Ikoranabuhanga ryo gutunganya umutobe w'amapera uvanze

Umutobe w'amapera uvanzeUmusaruro ni inzira isanzwe ihindura amapera mashya mo ibintu bishongesha cyane kandi birangiye. Intego yayo nyamukuru ni ugukomeza uburyohe karemano, ibara n'intungamubiri by'amapera mashya. Umusaruro wa nyuma ubusanzwe ungana na 65% ~ 70% by'ibintu bishongesha, kandi ukoreshwa cyane mu kuvanga ibinyobwa, ibikomoka ku mata, guteka n'ibindi.

1. Gutunganya ibikoresho fatizo mbere y'uko bimera: Kuva ku mbuto nshya kugeza ku bimera birinzwe n'amabara

Iyi ni yo shingiro ryo kwemeza ubuziranenge bw'ibanze bw'umusaruro urangiye, ari na byo bigena mu buryo butaziguye uburyohe n'ubudahinduka bw'ibara bizakurikiraho.

• Guhitamo no Gusukura Imbuto: Hitamo amapera mashya afite imyaka ikura ku kigero cya 80% ~ 90%, nta dukoko cyangwa indwara bihari, hamwe n'igipimo cy'isukari n'aside, kura imbuto zaboze kandi zifite inenge. Sukura ukoresheje amazi meza; kuri amapera afite ifu nyinshi, isuku y'uburoso irashobora gukoreshwa. Niba bibaye ngombwa, umuti wica udukoko ukoreshwa mu biribwa ushobora gukoreshwa mu gusukura ubuso, hanyuma woze ibisigazwa neza.
• Gusya no Gusya: Gutandukanya ibinogo by'amapera ukoresheje icyuma gikoresha ikoranabuhanga, ukabisyamo ibinogo bingana bifite utubuto twa mm 2 ~ 3. Utubuto tunini cyane tugomba kwirindwa kugira ngo hirindwe ingaruka mbi ku musaruro w'umutobe uzakurikiraho.
• Uburyo bwo Kurinda Amabara: Ongeraho 0.05% ~ 0.1% ya vitamine C cyangwa aside citric ikwiye mu gihe cyo kuyisya kugira ngo wirinde ko enzyme ihinduka umukara, wirinde ko pulp ya peach ihinduka ibara, kandi urebe neza ko umusaruro wa nyuma ufite ibara rya zahabu.

2. Gutunganya no gusobanura neza: Kunoza umusaruro w'umutobe no guhindagurika kw'ibicuruzwa

Iki cyiciro kigena uburyo umutobe ukoreshwa neza, uburyo umutobe ukoreshwa mu kohereza urumuri hamwe n'ubushobozi bwo kwirinda imvura mu gihe cyo kubura amazi.

• Gukuramo umutobe: Koresha icyuma gikaranga umutobe cyangwa airbag press kugira ngo utunganye umutobe wa peach pulp, ugere ku musaruro urenga 70%. Mbere yo kuwukuramo umutobe, ushobora kongeramo enzyme nke ya pulp enzyme kugira ngo ifashe mu kubora pectin no kunoza imikorere y’umutobe.
• Gukuraho no gukuraho ibisigazwa by'umutobe w'amapera: Kuyungurura umutobe w'amapera ukoresheje agakoresho ka 60 ~ 100 kugira ngo ukureho fibre isanzwe n'ibisigazwa binini by'amapera, hanyuma ubone umutobe w'amapera usobanutse neza.
• Gusobanura Enzymatic: Shyiramo pectinase (0.0125% ~ 0.02%) + ingano nto ya amylase mu mutobe wa peach, hanyuma ukore enzyme hydrolysis kuri 50 ~ 55℃ mu gihe cy'amasaha 1 ~ 3 kugira ngo ibore pectine macromolecular mu mutobe, wirinde gutandukana no kugwa mu gihe cyo kubika nyuma.
• Kuyungurura no Gutunganya: Koresha uburyo bwo kuyungurura plate-and-frame na ultrafiltration membrane (ingano y'umuyoboro 0.5 ~ 0.8μm) kugira ngo uhure neza na colloids zisigaye, heteroproteins n'ibintu bikomeye bihagaze, amaherezo ubone umutobe usobanutse neza ufite urumuri rwinshi kandi uhamye.

3. Uburyo bwo gushyiramo imbaraga: Ihuriro ry'ibanze rya tekiniki

Hari inzira ebyiri z’ingenzi ziboneka zo guhitamo hakurikijwe aho ibicuruzwa biherereye, hamwe n’ihame ry’ingenzi ryo kwirinda kwangirika k’ubushyuhe bwinshi ku bintu biryoshye biterwa n’ubushyuhe.

• Ubushyuhe buke bw'imvange (Uburyo rusange bw'ingenzi): Shyira amazi mu kirere hanyuma ushire amazi mu kirere ukoresheje igitutu gito kuri 50 ~ 60 ℃ hamwe n'igipimo cy'imvange cya 0.08 ~ 0.095MPa, byongera ibinyabutabire byashongeshejwe by'umutobe w'imvange kuva kuri 10% ~ 12% kugeza kuri 65% ~ 70%. Ubu buryo bugabanya cyane kwangirika kw'impumuro y'imvange bitewe n'ubushyuhe bwinshi kandi bugabanya ikiguzi cyo kubika no gutwara nyuma.
• Ubushyuhe busanzwe bwo mu bwoko bwa Membrane Concentration (Uburyo bwo kuyungurura ibintu byinshi): Koresha nanofiltration membrane kugira ngo ugire amazi menshi ku bushyuhe busanzwe bwa 25 ~ 35 ℃, nta gihinduka mu buryo bwose. Igipimo cyo kubika ibintu biryoshye na vitamine gishobora kugera ku kigero kirenga 98%, hafi ya byose nta "buryohe butetse", kandi ikoreshwa ry'ingufu riri hasi ugereranyije n'ubushyuhe busanzwe. Irakwiriye gukora umutobe wa peach wongerewe agaciro kanini.
• Uburyo bwo Gutunganya Impumuro Nziza: Imiterere yo mu rwego rwo hejuru ikunze kuba ifite igikoresho gifasha mu kugarura imvange y'ibintu bihumura neza, gikusanya kandi kigakusanya impumuro nziza y'amapera yavuye mu gihe cyo gukusanya, hanyuma kikayongerwa ku mutobe urangiye kugira ngo gisubize impumuro karemano y'amapera mashya.

4. Kuvanga no Gukuraho Imyuka: Kunoza Uburyohe n'Ubuziranenge

Nyuma yo guhindura isukari na aside ku gaciro k’ibicuruzwa bigenwa hakurikijwe amahame ngenderwaho, kora ‌vacuum decompression degassing‌ kugira ngo ukureho ogisijeni yashongeshejwe mu mutobe, ugabanye ibara rya oxidative no kwangirika kw'uburyohe mu gihe cyo kubika nyuma, kandi wirinde ifuro mu gihe cyo kuzuza rigira ingaruka ku ngaruka zo gufunga.

5. Gusukura no Kuzuza: Kumenya neza umutekano no kumara igihe kirekire

• Uburyo bwo kuvura indwara yo gufunga: Shyira imbere uburyo bwo gufunga indwara bwa UHT mu gihe cy’ubushyuhe bwinshi, ubikomeze mu masegonda menshi kuri 110 ~ 120 ℃, cyangwa ukoreshe uburyo bwo gufunga indwara ku bushyuhe bwa 95 ℃ mu masegonda 30, ibyo bikaba bitakwica gusa udukoko, ahubwo binagabanya kwangirika kw’uburyohe n’imirire.
• Kuzuza ibinyabutabire: Nyuma yo kubisukura, bikonje vuba kugeza ku bushyuhe busanzwe, uzuza umutobe wuzuye mu bikoresho by’ibiribwa bidapfa gushya kandi bifunze neza ahantu hadapfa gushonga. Ibicuruzwa byarangiye bishobora kubikwa igihe kirekire ku bushyuhe buke bwa 0 ~ 5 ℃ kandi bifite ubwiza buhamye kandi nta kwangirika byoroshye.