Isibonelo sesicelo se-CMC ngesiphuzo sobisi se-acidic

1. Isisekelo sethiyori

Ingabonakala kwifomula yesakhiwo sokuthi i-hydrogen (na +) ku-CMC kulula kakhulu ukuyihlukanisa nesisombululo se-sodium), ngakho-ke i-CMC ikhona ngesimo se-anion kusisombululo esingamanzi, okungukuthi, ine-Amphoteric. Lapho i-PH ye-protein iphansi kunephuzu le-isoelectric, amandla ayo okubopha i--coo- iqembu le-proton likhulu kakhulu kunekhono le-anh3 + iqembu lokunikela ngeproton, ngakho-ke inecala elihle. Ebisini, amaprotheni angama-80% ukushumeka isimilo esibophayo.

2. Ifomula ephakanyisiwe yesiphuzo sobisi se-acidic

(1) Ifomula eyisisekelo yesiphuzo sobisi oluhlanganisiwe (ngokusho kwe-1000kg):

Ubisi olusha (i-powder yobisi lonke) 350 (33) kg
Ushukela omhlophe 50kg
I-Compound sweetener (izikhathi ezingama-50) 0.9kg
CMC 3.5 ~ 6kg
Monoglyceride 0.35kg
I-sodium citrate 0.8kg
Citric acid 3kg
I-lactic acid (80%) 1.5kg

Qaphela:

1) Ubisi lwe-powder lungathathelwa indawo amaprotheni ahlotshiswe ngengxenye, lawula amaprotheni ≥ 1%.
2) I-acidity yokugcina yomkhiqizo ilawulwa cishe ngo-50-60 ° T.
3) Soluble Solids 7.5% kuya ku-12%.

(2) Ifomula yokuphuza i-lactic acid beverage (ngokusho kwe-1000kg):
Ubisi oluboshwe ngo-350 ~ 600kg
Ushukela omhlophe 60kg
I-Compound sweetener (izikhathi ezingama-50) 1kg
CMC 3.2 ~ 8kg
Monoglyceride 0.35kg
I-sodium citrate 1kg
Inani elilinganiselwe le-citric acid
Qaphela: Sebenzisa isixazululo se-citric acid ukuguqula i-acidity yobisi, futhi i-acidity yokugcina yomkhiqizo ilawulwa cishe ngo-60-70 ° T.

3. Amaphuzu asemqoka wokukhethwa kwe-CMC

I-FH9 ne-FH9 ephezulu (i-FVH9) ngokuvamile ikhethelwe iziphuzo ze-yogurt ezihlanganisiwe. I-FH9 inokunambitheka okuwugqinsi, futhi inani lokungezwa lingu-0.35% kuya ku-0.5%, ngenkathi i-FH9 ephezulu iqabula futhi inomphumela omuhle wokwandisa ukulungiswa, futhi inani elifanelekile lokwandisa ukulungiswa, futhi inani lokungezwa lingu-0.33% kuya ku-0.45% kuya ku-0.45% kuya ku-0.45% kuya ku-0.45% kuya ku-0.45% kuya ku-0.45% kuya ku-0.45%.

I-Lactic Acid Bacteria iziphuzo ngokuvamile khetha i-FL100, FM9 ne-FH9 Super High (ekhiqizwa yinqubo ekhethekile). I-FL100 ivame ukwenziwa ibe yimikhiqizo enokunambitheka okukhulu nempilo ende eshalofini. Inani lokungezelelwa lingu-0.6% kuye ku-0.8%. I-FM9 ingumkhiqizo osetshenziswa kakhulu. Ukungaguquguquki kulinganiselwe, futhi umkhiqizo ungafinyelela impilo eshelufu eshelele. Inani elingeziwe lingu-0.45% kuya ku-0.6%. Umkhiqizo we-FH9 Super High-grade lactic bacterium bacterium isiphuzo obukhulu kodwa hhayi amafutha, futhi inani elingeziwe lingaba lincane, futhi izindleko ziphansi. Ilungele ukwenza ama-bacterium obukhulu be-lactic acid aphuze. , inani lokungezwa lingu-0.45% kuya ku-0.6%.

4. Ukusebenzisa kanjani i-CMC

Ukuchithwa kwe-CMC: Ukuhlushwa kuvame ukuchithwa kusisombululo esingamanzi angu-0.5% -2%. Kungcono ukuncibilikisa nge-mixer esheshayo ephezulu. Ngemuva kokuthi i-CMC ichithwe imizuzu engaba ngu-15-20, dlula ku-colloid mill futhi upholile kuze kube ngu-20- 40 ° C ukuze isetshenziswe kamuva.

I-5

Ikhwalithi yobisi olungavuthiwe (kufaka phakathi ubisi oluvuselelwa kabusha): ubisi lwe-antibiotic, ubisi lwe-mastitis, i-colostrum, nobisi lokugcina alufanele ukwenza iziphuzo zobisi ezi-acidic. Izakhi zamaprotheni zalezi zinhlobo ezine zobisi ziye zashintshana kakhulu. Ukumelana, ukumelana ne-acid, kanye nokumelana nosawoti nakho kumpofu, futhi kuthinte ukunambitheka kobisi.

Ngaphezu kwalokho, lezi zinhlobo ezine zobisi ziqukethe inani elikhulu lezinhlobo ezine zama-enzyme (ama-lipmes, ama-protuse, phosphatase, ama-enzyme afudumele anokushisa okuphezulu okungu-140 ℃, la ma-enzyme azovuselelwa ngesikhathi sokugcinwa kobisi. Ngesikhathi sesitoreji, ubisi luzovela nge-snelly, lube lumunyu, luthambile, njll., Okuzothinta ngqo impilo eshalofini yomkhiqizo. Ngokuvamile, isivivinyo esilinganayo esingu-75%, isivivinyo sokubilisa, i-pH kanye ne-acidity yobisi singasetshenziselwa ukutholwa okukhethiwe. Ubisi olungavuthiwe, ukuhlolwa kotshwala okungu-75% nokuvulwa kobisi okujwayelekile kungenangqondo, i-PH iphakathi kuka-6.4 no-6.8, kanye ne-acidity yi-≤18 ° ​​T. Lapho i-acidity ingu-≥22 ° T, ukubheja kwamaprotheni kwenzeka lapho kubila, futhi lapho i-PH ingaphansi kuka-6.4, kungukuthi ubisi oluningi lwe-colostrum noma i-acidity ubisi.

(1) Amaphoyinti ngokunakwa ngendlela yeziphuzo zobisi ezihlanganisiwe ezihlanganisiwe
Ukulungiselela i-Yogurt: Ukulungiselela Ubisi oluvuselelwa kabusha: kancane Faka i-Wilk Powder kumanzi ashisayo avuthayo ku-50-60 ° C (Ukulawula ukugaya nge-colloid)

Lungiselela isixazululo se-CMC ngokuya ngendlela yokusebenzisa ye-CMC, engeza obisini olulungiselelwe, uvuse kahle, bese ulinganisa khona ngamanzi (donsela inani lamanzi ahlala kwikhambi le-acid).

Kancane kancane, ngokuqhubekayo, futhi ngokulinganayo engeza ikhambi le-acid obisini, bese unaka ukulawula isikhathi sokungezwa kwe-acid phakathi kwemizuzu engu-1.5 ne-2. Uma isikhathi sokungezwa kwe-acid isikhathi eside kakhulu, amaprotheni ahlala endaweni ye-isoelectric isikhathi eside kakhulu, okuholela ekulweni okukhulu kwamaprotheni. Uma kufushane kakhulu, isikhathi sokuhlakazeka se-acid sifushane kakhulu, i-acidity yendawo yobisi iphakeme kakhulu, futhi i-protein denaturation ingabi. Ngaphezu kwalokho, kufanele kuqashelwe ukuthi amazinga okushisa obisi ne-acid akufanele abe phezulu kakhulu lapho engeza i-acid, futhi kungcono ukuyilawula ngo-20-25 ° C phakathi.

Ngokuvamile, izinga lokushisa lemvelo yobisi lingasetshenziselwa i-homogenization, futhi ingcindezi ilawulwa ku-18-25mpa.

Izinga lokushisa inzalo

(2) Amaphoyinti ngokunakwa enqubweni ye-lactic acid bacterium beverage
Ukukala okuqukethwe kwe-protein ubisi, engeza i-powder yobisi ukwenza amaprotheni obisi phakathi kuka-2.9% no-4.5%, avuse amazinga okushisa afinyelela ku-70-75 ° C, ahlele ama-42-43 ° C, ahlele ama-42-43 ° C, avuse amatshe alungiselelwe ngo-2% -3%, avuse Imizuzu engu-10-15, cisha ukuvuselelwa, futhi ugcine ukushisa okuhlala njalo kwe-41-43 ° C ukuvutshelwa. Lapho i-acidity yobisi ifinyelela ku-85-100 ° T, ukuvutshelwa kuyamiswa, futhi ngokushesha kuphonswe ku-15- 20 ° C ngepuleti elibandayo bese uthele kwi-VAT ukuze kusetshenziswe kamuva.

Uma okuqukethwe kwamaprotheni obisini kuphansi, kuzoba khona kakhulu i-Whey obisini olubilisiwe, futhi ama-protein flocs azovela kalula. I-pasteurization ku-90-95 ° C ilungele ukucwilisa okulinganiselwe kwamaprotheni futhi ithuthukise ikhwalithi yobisi olubilisiwe. Uma izinga lokushisa lokuvulwa liphansi kakhulu noma uma inani le-inoculum lincane kakhulu, isikhathi sokuvutshelwa sizoba yinde kakhulu, futhi amagciwane azokhula kakhulu, okuzothinta impilo nempilo yeshalofu lomkhiqizo. Uma izinga lokushisa liphezulu kakhulu noma inani le-inoculum likhulu kakhulu, ukuvutshelwa kuzoba ngokushesha okukhulu, i-Whey izokwenziwa kahle izigaxa eziningi noma zamaprotheni zizoqhutshwa, okuzothinta ukuqina komkhiqizo. Ngaphezu kwalokho, izingqinamba zesikhathi esisodwa nazo zingakhethwa lapho ukhetha ama-diats, kepha izingcindezi ezinobuthakathaka nge-acidity acidity kufanele zikhethwe ngangokunokwenzeka.

Pholisa phansi uketshezi lwe-CMC lube ngu-15-25 ° C bese ulixuba nobisi ngokulinganayo, bese usebenzisa amanzi ukuze wenze ivolumu (bese ufaka i-acid liquid ku-Ubisi Uketshezi kancane, ngokuqhubekayo nangokucacile (ngokulinganayo Govuza kahle bese ubeka eceleni.

Ngokuvamile, izinga lokushisa lemvelo yobisi lingasetshenziselwa i-homogenization, futhi ingcindezi ilawulwa ngo-15-20MPA.

Izinga lokushisa inzalo