Ukadaulo Wokonza Madzi a Pichesi Okhazikika

Madzi a pichesi okhuthalaKupanga ndi njira yokhazikika yopangira mapichesi atsopano kukhala zinthu zomalizidwa zosungunuka kwambiri. Cholinga chake chachikulu ndikusunga kukoma kwachilengedwe, mtundu, ndi zakudya zamapichesi atsopano. Chogulitsa chomaliza nthawi zambiri chimafika 65% ~ 70% ya zinthu zosungunuka, ndipo chimagwiritsidwa ntchito kwambiri posakaniza zakumwa, mkaka, kuphika ndi zina.

1. Kukonza Zinthu Zopangira Patsogolo: Kuyambira Zipatso Zatsopano mpaka Zamkati Zotetezedwa ndi Utoto

Apa ndiye poyambira kutsimikizira mtundu woyambira wa chinthu chomalizidwa, chomwe chimatsimikizira mwachindunji kukoma ndi kukhazikika kwa mtundu wotsatira.

• Kusankha ndi Kuyeretsa Zipatso: Sankhani mapichesi atsopano omwe ali ndi kukoma kokwanira 80% ~ 90%, opanda tizilombo ndi matenda, komanso mulingo wogwirizana wa shuga ndi asidi, chotsani zipatso zowola komanso zofooka. Tsukani ndi madzi oyera; pa mapichesi omwe ali ndi fuzz wambiri, kutsuka burashi kungagwiritsidwe ntchito. Ngati kuli kofunikira, mankhwala ophera tizilombo toyambitsa matenda angagwiritsidwe ntchito popha tizilombo toyambitsa matenda pamwamba, kenako tsukani zotsalira bwino.
• Kuboola ndi Kuphwanya: Patulani maenje a pichesi ndi chitoliro chamakina, phwanyani zamkati kukhala zamkati zofanana ndi tinthu tating'onoting'ono ta 2 ~ 3mm. Tinthu tating'onoting'ono tomwe timakula kwambiri tiyenera kupewa kuti tipewe zotsatirapo zoyipa pa zipatso za madzi zomwe zingachitike pambuyo pake.
• Chithandizo Choteteza Mtundu: Onjezani 0.05% ~ 0.1% ya vitamini C kapena kuchuluka koyenera kwa citric acid nthawi imodzi mukamaliza kuphwanya kuti muchepetse browning ya enzymatic, kuletsa kuti pulp ya pichesi isasinthe mtundu, ndikuwonetsetsa kuti chinthu chomaliza chili ndi mtundu wagolide wowala.

2. Kuthira ndi Kufotokozera: Kukweza Kuchuluka kwa Madzi ndi Kukhazikika kwa Zinthu

Gawo ili limatsimikizira momwe madzi amatulutsidwira bwino, momwe madzi okhuthala amapititsira pang'onopang'ono komanso momwe madziwo amatulutsidwira mosavuta panthawi yomwe amasungidwa.

• Kutulutsa Madzi: Gwiritsani ntchito chosindikizira chokulungira kapena chosindikizira cha airbag kuti mugwiritse ntchito pulp ya pichesi, zomwe zimapangitsa kuti madzi azituluka opitilira 70%. Kanthu kakang'ono ka pulp enzyme kakhoza kuwonjezeredwa musanayike madzi kuti kathandize kuwononga pectin ndikuwonjezera mphamvu yotulutsa madzi.
• Kusefa Koyipa ndi Kuchotsa Zotsalira: Sefa madzi a pichesi omwe achotsedwa ndi chophimba cha ma mesh cha 60 ~ 100 kuti muchotse ulusi wosaphika ndi zinyalala zazikulu za granular pulp, kuti mupeze madzi a pichesi wosaphika omwe ali oyera poyamba.
• Kufotokozera kwa Enzymatic: Onjezani pectinase (0.0125% ~ 0.02%) + amylase pang'ono mu madzi a pichesi osaphika, ndipo chitani enzyme hydrolysis pa 50 ~ 55℃ kwa maola 1 ~ 3 kuti muwononge pectin yonse ya macromolecular mu madziwo, kupewa kugawikana ndi mvula panthawi yosungira.
• Kusefa Kosalala ndi Kuyeretsa: Gwiritsani ntchito njira yophatikizana ya kusefa kwa mbale ndi chimango ndi nembanemba yofinyira kwambiri (kukula kwa pore 0.5 ~ 0.8μm) kuti mugwire bwino ma colloids otsala, ma heteroprotein ndi zinthu zolimba zoyimitsidwa bwino, potsiriza kupeza madzi oyera okhala ndi kuwala kwakukulu komanso kukhazikika kwamphamvu.

3. Njira Yoganizira: Chiyanjano Chaukadaulo Chachikulu

Pali njira ziwiri zazikulu zomwe zingagwiritsidwe ntchito posankha malinga ndi malo a chinthucho, ndi mfundo yaikulu yopewera kuwonongeka kwa kutentha kwambiri kwa zinthu zomwe zimakhudzidwa ndi kutentha.

• Kuchuluka kwa Vacuum mu kutentha kochepa (Njira Yodziwika Kwambiri): Nthunzi ndi kuumitsa madzi pansi pa kupsinjika kochepa pa 50~60℃ ndi digiri ya vacuum ya 0.08~0.095MPa, kuonjezera madzi osungunuka a madzi a pichesi kuchokera pa 10%~12% yoyambirira mpaka 65%~70%. Njirayi imachepetsa kwambiri kuwonongeka kwa fungo la pichesi ndi kutentha kwambiri ndipo imachepetsa ndalama zosungira ndi zoyendera pambuyo pake.
• Kuchuluka kwa Nembrane pa kutentha kwabwinobwino (Njira Yopangira Zapamwamba): Gwiritsani ntchito nembrane yosungunula madzi m'thupi kutentha kwabwinobwino kwa 25 ~ 35℃, popanda kusintha kwa gawo lonselo. Kuchuluka kwa kukoma ndi mavitamini kumatha kufika pa 98%, pafupifupi palibe "kukoma kophikidwa", ndipo mphamvu zomwe zimagwiritsidwa ntchito zimakhala zochepa kuposa kuchuluka kwa nthunzi yachikhalidwe. Ndi yoyenera kupanga madzi a pichesi okhala ndi mtengo wapamwamba kwambiri.
• Kukonza Kubwezeretsa Fungo Labwino: Mafakitale apamwamba nthawi zambiri amakhala ndi chipangizo chobwezeretsa fungo la mafuta onunkhira, chomwe chimasunga ndi kusonkhanitsa fungo la pichesi lomwe latuluka panthawi yosakaniza, kenako nkuliwonjezera ku madzi omalizidwa kuti abwezeretse fungo lachilengedwe la pichesi zatsopano.

4. Kusakaniza ndi Kuchotsa Mpweya: Konzani Kukoma ndi Ubwino

Mukasintha shuga ndi asidi kuti zikhale zofanana ndi zomwe mukufuna malinga ndi miyezo ya malonda, chitani ‌vacuum decompression degassing‌ kuti muchotse mpweya wosungunuka mu madzi, kuchepetsa kusintha kwa okosijeni ndi kuwonongeka kwa kukoma panthawi yosungira, ndikupewa kutulutsa thovu panthawi yodzaza zomwe zimakhudza kutseka.

5. Kuyeretsa ndi Kudzaza: Onetsetsani Kuti Zachitika Mwachangu Ndipo Zimakhala Kwanthawi Yaitali

• Chithandizo cha Kutsekereza: Konzani kutsekereza mwachangu kwa UHT, sungani kwa masekondi angapo pa 110 ~ 120℃, kapena gwiritsani ntchito pasteurization pa 95℃ kwa masekondi 30, zomwe sizingopha tizilombo tokha, komanso kuchepetsa kuwonongeka kwa kukoma ndi zakudya.
• Kudzaza ndi Aseptic: Mukamaliza kuyeretsa, muziziziritsa mofulumira mpaka kutentha kwabwinobwino, mudzaze madzi okhuthalawo m'zidebe zosapsa komanso zotsekedwa bwino m'malo opanda aseptic. Chogulitsacho chimatha kusungidwa kwa nthawi yayitali pa kutentha kochepa kwa 0 ~ 5 ℃ komanso kokhazikika komanso kosawonongeka mosavuta.