Ukugcwalisa Okushisayo

Incazelo

Ijusi yezithelo neziphuzo zetiye ngokuvamile zigcwele ukugcwaliswa okushisayo ekushiseni okuphezulu.

Inqubo yokugcwalisa okushisayo ingahlukaniswa ngezinhlobo ezimbili: eyodwa ukushisa okuphezulu kokugcwalisa okushisayo, okungukuthi, ngemuva kokuba impahla ifakwe inzalo yi-UHT, izinga lokushisa lehliswa liye ku-85-92 ℃ ukuze ligcwaliswe, futhi i-reflux yomkhiqizo iyadingeka ukugcina. izinga lokushisa lokugcwalisa njalo, bese izinga lokushisa ligcinwa ukuze kwenziwe inzalo ye-cap yebhodlela; Enye iwukuba i-pasteurize impahla bese wengeza ama-preservatives ku-65-75 ° C ngemuva kokugcwalisa. Lezi zindlela ezimbili azidingi ukufaka amagciwane umkhiqizo, ibhodlela kanye nesivalo ngokuhlukana, gcina umkhiqizo usezingeni lokushisa eliphezulu isikhathi eside ngokwanele ukuze uzuze umphumela wokubulala amagciwane.

Inqubo yokugcwalisa okushisayo inquma ukuthi indlela yokugcwalisa okushisayo ifaneleka kakhulu ukukhiqizwa kwemikhiqizo ene-asidi ephezulu, ngoba imvelo ene-asidi ngokwayo inomphumela ovimbelayo kuma-microorganisms, futhi ukuphepha kwemikhiqizo yayo akukwazi ukuqinisekiswa kahle nge-low-. iziphuzo ezine-asidi, futhi izinga lokukhubazeka komkhiqizo liphezulu. Uma inqubo yokugcwalisa okushisayo isetshenziselwa ukukhiqiza iziphuzo zetiye ezingathathi hlangothi, ama-preservatives kudingeka afakwe.