The lactic acid bacteria production line is made from fresh milk or milk powder as raw materials, fermented by Lactobacillus bulgaricus and Streptococcus thermophilus, and then mixed with other auxiliary materials to produce a fermented dairy beverage with rich nutritional value and unique Te flavor. The protein content in the finished product is not less than 27g/l. Lactic acid beverage is a non fermented acidic beverage made from fresh milk or powdered milk, added with sugar, water, stabilizers, and other additives such as citric acid and fruit juice. Its protein content is ≥ 1%.

The production process of lactic acid bacteria includes:

A. Fermented milk production

Fresh milk → Acceptance → Purification → Standardization → Sterilization → High pressure homogenization → Cooling → Inoculation fermentation → Pure yogurt

B. Production of lactobacillus milk beverage

Mix sugar and stabilizer dry powder → stir and dissolve → sterilize → add potassium sorbate and sweetener → add yogurt → add sour flavor agent → add essence → high-pressure homogenization → filling → (sterilization) → finished product

Lactic acid bacteria beverages can be divided into:

(1) Active lactic acid bacteria beverage: refers to a product made by fermenting lactic acid bacteria without further sterilization. Characteristics: In addition to beneficial metabolites such as vitamins and enzymes, it also contains a certain amount of active lactic acid bacteria, which is beneficial for regulating the balance of the human intestinal microbiota. The product needs to be refrigerated at a low temperature of 2-4 ℃, and the shelf life is generally short. The number of active bacteria will gradually decrease with time.

(2) Non active lactic acid bacteria beverage: refers to a product made by fermenting lactic acid bacteria and then sterilizing them. Characteristics: During the fermentation process of lactic acid bacteria, beneficial metabolites such as vitamins and enzymes are produced, but the lactic acid bacteria are no longer active, and the product can be stored at room temperature for a longer period of time.

300ml Lactic Acid Bacteria Beverage Production Line Fermented Milk Beverage Processing Equipment Beverage Machine Process Flow:

Raw water – raw water tank – booster pump – multi-media filtration – activated carbon filtration – security filtration – blending – precision filtration – filling and sealing – cage loading – sterilization – cage unloading – empty tank, metal detection – air drying – coding – packing – palletizing – finished product.

Lactic acid bacteria beverage production equipment, due to the fermentation effect of lactic acid bacteria, breaks down lactose in milk into galactose and lactic acid, and breaks down some proteins into small peptide chains and amino acids, making the nutritional components of milk easier to digest and absorb. It is suitable for lactose intolerant patients to drink and can also improve the utilization rate of calcium, phosphorus, and other nutrients in the human body. Lactic acid bacteria also have functions such as improving gut microbiota, regulating gastrointestinal function, preventing aging, beautifying and enhancing the body’s immunity.

Milk Lactic Acid Bacteria Fermented Beverage and Its Production Method

Fresh milk is used as raw material and refined through reasonable addition of skim powder, citric acid, sugar, hydroxymethylcellulose, etc., using a new fermentation process of lactic acid bacteria. The process includes: fresh milk acquisition, cooling and storage, milk purification, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, and factory delivery. The products produced by this method are nutritious and easy to promote digestion and absorption.

Traditional lactic acid bacteria fermented beverages are mainly made from cow’s milk. Compared with cow milk animal protein, plant protein resources in China are more abundant and complement each other in amino acid composition. The production of lactic acid bacteria fermented beverages using plant protein instead of animal protein has broad market prospects.

Research on Fermentation Process: Taking acidity and the number of viable lactic acid bacteria as indicators, the sensory state was comprehensively considered to study the effects of four factors, namely inoculation amount, fermentation temperature, fermentation time, and sucrose addition, on the quality of fermented walnut milk. Orthogonal optimization was conducted based on single factor experiments Optimization process: inoculation volume of 3%, fermentation temperature of 37 ℃, fermentation time of 10 hours, sucrose addition of 5%.