Ngwa yogọt nta
Ngwaahịa yogọt dị n'ahịa na-abụkarị ụdị ihe na-agbasi ike, ụdị na-akpali akpali na ụdị ụtọ mkpụrụ osisi nwere ụdị ihe ọ juiceụụ mkpụrụ osisi dị iche iche.
Enwere ike ichikota usoro mmepụta nke yoghurt dị ka ihe ndị na-emepụta ihe, preheating, homogenization, sterilization, cooling, inoculation, (ndochi: maka yogọt siri ike), gbaa ụka, jụrụ oyi, (ịgwakọta: maka yoghurt kpaliri), nkwakọ na ripening.A na-agbakwunye starch emezigharịrị na ọkwa batching, yana mmetụta ngwa ya nwere njikọ chiri anya na njikwa usoro
Efrata: dị ka akwụkwọ nguzozi ihe, họrọ akụrụngwa achọrọ, dị ka mmiri ara ehi ọhụrụ, shuga na stabilizer.Enwere ike ịgbakwunye starch a gbanwere iche iche na usoro ihe eji eme ihe, a pụkwara ịgbakwunye ya mgbe akọrọ akọrọ na chịngọm nri ndị ọzọ.N'iburu n'uche na starch na chịngọm nri bụ ihe ndị dị elu dị elu nwere hydrophilicity siri ike, ọ ka mma ịgwakọta ha na nha kwesịrị ekwesị nke sugar granulated ma gbazee ha na mmiri ara ehi na-ekpo ọkụ (55 ℃ ~ 65 ℃) n'okpuru ọnọdụ na-akpali akpali dị elu iji melite mgbasa ha. .
Ụfọdụ usoro akụrụngwa yogọt na-eru:
Preheating: nzube nke preheating bụ iji melite arụmọrụ nke ọzọ usoro homogenization, na nhọrọ nke preheating okpomọkụ ekwesịghị ịdị elu karịa gelatinization okpomọkụ nke starch (iji zere urughuru Ọdịdị mebiri emebi na homogenization usoro mgbe starch gelatinization).
Homogenization: homogenization na-ezo aka n'ibu ọgwụgwọ nke mmiri ara ehi abụba globules, nke mere na ha bụ obere abụba globules evenly gbasasịrị na mmiri ara ehi.Na ogbo homogenization, ihe a na-edobe ịkwa akwa, nkukota na ike cavitation.Mgbanwe starch starch nwere ike n'ibu shiee eguzogide n'ihi cross-njikọ mgbanwe, nke nwere ike ịnọgide na-eguzosi ike n'ezi ihe nke granule Ọdịdị, nke bụ mma ịnọgide na-enwe viscosity na ahu udi nke yogọt.
Sterilisation: A na-ejikarị pasteurization eme ihe, a na-anabatakwa usoro ọgwụgwọ nke 95 ℃ na 300s na osisi mmiri ara ehi.A na-agbasa starch emezigharịrị nke ọma ma tinye gelatin n'oge a iji mepụta viscosity.
jụrụ oyi, inoculation na gbaa ụka: denatured starch bụ ụdị elu molekụla umi, nke ka na-ejigide ụfọdụ Njirimara nke mbụ starch, ya bụ, polysaccharide.N'okpuru uru pH nke yogọt, nje bacteria agaghị emebi starch, ya mere ọ nwere ike ịnọgide na-enwe nkwụsi ike nke usoro ahụ.Mgbe uru pH nke usoro ịgba ụka na-adaba na ebe isoelectric nke casein, casein denaturates na-eme ka ọ sie ike, na-eme usoro netwọk akụkụ atọ jikọtara ya na mmiri, usoro ahụ na-aghọkwa curd.N'oge a, starch gelatinized nwere ike mejupụta ọkpụkpụ ahụ, jikọta mmiri n'efu ma nọgide na-enwe nkwụsi ike nke usoro ahụ.
Ịjụ oyi, na-akpali akpali na mgbe chara chara: ebumnuche nke ịkpali yogọt jụrụ oyi bụ iji gbochie uto nke microorganisms na ọrụ enzyme ngwa ngwa, karịsịa iji gbochie mmepụta acid gabigara ókè na akpịrị ịkpọ nkụ n'oge mkpali.N'ihi na ihe dị iche iche nke akụrụngwa, starch gbanwetụrụ nwere dị iche iche denaturation ogo, na mmetụta nke dị iche iche gbanwetụrụ starch eji na yoghurt mmepụta abụghị otu.Ya mere, enwere ike ịnye starch a gbanwere dị ka ihe dị iche iche chọrọ nke yogọt àgwà.
