Best seller!!! professional Pasteurized milk production line equipments

Introduction:

Pasteurization (French: Pasteurisation) produced from Pasteur, solve the problem of sour beer. At that time, the

French wine industry is faced with a daunting question, that is after the beer in the beer will be sour, cannot drink

at all. Go sour and this phenomenon has often happened. Pasteur were invited to study this problem. After a long

time of observation, he found that make the beer acid was blamed by lactobacillus. Rich nutrition of beer is the

paradise of the lactic acid bacteria growth. Take simple boiling method can kill the lactic acid bacteria, however,

so that beer was also cook is broken. Pasteur, try to use different temperature to kill the lactic acid bacteria,

without disrupting the beer itself. Finally, Pasteur research result: with temperature of 50 ~ 60 °c heating of beer and a half hours, can kill the lactic acid bacteria in the beer, without having to boil. This method saved the

French wine industry. Sterilization is what is known as the 'pasteurization'.

Production process:

Pasteurizatio------ cooling-----drying

The sterilization time: 10 to 40 minutes

Characteristic of pasteurized production line equipment:

This production line adopts the pasteurization process, applicable to pickled vegetables. Low-temperature meat products, acid soy milk products, jelly and other food and beverage sterilization at low temperature.

Technical parameters:

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