1. Tasirin Asoretical
Ana iya ganin shi daga tsarin tsari wanda hydrogen (na +) a kan cmc gishiri), don haka CMC ta kasance a cikin hanyar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar ƙwayar cuta (da gaske ke da caji mara kyau kuma yana da caji mara kyau kuma shine amphoteric. Lokacin da PH na furotin ya yi ƙasa da ma'anar Isielectriccon, iyawarsa na ɗaure da ikon -Nh3 + rukuni don ba da gudummawar proton, saboda haka yana da caji mai kyau. A cikin madara, 80% na furotin ne casein, da kuma isoelectric abu ne mai kariya, kuma ana iya samun ingantaccen tsari na acidic, kuma ana kiranta wannan aikin na CMCsule a cikin halayyar microcapsule.
2
(1) Asali na asali na ƙwayar madara mai acidic (a cewar 1000kg):
Fresh madara (madara mai girma) 350 (33) kg
Farar sukari 50kg
Fili mai zaki (sau 50) 0.9kg
CMC 3.5 ~ 6kg
Monoglyceride 0.35kg
Sodium citrate 0.8kg
Citric acid 3kg
Lactic acid (80%) 1.5kg
SAURARA:
1) Za a iya maye gurbin foda na madara da aka maye gurbinsu ta hanyar furotin hydroyyzed, furotin iko ≥ 1%.
2) Zaɓin maganin ƙarshe na samfurin a kusa da 50-60 ° T.
3) Soly daskararru 7.5% zuwa 12%.
(2) lactic acid ƙwayoyin halitta na ruwa (a cewar 1000kg):
Fermented madara 350 ~ 600kg
Farin SUFAR 60KG
Fili mai zaki (sau 50) 1kg
CMC 3.2 ~ 8kg
Monoglyceride 0.35kg
Sodium citate 1kg
Matsakaici adadin citric acid
SAURARA: Yi amfani da Citric acid bayani don daidaita acidity na madara, kuma mafi kyawun acidity na samfurin an sarrafa shi a kusan 60-70 ° T.
3. Key maki na zababbun CMC
FH9 da FH9 ƙarin ƙarin (FVH9) an zaɓa gabaɗaya don abubuwan sha na yogurt. FH9 yana da ɗanɗano lokacin farin ciki, da ƙari ne zuwa 0.5% zuwa 0.5%, yayin da FH9 karin wartsakewa kuma yana da sakamako mai kyau na ƙara daidaitawa, da ƙari adadin shine 0.33% zuwa 0.45%.
Lactic acid ƙwayoyin cuta gaba daya Zabi Fl100, FM9 da FH9 Super Super Super (wanda aka samar da tsari na musamman). An yi shi gaba ɗaya cikin samfuran dandano mai kauri da tsawon rai. Adadin adadin shine 0.6% zuwa 0.8%. FM9 shine mafi yawan samfurin amfani. Daidaitawa yana da matsakaici, kuma samfurin na iya samun tsawon rai. Adadin ƙara shine 0.45% zuwa 0.6%. Samfurin FH9 Super Super High-Cire lactic acid batun da aka sha shine kauri, ba mai girma, da adadin da aka kara na iya zama ƙarami, kuma farashin ya ragu. Ya dace don yin lokacin farin ciki na ƙwayoyin cuta na ƙwayar cuta. , adadin adadin shine 0.45% zuwa 0.6%.
4. Yadda ake amfani da CMC
Rikita na CMC: maida hankali ne an narkar da shi a cikin maganin maganin 0.5% -2%. Zai fi kyau narke tare da mai canzawa mai sauri. Bayan an narkar da CMC na kusan mintuna 15-20, wuce ta niƙa na Colloid da sanyi zuwa 20-40 ° C don amfani da yawa.
5. Abubuwa don kulawa a cikin tsarin abin sha na acidic
Ingancin madara mai tsayayye (ciki har da madara mai narkewa): Miliyanci madara, madara ta kwastomomi, colostrum, da madara ta ƙarshe ba ta dace da shan abubuwan sha na acidic ba. Abubuwan sunadarai na waɗannan nau'ikan madara huɗu suna da manyan canje-canje. Juriya, acid hakkin, da gishiri juriya kuma talauci ne, kuma yana shafar dandano na madara.
Bugu da kari, wadannan nau'ikan nau'ikan madara iri huɗu suna dauke da nau'ikan enzymes guda hudu (lebe, kariya, waɗannan enzphatase suna da rabo fiye da 10% ko da a lokacin ajiya na madara. A lokacin ajalin ajiya, madara zata fito tsaye, mai ɗaci, da sauransu, wanda zai shafi rayuwar shiryayye ta samfurin. Gabaɗaya, 75% barasa daidai gwajin, test test, ph da sigar acidity na madara za a iya amfani da shi don zaɓin zaɓi. Gwanin madara, gwajin barasa da kuma tafasasshen gwajin madara ba shi da kyau, da pH ke tsakanin 6 da 6 da 6.8, kuma acidity shine ≤18 ° T. Lokacin da acidity shine ≥22 ° T, furen furotin yana faruwa lokacin da ph Isrum ko madara mai acid.
(1) maki don kulawa a cikin aiwatar da abubuwan da ke da ruwa na acidic
Shiri na yogurt: Shirya madara mai sulhu: A hankali ƙara madara foda cikin sau 50 c (yana da kyau a ƙara shi tare da Colloid) sau ɗaya), kwantar da shi zuwa 40 ° C don amfani da shi.
Shirya maganin CMC bisa ga hanyar amfani da CMC, ƙara shi zuwa ga madara da aka shirya, saro da kyau, sannan a auna nauyin ruwa da maganin da aka mamaye).
Sannu a hankali, ci gaba, kuma a ko'ina a kara bayani acid bayani ga madara, kuma a hankali don kula da sarrafa acid ƙari kusan minti 1.5 da 2. Idan acid ƙari ne ƙari kuma ya yi tsayi da yawa, furotin ya tsaya a kan batun Isoelectrica don tsayi da yawa, yana haifar da mummunan maganin furotin. Idan ya yi gajarta, lokacin watsawa acid ya yi gajere, da acidity na madara ya yi yawa, kuma gonar furotin yana da mahimmanci. Bugu da kari, ya kamata a lura cewa zafin jiki na madara da acid bai yi girma sosai lokacin da ƙara shi a 20-25 ° C a tsakanin 20-25 ° C a tsakanin.
Gabaɗaya, zafin jiki na halitta ana iya amfani da shi don homogenization, kuma an sarrafa matsin a 18-25psa.
Kayan Mataimakin Stars: Kayan aikin Bibas suna amfani da 85-90 ° C na mintina 255, da sauran samfuran da yawa suna amfani da ɗimbin zafin jiki a 137-140 ° C don 3-5 seconds.
(2) maki don kulawa yayin aiwatar da ƙwayoyin cuta na lactic acid
Auna abin da ke cikin madara, ƙara madara foda don sanya furotin madara tsakanin 2.0mpra zuwa homogenization, 15-75 ° C, 15-75 ° C, 15-75 ° C, 15-3mpa na shirye-shiryen da aka shirya a minti na 7% -3%, saro na 10-15 minti, kashe Matsa, kuma ci gaba da zazzabi akai-akai na 41-43 ° C don fermentation. Lokacin da acidity na madara ya kai 85-100 ° T, an dakatar da fermentation, kuma an sanya shi da sauri zuwa farantin sanyi sannan kuma ya zuba cikin VAT don amfani da shi.
Idan abubuwan furotin a cikin madara karancin ƙasa, za a yi yawa whey a cikin madara mai narkewa, da kuma garken furotin zai bayyana. Mallaka a 90-95 ° C ba zai iya amfani da denaturation matsakaici na furotin kuma yana inganta ingancin madara. Idan yawan zafin jiki ya yi ƙasa sosai ko idan adadin inoculum ya yi ƙarami, lokacin fermentation zai yi tsayi da yawa, wanda kuma zai shafi rayuwar dandano da ademcin samfurin. Idan zazzabi ya yi yawa ko adadin inoculum ya yi yawa, fermentation zai kasance da sauri, gurbi za a samar sosai, wanda zai shafi kwanciyar hankali samfurin. Bugu da kari, nau'ikan lokaci-lokaci ana iya zabe yayin zabar jijiya, amma ya kamata a zabi raunin mai rauni mai rauni-acidity ya kamata a zaba shi gwargwadon iko.
Cool saukar da CMC ruwa zuwa 15-25 ° C kuma haɗa shi da madara a hankali, yana cire adadin ruwan da aka mamaye a hankali, yana ci gaba da yawan ruwa a hankali (zai fi dacewa da fesa ta hanyar fesa). Dama sosai kuma ajiye.
Gabaɗaya, zafin jiki na halitta za'a iya amfani da shi don homogenization, kuma an sarrafa matsin a cikin 15-20mpta.
Stoudin Siyarwa: Kayan aiki-post-gaba ɗaya suna amfani da 85-90 ° C na mintina 25-30, da sauran samfuran da yawa suna amfani da seconth-high-heek da sakan ƙuraje a cikin 30-5 seconds ko 95-105 ° na 30 seconds.
Lokacin Post: Feb-14-2225