1. Hwaro hwedzidziso
Zvinogona kuonekwa kubva mufomura yemaumbirwo ehydrogen (Na+) iri paCMCZviri nyore kwazvo kupatsanurwa mumushonga wemvura (unowanzo kuwanikwa muchimiro chemunyu wesodium), saka CMC inowanikwa muchimiro cheanion mumushonga wemvura, kureva kuti, ine negative charge uye ine amphoteric. Kana pH yeprotein yakaderera pane isoelectric point, kugona kwayo kusunga boka re -COO- reproton kwakakura kupfuura kugona kweboka re -NH3+ kupa proton, saka ine positive charge. Mumukaka, 80% yeprotein i casein, uye Isoelectric point ye casein inenge 4.6, uye pH yezvinwiwa zvemukaka zvine acidic ndeye 3.8-4.2, saka pasi pemamiriro eacidic, CMC neprotein yemukaka zvinogona kuomarara nekukwezvwa kwecharge, zvichigadzira chimiro chakasimba, uye zvinogona kunyudzwa muprotein. Firimu rekudzivirira rinoumbwa rakaripoteredza, uye kushanda uku kweCMC kunonzi microcapsule embedding binding characteristic.
2. Fomura inokurudzirwa yechinwiwa chine acidity mumukaka
(1) Fomura yekutanga yechinwiwa chemukaka chine acid yakawanda (zvichienderana ne1000Kg):
Mukaka mutsva (upfu hwemukaka wese) 350 (33) Kg
Shuga chena 50Kg
Chinotapira chakagadzirwa ne compound (ka50) 0.9Kg
CMC 3.5～6Kg
Monoglyceride 0.35Kg
Sodium citrate 0.8Kg
Asidhi yeCitric 3Kg
Asidhi yeLactic (80%) 1.5Kg
Cherechedza:
1) Hupfu hwemukaka hunogona kutsiviwa neprotein yakasanganiswa zvishoma, protein yekudzora ≥ 1%.
2) Acidity yekupedzisira yemushonga inodzorwa pa50-60°T.
3) Zvinhu zvakasimba zvinonyunguduka 7.5% kusvika 12%.
(2) Fomura yechinwiwa chebhakitiriya reLactic acid (zvichienderana ne1000Kg):
Mukaka wakaviriswa 350～600Kg
Shuga chena 60Kg
Chinotapira chakagadzirwa ne compound (ka50) 1Kg
CMC 3.2～8Kg
Monoglyceride 0.35Kg
Sodium citrate 1Kg
Citric acid ine mwero
Cherechedza: Shandisa mushonga wecitric acid kugadzirisa acidity yemukaka, uye acidity yekupedzisira yemukaka inodzorwa pa60-70°T.
3. Pfungwa huru dzekusarudza CMC
FH9 neFH9 Extra High (FVH9) zvinowanzo sarudzwa pazvinwiwa zveyogati zvakasanganiswa. FH9 ine kuravira kwakakora, uye huwandu hwekuwedzera huri 0.35% kusvika 0.5%, nepo FH9 Extra High ichizorodza uye ine mhedzisiro yakanaka yekuwedzera kugadziriswa, uye huwandu hwekuwedzera huri 0.33% kusvika 0.45%.
Zvinwiwa zvemabhakitiriya elactic acid zvinowanzo sarudza FL100, FM9 uye FH9 super high (zvinogadzirwa nenzira yakakosha). FL100 inowanzo gadzirwa zvigadzirwa zvine kuravira kwakakora uye hupenyu hurefu hwesherufu. Huwandu hwekuwedzera i0.6% kusvika 0.8%. FM9 ndiyo chigadzirwa chinoshandiswa zvakanyanya. Kuenderana kwayo kuri pakati nepakati, uye chigadzirwa chinogona kuwana hupenyu hwakareba hwesherufu. Huwandu hwakawedzerwa i0.45% kusvika 0.6%. Chigadzirwa chechinwiwa cheFH9 super high-grade lactic acid bacteria chakakora asi hachina mafuta, uye huwandu hwakawedzerwa hunogona kuva hudiki, uye mutengo wakaderera. Chakakodzera kugadzira chinwiwa chemabhakitiriya elactic acid akakora. , huwandu hwekuwedzera i0.45% kusvika 0.6%.
4. Mashandisirwo eCMC
Kuparadzwa kweCMC: Kuwanda kwacho kunowanzo nyungudutswa mumvura ine 0.5%-2%. Zvakanaka kunyungudutswa nemuchina wekusanganisa unomhanya zvakanyanya. Kana CMC yanyungudutswa kwemaminitsi angangoita 15-20, pfuura nemumuchina wekugadzira zvinhu wotonhodza kusvika 20-40°C kuti uzoshandisa gare gare.
5. Pfungwa dzekutarisisa mukuita chinwiwa chemukaka chine acidic
Hunhu hwemukaka usina kubikwa (kusanganisira mukaka wakagadziriswazve): mukaka unorwisa mabhakitiriya, mukaka we mastitis, colostrum, uye mukaka wekupedzisira hazvina kukodzera kugadzira zvinwiwa zvine acidic mukaka. Zvikamu zveprotein zvemarudzi mana aya emukaka zvakachinja zvikuru. Kuramba, kuramba acid, uye kuramba munyu hazvina kunakawo, uye zvinokanganisa kuravira kwemukaka.
Pamusoro pezvo, mhando ina dzemukaka idzi dzine huwandu hwakawanda hwemhando ina dzema enzyme (lipase, protease, phosphatase, catalase), ma enzyme aya ane zvinopfuura 10% residue kunyangwe pakupisa kwakanyanya kwe140 ℃, ma enzyme aya anozomutswa panguva yekuchengetwa kwemukaka. Munguva yekuchengetwa, mukaka uchaita seune hwema, unovava, unopfupfuta, nezvimwewo, izvo zvinozokanganisa zvakananga hupenyu hwesherufu yechigadzirwa. Kazhinji, 75% alcohol equivalent test, boiling test, pH uye titration acidity yemukaka zvinogona kushandiswa pakutsvaga. Mukaka usina kubikwa, 75% alcohol test uye boiling test yemukaka wakajairika hazvina kunaka, pH iri pakati pe6.4 ne6.8, uye acidity iri ≤18°T. Kana acidity iri ≥22°T, protein coagulation inoitika kana uchifashaira, uye kana pH iri pasi pe6.4, inonyanya kuve colostrum kana Sourdough milk, kana pH>6.8 inonyanya kuve mastitis milk kana low-acidity milk.
(1) Pfungwa dzekutarisisa mukugadzirwa kwezvinwiwa zvemukaka zvine acidic zvakasanganiswa
Kugadzirira yogati: Kugadzira mukaka wakagadzirwazve: Isa hupfu hwemukaka zvishoma nezvishoma mumvura inopisa yakasanganiswa pa50-60°C (dzora mvura inoshandiswa kuti ipfuure kagumi kupfuura hupfu hwemukaka) wobva wanyungudutsa zvachose kwemaminitsi 15-20 (zvakanakisisa kuikuya necolloid) Kamwe chete), tonhodza kusvika 40°C kuti uzoshandisa gare gare.
Gadzirira CMC solution zvichienderana nenzira yekushandisa CMC, isa mumukaka wakagadzirwa, kurunga zvakanaka, wozoyera nemvura zvishoma nezvishoma (bvisa huwandu hwemvura inotorwa neacid solution).
Wedzerai zvishoma nezvishoma, nguva dzose, uye zvakaenzana mumushonga weacid mumukaka, uye nyatsoteererai kudzora nguva yekuwedzera acid pakati pemaminitsi 1.5 ne2. Kana nguva yekuwedzera acid yakareba, protein inoramba iri panzvimbo yeisoelectric kwenguva yakareba, zvichikonzera denaturation yakakura yeprotein. Kana iri pfupi, nguva yekupararira kweacid ipfupi, acidity yemukaka yakakwira zvakanyanya, uye denaturation yeprotein yakanyanya. Pamusoro pezvo, zvinofanira kucherechedzwa kuti tembiricha yemukaka neacid haifanirwe kunge yakanyanya kukwira kana muchiwedzera acid, uye zvakanaka kuidzora pa20-25°C pakati.
Kazhinji, tembiricha yechisikigo yemukaka inogona kushandiswa pakuita kuti mukaka uve wakafanana, uye kumanikidzwa kunodzorwa pa18-25Mpa.
Kupisa kwekubvisa tsvina: Zvigadzirwa zvekubvisa tsvina mushure mekuvhiyiwa zvinowanzoshandisa 85-90°C kwemaminitsi 25-30, uye zvimwe zvigadzirwa zvinowanzoshandisa kuuraya tsvina zvakanyanya pa137-140°C kwemasekonzi 3-5.
(2) Pfungwa dzekutarisisa mukuita kwechinwiwa chebhakitiriya re lactic acid
Yera huwandu hweprotein mumukaka, wedzera hupfu hwemukaka kuti protein yemukaka ive pakati pe2.9% ne4.5%, wedzera tembiricha kusvika pa70-75°C, gadzirisa kumanikidzwa kwehomogenizer kusvika pa18-20Mpa kuti iite homogenizer, wobva washandisa 90-95°C, 15- Pasteurize kwemaminitsi makumi matatu, tonhodza kusvika pa42-43°C, baya mhando dzakagadzirwa pa2%-3%, kurunga kwemaminitsi gumi kusvika gumi nemashanu, dzima kukurunga, wochengeta tembiricha yakafanana ye41-43°C kuti iite fermentation. Kana acidity yemukaka yasvika pa85-100°T, kuvirisa kunomira, uye kunotonhodzwa nekukurumidza kusvika pa15-20°C neplate inotonhora uye wozodururwa mudhishi kuti ushandise gare gare.
Kana huwandu hweprotein mumukaka hwakaderera, pachava newhey yakawandisa mumukaka wakaviriswa, uye mapuroteni anobuda nyore nyore. Kuisa pasteurization pa90-95°C kunobatsira kuti protein ibude zvine mwero uye kunovandudza kunaka kwemukaka wakaviriswa. Kana tembiricha yekuvirisa yakaderera zvakanyanya kana kuti huwandu hweinoculum hudiki zvakanyanya, nguva yekuvirisa ichave yakareba zvakanyanya, uye mabhakitiriya achakura zvakanyanya, izvo zvinokanganisa kuravira uye hupenyu hwesherufu yechigadzirwa. Kana tembiricha yakanyanya kana huwandu hweinoculum hwakanyanya kukura, kuvirisa kuchave nekukurumidza zvakanyanya, whey ichawedzera kana mapundu eprotein achagadzirwa, izvo zvinokanganisa kugadzikana kwechigadzirwa. Pamusoro pezvo, mhando dzekamwe chete dzinogonawo kusarudzwa pakusarudza mhando, asi mhando dzine acidity shoma dzinofanira kusarudzwa zvakanyanya sezvinobvira.
TonhodzaCMCmvura kusvika pa15-25°C woisanganisa nemukaka zvakaenzana, woshandisa mvura kugadzira huwandu hwayo (kuderedza huwandu hwemvura inotorwa nemvura ine acid), wobva wawedzera acid mumvura ine acid mumvura yemukaka zvishoma nezvishoma, nguva nenguva uye zvakaenzana (zviri nani acid nekupfapfaidza). Kurunga zvakanaka woisa parutivi.
Kazhinji, tembiricha yechisikigo yemukaka inogona kushandiswa pakuita kuti mukaka uve wakafanana, uye kumanikidzwa kunodzorwa pa15-20Mpa.
Kupisa kwekuvhiyiwa: zvigadzirwa zvemushure mekuvhiyiwa zvinowanzoshandisa 85-90°C kwemaminitsi 25-30, uye zvimwe zvigadzirwa zvinowanzoshandisa sterilization yekupisa kwakanyanya pa110-121°C kwemasekonzi 4-5 kana 95-105°C kwemasekonzi 30.
Nguva yekutumira: Kubvumbi-25-2024