The intelligent commercial yogurt fermentation and refrigerating machine is a device for fresh milk fermentation. It is controlled by microcomputer, energy-saving and environmental protection, and is very popular with many customers at home and abroad. This full-automatic yogurt fermentation machine has sterilization, fermentation, refrigeration and fresh-keeping functions, and is very suitable for cold drink shops and bakeries.
Methods for making yogurt with this frozen yogurt maker
1. Ingredients, use cleaned mixing bucket, put sugar, fresh milk (no additives required), and plain yogurt in order. Fresh milk must be sterilized before adding sugar, and the strains so produced will not be particularly sour. After sterilizing the milk, reduce the temperature to about 40 ° C before adding the bacteria. The temperature of yogurt fermentation should be controlled between 42-43 ℃.
2. After adding white sugar to fresh milk, use a clean mixing spoon to stir the ingredients in the mixing bucket until the white sugar is dissolved.
3. When performing yogurt fermentation, put the stirred raw materials into the cups separately, and then put them into the fermentation room of the yogurt fermentation machine. Then set the fermentation time and fermentation temperature. After about eight hours, the yogurt fermentation is complete. At this time, the temperature of the fermenter can be adjusted to the refrigerated temperature.
Milk cups placing principle of the automatic yogurt making machine
1.Milk cups cannot be stacked too high or too dense
The density of fresh milk is similar to that of hot water, which is nearly a thousand times that of heating the carrier air. Therefore, if you want to quickly warm up fresh milk or quickly cool yogurt, you must ensure that the air in the box is smooth. For the high density of milk cups that cannot be put in place, we must ensure that there is enough space. This yogurt making machine has four layers of grids from bottom to top, each level is 370MM * 450MM, and the effective height of each layer is 200MM. In order to make milk everywhere warm and cool as much as possible, the stacking height of the milk cups in each layer must not exceed the effective height of the layer, and between the upper and lower cups on the same plane, at least longitudinally (front-to-back) or laterally (left-right) Don’t put two sides together, and the distance between the left and right rows of milk cups should be more than 3CM.
Take a milk cup with a diameter of 100 * 65 as an example: each layer can be stacked in 3 layers; each layer in the vertical direction can be stacked in 3 rows, and the horizontal direction can be stacked in 4 rows. When discharging, the left and right sides of each cup must be vacated with a space above 1CM for air circulation. If bacteria are placed on the bottom layer, the diameter of the vessel is not more than 300MM, and the height is not more than 180MM, so as not to affect the ventilation.
2. Milk cups should be distributed as evenly as possible.
When the number of milk cups is small, first reduce the stack height. It should be placed as evenly as possible: the left and right neutral spaces in the horizontal direction should be as consistent as possible, and the front and rear neutral spaces should be the same; the neutral spaces between the door and the left and right side walls are larger.