1. Ishingiro ryamahame
Birashobora kugaragara uhereye kumiterere ya hydrogen (Na +) kuriCMCbiroroshye cyane gutandukana mubisubizo byamazi (mubisanzwe bibaho muburyo bwumunyu wa sodium), CMC rero ibaho muburyo bwa anion mugisubizo cyamazi, ni ukuvuga ko ifite charge mbi kandi ni amphoteric. Iyo pH ya poroteyine iri munsi yicyerekezo cya isoelectric, ubushobozi bwayo bwo guhuza -COO- itsinda rya proton iba irenze cyane ubushobozi bwitsinda -NH3 + ryo gutanga proton, bityo ikaba ifite amafaranga meza. Mu mata, 80% bya poroteyine ni casein, naho ingingo ya isoelectric ya casein igera kuri 4,6, naho pH y’ibinyobwa by’amata muri rusange ni 3.8-4.2, bityo rero mu bihe bya acide, CMC hamwe na poroteyine y’amata birashobora kugorana bitewe no gukurura amafaranga, bigakora imiterere ihamye, kandi bishobora kwinjizwa muri poroteyine Hashyizweho imiterere ya microcapsule.
2. Igitekerezo cyokunywa amata acide
(1) Inzira y'ibanze y'ibinyobwa byamata bivanze (ukurikije 1000Kg):
Amata meza (ifu y amata yose) 350 (33) Kg
Isukari yera 50Kg
Ibiryo bivanze (inshuro 50) 0.9Kg
CMC 3.5 ～ 6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Acide Citric 3Kg
Acide lactique (80%) 1.5Kg
Icyitonderwa:
1) Ifu y’amata irashobora gusimburwa na proteine hydrolyzed igice, igenzura poroteyine ≥ 1%.
2) Acide ya nyuma yibicuruzwa igenzurwa hafi 50-60 ° T.
3) Gukemura ibishishwa 7.5% kugeza 12%.
(2) Amata y'ibinyobwa bya bacteri ya acide (ukurikije 1000Kg):
Amata asembuye 350 ～ 600Kg
Isukari yera 60Kg
Ibiryo bivanze (inshuro 50) 1Kg
CMC 3.2 ～ 8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Ingano ya acide ya citricike
Icyitonderwa: Koresha acide citricike kugirango uhindure aside amata, kandi acide yanyuma yibicuruzwa igenzurwa nka 60-70 ° T.
3. Ingingo z'ingenzi zo guhitamo CMC
FH9 na FH9 Birenzeho (FVH9) mubisanzwe byatoranijwe kubinyobwa bivanze bya yogurt. FH9 ifite uburyohe bwinshi, kandi umubare wongeyeho ni 0.35% kugeza 0.5%, mugihe FH9 extra High iruhura kandi ifite ingaruka nziza zo kongera ihinduka, kandi amafaranga yiyongereye ni 0.33% kugeza 0.45%.
Ibinyobwa bya bacteri ya Lactique muri rusange bihitamo FL100, FM9 na FH9 super hejuru (byakozwe nuburyo budasanzwe). FL100 mubusanzwe ikorwa mubicuruzwa bifite uburyohe bwinshi kandi biramba. Amafaranga yiyongereye ni 0,6% kugeza 0.8%. FM9 nigicuruzwa gikoreshwa cyane. Guhuzagurika biringaniye, kandi ibicuruzwa birashobora kugera kubuzima burebure. Amafaranga yongeyeho ni 0.45% kugeza 0,6%. Ibicuruzwa bya FH9 super yo mu rwego rwo hejuru ya lactique acide ya bacteri ibinyobwa ni byinshi ariko ntabwo ari amavuta, kandi umubare wongeyeho urashobora kuba muto, kandi igiciro ni gito. Irakwiriye gukora ibinyobwa byitwa acide lactique ibinyobwa. , amafaranga yiyongereye ni 0.45% kugeza 0,6%.
4. Uburyo bwo gukoresha CMC
Iseswa ryaCMC: Kwishyira hamwe mubisanzwe bishonga mugisubizo cyamazi cya 0.5% -2%. Nibyiza gushonga hamwe na mixer yihuta. CMC imaze gushonga muminota igera kuri 15-20, unyure mu ruganda rwa koleo hanyuma ukonje kugeza kuri 20-40 ° C kugirango ukoreshwe nyuma.
5. Ingingo zo kwitabwaho mugikorwa cyibinyobwa byamata acide
Ubwiza bw’amata mbisi (harimo n’amata yongeye gushyirwaho): amata ya antibiotike, amata ya mastitis, colostrum, n’amata ya nyuma ntibikwiriye gukora ibinyobwa by’amata acide. Ibigize poroteyine bigize ubu bwoko bune bwamata byahindutse cyane. Kurwanya, kurwanya aside, no kurwanya umunyu nabyo birakennye, kandi bigira ingaruka kuburyohe bwamata.
Byongeye kandi, ubu bwoko bune bwamata burimo ubwinshi bwubwoko bune bwimisemburo (lipase, protease, fosifata, catalase), iyi misemburo ifite ibisigisigi birenga 10% ndetse no mubushyuhe bukabije bwa 140 ℃, iyi misemburo izasubukurwa mugihe cyo kubika amata. Mugihe cyo guhunika, amata azagaragara nkumunuko, umururazi, kuryoshya, nibindi, bizagira ingaruka kumibereho yibicuruzwa. Mubisanzwe, 75% byinzoga zingana, ikizamini kibira, pH hamwe na acide ya titre y amata birashobora gukoreshwa muguhitamo neza. Amata mbisi, ikizamini cya alcool 75% hamwe no guteka amata asanzwe ni mabi, pH iri hagati ya 6.4 na 6.8, na acide ni ≤18 ° T. Iyo acide ari ≥22 ° T, coaguline ya proteine ibaho iyo itetse, kandi iyo pH iri munsi ya 6.4, iba ahanini amata ya colostrum cyangwa amata ya Sourdough, mugihe pH> 6.8 ahanini ari amata ya mastitis cyangwa amata ya acide nkeya.
(1) Ingingo zo kwitabwaho mugikorwa cyibinyobwa byamata bivanze
Gutegura yogurt: Gutegura amata yongeye gushyirwaho: Ongeraho buhoro buhoro ifu y amata mumazi ashyushye kuri 50-60 ° C (kugenzura ikoreshwa ryamazi kurenza inshuro 10 ingano yifu y amata) hanyuma ushonga burundu muminota 15-20 (nibyiza kuyisya hamwe na colloid) Rimwe), ukonje kugeza kuri 40 ° C kugirango ukoreshwe nyuma.
Tegura igisubizo cya CMC ukurikije uburyo bwo gukoresha CMC, ubyongereze kumata yateguwe, ubyuke neza, hanyuma bipime hafi n'amazi (gukuramo umubare w'amazi yatwarwa n'umuti wa aside).
Buhorobuhoro, ubudahwema, kandi binganya kongeramo aside aside kumata, kandi witondere kugenzura igihe cyo kongera aside hagati yiminota 1.5 na 2. Niba igihe cyo kongeramo aside ari kirekire cyane, poroteyine iguma kuri isoelectric umwanya muremure cyane, bikaviramo gutandukana kwa poroteyine. Niba ari mugufi cyane, igihe cyo gukwirakwiza aside ni kigufi cyane, acide yaho y’amata ni myinshi, kandi gutandukanya poroteyine birakomeye. Byongeye kandi, twakagombye kumenya ko ubushyuhe bwamata na aside bitagomba kuba hejuru cyane mugihe wongeyeho aside, kandi nibyiza kubigenzura kuri 20-25 ° C hagati.
Mubisanzwe, ubushyuhe busanzwe bwamata burashobora gukoreshwa muburyo bumwe, kandi umuvuduko ukagenzurwa kuri 18-25Mpa.
Ubushyuhe bwa Sterilisation: Ibicuruzwa nyuma yo kuboneza urubyaro muri rusange bikoresha 85-90 ° C muminota 25-30, nibindi bicuruzwa muri rusange bikoresha ubushyuhe bwo hejuru cyane kuri 137-140 ° C kumasegonda 3-5.
(2) Ingingo zo kwitabwaho mugikorwa cyibinyobwa bya bacteri acide lactique
Gupima intungamubiri za poroteyine z’amata, ongeramo ifu y’amata kugirango ukore proteine y’amata hagati ya 2,9% na 4.5%, uzamure ubushyuhe bugere kuri 70-75 ° C, uhindure umuvuduko wa homogenizer kuri 18-20Mpa kugirango ube umwe, hanyuma ukoreshe 90-95 ° C, 15- Wandike iminota 30, ukonje kugeza kuri 42-43 ° C, ushireho ubushyuhe bwateguwe kuri 2% -3%, uhindure ubushyuhe bwa 2% -3%, uhagarike ubushyuhe bwa 2% -3%, 41-43 ° C kuri fermentation. Iyo aside irike igeze kuri 85-100 ° T, fermentation irahagarara, hanyuma igahita ikonja kugeza kuri 15-20 ° C hamwe nisahani ikonje hanyuma igasukwa muri vatiri kugirango ikoreshwe nyuma.
Niba intungamubiri za poroteyine ziri mu mata ari nkeya, hazaba ibinure byinshi mu mata asembuye, kandi poroteyine zigaragara byoroshye. Pasteurisation kuri 90-95 ° C ifasha gutandukanya poroteyine mu rugero ruto kandi bizamura ubwiza bw’amata asembuye. Niba ubushyuhe bwa fermentation buri hasi cyane cyangwa Niba ingano ya inoculum ari nto cyane, igihe cyo gusembura kizaba kirekire, kandi na bagiteri zizakura cyane, bizagira ingaruka kuburyohe nubuzima bwibicuruzwa. Niba ubushyuhe buri hejuru cyane cyangwa ingano ya inoculum ni nini cyane, fermentation yihuta cyane, ibizunguruka bizagwa cyane cyangwa ibibyimba bya poroteyine bizabyara umusaruro, bizagira ingaruka kumiterere yibicuruzwa. Byongeye kandi, inshuro imwe irashobora kandi gutoranywa muguhitamo imirongo, ariko imirongo ifite intege nke nyuma ya acide igomba guhitamo bishoboka.
HishaCMCamazi kugeza kuri 15-25 ° C hanyuma ukayavanga n'amata neza, hanyuma ukoreshe amazi kugirango ugabanye urugero (gukuramo umubare w'amazi yatwarwa n'amazi ya aside), hanyuma ushyiremo aside aside mumazi yamata gahoro gahoro, bikomeza kandi biringaniye (byaba byiza acide ukoresheje). Kangura neza hanyuma ushire kuruhande.
Mubisanzwe, ubushyuhe busanzwe bwamata burashobora gukoreshwa muburyo bumwe, kandi umuvuduko ukagenzurwa kuri 15-20Mpa.
Ubushyuhe bwa Sterilisation: ibicuruzwa nyuma ya sterisile muri rusange bikoresha 85-90 ° C muminota 25-30, nibindi bicuruzwa muri rusange bikoresha ubushyuhe bukabije bwo hejuru kuri 110-121 ° C kumasegonda 4-5 cyangwa 95-105 ° C kumasegonda 30.
Igihe cyo kohereza: Apr-25-2024