Taputapu Yoghurt Iti
Ko nga hua miraka pē kei runga i te maakete ko te nuinga o te momo whakakorikori, momo whakakorikori me te momo reka hua me nga momo tami wai hua.
Ka taea te whakarapopototia te mahi hanga miraka kau hei kai, te whakamahana, te whakamohoatanga, te whakakorikoritanga, te whakamatao, te inoculation, (whakakī: mo te miraka tepe, te fermentation, te whakamatao, (te ranu: mo te miraka tepe ohooho), te takai me te maoa.Ka taapirihia te maaka kua whakarereketia i roto i te waahi puranga, a ko tana paanga tono e hono tata ana ki te mana whakahaere
Kai: kia rite ki te pepa toenga rauemi, tohua nga rauemi mata e hiahiatia ana, penei i te miraka hou, te huka me te whakapumau.Ko te māngaro kua whakarerekētia ka taea te taapiri motuhake i roto i te mahi kai, ka taea te taapiri i muri i te whakamaroketanga maroke me etahi atu kapia kai.Ki te whakaaro ko te maaka me te kapia kai te nuinga o nga matū ngota nui me te kaha hydrophilicity, he pai ake te whakakotahi ki te nui o te huka miraka ka memeha ki te waiu wera (55 ℃ ~ 65 ℃) i raro i te tere tere o te whakaoho kia pai ake ai te whakamararatanga. .
Te rere o etahi o nga taputapu miraka pē:
Preheating: ko te kaupapa o te whakamahana ko te whakapai ake i te pai o te homogenization o muri mai, me te kowhiringa o te pāmahana whakamahana kia kaua e teitei ake i te pāmahana gelatinization o te māngaro (ki te karo i te pakaru o te hanganga matūriki i roto i te tukanga homogenization i muri i te gelatinization māngaro).
Homogenization: Ko te homogenization e pa ana ki te maimoatanga miihini o te miraka ngako globules, kia he globules ngako iti rite marara i roto i te miraka.I roto i te wahanga homogenization, ka tukuna te rauemi ki te kutikuti, te tukinga me te kaha cavitation.Ko te māngaro māngaro kua whakarerekētia he kaha te ātete ki te kutikuti miihini na te whakarereketanga o te hononga-whakawhitinga, e mau tonu ai te tika o te hanganga granule, he pai ki te pupuri i te pokey me te ahua tinana o te miraka pē.
Te whakakorikori: ka whakamahia te whakamaaramatanga, a, ko te tikanga whakamaoritanga o te 95 ℃ me te 300s ka whakamahia i roto i nga tipu miraka.Ko te māngaro kua whakarerekētia kua tino whakawhänuihia, kua gelatinitia i tenei wa ki te hanga i te pokey.
Te whakamatao, te inoculation me te FERMENTATION: he momo matū ngota teitei te māngaro denatured, e mau tonu ana etahi āhuatanga o te māngaro taketake, ara, te polysaccharide.I raro i te uara pH o te miraka pē, e kore te māngaro e whakahekehia e te huakita, na reira ka mau tonu te pumau o te punaha.Ka taka te uara pH o te punaha FERMENTATION ki te ira isoelectric o te casein, ka whakahekehia, ka pakari te casein, ka hanga he punaha whatunga ahu-toru e hono ana ki te wai, ka huri te anga.I tenei wa, ka taea e te gelatinized starch te whakakii i te anga, te here i te wai kore utu me te pupuri i te pumau o te punaha.
Te whakamatao, te whakakorikori me muri i te maoatanga: ko te kaupapa o te whakakorikori i te whakamahana miraka tepe kia tere te aukati i te tipu o nga microorganisms me te mahi whaakiki, ko te nuinga ki te aukati i te nui o te hanga waikawa me te matewai i te wa e korikori ana.Nā te rerekē o ngā māngaro o ngā rauemi mata, he rerekē te tohu denaturation o te māngaro kua whakarerekētia, ā, kāore i te ōrite te pānga o te māngaro whakarerekē i whakamahia i roto i te hanga miraka pē.Na reira, ka taea te whakarato i te maaka kua whakarereketia kia rite ki nga whakaritenga rereke o te kounga miraka.
