EN
Lissafi daidaita sanyin zobo/zobon ranarwa ranarwa
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Makarantar Gare: |
Sin |
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Namun Sharhin: |
Weishu |
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Rubutu: |
Ce |
- Bayanin
- Sabon process flow tare da production
- Bayanan
- Kayan da aka ba da shawara
Bayanin
Yogurt suna shekara ta dama yanzu daya mai ruwa da mai tattaliwar milk powder, an pase da su a cikin pasteurization, da an fassar da bakin bakin binciken (starter cultures). A canje na fassar, an soya da an pakajiye. Yogurt na sharhuwa yana amfani da wannan a cikin wadannan suka yi adduniya da amfani da probiotic, an samu mai amfani da milk da aka yi adduniya mai cikakken health.
An cika wannan labari da yaqoqa da suka samu masu kebba, masu hanyar milk, masu shiga, masu karatun, masu binciken, masu saniya, masu farmenta, masu kashe, masu sauka, masu RO water treatment, CIP, kuma masu babbar zuciya.
Sabon process flow tare da production
1. Kewayen raw milk: Raw milk an kawo a cikin factory an sona da elektronik scales ko flow meters don sona da quantiti ne da cost.
2. Tsarin kuka mai: Mai tsari da aka yi shigarci a cikin fiter pipeline biyu daya sake kararrawa impurities (misali, tsakiya, tashash makai), suna zuba a cikin tanka refrigerated dai dai a cooling compressor sake storage a 2-4°C, sake bincika da fatashi masa da keke.
3. Standardization: Kula rayuwar fat a cikin mai sake iya final product ya same standadi gaba amma preference na consumer. Suna ne yanzu dai dai aiki fat a cikin mai da aka addin goyon daga mai skim.
4. Blending da mixing: Dissolve milk powder, da aka yi addin water goyon daidai sake create reconstituted milk dai dai a ratio as fresh milk (if used milk powder as raw material)
5. Homogenization: Mai ya undergo high-pressure homogenization sake break large fat particles a cikin smaller ones, preventing fat from floating or layering. Sabon process ya make mai more stable, uniform, da enhances taste.
6. Tsohon Pasteur: Shigo masuwa a cikin 65-75°C don 300 sekondi biyu ke duniya bakwai daidai. Suna cool shi a cikin hanyar fermentation wa ce pump shi a cikin tankin fermentation don yadda culture throwing.
7. Hanyar Fermentation: Don yadda fermentation culture suna, tankin fermentation ya kawo wani hanyar optimal. Bakwai lactic acid ya yi adda'a mai wanda ya sha lactose a cikin masuwa a cici lactic acid, ya kashe pH masuwa, da yana yogurt. Don gaskiya, suna use stirring blades a cikin tankin fermentation don hanyar demulsification process.
8. Cool: Don yau da hanyar fermentation ya fiye, cool down yogurt don kararri hanyar fermentation da control pH-ishi.
9. Hanyar Spices: Add spices, syrup, fruits, juice, ko adda'una mai tabbatawa don bayyana taste da texture-ishi.
10. Hanyar Filling da Packaging: Don yau, pump yogurt a cikin filling machine da packaging machine don hanyar filling da sealing treatment, followed by labeling da date printing.
11. Tacewa da kewaye: Yogurt ta dadi, bayan suna yi shiƙin fasalin guda, an kawo a cikin tacewar hanyar mai soya daya amma an sani binciken kewayen hanyar mai soya a cikin wata shugaban daiyawa.
Bayanan
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Masu kebba |
Ruwan zabiyya / ruwan alamari / ruwan makarantakar / milk powder |
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Hanyoyi na lallai |
3-20T |
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Tauri na wakilci |
Kafa / sabon / gable carton |
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Matsayin product |
15-21kiran |
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Kullumai Suna |
Design layout / installation da commissioning / training / service na after-sales |
