Custard Sauce Production Line

Custard Sauce Production Line

Kanema Wopanga:https://www.youtube.com/watch?v=AkAcycJx0pI

Amzere wopangira msuzi wa custardZimaphatikizapo njira zingapo zodzipangira zokha komanso zodziwikiratu kuti apange msuzi wa custard moyenera, mosasinthasintha, komanso mwaukhondo. Pansipa pali tsatanetsatane wa magawo omwe amapezeka pamzere wopangira msuzi wa custard:

1. Zopangira Kusamalira & Kukonzekera

• Kulandila Mkaka & Kusunga
  • Mkaka wosaphika umalandiridwa, kuyesedwa kuti ukhale wabwino, ndikusungidwa m'mankhokwe afiriji.
  • Njira ina: Ufa wa mkaka wokonzedwanso + madzi (kwa moyo wautali wautali).
• Shuga & Sweetener Kusamalira
  • Shuga, madzi a chimanga, kapena zotsekemera zina zimayesedwa ndikusungunuka.
• Mazira & Mazira Powder Processing
  • Mazira amadzimadzi (pasteurized) kapena ufa wa dzira amasakanizidwa ndi madzi.
• Wowuma & Stabilizers
  • Chimanga, wowuma wosinthidwa, kapena zokhuthala (mwachitsanzo, carrageenan) zimasakanizidwa kuti zisagwe.
• Flavouring & Zowonjezera
  • Vanilla, caramel, kapena zokometsera zina, pamodzi ndi zotetezera (ngati zikufunika), zimakonzedwa.

2. Kusakaniza & Kusakaniza

• Kusakaniza kapena Kusakaniza Kosalekeza
  • Zosakaniza zimaphatikizidwa mu achosakanizira chometa ubweya wambirikapenathanki ya premixpa kutentha koyendetsedwa (kupewa kukhuthala msanga).
  • Homogenization ingagwiritsidwe ntchito kuti ikhale yosalala.

3. Kuphika & Pasteurization

• Kuphika Mopitiriza (Scraped Surface Heat Exchanger)
  • Kusakaniza kumatenthedwa75–85°C (167–185°F)yambitsani wowuma gelatinization ndi thicken msuzi.
• Pasteurization (HTST kapena Batch)
  • High-Temperature Short-Time (HTST) pa72 ° C (161 ° F) kwa 15-20 seckapena batch pasteurization kuonetsetsa chitetezo cha tizilombo.
• Gawo Lozizira
  • Kuzizira kofulumira ku4–10°C (39–50°F)kusiya kuphika kwina ndikusunga mawonekedwe.

4. Homogenization (Mwasankha)

• High-Pressure Homogenizer
  • Amagwiritsidwa ntchito popanga mawonekedwe osalala kwambiri (amateteza kumera).

5. Kudzaza & Kuyika

• Makina Odzazitsa Okha
  • Kudzaza thumba(zogulitsa) kapenakudzaza kochuluka(zakudya).
  • Kudzaza kwa Aseptic(kwa moyo wautali wautali) kapenakutentha-kudzaza(zosungirako zozungulira).
• Mapangidwe Opaka:
  • Mabotolo apulasitiki, makatoni, matumba, kapena zitini.
  • Kuwotcha kwa nayitrogeni kungagwiritsidwe ntchito kuwonjezera moyo wa alumali.

6. Kuzizira & Kusungirako

• Kutentha kwamphamvu (ngati kuli kofunikira)
  • Pakuti firiji custard, mofulumira kuzirala kuti4°C (39°F).
• Kozizira Kwambiri
  • Kusungidwa pa4°C (39°F)kwa custard yatsopano kapena yozungulira pazinthu zothiridwa ndi UHT.

7. Kuwongolera Ubwino & Kuyesa

• Macheke a Viscosity(pogwiritsa ntchito viscometers).
• pH Monitoring(chandamale: ~ 6.0-6.5).
• Kuyeza kwa Microbiological(chiwerengero cha mbale zonse, yisiti / nkhungu).
• Sensory Evaluation(kukoma, kapangidwe, mtundu).

Zida Zofunika Kwambiri mu Custard Sauce Production Line

1. Matanki Osungira(kwa mkaka, zosakaniza zamadzimadzi).
2. Kuyeza & Dosing Systems.
3. Zosakaniza Zapamwamba-Kumeta ubweya & Matangi a Premix.
4. Pasteurizer (HTST kapena Batch).
5. Scraped Surface Heat Exchanger (pophika).
6. Homogenizer (ngati mukufuna).
7. Makina Odzazitsa (pistoni, volumetric, kapena aseptic).
8. Machubu Ozizirira.
9. Makina Opaka (kusindikiza, kulemba zilembo).

Mitundu ya Msuzi wa Custard Opangidwa

• Refrigerated Custard(moyo wa alumali wamfupi, kukoma kwatsopano).
• UHT Custard(moyo wautali wa alumali, wosabala).
• Powder Custard Mix(kwa kukonzanso).

Zodzichitira & Mwachangu

• PLC Control Systemskuwongolera kutentha ndi kusakaniza kosakanikirana.
• CIP (Oyera-mu-Malo) Systemszaukhondo.