Mohala oa Tlhahiso ea Sauce ea Custard

Mohala oa Tlhahiso ea Sauce ea Custard

Video ea Tlhahiso:https://www.youtube.com/watch?v=AkAcycJx0pI

Aline ea tlhahiso ea custard saucee kenyelletsa letoto la lits'ebetso tse itirisang le tse semi-automated ho etsa soso ea custard ka katleho, ka mokhoa o tsitsitseng, le ka bohloeki. Ka tlase ke karohano e qaqileng ea mekhahlelo e tloaelehileng moleng oa tlhahiso ea custard:

1. Tšebeliso ea motsoako le ho itokisa

• Kamohelo ea Lebese & Polokelo
  • Lebese le tala lea amoheloa, le lekoa boleng, 'me le bolokoa ka har'a li-silo tse nang le sehatsetsing.
  • E 'ngoe: phofo ea lebese e tsosolositsoeng + metsi (bakeng sa nako e telele ea nako).
• Tsoekere & Sweetener Ho sebetsana le
  • Tsoekere, sirapo ea poone, kapa li-sweeteners tse ling lia lekanngoa ebe lia qhibiliha.
• Ts'ebetso ea Powder ea Lehe le Lehe
  • Mahe a metsi (pasteurized) kapa phofo ea mahe a kopantsoe le metsi.
• Starch & Stabilizers
  • Cornstarch, modified starch, kapa thickeners (mohlala, carrageenan) li tsoakoa esale pele ho thibela ho putlama.
• Li-Flavorings & Additives
  • Vanilla, caramel, kapa litlolo tse ling, hammoho le li-preservative (haeba ho hlokahala), lia lokisoa.

2. Ho kopanya le ho kopanya

• Batch kapa Tsoela Pele Ho Kopanya
  • Lisebelisoa li kopantsoe ka asetsoaki se phahameng se kutakapatanka ea premixtlas'a mocheso o laoloang (ho qoba ho teteana pele ho nako).
  • Homogenization e ka sebelisoa bakeng sa sebopeho se boreleli.

3. Ho pheha & Pasteurization

• Ho Pheha ka Tsoela Pele (Scraped Surface Heat Exchanger)
  • Motsoako o futhumatsoa ho75–85°C (167–185°F)ho kenya ts'ebetso ea starch gelatinization le ho kokobetsa mongobo.
• Pasteurization (HTST kapa Batch)
  • Nako e Khutšoane ea Mocheso o Phahameng (HTST) ka72°C (161°F) bakeng sa metsotsoana e 15-20kapa batch pasteurization ho netefatsa polokeho ea likokoana-hloko.
• Mokhahlelo oa ho Pholisa
  • Pholiso e potlakileng ho4–10°C (39–50°F)ho emisa ho pheha le ho boloka sebopeho.

4. Homogenization (Boikhethelo)

• Homogenizer ea khatello e phahameng
  • E sebelisoa bakeng sa sebopeho se boreleli (e thibela ho ba le lijo-thollo).

5. Ho Tlatsa & Packaging

• Mechini ea ho Tlatsa ka Othomathike
  • Ho tlatsa mokotla(bakeng sa thekiso) kapaho tlatsa ka bongata(bakeng sa tshebeletso ya dijo).
  • Aseptic ho tlatsa(bakeng sa bophelo ba nako e telele) kapaho tlatsa(bakeng sa polokelo ea tikoloho).
• Libopeho tsa Pakete:
  • Libotlolo tsa polasetiki, mabokose, mekotla, kapa makotikoti.
  • Ho ntša naetrojene ho ka sebelisoa ho lelefatsa nako ea bophelo.

6. Cooling & Storage

• Blast Chilling (haeba ho hlokahala)
  • Bakeng sa sehatsetsi custard, ka potlako tsidifatso ho4°C (39°F).
• Poloko e batang
  • E bolokiloe ho4°C (39°F)bakeng sa custard e ncha kapa ambient bakeng sa lihlahisoa tse phekotsoeng ke UHT.

7. Taolo ea Boleng & Tlhahlobo

• Litlhahlobo tsa Viscosity(ho sebelisa li-viscometers).
• pH Tlhokomelo(sepheo: ~ 6.0–6.5).
• Tlhahlobo ea Microbiological(palopalo ya palo ya poleiti, tomoso/mouta).
• Tlhahlobo ea kutlo(tatso, sebopeho, mmala).

Lisebelisoa tsa Bohlokoa Moleng oa Tlhahiso ea Sauce ea Custard

1. Litanka tsa polokelo(bakeng sa lebese, metsoako ea metsi).
2. Weigh & Dosing Systems.
3. Li-Mixers tsa High-Shear & Litanka tsa Premix.
4. Pasteurizer (HTST kapa Batch).
5. Scraped Surface Heat Exchanger (bakeng sa ho pheha).
6. Homogenizer (ho ikhethela).
7. Mechini ea ho Tlatsa (piston, volumetric, kapa aseptic).
8. Lithanele tse Pholisang.
9. Mechini ea ho paka (ho tiisa, ho ngola).

Mefuta ea Sauce ea Custard e Hlahisitsoeng

• Custard e Sehatsetsing(bophelo bo khuts'oane ba sethala, tatso e ncha).
• UHT Custard(bophelo ba nako e telele, sterilized).
• Motsoako oa Powder Custard(bakeng sa tsosoloso).

Boiketsetso & Bokhoni

• PLC Control Systemsbakeng sa mocheso o nepahetseng le taolo ea ho kopanya.
• CIP (Hloekileng-ka-Sebaka) Systemsbakeng sa bohloeki.