Stainless steel vibrating screen plays a role in traditional Chinese medicine in the processing of mung bean beverage

Process sorting→cleaning→soaking→cooking gelatinization→refining→vibrating screen filtering, blending→homogenization→degassing→filling→sterilization→cooling→inspection→finished product storage technology raw material sorting:
Use fresh mung beans without insects and mildew, use vibrating screen or manually remove impurities such as cowpeas and small stones.
Soaking: Try to use pure water or soft water. The temperature of the soaking water should be 20-25 °C, and the soaking time is generally 10-12 hours.
Cooking and gelatinization: The main function is to soften the beans, passivate the enzyme, and remove the taste of the beans. It is usually carried out in a steam sandwich pot with a cooking time of 10-15 minutes.
Refining: The cooked mung beans are ground and ground by a paddle machine. When grinding, add 6-8 times of cold water, and add water evenly.
Filtration and preparation: The slurry is passed through a vibrating sieve, which can be directly filtered with an 80 mesh screen, and the liquid is recovered to the batching tank. According to the formula amount, the sugar and milk powder are dissolved in hot water. After filtering, the mixture is pumped into the batching tank and fully mixed with the grounded liquid. The pre-soaked composite stabilizer is stirred into the batching tank, and honey is added, and the mixture is fully stirred and mixed. . The ingredients are generally 6% of mung beans, 6% of sugar, 4% of skim milk powder, and 1% of honey.
Homogenization: The temperature of the feed liquid is raised to about 70 ° C, and homogenized twice with a high pressure homogenizer, and the pressure is 20 MPa.
Degassing: Vacuum degassing can be carried out in a degassing machine, generally using a thermal degassing of 50-70 ° C, and the vacuum degree in the vacuum tank is 0.091-0.093 Mpa. The degassing time is approximately 30 minutes.
Filling: When filling the tank, the temperature of the paddle should be above 70 °C to enhance the sterilization effect and discharge the headspace air.
Sterilization: warming for 10 minutes to 121 ° C, holding for 25 minutes and then cooling for 10 minutes, the operation of the sterilization pot should be strictly in accordance with steam, exhaust steam, temperature rise, constant temperature, steam off process.
Cooling: After the pressure in the sterilizing pot is reduced to Changzhuang, drain the condensed water, then open the water valve, first cool down the water for 5 minutes, then cool the water to 38 °C to maintain good quality.
After cooling the crusted, wipe the tank and check it and pack it into the warehouse.
The vibrating screen machine is made of 304 stainless steel, polished inside and outside, clean and hygienic, no burr, no dead angle, the sealing strip is silicone food grade, and the spring is surrounded by 304 stainless mesh skirt. Fully meet the hygiene standards of the food industry. Very popular in the food and pharmaceutical industry.

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