Yadda Yogurt Tana Aiki Na Faburik: Iyakar Samun Karama, Alamar Aiki Da Zamani Na Samun Karama

A cikin faburik, yogurt tana aiki ta hanyar standardizing milk, homogenizing da heat-treating it, cooling it don sauyin inoculation temperature mai kyau, yada starter culture, fermentation don sauyin acidity mai kyau, cooling it baya, sannan filling da storing it a conditions mai kyau. Babban zamani na production shi ne mafi kyau: prepare a consistent milk base, create safe conditions for the selected culture, control acid development, protect the yogurt's structure, da prevent contamination after pasteurization.

Kammalai na ayyukan abu ya zama ta hanyar bayanin abu. A cikin kankara ta yanki, yogurt ta daga set ya kawo a cikin kankara ta yanki, amma yogurt ta daga stirred ya kawo a cikin tanki kafin ya kula, ya taimaka da sauran abubuwa kuma ya fill. Yogurt ta daga drinking ya bukata karshen ko homogenization don rarraba viscosity. Yogurt ta daga Greek-style ko concentrated ya bukata separator ko membrane system, kuma yogurt ta daga ambient ya bukata karshen mafi kyau kuma packaging mai kyau ko aseptic. Don haka, factory ya kamata a bayani abun da ke ciki kuma packaging kafin ya zauna liyafi mai rakiya .

Yogurt Industrial Production Process a Wani Daga Cikakken

Wannan shine standard flow don stirred yogurt, wanda shine mafi kyau reference process don fahimci industrial yogurt line:

Don set yogurt, order ya canza bayan culture addition: milk ta inoculated ya fill daga baya, ya ferment a cikin package, ya cool ba tare iya gudun gel, kuma ya transfer zuwa cold storage.

Step 1 — Raw Milk Reception and Quality Testing

Sakamun ya faru a wani abin da suka kira shi milk reception area. Idan milk ya zo, ya zama a maimakon koyaushe ko a amfani da flow meter, ya zama a samun kudi, ya zama a fitar da shi, kuma ya zama a sadar da shi a cikin chilled storage. A yankuna, suka amfani da temperature, smell da appearance, acidity ko pH, fat, protein ko total solids, density, microbial quality, da kuma yanzu ya zama a gano yadda akwai antibiotic ko cleaning-chemical residues. Wadanda tests da suka yi na acceptance suna taka da local regulations da quality plan na factory.

Wannan yadda ya yi ta fuskanta dukkanin batch. Idan microbial counts suka fi, zasu zama a yin load don heat treatment, kuma idan akwai antibiotic residues, zasu zama a hindar starter culture kuma zasu zama a bawa slow ko failed fermentation. Don haka, raw milk ya kamata ya tattara a cikin closed, hygienic route kuma ya tattara a yawan kwaro da aka saba kuwa a cikin reception, chilling, da processing.

Wadanda equipment da suka yi suna daga ma'aikata suna include receiving station, sanitary filter ko clarifier, sampling point, flow meter ko weighing system, transfer pump, chilled milk storage tank, da laboratory instruments.

Tsawon 2 — Tsarin Kafin Halitta na Maita da Tsarin Kafa na Abubuwa

Halitta ta ba wa kowane tsakara shi yadda ya kamata suka yi. Wani kafin halitta na maita da tsarin kafa na halitta zai iya gyara yadda na fadu. Yadda na protein da dukkan abubuwan da suka cire zai iya karawa ta hanyar gudun maita mai fadu, kafa na protein na maita, kafa na maita mai fadu, ko kafa na membrane. Duk abubuwan da suka cire na maita zai iya taimaka wajen kara yadda na halitta da kara kari maita, amma idan duk abubuwan da suka cire suna yawa ko abubuwan da suka cire ba su da kara kari a cikin maita, zai iya haifar da yadda mai kari ko yadda mai kari.

Sukari, abubuwan da suka cire ko wani abu da aka ba shi izini zai iya kafa a cikin maita ta hanyar tsarin kafa. Abubuwan da suka cire zai iya kara kari a cikin maita ta hanyar yadda da kara kari. Wani kafin kara kari mai yawa, kafin kara kari na abubuwan da suka cire, ko kafin kara kari na maita zai iya kara yadda na kara kari da kara kari na kari. Idan kara kari na abubuwan da suka cire ta haifar da yawa na hawaye, kara kari na vacuum zai iya haifar da kara kari a baya na homogenization.

Baya na sautin kimiya zai bukata aikata da kafin yadda ake bayyana su a cikin watsi. Suna iya kuma yanzu aiki akan kankara: misali, yadda ake da ƙaradun shakara mai yawa a tsakiyar laban kafin a sanya bakteriya zai iya gudan yanzu aiki. Saboda haka, bayanin aikin laban zai bukata a rubuta ta hanyar daidai da haɗin aikin kankara ba ta fuskantar da farko.

Tsakar 3 — Karkarci

Karkarci yana nufin yin tsakiyar laban mai yawa da yawa a cikin tumbin mai yawa da yawa a yanzu da yawa, kuma yana kawo daga baya mazaigun fati mai yawa zuwa mazaigun fati mai yawa da yawa da yawa da yawa da yawa. Wannan yana taimaka wajen karewa da karamin laban da yanzu da yawa, kuma yana taimaka wajen samun laban mai yawa da yawa da yawa da yawa da yawa.

Yadda ake fara a matsayin industriyan laban shine 200–250 bar a yanzu da yawa da yawa da 65–70°C . Zai iya amfani da karkarci na farko ko na biyu, tare da yadda ake da fati, kuma yadda ake da abubuwan da ke karewa da yadda ake da laban da yanzu da yawa. Yadda ake da karkarci mai yawa ba ne kamar yadda ake da karkarci mai yawa da yawa: karkarci mai yawa da yawa zai iya kawo kudin da yanzu da yawa, kuma zai iya ba aiki ga duk bayanin laban. Duba abubuwan da suka sadu milk homogenizer a lokacin da ake tsara wannan sashe na layin.

Ya kamata ƙarfin homogenizer ya dace da ƙimar kwararar pasteurizer. Tsayayyar matsin lamba, yanayin bawul, zafin jiki na abinci, da kuma iska mai iska duk suna shafar sakamakon.

Mataki na 4 Pasteurization

Yogurt madara yawanci yana karɓar magani mai zafi fiye da madara mai amfani da madara mai amfani da madara. Manufar ba kawai rage ƙwayoyin cuta ba ne; har ma don kawar da furotin whey don su yi hulɗa da casein kuma su taimaka wajen samar da gel mai ƙarfi, mai karko.

Wani yanayin da aka yi amfani dashi shine 9095°C tare da kimanin minti 5 na riƙe lokaci . Za a iya zaɓar wasu haɗin lokaci da zafin jiki don takamaiman girke-girke da shuka. Ana iya amfani da farantin farantin ko mai musayar zafi, tare da sashin riƙewa wanda aka tsara don lokacin zama da ake buƙata da sarrafa zafin jiki ta atomatik don hana samfurin da ba a sarrafa shi ba daga ci gaba.

Babbar ƙarfi na kuma ayyukan kuma ya zama daidai da abin da aka yi, yadda aka yi, sararin al'adu na kula da labaran abinci a waje, da kayan aikin da aka yi. Yadda muna kira duk babbar ƙarfi na kuma “pasturayishin” zai iya gudan yadda ake ciki da mahimmancin bayanin tattaunawa: babbar ƙarfi na kuma na yogurt-milk ana zaune shi don hanyoyin kula da mikroba da kuma don fahimtar tsarin abinci. Babbar ƙarfi na kuma kasa daidaiya milk  zai dace da zaune a cikin yadda ake bukatar yadda ake sa, lokacin da aka sa, yadda ake sa da kuma yadda ake sa da kuma kwayoyin da aka yi.

Tsakarar da 5 — Kula da Sabon Sabon da Kafa da Sabon Sabon

Bayan babbar ƙarfi na kuma, abinci ya kula da sabon sabon don yadda ake bukatar kafa da sabon sabon. Don sabon sabon na kuma na thermophilic na kuma, wannan yana cikin yadda ake bukatar 40–45°C . Bayanin sabon sabon ya zama daidai da yadda ake bukatar kafa da sabon sabon.

An kawo starter culture a cikin shirin daidaita, ko ana sanya shi a fermentation tank ko ana sanya shi a tsakanin kudin madu yayi shi. Ana buƙatar yadda ya zama daidai ba tare da kariya ko hanyar fuskantar wani abu da ba za a iya amfani da shi ba.

Kowanne abu da ke sau daya daga pasteurization shine high-hygiene zone. Sanitary valves, closed transfer, filtered tank vents, clean operator practices, da verified CIP cycle suna da mahimmanci saboda ba a iya amfani da kill step na biyu don refrigerated yogurt.

Step 6 — Fermentation

A lokacin fermentation, Streptococcus thermophilus da Lactobacillus delbrueckii subsp. bulgaricus sun yi amfani da wani hissar ta lactose na madu don haɗawa lactic acid. A lokacin da pH ya ƙunshi, casein network ya faru da madu ya canzawa zuwa yogurt gel.

Don wani stirred yogurt mai kyau, wani lokaci na farko da ke mahimmanci shine:

• Tasawwaru: ta hana da 42–43°C
• Lokaci: ta hana da 4–5 awa
• Kayan aiki: ta hana da pH 4.2–4.5

Wadannan lambobi ba su kuma bayani na yadda ake amfani da su. Kullum tashin bakteriya, yadda ake sanya shi, tsarin halibin, yadda ake sanya shinkar, yadda ake gudanen tanki, yadda ake saukin halibin, da yadda ake so in gudanen rukuni na halibin suna iya canza kurba na gudanen halibin. Muhallimin ya kamata ya gano yadda ake canza pH, awa, da hanyar gudanen halibin don yadda ake so, ba ya kamata ya yi amfani da klok din da ke cikin tanki kawai.

Idan pH ta hana da yadda ake so ya ga, ya kamata mu bude kuma yadda ake saukin halibin. Idan muna gudanen halibin kafin saukin halibin ya daga cikin tanki, zai iya haifar da rukuni mai kyau da yawa da kuma halibin zai iya fofuwa da kuma zai iya faruwa da halibin da ke cikin tanki. Halibin na gudanen halibin na gida  tankin gudanen halibin ya kamata ya haife gudanen halibin da saukin halibin da ke cikin kula, da kuma yadda ake gudanen halibin da ke cikin kula, da kuma yadda ake gudanen halibin da ke cikin kula, da kuma yadda ake gudanen halibin da ke cikin kula, da kuma yadda ake gudanen halibin da ke cikin kula.

Tsakar 7 — Saunin halibin da kuma yadda ake gudanen rukuni

Koolee yana kara ƙarfi ga aiki na culture da yana sanya ƙwayoyin ƙarfi na baya. Don yogurt mai tsayi, gel yana kawo a matsayin ƙarfi ta hanyar tsohon kuma yana buguwa a cikin tankin fermentation. Yana iya tafiyar daga device na smoothing da kuma cooler na plate ko tubular kafin yasa a buffer tank.

Koolee na farko yana sa yogurt mai tsayi ya zama ta hanyar 15–22°C don aiki da filling, kafin koolee na baya a cikin package don zama ta hanyar 2–6°C , wanda ke takaici da specification na product da kuduncin masu amfani. Pumps, diameters na pipes, valves, bends, pressure drop na cooler, speed na agitation, da buffer time suka zaune don kara mace shear.

Shear mai yawa zai iya kawo gel mai gaba daya; shear mai yawa zai iya kawo kara mace viscosity da kara mace whey separation. Kontrol na texture shine abin da ke cikin line-design, ba abin da ke cikin recipe ba.

Step 8 — Additions na fruit da flavor

Kwayoyin abinci, shuguba, alama na rani, launai ko wani baki na iya gudanar da su a cikin yogurt mai tsanani bayan kuma kafin sanya shi a cikin bakin. Kwayar yanki na sanya da kwayar tsanani na sanita ce ta taima da kwayar tsanani na sanita ta hanyar static ko dynamic ta tabbata nisba na kwayoyin abinci zuwa yogurt ba tare ya kara tsanani ga gel.

Kwayoyin abinci shine babban yadda za a samu jini saboda ya sanya bayan kuma ta farin kwalla na madara. Ya kamata ya kashe taro na mikrobiyoloji da aka bayyana da kuma kuma ta farin kwalla na kuma, sanya a bakin, ajiye, da kuma hanyar sanya. Kwayoyin abinci ko wani baki na iya gudanar da su kuma su kara daga cikin yanayin kwayar yanki, kwayar fassara, kwayar kofa na kofa, hanyar tsanani, da kuma kwayar sanya.

Don kwayoyin abinci a baya na set yogurt, kwayoyin abinci zai iya sanya a cikin bakin bayan kuma kwayar madara mai kuma ya sanya. Abubuwan da suka yi amfani da pH mai ƙarfi zai iya kara daga kula da kwayar kuma ko kara tsanani ga gel.

Step 9 — Sanya da kuma sanya a bakin

Makinin yin kudin tana kudin abu na gaba da kudin, shakara, kudin ko kudin, kuma tana sarrafa kudin mai zuwa kudin, foil, kudin ko kudin. Ya zai iya kuma yin kudin na rannanin lokaci kuma taimaka wajen sani, kudin, kudin, kudin ko kudin.

Kudin shine babbar yadda ake samun kudin bayan kudin. Kudin ya kamata yana da kudin mai zuwa abu, kudin da za a iya kudin, kudin mai zuwa kudin, kuma kudin mai zuwa kudin da kudin da ke cikin kudin. Kudin da kudin, kudin da kudin, kudin da kudin, kudin da kudin, kudin da kudin, kuma kudin da kudin suka kudin a lokacin kudin.

Kudin da kudin da kudin ya kamata yana da kudin da kudin da kudin da kudin da kudin da kudin. Idan kudin ya ci gaba daya a kudin, kudin da kudin zai iya canza kuma kudin da kudin zai iya canza.

Kudin 10 — Kudin da kudin

Bayan kudin, kudin da kudin ya daina zuwa kudin da kudin don kudin da kudin kuma kudin da kudin. Kudin da kudin da kudin shine kudin da kudin 2–6°C , amma ala'ada na gaskiya ko na bayanin abu na iya kai tsaye a cikin wani lokaci. Tushen yanki na sanyaya ya kamata yisa da ƙarfi na fannin rarraba, tsarin tsari na yanki, tsohon bayanin karama, da tsarin yanki na 'yanki na farko a cikin / yanki na farko a canza.

Tsarin yanki na sanyaya ya zama babu kafin yanki, tsarin yanki, tsarin yanki, da tsarin yanki na karama. Karamar yanki ba za a sani ta hanyar yanki na farko ba; amma ya kamata a sani ta hanyar tsarin yanki na karama, tsarin yanki na karama, tsarin yanki na karama, da tsarin yanki na karama.

Abubuwan da suka dace don gida na yogurt

Gida mai yogurt ya zama babu kafin yanki na karama da karama:

Tattabara	Abubuwan Da Za Su Amince	Abubuwan da suka dace don sauri
Karamar milk da tanki na karama	Ya kara, ya sanya, ya sanya, da ya kara milk na farko	Yanki na farko, lokacin karama, tsarin sanya, tsarin karama, da tsarin karama
Tsarin tashin abubuwa	Ya sanya abubuwan da suka dace da karama	Irin abubuwan da suka dace, tsarin karama, tsarin sanya, tsarin karama, tsarin karama, da tsarin karama
Homogenizer	Yana ƙarƙashin kwayoyin ƙaramin gurbi na yanki kuma yana saukin tsayayyen	Tsarin yanki, shirin aiki, mahallun, canjin yanki na bayanin
Matsayin yanki na pasteurization / matsayin yanki na yogurt	Ya ba shirin canjin da canjin da aka sani	Kwayoyin yanki, canjin, lokacin canjin, canjin da aka samu, kuma ƙananan koyaushe
Matsayin yanki na fermentation	Yana hana shirin canjin da fermentation	Kwayoyin yanki, canjin da ke cikin matsayin, kuzari, canjin pH, kuma kuzari na hygienic
Samsa system	Yana kashe canjin asidu kuma yana hana tsarin	Kwayoyin yanki, canjin da ke cikin kuzari, canjin da ke cikin kuzari, kuma kuzari na chilled-water
Sistemu na kwarar da maya da kawo	Ya sa maya ko alama ta hanyar daidai	Kwarar da dandam, tsaki na gaba, shi, da karamin kuma karamin kuma
Mashin na kwarar da karamin	Ya kwarar da karamin da karamin na karamin	Kup/botal/kardun, yadda karamin, karamin, karamin na karamin, da karamin
Tsunayin CIP	Ya kwarar da tanki, pipa, karamin na karamin, da karamin na karamin	Karamin na karamin, karamin na karamin, yadda karamin, yadda karamin, da karamin

Karamin na karamin zasu iya haɗawa da karamin na karamin, karamin na karamin, karamin na karamin da karamin, karamin na karamin ko karamin na karamin, karamin na karamin ko karamin, karamin na karamin, karamin na karamin, karamin na karamin, karamin na karamin, da karamin na karamin

Karamin na Yogurt vs Karamin na Yogurt

Wadannan biyu na bayani suka amfani da kuma tsarin taimakawa na mayi, amma wurin kuma ta faruwa ta canza kuma tsarin bayanin.

Faktar	Yogurt mai ƙarfi	Yogurt mai shiga
Wurin kuma ta faruwa	A cikin kantin na bayani	A cikin tankin kuma ta faruwa mai gaba
Tsari bayan kuma ta faruwa	Shiga → kuma ta faruwa → sanya kuma ta fuskanci → sanya a kuma ta fuskanci	Kuma ta faruwa → rarraba kuma ta fuskanci → sanya kuma ta fuskanci → sanya mayi → shiga → sanya a kuma ta fuskanci
Kuma ta fuskanci	Bakayi ya zama ƙarfi lokacin da gel ya zama	Gel ya gudan yadda ake amfani da shi na kwayoyin kayan aiki
Saracenin da suka fiye	Kayan aiki da za a iya amfani da su da dore, kupa da fillers, shirin da ake kira ta fadu, tunnel da kuma chamber na kula	Tanks na fermentation, pump na kula da kyau, cooler, device na kula da texture, buffer tank
Muhimmancin abin da ke cikin kari	Vibration ko yawa lokacin da gel ya zama	Shear mai yawa da wakati mai yawa na buffer holding
Hali na abinci	Yanzu abinci na baya ko flavor da aka dosed a baya na filling	Furutin da ake shigar da su a tsaki na farko kafin a saka su

Idan wani faburikci zai yi biyu nau'in, abubuwan da ke amfani da su don yin milk-preparation za su iya hada, amma kuma ayyukan da suka zuwa daga baya, zamanin da suke gudan, zamanin da suke fermen, kayan da suke saka, da kuma kudin da suke saukin yanzu suna bukatar rarraba don biyu nau'in.

Muhimmun bayanan ayyukan

Jadalar da aka bayyana a baya suna nufin haɗin ingilishi, ba tsumtumai na ayyukan da suka zuwa daga baya ba.

Paramita	Kammalawa ta hanyar alama	Matsayin Yakanna
Yanayin da ake saukin yogurt-milk	90–95°C, ƙarin 5 miniti	Kontrolin mikrobiyol, da kuma kawo karama na whey-protein don kara tsinkanin gel
Samar da Matsayin Daya	200–250 bar a cikin ƙarin 65–70°C	Kammalawa na fat, kammalawa na cream, kammalawa na muku, da kuma kammalawa na viscosity
Tsawon kuma yin furo	Ayyukan 40–45°C; ayyukan 42–43°C don kudin tsayi na gaba	Kudin tsayi, rukuni, kuma lokacin kudin tsayi
Lokacin furo	Ayyukan 4–5 awa don kudin tsayi mai saurin kudin	Yana iya zama ta hanyar kudin tsayi, shirin, kuma tsawon kudin tsayi
PH na gaba	Ayyukan 4.2–4.5	Rukuni, kudin tsayi, kuma lokacin da ke fitowa ga kudin tsayi
Kudin tsayi na farko na kudin tsayi	Kamarin 15–22°C	Ya zama mai kara gaba ga tsayayen alkali, amma ya ba da damar aikatawa da fayilin da ke cikin tabbatarwa
Ajiyar yanzu na koyaushe na koyaushe	Kamarin 2–6°C	Ya kara gaba ga tsayayen alkali bayan fayilin da ke cikin tabbatarwa, kuma ya taimaka wajen ajiyar yanzu na koyaushe na koyaushe

Kowace setpoint dole ne a tabbatar da shi ta hanyar ayyukan da suka gabata, kuma a tabbatar da kula da abubuwan da suka daga gaba (hazard-control validation) don halin labaran, alaƙa, additivu, fayilin, maki, da sarakunan da suka gabata.

Matsalolin da suka gabata a matsala na yogurt

Yogurt ya zama ƙarami

Matsalolin da suka gabata sun hada da: karamin protein ko karamin kwayoyin kuma, karamin tsayayen alkali na labaran da ke cikin yogurt, tsayayen alkali na homogenization da ba a sanya shi ba, alaƙa mai karami ko alaƙa da ba a aikata shi ba, fayilin da ba a sanya shi ba, ko karamin shear bayan gel ya zama. Ku duba kimiyyar abubuwan da suka gabata, lokacin da ke cikin tsayayen alkali, kudin fayilin, da kudin koyaushe na koyaushe bayan gel ya zama, kuma ku sani cewa ba za a sanya karamin stabilizer ba.

Whey ya fara kawo

Syneresis zai iya zuwa ne daga ƙaramin solids, tsarin kuma koyaushe mai yawa, acidification mai yawa, pumping mai yawa, vibration a lokacin incubation na set-yogurt, kuzari na yanki, ko kuma tsinkanin stabilizer. Tabbata ku yankin da ke fito a farko—tank, filler, package, ko shelf-life test—don gano abin da ke bawa.

Tashin ya zama kura-kura

Kura-kura zai iya zuwa ne daga powders da ba su kawo kuma su rufe, imbalance na protein, solids mai yawa, acidification da ke faruwa sosai, kuzari na yanki, amfani da stabilizer ba tare da shirye-shirye ba, ko kuma handling mai yawa na gel. Duba kuma dispersion na ingredients da kuzari na yanki kuma fermentation.

Acidity ta kuzari a tsakanin batches

Sukunin da suka zuwa ne daga kuzari na composition na milk, dosage na culture, yankin da ke faruwa na inoculation, yankin da ke faruwa na fermentation-tank, antibiotic residues, phage problems, mixing ba tare da shirye-shirye ba, ko kuma cooling da aka rage.

Yeast, mold, ko bacterial contamination suka zuwa

Kara gani daga abu na yin amfani da raw-material controls, CIP coverage, rinse verification, tank vents, seals da dead legs, fruit preparation, filler sanitation, package hygiene, operator practices, da cold-chain records. Fruit addition da filling suna da kyau a cikin wadanda suka fito bayan milk heat treatment.

Yaya za a zaharci yogurt production line

Fara da product specification, ba ta hanyar machine list. Wani supplier yana bukata wannan bayani don kara size da arrangement na line:

1. Taswira: liters per hour da bukatar, batch size, daily output, shifts, da planned expansion.
2. Istilahin bayanin abu: set, stirred, drinking, Greek-style, probiotic, fruit, ko heat-treated ambient product.
3. Abin da aka samu shi: fresh cow, goat, ko camel milk; reconstituted milk powder; ko wani baki na yin amfani da base.
4. Kunshin: cup, bottle, pouch, ko carton; fill volume; package dimensions; closure; particles; da required filling speed.
5. Automation level: manual, semi-automatic, ko PLC-controlled recipe, routing, temperature, pH, da CIP management.
6. CIP strategy: shumu na kudari, kudari na tanki da kudari na pipa, amfani da kimiyar bayani, samun bayani, tattara bayani, da lokaci na canza a cikin ƙirari.
7. Utilities: kudari na steam ko ruwa mai yawa, ruwa mai sanyi ko glycol, elektrisiti, hawayen da aka fofu, ruwa mai amfani ko ruwa mai amfani a cikin ƙirari, daga cikin ƙirari, da kudari na cold-room.
8. Kudari na wajen gida: dorayen gida, kudari na hygienic zoning, kudari na floor loading, kudari na access, kudari na ceiling height, kudari na wastewater, da kudari na future expansion.

Kuma duba kudari na kudari na kudari na mass balance da kudari na schedule. Kudari na tanki, kudari na pasteurizer flow, kudari na fermentation residence time, kudari na cooling duty, kudari na filler speed, da kudari na CIP downtime suka hadu da kudari. Filler mai yawa ba za a iya canza kudari na fermentation capacity mai yawa, kuma kudari mai yawa na fermentation area ba za a iya canza kudari na cooling mai yawa.

Masu Sabon Gaskiya

Menene kudari na kudari na yogurt a gida na kudari?

Tsarin asali shine karɓar madara mai ɗorewa, daidaitawa, haɗuwa da sinadarai, homogenization, maganin zafi na yogurt-madara, sanyaya, ƙara al'adu, fermentation zuwa pH mai manufa, sanyaya, ƙara dandano idan an buƙata, cikawa, da ajiyar firiji. Ana cika yogurt kafin ya yi ferment.

A wane zafin jiki ake yin yogurt?

Yogurt mai zafi mai zafi sau da yawa ana yin fermented a kusa da 4243 °C, a cikin kewayon allurar rigakafi na kusan 4045 °C. Matsayin zafin jiki daidai ya fito ne daga al'adun farawa da aka zaɓa da ƙayyadaddun samfurin.

Yaya tsawon lokacin da ake yin yogurt a masana'antar?

Yogurt mai motsawa sau da yawa yana ɗaukar kimanin awanni 45 a cikin yanayi na yau da kullun, amma lokaci ya bambanta da al'ada, sashi, abun da ke cikin madara, sukari, zafin jiki na allurar rigakafi, da kuma pH da aka yi niyya. pH ya kamata ya ƙayyade ƙarshen ƙarshen, ba ag

Me ya sa ake dumama yogurt madara zuwa 9095°C?

Wani wannan tsari ya kara yin gudunmawa ga wasu dukkanin mikroorganismu da suka wata, kuma ya kara fuskanta proteinin whey, wanda ke taimaka wajen samun gel mai zafi kuma kara yin gudunmawa ga fuskantar whey.

Shin yogurt yana da wane pH lokacin da a kammala fermentation?

Matsayin kamar yadda ake ci gaban kuma a cikin manyan ilimin yin abinci yana faruwa a kamar pH 4.2 zuwa 4.5. Wani wannan hanyar kammala yana taka muhimmin kuma yana taka muhimmin rukuni, alama na rukuni, tsarin jini, kuma yadda ake sanin yin gudunmawa bayan kammala.

Shin yana da farko maimakon set yogurt kuma stirred yogurt equipment?

Set yogurt yana bukatar yin incubation a cikin pakage kuma yin pakage cooling a matsayin da aka ba shi, saboda ya kammala a cikin cup. Stirred yogurt yana bukatar tanksin fermentation, yin gudunmawa ta yaro a cikin gel, yin transfer, yin cooling na abinci, kuma yana da karamin yin blend na fruit a baya da filling.

Shin zai iya yin yogurt daga milk powder a cikin sau daya?

Ee, sau daya da za a iya amfani da shi zai iya yin reconstituted milk base, amma yana bukatar yin mixing na powder a matsayin da ke ciki, yin hydration, filtration ko deaeration idan yana bukatar, kuma yin control na recipe a baya da homogenization kuma heat treatment.

Shin ya za aiki da CIP system don factory na yogurt?

Don ƙarshen aikin kuma ƙarshen aikin ƙasa, CIP system mai kyau da aka rarraba kuma aka bayyana shi shine yadda ake bukatar tattalin arziki. Ya kamata ya kammala tanks, pipes, heat exchangers, kuma wani hanyar da suka yi amfani da abinci ba tare da kariya wanda ba za a iya gudanarwa ba.

Rarraba Project na Production na Yogurt

Babban line na yogurt ana rarrabawa ta hanyar abinci, tsarin aiki, kuma packaging—ba ta hanyar list na equipment mai amfani da kowa ba. Weishu ya ba solutions na processing na yogurt wanda zasu iya haɗawa milk reception kuma storage, mixing, homogenization, heat treatment, fermentation, cooling, filling, kuma CIP.

Kara duba  Weishu Yogurt Production Line , sannan aika mu wannan hudu bayanai:

• tsarin yogurt kuma fahimtar formula;
• yadda ake bukatar capacity ga hour ko ga rana;
• tsarin packaging kuma fill volume;
• wani abu da ke kare wa kuma, yin gurba, amfani da kwambo, ruwa, da wani daga cikin ƙashe na halin.

Sallama Weishu don nuna tashin tsari na ayyuka da sauyin kwambo don ayyukar yogurt