Umurongo wo gukora isosi ya custard

Umurongo wo gukora isosi ya custard

Videwo yo gutunganya:https://www.youtube.com/watch?v=AkAcycJx0pI

Aumurongo wo gukora isosi ya kasitadiikubiyemo urukurikirane rw'ibikorwa byikora n'ibikoresha uburyo bwa “semi-automatic” kugira ngo isosi ya “custard” ikore neza, mu buryo buhoraho, kandi mu buryo bw'isuku. Hasi aha hari isesengura rirambuye ry'intambwe zisanzwe mu ikorwa ry'isosi ya “custard”:

1. Uburyo bwo gufata no gutegura ibikoresho

• Kwakira no Kubika Amata
  • Amata mabi yakirwa, agapimwa ubuziranenge, hanyuma akabikwa mu byuma bikonjeshwa.
  • Ubundi buryo: Ifu y'amata yongeye guhindurwamo amazi (kugira ngo amata arambe igihe kirekire).
• Gukoresha isukari n'ibiryoshye
  • Isukari, sirupe y'ibigori, cyangwa ibindi biryoshya bipimwe bigashonga.
• Gutunganya ifu y'amagi n'amagi
  • Amagi y'amazi (yashyizwemo pasteurized) cyangwa ifu y'igi ivangwa n'amazi.
• Ibikoresho byo Gutera Ifu n'Ibitera Guhagarara
  • Uduce tw’ibigori, ifu yahinduwe, cyangwa ibibyimba (urugero: carrageenan) bivangwa mbere kugira ngo hirindwe ko bishonga.
• Ibirungo n'inyongeramusaruro
  • Vanila, karameli, cyangwa ibindi birungo, hamwe n'ibintu bibungabunga (nibiba ngombwa), birategurwa.

2. Kuvanga no Kuvanga

• Kuvanga mu itsinda cyangwa mu buryo buhoraho
  • Ibikoresho bihurizwa hamwe muimvange ikoresha icyuma kinini cyo kuvangacyangwaikigega cyabanje kuvangamunsi y'ubushyuhe bugenzurwa (kugira ngo hirindwe ko ibibyimba birushaho kuba bibi).
  • Homogenization ishobora gukoreshwa kugira ngo imiterere yoroshye.

3. Guteka no Gutunganya Pasteurization

• Guteka buri gihe (Imashini ihindura ubushyuhe ku buso ikaranze)
  • Uruvange rurashyuha kugezaUbushyuhe 75–85°C (167–185°F)kugira ngo hakorwe gelatinization y'ibinyampeke no gutuma isosi irushaho kuba nziza.
• Gutunganya (HTST cyangwa Batch)
  • Igihe gito cy'ubushyuhe bwinshi (HTST) kuriUbushyuhe bwa 72°C (161°F) mu gihe cy'amasegonda 15-20cyangwa gupasteuriza mu buryo bwa batch kugira ngo habeho umutekano wa mikorobe.
• Icyiciro cyo gukonjesha
  • Gukonjesha vuba kugezaUbushyuhe bwa 4–10°C (39–50°F)guhagarika gukomeza guteka no kubungabunga imiterere.

4. Guhuza (Birakenewe)

• Homogenizer ifite umuvuduko mwinshi
  • Ikoreshwa mu gutuma imiterere yayo irushaho kuba myiza cyane (irinda ubushyuhe).

5. Kuzuza no gupakira

• Imashini zo kuzuza zikoresha ikoranabuhanga
  • Gushyiramo ipaki(ku bucuruzi) cyangwakuzuza byinshi(ku bijyanye na serivisi z'ibiribwa).
  • Kuzuza ibintu bidasesenguye(igihe kirekire cyo kumara igihe kirekire) cyangwakuzuza ibintu bishyushye(ku bubiko bw'ahantu hatandukanye).
• Imiterere y'ibipfunyika:
  • Amacupa ya pulasitiki, amakarito, udufuka, cyangwa amabati.
  • Gusukura azote bishobora gukoreshwa mu kongera igihe cyo kubikora.

6. Gukonjesha no Kubika

• Gutuza (niba bikenewe)
  • Ku mugati urimo firigo, gukonjesha vuba kugeza4°C (39°F).
• Ububiko bukonje
  • Bibikwa kuri4°C (39°F)ku mugati mushya cyangwa ahantu hakorerwa ibikoresho byavuwe na UHT.

7. Igenzura ry'Ubuziranenge n'Isuzuma

• Igenzura ry'ubucucike(ukoresheje viscometers).
• Gukurikirana pH(intego: ~6.0–6.5).
• Isuzuma rya mikorobe(umubare wose w'amasahani, umusemburo/ibihumyo).
• Isuzuma ry'amarangamutima(uburyohe, imiterere, ibara).

Ibikoresho by'ingenzi mu ikorwa ry'isosi ya Custard

1. Ibigega byo kubikamo ibintu(ku mata, ibikoresho by'amazi).
2. Sisitemu yo gupima no gupima.
3. Ibikoresho byo kuvanga ibikoresho binini n'ibinini bya mbere bivanze.
4. Pasteurizer (HTST cyangwa Batch).
5. Igikoresho cyo gushyushya ubushyuhe cyo hejuru gikozwe mu buryo bwa scraped (cyo guteka).
6. Homogenizer (ni ngombwa).
7. Imashini zo kuzuza (piston, volumetric, cyangwa aseptic).
8. Imiyoboro ikonjesha.
9. Imashini zo gupfunyika (gufunga, gushyiramo ibirango).

Ubwoko bw'isosi ya Custard ikorwa

• Custard iri muri firigo(igihe gito cyo kubika, uburyohe bushya).
• UHT Custard(igihe kirekire, gikozwe mu buryo bwa sterilized).
• Uruvange rw'ifu ya Custard(ku bw'ivugurura ry'amategeko).

Kwikora no kunoza imikorere

• Sisitemu zo Kugenzura za PLCkugira ngo hagenzurwe neza ubushyuhe n'uburyo bwo kuvanga.
• Sisitemu za CIP (Isukura mu mwanya wayo)ku isuku.