Raina Whakaputa Ranu Custard

Raina Whakaputa Ranu Custard

Whakaputa Ataata:https://www.youtube.com/watch?v=AkAcycJx0pI

Araina hanga ranu custardhe raupapa o nga tukanga aunoa me te ahua-aunoa ki te hanga ranu custard pai, riterite, me te akuaku. Kei raro nei te wehewehenga taipitopito o nga wahanga angamaheni i roto i te raina hanga ranu custard:

1. Mahinga Kai & Whakaritenga

• Miraka Rereihana & Rokiroki
  • Ka whiwhihia te miraka mata, ka whakamatauria mo te kounga, ka rongoa ki roto i te pouaka whakamatao.
  • He rereke: Te paura miraka hou me te wai (mo te roa o te ora).
• Te Huka me te Whakareka
  • Ka paunatia te huka, te tirikara witi, te momo reka reka ranei, ka rewa.
• Te Tukatuka Paura me te Egg
  • Ka konatunatuahia nga hua wē (kua pania) me te paura hua manu ki te wai.
• Māngaro me te pūmau
  • Ko te māngaro kānga, te māngaro kua whakarerekētia, te kai mātotoru (hei tauira, te karagenan) ka whakaranu i mua kia kore ai e piri.
• Nga mea kakara me nga taapiri
  • Ko te vanilla, te karamere, etahi atu mea kakara ranei, me nga rongoa (mehemea ka hiahiatia), kua rite.

2. Whakaranu me te Whakaranu

• Te Rakau Tonu ranei
  • Ka whakakotahihia nga kai ki roto i te awhakaranu kutikuti teiteiraneitank premixi raro i te pāmahana e whakahaeretia ana (ki te karo i te matotoru o mua).
  • Ka taea te whakamahi i te whakakotahitanga mo te kakano maeneene.

3. Te tunu kai me te whakamaarama

• Tunu Tonu (Whakawhiti Wea Mata Mata)
  • Ka wera te ranunga ki75–85°C (167–185°F)ki te whakahohe i te gelatinization māngaro me te whakapakeke i te ranu.
• Pasteurization (HTST or Batch)
  • Wā-poto-Tiki-Pamahana (HTST) i72°C (161°F) mo te 15-20 hekonate whakamaaramatanga puranga ranei hei whakarite i te haumaru moroiti.
• Wāhanga whakamatao
  • Te whakamahana tere ki4–10°C (39–50°F)kia mutu te tunu kai me te pupuri kakano.

4. Homogenization (Kōwhiringa)

• Te Homogenizer Te Peetanga Nui
  • Ka whakamahia mo te kakano ultra-maeneene (kaore te kakano).

5. Whakakī me te Packaging

• Miihini Whakakī Aunoa
  • Whakakī peke(mo te hokohoko) raneiwhakakī nui(mo te mahi kai).
  • Te whakakī aseptic(mo te roa o te ora) raneiwhakakī wera(mo te rokiroki ambient).
• Ngā Hōputu mōkihi:
  • He ipu kirihou, he kaata, he putea, he keene ranei.
  • Ka whakamahia pea te horoi hauota hei whakaroa i te oranga.

6. Te whakamatao me te rokiroki

• Whakamaoho (mehemea e hiahiatia ana)
  • Mo te kaitao whakamatao, tere te whakamatao ki4°C (39°F).
• Rokiroki Matao
  • Ka penapena ki4°C (39°F)mo te kuihi hou, te waahi ranei mo nga hua kua tukinotia e te UHT.

7. Mana Kounga & Whakamatau

• Nga Tirohanga Viscosity(ma te whakamahi i nga viscometers).
• Aroturuki pH(whaainga: ~6.0–6.5).
• Whakamātautau Microbiological(tapeke pereti tatau, rewena/maaka).
• Te Aromātai Whaiaro(te reka, te kakano, te tae).

Taputapu Matua i roto i te Raina Whakaputa Ranu Custard

1. Rokiroki Tane(mo te miraka, nga kai wai).
2. Pūnaha Taumaha me te Wetenga.
3. Whakaranu Kutikuti-Teitei me nga Tane Premix.
4. Whakapaipai (HTST, Huinga ranei).
5. Whakawhiti Wea Mata Mata (mo te tunu kai).
6. Homogenizer (kōwhiringa).
7. Miihini whakakī (piston, volumetric, aseptic ranei).
8. Tunnels Matao.
9. Miihini Whakapaipai (hiri, tapanga).

Nga Momo Raihi Custard i Whakaputaina

• Putarere Whakamao(he wa poto, he reka hou).
• UHT Custard(te roa o te ora, kua whakahoroa).
• Whakaranu Paura Paura(mo te whakatikatika).

Aunoatanga me te Kakama

• Pūnaha Whakahaere PLCmo te pāmahana tika me te mana whakaranu.
• Pūnaha CIP (Ma-i-Waahi).mo te akuaku.