Taw qhia txog cov txheej txheem thev naus laus zis ntawm cov khoom siv mis nyuj

1. Tom qab lim cov mis nyuj tshiab, pub rau hauv lub tank cua sov. Thaum nws yog preheated rau 50-60 degrees, ntxiv ib nrab ntawm cov suab thaj dawb siv rau zus tau tej cov mis nyuj, sov nws mus txog 70 degrees, homogenize nws ib zaug, thiab ces mus txuas ntxiv kom sov rau tom qab khaws cia. 80 degree rau 10 feeb, pib txias mus rau 43-45 degree thiab ua kom qhov kub thiab txias. Ntxiv 3 feem pua ​​​​ntawm cov mis nyuj tshiab rau hauv cov mis nyuj, thiab ferment ntawm qhov kub thiab txias rau 3-5 teev. Lub pH ntawm fermented mis nyuj yog tswj ntawm 3.8-4.15 yog zoo, nres fermentation. Cia txias kom qis dua 30 degrees, do maj mam los npaj

2. Kev npaj ntawm stabilizer sib tov: sib tov 1/2 ntawm cov suab thaj dawb siv rau kev tsim khoom nrog stabilizer, meringue, poov tshuaj sorbate, qhuav mix thiab sib tov, thiab nplawm rau hauv 80-85 degrees dej kub thaum nplawm kom tsis txhob muaj hmoov rau kev sib txuas, yog tias muaj. yog ib qho colloidal thaiv, nws tuaj yeem tawg los ntawm lub tshuab colloid. Yog tias cov stabilizer sib tov yog soaked rau 3-5 teev ua ntej, cov nyhuv yuav zoo dua. Tom qab ntawd txias rau 25-35 degrees.

3. Sib tov cov mis fermented thiab stabilizer sib tov sib npaug ntawm qhov kub thiab txias, thiab ntsuas nws cov acidity. Yog tias pH siab tshaj 4.2, siv 2/3 sab ntawm citric acid diluent (5 feem pua ​​​​ntawm cov dej tsim tau siv los dilute citric acid) Sprinkle rau hauv cov khoom ua kua thaum nplawm los ntsuas nws cov acidity kom txog thaum pH ntawm cov khoom siv. kua ncav cuag li 4. 4. Raws li hom tshuaj tsw qab, nphoo cov txuj lom rau hauv cov khoom ua kua thiab do nws tusyees, thiab muab tso rau hauv lub tank cia rau ntim. Cov khoom ntim tau raug xa mus rau qhov chaw txias txias rau kev tshaj tawm - ua noj, thiab nws tuaj yeem muab tso rau hauv khw rau hnub tom qab.

5. Lub tshuab ua kua mis yog ib yam khoom siv ntawm cov kab ntau lawm. Cov cuab yeej siv hauv cov khoom siv mis nyuj muaj xws li cov tub yees tso tsheb hlau luam, tso tsheb hlau luam, cov tank sib tov, homogenizers, siab - kub sterilization tshuab, phaj kub exchangers, tiav tso tsheb hlau luam, filling tshuab, Nws yog ib qho kev sib xyaw ua ke ntau lawm, uas tuaj yeem txuas ncaj qha mus rau lub tshuab filling rau filling los ntawm qhov system. Cov khoom siv muaj cov qauv tsim nyog thiab zoo nkauj tsos, uas tuaj yeem txuag tau qhov chaw ntawm qhov chaw tsim khoom. Ib tus neeg ua haujlwm tuaj yeem ua haujlwm thiab tsim khoom, qis- tus nqi tu, kev ua qauv ntawm cov khoom, thiab kev hloov chaw hauv cheeb tsam. Lub tshuab ua kua mis ntau ntau tuaj yeem tsim cov mis nyuj tshiab, mis nyuj pasteurized, yogurt, yogurt, txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, tshuaj yej haus, dej khov, thiab lwm yam.