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Application of homogenizer in soy milk: When homogenized, soymilk is pressed out from the slit of the homogenizing valve under high pressure. The fat globules, proteins and other particles are refined by the combined action of shearing force, impact force and cavitation effect. A uniform dispersion is formed. Prevent fat from floating, protein precipitation, increase the gloss of soy milk, and improve the stability of soy milk.
The homogenization effect of soymilk is subject to homogenization pressure. The homogenization temperature and the number of homogenization factors are affected by three factors. The homogenization pressure is limited by the equipment. Soymilk production can be homogenized with a pressure of 20~30MPa. When the temperature is homogeneous, the temperature is generally controlled between 55 and 65 °C. The number of homogenizations is 1~2 times.
The homogenization process can be placed before the soymilk is sterilized. It can also be placed after sterilization. Both arrangements have their own advantages and disadvantages. The homogenization is placed before sterilization, and the sterilization process can destroy the homogenization effect to some extent. Soymilk is prone to oil lines. However, the use of this process reduces the chance of contamination after sterilization. Storage is safer. Equipment costs are relatively low. And after the homogenized soymilk enters the sterilizer, it is not easy to scale. If the homogenization is placed after sterilization, the above situation is just the opposite.
The application of the homogenizer in the raw milk: breaking the large fat globules in the milk into small fat globules under the strong mechanical action of 16.7~20.6MPa. Disperse it evenly in the milk. It can effectively prevent the fat ball from floating up. In the production of pasteurized milk. The location of the general homogenizer is in the first heat recovery section of the sterilization. In the production of indirectly heated UHT milk, the homogenizer is located prior to sterilization. In the production of directly heated UHT milk. The homogenizer is located after sterilization. Therefore, a sterile homogenizer should be used. Homogenization not only prevents the fat globule from floating, but also has other advantages: the homogenized cow's milk fat globule is reduced in diameter and easily digested and absorbed by the human body. Homogenization softens the milk protein clot. Promote digestion and absorption. In the production of enzyme cheese, homogenization can accelerate the coagulation of milk, and the flavor of dairy products is more consistent.