Table Margarine Ntau Lawm Kab

Table Margarine Ntau Lawm Kab

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

Ib txheej ua tiav ntawm cov lus margarine ntau lawm suav nrog cov txheej txheem los tsim cov margarine, hloov butter ua los ntawm cov roj zaub, dej, emulsifiers, thiab lwm yam khoom xyaw. Hauv qab no yog ib qho kev nthuav qhia ntawm cov kab lus ntawm margarine ntau lawm:

Cov cuab yeej tseem ceeb ntawm Table Margarine Ntau Lawm Kab

1. Kev npaj cov khoom xyaw

• Roj & Roj Blending: Cov roj zaub (xws li, taum pauv, paj noob hlis, thiab lwm yam) tau ua kom zoo, bleached, thiab deodorized (RBD) ua ntej sib tov kom ua tiav cov rog xav tau.
• Kev npaj Aqueous Phase: Dej, ntsev, tshuaj tua kab mob, thiab mis nyuj proteins (yog siv) sib tov sib cais.
• Emulsifiers & Additives: Lecithin, mono- thiab diglycerides, vitamins (A, D), colorants (beta-carotene), thiab flavors ntxiv.

2. Emulsification

• Cov roj thiab dej theem yog ua ke nyob rau hauv ib lub tank emulsification nyob rau hauv siab shear sib tov los tsim ib tug ruaj khov emulsion.
• Kev tswj qhov kub thiab txias yog qhov tseem ceeb (feem ntau 50-60 ° C) kom ntseeg tau tias kev sib xyaw kom zoo tsis muaj roj crystallization.

3. Pasteurization (yeem)

• Cov emulsion tuaj yeem raug pasteurized (kub rau 70-80 ° C) los tua cov kab mob, tshwj xeeb tshaj yog nyob rau hauv cov khoom uas muaj cov mis nyuj.

4. Txias & Crystallization (Votator Process)

Cov margarine tau ua kom txias sai thiab cov ntaub ntawv hauv cov khoom siv hluav taws xob tawg (SSHE), kuj hu ua tus pov npav:

• Ib Chav (Txias): Lub emulsion yog supercooled rau 5-10 ° C, pib rog crystallization.
• B Unit (Kneading): Ib nrab crystallized mix yog ua haujlwm hauv tus pin stirrer kom ntseeg tau tias kev ntxhib los mos thiab zoo plasticity.

5. Tempering & So

• Lub margarine yog tuav nyob rau hauv ib tug so lub raj los yog tempering chav tsev kom stabilize lub siv lead ua qauv (β' crystals nyiam rau smoothness).
• Rau tub margarine, softer sib xws yog khaws cia, thaum thaiv margarine yuav tsum muaj roj structuring.

6. Ntim

Tub Margarine: Sau rau hauv cov thawv yas.

Block Margarine: Extruded, txiav, thiab qhwv hauv parchment los yog ntawv ci.

Muaj Margarine: ntim rau hauv ntau (25 kg pails, nruas, lossis totes).

7. Cia & Distribution (chaw txias)

• Khaws ntawm qhov ntsuas kub (5-15 ° C) kom muaj kev ntxhib los mos.
• Tsis txhob hloov pauv qhov kub thiab txias los tiv thaiv graininess lossis roj sib cais.

Cov cuab yeej tseem ceeb hauv Table Margarine Ntau Lawm Kab

1. Roj Blending Tank
2. Emulsification Tov Khoom
3. High-shear Homogenizer
4. Phaj Heat Exchanger (Pasteurization)
5. Scraped Surface Heat Exchanger (Votator)
6. Tus neeg ua haujlwm tus pin (C Unit rau Kneading)
7. Tempering Unit
8. Filling & Ntim Machine

Hom Margarine Ua los ntawm cov lus margarine ntau lawm kab

• Table Margarine (rau kev noj ncaj qha)
• Muaj Margarine (rau ci, pastry, kib)
• Low-Fat / Cholesterol-Free Margarine (nrog hloov roj sib tov)
• Plant-Based / Vegan Margarine (tsis muaj cov khoom siv mis nyuj)