Equipmentananan Kayan Yoghurt

Short Bayani:

Yogurt wani nau'in abin sha ne na madara mai dandano mai zaki. Nau'i ne na kayan madara wanda ke daukar madara a matsayin danyen abu, aka tace sannan aka hada shi da kwayoyin amfani (farawa) zuwa madara.


Bayanin Samfura

Alamar samfur

Kayan yogurt da ke kasuwa yawanci nau'ine na karfafawa, nau'in motsawa da nau'in dandano na 'ya'yan itace da nau'ikan' ya'yan itacen ruwan 'ya'yan itace jam.

Ana iya taƙaita aikin samar da yogot a matsayin sinadarai, preheating, homogenization, sterilization, sanyaya, inoculation, (ciko: don yoghurt mai ƙarfi), fermentation, sanyaya, (hadawa: don yoghurt zuga), marufi da kuma nunawa. An kara sitaci wanda aka gyaru a matakin batching, kuma aikin sa yana da nasaba sosai da tsarin sarrafawa

Abubuwan haɓaka: bisa ga takaddun ma'auni, zaɓi kayan da ake buƙata, kamar su madara mai sabo, sukari da kwanciyar hankali. Za a iya kara sitaci da aka gyaru daban a yayin aikin sinadarai, kuma za a iya kara shi bayan an gauraya bushe da sauran gumis na abinci. La'akari da cewa sitaci da cingam ɗin abinci galibi abubuwa ne masu ƙarancin kwayoyin halitta tare da haɓakar ruwa mai ƙarfi, zai fi kyau a haɗasu da adadin da ya dace na sukari sannan a narkar da su a cikin madara mai ɗumi (55 ℃ ~ 65 ℃) a ƙarƙashin mai saurin motsa yanayin don inganta warwatsewar su. .

yoghurt  machine
sterilized milk machine

Wasu kayan aikin yoghurt suna gudana:
Preheating: mahimmancin preheating shine inganta ingantaccen aiki na gaba homogenization, kuma zaɓi na preheating zazzabi kada ta kasance mafi girma fiye da gelatinization zafin jiki na sitaci (don kauce wa barbashi tsarin da aka lalace a cikin homogenization tsari bayan sitaci gelatinization).

Homogenization: homogenization yana nufin maganin makanin dunkullulen dunkullulen madara, don haka sune kanana masu dunkulallun kitse a ko'ina a warwatse cikin madarar. A cikin matakin hadewa, kayan ana sanya su cikin karfi, karo da kuma sojojin cavitation. Starch dinda aka gyara yana da karfin juriya da karfi na inji saboda gyare-gyaren giciye, wanda zai iya kiyaye mutuncin tsarin kwayar halitta, wanda yake taimakawa wajen kiyaye danko da sifar jikin yogurt.

Sterilization: ana amfani da man shafawa gabaɗaya, kuma tsarin haifuwa na 95 ℃ da 300s gabaɗaya ana amfani da su a tsire-tsire masu kiwo. An fadada sitaci da aka gyara kuma aka sanya shi a wannan matakin don samar da danko.

Sanyawa, inoculation da ferment: sitat denatured wani irin abu ne mai girman kwayar halitta, wanda har yanzu yana rike da wasu kaddarorin sitaci na asali, shine, polysaccharide. Karkashin pH na yogurt, sitaci ba zai kaskantar da kwayoyin cuta ba, don haka zai iya kiyaye zaman lafiyar tsarin. Lokacin da darajar pH ta tsarin keɓaɓɓiyar ƙwayar ta sauka zuwa yanayin keɓaɓɓen casein, kesin ɗin yana ɓatarwa da ƙarfafawa, ya zama tsarin hanyar sadarwa mai fuska uku da ke haɗe da ruwa, kuma tsarin ya zama curd. A wannan lokacin, gelatinized sitaci na iya cika kwarangwal, ɗaure ruwa kyauta da kiyaye kwanciyar hankali na tsarin.

Sanyayawa, motsawa da kuma bayan sun nuna: dalilin motsawar yoghurt sanyaya shine hanzarta hana ci gaban kwayoyin cuta da aikin enzyme, akasari don hana yawan sinadarin acid da rashin ruwa a yayin motsawa. Dangane da mabambantan kafofin albarkatun kasa, sitaci da aka gyara yana da digiri daban-daban na denaturation, kuma tasirin wasu sitaci da aka yi amfani da shi wajen samar yoghurt ba iri daya bane. Sabili da haka, za'a iya samar da sitaci wanda aka gyara bisa ga buƙatu daban-daban na ƙimar yogurt.


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