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    Non-dairy Creamer Production Line

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    Non-dairy creamer production line

    • PromulgatoYunhao
    • Time2017-11-17
    • Click

    1. Processing:

       1.1.Put the pure water, liquid starch sugar, vegetable oil and other ingredients together, make the material dissolves.

       1.2. When the temperature of material liquid rise to 70 , shear with high-speed and emulsify 5-15 minutes.

       1.3.After fully homogeneous under high pressure with homogenizer to spray drying tower and dry. The homogeneous pressure is for 20-35 MPa.

       1.4.Spray drying, adjust import and export wind temperature, spray pressure and nozzle according to the actual production situation. Wind in 160-180 , wind out 80-100 , wind pressure 10-20 MPa.

       1.5.The powder packaging ,after cooling below 35 with the fluidized bed, add anticaking agent, stirring for 10 minutes ,then packaging.

    2. The Quality standard of Creamer

    Item Result
    Colour Milky white or creamy yellow, uniform.
    Taste and smell Having the aroma taste, this breed no smell.
    Appearance Drying, uniform, osteoporosis, powder, no adhesion phenomena.
    Solubility The water brewing stirring can quickly dissolve, no impurities visible to the naked eye.
    Dry Solids Content(m/m) ≤5.0
    Fat content(solids) Type 1020
    Fat content(solids) Type 2150
    Fat content(solids) Type 5185
    Ash ≤4.5
    As Content mgkg ≤0.5
    Pb Content mgkg ≤1.0
    Bacteria Content cfu/g ≤10000
    Coliform Content MPN/100g ≤30
    Pathogenic bacteria (refers to the intestinal pathogenic bacteria and pathogenic bacteria) Not be detected
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