Kisloslivochnoe man: samar da fasaha, dandano, Gost

Abinci da curative Properties ne daya daga cikin manyan igiyoyin na zamani masana'antun sarrafa kayayyakin abinci. A gagarumin rabo daga wadannan kayayyakin sun dauki madara, a cikin abin da ya fi kama da kaddarorin an kafa ta amfani da daban-daban Additives. Duk da haka, yanzu duniya trends a cikin ta farko matsayin sa naturalness, wanda yana da muhimmanci musamman ga kiwo kayayyakin.

Musamman da hankali ne ba to man shanu, wanda shekaru masu yawa da zãlunci dangana ga cutarwa tasiri a kan mutum kiwon lafiya. A samu na musamman Properties na wasu m acid, wanda suke halayyar da madara mai, ya bita da darajar da man fetur daga dabba fats a cikin mutum rage cin abinci. Ta hanyar amfani da probiotic kiwo al'adu m madara man shanu samu ƙarin muhimmanci da kaddarorin to mutum kiwon lafiya da kuma ya zama wani ɓangare na da yawa abun da ake ci, ciki har da tsofaffi.

Nau'in na man shanu da kuma nau'ukanta

Wannan samfurin ne classified bisa ga halaye na shirye-shiryen da ta sinadaran abun da ke ciki. A yau samun digiri butters ne da wadannan iri:

• Zaki yi daga pasteurized cream. Wannan fasaha da aka samar da man shanu da aka dauke su ya fi na kowa. A rabo na wannan samfurin lissafta ga 85% na jimlar.
• Kisloslivochnoe man shanu ne Ya sanya daga pasteurized kirim mai tsami. Saboda da abun ciki aromatobrazuyuschih abubuwa da kuma aiki lactic acid fermented madara samfurin yana da wani takamaiman dandano da ƙanshi.
• Vologda - wani samfurin na vysokopasterizovannyh cream (97-98 ° C), a uniform kodadde rawaya launi, uniform roba daidaito tare da wani karfi dandano da ƙanshi. An samar da churning babban mai tsami.
• Ultralight ko mai son. Wannan irin man ne low a kitse da kuma high ruwa abun ciki.
• Cuku. Samar daga cream wanda aka samu ta hanyar raba da whey.
• Dabam gano cream kayayyakin da daban-daban fillers, kamar 'ya'yan itace da Berry juices, koko, zuma, vanilla.

Dukan kewayon da samar da man fetur da aka hada zuwa biyu main kungiyoyin: Saline - (zaki-kisloslivochnoe ko man) shirya tare da Bugu da kari na gishiri, da kuma unsalted, bi da bi, ba tare da ƙara. The gishiri ma abubuwa a matsayin hana aifuwa na maza, amma da abun ciki kada wuce kashi biyu cikin dari na jimlar nauyi. Dabam kayyade uniform salting. Quality bukatun kulla a CCITT. Man shanu a kasuwa a yau ma nuna nau'i nau'i na musamman kayayyakin:

• Gauraye - da Bugu da kari kayan lambu mai (sunflower, zaitun, waken soya).
• Skim.
• Recombined a kan tushen da bushe madara.

Features kisloslivochnogo mai

Cream ga irin wannan samfurin a baya hõre fermentation a karkashin wani yanayi - nazarin halittu (biochemical) maturation. Don shirya da yisti ta amfani da m al'adu na lactic acid kwayoyin cuta. A kan aiwatar da maturation daukan wuri fermentation na madara da sukari. Wannan results a cikin wani lactic acid, canza acidity na jini, da kuma tara dadin dandano (diacetyl, da maras tabbas alcohols da ethers).

Halittu maturation cream for kisloslivochnogo mai bada ƙãre samfurin a rarrabe dandano da ƙanshi. Amfani da probiotic lactic acid al'adu sa don tsara m acid abun da ke ciki, da kara yawan adadin unsaturated m acid, yin kisloslivochnoe abin da ake ci man fetur da kuma amfani da kwayoyin.

Hanyoyin da biochemical maturation na cream

Halittu maturation cream zai yiwu a hanyoyi uku:

• Tsawo. A wannan yanayin, pasteurized da chilled cream yisti da aka gudanar a wani juz'i daga 2-5% na jimlar nauyi. The adadin dogara a kan ta aiki da kuma mai abun ciki na madara samfurin. Fermentation ne da za'ayi a zazzabi na 16-20 ° C. Maturation ci gaba har zuwa ake so acidity karuwa, sa'ilin da cream aka yarda to jiki ripening.
• Quick. Lokacin amfani da wannan hanya yisti da aka yi bayan jiki ripening na cream. ake bukata matakin na acidity kai adadin kara yistin.
• Raba hanyar ripening cream. Ya unshi gabatarwar da yisti na man kai tsaye a cikin samuwar at ta obrabatyvanii. Active lactic acid kwayoyin cuta ci gaba a cikin jini na man fetur a farkon zamanin da kuma hana ci gaban na ɓangare na uku microflora. Mass sulusi da murabba'i gabatar yisti ne 2.5-3.5%. Wannan hanya da aka fi sau da yawa amfani a cikin masana'antun sarrafa kayayyakin abinci kamar musamman tasiri a masloizgotovlenii m. A wannan hanya qara tsawon lokaci na ajiya na samfurin, da inganta ta ƙanshi da kuma dandano Manuniya kwashe yistin tanadi, mafi girma yawan aiki.

kisloslivochnogo mai samar da fasaha

Domin irin wannan samfurin wani adadin cream 35% kitsen ne pasteurized a 90-95 digiri jinkirta minti 10. Bayan haka, sanyaya cream an bar a musamman baho ga jiki maturation. A ƙãre abu ne mai tsanani ga buƙata zafin jiki da kuma bulala a butterworker. A sakamakon kabu aka gabatar Starter bifidobacteria Starter al'adu da m kayan lambu mai. A sakamakon cakuda da aka zuga vigorously for 5-10 minti at 30-32 ° C. A ƙãre samfurin da aka sanyaya kuma kunsasshen. An yi imani da cewa mafi kyau man shanu da aka samu a lõkacin girbe raw madara a watan Fabrairu a lokacin gidaje shanu.

Rarrabe dandano kisloslivochnogo mai

Kisloslivochny samfurin ne halin mai dadi dadi-analogue halayyar yogurt dandano da wari. Wannan shi ne saboda kasancewar micro-kwayoyin ba a cikin Sourdough da man kafa a lokacin souring. Tun da farko nazarin halittu maturation da aka za'ayi da na halitta fermentation na raw cream samuwa a cikin microflora. A zamani masana'antu cream for kisloslivochnogo pasteurized man shanu, da kuma souring ne da za'ayi tare da taimakon kwazo da ake dasu al'adu da zai baka damar canza dandano.

Fermented madara ga mai bukatar. Gost

A cewar sakin layi 53 Gost P 52738-2007 man shanu, kisloslivochnoe - wani irin mai samar daga pasteurized cream tare da gabatarwar lactic kwayoyin. jini Acidity - daga 26 zuwa 55. Daidaito kisloslivochnogo mai a zazzabi na 10-12 ° C ya zama m da kuma uniform. Lokacin da giciye-bangaranci surface ya zama dan kadan m bushe a cikin bayyanar, tare da guda kankanin danshi droplets. A launi dabam daga fari zuwa ga haske launin rawaya, kama a ko'ina cikin taro. Tashin abun ciki na man shanu, ciki har da kisloslivochnogo ne daga 50% zuwa 85% m.

Health Products

Kisloslivochnoe man ya zama wata al'ada samfurin a kasashen da dama. Kwanan nan, akwai ya kasance wani hali don rage acidity na jini, sakamakon wani karu a fili halayyar dandano. Wannan shi ne sun fi mayar saboda da amfani da fermented madara samfurin a cikin abinci da kuma lafiya cin abinci.