Impahla Encane Yeyogathi

Incazelo emfushane:

Iyogathi uhlobo lwesiphuzo sobisi esinokunambitheka okumnandi nokumuncu.Iwuhlobo lomkhiqizo wobisi oluthatha ubisi njengento eluhlaza, lufakwe ku-pasteurized bese lufakwa namagciwane awusizo (oluqala) obisini.


Imininingwane Yomkhiqizo

Omaka bomkhiqizo


Imikhiqizo yeyogathi emakethe iningi lohlobo oluqinisayo, uhlobo olunyakazayo kanye nohlobo lokunambitheka kwesithelo ngezinhlobo ezahlukene zejamu yejusi yezithelo.

Inqubo yokukhiqiza iyogathi ingafingqwa njengezithako, ukushisa kwangaphambi kwesikhathi, i-homogenization, inzalo, ukupholisa, ukujova, (ukugcwalisa: yeyogathi eqinile), ukuvutshelwa, ukupholisa, (ukuxuba: yeyogathi egoqiwe), ukupakisha nokuvuthwa.Isitashi esilungisiwe sengezwa esigabeni sokuxubha, futhi umphumela wawo wohlelo lokusebenza uhlobene eduze nokulawulwa kwenqubo

Izithako: ngokusho kwe-balance sheet, khetha izinto zokusetshenziswa ezidingekayo, njengobisi olusha, ushukela kanye ne-stabilizer.Isitashi esishintshiwe singengezwa ngokwehlukana ohlelweni lwezithako, futhi singengezwa ngemva kokuxubana okomile nezinye izinsini zokudla.Uma kucatshangelwa ukuthi isitashi neshingamu yokudla ngokuvamile kuyizinto eziphakeme zamangqamuzana ezine-hydrophilicity eqinile, kungcono ukuzixuba nenani elifanele likashukela ohlutshiwe bese uzincibilikisa obisini olushisayo (55 ℃ ~ 65 ℃) ngaphansi kwesimo sokushukumisa isivinini esikhulu ukuze kuthuthukiswe ukuhlakazeka kwazo. .

yoghurt  machine
sterilized milk machine

Ukugeleza kwemishini ethile yeyogathi:
Ukushisa: inhloso yokushisa ukushisa ukuthuthukisa ukusebenza kahle kwenqubo elandelayo ye-homogenization, futhi ukukhethwa kokushisa okushisa akufanele kube ngaphezu kokushisa kwe-gelatinization yesitashi (ukugwema ukuthi isakhiwo sezinhlayiyana sonakaliswe inqubo ye-homogenization ngemuva kwe-starch gelatinization).

I-Homogenization: i-homogenization ibhekisela ekwelashweni kwemishini kwama-globules amafutha obisi, ukuze abe ama-globules amancane ahlakazeke obisini.Esigabeni se-homogenization, impahla ingaphansi kwe-shear, ukungqubuzana kanye namandla e-cavitation.Isitashi sesitashi esishintshiwe sinokumelana okuqinile kwe-shear ngenxa yokuguqulwa kokuxhumanisa, okungagcina ubuqotho besakhiwo se-granule, esiza ukugcina i-viscosity nokuma komzimba we-yogurt.

Ukuvala inzalo: ukufakwa kwe-pasteurization kuvame ukusetshenziswa, futhi inqubo yokuvala inzalo engu-95 ℃ kanye no-300s ngokuvamile yamukelwa ezitshalweni zobisi.Isitashi esilungisiwe sinwetshwa ngokugcwele futhi sifakwe i-gelatin kulesi sigaba ukuze senze i-viscosity.

Ukupholisa, ukujova nokuvutshelwa: isitashi se-denatured siwuhlobo lwento esezingeni eliphakeme yamangqamuzana, esagcina ezinye izakhiwo zesitashi sokuqala, okungukuthi, i-polysaccharide.Ngaphansi kwenani le-pH le-yoghurt, isitashi ngeke sehliswe amagciwane, ngakho-ke singagcina ukuzinza kwesistimu.Lapho inani le-pH lesistimu yokuvutshelwa lehla liye endaweni ye-casein ye-isoelectric, i-casein ishintshashintsha futhi iqine, yakhe isistimu yenethiwekhi yezinhlangothi ezintathu exhunywe ngamanzi, futhi uhlaka luba yi-curd.Ngalesi sikhathi, isitashi se-gelatinized singagcwalisa uhlaka lwamathambo, sibophe amanzi mahhala futhi sigcine ukuzinza kwesistimu.

Ukupholisa, ukunyakazisa kanye nangemva kokuvuthwa: inhloso yokuvuselela ukupholisa iyogathi ukuvimbela ngokushesha ukukhula kwama-microorganisms kanye nomsebenzi we-enzyme, ikakhulukazi ukuvimbela ukukhiqizwa kwe-asidi ngokweqile kanye nokuphelelwa amandla kwamanzi ngesikhathi sokugqugquzela.Ngenxa yemithombo ehlukene yezinto zokusetshenziswa, isitashi esishintshiwe sineziqu ezihlukene ze-denaturation, futhi umphumela wesitashi esishintshiwe esisetshenziswa ekukhiqizeni iyogathi awufani.Ngakho-ke, isitashi esishintshiwe singanikezwa ngokuvumelana nezidingo ezahlukene zekhwalithi ye-yogurt.


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