Koumiss production line

A production line, yogurt milk technology, applied in milk preparations, dairy products, applications, etc., can solve the problem that the fermentation temperature and time and aerobic fermentation cannot be accurately controlled, the taste of yogurt is different, and the cost of mass production Advanced problems, to achieve the effect of shortening fermentation time, consistent taste, and high production efficiency
CN109362883APending Publication Date: 2019-02-22维殊机械科技(上海)有限公司
0 Cites 0 Cited by

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
维殊机械科技(上海)有限公司
Publication Date
2019-02-22

Smart Images

  • Figure 1
    Figure 1
Patent Text Reader

Abstract

The invention discloses a koumiss production line. The production line is characterized in that the production line mainly comprises a plurality of fermenting tanks, an acidic water and alkaline waterCIP cleaning unit, a cooling system, a material system, a hot water system and an air system. Compared with traditional herder-operated manual cylinders, an industrial combined automatic koumiss fermentation system in the invention has the following advantages: the automatic degree is high, so labor is saved; the fermentation temperature, the fermentation time and aerobic fermentation are effectively controlled, so the koumiss produced in every batch has the same taste; the occupied area is small, the fermentation system is easy to operate, the sanitary requirements are high, and the fermentation is completed in a closed container, so the production efficiency is high; and the fermentation temperature is effectively controlled, so the fermentation time is greatly shortened, and the cost for the product is reduced.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to the technical field of sour koumiss technology, in particular to a sour koumiss production line. Background technique

[0002] The Mongolian people live in the grasslands for a long time and live by animal husbandry. Kumiss is their favorite beverage food and entertaining delicacies in their daily life. Every July and August, when cattle are fat and horses are strong, it is the season for brewing kumiss. Mongolian women store the mare's milk in skin bags, stir it, and after a few days, the milk fat is separated and fermented into wine. Traditional manual processing by herdsmen is time-consuming and labor-intensive, and the degree of automation is not high. The fermentation temperature and time and aerobic fermentation cannot be precisely controlled, resulting in a large difference in the taste of kumiss. The cost of mass production is also relatively high. Contents of the invention

[0003] The invention proposes a sour k...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More