Yogurt samar line/yogurt sarrafa shuka

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.Blending and mixing: Narke madarar foda, sannan a ƙara madaidaicin adadin ruwa don ƙirƙirar madarar da aka gyara tare da rabo ɗaya kamar madara mai sabo (idan an yi amfani da foda madara a matsayin kayan aiki).

5.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.

6.Pasteurization: Zafafa madarar zuwa 65-75°C na tsawon daƙiƙa 300 don kashe ƙwayoyin cuta masu cutarwa tare da adana abubuwan gina jiki. Sa'an nan kuma kwantar da shi zuwa zafin fermentation kuma a jefa shi kai tsaye a cikin tankin fermentation don jefa al'ada.

7.Fermentation: Bayan ƙara da al'adun fermentation, da fermentation tank kula da akai mafi kyau duka zafin jiki. Kwayoyin Lactic acid suna karuwa da sauri, suna rushe lactose a cikin madara zuwa lactic acid, suna rage pH na madara, kuma suna samar da yogurt. Sa'an nan kuma yi amfani da wukake masu motsawa na tankin fermentation don tsarin lalata.

8.Cooling: Da zarar fermentation ya cika, nan da nan kwantar da yogurt don dakatar da ƙarin fermentation kuma sarrafa darajar pH.

9.Flavor shiri: Ƙara kayan yaji, syrup, 'ya'yan itatuwa, ruwan 'ya'yan itace, ko wasu additives zuwa yogurt don inganta dandano da laushi.

10.Filling da marufi: A ƙarshe, famfo yogurt zuwa na'ura mai cikawa da na'ura mai ɗaukar hoto don cikawa da kuma rufe jiyya, biye da lakabi da kwanan wata.

11.Storage da sufuri: The kunshin yogurt, bayan wucewa ingancin dubawa, ana hawa zuwa sanyi ajiya domin low-zazzabi kiyayewa ko kawo ta hanyar sanyi sarkar zuwa daban-daban rarraba wurare.