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酸奶发酵系统浅析 本优机械

随着生活水平的不断提高,人们对于健康、合理和营养饮食的追求已成为现代生活的主要潮流,这种追求直接反映在对食品的选择上。目前酸奶已成为深受现代人欢迎的一种营养保健食品,它不仅具有原料乳的营养价值(如蛋白质、易吸收的钙质和B族维生素),还具有保健功效(如减轻乳糖不适应症,调节人体肠道中的微生物菌群平衡,预防癌症,保护肝脏,预防白内障的形成等)。可见,酸奶的开发非常迎合现代人对食品“天然、营养、健康”的要求,但要想做一款高品质的酸奶,是离不开优质的酸奶发酵系统的,现就该系统做一个简单的分享。

一、酸奶发酵系统的构成

酸奶发酵系统包含:在线菌种添加系统、超洁净发酵罐系统、无菌空气系统、柔性降温系统及附属的管阀件、仪器仪表和控制程序等。

如图所示:

二、酸奶发酵系统分系统介绍

1,在线菌种添加系统

在线菌种添加系统采用的是超洁净菌种在线添加的方式,它包含有可以适合不同菌种类型的投放菌筒和达到百级净化水平的无菌过滤空气正压保护罩。该系统可随产品管道一起CIP清洗或独立清洗,配置有蒸汽灭菌系统。这样可以避免人孔投放菌种时容易造成噬菌体污染、异物进入发酵系统和菌种损耗等问题。

工程实例展示

2,超洁净发酵罐系统

超洁净发酵罐系统主要指酸奶发酵过程要用的发酵罐及附属的配置。发酵罐采用了无菌空气系统,避免和防止了空气中微生物的污染,大大延长了产品的保质期和产品的纯正,在罐体上特别设计安装了无菌呼吸器或无菌正压发酵系统。罐体上设有夹套和保温层,可通入保温水或冷却介质来进行循环保温或冷却。罐体与上下填充头(或雏形)均采用旋压R角加工,罐内壁经镜面抛光处理,无卫生死角,而全封闭设计确保物料始终处于无污染的状态下混合、发酵,设备配备空气呼吸孔,CIP清洗喷头,人孔等装置。发酵罐配有带机械密封的中心悬臂式大桨式搅拌,在保证破乳效果的同时,可以更方便清洗和消毒,同时配有可以CIP清洗和蒸汽消毒的无菌取样阀。如下图:

工程实例展示

3,无菌空气系统

无菌空气系统包含有SUS304支架,含除油、除水过滤器,活性炭过滤器,粗过滤器,除菌过滤器,蒸汽过滤器;压缩空气减压阀,蒸汽减压阀,压力表,温度探头等,可采用蒸汽消毒和CIP清洗。用于发酵过程罐内微正压的保护,可以避免罐内物料受外界污染。

4,柔性降温系统

柔性降温系统主要包括大通道低流速板片,恒温水系统,通过此系统可以将发酵好的酸奶降温到20℃左右,降温温差小于5℃dT,这样可以最大程度的减少酸奶粘度的破坏,还可以达到更好的后发酵效果。

5,附属管阀件、仪器仪表和控制程序

附属的管阀件、仪器仪表和控制程序主要包括连接各系统所用的不锈钢管道和阀门以及要实现酸奶发酵所需要的控制程序。如采用罐底进料防混阀,可以在进料完毕后及时对进料管线进行CIP清洗,不用担心罐内物料与CIP液的混合风险;罐体和进出料管线配置独立的CIP供液线和CIP回液线;产品管路在设计时尽量要短,且要保证产品流速要低;配有静压传感器、液位开关、温度传感器、正负压安全阀、压力传感器等。以上就是关于高品质酸奶发酵系统需要配置的一些主要系统和各系统的简单介绍。如有疑问可联系本优机械服务工程师。


工程展示Engineering Exhibition

Brief analysisofyoghurt fermentation system

With the continuous improvement of living standards, people's pursuit of healthy, reasonable and nutritious diet has become the main trend of modern life, and this pursuit is directly reflected in the choice of food. At present, yoghurt has become a kind of nutritional health food popular among modern people. It not only has the nutritional value of raw milk (such as protein, easily absorbed calcium and Bvitamins), but also has health care effects (such as reducing lactoseincompatibility, adjust the balance of microbial flora in the human intestine, prevent cancer, protect the liver,prevent the formation of cataracts, etc.). It can be seen that the development of yoghurt is very suitable for the requirements of modern people for"natural, nutritious and healthy" food. However, to make ahigh-quality yoghurt, it is inseparable from a high-quality yoghurt fermentation system. Now we will make a simple sharing.

一、Composition of yoghurt fermentation system.

Yoghurt fermentation system includes: online culture addition system, ultra-clean fermentation tanks system, aseptic air system, flexible cooling system and matched pipes, valves,instruments and control programs, etc.

二、Yoghurt fermentation system sub-system introduction

1、Online culture adding systemThe

online culture addition system adopts the ultra-clean culture online addition method, which includes culture adding tube that can fit different types of cultures and an aseptic filter air positive pressure protective cover that reaches a 100-level purification level. The system can be cleaned together with the product pipeline by CIP or independently, the device is equipped with a steam sterilization system. In this way, problems can be avoided such as bacteriophage contamination, foreign matter entering the fermentation system,and loss of bacterial species when the bacterial culture is introduced into themanhole.

2、Ultra-clean fermentation tanks system

The ultra-clean fermentation tanks system mainly refers to the fermentation tanks and auxiliary configuration to be used in the yoghurt fermentation process. The fermentation tank adopts an aseptic system to avoid and prevent the contamination of microorganisms in the air, which greatly prolongs the shelf life of the product and the purity of the product, an aseptic breather or an aseptic positive pressure fermentation system is specially designed and installed on the tankbody. The tank body designed with a jacket and an insulation layer, which can be passed by the insulation water or cooling medium to keep insulation or cooling. The tank body shell, the upper and lower heads (or prototypes) areprocessed by spinning R angle. The inner wall of the tank is mirror-polished without hygienic dead ends. The fully enclosed design ensures that the products are always mixed and fermented in a pollution-free state. The equipment is equipped with air breathing hole, CIP cleaning nozzles, manholes and other devices. The fermentor is equipped with a central cantilever type paddle mixing with a mechanical seal, which can facilitate cleaning and disinfection while ensuring the demulsification effect, and is equipped with an aseptic sampling valve that can be cleaned by CIP and steam disinfection.

3、Aseptic air system

Aseptic air system includes SUS304 bracket, including degreasing and dewatering filter, activated carbon filter, coarse filter, sterilizing filter, steam filter; compressed air pressure reducing valve, steam pressure reducing valve, pressure gauge,temperature probes, etc., this system can be steam sterilized and CIP cleaned.It is used for the protection of micro positive pressure in the tank during the fermentation process, which can prevent the materials in the tank from being contaminated by the outside enviroment.

4、Flexible cooling system

The flexible cooling systemmainly includes a large channel low flow rate plate and a constant temperature water system. Through this system, the fermented yoghurt can be cooled to about 20℃,and the cooling temperature difference less than 5℃dT, which can minimize the damage of the yoghurt viscosity, which can achieve better post-fermentation effect.

5、Matched pipes, valves, instruments and control programs

The matched pipe valves,instruments and control programs mainly include the stainless steel pipes and valves used to connect the various systems and the control programs required to achieve yoghurt fermentation. If the tank bottom feed anti-mixingvalve is used, the feed line can be cleaned in time after the feed is completed,without worrying about the risk of mixing the products with the CIP liquid; the tank body and the feed/discharge line are equipped with independent CIP liquid supply lines and return line; product piping should be designed as short as possible, and product flow rate should be kept low; equipped with static pressure sensor, liquid level switch, temperaturesensor, positive and negative pressure safety valve, pressure sensor, etc.

Above is brief introduction of high quality yoghurt fermentation system.If you got any question or enquiry,please contact BEYOND service engineer.


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