Inkqubo yeMargarine

Inkqubo yeMargarine

Inkqubo yokuvelisa i-margarine ibandakanya amanyathelo amaninzi okudala imveliso esasazekayo kunye ne-shelf-stable efana nebhotela kodwa ngokuqhelekileyo yenziwe kwioli yemifuno okanye idibaniso yeoli yemifuno kunye namafutha ezilwanyana. Umatshini oyintloko ubandakanya itanki ye-emulsification, i-votator, i-scraped surface heat exchanger, umatshini we-pin rotor, impompo yoxinzelelo oluphezulu, i-pasteurizer, i-tube yokuphumla, umatshini wokupakisha kunye njl.

Nantsi isishwankathelo senkqubo eqhelekileyo yokuvelisa imajarini:

Ukuxuba Ioyile (itanki yokuxuba): Iindidi ezahlukeneyo zeoyile yemifuno (efana nesundu, imbotyi yesoya, icanola, okanye ioli yejongilanga) idityaniswe kunye ukuze kufezekiswe ukubunjwa kwamafutha afunekayo. Ukukhethwa kweoli kuchaphazela ukuthungwa kokugqibela, incasa, kunye neprofayili yesondlo se-margarine.

IHydrogenation: Kweli nyathelo, amafutha angaxutywanga kwiioyile adityaniswe ngokuyinxenye okanye adityaniswe ngokupheleleyo yihydrogen ukuba awaguqule abe ngamafutha aqinileyo. I-Hydrogenation yandisa indawo yokunyibilika yeoli kwaye iphucula ukuzinza kwemveliso yokugqibela. Le nkqubo inokukhokelela ekubunjweni kwamafutha e-trans, anokuthi ancitshiswe okanye apheliswe ngokusebenzisa iindlela zokulungisa zanamhlanje.

I-Emulsification (itanki ye-emulsification): Ioli edibeneyo kunye ne-hydrogenated ixutywe namanzi, i-emulsifiers, kunye nezinye izongezo. I-Emulsifiers inceda ukuzinzisa umxube ngokuthintela ioli kunye namanzi ukuba ahlukane. Ii-emulsifiers eziqhelekileyo ziquka i-lecithin, i-mono- kunye ne-diglycerides, kunye ne-polysorbates.

I-Pasteurization (i-pasteurizer): I-emulsion ifudunyezwa kwiqondo lokushisa elithile ukuze i-pasteurize, ibulala nayiphi na ibhaktheriya enobungozi kunye nokwandisa ubomi beshelufu yemveliso.

Ukupholisa kunye neCrystallization (ivoti okanye i-exchager yobushushu ekhutshiweyo): I-emulsion ye-pasteurized ipholile kwaye ivunyelwe ukuba ibe yikristale. Eli nyathelo lichaphazela ukuthungwa kunye nokuhambelana kwemargarine. Ukupholisa okulawulwayo kunye nokucwebezela kunceda ukwenza imveliso yokugqibela egudileyo kwaye isasazeke.

Ukongeza i-Flavour kunye noMbala: Iincasa zendalo okanye ezenziweyo, imibala, kunye netyuwa zongezwa kwi-emulsion epholileyo ukuze kuphuculwe incasa kunye nokubonakala kwemargarine.

Ukupakishwa: Imajarini impontshelwa kwizikhongozeli ezifana neebhabhu okanye izinti, kuxhomekeke kwipakethe efunwa ngabasebenzisi. Izikhongozeli ziyavalwa ukuthintela ukosuleleka kunye nokugcina ubutsha.

Ukulawulwa komgangatho: Kuyo yonke inkqubo yokuvelisa, ukuhlolwa komgangatho wenziwa ukuqinisekisa ukuba imajarini idibana nencasa efunwayo, ukuthungwa, kunye nemigangatho yokhuseleko. Oku kubandakanya ukuvavanywa kokungaguquguquki, incasa, umbala, kunye nokhuseleko lwe-microbiological.

 

Iinkqubo zanamhlanje zokuvelisa imajarini zihlala zijolise ekunciphiseni ukusetyenziswa kwe-hydrogenation kunye nokunciphisa umxholo we-trans fat. Abavelisi banokusebenzisa ezinye iinkqubo, ezinje ngomdla, ohlengahlengisa amanqatha ee-oyile ukuze afezekise iipropathi ezinqwenelekayo ngaphandle kokwenza i-trans fats.

Kubalulekile ukuqaphela ukuba inkqubo ethile inokwahluka phakathi kwabavelisi kunye nemimandla, kwaye uphuhliso olutsha kubuchwepheshe bokutya luyaqhubeka nokuba nefuthe kwindlela eveliswa ngayo imajarini. Ukongeza, imfuno yeemveliso ezinempilo nezizinzileyo zikhokelele ekuphuhliseni iimajarini ezinamafutha athotyiweyo kunye nalawo enziwe kwizityalo.