Drinking yoghurt processing line equipment drinking yoghurt production plants

• Customization: Available
• After-sales Service: One year
• Warranty: One year
• Model NO.: Beyond
• Process: Mild Processing
• Power Source: Electric
• Certification: CE, ISO9001
• Automatic Grade: Automatic
• Application: Milk, Yogurt, Cheese, Ice Cream/Butter
• Customized: Customized
• Material: SUS304/316L Both Available
• Control Type: Full-Auto and Semi-Auto Both Availab
• Certificate: ISO9001:2015/HACCP/GMP
• Package: Wooden
• Operation type: Automatic
• Voltage: 220V / 380V
• Transport Package: Wodden Packeage and Framework
• Specification: 1TPH-20TPH
• Trademark: Beyond
• Origin: Shanghai-China
• HS Code: 8438200000
• Production Capacity: 100sets/Year

Product Description

Drinking yoghurt processing line equipment drinking yoghurt production plants

 

Introduction to the production line of drinking yogurt: Drinking yogurt (also known as liquid yogurt or absorbable yogurt) is highly favored by consumers due to its convenience and rich nutritional content. Its production line combines modern dairy processing technology and strict quality control system to ensure the high quality and safety of products. The following is a brief overview of the main components and functions of a drinking yogurt production line.

1, Main equipment and functions
1. Raw material processing system
Milk receiving tank: used to receive and store fresh milk, ensuring stable quality of raw materials.
Standardization equipment: Adjust the fat and protein content in milk to meet product standards.
Homogenizer: By high-pressure homogenization treatment, the stability of yogurt is improved and layering is prevented.
2. Preprocessing system
Pasteurization equipment: Pasteurize milk at 72-75 ° C to kill harmful microorganisms and ensure safety and hygiene.
• Cooling system: Quickly cool the sterilized milk to a temperature suitable for inoculating fermentation agents (about 42-45 ° C).
3. Fermentation system
Fermentation tank: provides a suitable environment for fermentation, ensuring the stability and efficiency of the fermentation process.
Intelligent temperature control system: precise control of fermentation temperature to ensure optimal fermentation conditions.
Real time monitoring: Real time monitoring of temperature, acidity, and other parameters during the fermentation process through sensors and automated control systems.
Vaccination equipment: Accurately inoculate lactic acid bacteria and other fermentation agents into milk to ensure smooth fermentation.
4. Mixing and blending system
Mixing tank: After fermentation is complete, mix yogurt evenly with other ingredients (such as fruits, syrup, prebiotics, etc.) to obtain the desired taste and flavor.
• Equipment allocation: Accurately add various auxiliary materials according to the formula requirements to ensure consistent product quality.
5. Filling and sealing system
Aseptic filling machine: Fill the prepared yogurt directly into the final packaging container (such as plastic bottles, paper boxes, etc.) to avoid secondary contamination.
High speed filling: Using advanced filling technology, it can process a large number of packaging containers per minute, improving production efficiency.
Aseptic sealing: Using aseptic sealing technology to ensure the sealing of the packaging and extend the shelf life.
Online testing equipment: During the filling process, the product is inspected for quality using online testing instruments to ensure that each packaging meets the standards.
6. Refrigeration and storage system
• Cold storage: After filling, the yogurt is immediately transferred to the cold storage, with a temperature controlled between 2-8 ° C to maintain its freshness and quality.
Cold chain logistics equipment: Ensure that the quality of yogurt is not affected during transportation and sales.

2, Technical highlights
1. Efficient fermentation technology
Multi strain collaborative fermentation: Introducing the synergistic effect of multiple high-quality strains not only improves fermentation speed, but also produces richer flavor compounds.
Intelligent temperature control: With an advanced temperature control system, the fermentation process is always in optimal condition.
2. Aseptic filling and sealing
Aseptic filling: Adopting aseptic filling technology avoids the risk of secondary contamination and ensures the safety of the product.
• Automatic sealing: Use efficient automatic sealing equipment to ensure that each package has good sealing performance.
3. Full process quality monitoring
Data recording and traceability: From raw material procurement to finished product delivery, all production process data is recorded in real-time in the database to ensure the traceability of each batch of products.
Online detection: Real time monitoring of key indicators (such as acidity, temperature, microbial content, etc.) through online detection instruments to ensure that product quality always meets standards.
4. Environmental protection and energy-saving design
Energy management system: Optimize energy configuration, adopt variable frequency drive, heat recovery and other technologies to reduce energy consumption and improve energy efficiency.
Water resource recycling: Install a water recycling system to treat wastewater from the production process and reuse it in non direct contact areas, saving water resources.

 

Equipment highlights
 

 

Condition: New

Brand name: Shanghai Beyond;
Type: whole processing Line/turnkey project/fruit and vegetables processing/dairy processing/beverage processing
Voltage: 220v/380v
Power(W): 100-200kw
Weight: Different size different weight/customized
Dimension(L*W*H): Different size different dimension/customized
Certification: CE&ISO
Warranty: 12 months/1 year
After-sales Service Provided: Engineers available to service machinery overseas
Main material: SUS304 or SUS316
Control type: automatic, semi-automatic
energy consumption: Low consumption with high efficiency
capacity: 500-10000L/H-customized
installation period: 1-3months

Period time: 30 days-120 days
Cups material: pouches, paper box, glass bottle, pet bottle, glass bottle

Product storage condition: room temperature; low temperature;

 

Energy saving and environmental protection measures for drinking yogurt production lines have become important considerations in the design and operation of production lines in the modern dairy processing industry. Here are some key energy-saving and environmental protection measures in the production line of drinking yogurt:

1, Energy Management
1. Variable frequency drive technology
Motor control: By adjusting the motor speed through a frequency converter, the equipment can always operate at the optimal efficiency point under different load conditions, reducing unnecessary energy consumption.
Compressor optimization: Variable frequency control of compressors in refrigeration systems, adjusting power output according to actual needs to avoid energy waste.
2. Heat recovery system
• Waste heat utilization: The waste heat generated during the pasteurization process is recovered and used to preheat the milk to be processed or other processes that require heating, thereby improving the utilization rate of heat energy.
Cooling water circulation: Install a cooling water circulation system to recover and reuse the heat generated during the cooling process, reducing overall energy consumption.
3. Intelligent temperature control system
• Precise temperature control: Through advanced temperature sensors and control systems, precise temperature control of key links such as fermentation tanks and refrigeration warehouses is achieved, avoiding energy loss caused by temperature fluctuations.
• Partition temperature control: Set different temperature control strategies according to the needs of different areas to further optimize energy use.

2, Water resource management
1. Water recycling
Wastewater treatment and reuse: Install efficient sewage treatment equipment to purify the wastewater generated during the production process and reuse it for non direct contact processes (such as cooling tower water replenishment, ground cleaning, etc.), saving water resources.
Water saving device: Water saving nozzles and automatic shut-off valves are used during cleaning and cooling processes to reduce water waste.
2. Low water consumption equipment
Efficient cleaning system: Introducing dry or semi dry cleaning equipment to reduce the amount of water used during the cleaning process.
• Water free cooling technology: Explore and apply new water free cooling technologies to further reduce water resource consumption.

3, Waste management
1. Solid waste disposal
• Classification and recycling: Solid waste generated during the production process (such as packaging materials, waste raw materials, etc.) is classified, collected, and processed to maximize recycling and reuse.
• Biodegradable materials: Prioritize biodegradable packaging materials to reduce their impact on the environment.
2. Waste gas treatment
Air purification system: Install efficient air purification equipment to treat exhaust gases (such as volatile organic compounds, odors, etc.) generated during the production process, ensuring emissions meet environmental standards.
Low emission combustion equipment: Adopting low emission combustion equipment to reduce the emission of harmful gases during fuel combustion.

4, Sustainable development
1. Green building design
• Natural lighting and ventilation: Optimize factory design, fully utilize natural lighting and ventilation, and reduce energy consumption of lighting and air conditioning systems.
Solar and wind energy: If conditions permit, install solar photovoltaic panels and wind turbines to provide partial power support for production lines using renewable energy.
2. Supply chain management
Local procurement: Try to choose local suppliers to reduce carbon emissions during the transportation of raw materials.
Green logistics: Optimize logistics distribution routes, adopt energy-saving and environmentally friendly transportation tools, reduce logistics costs and environmental impact.

Through the above series of energy-saving and environmental protection measures, the production line of drinking yogurt can not only significantly reduce energy consumption and environmental pollution, but also enhance the corporate social responsibility image and achieve sustainable development goals.
 

 

Equipment list sample of complete yogurt processing line

Equipment list of complete yogurt processing line (pasteurized milk/yogurt/cheese/cream/butter)
No.	Name	Main technology parameter
1	Milk receive, storage and cream separator unit
2	Electron pound scale	Maximum weighing 500KG
3	Milk weighing tank	SUS304, single layer, product feeded in through 40 mesh filter net, CIP cleaning ball
4	Milk acceptor	SUS304, single layer, CIP cleaning ball
5	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
6	Twin piping filter	SUS304, two pipe, stainless steal filter element 100 mesh
7	Dish separator	Auto residue discharge
8	Chiling tank	SUS304, alveolate jacket, attached with compressor
9	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
10	Preparing unit
11	Blending tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
12	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
13	Mini set of plate-type heat exchanger	SUS304, two stages
14	High speed emulsification tank	SUS304, heat insulated, bottom high speed emulsifier, digital readout thermometer,s upporters with adjustable feet
15	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
16	Twin piping filter	SUS304, two pipe, stainless steal filter element 100 mesh
17	Sterilizing and homogenizing unit
18	UHT sterilizer	Tub-type, sterilzing temperature 137 C, holding time 4s, full automatic control
19	High pressure homogenizer	40MPa (starting box included)
20	Temperature holding	SUS304, holding 300s
21	Distributing plate	SUS304, 3 holes
22	Cheese/butter processing unit
23	Bufferying tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
24	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
25	Cream seperator
26	Bufferying container	SUS304, with cover
27	Milk pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
28	Butter churner	SUS304, stepless timing
29	Cheese vat	SUS304, with heating jacket and insising device
30	Pressor	SUS304, 6 heads
31	Mould	SUS304, 10L, with cover
32	Yogurt fermentation unit
33	Fermentation tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
34	Rotary pump	SUS304, hard alloy mechanical seal, manual stepless shift
35	Plate cooler	SUS304, single stage, milk discharge at 4C
36	Rotary pump	SUS304, hard alloy mechanical seal, manual stepless shift
37	Filling unit
38	Higher position tank	SUS304, heat insulated, top off center vertical agitator, conical head, airtight manhole, breather valve, digital readout thermometer, anti-eddy baffle, supporters with adjustable feet
39	Pasteurized milk filling machine
40	Yogurt filling machine
41	CIP system unit
42	Semi-auto CIP system	Outer shell of SUS304, inner shell of SUS316, single cleaning way, concentrated acid/alkali tank adding system based on US technology, 100L×2 acid/alkali concentrate tanks
43	CIP return pump	SUS304, pump lift 24m, hard alloy mechanical seal, inner shell mirror polished
44	Installation part	Whole milk processing line installation and commissioning

Yogurt Processing Line involves multiple steps from raw material processing to final product. The following are the main raw materials and products:

Raw material
1. Fresh milk: This is the main raw material for producing yogurt, and high-quality fresh milk is usually chosen.
2. Strain: Lactic acid bacteria used for fermentation, commonly including Lactobacillus bulgaricus and Streptococcus thermophilus. According to product requirements, other probiotics such as Bifidobacterium and Lactobacillus acidophilus can also be added.
3. Auxiliary materials:
Stabilizers: such as gum, xanthan gum, etc., used to maintain the stability and texture of the product.
Sweetener: such as sugar, honey, etc., used for seasoning.
• essence: Add as needed to enhance flavor.
Jam/Fruit: Used to make various flavors of yogurt, such as strawberries, blueberries, mangoes, etc.

Product
1. Natural yogurt: made solely from milk and fermented with lactic acid bacteria, without adding any other ingredients, with a pure taste.
2. Flavored yogurt: based on natural yogurt, it is made by adding sugar, essence and other seasonings, with rich and varied taste.
3. Fruit flavored yogurt: Add jam or fresh fruit chunks to yogurt to enhance its taste and flavor.
4. Low fat/fat free yogurt: reduces fat content through defatting process, suitable for healthy dietary needs.
5. Greek yogurt: By filtering out some whey, the yogurt becomes thicker and has a higher protein content.
6. Functional yogurt: Added with specific functional ingredients such as prebiotics, vitamins, minerals, etc., it has additional health benefits.
7. Frozen yogurt: Freeze yogurt into an ice cream like form and sell it as a cold beverage product.

Brief description of processing flow
1. Raw material reception and pretreatment: Collect fresh milk for standardization (adjusting fat content), homogenization (making fat particles evenly distributed) and other pretreatment.
2. Sterilization: Kill harmful microorganisms in milk through pasteurization.
3. Cooling: Cool the sterilized milk to the appropriate fermentation temperature (usually 40-45 ° C).
4. Inoculation: Inoculate lactic acid bacteria strains into cooled milk.
5. Fermentation: Fermentation is carried out under constant temperature conditions until the desired acidity and solidification state are achieved (usually taking several hours).
6. Cooling: After fermentation is complete, quickly cool to the refrigeration temperature (around 4 ° C) and stop the fermentation process.
7. Blending: add sweetener, essence, jam or other auxiliary materials as required, and mix them.
8. Filling: Fill the prepared yogurt into a container.
9. Packaging: Seal and package the filled yogurt.
10. Storage/Distribution: Packaged yogurt is stored at an appropriate temperature and distributed to the market.

 

 

Installing and debugging a yogurt processing line involves several complex stages to ensure the equipment is correctly set up, operates efficiently, and meets food safety standards. Here's an overview of the installation and debugging process:

1. Pre-Installation Planning:
•Site preparation: Ensure the production area is clean, hygienic, and suitable for dairy processing. The layout should allow for smooth material flow and easy cleaning.
•Equipment delivery and unloading: Coordinate with suppliers to safely deliver and unload large machinery, following manufacturer's guidelines.
•Electrical, water, and utility connections: Plan for the necessary electrical, water supply, steam, and compressed air systems needed by the yogurt line.

2. Equipment Assembly and Installation:
•Assemble all components according to manufacturer instructions, including tanks, pumps, heat exchangers, mixers, fermentation vessels, filling machines, packaging lines, and sterilization equipment.
•Connect piping and wiring, ensuring all seals, gaskets, and connections are secure and meet sanitary design requirements.
•Install control panels, PLCs (Programmable Logic Controllers), and SCADA systems for process control.

3. System Integration and Calibration:
•Integrate each piece of equipment into the overall control system, testing communication between devices and software.
•Calibrate sensors and instruments that measure critical parameters such as temperature, pH, level, and flow rate, ensuring accurate readings.

4. Commissioning and Initial Testing:
•Conduct a dry run without actual product to test the mechanical operation and functionality of the entire line.•Test individual processes like pasteurization, homogenization, fermentation, cooling, flavoring, and packaging under no-load conditions.

5. Validation and Debugging:

•Run trial batches using real ingredients to validate the effectiveness of the pasteurization process, fermentation conditions, and final product quality.
•Troubleshoot any issues that arise during these trials, adjusting equipment settings or controls as needed.
•Perform CIP (Clean-in-Place) cycles and sanitize the line before producing actual products for sale.
•Verify that the line can handle different recipes, volumes, and packaging formats as specified in the design criteria.

6. Quality Control System Setup:

•Implement quality control procedures at key points along the line, such as setting up inline sensors for continuous monitoring of product characteristics.
•Configure LIMS (Laboratory Information Management Systems) for sample collection and analysis.
•Train personnel on proper use of the equipment, safety protocols, and quality control measures.

7. Final Acceptance and Documentation:

•Once all tests are completed successfully and the line is running smoothly, obtain sign-off from relevant stakeholders and regulatory bodies if required.
•Document all installation, commissioning, validation, and training activities for future reference and compliance purposes.

8. Ongoing Maintenance and Monitoring:

•Establish a maintenance schedule based on manufacturer recommendations and performance data gathered during initial operation.
•Continuously monitor and optimize the performance of the yogurt processing line through regular checks, adjustments, and updates to the control systems.Each stage must be carried out methodically to minimize downtime, prevent contamination risks, and guarantee that the yogurt processing line consistently produces high-quality products.
 

 

 

The process of customizing a yogurt processing production line involves selecting suitable production line configurations, equipment specifications, and production capacity to ensure that the final product meets specific market demands. Here are some key steps and considerations to help you customize yogurt processing plants:

Determine production scale and capacity: Firstly, it is necessary to determine your expected production scale and capacity. Different production line configurations and equipment specifications are suitable for production of different scales. For example, if you plan to conduct large-scale production, you may need to choose a production line that can handle larger quantities; For small-scale production, more compact and cost-effective solutions can be chosen.

Choose production line type: There are various types of yogurt production lines, including stirred yogurt production lines, fermentation production lines, etc. Select the most suitable production line type based on product type and market demand.

Equipment customization: Based on production scale and product type, key equipment such as fermentation tanks, homogenizers, sterilization equipment, etc. can be customized. Ensure that these devices meet the quality and safety standards of the product, while also considering the ease of operation and maintenance convenience of the equipment.

Automation level: Consider the automation level of the production line. A highly automated production line can reduce labor costs and improve production efficiency. Select an appropriate level of automation based on budget and production requirements.

Quality control: Ensure that the production line has the necessary quality control system, including temperature control, hygiene standards, etc., to ensure the consistency and safety of product quality.

Training and after-sales service: Ensure that suppliers provide necessary training and support, including operation training and maintenance guidance. High quality after-sales service can ensure the long-term stable operation of the production line.

By following the above steps, you can customize a yogurt processing production line that meets your needs and budget. Maintain close communication with suppliers during the customization process to ensure that the final product meets the needs of the market and consumers.

Pre sales services

 

 

After-sale service 

 

1. Equipment warranty period: We provide a one-year free warranty service for mechanical equipment. If any non-human caused problems occur during the warranty period, we will provide free repair or replacement services.
2. Maintenance and upkeep services: We provide regular or irregular equipment maintenance and upkeep services to ensure the normal operation of the equipment. We will provide 24-hour online technical support services.
3. Accessory supply: We guarantee to provide original factory accessories in a timely manner in case of equipment damage or replacement of parts.
4. Training services: In order to enable customers to effectively operate and maintain equipment, we will provide equipment operation and maintenance training.
5. Installation and debugging: We will provide equipment installation and debugging services to ensure that the equipment is installed correctly and can operate normally.

 

 

Company Profile

 

 

 

 

 

 

 

 

 

 

 

 

Our Service

 

 

 

 

 

 

Certificate

 

 

 

 

 

 

 

 

 

 

FAQ

 

1 ) Q: How can we visit your factory?
A: If you come from abroad, air to shanghai airport, then we can pick you up at airport.

 

2) Q: How do you ensure the quality of your products?
A: Our Company is a state owned enterprise with more than 16 years experience , strict operation policy is performed, advanced processing machines guarangtee the precision of all components, workers with operation license, parts get multiprocessing, transmission& electrical parts are of international famous brand. Series of test and inspection are done in the whole producing state.

 

3) Q: What payment methods your company accept?
A: We accept most of the payment methods , but mainly accept T/T, L/C at sight .

 

4) Q: How long is the warranty time for your products?
A: Our officially promised warranty time is 12 months after commissioning .

 

5) Q: I am new in this field,can you supply us turnkey services?
A: YES.We can supply all the system including Market Analysis/Product Analysis/Location Choice/Processing Flow Design/Equipment Layout Design/Building Design direction/Equipment mode selection/Equipment Manufacturing/Equipment Mounting/Equipment Debugging/Worker Training.

 

6) Q: What ' s the shipment terms and delivery time of your company?
A: Well, the delivery time depend on the quantity of your order. Usually is 20 days . For some customized machine 30 days is necessary.

 

7) Q: Can you supply OEM services?
A: Yes,we have our R&D team,and we have more than 400 workers with workshop area 75000 square meters.

 

8) Q: Do you give any Discount?
A: I will surely try my best to help you get those by the best price and good service at the same time.