酸奶生產(chǎn)線設(shè)備工藝流程酸奶分類及工藝流程：
1、凝固型酸奶（純酸奶）：
工藝： 鮮牛奶→檢測(cè)→標(biāo)準(zhǔn)化→均質(zhì)→殺菌→冷卻→接種→攪拌→灌裝封口→發(fā)酵→冷卻→冷藏后熟→成品酸奶（冷藏）
2、攪拌型酸奶（花色酸奶）：
工藝： 鮮牛奶→檢測(cè)→標(biāo)準(zhǔn)化→均質(zhì)→殺菌→冷卻→接種→發(fā)酵→攪拌→灌裝封口→冷卻→冷藏后熟→成品酸奶（冷藏）
3、飲用型酸奶：
工藝： 鮮牛奶→檢測(cè)→標(biāo)準(zhǔn)化→均質(zhì)→殺菌→冷卻→接種→發(fā)酵→混合→①均質(zhì)→冷卻→灌裝封口→冷藏→成品酸奶（冷藏） ②巴氏殺菌→均質(zhì)→無菌包裝→成品酸奶（冷藏） ③均質(zhì)→ UHT殺菌→無菌包裝→成品酸奶（常溫貯存）
酸奶生產(chǎn)線設(shè)備工藝流程
酸奶生產(chǎn)線設(shè)備工藝流程：制冷罐 → 泵 →雙聯(lián)過濾器 → 泵 →均質(zhì)機(jī) → 泵 → 巴氏殺菌罐→泵→預(yù)冷罐→泵→發(fā)酵罐→泵→暫存罐→灌裝機(jī) →CIP清洗系統(tǒng)
制冷：牛奶儲(chǔ)存
過濾：過濾毛發(fā)雜質(zhì)等。
均質(zhì)：打碎奶中脂肪球，防止脂肪球上浮，提供產(chǎn)品的品質(zhì)與口感。
殺菌：通過巴氏或高溫殺菌方式對(duì)復(fù)原乳進(jìn)行殺菌，提高食品安 全等級(jí)，延長(zhǎng)保質(zhì)期。
降溫：將奶溫降到適合發(fā)酵的溫度。
發(fā)酵：把奶注入發(fā)酵罐發(fā)酵，液體酸奶，35-45度，6-8小時(shí)發(fā)酵。
暫存：牛奶緩存。
灌裝：成品灌裝。
Equipment and process flow of yogurt production line: yogurt classification and process flow:
1. Set yoghurt (pure yogurt)
Technology: fresh milk → detection → standardization → homogenization → sterilization → cooling → inoculation → mixing → filling and sealing → fermentation → cooling → cold storage and ripening → finished yogurt (refrigerated)
2. Stirred yogurt (assorted yogurt)
Technology: fresh milk → detection → standardization → homogenization → sterilization → cooling → inoculation → fermentation → mixing → filling and sealing → cooling → cold storage and ripening → finished yogurt (refrigerated)
3. Yoghurt for drinking:
Process: fresh milk → testing → standardization → homogenization → sterilization → cooling → inoculation → fermentation → mixing → homogenization → cooling → filling and sealing → refrigeration → finished yoghurt (refrigeration) ② pasteurization → homogenization → aseptic packaging → finished yoghurt (refrigerated) ③ homogenization → UHT sterilization → aseptic packaging → finished yoghurt (stored at room temperature)
Technological process of yogurt production line
Yogurt production line equipment process: Refrigeration tank → pump → double filter → pump → homogenizer → pump → pasteurization tank → pump → precooling tank → pump → fermentation tank → pump → temporary storage tank → filling machine → CIP cleaning system
Refrigeration: milk storage
Filtering: filtering hair impurities.
Homogenization: Smash fat ball in milk, prevent fat ball from floating, provide product quality and taste.
Sterilization: pasteurization or high temperature sterilization is used to sterilize the reconstituted milk to improve the food safety level and extend the shelf life.
Cooling: reduce the temperature of milk to a temperature suitable for fermentation.
Fermentation: put the milk into the fermentation tank for fermentation, liquid yogurt, 35-45 degrees, fermentation for 6-8 hours.
Temporary storage: milk cache.
Filling: finished product filling.
