Isingeniso sokugqoka isaladi nemayonnaise
Imayonnaise kanye nesauce yesaladi yizinto ezivamile zokudla zasentshonalanga futhi ziyingxenye eyodwa yesoso yesinongo.Yisimo esiqinile.Yenziwe ngamafutha emifino.Amaqanda, usawoti, ushukela, izinongo, uviniga, emulsifying thickener, njll Umehluko phakathi kokubili kunqunywa okuqukethwe kwamafutha kanye neqanda isikhuphasha: imayonnaise: 75% fat futhi kuka 6% isikhuphasha seqanda;Ukugqoka isaladi: amafutha angama-50% kanye nesikhupha samaqanda esingaphezu kuka-315%;Imayonnaise evamile iqukethe kuphela amaphesenti angu-10 kuya kwangu-20 amanzi, futhi amasaladi agqoka amaphesenti angu-15 kuya kwangu-35.Kwamanye amazwe, imayonnaise ayivunyelwe ukusebenzisa i-emulsifying stabilizers ngaphandle kwamaqanda, futhi uma isetshenziswa, umkhiqizo ungabizwa kuphela ngokuthi ukugqoka isaladi.Isithako se-emulsifying ku-yolk yeqanda yi-lecithin.Izungeza amaconsi kawoyela ngefilimu evikelayo endaweni.Ifilimu iyanwebeka futhi ikhubazekile kangangokuthi ayiphuli.Ukuze amanzi - ngaphakathi - uhlelo lwe-emulsion kawoyela luzinze kakhulu Indlela yokwenza kanye namaphuzu abalulekile okugqoka isaladi
Isosi yesaladi iyisithubi ngokuyinhloko njenge-emulsifier, i-citric acid glycerol eyodwa kanye ne-asidi ester emibili, i-asidi glycerol eyodwa kanye nomdlalo emibili usebenzisa i-asidi ester ne-lecithin, isigayo se-colloid, umshini wokugcwalisa i-emulsifying, i-mayonnaise mulser, umsebenzi we-homogeneous wenza ukusatshalaliswa kwamafutha amancane, futhi ingathuthukisa imikhiqizo yemayonnaise enamathelayo mulser, imayonnaise mulser, homogenizer, kanye nokuzinza.Uma inani le-emulsifier liningi kakhulu noma uhlobo lwe-emulsifier lungalungile, kuzothinta ukuvumelana nokunambitha komkhiqizo.Ukuze kukhiqizwe ukunambitheka okuhle komkhiqizo, i-synergism eyinkimbinkimbi yesitashi esishintshiwe, i-colloid encibilikayo emanzini, i-emulsifying substances kanye ne-emulsifier ibaluleke kakhulu.I-emulsifier ne-thickener ekhethiwe kufanele imelane ne-asidi, i-emulsifier ayikwazi ukufaka esikhundleni sayo yonke i-yolk yeqanda, umthamo wayo ungama-015% wesamba sempahla eluhlaza.I-Mayonnaise ne-salad yokugqoka ingakhiqizwa ngezindlela ezishintshayo futhi ezihamba kancane noma eziqhubekayo, ukuze lezi zigaba ezimbili zixutshwe futhi zifakwe emulsified ukuze zenze i-emulsion yamafutha emanzini.Enqubweni yokushintshana, i-emulsifier ihlakazwa engxenyeni yamanzi bese ingeza ngokuhlukile inani elincane lamafutha kanye nawo wonke amanzi noviniga.Khona-ke, i-emulsion eyinhloko etholwe ngokugaya i-colloid, umshini we-emulsifying, umshini we-mayonnaise emulsifying, umshini we-homogenizing homogenization, ngendlela yokukhiqiza eqhubekayo, isigaba sokuqala samanzi kanye ne-emulsifying ejenti ngokulinganayo, bese ngaphansi kokugqugquzela okunamandla kancane kancane amafutha e-emulsified engxube.Ukukhiqizwa okuqhubekayo ku-vacuum emulsifier, i-mayonnaise emulsifier, i-homogenizing emulsifier yomshini, kuyilapho i-vacuuming, kuyilapho uwoyela noviniga, kuyilapho ivuselela i-emulsification.Imishini ye-Homogenizing yomshini we-colloid noma umshini we-homogenizing noma umshini we-emulsifying, ukusetshenziswa komshini we-homogenizing, ingcindezi ye-homogenizing ayikwazi ukuba phezulu kakhulu, ngokuvamile i-8-10mpa
Okokuqala, ukukhiqizwa kokugqoka isaladi kunamaphuzu ambalwa okusebenza:
① Ukukhethwa kwezinto ezingavuthiwe
Amafutha emifino angenambala futhi angenambitheki amafutha esaladi kuyisinqumo esihle.Amaqanda kufanele abe masha futhi izinongo kufanele zibe yikhwalithi enhle futhi zihlanzeke.
Gcoba amaqanda
Hlanza amaqanda amasha ngamanzi ahlanzekile, cwilisa kwisibulala-magciwane imizuzu embalwa, khipha futhi ulawule omile, shaya amaqanda abe yigobolondo.
③ Ukuxuba nokunyakazisa
Ngemva kokulinganisa yonke i-colloid mill eluhlaza, i-emulsifier, i-mayonnaise emulsifier kanye nezinto zomshini we-homogenizing, chaza inani elincane lezinto ezingavuthiwe neziyisizayo emanzini, ngaphandle kwamafutha emifino noviniga, uthele konke ku-blender, vula ukugqugquzela ukuze kuhlanganiswe ngokugcwele, ingxube efanayo.
④ Inkomba yezinzwa
Umbala uphuzi ngokukhanyayo, inhlangano intekenteke, iyanamathela, ayinakuhlukaniswa, ayiqhekeki, ayikho into yokuhlukaniswa kwamanzi kawoyela.
⑤ Izinkomba ezibonakalayo namakhemikhali
Nisela 8% - 25%, fat 50% - 80%, umlotha cishe 214%, amaprotheni cishe 3%.
⑥ Izinyathelo zokuqapha
Lapho i-lecithin ekusikhupheni seqanda isezingeni lokushisa eliphakathi kuka + 2℃ kanye -4 ℃, ikhono lokuhlanganisa liyaba buthaka.Ngakho-ke, amaqanda amasha kufanele acutshungulwe ngemva kokukhishwa endaweni ebandayo ngesikhathi sokukhiqiza.Ngokuvamile, izinga lokushisa elingaba ngu-18 ℃ lingcono.Uma izinga lokushisa lidlula ku-30℃, izinhlayiya zesikhupha ziyaqina, zizonciphisa ikhwalithi yemayonnaise.Ngenxa yokuthi imikhiqizo yemayonnaise ayikwazi ukufakwa inzalo, ngakho-ke ekukhiqizeni kufanele inake impilo yemishini, izinto zikagesi, ukuhlanza okudingekayo, inzalo.Izinongo ezisetshenziswa kakhulu yisinaphi, pepper nokunye.I-mustard ayikwazi nje ukuthuthukisa ukunambitheka komkhiqizo, kodwa futhi ihlanganise ne-egg yolk ukukhiqiza umphumela oqinile we-emulsifying.Kufanele igaywe uma usebenzisa, impushana icolisekile, umphumela we-emulsifying ube ngcono.
Okokuqala, izinzuzo imishini
Umthamo omkhulu wokucubungula, ofanele ukukhiqizwa okuqhubekayo kwe-inthanethi kwezinhlayiyana ezincane, ukufana okuphezulu
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Isikhathi sokuthumela: Nov-30-2021