Kananan Kayan Aikin Yogurt
Kayayyakin yoghurt da ke kasuwa galibi na nau'in ƙarfafawa ne, nau'in motsa jiki da nau'in ɗanɗanon 'ya'yan itace tare da nau'ikan ruwan 'ya'yan itace iri-iri.
Za a iya taƙaita tsarin samar da yoghurt a matsayin sinadaran, preheating, homogenization, haifuwa, sanyaya, inoculation, (cika: don yoghurt mai ƙarfi), fermentation, sanyaya, (mixing: don zuga yoghurt), marufi da ripening.Ana ƙara sitaci da aka gyara a cikin matakin batching, kuma tasirin aikace-aikacen sa yana da alaƙa da sarrafa tsari
Sinadaran: bisa ga ma'auni na kayan, zaɓi albarkatun da ake buƙata, kamar madara, sukari da stabilizer.Za'a iya ƙara sitaci da aka gyara daban a cikin tsarin sinadarai, kuma ana iya ƙarawa bayan bushewa tare da sauran gumakan abinci.Idan akai la'akari da cewa sitaci da abinci danko ne mafi yawa high kwayoyin abubuwa tare da karfi hydrophilicity, shi ne mafi kyau ga Mix su da dace adadin granulated sukari da kuma narkar da su a cikin zafi madara (55 ℃ ~ 65 ℃) karkashin high-gudun stirring jihar don inganta su dispersibility. .
Wasu kayan aikin yoghurt suna aiwatar da kwarara:
Preheating: manufar preheating ne don inganta yadda ya dace na gaba tsari homogenization, da kuma zaɓi na preheating zafin jiki kada ya zama mafi girma daga gelatinization zafin jiki na sitaci (don kauce wa barbashi tsarin da aka lalace a cikin homogenization tsari bayan sitaci gelatinization).
Homogenization: homogenization yana nufin aikin injiniya na madara mai globules, don haka suna da ƙananan kitsen globules a ko'ina cikin madara.A cikin mataki na homogenization, abu yana fuskantar karfi, karo da dakarun cavitation.Modified sitaci sitaci yana da karfi inji karfi juriya saboda giciye-linking gyare-gyare, wanda zai iya kula da mutuncin granule tsarin, wanda shi ne m don kula da danko da jiki siffar yogurt.
Bakarawa: Ana amfani da pasteurization gabaɗaya, kuma tsarin haifuwa na 95 ℃ da 300s ana ɗauka gabaɗaya a cikin tsire-tsire masu kiwo.An faɗaɗa sitaci da aka gyara gabaɗaya kuma an yi shi da gelatin a wannan matakin don samar da danko.
Cooling, inoculation da fermentation: denatured sitaci wani nau'i ne na babban kwayoyin halitta, wanda har yanzu yana riƙe da wasu kaddarorin sitaci na asali, wato, polysaccharide.A ƙarƙashin ƙimar pH na yogurt, sitaci ba za a lalata shi da ƙwayoyin cuta ba, don haka zai iya kula da kwanciyar hankali na tsarin.Lokacin da ƙimar pH na tsarin fermentation ya faɗi zuwa ga isoelectric batu na casein, casein denaturates da ƙarfafawa, samar da tsarin cibiyar sadarwa mai girma uku da aka haɗa da ruwa, kuma tsarin ya zama curd.A wannan lokacin, sitaci gelatinized zai iya cika kwarangwal, ɗaure ruwa kyauta kuma ya kula da kwanciyar hankali na tsarin.
Yin sanyaya, motsawa da bayan ripening: manufar motsa yoghurt sanyaya shine don hana haɓakar ƙwayoyin cuta da ayyukan enzyme da sauri, musamman don hana yawan samar da acid da bushewa yayin motsawa.Saboda mabambantan tushen albarkatun ƙasa, sitaci da aka gyara yana da digiri daban-daban na denaturation, kuma tasirin sitaci daban-daban da ake amfani da shi wajen samar da yoghurt ba iri ɗaya bane.Sabili da haka, ana iya samar da sitaci da aka gyara bisa ga buƙatun daban-daban na ingancin yogurt.
