Tsarin Margarine

Tsarin Margarine

Tsarin samar da margarine ya ƙunshi matakai da dama don ƙirƙirar samfurin da za a iya yadawa kuma mai karko wanda yake kama da man shanu amma yawanci ana yin sa ne daga man kayan lambu ko haɗin man kayan lambu da kitsen dabbobi. Babban injin ya haɗa da tankin emulsification, mai jefa ƙuri'a, mai musayar zafi a saman da aka goge, injin rotor na fil, famfon mai matsin lamba mai yawa, mai amfani da pasteurizer, bututun hutawa, injin marufi da sauransu.

Ga taƙaitaccen bayani game da tsarin da aka saba amfani da shi wajen samar da margarine:

Haɗa Mai (tankin haɗawa): Ana haɗa nau'ikan man kayan lambu daban-daban (kamar man dabino, waken soya, canola, ko man sunflower) don cimma daidaiton kitsen da ake so. Zaɓin mai yana shafar yanayin ƙarshe, ɗanɗano, da kuma yanayin abinci mai gina jiki na margarine.

Haɗakar da iskar hydrogenation: A wannan matakin, kitsen da ba a cika cikawa a cikin mai ana haɗa su da hydrogenation kaɗan ko gaba ɗaya don mayar da su zuwa ƙarin kitse mai ƙarfi. Haɗakar da iskar hydrogenation yana ƙara wurin narkewar mai kuma yana inganta kwanciyar hankali na samfurin ƙarshe. Wannan tsari kuma yana iya haifar da samuwar kitsen trans, wanda za a iya rage shi ko kawar da shi ta hanyar dabarun sarrafawa na zamani.

Emulsification (tankin emulsification): Man da aka haɗa da waɗanda aka haɗa da hydrogen ana haɗa su da ruwa, emulsifiers, da sauran ƙarin abubuwa. Emulsifiers suna taimakawa wajen daidaita cakuda ta hanyar hana mai da ruwa rabuwa. Emulsifiers da aka saba amfani da su sun haɗa da lecithin, mono- da diglycerides, da polysorbates.

Man shafawa (pasteurizer): Ana dumama man shafawa zuwa wani zafin jiki na musamman don a shafa shi, yana kashe duk wani ƙwayar cuta mai cutarwa kuma yana tsawaita rayuwar samfurin.

Sanyaya da Kirkirar (mai cire zafi ko kuma wanda aka goge daga saman): Ana sanyaya sinadarin man shafawa mai narkewa kuma a bar shi ya yi lu'ulu'u. Wannan matakin yana tasiri ga yanayin da kuma daidaiton margarine. Sanyaya da kuma lu'ulu'u masu sarrafawa suna taimakawa wajen samar da samfurin ƙarshe mai santsi da za a iya yadawa.

Ƙara Ɗanɗano da Launi: Ana ƙara ɗanɗano na halitta ko na wucin gadi, launuka, da gishiri a cikin ruwan sanyi don ƙara ɗanɗano da bayyanar margarine.

Marufi: Ana zuba margarine a cikin kwantena kamar su baho ko sanduna, ya danganta da marufin da aka yi niyya ga masu amfani. An rufe kwantena don hana gurɓatawa da kuma kiyaye sabo.

Kula da Inganci: A duk lokacin da ake yin aikin samarwa, ana duba ingancin man shanu don tabbatar da cewa man shanu ya cika ƙa'idodin dandano, laushi, da aminci da ake so. Wannan ya haɗa da gwaji don daidaito, dandano, launi, da amincin ƙwayoyin cuta.

 

Tsarin samar da margarine na zamani galibi yana mai da hankali kan rage amfani da hydrogenation da rage yawan kitsen trans. Masu kera na iya amfani da wasu hanyoyin, kamar interesterification, wanda ke sake tsara kitsen da ke cikin mai don cimma halayen da ake so ba tare da samar da kitsen trans ba.

Yana da mahimmanci a lura cewa takamaiman tsari na iya bambanta tsakanin masana'antun da yankuna, kuma sabbin ci gaba a fasahar abinci suna ci gaba da yin tasiri ga yadda ake samar da margarine. Bugu da ƙari, buƙatar samfuran lafiyayye kuma masu ɗorewa ya haifar da haɓaka margarine tare da ƙarancin kitse mai cike da kitse, da kuma waɗanda aka yi daga sinadaran tsire-tsire.