Obere yogot akụrụngwa

Nkọwa nkenke:

Yogurt bụ ụdị mmiri ara ehi ọ drinkụ withụ na-atọ ụtọ ma utoojoo uto. Ọ bụ ụdị mmiri ara ehi nke na-ewe mmiri ara ehi dị ka ihe akụrụngwa, efere ede wee tinye ya na nje bara uru (Starter) na mmiri ara ehi.


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Ngwaahịa

Yogọt ngwaahịa na ahịa bụ nke ka ukwuu nke ụdị na-agba ume, ụdị edemede na ụdị mkpụrụ osisi na ụdị mkpụrụ osisi mkpụrụ osisi jam.

Enwere ike ichikota usoro nke yogot dika ihe ndi di na nri, iko oku, mmekorita nwoke na nwanyi, igba ogwu, ime ka ihe di nma, inoculation, (juputa: yogot siri ike), gbaa ụka, obi uto, (ichikota: nke yogot kpaliri), ngwugwu ma chara acha. A na-agbakwunye starch gbanwere na ọkwa batching, yana nsonaazụ ya nwere njikọ chiri anya na njikwa usoro

Efrata: dịka mpempe akwụkwọ eji edozi ihe, họrọ akụrụngwa achọrọ, dị ka mmiri ara ehi ọhụrụ, shuga na stabilizer. Enwere ike ịgbakwunye starch gbanwere iche na usoro nke ihe eji eme ya, enwere ike ịgbakwunye ya mgbe agwakọtara agwakọta na goms nri ndị ọzọ. N'ịtụle na stachi na chịngọm nri bụ ihe ndị dị elu nke nwere nnukwu mmiri nwere ike hydrophilicity, ọ ka mma ịgwakọta ha na shuga granulated kwesịrị ekwesị ma gbanye ha na mmiri ara ehi na-ekpo ọkụ (55 ℃ ~ 65 under) n'okpuru ọnọdụ dị elu na-akpali akpali iji meziwanye nkesa ha. .

yoghurt  machine
sterilized milk machine

Yofọdụ yogọt akụrụngwa usoro eruba:
Na-ekpo ọkụ: nzube nke preheating bụ iji melite arụmọrụ nke usoro homogenization na-esote, na nhọrọ nke ikpo ọkụ ekwesịghị ịdị elu karịa gelatinization okpomọkụ nke stachi (iji zere usoro ihe ahụ na-emebi na usoro homogenization 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 chụgara ke mmiri ara ehi. Na homogenization ogbo, ihe na-doro shiee, nkukota na cavitation agha. Ọ gbanwere 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 enye aka ịnọgide na-enwe viscosity na ahụ udi nke yogọt.

Sterilization: a na-ejikarị pasteurization eme ihe, na usoro ịgba afọ nke 95 ℃ na 300s na-ejikarị arụ ọrụ na mmiri ara ehi. Ihe gbanwetụrụ starch gbasaa n'ụzọ zuru ezu na gelatinized n'oge a na-etolite viscosity.

Jụrụ, inoculation na gbaa ụka: denatured stachi bụ ụdị akwa molekụla dị elu, nke ka na-ejigide ụfọdụ njirimara nke starch mbụ, ya bụ, polysaccharide. N'okpuru pH uru nke yogọt, starch agaghị emerụ nje bacteria, yabụ ọ nwere ike ijigide nkwụsi ike nke sistemụ. Mgbe uru pH nke usoro gbaa ụka ahụ na-adaba na isi seeslectric nke casein, casein ahụ na-ekwupụta ma sie ike, na-eme sistemụ akụkụ atọ nwere njikọ na mmiri, usoro a wee ghọọ curd. N'oge a, gelatinized starch nwere ike jupụta ọkpụkpụ, kee mmiri n'efu ma jigide nkwụsi ike nke sistemụ ahụ.

Nzuzo, na-akpali akpali na mgbe ọ chachara: nzube nke ịmịkọrọ yogọt jụrụ bụ igbochi ngwa ngwa nke microorganisms na ọrụ enzyme, tumadi iji gbochie mmepụta acid na akpịrị ịkpọ nkụ n'oge ị na-akpali. N'ihi na dị iche iche na isi mmalite nke ngwaọrụ, na gbanwetụrụ starch nwere dị iche iche denaturation ogo, na mmetụta nke dị iche iche gbanwetụrụ stachi eji yogot mmepụta abụghị otu. Ya mere, ndị gbanwetụrụ stachi nwere ike nyere dị ka dị iche iche chọrọ nke yogọt mma.


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