SHANDONG JOIN & SHARE AGRICULTURAL DEVELOPMENT CO., LTD , https://www.joinsharemushroom.com
The pasteurizer body is made of high quality stainless steel, and the sterilization temperature and speed can be adjusted according to user needs. The pasteurization machine has the characteristics of stable operation, low noise, high strength of the stainless steel mesh belt, small flexibility, no deformation, and easy maintenance. It has overturned the bottleneck of people's incomplete sterilization, and completely solved the "consistency" caused by the low degree of automation in the sterilization process, which enhanced the "consistency", thus greatly improving the success rate of sterilization of products. .
The working principle of sterilization is that within a certain temperature range, the lower the temperature, the slower the reproduction of bacteria; the higher the temperature, the faster the reproduction. But if the temperature is too high, the bacteria will die. Different bacteria have different growth temperatures and heat and cold resistance. Pasteurization is actually the use of pathogens that are not very heat-resistant. They are treated with appropriate temperature and holding time to kill them all. However, after pasteurization, a small number of harmless or beneficial, heat-resistant bacteria or bacterial spores are retained, which is more conducive to protecting the freshness and original taste of milk.
Application of pasteurization machine:
To be a sterilization method for milk, it can kill pathogens that are harmful to health and make milk quality change as little as possible. That is, according to the principle of the difference between the heat lethal curve of the tuberculosis which is extremely resistant to high temperature and the heat shock curve of the cream which is susceptible to heat in the milk, a method of heat treatment at a low temperature for a long time or at a high temperature for a short time. . Among them, the method of heating at 60 ° C or lower for 30 minutes has been widely used as a standard for low-temperature sterilization. The use of high temperature treatment, although somewhat affecting the milk quality, can enhance the sterilization effect. This method is called high temperature sterilization, that is, heating at 95 ° C or above for 20 minutes. Pasteurization can also be applied to fermented products in addition to milk.
Typically, bagged milk sold on the market is produced by pasteurization. Fresh milk is collected from the factory, first treated at low temperature and then sterilized by pasteurization. Bagged milk produced in this way can usually be stored for a longer period of time. Of course, the specific process and process are much more complicated, but the general principle is this.
Pasteurization sterilization method:
With the advancement of science and technology, pasteurization methods are widely used, and various pasteurization methods are now produced. For example, low temperature treatment, high temperature treatment, microbial methods, and the like. The “low temperature and long time†treatment is a batch process that is now used only by small dairy factories to produce some cheese products. The "high temperature short time" process is a "flowing" process, usually carried out in plate heat exchangers, and is now widely used in the production of drinking milk. The product obtained in this way is not sterile, i.e. still contains microorganisms, and requires refrigeration during storage and handling. "Quick pasteurization" is mainly used in the production of yogurt dairy products. At present, there are two main types of pasteurization methods commonly used in the world: one is to heat the milk to 62 to 65 degrees Celsius for 30 minutes; the other is to use the pasteurization method to heat the milk to 75. At 90 degrees Celsius, keep warm for 15 seconds.
Characteristics and application of pasteurization machine
Features and application of pasteurization machine Features of pasteurization machine: