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  • On the sterilization method of fresh milk

    Our common pasteurized milk has a shelf life of 5-15 days. A common misconception about this is that the longer the shelf life, the better. In fact, the shorter the shelf life of dairy products, the higher the nutritional value of the product. As far as the current sterilization methods for dairy products come ...

  • Mechanical milking and milking equipment

    Mechanical milking and milking equipment The principle of machine milking uses a double-cylinder structure cup that mimics the calf's mouth. A vacuum pump is connected to produce negative pressure and normal pressure to alternately open the nipple nozzles to make milk Out of the nipple. The milking machine is used to produce milk in a vacuum mode. The milking machine consists of a vacuum pump and a milking machine ...

  • Water treatment equipment of Yongxing equipment

    The reverse osmosis of water treatment equipment of Yongxing equipment is referred to as RO, which is a membrane separation technology developed in the 1960s. The principle is that raw water passes through a reverse osmosis membrane under the action of high pressure, and the solvent in the water diffuses from high concentration to low concentration. So as to achieve the purpose of separation, purification and concentration, because it is in line with the natural ...

  • Milk whitening device-homogenizer

    Milk whitening device--Homogenizer--Xi'an Yongxing Food & Chemical Machinery Co., Ltd. 029-83253146 Or liquid-solid phase) homogeneous, emulsified equipment, mainly used in the food or chemical industry, such as: dairy, beverages, cosmetics, ...

  • Structural characteristics of mixing tank

    Structural characteristics of mixing tanks--Xi'an Yongxing Food and Chemical Machinery Co., Ltd. 029-83253146 Aeration fermentation tank, which includes a tank body, a gas supply system and a temperature adjustment system connected to the tank body, and it is an aerobic bioreactor Typical representative of the main components are the casing, temperature control ...

  • Cooling requirements and methods of raw milk

    Raw milk cooling requirements and methods 1. Cooling requires that the milk that is just squeezed out immediately drops below 10 ° C, which can inhibit the proliferation of microorganisms; if it drops to 2 ~ 3 ° C, the microorganisms hardly multiply; raw milk that is not processed immediately should Store below 5 ° C. Second, the cooling method 1) The most common and simple way to cool the pool is to put milk in the pool with ice water ...

  • Control of contaminants in raw milk

    Control of Contaminants in Raw Milk 1. Workers in the field require the milking staff to disinfect hands, work clothes or rubber boots with a certain concentration of benzalkonium bromide (Xinjieer), an organic iodine mixture or an aqueous solution of phenolic soap; staff Enter the production area should be changed clothes and UV disinfection, work clothes should not be worn out of the field; breeders should have a health certificate, annual physical examination, labor ...

  • Effect of Freezing Processing on Milk Properties

    Effect of Freezing Processing on Milk Properties (I) Effect of Freezing on Protein Freezing processing of cow's milk mainly refers to freezing sublimation drying and cryopreservation processing methods. When milk is stored frozen, if stored at -5 ° C for more than 5 weeks or at -10 ° C for more than 10 weeks, casein will coagulate and precipitate after thawing. At this time, the instability of casein is mainly affected by milk ...

  • The role of oxygen in white wine maturation

    The role of oxygen in the maturation of white wines If oxygen plays an important role in the maturation of red wines, in the maturation of white wines, oxygen has no effect on quality improvement. On the contrary, during the entire brewing process, including mechanical processing, fermentation, storage, etc. of raw materials, oxygen is the enemy of white wine. However, on the premise of reasonable use, the grape juice ...

  • Ion exchange equipment

    Ion-exchange equipment Ion-exchange uses the size of various substances to replace the capacity to distinguish the adsorbed mixture to achieve the effect of concentration. Many organic substances in the fermentation industry, such as organic acids, amino acids, and enzyme preparations, can be extracted and concentrated by this method. Usually the ion exchange process includes three procedures of adsorption, desorption and regeneration ...

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Contact: Manager Wang Mobile: 18092609686 National Service Hotline: 029-82480378 Email: 578736503@qq.com

Mainly engaged in: juice processing equipment, fruit wine, vinegar brewing equipment, dairy machinery, enzyme equipment

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