Margarine production system and process flow thereof

Abstract

The invention relates to a margarine production system which is characterized by comprising a butter quenching circulation system, a cold accumulation circulation system, a butter pressure control system and a pre-cooling circulation system, wherein an electromagnetic three-way valve (36) is arranged behind an outlet of a heat regenerator (4) of the butter quenching circulation system; a first outlet of the electromagnetic three-way valve (36) is communicated with a refrigerant channel in a butter quenching machine (5), and the other outlet of the electromagnetic three-way valve (36) is communicated with a cold recovery heat exchanger (6); the two outlets are connected in parallel and then are communicated with an air suction port of a compressor (1) after passing through the heat regenerator (4); the butter pressure control system comprises a variable displacement piston pump (10), a pressed regulating valve (20) and a kneading machine pressed regulating valve (22); the variable displacement piston pump (10) is arranged in front of a feeding hole of the butter quenching machine (5); the pressed regulating valve (20) is arranged behind a discharge opening of the butter quenching machine (5); and the kneading machine pressed regulating valve (22) is connected with a kneading machine (9).

Description

technical field [0001] The invention relates to a margarine processing system, in particular to a margarine production system and its technological process, belonging to the technical field of margarine production. Background technique [0002] As an important edible oil product in the modern food industry, margarine is a solid or semi-solid emulsified food with certain plasticity formed by emulsifying, quenching and kneading with vegetable oil as the main raw material. The production process of margarine is a continuous process. The production process generally includes three stages: emulsification, quick-freezing and kneading (mechanical plasticization). It becomes a supercooled liquid containing fine grains; the kneading process is to pass the quick-frozen margarine into the mixer, and use fast mechanical kneading to make the crystals more uniformly dispersed and prevent premature solidification. [0003] Regarding the research on margarine, in the past, scholars mainly ...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to provide an energy-saving intelligent margarine production system, which solves the problem of complex operation of the existing margarine system, high energy consumption, the need to stop and defrost the cream quenching machine in case of freezing failure, and difficulty in controlling the temperature of the cream at the exit of the quenching machine and other technical issues

Images