Laina Hana ʻana i ka ʻuala Custard

Laina Hana ʻana i ka ʻuala Custard

Paʻi wikiō:https://www.youtube.com/watch?v=AkAcycJx0pI

Alaina hana ʻai custarde pili ana i nā kaʻina hana ʻakomi a semi-aunoa no ka hana ʻana i ka sauce custard me ka maikaʻi, maʻamau, a me ka maʻemaʻe. Aia ma lalo iho kahi kikoʻī kikoʻī o nā pae maʻamau i loko o kahi laina hana ʻai custard:

1. Hoʻomaʻamaʻa a me ka hoʻomākaukau ʻana

• ʻO ka loaʻa a me ka mālama ʻana i ka waiū
  • Loaʻa ʻia ka waiū maka, hoʻāʻo ʻia no ka maikaʻi, a mālama ʻia i loko o nā silos paʻa.
  • ʻOkoʻa: waiu pauka + wai (no ka lōʻihi o ke ola).
• ʻO ka lawelawe ʻana i ke kō a me ka mea ʻono
  • ʻO ke kō, ka syrup kulina, a i ʻole nā mea ʻono ʻē aʻe ke kaupaona ʻia a hoʻoheheʻe ʻia.
• Hana ʻia nā hua manu a me ka pauda
  • Hoʻohui ʻia nā hua wai (pasteurized) a i ʻole ka pauka hua manu me ka wai.
• Starch & Stabilizers
  • Hoʻohui mua ʻia ka ʻuala, ka starch i hoʻololi ʻia, a i ʻole nā ​​mea mānoanoa (e laʻa, carrageenan) i mea e pale ai i ka pipili.
• Mea ʻala a me nā mea hoʻohui
  • Hoʻomākaukau ʻia ka vanila, caramel, a me nā mea ʻono ʻē aʻe, me nā preservatives (inā pono).

2. Ka hui 'ana a me ka hui 'ana

• Huipu a i ole hui mau
  • Hoʻohui ʻia nā mea hoʻohui i kahimea hui kiʻekiʻe-sheara i ʻolepahu premixma lalo o nā mahana i mālama ʻia (e pale i ka mānoanoa mua).
  • Hiki ke hoʻohana ʻia ka homogenization no ke ʻano maʻalahi.

3. Kuke & Pasteurization

• Kuke mau (Scraped Surface Heat Exchanger)
  • Hoʻomaʻamaʻa ʻia ka hui ʻana i75–85°C (167–185°F)e ho'ā i ka starch gelatinization a mānoanoa i ka ʻuala.
• Pasteurization (HTST a i ʻole Batch)
  • Manawa Pokole Ki'eki'e (HTST) ma72°C (161°F) no 15-20 kekonaa i ʻole ka pasteurization puʻupuʻu e hōʻoia i ka palekana microbial.
• Māhele Hoʻoluʻu
  • Hoʻolili wikiwiki i4–10°C (39–50°F)e ho'ōki i ka kuke ʻana a mālama i ke ʻano.

4. Homogenization (Koho)

• Homogenizer Pumi Kiekie
  • Hoʻohana ʻia no ke ʻano maʻemaʻe loa (pale i ka graininess).

5. Hoʻopiha & Packaging

• Nā mīkini hoʻopiha piha
  • Hoʻopiha ʻeke(no ke kuai ana) a i olehoʻopiha nui(no ka lawelawe meaʻai).
  • Hoʻopiha aseptic(no ka lōʻihi o ka mālama ʻana) a i ʻolehoʻopiha wela(no ka hoʻopaʻa ʻana ambient).
• Nā ʻano hoʻopili:
  • ʻOmole plastik, pahu pahu, ʻeke, a i ʻole nā kini.
  • Hiki ke hoʻohana ʻia ka hoʻoheheʻe Nitrogen e hoʻolōʻihi i ke ola o ka papa.

6. Hooluu & Hoahu

• ʻO ka hoʻoheheʻe ʻana (inā pono)
  • No ka custard i hoʻopaʻa ʻia i loko o ka pahu hau, e hoʻolili wikiwiki i4°C (39°F).
• Waihona anu
  • Mālama ʻia ma4°C (39°F)no ka custard hou a i ʻole ambient no nā huahana i mālama ʻia e UHT.

7. Ka Mana Mana a me ka Ho'āʻo

• Nā Kiʻi Viscosity(hoʻohana i nā viscometers).
• Nānā pH(pahu: ~6.0–6.5).
• Ho'āʻo Microbiological(ka helu pāpaʻi holoʻokoʻa, ka hū/moli).
• Loiloi Nani(ʻono, kikokiko, kala).

Nā Lako Nui ma ka Laina Hana Hana ʻAi ʻAiki

1. Nā Pahu Waiho(no ka waiū, nā mea wai).
2. Nā Pūnaehana Kaumaha & Dosing.
3. Mea Hui Kiekie-Shear a me Premix Tanks.
4. Pasteurizer (HTST a i ʻole Batch).
5. Mea hoʻololi wela o ka ʻili i ʻoki ʻia (no ka kuke ʻana).
6. Homogenizer (koho).
7. Nā mīkini hoʻopiha (piston, volumetric, a i ʻole aseptic).
8. Nā Tunnel Hoʻoluʻu.
9. Nā Mīkini Packaging (sealing, labelling).

Nā ʻano ʻano kīʻaha Custard i Hana ʻia

• ʻO Custard i hoʻopaʻa ʻia(pōkole ola, ʻono hou).
• UHT Custard(lōʻihi ke ola, sterilized).
• Hui Paʻa Paʻa(no ka hoʻoponopono hou).

'Otometi & Pono

• Nā Pūnaehana Mana PLCno ka wela kūpono a me ka mana hui ʻana.
• Pūnaehana CIP (Maʻemaʻe-ma-Place).no ka maʻemaʻe.