Txheej txheem ntawm Margarine

Cov txheej txheem tsim khoom ntawm margarine suav nrog ob peb kauj ruam los tsim cov khoom lag luam sib kis tau thiab txee ruaj khov uas zoo li butter tab sis feem ntau yog tsim los ntawm cov roj zaub los yog kev sib xyaw ntawm cov roj zaub thiab tsiaj rog. Lub tshuab tseem ceeb suav nrog emulsification tank, votator, scraped nto tshav kub exchanger, pin rotor tshuab, siab siab twj tso kua mis, pasteurizer, so tube, ntim tshuab thiab lwm yam.

Ntawm no yog ib tug txheej txheem cej luam ntawm cov txheej txheem ntawm margarine ntau lawm:

Roj Blending (sib tov tank): Ntau hom roj zaub (xws li xibtes, soybean, canola, lossis sunflower roj) yog sib xyaw ua ke kom ua tiav cov rog uas xav tau. Kev xaiv cov roj muaj feem xyuam rau qhov kawg kev ntxhib los mos, saj, thiab kev noj haus profile ntawm margarine.

Hydrogenation: Nyob rau hauv cov kauj ruam no, cov roj unsaturated nyob rau hauv cov roj yog ib feem los yog tag nrho hydrogenated los hloov lawv mus rau hauv ntau cov khoom saturated rog. Hydrogenation tsub kom lub melting point ntawm cov roj thiab txhim kho kev ruaj ntseg ntawm cov khoom kawg. Cov txheej txheem no tseem tuaj yeem ua rau muaj cov rog trans, uas yuav raug txo lossis tshem tawm los ntawm cov txheej txheem niaj hnub ua ntau dua.

Emulsification (emulsification tank): Cov roj sib xyaw thiab hydrogenated yog tov nrog dej, emulsifiers, thiab lwm yam additives. Emulsifiers pab kom ruaj khov sib xyaw los ntawm kev tiv thaiv cov roj thiab dej los ntawm kev sib cais. Cov emulsifiers muaj xws li lecithin, mono- thiab diglycerides, thiab polysorbates.

Pasteurization (pasteurizer): Lub emulsion yog rhuab mus rau qhov kub thiab txias kom pasteurize nws, tua cov kab mob phem thiab ncua lub txee lub neej ntawm cov khoom.

Txias thiab Crystallization (votator lossis scraped nto tshav kub exchager): Cov pasteurized emulsion yog txias thiab tso cai rau crystallize. Cov kauj ruam no cuam tshuam qhov kev ntxhib los mos thiab sib xws ntawm margarine. Kev tswj kom txias thiab crystallization pab tsim cov khoom du thiab kis tau zoo kawg.

Ntxiv Flavor thiab Xim: Ntuj los yog khoom qab zib, xim, thiab ntsev ntxiv rau qhov txias emulsion los txhim kho qhov saj thiab tsos ntawm margarine.

Ntim: Cov margarine tau muab tso rau hauv ntim xws li tubs lossis sticks, nyob ntawm seb cov neeg siv khoom ntim ntim. Cov thawv ntim tau raug kaw kom tsis txhob kis kab mob thiab tswj xyuas qhov tshiab.

Kev Tswjhwm Zoo: Thoob plaws hauv cov txheej txheem tsim khoom, kev tswj xyuas zoo tau ua kom ntseeg tau tias cov margarine ua tau raws li qhov xav tau, kev ntxhib los mos, thiab cov qauv kev nyab xeeb. Qhov no suav nrog kev sim rau qhov sib xws, tsw, xim, thiab microbiological kev nyab xeeb.

Cov txheej txheem margarine niaj hnub no feem ntau tsom rau kev txo qis kev siv hydrogenation thiab txo cov rog rog. Cov neeg tsim khoom tuaj yeem siv lwm cov txheej txheem, xws li kev txaus siab, uas rov txhim kho cov roj fatty acids hauv cov roj kom ua tiav cov khoom xav tau yam tsis tsim cov rog rog.

Nws yog ib qho tseem ceeb uas yuav tsum nco ntsoov tias cov txheej txheem tshwj xeeb tuaj yeem sib txawv ntawm cov tuam ntxhab thiab cov cheeb tsam, thiab cov kev txhim kho tshiab hauv cov khoom noj khoom haus txuas ntxiv cuam tshuam rau txoj kev ua margarine. Tsis tas li ntawd, qhov kev thov rau cov khoom noj qab haus huv thiab ruaj khov dua tau ua rau kev txhim kho margarines nrog txo cov roj saturated thiab trans fats, nrog rau cov khoom tsim los ntawm cov khoom xyaw cog.