Ibikoresho bito bya Yoghurt
Ibicuruzwa bya yogurt kumasoko ahanini byubwoko bukomeye, bikurura ubwoko bwubwoko bwimbuto hamwe nubwoko butandukanye bw umutobe wimbuto.
Igikorwa cyo gukora yogurt gishobora kuvugwa muri make nkibigize, kubishyushya, guhuza abantu, kuboneza urubyaro, gukonjesha, gutera, (kuzuza: yogurt ikomeye), fermentation, gukonjesha, (kuvanga: kuri yogurt ivanze), gupakira no kwera.Ihindurwa rya krahisi ryongeweho murwego rwo gutondeka, kandi ingaruka zayo zifitanye isano rya bugufi no kugenzura inzira
Ibigize: ukurikije urupapuro ruringaniza, hitamo ibikoresho bikenewe, nk'amata mashya, isukari na stabilisateur.Ibinyamisogwe byahinduwe birashobora kongerwaho bitandukanye murwego rwibigize, kandi birashobora kongerwaho nyuma yo kuvanga byumye hamwe nandi menyo.Urebye ko ibinyamisogwe n'ibiryo byiganjemo ibintu byinshi bifite molekuline nyinshi hamwe na hydrophilique ikomeye, nibyiza ko ubivanga hamwe nisukari ikwiye hanyuma ukabishongesha mumata ashyushye (55 ℃ ~ 65 ℃) mugihe cyihuta cyane kugirango leta ibashe gukwirakwizwa. .
Ibikoresho bimwe bya yogurt bitunganijwe:
Gushyushya: intego yo gushyushya ni ukunoza imikorere yuburyo bukurikira homogenisation, kandi guhitamo ubushyuhe bwo gushyushya ntibigomba kuba hejuru yubushyuhe bwa gelatinisiyumu ya krahisi (kugirango wirinde ibice byangiritse muburyo bwa homogenisation nyuma ya gelatinizasiyo).
Homogenisation: homogenisation bivuga uburyo bwo kuvura ibinure byamata ya globules, kuburyo ari globules ntoya ikwirakwizwa mumata.Mubyiciro bya homogenisation, ibikoresho bikorerwa kogosha, kugongana nimbaraga za cavitation.Guhindura ibinyamisogwe byahinduwe bifite ubukana bukomeye bwo gukata bitewe no guhuza guhuza, bishobora kugumana ubusugire bwimiterere ya granule, bifasha kugumana ubwiza bwimiterere yumubiri wa yogurt.
Sterilisation: pasteurisation ikoreshwa muri rusange, kandi uburyo bwo kuboneza urubyaro bwa 95 ℃ na 300s busanzwe bukoreshwa mubihingwa byamata.Ibinyamisogwe byahinduwe byaraguwe byuzuye kandi bihindagurika kuri iki cyiciro kugirango bibe byiza.
Gukonjesha, gukingira no gusembura: ibinyamisogwe byerekana ubwoko bwa molekile ndende, bigumana ibintu bimwe na bimwe bya krahisi yumwimerere, ni ukuvuga polysaccharide.Munsi ya pH agaciro ka yogurt, ibinyamisogwe ntibishobora guteshwa agaciro na bagiteri, bityo birashobora gukomeza umutekano wa sisitemu.Iyo pH agaciro ka sisitemu ya fermentation igabanutse kugera kuri isoelectric point ya casein, casein iratandukana kandi igakomera, igakora sisitemu y'imiyoboro itatu-ihuza amazi, hanyuma urwego rukaba curd.Muri iki gihe, ibinyamisogwe bya gelatine birashobora kuzuza skeleton, guhuza amazi yubusa no gukomeza umutekano wa sisitemu.
Gukonjesha, gukurura na nyuma yo kwera: intego yo gukonjesha yogurt ni uguhagarika byihuse imikurire ya mikorobe ndetse nigikorwa cya enzyme, cyane cyane kugirango wirinde kubyara aside nyinshi no kubura umwuma mugihe cyo kubyutsa.Bitewe n'amasoko atandukanye y'ibikoresho fatizo, ibinyamisogwe byahinduwe bifite impamyabumenyi itandukanye, kandi ingaruka za krahisi zitandukanye zahinduwe zikoreshwa mu musaruro wa yogurt ntabwo ari zimwe.Kubwibyo, ibinyamisogwe byahinduwe birashobora gutangwa ukurikije ibisabwa bitandukanye bya yogurt.
