1. Tushen nazari
Ana iya gani daga tsarin tsarin cewa hydrogen (Na+) yana kanCMCYana da sauƙin rabuwa a cikin ruwan magani (gabaɗaya yana wanzuwa a cikin nau'in gishirin sodium), don haka CMC yana wanzuwa a cikin nau'in anion a cikin ruwan magani, wato, yana da cajin mara kyau kuma yana da amphoteric. Lokacin da pH na furotin ya ƙasa da wurin isoelectric, ikonsa na ɗaure rukunin -COO- na proton ya fi ƙarfin ƙungiyar -NH3+ don ba da gudummawar proton, don haka yana da cajin mai kyau. A cikin madara, kashi 80% na furotin shine casein, kuma Matsayin isoelectric na casein shine kusan 4.6, kuma pH na abubuwan sha na madara mai acidic gabaɗaya shine 3.8-4.2, don haka a ƙarƙashin yanayin acidic, CMC da furotin na madara za a iya rikitarwa ta hanyar jan hankalin caji, suna samar da tsari mai kyau, kuma ana iya sha a cikin furotin. An samar da fim mai kariya a kusa da shi, kuma wannan aikin CMC ana kiransa halayyar ɗaure microcapsule.
2. Shawarar dabarar shan madara mai tsami
(1) Tsarin asali na abin sha mai madara mai tsami (bisa ga 1000Kg):
Madara mai sabo (foda madara gaba ɗaya) 350 (33) Kg
Farin sukari 50Kg
Abun zaki mai hade (sau 50) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8kg
Citric acid 3kg
Lactic acid (80%) 1.5Kg
Lura:
1) Ana iya maye gurbin foda na madara da furotin da aka ɗan rage yawan hydrolyzed, furotin mai sarrafa ≥ 1%.
2) Ana sarrafa sinadarin acid na ƙarshe na samfurin a kusan 50-60°T.
3) Daskararru masu narkewa daga kashi 7.5% zuwa 12%.
(2) Tsarin abin sha na kwayoyin cuta na lactic acid (bisa ga 1000Kg):
Madara mai tsami 350～600Kg
Farin sukari 60Kg
Abun zaki mai hade (sau 50) 1Kg
CMC 3.2~8Kg
Monoglyceride 0.35Kg
Sodium citrate 1kg
Matsakaicin adadin citric acid
Lura: Yi amfani da maganin citric acid don daidaita acidity na madarar, kuma ana sarrafa acidity na ƙarshe na samfurin a kusan 60-70°T.
3. Muhimman abubuwan da suka shafi zaɓin CMC
Ana zaɓar FH9 da FH9 Extra High (FVH9) gabaɗaya don abubuwan sha na yogurt da aka haɗa. FH9 yana da ɗanɗano mai kauri, kuma adadin ƙarin shine 0.35% zuwa 0.5%, yayin da FH9 Extra High yana da daɗi kuma yana da kyakkyawan tasiri na ƙara daidaitawa, kuma adadin ƙarin shine 0.33% zuwa 0.45%.
Abubuwan sha na ƙwayoyin cuta na lactic acid galibi suna zaɓar FL100, FM9 da FH9 masu ƙarfi sosai (wanda aka samar ta hanyar tsari na musamman). FL100 galibi ana yin su ne don samfuran da ke da ɗanɗano mai kauri da tsawon rai. Adadin ƙarin shine 0.6% zuwa 0.8%. FM9 shine samfurin da aka fi amfani da shi. Daidaito yana da matsakaici, kuma samfurin zai iya samun tsawon rai. Adadin da aka ƙara shine 0.45% zuwa 0.6%. Samfurin abin sha na ƙwayoyin cuta na lactic acid mai ƙarfi na FH9 yana da kauri amma ba mai ba, kuma adadin da aka ƙara zai iya zama ƙarami, kuma farashin yana da ƙasa. Ya dace da yin ruwan sha na ƙwayoyin cuta na lactic acid mai kauri. , adadin ƙarin shine 0.45% zuwa 0.6%.
4. Yadda ake amfani da CMC
RushewarCMC: Yawanci ana narkar da sinadarin a cikin ruwan da aka yi amfani da shi na 0.5%-2%. Ya fi kyau a narkar da shi da injin haɗa sinadarai masu sauri. Bayan an narkar da CMC na tsawon mintuna 15-20, a ratsa ta injin niƙa mai colloid sannan a bar shi ya huce zuwa 20-40°C don amfani daga baya.
5. Abubuwan da za a yi la'akari da su a cikin tsarin shan madara mai tsami
Ingancin madarar da ba a sarrafa ba (gami da madarar da aka sake haɗawa): madarar rigakafi, madarar mastitis, colostrum, da madarar ƙarshe ba su dace da yin abubuwan sha na madara mai tsami ba. Abubuwan furotin na waɗannan nau'ikan madara guda huɗu sun sami manyan canje-canje. Juriya, juriya ga acid, da juriya ga gishiri suma ba su da kyau, kuma suna shafar ɗanɗanon madara.
Bugu da ƙari, waɗannan nau'ikan madara guda huɗu suna ɗauke da adadi mai yawa na enzymes guda huɗu (lipase, protease, phosphatase, catalase), waɗannan enzymes suna da ragowar fiye da 10% ko da a yanayin zafi mai zafi na 140 ℃, za a farfaɗo da waɗannan enzymes ɗin yayin adana madara. A lokacin ajiya, madarar za ta bayyana kamar wari, ɗaci, flatulence, da sauransu, wanda zai shafi rayuwar samfurin kai tsaye. Gabaɗaya, ana iya amfani da gwajin daidai da barasa na 75%, gwajin tafasa, pH da titration acidity na madarar don gano zaɓi. Madarar da ba a dafa ba, gwajin barasa na 75% da gwajin tafasa na madarar al'ada ba su da kyau, pH yana tsakanin 6.4 da 6.8, kuma acidity shine ≤18°T. Lokacin da acidity ya kasance ≥22°T, coagulation na furotin yana faruwa lokacin tafasa, kuma lokacin da pH ya ƙasa da 6.4, galibi colostrum ne ko madarar Sourdough, lokacin da pH>6.8 galibi shine madarar mastitis ko madarar ƙarancin acidity.
(1) Abubuwan da za a yi la'akari da su a cikin tsarin abubuwan sha na madara mai tsami
Shirya yogurt: Shirya madarar da aka sake haɗawa: A hankali a zuba garin madara a cikin ruwan zafi da aka juya a zafin 50-60°C (a kula da yawan shan ruwan ya ninka adadin madarar sau 10) sannan a narke gaba ɗaya na minti 15-20 (ya fi kyau a niƙa shi da colloid) Sau ɗaya), a bar shi ya huce zuwa 40°C don amfani daga baya.
Shirya maganin CMC bisa ga hanyar amfani da CMC, ƙara shi a cikin madarar da aka shirya, a gauraya sosai, sannan a auna shi da ruwa (a rage yawan ruwan da maganin acid ya mamaye).
A hankali, a ci gaba, kuma a daidaita ƙara ruwan acid a cikin madarar, kuma a kula da sarrafa lokacin ƙara acid tsakanin mintuna 1.5 zuwa 2. Idan lokacin ƙara acid ya yi tsayi sosai, furotin ɗin zai daɗe a wurin isoelectric, wanda hakan zai haifar da mummunan lalacewar furotin. Idan ya yi gajere sosai, lokacin yaɗuwar acid ɗin ya yi gajere sosai, acid ɗin madarar ya yi yawa, kuma denaturation ɗin furotin yana da tsanani. Bugu da ƙari, ya kamata a lura cewa zafin madara da acid bai kamata ya yi yawa ba lokacin ƙara acid, kuma ya fi kyau a sarrafa shi a zafin 20-25°C tsakanin.
Gabaɗaya, ana iya amfani da zafin jiki na halitta na madara don daidaitawa, kuma ana sarrafa matsin lamba a 18-25Mpa.
Zafin Tsaftacewa: Kayayyakin bayan tsaftacewa gabaɗaya suna amfani da 85-90°C na tsawon mintuna 25-30, sauran kayayyakin kuma galibi suna amfani da tsaftacewa mai zafi sosai a 137-140°C na tsawon daƙiƙa 3-5.
(2) Abubuwan da za a yi la'akari da su a cikin tsarin abin sha na kwayoyin cuta na lactic acid
Auna sinadarin furotin da ke cikin madara, a zuba garin madara don samar da furotin na madarar tsakanin kashi 2.9% zuwa kashi 4.5%, a ɗaga zafin zuwa kashi 70-75°C, a daidaita matsin homogenizer zuwa kashi 18-20Mpa don yin homogenization, sannan a yi amfani da kashi 90-95°C, kashi 15- Pasteurize na tsawon minti 30, a bar shi ya huce zuwa kashi 42-43°C, a yi allurar rigakafin da aka shirya a kashi 2%-3%, a juya na tsawon minti 10-15, a kashe juyawar, sannan a ci gaba da riƙe zafin da ke tsakanin kashi 41-43°C don yin ampel. Idan acidity na madarar ya kai kashi 85-100°T, ana dakatar da fermentation, kuma ana sanyaya shi da sauri zuwa digiri 15-20°C ta farantin sanyi sannan a zuba a cikin tukunya don amfani daga baya.
Idan furotin da ke cikin madarar ya yi ƙasa, za a sami whey da yawa a cikin madarar da aka yi wa girki, kuma furotin flocs zai bayyana cikin sauƙi. Pasteurization a 90-95°C yana taimakawa wajen rage yawan furotin kuma yana inganta ingancin madarar da aka yi wa girki. Idan zafin girki ya yi ƙasa ko kuma idan adadin inoculum ya yi ƙanƙanta, lokacin girki zai yi tsayi sosai, kuma ƙwayoyin cuta za su yi girma da yawa, wanda zai shafi ɗanɗano da tsawon lokacin da samfurin zai ɗauka. Idan zafin ya yi yawa ko kuma adadin inoculum ya yi yawa, girki zai yi sauri sosai, whey zai yi yawa ko kuma za a samar da dunƙulen furotin, wanda zai shafi kwanciyar hankalin samfurin. Bugu da ƙari, ana iya zaɓar nau'ikan da aka yi wa girki sau ɗaya lokacin zaɓar nau'ikan, amma ya kamata a zaɓi nau'ikan da ke da rauni bayan acidity gwargwadon iko.
Sanyaya ƙasaCMCruwa zuwa 15-25°C sannan a gauraya shi da madarar daidai gwargwado, sannan a yi amfani da ruwa don ƙara yawan ruwan da ruwan acid ɗin ya mamaye), sannan a ƙara ruwan acid ɗin a cikin ruwan madarar a hankali, a ci gaba da kuma daidai gwargwado (zai fi kyau a fesa acid ɗin). A gauraya sosai sannan a ajiye a gefe.
Gabaɗaya, ana iya amfani da zafin jiki na halitta na madara don daidaitawa, kuma ana sarrafa matsin lamba a 15-20Mpa.
Zafin tsaftacewa: samfuran bayan tsaftacewa gabaɗaya suna amfani da 85-90°C na tsawon mintuna 25-30, sauran samfuran kuma galibi suna amfani da tsaftacewa mai zafi sosai a 110-121°C na tsawon daƙiƙa 4-5 ko kuma 95-105°C na tsawon daƙiƙa 30.
Lokacin Saƙo: Afrilu-25-2024