Khadka Soosaarka Suugo Custard

Khadka Soosaarka Suugo Custard

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

Aline soo saarka suugo custardwaxay ku lug leedahay habab otomaatig ah oo taxane ah iyo kuwo toos ah si loo soo saaro maraqa custard si hufan, joogto ah, iyo nadaafad ahaan. Hoos waxaa ku qoran faahfaahin faahfaahsan oo ku saabsan marxaladaha caadiga ah ee khadka soo saarista suugada custard:

1. Wax ka qabashada & Diyaarinta Walxaha

• Soo dhawaynta caanaha & Kaydinta
  • Caanaha ceyriinka waa la helaa, lagu tijaabiyaa tayada, waxaana lagu kaydiyaa qaboojiyaha qaboojiyaha.
  • Beddelka: Budada caanaha oo dib loo sameeyay + biyo (ilaa cimri dheer).
• Maaraynta Sonkorta & Macmacaanka
  • Sonkorta, sharoobada galleyda, ama macmacaan kale ayaa la miisaamaa oo la milmaan.
• Habaynta Ukunta & Ukunta Budada
  • Ukunta dareeraha ah (pasteurized) ama budada beedka ayaa lagu qasaa biyo.
• Istaarijka & Xasilinta
  • Istaarijka galleyda, istaarijka la beddeley, ama dhumucyada (tusaale, carrageenan) ayaa horay loo isku daray si looga hortago isku-buubka.
• Dhadhanka & Waxyaabaha lagu daro
  • Vanilla, karamell, ama dhadhan kale, oo ay la socdaan waxyaabaha lagu ilaaliyo (haddii loo baahdo), ayaa la diyaariyey.

2. Isku-dhafka & Isku-dhafka

• Dufcaddii ama Isku-dhafka Joogtada ah
  • Waxyaabaha ay ka kooban yihiin ayaa lagu daray aqase-xiirid sareamahaanta premixheerkulka la xakameeyey (si looga fogaado dhumuc dhicis ah).
  • Homogenization waxaa laga yaabaa in lagu dabaqo qaab siman.

3. Karinta & Daaqsinka

• Karinta joogtada ah
  • Isku dar ah ayaa loo kululeeyaa75–85°C (167–185°F)si aad u dhaqaajiso gelatinization istaarijka iyo dhumucda suugada.
• Pasteurization (HTST ama Dufcaddii)
  • Heerkulka Sare ee Waqtiga Gaaban (HTST) ee72°C (161°F) ilaa 15-20 sekanama pasteurization Dufcaddii si loo hubiyo badbaadada microbial.
• Wajiga qaboojinta
  • Qaboojin degdeg ah si4–10°C (39–50°F)si loo joojiyo karinta oo dheeraad ah oo loo ilaaliyo qaab-dhismeedka.

4. Homogenization (ikhtiyaar)

• Cadaadis-sare Homogenizer
  • Loo isticmaalo qaab-dhismeed aad u jilicsan (waxay ka hortagtaa hadhuudh).

5. Buuxinta & Baakadaha

• Mashiinada Buuxinta Tooska ah
  • Buuxinta boorsada(tafaariiqda) amabuuxbuuxinta badan(adeeg cunto).
  • Buuxinta Aseptic(nolosha shelf dheer) amakulul-buuxinta( kaydinta ambient).
• Foomamka Baakadaha:
  • Dhalooyinka caaga ah, kartoonada, boorsooyinka, ama gasacadaha.
  • Biyo-soo-baxa Nitrojiinka waxaa loo isticmaali karaa in lagu kordhiyo nolosha shelf.

6. Qaboojinta & Kaydinta

• Qabow qarxo (haddii loo baahdo)
  • Custard la qaboojiyey, si degdeg ah u qaboojin ilaa4°C (39°F).
• Kaydinta Qabow
  • Lagu kaydiyaa4°C (39°F)Custard cusub ama ambient ee alaabta lagu daaweeyay UHT.

7. Xakamaynta Tayada & Imtixaanka

• Hubinta Viscosity(iyadoo la isticmaalayo viscometers).
• Korjoogteynta pH( bartilmaameedka: ~ 6.0-6.5 ).
• Baaritaanka Microbiological(wadarta tirada saxanka, khamiirka/caaryada).
• Qiimaynta Dareenka(dhadhan, texture, midab).

Qalabka Muhiimka ah ee Khadka Soosaarka Suugo Custard

1. Haamaha Kaydka(caano, maaddooyinka dareeraha ah).
2. Nidaamyada Miisaanka & Qiyaasta.
3. Isku qasayaasha xiirid sare leh & Haamaha Premix.
4. Pasteurizer (HTST ama Dufc).
5. Isku-beddelka kulaylka dusha sare ee la xoqay (karinta).
6. Homogenizer (ikhtiyaar).
7. Mashiinnada Buuxinta (piston, volumetric, ama aseptic).
8. Tunnelyada qaboojinta.
9. Mashiinnada Baakadaha (shabaynta, calaamadaynta).

Noocyada Maraqa Custard La Soo Saaray

• Custard qaboojiye(nolol shelf gaaban, dhadhan cusub).
• UHT Custard(nolol shelf dheer, jeermis dilay).
• Isku darka Custard budada ah(dib u habeyn).

Automation & Hufnaanta

• Nidaamyada Xakamaynta PLCheerkulka saxda ah iyo xakamaynta isku dhafka.
• Nidaamyada CIP (Meel-Nadiif ah)nadaafadda.