Chav Kho Dej

Cov Haujlwm Tseem Ceeb ntawm Dej Tshiab hauv Cov Txheej Txheem Margarine

1. Kev Tsim Qauv:Cov dej me me yog qhov tseem ceeb rau kev tsim cov khoom kawg cov qauv, cov qauv, thiab kev nthuav dav. Qhov loj thiab kev faib tawm ntawm cov dej me me no cuam tshuam ncaj qha rau seb cov margarine puas mos thiab nthuav dav lossis ruaj khov thiab zoo li cov khoom ci.
2. Tus Neeg Nqa Khoom Qab Zib:Dej nws tus kheej tsis muaj saj, tab sis nws ua haujlwm ua tus nqa khoom rau lwm cov khoom xyaw tseem ceeb uas yaj rau hauv nwsua ntejemulsification. Cov no suav nrog:Kev Tswj Kab Mob Me Me:Cov theem dej yog qhov chaw uas cov kab mob, cov poov xab, thiab cov pwm tuaj yeem loj hlob. Yog li ntawd, nws cov khoom sib xyaw thiab kev npaj yog qhov tseem ceeb rau kev nyab xeeb ntawm cov khoom thiab lub sijhawm khaws cia. Kev siv cov tshuaj preservatives thiab pasteurization ntawm cov theem dej yog kev coj ua tus qauv.
   • Ntshav (Sodium Chloride):Ib qho tseem ceeb ntawm cov khoom qab zib.
   • Cov tshuaj tiv thaiv:Xws li potassium sorbate los yog citric acid, los tiv thaiv kev loj hlob ntawm cov kab mob hauv cov dej.
   • Cov Protein Mis Nyuj los yog Whey:Feem ntau ntxiv rau kom muaj cov saj zoo li mis nyuj. Cov no yuav tsum tau yaj rau hauv dej.
   • Lecithin (ua ib qho emulsifier):Txawm hais tias qee cov lecithin ntxiv rau theem rog, nws kuj tuaj yeem yog ib feem ntawm theem dej.
4. Crystallization thiab Melting Sensation:Qhov sib txawv ntawm cov roj khov kho thiab cov dej txias, ua kua yog qhov ua rau muaj qhov kev xav yaj hauv qhov ncauj, zoo ib yam li butter.

Cov dej siv nyob qhov twg hauv cov txheej txheem tsim Margarine?

Kev mus ncig ntawm cov dej hauv lub Hoobkas margarine raug tswj hwm zoo heev:

1. Kev Npaj Dej:Cov dej tshiab los ntawm cov chaw muab dej hauv nroog raug kho ua ntej. Feem ntau nws yogua kom mos mosthiabdemineralized(deionized) kom tshem tawm cov zaub mov xws li calcium thiab magnesium. Cov zaub mov no tuaj yeem cuam tshuam nrog cov emulsifiers, cuam tshuam rau qhov saj, thiab txhawb kev oxidation ntawm cov rog, ua rau rancidity.
2. Kev sib tov cov dej theem:Hauv ib lub tank sib cais, cov dej uas tau npaj lawm raug cua sov thiab cov ntsev, cov tshuaj tiv thaiv, thiab cov hmoov mis nyuj raug ntxiv thiab yaj kom tag. Cov khoom sib tov no feem ntau hu ua "brine" lossis "water phase."
3. Kev ua kom sov:Lub sijhawm dej yogpasteurized(ua kom sov txog li ~80-90°C / 176-194°F rau lub sijhawm luv luv) kom rhuav tshem cov kab mob me me. Tom qab ntawd nws raug txias kom txog qhov kub thiab txias ua ntej sib tov nrog cov rog.
4. Kev sib xyaw ua ke:Cov dej uas tau npaj tseg lawm raug ntsuas raws li qhov sib piv (feem ntau yog 16-20% ntawm cov khoom kawg) rau hauv cov roj sib xyaw uas yaj, uas muaj cov khoom xyaw uas yaj tau hauv roj (xim, tsw qab, cov emulsifiers uas yaj tau hauv roj xws li mono- thiab diglycerides). Cov khoom sib xyaw ua kom ceev ceev tsim cov khoom ua ntej emulsion ntxhib.
5. Kev Txias thiab Crystallization (Tus Neeg Xaiv):Cov pre-emulsion raug pumped los ntawm lub scraped-surface heat exchanger (lub "Votator" lossis "Perfector"). Ntawm no, nws raug txias sai sai. Thaum cov rog crystallizes, lub shear los ntawm cov hniav scraping tib lub sijhawm rhuav cov dej me me kom me me (1-10 microns). Qhov kev sib kis zoo no yog qhov tseem ceeb rau kev ruaj khov thiab tiv thaiv kev loj hlob ntawm cov kab mob me me, vim tias cov dej loj yuav tsis ruaj khov thiab yooj yim puas.
6. Ntim:Cov margarine kawg ces raug ntim thiab xa mus rau kev tempering (kev kho kom ruaj khov cov roj siv lead ua).

Cov Kev Xav Txog Qhov Zoo Tseem Ceeb rau Dej

• Kev Huv Si:Raws li tau hais lawm, cov dej yuav tsum tau demineralized thiab dawb ntawm impurities.
• Kev Zoo ntawm Cov Kab Mob Me Me:Nws yuav tsum muaj kev nyab xeeb rau cov kab mob me me. Kev ua kom cov dej kawg tsis tuaj yeem ua tau.
• Kev Ntsuas Qhov Sib Npaug Tseeb:Qhov piv ntawm dej rau rog yuav tsum yog raws nraim kom ua tau raws li cov qauv kev cai lij choj thiab cov qauv zoo ntawm cov khoom (piv txwv li, "80% rog kis" yuav tsum muaj raws nraim 20% dej thiab lwm yam khoom xyaw hauv dej).

Xaus lus

Dej tshiab tsis yog ib yam khoom uas ua rau cov margarine puv nkaus xwb. Nws yog ib qhocov khoom xyaw tseem ceeb ntawm cov qauvuas tau npaj ua tib zoo, kho, thiab sib xyaw ua ke. Nws lub luag haujlwm tseem ceeb yog los tsim cov emulsion, nqa cov tsw qab thiab cov tshuaj preservatives, thiab pab txhawb rau cov khoom kawg qhov zoo nkauj, kev nyab xeeb, thiab kev xav yaj hauv qhov ncauj. Qhov zoo thiab kev kho ntawm cov dej yog txuas ncaj qha rau qhov zoo thiab lub sijhawm khaws cia ntawm margarine nws tus kheej.