Layin Samuwar Custard Sauce

Layin Samuwar Custard Sauce

Bidiyon samarwa:https://www.youtube.com/watch?v=AkAcycJx0pI

Acustard sauce samar lineya ƙunshi jerin matakai masu sarrafa kansa da ɓangarorin sarrafa kansa don kera miya mai ɗorewa da inganci, akai-akai, da tsafta. A ƙasa akwai cikakkun bayanai na matakan da aka saba a cikin layin samar da miya:

1. Magani & Shiri

• liyafar Milk & Ajiya
  • Ana karɓar danyen madara, ana gwada inganci, kuma a adana shi a cikin silo mai firiji.
  • Madadin: Foda madara mai sake ginawa + ruwa (don tsawon rairayi).
• Gudanar da Ciwon sukari & Mai zaki
  • Ana auna sukari, syrup masara, ko madadin kayan zaki ana narkar da su.
• Kwai & Kwai Processing Foda
  • Ana hada kwai mai ruwa (pasteurized) ko foda kwai da ruwa.
• Starch & Stabilizers
  • Masara, sitaci da aka gyara, ko masu kauri (misali, carrageenan) an riga an haɗa su don hana kumbura.
• Dadi & Additives
  • Vanilla, caramel, ko wasu dadin dandano, tare da masu kiyayewa (idan an buƙata), an shirya su.

2. Hadawa & Hadawa

• Batch ko Ci gaba da Cakuda
  • Abubuwan da aka haɗa a cikin ababban mai ƙarfi mahaɗakopremix tankikarkashin yanayin da ake sarrafawa (don gujewa kauri da wuri).
  • Ana iya amfani da homogenization don laushi mai laushi.

3. Cooking & Pasteurization

• Ci gaba da dafa abinci (Mai musayar zafi mai zafi)
  • Cakuda yana mai zafi zuwa75-85°C (167-185°F)don kunna sitaci gelatinization da thicken miya.
• Pasteurization (HTST ko Batch)
  • Tsawon Lokaci Mai Girma (HTST) a72°C (161°F) don 15-20 secko batch pasteurization don tabbatar da lafiyar ƙwayoyin cuta.
• Matakin sanyaya
  • Saurin sanyaya zuwa4-10°C (39-50°F)don dakatar da kara dafa abinci da kula da rubutu.

4. Homogenization (Na zaɓi)

• Babban Matsi Homogenizer
  • Ana amfani dashi don laushi mai laushi (yana hana hatsi).

5. Ciko & Marufi

• Injin Cika Ta atomatik
  • Cika jaka(don kasuwa) kocika girma(don hidimar abinci).
  • Cikowar Aseptic(don dogon rairayi) kozafi-cika(don ajiyar yanayi).
• Tsarin Marufi:
  • kwalabe na filastik, kwali, jaka, ko gwangwani.
  • Za a iya amfani da zubar da Nitrogen don tsawaita rayuwar rayuwa.

6. sanyaya & Ajiya

• Chilling (idan an buƙata)
  • Don firiji mai sanyi, saurin sanyaya zuwa4°C (39°F).
• Ma'ajiyar Sanyi
  • An adana a4°C (39°F)don sabon ma'auni ko na yanayi don samfuran da aka yi wa UHT magani.

7. Quality Control & Gwaji

• Duban danko(ta amfani da viscometers).
• Kulawar pH(manufa: ~6.0-6.5).
• Gwajin Kwayoyin Halitta( jimlar adadin faranti, yisti / mold).
• Ƙimar Hankali(dandano, rubutu, launi).

Maɓalli na Kayan Aiki a Layin Samar da Sauce

1. Tankunan ajiya(don madara, kayan abinci na ruwa).
2. Tsarukan Auna & Dosing.
3. Manyan Haɗaɗɗen Shear & Premix Tankuna.
4. Pasteurizer (HTST ko Batch).
5. Canjin Zafin Sama (don dafa abinci).
6. Homogenizer (na zaɓi).
7. Injin Cika (fiston, volumetric, ko aseptic).
8. Rawan sanyi.
9. Injin Marufi (hatimi, lakabi).

Nau'in Custard Sauce Ya Samar

• Custard mai sanyi(gajeren rayuwar shiryayye, sabon ɗanɗano).
• UHT Custard(tsawon rayuwa, haifuwa).
• Foda Custard Mix(don sake gyarawa).

Automation & Inganci

• PLC Control Systemsdon madaidaicin zafin jiki da sarrafa haɗawa.
• CIP (Clean-in-Place) Systemsdomin tsafta.