1. Theoretical hauv paus
Nws tuaj yeem pom los ntawm cov qauv qauv uas cov hydrogen (Na +) rauCMCNws yog ib qho yooj yim heev rau dissociate nyob rau hauv aqueous tov (feem ntau muaj nyob rau hauv daim ntawv ntawm sodium ntsev), yog li CMC muaj nyob rau hauv daim ntawv ntawm anion nyob rau hauv aqueous tov, uas yog, nws muaj ib tug tsis zoo nqi thiab yog amphoteric. Thaum pH ntawm cov protein qis dua qhov taw tes isoelectric, nws lub peev xwm los khi -COO- pab pawg neeg ntawm cov proton ntau dua li qhov peev xwm ntawm -NH3+ pab pawg pub dawb rau cov proton, yog li nws muaj tus nqi zoo. Nyob rau hauv cov mis nyuj, 80% ntawm cov protein yog casein, thiab lub isoelectric point ntawm casein yog hais txog 4.6, thiab cov pH ntawm cov kua mis acidic dej haus yog 3.8-4.2, yog li nyob rau hauv acidic tej yam kev mob, CMC thiab mis nyuj protein yuav complexed los ntawm tus nqi attraction, tsim ib tug kuj ruaj khov qauv, thiab muaj peev xwm nqus tau nyob rau hauv cov protein A tiv thaiv zaj duab xis yog tsim los ntawm microbe capddingem, thiab qhov no yog ib tug tiv thaiv zaj duab xis yog tsim los ntawm microbe capddingem. yam ntxwv.
2. pom zoo mis ntawm acidic mis haus
(1) Cov mis mos ntawm cov kua mis sib xyaw acidic haus (raws li 1000Kg):
Cov mis nyuj tshiab (tag nrho cov mis nyuj) 350 (33) Kg
Dawb qab zib 50Kg
Cov khoom qab zib (50 zaug) 0.9Kg
CMC 3.5 ~ 6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Citric acid 3 Kg
Lactic acid (80%) 1.5Kg
Nco tseg:
1) Mis hmoov tuaj yeem hloov tau los ntawm ib nrab hydrolyzed protein, tswj cov protein ≥ 1%.
2) Qhov kawg acidity ntawm cov khoom yog tswj nyob ib ncig ntawm 50-60 ° T.
3) Soluble solids 7.5% mus rau 12%.
(2) Cov kab mob lactic acid haus mis mis (raws li 1000Kg):
Fermented mis nyuj 350 ~ 600Kg
Dawb qab zib 60 Kg
Compound sweetener (50 zaug) 1Kg
CMC 3.2 ~ 8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Tsawg npaum li cas ntawm citric acid
Lus Cim: Siv cov kua qaub kua qaub los kho cov kua qaub ntawm cov kua mis, thiab qhov kawg acidity ntawm cov khoom yog tswj ntawm li 60-70 ° T.
3. Cov ntsiab lus tseem ceeb ntawm CMC xaiv
FH9 thiab FH9 Ntxiv Siab (FVH9) feem ntau yog xaiv rau cov dej qab zib sib xyaw. FH9 muaj ib tug tuab saj, thiab qhov sib ntxiv yog 0.35% mus rau 0.5%, thaum FH9 Extra High yog ntau refreshing thiab muaj txiaj ntsig zoo ntawm kev hloov kho, thiab cov nyiaj ntxiv yog 0.33% rau 0.45%.
Cov kab mob lactic acid feem ntau xaiv FL100, FM9 thiab FH9 super siab (tsim los ntawm cov txheej txheem tshwj xeeb). FL100 feem ntau yog tsim rau hauv cov khoom nrog tuab saj thiab lub neej txee ntev. Qhov sib ntxiv yog 0.6% rau 0.8%. FM9 yog cov khoom siv dav tshaj plaws. Qhov sib xws yog nruab nrab, thiab cov khoom tuaj yeem ua tiav lub neej txee ntev dua. Cov nyiaj ntxiv yog 0.45% rau 0.6%. Cov khoom ntawm FH9 super high-qib lactic acid cov kab mob haus dej yog tuab tab sis tsis greasy, thiab cov nyiaj ntxiv tuaj yeem me me, thiab tus nqi qis. Nws yog tsim los ua cov kab mob lactic acid tuab haus. , qhov sib ntxiv yog 0.45% rau 0.6%.
4. Yuav siv CMC li cas
Kev tawg ntawmCMC: Feem ntau cov concentration yog yaj nyob rau hauv ib tug aqueous tov ntawm 0.5% -2%. Nws yog qhov zoo tshaj rau yaj nrog lub tshuab ua kom siab ceev. Tom qab CMC yaj rau li 15-20 feeb, dhau los ntawm lub tshuab colloid thiab txias mus rau 20-40 ° C rau kev siv tom qab.
5. Cov ntsiab lus rau kev mloog nyob rau hauv cov txheej txheem ntawm acidic mis nyuj haus
Qhov zoo ntawm cov mis nyuj nyoos (nrog rau cov mis nyuj rov ua dua): cov tshuaj tua kab mob mis, mis nyuj mastitis, colostrum, thiab cov mis nyuj zaum kawg tsis haum rau kev ua cov kua mis acidic. Cov protein ntau ntawm plaub hom mis nyuj no tau hloov pauv zoo. Kev tiv thaiv, acid tsis kam, thiab ntsev kuj tsis zoo, thiab cuam tshuam rau saj ntawm mis nyuj.
Tsis tas li ntawd, plaub hom mis nyuj no muaj ntau ntau ntawm plaub yam enzymes (lipase, protease, phosphatase, catalase), cov enzymes no muaj ntau tshaj 10% residue txawm nyob rau ntawm qhov kub siab tshaj ntawm 140 ℃, cov enzymes no yuav rov ua dua thaum lub sij hawm cia mis nyuj. Thaum lub sij hawm cia, cov mis nyuj yuav tshwm sim tsw, iab, flatulent, thiab lwm yam, uas yuav cuam tshuam ncaj qha rau lub txee lub neej ntawm cov khoom. Feem ntau, 75% kev ntsuas dej cawv sib npaug, ntsuas kub, pH thiab titration acidity ntawm cov mis nyuj tuaj yeem siv rau kev xaiv kom pom. Cov mis nyuj nyoos, qhov ntsuas 75% cawv thiab kev ntsuas kub ntawm cov mis nyuj ib txwm yog qhov tsis zoo, pH yog nyob nruab nrab ntawm 6.4 thiab 6.8, thiab acidity yog ≤18 ° T. Thaum lub acidity yog ≥22 ° T, protein coagulation tshwm sim thaum boiling, thiab thaum lub pH tsawg tshaj li 6.4, feem ntau yog colostrum los yog Sourdough mis nyuj, thaum lub pH> 6.8 feem ntau mastitis mis nyuj los yog kua mis acid tsawg.
(1) Cov ntsiab lus rau kev mloog hauv cov txheej txheem ntawm cov kua mis sib xyaw acidic dej haus
Kev npaj yogurt: Kev npaj cov mis nyuj rov ua dua: Maj mam ntxiv cov mis hmoov rau hauv cov dej kub kub ntawm 50-60 ° C (tswj cov dej haus kom ntau tshaj 10 npaug ntawm cov mis nyuj hmoov) thiab tag nrho yaj rau 15-20 feeb (nws yog qhov zoo tshaj plaws los zom nws nrog colloid) Ib zaug), txias rau 40 ° C rau tom qab siv.
Npaj cov tshuaj CMC raws li kev siv CMC, ntxiv rau cov kua mis npaj, do zoo, thiab tom qab ntawd ntsuas ntsuas nrog dej (txiav cov dej nyob hauv cov kua qaub).
Maj mam, tsis tu ncua, thiab sib npaug ntxiv cov kua qaub rau cov kua mis, thiab xyuam xim rau kev tswj cov kua qaub ntxiv lub sij hawm ntawm 1.5 thiab 2 feeb. Yog tias lub sijhawm ntxiv cov kua qaub ntev dhau lawm, cov protein nyob ntawm qhov isoelectric point ntev dhau lawm, ua rau muaj protein ntau denaturation. Yog tias nws luv dhau, lub sijhawm acid dispersion luv dhau, lub zos acidity ntawm cov mis nyuj yog siab dhau, thiab cov protein denaturation loj heev. Tsis tas li ntawd, nws yuav tsum tau muab sau tseg tias qhov kub ntawm cov mis nyuj thiab cov kua qaub yuav tsum tsis txhob siab dhau thaum ntxiv cov kua qaub, thiab nws yog qhov zoo tshaj plaws los tswj nws ntawm 20-25 ° C ntawm nruab nrab.
Feem ntau, lub ntuj kub ntawm cov mis nyuj yuav siv tau rau homogenization, thiab lub siab tswj ntawm 18-25Mpa.
Sterilization kub: Cov khoom tom qab ua kom tsis muaj menyuam feem ntau siv 85-90 ° C rau 25-30 feeb, thiab lwm yam khoom siv feem ntau siv ultra-siab kub sterilization ntawm 137-140 ° C rau 3-5 vib nas this.
(2) Cov ntsiab lus rau kev mloog hauv cov txheej txheem ntawm cov kab mob lactic acid haus
Ntsuas cov protein cov ntsiab lus ntawm cov mis nyuj, ntxiv mis nyuj hmoov los ua cov protein ntawm cov mis nyuj ntawm 2.9% thiab 4.5%, nce qhov kub ntawm 70-75 ° C, kho lub siab ntawm homogenizer rau 18-20Mpa rau homogenization, thiab tom qab ntawd siv 90-95 ° C, 15- Pasteurize rau 30 feeb, txias rau 42 ° C straculins 3-straculins. 2% -3%, do rau 10-15 feeb, tua lub nplawm, thiab ua kom qhov kub thiab txias ntawm 41-43 ° C rau fermentation. Thaum lub acidity ntawm cov mis nyuj nce mus txog 85-100 ° T, lub fermentation yog nres, thiab sai sai txias rau 15-20 ° C los ntawm lub txias phaj thiab ncuav rau hauv lub vat rau tom qab siv.
Yog hais tias cov ntsiab lus ntawm cov protein nyob rau hauv cov mis nyuj yog tsawg, yuav muaj ntau whey nyob rau hauv fermented mis nyuj, thiab protein flocs yuav yooj yim tshwm sim. Pasteurization ntawm 90-95 ° C yog qhov tsim nyog rau qhov nruab nrab denaturation ntawm cov protein thiab txhim kho cov kua mis fermented zoo. Yog hais tias qhov kub ntawm fermentation tsawg dhau los yog yog tias tus nqi ntawm inoculum tsawg dhau, lub sij hawm fermentation yuav ntev dhau lawm, thiab cov kab mob yuav loj hlob ntau dhau, uas yuav cuam tshuam rau saj thiab txee lub neej ntawm cov khoom. Yog tias qhov kub thiab txias ntau dhau los yog qhov ntau ntawm cov inoculum loj dhau, qhov fermentation yuav nrawm dhau, cov whey yuav raug precipitated ntau dua los yog cov protein ntau yuav raug tsim, uas yuav cuam tshuam rau kev ruaj ntseg ntawm cov khoom. Tsis tas li ntawd, cov kab mob ib zaug kuj tuaj yeem raug xaiv thaum xaiv hom kab mob, tab sis cov kab mob uas tsis muaj zog tom qab acidity yuav tsum tau xaiv ntau li ntau tau.
Txias lubCMCua kua rau 15-25 ° C thiab sib tov nrog cov mis nyuj sib npaug, thiab siv dej los ua kom lub ntim (txiav cov dej nyob hauv cov kua qaub), thiab tom qab ntawd ntxiv cov kua qaub rau cov kua mis maj mam, tsis tu ncua thiab sib npaug (xws li kua qaub los ntawm kev txau). Do kom zoo thiab tso tseg.
Feem ntau, lub ntuj kub ntawm cov mis nyuj yuav siv tau rau homogenization, thiab lub siab tswj ntawm 15-20Mpa.
Sterilization kub: tom qab-sterilization khoom feem ntau siv 85-90 ° C rau 25-30 feeb, thiab lwm yam khoom feem ntau siv ultra-siab kub sterilization ntawm 110-121 ° C rau 4-5 vib nas this los yog 95-105 ° C rau 30 vib nas this.
Lub sij hawm xa tuaj: Plaub Hlis-25-2024