1. Tushen ka'idar
Ana iya gani daga tsarin tsarin da hydrogen (Na+) ke cikiCMCyana da sauƙin rabuwa a cikin bayani mai ruwa (yawanci yana samuwa a cikin nau'in gishiri na sodium), don haka CMC ya kasance a cikin nau'i na anion a cikin maganin ruwa, wato, yana da caji mara kyau kuma yana da amphoteric. Lokacin da pH na furotin ya kasance ƙasa da ma'anar isoelectric, ikonsa na ɗaure ƙungiyar -COO- na proton ya fi ƙarfin ikon -NH3+ don ba da gudummawar proton, don haka yana da caji mai kyau. A cikin madara, 80% na furotin shine casein, kuma Matsayin isoelectric na casein shine game da 4.6, kuma pH na abubuwan sha na madarar acidic shine 3.8-4.2, don haka a ƙarƙashin yanayin acidic, CMC da furotin madara za a iya haɗa su ta hanyar jan hankali, suna samar da ingantaccen tsari mai ƙarfi, kuma ana iya tunawa a cikin furotin A fim ɗin kariya an kafa shi a kusa da shi, kuma ana kiran wannan aikin na micro bimcsu.
2. Shawarar dabarar shan madara mai acidic
(1) Tsarin asali na abin sha na madara mai acidic (bisa ga 1000Kg):
Fresh madara (dukan madara foda) 350 (33) Kg
Farin sukari 50Kg
Haɗin zaki (sau 50) 0.9Kg
CMC 3.5 ~ 6Kg
Monoglyceride 0.35 kg
Sodium citrate 0.8kg
Citric acid 3 kg
Lactic acid (80%) 1.5Kg
Lura:
1) Milk foda za a iya maye gurbinsu da wani partially hydrolyzed furotin, sarrafa furotin ≥ 1%.
2) Ana sarrafa acidity na ƙarshe na samfurin a kusa da 50-60 ° T.
3) Daskararru masu narkewa 7.5% zuwa 12%.
(2) Lactic acid dabarar abin sha (bisa ga 1000Kg):
Madara mai taki 350-600Kg
Farin sukari 60Kg
Haɗin zaki (sau 50) 1Kg
CMC 3.2 ~ 8Kg
Monoglyceride 0.35 kg
Sodium citrate 1 kg
Matsakaicin adadin citric acid
Lura: Yi amfani da maganin citric acid don daidaita acidity na madara, kuma ana sarrafa acidity na ƙarshe na samfurin a kusan 60-70 ° T.
3. Mahimman abubuwan zaɓi na CMC
FH9 da FH9 Extra High (FVH9) gabaɗaya ana zaɓa don abubuwan sha na yogurt da aka haɗe. FH9 yana da ɗanɗano mai ɗanɗano, kuma adadin ƙari shine 0.35% zuwa 0.5%, yayin da FH9 Extra High yana da daɗi kuma yana da tasiri mai kyau na haɓaka gyare-gyare, kuma adadin ƙari shine 0.33% zuwa 0.45%.
Abubuwan sha na ƙwayoyin cuta na Lactic acid gabaɗaya suna zaɓar FL100, FM9 da FH9 super high (wanda tsari na musamman ke samarwa). FL100 gabaɗaya ana yin shi cikin samfura masu ɗanɗano mai kauri da tsawon rai. Adadin kari shine 0.6% zuwa 0.8%. FM9 shine samfurin da aka fi amfani dashi. Daidaituwa yana da matsakaici, kuma samfurin zai iya cimma tsawon rai. Adadin da aka ƙara shine 0.45% zuwa 0.6%. Samfurin FH9 super high-grade lactic acid kwayoyin sha yana da kauri amma ba maiko ba, kuma adadin da aka ƙara zai iya zama ƙanana, kuma farashin yana da ƙasa. Ya dace da yin shayar da kwayoyin lactic acid mai kauri. , adadin kari shine 0.45% zuwa 0.6%.
4. Yadda ake amfani da CMC
RushewarCMC: A taro ne gaba ɗaya narkar da a cikin wani ruwa bayani na 0.5% -2%. Zai fi kyau a narke tare da mahaɗa mai sauri. Bayan an narkar da CMC na kimanin minti 15-20, wuce ta cikin injin colloid kuma kwantar da shi zuwa 20-40 ° C don amfani daga baya.
5. Mahimman hankali a cikin aiwatar da abin sha na madara mai acidic
Ingancin ɗanyen madara (ciki har da madarar da aka sake ginawa): madarar rigakafi, madarar mastitis, colostrum, da madarar ƙarshe ba su dace da yin abubuwan sha na madara mai acidic ba. Abubuwan gina jiki na waɗannan nau'ikan madara guda huɗu sun sami babban canji. Juriya, juriya na acid, da juriya na gishiri suma ba su da kyau, kuma suna shafar ɗanɗanon madara.
Bugu da ƙari, waɗannan nau'ikan madara guda huɗu sun ƙunshi babban adadin nau'ikan enzymes guda huɗu (lipase, protease, phosphatase, catalase), waɗannan enzymes suna da saura fiye da 10% ko da a matsanancin zafin jiki na 140 ℃, waɗannan enzymes za a sake farfado da su yayin ajiyar madara. A lokacin lokacin ajiya, madara zai bayyana wari, daci, flatulent, da dai sauransu, wanda zai shafi rayuwar rayuwar samfurin kai tsaye. Gabaɗaya, 75% daidai gwajin barasa, gwajin tafasa, pH da titration acidity na madara ana iya amfani dashi don gano zaɓi. Raw madara, gwajin barasa na 75% da gwajin tafasar madara na al'ada mara kyau, pH yana tsakanin 6.4 da 6.8, kuma acidity shine ≤18 ° T. Lokacin da acidity ya kasance ≥22 ° T, sunadarin sunadaran suna faruwa lokacin tafasa, kuma lokacin da pH bai wuce 6.4 ba, yawanci colostrum ne ko madara mai tsami, lokacin pH> 6.8 shine mafi yawan madarar mastitis ko madara mai ƙarancin acidity.
(1) Mahimman hankali a cikin tsarin abubuwan sha na madara mai acidic da aka haɗa
Shiri na yoghurt: Shirye-shiryen madarar da aka gyara: Sannu a hankali ƙara madara foda a cikin ruwan zafi da aka zuga a 50-60 ° C ( sarrafa ruwan da ake amfani da shi ya zama fiye da sau 10 adadin madarar madara) kuma a narkar da shi sosai don minti 15-20 (zai fi kyau a niƙa shi da colloid) Sau ɗaya), sanyi zuwa 40 ° C don amfani da shi daga baya.
Shirya maganin CMC bisa ga hanyar amfani da CMC, ƙara shi zuwa madarar da aka shirya, motsawa da kyau, sa'an nan kuma auna ruwa da ruwa (cire adadin ruwan da ruwan acid ya mamaye).
Sannu a hankali, ci gaba, kuma a ko'ina ƙara maganin acid zuwa madara, kuma kula da sarrafa lokacin ƙara acid tsakanin minti 1.5 zuwa 2. Idan ƙarin lokacin acid ɗin ya yi tsayi da yawa, sunadaran suna tsayawa a wurin isoelectric na dogon lokaci, yana haifar da ƙarancin furotin mai tsanani. Idan ya yi tsayi da yawa, lokacin watsawar acid ya yi guntu, acidity na gida na madara ya yi yawa, kuma ƙarancin furotin yana da tsanani. Bugu da ƙari, ya kamata a lura cewa zafin jiki na madara da acid kada su kasance da yawa yayin ƙara acid, kuma yana da kyau a sarrafa shi a 20-25 ° C tsakanin.
Gabaɗaya, ana iya amfani da yanayin zafin jiki na madara don homogenization, kuma ana sarrafa matsa lamba a 18-25Mpa.
Zazzaɓin haifuwa: samfuran haifuwa gabaɗaya suna amfani da 85-90 ° C na mintuna 25-30, kuma sauran samfuran gabaɗaya suna amfani da haifuwa mai tsananin zafi a 137-140°C na daƙiƙa 3-5.
(2) Mahimman hankali a cikin aiwatar da abin sha na kwayoyin lactic acid
Auna abun ciki na furotin na madara, ƙara madara foda don yin furotin na madara tsakanin 2.9% da 4.5%, tada zafin jiki zuwa 70-75 ° C, daidaita matsi na homogenizer zuwa 18-20Mpa don homogenization, sa'an nan kuma amfani da 90-95 ° C, 15- Pasteurize for 30-minti 4. 2% -3%, motsawa na minti 10-15, kashe motsawar, kuma kiyaye yawan zafin jiki na 41-43 ° C don fermentation. Lokacin da acidity na madara ya kai 85-100 ° T, ana dakatar da fermentation, kuma an kwantar da shi da sauri zuwa 15-20 ° C ta farantin sanyi sannan a zuba a cikin tanda don amfani daga baya.
Idan abun ciki na furotin a cikin madara ya yi ƙasa, za a sami yawan whey a cikin madarar da aka haɗe, kuma furotin zai bayyana cikin sauƙi. Pasteurization a 90-95 ° C yana da amfani ga matsakaiciyar ƙarancin furotin kuma yana inganta ingancin madarar da aka haɗe. Idan zafin fermentation ya yi ƙasa sosai ko Idan adadin inoculum ya yi ƙanƙara, lokacin fermentation zai yi tsayi sosai, kuma ƙwayoyin cuta za su yi girma da yawa, wanda zai shafi ɗanɗano da rayuwar samfurin. Idan zafin jiki ya yi yawa ko kuma adadin inoculum ya yi girma sosai, fermentation zai yi sauri sosai, whey za ta yi girma sosai ko kuma za a samar da lumps na furotin, wanda zai shafi kwanciyar hankali na samfurin. Bugu da ƙari, ana iya zaɓar nau'i-nau'i na lokaci guda lokacin zabar nau'i, amma ya kamata a zabi nau'i mai rauni bayan acidity kamar yadda zai yiwu.
A kwantar da hankaliCMCruwa ya kai 15-25°C sai a haxa shi da madarar daidai gwargwado, sannan a yi amfani da ruwa don daidaita adadin (a cire adadin ruwan da ruwan acid din ya mamaye), sannan a zuba ruwan acid din a cikin ruwan madara sannu a hankali, ci gaba da madaidaici (zai fi dacewa acid ta hanyar fesa). Dama da kyau a ajiye a gefe.
Gabaɗaya, ana iya amfani da yanayin zafin jiki na madara don homogenization, kuma ana sarrafa matsa lamba a 15-20Mpa.
Zazzaɓin haifuwa: samfuran bayan haifuwar gabaɗaya suna amfani da 85-90 ° C na mintuna 25-30, kuma sauran samfuran gabaɗaya suna amfani da haifuwa mai tsananin zafi a 110-121°C na 4-5 seconds ko 95-105°C na daƙiƙa 30.
Lokacin aikawa: Afrilu-25-2024