I-Custard Sauce Production Line

I-Custard Sauce Production Line

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

Aumugqa wokukhiqiza i-custard saucekuhilela uchungechunge lwezinqubo ezizenzakalelayo kanye ne-semi-automated ukwenza isoso ye-custard ngempumelelo, ngokungaguquki, nangenhlanzeko. Ngezansi ukuhlukaniswa okuningiliziwe kwezigaba ezijwayelekile zomugqa wokukhiqiza isoso ye-custard:

1. Ukuphatha Izithako & Ukulungiselela

• Ukwamukela Ubisi & Isitoreji
  • Ubisi oluhlaza luyamukelwa, luhlolelwe izinga, bese lugcinwa ezisele eziqandisiwe.
  • Okunye: Impushana yobisi ehlanganisiwe + amanzi (impilo ende yeshelufu).
• Ukuphatha ushukela & Sweetener
  • Ushukela, isiraphu yommbila, noma ezinye izinto ezinoshukela ziyakalwa futhi zihlakazwe.
• I-Egg & Egg Powder Processing
  • Amaqanda awuketshezi (i-pasteurized) noma impushana yeqanda axutshwa namanzi.
• Isitashi nama-Stabilizers
  • I-Cornstarch, isitashi esilungisiwe, noma izingqimba (isb, i-carrageenan) zixutshwa ngaphambili ukuvimbela ukunqwabelana.
• Ama-Flavorings & Additives
  • I-vanilla, i-caramel, noma okunye ukunambitheka, kanye nezilondolozi (uma kudingekile), ziyalungiswa.

2. Ukuxuba & Ukuhlanganisa

• Iqoqo noma Ukuxuba Okuqhubekayo
  • Izithako zihlanganiswa ku-ahigh-shear mixernomaI-premix tankngaphansi kwamazinga okushisa alawulwayo (ukugwema ukuqina ngaphambi kwesikhathi).
  • I-Homogenization ingasetshenziswa ukuze uthole ukuthungwa okubushelelezi.

3. Ukupheka & Pasteurization

• Ukupheka Okuqhubekayo (I-Scraped Surface Heat Exchanger)
  • Ingxube ishiselwa ku75–85°C (167–185°F)ukwenza kusebenze isitashi gelatinization futhi ukujiyisa isoso.
• I-Pasteurization (i-HTST noma i-Batch)
  • I-High-Temperature Short-Time (HTST) ngo72°C (161°F) amasekhondi angu-15-20noma i-batch pasteurization ukuze kuqinisekiswe ukuphepha kwamagciwane.
• Isigaba sokupholisa
  • Ukupholisa okusheshayo ku4–10°C (39–50°F)ukuyeka ukupheka okuqhubekayo nokugcina ukuthungwa.

4. I-Homogenization (Inketho)

• I-Homogenizer Yokucindezela Okuphezulu
  • Isetshenziselwa ukuthungwa okubushelelezi (ivimbela ukugqama).

5. Ukugcwalisa & Ukupakisha

• Imishini Yokugcwalisa Okuzenzakalelayo
  • Ukugcwaliswa kwesikhwama(yokudayisa) nomaukugcwaliswa ngobuningi(yesevisi yokudla).
  • Ukugcwaliswa kwe-Aseptic(impilo yeshelufu ende) nomaukugcwalisa okushisayo(okwesitoreji se-ambient).
• Amafomethi Okupakisha:
  • Amabhodlela epulasitiki, amabhokisi, izikhwama, noma amathini.
  • I-nitrogen flushing ingase isetshenziselwe ukunweba impilo yeshalofu.

6. Ukupholisa & Isitoreji

• I-Best Chilling (uma kudingeka)
  • Okwekhastadi esiqandisini, ukupholisa ngokushesha ukuze4°C (39°F).
• Isitoreji Esibandayo
  • Igcinwe e4°C (39°F)nge-custard entsha noma i-ambient yemikhiqizo elashwe nge-UHT.

7. Ukulawula Ikhwalithi Nokuhlola

• Viscosity Amasheke(usebenzisa ama-viscometers).
• Ukuqapha kwe-pH(okuhlosiwe: ~ 6.0–6.5).
• Ukuhlolwa kweMicrobiological(inani eliphelele lamapuleti, imvubelo/isikhunta).
• Ukuhlola Izinzwa(ukunambitheka, ukuthungwa, umbala).

Izinto Ezisetshenziswayo Ezibalulekile ku-Custard Sauce Production Line

1. Amathangi Okugcina(obisi, izithako eziwuketshezi).
2. Ukukala & Dosing Systems.
3. Izixube eziphezulu ze-Shear & Amathangi e-Premix.
4. I-Pasteurizer (i-HTST noma i-Batch).
5. I-Scraped Surface Heat Exchanger (yokupheka).
6. I-Homogenizer (uma uthanda).
7. Imishini Yokugcwalisa (i-piston, i-volumetric, noma i-aseptic).
8. Ukupholisa Tunnels.
9. Imishini yokupakisha (yokufaka uphawu, ilebula).

Izinhlobo Ze-Custard Sauce Ekhiqizwayo

• I-Custard Eqandisiwe(impilo yeshelufu emfushane, ukunambitheka okusha).
• UHT Custard(impilo ende yeshelufu, inzalo).
• I-Powder Custard Mix(ukuze kubuyiswe).

Okuzenzakalelayo & Ukusebenza kahle

• PLC Control Systemsukuze uthole izinga lokushisa elinembile nokulawula ukuxuba.
• Amasistimu we-CIP (Clean-in-Place).okwenhlanzeko.