Custard Sauce Production Line

Custard Sauce Production Line

Production Video:https://www.youtube.com/watch?v=AkAcycJx0pI

Acustard sauce ntau lawm kabkoom nrog cov txheej txheem ntawm kev siv tshuab thiab semi-automated los tsim cov custard sauce zoo, tsis tu ncua, thiab tu cev. Hauv qab no yog cov ncauj lus kom ntxaws txog cov theem ib txwm nyob rau hauv cov kab ntau lawm custard:

1. Cov khoom siv tuav & kev npaj

• Mis Txais & Cia
  • Cov mis nyuj nyoos tau txais, kuaj xyuas kom zoo, thiab khaws cia rau hauv lub tub yees silos.
  • Lwm txoj kev: Rov ua dua cov mis hmoov + dej (rau lub neej txee ntev dua).
• Qab Zib & Sweetener tuav
  • Qab zib, pob kws phoov, los yog lwm yam sweeteners yog hnyav thiab yaj.
• Qe & qe hmoov ua
  • Kua qe (pasteurized) los yog qe hmoov yog tov nrog dej.
• Starch & Stabilizers
  • Pob kws, hloov cov hmoov txhuv nplej siab, los yog cov thickeners (xws li, carrageenan) yog pre-mixed los tiv thaiv clumping.
• Flavorings & Additives
  • Vanilla, caramel, lossis lwm yam khoom qab zib, nrog rau cov khoom noj khoom haus (yog tias xav tau), tau npaj.

2. Sib tov & sib tov

• Batch los yog Nruam Mixing
  • Cov khoom xyaw ua ke hauv ahigh-shear tov khoomlos yogpremix tanknyob rau hauv kev tswj qhov kub thiab txias (kom tsis txhob ntxov ntxov thickening).
  • Homogenization tuaj yeem siv rau kev ntxhib los mos.

3. Ua noj & Pasteurization

• Continuous Cooking (Scraped Surface Heat Exchanger)
  • Qhov sib tov yog rhuab rau75-85 ° C (167-185 ° F)txhawm rau qhib cov hmoov txhuv nplej siab gelatinization thiab thicken cov ntses.
• Pasteurization (HTST lossis Batch)
  • High-Temperature Short-Time (HTST) ntawm72 ° C (161 ° F) rau 15-20 seclos yog batch pasteurization los xyuas kom meej microbial kev nyab xeeb.
• Theem cua txias
  • Ceev ceev kom txias4-10 ° C (39-50 ° F)kom tsis txhob ua noj ntxiv thiab tswj kev ntxhib los mos.

4. Homogenization (yeem)

• High-Pressure Homogenizer
  • Siv rau ultra-smooth kev ntxhib los mos (tiv thaiv graininess).

5. Ntim & Ntim

• Tsis Siv Neeg Filling Tshuab
  • Hnab filling(rau khw muag khoom) los yogbulk filling(rau kev pabcuam zaub mov).
  • Aseptic filling(rau ntev txee lub neej) los yogkub puv(rau ambient cia).
• Ntim Hom:
  • Lub raj mis yas, thawv, hnab, lossis cov kaus poom.
  • Nitrogen flushing tuaj yeem siv los ua kom lub neej ntev.

6. Txias & Cia

• Blast Chilling (yog tias xav tau)
  • Rau lub tub yees custard, sai txias rau4 ° C (39 ° F).
• Txias Cia
  • Khaws ntawm4 ° C (39 ° F)rau tshiab custard los yog ambient rau UHT-kho cov khoom.

7. Kev Tswj Xyuas Zoo & Kev Ntsuas

• Kev kuaj xyuas viscosity(siv viscometers).
• Kev soj ntsuam pH(Lub hom phiaj: ~ 6.0–6.5).
• Kev ntsuam xyuas microbiological(tag nrho cov phaj suav, poov xab / pwm).
• Kev Ntsuas Kev Ntsuas(saj, kev ntxhib los mos, xim).

Cov cuab yeej tseem ceeb hauv Custard Sauce Production Line

1. Cia Tank(rau cov kua mis, cov khoom xyaw ua kua).
2. Ntsuas & Dosing Systems.
3. High-Shear Mixers & Premix Tanks.
4. Pasteurizer (HTST los yog Batch).
5. Scraped Surface Heat Exchanger (rau ua noj).
6. Homogenizer (yeem).
7. Filling Machines (piston, volumetric, lossis aseptic).
8. Txias Tunnels.
9. Ntim Machinery (sealing, labeling).

Hom Custard Sauce Ua

• Txias Custard(lub neej luv luv, saj tshiab).
• UHT Custard(ntev lub neej ntev, sterilized).
• Powdered Custard Mix(rau reconstitution).

Automation & Efficiency

• PLC Tswj Systemsrau qhov kub thiab txias thiab kev sib tov tswj.
• CIP (Clean-in-Place) Systemsrau kev tu cev.