Zvishoma zvigadzirwa zve yoghurt

Tsananguro Pfupi:

Yogati imhando yemukaka chinwiwa nekutapira uye kwakasviba kuravira. Imhando yechigadzirwa chemukaka chinotora mukaka sechinhu chisina kugadzirwa, chakasanganiswa uye ndokuzowedzerwa nemabhakitiriya anobatsira (kutanga) kumukaka.


Chigadzirwa Chigadzirwa

Chigadzirwa Mateki

Zvigadzirwa zve yogati zviri pamusika zvinowanzo kuve zvemhando inosimbisa, inomutsa mhando uye mhando yemichero inonaka nemhando dzakasiyana dzemichero jisi jamu.

Iyo nzira yekugadzira yoghurt inogona kupfupikiswa sezvinhu zvinoshandiswa, kupisa, homogenization, sterilization, kutonhodza, inoculation, (kuzadza: yeiyo yakasimbiswa yoghurt), kuvirisa, kutonhora, (kusanganisa: yeyuniti yoghurt), kurongedza uye kuibva. Iyo yakagadziriswa starch inowedzerwa mune batching nhanho, uye mashandiro ayo ekushandisa anowirirana zvakanyanya neyakagadziriswa maitiro

Zvinongedzo: maererano nesheetage yezvinhu, sarudza izvo zvinodiwa zvekushandisa, semukaka mutsva, shuga uye hunodzikamisa. Iyo yakagadziridzwa starch inogona kuwedzerwa zvakasiyana muchiitiko chemidziyo, uye inogona kuwedzerwa mushure mekusanganiswa kwakaomeswa nemamwe matadza echikafu. Tichifunga nezvekuti starch uye chingamu chekudya zvinonyanya kukwirisa mamorekuru zvinhu zvine simba rehydrophilicity, zvirinani kuvasanganisa neyakaenzana huwandu hweshuga yakasviba uye wozvinyungudutsa mumukaka unopisa (55 ℃ ~ 65 ℃) pasi pechimhanyisa-chinomhanyisa nyika kusimudzira kusawanda kwavo .

yoghurt  machine
sterilized milk machine

Mimwe michina yeyoghurt inoyerera ichiyerera:
Preheating: chinangwa preheating ndiko kuvandudza kunyatsoshanda inotevera muitiro homogenization, uye kusarudzwa preheating tembiricha hakufaniri kuva kupfuura gelatinization tembiricha starch (kudzivisa PARTICIPLE mamiriro ari kukuvara ari homogenization muitiro pashure starch gelatinization).

Homogenization: homogenization inoreva kurapwa kwemukaka mafuta maguruva, kuitira kuti iwo madiki mafuta maguruva akaenzana akapararira mumukaka. Muchikamu che homogenization, izvo zvinhu zvinoiswa pasi pekuveura, kubonderana uye nemauto eacavitation. Yakagadziriswa starch starch ine yakasimba mehendi yekucheka kushora nekuda kwekuyambuka-kubatanidza kuchinjika, uko kunogona kuchengetedza kutendeka kweiyo granule chimiro, inoenderana nekuchengetedza iyo viscosity uye chimiro chemuviri weiyo yogati.

Sterilization: pasteurization inowanzo shandiswa, uye iyo sterilization maitiro e 95 ℃ uye 300s anowanzo gamuchirwa mumiti yemukaka. Iyo yakagadziridzwa starch yakawedzera zvizere uye yakaiswa gelatin panguva ino kuti igadzire viscosity.

Kutonhora, inoculation uye kuvirisa: denatured starch rudzi rweakakwira mamorekuru chinhu, icho chinoramba chiine zvimwe zvivakwa zveiyo yekutanga starch, ndiko kuti, polysaccharide. Pasi pe pH kukosha kweiyo yogati, starch haizoshatiswa nehutachiona, saka inogona kuchengetedza kugadzikana kweiyo system. Kana iyo pH kukosha kweiyo Fermentation system ichidonhera kune iyo isoelectric poindi yecasin, iyo casin inoratidzira uye inosimbisa, ichiumba matatu-mativi network sisitimu yakabatana nemvura, uye iyo sisitimu inova curd. Panguva ino, iyo gelatinized starch inogona kuzadza marangwanda, kusunga emahara mvura uye kuchengetedza kugadzikana kweiyo system.

Kutonhora, kumutsa uye mushure mekuibva: chinangwa chekumhanyisa yoghurt kutonhora ndechekukurumidza kudzivisa kukura kwehutachiona uye enzyme chiitiko, kunyanya kudzivirira kuwanda kweacid kugadzirwa uye kupera mvura panguva yekumhanyisa. Nekuda kweakasiyana masosi ezvigadzirwa, iyo starch yakagadziridzwa ine dhijitari yakasiyana, uye mhedzisiro yesitashi yakashandurwa inoshandiswa mukugadzira yogati haina kufanana. Naizvozvo, iyo starch yakagadziridzwa inogona kupihwa zvinoenderana nezvinodiwa zvakasiyana zvehunhu hwehunhu.


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