Egg Liquid Processing Line

The Egg liquid Processing Line is a production system specially used to process fresh eggs into liquid egg products. This type of Egg liquid Processing Line is commonly used in large-scale food processing, bakery, fast food and ready-to-eat food industries. Egg liquid Processing Line maintain the nutritional content of eggs through advanced processing technology and extend their shelf life through eggshell removal and bacterial treatment. Egg liquid Processing Line widely used in bread, cake, pastry production, catering industry, fast food chain and ready-to-eat food industry, especially in large-scale production.

1. Advanced technology: Our Egg liquid Processing Line adopts the most advanced technology and equipment to ensure an efficient and stable production process while maintaining the quality and safety of the product.

2. High production capacity: The high-efficiency design of the Egg liquid Processing Line enables it to handle a large number of eggs, realize high-capacity production, and meet the needs of different scales.

3. Precise control: Our Egg liquid Processing Line is equipped with an advanced automatic control system, which can precisely control each step to ensure the consistency of product quality.

4. Hygiene and safety: We strictly abide by hygiene standards, and take various measures to ensure the cleanliness of the production environment and the safety of products, and provide consumers with healthy and reliable products.

5. Diversified products: Our Egg liquid Processing Line can produce various types of egg liquid products to meet the diverse taste needs of consumers

6. Customer Support: We have a professional pre-sales consulting and after-sales service team to provide customers with all-round support and assistance

>> Classification Of Milk Powder

1.Whole milk powder (fat>26%): a powdery product made from milk only, with or without the addition of food additives and food nutrition fortifiers, concentrated and dried.

2. Partially skimmed milk powder (fat 1.5-26%): a powdery product made from milk only, with or without the addition of food additives and food nutrition enhancers, removing part of the fat, concentrated and dried.

3. Skimmed milk powder (fat<1.5%): A powdery product made from milk only, with or without the addition of food additives and food nutrition fortifiers, by removing fat, concentrating and drying.

4. Full-fat sweetened milk powder (fat>20%): a powdery product made from milk and white sugar as raw materials, with or without the addition of food additives and food nutrition fortifiers, concentrated and dried.

5. Flavored milk powder: A powdery product with a milk solid content of not less than 70% that is made from milk as the main raw material, with the addition of auxiliary materials, with or without the addition of food additives and nutritional fortifiers, through concentration and drying (or dry mixing) 

>> Processing Flowchart

General Milk Powder Processing Line Flowchart

Fresh milk collection—Cooling—Milk storage— Blending—Pasteurizer— Concentration—Spray drying—Mixer—Package (Cantin/pouch bag etc)

Note :

• Wet process, blending before spray drying

• Dry process, blending ingredient after drying

• Mix process, part blending before drying, part after

  
  

  
  

Solidified Yogurt Processing Line

Egg liquid Processing Line production process

1、Egg loading section

Egg loading has always been the critical factor in egg breaking process. The industry uses several kind of  trays, either new or re-used, made by carton or other different plastic shapes. 

2、Washing line

Egg washing equipment is designed to be integrated with breaking equipment and washes eggs.Egg washing lines are built to respect customer cleaning specifications (washing time, sanitizing, drying, egg inspection, etc.)

3、Egg breaking section

The key component of every egg processing plant is the egg breaker, we offers a complete range of egg breakers whith processing capacities from 900 to 225,360 eggs/hour.

4、Egg Pasteurization system

Pasteurization (or ultra-high temperature sterilization)

Goal: Remove potential pathogenic bacteria (such as Salmonella) through heat sterilization to ensure product safety.

equipment:

Pasteurizer: Kills bacteria by heating liquid eggs to a certain temperature (usually about 65-85°C), keeping them warm for a certain period of time, and then cooling them.

Ultra-high temperature sterilization (UHT) equipment: For liquid eggs that require a longer shelf life, ultra-high temperature (above 135°C) sterilization technology is used to make the product sterile and extend the shelf life.

5、Filling machine

Goal: Pack liquid eggs into different forms for circulation according to market demand.

equipment:

Filling machine: Dispense the cooled liquid eggs into packaging containers of different specifications, such as bottles, bags, barrels, etc. Common packaging forms include bottles, bags (such as composite film bags) and barrels.

Egg liquid Processing Line Application

Food industry: used to produce various baked goods, cakes, breads, pastries, ready-to-eat breakfast and other products.

Catering industry: used in restaurants, hotels, and large catering groups to quickly and batch produce egg foods.

Ready-to-eat food industry: Liquid eggs are often used to produce ready-to-eat food and fast food, such as quick-frozen food, ready-to-eat breakfast, etc.

Beverage industry: Some beverage products such as egg milk drinks also use liquid eggs as raw materials.

>> FAQ

1.How much liquid egg is in a shell egg?

The average weight of eggs is about 55-60g，Eggshells make up 10-12% of all weight

1 shell egg = 50g egg liquid

2.Why is the color of the egg yolk different?

The color of egg yolk depends on the food eaten by the laying chicken. The feed of each farm is different. The color of egg yolk does not affect the nutrition of the egg.

3.What are the white streaks in the protein?

The strips in the egg white become the frenulum, not something bad or the embryo, but the naturally edible part of the egg  

4.What products can eggs be processed into

Egg yolk, egg liquid, whole egg yolk, egg powder

5.Common Egg liquid Processing Line capacity

4000 grains/h, 5000 grains/h, 10000 grains/h