1. Lub hauv paus kev xav
Nws tuaj yeem pom los ntawm cov qauv qauv uas cov hydrogen (Na +) ntawmCMCyooj yim heev rau dissociate hauv aqueous kua (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 kua, uas yog, nws muaj ib tug tsis zoo them thiab yog amphoteric. Thaum lub pH ntawm cov protein yog qis dua lub isoelectric point, nws lub peev xwm los khi lub -COO- pawg ntawm proton yog ntau dua li lub peev xwm ntawm -NH3 + pawg los pub lub proton, yog li nws muaj ib tug zoo them. Hauv mis nyuj, 80% ntawm cov protein yog casein, thiab Lub isoelectric point ntawm casein yog li 4.6, thiab lub pH ntawm cov kua mis acidic feem ntau yog 3.8-4.2, yog li nyob rau hauv acidic mob, CMC thiab mis nyuj protein tuaj yeem complexed los ntawm kev them nqi attraction, tsim ib tug ruaj khov qauv, thiab tuaj yeem absorbed nyob rau hauv protein Ib tug tiv thaiv zaj duab xis yog tsim nyob ib ncig ntawm nws, thiab qhov kev ua tau zoo ntawm CMC yog hu ua lub microcapsule embedding binding characteristic.
2. Cov mis nyuj uas muaj kua qaub ntau
(1) Cov mis mos ntawm cov dej haus kua qaub sib xyaw (raws li 1000Kg):
Mis tshiab (mis hmoov tag nrho) 350 (33) Kg
Qab zib dawb 50Kg
Cov khoom qab zib sib xyaw (50 zaug) 0.9Kg
CMC 3.5 ~ 6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Citric acid 3 kg
Cov kua qaub lactic (80%) 1.5Kg
Lus Cim:
1) Cov mis hmoov tuaj yeem hloov los ntawm cov protein hydrolyzed ib nrab, tswj cov protein ≥ 1%.
2) Qhov acidity kawg ntawm cov khoom raug tswj hwm ntawm ib puag ncig 50-60 ° T.
3) Cov khoom khov uas yaj tau 7.5% txog 12%.
(2) Cov mis haus dej lactic acid bacteria (raws li 1000Kg):
Mis nyuj fermented 350 ~ 600Kg
Qab zib dawb 60Kg
Cov khoom qab zib sib xyaw (50 zaug) 1Kg
CMC 3.2 ~ 8Kg
Monoglyceride 0.35Kg
Sodium citrate 1 Kg
Nruab nrab ntawm cov kua qaub citric
Lus Cim: Siv cov kua qaub citric acid los kho qhov acidity ntawm cov mis nyuj, thiab qhov acidity kawg ntawm cov khoom raug tswj hwm ntawm li 60-70 ° T.
3. Cov ntsiab lus tseem ceeb ntawm kev xaiv CMC
FH9 thiab FH9 Extra High (FVH9) feem ntau yog xaiv rau cov dej haus yogurt sib xyaw. FH9 muaj saj tuab, thiab qhov ntxiv yog 0.35% txog 0.5%, thaum FH9 Extra High txias dua thiab muaj txiaj ntsig zoo ntawm kev ua kom qhov kev hloov kho ntau dua, thiab qhov ntxiv yog 0.33% txog 0.45%.
Feem ntau cov dej haus uas muaj cov kab mob lactic acid feem ntau xaiv FL100, FM9 thiab FH9 siab heev (ua los ntawm cov txheej txheem tshwj xeeb). FL100 feem ntau yog ua rau cov khoom uas muaj saj tuab thiab lub sijhawm khaws cia ntev. Qhov ntxiv yog 0.6% txog 0.8%. FM9 yog cov khoom siv dav tshaj plaws. Qhov sib xws yog nruab nrab, thiab cov khoom tuaj yeem ua tiav lub sijhawm khaws cia ntev dua. Qhov ntxiv yog 0.45% txog 0.6%. Cov khoom ntawm FH9 super high-grade lactic acid bacteria dej haus yog tuab tab sis tsis muaj roj, thiab qhov ntxiv tuaj yeem me me, thiab tus nqi qis. Nws yog qhov tsim nyog rau kev ua cov dej haus lactic acid bacteria tuab., qhov ntxiv yog 0.45% txog 0.6%.
4. Yuav siv CMC li cas
Kev rhuav tshem ntawmCMCFeem ntau, cov concentration no yaj rau hauv cov kua dej ntawm 0.5% -2%. Nws yog qhov zoo tshaj plaws los yaj nrog lub tshuab sib tov ceev ceev. Tom qab CMC yaj li 15-20 feeb, hla dhau lub tshuab sib tsoo colloid thiab txias rau 20-40 ° C rau kev siv tom qab.
5. Cov ntsiab lus rau kev saib xyuas hauv cov txheej txheem ntawm cov kua mis acidic
Qhov zoo ntawm cov mis nyuj nyoos (xws li cov mis nyuj rov ua dua tshiab): cov mis nyuj tua kab mob, cov mis nyuj mob mastitis, colostrum, thiab cov mis nyuj kawg tsis haum rau kev ua cov dej haus mis nyuj uas muaj kua qaub. Cov khoom xyaw protein ntawm plaub hom mis nyuj no tau hloov pauv ntau heev. Kev tiv taus, kev tiv taus kua qaub, thiab kev tiv taus ntsev kuj tsis zoo, thiab cuam tshuam rau qhov saj ntawm mis nyuj.
Ntxiv mus, plaub hom mis no muaj plaub hom enzymes loj heev (lipase, protease, phosphatase, catalase), cov enzymes no muaj ntau tshaj 10% cov seem txawm tias nyob rau qhov kub siab heev ntawm 140 ℃, cov enzymes no yuav rov qab muaj zog thaum lub sijhawm khaws mis. Thaum lub sijhawm khaws cia, cov mis yuav zoo li tsw ntxhiab, iab, flatulent, thiab lwm yam, uas yuav cuam tshuam ncaj qha rau lub sijhawm khaws cia ntawm cov khoom. Feem ntau, 75% cawv sib npaug kev xeem, kev sim boiling, pH thiab titration acidity ntawm cov mis tuaj yeem siv rau kev xaiv kuaj. Mis nyoos, 75% cawv kev xeem thiab kev sim boiling ntawm cov mis ib txwm yog qhov tsis zoo, pH yog ntawm 6.4 thiab 6.8, thiab acidity yog ≤18 ° T. Thaum acidity yog ≥22 ° T, protein coagulation tshwm sim thaum boiling, thiab thaum pH tsawg dua 6.4, nws feem ntau yog colostrum lossis Sourdough mis, thaum pH> 6.8 feem ntau yog mastitis mis lossis mis qis acidity.
(1) Cov ntsiab lus rau kev saib xyuas hauv cov txheej txheem ntawm cov dej haus mis nyuj sib xyaw ua ke
Kev Npaj Mis Nyuj: Kev Npaj Mis Nyuj Uas Rov Ua Dua Tshiab: Maj mam ntxiv hmoov mis nyuj rau hauv dej kub uas tau do ntawm 50-60°C (tswj kom siv dej ntau dua 10 npaug ntawm cov hmoov mis nyuj) thiab yaj tag rau 15-20 feeb (zoo tshaj plaws yog zom nws nrog colloid) Ib zaug), txias rau 40°C rau kev siv tom qab.
Npaj cov tshuaj CMC raws li txoj kev siv CMC, ntxiv rau hauv cov mis nyuj uas tau npaj lawm, do kom zoo, thiab tom qab ntawd ntsuas nrog dej (rho tawm cov dej uas cov kua qaub nyob).
Maj mam, txuas ntxiv mus, thiab sib npaug ntxiv cov kua qaub rau hauv cov mis nyuj, thiab xyuam xim rau kev tswj lub sijhawm ntxiv kua qaub ntawm 1.5 thiab 2 feeb. Yog tias lub sijhawm ntxiv kua qaub ntev dhau, cov protein nyob ntawm qhov chaw isoelectric ntev dhau, ua rau cov protein denaturation loj heev. Yog tias nws luv dhau, lub sijhawm dispersion kua qaub luv dhau, qhov acidity hauv zos ntawm cov mis nyuj siab dhau, thiab cov protein denaturation loj heev. Tsis tas li ntawd, nws yuav tsum tau sau tseg tias qhov kub ntawm cov mis nyuj thiab kua qaub yuav tsum tsis txhob siab dhau thaum ntxiv kua qaub, thiab nws yog qhov zoo tshaj plaws los tswj nws ntawm 20-25 ° C ntawm.
Feem ntau, qhov kub ntuj ntawm cov mis nyuj tuaj yeem siv rau homogenization, thiab lub siab raug tswj ntawm 18-25Mpa.
Kub ntawm kev ua kom tsis muaj menyuam: Cov khoom tom qab ua kom tsis muaj menyuam feem ntau siv 85-90 ° C rau 25-30 feeb, thiab lwm yam khoom feem ntau siv kev ua kom tsis muaj menyuam kub heev ntawm 137-140 ° C rau 3-5 vib nas this.
(2) Cov ntsiab lus rau kev saib xyuas hauv cov txheej txheem ntawm cov kab mob lactic acid haus dej
Ntsuas cov protein hauv mis nyuj, ntxiv cov hmoov mis nyuj kom cov protein ntawm mis nyuj nyob nruab nrab ntawm 2.9% thiab 4.5%, tsa qhov kub kom txog 70-75 ° C, kho qhov siab ntawm lub tshuab homogenizer kom txog 18-20Mpa rau homogenization, thiab tom qab ntawd siv 90-95 ° C, 15- Pasteurize rau 30 feeb, txias rau 42-43 ° C, txhaj tshuaj rau cov kab mob uas tau npaj tseg ntawm 2%-3%, do rau 10-15 feeb, tua qhov do, thiab khaws qhov kub tas li ntawm 41-43 ° C rau kev fermentation. Thaum cov kua qaub ntawm mis nyuj ncav cuag 85-100 ° T, kev fermentation raug nres, thiab nws tau txias sai sai rau 15-20 ° C los ntawm lub phaj txias thiab tom qab ntawd nchuav rau hauv lub thawv rau siv tom qab.
Yog tias cov protein hauv cov mis nyuj tsawg, yuav muaj whey ntau dhau hauv cov mis nyuj fermented, thiab cov protein flocs yuav yooj yim tshwm sim. Pasteurization ntawm 90-95 ° C yog qhov ua rau muaj kev puas tsuaj ntawm cov protein thiab txhim kho qhov zoo ntawm cov mis nyuj fermented. Yog tias qhov kub fermentation qis dhau lossis Yog tias cov tshuaj inoculum me dhau, lub sijhawm fermentation yuav ntev dhau, thiab cov kab mob yuav loj hlob ntau dhau, uas yuav cuam tshuam rau saj thiab lub neej txee ntawm cov khoom. Yog tias qhov kub siab dhau lossis cov tshuaj inoculum loj dhau, qhov fermentation yuav ceev dhau, cov whey yuav precipitated ntau dua lossis cov protein lumps yuav tsim, uas yuav cuam tshuam rau kev ruaj khov ntawm cov khoom. Tsis tas li ntawd, cov kab mob ib zaug kuj tuaj yeem xaiv thaum xaiv cov kab mob, tab sis cov kab mob uas muaj cov kua qaub qis yuav tsum tau xaiv ntau li ntau tau.
Ua kom txiasCMCua kom cov kua qaub kub txog 15-25°C thiab sib tov nrog mis nyuj kom sib npaug, thiab siv dej los ua kom muaj qhov ntim (tshem cov dej uas cov kua qaub nyob hauv), thiab tom qab ntawd ntxiv cov kua qaub rau hauv cov kua mis nyuj qeeb qeeb, tsis tu ncua thiab sib npaug (qhov zoo tshaj yog siv tshuaj tsuag kua qaub). Do kom zoo thiab tso tseg.
Feem ntau, qhov kub ntuj ntawm cov mis nyuj tuaj yeem siv rau homogenization, thiab lub siab raug tswj ntawm 15-20Mpa.
Kub ntawm kev ua kom tsis muaj menyuam: cov khoom tom qab ua kom tsis muaj menyuam feem ntau siv 85-90 ° C rau 25-30 feeb, thiab lwm yam khoom feem ntau siv kev ua kom tsis muaj menyuam kub heev ntawm 110-121 ° C rau 4-5 vib nas this lossis 95-105 ° C rau 30 vib nas this.
Lub sijhawm tshaj tawm: Plaub Hlis-25-2024