Layin samar da madarar UHT/Masar sarrafa madarar UHT

Daidaitaccen tsarin samarwa

1.Tarin madarar madara: Ana auna danyen madarar da ake kai wa masana'anta ta amfani da ma'aunin lantarki ko mita kwarara don ƙididdige adadinsa daidai da farashi.

2.Raw madarar ajiya: Ana tace danyen madara da aka auna ta hanyar tace bututu don cire datti (misali, datti, gashin dabba), sannan a jefa shi cikin tanki mai sanyi tare da compressor mai sanyaya don ajiya a 2-4 ° C, yana tabbatar da sabo da tsawaita rayuwar rayuwar.

3.Standardization: Daidaita abun ciki mai kitse a cikin madara yana tabbatar da samfurin ƙarshe ya dace da ƙayyadaddun ka'idodin abinci mai gina jiki ko zaɓin mabukaci. Ana samun wannan yawanci ta hanyar raba kitse da madara sannan a mayar da shi gwargwadon madara.

4.Homogenization: Milk undergoes high-matsi homogenization don karya manyan kitsen barbashi zuwa karami, hana mai daga iyo ko layering. Wannan tsari yana sa madarar ta kasance mai ƙarfi, daidaitawa, kuma tana inganta dandano.

5.UHT sterilization: Ana dumama madara zuwa 140 ℃ na dakika 4-5 a cikin kankanin lokaci don kashe duk kwayoyin cuta da kuma kula da dandano na madara, yayin da yake tsawaita rayuwarsa. A ƙarshe, da sauri musanya zafi kuma kwantar da hankali zuwa ƙasa da zafin jiki, kuma ci gaba tare da cika kai tsaye. 

6.Filling da marufi: An cika madara mai haifuwa kuma an rufe shi a cikin na'ura mai kwakwalwa na aseptic. An haifuwa ɗakin cikawa tare da tururi mai zafi da hydrogen peroxide, yana hana kamuwa da cuta ta biyu. Wannan yana tabbatar da cewa madarar ta kasance aseptic, tana da tsawon rai, kuma ana iya adana shi a cikin zafin jiki ba tare da firiji ba.

7.Storage da sufuri: Bayan da madarar UHT mai kunshe ta wuce ingancin dubawa, an kai shi kai tsaye zuwa ɗakin ajiyar kayan da aka gama sannan kuma zuwa wuraren tallace-tallace daban-daban.