Super Votator in Butter Production & Margarine Production

Hana ma ka hana ʻana i ka Butter

ʻO ka pata he wai-i-ʻaila emulsion (~ 80% momona) e koi ai i ka hoʻomaha ʻana a me ka crystallization no ka ʻano kūpono a me ka hoʻolaha.

Nā noi nui:

ʻO ka hoʻoluʻu wikiwiki a me ka hoʻoheheʻe ʻana i ka momona

Hoʻomaʻalili koke ka mea koho i ka ʻaila a i ʻole ka pata i hoʻoheheʻe ʻia mai ~40°C a i10–15°C, paipai i ka hookumu ana onā kristal β'(nā kristal momona paʻa liʻiliʻi e hōʻoiaʻiʻo i ke ʻano maʻemaʻe).

ʻO ka ʻāhi kiʻekiʻe e pale i ka hoʻokumu ʻana i ka kristal nui, e pale i ka graininess.

Ka hana / Texturizing

Hoʻohui kekahi mau ʻōnaehana i ka mea koho me amea hana pinea i ʻole ka hui kāwili ʻana no ka hoʻomaʻemaʻe hou ʻana i ke ʻano o ka pata, e hoʻomaikaʻi i ka hoʻolaha ʻana a me ka waha.

Hoʻomaʻamaʻa mau

ʻAʻole e like me ka hui kuʻuna maʻamau, ʻae nā mea kohokiʻekiʻe-wikiwiki hana mau, hoʻonui i ka pono a me ka paʻa.

ʻO nā pono ma mua o nā hana kuʻuna:

ʻOi aku ka hoʻolili ʻana→ ʻOi aku ka maikaʻi o ka hoʻomalu ʻana i ka hana aniani

Hoʻemi i ka hoʻokaʻawale momona→ ʻOi aku nā huahana like ʻole

ʻOi aku ka nui o ka hana→ He kūpono no ka hana ʻenehana

Ke kuleana ma ka hana ʻana i ka margarine

ʻO Margarine (he emulsion aila i loko o ka wai, hoʻokumu pinepine ʻia i nā mea kanu) hilinaʻi nui i ka poʻe koho balota no ke kūkulu ʻana i nā momona a hoʻopaʻa i nā emulsions.

Nā noi nui:

Emulsion Cooling & Crystallization

ʻO ka hui ʻaila (e laʻa, ka pāma, soybean, a i ʻole ka ʻaila sunflower) i hydrogenated a hoihoi paha e hoʻokō i ka ʻike hoʻoheheʻe i makemake ʻia.

Hoʻomaʻalili wikiwiki ka mea koho i ka emulsion (~45°C →5–20°C) ma lalo o ke ʻoki kiʻekiʻe, hananā kristal β'(maikaʻi no ka maʻalahi, ʻaʻole like me nā kristal β, e hoʻoulu ai i ke one).

Ka hoʻomalu ʻana i ka Plasticity & Spreadability

Hoʻoponoponoka mālili ʻana, ka ikaika shear, a me ke kaomihoʻololi i ka paʻakikī, kūpono ia no nā ʻano hana like ʻole (e laʻa, ka margarine papaʻaina vs. margarine bakery).

Nā ʻano ʻokoʻa haʻahaʻa momona a me ka waiu ʻole

Kōkua nā mea koho nui i ka hoʻopaʻa ʻana i nā emulsion wai-i-ʻaila i lokopālahalaha haʻahaʻa(40-60% momona) ma ka hōʻoia ʻana i ka crystallization kūpono a me ka pale ʻana i ka hoʻokaʻawale ʻana.

ʻO nā pono i ka hana ʻana i ka margarine:

Kāohi i nā kristal koʻikoʻi→ ʻAno maʻalahi

Hiki ke hoʻololi i nā ʻano hana maʻalahi(mea kanu, trans-fat-free, etc.)

Hoʻomaikaʻi i ka paʻa o ka mālama ʻanama ka hoʻonui ʻana i ka ʻupena aniani momona

Nā Pono ʻenehana o nā Super Votators

Nā Laʻana ʻOihana

Hana Palaki:

Hāʻawi ʻo APV, Gerstenberg Schröder, Alfa Laval a me Shiputec i nā mea koho balota no nā laina hana pata mau.

ʻO Margarine/Spreads:

Hoʻohana ʻia makumulāʻau margarine(e laʻa, hana ʻia me ka pāma a i ʻole ka aila niu) e hoʻohālike i ka hoʻoheheʻe ʻana o ka pata waiu.

Nā Manaʻo Nui no ka Optimization

Laki hooluolu a me ka ikaika shearpono e hoʻoponopono ʻia ma muli o ke ʻano momona.

ʻO nā mea ʻokiʻoki kahikoe ho'ēmi i ka pono → He mea koʻikoʻi ka mālama mau ʻana.

Nā hoʻonohonoho kaomipili i ka emulsion paʻa (ʻoi aku ka momona haʻahaʻa).

Ka hopena

He poʻe koho pāloka nuipono olei ka hana pata a me ka margarine hou, e hiki ai:

ʻOi aku ka wikiwiki, ka hana mau

ʻO ka hoʻomalu kikokikona kiʻekiʻe(ʻaʻohe graininess, hoʻolaha kūpono)

ʻO ka maʻalahi no ka hana waiu a me nā mea kanu

Ma ka hoʻonui ʻana i ka hoʻoilo a me ka crystallization, hōʻoia lākou i ka maikaʻi kūlike i nā huahana momona kiʻekiʻe i ka wā e hālāwai ana i nā koi ʻoihana.