Layin Samar da Miyar Custard

Layin Samar da Miyar Custard

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

ALayin samar da miyar custardya ƙunshi jerin hanyoyin sarrafa miyar custard ta atomatik da ta atomatik don samar da miyar custard cikin inganci, akai-akai, da kuma tsafta. Ga cikakken bayani game da matakan da aka saba bi a layin samar da miyar custard:

1. Sarrafa Sinadarai da Shiri

• Liyafar Madara da Ajiya
  • Ana karɓar madarar da ba a so, a gwada ingancinta, sannan a adana ta a cikin firiji.
  • Madadin: Foda madara da aka sake yin amfani da ita + ruwa (don tsawon lokacin da za a ajiye).
• Gudanar da Sukari da Zaki
  • Ana auna sukari, ruwan masara, ko wasu kayan zaki kuma a narkar da su.
• Sarrafa Foda da Kwai
  • Ana haɗa ƙwai mai ruwa (wanda aka yi masa man shafawa) ko garin ƙwai da ruwa.
• Sitaci & Masu Daidaitawa
  • Ana haɗa sitacin masara, sitacin da aka gyara, ko kuma mai kauri (misali, carrageenan) kafin a haɗa su don hana taruwa.
• Abubuwan dandano da ƙari
  • Ana shirya vanilla, caramel, ko wasu dandano, tare da abubuwan kiyayewa (idan akwai buƙata).

2. Haɗawa da Haɗawa

• Rukunin ko Ci gaba da Haɗawa
  • Sinadaran suna haɗuwa a cikininjin haɗa kaya mai ƙarfikotankin hadawa na farkoa ƙarƙashin yanayin zafi mai sarrafawa (don guje wa kauri da wuri).
  • Ana iya amfani da Homogenization don laushin rubutu.

3. Dafa Abinci & Man Shafawa

• Ci gaba da Dafa Abinci (Mai Canja Zafin Sama Mai Gogewa)
  • Ana dumama cakuda zuwa75–85°C (167–185°F)don kunna gelatinization na sitaci da kuma kauri miyar.
• Pasteurization (HTST ko Batch)
  • Gajeren Lokaci Mai Zafi Mai Tsayi (HTST) a72°C (161°F) na daƙiƙa 15-20ko kuma yin amfani da batch pasteurization don tabbatar da tsaron ƙwayoyin cuta.
• Matakin Sanyaya
  • Sanyaya cikin sauri zuwa4–10°C (39–50°F)don dakatar da girki da kuma kiyaye yanayinsa.

4. Haɗakarwa (Zaɓi ne)

• Homogenizer mai matsin lamba mai yawa
  • Ana amfani da shi don laushi mai laushi (yana hana ƙwaya).

5. Cikowa da Marufi

• Injinan Cikawa ta atomatik
  • Ciko jakar(don siyarwa) kocikawa mai yawa(don hidimar abinci).
  • Cika Aseptic(don tsawon lokacin shiryawa) kocike da zafi(don ajiyar yanayi).
• Tsarin Marufi:
  • Kwalaben filastik, kwalaye, jakunkuna, ko gwangwani.
  • Ana iya amfani da sinadarin nitrogen don ƙara tsawon lokacin shiryayye.

6. Sanyaya da Ajiya

• Busasshen Barci (idan ana buƙata)
  • Don kirim mai sanyaya, sanyaya cikin sauri zuwa4°C (39°F).
• Ajiya Mai Sanyi
  • An adana a4°C (39°F)don sabon kirfa ko yanayi don samfuran da aka yi wa magani da UHT.

7. Kula da Inganci da Gwaji

• Duba Danko(ta amfani da na'urorin aunawa).
• Kula da pH(maƙasudi: ~6.0–6.5).
• Gwajin Kwayoyin Halitta(jimillar adadin faranti, yisti/mold).
• Kimantawar Hankali(ɗanɗano, laushi, launi).

Kayan aiki masu mahimmanci a Layin Samar da Miyar Custard

1. Tankunan Ajiya(don madara, sinadaran ruwa).
2. Tsarin Aunawa & Dosage.
3. Tankunan Haɗawa Masu Tsabta da Tsaftace Tsafta.
4. Pasteurizer (HTST ko Batch).
5. Ma'ajiyar Zafi ta Sama da Aka Goge (don girki).
6. Homogenizer (zaɓi ne).
7. Injin Cika (piston, volumetric, ko aseptic).
8. Rafukan Sanyaya.
9. Injinan Marufi (hatimi, lakabi).

Ire-iren Miyar Custard da Aka Samar

• Custard mai sanyi(ƙarshen lokacin shiryawa, ɗanɗano sabo).
• UHT Custard(tsawon lokacin shiryawa, an yi masa allurar rigakafi).
• Hadin Custard Mai Foda(don sake ginawa).

Aiki da Kai da Inganci

• Tsarin Kula da PLCdon daidaitaccen sarrafa zafin jiki da haɗuwa.
• Tsarin CIP (Tsabtace-cikin-Wuri)don tsafta.