Custard Sauce Production Line

Custard Sauce Production Line

Vidiyo mmepụta:https://www.youtube.com/watch?v=AkAcycJx0pI

Acustard ihendori mmepụta ahịrịna-agụnye usoro akpaghị aka na nke nwere obere akpaaka iji rụpụta ihendori custard nke ọma, na-adịgide adịgide na ịdị ọcha. N'okpuru bụ nkowa zuru ezu nke usoro a na-ahụkarị na ahịrị mmepụta ihendori custard:

1. Ingredient Ijikwa & Nkwadebe

• Nnabata mmiri ara ehi & Nchekwa
  • A na-anata mmiri ara ehi rachara, nwale maka ịdị mma ma chekwaa ya na silos friji.
  • Nhọrọ: ntụ ntụ mmiri ara ehi emegharịrị + mmiri (maka ndụ adịte aka).
• Ijikwa shuga & ihe ụtọ
  • A na-atụba shuga, sirop ọka, ma ọ bụ ihe ụtọ ọzọ ma gbazee.
• Nhazi akwa na akwa ntụ ntụ
  • A na-agwakọta akwa mmiri mmiri (pasteurized) ma ọ bụ ntụ ntụ na mmiri.
• Starch & Stabilizers
  • A na-agwakọta starch ọka, starch emezigharịrị, ma ọ bụ ihe ndị na-esi ísì ụtọ (dịka ọmụmaatụ, carrageenan) iji gbochie ịchịkọta.
• Ihe ụtọ na ihe mgbakwunye
  • A na-akwado Vanilla, caramel, ma ọ bụ ihe ụtọ ndị ọzọ, yana ihe nchekwa (ọ bụrụ na ọ dị mkpa).

2. Ngwakọta & Ngwakọta

• Ngwakọta ogbe ma ọ bụ na-aga n'ihu
  • A na-ejikọta ihe ndị na-emepụta ihe na aigwekota akwa-shieema ọ bụpremix tankn'okpuru okpomọkụ a na-achịkwa (ka ịzenarị thickening akaghi aka).
  • Enwere ike itinye homogenization maka udidi dị nro.

3. Nri & pasteurization

• Isi nri na-aga n'ihu (ihe mgbasa ọkụ dị n'elu a kpụrụ akpụ)
  • Ngwakọta ahụ na-ekpo ọkụ75–85°C (167–185°F)iji rụọ ọrụ starch gelatinization na thicken na ihendori.
• Pasteurization (HTST ma ọ bụ Batch)
  • Obere oge dị elu (HTST) na72°C (161°F) maka 15-20 secma ọ bụ ogbe pasteurization iji hụ na nchekwa microbial.
• Usoro jụrụ oyi
  • Ngwa ngwa jụrụ4–10°C (39–50°F)iji kwụsị isi nri ma nọgide na-enwe udidi.

4. Homogenization (Nhọrọ)

• Homogenizer nke nrụgide dị elu
  • Ejiri ya maka udidi dị nro (na-egbochi ọka).

5. Ndochi & nkwakọ ngwaahịa

• Igwe ndochi akpaaka
  • Ndochi obere akpa(maka mkpọsa) ma ọ bụnnukwu ndochi(maka ọrụ nri).
  • Aseptic ndochi(maka ogologo ndụ shelf) ma ọ bụna-ekpo ọkụ-ejuputa(maka nchekwa ambient).
• Ụdị nkwakọ ngwaahịa:
  • Karama plastik, katọn, obere akpa, ma ọ bụ ite.
  • Enwere ike iji nsị nitrogen gbatịa ndụ nchekwa.

6. Ntu oyi & Nchekwa

• Ịgba ọkụ (ọ bụrụ na achọrọ)
  • Maka custard friji, na-ajụ oyi ngwa ngwa ka4°C (39°F).
• Nchekwa oyi
  • Echekwara na4°C (39°F)maka custard ọhụrụ ma ọ bụ ambient maka ngwaahịa a na-agwọ UHT.

7. Quality Control & Testing

• Nyocha viscosity(iji viscometers).
• nlekota pH(Echiche: ~ 6.0-6.5).
• Nnwale Microbiological(ngụkọta ọnụ ọnụ efere, yist/ebu).
• Ntụle sensọ( uto, udidi, agba).

Akụrụngwa igodo dị na Custard Sauce Production Line

1. Ebe nchekwa tankị(maka mmiri ara ehi, ihe mmiri mmiri).
2. Sistemụ Arụ & Dosing.
3. Ndị na-agwakọta ihe dị elu na tankị Premix.
4. Pasteurizer (HTST ma ọ bụ Batch).
5. Ihe mgbasa ọkụ dị n'elu a kpụrụ akpụ (maka isi nri).
6. Homogenizer (nhọrọ).
7. Igwe na-ejuputa (piston, volumetric, ma ọ bụ aseptic).
8. Ọwara jụrụ oyi.
9. Machines nkwakọ ngwaahịa (akara, akara).

Ụdị Custard Sauce Emepụtara

• Custard friji(obere shelf ndụ, ọhụrụ uto).
• UHT Custard(ogologo ndụ, igba ogwu).
• Ngwakọta Custard ntụ ntụ(maka nhazigharị).

Akpaaka & arụmọrụ

• Sistemụ Njikwa PLCmaka kpomkwem okpomọkụ na njikwa agwakọta.
• Sistemụ CIP (dị ọcha na ebe).maka ịdị ọcha.