1. Theoretical hauv paus
Nws tuaj yeem pom los ntawm cov qauv txheej txheem uas cov hydrogen (na +) ntawm CMC yog yooj yim heev rau kev daws teeb meem aqueous, uas yog, nws muaj tus nqi tsis zoo thiab yog tus mob amphoter. Thaum lub ph ntawm cov protein tsawg dua li isoelectric taw, nws lub peev xwm los khi txoj kev muaj ntau dua li qhov muaj peev xwm ua tau nyiaj ntau dua li cov proton, yog li nws muaj tus nqi zoo. Hauv cov mis nyuj, 80% ntawm cov protein yog rooj plaub, thiab cov qauv siv tshuaj tsw qab, thiab muaj peev xwm ua tau cov proticenty, thiab muaj peev xwm ua tau zoo ntawm CMC yog hu ua microCapsule emedding khi cov yam ntxwv.
2. Cov lus qhia txog cov kua mis ntawm cov kua mis
(1) Cov mis yooj yim ntawm cov tshuab roj plab kua mis haus (raws li 1000kg):
Mis nyuj tshiab (tag nrho mis mis) 350 (33) kg
Dawb qab zib dawb 50kg
Compound sweetener (50 npaug) 0.9kg
CMC 3.5 ~ 6kg
Monoglyceride 0.35kg
Sodium citrate 0.8kg
Citric Acid 3kg
Lactic acid (80%) 1.5kg
Nco tseg:
1) Cov hmoov mis tuaj yeem hloov los ntawm cov proteinly cov protein, tswj cov protein ≥ 1%.
2) Qhov kawg ntawm acidity ntawm cov khoom yog tswj nyob ib ncig ntawm 50-60 ° t.
3) Soluble cov khib nyiab 7.5% rau 12%.
(2) Lactic Acid Bacteria (raws li 1000kg):
Fermented Mis 350 ~ 600kg
Dawb qab zib 60kg
Compound sweetener (50 npaug) 1kg
CMC 3.2 ~ 8kg
Monoglyceride 0.35kg
Sodium citrate 1kg
Nruab nrab tus nqi citric acid
NCO TSEG: Siv citric acid daws los kho cov kua mis acidity ntawm cov mis nyuj, thiab qhov kawg ntawm cov khoom yog tswj tau txog 60-70 ° t.
3. Cov ntsiab lus tseem ceeb ntawm CMC xaiv
FH9 thiab FH9 ntxiv siab (FVH9) feem ntau xaiv rau cov blended yogurt qab zib. FH9 muaj cov tuab tuab, thiab cov nyiaj sib ntxiv yog 0.35% mus rau 0.5%, thaum FH9 qhov kev hloov kho ntxiv thiab muaj peev xwm ntxiv yog 0.33% rau 0.45%.
Lactic Acid Bacteria Kev haus luam yeeb haus ntau feem ntau xaiv FL100, FM9 thiab FH9 super siab (tsim los ntawm cov txheej txheem tshwj xeeb). Fl100 feem ntau yog ua rau cov khoom lag luam tuab thiab lub neej ntev. Qhov nyiaj ntxiv yog 0.6% mus rau 0.8%. FM9 yog cov khoom siv dav tshaj plaws. Kev sib xws yog qhov nruab nrab, thiab cov khoom tuaj yeem ua tiav lub neej ntev dua. Qhov nyiaj ntxiv yog 0.45% mus rau 0.6%. Cov khoom ntawm Fh9 Super High-qib lactic acid kua txiv haus yog tuab tab sis tsis muaj roj tsis muaj roj, thiab tus nqi ntxiv tuaj yeem yog me me, thiab tus nqi tsawg. Nws yog qhov haum rau kev ua cov kab mob acidic acid acid tuab cawv. , qhov nyiaj ntxiv yog 0.45% mus rau 0.6%.
4. Yuav ua li cas siv CMC
Kev tshem tawm ntawm CMC: Cov concentration yog feem ntau yaj nyob rau hauv ib qho kev daws teeb meem ntawm 0.5% -2%. Nws yog qhov zoo tshaj plaws kom yaj nrog lub tshuab ceev ceev. Tom qab CMC yaj tau yaj txog li 15-20 feeb, dhau los ntawm kev sib cog lus colloid thiab txias rau 20-40 ° C rau kev siv tom qab.
5. Cov ntsiab lus rau kev saib xyuas hauv cov txheej txheem ntawm cov kua qaub mis haus
Qhov zoo ntawm cov mis nyuj nyoos (suav nrog cov mis nyuj nyoos (suav nrog cov mis nyuj nyoos): mastitis mis nyuj, colostrum, thiab cov mis nyuj colement tsis haum rau kev ua cov kua qaub. Cov khoom muaj protein ntawm plaub hom mis nyuj no tau hloov pauv loj heev. Kuj, Acid Refrantance, thiab ntsev ua kuj yog neeg pluag, thiab cuam tshuam rau cov kua mis.
Ib qho ntxiv, cov mis nyuj no muaj ntau ntau ntawm plaub yam enzymes (daim phosphatase txawm tias ntawm ultra-siab txawm tias cov enzymes no yuav tau revived thaum cov mis cia. Nyob rau lub sijhawm cia khoom, cov mis yuav tshwm ntsej muag, iab, thiab lwm yam, thiab lwm yam. Feem ntau, 75% kev ntsuas dej cawv sib npaug, bub kev sim, ph thiab lub austral acidity ntawm cov mis tuaj yeem siv rau kev xaiv tau kev xaiv. Cov mis nyuj nyoos, 75% kev ntsuas dej cawv ntawm cov mis nyuj ib txwm muaj nyob ntawm 6.4 thiab 6.8, thiab cov acidity yog ≤18 ° t. Thaum cov acidity yog ≥22 ° t, protein coumulation tshwm sim thaum boiling, thiab thaum tus xov tooj ntawm cov 6.4 feem ntau yog motionitis mis los yog cov kua mis tsawg.
(1) cov ntsiab lus rau kev saib xyuas nyob rau hauv cov txheej txheem ntawm cov roj ntsha npau taws
Kev npaj ntawm cov zaub mov: Npaj cov mis rov qab: maj mam ntxiv rau cov kua mis kom ntau dua 10-20 feeb
Npaj cov kev daws CMC raws li kev siv cov kev pab ntawm CMC, muab cov mis tau npaj kom zoo, thiab tom qab ntawd ntsuas cov dej ntws los ntawm cov kua tshuaj).
Maj mam, txuas ntxiv, thiab tusyees ntxiv cov kua qaub rau cov mis, thiab xyuam xim kom tswj tau cov acidster ntxiv rau lub sijhawm ntawm 1.5 thiab 2 feeb. Yog tias lub acid ntxiv rau lub sijhawm ntev heev, cov protein nyob ntawm lub oonelectric taw rau ntev dhau, ua rau muaj protein loj heev. Yog tias nws luv dhau lawm, lub sijhawm kua qaub tsis dhau, cov kua mis hauv zos ntawm cov mis nyuj yog qhov siab dhau, thiab cov protein denaturation yog loj. Ntxiv rau, nws yuav tsum tau sau tseg tias qhov kub ntawm cov mis thiab acid yuav tsum tsis txhob siab dhau thaum ntxiv cov kua qaub, thiab nws yog qhov zoo tshaj plaws los tswj nws ntawm 20-25 ° C.
Feem ntau, lub ntuj kub ntawm cov mis tuaj yeem siv rau homogenization, thiab lub siab yog tswj hwm ntawm 18-25MPA.
Kom tsis muaj cov khoom tsis muaj menyuam yaus
(2) cov ntsiab lus rau kev saib xyuas nyob rau hauv cov txheej txheem ntawm lactic acid bacteria
Ntsuas cov ntsiab lus protein ntawm cov mis nyuj, ntxiv mis hmoov ua kom cov protein ntawm 2.615 ° C, ° C, arteurize rau 30% -3%, do rau 10-15 feeb, Kaw lub plhaw, thiab txias tas li ntawm 41-43 ° C rau fermentation. Thaum cov mis nyuj acidity txog 85-100 ° T, fermentation yog nres, thiab nws tau txias txias rau 15-20 ° C los ntawm lub vat txias thiab tom qab ntawd nchuav rau hauv VAT rau kev siv tom qab.
Yog tias cov protein cov ntsiab lus hauv cov mis yog tsawg, yuav muaj ntau heev wey hauv fermented mis, thiab cov protein flocs yuav yooj yim tshwm sim. Pasteurization ntawm 90-95 ° C yog conducive rau cov tsis muaj protein ntawm cov protein thiab txhim kho qhov zoo ntawm cov mis fermented. Yog hais tias fermentation kub dhau los yog yog tias tus nqi ntawm inoculum me me heev, thiab cov kab mob yuav cuam tshuam rau lub neej saj thiab txee ntawm cov khoom. Yog tias qhov ntsuas kub siab dhau los yog tus nqi ntawm inoculum yog ntau dhau, cov whey yuav ua rau muaj kev kub ntxhov ntau lossis cov tawv ncauj yuav ua rau muaj kev ruaj ntseg ntawm cov khoom. Ntxiv rau, ib-zaug ib zaug cov leeg kuj tseem tuaj yeem xaiv thaum xaiv cov leeg, tab sis cov hlab ntsha uas muaj cov tshuaj tiv thaiv post-acidity yuav tsum raug xaiv ntau li ntau tau.
Txias rau hauv CMC ua kua rau 15-25 ° C thiab sib tov nws nrog cov kua mis ua kua (kua txiv hmab txiv ntoo kom qeeb, txuas ntxiv acid los ntawm kev txau). Do kom zoo thiab teeb tsa ib sab.
Feem ntau, lub ntuj kub ntawm cov mis tuaj yeem siv rau homogenization, thiab lub siab yog tswj ntawm 15-20mpa.
Kom tsis muaj zog: Cov khoom tsis muaj menyuam yaus feem ntau siv cov khoom siv roj 85-3000 ° C rau 4-5 feeb lossis 95-105 ° C rau 30 vib nas this.
Lub Sijhawm Post: Feb-14-2025