A few days ago, there were a lot of amateur experiments on the Internet, where the packaged soy milk was placed on the market for a long time to see which one broke faster, the more strange, and the more thorough. Even comparing the soy milk in the breakfast shop, I doubt that the packaged soy milk that is not bad for 13 days in the refrigerator must have added a lot of preservatives. Whether the logic of "easy to rancidity = fresh and good soy milk without preservatives" is true or not, the new season of Discovery made in Taiwan is a big decryption. For the first time, it is the first time to go deep into the packaging soymilk factory, and explore the "unscientific" production of packaging soymilk without rancidity for 13 days. principle.
Beverages with high protein and moisture, such as soy milk and milk, are very susceptible to environmental influences, causing bacteria to grow and lead to rancidity. Therefore, in order to avoid the rancidity of soy milk, the process of colonization numerical control tube and temperature control will be the key. In the Discovery program, it can be found that there are several number list key points of colony CNC tubes and temperature control in the production process of packaging soymilk. Key point 1: Controlling the colony count of the fully enclosed filling pipeline The first is the fully enclosed filling pipeline. Generally, after cooking the soymilk in bulk at home or in the breakfast shop, the soymilk is usually placed in a cool indoor place to cool down.
\At this time, the bacteria in the air will cause a certain degree of pollution to the soymilk. and lead to subsequent rancidity. After the food manufacturer completes the process of boiling and sterilizing, the finished soy milk will directly enter the closed pipeline, and the quality control personnel will conduct random inspection and testing. Enter the filling line. Figure / Retrieved from Discovery's official YouTube Soymilk is packed and filled in a nearly sterile, highly clean space, first sterilized with steam to remove impurities, injected into soymilk, and sealed at high temperature. The precise adjustment of the fully automatic filling machine can ensure that 15,600 boxes of soymilk are sealed per hour, producing nearly 90,000 liters of soymilk and nearly 2 containers of soymilk.