I-Custard cream yinto esetyenziswa ngokuqhelekileyo yokubhaka, ayinakutshintshwa ngamanye ama-sauces ngenxa yokuqina kwayo okulungileyo kunye nokumelana nokubhaka okugqwesileyo.

Makhe siqale sihlalutye izithako zesosi yebrand enesabelo esikhulu semarike:

I-poly maltose esezantsi (eswiti), amanzi, iswekile (eswiti), iprotein ye-whey, umgubo wewhey, umgubo wobisi olupheleleyo, isiqhumiso sobisi kunye nencasa yesilika), intshungama yentethe emnyama (iyajiya), ilipid enye (emulsifier), i-potassium sorbate (isilondolozi) , i-beta - i-carotene (i-pigment), i-citric acid (i-flavour), i-oyile (i-silky palate), i-hydroxypropyl starch phosphate ester (i-thickening). Kule nto sinokubona ukuba i-custard creasm, i-sauce ngamanzi aphakamileyo, iprotheni ephezulu, isitashi sigxininise inkqubo ye-emulsion.

Ukongeza kwi-potassium sorbate, ayikho enye ifom ye-antibacterial kunye ne-anticorrosive kuyo yonke inkqubo yemveliso. Ukongezelela, imveliso ngokwayo iphinda ibe yinkqubo yamanzi kunye neprotheni ephezulu, ngoko ke imveliso ibaluleke kakhulu kwi-sterilization kunye ne-anticorrosion. Ukucocwa kobushushu obuphezulu kubalulekile kwinkqubo yokucocwa, kangangoko kunokwenzeka ukunciphisa ukuvezwa kwenkqubo ukuphepha iibhaktheriya emva kokuvala inzala. Ifriji yokushisa ephantsi nayo iyimfuneko kwinkqubo yokuthutha kunye nokugcinwa. Qaphela ukuba: ixesha lokucoca ubushushu obuphezulu alinakuba lide kakhulu ukunqanda ukuguga kwemveliso.

Ukugqoka isaladi kunye ne-custard cream zisetyenziswa ngokuqhelekileyo kwishishini lokubhaka kwaye zidla ngokuthelekiswa nabavelisi. Ukusuka kwinkqubo yemveliso: ukhilimu we-custard ungowenkqubo ye-starch gelatinization, kwaye i-custard cream yeye-oyile-water emulsification system. Ngenxa yendawo ene-acidic, inkqubo yokugqoka isaladi ngokwayo inefuthe elithile lokulwa ne-antibacterial. I-custard cream inokuhlawula kuphela inzala kunye nokugcinwa kwexesha elibandayo ngexesha lenkqubo yokuvelisa, inkqubo ngokwayo ayinaso isakhono sokulwa ne-antibacterial.

Kwinkqubo ye-gelatinization, isitashi silula ukwenza ifilimu ye-coking kwindawo yokutshintshiselana kobushushu, engachaphazeli nje ukuhanjiswa kobushushu kodwa ichaphazela umgangatho wemveliso, ngoko ke ukukrazula kunye nokuvuselela kubaluleke kakhulu kwimveliso ye-custard cream. Ukuqwalasela umgangatho wezinto eziphathekayo kunye nokulawulwa kwe-microbial, sincoma ukusetyenziswa kwenkqubo ye-starch gelatinization eqhubekayo. I-slurry ecwangcisiweyo, phantsi kwe-push yokuhambisa ipompo ngokusebenzisa umtshintshi wokufudumala oqhubekayo, ityhubhu yokugcina ubushushu obuphezulu, umtshintshi wokushisa opholileyo, inkqubo eqhubekayo esebenzayo ye-starch gelatinization kunye nenkqubo yokuvala inzalo.

Umtshintshi wobushushu owenziwe nguHebei Shipu unezi mpawu zilandelayo:
I-1.Izixhobo zokutshintshana kobushushu ngokuhambelana nemigangatho yokucoceka kokutya.
I-2.Intsebenzo yokudlulisa ubushushu obuphezulu, amaxesha amathathu ukuya kwamane ukusebenza komnye umtshintshi wobushushu, i-homogeneous emulsification.
3.Isakhiwo esibambeneyo kunye noluhlu olubanzi lwesicelo; Ngokukodwa ifanelekile kwi-viscosity ephezulu, i-crystallization elula okanye kulula ukuvelisa ifilimu ye-coking, equkethe amaqhekeza kunye nezinye izinto.
4.Ukucoca ngokufanelekileyo, gcina ixesha lokucoca, ukuphucula ukusebenza kakuhle. Izixhobo zokutshintshiselana kobushushu ngokubanzi emsebenzini emva kwexesha lokuchitha ixesha lokucoca indawo yokutshintshiselana kobushushu, kunye ne-scraper yokutshintshiselana kobushushu kunye noyilo lwayo olulodwa lwe-scraper, ngoncedo lwe-scraper agitation inokucoca ngexesha elifanelekileyo indawo yokudlulisa ubushushu, isantya sobushushu. ukusebenza kotshintshiselwano, ukusombulula iingxaki eziqokelelwe iminyaka emininzi kwishishini lokutshintsha ubushushu.
I-5.Ukusebenza kakuhle kokutywinwa, usebenzisa isitywina somatshini ngokuhambelana nemigangatho yezempilo, ubomi obude benkonzo.
Le mveliso isetyenziselwa ukudibanisa inkqubo yokuvelisa i-star-sauce eqhubekayo, imveliso ezinzileyo, ukusebenza kakuhle kwemveliso.
I-Hebei Shipu inokubonelela ngeseti epheleleyo yomatshini wokwenza i-custard cream, umatshini wokunciphisa, umatshini we-margarine kunye nomatshini we-ghee yemifuno.