Kab Ntau Lawm Margarine Rooj

Kab Ntau Lawm Margarine Rooj

Yees duab tsim tawm:https://www.youtube.com/watch?v=3cSJknMaYd8

Ib pawg kab tsim cov margarine ua tiav lawm muaj ntau yam txheej txheem los tsim cov margarine, ib qho khoom siv hloov butter ua los ntawm cov roj zaub, dej, emulsifiers, thiab lwm yam khoom xyaw. Hauv qab no yog cov qauv ntawm cov kab tsim cov margarine ua tiav:

Cov Khoom Siv Tseem Ceeb ntawm Cov Kab Ntau Lawm Margarine

1. Kev Npaj Cov Khoom Xyaw

• Kev Sib Xyaws Roj & Cov Rog: Cov roj zaub (xibtes, taum pauv, paj noob hlis, thiab lwm yam) raug ua kom huv, ua kom dawb, thiab tshem tawm ntxhiab (RBD) ua ntej sib xyaw kom ua tiav cov rog uas xav tau.
• Kev Npaj Ua Dej: Dej, ntsev, tshuaj tiv thaiv, thiab cov protein mis nyuj (yog siv) raug sib xyaw nyias.
• Cov Khoom Siv Emulsifiers & Additives: Lecithin, mono- thiab diglycerides, cov vitamins (A, D), cov xim (beta-carotene), thiab cov tsw qab ntxiv rau.

2. Kev sib xyaw ua ke

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

3. Kev Ua Kom Pasteurization (Xaiv Tau)

• Cov emulsion no yuav raug pasteurized (ua kom sov txog 70–80°C) kom tua cov kab mob me me, tshwj xeeb tshaj yog cov khoom uas muaj cov khoom xyaw mis nyuj.

4. Kev Txias & Crystallization (Txheej Txheem Votator)

Cov margarine raug txias sai thiab ua kom zoo nkauj hauv lub tshuab hloov cua sov ntawm qhov chaw khawb (SSHE), tseem hu ua votator:

• Ib Chav (Txias): Cov emulsion raug supercooled rau 5–10°C, pib cov rog crystallization.
• Chav B (Kev Sib Xyaws): Cov khoom sib xyaw uas tau siv ib feem me me yog ua haujlwm hauv lub tshuab sib tov kom ntseeg tau tias cov qauv du thiab cov yas zoo.

5. Kev Ua Kom Kub Thiab So

• Cov margarine raug khaws cia rau hauv lub raj so lossis chav tempering kom ruaj khov cov qauv siv lead ua (β' siv lead ua nyiam rau qhov du).
• Rau cov margarine hauv lub tub, qhov sib xws mos dua yog khaws cia, thaum cov margarine thaiv xav tau cov rog nyuaj dua.

6. Ntim Khoom

Tub Margarine: Muab ntim rau hauv cov thawv yas.

Block Margarine: Muab extruded, txiav, thiab qhwv rau hauv parchment los yog ntawv ci.

Margarine Rau Kev Lag Luam: Ntim ua ntau (25 kg thoob, nruas, lossis hnab).

7. Kev Khaws Cia & Kev Faib Khoom (chav txias)

• Khaws cia rau qhov kub thiab txias (5-15 ° C) kom tswj tau qhov zoo nkauj.
• Tsis txhob hloov pauv qhov kub kom tiv thaiv kom tsis txhob muaj cov noob lossis cov roj sib cais.

Cov Khoom Siv Tseem Ceeb hauv Kab Tsim Khoom Margarine Rooj

1. Lub Tank Sib Xyaws Roj
2. Cov Khoom Siv Emulsification
3. High-Shear Homogenizer
4. Phaj Kub Exchanger (Pasteurization)
5. Lub Tshuab Hloov Kub Uas Tau Muab Tso Rau Hauv Qhov Chaw (Votator)
6. Tus neeg ua haujlwm pin (C Chav rau kev sib xyaw)
7. Chav Tempering
8. Cov Tshuab Sau & Ntim Khoom

Hom Margarine Uas Tsim Los Ntawm Kab Ntau Lawm Margarine

• Cov Margarine Rooj (rau kev noj ncaj qha)
• Margarine rau kev lag luam (rau kev ci, ncuav mog qab zib, kib)
• Margarine Uas Muaj Rog Tsawg/Tsis Muaj Cholesterol (nrog cov roj sib xyaw uas tau hloov kho)
• Margarine Ua Los Ntawm Cov Nroj Tsuag/Vegan (tsis muaj cov khoom xyaw mis nyuj)