Microfiltration sterilization equipment for active donkey milk

Abstract

The invention relates to microfiltration sterilization equipment for active donkey milk, and aims at solving the technical problems in the prior art.According to the technical scheme, the microfiltration sterilization equipment comprises a raw material inlet, a feeding valve, a CIP cleaner, a material tank, a first temperature monitoring probe, a liquid level monitoring probe, a material output valve, a material pump, a microfiltration filter, a blow-down valve, a heat preservation water inlet, a heat preservation water flow adjusting valve, a drainage adjusting valve a second temperature monitoring probe, a material return valve, a sampling flow regulating valve, a sampling port, a material output valve, a finished product outlet and a PLC control cabinet. The invention aims to provide the micro-filtration sterilization equipment for the active donkey milk, the micro-filtration sterilization equipment can effectively perform non-thermal sterilization treatment on the donkey milk, meanwhile, the heating denaturation of protein is also avoided, and the equipment is provided with the heat preservation water pipeline, so that the stable control of the temperature can be effectively ensured, and the quality of the donkey milk is ensured.

Description

technical field

[0001] The invention relates to microfiltration and sterilization equipment, in particular to a microfiltration and sterilization equipment for active donkey milk. Background technique

[0002] The number of bacteria and somatic cells in fresh donkey milk is high, and the shelf life of milk products produced by pasteurization technology is short, and it is impossible to prepare low-heat milk powder. Although ultra-high temperature instantaneous treatment can kill microorganisms in milk, somatic cells and A variety of heat-resistant enzymes released by microorganisms cannot be completely inactivated, and the remaining high enzyme activity will slowly act on nutrients such as protein and fat during their shelf life, resulting in a series of quality reduction or quality deterioration problems. Microfiltration is performed at low temperatures to effectively remove bacteria and spores from emulsions without affecting product nutrition and flavor, extending shelf l...

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