IBakery Margarine Production Line

IBakery Margarine Production Line

Ividiyo yeMveliso:https://www.youtube.com/watch?v=3cSJknMaYd8

Indawo yokubhaka umgca wokuvelisa imajariniibandakanya izigaba ezininzi zokuguqula izinto ezikrwada zibe yimveliso yamafutha esasazwayo, e-emulsified. Ngezantsi sisishwankathelo samacandelo aphambili kunye neenkqubo kumgca wokuvelisa imajarini eqhelekileyo:

1. Ukulungiswa kwezinto ezikrwada

Ioyile kunye nokudibanisa amaFats– Ioyile zemifuno (isundu, iimbotyi zesoya, ujongilanga, irapeseed) zisulungekisiwe, zifakwe ibleach, kwaye zinuka kamnandi (RBD). Amafutha aqinileyo (afana nepalm stearin) angongezwa ukwenza ukuthungwa.

• Ukuxutywa kweSigaba samanzi-Amanzi, ityuwa, izinto zokuthambisa (i-lecithin, i-mono/diglycerides), izigcina-lwazi (i-potassium sorbate), kunye neencasa ziyalungiswa.

2. Ukulinganisa

Izigaba zeoli kunye namanzi zixutywe kwi-itanki emulsificationkunye ne-high-shear agitators ukwenza i-emulsion yangaphambili ezinzileyo (amanzi-kwi-oyile).

Umlinganiselo oqhelekileyo: I-80% yamanqatha, i-20% yesigaba samanzi (inokuhluka kwi-fat-fat spreads).

3. IPasteurization (Unyango loBubushushu)

• I-emulsion ishushu~70–80°Ckwi-plate exchanger heat exchanger ukubulala ii-microbes kunye nokuqinisekisa i-homogeneity.

4. Ukupholisa kunye neCrystallization (iNkqubo yeVotator)

Imajarini idlula kwi-aisitshintshisi sobushushu esithe saa (SSHE)okanyeumvoti, apho ipholiswa ngokukhawuleza ukwenza icrystallization yamafutha:

• Iyunithi (Isilinda sokupholisa): Supercooling ukuya4–10°Cyenza iikristale ezincinci zamafutha.
• Iyunithi B (Iphini lomsebenzi): Ukusebenza umxube kuqinisekisa ukuthungwa okugudileyo kunye neplastiki.
• Umbhobho wokuphumza (Iyunithi yeC): Ivumela ukuzinziswa kwekristale.

5. Ukupakishwa

• Oomatshini bokuzalisa imajariniImajarini yahlula zibe zibhafu, izisongelo (yeemajarini ngentonga), okanye izikhongozeli ezininzi.
• Ukuleyibhile kunye nokuKhowuda: Iinkcukacha zemveliso kunye neenombolo zebhetshi ziprintwe.

6. Iitshekhi zoLawulo loMgangatho

• Ubume kunye nokuSasazeka(i-penetrometry).
• Indawo yokunyibilika(ukuqinisekisa uzinzo kwiqondo lokushisa legumbi).
• Ukhuseleko lweMicrobial(ubalo lwepleyiti lulonke, igwele/umngundo).

Izixhobo eziphambili kumgca weMargarine

Iintlobo zeMargarine Eveliswayo

• I-Puff Pastry Margarine: Iplastiki ephezulu, isakhiwo esinobume
• Imajarini yekeyiki: I-creamy, iipropathi ezilungileyo zokungenisa umoya
• I-Roll-in Margarine: Indawo ephezulu yokunyibilika ukuze kunyibilike
• Imajarini yokubhaka yokubhaka: Ilungelelaniswe kwizicelo ezahlukeneyo

Iinguqu eziPhezulu

• Imajarini yasimahla: Isebenzisa i-oyile e-inter-esterified endaweni ye-hydrogenation engaphelelanga.
• IMargarine esekelwe kwizityalo: Imixube yobisi engahlawulelwanga (kwiimarike zevegan).