Mohala oa Tlhahiso ea Sauce ea Custard

Mohala oa Tlhahiso ea Sauce ea Custard

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

Amohala oa tlhahiso ea soso ea custarde kenyelletsa letoto la lits'ebetso tse iketsang le tse iketsang hanyane ho etsa soso ea custard ka katleho, ka mokhoa o tsitsitseng le ka bohloeki. Ka tlase ke tlhaloso e qaqileng ea mekhahlelo e tloaelehileng moleng oa tlhahiso ea soso ea custard:

1. Ho sebetsana le ho lokisa metsoako

• Ho Amohela le ho Boloka Lebese
  • Lebese le sa tsoakoang lea amoheloa, le hlahlojoa boleng ba lona, ​​'me le bolokoa ka har'a li-silo tse sehatsetsing.
  • Mokhoa o mong: Phofo ea lebese e tsosolositsoeng + metsi (bakeng sa nako e telele ea ho e boloka).
• Ho sebetsana le Tsoekere le Setlolo
  • Tsoekere, sirapo ea poone, kapa lintho tse ling tse monate lia beoa le ho qhibiliha.
• Ho Sibolloa ha Phofo ea Mahe le Mahe
  • Mahe a metsi (a pasteurized) kapa phofo ea lehe a kopantsoe le metsi.
• Setache le Li-Stabilizer
  • Setache sa poone, starch e fetotsoeng, kapa lintho tse thickeners (mohlala, carrageenan) li kopanngoa esale pele ho thibela ho kopana ha tsona.
• Linoko le Lintho tse Ekelitsoeng
  • Vanilla, caramel, kapa tatso tse ling, hammoho le lintho tse bolokang mongobo (haeba ho hlokahala), lia lokisoa.

2. Ho Kopanya le ho Kopanya

• Ho kopanya ka sehlopha kapa ho tswela pele
  • Lisebelisoa li kopanngoa kamotsoako o nang le sekere se phahamengkapatanka ea pele ho motsoakotlas'a mocheso o laoloang (ho qoba ho teteana pele ho nako).
  • Homogenization e ka sebelisoa bakeng sa sebopeho se boreleli.

3. Ho pheha le ho etsa hore e be pasteurization

• Ho Pheha ka ho Tsoela Pele (Sehokelo sa Mocheso se Metsuoang)
  • Motsoako o futhumatsoa ho75–85°C (167–185°F)ho kenya tshebetsong starch gelatinization le ho teteanya sauce.
• Ho etsa hore e be pasteurization (HTST kapa Batch)
  • Nako e Khutšoane ea Mocheso o Phahameng (HTST) ho72°C (161°F) metsotsoana e 15-20kapa ho etsa pasteurization ka bongata ho netefatsa polokeho ea likokoana-hloko.
• Mokhahlelo oa ho Pholisa
  • Ho pholisa ka potlako ho ea ho4–10°C (39–50°F)ho emisa ho pheha ho eketsehileng le ho boloka sebopeho.

4. Homogenization (Ka boikhethelo)

• Homogenizer ea Khatello e Phahameng
  • E sebelisoa bakeng sa sebopeho se boreleli haholo (e thibela ho ba le lithollo).

5. Ho Tlatsa le ho Paka

• Mechini ea ho Tlatsa ka Boiketsetso
  • Ho tlatsa mokotla(bakeng sa mabenkele) kapaho tlatsa ka bongata(bakeng sa tšebeletso ea lijo).
  • Ho tlatsa ha aseptic(bakeng sa bophelo bo bolelele ba polokelo) kapaho tlatsa ka mocheso(bakeng sa polokelo e potolohileng).
• Mekhoa ea ho Paka:
  • Libotlolo tsa polasetiki, mabokose, mekotlana, kapa makotikoti.
  • Ho hlatsoa naetrojene ho ka sebelisoa ho eketsa nako ea ho boloka.

6. Ho Pholisa le ho Boloka

• Ho Fokotsa ho Chesang (haeba ho hlokahala)
  • Bakeng sa custard e sehatsetsing, e pholise ka potlako ho fihlela4°C (39°F).
• Polokelo e batang
  • E bolokiloe ho4°C (39°F)bakeng sa custard e foreshe kapa tikoloho bakeng sa dihlahiswa tse phekotsweng ka UHT.

7. Taolo le Teko ea Boleng

• Liteko tsa ho hlaka ha seretse(ho sebelisoa li-viscometer).
• Tlhokomelo ea pH(sepheo: ~6.0–6.5).
• Teko ea Microbiology(palo yohle ya dipoleiti, tomoso/hlobo).
• Tlhahlobo ea Kutlo(tatso, sebopeho, 'mala).

Lisebelisoa tsa Bohlokoa Moleng oa Tlhahiso ea Sauce ea Custard

1. Litanka tsa Polokelo(bakeng sa lebese, metsoako e metsi).
2. Mekhoa ea ho Bekha le ho Lekanya.
3. Litanka tsa ho kopanya tse nang le moriri o molelele le tse kopantsoeng pele.
4. Setlolo sa ho ntsha dipasteurizer (HTST kapa Batch).
5. Mochini o Chesang oa ho Chesa o Hlakileng (bakeng sa ho pheha).
6. Homogenizer (ha ho hlokahale).
7. Mechini ea ho Tlatsa (piston, volumetric, kapa aseptic).
8. Lithanele tse Pholisang.
9. Mechini ea ho Paka (ho tiisa, ho ngola mabitso).

Mefuta ea Sauce ea Custard e Hlahisitsoeng

• Custard e sehatsetsing(nako e khutšoanyane ea ho e boloka, tatso e ncha).
• Khasetara ea UHT(e tla phela nako e telele, e hlwekisitswe).
• Motsoako oa Custard o Phofo(bakeng sa ho tsosolosa).

Boiketsetso le Bokgoni

• Mekhoa ea Taolo ea PLCbakeng sa taolo e nepahetseng ea mocheso le ho kopanya.
• Sistimi ea CIP (Hloekisa Sebakeng)bakeng sa bohloeki.