Cov yam ntxwv thiab cov txheej txheem tsim khoom ntawm cov mis nyuj haus tau

Luam tawm thawj zaug hauv kab "Tellcan food Science Forum" ntawm Xov Xwm Khoom Noj Tuam Tshoj - Cov Khoom Ntxiv & Cov Khoom Siv Raw (tsab ntawv thib 8, Cuaj Hlis 4, 2007).

Cov mis nyuj haus tau yog hais txog cov mis nyuj uas tau fermented coagulated uas dhau los ntawm kev sib tov, do, thiab homogenization qis-pressure kom txo qhov viscosity. Nws hloov pauv ntawm lub xeev semi-solid mus rau hauv daim ntawv kua, tso cai rau kev noj ncaj qha. Faib ua ib qho yogurt flavored, cov khoom no twb tau dav thoob ntiaj teb. Txawm li cas los xij, vim muaj kev tsim khoom hauv tsev tsawg thiab nws cov txiaj ntsig tshwj xeeb, nws tau qhia hauv kab no.

I. Cov yam ntxwv
Cov mis nyuj uas muaj ntxhiab tsw qab yog cov khoom noj muaj txiaj ntsig zoo thiab muaj cov mis nyuj uas tau fermented sib txawv, tab sis feem ntau lawv haus nrog ib rab diav thiab tsis tuaj yeem haus ncaj qha. Lawv cov saj sib txawv kuj tsawg vim muaj teeb meem hauv kev ntxiv cov khoom xyaw ntxiv. Qhov sib txawv, cov dej haus lactic acid bacteria muab kev yooj yim thiab ntau yam saj tab sis tsis muaj txiaj ntsig zoo li cov mis nyuj ntshiab vim muaj cov mis tsawg dua.

Cov mis nyuj qaub uas haus tau muaj ob qho zoo sib xws: muaj txiaj ntsig zoo rau kev noj qab haus huv, muaj saj mis nyuj nplua nuj, du thiab yooj yim rau kev ntxiv cov as-ham lossis cov tsw qab ntxiv. Nws yog ib qho kev xaiv zoo tshaj plaws rau cov neeg siv khoom uas tab tom nrhiav kev noj qab haus huv, kev yooj yim, thiab ntau yam kev saj.

II. Cov txheej txheem tsim khoom
Daim Ntawv Qhia Txog Kev Ua Haujlwm:
Mis nyuj tshiab → Kev ntxuav → Kev ua kom huv → Kev ua kom huv → Kev ua kom tsis muaj menyuam → Kev txias → Kev txhaj tshuaj → Kev ua kom tsis muaj menyuam → Kev sib xyaw → Kev sib xyaw → Kev sib xyaw → Kev sib xyaw → Kev sib xyaw → Kev sau

Cov kauj ruam ntxiv:
Cov khoom ruaj khov, qab zib dawb → Kev yaj → Kev lim → Kev ua kom huv

III. Cov Kev Xav Tseem Ceeb
1. Cov Teeb Meem Kev Ruaj Ntseg
Txawm tias cov mis nyuj uas tau do ua ke los kuj yuav muaj cov whey sib cais tom qab khaws cia (feem ntau yog 4 hnub lossis tsawg dua). Cov mis nyuj uas haus tau, nrog nws cov qauv gel uas tsis zoo, yuav muaj kev sib cais ntawm cov whey ntau dua, feem ntau pom tau thaum hnub thib ob. Kev xaiv cov stabilizers tsim nyog yog qhov tseem ceeb. Cov stabilizers feem ntau muaj xws li pectin thiab PGA, tab sis lawv siv ib leeg tsis txaus. Cov kev daws teeb meem zoo xav tau cov compound stabilizers uas sib xyaw ntau yam hydrocolloids thiab cov khoom pabcuam. Tseem ceeb:

Cov tshuaj stabilizers tom qab fermentation: Qee cov tshuaj compound stabilizers uas tsim los rau kev ntxiv tom qab fermentation yuav cuam tshuam rau fermentation yog tias ntxiv ua ntej lub sijhawm.

Cov tshuaj stabilizers ua ntej fermentation: Cov no tuaj yeem ntxiv tom qab tsim khoom tab sis tej zaum yuav muaj kev ruaj khov qis dua piv rau daim ntawv thov ua ntej fermentation.

2. Kev Pheej Hmoo ntawm Kev Ua Phem
Kev ua cov mis nyuj haus tau muaj ntau kauj ruam thiab kev raug rau ib puag ncig sab nraud ntev, ua rau muaj kev pheej hmoo ntawm kev ua qias tuaj. Kev tswj hwm kev huv huv rau cov chaw tsim khoom thiab cov khoom siv yog qhov tseem ceeb. Kev tsis huv huv tuaj yeem cuam tshuam loj heev rau cov saj ntawm cov khoom, lub sijhawm khaws cia, kev nyab xeeb ntawm cov zaub mov, thiab kev sib xws.

Cov lus txhais no ua kom muaj kev tseeb ntawm kev siv tshuab thaum tseem khaws cov qauv thiab lub ntsiab lus ntawm tsab xov xwm qub, ua raws li cov lus siv hauv kev lag luam rau kev tshawb fawb txog zaub mov thiab cov txheej txheem tsim khoom.