Umgca weMveliso yeSosi yeCustard

Umgca weMveliso yeSosi yeCustard

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

Aumgca wemveliso yesosi yekhastadiibandakanya uthotho lweenkqubo ezizenzekelayo nezizenzekelayo ukwenza isosi ye-custard ngokufanelekileyo, ngokuqhubekayo, nangokucocekileyo. Apha ngezantsi kukho uhlalutyo oluneenkcukacha lwamanqanaba aqhelekileyo kumgca wokuvelisa isosi ye-custard:

1. Ukuphathwa kunye nokulungiswa kwezithako

• Ukwamkelwa nokugcinwa kobisi
  • Ubisi olungavuthwanga luyafunyanwa, luvavanywe umgangatho, luze lugcinwe kwiindawo zokugcina ubisi ezifrijini.
  • Enye indlela: Umgubo wobisi ohlaziyiweyo + amanzi (ukuze ugcinwe ixesha elide).
• Ukuphatha iswekile kunye neswekile
  • Iswekile, isiraphu yombona, okanye ezinye izinto eziswiti ziyalinganiswa zize zinyibilikiswe.
• Ukucubungula umgubo wamaqanda kunye namaqanda
  • Amaqanda angamanzi (afakwe ii-pasteurized) okanye umgubo wamaqanda axutywa namanzi.
• Isitatshi kunye neziQinisekisi
  • Isitatshi sengqolowa, istatshi esiguquliweyo, okanye izithambisi (umz., i-carrageenan) zixutywa kwangaphambili ukuze kuthintelwe ukuqhekeka.
• Iincasa kunye nezongezo
  • I-vanilla, i-caramel, okanye ezinye iincasa, kunye nezithinteli (ukuba ziyafuneka), ziyalungiswa.

2. Ukuxuba kunye nokudibanisa

• Ukuxubana Okuqhubekayo okanye Okubanzi
  • Izithako zidityaniswe kwiumxube oxutywe kakhuluokanyeitanki yokuxuba kwangaphambiliphantsi kobushushu obulawulwayo (ukuthintela ukutyeba ngaphambi kwexesha).
  • I-homogenization ingasetyenziswa ukuze kubekho ukuguda okuthambileyo.

3. Ukupheka kunye nokuPasteurization

• Ukupheka Okuqhubekayo (Isitshintshi Sobushushu Esikhuhliweyo)
  • Umxube ushushu ukuze75–85°C (167–185°F)ukwenza i-starch gelatinization ibe nkulu kwaye ityebise isosi.
• Ukwenziwa kwePasteurization (i-HTST okanye iBatch)
  • Ixesha elifutshane lobushushu obuphezulu (i-HTST) kwi72°C (161°F) imizuzwana eli-15-20okanye i-batch pasteurization ukuqinisekisa ukhuseleko lweentsholongwane.
• Isigaba sokuPholisa
  • Ukupholisa ngokukhawuleza ukuya4–10°C (39–50°F)ukuyeka ukupheka ngakumbi nokugcina ubume bayo bucocekile.

4. Ukudibanisa (Ukhetho)

• I-Homogenizer yoxinzelelo oluphezulu
  • Isetyenziselwa ukuguda okuthambileyo kakhulu (kuthintela ukuba neenkozo).

5. Ukuzalisa kunye nokuPakisha

• Oomatshini bokuzalisa abazenzekelayo
  • Ukuzaliswa kwengxowa(ngeevenkile) okanyeukuzaliswa okukhulu(kwinkonzo yokutya).
  • Ukuzaliswa kwe-Aseptic(ukuhlala ixesha elide) okanyeukugcwalisa okushushu(yokugcina izinto ezikufutshane).
• Iifomathi zokuPakisha:
  • Iibhotile zeplastiki, iibhokisi, iingxowa, okanye iithini.
  • Ukucoca nge-nitrogen kungasetyenziselwa ukwandisa ixesha lokugcinwa kwenkunkuma.

6. Ukupholisa kunye nokugcina

• Ukupholisa Ukuqhuma (ukuba kuyimfuneko)
  • Kwikhastadi efrijini, ukupholisa ngokukhawuleza ukuya4°C (39°F).
• Indawo yokugcina izinto ezibandayo
  • Igcinwe apha4°C (39°F)kwikhastadi entsha okanye kwindawo engqongileyo yeemveliso eziphathwe nge-UHT.

7. Ulawulo loMgangatho kunye noVavanyo

• Ukuhlolwa kobungqindilili(usebenzisa ii-viscometer).
• Ukubeka iliso kwi-pH(ithagethi: ~6.0–6.5).
• Uvavanyo lweMicrobiological(inani lilonke leepleyiti, imvubelo/isikhunta).
• Uvavanyo lweemvakalelo(incasa, ubunjani, umbala).

Izixhobo eziphambili kwiCustard Sauce Production Line

1. Amatanki Okugcina Izinto(yobisi, izithako ezingamanzi).
2. Iinkqubo zokuLinganisa kunye nokuDosa.
3. IiTanki ze-High-Shear kunye ne-Premix Mixer.
4. I-Pasteurizer (i-HTST okanye iBatch).
5. Isitshintshi sobushushu esikhutshiweyo (sokupheka).
6. I-Homogenizer (ukhetho).
7. Oomatshini bokugcwalisa (i-piston, i-volumetric, okanye i-aseptic).
8. IiTunnels Zokupholisa.
9. Oomatshini bokuPakisha (ukuvala, ukulebhelisha).

Iintlobo zeSosi yeCustard eziveliswayo

• Ikhastadi efrijini(ixesha elifutshane lokuhlala ixesha elide, incasa entsha).
• I-UHT Custard(ihlala ixesha elide eshelufini, ihlanjululwe iintsholongwane).
• Umxube weCustard oMgubo(yokwakhiwa ngokutsha).

Ukuzenzekelayo kunye nokusebenza kakuhle

• Iinkqubo zoLawulo lwe-PLCukuze kulawulwe ubushushu obuchanekileyo kunye nokuxuba.
• Iinkqubo zeCIP (zokucoca kwindawo)ngenxa yococeko.