Habka Margarine

Habka Margarine

Habka wax soo saarka ee margarine wuxuu ku lug leeyahay dhowr tillaabo si loo abuuro badeeco la faafin karo oo shelf-joog ah oo u eg subagga laakiin sida caadiga ah laga sameeyay saliidda khudradda ama isku-darka saliidda khudradda iyo dufanka xoolaha. Mashiinka ugu muhiimsan waxaa ka mid ah taangiga emulsification, cod-bixiye, kulaylka dusha sare ee la xoqay, mishiinka rotor pin, bamka cadaadiska sare, pasteurizer, tuubada nasashada, mashiinka baakadaha iyo iwm.

Halkan waxaa ah dulmar guud oo ku saabsan habka caadiga ah ee soosaarka margarin:

Isku-dhafka Saliidda (Taangiga isku-dhafka): Noocyada kala duwan ee saliidda khudradda (sida timirta, soybean, canola, ama saliid gabbaldayaha) ayaa la isku daraa si loo gaaro isku-dhafka baruurta ee la rabo. Doorashada saliiddu waxay saamaysaa dhadhanka ugu dambeeya, dhadhanka, iyo muuqaalka nafaqada ee margarine.

Haydaroojin: Talabadan, dufanka aan dheregsanayn ee saliidaha ayaa qayb ahaan ama si buuxda loogu shubay hydrogen si ay u noqdaan dufan badan oo adag. Hydrogenation waxay kordhisaa barta dhalaalka ee saliidda waxayna wanaajisaa xasilloonida badeecadda ugu dambeysa. Habkani waxa kale oo uu dhalin karaa samaynta dufanka trans, taas oo laga yaabo in la yareeyo ama la tirtiro iyada oo loo marayo farsamooyin casri ah oo casri ah.

Emulsification (Taangiga Emulsification): Saliida la isku daray iyo hydrogenated waxaa lagu qasaa biyo, emulsifiers, iyo waxyaabo kale oo lagu daro. Emulsifiers ayaa kaa caawinaya xasilinta isku dhafka iyaga oo ka hortagaya in saliidda iyo biyaha ay kala tagaan. emulsifiers-yada caadiga ah waxaa ka mid ah lecithin, mono- iyo diglycerides, iyo polysorbates.

Pasteurization (pasteurizer): Emulsion-ku waxa lagu kululeeyaa heerkul gaar ah si loo daajiyo, isaga oo dila bakteeriyada waxyeelada leh iyo kordhinta cimriga alaabta.

Qaboojinta iyo Crystallization (codeeyaha ama kulaylka dusha sare ee la xoqay): Emulsion-ka la dubay waa la qaboojiyey waxaana loo oggol yahay inuu kiciyo. Talaabadani waxay saamaysaa qaabka iyo joogtaynta margarine. Qaboojinta la kontoroolo iyo crystallization waxay gacan ka geysataa abuurista badeecad siman oo la faafin karo.

Ku darida dhadhanka iyo midabka: dhadhanka dabiiciga ah ama macmalka ah, midabada, iyo milixda ayaa lagu daraa emulsion-ka la qaboojiyey si kor loogu qaado dhadhanka iyo muuqaalka margarine.

Baakadaha: Margarine waxaa lagu shubaa weelasha sida tuubooyinka ama ulo, iyadoo ku xiran baakadaha macaamiisha loogu talagalay. Weelasha waa la xiraa si looga hortago faddareynta oo loo ilaaliyo nadiifnimada.

Xakamaynta Tayada: Inta lagu jiro habka wax soo saarka, hubinta xakamaynta tayada ayaa la sameeyaa si loo hubiyo in margarine uu buuxiyo dhadhanka, dhadhanka, iyo heerarka badbaadada la doonayo. Tan waxaa ka mid ah baaritaanka joogteynta, dhadhanka, midabka, iyo badbaadada microbiological.

 

Nidaamyada wax soo saarka margarine ee casriga ah waxay inta badan diiradda saaraan yaraynta isticmaalka hydrogenation-ka iyo yaraynta dufanka trans. Wax-soo-saarayaashu waxay isticmaali karaan habab kale, sida xiisaha, taas oo dib u habaysa asiidhka dufanka leh ee saliidda si ay u gaaraan sifooyinka la rabo iyada oo aan la samaynin dufanka trans.

Waxaa muhiim ah in la ogaado in habka gaarka ah uu ku kala duwanaan karo inta u dhaxaysa soosaarayaasha iyo gobollada, iyo horumarinta cusub ee tignoolajiyada cuntada ayaa sii wadi doonta inay saameyn ku yeelato habka loo soo saaro margarine. Intaa waxaa dheer, baahida loo qabo badeecooyin caafimaad qaba oo sii waaraya ayaa horseeday horumarinta margarinnada leh dufanka buuxa iyo dufanka trans, iyo sidoo kale kuwa laga sameeyay maaddooyinka dhirta ku saleysan.