I-Yoghurt Processing Line

Iyogathi yimveliso yobisi enegwele eyenziwe ngokongeza iswekile emhlophe kubisi olutsha olucocekileyo kunye ne-homogenizing, emva koko ilubeke kunyango lobushushu obuphezulu bokuvala inzala ngaphambi kokutofa nge-lactic acid bacteria. Kwakhona inexabiso eliphezulu lezondlo. I-yogurt ityebile kwiivithamini A kunye ne-B2, ezinokubonelela ngokukhuselekileyo kwiliso lomntu. I-asidi ye-organic eveliswa kwi-yogurt inokukhuthaza ngokufanelekileyo i-peristalsis yamathumbu omntu, ivuselele ukukhutshwa kwejusi yesisu, kwaye inqanda ukuveliswa kweebhaktheriya ezinobungozi emathunjini.

Iimfuno zomgangatho wobisi wokuvelisa i-yogurt zibalwa ngebhaktheriya ephantsi kwaye akukho penicillin, i-bacteriophages, izisombululo zokucoca, izibulala-ntsholongwane, njl.

Okwangoku, kukho iintlobo ezimbini zeyogathi: iseti yeyogathi kunye neyogathi exonxisiweyo. Seta iyogathi ipakishwe ngokukhawuleza emva kokugonywa kunye nenkcubeko yokuqalisa kunye nokuvuthwa kunye nokuvuthwa ngaphakathi kwesitya sokupakisha. I-yogurt edibeneyo ifakwe kwi-inoculated kwaye ikhuliswe kwitanki yokuvutshelwa, emva koko ikhutshwe kwaye ipholile phantsi kweemeko eziyinyumba.

Ukulungiswa kweYogathi eGqwethiweyo

Ukwamkelwa kobisi olukrwada → Ukucacisa → Ukupholisa ubisi kunye nokugcinwa → Ukufudumeza kwangaphambili → Ukuxuba → Ukuxutywa kwe-Homogenization → Ukuvala inzala (85°C, 10 imiz) → Ukupholisa (42°C) → Ukufakwa → Ukuvubela → Ukuqhawuka Ikhusi → Ukupholisa (20°C) → Ukuzalisa

1. Ukukhetha ubisi olukrwada: Khetha ubisi olukrwada olunesiqulatho seprotheyini ye-3% kwaye lungenazo iintsalela ze-pesticide, antibiotics, kunye nezinye izinto ezingafunekiyo.

2. Ukufudumala: Preheat ubisi ekrwada ukuya kuma-45°C.

3. Ukuxuba:Kayisha umlinganiselo othile we-sweetener kwaye wongeze kubisi olukrwada olufudunyeziweyo. Gcina ushushu kwaye ugxobhoze imizuzu eyi-10 ukuxuba ngokulinganayo.

4. I-Homogenization: I-Homogenize ulwelo oluxutyiweyo kwi-60 ° C phantsi koxinzelelo lwe-20MPa.

5. Ukuvala inzala: Gcina ku-85°C kangangemizuzu eli-10 ukuze ugqibezele utyando.

6. Ukupholisa:Pholisa ngokukhawuleza iyogathi evalelwe inzala ukuya kuma-42°C.

7. I-Inoculation kunye ne-Fermentation: Ngaphantsi kweemeko eziyinyumba, i-inoculate nge-lactic acid bacteria (0.2 ‰), igxobhoze kakuhle, kwaye isasaze kwiikomityi zensimbi ezingenasici. Vala imingxuma yekomityi kwaye uyiyeke ime iiyure ezi-4 kwi-incubator kwi-42 ° C ukuze ivundiswe.

8. I-Curd Breaking: Emva kokuvutshelwa, phula i-curd ngomzuzu we-1 kwi-330 r / min.

9. Ukupholisa:Emva kokwaphula i-curd, yipholise ngokukhawuleza iyogathi ukuya kuma-20°C.

10. Emva kokuvuthwa: Beka i-yoghurt epholileyo kwi-4 ° C efrijini ngeeyure ze-16 zokugcina ezibandayo.

Ukulungiswa kweSeti yeYogathi

Ukwamkelwa kobisi olukrwada → Ukucaciswa → Ukupholisa ubisi kunye nokugcinwa → Ukufudumeza kwangaphambili → Izithako ezixutywayo → Ukuxutywa → Ukwenziwa inzala → Ukupholisa ukuya kutsho kwiqondo lobushushu → Ukufakwa → Ukusasaza → Ukubilisa → Ukubiliswa → Ukupholisa → Imveliso yokugqibela

1. Ukufudumeza kwangaphambili kunye nokuxuba: Preheat ubisi olukrwada ukuya kwi-60-65 °C, yongeza i-alcohol yeswekile, kwaye uvuselele ngokucokisekileyo de unyibilike ngokupheleleyo.

2. I-Homogenization: Ngokuxhomekeke kunyango lwe-homogenization kwi-18-20 MPa kunye nokuvala inzala kwi-95 °C imizuzu emi-5.

3. Ukupholisa:Kupholile ukuya kuma-43 °C.

4. Ukufakwa kunye nokuBilisa: Ukutofa ngenkcubeko yeyogathi yokuqalisa, xuba ngokulinganayo, ukhuphe kwiikomityi zeplastiki, kwaye ubeke kwigumbi lokubilisa kwi-42-43 °C ngeeyure ezi-4-5.

5 Ukuzalisa:Yekisa ukubila, kwaye uqhubeke nokuzalisa.

Ukuba uyafuna, nceda uqhagamshelane ne-Intop. Siza kubonelela ngezixhobo ezilungiselelwe umgca wokusetyenzwa kweyogathi oyifunayo kwaye sikuncede ufezekise imveliso esebenzayo kunye nezinzile.