Yogurt production line equipment 2020 hot sale
Yogurt production line equipment – to explain the benefits of yogurt and yogurt processing process and equipment used
Benefits of yoghurt drinking produced by yoghurt production line equipment:
1. The nutritional components of yoghurt are better to absorb and digest than that of pure milk.
After adding fermented milk powder, the sugar, protein and fat in the milk are decomposed into small molecules, which is beneficial to intestinal absorption. And yoghurt contains many kinds of nutrition vitamins such as VB1, VB2, VB6, VB12, etc.
2. Yogurt can promote the digestion of the stomach and intestines, so adults, the elderly, children all choose, and there are rich probiotics in yogurt.
Probiotics are a kind of intestinal bacteria that are beneficial to human life and health, such as Bifidobacterium, Lactobacillus acidophilus, Lactobacillus casei and other Lactobacillus. Yogurt is characterized by the presence of Lactobacillus.
3. Health care function of yoghurt
1) Maintain the ecological balance of the intestinal tract, form a biological barrier, and inhibit the invasion of harmful bacteria to the intestinal tract.
2) Prevent constipation by producing large amounts of lactic acid to promote intestinal peristalsis.
3) Yogurt contains a variety of enzymes to promote digestion and absorption.
4) By inhibiting the growth of saprophytic bacteria in the intestinal tract, the toxin produced by corruption is inhibited, so that the liver and brain are protected from these toxins, and aging is prevented. At the same time, it also inhibits the carcinogens produced by these putrefactive bacteria, so as to achieve the purpose of cancer prevention.
5) Lactic acid bacteria can produce some substances that can enhance the immune function, improve human immunity and prevent diseases.
What about the yogurt production equipment?
1. Refrigerated storage tank
2. The main purpose of the filter is to filter the hair in the milk and keep it clean
3. Preheating is to prepare for homogenization of the next procedure
4. Homogenization and homogenization can break the protein ball, which is good for human body to absorb fine taste
5. Kill harmful bacteria in milk
6. Cooling for storage and next inoculation
7. Vaccination
8. Generally, the fermentation time of yoghurt is 8 hours and the temperature is 43 ℃
9. Refrigeration