1. Ntọala ozizi
A pụrụ ịhụ ya site na usoro nhazi nke na hydrogen (Na+) dị na yaCMCỌ dị mfe ikewapụ na mmiri mmiri (ọ na-adịkarị n'ụdị nnu sodium), yabụ CMC dị n'ụdị anion na mmiri mmiri, ya bụ, ọ nwere chajị na-adịghị mma ma na-abụ amphoteric. Mgbe pH nke protein dị ala karịa ebe isoelectric, ikike ya ijikọ -COO- otu nke proton dị ukwuu karịa ikike nke otu -NH3+ inye proton, ya mere ọ nwere chajị dị mma. Na mmiri ara ehi, 80% nke protein bụ casein, na Isoelectric point nke casein dị ihe dị ka 4.6, na pH nke ihe ọṅụṅụ mmiri ara ehi acidic n'ozuzu bụ 3.8-4.2, yabụ n'okpuru ọnọdụ acidic, CMC na protein mmiri ara ehi nwere ike ịgbagọ site na mmasị chajị, na-emepụta nhazi kwụsiri ike, enwere ike itinye ya na protein. A na-emepụta ihe mkpuchi nchebe gburugburu ya, a na-akpọkwa arụmọrụ CMC a njirimara njikọ microcapsule.
2. Usoro a tụrụ aro maka ihe ọṅụṅụ mmiri ara ehi a na-akpọ acidic
(1) Usoro bụ isi nke ihe ọṅụṅụ mmiri ara ehi a gwakọtara agwakọta (dịka 1000Kg si dị):
Mmiri ara ehi ọhụrụ (ntụ ntụ mmiri ara ehi dum) 350 (33) Kg
Shuga ọcha 50Kg
Ihe ụtọ dị iche iche (ugboro 50) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8kg
Asịd citric 3kg
Asịd lactic (80%) 1.5Kg
Rịba ama:
1) Enwere ike iji protein nke nwere obere hydrolyzed dochie ntụ ntụ mmiri ara ehi, protein njikwa ≥ 1%.
2) A na-achịkwa acidity ikpeazụ nke ngwaahịa ahụ na ihe dịka 50-60°T.
3) Ihe siri ike na-agbaze site na 7.5% ruo 12%.
(2) Usoro ihe ọṅụṅụ nke nje bacteria lactic acid (dịka 1000Kg si dị):
Mmiri ara ehi a gbawara agbawa 350～600Kg
Shuga ọcha 60Kg
Ihe ụtọ dị iche iche (ugboro 50) 1Kg
CMC 3.2～8Kg
Monoglyceride 0.35Kg
Sodium citrate 1kg
Ọnụ ego citric acid dị ala
Rịba ama: Jiri mmiri citric acid mee ka acid dị na mmiri ara ehi ahụ dị mma, a na-achịkwa acid ikpeazụ nke ngwaahịa ahụ na ihe dịka 60-70°T.
3. Isi ihe dị mkpa na nhọrọ CMC
A na-ahọrọkarị FH9 na FH9 Extra High (FVH9) maka ihe ọṅụṅụ yogọt agwakọtara. FH9 nwere uto dị arọ, ego mgbakwunye ahụ dịkwa site na 0.35% ruo 0.5%, ebe FH9 Extra High na-eme ka ahụ dị ọhụrụ ma nwee mmetụta dị mma n'ịbawanye mgbanwe ahụ, ego mgbakwunye ahụ bụkwa 0.33% ruo 0.45%.
Ihe ọṅụṅụ nje bacteria lactic acid na-ahọrọkarị FL100, FM9 na FH9 dị oke elu (nke a na-emepụta site na usoro pụrụ iche). A na-emepụta FL100 ka ọ bụrụ ngwaahịa nwere uto dị oke elu ma na-adịte aka. Ọnụọgụ mgbakwunye bụ 0.6% ruo 0.8%. FM9 bụ ngwaahịa a na-ejikarị eme ihe. Ndokọ ya dị obere, ngwaahịa ahụ nwekwara ike ịdịte aka. Ọnụọgụ mgbakwunye bụ 0.45% ruo 0.6%. Ngwaahịa nke ihe ọṅụṅụ nje bacteria lactic acid dị elu nke FH9 dị oke arọ mana ọ bụghị mmanụ, ọnụọgụ mgbakwunye ahụ nwekwara ike ịdị obere, ọnụ ahịa ya dịkwa ala. Ọ dị mma maka ịṅụ mmiri nje bacteria lactic acid dị oke arọ. Ọnụọgụ mgbakwunye bụ 0.45% ruo 0.6%.
4. Otu esi eji CMC
Mgbakasị nkeCMC: A na-agbazekarị ihe dị n'ime mmiri mmiri nke 0.5%-2%. Ọ kacha mma ịgbaze ya na igwekota ngwa ngwa. Mgbe CMC gbazere ihe dị ka nkeji 15-20, gafere igwekota colloid ma jụọ oyi ruo 20-40°C maka ojiji ma emechaa.
5. Isi ihe ndị a ga-elebara anya n'usoro ihe ọṅụṅụ mmiri ara ehi a na-akpọ acidic
Ọdịdị nke mmiri ara ehi a na-esighị esi (gụnyere mmiri ara ehi a na-agbanwe agbanwe): mmiri ara ehi ọgwụ nje, mmiri ara ehi mastitis, colostrum, na mmiri ara ehi ikpeazụ adịghị mma maka ime ihe ọṅụṅụ mmiri ara ehi acidic. Ihe ndị mejupụtara protein nke ụdị mmiri ara ehi anọ a agbanweela nke ukwuu. Nguzogide, iguzogide acid, na nguzogide nnu adịghịkwa mma, ha na-emetụtakwa uto 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 fọdụrụ karịa 10% ọbụlagodi na oke okpomọkụ dị elu nke 140 ℃, a ga-akpọlite enzymes ndị a n'oge nchekwa mmiri ara ehi. N'oge nchekwa, mmiri ara ehi ga-adị ka ihe na-esi isi, ilu, flatulence, wdg, nke ga-emetụta ndụ nchekwa nke ngwaahịa ahụ ozugbo. N'ozuzu, enwere ike iji 75% ule nhata mmanya, ule esi mmiri, pH na acidity titration nke mmiri ara ehi maka nchọpụta nhọrọ. Mmiri ara ehi a na-anaghị esi, ule mmanya 75% na ule esi mmiri nke mmiri ara ehi nkịtị adịghị mma, pH dị n'etiti 6.4 na 6.8, acidity dịkwa ≤18°T. Mgbe acidity dị ≥22°T, coagulation protein na-eme mgbe a na-esi mmiri, na mgbe pH dị obere karịa 6.4, ọ bụ colostrum ma ọ bụ mmiri ara ehi Sourdough, mgbe pH>6.8 bụkarị mmiri ara ehi mastitis ma ọ bụ mmiri ara ehi nwere obere acidity.
(1) Isi ihe dị mkpa maka nlebara anya n'usoro nke ihe ọṅụṅụ mmiri ara ehi a gwakọtara agwakọta
Nkwadebe nke yogọt: Nkwadebe nke mmiri ara ehi e megharịrị: Tinye ntụ mmiri ara ehi nwayọ nwayọ n'ime mmiri ọkụ a gwakọtara agwakọta na 50-60°C (jide mmiri ahụ ka ọ bụrụ ihe karịrị okpukpu iri nke ntụ mmiri ara ehi) ma gbazee ya kpamkpam maka nkeji 15-20 (ọ kacha mma iji colloid gwerie ya) Otu ugboro), jụọ oyi ruo 40°C maka ojiji ọzọ.
Kwadebe ihe ngwọta CMC dịka usoro ojiji nke CMC si dị, tinye ya na mmiri ara ehi a kwadebere, gwakọta ya nke ọma, wee jiri mmiri tụọ ya ihe dị ka ọkara (wepụ mmiri nke ihe ngwọta acid ahụ dị).
Jiri nwayọ, na-aga n'ihu, na-etinye mmiri acid n'ime mmiri ara ehi ahụ, ma lezie anya n'ịchịkwa oge mgbakwunye acid ahụ n'etiti nkeji 1.5 na 2. Ọ bụrụ na oge mgbakwunye acid ahụ dị ogologo, protein ahụ na-anọ n'ebe isoelectric ruo ogologo oge, na-ebute nnukwu mmebi protein. Ọ bụrụ na ọ dị mkpụmkpụ, oge mgbasa acid ahụ dị mkpụmkpụ, acidity mpaghara nke mmiri ara ehi ahụ dị oke elu, mmebi protein ahụ dịkwa njọ. Na mgbakwunye, a ga-amarịrị na okpomọkụ nke mmiri ara ehi na acid ekwesịghị ịdị oke elu mgbe a na-etinye acid, ọ kacha mma ijikwa ya na 20-25°C n'etiti.
N'ozuzu, enwere ike iji okpomọkụ eke nke mmiri ara ehi mee ihe maka nhazi, a na-achịkwa nrụgide ahụ na 18-25Mpa.
Okpomọkụ nke ịgba ọgwụ mgbochi: Ngwaahịa mgbe a gbasịrị ọgwụ mgbochi na-ejikarị 85-90°C ruo nkeji 25-30, ngwaahịa ndị ọzọ na-ejikarị ịgba ọgwụ mgbochi na-adịkarị elu na 137-140°C maka sekọnd 3-5.
(2) Isi ihe dị mkpa maka nlebara anya n'usoro ihe ọṅụṅụ nje bacteria lactic acid
Tụọ protein dị na mmiri ara ehi, tinye ntụ mmiri ara ehi iji mee protein dị na mmiri ara ehi n'etiti 2.9% na 4.5%, bulie okpomọkụ ruo 70-75°C, gbanwee nrụgide nke homogenizer ruo 18-20Mpa maka njikọta, wee jiri 90-95°C, 15- Pasteurize maka nkeji 30, jụọ oyi ruo 42-43°C, gbanye ụdị ndị a kwadebere na 2%-3%, gwakọta ya maka nkeji 10-15, gbanyụọ ihe na-akpali ya, ma nọgide na-enwe okpomọkụ mgbe niile nke 41-43°C maka ịgba agba. Mgbe acidity nke mmiri ara ehi ruru 85-100°T, a na-akwụsị ịgba agba, a na-ajụkwa ya ngwa ngwa ruo 15-20°C site na efere oyi wee wụsa ya n'ime ite maka ojiji ma emechaa.
Ọ bụrụ na protein dị na mmiri ara ehi ahụ dị obere, whey ga-adị oke ukwuu n'ime mmiri ara ehi ahụ a ṅụrụ, protein flocs ga-apụtakwa ngwa ngwa. Pasteurization na 90-95°C na-eme ka protein ahụ dị ntakịrị ma na-eme ka mmiri ara ehi a ṅụrụ dị mma. Ọ bụrụ na okpomọkụ ịgbara mmiri dị obere ma ọ bụ Ọ bụrụ na ọnụọgụ inoculum dị obere, oge ịgbara mmiri ga-adị ogologo, nje bacteria ga-etokwa nke ukwuu, nke ga-emetụta uto na ndụ nchekwa nke ngwaahịa ahụ. Ọ bụrụ na okpomọkụ dị oke elu ma ọ bụ ọnụọgụ inoculum buru ibu, ịgbara mmiri ga-adị oke ngwa ngwa, a ga-akpali whey karịa ma ọ bụ mepụta akpụ protein, nke ga-emetụta nkwụsi ike nke ngwaahịa ahụ. Na mgbakwunye, enwere ike ịhọrọ ụdị otu ugboro mgbe ị na-ahọrọ ụdị, mana a ga-ahọrọ ụdị nwere obere acidity dị ala dịka o kwere mee.
Jụụ oyiCMCmmiri mmiri ruo 15-25°C ma gwakọta ya na mmiri ara ehi ahụ nke ọma, jirikwa mmiri mee ka olu ya dị elu (wepụ mmiri mmiri acid ahụ dị), wee tinye mmiri acid ahụ n'ime mmiri ara ehi ahụ nwayọ nwayọ, na-aga n'ihu ma na-agbanwe agbanwe (ọ kacha mma ka ọ bụrụ acid site na ịgbasa ya). Gwakọta nke ọma ma debe ya n'akụkụ.
N'ozuzu, enwere ike iji okpomọkụ eke nke mmiri ara ehi mee ihe maka nhazi, a na-achịkwa nrụgide ahụ na 15-20Mpa.
Okpomọkụ ịgba ọgwụ mgbochi: ngwaahịa mgbe a gbasịrị ọgwụ mgbochi na-ejikarị 85-90°C ruo nkeji 25-30, ngwaahịa ndị ọzọ na-ejikarị agbapụ ọgwụ mgbochi okpomọkụ dị elu na 110-121°C maka sekọnd 4-5 ma ọ bụ 95-105°C maka sekọnd 30.
Oge ozi: Eprel-25-2024