Puff Pastry Margarine Processing Line

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

Margarine shine maye gurbin man shanu da aka yi daga man kayan lambu, kitsen dabba ko wasu kayan mai. Tsarin samar da kayan aikin sa da kayan sarrafa shi sun girma sosai bayan shekaru na ci gaba. Mai zuwa shine cikakken kwararar tsari da gabatarwar kayan aiki masu mahimmanci:

I. Tsarin Samar da Margarin

1. Raw Material Shiri

• Babban albarkatun kasa:

o Man (kimanin kashi 80%): irin su dabino, man waken soya, man fede, man kwakwa da sauransu, wadanda ake bukatar tace su (de-gumming, de-acidification, de-coloring, de-odorization).

o Lokacin ruwa (kimanin 15-20%): madarar da ba a so, ruwa, gishiri, emulsifiers (kamar lecithin, mono-glyceride), abubuwan kiyayewa (kamar potassium sorbate), bitamin (kamar bitamin A, D), abubuwan dandano, da sauransu.

o Additives: launi (β-carotene), mai sarrafa acidity (lactic acid), da sauransu.

2. Mixing da Emulsification

• Lokacin mai da hadawa lokaci na ruwa:

o The man lokaci (man + mai-soluble Additives) yana mai tsanani zuwa 50-60 ℃ kuma narke.

o The ruwa lokaci (ruwa + ruwa-soluble Additives) ne mai tsanani da kuma haifuwa (pasteurization, 72 ℃ / 15 seconds).

o An gauraya bangarorin biyu daidai gwargwado, kuma ana kara masu emulsifiers (kamar mono-glyceride, soy lecithin), sannan ana samun emulsion iri daya (ruwa-in-mai ko mai a cikin ruwa) ta hanyar motsa jiki mai sauri (2000-3000 rpm).

3. Saurin sanyaya & crystallization (Maɓalli Mataki)

• Fast sanyaya: The emulsion ne da sauri sanyaya zuwa 10-20 ℃ ta wani scraped surface zafi Exchanger (SSHE), haifar da partially crystallization na mai don samar da β' crystal form (maɓalli ga lafiya texture).

• Yin gyare-gyare: An yi sheared ɗin kitse mai ƙarfi ta hanyar injiniya ta hanyar kneader (Pin Worker) a 2000-3000 rpm don karya manyan lu'ulu'u kuma ya samar da tsarin cibiyar sadarwa mai kyau da iri ɗaya, yana guje wa jin daɗi.

4. Mature da Marufi

• Maturing: An bar tsayawa a 20-25 ℃ don 24-48 hours don daidaita tsarin crystal.

• Marufi: Ana cika shi azaman tubalan, kofuna, ko nau'in feshi, kuma ana adana shi a cikin firiji (ana iya adana wasu margarine mai laushi a cikin ɗaki kai tsaye).

II. Kayan Aiki na Mahimmanci

1. Kayayyakin Magani

• Kayan aikin gyaran mai: centrifuge deumming, hasumiyar de-acidification, tanki mai launi, hasumiya mai lalata.

• Ruwa lokaci sarrafa kayan aiki: pasteurization inji, high-matsi homogenizer (amfani da madara ko ruwa lokaci homogenization).

2. Kayan aikin Emulsification

• Emulsion tank: bakin karfe tanki tare da motsa jiki da dumama ayyuka (kamar filafili ko turbine irin stirrer).

• Homogenizer mai girma-matsa lamba: ƙara tsaftace ɗigon emulsion (matsa lamba 10-20 MPa).

3. Kayan aikin sanyaya da sauri

• Canjin Zafin Sama (SSHE):

o Yi sanyi da sauri zuwa yanayin daskarewa, tare da jujjuyawar jujjuyawar don hana ƙima.

o Alamomi na yau da kullun: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX kwarara (Amurka), Shiputec (China)

• Ma'aikacin Pin:

o Yanke kitse ta nau'ikan fil don sarrafa girman crystal.

4. Kayan Aiki

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

Layin marufi mara kyau: dace da samfuran rayuwa mai tsayi (kamar margarine mai magani UHT).

III. Bambance-bambancen tsari

1. Soft Margarine: Babban rabo na ruwa mai a cikin mai (kamar sunflower man fetur), babu buƙatar saurin sanyaya gyare-gyare, kai tsaye homogenized da kunshe.

2. Margarine maras-mai-mai: Fat abun ciki 40-60%, yana buƙatar ƙara abubuwan daɗaɗɗa (kamar gelatin, sitaci da aka gyara).

3. Margarine na tushen Shuka: Tsarin mai na tsire-tsire, babu fatty acids (daidaita wurin narkewa ta hanyar musayar ester ko fasaha na ɓarna).

IV. Maɓallin Maɓalli na Kula da inganci •

Siffar kristal: Siffar β' crystal (mafi girman sigar β crystal) tana buƙatar sarrafa ƙimar kashewa da haɗakar ƙarfi.

• Tsaro na ƙwayoyin cuta: Tsarin ruwa yana buƙatar haifuwa sosai, kuma ya kamata a daidaita pH a ƙasa da 4.5 don hana ƙwayoyin cuta.

• kwanciyar hankali na Oxidation: Ƙara antioxidants (kamar TBHQ, bitamin E) don kauce wa gurɓataccen ion karfe.

Ta hanyar haɗin hanyoyin da ke sama da kayan aiki, kirim ɗin wucin gadi na zamani zai iya kwatanta ɗanɗanon man shanu yayin saduwa da buƙatun lafiya kamar ƙarancin cholesterol da ƙarancin kitse. Ana buƙatar daidaita takamaiman tsari da tsari bisa ga matsayin samfur (kamar yin burodi ko aikace-aikace akan saman abinci).