1. Kumumanaʻo
Hiki ke ʻike ʻia mai ke ʻano hoʻonohonoho ʻana ʻo ka hydrogen (Na+) ma lunaCMCHe mea maʻalahi loa ka hoʻokaʻawale ʻana i loko o ka hopena wai (aia ma ke ʻano maʻamau ma ke ʻano o ka paʻakai sodium), no laila aia ka CMC ma ke ʻano o ka anion i loko o ka hopena wai, ʻo ia hoʻi, he uku maikaʻi ʻole a he amphoteric. Ke haʻahaʻa ka pH o ka protein ma mua o ke kiko isoelectric, ʻoi aku ka nui o kona hiki ke hoʻopaʻa i ka hui -COO- o ka proton ma mua o ka hiki o ka hui -NH3+ ke hāʻawi i ka proton, no laila he uku maikaʻi kona. I loko o ka waiū, 80% o ka protein he casein, a ʻo ke kiko isoelectric o ka casein ma kahi o 4.6, a ʻo ka pH o nā mea inu waiū waikawa 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 huki ʻana i ka uku, e hana ana i kahi ʻano paʻa, a hiki ke komo i loko o ka protein. Hoʻokumu ʻia kahi kiʻi pale a puni ia, a ua kapa ʻia kēia hana o CMC ʻo ke ʻano hoʻopaʻa microcapsule embedding.
2. Manaʻo ʻia ke ʻano hana o ka wai waiū ʻakika
(1) ʻO ke ʻano kumu o ka wai waiū ʻakika i kāwili ʻia (e like me 1000Kg):
Waiū hou (pauka waiū holoʻokoʻa) 350 (33) Kg
Kō keʻokeʻo 50Kg
Mea ʻono hui (50 mau manawa) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Waikawa Citric 3Kg
ʻAkika lactic (80%) 1.5Kg
Hoʻomaopopo:
1) Hiki ke hoʻololi ʻia ka pauka waiū e ka protein hydrolyzed hapa, ka protein kaohi ≥ 1%.
2) Hoʻomalu ʻia ka ʻakika hope loa o ka huahana ma kahi o 50-60°T.
3) Nā mea paʻa hiki ke hoʻoheheʻe ʻia 7.5% a i 12%.
(2) ʻO ke ʻano inu bacteria waikawa lactic (e like me 1000Kg):
Waiū i hoʻoulu ʻia 350～600Kg
Kō keʻokeʻo 60Kg
Mea ʻono hui (50 mau manawa) 1Kg
CMC 3.2～8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Ka nui kūpono o ka waikawa citric
Nānā: E hoʻohana i ka hopena waikawa citric e hoʻoponopono i ka acidity o ka waiū, a ʻo ka acidity hope loa o ka huahana e kāohi ʻia ma kahi o 60-70°T.
3. Nā kiko koʻikoʻi o ke koho ʻana o CMC
ʻO ka FH9 a me ka FH9 Extra High (FVH9) i koho pinepine ʻia no nā mea inu yogurt i kāwili ʻia. He ʻono mānoanoa ko FH9, a ʻo ka nui o ka hoʻohui ʻana he 0.35% a i 0.5%, ʻoiai ʻoi aku ka hōʻoluʻolu o FH9 Extra High a he hopena maikaʻi kona i ka hoʻonui ʻana i ka hoʻoponopono ʻana, a ʻo ka nui o ka hoʻohui ʻana he 0.33% a i 0.45%.
ʻO ka maʻamau, koho nā mea inu bacteria lactic acid i ka FL100, FM9 a me FH9 super high (i hana ʻia e ke kaʻina hana kūikawā). Hana ʻia ʻo FL100 i mau huahana me ka ʻono mānoanoa a me ke ola lōʻihi. ʻO ka nui o ka hoʻohui ʻana he 0.6% a i 0.8%. ʻO FM9 ka huahana i hoʻohana nui ʻia. He kaulike ke ʻano, a hiki i ka huahana ke hoʻokō i kahi ola lōʻihi. ʻO ka nui i hoʻohui ʻia he 0.45% a i 0.6%. ʻO ka huahana o ka mea inu bacteria lactic acid kiʻekiʻe loa FH9 he mānoanoa akā ʻaʻole momona, a hiki ke liʻiliʻi ka nui i hoʻohui ʻia, a he haʻahaʻa ke kumukūʻai. He kūpono ia no ka hana ʻana i ka mea inu bacteria lactic acid mānoanoa. , ʻo ka nui i hoʻohui ʻia he 0.45% a i 0.6%.
4. Pehea e hoʻohana ai iā CMC
Ka hoʻopau ʻana oCMC: Hoʻoheheʻe ʻia ka nui i loko o kahi hopena wai o 0.5%-2%. ʻOi aku ka maikaʻi o ka hoʻoheheʻe ʻana me kahi mea hui wikiwiki. Ma hope o ka hoʻoheheʻe ʻia ʻana o ka CMC no kahi o 15-20 mau minuke, e hele ma waena o kahi wili colloid a hoʻomaʻalili i lalo i 20-40°C no ka hoʻohana ma hope.
5. Nā kiko e nānā ai i ke kaʻina hana o ka mea inu waiū ʻakika
ʻO ke ʻano o ka waiū maka (me ka waiū i hoʻohui hou ʻia): ʻaʻole kūpono ka waiū antibiotic, ka waiū mastitis, ka colostrum, a me ka waiū hope loa no ka hana ʻana i nā mea inu waiū ʻakika. Ua loli nui nā ʻāpana protein o kēia mau ʻano waiū ʻehā. He haʻahaʻa hoʻi ke kūʻē ʻana, ke kūʻē ʻana i ka waikawa, a me ke kūʻē ʻana i ka paʻakai, a hoʻopilikia i ka ʻono o ka waiū.
Eia kekahi, aia i loko o kēia mau ʻano waiū ʻehā ka nui o nā ʻano enzyme ʻehā (lipase, protease, phosphatase, catalase), ʻoi aku ka nui o ke koena o kēia mau enzyme ma mua o 10% ma ka mahana kiʻekiʻe loa o 140 ℃, e hoʻōla hou ʻia kēia mau enzyme i ka wā e mālama ai i ka waiū. I ka wā e mālama ai, e ʻike ʻia ka waiū he pilau, ʻawaʻawa, flatulent, a pēlā aku, kahi e hoʻopilikia pololei ai i ke ola o ka huahana. Ma ke ʻano laulā, hiki ke hoʻohana ʻia ka hoʻāʻo like ʻana o ka waiʻona 75%, ka hoʻāʻo paila, ka pH a me ka titration acidity o ka waiū no ka ʻike koho. ʻO ka waiū maka, ka hoʻāʻo waiʻona 75% a me ka hoʻāʻo paila o ka waiū maʻamau he maikaʻi ʻole, aia ka pH ma waena o 6.4 a me 6.8, a ʻo ka acidity he ≤18°T. Ke ≥22°T ka acidity, hana ʻia ka coagulation protein i ka wā e paila ai, a i ka wā e emi ai ka pH ma mua o 6.4, ʻo ia ka colostrum a i ʻole ka waiū Sourdough, i ka wā e pH>6.8 ka nui o ka waiū mastitis a i ʻole ka waiū haʻahaʻa-acidity.
(1) Nā kiko e nānā ai i ke kaʻina hana o nā mea inu waiū ʻakika i kāwili ʻia
Ka Hoʻomākaukau ʻana i ka yogurt: Ka Hoʻomākaukau ʻana i ka waiū i hoʻohui hou ʻia: E hoʻohui mālie i ka pauka waiū i loko o ka wai wela i hoʻoulu ʻia ma 50-60°C (e kāohi i ka hoʻohana ʻana i ka wai ma mua o 10 mau manawa o ka nui o ka pauka waiū) a hoʻoheheʻe piha no 15-20 mau minuke (ʻoi aku ka maikaʻi o ka wili ʻana me ke colloid) I hoʻokahi manawa), e hoʻomaʻalili i lalo i 40°C no ka hoʻohana ma hope.
E hoʻomākaukau i ka hopena CMC e like me ke ʻano hoʻohana o CMC, e hoʻohui i ka waiū i hoʻomākaukau ʻia, e hoʻowali maikaʻi, a laila e ana ma kahi kokoke me ka wai (e unuhi i ka nui o ka wai i noho ʻia e ka hopena waikawa).
E hoʻohui mālie, hoʻomau, a like hoʻi i ka hopena waikawa i ka waiū, a e makaʻala i ka kaohi ʻana i ka manawa hoʻohui waikawa ma waena o 1.5 a me 2 mau minuke. Inā lōʻihi loa ka manawa hoʻohui waikawa, noho ka protein ma ke kiko isoelectric no ka manawa lōʻihi, e hopena ana i ka denaturation protein koʻikoʻi. Inā pōkole loa, pōkole loa ka manawa hoʻolaha waikawa, kiʻekiʻe loa ka acidity kūloko o ka waiū, a koʻikoʻi ka denaturation protein. Eia kekahi, pono e hoʻomaopopo ʻia ʻaʻole pono e kiʻekiʻe loa ka mahana o ka waiū a me ka waikawa i ka wā e hoʻohui ai i ka waikawa, a ʻoi aku ka maikaʻi o ka kaohi ʻana iā ia ma 20-25°C ma waena.
Ma keʻano laulā, hiki ke hoʻohana ʻia ka mahana kūlohelohe o ka waiū no ka homogenization, a ua kāohi ʻia ke kaomi ma 18-25Mpa.
Mahana hoʻomaʻemaʻe: Hoʻohana pinepine nā huahana ma hope o ka sterilization i 85-90°C no 25-30 mau minuke, a hoʻohana pinepine nā huahana ʻē aʻe i ka sterilization wela kiʻekiʻe loa ma 137-140°C no 3-5 kekona.
(2) Nā kiko e nānā ai i ke kaʻina hana o ka mea inu bacteria lactic acid
E ana i ka nui o ka protein o ka waiū, e hoʻohui i ka pauka waiū 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, e hoʻoponopono i ke kaomi o ka homogenizer i 18-20Mpa no ka homogenization, a laila e hoʻohana i 90-95°C, 15- Pasteurize no 30 mau minuke, e hoʻomaʻalili i 42-43°C, e hoʻokomo i nā ʻano i hoʻomākaukau ʻia ma 2%-3%, e hoʻoulu no 10-15 mau minuke, e hoʻopau i ka hoʻoulu ʻana, a mālama i ka mahana mau o 41-43°C no ka fermentation. Ke hiki ka acidity o ka waiū i 85-100°T, e hoʻōki ʻia ka fermentation, a e hoʻomaʻalili koke ʻia i 15-20°C e ka pā anu a laila ninini ʻia i loko o ka pahu no ka hoʻohana ma 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 ʻia nā flocs protein. ʻO ka pasteurization ma 90-95°C e kōkua i ka denaturation maʻalahi o ka protein a hoʻomaikaʻi i ka maikaʻi o ka waiū fermented. Inā haʻahaʻa loa ka mahana fermentation a i ʻole Inā liʻiliʻi loa ka nui o ka inoculum, e lōʻihi loa ka manawa fermentation, a e ulu nui ka bacteria, ka mea e hoʻopilikia ai i ka ʻono a me ke ola papa o ka huahana. Inā kiʻekiʻe loa ka mahana a nui loa paha ka nui o ka inoculum, e wikiwiki loa ka fermentation, e hoʻonui ʻia ka whey a i ʻole e hana ʻia nā puʻupuʻu protein, ka mea e hoʻopilikia ai i ke kūpaʻa o ka huahana. Eia kekahi, hiki ke koho ʻia nā ʻano hoʻokahi manawa i ke koho ʻana i nā ʻano, akā pono e koho ʻia nā ʻano me ka nāwaliwali post-acidity i ka hiki.
E hoʻomāalili i kaCMCwai i 15-25°C a kāwili like me ka waiū, a hoʻohana i ka wai e hana i ka nui (e unuhi i ka nui o ka wai i noho ʻia e ka wai waikawa), a laila e hoʻohui mālie i ka wai waikawa i ka wai waiū, hoʻomau a like (ʻoi aku ka maikaʻi o ka waikawa ma ka pīpī ʻana). E kāwili maikaʻi a waiho ʻia.
Ma keʻano laulā, hiki ke hoʻohana ʻia ka mahana kūlohelohe o ka waiū no ka homogenization, a ua kāohi ʻia ke kaomi ma 15-20Mpa.
Mahana hoʻomaʻemaʻe: hoʻohana pinepine nā huahana ma hope o ka hoʻomaʻemaʻe ʻana i 85-90°C no 25-30 mau minuke, a hoʻohana pinepine nā huahana ʻē aʻe i ka sterilization wela kiʻekiʻe loa ma 110-121°C no 4-5 kekona a i ʻole 95-105°C no 30 kekona.
Ka manawa hoʻouna: ʻApelila-25-2024