Novel margarine production system and process

Abstract

The invention discloses a novel margarine production system comprising a filtering and sterilizing device, a pre-cooling device, a quenching device, a refrigeration supplying device, a kneading device and a hot water supplying device. The margarine production system disclosed by the invention is provided with a filtering and sterilizing link so as to guarantee the quality of materials; the pre-cooling device is arranged to reduce the temperature before materials enter a quenching machine and guarantee the cooling effect of the materials entering the quenching machine; the quenching machine isinternally provided with an in-shaft hot water circulation so as to avoid freezing the materials on a shaft; the kneading machine is internally provided with a temperature-raising control link so as to eliminate the influences on the quality of a kneading process by crystallizing heat and mechanical heat; and furthermore, back pressure adjusting devices are respectively arranged at material outlets of the quenching machine and the kneading machine so as to adjust pressures in the quenching and kneading processes. The novel margarine production system disclosed by the invention can realize temperature, pressure, temperature-raising control and the like in a margarine production process, so that the problem of the traditional margarine processing equipment that the process is rough, the quality is difficult to monitor and the like are solved and the quality of the margarine is guaranteed.

Description

Technical field [0001] The invention relates to a butter production system, in particular to a new type of margarine production system and process. Background technique [0002] Margarine is a solid or semi-solid emulsified food with a certain degree of plasticity, which is formed by emulsification, quenching, and kneading with vegetable oil as the main raw material. Margarine is a water-in-oil emulsion. According to different oil composition and processing process, margarine can be produced for different purposes. [0003] Regarding the research on margarine, judging from published papers and patents, there are more aspects of raw material modification, formula and product crystal form and quality evaluation, while the specific operating conditions of equipment (quench cooler, kneader, etc.) are more researched. Practice has proved that for a good quality margarine product, in addition to the selection of raw materials and formula, processing equipment and operating conditions ar...

AI Technical Summary

Problems solved by technology

[0004] The control of pressure and temperature in the production process of margarine is very important to the quality of the product, and the existing production equipment often ignores the control of product quality

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