Khadka Soo-saarka Maraqa Kastard

Khadka Soo-saarka Maraqa Kastard

Fiidiyowga Soo-saarka:https://www.youtube.com/watch?v=AkAcycJx0pI

Akhadka wax soo saarka maraqa kareemkawaxay ku lug leedahay taxane ah habab otomaatig ah iyo kuwo nus-otomaatig ah si loogu sameeyo maraqa kareemka si hufan, joogto ah, iyo nadaafad leh. Hoos waxaa ku qoran sharraxaad faahfaahsan oo ku saabsan marxaladaha caadiga ah ee khadka wax soo saarka maraqa kareemka:

1. Maareynta iyo Diyaarinta Maaddada

• Soo dhawaynta iyo Kaydinta Caanaha
  • Caanaha ceeriin ah waa la qaataa, tayada waa la tijaabiyaa, waxaana lagu kaydiyaa qaboojiyaha.
  • Beddel: Budada caanaha ee dib loo habeeyey + biyo (si loo helo cimri dheer oo kayd ah).
• Maareynta Sonkorta iyo Macmacaanka
  • Sonkor, sharoobada galleyda, ama macmacaanka kale waa la miisaamaa oo la milmaa.
• Habaynta Budada Ukunta iyo Ukunta
  • Ukunta dareeraha ah (la karkariyey) ama budada ukunta ayaa lagu qasi doonaa biyo.
• Istaarijka & Xasiliyayaal
  • Istaarijka galleyda, istaarijka wax laga beddelay, ama kuwa dhumuc weyneeya (tusaale ahaan, carrageenan) ayaa hore loo isku qasay si looga hortago isku-urursiga.
• Dhadhanka iyo Waxyaabaha lagu daro
  • Vanilla, karamel, ama dhadhan kale, oo ay weheliyaan waxyaabaha ilaaliya (haddii loo baahdo), ayaa la diyaariyaa.

2. Isku-darka iyo Isku-darka

• Dufcad ama Isku-darka Joogtada ah
  • Waxyaabaha ay ka kooban tahay waxaa lagu daraa aisku-darka xiirashada sare lehamataangiga isku-darka horeheerkulka la xakameeyey (si looga fogaado in qaro weyni dhacdo).
  • Is-dhexgalka waxaa loo isticmaali karaa qaab-dhismeedka siman.

3. Karinta & Nadiifinta

• Karinta Joogtada ah (Isbeddelka Kuleylka Dusha Sare ee la xoqay)
  • Isku darka waa la kululeeyaa ilaa75–85°C (167–185°F)si loo kiciyo jelatinaynta istaarijka iyo in la qariyo maraqa.
• Pasteurization (HTST ama Dufcad)
  • Heerkulka Sare Waqtiga Gaaban (HTST)72°C (161°F) muddo 15-20 ilbiriqsi ahama basteurization dufcadeed si loo hubiyo badbaadada microbial-ka.
• Wejiga Qaboojinta
  • Qaboojinta degdega ah ilaa4–10°C (39–50°F)si loo joojiyo karinta dheeraadka ah loona ilaaliyo qaab-dhismeedka.

4. Is-dhexgalka (Ikhtiyaar)

• Homogenizer Cadaadis Sare leh
  • Waxaa loo isticmaalaa qaab-dhismeedka aadka u siman (wuxuu ka hortagaa badarka).

5. Buuxinta iyo Baakaynta

• Mashiinnada Buuxinta Tooska ah
  • Buuxinta kiishka(tafaariiqda) amabuuxinta badan(u adeegidda cuntada).
  • Buuxinta Aseptic(muddo dheer oo kayd ah) amakulul-buuxsan(si loogu kaydiyo deegaanka).
• Qaababka Baakadaha:
  • Dhalooyinka balaastikada ah, kartoonada, bacaha, ama qasacadaha.
  • Daadinta Nitrogen-ka waxaa loo isticmaali karaa in lagu dheereeyo cimriga kaydinta.

6. Qaboojinta iyo Kaydinta

• Qaboojinta Qaraxyada (haddii loo baahdo)
  • Si aad u hesho kareemka qaboojiyaha, si degdeg ah u qabooji4°C (39°F).
• Kaydinta Qabow
  • Lagu kaydiyay4°C (39°F)loogu talagalay kareem cusub ama jawi loogu talagalay alaabada lagu daweeyay UHT.

7. Xakamaynta iyo Tijaabinta Tayada

• Hubinta Viscosity-ga(iyadoo la isticmaalayo qalabka cabbiraadaha (viscomers).
• Kormeerka pH(bartilmaameed: ~6.0–6.5).
• Baaritaanka Microbiological(tirada guud ee saxanka, khamiirka/caaryada).
• Qiimaynta Dareenka(dhadhan, qaab-dhismeed, midab).

Qalabka Muhiimka ah ee Khadka Soo-saarka Maraqa Kastard

1. Haanta Kaydinta(caanaha, maaddooyinka dareeraha ah).
2. Nidaamyada Miisaanka & Qiyaasta.
3. Isku-darka Xiirta Sare iyo Taangiyada Premix.
4. Pasteuriser (HTST ama Dufcad).
5. Beddelaha Kulaylka Dusha Sare ee la xoqay (loogu talagalay karinta).
6. Homogenizer (ikhtiyaar).
7. Mashiinnada Buuxinta (piston, volumetric, ama aseptic).
8. Tunnooyinka Qaboojinta.
9. Mashiinnada Baakadaha (shaabaynta, calaamadaynta).

Noocyada Suugada Kastard-ka ee la soo saaray

• Kastard Qaboojiye ah(muddada gaaban ee shelf, dhadhan cusub).
• UHT Custard(cimri dheer oo kayd ah, la jeermis dilay).
• Isku darka Kastard ee Budada leh(dib-u-habayn).

Otomaatigga iyo Hufnaanta

• Nidaamyada Xakamaynta PLCheerkulka saxda ah iyo xakamaynta isku-darka.
• Nidaamyada CIP (Nadiifinta Goobta)nadaafadda.