Thepa e Nyenyane ea Yoghurt
Lihlahisoa tsa yoghurt 'marakeng hangata ke tsa mofuta o tiileng, mofuta o susumetsang le tatso ea litholoana ka mefuta e fapaneng ea jeme ea lero la litholoana.
Ts'ebetso ea tlhahiso ea yoghurt e ka akaretsoa joalo ka metsoako, preheating, homogenization, sterilization, cooling, inoculation, (ho tlatsa: bakeng sa yoghurt e tiileng), ho belisoa, ho pholisa, (ho kopanya: bakeng sa yoghurt e tsitsitsoeng), ho paka le ho butsoa.Setache se fetotsoeng se eketsoa sethaleng sa batching, 'me phello ea eona ea kopo e amana haufi-ufi le taolo ea ts'ebetso
Lisebelisoa: ho ea ka letlapa la tekanyo ea thepa, khetha lisebelisoa tse tala tse hlokahalang, tse kang lebese le lecha, tsoekere le stabilizer.Setache se fetotsoeng se ka kenyelletsoa ka thoko ts'ebetsong ea lisebelisoa, 'me se ka ekeletsoa ka mor'a ho kopanya ho omileng le marenene a mang a lijo.Ha ho nahanoa hore starch le marenene a lijo hangata ke lintho tse phahameng tsa limolek'hule tse nang le hydrophilicity e matla, ho molemo ho li kopanya le palo e nepahetseng ea tsoekere e nang le granulated ebe o li qhaqha ka lebese le chesang (55 ℃ ~ 65 ℃) tlas'a boemo bo potlakileng bo susumetsang ho ntlafatsa ho senyeha ha tsona. .
Ts'ebetso e 'ngoe ea lisebelisoa tsa yoghurt:
Preheating: morero oa preheating ke ho ntlafatsa katleho ea tshebetso e latelang homogenization, 'me khetho ea preheating mocheso ha ea lokela ho ba phahameng ho feta gelatinization mocheso oa starch (ho qoba phatsa sebopeho senyehile ka tshebetso homogenization ka mor'a starch gelatinization).
Homogenization: homogenization e bua ka phekolo ea mechine ea li-globules tsa mafura a lebese, e le hore e be li-globules tse nyenyane tsa mafura tse qhalakantsoeng lebeseng.Sebakeng sa homogenization, thepa e tlas'a ho kuta, ho thulana le matla a cavitation.Setache se fetotsoeng sa starch se na le khanyetso e matla ea ho kuta ka lebaka la phetoho e hokahanyang, e ka bolokang botšepehi ba sebopeho sa granule, se thusang ho boloka viscosity le sebopeho sa 'mele oa yogurt.
Sterilization: pasteurization e sebelisoa ka kakaretso, mme ts'ebetso ea ho sterilization ea 95 ℃ le 300s ka kakaretso e amoheloa limela tsa lebese.Setache se fetotsoeng se atolosoa ka botlalo 'me se kenngoa ka gelatin sethaleng sena ho etsa viscosity.
Ho pholisa, ente le ho belisoa: denatured starch ke mofuta oa ntho e phahameng ea molek'hule, e ntseng e boloka thepa e itseng ea starch ea pele, ke hore, polysaccharide.Tlas'a boleng ba pH ba yogurt, starch e ke ke ea senyeha ke libaktheria, kahoo e ka boloka botsitso ba tsamaiso.Ha boleng ba pH ba tsamaiso ea ho belisoa bo theohela sebakeng sa isoelectric sa casein, casein e senya le ho tiisa, ho etsa tsamaiso ea marang-rang a mararo a kopantsoeng le metsi, 'me moralo o fetoha curd.Ka nako ena, starch ea gelatinized e ka tlatsa skeleton, e tlama metsi a sa lefelloeng le ho boloka botsitso ba tsamaiso.
Ho pholisa, ho hlohlelletsa le ka mor'a ho butsoa: sepheo sa ho susumetsa pholiso ea yoghurt ke ho thibela ka potlako kholo ea likokoana-hloko le mosebetsi oa enzyme, haholo-holo ho thibela tlhahiso e feteletseng ea asiti le ho felloa ke metsi 'meleng nakong ea ho sisinyeha.Ka lebaka la mehloli e fapaneng ea lisebelisoa tse tala, starch e fetotsoeng e na le li-degree tse fapaneng tsa denaturation, 'me phello ea starch e fapaneng e fetotsoeng e sebelisoang tlhahiso ea yoghurt ha e tšoane.Ka hona, starch e fetotsoeng e ka fanoa ho latela litlhoko tse fapaneng tsa boleng ba yogurt.
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