Tsarin Margarine

Tsarin samar da margarine ya ƙunshi matakai da yawa don ƙirƙirar samfur mai shimfidawa da kwanciyar hankali wanda yayi kama da man shanu amma yawanci ana yin shi daga mai kayan lambu ko haɗin mai da kitsen dabbobi. Babban na'ura ya haɗa da tankin emulsification, mai jefa kuri'a, mai canza zafi mai zafi, injin fil na juyi, famfo mai ƙarfi, pasteurizer, bututun hutawa, injin marufi da sauransu.

Anan akwai bayyani na tsarin al'ada na samar da margarine:

Haɗin mai (tankin hadawa): nau'ikan mai daban-daban (kamar dabino, waken soya, canola, ko man sunflower) ana haɗa su tare don cimma abubuwan da ake so. Zaɓin mai yana rinjayar rubutun ƙarshe, dandano, da bayanin martaba na margarine.

Hydrogenation: A wannan mataki, kitsen da ba a cika da shi ba a cikin mai yana da wani bangare ko cikakken hydrogenated don canza su zuwa karin kitse masu ƙarfi. Hydrogenation yana ƙaruwa wurin narkewa na mai kuma yana inganta kwanciyar hankali na samfurin ƙarshe. Wannan tsari kuma yana iya haifar da samuwar kitsen mai, wanda za'a iya ragewa ko kawar da shi ta hanyar dabarun sarrafa kayan zamani.

Emulsification (tankin emulsification): Man da aka haɗe da hydrogenated ana haɗe su da ruwa, emulsifiers, da sauran ƙari. Emulsifiers suna taimakawa wajen daidaita cakuda ta hanyar hana mai da ruwa daga rabuwa. Abubuwan emulsifier na yau da kullun sun haɗa da lecithin, mono- da diglycerides, da polysorbates.

Pasteurization (pasteurizer): Ana ƙona emulsion zuwa takamaiman zafin jiki don pasteurize shi, yana kashe duk wata cuta mai cutarwa da kuma tsawaita rayuwar samfurin.

Cooling da Crystallization (Votator ko scraped surface zafi exchager): The pasteurized emulsion aka sanyaya da kuma yarda da crystallize. Wannan mataki yana rinjayar rubutu da daidaito na margarine. Sarrafa sanyaya da crystallization suna taimakawa ƙirƙirar samfurin ƙarshe mai santsi kuma mai bazawa.

Ƙara Flavor da Launi: Ana ƙara dandano na halitta ko na wucin gadi, launuka, da gishiri a cikin emulsion da aka sanyaya don haɓaka dandano da bayyanar margarine.

Marufi: Ana zubar da margarin cikin kwantena kamar tubs ko sanduna, dangane da marufi na mabukaci. An rufe kwantena don hana kamuwa da cuta da kuma kula da sabo.

Gudanar da Inganci: A cikin tsarin samarwa, ana yin gwaje-gwaje masu inganci don tabbatar da margarine ya dace da dandano, rubutu, da ka'idodin aminci. Wannan ya haɗa da gwaji don daidaito, dandano, launi, da amincin ƙwayoyin cuta.

Hanyoyin samar da margarine na zamani sukan mayar da hankali kan rage yawan amfani da hydrogenation da rage abubuwan da ke cikin mai. Masu sana'a na iya amfani da wasu matakai, kamar sha'awar sha'awa, wanda ke sake tsara fatty acid a cikin mai don cimma kaddarorin da ake so ba tare da samar da kitsen mai ba.

Yana da mahimmanci a lura cewa takamaiman tsari na iya bambanta tsakanin masana'antun da yankuna, kuma sabbin abubuwan da suka faru a fasahar abinci suna ci gaba da yin tasiri kan yadda ake samar da margarine. Bugu da ƙari, buƙatun samfuran lafiya da ɗorewa ya haifar da haɓakar margarine tare da rage yawan kitse da kitse, da kuma waɗanda aka yi daga sinadarai na tushen shuka.