Na Lako Yogurt Li'ili'i
ʻO nā huahana yogurt ma ka mākeke ka hapa nui o nā ʻano paʻa, ʻano hoʻoulu a me nā ʻano ʻono huaʻai me nā ʻano wai wai huaʻai.
Hiki ke hōʻuluʻulu ʻia ke kaʻina hana o ka yoghurt e like me nā mea ʻai, preheating, homogenization, sterilization, cooling, inoculation, (hoʻopiha: no ka yoghurt paʻa), fermentation, cooling, (mixing: for stirred yoghurt), packaging and ripening.Hoʻohui ʻia ka starch i hoʻololi ʻia i ka pae batching, a pili pono kāna hopena noi i ka mana kaʻina hana
Nā mea hoʻohui: e like me ke koena o nā mea waiwai, e koho i nā mea maka i makemake ʻia, e like me ka waiū hou, ke kō a me ka stabilizer.Hiki ke hoʻohui kaʻawale i ka starch i hoʻololi ʻia i ke kaʻina hana, a hiki ke hoʻohui ʻia ma hope o ka hui ʻana maloʻo me nā kīʻaha meaʻai ʻē aʻe.Ke noʻonoʻo nei ʻo ka starch a me ka ʻai meaʻai ka nui o nā mea molecular kiʻekiʻe me ka hydrophilicity ikaika, ʻoi aku ka maikaʻi o ka hoʻohui ʻana iā lākou me ka nui o ke kō granulated kūpono a hoʻoheheʻe iā lākou i ka waiū wela (55 ℃ ~ 65 ℃) ma lalo o ke kūlana hoʻoulu kiʻekiʻe e hoʻomaikaʻi i ko lākou dispersibility. .
Ke holo nei ke kaʻina hana ʻo yogurt:
Preheating: ke kumu o ka preheating mea e hoʻomaikaʻi i ka pono o ka aʻe kaʻina homogenization, a me ke koho ana o ka preheating wela e ole e oi aku mamua o ka gelatinization wela o ka starch (e pale aku i ke kinona hale i poino i ka homogenization kaʻina ma hope o starch gelatinization).
Homogenization: homogenization pili i ka mechanical lapaʻau o ka waiū momona globules, no laila, he uuku momona globules likely dispersed i loko o ka waiū.Ma ka pae homogenization, ua hoʻokau ʻia ka mea i ka shear, collision a me nā ikaika cavitation.ʻO ka starch starch i hoʻololi ʻia he ikaika ikaika ka mīkini ʻoki ʻoki ma muli o ka hoʻololi ʻana i ka hoʻololi ʻana, hiki ke mālama i ka pono o ka hale granule, kahi kūpono e mālama i ka viscosity a me ke ʻano kino o ka yogurt.
Sterilization: hoʻohana maʻamau ka pasteurization, a ʻo ke kaʻina hana sterilization o 95 ℃ a me 300s i hoʻohana maʻamau i nā mea kanu waiū.Hoʻonui piha ʻia ka starch i hoʻololi ʻia a gelatinized i kēia manawa e hana i ka viscosity.
ʻO ka hoʻoluʻu, inoculation a me ka fermentation: ʻo ka starch denatured he ʻano mea molecular kiʻekiʻe, e paʻa mau ana kekahi mau waiwai o ka starch kumu, ʻo ia hoʻi, polysaccharide.Ma lalo o ka pH waiwai o ka yogurt, ʻaʻole e hoʻohaʻahaʻa ʻia ka starch e ka bacteria, no laila hiki iā ia ke mālama i ke kūpaʻa o ka ʻōnaehana.Ke hāʻule ka pH waiwai o ka ʻōnaehana fermentation i ka isoelectric point of casein, ka casein denaturates a solidifies, e hana ana i kahi ʻōnaehana pūnaewele ʻekolu-dimensional pili me ka wai, a lilo ke anga i curd.I kēia manawa, hiki i ka gelatinized starch ke hoʻopiha i ka iwi, hoʻopaʻa i ka wai manuahi a mālama i ka paʻa o ka ʻōnaehana.
ʻO ka hoʻoluʻu, hoʻoulu ʻana a ma hope o ka oʻo ʻana: ʻo ke kumu o ka hoʻoulu ʻana i ka yoghurt cooling ʻo ia ke kāohi koke i ka ulu ʻana o nā microorganisms a me ka hana enzyme, ka mea nui e pale i ka hoʻoulu ʻana o ka waika nui a me ka dehydration i ka wā e hoʻoulu ai.Ma muli o nā kumu like ʻole o nā mea maka, ʻokoʻa ka denaturation denaturation o ka starch i hoʻololi ʻia, a ʻaʻole like ka hopena o ka starch i hoʻololi ʻia i hoʻohana ʻia i ka hana ʻana i ka yoghurt.No laila, hiki ke hāʻawi ʻia ka starch i hoʻololi ʻia e like me nā koi like ʻole o ka maikaʻi yogurt.
