Laina Hana Hana Pākena

Laina Hana Hana Pākena

Wikiō Hana:https://www.youtube.com/watch?v=3cSJknMaYd8

Hale Kūʻai Berena laina hana margarinepili i kekahi mau pae e hoʻololi i nā mea maka i loko o kahi huahana momona i hoʻolaha ʻia a hoʻoheheʻe ʻia. Aia ma lalo kahi ʻike o nā ʻāpana koʻikoʻi a me nā kaʻina hana i loko o kahi laina hana margarine maʻamau:

1. Hoʻomākaukau ʻana i nā mea maka

Hoʻohuihui ʻAila a me nā Momona– Hoʻomaʻemaʻe ʻia, hoʻokeʻokeʻo ʻia, a hoʻohemo ʻia ke ʻala o nā aila mea kanu (pama, soybean, sunflower, rapeseed) (RBD). Hiki ke hoʻohui ʻia nā momona paʻakikī (e like me ka palm stearin) no ke ʻano.

• Hoʻohuihui ʻana i ka pae wai– Ua hoʻomākaukau ʻia ka wai, ka paʻakai, nā emulsifiers (lecithin, mono/diglycerides), nā mea mālama (potassium sorbate), a me nā mea ʻono.

2. Hoʻohuihui ʻana

Hoʻohui ʻia nā ʻano aila a me ka wai i loko o kahipahu emulsificationme nā mea hoʻonāukiuki kiʻekiʻe-shear e hana i kahi pre-emulsion paʻa (wai-i-ka-ʻaila).

Laki maʻamau: 80% momona, 20% pae wai (hiki ke ʻokoʻa no nā pālahalaha haʻahaʻa momona).

3. Pasteurization (Lapaʻau Wela)

• Hoʻomehana ʻia ka emulsion i~70–80°Ci loko o kahi mea hoʻololi wela pā e pepehi i nā microbes a hōʻoia i ka homogeneity.

4. Hoʻolulu a me ka Crystallization (Votator System)

Hele ka margarine ma waena o kahimea hoʻololi wela ʻili i ʻoki ʻia (SSHE)a i ʻolemea koho balota, kahi e hoʻomaʻalili koke ʻia ai e hoʻoulu ai i ka crystallization momona:

• ʻĀpana A (Cooling Cylinder)Hoʻomaʻalili nui i4–10°Choʻokumu i nā kristal momona liʻiliʻi.
• ʻĀpana B (Luna hana pine)ʻO ka hana ʻana i ka hui ʻana e hōʻoiaʻiʻo ai i ke ʻano laumania a me ka plasticity.
• Paipu Hoʻomaha (ʻĀpana C): ʻAe i ka hoʻopaʻa ʻana o ke kristal.

5. Ka hoʻopili ʻana

• Nā mīkini hoʻopiha margarinee hoʻokaʻawale i ka margarine i loko o nā ʻōmole, nā ʻōwili (no ka margarine lāʻau), a i ʻole nā ​​​​​​ipu nui.
• Ke kau inoa ʻana a me ke code ʻana: Ua paʻi ʻia nā kikoʻī huahana a me nā helu puʻupuʻu.

6. Nā Nānā Mana Kūlana

• ʻAno a me ka hiki ke hohola(penetrometry).
• Kiko Heheʻe(e hōʻoia i ke kūpaʻa ma ka mahana o ka lumi).
• Palekana Microbial(ka helu holoʻokoʻa o ka pā, ka hū/ʻōpala).

Nā Lako Koʻikoʻi ma kahi Laina Margarine

Nā ʻano o ka Margarine i hana ʻia

• Puff Pastry Margarine: ʻO ka plasticity kiʻekiʻe, ka hoʻonohonoho papa
• Keke Margarine: ʻOi aku ka momona, nā waiwai hoʻoneʻe maikaʻi
• ʻO ka Margarine ʻōwili: Kiʻekiʻe ke kiko heheʻe no ka lamination
• Margarine Hale Berena no nā Hana Apau: Kaulike no nā hana like ʻole

Nā ʻAno Hoʻololi Kiʻekiʻe

• Makarine ʻAʻohe TransHoʻohana i nā aila inter-esterified ma kahi o ka hydrogenation hapa.
• Mākarine Mea KanuNā mea hana waiū ʻole (no nā mākeke vegan).