1. Maziko a chiphunzitso
Zitha kuwoneka kuchokera ku fomula yopangira kuti hydrogen (Na+) paCMCNdi kosavuta kusiyanitsa mu yankho lamadzi (nthawi zambiri limapezeka mu mawonekedwe a mchere wa sodium), kotero CMC imapezeka mu mawonekedwe a anion mu yankho lamadzi, ndiko kuti, imakhala ndi mphamvu yoipa ndipo ndi amphoteric. Pamene pH ya puloteni ili yotsika kuposa mfundo ya isoelectric, mphamvu yake yomangirira gulu la -COO- la proton imakhala yayikulu kwambiri kuposa mphamvu ya gulu la -NH3+ yopereka proton, kotero imakhala ndi mphamvu yabwino. Mu mkaka, 80% ya puloteni ndi casein, ndipo mfundo ya isoelectric ya casein ndi pafupifupi 4.6, ndipo pH ya zakumwa zonse za mkaka ndi 3.8-4.2, kotero pansi pa mikhalidwe ya acidic, CMC ndi protein ya mkaka zimatha kusokonezeka ndi mphamvu yokoka, kupanga kapangidwe kokhazikika, ndipo imatha kuyamwa mu puloteni. Filimu yoteteza imapangidwa mozungulira, ndipo magwiridwe antchito a CMC amatchedwa microcapsule embedding binding characteristic.
2. Fomula yopangira mkaka wokhala ndi asidi
(1) Njira yoyambira ya chakumwa cha mkaka chosakaniza ndi asidi (malinga ndi 1000Kg):
Mkaka watsopano (ufa wa mkaka wonse) 350 (33) Kg
Shuga woyera 50Kg
Chotsekemera chophatikizana (nthawi 50) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Asidi wa citric 3Kg
Asidi ya lactic (80%) 1.5Kg
Zindikirani:
1) Ufa wa mkaka ukhoza kusinthidwa ndi mapuloteni osungunuka pang'ono, mapuloteni owongolera ≥ 1%.
2) Asidi womaliza wa chinthucho amalamulidwa pa kutentha kwa pafupifupi 50-60°T.
3) Zolimba zosungunuka 7.5% mpaka 12%.
(2) Fomula ya zakumwa za mabakiteriya a lactic acid (malinga ndi 1000Kg):
Mkaka wofufumitsa 350 ～600Kg
Shuga woyera 60Kg
Chotsekemera chophatikizana (nthawi 50) 1Kg
CMC 3.2～8Kg
Monoglyceride 0.35Kg
Sodium citrate 1kg
Kuchuluka kwa citric acid
Zindikirani: Gwiritsani ntchito yankho la citric acid kuti musinthe acidity ya mkaka, ndipo acidity yomaliza ya mkaka imayendetsedwa pa kutentha kwa pafupifupi 60-70°T.
3. Mfundo zazikulu pakusankha CMC
FH9 ndi FH9 Extra High (FVH9) nthawi zambiri amasankhidwa pa zakumwa zosakaniza za yogurt. FH9 ili ndi kukoma kokoma, ndipo kuchuluka kwa zowonjezera ndi 0.35% mpaka 0.5%, pomwe FH9 Extra High imatsitsimula kwambiri ndipo ili ndi zotsatira zabwino pakuwonjezera kusintha, ndipo kuchuluka kwa zowonjezera ndi 0.33% mpaka 0.45%.
Zakumwa za mabakiteriya a lactic acid nthawi zambiri zimasankha FL100, FM9 ndi FH9 super high (zopangidwa ndi njira yapadera). FL100 nthawi zambiri imapangidwa kukhala zinthu zokhala ndi kukoma kokoma komanso nthawi yayitali yosungira. Kuchuluka kowonjezera ndi 0.6% mpaka 0.8%. FM9 ndiye chinthu chomwe chimagwiritsidwa ntchito kwambiri. Kusasinthasintha kwake ndi kocheperako, ndipo mankhwalawa amatha kukhala ndi moyo wautali wosungira. Kuchuluka kowonjezera ndi 0.45% mpaka 0.6%. Chogulitsa cha chakumwa cha mabakiteriya a lactic acid cha FH9 super high-grade ndi chokhuthala koma chosakhala ndi mafuta, ndipo kuchuluka kowonjezera kungakhale kochepa, ndipo mtengo wake ndi wotsika. Ndikoyenera kupanga chakumwa cha mabakiteriya a lactic acid. , kuchuluka kowonjezera ndi 0.45% mpaka 0.6%.
4. Momwe mungagwiritsire ntchito CMC
Kutha kwaCMC: Kuchuluka kwa madzi nthawi zambiri kumasungunuka mu yankho lamadzi la 0.5%-2%. Ndi bwino kusungunuka ndi chosakanizira champhamvu kwambiri. CMC ikasungunuka kwa mphindi pafupifupi 15-20, dutsani mu mphero ya colloid ndikuziziritsa mpaka 20-40°C kuti mugwiritse ntchito pambuyo pake.
5. Mfundo zofunika kuziganizira mukamamwa mkaka wokhala ndi asidi
Ubwino wa mkaka wosaphika (kuphatikizapo mkaka wokonzedwanso): mkaka wopha tizilombo toyambitsa matenda, mkaka wa mastitis, colostrum, ndi mkaka womaliza sizoyenera kupanga zakumwa za mkaka zokhala ndi asidi. Zigawo za mapuloteni a mitundu inayi ya mkaka zasintha kwambiri. Kukana, kukana asidi, ndi kukana mchere nazonso ndizochepa, ndipo zimakhudza kukoma kwa mkaka.
Kuphatikiza apo, mitundu inayi ya mkaka ili ndi mitundu inayi ya ma enzyme (lipase, protease, phosphatase, catalase), ma enzyme awa ali ndi zotsalira zoposa 10% ngakhale kutentha kwambiri kwa 140 ℃, ma enzyme awa adzabwezeretsedwanso panthawi yosungira mkaka. Panthawi yosungira, mkaka udzawoneka wonunkha, wowawa, wofumbata, ndi zina zotero, zomwe zidzakhudza mwachindunji moyo wa shelefu wa mankhwalawa. Nthawi zambiri, mayeso ofanana ndi mowa 75%, mayeso owiritsa, pH ndi titration acidity ya mkaka zingagwiritsidwe ntchito pozindikira mosankha. Mkaka wosaphika, mayeso a mowa 75% ndi mayeso owiritsa a mkaka wabwinobwino ndi oipa, pH ili pakati pa 6.4 ndi 6.8, ndipo acidity ndi ≤18°T. Pamene acidity ili ≥22°T, kugawanika kwa mapuloteni kumachitika pamene akuwira, ndipo pamene pH ili yochepera 6.4, nthawi zambiri imakhala mkaka wa colostrum kapena Sourdough, pamene pH>6.8 nthawi zambiri imakhala mkaka wa mastitis kapena mkaka wokhala ndi asidi ochepa.
(1) Mfundo zofunika kuziganizira mukamagwiritsa ntchito zakumwa zosakaniza mkaka zokhala ndi asidi
Kukonzekera yogurt: Kukonzekera mkaka wokonzedwanso: Pang'onopang'ono onjezerani ufa wa mkaka m'madzi otentha osunthidwa pa 50-60°C (onetsetsani kuti madzi akumwa ndi ochulukirapo kuwirikiza ka 10 kuposa ufa wa mkaka) ndikusungunuka kwathunthu kwa mphindi 15-20 (ndi bwino kuupera ndi colloid). Kamodzi), uzizireni mpaka 40°C kuti mugwiritse ntchito pambuyo pake.
Konzani yankho la CMC motsatira njira yogwiritsira ntchito CMC, ikani mu mkaka wokonzedwa, sakanizani bwino, kenako yezani bwino ndi madzi (chepetsani kuchuluka kwa madzi omwe ali mu yankho la asidi).
Pang'onopang'ono, mosalekeza, komanso mofanana, onjezerani yankho la asidi mu mkaka, ndipo samalani ndi nthawi yowongolera nthawi yowonjezera asidi pakati pa mphindi 1.5 ndi 2. Ngati nthawi yowonjezera asidi ndi yayitali kwambiri, puloteniyo imakhala pamalo a isoelectric kwa nthawi yayitali kwambiri, zomwe zimapangitsa kuti mapuloteni asinthe kwambiri. Ngati ndi yochepa kwambiri, nthawi yofalikira kwa asidi ndi yochepa kwambiri, acidity ya m'deralo ya mkaka ndi yokwera kwambiri, ndipo mapuloteni amasintha kwambiri. Kuphatikiza apo, ziyenera kudziwika kuti kutentha kwa mkaka ndi asidi sikuyenera kukhala kokwera kwambiri mukawonjezera asidi, ndipo ndibwino kulamulira pa 20-25°C pakati pa.
Kawirikawiri, kutentha kwachilengedwe kwa mkaka kungagwiritsidwe ntchito pophatikiza mkaka, ndipo kuthamanga kwake kumayendetsedwa pa 18-25Mpa.
Kutentha kwa kuyeretsa: Zinthu zotsukira pambuyo poyeretsa nthawi zambiri zimagwiritsa ntchito 85-90°C kwa mphindi 25-30, ndipo zinthu zina nthawi zambiri zimagwiritsa ntchito kuyeretsa kutentha kwambiri pa 137-140°C kwa masekondi 3-5.
(2) Mfundo zofunika kuziganizira mu njira yopangira chakumwa cha lactic acid bacteria
Yesani kuchuluka kwa mapuloteni mu mkaka, onjezerani ufa wa mkaka kuti puloteni ya mkaka ikhale pakati pa 2.9% ndi 4.5%, kwezani kutentha kufika pa 70-75°C, sinthani kuthamanga kwa homogenizer kufika pa 18-20Mpa kuti mugwirizane, kenako gwiritsani ntchito 90-95°C, 15- Pasteurize kwa mphindi 30, zizireni kufika pa 42-43°C, perekani mitundu yokonzedwa pa 2%-3%, sakanizani kwa mphindi 10-15, zimitsani kusakaniza, ndikusunga kutentha kosasintha kwa 41-43°C kuti muviike. Pamene acidity ya mkaka ifika pa 85-100°T, kuviikira kumayimitsidwa, ndipo kumaziziritsidwa mwachangu kufika pa 15-20°C ndi mbale yozizira kenako nkutsanulira mu chidebe kuti mugwiritse ntchito mtsogolo.
Ngati kuchuluka kwa mapuloteni mu mkaka kuli kochepa, padzakhala whey wochuluka mu mkaka wophikidwa, ndipo mapuloteni ophikidwawo adzawonekera mosavuta. Kusakaniza pa 90-95°C kumathandiza kuti puloteniyo isinthe pang'ono ndipo kumawonjezera ubwino wa mkaka wophikidwa. Ngati kutentha kwa fermentation kuli kotsika kwambiri kapena Ngati kuchuluka kwa inoculum kuli kochepa kwambiri, nthawi yophika idzakhala yayitali kwambiri, ndipo mabakiteriya adzakula kwambiri, zomwe zidzakhudza kukoma ndi moyo wa alumali wa mankhwalawo. Ngati kutentha kuli kokwera kwambiri kapena kuchuluka kwa inoculum kuli kwakukulu kwambiri, fermentation idzakhala yofulumira kwambiri, whey idzasungunuka kwambiri kapena ma protein adzapangidwa, zomwe zidzakhudza kukhazikika kwa mankhwalawo. Kuphatikiza apo, mitundu ya kamodzi ingasankhidwenso posankha mitundu, koma mitundu yokhala ndi asidi wofooka iyenera kusankhidwa momwe zingathere.
ZiziritsaniCMCThirani madziwo mpaka 15-25°C ndikusakaniza ndi mkaka mofanana, ndipo gwiritsani ntchito madziwo kuti mupange kuchuluka kwake (kuchepetsa kuchuluka kwa madzi omwe ali mumadzi a asidi), kenako onjezerani madzi a asidiwo mumadzi a mkaka pang'onopang'ono, mosalekeza komanso mofanana (makamaka asidi powapopera). Sakanizani bwino ndikuyika pambali.
Kawirikawiri, kutentha kwachilengedwe kwa mkaka kungagwiritsidwe ntchito pophatikiza mkaka, ndipo kuthamanga kwake kumayendetsedwa pa 15-20Mpa.
Kutentha kwa kuyeretsa: Zinthu zotsukira pambuyo poyeretsa nthawi zambiri zimagwiritsa ntchito 85-90°C kwa mphindi 25-30, ndipo zinthu zina nthawi zambiri zimagwiritsa ntchito kuyeretsa kutentha kwambiri pa 110-121°C kwa masekondi 4-5 kapena 95-105°C kwa masekondi 30.
Nthawi yotumizira: Epulo-25-2024