The fully automatic milk production line processes natural milk into drinking milk, which is one of the natural beverages squeezed from female cows. In different countries, milk is also classified into different grades. The milk production line is one of the types of beverage machinery, and it is one of the dairy beverage equipment developed by beverage machinery manufacturers
Manufacturer of fully automatic milk beverage production plant
Milk Beverage Processing Line Description
Milk-containing beverages or milk-based products are beverage products prepared or fermented with dairy products or raw milk as raw materials, adding water and appropriate amounts of auxiliary materials, after sterilizing, homogenizing and then filling into small packages.
According to customer needs, we can design formulate milk-containing beverages, fermented milk-containing beverages, lactic acid bacteria beverages or milk-flavored beverages.
Classification of Milk Production Lines
- Milk production line pasteurized milk
The pasteurization method for sterilization requires refrigeration at 4 ℃ -10 ℃, which is quite popular. Retain the nutritional components in milk.
Milk with a shorter shelf life is mostly “homogenized” milk disinfected by pasteurization. This method of disinfection can preserve the nutritional components in milk. The so-called “homogenization” in milk production lines refers to the process of milk processing, which involves crushing the fat globules in milk to fully dissolve the fat into the protein, thereby preventing fat adhesion and coagulation, and making it more conducive to human absorption. The shelf life is generally within 48 hours.
Their nutritional value is not significantly different from fresh milk, with a loss of only about 10% of B vitamins, but some physiologically active substances may become inactive. - Milk production line at room temperature
By using ultra-high temperature sterilization method, harmful bacteria can be killed and the shelf life can be extended to 6-12 months, but nutrients will suffer significant losses. - Milk production line restores milk
Milk powder cannot be used for pasteurized milk, but room temperature milk, yogurt, and other dairy products can be used, but the raw materials are labeled as “reconstituted milk” or “water and milk powder”. - Fresh milk production line
In many developed countries, unpasteurized fresh milk is popular among consumers, but the price is also expensive. The newly squeezed milk contains antibacterial active substances such as lysozyme, which can be stored at 4 ℃ for 24 to 36 hours. This type of milk does not require heating and is not only nutritious, but also retains some trace physiological active ingredients in milk, which is beneficial for children’s growth. - Milk production line sterilized milk
- Many manufacturers produce long lasting Baili bags to meet the needs of office workers. Bailibao milk, which has been stored for a long time, has been sterilized during the processing, and the nutritional components of the milk have been destroyed as a result.
Process characteristics of milk beverage production line manufacturers
- After the raw milk is accepted as qualified, pre-treatment processes including milk purification, cooling, and storage should be carried out. After filtration and centrifugal separation, the purified milk should be quickly cooled to 2-3 ℃ and stored for later use.
- Standardization is to ensure that the quality of the product meets the requirements and does not fluctuate with different sources of raw materials.
- The homogenization of pasteurized milk utilizes the powerful mechanical operation of a homogenizer to break the fat balls in the milk into small particles, preventing fat aggregation and floating, resulting in a uniform, delicate, and white sensory quality of the product, while further improving the digestion and absorption of milk.
- Pasteurization is the process of killing pathogenic bacteria, such as Mycobacterium tuberculosis, while minimizing the amount of spoilage bacteria.
A、 Low temperature Long term Sterilization Milk (LTLT): 62-65 ℃, 30min
B、 High temperature short-term sterilization milk (HTST): 80~85 ℃, 10~15s
C、 Ultra pasteurized milk: 125~138 ℃, 2~4s
Key Machine Of Milk Beverage Processing Line
Milk beverage ingredients mixing and blending unit
The milk beverage blending system mainly consists of water powder dissolving system, RO pure water metering system, hot water generating system, milk beverage blending system.
Generally, full-fat milk powder or raw milk is used to produce milk beverages. The milk powder can be dissolved by a water powder mixer. Add a certain amount of milk powder according to the formula, and stop stirring in the tank after the milk powder is fully dissolved in the water. In addition, cocoa powder, granulated sugar and other ingredients can be added to the water powder mixer for dissolution.
The stabilizer, water, syrup, fruit and vegetable pulp, acidulant, emulsifier, etc. that have been pasteurized and cooled to about 20°C are sequentially added to the blending tank, and then the dissolved milk is pumped into the blending tank and passed through the blending tank The paddle agitator fully mixes and stirs all the raw materials.
Milk beverage homogeneous degassing and sterilization unit
Homogenization is a key process in the production of milk beverages. Depending on the equipment, the homogenization temperature is 50-75℃ and the pressure is 15-25Mpa. If the homogenization effect is not good, it will cause precipitation or stratification during the shelf life of the milk beverage, which will affect product sales.
The milk beverage can remove the air in the material through the vacuum degasser, ensure the product has a good color and taste, and extend the shelf life of the product. The degassing temperature is 55-60℃, the vacuum degree is 0.64-0.85kpa, frequency conversion control, can be connected to the sterilization machine.
The sterilization process is different according to the PH value and packaging containers of the milk beverage.
If it is a neutral beverage and is aseptically filled into a carton, the sterilizer uses tubular UHT for sterilization(137℃ for 3-5S), the products with this process, the shelf life can reach 6-12months.
If it is an acidic beverage that is filled into PET or glass bottles, it can use a pasteurization process (90-95 ℃ temperature holding for 10-15S), after the milk beverage is filled into the container, the product needs to do secondary sterilization/pasteurization by tunnel pasteurizer or retort sterilizer, the shelf life will be 9-12 months with ambient temperature storage.
If the end-user has high requirements for the flavor and nutrition of the product, it can be pasteurized (85-98℃ holding temperature 15-25S), and it is filled into the container(bottles, metal cans or cartons) by ultra-clean filling technology. The shelf life is 7-45 days in 3-4℃ storage conditions.
Milk beverage filling unit
According to customers’ requirements for the different shelf life of products and filling containers, we can use aseptic filling, hot filling and ultra-clean filling technologies to fill materials. Generally, aseptic cartons and aseptic bags can be used in conjunction with aseptic UHT sterilizers and aseptic filling machines, this technology requires a high investment in operators and equipment, and is suitable for large and medium-sized beverage factories;
bottled milk beverages can be used with hot-filling and ultra-clean filling technology, which can also produce relatively high-quality products; Some manufacturers also use aseptic filling technology to fill milk beverage into bottles, with this technology, The production line uses 1800ppm peracetic acid to sterilize beverage bottles and caps, and rinses with sterile water to achieve sterilization effect. The entire product pipeline is sterilized by high-temperature steam, and the filling environment is filtered by high-efficiency filtration and maintained in a positive pressure state to ensure the sterility of the environment. In this way, the UHT milk beverage can be filled in a safe environment to ensure product safety, the microbial control level has also reached the high industry standard – log6 level when for aseptic filling. The shelf life of the milk beverage can reach 2 months to 9 months at room temperature according to the pH level.
tinplate cans or soft-packaged beverages are realized by hot-filling technology, but as the milk beverage is neutral drinks, so after
CIP cleaning system
The CIP cleaning system is key to ensuring the milk beverage line is highly sanitary and produces high-quality products. The main function of the CIP system is cleaning the tanks, pipelines, sterilizers and other machines. Each shift is finished production, it will use the CIP system to clean the machines with the acid, alkali solution and pure water, the whole CIP cleaning process will take about 2 hours to finish.