Laina Hana Hana Margarine Puff Pastry

Paʻi wikiō:https://www.youtube.com/watch?v=3cSJknMaYd8

ʻO ka Margarine kahi pāpaʻi pani i hana ʻia mai ka ʻaila meaʻai, ka momona holoholona a i ʻole nā kumu momona ʻē aʻe. ʻO kāna kaʻina hana hana a me nā lako hana i ʻoi loa ma hope o nā makahiki o ka hoʻomohala ʻana. Eia ma lalo iho nei kahi kaʻina hana kikoʻī a me ka hoʻokomo ʻana i nā lako kī:

I. Ka Hana Hana o Margarin

1. Hoʻomākaukau Mea Maka

• Nā mea maka nui:

o Nā ʻaila (ma kahi o 80%): e like me ka ʻaila pāma, ka aila soy, ka aila rapeseed, ka aila niu, a me nā mea ʻē aʻe, pono e hoʻomaʻemaʻe ʻia (de-gumming, de-acidification, de-coloring, de-odorization).

ʻO ka pae wai (e pili ana i 15-20%): waiu, wai, paʻakai, emulsifiers (e like me lecithin, mono-glyceride), preservatives (e like me ka potassium sorbate), nā huaora (e like me ka vitamina A, D), nā mea ʻono, etc.

o Nā mea hoʻohui: waihoʻoluʻu (β-carotene), mea hoʻoponopono acidity (lactic acid), etc.

2. Ka hui 'ana a me ka Emulsification

• Ka hui aila a me ka mahele wai:

o Hoʻomaʻamaʻa ʻia ka pae ʻaila (ʻaila + ʻaila-soluble additives) i 50-60 ℃ a hoʻoheheʻe ʻia.

ʻO ka pae wai (wai + wai-soluble additives) ua hoʻomehana ʻia a sterilized (pasteurization, 72 ℃/15 kekona).

o Hoʻohui ʻia nā ʻāpana ʻelua i ka like, a hoʻohui ʻia nā emulsifiers (e like me ka mono-glyceride, soy lecithin), a hoʻokumu ʻia kahi emulsion like (wai-i-ʻaila a i ʻole ʻaila-i-wai) ma o ka hoʻoulu ʻana i ka wikiwiki (2000-3000 rpm).

3. ʻO ka hoʻoluʻu wikiwiki a me ka crystallization (Key Step)

• ʻO ka hoʻoluʻu wikiwiki: Hoʻomaʻalili ʻia ka emulsion i 10-20 ℃ ma o kahi mea hoʻololi wela o ka ʻili i ʻoki ʻia (SSHE), e hana ana i ka crystallization hapa o ka aila e hana i ke ʻano kristal β' (ki i ke ʻano maikaʻi).

• Molding: ʻO ka momona semi-solid i ʻoki ʻia me ka mīkini ma o ka kneader (Pin Worker) ma 2000-3000 rpm e uhaʻi i nā kristal nui a hana i kahi hoʻolālā pūnaewele momona maikaʻi a ʻaʻahu, e pale ana i ka manaʻo gritty.

4. Oo a Packaging

• Oo: Ua waiho ia e ku ma 20-25 ℃ no 24-48 mau hola e hoʻopaʻa i ka hale aniani.

• Hoʻopili: Hoʻopiha ʻia ʻo ia ma ke ʻano he poloka, kīʻaha, a i ʻole ke ʻano spray-type, a mālama ʻia i loko o ka friji (hiki ke mālama ʻia kekahi margarine palupalu ma kahi mahana wela).

II. Lako Hoopololei Koko

1. Lako Lapaau mua

• 'Aila ho'oma'ema'e lako: degumming centrifuge, de-acidification hale kiaʻi, de-coloration pahu, de-odorization hale kiaʻi.

• Nā mea hana hana wai: mīkini pasteurization, homogenizer kiʻekiʻe (hoʻohana ʻia no ka homogenization wai a i ʻole ka wai).

2. Lako Emulsification

• pahu emulsion: pahu kila kuhiliʻole me ka hoʻoulu ʻana a me ka hana hoʻomehana (e like me ka hoe a i ʻole ka turbine type stirrer).

• High-pressure homogenizer: hoʻomaʻemaʻe hou i nā droplets emulsion (kaomi 10-20 MPa).

3. Lako Hooluu wikiwiki

• Mea hoʻololi wela o ka ʻili (SSHE):

o E hoʻoʻalili koke a hiki i ka moku maloʻo, me ka ʻōpala ʻōwili e pale i ka scaling.

o Nā hōʻailona maʻamau: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX flow (USA), Shiputec (Kina)

• Pin Worker:

o ʻAhi i ka momona ma o nā pūʻulu pine he nui e hoʻomalu i ka nui aniani.

4. Lako Packaging

• Mīkini hoʻopiha piha: no nā poloka (25g-500g) a i ʻole ka pahu pahu (1kg-20kg).

• Laina hoʻopaʻa paʻa kino: kūpono i nā huahana lōʻihi (e like me ka margarine wai i mālama ʻia e UHT).

III. Nā ʻano ʻano hana

1. Soft Margarine: ʻO ka hapa nui o ka aila wai i loko o ka ʻaila (e like me ka ʻaila sunflower), ʻaʻohe pono no ka hoʻoheheʻe ʻana i ka hoʻoheheʻe wikiwiki, homogenized pololei a hoʻopaʻa ʻia.

2. ʻO Margarine haʻahaʻa momona: ʻO ka momona ka 40-60%, pono e hoʻohui i nā mea hoʻomānoanoa (e like me ka gelatin, ka starch i hoʻololi ʻia).

3. ʻO Margarine ma muli o nā mea kanu: ʻO ka ʻaila ʻaila mea kanu āpau, ʻaʻohe ʻakika momona trans (hoʻololi i ka helu heheʻe ma o ka hoʻololi ester a i ʻole ka ʻenehana fractionation).

IV. Nā Manaʻo Koʻikoʻi Manaʻo •

ʻO ke ʻano aniani: ʻO ke ʻano kristal β' (ʻoi aku ka maikaʻi ma mua o ke ʻano aniani β) pono ke kaohi i ka nui o ke kinai ʻana a me ka ikaika o ka hui ʻana.

• Ka palekana microbial: Pono e ho'oma'ema'e loa 'ia ka māhele wai, a pono e ho'ololi i ka pH ma lalo o 4.5 e pale ai i ka ma'i bacteria.

• Paʻa oxidation: E hoʻohui i nā antioxidants (e like me TBHQ, vitamina E) e pale i ka hoʻohaumia ʻana i nā ion metala.

Ma o ka hui pū ʻana o nā kaʻina hana a me nā mea hana i luna, hiki i ka ʻaila artificial hou ke hoʻohālikelike i ka ʻono o ka pata i ka wā e hoʻokō ai i nā koi olakino e like me ka cholesterol haʻahaʻa a me ka momona momona haʻahaʻa. Pono e hoʻoponopono ʻia ke ʻano kikoʻī a me ke kaʻina hana e like me ke kūlana o ka huahana (e like me ka kuke ʻana a i ʻole ke noi ʻana ma nā ʻaoʻao meaʻai).