Milk Block Vacuum Freeze Dryer

If the milk block vacuum freeze dryer caters to your requirement, welcome to buy the precise equipment made in China from our factory. We are one of the professional manufacturers and suppliers in China who can offer you unmatched services and prices. And the customized service is also available. Don't hesitate any more.

 

Milk Block Vacuum Freeze Dryer

Introduction to yak lactic acid milk block vacuum freeze dryer, including the following steps:

1. Preparation of yak yogurt: add 2-3% white granulated sugar, 3-4% skimmed milk powder, and 0.8-1% composite stabilizer into fresh yak milk. After full dissolution, preheating, homogenization, sterilization, and cooling inoculate 4-8% starter. The component and mass ratio of the starter is Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium lactis yak001 = 3:2:3 for fermentation, The acidity shall be controlled at 120-180t to ensure that the freeze-dried yogurt has special flavor substances. After fermentation, it can be used after cooling, stirring, refrigeration, and post ripening;

2. Dissolving ingredients: weigh according to the proportion, fully mix the white granulated sugar and pectin, dissolve them with 3-5 times of 60-80 ℃ hot water, cool them to below 40 ℃, add the remaining purified water at 35-40 ℃ and the remaining skimmed milk powder, maltodextrin, whey protein powder, corn starch, fructooligosaccharide, and maltose syrup, stir and dissolve them, and then add the fermented yak lactic acid milk, Adjust the pH value of the product between 5.0-6.5, shear it at 2000-2500 R / min for 3-5 minutes, or homogenize it under the condition of 18-25 MPa, so as to prevent local flocs after adding yogurt into the feed liquid;

3. Addition of fruit grains / Petals: add freeze-dried fruit grains/petals into the above ingredient solution for full mixing and then pour the mold;

4. Vacuum freeze-drying: put the mold filled with feed liquid into the freeze-drying equipment, freeze it below - 45 ℃ for 3-4 hours, vacuum it for 30 hours, and the vacuum degree is ≤ 10Pa;

5. Packaging: the freeze-dried yogurt blocks shall be manually screened and packaged after finishing the products

Parameter:

Model	KFD-1	KFD-2	KFD-5	KFD-6	KFD-8	KFD-10
Capacity (Kg/Batch)	10	20	50	60	80	100
Shelf Area (㎡)	1.1	2	5	6	8	10
Shelf Size (Mm)	500*400	700*500	800*895	950*800	1000*800	1190*800
Shelf Quantity (Layer)	5+1	6+1	7+1	8+1	10+1	11+1
Shelf Temperature (℃)	-60 to +70
Water Catcher Temper (℃)	-65±5
Max Catch Water（Kg）	15	30	75	90	120	150
Ultimate Vacuum	1	1	1	2	2	2
Electricity（kW）	12	16	22	34	34	41
Size（Mm）	2200*1000*2000	2500*1000*2300	2200*1200*2400	3500*1400*2430	3500*1400*2430	4540*1400*2450
Weight（Kg）	1500	2000	2500	3000	3500	3800

Pre-sale:

* As soon as we get your inquiry, we will always reply to your email on time and try our best to recommend you the most suitable freeze dryer. Detailed tech info will also be provided for you.

* We can do sample tests for customers.

After-sale:

* If possible, please do come to our factory and we will teach workers the whole process of freeze-drying. The most appropriate time needed for freeze-drying will be tested by us.

* We will keep in touch with you, to make sure every part of the freeze dryer works well. One-year warranty, free online service for abroad customers.

Workshop：

Exhibition:

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