1. Kumu manao
Hiki ke ʻike ʻia ma ke ʻano hoʻohālike e pili ana ka hydrogen (Na+).CMCHe mea ma'alahi loa ka ho'oka'awale 'ana i loko o ka wai wai (ma'a mau ma ke 'ano o ka pa'akai sodium), no laila, aia ka CMC ma ke 'ano o ka anion i loko o ka wai wai, 'o ia ho'i, loa'a ka uku 'ino a he amphoteric. Ke emi ka pH o ka protein ma mua o ka helu isoelectric, ʻoi aku ka nui o kona hiki ke hoʻopaʻa i ka pūʻulu -COO- o ka proton ma mua o ka hiki o ka hui -NH3+ e hāʻawi i ka proton, no laila he uku kūpono. I ka waiū, 80% o ka protein he casein, a ʻO ka helu isoelectric o ka casein ma kahi o 4.6, a ʻo ka pH o nā mea inu waiu acidic maʻamau he 3.8-4.2, no laila ma lalo o nā kūlana acidic, hiki ke hoʻopili ʻia ka CMC a me ka protein waiū e ka hoʻopiʻi ʻana, e hana i kahi ʻano paʻa, a hiki ke komo i loko o ka protein.
2. Manaʻo ʻia o ka wai inu waiu ʻawaʻawa
(1) Kumu kumu o ka waiu waiu ʻakika i hui ʻia (e like me 1000Kg):
Waiu hou (waiu pauda pauda) 350 (33) Kg
Ko keokeo 50Kg
Mea ʻono hoʻohui (50 manawa) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
ʻO ka sodium citrate 0.8Kg
ʻAka Citric 3Kg
Lactic acid (80%) 1.5Kg
Nānā:
1) Hiki ke hoʻololi ʻia ka pauka waiu e ka protein partially hydrolyzed, control protein ≥ 1%.
2) Hoʻomalu ʻia ka acidity hope o ka huahana ma kahi o 50-60 ° T.
3) Nā mea paʻa hiki ke hoʻoheheʻe ʻia 7.5% a i ka 12%.
(2) Lactic acid bacteria mea inu kumu (e like me 1000Kg):
ʻO ka waiū fermented 350～600Kg
Ko keokeo 60Kg
Mea ʻono hoʻohui (50 manawa) 1Kg
CMC 3.2～8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Ka nui o ka waikawa citric
Hoʻomaopopo: E hoʻohana i ka waika citric e hoʻoponopono i ka ʻakika o ka waiū, a e hoʻomalu ʻia ka ʻakika hope o ka huahana ma kahi o 60-70°T.
3. Nā mea nui o ke koho CMC
ʻO FH9 a me FH9 Kiʻekiʻe Kiʻekiʻe (FVH9) ke koho maʻamau no nā mea inu yogurt i hui ʻia. He ʻono mānoanoa ka FH9, a ʻo ka nui o ka hoʻohui ʻana he 0.35% a 0.5%, ʻoiai ʻo FH9 Extra High ʻoi aku ka hōʻoluʻolu a loaʻa ka hopena maikaʻi o ka hoʻonui ʻana i ka hoʻoponopono, a ʻo ka huina hoʻohui ʻo 0,33% a 0,45%.
ʻO nā mea inu hua bacteria lactic acid e koho maʻamau i ka FL100, FM9 a me FH9 kiʻekiʻe loa (i hana ʻia e ka hana kūikawā). Hana ʻia ʻo FL100 i mau huahana me ka ʻono mānoanoa a me ke ola lōʻihi. ʻO ka helu hoʻohui he 0.6% a 0.8%. ʻO FM9 ka huahana i hoʻohana nui ʻia. Maʻalahi ka paʻa, a hiki i ka huahana ke loaʻa i kahi ola lōʻihi. ʻO ka nui i hoʻohui ʻia he 0.45% a 0.6%. ʻO ka huahana o ka FH9 super high-grade lactic acid bacteria inu mānoanoa akā ʻaʻole momona, a hiki ke liʻiliʻi ka nui i hoʻohui ʻia, a haʻahaʻa ke kumukūʻai. He mea kūpono ia no ka hana ʻana i ka wai bacteria lactic acid. , he 0.45% a hiki i ka 0.6%.
4. Pehea e hoʻohana ai i ka CMC
Ka hoopau ana oCMC: Hoʻoheheʻe ʻia ka ʻike i loko o kahi hopena wai o 0.5% -2%. ʻOi aku ka maikaʻi o ka hoʻoheheʻe ʻana me kahi mixer kiʻekiʻe. Ma hope o ka hoʻoheheʻe ʻia ʻana o ka CMC ma kahi o 15-20 mau minuke, e hele i loko o kahi wili colloid a hoʻomaha i ka 20-40 ° C no ka hoʻohana ʻana ma hope.
5. Nā kikoʻī no ka nānā ʻana i ke kaʻina hana o ka inu waiu ʻawaʻawa
ʻO ka maikaʻi o ka waiū maka (me ka waiū i hoʻohui hou ʻia): ʻaʻole kūpono ka waiū antibiotic, ka waiu mastitis, colostrum, a me ka waiū hope no ka hana ʻana i nā mea inu waiu ʻakika. Ua loli nui nā ʻāpana protein o kēia mau ʻano waiu ʻehā. ʻAʻole maikaʻi ke kūpaʻa, ka ʻakika a me ka paʻakai, a pili i ka ʻono o ka waiū.
Eia kekahi, ʻo kēia mau ʻano waiu ʻehā i loko o ka nui o nā ʻano enzymes ʻehā (lipase, protease, phosphatase, catalase), ʻoi aku ka nui o kēia mau enzyme ma mua o 10% koena a hiki i ke kiʻekiʻe kiʻekiʻe o 140 ℃, e ola hou kēia mau enzymes i ka wā e mālama ai i ka waiū. I loko o ka wā mālama, ʻike ʻia ka waiu ʻala, ʻawaʻawa, flatulent, a me nā mea ʻē aʻe, e pili pono ana i ke ola o ka huahana. ʻO ka maʻamau, hiki ke hoʻohana ʻia ka hoʻāʻo like ʻana o ka waiʻona 75%, ka hoʻolapalapa ʻana, ka pH a me ka titration acidity o ka waiū no ka ʻike koho. ʻO ka waiū maka, ʻo ka hoʻāʻo ʻana i ka waiʻona 75% a me ka hoʻāʻo paila ʻana o ka waiū maʻamau he maikaʻi ʻole, aia ka pH ma waena o 6.4 a me 6.8, a ʻo ka acidity ʻo ≤18°T. Aia ka acidity ≥22°T, hiki mai ka protein coagulation i ka wā e hoʻolapalapa ai, a i ka emi ʻana o ka pH ma lalo o 6.4, ʻo ia ka nui o ka colostrum a i ʻole ka waiu Sourdough, inā ʻo ka pH> 6.8 ka nui o ka waiū mastitis a i ʻole ka waiū haʻahaʻa.
(1) Nā kikoʻī no ka nānā ʻana i ke kaʻina hana o nā mea inu waiu ʻawaʻawa i hui ʻia
Ka hoʻomākaukau ʻana i ka yogurt: Ka hoʻomākaukau ʻana i ka waiū i hoʻohui ʻia: E hoʻohui mālie i ka pauka waiū i loko o ka wai wela i hoʻoulu ʻia ma 50-60°C (e mālama i ka hoʻohana ʻana i ka wai ma mua o 10 mau manawa o ka nui o ka waiū pauka) a hoʻoheheʻe piha no 15-20 mau minuke (ʻoi aku ka maikaʻi o ka wili ʻana me ka colloid) Hoʻokahi manawa), hoʻomaha a hiki i 40 ° C no ka hoʻohana ʻana ma hope.
E hoʻomākaukau i ka hoʻonā CMC e like me ke ʻano o ka hoʻohana ʻana o CMC, e hoʻohui i ka waiu i hoʻomākaukau ʻia, e hoʻoulu maikaʻi, a laila e ana me ka wai (e unuhi i ka nui o ka wai i noho ʻia e ka solution acid).
E hoʻohui mālie, hoʻomau, a me ke kaulike i ka hopena waika i ka waiū, a e hoʻolohe i ka mālama ʻana i ka manawa hoʻohui wai ma waena o 1.5 a me 2 mau minuke. Inā lōʻihi loa ka manawa hoʻohui ʻakika, noho lōʻihi ka pūmua ma ka helu isoelectric, e hopena i ka denaturation protein koʻikoʻi. Inā pōkole loa, pōkole loa ka manawa e hoʻopuehu ai i ka waika, ʻoi aku ka kiʻekiʻe o ka ʻakika kūloko o ka waiū, a koʻikoʻi ka denaturation protein. Eia hou, pono e hoʻomaopopoʻiaʻaʻole e kiʻekiʻe ka mahana o ka waiū a me ka waiuma i ka wā e hoʻohui ai i ka waikawa, aʻoi aku ka maikaʻi o ka mālamaʻana i ka 20-25 ° C ma waena.
ʻO ka mea maʻamau, hiki ke hoʻohana ʻia ka mahana kūlohelohe o ka waiū no ka homogenization, a ke kāohi ʻia ke kaomi ma 18-25Mpa.
ʻO ka wela wela: Hoʻohana maʻamau nā huahana post-sterilization i 85-90°C no 25-30 mau minuke, a ʻo nā huahana ʻē aʻe e hoʻohana maʻamau i ka sterilization wela kiʻekiʻe loa ma 137-140°C no 3-5 kekona.
(2) Nā kikoʻī no ka nānā ʻana i ke kaʻina hana o ka mea inu hua bacteria lactic acid
Ana i ka protein maʻiʻo o ka waiū, e hoʻohui i ka waiu pauka e hana i ka protein o ka waiū ma waena o 2.9% a me 4.5%, e hoʻokiʻekiʻe i ka mahana i 70-75 ° C, hoʻololi i ke kaomi o ka homogenizer i 18-20Mpa no ka homogenization, a laila e hoʻohana i ka 90-95 ° C, 15- Pasteurize no 30 mau minuke, hoʻomaʻamaʻa i ka 42-43% i hoʻomākaukau ʻia. e hoʻoulu i nā minuke 10-15, e hoʻopau i ka hoʻouluʻana, a mālama i ka mahana mau o 41-43 ° C no ka fermentation. Ke piʻi ka acidity o ka waiū i 85-100 ° T, hoʻopau ʻia ka fermentation, a hoʻomaʻalili koke ʻia i 15-20 ° C e ka pā anu a laila ninini ʻia i loko o ka pā no ka hoʻohana hope.
Inā haʻahaʻa ka nui o ka protein i loko o ka waiū, e nui loa ka whey i loko o ka waiū fermented, a e ʻike maʻalahi nā flocs protein. ʻO ka pasteurization ma 90-95 ° C ka mea kūpono i ka denaturation haʻahaʻa o ka protein a hoʻomaikaʻi i ka maikaʻi o ka waiū fermented. Inā haʻahaʻa loa ka mahana fermentation a i ʻole inā liʻiliʻi ka nui o ka inoculum, e lōʻihi loa ka manawa fermentation, a ulu nui ka bacteria, e pili ana i ka ʻono a me ke ola o ka huahana. Inā kiʻekiʻe loa ka mahana a i ʻole ka nui o ka inoculum, e wikiwiki loa ka fermentation, e hoʻonui ʻia ka whey a i ʻole e hana ʻia nā puʻupuʻu protein, e hoʻopilikia i ka paʻa o ka huahana. Eia kekahi, hiki ke koho ʻia i hoʻokahi manawa i ka wā e koho ai i nā kānana, akā pono e koho ʻia nā kānana me ka nāwaliwali post-acidity e like me ka hiki.
E hooluolu i kaCMCwai i ka 15-25 ° C a hui like me ka waiū, a hoʻohana i ka wai e hoʻonui i ka leo (e unuhi i ka nui o ka wai i noho ʻia e ka wai waikawa), a laila hoʻohui i ka wai waikawa i ka wai waiū me ka mālie, hoʻomau a me ke kaulike (ʻoi aku ka maikaʻi o ka waikawa ma ka pulupulu ʻana). Hoʻopili maikaʻi a waiho ʻia.
ʻO ka maʻamau, hiki ke hoʻohana ʻia ka mahana kūlohelohe o ka waiū no ka homogenization, a ke hoʻomalu ʻia ke kaomi ma 15-20Mpa.
ʻO ka mahana wela: hoʻohana maʻamau nā huahana post-sterilization i 85-90 ° C no 25-30 mau minuke, a ʻo nā huahana ʻē aʻe e hoʻohana maʻamau i ka sterilization wela ultra-kiʻekiʻe ma 110-121 ° C no 4-5 kekona a i ʻole 95-105 ° C no 30 kekona.
Ka manawa hoʻouna: Apr-25-2024