Kev Ua Tshuab ntawm Cov Kua Txiv Peach Concentrated

Kua txiv duaj concentratedKev tsim khoom yog ib qho txheej txheem tsim khoom uas hloov cov txiv duaj tshiab mus ua cov khoom tiav uas yaj tau zoo. Lub hom phiaj tseem ceeb yog kom khaws cov saj ntuj, xim thiab cov khoom noj khoom haus ntawm cov txiv duaj tshiab. Cov khoom tiav feem ntau ncav cuag 65% ~ 70% cov khoom yaj tau, thiab siv dav hauv kev sib tov dej haus, cov khoom noj mis nyuj, ci thiab lwm yam teb.

1. Kev Kho Mob Ua Ntej Rau Cov Khoom Siv Raw: Txij Li Cov Txiv Hmab Tshiab Mus Rau Cov Nqaij Uas Tiv Thaiv Xim

Qhov no yog qhov pib los lav qhov zoo ntawm cov khoom tiav, uas ncaj qha txiav txim siab qhov saj thiab xim tom qab.

• Xaiv thiab Ntxuav Txiv Hmab Txiv Ntoo: Xaiv cov txiv duaj tshiab uas muaj hnub nyoog 80% ~ 90%, tsis muaj kab thiab kab mob, thiab sib npaug ntawm cov suab thaj thiab cov kua qaub, tshem tawm cov txiv hmab txiv ntoo lwj thiab puas. Yaug nrog dej huv; rau cov txiv duaj uas muaj cov plaub tuab, siv tau txhuam ntxuav. Yog tias tsim nyog, siv tau cov tshuaj tua kab mob hauv qib zaub mov los tua kab mob ntawm qhov chaw, tom qab ntawd yaug cov seem kom huv si.
• Kev Tsob thiab Kev Sib Tsoo: Siv lub tshuab zom cov noob txiv duaj cais cov noob txiv duaj, sib tsoo cov noob txiv duaj kom sib npaug nrog cov noob me me li 2 ~ 3 hli. Yuav tsum tsis txhob muaj cov noob loj dhau kom tsis txhob muaj kev cuam tshuam tsis zoo rau cov kua txiv tom qab.
• Kev Kho Mob Tiv Thaiv Xim: Ntxiv 0.05% ~ 0.1% vitamin C lossis ib qho nyiaj tsim nyog ntawm citric acid sib xyaw ua ke thaum lub sijhawm zom kom tiv thaiv enzymatic browning, tiv thaiv cov txiv duaj pulp los ntawm oxidative discoloration, thiab xyuas kom meej tias cov khoom tiav tiav muaj xim kub ci.

2. Kev Ua Kua Txiv thiab Kev Ua Kom Pom Tseeb: Txhim Kho Cov Kua Txiv thiab Kev Ruaj Khov Khoom

Theem no txiav txim siab qhov ua tau zoo ntawm kev rho cov kua txiv, kev xa lub teeb ntawm cov kua txiv uas muaj zog thiab lub peev xwm tiv thaiv nag thaum lub sijhawm khaws cia.

• Kev Rho Kua Txiv: Siv lub tshuab nias ntsia hlau lossis lub hnab cua los ua cov txiv duaj, ua tiav cov kua txiv ntau dua 70%. Koj tuaj yeem ntxiv me ntsis cov enzyme hauv cov kua txiv ua ntej yuav kua txiv kom pab rhuav cov pectin thiab txhim kho kev ua haujlwm ntawm kev rho kua txiv.
• Kev Lim Tsis Zoo thiab Tshem Tawm Cov Khoom seem: Lim cov kua txiv duaj uas tau rho tawm nrog lub lim lim 60 ~ 100 mesh kom tshem tawm cov fiber ntau thiab cov khib nyiab loj, kom tau txais cov kua txiv duaj uas tau meej meej thaum xub thawj.
• Kev Ua Kom Pom Tseeb Txog Enzymatic: Ntxiv pectinase (0.0125% ~ 0.02%) + me ntsis amylase rau hauv cov kua txiv duaj nyoos, thiab ua enzymatic hydrolysis ntawm 50 ~ 55 ℃ rau 1 ~ 3 teev kom rhuav tshem tag nrho cov macromolecular pectin hauv cov kua txiv, zam kev stratification thiab nag lossis daus thaum lub sijhawm khaws cia tom qab.
• Kev lim dej zoo thiab kev ntxuav: Txais yuav cov txheej txheem ua ke ntawm kev lim dej phaj-thiab-ncej thiab ultrafiltration membrane (qhov loj me 0.5 ~ 0.8μm) kom ntes tag nrho cov colloids seem, heteroproteins thiab cov khoom seem zoo, thaum kawg tau txais cov kua txiv ntshiab nrog lub teeb ci siab thiab ruaj khov.

3. Cov Txheej Txheem Sib Sau Ua Ke: Kev Txuas Lus Tseem Ceeb

Muaj ob txoj kev xaiv tseem ceeb raws li qhov chaw ntawm cov khoom, nrog rau lub hauv paus ntsiab lus ntawm kev zam kev puas tsuaj rau cov tshuaj tsw qab uas rhiab rau cua sov.

• Kev Siv Lub Tshuab Nqus Tsev Uas Kub Qis (Txheej Txheem Tseem Ceeb): Ua kom cov kua txiv duaj yaj thiab qhuav hauv qab qhov siab txo qis ntawm 50 ~ 60 ℃ nrog qib nqus tsev ntawm 0.08 ~ 0.095MPa, ua rau cov khoom khov uas yaj tau ntawm cov kua txiv duaj nce ntxiv los ntawm 10% ~ 12% thawj zaug mus rau 65% ~ 70%. Cov txheej txheem no txo ​​qhov kev puas tsuaj ntawm cov ntxhiab tsw qab los ntawm qhov kub siab thiab txo cov nqi khaws cia thiab kev thauj mus los tom qab.
• Kev Siv Cov Membrane Kub Ib Txwm (Cov Txheej Txheem Khoom Zoo): Siv cov nanofiltration membrane rau kev qhuav dej ntawm qhov kub ib txwm ntawm 25 ~ 35 ℃, tsis muaj kev hloov pauv theem hauv tag nrho cov txheej txheem. Tus nqi khaws cia ntawm cov khoom qab thiab cov vitamins tuaj yeem ncav cuag ntau dua 98%, yuav luag tsis muaj "qhov saj siav", thiab kev siv zog tsawg dua li qhov kev siv cov dej noo ib txwm muaj. Nws yog qhov tsim nyog rau kev tsim cov kua txiv duaj siab-ntxiv.
• Kev Txhim Kho Aroma Rov Qab Los: Cov kab ntau lawm zoo tshaj plaws feem ntau muaj cov khoom siv rov qab ua kom cov tshuaj tsw qab uas tsis muaj zog, uas ua kom cov ntxhiab tsw qab ntawm txiv duaj tawm thaum lub sijhawm ua kom muaj zog, thiab tom qab ntawd ntxiv nws rov qab rau hauv cov kua txiv tiav kom rov qab tau cov ntxhiab tsw qab ntawm txiv duaj tshiab.

4. Kev Sib Xyaws thiab Kev Tshem Tawm Cov Pa roj: Ua kom Zoo Dua Qhov Saj thiab Qhov Zoo

Tom qab kho cov suab thaj thiab acidity rau cov nqi raws li cov qauv khoom, ua qhov nqus tsev decompression degassing kom tshem tawm cov pa oxygen yaj hauv cov kua txiv, txo cov oxidative discoloration thiab cov saj tsis zoo thaum lub sijhawm khaws cia tom qab, thiab tsis txhob ua npuas ncauj thaum lub sijhawm sau uas cuam tshuam rau cov nyhuv sealing.

5. Kev Tua Kab Mob thiab Kev Sau: Xyuas Kom Muaj Kev Nyab Xeeb thiab Lub Sij Hawm Khaws Cia Ntev

• Kev Kho Mob Kom Tsis Muaj Kab Mob: Siv UHT qhov kub siab heev los ua kom tsis muaj kab mob tam sim ntawd, khaws cia rau ob peb vib nas this ntawm 110 ~ 120 ℃, lossis siv pasteurization ntawm 95 ℃ rau 30 vib nas this, uas tsis tsuas yog tua tau cov kab mob me me xwb, tab sis kuj txo qhov puas tsuaj rau saj thiab khoom noj khoom haus.
• Kev Sau Ua Kom Huv Si: Tom qab ua kom huv si, txias sai sai rau qhov kub ib txwm, muab cov kua txiv hmab txiv ntoo ntim rau hauv cov thawv uas tsis muaj teeb thiab kaw rau hauv qhov chaw aseptic. Cov khoom tiav lawm tuaj yeem khaws cia ntev ntawm 0 ~ 5 ℃ qhov kub qis nrog qhov zoo ruaj khov thiab tsis yooj yim puas.