1. Isisekelo semfundiso
Kungabonakala kufomula yesakhiwo ukuthi i-hydrogen (Na+) kuI-CMCKulula kakhulu ukuhlukanisa esixazululweni samanzi (ngokuvamile sikhona ngesimo sikasawoti we-sodium), ngakho-ke i-CMC ikhona ngesimo se-anion esixazululweni samanzi, okungukuthi, ineshaja engemihle futhi i-amphoteric. Uma i-pH yeprotheni iphansi kunephuzu le-isoelectric, ikhono layo lokubopha iqembu le--COO leprotoni likhulu kakhulu kunekhono leqembu le--NH3+ lokunikela ngeprotoni, ngakho-ke ineshaja enhle. Ebisini, ama-80% eprotheni yi-casein, kanti iphuzu le-isoelectric le-casein licishe libe ngu-4.6, kanti i-pH yeziphuzo zobisi ezijwayelekile ze-acidic ingu-3.8-4.2, ngakho-ke ngaphansi kwezimo ze-acidic, i-CMC kanye neprotheni yobisi zingahlanganiswa ngokukhanga kweshaja, kwakha isakhiwo esizinzile, futhi zingamuncwa kuphrotheni. Ifilimu evikelayo yakhiwa nxazonke, futhi lokhu kusebenza kwe-CMC kubizwa ngokuthi uphawu lokubopha lwe-microcapsule.
2. Ifomula ephakanyisiwe yesiphuzo sobisi esino-asidi
(1) Ifomula eyisisekelo yesiphuzo sobisi esixubile esine-asidi (ngokusho kuka-1000Kg):
Ubisi olusha (ubisi oluphelele oluyimpuphu) 350 (33) Kg
Ushukela omhlophe 50Kg
Isithambisi esihlanganisiwe (izikhathi ezingama-50) 0.9Kg
I-CMC 3.5～6Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 0.8Kg
I-asidi ye-citric 3Kg
I-lactic acid (80%) 1.5Kg
Qaphela:
1) Impuphu yobisi ingathathelwa indawo yiprotheni efakwe i-hydrolyzed kancane, iphrotheni yokulawula ≥ 1%.
2) I-asidi yokugcina yomkhiqizo ilawulwa cishe ku-50-60°T.
3) Izinto eziqinile ezincibilikayo 7.5% kuya ku-12%.
(2) Ifomula yesiphuzo sebhaktheriya ye-lactic acid (ngokusho kwe-1000Kg):
Ubisi olubilisiwe 350～600Kg
Ushukela omhlophe 60Kg
Isithambisi esihlanganisiwe (izikhathi ezingama-50) 1Kg
I-CMC 3.2～8Kg
I-Monoglyceride 0.35Kg
I-sodium citrate 1kg
Inani elilinganiselwe le-citric acid
Qaphela: Sebenzisa isisombululo se-citric acid ukulungisa i-acid yobisi, bese i-acidity yokugcina yomkhiqizo ilawulwa cishe ku-60-70°T.
3. Amaphuzu abalulekile okukhethwa kwe-CMC
I-FH9 kanye ne-FH9 Extra High (FVH9) ngokuvamile zikhethwa eziphuzweni ze-yogurt ezixubile. I-FH9 inokunambitheka okujiyile, kanti inani lokwengeza lingu-0.35% kuya ku-0.5%, kuyilapho i-FH9 Extra High iqabula kakhulu futhi inomphumela omuhle wokwandisa ukulungiswa, kanti inani lokwengeza lingu-0.33% kuya ku-0.45%.
Iziphuzo zebhaktheriya ye-lactic acid ngokuvamile zikhetha i-FL100, i-FM9 kanye ne-FH9 ephezulu kakhulu (okukhiqizwa ngenqubo ekhethekile). I-FL100 ngokuvamile yenziwa imikhiqizo enokunambitheka okujiyile kanye nokuphila isikhathi eside eshalofini. Inani lokwengeza lingu-0.6% kuya ku-0.8%. I-FM9 ingumkhiqizo osetshenziswa kakhulu. Ukuvumelana kulinganiselwe, futhi umkhiqizo ungafinyelela impilo ende eshalofini. Inani elingeziwe lingu-0.45% kuya ku-0.6%. Umkhiqizo wesiphuzo sebhaktheriya ye-lactic acid ephezulu kakhulu ye-FH9 ukhuluphele kodwa awunamafutha, futhi inani elingeziwe lingaba lincane, futhi izindleko ziphansi. Ifaneleka ukwenza isiphuzo sebhaktheriya ye-lactic acid ejiyile. , inani lokwengeza lingu-0.45% kuya ku-0.6%.
4. Indlela yokusebenzisa i-CMC
Ukuqedwa kweI-CMC: Ukuhlushwa ngokuvamile kuncibilikiswa kusisombululo samanzi esingu-0.5%-2%. Kungcono ukuncibilikisa ngomshini wokuxuba onesivinini esikhulu. Ngemva kokuba i-CMC incibilikisiwe cishe imizuzu eyi-15-20, dlula emshinini wokugaya i-colloid bese uphola ufike ku-20-40°C ukuze usetshenziswe kamuva.
5. Amaphuzu okufanele aqashelwe enkambisweni yokuphuza ubisi olune-asidi
Ikhwalithi yobisi olungaphekiwe (kufaka phakathi ubisi olulungisiwe): ubisi olusebenzisa ama-antibiotic, ubisi lwe-mastitis, i-colostrum, kanye nobisi lokugcina alufaneleki ukwenza iziphuzo zobisi ezine-acid. Izakhi zamaprotheni zalezi zinhlobo ezine zobisi ziye zashintsha kakhulu. Ukumelana, ukumelana ne-acid, kanye 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), la ma-enzyme anezinsalela ezingaphezu kuka-10% ngisho noma izinga lokushisa eliphezulu kakhulu lika-140 ℃, la ma-enzyme azovuselelwa ngesikhathi sokugcina ubisi. Phakathi nesikhathi sokugcina, ubisi luzobonakala lunuka kabi, lubaba, luthambile, njll., okuzothinta ngqo impilo yeshelufu yomkhiqizo. Ngokuvamile, ukuhlolwa okulingana notshwala okungu-75%, ukuhlolwa kokubilisa, i-pH kanye ne-titration acidity yobisi kungasetshenziswa ukuthola okukhethiwe. Ubisi olungavuthiwe, ukuhlolwa kotshwala okungu-75% kanye nokuhlolwa kokubilisa kobisi olujwayelekile ku-negative, i-pH iphakathi kuka-6.4 no-6.8, kanti i-acidity ingu-≤18°T. Uma i-acidity ingu-≥22°T, ukujiya kwamaprotheni kwenzeka lapho kubila, futhi uma i-pH ingaphansi kuka-6.4, ikakhulukazi ubisi lwe-colostrum noma i-Sourdough, lapho i-pH>6.8 ikakhulukazi ubisi lwe-mastitis noma ubisi olune-acidity ephansi.
(1) Amaphuzu okufanele aqashelwe enkambisweni yeziphuzo zobisi ezixubile ezine-asidi
Ukulungiswa kweyogathi: Ukulungiswa kobisi olulungisiwe: Faka kancane kancane ubisi oluyimpuphu emanzini ashisayo avuselelwe ku-50-60°C (lawula ukusetshenziswa kwamanzi kube ngaphezu kwenani lempuphu yobisi eliphindwe kayishumi) bese uncibilikisa ngokuphelele imizuzu eyi-15-20 (kungcono ukuyigaya nge-colloid) Uma usuqedile), pholisa ku-40°C ukuze uyisebenzise kamuva.
Lungisa isixazululo se-CMC ngokwendlela yokusebenzisa i-CMC, usifake ebisini elilungisiwe, uvuselele kahle, bese ulinganisa ngamanzi (khipha inani lamanzi athathwe yisisombululo se-asidi).
Faka kancane kancane, ngokuqhubekayo, futhi ngokulinganayo isixazululo se-asidi ebisini, futhi unake ukulawula isikhathi sokwengeza i-asidi phakathi kwemizuzu eyi-1.5 neyi-2. Uma isikhathi sokwengeza i-asidi side kakhulu, iphrotheni ihlala endaweni ye-isoelectric isikhathi eside kakhulu, okuholela ekuqhekekeni okukhulu kwephrotheni. Uma mfushane kakhulu, isikhathi sokusabalala kwe-asidi sifushane kakhulu, i-asidi yendawo yobisi iphakeme kakhulu, futhi ukuguquka kwephrotheni kukhulu kakhulu. Ngaphezu kwalokho, kufanele kuqashelwe ukuthi izinga lokushisa lobisi ne-asidi akufanele libe phezulu kakhulu uma ufaka i-asidi, futhi kungcono ukuyilawula ku-20-25°C phakathi.
Ngokuvamile, izinga lokushisa lemvelo lobisi lingasetshenziswa ukuze kuhlanganiswe ubisi, futhi ingcindezi ilawulwa ku-18-25Mpa.
Izinga lokushisa lokubulala amagciwane: Imikhiqizo yangemva kokubulala amagciwane ngokuvamile isebenzisa ama-85-90°C imizuzu engama-25-30, kanti eminye imikhiqizo ngokuvamile isebenzisa ukubulala amagciwane okushisa okuphezulu kakhulu kuma-137-140°C imizuzwana emi-3-5.
(2) Amaphuzu okufanele aqashelwe enkambisweni yokuphuza i-lactic acid bacteria
Kala okuqukethwe ngamaprotheni obisi, engeza ubisi oluyimpuphu ukuze wenze iphrotheni yobisi ibe phakathi kuka-2.9% no-4.5%, phakamisa izinga lokushisa libe ngu-70-75°C, lungisa ingcindezi ye-homogenizer ibe ngu-18-20Mpa ukuze i-homogenize, bese usebenzisa u-90-95°C, 15- Pasteurize imizuzu engama-30, upholise ube ngu-42-43°C, faka imijovo yezinhlobo ezilungisiwe ku-2%-3%, uvuselele imizuzu eyi-10-15, uvale ukuxuba, bese ugcina izinga lokushisa elingaguquki elingu-41-43°C ukuze uvubele. Lapho i-asidi yobisi ifinyelela ku-85-100°T, ukuvubela kuyamiswa, bese kupholiswa ngokushesha kube ngu-15-20°C ngepuleti elibandayo bese kuthelwa ebhodweni ukuze kusetshenziswe kamuva.
Uma okuqukethwe amaprotheni ebisini kuphansi, kuzoba ne-whey eningi kakhulu ebisini elibilisiwe, futhi ama-protein floc azovela kalula. Ukufakwa kwe-pasteurization ku-90-95°C kusiza ekushintsheni okumaphakathi kweprotheni futhi kuthuthukisa ikhwalithi yobisi olubilisiwe. Uma izinga lokushisa lokubiliswa liphansi kakhulu noma Uma inani le-inoculum lincane kakhulu, isikhathi sokubiliswa sizoba side kakhulu, futhi amabhaktheriya azokhula kakhulu, okuzothinta ukunambitheka kanye nokuphila kweshelufu lomkhiqizo. Uma izinga lokushisa liphezulu kakhulu noma inani le-inoculum likhulu kakhulu, ukubiliswa kuzoba ngokushesha kakhulu, i-whey izokhukhuleka kakhulu noma kuzokhiqizwa amaqhubu amaprotheni, okuzothinta ukuzinza komkhiqizo. Ngaphezu kwalokho, izinhlobo zesikhathi esisodwa nazo zingakhethwa lapho kukhethwa izinhlobo, kodwa izinhlobo ezine-acidity ebuthakathaka kufanele zikhethwe ngangokunokwenzeka.
Pholisa ijubaneI-CMCuketshezi ku-15-25°C bese uluxuba nobisi ngokulinganayo, bese usebenzisa amanzi ukwenza ivolumu (ukunciphisa inani lamanzi athathwe uketshezi oluyi-asidi), bese ufaka uketshezi oluyi-asidi oketshezini lobisi kancane kancane, njalo nangokulinganayo (kungcono i-asidi ngokufafaza). Hlanganisa kahle bese ubeka eceleni.
Ngokuvamile, izinga lokushisa lemvelo lobisi lingasetshenziswa ukuze kuhlanganiswe ubisi, futhi ingcindezi ilawulwa ku-15-20Mpa.
Izinga lokushisa lokubulala amagciwane: imikhiqizo yangemva kokubulala amagciwane ngokuvamile isebenzisa ama-85-90°C imizuzu engama-25-30, kanti eminye imikhiqizo ngokuvamile isebenzisa ukubulala amagciwane okushisa okuphezulu kakhulu kuma-110-121°C imizuzwana emi-4-5 noma ama-95-105°C imizuzwana engama-30.
Isikhathi sokuthunyelwe: Ephreli-25-2024