Custard obe Production Line

Custard obe Production Line

Fidio iṣelọpọ:https://www.youtube.com/watch?v=AkAcycJx0pI

Acustard obe gbóògì ilapẹlu lẹsẹsẹ adaṣe ati awọn ilana adaṣe ologbele lati ṣe iṣelọpọ obe custard daradara, ni igbagbogbo, ati ni mimọ. Ni isalẹ ni pipin alaye ti awọn ipele aṣoju ninu laini iṣelọpọ obe custard kan:

1. Eroja mimu & Igbaradi

• Gbigba wara & Ibi ipamọ
  • A gba wara aise, ṣe idanwo fun didara, ati fipamọ sinu awọn silos ti o tutu.
  • Yiyan: Iyẹfun wara ti a tun ṣe + omi (fun igbesi aye selifu to gun).
• Sugar & Ohun mimu mimu
  • Suga, omi ṣuga oyinbo agbado, tabi awọn aladun miiran jẹ iwọn ati tituka.
• Ẹyin & Ẹyin Powder Processing
  • Eyin olomi (pasteurized) tabi ẹyin lulú ti wa ni idapo pelu omi.
• Sitashi & Stabilizers
  • Sitashi agbado, sitashi ti a ṣe atunṣe, tabi awọn ohun ti o nipọn (fun apẹẹrẹ, carrageenan) ti wa ni iṣaju iṣaju lati ṣe idiwọ idilọ.
• Awọn eroja & Awọn afikun
  • Vanilla, caramel, tabi awọn adun miiran, pẹlu awọn olutọju (ti o ba nilo), ti pese sile.

2. Dapọ & Dapọ

• Ipele tabi Ilọsiwaju Dapọ
  • Awọn eroja ti wa ni idapo ni aga-rirun aladapotabipremix ojòlabẹ awọn iwọn otutu iṣakoso (lati yago fun sisanra ti tọjọ).
  • Homogenization le ṣee lo fun sojurigindin dan.

3. Sise & Pasteurization

• Sise Tesiwaju (Olupaṣiparọ Ooru Ilẹ Ilẹ ti a ha kuro)
  • Awọn adalu ti wa ni kikan si75–85°C (167–185°F)lati mu sitashi gelatinization ṣiṣẹ ati ki o nipọn obe.
• Pasteurization (HTST tabi Batch)
  • Aago Kukuru-giga-giga (HTST) ni72°C (161°F) fun iṣẹju-aaya 15-20tabi ipele pasteurization lati rii daju aabo makirobia.
• Ipele Itutu
  • Dekun itutu si4–10°C (39–50°F)lati da siwaju sise ati ki o bojuto sojurigindin.

4. Iṣọkan (aṣayan)

• Ga-Titẹ Homogenizer
  • Lo fun olekenka-dan sojurigindin (idilọwọ graininess).

5. Nkún & Iṣakojọpọ

• Awọn ẹrọ kikun Aifọwọyi
  • Apo nkún(fun soobu) tabiolopobobo nkún(fun iṣẹ ounjẹ).
  • Aseptic kikun(fun gun selifu aye) tabigbona-kun(fun ibi ipamọ ibaramu).
• Awọn ọna kika:
  • Awọn igo ṣiṣu, awọn paali, awọn apo kekere, tabi awọn agolo.
  • Nitrogen flushing le ṣee lo lati fa igbesi aye selifu.

6. Itutu & Ibi ipamọ

• Biba gbigbona (ti o ba nilo)
  • Fun custard ti o tutu, itutu agbaiye yara si4°C (39°F).
• Ibi ipamọ tutu
  • Ti o ti fipamọ ni4°C (39°F)fun custard titun tabi ibaramu fun awọn ọja itọju UHT.

7. Iṣakoso Didara & Idanwo

• Awọn sọwedowo viscosity(lilo viscometers).
• Abojuto pH(afojusun: ~6.0–6.5).
• Idanwo Microbiological(lapapọ awo ka, iwukara / m).
• Akojopo ifarako(lenu, sojurigindin, awọ).

Ohun elo bọtini ni Custard Sauce Production Line

1. Awọn tanki ipamọ(fun wara, awọn eroja omi).
2. Iwọn & Awọn ọna ṣiṣe Dosing.
3. Awọn alapọpo Shear giga & Awọn tanki Premix.
4. Pasteurizer (HTST tabi Batch).
5. Pàṣípààrọ̀ Ooru Ilẹ̀ tí a gé (fun sise).
6. Homogenizer (aṣayan).
7. Awọn ẹrọ kikun (piston, volumetric, tabi aseptic).
8. Itutu Tunnels.
9. Awọn ẹrọ iṣakojọpọ (fidi, isamisi).

Orisi ti Custard obe Produced

• Custard firiji(igbesi aye selifu kukuru, itọwo tuntun).
• UHT Custard(gun selifu aye, sterilized).
• Powdered Custard Mix(fun atunṣeto).

Adaṣiṣẹ & Ṣiṣe

• PLC Iṣakoso Systemsfun iwọn otutu deede ati iṣakoso dapọ.
• CIP (Mọ-ni-Place) Systemsfun imototo.