Probiotic Beverage Production Process and Processing Equipment
Release time:
2025-12-15
Abstract
The production process of probiotic beverages encompasses key stages such as raw material processing, fermentation, blending, sterilization, and packaging. During the raw material processing stage, base ingredients like grains, fruits, and vegetables undergo screening, washing, crushing, and soaking. For instance, stem mustard must have its old roots removed before being soaked in saltwater for disinfection; carrots, on the other hand, need to be blanched with steam to prevent browning, followed by pulping and filtration to remove coarse fibers. In the fermentation stage, stainless steel fermentation tanks are used, and a temperature control system maintains a constant temperature of 42℃ ± 1℃. A mixed culture of thermophilic streptococcus and Lactobacillus bulgaricus is inoculated, and fermentation continues for 6–8 hours until the pH reaches 4.2–4.5, at which point fermentation is halted. Throughout this period, acidity levels must be monitored regularly.
During the blending stage, auxiliary ingredients such as granulated sugar and pectin are added to adjust the taste and enhance stability. For example, adding 5%–8% erythritol can reduce the sugar content, while 0.1% pectin acts as a stabilizer to prevent layering. The sterilization process employs pasteurization at 85°C for 15 seconds, which effectively eliminates unwanted microorganisms while preserving some probiotic activity. In the packaging stage, sterile cold-filling equipment is used. After the bottle bodies have undergone double sterilization with ultraviolet light and hydrogen peroxide, they are sealed using an automated filling machine. The vacuum level must be maintained at ≥0.02 MPa to ensure airtightness.
The key processing equipment includes fermentation tanks, homogenizers, sterilizers, and filling machines. The fermentation tanks are equipped with agitators and a PID temperature-control system, enabling precise control of both medium sterilization and fermentation temperatures. The homogenizer uses high pressure—ranging from 20 to 25 MPa—to ensure thorough blending of milk proteins and plant fibers. The sterilizer employs a two-stage high-efficiency filter along with in-tank steam-in-place sterilization technology, effectively preventing contamination by extraneous microorganisms. The filling machine integrates functions such as packaging paper cutting, filling, and sealing, with a single-line production capacity reaching 5,000 to 10,000 bottles per day.
Keywords:
Evaporation complete set of equipment
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Henan Suoyuan Machinery Co., Ltd.
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19th Floor, Huaqiang Yunling, University Science and Technology Park, West Third Ring Road, Zhengzhou City
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No. 218, Heshuo Avenue, Industrial Cluster Zone, Wuzhi County
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