Umgca Wokuvelisa Ibhotolo Yekhrimu

Isishwankathelo seNkqubo yokwenza ibhotolo:

Ubisi → Ukwahlulwa → Ikrimu → Ukwenziwa kwePasteurization → (Ukuvuthwa ukuze kukhuliswe) → Ukwaluphala → UKUQHUBA → Ukukhupha amanzi Ubisi lwebhotolo → Ukuhlamba → Ukusebenza → Ukupakisha → Ibhotolo

Le nkqubo ingahlulwahlulwa ibe ngamanqanaba amathathu aphambili:Ukucubungula iKrimu, Ukutshiza kunye nokusebenza,kwayeUkupakishwa kunye nokugcinwa.

1. Ukulungiswa kwekhrimu: Ukulungiselela izinto eziluhlaza

Eli lelona nqanaba libalulekileyo lokufumanisa incasa yokugqibela kunye nomgangatho webhotolo.

• Ukwahlukana:Ubisi olupheleleyo oluluhlaza luqala ngokwahlulahlula lube yikhrimu kunye nobisi olucoliweyo. Oku kwenziwa kusetyenziswa isixhobo sokwahlulahlula esijikeleza ubisi ngesantya esiphezulu. Ubisi olucoliweyo oluxineneyo luya ngaphandle, ngelixa ukhilimu olukhaphukhaphu luqokelelwa embindini.
• Ukwenziwa kwePasteurization:Ikhrimu ifudunyezwa kubushushu obuthile (umz., 85°C/185°F imizuzwana eli-15-20) ukutshabalalisa iintsholongwane ezibangela izifo kunye nee-enzymes ezinokubangela ukonakala. Oku kuqinisekisa ukhuseleko kwaye kwandisa ixesha lokugcinwa kwayo.
• Ukuvuthwa (kwebhotolo ekhuliswe kakuhle):Eli nyathelo lelona lihlukanisayoibhotolo ekhrimu emnandiukusukaibhotolo ekhuliswe kakuhle.Ukwaluphala/Ukuzibamba:Ikhrimu iyapholiswa ize igcinwe kubushushu obuphantsi (malunga ne-4-8°C okanye i-40-46°F) kangangeeyure ezi-8-12. Le nkqubo "yokwaluphala" ivumela iikristale zamafutha ukuba ziqine, nto leyo ibalulekileyo ukuze amafutha ajike kakuhle aze avelise ibhotolo eninzi.
  • Ibhotolo eCream emnandi:Ikhrimu efakwe iipasteur iyapholiswa ngoko nangoko ize ifuduselwe kwindawo eyomileyo. Oku kubangela incasa ethambileyo nekhrimu (eyona ixhaphakileyo eMelika nase-UK).
  • Ibhotolo Ekhuliswe Ngayo:I-lactic acid bacterial culture yongezwa kwi-cream efakwe i-pasteurized. Emva koko ifakwa kwi-incubator iiyure ezininzi. Iibhaktheriya zenza i-lactose (iswekile yobisi) ibe yi-lactic acid, nto leyo enika ibhotolo incasa etyebileyo, ethambileyo, neyinkimbinkimbi (exhaphakileyo eYurophu).

2. Ukujika kunye nokusebenza: Utshintsho lomzimba

Eli linqanaba apho imeko yomzimba yekhrimu itshintsha kakhulu.

• Ukujika:Ikhrimu epholileyo, edala igalelwa kwi-mechanical churn. Ii-churn zanamhlanje ziidrum ezinkulu zentsimbi engagqwaliyo ezijikelezayo okanye oomatshini boku-churn abaqhubekayo.Ukukhupha iButtermilk:Xa iinkozo zebhotolo zifikelele kubukhulu beembotyi ezincinci okanye iinkozo zengqolowa, ukuxutywa kuyayeka. Ibhotolo iyakhutshwa. (Le yibhotolo "yokwenyani", emuncu kwaye inamafutha aphantsi, ngokungafaniyo nesiselo esikhuliswe kakuhle esifumaneka evenkileni).
  • Isayensi:Njengoko ukhilimu ushukunyiswa, umoya uyangena, wenze igwebu. Iiglobules zamafutha, ezijikelezwe yi-membrane ebuthathaka ye-phospholipid, ziyangqubana kwaye ii-membrane zazo ziyaqhekeka.
  • Isiphumo:Amafutha angamanzi angaphakathi kwiiglobules ayavuza aze aqale ukunamathelana, ahlangane abe ziinkozo ezinkulu nezinkulu zebhotolo. Oku kushiya ulwelo olubizwa ngokubaibhotolo yebhotolo.
• Ukuhlamba:Emva koko iinkozo zebhotolo ziyahlanjwa ngamanzi acocekileyo nabandayo. Eli nyathelo lisusa nayiphi na ibhotolo eseleyo, nto leyo enokubangela ukuba ibhotolo yonakale ngokukhawuleza.
• Ukufaka ityuwa (Ukhetho):Ityuwa ingongezwa ukuze incasa kwaye ibe sisigcini sendalo. Inokongezwa yomile okanye njengetyuwa kwaye ixutywe kakuhle.
• Ukusebenza:Emva koko ibhotolo "iyasetyenzwa" okanye ixovwe. Le yinkqubo yoomatshini eqinisekisa ukuba umxholo wamanzi usasazwa kakuhle njengamathontsi amancinci kulo lonke isigaba samafutha (oku kubizwa ngokuba yi-water-in-oil emulsion). Ikwanika ibhotolo uburhabaxa bayo bokugqibela, ukuthungwa kwayo okulinganayo kunye nembonakalo yayo.

3. Ukupakishwa kunye nokugcinwa

• Ukupakisha:Ibhotolo egqityiweyo iyasikwa ngokuzenzekelayo ize ipakishwe kwiibhloko, kwiibhafu, okanye kwiiroli kusetyenziswa iphepha le-parchment okanye ii-foil wrappers ukuyikhusela ekukhanyeni nasemoyeni, nto leyo enokubangela i-oxidation kunye ne-rancidity.
• Indawo yokugcina:Ibhotolo igcinwa kwaye ithuthwe igcinwe efrijini ukuze igcine isakhiwo sayo siqinile kwaye sitsha. Ngenxa yokuba inamafutha angama-80%, inokufumana neencasa ezingafunekiyo kwezinye ukutya okusefrijini, ngoko ke ukupakishwa okungangeni moya kubalulekile.

Iziphumo eziphambili zokuveliswa kwebhotolo:

1. Ibhotolo:Imveliso ephambili. Ngokwengcaciso, ibhotolo kufuneka ibe namafutha obisi angama-80%. Okuseleyo ngamanzi (malunga ne-16-18%) kunye nezinto eziqinileyo zobisi (malunga ne-1-2%).
2. Ubisi lwebhotolo:Imveliso engasemva. Ngokwesiko, olu yayilulwelo olushiyekileyo emva kokuxutywa. Ngoku ludla ngokukhuliswa ngokwahlukeneyo emva kokukhutshelwa amanzi ukuze kwenziwe isiselo sebhotolo esikhuliswe ngolu hlobo esithengiswa ezivenkileni.

Iintlobo zeBhotolo:

• Ibhotolo eCream emnandi:Yenziwe ngekhrimu entsha, efakwe iipasteur. Incasa ethambileyo.
• Ibhotolo Ekhuliswe Ngayo:Yenziwe ngekhrimu ebilisiweyo ngeentsholongwane. Incasa emuncu, "yabantu abadala".
• Ityuwa vs. Ingenatyuwa:Iyazichaza. I-Unsalted idla ngokubizwa ngokuba yi-"sweet butter".
• Ibhotolo Yesitayile SaseYurophu:Inamafutha amaninzi (82-86%) kwaye idla ngokutyalwa, nto leyo ebangela incasa etyebileyo kunye noburhabaxa obuthambileyo, ilungele ukubhaka.