Umgca weMveliso yesiselo esiGqilisiweyo

Ukuvubela kubuchwephesha obulula, obunexabiso eliphantsi, nobuzinzileyo obuphucula izakhi zesondlo zejusi yeziqhamo (ezifana ne-lactic acid, i-amino acids, kunye ne-short-chain fatty acids), kwandisa ubutsha kunye nobomi beshelufu beziqhamo, kwaye buvule amandla ejusi yeziqhamo. Ijusi yeziqhamo ebilisiweyo iguquke yaba yimveliso entsha nethandwayo yeprobiotic ngenxa yeenzuzo zayo ezibalulekileyo zempilo kunye nencasa elungileyo.INTOP inokukunceda wenze umgca wokuvelisa isiselo esibilisiweyo.

Inkqubo Flow

Isiqhamo Esitsha → Unyango lwangaphambili → Ukujuxuza → Ukuhluza → Ukuvutshelwa → Ukudibanisa → Ukudibanisa → Ukuzalisa → Ukuvala inzala → Ukupholisa → Imveliso egqityiweyo.

Iindlela zeNkqubo yeMveliso

(1) Izinto eziKhwezi kunye noNyango

Khetha iziqhamo ezivuthiweyo, ezitsha, zihlambe, zikhuphe amanzi, kunye nejusi. Kwiziqhamo ezinejusi eninzi, njenge-citrus, i-kiwis, kunye neediliya, ijusi inokwenziwa ngokuthe ngqo nge-pulping. Kwii-apula, i-haws, njl., indlela yokutyumza, i-pulping, kunye ne-juicing isetyenziselwa ukukhupha ijusi. Esi sisitshixo sokwenza umgca wemveliso yesiselo esivundisiweyo ogqibeleleyo. Ijusi ekhutshiweyo iqala ihluzwe ukususa intlenga, nto leyo ekhokelela kwijusi enamafu.

(2) Ukufudumeza nokuPholisa

Ijusi ehluziweyo ifudunyezwa kwi-90-95 ℃ kusetyenziswa isitshintshi sobushushu ukwenzela ukuvala inzala kwangoko, emva koko ipholiswe kwi-30-35 ℃ isebenzisa isitshintshi sobushushu ukuze isetyenziswe kamva. Emva koko, yongeza i-0.2% ye-pectinase, njl., kwijusi yesithelo efuna ukucaciswa ngokweentlobo ezahlukeneyo, ukucacisa ijusi yeziqhamo. Ijusi yeziqhamo ecacisiweyo inokuhluzwa ngesihluzo sokucoca okanye i-centrifugal separator.

(3) Ukuvutshelwa

Yongeza i-microbial starter culture kwi-3% yomthamo wejusi yeziqhamo iyonke, shukumisa, kwaye uvale itanki ukuze ivundiswe. Umzekelo:Ukuvubela kwebhaktiriya ye-Lactic acid: kudla ngokufuna iiyure ezingama-24-72, kunye nobushushu bokubila bulawulwa malunga ne-30-37℃.

(4) Ukudibanisa

Lungisa ixabiso le-pH yokucoca i-fermentation phakathi kwe-3.3-3.5 usebenzisa amanzi angenanto, kunye nomxholo weswekile ukuya kwi-7% -10%. Ngeli xesha, i-flavoring agents zinokongezwa ngokufanelekileyo ukulungisa incasa.

(5) I-Homogenization

Emva kokudibanisa, i-homogenize ijusi kwi-20-30MPa. I-Homogenization kukuphula iziqhamo ze-pulp zeziqhamo ezimisiweyo kwijusi zibe ngamancinci amancinci ukwenzela ukuba zihlakazwe ngokulinganayo kuyo yonke ijusi, ukwandisa ukuzinza kwejusi kunye nokuthintela i-stratification.

(6) Ukuvala inzala kunye nokuZaliswa

Emva kokufakela ibhotile kunye ne-capping, shushu ukuya kwi-90℃ yokuvala inzala kunye nokupholisa ukufumana imveliso egqityiweyo.