Key Equipment: Vacuum Emulsifier / (Jacketed) Mixing Tank
This document describes the process flow and equipment configuration of the peanut/walnut milk (liquid food) production line, focusing on the line layout built around the core blending equipment — the Vacuum Emulsifier / (Jacketed) Mixing Tank.
Vacuum Emulsifier / (Jacketed) Mixing Tank is widely used in nut beverages such as peanut milk and walnut milk. It can maximize the retention of nutritional components and make them more easily absorbed by the human body.
Peanut milk and walnut milk are plant protein beverages made from peanut kernels and walnut kernels through soaking, grinding, filtration, blending (with sugar, emulsifiers, stabilizers), homogenization and sterilization. The core process is to fully mix the plant protein slurry with the auxiliary ingredients in the jacketed mixing tank, homogenize and degas, forming a uniform and stable emulsion system. The uniformity and stability of the slurry directly determine the taste, nutrition and shelf life of the peanut milk and walnut milk, and are the key links of the whole production line.
By material flow, the peanut/walnut milk (liquid food) production line is divided into four functional zones — pretreatment, blending, post-treatment, and filling & packaging — organized around the core blending equipment (Vacuum Emulsifier / (Jacketed) Mixing Tank):
| Functional Zone | Main Processes | Main Equipment | Function |
|---|---|---|---|
| Pretreatment zone | Raw material inspection, soaking, grinding, filtration | Soaking tank, grinding machine, filtration equipment | Inspect, soak and grind the peanut kernels and walnut kernels and filter the slurry |
| Blending zone (core) | Blending, homogenization, defoaming | Vacuum Emulsifier / (Jacketed) Mixing Tank | Blend, homogenize and vacuum-degas the slurry with sugar, emulsifiers and stabilizers in the jacketed mixing tank |
| Post-treatment zone | Sterilization, intermediate inspection | Sterilization equipment, inspection equipment | Sterilize by heating, stabilize the system and complete intermediate inspection |
| Filling & packaging zone | Filling, packaging, finished product inspection | Filling machine, packaging machine, coding equipment | Metered filling, packaging and labeling; inspect finished products before warehousing |
Materials flow sequentially from the pretreatment zone into the blending zone, post-treatment zone and filling & packaging zone, forming a continuous, closed and traceable food production flow.
The typical process flow of peanut/walnut milk (liquid food) is: raw material inspection → soaking & grinding → filtration & blending → vacuum homogenization & defoaming → sterilization → intermediate inspection → filling → packaging → finished product inspection & warehousing. Each step is described as follows:
| No. | Process Step | Step Description | Key Control |
|---|---|---|---|
| 1 | Raw material inspection | Inspect the peanut kernels, walnut kernels and auxiliary materials; store them for later use after they pass | — |
| 2 | Soaking & grinding | Soak the peanut kernels and walnut kernels and then grind them into slurry | Grinding fineness ★ |
| 3 | Filtration & blending | Filter the slurry and add sugar, emulsifiers, stabilizers etc. for blending | Accurate proportioning |
| 4 | Vacuum homogenization & defoaming | Homogenize and vacuum-degas in the vacuum emulsifier to make a uniform emulsion | Homogenization ★ (core) |
| 5 | Sterilization | Heat-sterilize the emulsion | Sterilization temperature ★ |
| 6 | Intermediate inspection | Test semi-finished products on protein content, fat, taste etc.; transfer to the next process after they pass | Pass/fail judgment |
| 7 | Filling | Quantitatively fill into packaging containers via the filling machine | Filling metering |
| 8 | Packaging | Sealing, labeling, coding, cartoning | Sealing integrity |
| 9 | Finished product inspection & warehousing | Inspect finished products against standards; warehouse them after they pass | Pass/fail judgment |
Note: The steps marked with ★ in the table (grinding fineness, vacuum homogenization & defoaming and sterilization temperature) are key process control points, among which vacuum homogenization & defoaming is the core control link of the whole production process.
The Vacuum Emulsifier / (Jacketed) Mixing Tank is the core equipment of the peanut/walnut milk (liquid food) production line. Its main body is a mixing tank with a heating/cooling jacket, integrated with a vacuum system, a high-speed homogenizing device and a wall-scraping stirring device, combining blending & mixing, homogenization, defoaming and other functions in one unit, ensuring a stable and uniform emulsion system.
| Item | Description |
|---|---|
| Function | Blending of the slurry with sugar, emulsifiers and stabilizers, homogenization and vacuum defoaming — the key process that ensures the uniformity and stability of the peanut milk and walnut milk |
| Main structure | Mixing tank with a heating/cooling jacket; steam or cooling water circulates in the jacket for temperature control |
| Stirring system | A central paddle works with a wall-scraping paddle to ensure thorough mixing of the solution and prevent wall sticking |
| Homogenizing system | A high-speed homogenizing device refines the plant protein particles and disperses the emulsion uniformly |
| Vacuum system | The tank is evacuated to remove air and reduce oxidation, preventing fat floating and layering |
| Temperature control | Heating and cooling through the jacket, combined with temperature sensors for precise blending temperature control |
| Advantages | Closed operation, good hygiene, uniform mixing, stable product quality, easy cleaning (CIP) |
In the production line, the Vacuum Emulsifier / (Jacketed) Mixing Tank receives the slurry and auxiliary materials from filtration & blending and completes blending and defoaming under heating, vacuum and high-speed homogenization, producing a uniform and stable emulsion, which then passes through sterilization and intermediate inspection into the subsequent filling and packaging processes.
Step 4 · Vacuum homogenization & defoamingCore Equipment
Blending of the slurry with sugar, emulsifiers and stabilizers, homogenization and vacuum defoaming — the key process that ensures the uniformity and stability of the peanut milk and walnut milk
Vacuum Emulsifier Mixing Tank |
|
Step 7 · Filling
Quantitatively fill into packaging containers via the filling machine
Four-Head Filling machine
Step 8 · Packaging
Sealing, labeling, coding, cartoning
Capping Machine |
Labeling Machine |
Inkjet Printer |
Supporting Equipment
RO Water System |
Rotary Lobe Pump |
The figure below shows the production process flow of peanut/walnut milk (liquid food). The core equipment highlighted in orange, the “Vacuum Emulsifier / (Jacketed) Mixing Tank”, sits at the vacuum homogenization & defoaming step after filtration & blending, and is the key equipment of the whole line.
Figure: Process flow of peanut/walnut milk (liquid food) (★ key equipment: Vacuum Emulsifier / (Jacketed) Mixing Tank; labeled in both Chinese and English)
