Mutsetse wekugadzira Muto weCustard

Mutsetse wekugadzira Muto weCustard

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

Amutsara wekugadzira muto wekasitadhiinosanganisira maitiro akasiyana-siyana ekugadzira custard sauce zvinobudirira, zvinoenderana, uye zvine hutsanana. Pazasi pane kupatsanurwa kwakadzama kwematanho akajairika ekugadzira custard sauce:

1. Kubata & Kugadzirira Zvinodiwa

• Kugamuchira Mukaka Uye Kuchengeta
  • Mukaka usina kubikwa unogamuchirwa, woongororwa kuti wakanaka here, wozochengetwa mumasilos akachengetwa mufiriji.
  • Imwe nzira: Upfu hwemukaka hwakagadziriswazve + mvura (kuti hugare kwenguva refu).
• Kubata Shuga neZvinotapira
  • Shuga, sirapu yechibage, kana zvimwe zvinotapira zvinoyerwa uye zvinonyungudutswa.
• Kugadziriswa kweUpfu hweZai neZai
  • Mazai emvura (akaiswa pasteurized) kana kuti upfu hwemazai anosanganiswa nemvura.
• Starch & Stabilizers
  • Chibage chegorosi, starch yakagadziriswa, kana zvinosimbisa (semuenzaniso, carrageenan) zvinosanganiswa kare kudzivirira kuungana kwevhu.
• Zvinonhuwira & Zvinowedzerwa
  • Vanilla, caramel, kana zvimwe zvinonaka, pamwe chete nezvinhu zvinochengetedza (kana zvichidikanwa), zvinogadzirwa.

2. Kusanganisa & Kusanganisa

• Kusanganisa kweBatch kana Kuenderera Mberi
  • Zvimisikidzo zvinosanganiswa mumusanganiswa wekupisa zvakanyanyakanatangi risati rasanganiswapasi pekupisa kwakadzorwa (kudzivirira kukora nguva isati yakwana).
  • Kubatanidzwa kwehomogenization kunogona kushandiswa kuti pave nekunaka kwakapfava.

3. Kubika & Kuisa Pasteurization

• Kubika Nguva Dzose (Scrapped Surface Heat Exchanger)
  • Musanganiswa wacho unodziiswa kuti75–85°C (167–185°F)kuti ushandise starch gelatinization uye kuti muto wacho unyatsosimba.
• Kuisa pasteurization (HTST kana Batch)
  • Nguva Pfupi Yekupisa Kwakakwirira (HTST) pa72°C (161°F) kwemasekonzi 15-20kana kuti pasteurization yebatch kuti pave nechokwadi chekuti utachiona hwakachengeteka.
• Danho rekutonhodza
  • Kutonhora nekukurumidza kusvika4–10°C (39–50°F)kurega kuramba uchibika uye kuchengetedza magadzirirwo.

4. Kubatanidzwa kweHomogenization (Sarudzo)

• Homogenizer Yekudzvanywa Kwakanyanya
  • Inoshandiswa pakuita kuti ganda rive rakatsetseka zvakanyanya (inodzivirira kusviba kwetsanga).

5. Kuzadza & Kurongedza

• Michina yekuzadza otomatiki
  • Kuzadza homwe(zvekutengesa) kanakuzadza zvakawanda(yebasa rezvekudya).
  • Kuzadza kweAseptic(kwekugara kwenguva refu) kanakuzadza nekupisa(yekuchengetera zvinhu munzvimbo inotonhorera).
• Mafomati ekurongedza:
  • Mabhodhoro epurasitiki, makatoni, mabhegi, kana magaba.
  • Kushambidza nitrogen kunogona kushandiswa kuwedzera nguva yekugara kwayo.

6. Kutonhodza & Kuchengeta

• Kupisa kwemhepo (kana zvichidikanwa)
  • Kana muine custard mufiriji, inotonhorera nekukurumidza kusvika4°C (39°F).
• Kuchengetera Zvinhu Zvinotonhora
  • Yakachengetwa pa4°C (39°F)ye custard itsva kana kuti yezvigadzirwa zvakarapwa neUHT.

7. Kudzora Hunhu & Kuedzwa

• Kuongorora Kusviba(vachishandisa maviscometer).
• Kutarisa pH(chinangwa: ~6.0–6.5).
• Kuedzwa kweMicrobiological(huwandu hweplate, mbiriso/mold).
• Kuongorora Kunzwa(kuravira, magadzirirwo, ruvara).

Midziyo mikuru muCustard Sauce Production Line

1. Matangi Ekuchengetera Zvinhu(yemukaka, zvinhu zvemvura).
2. Masisitimu ekuyera uye ekuyeresa.
3. Matangi eHigh-Shear & Premix.
4. Chinopa Pasteurizer (HTST kana Batch).
5. Chinochinja-chinja kupisa pamusoro chakakweshwa (chekubikira).
6. Homogenizer (sarudzo).
7. Michina yekuzadza (piston, volumetric, kana aseptic).
8. Matuneru Ekutonhodza.
9. Michina yekurongedza (kuvhara, kunyora mazita).

Mhando dzeCustard Sauce dzinogadzirwa

• Custard Yakachengetwa muFriji(nguva pfupi yekushanda, kuravira kutsva).
• UHT Custard(inogara kwenguva refu, yakacheneswa).
• Musanganiswa weCustard yeUpfu(yekugadzirisazve).

Kuzvigadzira otomatiki & Kushanda Nesimba

• Masisitimu Ekudzora ePLCkuti ikwanise kudzorwa zvakanaka uye kusanganiswa kwemvura.
• Masisitimu eCIP (Clean-in-Please)zvehutsanana.