Layin Sarrafa Puff Pastry Margarine

Bidiyon Shiryawa:https://www.youtube.com/watch?v=3cSJknMaYd8

Margarine wani abu ne da ake amfani da shi wajen maye gurbin man shanu da aka yi da man kayan lambu, kitsen dabbobi ko wasu hanyoyin kitse. Kayan aikin samar da shi da sarrafa shi sun girma sosai bayan shekaru da dama na ci gaba. Ga cikakken bayani game da tsarin da kuma gabatar da muhimman kayan aiki:

I. Tsarin Samar da Margarin

1. Shiri na Kayan Danye

• Manyan kayan aiki:

o Man shafawa (kimanin kashi 80%): kamar man dabino, man waken soya, man rapeseed, man kwakwa, da sauransu, waɗanda ake buƙatar a tace su (share gumin, share acid, share launi, share warin jiki).

o Matakin ruwa (kimanin kashi 15-20%): madarar da aka yi da skimmed, ruwa, gishiri, emulsifiers (kamar lecithin, mono-glyceride), abubuwan kiyayewa (kamar potassium sorbate), bitamin (kamar bitamin A, D), abubuwan dandano, da sauransu.

o Ƙarin abubuwa: launi (β-carotene), mai daidaita acidity (lactic acid), da sauransu.

2. Haɗawa da Emulsification

• Haɗa man fetur da ruwa a lokacin haɗuwa:

o Ana dumama matakin mai (mai + ƙarin mai da ke narkewa) zuwa digiri 50-60 na Celsius kuma yana narkewa.

o Ana dumama matakin ruwa (ruwa + ƙarin abubuwan da ke narkewa cikin ruwa) kuma a tsaftace shi (pasteurization, 72℃/daƙiƙa 15).

o Ana haɗa matakai biyu daidai gwargwado, sannan a ƙara emulsifiers (kamar mono-glyceride, soya lecithin), sannan a samar da emulsion iri ɗaya (irin mai-cikin ruwa ko mai-cikin ruwa) ta hanyar juyawa mai sauri (2000-3000 rpm).

3. Sanyaya da sauri da kuma lu'ulu'u (Mataki na Musamman)

• Sanyaya da sauri: Ana sanyaya emulsion ɗin cikin sauri zuwa 10-20℃ ta hanyar musayar zafi ta saman da aka goge (SSHE), wanda ke haifar da ɗan lu'ulu'u na man don samar da siffar lu'ulu'u ta β (maɓallin laushi mai kyau).

• Gyara: Ana yanke kitsen da ba shi da ƙarfi ta hanyar injiniya ta hanyar mannewa (Pin Worker) a 2000-3000 rpm don karya manyan lu'ulu'u da kuma samar da tsari mai kyau da daidaito na kitse, don guje wa jin ƙaiƙayi.

4. Balaga da Marufi

• Balaga: An bar shi ya tsaya a 20-25℃ na tsawon awanni 24-48 don daidaita tsarin lu'ulu'u.

• Marufi: Ana cika shi a cikin tubalan, kofuna, ko feshi, sannan a adana shi a cikin firiji (ana iya adana wasu margarine mai laushi kai tsaye a zafin ɗaki).

II. Kayan Aikin Sarrafa Ciki

1. Kayan aiki kafin magani

• Kayan aikin tace mai: na'urar rage wa mai guba, hasumiyar rage wa mai guba, tankin rage wa mai guba launi, hasumiyar rage wari.

• Kayan aikin sarrafa lokaci na ruwa: injin pasteurization, homogenizer mai matsin lamba (wanda ake amfani da shi don daidaita lokaci na madara ko ruwa).

2. Kayan Aikin Emulsification

• Tankin emulsion: tankin bakin karfe mai ayyukan motsawa da dumama (kamar injin juyawa ko injin turbine).

• Mai haɗakar sinadarai masu ƙarfi: ƙara tsaftace ɗigon emulsion (matsi 10-20 MPa).

3. Kayan Aiki Masu Sanyaya da Sauri

• Ma'aunin Sauya Zafi na Sama (SSHE):

o Sanyaya cikin sauri har ya kai matsayin daskarewa, tare da jujjuyawar scraper don hana ƙwanƙwasawa.

o Alamun da aka saba amfani da su: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX flow (Amurka), Shiputec (China)

• Ma'aikacin Pin:

o A yanka kitsen ta hanyar amfani da fil da yawa domin daidaita girman lu'ulu'u.

4. Kayan Aikin Marufi

• Injin cikawa ta atomatik: don tubalan (25g-500g) ko marufin ganga (1kg-20kg).

• Layin marufi mai tsafta: ya dace da samfuran da za su iya ɗaukar dogon lokaci a wurin ajiya (kamar margarine mai maganin UHT).

III. Bambance-bambancen Tsarin Aiki

1. Margarine mai laushi: Babban adadin man fetur mai ruwa a cikin man (kamar man sunflower), babu buƙatar yin gyaran fuska cikin sauri, an haɗa shi kai tsaye kuma an naɗe shi.

2. Margarine mai ƙarancin kitse: Yawan kitse 40-60%, yana buƙatar ƙara sinadaran kauri (kamar gelatin, sitaci da aka gyara).

3. Margarine na tsirrai: Tsarin man shuke-shuke, babu trans fatty acids (daidaita wurin narkewa ta hanyar musayar ester ko fasahar rabawa).

IV. Muhimman Abubuwan Kula da Inganci •

Siffar lu'ulu'u: Siffar lu'ulu'u ta β' (ta fi siffar lu'ulu'u ta β) tana buƙatar kula da yawan kashewa da kuma ƙarfin haɗuwa.

• Tsaron ƙwayoyin cuta: Ya kamata a tsaftace matakin ruwa sosai, kuma ya kamata a daidaita pH ƙasa da 4.5 don hana ƙwayoyin cuta.

• Daidaiton iskar oxygen: Ƙara antioxidants (kamar TBHQ, bitamin E) don guje wa gurɓatar ion na ƙarfe.

Ta hanyar haɗakar hanyoyin da kayan aiki da ke sama, man shafawa na zamani na wucin gadi zai iya kwaikwayon ɗanɗanon man shanu yayin da yake biyan buƙatun lafiya kamar ƙarancin cholesterol da ƙarancin kitse mai cike da kitse. Ya kamata a daidaita takamaiman dabarar da tsarin bisa ga matsayin samfurin (kamar don yin burodi ko don shafawa a saman abinci).