1. Usoro ihe ndabere
Enwere ike ịhụ ya site na usoro nhazi nke hydrogen (Na+) na-agbanyeCMCdị nnọọ mfe dissociate na aqueous ngwọta (n'ozuzu dị n'ụdị sodium nnu), otú CMC dị n'ụdị nke anion na aqueous ngwọta, ya bụ, ọ nwere ihe ọjọọ ụgwọ na bụ amphoteric. Mgbe pH nke protein dị ala karịa ebe isoelectric, ikike ya ijikọ -COO-groton nke proton dị ukwuu karịa ikike nke ìgwè -NH3 + inye proton ahụ, ya mere ọ nwere ụgwọ dị mma. Na mmiri ara ehi, 80% nke protein bụ casein, na isoelectric isi nke casein bụ banyere 4.6, na pH nke izugbe acidic mmiri ara ehi ọṅụṅụ bụ 3.8-4.2, otú n'okpuru acidic ọnọdụ, CMC na mmiri ara ehi protein nwere ike complexed site ụgwọ mma, na-akpụ a dịtụ kwụsiri ike Ọdịdị, na ike etinye obi gị dum na protein A na-echebe ihe nkiri na-echebe gburugburu ya, na-akpọ nke a na-arụ ọrụ nke micro-biMC.
2. Usoro akwadoro nke mmiri ara ehi acidic
(1) Usoro bụ isi nke mmiri ara ehi acidic agwakọtara (dị ka 1000Kg):
Mmiri ara ehi ọhụrụ (ụtụ mmiri ara ehi zuru oke) 350 (33) n'arọ
Ọcha ọcha 50kg
Ngwakọta ụtọ (ugboro 50) 0.9kg
CMC 3.5 ~ 6Kg
Monoglyceride 0.35kg
sodium citrate 0.8kg
Citric acid 3kg
Lactic acid (80%) 1.5kg
Mara:
1) Mmiri ara ehi ntụ ntụ nwere ike dochie protein akụkụ akụkụ hydrolyzed, na-achịkwa protein ≥ 1%.
2) A na-achịkwa acidity ikpeazụ nke ngwaahịa na gburugburu 50-60 ° T.
3) Soluble siri ike 7.5% ruo 12%.
(2) Usoro ihe ọṅụṅụ nke lactic acid (dị ka 1000Kg):
Mmiri ara ehi fermented 350 ~ 600kg
White sugar 60kg
Ngwakọta ụtọ (ugboro 50) 1kg
CMC 3.2 ~ 8Kg
Monoglyceride 0.35kg
sodium citrate 1 kg
Ọnụ ego citric acid dị obere
Rịba ama: Jiri citric acid ngwọta dozie acidity nke mmiri ara ehi, na njedebe ikpeazụ nke ngwaahịa na-achịkwa ihe dịka 60-70 ° T.
3. Isi ihe nke nhọrọ CMC
A na-ahọrọkarị FH9 na FH9 Extra High (FVH9) maka mmanya yogọt agwakọtara. FH9 nwere uto buru ibu, na mgbakwunye ego bụ 0.35% na 0.5%, ebe FH9 Extra High na-enye ume ọhụrụ ma nwee mmetụta dị mma nke ịbawanye ngbanwe, na mgbakwunye ego bụ 0.33% na 0.45%.
Ihe ọṅụṅụ nje bacteria Lactic acid na-ahọrọkarị FL100, FM9 na FH9 dị elu (nke usoro pụrụ iche mepụtara). A na-eme FL100 ka ọ bụrụ ngwaahịa nwere nnukwu uto yana ogologo ndụ. Ọnụ ego mgbakwunye bụ 0.6% ruo 0.8%. FM9 bụ ngwaahịa a na-ejikarị eme ihe. Nkwekọrịta ahụ dị oke oke, ngwaahịa ahụ nwere ike nweta ogologo ndụ nchekwa. Ọnụ ego agbakwunyere bụ 0.45% ruo 0.6%. Ngwaahịa nke ihe ọṅụṅụ nje bacteria FH9 super high-grade lactic acid dị oke mana ọ bụghị abụba, yana ego agbakwunyere nwere ike ịdị ntakịrị, ọnụ ahịa ya dịkwa ala. Ọ dị mma maka ịme nnukwu lactic acid ihe ọṅụṅụ. , ego mgbakwunye bụ 0.45% ka 0.6%.
4. Otu esi eji CMC
Mgbasa nkeCMC: The ịta na-n'ozuzu etisasịwo na aqueous ngwọta nke 0,5% -2%. Ọ kacha mma igbari na ngwa ngwa ngwa ngwa. Mgbe CMC gbazere maka ihe dị ka nkeji 15-20, gafere igwe igwe kolloid wee mee ka ọ dị jụụ ruo 20-40 Celsius maka iji mee ihe.
5. Isi ihe maka nlebara anya na usoro ihe ọṅụṅụ mmiri ara ehi acidic
Ogo nke mmiri ara ehi na-adịghị ahụ (gụnyere mmiri ara ehi megharịrị): mmiri ara ehi ọgwụ nje, mmiri ara ehi mastitis, colostrum, na mmiri ara ehi ikpeazụ adịghị mma maka ịme mmiri ara ehi acidic. Ihe mejupụtara protein nke ụdị mmiri ara anọ a enweela nnukwu mgbanwe. Nguzogide, nguzogide acid, na nguzogide nnu dịkwa njọ, na-emetụta uto nke mmiri ara ehi.
Na mgbakwunye, ụdị mmiri ara ehi anọ a nwere nnukwu ụdị enzymes anọ (lipase, protease, phosphatase, catalase), enzymes ndị a nwere ihe fọrọ nke nta ka ọ bụrụ 10% ọbụna na okpomọkụ dị elu nke 140 ℃, a ga-emegharị enzymes ndị a n'oge nchekwa mmiri ara ehi. N'ime oge nchekwa, mmiri ara ehi ga-apụta na-esi ísì ụtọ, ilu, flatulent, wdg, nke ga-emetụta ndụ ndụ nke ngwaahịa ahụ ozugbo. N'ozuzu, 75% mmanya nhata ule, esi esi nri, pH na titration acidity nke mmiri ara ehi nwere ike iji maka nchọpụta nhọrọ. Mmiri ara ehi, ule mmanya 75% na esi esi mmiri ara ehi nkịtị adịghị mma, pH dị n'etiti 6.4 na 6.8, yana acidity bụ ≤18 ° T. Mgbe acidity bụ ≥22 ° T, protein coagulation na-eme mgbe ị na-esi esi, na mgbe pH na-erughị 6.4, ọ na-abụkarị colostrum ma ọ bụ Sourdough mmiri ara ehi, mgbe pH> 6.8 bụ ọtụtụ mastitis mmiri ara ehi ma ọ bụ obere acidity mmiri ara ehi.
(1) Isi ihe maka nlebara anya na usoro nke ngwakọta nke mmiri ara ehi acidic
Nkwadebe nke yogọt: Nkwadebe nke mmiri ara ehi a na-emezigharị: Jiri nwayọọ tinye mmiri ara ehi ntụ ntụ n'ime mmiri ọkụ kpaliri na 50-60 Celsius (jikwaa oriri mmiri ka ọ bụrụ ihe karịrị 10 ugboro nke mmiri ara ehi ntụ ntụ) ma gbazee nke ọma maka 15-20 nkeji (ọ kacha mma ịkwanye ya na colloid) Otu oge), ajụkwa oyi ruo 40 ° C maka iji mee ihe mgbe e mesịrị.
Kwadebe ihe ngwọta CMC dị ka usoro eji eme ihe nke CMC, tinye ya na mmiri ara ehi a kwadebere, kpalie nke ọma, wee jiri mmiri tụọ mmiri (wepụ mmiri mmiri nke acid ngwọta).
Ji nwayọọ nwayọọ, na-aga n'ihu, na ọbụna tinye ngwọta acid na mmiri ara ehi, ma ṅaa ntị na ịchịkwa oge mgbakwunye acid n'etiti nkeji 1.5 na 2. Ọ bụrụ na oge mgbakwunye acid dị ogologo, protein ahụ na-anọ n'ebe dịpụrụ adịpụ ruo ogologo oge, na-ebute oke protein denaturation. Ọ bụrụ na ọ dị oke mkpụmkpụ, oge mgbasa acid dị mkpụmkpụ, acidity nke mmiri ara ehi dị oke elu, na protein denaturation dị njọ. Na mgbakwunye, ekwesịrị ịmara na okpomọkụ nke mmiri ara ehi na acid ekwesịghị ịdị elu mgbe ị na-agbakwunye acid, ọ dịkwa mma ijikwa ya na 20-25 Celsius C n'etiti.
N'ozuzu, enwere ike iji okpomọkụ nke mmiri ara ehi mee ihe maka homogenization, a na-achịkwa nrụgide na 18-25Mpa.
Okpomọkụ sterilization: Ngwaahịa mgbe emechara ọgwụ mgbochi na-ejikarị 85-90°C maka nkeji 25-30, na ngwaahịa ndị ọzọ na-ejikarị sterilization okpomọkụ dị elu na 137-140°C maka 3-5 sekọnd.
(2) Isi ihe maka nlebara anya na usoro ihe ọṅụṅụ nke lactic acid
Nyochaa ọdịnaya protein nke mmiri ara ehi, gbakwunye ntụ ntụ mmiri ara ehi iji mee ka protein nke mmiri ara ehi dị n'etiti 2.9% na 4.5%, mee ka okpomọkụ dị elu ruo 70-75 ° C, gbanwee nrụgide nke homogenizer na 18-20Mpa maka homogenization, wee jiri 90-95 ° C, 15-Pasteurize maka 30-40 ° C dị jụụ maka nkeji 30-4 ka ọ dị jụụ. 2% -3%, kpalie maka nkeji 10-15, gbanyụọ ihe na-akpali akpali, ma na-echekwa okpomọkụ nke 41-43 ° C maka ịgba ụka. Mgbe acidity nke mmiri ara ehi ruru 85-100 ° T, a kwụsịrị ịgba ụka ahụ, a na-eme ka ọ dị jụụ ngwa ngwa ruo 15-20 Celsius site na efere oyi wee wụsa ya na vat maka iji mee ihe mgbe e mesịrị.
Ọ bụrụ na protein dị n'ime mmiri ara ehi dị ntakịrị, a ga-enwe oke whey n'ime mmiri ara ehi fermented, na flocs protein ga-apụta ngwa ngwa. Pasteurization na 90-95ºC na-enyere aka na denaturation nke protein na-agafeghị oke ma na-eme ka mma nke mmiri ara ehi ferment dịkwuo mma. Ọ bụrụ na fermentation okpomọkụ dị oke ala ma ọ bụ Ọ bụrụ na ọnụ ọgụgụ nke inoculum dị ntakịrị, oge ịgba ụka ga-adị ogologo oge, nje bacteria na-etokwa nke ukwuu, nke ga-emetụta uto na ndụ ndụ nke ngwaahịa ahụ. Ọ bụrụ na okpomọkụ dị elu ma ọ bụ ọnụ ọgụgụ nke inoculum dị ukwuu, gbaa ụka ga-adị ngwa ngwa, whey ga-eme ka ọ dịkwuo elu ma ọ bụ protein lumps ga-emepụta, nke ga-emetụta nkwụsi ike nke ngwaahịa ahụ. Na mgbakwunye, enwere ike ịhọrọ ụdị nke otu oge mgbe ị na-ahọrọ ụdị, mana a ga-ahọrọ ụdị ndị na-adịghị ike post-acidity dị ka o kwere mee.
daa jụụCMCmmiri mmiri na 15-25 Celsius C ma gwakọta ya na mmiri ara ehi nke ọma, ma jiri mmiri mee ka olu ya dị elu (wepụ mmiri mmiri nke mmiri acid na-etinye), wee tinye mmiri mmiri acid na mmiri ara ehi nwayọọ nwayọọ, na-aga n'ihu na ọbụna (ọkacha mma acid site na ịgbasa). Gwakọta nke ọma ma wepụ ya.
N'ozuzu, enwere ike iji okpomọkụ nke mmiri ara ehi mee ihe maka homogenization, a na-achịkwa nrụgide na 15-20Mpa.
Okpomọkụ sterilization: ngwaahịa mgbe sterilization na-ejikarị 85-90°C maka nkeji 25-30, na ngwaahịa ndị ọzọ na-ejikarị sterilization okpomọkụ dị elu na 110-121°C maka 4-5 sekọnd ma ọ bụ 95-105°C maka sekọnd 30.
Oge nzipu: Eprel-25-2024