Umugqa Wokukhiqiza Isosi Ye-Custard

Umugqa Wokukhiqiza Isosi Ye-Custard

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

Aumugqa wokukhiqiza isosi ye-custardkuhilela uchungechunge lwezinqubo ezizenzakalelayo kanye nezizenzakalelayo ukuze kukhiqizwe isosi le-custard ngempumelelo, ngokuqhubekayo, nangokuhlanzeka. Ngezansi kunemininingwane eningiliziwe yezigaba ezijwayelekile emgqeni wokukhiqiza isosi le-custard:

1. Ukuphatha Nokulungiselela Izithako

• Ukwamukelwa Nokugcinwa Kobisi
  • Ubisi olungaphekiwe luyamukelwa, luhlolwe ikhwalithi, bese lugcinwa ezitsheni eziqandisiwe.
  • Okunye: Ubisi oluyimpuphu oluphinde lwakhiwa + amanzi (ukuhlala isikhathi eside eshalofini).
• Ukuphatha Ushukela Nokwenza Izinto Ezimnandi
  • Ushukela, isiraphu yommbila, noma ezinye izinto ezinambithekayo ziyalinganiswa bese ziyancibilikiswa.
• Ukucutshungulwa Kwempuphu Yamaqanda Namaqanda
  • Amaqanda acwebezelayo (afakwe i-pasteurized) noma i-egg powder axutshwa namanzi.
• Isitashi kanye nama-Stabilizer
  • Isitashi sommbila, isitashi esiguquliwe, noma izithambisi (isib. i-carrageenan) zixutshwa kusengaphambili ukuze kuvinjelwe ukuqunjelwa.
• Izinongo Nezithasiselo
  • I-vanilla, i-caramel, noma ezinye izinongo, kanye nezilondolozi (uma kudingeka), ziyalungiswa.

2. Ukuxuba Nokuhlanganisa

• Ukuxubana Okuqhubekayo noma Okuhlanganisiwe
  • Izithako zihlanganiswa ku-umxube ogugile kakhulunomaithangi elihlanganisiwe kusengaphambilingaphansi kwamazinga okushisa alawulwayo (ukugwema ukujiya ngaphambi kwesikhathi).
  • I-homogenization ingasetshenziswa ukuze kube nokuthungwa okubushelelezi.

3. Ukupheka Nokuhlanzwa Kwezithombo

• Ukupheka Okuqhubekayo (Isishintshi Sokushisa Esingaphezulu Esiklwebhekile)
  • Ingxube ishiswa ukuze75–85°C (167–185°F)ukwenza kusebenze i-starch gelatinization futhi kuqinise isosi.
• Ukwenziwa kwe-Pasteurization (i-HTST noma i-Batch)
  • Isikhathi Esifushane Esiphezulu Sokushisa (i-HTST) ku-72°C (161°F) imizuzwana eyi-15-20noma ukufakelwa kwe-batch ukuqinisekisa ukuphepha kwamagciwane.
• Isigaba Sokupholisa
  • Ukupholisa okusheshayo kuya4–10°C (39–50°F)ukuyeka ukupheka okwengeziwe nokugcina ukuthungwa.

4. Ukuhlanganiswa kwe-Homogenization (Ongakukhetha)

• I-Homogenizer Enomfutho Ophezulu
  • Isetshenziselwa ukuthungwa okubushelelezi kakhulu (kuvimbela ukuba luhlaza).

5. Ukugcwalisa Nokupakisha

• Imishini Yokugcwalisa Okuzenzakalelayo
  • Ukugcwaliswa kwesikhwama(ngokuthengisa) nomaukugcwaliswa ngobuningi(ngesevisi yokudla).
  • Ukugcwaliswa kwe-Aseptic(ukuphila isikhathi eside eshalofini) nomaukugcwalisa okushisayo(yesitoreji esizungezile).
• Amafomethi Okupakisha:
  • Amabhodlela epulasitiki, amabhokisi, izikhwama, noma amathini.
  • Ukuhlanza nge-nitrogen kungasetshenziswa ukwandisa isikhathi sokuphila kweshalofu.

6. Ukupholisa Nokugcina Izinto

• Ukushisa Okushisayo (uma kudingeka)
  • Ukuze uthole i-custard efrijini, ukupholisa ngokushesha4°C (39°F).
• Indawo Yokugcina Izinto Ezibandayo
  • Kugcinwe e-4°C (39°F)ukuze uthole i-custard entsha noma i-ambient yemikhiqizo ephathwe nge-UHT.

7. Ukulawulwa Kwekhwalithi Nokuhlolwa

• Ukuhlolwa Kokugoba(kusetshenziswa ama-viscometer).
• Ukuqapha i-pH(okuhlosiwe: ~6.0–6.5).
• Ukuhlolwa Kwezinto Eziphilayo(inani lamapuleti eliphelele, imvubelo/isikhunta).
• Ukuhlolwa Kwezinzwa(ukunambitha, ukuthungwa, umbala).

Imishini Eyinhloko Kumugqa Wokukhiqiza Isosi Ye-Custard

1. Amathangi Okugcina Izinto(ngobisi, izithako eziwuketshezi).
2. Izinhlelo Zokukala Nokulinganisa.
3. Amathangi Okuxuba Asezingeni Eliphezulu Nama-Premix.
4. I-Pasteurizer (i-HTST noma i-Batch).
5. I-Scraped Surface Heat Exchanger (yokupheka).
6. I-Homogenizer (ongakukhetha).
7. Imishini Yokugcwalisa (i-piston, i-volumetric, noma i-aseptic).
8. Imigudu Yokupholisa.
9. Imishini Yokupakisha (ukuvala, ukulebula).

Izinhlobo ze-Custard Sauce Ezikhiqizwe

• I-Custard Efrijini(isikhathi esifushane sokuphila, ukunambitheka okusha).
• I-UHT Custard(ihlala isikhathi eside eshalofini, ihlanjululwe).
• Ingxube Ye-Custard Enophuphu(yokwakhiwa kabusha).

Ukuzenzakalela Nokusebenza Kahle

• Izinhlelo Zokulawula ze-PLCukuze kulawulwe izinga lokushisa elinembile kanye nokuxuba.
• Izinhlelo ze-CIP (Zokuhlanza Endaweni)kwenhlanzeko.