Commercial Frozen Yogurt Processing Line Maker Making Machine with Customized Options
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Detailed Product Description
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Manufacturer Commercial Solid Yogurt Maker Machine Fermentation
Equipment Frozen Yogurt Machine The commercial yogurt machine is a fuly automatic
intelligent machine with fermentation, maturation,disinfection, and
refrigeration functions. it is used to make fresh milk into various
yogurt products. it consistsof a box, a door, a working room, and
an Ozone sterilizer. it is composed of bacteria, circulation fan
and controsystem. The equipment models are divided into single door
and double door, suitable for different outputs.The finished
product of the yogurt machine is solid yogurt, also called old
yogurt. old yogurt 1. After pasteurization at 85 degrees (no need to stir before 50 degrees during the sterilization process, stir every 15 minutes after 50 degrees), warm the milk to 72 degrees and add sugar (soft white sugar, you cannot use sanded milk. 50kg milk ratio is 3.1kg soft white sugar. When adding, first find a small container, use milk to fully dilute the sugar and mix well, then pour it into the milk jug). 2. Cool the temperature to 45 degrees and add the bacteria. Use a small container to pour 0.5kg of milk and the bacteria, dilute it thoroughly and mix well. Then pour it into the milk tank. After stirring for 3 minutes, let it sit for 5-10 minutes. 3. Insert the paper cup into the yogurt machine. 4. Before operating the yogurt machine, use 75% medical alcohol to spray and sterilize the operating table and yogurt machine (if other bacteria contaminate the yogurt, the surface of the yogurt will be uneven). 5. After spraying with alcohol, open the door for about 2-3 minutes to remove the alcohol smell, and then turn on the sterilization lamp for sterilization (the sterilization time has been set at the factory) 6. Ferment for 8 hours at about 42 degrees to 43 degrees. After fermentation, if you don't stir it, it will be a solidified old yogurt. If you stir it, it will be a thinner yogurt. 8. Refrigerate at 4 to 6 degrees for no less than 10 hours (theoretical requirement is for a total of 24 hours of cooling); cooling from 43 to 4 to 6 degrees, no more than 6 hours is normal; if the refrigeration time is short, the yogurt will not fully solidify , the whey cannot be absorbed, it is like water). The standard method is to use a yogurt machine to ferment and then put the yogurt in a fresh-keeping cabinet for refrigeration. Note: The methods of ordinary yogurt and old yogurt are basically the same. If you want some liquid yogurt, you can stir the yogurt halfway after fermentation and then refrigerate it,refrigeration. Pre-heating tanks - Filter- High Pressure Homogenizer - Pasteurizer - Pre-cooling- Cup Filling Machine- Solid Yogurt Making Machine Specifications
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Application: Company Introduction: Chun Nuo Intelligent Manufacturing (Shanghai) Technology Co., Ltd. Established in 2014 in Jiading District, Shanghai. We have our own production base,which located in Yangzhou City, Jiangsu Province. Our company is mainly engaged in the food, beverage, beer, condiments, pharmaceutical and chemical industries, and is responsible for the design, production and manufacturing of complete line equipment for fluid food turnkey projects. The main equipment includes pasteurizer, UHT sterilizer, Mixing Tank System, CIP systems, stainless steel tanks, Aseptic tanks, aging tanks, cheese Jar and Cooling tank, various types of individual equipment. We have a large number of professional and technical personnel and
technical service teams with many years of installation experience
at home and abroad. We have undertaken the overall installation of
many large-scale projects. The company provides world-class
professional engineering installation experience and management
experience in a work spirit of excellence. , provide users with
good after-sales service and wholeheartedly meet user requirements.
Professionals are the foundation of good service. Our after-sales
service personnel have practical experience and system training in
equipment use and maintenance, and truly master professional
knowledge and on-site processing skills. method. Exhibition: Certification: Shipment: |
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