Puff Pastry Margarine Ua Kab

Production Video:https://www.youtube.com/watch?v=3cSJknMaYd8

Margarine yog ib qho kev hloov butter ua los ntawm cov roj zaub, tsiaj rog lossis lwm qhov chaw muaj roj. Nws cov txheej txheem ntau lawm thiab cov cuab yeej ua tau zoo heev tom qab xyoo ntawm txoj kev loj hlob. Cov hauv qab no yog cov txheej txheem ntxaws ntxaws thiab qhia txog cov khoom siv tseem ceeb:

I. Cov txheej txheem ntau lawm ntawm Margarin

1. Kev npaj cov khoom nyoos

• Cov ntaub ntawv tseem ceeb:

o Cov roj (kwv yees li 80%): xws li cov roj txiv roj, cov roj soybean, roj rapeseed, roj txiv maj phaub roj, thiab lwm yam, uas yuav tsum tau ua kom zoo (de-gumming, de-acidification, de-coloring, de-odorization).

o Dej theem (kwv yees li 15-20%): skimmed mis nyuj, dej, ntsev, emulsifiers (xws li lecithin, mono-glyceride), preservatives (xws li potassium sorbate), vitamins (xws li vitamin A, D), flavorings, thiab lwm yam.

o Additives: xim (β-carotene), acidity regulator (lactic acid), thiab lwm yam.

2. Kev sib xyaw thiab emulsification

• Roj theem thiab dej theem sib tov:

o Cov roj theem (roj + roj-soluble additives) yog rhuab mus rau 50-60 ℃ thiab yaj.

o Cov dej theem (dej + dej-soluble additives) yog rhuab thiab sterilized (pasteurization, 72 ℃ / 15 vib nas this).

o Ob theem sib xyaw ua ke, thiab emulsifiers (xws li mono-glyceride, soy lecithin) raug ntxiv, thiab ib qho emulsion (dej-hauv-roj lossis hom roj-hauv-dej) yog tsim los ntawm kev kub ceev stirring (2000-3000 rpm).

3. Ceev ceev txias & crystallization (Cov kauj ruam tseem ceeb)

• Ua kom txias sai: Cov emulsion tau txias sai heev rau 10-20 ℃ los ntawm cov khoom siv hluav taws xob tawg (SSHE), ua rau ib nrab crystallization ntawm cov roj los ua β' siv lead ua daim ntawv (tus yuam sij rau kev ntxhib los mos zoo).

• Moulding: Cov roj ib nrab yog mechanically sheared los ntawm ib tug kneader (Pin Worker) ntawm 2000-3000 rpm kom tawg loj muaju thiab tsim ib tug nplua thiab uniform rog network qauv, tsis txhob hnov qab gritty.

4. Maturing thiab ntim

• Maturing: Nws yog sab laug kom sawv ntawm 20-25 ℃ rau 24-48 teev kom ruaj khov cov qauv siv lead ua.

• Ntim: Nws yog ntim raws li cov blocks, khob, los yog tshuaj tsuag-hom, thiab khaws cia rau hauv tub yees (qee qhov muag margarine tuaj yeem khaws cia ntawm chav sov ncaj qha).

II. Cov cuab yeej ua haujlwm tseem ceeb

1. Cov khoom siv kho mob ua ntej

• Cov khoom siv roj refining: degumming centrifuge, de-acidification ntauwd, de-colouration tank, de-odorization ntauwd.

• Cov khoom siv ua dej theem: tshuab pasteurization, high-pressure homogenizer (siv rau mis nyuj lossis dej theem homogenization).

2. Cov khoom siv emulsification

• Emulsion tank: stainless hlau tank nrog nplawm thiab cua sov ua haujlwm (xws li paddle lossis turbine hom stirrer).

• High-pressure homogenizer: ntxiv refine cov emulsion droplets (siab 10-20 MPa).

3. Cov khoom cua txias ceev ceev

• Scraped Surface Heat Exchanger (SSHE):

o Ceev ceev kom txias rau sub-freezing xeev, nrog rotating scraper tiv thaiv scaling.

o Hom hom: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX flow (USA), Shiputec (Tuam Tshoj)

• Tus neeg ua haujlwm Pin:

o Txiav cov rog los ntawm ntau pawg ntawm cov pins los tswj cov siv lead ua loj.

4. Cov khoom ntim khoom

• Tsis siv neeg puv tshuab: rau cov blocks (25g-500g) lossis ntim ntim (1kg-20kg).

• Sterile ntim kab: haum rau cov khoom txee lub neej ntev (xws li UHT-kho kua margarine).

III. Txheej txheem Variants

1. Mos Margarine: Feem ntau ntawm cov kua roj hauv cov roj (xws li cov roj sunflower), tsis tas yuav tsum tau ua kom txias txias, ncaj qha homogenized thiab ntim.

2. Tsawg-rog Margarine: Cov ntsiab lus roj 40-60%, yuav tsum tau ntxiv cov tshuaj thickening (xws li gelatin, hloov cov hmoov txhuv nplej siab).

3. Nroj-raws li Margarine: All-cog roj formula, tsis muaj trans fatty acids (kho cov ntsiab lus melting los ntawm ester exchange lossis fractionation technology).

IV. Cov Ntsiab Cai Tswj Xyuas Zoo •

Daim ntawv siv lead ua: β' siv lead ua daim ntawv (zoo tshaj rau β siv lead ua daim ntawv) yuav tsum tau tswj cov quenching tus nqi thiab sib tov sib xyaw.

• Kev nyab xeeb ntawm microbial: Cov theem aqueous yuav tsum tau ua kom tsis muaj menyuam, thiab cov pH yuav tsum tau kho qis dua 4.5 txhawm rau tiv thaiv cov kab mob.

• Oxidation stability: Ntxiv cov tshuaj antioxidants (xws li TBHQ, vitamin E) kom tsis txhob muaj hlau ion paug.

Los ntawm kev sib xyaw ua ke ntawm cov txheej txheem saum toj no thiab cov khoom siv, cov khoom siv niaj hnub no tuaj yeem simulate cov saj ntawm butter thaum ua tau raws li cov kev xav tau ntawm kev noj qab haus huv xws li cov roj cholesterol tsawg thiab cov roj tsawg. Cov mis tshwj xeeb thiab cov txheej txheem yuav tsum tau hloov kho raws li cov khoom muag (xws li rau ci los yog siv rau ntawm cov khoom noj khoom haus).