless frequency conversion speed regulation PLC control, which is easy to operate and maintain
  2. All parts in contact with liquids are made of stainless steel, ensuring cleanliness and hygiene; The sealing components are all inlet components, which meet the requirements of food hygiene
  3. The rotary bottle flushing system is fully automatic from bottle feeding to bottle clamping and shelving, flipping and synchronously spraying inside the bottle, until draining and discharging the bottle. It has the function of not opening the valve or flushing without any bottle.
  4. The centralized or automatic refueling and lubrication system, as well as the fully open protective structure design, are particularly convenient for use and maintenance.
  5. Improve the CIP cleaning system of predecessors to comprehensively clean and disinfect the inner walls of all containers and pipelines before and after homework.

Key points of production equipment and process for plant protein beverages

(1) Explosion pool in water treatment section → quartz sand filtration → activated carbon filtration → precision filtration → first stage reverse osmosis → ultraviolet sterilization → aseptic storage
(2) Raw material processing section: raw materials → soaking → cleaning → rough grinding → fine grinding → slurry separation → filtration
(3) Standard chemical section mixing (mixing tank) → Ultra high temperature instantaneous sterilization → Vacuum degassing → Homogenization → Aseptic storage
(4) Filling sterilization packaging section filling → secondary sterilization
(5) The CIP cleaning system in the CIP cleaning section is used to clean the pipelines and tanks of the entire green tea beverage production line. The main function is to keep the production line always in a smooth state!

Composition of equipment for protein beverage production line:

  1. Composition of bottling production equipment: including water treatment system, raw fruit processing system, blending system, automatic bottle blowing machine, wind conveyor line, UHT ultra-high temperature sterilization machine, capping and sterilization machine, capping and cleaning machine, bottle flushing, filling and capping three in one machine, bottle pouring sterilization machine, bottle cooling machine, blow drying machine, labeling machine, coding machine, palletizing machine, winding machine, solid bottle conveying system, box conveying system, electrical control system, etc. It is a complete set of filling and packaging production lines. Optional equipment: automatic bottle sorting machine or manual bottle sorting system, fully/semi automatic bottle washing machine, fully automatic bottle unloading machine, bottle warehouse, labeling machine, carton packaging machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity ranging from 2000 bottles/hour to 36000 bottles/hour (calculated based on 500ml PET bottles).
  2. Composition of canned packaging equipment: a complete set of filling and packaging production lines including water treatment system, raw fruit treatment system, blending system, fully automatic can unloading machine, can flushing machine, filling and capping machine, UHT sterilization machine, cold can machine, tank platform, inkjet printer, liquid level detection machine, shrink film packaging machine, solid tank and box conveying system, electrical control system, etc. Optional equipment: cardboard packaging machine, etc. Production capacity: Our company has formed a complete series of product lines, with a supply capacity ranging from 1000 cans/hour to 30000 cans/hour (calculated based on 355ml cans)
Manufacturer of automatic longan litch juice production line

Process characteristics of plant protein beverage production line:

  1. Raw material processing stage

First, screen the peanuts, remove moldy and spoiled particles, wash them clean with water, and remove impurities. Afterwards, the cleaned peanut kernels will be softened with alkaline solution. Soak in a weak alkaline solution with a pH value of 7.5-8.5 for 2-10 hours. The soaking time depends on the temperature, and the peanut kernels should absorb enough water.

Then discard the colored soaking solution, replace it with a new alkaline solution, heat it to boiling, and discard the colored solution. Remove the red color and bitter taste from peanut kernels, while also inactivating the lipoxygenase in peanut kernels. Prevent fat oxidation from affecting the taste of beverages.

  1. Grinding stage

Use a grinder to grind peanuts, paying attention to adjusting the fineness to 0.05 millimeters, so as to produce evenly suspended colloidal particles like natural milk. The amount of water added during grinding is generally 10-20 times the weight of the dried peanut kernels. It is a hot dilute alkali solution at 70-90 degrees Celsius. At this stage, our company’s colloidal mill can be used to crush peanuts!

  1. Separation and slag removal stage

Wash and stir the separated peanut residue with hot water above 80 ℃ for separation, repeat twice or three times, and extract the remaining water-soluble protein in the residue to improve the quality and utilization rate of peanut lotion. The multiple filtrates are combined and mixed evenly to form peanut lotion. At this time, the pH value is about 6.8-7.1. In this stage, slurry residue separator is usually used to separate peanut residue, and only peanut lotion is left.

  1. Sterilization and disinfection stage

Heat the separated peanut lotion to boil. When the temperature reaches 80 ℃ and the liquid surface bubbles slightly, remove the foam with a spoon. When the temperature reaches 94-96 ℃, the liquid surface tumbles and lasts for 1-2 minutes to achieve the purpose of sterilization and disinfection. At this stage, our company’s sterilization equipment can be used to sterilize peanut milk.

  1. Homogenization stage

Add sweeteners, thickeners, emulsifiers and other ingredients to the boiled peanut slurry, as well as an appropriate amount of nutrient fortifiers, and then homogenize at a temperature of 70-90 degrees Celsius. The homogenized peanut milk is immediately canned and stored at 4 ℃.

Manufacturer of coffee beverage production line

Pre treatment process of plant protein beverage raw materials

  1. Pre treatment of peanut kernels

The key to the pre-treatment process of peanut kernels is baking. Peanuts contain trypsin and anti nutritional trypsin inhibitors. After heating treatment, their anti nutritional factors are destroyed or lose their activity. Baking peanuts is beneficial for removing the red coat and avoiding changes in the color of the finished product. Additionally, high-temperature baking can produce a variety of pleasant aromas, giving the finished product a better flavor. The temperature and timing of roasting peanuts have a significant impact on the quality of the product, and are generally controlled between 110 ℃~130 ℃ and 20min~30min. Excessive temperature can produce a burnt smell and seriously affect the protein dissolution rate; If the temperature is too low, the fragrance will be poor and the finished product will have a fishy smell.

  1. Pre treatment of soybeans

The key to soybean pretreatment process is enzyme inactivation. Soybeans are prone to the formation of odor substances during processing, which are generally believed to be caused by the oxidation of unsaturated fatty acids in soybeans, and lipoxygenase is the main factor that promotes the oxidation of unsaturated fatty acids. Lipoxygenase is mainly present in the cotyledons near the soybean epidermis, so heating method can be used before soybean crushing, heating under high temperature steam at 120 ℃ for 7-8 seconds. It can inactivate the lipoxygenase in soybean epidermis without taking effect.

  1. Preparation of Almonds

The key to almond pretreatment process is peeling and removing bitterness. Bitter almonds contain 3% amygdalin, which is hydrolyzed by enzymes and acids. After entering the human body, it can destroy the enzymes in human cells, making it unable to absorb dissolved oxygen in the blood, causing hypoxia and suffocation in the body. Therefore, almond juice processed from bitter almonds must first remove bitterness and toxicity from the raw materials. The solubility of amygdalin in water is relatively high, and it is suitable to use warm water soaking method to remove bitterness and toxicity. That is, the water temperature should be controlled at 50 ℃~60 ℃, and the water consumption should be about three times the mass of the raw material. It needs to be frequently turned and the water should be changed once~2 times a day, usually taking 5~7 days. If the soaking is not thorough, the resulting product will not only have a pungent odor. Moreover, it has a spicy taste when drunk, and excessive consumption may lead to poisoning. Therefore, it is necessary to ensure that the bitter almonds are completely de bitter and detoxified before entering the next process.