1. Maziko ongoganizira
Itha kuwoneka kuchokera pamapangidwe omwe hydrogen (Na+) imayambiraCMCn'zosavuta kuti dissociate mu njira amadzimadzi (nthawi zambiri alipo mu mawonekedwe a mchere sodium), kotero CMC alipo mu mawonekedwe a anion mu amadzimadzi njira, ndiko kuti, ali mlandu zoipa ndi amphoteric. Pamene pH ya mapuloteni ndi otsika kuposa isoelectric point, mphamvu yake yomanga -COO- gulu la pulotoni ndi lalikulu kwambiri kuposa mphamvu ya -NH3 + gulu kuti lipereke proton, kotero ili ndi malipiro abwino. Mu mkaka, 80% ya mapuloteni ndi casein, ndi The isoelectric mfundo ya casein ndi za 4.6, ndi pH ambiri acidic zakumwa mkaka ndi 3.8-4.2, choncho pansi pa zinthu acidic, CMC ndi mkaka mapuloteni akhoza complexed ndi mlandu kukopa, kupanga dongosolo ndi khola, ndipo akhoza odzipereka mu mapuloteni A zoteteza filimu aumbike a CMC khalidwe lodzitchinjiriza ndi bicapnding khalidwe.
2. Njira yopangira zakumwa zamkaka za acidic
(1) Chinsinsi chakumwa chakumwa chamkaka wosakanikirana (molingana ndi 1000Kg):
Mkaka watsopano (mkaka wonse ufa) 350 (33) Kg
Shuga woyera 50Kg
Zotsekemera zophatikiza (nthawi 50) 0.9Kg
CMC 3.5-6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Citric acid - 3 kg
Lactic acid (80%) 1.5Kg
Zindikirani:
1) ufa wa mkaka ukhoza kusinthidwa ndi mapuloteni pang'ono a hydrolyzed, mapuloteni olamulira ≥ 1%.
2) Acidity yomaliza ya mankhwalawa imayendetsedwa mozungulira 50-60 ° T.
3) Zosungunuka zosungunuka 7.5% mpaka 12%.
(2) Lactic acid mabakiteriya chakumwa chilinganizo (malinga 1000Kg):
Mkaka wothira 350 ~ 600Kg
Shuga woyera 60Kg
Zotsekemera zophatikiza (nthawi 50) 1Kg
CMC 3.2-8Kg
Monoglyceride 0.35Kg
Sodium citrate 1 kg
Kuchuluka kwa citric acid
Chidziwitso: Gwiritsani ntchito citric acid solution kuti musinthe acidity yamkaka, ndipo acidity yomaliza ya mankhwalawa imayendetsedwa pafupifupi 60-70 ° T.
3. Mfundo zazikuluzikulu zakusankhidwa kwa CMC
FH9 ndi FH9 Extra High (FVH9) nthawi zambiri amasankhidwa kuti azimwa yogati. FH9 ili ndi kukoma kokoma, ndipo ndalama zowonjezera ndi 0.35% mpaka 0.5%, pamene FH9 Extra High imatsitsimula kwambiri ndipo imakhala ndi zotsatira zabwino zowonjezera kusintha, ndipo ndalama zowonjezera ndi 0.33% mpaka 0.45%.
Chakumwa cha mabakiteriya a Lactic acid nthawi zambiri chimasankha FL100, FM9 ndi FH9 yapamwamba kwambiri (yopangidwa ndi njira yapadera). FL100 nthawi zambiri imapangidwa kukhala zinthu zokhala ndi kukoma kokhuthala komanso moyo wautali. Zowonjezera ndi 0.6% mpaka 0.8%. FM9 ndiye chinthu chomwe chimagwiritsidwa ntchito kwambiri. Kukhazikika kumakhala kocheperako, ndipo mankhwalawa amatha kukhala ndi nthawi yayitali. Ndalama zowonjezera ndi 0.45% mpaka 0.6%. Zomwe zimapangidwa ndi zakumwa za FH9 zapamwamba kwambiri zamabakiteriya a lactic acid ndizokhuthala koma osati mafuta, ndipo kuchuluka kwake kumatha kukhala kochepa, ndipo mtengo wake ndi wotsika. Ndioyenera kupanga kumwa kwambiri mabakiteriya a lactic acid. , ndalama zowonjezera ndi 0.45% mpaka 0.6%.
4. Momwe mungagwiritsire ntchito CMC
Kutha kwaCMC: ndende zambiri kusungunuka mu amadzimadzi njira ya 0.5% -2%. Ndi bwino kusungunuka ndi chosakaniza chothamanga kwambiri. CMC ikasungunuka kwa mphindi pafupifupi 15-20, dutsani mphero ya colloid ndikuziziritsa mpaka 20-40 ° C kuti mugwiritse ntchito mtsogolo.
5. Mfundo tcheru mu ndondomeko ya acidic mkaka chakumwa
Ubwino wa mkaka wosaphika (kuphatikiza mkaka wopangidwanso): mkaka wothira mankhwala, mkaka wa mastitis, colostrum, ndi mkaka womaliza sizoyenera kupanga zakumwa zamkaka za acidic. Zigawo za mapuloteni a mitundu inayi ya mkaka zasintha kwambiri. Kukaniza, kukana kwa asidi, ndi kusamva mchere ndizochepa, ndipo zimakhudza kukoma kwa mkaka.
Kuphatikiza apo, mitundu inayi yamkaka imakhala ndi mitundu inayi ya michere (lipase, protease, phosphatase, catalase), ma enzymes awa amakhala ndi zotsalira zopitilira 10% ngakhale kutentha kwambiri kwa 140 ℃, ma enzymes awa amatsitsimutsidwa panthawi yosungira mkaka. Panthawi yosungirako, mkaka udzawoneka wonunkhira, wowawa, wotsekemera, ndi zina zotero, zomwe zidzakhudza mwachindunji moyo wa alumali wa mankhwala. Nthawi zambiri, 75% mayeso ofanana ndi mowa, mayeso otentha, pH ndi acidity ya mkaka amatha kugwiritsidwa ntchito pozindikira. Mkaka wosaphika, 75% kuyesa mowa ndi kuwira kwa mkaka wabwinobwino kumakhala koipa, pH ili pakati pa 6.4 ndi 6.8, ndipo acidity ndi ≤18°T. Pamene acidity ili ≥22°T, protein coagulation imachitika ikawira, ndipo pH ikachepera 6.4, nthawi zambiri imakhala mkaka wa colostrum kapena Sourdough, pomwe pH>6.8 nthawi zambiri imakhala mkaka wa mastitis kapena mkaka wopanda acidity.
(1) Mfundo zofunika kuziganizira popanga zakumwa zamkaka za acidic
Kukonzekera kwa yogurt: Kukonzekera kwa mkaka wokonzedwanso: Pang'onopang'ono yonjezerani ufa wa mkaka m'madzi otentha otentha pa 50-60 ° C (ulamulire kumwa madzi kukhala oposa 10 kuchuluka kwa ufa wa mkaka) ndikusungunuka kwathunthu kwa mphindi 15-20 (ndi bwino kuupera ndi colloid) Kamodzi), kuziziritsa mpaka 40 ° C kuti mugwiritse ntchito mtsogolo.
Konzani yankho la CMC molingana ndi njira yogwiritsira ntchito CMC, onjezani ku mkaka wokonzedwa, gwedezani bwino, kenako muyese ndi madzi (chotsani kuchuluka kwa madzi omwe ali ndi asidi).
Pang'onopang'ono, mosalekeza, ndi mogawana yonjezerani yankho la asidi ku mkaka, ndipo samalani ndi kulamulira nthawi yowonjezera asidi pakati pa 1.5 ndi 2 mphindi. Ngati nthawi yowonjezeretsa asidi ndi yayitali kwambiri, puloteniyo imakhala pamalo a isoelectric kwa nthawi yayitali, zomwe zimapangitsa kuti puloteni iwonongeke kwambiri. Ngati ndi yayifupi kwambiri, nthawi yobalalika asidi ndi yaifupi kwambiri, acidity yam'deralo yamkaka ndiyokwera kwambiri, ndipo kuchepa kwa mapuloteni ndizovuta kwambiri. Kuonjezera apo, ziyenera kukumbukiridwa kuti kutentha kwa mkaka ndi asidi sikuyenera kukhala kwakukulu powonjezera asidi, ndipo ndi bwino kulamulira pa 20-25 ° C pakati.
Nthawi zambiri, kutentha kwachilengedwe kwa mkaka kungagwiritsidwe ntchito pa homogenization, ndipo kuthamanga kumayendetsedwa pa 18-25Mpa.
Kutentha kwa njira yolera yotseketsa: Zinthu zotsekera zimagwiritsa ntchito 85-90°C kwa mphindi 25-30, ndipo zinthu zina nthawi zambiri zimagwiritsa ntchito njira yotsekera yotentha kwambiri pa 137-140°C kwa masekondi 3-5.
(2) Mfundo za chidwi mu ndondomeko ya lactic acid mabakiteriya chakumwa
Kuyeza zomanga thupi zili mkaka, kuwonjezera mkaka ufa kupanga mapuloteni mkaka pakati 2.9% ndi 4.5%, kwezani kutentha kwa 70-75 ° C, kusintha kuthamanga kwa homogenizer kwa 18-20Mpa kwa homogenization, ndiyeno ntchito 90-95 ° C, 15- Pasteurize kwa 30 ° C okonzeka mphindi 42-4, kuziziritsa kuziziritsa. 2% -3%, yambitsani kwa mphindi 10-15, zimitsani kugwedeza, ndi kusunga kutentha kosalekeza kwa 41-43 ° C kwa nayonso mphamvu. Pamene acidity ya mkaka ifika pa 85-100 ° T, fermentation imayimitsidwa, ndipo imatsitsidwa mwamsanga mpaka 15-20 ° C ndi mbale yozizira ndikutsanulira mu poto kuti igwiritsidwe ntchito.
Ngati mapuloteni omwe ali mu mkaka ali otsika, padzakhala whey wochuluka mu mkaka wofufumitsa, ndipo mapuloteni amawonekera mosavuta. Pasteurization pa 90-95 ° C imathandizira kusinthika kwapakatikati kwa mapuloteni komanso kumapangitsa kuti mkaka wothira ukhale wabwino. Ngati kutentha kwa fermentation kuli kochepa kwambiri kapena Ngati kuchuluka kwa inoculum kuli kochepa kwambiri, nthawi yowotchera idzakhala yaitali kwambiri, ndipo mabakiteriya amakula kwambiri, zomwe zidzakhudza kukoma ndi alumali la mankhwala. Ngati kutentha kuli kwakukulu kwambiri kapena kuchuluka kwa inoculum ndikokulirapo, kuyaka kwake kudzakhala kofulumira kwambiri, whey idzawombedwa kwambiri kapena mapuloteni amapangidwa, zomwe zidzakhudza kukhazikika kwa mankhwala. Kuphatikiza apo, zovuta zanthawi imodzi zimathanso kusankhidwa posankha zovuta, koma zovuta zokhala ndi acidity yofooka ziyenera kusankhidwa momwe zingathere.
Kuzizira pansiCMCmadzi mpaka 15-25 ° C ndikusakaniza ndi mkaka mofanana, ndikugwiritsira ntchito madzi kupanga voliyumu (kuchotsa kuchuluka kwa madzi omwe ali ndi madzi a asidi), kenaka yikani madzi a asidi kumadzi amkaka pang'onopang'ono, mosalekeza komanso mofanana (makamaka asidi popopera mankhwala). Sakanizani bwino ndikuyika pambali.
Nthawi zambiri, kutentha kwachilengedwe kwa mkaka kungagwiritsidwe ntchito pa homogenization, ndipo kuthamanga kumayendetsedwa pa 15-20Mpa.
Kutentha kwa njira yolera yotseketsa: mankhwala oletsa kubereka nthawi zambiri amagwiritsa ntchito 85-90 ° C kwa mphindi 25-30, ndipo zinthu zina nthawi zambiri zimagwiritsa ntchito njira yotsekera yotentha kwambiri pa 110-121°C kwa masekondi 4-5 kapena 95-105°C kwa masekondi 30.
Nthawi yotumiza: Apr-25-2024