Zida Zing'onozing'ono za Yogati
Zogulitsa za yogurt zomwe zili pamsika nthawi zambiri zimakhala zamtundu wolimbitsa, mtundu wolimbikitsa komanso kukoma kwa zipatso ndi mitundu yosiyanasiyana ya jamu yamadzi a zipatso.
Njira yopangira yoghurt imatha kufotokozedwa mwachidule monga zosakaniza, kutentha, kutentha, homogenization, kutsekereza, kuziziritsa, kulowetsedwa, (kudzaza: kwa yoghurt yolimba), kuwira, kuziziritsa, (kusakaniza: kwa yoghurt yogwedezeka), kulongedza ndi kucha.Wowuma wosinthidwa amawonjezedwa mu batching siteji, ndipo zotsatira zake zimagwirizana kwambiri ndi kayendetsedwe ka ndondomeko
Zosakaniza: malinga ndi zomwe zili patsamba, sankhani zofunikira, monga mkaka watsopano, shuga ndi stabilizer.Wowuma wosinthidwa ukhoza kuwonjezeredwa padera pakupanga zosakaniza, ndipo ukhoza kuwonjezeredwa pambuyo powuma kusakaniza ndi chingamu china.Poganizira kuti wowuma ndi chingamu chazakudya ndizomwe zimakhala ndi mamolekyulu ambiri okhala ndi hydrophilicity amphamvu, ndikwabwino kuzisakaniza ndi kuchuluka koyenera kwa shuga wambiri ndikuzisungunula mumkaka wotentha (55 ℃ ~ 65 ℃) pansi pamlingo wothamanga kwambiri kuti apititse patsogolo kufalikira kwawo. .
Zida zina za yogurt zimayenda:
Preheating: cholinga cha preheating ndi kusintha dzuwa la lotsatira ndondomeko homogenization, ndi kusankha preheating kutentha sayenera kukhala apamwamba kuposa gelatinization kutentha wowuma (kupewa tinthu dongosolo kuonongeka mu homogenization ndondomeko pambuyo wowuma gelatinization).
Homogenization: homogenization amatanthauza mawotchi mankhwala a mkaka mafuta globules, kuti ang'onoang'ono mafuta globules wogawana omwazika mu mkaka.Mu homogenization siteji, zakuthupi ndi pansi kukameta ubweya, kugunda ndi cavitation mphamvu.Kusinthidwa wowuma wowuma ali amphamvu makina kukameta ubweya kukana chifukwa mtanda kugwirizana kusinthidwa, amene angathe kukhalabe kukhulupirika kwa kapangidwe granule, amene amathandiza kusunga mamasukidwe akayendedwe ndi mawonekedwe a thupi la yogurt.
Kutseketsa: Pasteurization imagwiritsidwa ntchito nthawi zambiri, ndipo njira yotseketsa ya 95 ℃ ndi 300s nthawi zambiri imatengedwa muzomera zamkaka.Wowuma wosinthidwawo amakulitsidwa mokwanira ndi gelatinized panthawiyi kuti apange mamasukidwe akayendedwe.
Kuzizira, inoculation ndi nayonso mphamvu: denatured wowuma ndi mtundu wa mkulu maselo, amene akadali lofotokozabe ena katundu wa choyambirira wowuma, ndiye polysaccharide.Pansi pa pH mtengo wa yoghurt, wowuma sangawonongeke ndi mabakiteriya, kotero amatha kusunga bata la dongosolo.Pamene pH mtengo wa nayonso mphamvu dongosolo akutsikira kwa isoelectric mfundo ya casein, ndi casein denaturates ndi solidifies, kupanga atatu azithunzi-thunzi maukonde dongosolo kugwirizana ndi madzi, ndi chimango amakhala curd.Panthawi imeneyi, gelatinized wowuma akhoza kudzaza chigoba, kumanga madzi aulere ndi kukhala bata dongosolo.
Kuziziritsa, kusonkhezera ndi kutha kucha: cholinga choyambitsa kuziziritsa kwa yoghuti ndikulepheretsa kukula kwa tizilombo toyambitsa matenda ndi ntchito ya enzyme, makamaka kuti tipewe kupanga asidi wambiri komanso kutaya madzi m'thupi panthawi yogwedeza.Chifukwa cha magwero osiyanasiyana a zopangira, wowuma wosinthidwa amakhala ndi digirii yosiyana, ndipo zotsatira za wowuma wosinthidwa womwe umagwiritsidwa ntchito popanga yoghurt sizofanana.Chifukwa chake, wowuma wosinthidwa atha kuperekedwa molingana ndi zofunikira zosiyanasiyana zamtundu wa yogurt.
