Khadka Habaynta Maraqa Buskudka Puff

Fiidiyowga Soo-saarka:https://www.youtube.com/watch?v=3cSJknMaYd8

Margarine waa beddel subag ah oo laga sameeyay saliidda cuntada, dufanka xayawaanka ama ilo kale oo dufan ah. Qalabka wax soo saarka iyo farsamaynta ayaa si aad ah u bislaaday ka dib sannado badan oo horumar ah. Kuwa soo socda waa socodka faahfaahsan ee habka iyo soo bandhigidda qalabka muhiimka ah:

I. Habka Soo Saarista Margarin

1. Diyaarinta Walxaha Cayriin

• Alaabada ceeriin ee ugu muhiimsan:

Saliidaha (qiyaastii 80%): sida saliidda timirta, saliidda soybean-ka, saliidda rapeseed, saliidda qumbaha, iwm., kuwaas oo u baahan in la nadiifiyo (ka saarista xab-dabka, ka saarista aashitada, ka saarista midabka, ka saarista urta).

o Marxaladda biyaha (qiyaastii 15-20%): caano la shiiday, biyo, milix, emulsifiers (sida lecithin, mono-glyceride), waxyaabaha ilaaliya (sida potassium sorbate), fiitamiinno (sida fiitamiin A, D), dhadhan, iwm.

o Waxyaabaha lagu daro: midabka (β-carotene), nidaamiyaha aashitada (lactic acid), iwm.

2. Isku darka iyo Emulsification

• Isku darka wejiga saliidda iyo wejiga biyaha:

o Marxaladda saliidda (waxyaabaha lagu daro saliidda + saliidda ku milma) waxaa lagu kululeeyaa 50-60℃ waana la dhalaaliyaa.

o Marxaladda biyaha (biyo + waxyaabaha lagu daro biyaha) waa la kululeeyaa oo la nadiifiyaa (pasteurization, 72℃ / 15 ilbiriqsi).

o Labada marxaladoodba waa la isku daraa, waxaana lagu daraa emulsifiers (sida mono-glyceride, soy lecithin) iyo emulsion isku mid ah (nooca biyaha-ku-jira-saliidda ama saliidda-ku-jira-biyo) ayaa la sameeyaa iyada oo loo marayo walaaq degdeg ah (2000-3000 rpm).

3. Qaboojinta iyo isku-dhafka degdegga ah (Tallaabada Muhiimka ah)

• Qaboojinta degdega ah: Emulsion-ka si dhakhso ah ayaa loo qaboojiyaa ilaa 10-20℃ iyada oo loo marayo beddelaha kulaylka dusha sare ee la xoqay (SSHE), taasoo keenta in qayb ka mid ah saliidda la dhalaaliyo si loo sameeyo qaab kiristaal ah oo β ah (muhiim u ah qaab dhismeedka wanaagsan).

• Qaabaynta: Dufanka nus-adag waxaa si farsamo ahaan loogu xiiraa mashiinka wax lagu cajiimo (Pin Worker) 2000-3000 rpm si loo jebiyo kiristaalo waaweyn loona sameeyo qaab-dhismeed dufan oo fiican oo isku mid ah, iyadoo laga fogaanayo dareen qallafsan.

4. Bislaansho iyo Baakad

• Bislaansho: Waxaa loo daayaa inuu ku fadhiisto 20-25℃ muddo 24-48 saacadood ah si loo xasiliyo qaab-dhismeedka kiristaalka.

• Baakad: Waxaa lagu buuxiyaa baloogyo, koobab, ama nooc buufin ah, waxaana lagu kaydiyaa qaboojiyaha (margarine jilicsan ayaa si toos ah loogu kaydin karaa heerkulka qolka).

II. Qalabka Habaynta Aasaasiga ah

1. Qalabka Daaweynta Kahor

• Qalabka sifeynta saliidda: centrifuge-ka sifeynta, munaaradda sifeynta aashitada, taangiga sifeynta midabka, munaaradda sifeynta urta.

• Qalabka farsamaynta wejiga biyaha: mashiinka pasteurization, homogenizer cadaadis sare leh (loo isticmaalo isku-dhafka wejiga caanaha ama biyaha).

2. Qalabka Emulsification

• Taangiga Emulsion: taangiga birta aan miridhku lahayn oo leh hawlo walaaq iyo kuleylin (sida mashiinka walaaqa ama nooca marawaxadda).

• Homogenizer cadaadis sare leh: si dheeraad ah u nadiifi dhibcaha emulsion-ka (cadaadiska 10-20 MPa).

3. Qalabka Qaboojinta Degdegga ah

• Beddelaha Kulaylka Dusha Sare ee la xoqay (SSHE):

o Si degdeg ah u qabooji ilaa uu ka sii jiro barafowga, iyadoo la adeegsanayo xoqe wareegaya si looga hortago xoqidda.

o Noocyada caadiga ah: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX flow (USA), Shiputec (Shiinaha)

• Shaqeeyaha Biinanka:

o Dufanka ka jar biinanka kala duwan si aad u xakamayso cabbirka kiristaalka.

4. Qalabka Baakadaha

• Mashiinka buuxinta otomaatiga ah: baloogyada (25g-500g) ama baakadaha foosto (1kg-20kg).

• Khadka baakadaha ee nadiifka ah: ku habboon badeecooyinka cimriga dheer ee kaydsan (sida margarine dareere ah oo lagu daweeyay UHT).

III. Kala Duwanaanta Habka

1. Margarine jilicsan: Saamiga sare ee saliidda dareeraha ah ee ku jirta saliidda (sida saliidda gabbaldayaha), looma baahna qaabaynta qaboojinta degdega ah, si toos ah ayaa loo mideeyay oo loo baakadeeyay.

2. Margarine dufan yar leh: Dufanka ku jira 40-60%, wuxuu u baahan yahay in lagu daro walxaha qaro weyn (sida jelatin, istaarijka wax laga beddelay).

3. Margarine ku salaysan dhirta: Qaacidada saliidda dhirta oo dhan, ma jiraan asiidhyo dufan trans ah (hagaaji barta dhalaalka iyada oo loo marayo is-weydaarsiga ester ama tiknoolajiyada jajabinta).

IV. Qodobbada Muhiimka ah ee Xakamaynta Tayada •

Qaabka kiristaalka: Qaabka kiristaalka β' (ka sarreeya qaabka kiristaalka β) wuxuu u baahan yahay xakamaynta heerka bakhtiinta iyo xoojinta isku darka.

• Badbaadada microbial-ka: Marxaladda biyaha waa in si adag loo nadiifiyaa, pH-na waa in lagu hagaajiyaa wax ka hooseeya 4.5 si looga hortago bakteeriyada.

• Xasiloonida oksaydhka: Ku dar antioxidants (sida TBHQ, fiitamiin E) si looga fogaado wasakhowga birta.

Iyada oo loo marayo isku-darka hababka iyo qalabka kor ku xusan, kareemka macmalka ah ee casriga ah wuxuu ku dayan karaa dhadhanka subagga isagoo buuxinaya shuruudaha caafimaadka sida kolestaroolka hooseeya iyo dufanka buuxa ee hooseeya. Qaacidda gaarka ah iyo habka loo marayo waa in la hagaajiyaa iyadoo loo eegayo booska badeecada (sida dubista ama loogu mariyo dusha sare ee cuntada).