Method for processing yogurt without yogurt fermentation tank

    We all know that an indispensable device for making yogurt is a yogurt fermentation tank, but what if we want to make yogurt at home? Today we will learn a method of processing yoghurt without a yoghurt fermentor.

1. Apparatus: sterilized leaky net, culture bottle (glass or ceramic), clean spoon; sterile water (purified water or cold boiled water).

Second, filter out the mother seed, add a culture bottle, add about 50 ml of pure milk to activate fermentation.

When 50ml of milk curd thickens, add a bag of pure milk (200ml) and mix well for fermentation (the amount of milk should not exceed two-thirds of the bottle), wait for the pure milk curd to change thick.

3. After the pure milk curds, stir to make the yogurt thinner and easy to filter. After adding sugar to the filtrate and seasoning, put it in the refrigerator to refrigerate for more than 1 hour (after the yogurt is cooked), then the thin yogurt will become thicker and better flavored !

4. Move the strains above the filter back to the culture bottle, and add pure milk again for cultivation. For the first 3 times, you can leave some fermented milk every time to promote fermentation. If you want to make more yogurt every time, don't filter it every time, leave some fermented yogurt in the culture bottle.

5. Generally, the mother seed is washed once a week (with purified water or cold boiled water), which is designed to remove the glycolytic attachments on the surface of the mother seed to maintain the seed fermentation vitality; in addition, the culture bottle will be adhered near the mouth of the bottle for a long time The solids produced by glycolysis are easy to be parasitized by the bacteria in the air, so it is better to clean and disinfect the culture bottle once a week (it can be hot or boiled). The filter is better. It is better to use it every time. Store in plastic bags after disinfection.

Tips:

1. Natural cultivation, pure milk in bags, room temperature above 20 degrees Celsius, generally 8-10 hours of curd production, the temperature varies from place to place, please grasp the fermentation time according to the specific situation; explore the most suitable freezing point.

2. Please pay attention to the curd time during the production. It is generally recommended to start the timing of half of the pure milk curd, like the sweet taste, and control it to two-thirds of the milk coagulation to filter the sour taste and wait for the complete curd. Pure milk and sugar fermentation can speed up the fermentation.

3. Sour and sweetness of yogurt:

Excessive fermentation, high temperature during cold storage and low sugar content will make the yogurt sour, and insufficient fermentation or too much sugar will cause the yogurt to be sweet. Therefore, it is necessary to adjust the fermentation time at any time according to the changes in room temperature and the number of strains, and determine the proportion of sugar added according to personal preference.

4. Sugaring time:

The appropriate amount of sugar in the early stage helps to accelerate the fermentation speed, and does not affect the growth and reproduction of the lactic acid bacteria. Fermentation vigor decreased; 5% sugar added taste better. In general, we recommend fermented yoghurt, and then add sugar to flavor after filtering, which helps to maintain the purity of the bacteria.

5. Yogurt fermentation is usually skimmed milk. Fresh milk or goat milk is fermented and needs to be cooked and peeled; goat milk is slower than milk; antibiotic residual milk cannot curd milk.

Complete set of yogurt production line processing

In fact, the yogurt production line mainly introduces a full set of yogurt processing equipment. Here we focus on economical application. The entire equipment includes temporary storage tanks-double filter-preheating tank-homogenizer-sterilization tank-refrigeration tank-fermentation tank-irrigation Yogurt production line equipment such as installed machines, small yoghurt processing equipment. The most important of these equipments is the homogenizer, because the yoghurt made from milk will normally have whey, but if it is homogenized, the protein balls will be more uniform, generally The quality machine is divided into high pressure and low pressure.

During the processing of the yoghurt production line, it is necessary to first enter the double filter from the cold storage tank. The double filter passes through the yogurt production line to filter out some impurities in the milk, and then enters the preheating tank. The preheating tank is heated to 40 degrees-60 degrees Around, the milk enters the homogenizer. The working principle of the homogenizer in the homogenization of dairy products is mainly: crushing the fatty acid milk production equipment balls in the milk to reassemble the internal structure of the milk, so that the structure is more stable, the taste is more delicate, and the color is more. Beautiful and white.

The milk then enters the pasteurization machine of the full set of production equipment for sterilization. The sterilization temperature of the pasteurization machine is about 90 degrees, and then the milk enters the pre-cooling tank to cool down to about 40 degrees. Just enter the refrigeration tank.

Features of the yogurt production line:

1. Optimize the technological process, reduce the hardware cost and improve the performance.

2. High degree of automation, few random factors, improve work efficiency.

3. The number of personnel is reduced, and the intensity distribution of labor yogurt production equipment is reasonable.

4. The layout is simple and beautiful, the logistics channel is smooth, and the area is small.

Automatic yogurt processing production line

I like the sweet and sour in the automatic yogurt processing production line. This is the real me, every day is very fresh for me. Haha heard this song, reminded me of the feeling of eating yogurt, sour and sweet, and nutritious. Manager Li of Hohhot made mare yogurt. The yogurt production line is now all made manually. I want to expand the output to about 1000 kg. So I need to install the equipment. The production process of yogurt can be summarized as refrigeration, preheating, homogenization, sterilization, Cooling, automatic yogurt processing production line inoculation filling, fermentation, cooling, packaging, and post-cooking several steps, first add equipment matching plan and equipment pictures.

Many friends do not know how yogurt is processed. The main principle of yogurt processing is milk, white sugar, and bacteria. The bacteria are divided into ordinary bacteria and beneficial bacteria. This is based on The processor will process it by himself. The basic process of yogurt is like this. Raw milk storage-filtering-preheating-homogenization-pasteurization-fermentation-cooling-packaging and storage, This is the production process of yogurt. The types of yogurt are divided into liquid yogurt and coagulated yogurt. The yogurt we usually drink with straws is liquid yoghurt. Old yogurt is similar to coagulated yogurt. The early stages of these two processing techniques are similar In the later period, one is filling after fermentation, and the other is fermentation after filling. The amount of yogurt that comes out in this way will be different. Therefore, for this piece of yogurt production and processing equipment, according to this process, the equipment is relatively simple.

Yogurt production line yogurt process flow: temporary storage of refrigeration (refrigeration tank)-preheating (preheating filling)-homogenization (milk must be preheated before homogenization)-sterilization (sterilization filling)-cooling (pre-cooling tank, cooling to 45 Below the degree, the next time directly enters the fermentation)-Stirring bacteria (mixing tank)-Filling (yogurt cup)-Yogurt machine

Small and medium-sized yogurt production line

We all know that fresh milk is the best for small and medium-sized yogurt production lines and a full set of yogurt processing equipment, but do you know? Only pasteurized milk can be made into fresh milk, because its greatest feature is freshness. The shelf life of pasteurized milk is relatively short, which can be kept for up to one week, so it is relatively fresh. The complete set of yogurt processing equipment is well-deserved fresh milk. Although the milk is good, But not all people are suitable for drinking milk. The baby's kidneys are immature and drinking fresh milk can easily increase the burden on the kidneys. Some fresh milk has too high an antibiotic or aflatoxin content, and is directly consumed by infants and young children without professional testing, which can easily cause allergies or diseases.

The milk in the small and medium-sized yogurt production line has pure milk and fresh milk. Do you think they are a kind of milk, but it is not? Fresh milk refers to pasteurized milk, which can maximize the preservation of nutrients and active substances in milk. Milk refers to high-temperature sterilized milk. A full set of yogurt processing equipment is sterilized at temperatures above 120 degrees Celsius. After sterilization, milk has a large loss of nutrients, especially calcium and vitamins.

The pasteurized milk and room temperature milk in the small and medium-sized yogurt production line are not only different in the way of sterilization. The room temperature milk is commonly used for packaging Bailibao, Tetra Pak pillow, Tetra Pak brick, plastic bottle, and the glass bottle for pasteurized milk. , Pasteurized milk bottles, fresh house and high-density plastic bottles, pasteurized milk and room temperature milk are the two main liquid milks on the market. Due to their storage conditions and the length of the sales cycle of the full set of yogurt processing equipment, the sales model also exists The difference is that the pasteurized milk product sellers have a short cycle and require cold chain transportation. Therefore, manufacturers often use direct sales to effectively control product quality, while normal temperature milk depends more on distributors, and the general distributors ship to distributors. , And then the distributor distributes goods to the terminal, so as to achieve rapid market expansion.

The small and medium-sized yogurt production line "customer first, quality first" is the company's requirement. We build every piece of equipment with care, and every customer we take care of maintenance. We will solve the problem in time, so that you have no worries at all. In line with the business objective of "providing customers with the most satisfactory products and services", we solemnly promise: while ensuring the advancedness, reliability, and stability of the equipment, a full set of yogurt processing equipment continuously improves the service quality, from sales to after-sales. Delivery, commissioning, equipment maintenance management, technical services, user technical training, etc., ensure that customers can get the best service, so that customers are satisfied and assured.

Yogurt fermentation machine

Yogurt fermentation machine, yogurt processing equipment, pasteurized milk has not been completely sterilized during the process, it needs the full name of cold chain transportation and storage, and the temperature requirements are also strict. Once a problem occurs in a link, it may produce milk. There are hidden dangers, so the risk of drinking pasteurized milk is higher than that of normal temperature milk. You need to go to a formal place when buying, pay attention to his storage conditions and shelf life, and carefully check whether there is a bag increase

Yogurt fermentation machine milk is easy to deteriorate, why? Because milk is rich in nutritional value, it is very suitable for bacterial growth. Once they appear in milk, they can quickly multiply, causing milk to spoil and deteriorate. Therefore, the squeezed milk will not be retained for too long. Yogurt processing equipment should be quickly sterilized. If bacteria cannot form a climate, milk cups will be contaminated if the milk is not sterilized in time. The contaminated milk will vomit and diarrhea after drinking. In severe cases, serious infectious diseases such as brucellosis and tuberculosis may occur.

Have the yogurt fermentation machines heard about music for cows during milking? At that time, I heard it as a joke. In fact, otherwise, the cow ’s mood when milking the milk is also related to the taste of the milk. The milk squeezed out by the cow in a good mood is the first-class product. Vitamin D deficiency affects calcium supplementation. Because there is a standard for trace elements in finished milk, you need to artificially add some vitamin D to your milk after radioactivity as an additive

Our company will make the inspection system as one of the routine maintenance work for the yogurt fermentation machine, that is, the company organizes the inspection of the running equipment every six months. The company mainly inspects engineering and technical personnel, and has designers involved. And listen to the problems and suggestions reflected by user maintenance personnel, and constantly improve the software and hardware functions and quality of the product.

For the company to uphold the "all-round, high-quality, fast" service standards, yogurt processing equipment for customer satisfaction as the goal, hereby publicly promise. Our company has formed a group of tough emergency repair service teams, with experienced field engineers and senior technicians, who can rush to the site for repair and replacement of any problems that arise in the fastest time.

How to use yogurt machine

I believe that many people like to drink yogurt. It is not as thick as milk and milk, with a sour and sweet taste, and is loved by many people. It is precisely because of its taste and deliciousness that people are very eager to pursue it. A cup of yogurt every day is more healthy and beautiful, and a yogurt machine is also born. It can satisfy our own wish of DIY yogurt, making it possible to make delicious yogurt by ourselves. But the yogurt machine is still a bit strange to everyone, how is it used?

Many people may not have heard of the yogurt machine, but it is slowly appearing around us, providing everyone with the opportunity to make yogurt.

Tools / raw materials

Yogurt machine, milk, yogurt starter


Step / Method

1 Disinfect. Whether the yoghurt is clean has a great influence. Before making yoghurt, we must pay attention to putting the lid, spoon and other utensils of the yoghurt machine into the pot and boiling it for 10 minutes to sterilize, to ensure that the machine is clean and hygienic, and it is also safe to eat.

2 Put in milk. Yogurt comes from milk. After sterilizing the yogurt machine, we can take out the pure milk and pour a small amount of pure milk in the container. Yogurt starter is required to make yogurt, so you should buy good yogurt starter before making it and freeze it in the refrigerator. Pour the yoghurt starter and pure milk into the container to stir, mainly should be stirred evenly, and then add other pure milk. You can decide the amount of pure milk according to your preferences

3 Start the work of the yogurt machine. After mixing, put the container into the yogurt machine, close the lid, plug it in and let the yogurt machine work. Set the fermentation time of the pure milk in the container. The instructions for this general yogurt machine teach you pure milk and The proportion of fermentation time. If you use pure yogurt as the fermentation source, it can ferment well in six to eight hours, while using yogurt starter takes eight to twelve hours. Of course, there is one more thing to note, the fermentation time is not determined, it will be limited according to the ambient temperature and the temperature of the material, but the maximum is not more than fourteen hours. The fermented yogurt is shaped like a tofu flower and can be seasoned according to your own taste and eaten.

Big business for small fries

The number of restaurant chains continues to grow, prospering many industries, from commercial real estate to cooking equipment, and we rarely notice french fries. If you ask the fast-food restaurant what is the most profitable? Perhaps many people do not know, of course, it is French fries! The purchase cost of a pound of French fries is about 0.76 US dollars, and the price per pound after the fast restaurant sells to customers is about 7--8 US dollars. This is simply profiteering! However, consumers seem to be very obsessed with this product. Although not so healthy, the fries of various restaurants are obviously branded, not ordinary goods. American consumers' consumption of French fries has been rising, which is clearly different from the trend of carbonated drinks in the beverage field.

The United States is the world's largest market for potato consumption. In the United States, nearly half of the potatoes are sold to consumers in the form of fresh potatoes, and the other half is sold in the form of frozen fries to chain restaurants and various retail channels. Globally, frozen French fries are a market of up to 13 billion US dollars. Considering that the price of retail terminals is much higher than the wholesale price, French fries are a large market of nearly 100 billion. Moreover, this market continues to grow.

Lamb Weston (Lamb Weston, hereinafter referred to as LW) is a company engaged in the production of frozen french fries. LW provides frozen fries in various forms to restaurants and various retail channels. In FY2016, LW's revenue was nearly US $ 3 billion, and EBITDA reached the US $ 593 million.

Frozen french fries are a highly concentrated industry, which is somewhat surprising. There are about 5 major players in the world, and the first two occupy major shares in major markets. In the United States, LW is the largest supplier of frozen french fries with a market share of 42%; while in the global market, LW has the second market share, accounting for 23%. It is believed that the US market contributed nearly 75% of EBITDA to LW, which is the core market of LW.

Under the oligopoly pattern, frozen chip producers get along quite well. Everyone is very cautious in expanding production, and the growth of production capacity is very limited. The price of retail terminals is much higher than the purchase price, and retail terminals always have pricing power. This frees frozen fries producers from the fate of commodity products. LW's financial data shows clear pricing power, with an EBITDA margin of up to 17.6%. This is largely due to economies of scale and cost control, as well as the cost of purchasing from potato growers is only $ 0.1 per pound, but can be sold to fast-food restaurants at $ 0.75 per pound.

LW's revenue growth mainly comes from endogenous growth, modest foreign mergers and acquisitions, and the growth of frozen fries consumption in emerging markets around the world. LW is deployed in major global markets, including China. In China, LW has a nearly 27% market share.

Thanks to the continuous expansion and industry integration of the fast-food industry, LW's revenue in the past 10 years has continued to grow, with a compound growth rate of nearly 6.3%.

Over the past three years, LW's EBITDA has continued to grow, with a compound growth rate of 8.7%.

Fully automatic fried french fries equipment

1. Fully automatic frying machine series are widely used in medium and large-scale fried food processing enterprises. They are used in the frying processing of meat, aquatic products, vegetables, pasta, and other foods. Electricity is used as heating energy, which is safe, easy to clean, and convenient to maintain. With the over-temperature protection device, you can use it with confidence.

2. Three-stage temperature control, 1-300 degrees automatic temperature control, and design high-temperature upper limit power-off function, it will automatically power off protection if it exceeds the set temperature.

3. Adopt pure oil sole bottom scraping mesh belt structure, which can scrape out the settled residue in the production process, keep the cleanliness of the oil and save costs.

4. It is controlled by a special motor with stepless speed regulation, which has a wide range of frying time and is suitable for foods of various frying processes.

5. The upper and lower double-layer mesh belt design is adopted in order to keep the product frying color even when the product floats during the frying process, and will not produce uneven floating food frying. The mesh belt adopts a high-temperature non-stick type B mesh belt to prevent the product from sticking during the frying process. It is food grade and has high-temperature resistance and long life.

6. The four-direction steel wire rope lifting system of mechanical reducer can lift the smoke hood separately, or lift the smoke hood and the frying area at the same time, which is beneficial to the cleaning of the equipment.

7. High-quality circuit system and stable program operation ensure trouble-free production throughout the year.

8. Excellent heating system, fast heating speed, automatic braking when reaching the set temperature, reciprocating power supply, while ensuring thermal efficiency, more energy saving and environmental protection.

How chips are made

 Chips and chips are loved by almost everyone, especially the baby. It's hard to do without eating at all. How to eat healthy potato chips? Today I will introduce several kinds of potato chips that can be eaten with ease. They are roasted, fried, and crispy. Within a few minutes, make sure to change from potatoes to crispy potato chips.

     The automatic potato chips and fries production line is designed and developed by absorbing the essence of similar equipment, retaining the advantages of large equipment for concentration, and referring to the feedback information of users across the country. It has the characteristics of low one-time investment, low energy consumption, multiple functions, small size, high profit, convenient use, and maintenance. The complete set of equipment consists of cleaning and peeling, slicing (strips), blanching, dehydration, oil-water mixed frying, degreasing, seasoning, packaging, and auxiliary equipment.

1. Potato chips and fries production line:

1. Lifting feed → cleaning peeling → rinsing line → picking line → lifting feed → stripping machine → rinsing and rinsing starch → bleaching and color protection → wind blowing drain → fried line → wind blowing deoiling → multilayer pre-cooling

Note: The adjustment process of this equipment can make deep-fried quick-frozen french fries.

 2. This set of equipment is made of stainless steel, with high output and labor-saving. The equipment is installed and debugged on site.

Equipment introduction:

Lifting feeder:

Cleansing and peeling machine: The cleaning and peeling machine with emery lining or brush cleaning and peeling machine can complete the cleaning and peeling work at the same time. High efficiency and low loss.

Rinse line: wash the dander attached to potatoes

Slicing and cutting machine: It can cut and cut strips. The thickness of the slice and the size of the strip can be adjusted at will.

Bleaching machine: rinse and protect the cut potato chips and chips

Dehydrator: Dehydration using centrifugal force. Dehydration before frying can greatly shorten the frying time and improve the taste of potato chips. Improve production efficiency and reduce production costs.

Frying line:

Control range of frying temperature: Ambient temperature 0-300 ℃ (according to user needs)

Automatic seasoning machine: The drum type seasoning machine is made of stainless steel. The potato chips and chips are turned during the rotation of the drum, and the seasoning is added by sprinkling or spraying.

Nitrogen-filled packaging machine: When packaging, nitrogen gas is flushed into the packaging bag, which can effectively prevent the chips from being broken and extend the shelf life. Inflation, packaging and coding are completed in one go.