Inqubo yeMargarine

Inqubo yeMargarine

Inqubo yokukhiqiza imajarini ihilela izinyathelo ezimbalwa zokwakha umkhiqizo ongasakazeka futhi ozinzile eshalofini ofana nebhotela kodwa ngokuvamile owenziwe ngamafutha emifino noma inhlanganisela yamafutha emifino namafutha ezilwane. Umshini oyinhloko uhlanganisa ithangi le-emulsification, i-votator, isishintshi sokushisa esikhishwe phezulu, umshini we-pin rotor, iphampu ye-high pressure, i-pasteurizer, i-tube yokuphumula, umshini wokupakisha nokunye.

Nasi isifinyezo senqubo evamile yokukhiqiza imajarini:

Ukuxutshwa Kwamafutha (ithangi lokuxuba): Izinhlobo ezahlukene zamafutha emifino (njengesundu, ubhontshisi wesoya, i-canola, noma uwoyela welanga) zihlanganiswa ndawonye ukuze kuzuzwe ukwakheka kwamafutha afunekayo. Ukukhethwa kwamafutha kuthinta ukuthungwa kokugcina, ukunambitheka, kanye nephrofayili yokondleka kwemajarini.

I-Hydrogenation: Kulesi sinyathelo, amafutha angagcwalisiwe emafutheni afakwe i-hydrogen ngokwengxenye noma ngokugcwele ukuze awaguqule abe amafutha agcwele aqinile. I-Hydrogenation inyusa izinga lokuncibilika kwamafutha futhi ithuthukisa ukuzinza komkhiqizo wokugcina. Le nqubo ingase futhi ibangele ukwakheka kwamafutha e-trans, angase ancishiswe noma aqedwe ngokusebenzisa amasu okucubungula esimanje.

I-Emulsification (ithangi le-emulsification): Amafutha ahlanganisiwe kanye ne-hydrogenated axutshwe namanzi, ama-emulsifiers, nezinye izithasiselo. Ama-Emulsifiers asiza ukuzinzisa ingxube ngokuvimbela uwoyela namanzi ukuba ahlukane. Ama-emulsifiers ajwayelekile afaka i-lecithin, i-mono- ne-diglycerides, nama-polysorbates.

I-Pasteurization (i-pasteurizer): I-emulsion ishiselwa ezingeni lokushisa elithile ukuze i-pasteurize, ibulale noma yimaphi amagciwane ayingozi futhi inwebe isikhathi seshalofu somkhiqizo.

Ukupholisa kanye ne-Crystallization (i-votator noma i-exchager yokushisa eklwetshiwe): I-emulsion engafakwanga umoya iyapholiswa futhi ivunyelwe ukuba icwebezele. Lesi sinyathelo sinethonya ukuthungwa kanye nokuvumelana kwemajarini. Ukupholisa okulawulwayo nokucwebezela kusiza ekudaleni umkhiqizo wokugcina obushelelezi futhi osakazekayo.

Ukwengeza I-Flavour Nombala: Ukunambitheka kwemvelo noma okokwenziwa, imibala, nosawoti kwengezwa ku-emulsion epholile ukuze kuthuthukiswe ukunambitheka nokubukeka kwemajarini.

Ukupakisha: Imajarini iphonswa ezitsheni ezinjengamabhavu noma izinti, kuye ngokupakishwa komthengi okuhlosiwe. Iziqukathi ziyavalwa ukuze kuvinjelwe ukungcola futhi kugcinwe ukusha.

Ukulawulwa Kwekhwalithi: Kuyo yonke inqubo yokukhiqiza, ukuhlolwa kokulawulwa kwekhwalithi kuyenziwa ukuze kuqinisekiswe ukuthi imajarini ihlangabezana nokunambitha okufunayo, ukuthungwa, kanye namazinga okuphepha. Lokhu kubandakanya ukuhlola ukuvumelana, ukunambitheka, umbala, nokuphepha kwebhayoloji.

 

Izinqubo zesimanje zokukhiqiza imajarini zivame ukugxila ekunciphiseni ukusetshenziswa kwe-hydrogenation nokunciphisa okuqukethwe kwamafutha e-trans. Abakhiqizi bangase basebenzise ezinye izinqubo, ezifana ne-interesterification, ehlela kabusha ama-fatty acids emafutheni ukuze kuzuzwe izici ezifiselekayo ngaphandle kokwenza amafutha ashintshashintshayo.

Kubalulekile ukuqaphela ukuthi inqubo ethile ingahluka phakathi kwabakhiqizi nezifunda, futhi intuthuko entsha kubuchwepheshe bokudla iyaqhubeka nokuba nomthelela endleleni imajarini ekhiqizwa ngayo. Ukwengeza, isidingo semikhiqizo enempilo futhi esimeme kakhudlwana siholele ekwakhiweni kwama-margarine ancishisiwe agcwele amafutha agcwele kanye nama-trans, kanye nalawo enziwe ngezithako ezisekelwe ezitshalweni.