Izizathu ezingemuva kwezimpilo ezihlukile zeshaloti ezitolo ezitolo

Impilo yeshelufu yeziphuzo ezitolo zivame ukwehluka ngenxa yezici ezimbalwa, ezingahlukaniswa ngezigaba ngale ndlela elandelayo:

1. Izindlela ezahlukahlukene zokucubungula:

Indlela yokucubungula esetshenziselwa isiphuzo ithinta kakhulu impilo yayo eshalofini.

• Uht(Ukushisa okuphezulu kwe-Ultra) Ukucubungula: Iziphuzo ezicutshungulwe zisebenzisa ubuchwepheshe be-UHT zifudunyezwa kumazinga okushisa aphezulu kakhulu (imvamisa eyi-135 ° C kuya ku-150 ° C) okwesikhashana, ngokubulala ngempumelelo amagciwane nama-enzyme. Iziphuzo eziphathwayo ze-UHT zingahlala izinyanga noma kuze kube unyaka futhi ngokujwayelekile azidingi isiqandisi. Le ndlela isetshenziselwa ubisi, ukulungele ukuluphuza ikhofi, itiye lobisi, kanye neziphuzo ezifanayo.
• I-HTST (Ukushisa okuphezulu kwesikhashana) Ukucutshungulwa: Iziphuzo ezicutshungulwe zisebenzisa i-HTST zifudunyezwa emazingeni okushisa aphansi (imvamisa cishe ngo-72 ° C) futhi ebanjelwe isikhashana (imizuzwana eyi-15 kuye kwangama-30). Ngenkathi le ndlela isebenza ngokubulala amagciwane, ayinamandla njenge-UHT, ngakho-ke impilo yeshelufu yalezi ziphuzo ivame ukuba mfushane, imvamisa idinga isiqandisini futhi ihlala izinsuku ezimbalwa kuya emavikini ambalwa. I-HTST isetshenziselwa ubisi olusha kanye nezinye iziphuzo ezi-acid eziphansi.
• I-ESL (Extended Belf Life) Iyacubungula: Ukucubungula i-ESL kuyindlela yokwelashwa okushisa okuwela phakathi kwe-pasteurization yendabuko kanye ne-UHT. Iziphuzo zifudunyezwa emazingeni okushisa aphakathi kuka-85 ° C no-100 ° C imizuzwana eminingana imizuzu. Le ndlela ibulala ngempumelelo ama-microorganisms ngenkathi igcina ukunambitheka kanye nezakhamzimba, ukunweba impilo yeshelufu kuze kube amasonto ambalwa noma izinyanga, futhi kuvame ukudinga isiqandisi. I-ESL isetshenziselwa kabanzi ngobisi, ama-teas alungele ukuphuza, neziphuzo zezithelo.
• Cindezela Amakhaza: Ukucindezela Okubandayo kuyindlela yokukhipha izithako zesiphuzo ngaphandle kokushisa, ngaleyo ndlela kulondoloze kangcono izakhamzimba kanye nokunambitheka. Kodwa-ke, ngoba awukho i-pasteurization ephezulu yokushisa ehilelekile, ama-microorganisms angakhula kalula, ngakho-ke iziphuzo ezibandayo ezibandayo zinempilo emfushane kakhulu eshalofini, ngokuvamile kuphela izinsuku ezimbalwa, futhi kudingeka ziqandiswe. Ukucindezela okubandayo kuvame ukusetshenziselwa iziphuzo ezilungele ukuphuza neziphuzo zezempilo.
• Pasteurization: Ezinye iziphuzo zisebenzisa i-pasteurization ephansi yokushisa (imvamisa phakathi kuka-60 ° C no-85 ° C) ukubulala ama-microorganisms esikhathini eside. Lezi ziphuzo zivame ukuba nempilo eshalofini ende uma kuqhathaniswa neziphuzo ezicindezelwe okubandayo kepha namanye amafushane kunemikhiqizo ephethwe yi-UHT, ngokuvamile isuka emavikini ambalwa kuya ezinyangeni. I-pasteurization ivame ukusetshenziselwa imikhiqizo yobisi neziphuzo.

2. Ukugcwalisa indlela:

Indlela yokugcwalisa inomthelela oqondile empilweni ye-Beverage ye-Beverage kanye nezimo zokugcina, ikakhulukazi ngemuva kokwelashwa okushisa.

• Ukugcwaliswa okushisayo: Ukugcwaliswa okushisayo kufaka ukugcwalisa iziqukathi eziphundukayo ezivutha amazinga okushisa aphezulu, kulandelwe ukubekwa uphawu ngokushesha. Le ndlela ivimbela ukungcola komoya nokungaphandle ekungeneni, ngaleyo ndlela kuqhubeke impilo yeshelufu. Ukugcwaliswa okushisayo kusetshenziselwa ubisi olulungele ukuphuza, iziphuzo, namasobho, imvamisa ngokubambisana ne-UHT noma ukwelashwa kwe-ESL.
• Ukugcwaliswa okubandayo: Ukugcwaliswa okubandayo kubandakanya ukugcwalisa iziqukathi ezinophuzo okupholile futhi kuqinisekiswe uphawu oluqinile. Le ndlela imvamisa idinga imvelo oyinyumba futhi isetshenziselwa iziphuzo ezingatholi ukwelashwa okushisa, njengama-juices acindezelwe abandayo. Njengoba lezi ziphuzo zingabulawa inzalo, kufanele zigcinwe esiqandeni futhi zibe nempilo emfushane yeshelufu.
• Ukugcwaliswa kwe-aseptic: Ukugcwaliswa kwe-aseptic kubhekisele ekugcwaliseni iziqukathi endaweni eyinyumba, imvamisa usebenzisa umoya oyinyumba noma uketshezi ukuze ususe noma yiziphi izingcezu ezi-microorganisms ngaphakathi kwesitsha. Ukugcwaliswa kwe-aseptic kuvame ukuhlanganiswa nokusebenza kwe-UHT noma kwe-ESL, okuvumela iziphuzo ukuthi zigcinwe emazingeni okushisa asekamelweni isikhathi eside. Le ndlela isetshenziselwa kakhulu ubisi olulungele ukuphuza, iziphuzo zezithelo kanye neziphuzo ezifanayo.
• Ukugcwaliswa kwe-vacuum: Ukugcwaliswa kwe-Vacuum kubandakanya ukugcwalisa isitsha nokwakha i-vacuum ngaphakathi ukuvikela umoya ukuthi ungangeni. Ngokunciphisa ukuxhumana nomoya, impilo yeshelufu yomkhiqizo inwetshiwe. Le ndlela isetshenziselwa imikhiqizo edinga impilo eshalofini ede ngaphandle kokwelashwa okushisa okuphezulu, njengokudla okuwuketshezi.

3. Indlela yokupakisha:

Indlela isiphuzo esigcwele ngayo futhi ithinta impilo yayo eshalofini.

• Ukupakishwa okuvaliwe: Ukupakishwa okuvalwe okuvaliwe (okufana ne-aluminium foil noma ifilimu le-composite) kusiza ukuvikela umoya, ukukhanya, kanye nomswakama kusuka ekungeneni kwesitsha, kunciphisa ukukhula kwe-microbial futhi ngaleyo ndlela kunwebe impilo yeshelufu. Iziphuzo eziphathwayo ze-UHT zivame ukusebenzisa ukupakishwa okuvaliwe, okungagcina imikhiqizo emisha izinyanga izinyanga.
• Ingilazi noma ngebhodlela lebhodlela lepulasitiki: Uma ukupakishwa kungavalwa kahle, isiphuzo singaxhumana namagciwane endiza nakwangaphandle, sinciphise impilo yaso eshalofini.
• Iziphuzo Ezinamabhodlela Zesiqandisi: Ezinye iziphuzo zidinga isiqandisi ngisho nangemva kokupakishwa. Lezi ziphuzo kungenzeka zingenalo iphakethe elivalwe ngokuphelele noma kungenzeka zingabingeli ukwelashwa okushisa kakhulu, okuholela empilweni emfushane eshalofini.

4. Izithasiselo kanye nezindawo zokugcina:

Imikhiqizo eminingi engesinye isiphuzo isebenzisa ukulondolozwa noma izengezo ukwengeza impilo yazo eshalofini.

• Ukulondolozwa: Izithako ezinjenge-potassium sorbate ne-sodium benzoate zivimbela ukukhula kwama-microorganisms, ngaleyo ndlela anwebise impilo yeshelufu yesiphuzo.
• Ama-antioxidants: Izithako ezinjengevithamini C ne-Vitamin E zivikele i-oxidation yezakhi zomzimba esibonelweni, ukulondolozwa ukunambitheka kanye nokuqina kombala.
• Azikho izilondolozi ezingeziwe: Eminye imikhiqizo engesinye isiphuzo ifuna ukuba "okulondoloziwe" noma "okungokwemvelo," okusho ukuthi azikho izivikelo ezingeziwe, futhi lezi zivame ukuba nempilo emfushane yeshelufu.

5. Ukwakheka kwesiphuzo:

Izithako ezisesifuyeni zinquma ukuthi kungonakala kanjani.

• Ubisi olumsulwa nemikhiqizo yobisi: Ubisi olumsulwa neminye imikhiqizo yobisi (efana ne-yogurt ne-milkshakes) iqukethe amaprotheni amaningi ne-lactose, kubenza bathambekele ekukhuleni kwamagciwane. Ngokuvamile zidinga ukwelashwa okusebenzayo kokuthola impilo yeshelufu.
• Iziphuzo zezithelo kanye namatiye: Iziphuzo eziqukethe amajusi wezithelo, ushukela, ukunambitheka, noma imibala kungaba nezidingo ezihlukile zombuso futhi kungathinta impilo yeshalofini kuya ngezithako ezithile ezisetshenzisiwe.

6. Izimo zokugcina nezokuhamba:

I-BESTAGE egcinwe futhi ihanjiswa ngayo ingaba nomthelela omkhulu empilweni yayo yeshelufu.

• Isiqandisi vs. Isitoreji segumbi lokushisa: Ezinye iziphuzo zidinga ukuqaliswa ukuvimbela ukukhula kwamagciwane kanye nokuphanga. Lezi ziphuzo zivame ukubhalwa "zidinga isiqandisini" noma "esiqandisini ngemuva kokuthenga." Iziphuzo ezenziwe nge-UHT, noma kunjalo, zivame ukugcinwa emazingeni okushisa asekamelweni isikhathi eside.
• Izimo Zokuhamba: Uma iziphuzo zivezwa amazinga okushisa aphezulu ngesikhathi sokuhamba, impilo yabo yeshalofu ingafinyezwa, njengoba ukulawulwa kwezinga lokushisa okungafanele kungasheshisa ukuphuma.

7. Ukuqanjwa komkhiqizo nokucutshungulwa:

Ukwakhiwa nokucutshungulwa kwesiphuzo nakho kuthonya impilo yayo eshalofini.

• Izithako ezingezona izithako vs vs.: Iziphuzo Ezingenazitha Ezizodwa (ezinjengobisi olumsulwa) zivame ukuqukatha okwengeziwe kwemvelo futhi zingaba nempilo emfushane yeshelufu. Iziphuzo ezihlanganisiwe (njengetiye yobisi, ubisi olunongiwe, noma ikofi elilungele ukulungela) lingazuza ezithandweni ezisiza ukunweba impilo eshalofini.