I-Puff Pastry Margarine Processing Line

Ividiyo Yokukhiqiza:https://www.youtube.com/watch?v=3cSJknMaYd8

Imajarini ithatha indawo yebhotela eyenziwe ngamafutha emifino, amafutha ezilwane noma eminye imithombo yamafutha. Inqubo yayo yokukhiqiza kanye nemishini yokucubungula iye yavuthwa kakhulu ngemva kweminyaka yokuthuthuka. Okulandelayo ukugeleza kwenqubo enemininingwane kanye nokwethulwa kwezinto zokusebenza ezibalulekile:

I. Inqubo Yokukhiqiza yeMargarin

1. Ukulungiselela Impahla Engavuthiwe

• Izinto zokusetshenziswa eziyinhloko:

o Amafutha (cishe ama-80%): njengamafutha esundu, amafutha e-soya, amafutha e-rapeseed, amafutha kakhukhunathi, njll., okudingeka acwengisiswe (i-de-gumming, de-acidification, de-coloring, de-odorization).

o Isigaba samanzi (cishe u-15-20%): ubisi oluncibilikisiwe, amanzi, usawoti, ama-emulsifiers (njenge-lecithin, i-mono-glyceride), izilondolozi (njenge-potassium sorbate), amavithamini (afana ne-vitamin A, D), ama-flavour, njll.

o Izithasiselo: umbala (β-carotene), isilawuli se-acidity (lactic acid), njll.

2. Ukuxuba kanye Emulsification

• Ukuxutshwa kwesigaba sikawoyela nesigaba samanzi:

o Isigaba samafutha (uwoyela + izithasiselo ezincibilikayo ngamafutha) sishiswa sibe ngu-50-60 ℃ futhi siyancibilika.

o Isigaba samanzi (amanzi + izithasiselo ezincibilikayo emanzini) siyashiswa futhi sifakwe inzalo (i-pasteurization, imizuzwana engu-72℃/15).

o Izigaba ezimbili zixutshwe ngokulingana, futhi ama-emulsifiers (afana ne-mono-glyceride, i-soy lecithin) ayengezwa, futhi i-emulsion efanayo (uhlobo lwamanzi ngamafutha noma uwoyela emanzini) lwakhiwa ngokushukumisa isivinini esikhulu (2000-3000 rpm).

3. Ukupholisa okusheshayo & crystallization (Isinyathelo Esibalulekile)

• Ukupholisa okusheshayo: I-emulsion ipholiswa ngokushesha ibe ngu-10-20℃ ngokusebenzisa isishintshi sokushisa esigxotshiwe (i-SSHE), okwenza uwoyela ucwebezele ngokwengxenye yakhe ifomu lekristalu elingu-β (ukhiye wokuthungwa kahle).

• Ukubumba: Amafutha aqinile kancane agundwa ngomshini ngokusebenzisa isigxobo (I-Pin Worker) ngo-2000-3000 rpm ukuze kuphuke amakristalu amakhulu futhi akhe isakhiwo senethiwekhi yamafutha acolekile futhi afanayo, kugwenywe ukuzwa okusanhlamvu.

4. Ukuvuthwa nokupakishwa

• Ukuvuthwa: Ishiywe ukuze ime ku-20-25℃ amahora angu-24-48 ukuze kuzinziswe isakhiwo sekristalu.

• Ukupakisha: Igcwaliswa njengamabhulokhi, izinkomishi, noma uhlobo lwesifutho, futhi igcinwe esiqandisini (enye imajarini ethambile ingagcinwa ekamelweni lokushisa ngokuqondile).

II. Isisetshenziswa Sokucubungula Okubalulekile

1. Izinsiza Zokwelashwa Ngaphambili

• Imishini yokucwenga uwoyela: i-degumming centrifuge, umbhoshongo wokukhipha i-asidi, ithange lokukhipha umbala, umbhoshongo wokuqeda iphunga.

• Imishini yokucubungula isigaba samanzi: umshini wokukhipha i-pasteurization, i-homogenizer enomfutho ophezulu (esetshenziselwa ubisi noma i-homogenization yesigaba samanzi).

2. Emulsification Izinsiza

• Ithangi le-emulsion: ithange lensimbi engagqwali elisebenza ngokushukumisa kanye nokushisisa (njenge-paddle noma i-turbine type stirrer).

• High-pressure homogenizer: qhubeka ucwenge amaconsi e-emulsion (ingcindezi engu-10-20 MPa).

3. Izisetshenziswa zokupholisa ezisheshayo

• I-Scraped Surface Heat Exchanger (SSHE):

o Kuphole ngokushesha kuze kube ngaphansi kwezingaqhwa, ne-scraper ejikelezayo ukuvimbela ukukala.

o Izinhlobo ezijwayelekile: Gerstenberg & Agger (Denmark), Alfa Laval (Sweden), SPX flow (USA), Shiputec (China)

• Phina Isisebenzi:

o Geza amafutha ngamasethi amaningi wezikhonkwane ukuze ulawule usayizi wekristalu.

4. Izinto Zokupakisha

• Umshini wokugcwalisa ozenzakalelayo: wamabhulokhi (25g-500g) noma ukupakishwa kwemiphongolo (1kg-20kg).

• Ulayini wokupakisha oyinyumba: ulungele imikhiqizo ehlala isikhathi eside (njengemajarini ewuketshezi efakwe nge-UHT).

III. Izinqubo Ezihlukile

1. Imajarini Ethambile: Ingxenye ephezulu yamafutha awuketshezi emafutheni (njengamafutha kabhekilanga), asikho isidingo sokubumba okupholisa ngokushesha, i-homogenized ngokuqondile futhi ihlanganiswe.

2. Imajarini enamafutha aphansi: Okuqukethwe kwamafutha angu-40-60%, kudinga ukwengeza ama-agent aqinisa (njenge-gelatin, isitashi esilungisiwe).

3. IMargarine Esekelwe Ezitshalweni: Ifomula yamafutha ezitshalo zonke, awekho ama-trans fatty acids (lungisa indawo yokuncibilika ngokusebenzisa i-ester exchange noma ubuchwepheshe bokuhlukanisa).

IV. Amaphuzu Abalulekile Wokulawula Ikhwalithi •

Ifomu lekristalu: Ifomu le-β' crystal (eliphakeme kunefomu le-β crystal) lidinga ukulawulwa kwezinga lokucisha kanye namandla okuxuba.

• Ukuphepha kwamagciwane: Isigaba samanzi sidinga ukuvalwa inzalo ngokuqinile, futhi i-pH kufanele ilungiswe ibe ngaphansi kuka-4.5 ukuze kuvinjwe amagciwane.

• Ukuzinza kwe-oxidation: Engeza ama-antioxidants (afana ne-TBHQ, i-vitamin E) ukuze ugweme ukungcoliswa kwe-ion yensimbi.

Ngokuhlanganiswa kwezinqubo nezinto zokusebenza ezingenhla, ukhilimu wokwenziwa wesimanje ungalingisa ukunambitheka kwebhotela kuyilapho uhlangabezana nezidingo zezempilo ezifana ne-cholesterol ephansi namafutha agcwele aphansi. Ifomula ethile kanye nenqubo kumele ilungiswe ngokuya ngokuma komkhiqizo (njengokubhaka noma ukufakwa endaweni yokudla).