Custard Sauce Production Line

Custard Sauce Production Line

Vhidhiyo Yekugadzira:https://www.youtube.com/watch?v=AkAcycJx0pI

Acustard muto wekugadzira mutsarainosanganisira nhevedzano ye otomatiki uye semi-otomatiki maitiro ekugadzira custard muto zvinobudirira, nguva dzose, uye nehutsanana. Pazasi pane kutsanangurwa kwakadzama kwematanho akajairwa mune custard sosi mutsara wekugadzira:

1. Ingredient Kubata & Kugadzirira

• Kugamuchira Mkaka & Kuchengeta
  • Mukaka mbishi unotambirwa, woongororwa kunaka, wochengetwa mumasara efiriji.
  • Imwe nzira: Yakagadziriswa mukaka poda + mvura (kwehupenyu hurefu hwesherufu).
• Shuga & Sweetener Kubata
  • Shuga, sirapu yechibage, kana zvimwe zvinotapira zvinoyerwa nekunyungudutswa.
• Zai & Zai Powder Processing
  • Mazai emvura (pasteurized) kana hupfu hwezai hunosanganiswa nemvura.
• Starch & Stabilizers
  • Cornstarch, modified starch, kana thickeners (eg, carrageenan) zvakafanosanganiswa kudzivirira kugwamba.
• Flavouring & Additives
  • Vanilla, caramel, kana zvimwe zvinonaka, pamwe chete nekuchengetedza (kana zvichidiwa), zvakagadzirirwa.

2. Kusanganisa & Blending

• Batch kana Kuenderera Kusanganisa
  • Zvisungo zvinosanganiswa mu ahigh-shear mixerkanapremix tankpasi petembiricha inodzorwa (kudzivisa kusimba nguva isati yakwana).
  • Homogenization inogona kushandiswa kune yakatsetseka kugadzirwa.

3. Kubika & Pasteurization

• Kuramba Kubika (Scraped Surface Heat Exchanger)
  • Iko kusanganiswa kunopisa ku75–85°C (167–185°F)kuti activate starch gelatinization uye ukobvu muto.
• Pasteurization (HTST kana Batch)
  • High-Temperature Short-Nguva (HTST) pa72°C (161°F) for 15-20 seckana batch pasteurization kuti ive nechokwadi chekuchengetedzwa kwehutachiona.
• Kutonhora Phase
  • Kukurumidza kutonhora ku4–10°C (39–50°F)kumisa kuwedzera kubika uye kuchengetedza maitiro.

4. Homogenization (Sarudzo)

• High-Pressure Homogenizer
  • Inoshandiswa kune ultra-smooth texture (inodzivirira zviyo).

5. Kuzadza & Packaging

• Otomatiki Kuzadza Machina
  • Kuzadza homwe(yekutengesa) kanakuzadza kwakawanda(zvekudya).
  • Aseptic kuzadza(kwehupenyu hurefu hwesherufu) kanakupisa-kuzadza(yekuchengetedza ambient).
• Packaging Formats:
  • Mabhodhoro epurasitiki, makatoni, homwe, kana magaba.
  • Nitrogen flushing inogona kushandiswa kuwedzera hupenyu hwesherufu.

6. Kutonhodza & Kuchengeta

• Blast Chilling (kana zvichidikanwa)
  • Yefiriji custard, kukurumidza kutonhora ku4°C (39°F).
• Cold Storage
  • Kuchengetwa pa4°C (39°F)yecustard nyowani kana ambient yezvigadzirwa zvakarapwa neUHT.

7. Quality Control & Testing

• Viscosity Checks(uchishandisa viscometers).
• pH Monitoring(chinangwa: ~ 6.0–6.5).
• Microbiological Testing(total plate count, yeast/mold).
• Sensory Evaluation(kuravira, magadzirirwo, ruvara).

Key Equipment muCustard Sauce Production Line

1. Matangi ekuchengetera(zvemukaka, zvinwiwa zvemvura).
2. Weigh & Dosing Systems.
3. High-Shear Mixers & Premix Tangi.
4. Pasteurizer (HTST kana Batch).
5. Scraped Surface Heat Exchanger (yekubika).
6. Homogenizer (zvichida).
7. Kuzadza Machina (piston, volumetric, kana aseptic).
8. Kutonhodza Tunnels.
9. Packaging Machines (kuisa chisimbiso, kuisa mazita).

Mhando dzeCustard Sauce Yakagadzirwa

• Refrigerated Custard(hupenyu hupfupi hwesherufu, kuravira kutsva).
• UHT Custard(hupenyu hurefu hwesherufu, sterilized).
• Powdered Custard Mix(yekugadzirisa zvakare).

Automation & Kubudirira

• PLC Control Systemskune chaiyo tembiricha uye kusanganisa kutonga.
• CIP (Yakachena-mu-Nzvimbo) Systemszvehutsanana.