Custard Sauce Production Line

Custard Sauce Production Line

Ividiyo yeMveliso:https://www.youtube.com/watch?v=AkAcycJx0pI

Aumgca wokuvelisa i-custard sauceibandakanya uluhlu lweenkqubo ezizenzekelayo kunye ne-semi-automated ukwenza isosi ye-custard ngokufanelekileyo, ngokungaguqukiyo, kunye nococeko. Apha ngezantsi kucazululwe oluneenkcukacha lwezigaba eziqhelekileyo kumgca wemveliso ye-custard sauce:

1. Ukuphatha isithako kunye noLungiselelo

• Ulwamkelo lobisi kunye noGcino
  • Ubisi olukrwada luyafunyanwa, luvavanyelwe umgangatho walo, luze lugcinwe kwizisele ezifakwe efrijini.
  • Enye indlela: Ubisi olungumgubo oluhlaziyiweyo + namanzi (ubomi obude beshelufu).
• Iswekile & Ukuphatha Sweetener
  • Iswekile, isiraphu yombona, okanye ezinye izimuncumuncu ziyalinganiswa kwaye zinyibilike.
• I-Egg & Egg Powder Processing
  • Amaqanda angamanzi (pasteurized) okanye umgubo weqanda axutywe namanzi.
• Isitatshi kunye nezizinzisi
  • I-Cornstarch, isitashi esilungisiweyo, okanye i-thickeners (umzekelo, i-carrageenan) ixutywa kwangaphambili ukuthintela ukugoba.
• Iincasa kunye nezongezo
  • I-vanilla, i-caramel, okanye ezinye i-flavour, kunye ne-preservatives (ukuba kuyimfuneko), zilungiswa.

2. Ukuxuba & Ukudibanisa

• Ibhetshi okanye ukuxubana ngokuqhubekayo
  • Izithako zidityanisiwe kwi-aumxube wokucheba ophezuluokanyeitanki premixphantsi kwamaqondo obushushu alawulwayo (ukunqanda ukujiya kwangaphambi kwexesha).
  • I-Homogenization ingasetyenziselwa ukuthungwa okugudileyo.

3. Ukupheka kunye nokuPasteurization

• Ukupheka ngokuqhubekayo (UTshintshiselwano loBubushushu boMphezulu oScraped)
  • Umxube ufudunyezwe kwi75–85°C (167–185°F)ukwenza i-starch gelatinization kwaye ijiye isosi.
• I-Pasteurization (HTST okanye iBatch)
  • Ixesha elifutshane lobushushu obuphezulu (HTST) e72 ° C (161 ° F) for 15-20 secokanye ibhetshi pasteurization ukuqinisekisa ukhuseleko microbial.
• Isigaba sokupholisa
  • Ukupholisa ngokukhawuleza ukuya4–10°C (39–50°F)ukuyeka ukupheka ngakumbi kunye nokugcina ukuthungwa.

4. I-Homogenization (Ngokuzithandela)

• I-Homogenizer yoxinzelelo oluphezulu
  • Isetyenziselwa ukuthungwa kwe-ultra-smooth (ithintela ukukhonkotha).

5. Ukuzaliswa kunye nokuPakisha

• oomatshini bokugcwalisa ngokuzenzekela
  • Ukuzaliswa kwesingxobo(yentengiso) okanyeukuzaliswa kobuninzi(kwinkonzo yokutya).
  • Ukuzaliswa kweAseptic(ubomi obude beshelufa) okanyeshushu-gcwalisa(ukugcina indawo yokuhlala).
• Iifomathi zokuPakisha:
  • Iibhotile zeplastiki, iibhokisi, iipowutshi, okanye iinkonkxa.
  • Ukugungxulwa kwenitrogen kungasetyenziselwa ukwandisa ubomi beshelufu.

6. Ukupholisa kunye noGcino

• Ukuphola kweBest (ukuba kuyafuneka)
  • Kwikhastadi efrijini, ukupholisa ngokukhawuleza ukuya4°C (39°F).
• Ukugcinwa Okubandayo
  • Igcinwe e4°C (39°F)yecustadi entsha okanye i-ambient yeemveliso eziphathwe nge-UHT.

7. Ulawulo lomgangatho kunye noVavanyo

• Iitshekhi zeViscosity(usebenzisa i-viscometers).
• pH esweni(injongo: ~ 6.0–6.5).
• Uvavanyo lweMicrobiological(ubalo lwepleyiti lulonke, igwele/umngundo).
• UVavanyo lweemvakalelo(incasa, ukuthungwa, umbala).

Izixhobo eziphambili kwiCustard Sauce Production Line

1. Iitanki zokuGcina(kubisi, izithako zolwelo).
2. Ubunzima kunye neeNkqubo zokuThatha.
3. Abaxube be-High-Shear kunye neeTanki ze-Premix.
4. IPasteurizer (HTST okanye iBatch).
5. IScraped Surface Heat Exchanger (ukupheka).
6. I-Homogenizer (ukhetho).
7. Oomatshini bokugcwalisa (ipiston, ivolumu, okanye i-aseptic).
8. Iitonela zokupholisa.
9. Oomatshini bokuPakisha (ukutywinwa, ukuleyibheli).

Iintlobo zeSauce yeCustard eveliswayo

• I-Custard efrijiweyo(ubomi obufutshane beshelufu, incasa entsha).
• UHT Custard(ubomi beshelufa obude, buvalwe inzala).
• Umxube weCustard owenziwe ngumgubo(ukwenzela umgaqo-siseko).

Ukuzenzekela kunye nokusebenza ngokufanelekileyo

• Iinkqubo zoLawulo lwe-PLCkubushushu obuchanekileyo kunye nolawulo lokuxuba.
• CIP (Coca-in-Indawo) Iinkquboukwenzela ucoceko.