Umurongo w'umusaruro w'isosi

Umurongo w'umusaruro w'isosi

Video yakozwe:https://www.youtube.com/watch?v=AkAcycJx0pI

A.umurongo wo gutunganya isosiikubiyemo urukurikirane rwibikorwa byikora kandi byikora kugirango bikore isosi yabashinzwe neza, bihoraho, hamwe nisuku. Hasi ni ugusenyuka birambuye mubyiciro bisanzwe mumurongo wo gutunganya isosi:

1. Gukoresha ibikoresho & Gutegura

• Kwakira amata no kubika
  • Amata mbisi yakirwa, asuzumwa ubuziranenge, kandi abikwa muri silos ikonje.
  • Ubundi buryo: Ifu y amata yongeye gushyirwaho + amazi (kubuzima buramba).
• Isukari & Gukora neza
  • Isukari, sirupe y'ibigori, cyangwa ibindi biryoha birapimwa kandi bigashonga.
• Gutunganya amagi & amagi
  • Amagi y'amazi (pasteurized) cyangwa ifu yamagi avanze namazi.
• Ikariso & Stabilizers
  • Ibigori byahinduwe, ibinyamisogwe byahinduwe, cyangwa umubyimba (urugero, karrageenan) byabanje kuvangwa kugirango birinde guhuzagurika.
• Ibiryo & inyongeramusaruro
  • Vanilla, karamel, cyangwa ubundi buryohe, hamwe nibidindiza (niba bikenewe), byateguwe.

2. Kuvanga & Kuvanga

• Kuvanga cyangwa Gukomeza Kuvanga
  • Ibikoresho byahujwe muri akuvanga cyanecyangwatankmunsi yubushyuhe bugenzurwa (kugirango wirinde kubyimba imburagihe).
  • Homogenisation irashobora gukoreshwa muburyo bworoshye.

3. Guteka & Pasteurisation

• Guteka bikomeje (Ubushyuhe bwo hejuru bushyushye)
  • Uruvange rushyushye75-85 ° C (167–185 ° F)gukora enterinike ya gelatine no kubyimba isosi.
• Pasteurisation (HTST cyangwa Batch)
  • Ubushyuhe bwo hejuru-Igihe gito (HTST) kuri72 ° C (161 ° F) kumasegonda 15-20cyangwa icyiciro cya pasteurisation kugirango umutekano wa mikorobe.
• Icyiciro gikonje
  • Gukonjesha byihuse kuri4-10 ° C (39-50 ° F)guhagarika gukomeza guteka no gukomeza imiterere.

4. Guhuza ibitsina (Bihitamo)

• Umuvuduko ukabije wa Homogenizer
  • Byakoreshejwe muburyo bwa ultra-yoroshye (birinda ingano).

5. Kuzuza no gupakira

• Imashini zuzuza mu buryo bwikora
  • Kuzuza umufuka(kugurisha) cyangwakuzuza byinshi(kubiribwa).
  • Kwuzuza Aseptic(kubuzima buramba) cyangwashyushye(kubika ibidukikije).
• Imiterere yo gupakira:
  • Amacupa ya plastike, amakarito, pouches, cyangwa amabati.
  • Amazi ya azote arashobora gukoreshwa kugirango wongere igihe cyo kubaho.

6. Gukonjesha & Ububiko

• Gukonjesha (niba bikenewe)
  • Kububiko bwa firigo, gukonjesha vuba kuri4 ° C (39 ° F).
• Ububiko bukonje
  • Yabitswe kuri4 ° C (39 ° F)kububiko bushya cyangwa ibidukikije kubicuruzwa bivurwa na UHT.

7. Kugenzura ubuziranenge & Kwipimisha

• Kugenzura Viscosity(ukoresheje viscometero).
• Gukurikirana pH(intego: ~ 6.0–6.5).
• Kwipimisha Microbiologiya(isahani yuzuye, umusemburo / ifu).
• Isuzuma rya Sensory(uburyohe, imiterere, ibara).

Ibikoresho by'ingenzi mu musaruro w'isosi ya Custard

1. Ibigega byo kubika(ku mata, ibirungo byamazi).
2. Gupima & Sisitemu.
3. Hejuru-Shear ivanga & Premix Tanks.
4. Pasteurizer (HTST cyangwa Batch).
5. Ubushyuhe bwo hejuru bushyushye (bwo guteka).
6. Homogenizer (bidashoboka).
7. Imashini zuzuza (piston, volumetric, cyangwa aseptic).
8. Gukonjesha.
9. Imashini zipakira (kashe, ikimenyetso).

Ubwoko bwa Isosi ya Custard Yakozwe

• Ikonjesha(igihe gito cyo kubaho, uburyohe bushya).
• UHT Umukiriya(kuramba kuramba, sterilisation).
• Ifu ya Custard ivanze(yo kwiyubaka).

Automation & Efficiency

• Sisitemu yo kugenzura PLCkubushyuhe nyabwo no kuvanga kugenzura.
• CIP (Isuku-mu-mwanya) Sisitemuku isuku.