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  • Small Yoghurt Equipment
  • Small Yoghurt Equipment
  • Small Yoghurt Equipment
  • Small Yoghurt Equipment
  • Small Yoghurt Equipment

Cov Khoom Siv Yogurt Me

Lus piav qhia luv luv:

Yogurt yog hom mis nyuj haus nrog qab zib thiab qaub saj.Nws yog ib yam khoom siv mis nyuj uas siv mis nyuj ua raw khoom, pasteurized thiab tom qab ntawd ntxiv nrog cov kab mob muaj txiaj ntsig (pib) rau mis nyuj.


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Cov khoom yogurt nyob rau hauv kev ua lag luam yog feem ntau ntawm solidifying hom, stirring hom thiab txiv hmab txiv ntoo tsw hom nrog ntau hom txiv hmab txiv ntoo jam.

Cov txheej txheem ntawm cov yogurt tuaj yeem raug sau tseg raws li cov khoom xyaw, preheating, homogenization, sterilization, txias, inoculation, (sau: rau solidified yogurt), fermentation, txias, (sib xyaw: rau stirred yogurt), ntim thiab ripening.Cov hmoov txhuv nplej siab hloov tau ntxiv rau hauv theem batching, thiab nws cov txiaj ntsig ntawm daim ntawv thov muaj feem cuam tshuam nrog cov txheej txheem tswj

Cov khoom xyaw: raws li cov ntaub ntawv sib npaug, xaiv cov khoom siv raw, xws li mis nyuj tshiab, qab zib thiab stabilizer.Cov hmoov txhuv nplej siab hloov tau tuaj yeem ntxiv cais hauv cov txheej txheem ntawm cov khoom xyaw, thiab tuaj yeem ntxiv tom qab sib xyaw qhuav nrog lwm cov pos hniav.Xav tias cov hmoov txhuv nplej siab thiab cov pos hniav feem ntau yog cov tshuaj molecular siab uas muaj zog hydrophilicity, nws yog qhov zoo dua los muab lawv nrog cov txiaj ntsig zoo ntawm granulated qab zib thiab yaj hauv cov mis nyuj kub (55 ℃ ~ 65 ℃) nyob rau hauv high-speed stirring lub xeev los txhim kho lawv dispersibility. .

yoghurt machine
sterilized milk machine

Qee cov khoom siv yogurt txheej txheem khiav:
Preheating: lub hom phiaj ntawm preheating yog los txhim kho kev ua tau zoo ntawm cov txheej txheem tom ntej homogenization, thiab kev xaiv ntawm preheating kub yuav tsum tsis txhob siab tshaj qhov kub ntawm gelatinization ntawm starch (kom tsis txhob muaj particle qauv puas nyob rau hauv lub homogenization txheej txheem tom qab starch gelatinization).

Homogenization: homogenization yog hais txog kev kho mob ntawm cov mis nyuj rog globules, kom lawv yog cov roj me me globules tusyees dispersed nyob rau hauv cov mis nyuj.Nyob rau hauv lub homogenization theem, cov khoom yog raug shear, kev sib tsoo thiab cavitation rog.Hloov cov hmoov txhuv nplej siab hmoov txhuv nplej siab muaj zog cov neeg kho tshuab shear tsis kam vim kev hloov pauv kev sib txuas, uas tuaj yeem tswj tau qhov kev ncaj ncees ntawm cov qauv granule, uas yog qhov tsim nyog los tswj cov viscosity thiab lub cev zoo ntawm yogurt.

Sterilization: pasteurization feem ntau yog siv, thiab cov txheej txheem sterilization ntawm 95 ℃ thiab 300s feem ntau yog siv rau hauv cov khoom noj siv mis.Cov hmoov txhuv nplej siab hloov pauv tau nthuav dav thiab gelatinized nyob rau theem no los tsim viscosity.

Txias, inoculation thiab fermentation: denatured starch yog ib yam khoom ntawm molecular siab, uas tseem khaws tau qee yam khoom ntawm cov hmoov txhuv nplej siab qub, uas yog, polysaccharide.Nyob rau hauv tus nqi pH ntawm yogurt, hmoov txhuv nplej siab yuav tsis degraded los ntawm cov kab mob, yog li nws muaj peev xwm tswj tau lub stability ntawm lub cev.Thaum tus nqi pH ntawm lub fermentation system poob mus rau lub isoelectric point ntawm casein, casein denaturates thiab solidifies, tsim ib tug peb-dimensional network system txuas nrog dej, thiab lub moj khaum ua curd.Lub sijhawm no, cov hmoov txhuv nplej siab gelatinized tuaj yeem ua rau lub cev pob txha, khi dej dawb thiab tswj kev ruaj ntseg ntawm lub cev.

Txias, nplawm thiab tom qab ripening: lub hom phiaj ntawm stirring yoghurt txias yog kom sai sai inhibit qhov kev loj hlob ntawm cov kab mob thiab enzyme kev ua si, feem ntau yog tiv thaiv kom txhob ntau acid ntau lawm thiab lub cev qhuav dej thaum stirring.Vim muaj qhov sib txawv ntawm cov khoom siv raw, cov hmoov txhuv nplej siab hloov pauv muaj qhov sib txawv denaturation degree, thiab cov nyhuv ntawm cov hmoov txhuv nplej siab sib txawv siv hauv cov khoom noj yogurt tsis zoo ib yam.Yog li ntawd, hloov cov hmoov txhuv nplej siab tuaj yeem muab tau raws li cov kev xav tau sib txawv ntawm yogurt zoo.

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