Yawancin ice cream na zamani ana sarrafa su kuma ana samar da su ta kayan aikin injina, inda ake amfani da injin samar da tururi don daidaita abubuwan sinadarai, bakara da sauran matakai. An yi ice cream tare da kyakkyawan rabon albarkatun ƙasa da kyakkyawan aiki. ice cream din da aka samar shima yana da taushi da dadi, mai kamshi mai kamshi. Don haka, ta yaya masana'antar ice cream ke amfani da injin tururi don yawan samar da ice cream tare da inganci mai kyau da dandano mai kyau?
1. Bakarawa.
Bayan mun zuga dukkan sinadaran daidai gwargwado, muna buƙatar yin amfani da janareta na tururi don bakara abubuwan. Tabbas, muna buƙatar sarrafa zazzabi na janareta na tururi yayin aikin haifuwa. Idan zafin jiki ya yi yawa, zai shafi ingancin ice cream. Ku ɗanɗani, idan zafin jiki ya yi ƙasa sosai, haifuwa ba zai zama cikakke ba, don haka ta yaya za a kashe ƙwayoyin cuta yadda ya kamata ba tare da shafar ɗanɗanon ice cream ba?
A gaskiya ma, masana'antar ice cream suna amfani da injin samar da tururi don bakara, wanda akasari an yi shi da pasteurized. Masana'antar ice cream za ta yi amfani da janareta na tururi don bakara a koyaushe. Yana ɗaukar kusan rabin sa'a don kashe ƙwayoyin cuta da ƙwayoyin cuta gaba ɗaya. , mold, da dai sauransu duk an kashe su, wanda kuma zai iya tabbatar da cewa tsabta da tsabta na ice cream sun kai ga ma'auni.
Me yasa ake amfani da janareta na tururi don haifuwa? Menene amfanin? A gaskiya ma, masana'antar ice cream na iya rage asarar sinadirai na ice cream sosai yayin amfani da janareta na tururi don pasteurization, don haka tabbatar da ainihin dandano na ice cream. Kuma tururin da injin samar da tururi ya samar yana da tsafta, kore kuma ba shi da gurbacewa, kuma ba zai samar da wani rago ba a lokacin da ake samar da shi, wanda ke da mutunta muhalli da lafiya.
2. Maganin homogenization.
Hanyar pasteurization kuma yana buƙatar homogenize da albarkatun ƙasa, kuma zafin jiki yana buƙatar sarrafa lokacin homogenization. Idan zafin jiki ya yi ƙasa sosai, danko na gamsai zai karu, yana haifar da matsaloli tare da tasirin homogenization. Idan zafin jiki ya yi yawa, tara mai zai faru, kuma za a rage yawan mai.
A tururi janareta da ake amfani a cikin ice cream homogenization tsari, yafi saboda tururi janareta iya daidai sarrafa zafin jiki a cikin dacewa kewayon, kuma zai iya ci gaba da samar da m zafin jiki tururi, da kuma tururi kama ice cream samfurin yana da lafiya texture , Lubrication, barga da kuma dogon m siffar, zai iya inganta fadada kudi, rage kankara crystallization, da dai sauransu, kuma a lokacin da ice cream cakuda ne gauraye da tururi janareta, shi zai iya zama mafi kyau gauraye.
Tabbas, zafin jiki yana da mahimmanci a cikin tsarin homogenization, amma akwai wani batu wanda kuma yana da mahimmanci, wato, matsa lamba. A cikin tsari na homogenization, matsa lamba tururi yana buƙatar sarrafawa a cikin wani kewayon, kuma matsa lamba bai kamata ya zama ƙasa ko babba ba. Har ila yau, janareta na tururi na'urar matsi ne, kuma zai haifar da wani matsa lamba yayin dumama, don haka lokacin amfani da injin tururi don ɗaga zafin jiki, wajibi ne a daidaita matsa lamba zuwa matsa lamba da ake buƙata don daidaituwa, kuma ƙara yawan zafin jiki da matsawa, ta yadda tasirin homogenization zai fi kyau.
Lokacin aikawa: Mayu-12-2023
