Laiti Meafaigaluega Yoghurt

Faʻamatalaga puʻupuʻu:

Yogurt o se ituaiga o susu inu ma suamalie ma oʻona tofo. O se ituaiga o oloa susu e ave ai le susu o ni mea masani, pasteurized ona faʻaopopo lea ma le aoga siama (amataga) i susu.


Oloa Faʻamatalaga

Pine o oloa

O oloa yogurt i luga o le maketi e tele lava o faʻamaʻaina ituaiga, faʻaosoina ituaiga ma fualaʻau tofo ituaiga ma ituaiga eseese o fualaʻau suavai jam.

O le gaosiga o le yoghurt e mafai ona aoteleina o ni mea e faʻaaoga ai, muaʻi vevela, homogenization, faʻamamaina, faʻalili, faʻapipiʻiina, (faʻatumuina: mo yoghurt solidified), faʻafefeteina, faʻaliliuga, (palu faʻatasi: mo le yoghurt ua osofia), afifiina ma matua. O le faʻalauteleina suivi o loʻo faʻaopopoina i le vaega o faʻailoga, ma lona aoga faʻaoga e fesoʻotaʻi vavalalata ma le faʻagaioiga faʻagaioiga

Vaega: e tusa ai ma le mea paleni paleni, filifili le manaʻomia mea mata, pei o fou susu, suka ma stabilizer. E mafai ona faʻaopopo eseese le masoa faʻalelei ile gaioiga o mea e fai, ma mafai ona faʻaopopo pe a maeʻa le palu faʻatasi ma isi meaʻai. Mafaufau i le masoa ma meaʻai gum o le tele o mea lapoʻa maualuga ma hydrophilicity malosi, e sili atu e fefiloi latou ma talafeagai aofaʻiga o granulated suka ma faʻateʻaina i latou i le vevela susu (55 ℃ ~ 65 ℃) i lalo o le televave faʻaosofia tulaga e faʻaleleia atili ai latou dispersibility .

yoghurt  machine
sterilized milk machine

Nisi auala yoghurt masini faʻagasolo tafe:
Preheating: o le mafuaʻaga o le faʻamamaina muamua o le faʻaleleia atili o le aoga o le isi gaioiga homogenization, ma le filifilia o le preheating vevela e le tatau ona maualuga atu nai lo le gelatinization vevela o le masoa (ia aloese mai le vaega vaega ua faʻaleagaina i le homogenization gaioiga peʻa maeʻa gelatinization).

Homogenization: homogenization faʻasino i le masini togafitiga o susu gaʻo globules, ina ia latou o laʻititi gaʻo globules tutusa faʻataʻapeʻapeina i le susu. I le homogenization tulaga, o le mea ua noatia i shear, fetauiga ma cavitation malosiaga. Fesuiaʻi masoa masei malosi tetee masini valevale vavaeina ona o le felavasaʻi fesoʻotaʻiga fesuiaʻi, lea e mafai ona faʻatumauina le faʻamaoni o granule fausaga, lea e fesoasoani e faʻatumauina le viscosity ma tino foliga o yogurt.

Faʻamamaina: pasteurization e masani ona faʻaaogaina, ma le faʻamamaina gaioiga o le 95 ℃ ma le 300 e masani ona faʻaaogaina i fale susu. Ua faʻalauteleina ma faʻamamaina le faʻamaʻa suia i lenei laasaga e fausia ai le viscosity.

Faʻaliliuga, tuiina ma faʻafefeteina: o denarch starch o se ituaiga o molemole maualuga, o loʻo taofia ai pea nisi o mea totino o le uluaʻi masaki, o lona uiga, polysaccharide. I lalo o le taua o le yogurt, ole maʻa o le a le faʻaleagaina e siama, o lea e mafai ai ona faʻatumauina le mautu o le tino. A paʻu le tau o le faʻafefeteina i le isoelectric point o le casein, o le kase e faʻatamaia ma faʻamalosia, ma fausia ai se tolu-itu fesoʻotaʻiga fesoʻotaʻi fesoʻotaʻi ma le vai, ma avea ai le faʻavae avea curd. I le taimi nei, o le gelatinized masoa mafai ona faʻatumu le auivi, fusifusia vai maua fua ma faʻatumauina le mautu o le tino.

Maluluina, faʻagaeʻeina ma pe a maeʻa matua: o le mafuaʻaga o le faʻaosoina o le yoghurt faʻamaluluina o le vave taofia le tuputupu aʻe o microorganisms ma gaioiga gaioiga, tele lava e puipuia ai tele gaosia acid ma faʻamago i le taimi o le faʻagaeʻetia. Ona o le 'eseʻese faʻavae o mea masani, o le faʻafouina masima e eseʻese denaturation tikeri, ma le aʻafiaga o eseʻese fesuiaiga maseti faʻaaogaina i yoghurt gaosiga e le tutusa. O le mea lea, e mafai ona tuʻuina mai le faʻamago faʻavae e tusa ai ma le eseʻese manaʻoga o le lelei yogurt.


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