1. Isiseko sethiyori
Inokubonwa kwifomula yesakhiwo ukuba i-hydrogen (Na+) ikhonaCMCkulula kakhulu ukuhlukana kwisisombululo esinamanzi (ngokuqhelekileyo sikhona kwimo yetyuwa yesodium), ngoko ke i-CMC ikhona ngendlela yeanion kwisisombululo esinamanzi, oko kukuthi, inentlawulo embi kwaye i-amphoteric. Xa i-pH yeprotheni iphantsi kune-isoelectric point, amandla ayo okubopha i-COO-iqela leproton likhulu kakhulu kunamandla eqela le-NH3 + lokunikela ngeproton, ngoko inentlawulo efanelekileyo. Ebisini, i-80% yeprotheyini yi-casein, kwaye I-isoelectric point of casein imalunga ne-4.6, kwaye i-pH yeziselo zobisi olune-asidi ngokubanzi yi-3.8-4.2, ngoko ke phantsi kweemeko ze-acidic, i-CMC kunye neprotheni yobisi inokudityaniswa ngumtsalane wentlawulo, yenze isakhiwo esizinzileyo, kwaye sinokufunxwa kwiprotheni A ifilimu ekhuselayo ebizwa ngokuba yi-microcapning ye-cMC ebizwa ngokuba yi-embedding performance ejikelezayo.
2. Ifomula ecetyiswayo yesiselo sobisi olumuncu
(1) Ifomula esisiseko yesiselo sobisi oluneasidi edibeneyo (ngokwe-1000Kg):
Ubisi olutsha (ubisi olungumgubo) 350 (33) Kg
Iswekile emhlophe 50Kg
I-Sweetener edibeneyo (amaxesha angama-50) 0.9Kg
I-CMC 3.5–6Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 0.8Kg
Citric acid 3Kg
I-lactic acid (80%) 1.5Kg
Phawula:
I-1) I-powder yobisi inokutshintshwa yiprotheni ye-hydrolyzed partially, iprotheni yokulawula ≥ 1%.
2) I-asidi yokugqibela yemveliso ilawulwa malunga ne-50-60 ° T.
3) Izinto ezinyibilikayo ezinyibilikayo 7.5% ukuya kwi-12%.
(2) Ibhaktiriya ye-lactic acid ifomula yesiselo (ngokwe-1000Kg):
Ubisi oluvundisiweyo 350～600Kg
Iswekile emhlophe 60Kg
I-sweetener edityanisiweyo (amaxesha angama-50) 1Kg
I-CMC 3.2–8Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 1Kg
Umlinganiselo ophakathi we-citric acid
Qaphela: Sebenzisa isisombululo se-citric acid ukulungisa ubumuncu bobisi, kwaye ubumuncu bokugqibela bemveliso bulawulwa malunga ne-60-70°T.
3. Amanqaku aphambili okhetho lweCMC
I-FH9 kunye ne-FH9 Eyongeziweyo Ephakamileyo (FVH9) zikhethwa ngokubanzi kwiziselo ezixutyiweyo zeyogathi. I-FH9 inencasa etyebileyo, kwaye isixa esongezelelweyo yi-0.35% ukuya kwi-0.5%, ngelixa i-FH9 Eyongezelelweyo Eyongezelelweyo ihlaziya ngakumbi kwaye inesiphumo esihle sokwandisa ukulungiswa, kunye nemali eyongezelelweyo yi-0.33% ukuya kwi-0.45%.
Iziselo ze-lactic acid bacteria zikhetha ngokubanzi i-FL100, i-FM9 kunye ne-FH9 ephezulu kakhulu (eveliswa yinkqubo ekhethekileyo). I-FL100 yenziwa ngokubanzi kwiimveliso ezinencasa engqindilili kunye nobomi obude beshelufu. Isixa-mali esongezelelweyo yi-0.6% ukuya kwi-0.8%. I-FM9 yeyona mveliso isetyenziswa kakhulu. Ukuhambelana kukumodareyitha, kwaye umkhiqizo unokufezekisa ubomi obude beshelufu. Isixa esongezelelweyo yi-0.45% ukuya kwi-0.6%. Imveliso ye-FH9 ephezulu ye-high-grade lactic acid bacteria isiselo isingqimba kodwa asinamafutha, kwaye isixa esongezelelweyo sinokuba sincinci, kwaye iindleko ziphantsi. Ilungele ukwenza isiselo esishinyeneyo se-lactic acid bacteria. , imali eyongeziweyo yi-0.45% ukuya kwi-0.6%.
4. Isetyenziswa njani iCMC
Ukupheliswa kweCMC: Ukugxininiswa ngokuqhelekileyo kuchithwa kwisisombululo samanzi se-0.5% -2%. Kungcono ukunyibilika ngomxube wesantya esiphezulu. Emva kokuba i-CMC ichithwe malunga nemizuzu eyi-15-20, dlula kwi-colloid mill kwaye upholise phantsi kwi-20-40 ° C ukuze isetyenziswe kamva.
5. Amanqaku okuqwalaselwa kwinkqubo yesiselo sobisi olumuncu
Umgangatho wobisi olukrwada (kuquka nobisi oluhlaziyiweyo): ubisi lwe-antibiotic, ubisi lwebele, umthubi, kunye nobisi lokugqibela alufanelekanga ukwenza iziselo zobisi oluneasidi. Amalungu eprotheni ezi ntlobo zine zobisi aye atshintsha kakhulu. Ukunganyangeki, ukuxhathisa kweasidi, kunye nokumelana netyuwa nako kubi, kwaye kuchaphazela incasa yobisi.
Ukongeza, ezi ntlobo zine zobisi ziqulethe isixa esikhulu seentlobo ezine ze-enzymes (lipase, protease, phosphatase, catalase), ezi enzyme zinentsalela engaphezulu kwe-10% nakwiqondo lobushushu obuphezulu obuyi-140 ℃, ezi enzymes ziya kuvuselelwa ngexesha lokugcinwa kobisi. Ngexesha lokugcinwa, ubisi luya kubonakala luvumba, lukrakra, luvutha, njl., oluya kuchaphazela ngokuthe ngqo kwi-shelf life yemveliso. Ngokubanzi, i-75% yovavanyo olulinganayo lotywala, uvavanyo lokubilisa, i-pH kunye ne-acidity ye-titration yobisi ingasetyenziselwa ukukhangela okukhethiweyo. Ubisi olukrwada, uvavanyo lwe-alcohol lwama-75% kunye novavanyo lokubiliswa kobisi oluqhelekileyo lunegative, i-pH iphakathi kwe-6.4 kunye ne-6.8, kunye ne-acidity ≤18°T. Xa iasidi iku-≥22°T, iprotein coagulation iyenzeka xa ibiliswa, kwaye xa i-pH ingaphantsi kwe-6.4, ubukhulu becala i-colostrum okanye ubisi lwe-Sourdough, xa i-pH>6.8 ubukhulu becala ilubisi lwemastitis okanye ubisi oluneasidi ephantsi.
(1) Amanqaku okuqwalaselwa kwinkqubo yeziselo zobisi ezineasidi ezixutywe
Ukulungiswa kweyogathi: Ukulungiswa kobisi oluhlaziyiweyo: Kancinci ukongeza umgubo wobisi kumanzi ashushu ashushu kwi-50-60 ° C (ukulawula ukusetyenziswa kwamanzi ukuba kube ngaphezu kwamaxesha angama-10 inani le-powder yobisi) kwaye uchithe ngokupheleleyo imizuzu eyi-15-20 (kungcono ukuyigaya nge-colloid) Kanye), ukupholisa phantsi kwi-40 ° C ukuze uyisebenzise kamva.
Lungiselela isisombululo se-CMC ngokwendlela yokusetyenziswa kwe-CMC, yongeze kubisi olulungisiweyo, uxubushe kakuhle, kwaye emva koko ulinganise ngamanzi (utsale ubungakanani bamanzi athathwe sisisombululo seasidi).
Kancinci, ngokuqhubekayo, kwaye ngokulinganayo ungeze isisombululo se-asidi kubisi, kwaye ubeke ingqalelo ekulawuleni ixesha lokongeza i-asidi phakathi kwe-1.5 kunye ne-2 imizuzu. Ukuba ixesha lokongeza i-asidi lide kakhulu, iprotheni ihlala kwindawo ye-isoelectric ixesha elide kakhulu, okukhokelela ekuguqulweni kweprotheyini enzulu. Ukuba lifutshane kakhulu, ixesha lokusasazwa kwe-asidi lifutshane kakhulu, i-asidi yendawo yobisi iphezulu kakhulu, kwaye i-protein denaturation inzulu. Ukongezelela, kufuneka kuqatshelwe ukuba ukushisa kobisi kunye ne-asidi akufanele kube phezulu kakhulu xa ukongeza i-asidi, kwaye kungcono ukuyilawula kwi-20-25 ° C phakathi.
Ngokuqhelekileyo, ubushushu bendalo yobisi zingasetyenziselwa i-homogenization, kwaye uxinzelelo lulawulwa kwi-18-25Mpa.
Ubushushu bokwenza inzala: Iimveliso zasemva kokuvala inzala zikholisa ukusebenzisa i-85-90 ° C kangangemizuzu eyi-25-30, kwaye ezinye iimveliso zisebenzisa ubushushu obuphezulu obuphezulu kwi-137-140 ° C imizuzwana eyi-3-5.
(2) Amanqaku okuqwalaselwa kwinkqubo yesiselo se-lactic acid bacteria
Ukulinganisa umxholo weprotheyini yobisi, yongeza i-powder yobisi ukwenza iprotheni yobisi phakathi kwe-2.9% kunye ne-4.5%, uphakamise ubushushu ukuya kwi-70-75 ° C, ulungelelanise uxinzelelo lwe-homogenizer ukuya kwi-18-20Mpa ye-homogenization, kwaye usebenzise i-90-95 ° C, i-15- Pasteurize imizuzu engama-30, i-42 ° epholileyo, ipholile kwi-30 ° C, ipholile. I-2% -3%, igxobhoze imizuzu eyi-10-15, cima ukuvuselela, kwaye ugcine ukushisa okungaguqukiyo kwe-41-43 ° C ukuvutshelwa. Xa i-acidity yobisi ifikelela kwi-85-100 ° T, ukuvutshelwa kumisiwe, kwaye kupholiswe ngokukhawuleza kwi-15-20 ° C ngeplate ebandayo kwaye igalelwe kwi-vat ukuze isetyenziswe kamva.
Ukuba umxholo weprotheyini ebisini uphantsi, kuya kuba ne-whey eninzi kakhulu kubisi oluvundisiweyo, kwaye i-protein flocs iya kubonakala ngokulula. I-Pasteurization kwi-90-95 ° C ihambelana ne-denaturation ephakathi yeprotheni kwaye iphucula umgangatho wobisi olubilisiweyo. Ukuba ukushisa kwe-fermentation kuphantsi kakhulu okanye Ukuba inani le-inoculum lincinci kakhulu, ixesha lokuvuthwa liya kuba lide kakhulu, kwaye ibhaktheriya iya kukhula kakhulu, eya kuchaphazela incasa kunye neshelufu yobomi bemveliso. Ukuba iqondo lokushisa liphezulu kakhulu okanye inani le-inoculum likhulu kakhulu, ukuvutshelwa kuya kukhawuleza, i-whey iya kukhutshwa ngakumbi okanye iiprotheyini zeprotheyini ziya kuveliswa, eziza kuchaphazela ukuzinza kwemveliso. Ukongezelela, iintlobo zexesha elilodwa zingaphinda zikhethwe xa ukhetha iintlobo, kodwa iintsholongwane ezinobuthakathaka be-post-acidity kufuneka zikhethwe kangangoko kunokwenzeka.
Pholisa phantsi iCMCulwelo ukuya kwi-15-25°C kwaye uyixube nobisi ngokulungeleleneyo, kwaye usebenzise amanzi ukwenza umthamo (utsale ubungakanani bamanzi ahlala kulwelo lweasidi), uze wongeze ulwelo lweasidi kulwelo lobisi ngokucothayo, ngokuqhubekayo nangokulungeleleneyo (ngokukhethekileyo iasidi ngokutshiza). Gxuma kakuhle kwaye ubeke ecaleni.
Ngokuqhelekileyo, ubushushu bendalo yobisi zingasetyenziselwa i-homogenization, kwaye uxinzelelo lulawulwa kwi-15-20Mpa.
Ubushushu bokwenza inzala: iimveliso zasemva kokwenziwa inzala zikholisa ukusebenzisa i-85-90 ° C kangangemizuzu engama-25-30, kwaye ezinye iimveliso zisebenzisa i-ultra-high ubushushu obuphezulu kwi-110-121 ° C imizuzwana emi-4-5 okanye i-95-105 ° C imizuzwana engama-30.
Ixesha lokuposa: Apr-25-2024