Margarine yana kama da dandano da bayyanar da man shanu amma yana da bambance-bambance daban-daban.An haɓaka Margarine azaman madadin man shanu.A karni na 19, man shanu ya zama ruwan dare gama gari a cikin abincin mutanen da ke zaune a cikin ƙasa, amma yana da tsada ga waɗanda ba su yi ba.Louis Napoleon III, wani sarki mai ra'ayin gurguzu na tsakiyar karni na Faransa, ya ba da lada ga duk wanda ya iya samar da abin da aka yarda da shi,
Ci gaba-Ta yaya tsari shine hanyar da aka fi amfani da ita wajen kera mogarin.Idan ana amfani da madara azaman tushen ruwa, an haɗa shi da gishiri da wakili mai emulsifying a cikin ɗaki.Emulsifier yana aiki ta hanyar rage tashin hankali tsakanin globules mai da cakuda ruwa, don haka yana taimaka musu su samar da haɗin sinadarai cikin sauƙi.Sakamakon abu ne wanda ba ruwa gabaɗaya ba kuma ba cikakke ba.
madadin mai araha.Hippolyte Mege-Mouriez ya lashe gasar 1869 don abin da ya kira margarine bayan abin da ya fi dacewa, margaric acid.A kwanan nan ne Michael Eugene Chevreul ya gano sinadarin margaric acid a cikin 1813 kuma ya samo sunansa daga kalmar Helenanci don lu'u-lu'u, margarite, saboda ruwan madara da Chevreul ya lura a cikin ƙirarsa.A zamanin yau ana kera shi daga wani mai ko hadewar mai ta hanyar tsarin hydro-genation, hanyar da aka kammala a shekara ta 1910. Wannan tsari yana taimaka wa dabba ko kayan lambu mai emulsification, ko kuma juya daga wani abu mai ruwa zuwa wani abu mai kitse na wani yanki. m hali.
A cikin Amurka, man shanu shine ɗanɗanon da aka fi so na shekaru da yawa, kuma har zuwa kwanan nan, margarine ya sha wahala daga mummunan hoto.Wata ƙungiya mai tsari mai kyau ta yi yaƙi da margarine, tana tsoron gasa daga masana'antar margarine.A game da 1950, Majalisa ta soke haraji akan man shanu wanda ya kasance a cikin shekaru da yawa.An ba da sanarwar abin da ake kira "Dokar Margarine" a ƙarshe don ma'anar margarine: "dukkan abubuwa, gauraye da mahadi waɗanda ke da daidaito kama da na man shanu kuma waɗanda ke ɗauke da duk wani mai da mai da ake ci banda kitsen madara idan an yi shi a cikin kwaikwayo ko kamannin man shanu.”Wani ɓangare na karɓar margarine a cikin abincin Turawa da Amurkawa ya fito ne daga rabon abinci a lokacin yaƙi.Man shanu ya yi karanci, kuma margarine, ko oleo, shine mafi kyawun madadin.Yanzu, margarine
Tun daga 1930s, Votator shine na'urar da aka fi amfani da ita a masana'antar margarin Amurka.A cikin Votator, emulsion na margarine yana sanyaya kuma a wasu lokuta yana tayar da hankali don samar da margarine mai ƙarfi.
ya zama kusan canji na man shanu kuma yana ba da ƙarancin mai da cholesterol fiye da man shanu a farashi mai rahusa.
Manufacturing Margarine
Ana iya yin Margarine daga nau'ikan kitsen dabbobi kuma an taɓa yin shi da yawa daga kitsen naman sa kuma ana kiransa oleo-margarine.Ba kamar man shanu ba, ana iya haɗa shi cikin ma'auni iri-iri, gami da ruwa.Ko da wane nau'i ne, duk da haka, margarine dole ne ya cika ka'idodin abun ciki na gwamnati saboda abu ne na abinci wanda manazarta gwamnati da masana abinci mai gina jiki ke ɗauka da sauƙin ruɗewa da man shanu.Waɗannan jagororin sun nuna cewa margarine ya zama aƙalla mai 80%, wanda aka samo daga mai ko dabba ko kayan lambu, ko kuma wani lokacin haɗuwa na biyun.Kusan kashi 17-18.5% na margarin ruwa ne, wanda aka samo daga ko dai madarar da aka yayyafa, ruwa, ko ruwan furotin waken soya.Kashi kaɗan (1-3%) ana ƙara gishiri don ɗanɗano, amma don amfanin lafiyar abinci ana yin margarine kuma ana yiwa lakabi da gishiri.Dole ne ya ƙunshi aƙalla raka'a 15,000 (daga ma'aunin Pharmacopeia na Amurka) na bitamin A kowace fam.Za a iya ƙara wasu sinadaran don adana rayuwar rayuwa.
Shiri
1 Lokacin da sinadaran suka isa wurin masana'antar margarine, dole ne su fara yin jerin matakan shirye-shirye.Man-safflower, masara, ko waken soya, a tsakanin sauran nau'o'in-ana bi da su tare da maganin soda don cire abubuwan da ba dole ba da aka sani da fatty acids kyauta.Sai a wanke mai ta hanyar hada shi da ruwan zafi, a raba shi, sannan a bar shi ya bushe a karkashin ruwa.Bayan haka, wani lokaci ana bleaching mai tare da cakuda ƙasa mai bleaching da gawayi a wani ɗakin da ba a taɓa gani ba.Ƙasar bleaching da gawayi suna sha duk wani kalar da ba a so, sannan a tace su daga mai.Duk wani ruwa da aka yi amfani da shi a cikin tsarin masana'antu-madara, ruwa, ko wani abu na tushen soya-shi ma dole ne ya sha matakan shiri.Haka kuma ana shayar da ita don cire datti, kuma idan aka yi amfani da busasshen foda, dole ne a duba ta bakteriya da sauran gurɓatattun abubuwa.
Hydrogenation
2 Ana sanya man hydrogenated don tabbatar da daidaito daidai don samar da margarine, jihar da ake kira "roba" ko mai ƙarfi.A cikin wannan tsari, ana ƙara iskar hydrogen zuwa mai a ƙarƙashin yanayi mai matsi.Kwayoyin hydrogen suna tsayawa tare da mai, suna taimakawa wajen ƙara yawan zafin jiki wanda zai narke da kuma sa mai ya zama mai sauƙi ga lalacewa ta hanyar oxidation.
Haɗuwa da sinadaran
Tsarin ci gaba da gudana shine hanyar da aka fi amfani da ita wajen kera margarine.Idan ana amfani da madara azaman tushen ruwa, an haɗa shi da gishiri da wakili mai emulsifying a cikin ɗaki.Wakilin emulsifying yana tabbatar da cewa tsarin emulsification-wanda aka siffanta sinadarai a matsayin dakatar da ƙananan globules na ruwa ɗaya a cikin ruwa na biyu-yana faruwa.Emulsifier yana aiki ta hanyar rage tashin hankali tsakanin globules mai da cakuda ruwa, don haka yana taimaka musu su samar da haɗin sinadarai cikin sauƙi.Sakamakon abu ne wanda ba shi da ruwa gabaɗaya kuma ba shi da ƙarfi gabaɗaya sai dai haɗe-haɗe na biyun da ake kira Semi-solid.Lecithin, kitse na halitta wanda aka samu daga gwaiwar kwai, waken soya, ko masara, shine wakilin emulsification na yau da kullun da ake amfani da shi wajen kera margarine.
3 A mataki na farko, ana haxa ruwa, gishiri, da lecithin tare a cikin tanki ɗaya daura da wani kututture mai ɗauke da mai da sinadarai masu narkewar mai.A cikin tsarin ci gaba da gudana, abubuwan da ke cikin vats guda biyu ana ciyar da su akan lokaci zuwa tanki na uku, yawanci ana kiransa ɗakin emulsification.Yayin da ake aiwatar da aikin haɗakarwa, na'urori masu auna firikwensin kayan aiki da na'urori masu daidaitawa suna kiyaye zafin cakuda kusa da 100°F (38°C).
Tada hankali
4 Bayan haka, ana aika cakuda margarin zuwa na'urar da ake kira Votator, sunan alamar na'urar da aka fi amfani da ita a masana'antar margarin Amurka.Ya kasance daidaitaccen kayan aiki ga masana'antar tun daga 1930s.A cikin Votator, emulsion na margarine yana sanyaya a cikin abin da ake kira Chamber A. Chamber A ya kasu kashi uku na tubes wanda ya rage yawan zafin jiki.A cikin mintuna biyu cakuda ya kai 45-50°F (7-10°C).Daga nan sai a jefa ta cikin wani bututun ruwa na biyu da ake kira Chamber B. A can wani lokaci ana tada hankali amma gaba daya a bar shi ya zauna ya yi kasa mai karfi.Idan ana buƙatar bulala ko akasin haka a shirya don daidaito na musamman, ana yin tashin hankali a cikin Chamber B.
Kula da inganci
Kula da inganci abin damuwa ne a fili a wuraren sarrafa abinci na zamani.Kayan aikin da ba su da tsabta da kuma hanyoyin da ba su dace ba na iya haifar da gurɓataccen ƙwayar cuta wanda zai iya tarwatsa ciki har ma da rayuwar dubban masu amfani a cikin 'yan kwanaki.Gwamnatin Amurka, ƙarƙashin inuwar Sashen Aikin Gona, tana kula da ƙayyadaddun ƙa'idodin tsabtace masana'antu don masana'antar man shafawa na zamani da masana'antar sarrafa margarine.Bincika da tara na kayan aikin da ba a kula da su ba ko kuma ƙazantattun yanayi na taimaka wa kamfanoni su kiyaye.
Masu duba na USDA ne ke tantance man shanu a gidan kayan marmari.Suna duba kowane batch, gwada shi, ɗanɗano shi, kuma suna sanya mashi maki.Suna ba da matsakaicin maki 45 don dandano, 25 don jiki da rubutu, maki 15 don launi, 10 don abun ciki na gishiri, da 5 don marufi.Don haka, cikakken nau'in man shanu zai iya samun maki 100, amma yawanci mafi girman adadin da aka sanya wa kunshin shine 93. A 93, an rarraba man shanu da lakabi Grade AA;rukunin da ya sami maki ƙasa da 90 ana ɗaukarsa ƙasa.
Sharuɗɗa don samar da margarine sun nuna cewa margarine ya ƙunshi aƙalla 80% mai.Ana iya samun mai da ake amfani da shi wajen samarwa daga nau'ikan dabbobi da kayan lambu iri-iri amma duk dole ne ya dace da amfani da ɗan adam.Abubuwan da ke cikin ruwa na iya zama madara, ruwa, ko ruwan furotin mai tushen soya.Dole ne a yi pasteurized kuma ya ƙunshi aƙalla raka'a 15,000 na bitamin A. Hakanan yana iya ƙunsar maye gurbin gishiri, kayan zaki, emulsifiers mai kitse, abubuwan kiyayewa, bitamin D, da masu canza launi.
Lokacin aikawa: Mayu-17-2021