1. Isisekelo setiyetha
Kungabonakala kufomula yesakhiwo lapho i-hydrogen (Na+) ikhonaI-CMCkulula kakhulu ukuhlukana nesisombululo esinamanzi (ngokuvamile sikhona ngesimo sikasawoti we-sodium), ngakho-ke i-CMC ikhona ngesimo se-anion kusisombululo esinamanzi, okungukuthi, inecala elibi futhi i-amphoteric. Lapho i-pH yephrotheni iphansi kunephuzu le-isoelectric, ikhono layo lokubopha i--COO- iqembu le-proton likhulu kakhulu kunekhono leqembu -NH3+ lokunikela nge-proton, ngakho-ke inenkokhelo enhle. Obisini, ama-80% amaprotheni yi-casein, kanti Iphuzu le-isoelectric le-casein licishe libe ngu-4.6, kanti i-pH yeziphuzo zobisi olune-asidi jikelele ingu-3.8-4.2, ngakho-ke ngaphansi kwezimo ezine-acidic, i-CMC kanye neprotheni yobisi ingahlanganiswa ngokukhanga ukushaja, kwakha isakhiwo esizinzile, futhi ingamuncwa kuphrotheni A ifilimu evikelayo yakha i-bicap ehlanganisa i-CMC, futhi le filimu evikelayo ibizwa ngokuthi i-bicap ehlanganisa i-CMC.
2. Ifomula ephakanyisiwe yesiphuzo sobisi olune-asidi
(1) Ifomula eyisisekelo yesiphuzo sobisi olune-asidi ehlanganisiwe (ngokuya ku-1000Kg):
Ubisi olusha (impushana yobisi lonke) 350 (33) Kg
Ushukela omhlophe 50Kg
I-sweetener ehlanganisiwe (izikhathi ezingama-50) 0.9Kg
I-CMC 3.5–6Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 0.8Kg
I-Citric acid 3Kg
I-lactic acid (80%) 1.5Kg
Qaphela:
I-1) I-powder yobisi ingashintshwa ngamaprotheni ayingxenye ye-hydrolyzed, amaprotheni okulawula ≥ 1%.
2) I-asidi yokugcina yomkhiqizo ilawulwa cishe ku-50-60°T.
3) Okuqinile okuncibilikayo 7.5% kuya ku-12%.
(2) Ifomula yesiphuzo samagciwane e-lactic acid (ngokuya ku-1000Kg):
Ubisi olubilisiwe 350 ~ 600Kg
Ushukela omhlophe 60Kg
I-sweetener ehlanganisiwe (izikhathi ezingama-50) 1Kg
I-CMC 3.2–8Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 1Kg
Inani elilinganiselwe le-citric acid
Qaphela: Sebenzisa isixazululo se-citric acid ukulungisa i-asidi yobisi, futhi i-asidi yokugcina yomkhiqizo ilawulwa cishe ku-60-70°T.
3. Amaphuzu abalulekile okukhethwa kwe-CMC
I-FH9 kanye ne-FH9 Extra High (FVH9) ngokuvamile zikhethelwa iziphuzo zeyogathi ezihlanganisiwe. I-FH9 inokunambitheka okujiyile, futhi inani elingeziwe lingu-0.35% kuya ku-0.5%, kuyilapho i-FH9 Extra High iqabula kakhulu futhi inomphumela omuhle wokwandisa ukulungiswa, futhi inani elingeziwe lingu-0.33% kuya ku-0.45%.
Iziphuzo zamagciwane e-lactic acid ngokuvamile zikhetha i-FL100, i-FM9 ne-FH9 ephezulu kakhulu (ekhiqizwe inqubo ekhethekile). I-FL100 ngokuvamile yenziwa imikhiqizo enokunambitheka okujiyile nempilo ende yeshelufu. Inani elingeziwe ngu-0.6% kuya ku-0.8%. I-FM9 iwumkhiqizo osetshenziswa kakhulu. Ukuvumelana kulinganiselwe, futhi umkhiqizo ungafinyelela impilo yeshalofu ende. Isamba esingeziwe singu-0.45% kuya ku-0.6%. Umkhiqizo wesiphuzo se-FH9 super high-grade lactic acid bacterium mkhulu kodwa awunamafutha, futhi inani elingeziwe lingaba lincane, futhi izindleko ziphansi. Ilungele ukwenza isiphuzo samagciwane e-lactic acid aminyene. , inani elingeziwe ngu-0.45% kuya ku-0.6%.
4. Isetshenziswa kanjani i-CMC
Ukuqedwa kweI-CMC: Ukugxila kuvame ukuncibilika kusisombululo esinamanzi esingu-0.5% -2%. Kungcono ukuhlakaza nge-mixer enesivinini esikhulu. Ngemuva kokuthi i-CMC ichithekile cishe imizuzu eyi-15-20, dlula esigayweni se-colloid bese upholisa ku-20-40 ° C ukuze usetshenziswe kamuva.
5. Amaphuzu okunakwa ohlelweni lwesiphuzo sobisi olumuncu
Izinga lobisi oluluhlaza (okuhlanganisa nobisi oluhlanganisiwe): ubisi lwe-antibiotic, ubisi lwe-mastitis, i-colostrum, nobisi lokugcina alufanelekile ukwenza iziphuzo zobisi olune-asidi. Izingxenye zamaprotheni zalezi zinhlobo ezine zobisi zenze izinguquko ezinkulu. Ukungazweli, ukumelana ne-asidi, nokumelana nosawoti nakho kubi, futhi kuthinta ukunambitheka kobisi.
Ngaphezu kwalokho, lezi zinhlobo ezine zobisi ziqukethe inani elikhulu lezinhlobo ezine zama-enzyme (i-lipase, i-protease, i-phosphatase, i-catalase), lawa ma-enzyme anensalela engaphezu kuka-10% ngisho nasemazingeni okushisa aphezulu angu-140 ℃, lawa ma-enzyme azovuselelwa ngesikhathi sokugcinwa kobisi. Ngesikhathi sokugcina, ubisi luzobonakala lunuka, lubaba, luqhuma, njll, oluzothinta ngokuqondile impilo yeshalofu yomkhiqizo. Ngokuvamile, ukuhlolwa okulingana notshwala okungama-75%, ukuhlola ukubilisa, i-pH kanye ne-acidity ye-titration yobisi kungasetshenziswa ukuze kutholakale okukhethekile. Ubisi olungakapheki, ukuhlolwa kotshwala okungama-75% kanye nokuhlolwa okubilayo kobisi olujwayelekile kunegethivu, i-pH iphakathi kuka-6.4 no-6.8, kanti i-asidi ingu-≤18°T. Uma i-acidity ingu-≥22°T, ukuhlangana kwamaprotheni kwenzeka lapho kubiliswa, futhi uma i-pH ingaphansi kuka-6.4, ngokuvamile ubisi lwe-colostrum noma i-Sourdough, lapho i-pH>6.8 ngokuvamile kuwubisi lwe-mastitis noma ubisi olune-asidi ephansi.
(1) Amaphuzu okunakwa ohlelweni lweziphuzo zobisi ezine-asidi ezihlanganisiwe
Ukulungiswa kwe-yogurt: Ukulungiswa kobisi olubuyiselwe: Faka kancane kancane ubisi oluyimpushana emanzini ashisayo anyakaziswayo ku-50-60 ° C (lawula ukusetshenziswa kwamanzi ukuze kube ngaphezu kwezikhathi ezingu-10 inani lempusha yobisi) futhi uhlakaze ngokugcwele imizuzu engu-15-20 (kungcono kakhulu ukuyigaya nge-colloid) Kanye), ipholise kuze kufike ku-40 ° C ukuze isetshenziswe kamuva.
Lungiselela isixazululo se-CMC ngokwendlela yokusebenzisa ye-CMC, usifake obisini olulungisiwe, ugovuze kahle, bese ulinganisa cishe ngamanzi (ukhiphe inani lamanzi athathwe isixazululo se-asidi).
Kancane kancane, ngokuqhubekayo, futhi ngokulinganayo engeza isisombululo se-asidi obisini, futhi unake ukulawula isikhathi sokwengeza i-asidi phakathi kwemizuzu engu-1.5 kanye ne-2. Uma isikhathi sokwengeza i-asidi siside kakhulu, iphrotheni ihlala endaweni ye-isoelectric isikhathi eside kakhulu, okuholela ekushintsheni okukhulu kwamaprotheni. Uma sisifishane kakhulu, isikhathi sokuhlakazwa kwe-asidi sifushane kakhulu, i-asidi yendawo yobisi iphezulu kakhulu, futhi i-protein denaturation ibucayi. Ngaphezu kwalokho, kufanele kuqashelwe ukuthi izinga lokushisa lobisi ne-asidi akufanele libe phezulu kakhulu lapho ungeza i-asidi, futhi kungcono ukuyilawula ku-20-25 ° C phakathi.
Ngokuvamile, izinga lokushisa lemvelo lobisi lingasetshenziselwa i-homogenization, futhi ingcindezi ilawulwa ku-18-25Mpa.
Izinga lokushisa lokuvala inzalo: Imikhiqizo yangemuva kokuvala inzalo ivamise ukusebenzisa u-85-90°C imizuzu engu-25-30, kanti eminye imikhiqizo ivamise ukusebenzisa inzalo yokushisa ephezulu kakhulu ku-137-140°C imizuzwana engu-3-5.
(2) Amaphuzu okunakwa ohlelweni lwesiphuzo se-lactic acid bacteria
Linganisa okuqukethwe kwamaprotheni obisi, engeza ubisi oluyimpushana ukwenza amaprotheni obisi phakathi kuka-2.9% no-4.5%, phakamisa izinga lokushisa libe ngu-70-75 ° C, ulungise ukucindezela kwe-homogenizer ku-18-20Mpa ye-homogenization, bese usebenzisa i-90-95 ° C, 15- Pasteurize imizuzu engu-30, i-inoculate3 elungiselelwe, ipholile ku-30 ° C, ipholile. 2% -3%, gudluza imizuzu engu-10-15, vala ukugqugquzela, futhi ugcine izinga lokushisa elihlala njalo lika-41-43 ° C ukuze uvutshelwe. Lapho i-acidity yobisi ifinyelela ku-85-100 ° T, ukuvutshelwa kuyamiswa, futhi kupholiswe ngokushesha ku-15-20 ° C ngepuleti elibandayo bese lithelwa ku-vat ukuze lisetshenziswe kamuva.
Uma okuqukethwe kwamaprotheni obisini kuphansi, kuzoba ne-whey eningi kakhulu obisini oluvutshiwe, futhi ama-protein flocs azovela kalula. I-Pasteurization ku-90-95 ° C ihambisana nokushintshashintsha okumaphakathi kweprotheni futhi kuthuthukisa ikhwalithi yobisi oluvutshiwe. Uma izinga lokushisa lokuvutshelwa liphansi kakhulu noma Uma inani le-inoculum lincane kakhulu, isikhathi sokuvutshelwa sizoba side kakhulu, futhi amabhaktheriya azokhula kakhulu, okuzothinta ukunambitheka nempilo yeshalofu yomkhiqizo. Uma izinga lokushisa liphezulu kakhulu noma inani le-inoculum likhulu kakhulu, ukuvutshelwa kuzoshesha kakhulu, i-whey izoba nemvula kakhulu noma izigaxa zamaprotheni zizokhiqizwa, okuzothinta ukuzinza komkhiqizo. Ngaphezu kwalokho, izinhlobonhlobo zesikhathi esisodwa nazo zingakhethwa lapho kukhethwa izinhlobo, kodwa izinkinga ezine-post-acidity ebuthakathaka kufanele zikhethwe ngangokunokwenzeka.
Cool phansiI-CMCuketshezi ku-15-25 ° C bese uxuba nobisi ngokulinganayo, futhi usebenzise amanzi ukuze wenze umthamo (ususe inani lamanzi athathwe uketshezi lwe-asidi), bese wengeza uketshezi lwe-asidi oketshezini lobisi kancane kancane, ngokuqhubekayo nangokulinganayo (okungcono i-asidi ngokufafaza). Govuza kahle ubeke eceleni.
Ngokuvamile, izinga lokushisa lemvelo lobisi lingasetshenziselwa i-homogenization, futhi ingcindezi ilawulwa ku-15-20Mpa.
Izinga lokushisa lokuvala inzalo: imikhiqizo yangemuva kokuvala inzalo ivamise ukusebenzisa u-85-90°C imizuzu engu-25-30, kanti eminye imikhiqizo ivamise ukusebenzisa inzalo yokushisa ephezulu kakhulu ku-110-121°C imizuzwana engu-4-5 noma 95-105°C imizuzwana engu-30.
Isikhathi sokuthumela: Apr-25-2024