1. Theoretical hwaro
Inogona kuoneka kubva muchimiro chechimiro icho iyo hydrogen (Na+) iripoCMCiri nyore kwazvo kupatsanura mumushonga wemvura (kazhinji uripo muchimiro chesodium munyu), saka CMC iripo muchimiro cheanion mumushonga wemvura, ndiko kuti, ine chaji isina kunaka uye ine amphoteric. Kana pH yeprotein yakaderera pane isoelectric point, kukwanisa kwayo kusunga -COO- boka reproton yakakura kudarika kukwanisa kweboka -NH3 + kupa proton, saka ine mutero wakanaka. Mumukaka, 80% yeprotein ndeye casein, uye Iyo isoelectric point ye casein inenge 4.6, uye pH yezvinwiwa zvemukaka zvine acidic ndeye 3.8-4.2, saka pasi pemamiriro ane acidic, CMC uye mapuroteni emukaka anogona kuomeswa nekukwezva kwechaji, kuumba chimiro chakadzikama, uye inogona kunyudzwa muprotein A inodzivirira firimu inoumbwa kutenderera kweCMC inoumbwa nekuita bicapistic.
2. Yakagadzirirwa mukaka wemukaka une acidic drink
(1) Yakakosha formula yeakasanganiswa acidic mukaka chinwiwa (maererano ne1000Kg):
Mukaka mutsva (hupfu hwemukaka) 350 (33) Kg
Shuga chena 50Kg
Musanganiswa sweetener (50 nguva) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Citric asidhi 3Kg
Lactic acid (80%) 1.5Kg
Cherechedza:
1) Hupfu hwemukaka hunogona kutsiviwa neprotein chikamu chehydrolyzed, kudzora mapuroteni ≥ 1%.
2) Iyo acidity yekupedzisira yechigadzirwa inodzorwa kutenderedza 50-60 ° T.
3) Soluble solids 7.5% kusvika 12%.
(2) Lactic acid mabhakitiriya chinwiwa formula (maererano 1000Kg):
Mukaka wakaviriswa 350～600Kg
Shuga chena 60Kg
Compound sweetener (50 times) 1Kg
CMC 3.2–8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Mwero wepakati we citric acid
Cherechedza: Shandisa citric acid solution kugadzirisa acidity yemukaka, uye acidity yekupedzisira yechigadzirwa inodzorwa inenge 60-70 ° T.
3. Mapoinzi akakosha ekusarudzwa kweCMC
FH9 neFH9 Extra High (FVH9) inowanzosarurirwa zvinwiwa zveyogati zvakasanganiswa. FH9 ine kuravira kwakakora, uye huwandu hwekuwedzera ndeye 0.35% kusvika 0.5%, nepo FH9 Yekuwedzera Yakakwira inozorodza uye ine mhedzisiro yakanaka yekuwedzera kugadzirisa, uye iyo yekuwedzera mari ndeye 0.33% kusvika 0.45%.
Lactic acid mabhakitiriya zvinwiwa zvinowanzosarudza FL100, FM9 uye FH9 yepamusoro yepamusoro (inogadzirwa nemaitiro akakosha). FL100 inowanzogadzirwa kuita zvigadzirwa zvine gobvu kuravira uye hupenyu hurefu hwesherufu. Mari yekuwedzera ndeye 0.6% kusvika 0.8%. FM9 ndiyo inonyanya kushandiswa chigadzirwa. Kusagadzikana kuri pakati nepakati, uye chigadzirwa chinogona kuwana hupenyu hurefu hwesherufu. Mari yakawedzerwa i 0.45% kusvika 0.6%. Chigadzirwa cheFH9 chepamusoro-giredhi lactic acid mabhakitiriya chinwiwa chakakora asi chisina mafuta, uye iyo yakawedzerwa mari inogona kuve diki, uye mutengo wakaderera. Yakakodzera kugadzira gobvu lactic acid mabhakitiriya kunwa. , iyo yekuwedzera mari ndeye 0.45% kusvika 0.6%.
4. Mashandisiro eCMC
Kuparara kweCMC: Iko kusungirirwa kunowanzo kunyungudika mune aqueous solution ye 0.5% -2%. Zvakanakisisa kunyunguduka ne-high-speed mixer. Mushure mekunge CMC yanyungudutswa kweanenge 15-20 maminetsi, pfuura nemuchigayo checolloid uye utonhore pasi kusvika 20-40 ° C kuti ushandiswe gare gare.
5. Mapoinzi ekutarisisa mukuita kweacidic mukaka chinwiwa
Hunhu hwemukaka mbishi (kusanganisira mukaka wakagadziridzwa): mukaka wemishonga inorwisa mabhakitiriya, mukaka wemastitis, colostrum, uye mukaka wekupedzisira hauna kukodzera kugadzira zvinwiwa zvemukaka zvine acid. Mapuroteni emhando ina dzemukaka akachinja zvikuru. Resistance, acid resistance, uye salt resistance zvakare haina kunaka, uye inokanganisa kunaka kwemukaka.
Pamusoro pezvo, aya marudzi mana emukaka ane huwandu hukuru hwemhando ina dzema enzymes (lipase, protease, phosphatase, catalase), ma enzymes aya ane zvinopfuura 10% zvakasara kunyangwe pakupisa kwakanyanya kwe140 ℃, ma enzymes aya anozomutsiridzwa panguva yekuchengeterwa mukaka. Munguva yekuchengetedza, mukaka uchaita seunonhuwa, unovava, une flatulent, nezvimwewo, izvo zvinozokanganisa hupenyu hwesherufu yechigadzirwa. Kazhinji, 75% doro yakaenzana bvunzo, kuvira bvunzo, pH uye titration acidity yemukaka inogona kushandiswa pakusarudza. Mukaka mbishi, 75% yedoro bvunzo uye bvunzo yekuvira yemukaka wakajairika haina kunaka, pH iri pakati pe6.4 ne6.8, uye acidity iri ≤18°T. Kana iyo acidity iri ≥22 ° T, protein coagulation inoitika kana ichifashaira, uye kana pH iri pasi pe6.4, kazhinji kacho colostrum kana Sourdough mukaka, apo pH> 6.8 yakanyanya mastitis mukaka kana yakaderera-acidity mukaka.
(1) Mapoinzi ekutarisisa mukuita kweakasanganiswa zvinwiwa zvine acidic mukaka
Kugadzirira kweyoghuti: Kugadzirira kwemukaka wakagadziriswa: Zvishoma nezvishoma wedzera mukaka wehupfu mumvura inopisa inopisa pa 50-60 ° C (kudzora kushandiswa kwemvura kuti ive kanopfuura ka10 kuwanda kwehupfu hwemukaka) uye kunyunguduka zvakakwana kwemaminitsi 15-20 (zvakanakisisa kuikuya ne colloid) Kamwe), inotonhorera kusvika ku40 ° C kuti ishandiswe gare gare.
Gadzirira mhinduro yeCMC zvinoenderana nemaitiro ekushandisa eCMC, woiwedzera kumukaka wakagadzirirwa, kurunga zvakanaka, uye wobva wayera nemvura (bvisa huwandu hwemvura yakagarwa neasidhi mhinduro).
Zvishoma nezvishoma, zvichienderera, uye zvakaenzana wedzera mhinduro yeasidhi kumukaka, uye teerera kudzora nguva yekuwedzera asidhi pakati pe1.5 uye 2 maminetsi. Kana iyo acid yekuwedzera nguva yakarebesa, puroteni inogara paisoelectric point kwenguva yakareba, zvichikonzera kuderera kweprotein. Kana yakanyanya kupfupika, nguva yekuparadzira asidhi ipfupi, acidity yemuno yemukaka yakanyanya, uye protein denaturation yakakomba. Mukuwedzera, inofanira kuonekwa kuti kutonhora kwemukaka uye asidi hakufaniri kunge kwakanyanyisa pakuwedzera asidi, uye zvakanakisisa kuidzora pa 20-25 ° C pakati.
Kazhinji, tembiricha yechisikigo yemukaka inogona kushandiswa kuita homogenization, uye kudzvanywa kunodzorwa pa18-25Mpa.
Sterilization tembiricha: Post-sterilization zvigadzirwa zvinowanzo shandisa 85-90°C kwemaminetsi makumi maviri neshanu, uye zvimwe zvigadzirwa zvinowanzo shandisa tembiricha yepamusoro-soro pa137-140°C kwemasekonzi 3-5.
(2) Mapoinzi ekutarisisa mukuita kwelactic acid bhakitiriya chinwiwa
Kuyera mapuroteni emukaka, wedzera mukaka poda kuita puroteni yemukaka pakati pe2.9% ne4.5%, simudza tembiricha kusvika 70-75 ° C, gadzirisa kumanikidza kwehomogenizer kusvika 18-20Mpa yehomogenization, uye wozoshandisa 90-95 ° C, 15- Pasteurize kwemaminitsi makumi matatu, 4 ° inotonhorera, inotonhorera kusvika ku30 ° C inotonhorera. 2% -3%, simbisa kwemaminetsi gumi-15, bvisa kubvongodza, uye chengetedza tembiricha ye41-43 ° C yekuvirisa. Apo acidity yemukaka inosvika 85-100 ° T, kuvirisa kunomira, uye inokurumidza kutonhora kusvika 15-20 ° C nendiro inotonhora ndokuzodururirwa muvheti kuti ishandiswe gare gare.
Kana mapuroteni ari mumukaka ari pasi, pachava newakawanda whey mumukaka wakaviriswa, uye mapuroteni flocs achaonekwa nyore nyore. Pasteurization pa 90-95 ° C inokodzera kune mwero denaturation yeprotein uye inovandudza kunaka kwemukaka wakaviriswa. Kana kupisa kwekuvirisa kwakanyanyisa kana Kana huwandu hweinoculum hushoma, nguva yekuvirisa ichave yakareba, uye mabhakitiriya achakura zvakanyanya, izvo zvichakanganisa kuravira uye hupenyu hwesherufu yechigadzirwa. Kana kutonhora kwakanyanyisa kana kuwanda kweinoculum yakakura, kuvirisa kuchave kwakakurumidza, whey ichave yakanyanyisa kana mapuroteni emapundu anogadzirwa, izvo zvichakanganisa kugadzikana kwechigadzirwa. Mukuwedzera, kushungurudza kwekamwe-nguva kunogonawo kusarudzwa pakusarudza zvipembenene, asi zvipembenene zvine utera post-acidity zvinofanira kusarudzwa zvakanyanya sezvinobvira.
Cool down theCMCmvura kusvika 15-25 ° C uye uisanganise nemukaka zvakaenzana, uye shandisa mvura kuti uite vhoriyamu (bvisa huwandu hwemvura inogarwa neasidhi yemvura), uye wobva wawedzera mvura yeasidhi kumukaka wemukaka zvishoma nezvishoma, uchienderera uye zvakaenzana (zvichida asidi nekupfapfaidza). Kanda zvakanaka uise parutivi.
Kazhinji, tembiricha yechisikigo yemukaka inogona kushandiswa kuita homogenization, uye kudzvanywa kunodzorwa pa15-20Mpa.
Sterilization tembiricha: post-sterilization zvigadzirwa zvinowanzo shandisa 85-90 ° C kwemaminetsi makumi maviri neshanu, uye zvimwe zvigadzirwa zvinowanzo shandisa tembiricha yepamusoro-soro pa110-121 ° C kwemasekonzi 4-5 kana 95-105 ° C kwemasekonzi makumi matatu.
Nguva yekutumira: Kubvumbi-25-2024