Gabatarwa ga miya salad da mayonnaise
Mayonnaise da miya salad sune kayan abinci na yau da kullun a cikin abincin yamma kuma suna cikin nau'in miya guda ɗaya.Jiha ce mai ƙarfi.Ana yin shi daga man kayan lambu.Qwai, gishiri, sukari, kayan yaji, vinegar, emulsifying thickener, da dai sauransu. Bambance-bambancen da ke tsakanin su biyu an ƙaddara shi ta hanyar abun ciki na mai da kwai: mayonnaise: 75% mai da fiye da 6% kwai gwaiduwa;Tufafin salatin: 50% mai da fiye da 315% kwai gwaiduwa;Yawancin mayonnaise yana ƙunshe da kashi 10 zuwa 20 cikin 100 na ruwa kawai, da kayan ado na salad 15 zuwa 35 bisa dari.A wasu ƙasashe, ba a yarda da mayonnaise ya yi amfani da na'urori masu ƙarfafawa ba tare da ƙwai ba, kuma idan an yi amfani da shi, samfurin za a iya kiransa kayan ado kawai.Abun emulsifying a cikin kwai gwaiduwa shine lecithin.Yana kewaye da ɗigon mai tare da fim ɗin kariya mara kyau.Fim ɗin na roba ne kuma yana da lahani gwargwadon yadda ba zai karye ba.Don haka tsarin emulsion na ruwa - a cikin mai yana da kwanciyar hankali Yin Hanyar da mahimman wuraren miya na salatin
Salatin miya ne yafi gwaiduwa a matsayin emulsifier, da citric acid glycerol single da biyu acid ester, acid glycerol single and two match using acid ester and lecithin, colloid Mill, emulsifying machine, mayonnaise mulser, homogeneous function make small fat sharing, kuma zai iya inganta kayayyakin mayonnaise m mulser, mayonnaise mulser, homogenizer, da kwanciyar hankali.Idan adadin emulsifier ya yi yawa ko nau'in emulsifier ba daidai ba ne, zai shafi daidaito da dandano samfurin.Don samar da dandano mai kyau na samfurin, hadaddun haɗin gwiwar sitaci da aka gyara, colloid mai narkewa mai ruwa, abubuwa masu kama da emulsifier yana da mahimmanci musamman.Emulsifier da thickener da aka zaɓa dole ne su kasance masu juriya acid, emulsifier ba zai iya maye gurbin duk gwaiduwa kwai ba, adadin sa shine kusan 015% na duka albarkatun ƙasa.Za a iya samar da Mayonnaise da suturar salad ta hanyar canzawa da tsaka-tsaki ko ci gaba da hanyoyi, ta yadda za a gauraya bangarorin biyu da emulsified don samar da emulsion mai a cikin ruwa.A cikin tsarin musanya, emulsifier yana tarwatsa a cikin wani yanki na ruwa sannan a canza shi da ɗan ƙaramin mai da sauran ruwan da vinegar.Sa'an nan, na farko emulsion samu ta colloid nika, emulsifying inji, mayonnaise emulsifying inji, homogenizing inji homogenization, tare da ci gaba da samar da hanya, na farko da ruwa lokaci da emulsifying wakili a ko'ina, sa'an nan a karkashin tsanani stirring hankali emulsified man fetur a cikin cakuda.Ci gaba da samar da shi ne a cikin injin emulsifier, mayonnaise emulsifier, homogenizing inji emulsifier, yayin da vacuumizing, yayin da mai da vinegar, yayin da zuga emulsification.Homogenizing kayan aiki ga colloid niƙa ko homogenizing inji ko emulsifying inji, da yin amfani da homogenizing inji, homogenizing matsa lamba ba zai iya zama ma high, kullum 8-10mpa
Na farko, samar da suturar salatin yana da ƴan wuraren aiki:
① Zaɓin albarkatun ƙasa
Man kayan lambu mara launi da man salatin mara daɗi zaɓi ne mai kyau.Ya kamata qwai su zama sabo kuma kayan yaji su kasance masu kyau da tsabta.
Shell da qwai
Tsaftace sabbin ƙwai da ruwa mai tsabta, jiƙa a cikin maganin kashe ƙwayoyin cuta na ƴan mintuna kaɗan, cire kuma sarrafa bushewa, bugun ƙwai zuwa harsashi.
③ Hadawa da motsawa
Bayan an auna duk danyen injin colloid, emulsifier, mayonnaise emulsifier da kayan aikin homogenizing sai a narkar da danyan kadan da kayan masarufi a cikin ruwa, sai dai man kayan lambu da vinegar, sai a zuba duka a cikin blender, sai a bude sai a gauraya sosai. cakuda uniform.
④ Fihirisar ji
Launi shine rawaya mai haske, ƙungiyar tana da ɗanɗano, mai ɗaure, babu ƙullawa, babu karaya, babu sabon abu na rabuwar mai-ruwa.
⑤ Alamun Jiki da sinadarai
Ruwa 8% - 25%, mai 50% - 80%, toka kusan 214%, furotin kusan 3%.
⑥ Hattara
Lokacin da lecithin a cikin kwai gwaiduwa yana cikin zafin jiki tsakanin + 2 ℃ da -4 ℃, ikon emulsifying yana raunana.Don haka, ya kamata a sarrafa sabbin ƙwai bayan an fitar da su daga ajiyar sanyi yayin samarwa.Gabaɗaya, zafin jiki na kusan 18 ℃ ya fi kyau.Idan zafin jiki ya wuce 30 ℃, yolk barbashi taurare, zai rage ingancin mayonnaise.Saboda kayayyakin mayonnaise ba za a iya haifuwa ba, don haka a cikin tsarin samarwa ya kamata a kula da lafiyar kayan aiki, kayan aiki, tsaftacewa mai mahimmanci, haifuwa.Kayayyakin da aka fi amfani da su sune mustard, barkono da sauransu.Mustard ba zai iya inganta dandano na samfurin kawai ba, amma har ma tare da kwai gwaiduwa don samar da sakamako mai karfi na emulsifying.Ya kamata a kasa yayin amfani da shi, mafi kyawun foda, mafi kyawun sakamako na emulsifying.
Na farko, amfanin kayan aiki
Babban aiki iya aiki, dace da masana'antu online ci gaba da samar kunkuntar barbashi size rarraba kewayon, high uniformity
Ajiye lokaci, babban inganci da tanadin makamashi
Karancin amo, aiki mai santsi
Kawar da bambance-bambance masu inganci tsakanin batches da aka samar
Babu mataccen kusurwa, an yanke kayan 100% ta hanyar watsawa
Yana da aikin ɗan gajeren nisa da ƙananan kai, wanda zai iya gane tsaftataccen magani mai tsafta da tsafta da kuma biyan bukatun CIP / SIP.
Sauƙaƙan aiki da kulawa mai sauƙi
Ana iya gane sarrafawa ta atomatik
Don ƙarin bayani a tuntuɓi @whatsapp waya 15800211936
Lokacin aikawa: Nuwamba-30-2021