Hordhac dhaymo salad iyo majones
Mayonnaise iyo maraqa saladku waa xawaashka caadiga ah ee cuntada reer galbeedka waxayna ka tirsan yihiin hal nooc oo maraqa xawaash ah. Waa gobol-adag. Waxaa laga sameeyay saliidda cuntada. Ukunta, milixda, sonkorta, xawaashka, khalka, dhumucda emulsifying, iwm. Farqiga u dhexeeya labada waxaa lagu go'aamiyaa waxa ku jira baruurta iyo ukunta: majones: 75% dufan iyo in ka badan 6% jaallo ah; Labbiska salad: 50% dufan iyo in ka badan 315% jaallo ah; Majones-ka caadiga ah wuxuu ka kooban yahay kaliya 10 ilaa 20 boqolkiiba biyo, iyo dhaymada saladh 15 ilaa 35 boqolkiiba. Wadamada qaarkood, majones looma ogola in ay isticmaasho emulsifying stabilizers oo aan ahayn ukunta, iyo haddii la isticmaalo, badeecada waxaa kaliya loogu yeeri karaa labiska salad. Walaxda emulsions ee ku jirta ukunta ukunta waa lecithin. Waxay ku wareegsan tahay dhibcaha saliidda leh filim ilaalin ah oo aan nadiif ahayn. Filimku waa dabacsan yahay waana qallafsan yahay ilaa xad uusan jabin. Si ay biyaha -in - nidaamka emulsion saliid waa mid aad u deggan Habka samaynta iyo qodobbada muhiimka ah ee dhaymada salad
Maraqa salad inta badan waa jaallo sida emulsifier, citric acid glycerol single iyo two acid ester, acid glycerol single and two match using acid ester and lecithin, Colloid Mill, emulsifying machine, majones mulser, function homogeneous ka dhiga qaybinta baruurta yar, iyo hagaajin kartaa alaabta majones mulser dhegdheg, majones mulser, homogenizer, iyo xasiloonida. Haddii qadarka emulsifierku uu aad u badan yahay ama nooca emulsifier uusan sax ahayn, waxay saameyn doontaa joogteynta iyo dhadhanka alaabta. Si loo soo saaro dhadhan wanaagsan oo badeecada ah, isku-dhafka adag ee istaarijka la beddelay, kolloid-biyood-milmi leh, walxaha emulsifying iyo emulsifier ayaa si gaar ah muhiim u ah. Emulsifier-ka iyo dhumucda la doortay waa inay ahaadaan kuwo u adkaysta aashitada, emulsifier-ku ma bedeli karo dhammaan ukunta ukunta, qiyaasteedu waxay ku saabsan tahay 015% wadarta alaabta ceeriin. Mayonnaise iyo dhaymada saladhka waxaa lagu soo saari karaa habab kala duwan oo isdaba joog ah ama isdaba joog ah, si labada weji ay isugu daraan oo loo damiyo si ay u sameeyaan emulsion saliid ku jirta. Inta lagu jiro habka beddelka, emulsifier-ga ayaa lagu kala firdhiyaa qayb ka mid ah biyaha ka dibna beddelka ayaa lagu daraa qadar yar oo saliid ah iyo inta kale ee biyaha iyo khalka. Markaas, emulsion aasaasiga ah helay by shiidi colloid, emulsifying mishiinka, majones emulsifying mishiinka, homogenizing mishiinka homogenization, iyadoo habka wax soo saarka joogto ah, wajiga biyaha ugu horeysay iyo emulsifying wakiilka siman, ka dibna hoos kareyso daran si tartiib tartiib ah emulsified saliid isku dar ah. Wax soo saarka joogtada ah wuxuu ku jiraa emulsifier-ka faakuumka, emulsifier-ka majones-ka, emulsifier-ka mishiinka wax-soo-saarka, halka vacuumizing, halka saliidda iyo khalka, isla markaana la walaaqayo emulsification. Qalabka homogenizing ee mishiinka kolloid ama mishiinka homogenizing ama mishiinka emulsifying, isticmaalka mishiinka homogenizing, cadaadiska homogenizing ma noqon kartaa mid aad u sarreeya, guud ahaan 8-10mpa
Marka hore, soo saarista dhaymada salad waxay leedahay dhawr dhibcood oo hawlgal ah:
① Xulashada alaabta ceeriin
Saliid khudradeed oo aan midab lahayn iyo saliid salad aan dhadhamin waa doorasho wanaagsan. Ukuntu waa inay noqotaa mid cusub, xawaashkuna waa inay noqdaan kuwo tayo wanaagsan oo saafi ah.
Sheel ukunta
Ukumaha cusub ku nadiifi biyo nadiif ah, ku qooya jeermiska dila dhowr daqiiqo, ka saar oo xakamee engegan, garaac ukunta si aad qolof u noqoto.
③ Isku qas iyo walaaq
Ka dib marka la miisaamo dhammaan mishiinka kolloid cayriin, emulsifier, emulsifier majones iyo qalabka mishiinada homogenizing, milaan qadar yar oo ceeriin ah iyo qalab caawimo ah oo biyo ah, marka laga reebo saliidda cuntada iyo khal, ku shub dhammaan blender, fur kareyso si aad si buuxda u qaso. isku darka labis.
④ Tilmaanta dareenka
Midabku waa huruud khafiif ah, ururku waa mid jilicsan, dhegdheg leh, ma laha xayndaabyo, jab la'aan, ma jirto ifafaale kala soocida saliid-biyo.
⑤ Tilmaamayaasha jirka iyo kiimikada
Biyaha 8% - 25%, dufan 50% - 80%, dambas qiyaastii 214%, borotiinka qiyaastii 3%.
⑥ taxaddarrada
Marka lecithin-ka ukunta ukunta uu ku jiro heerkulka u dhexeeya +2 ℃ iyo -4 ℃, awoodda emulsifying waa daciif. Sidaa darteed, ukunta cusub waa in la farsameeyaa ka dib marka laga saaro kaydinta qabow inta lagu jiro wax soo saarka. Guud ahaan, heerkulka qiyaastii 18 ℃ ayaa ka wanaagsan. Haddii heerkulku ka sarreeyo 30 ℃, qaybaha jaallodu way adkaadaan, waxay yareeyaan tayada majones. Sababtoo ah alaabooyinka majones lama nadiifin karo, markaa habka wax soo saarka waa in fiiro gaar ah loo yeesho caafimaadka qalabka, qalabka, nadiifinta lagama maarmaanka ah, nadiifinta. Xawaashka inta badan la isticmaalo waa mustard, basbaas iyo wixii la mid ah. Mustard kaliya ma wanaajin karto dhadhanka alaabta, laakiin sidoo kale waxay ku dari kartaa ukunta ukunta si ay u soo saarto saameyn xoog leh oo emulsifying. Waa in la miiraa marka la isticmaalayo, marka budada ay sii fiican tahay, ayaa si fiican u saameynaysa emulsifying.
Marka hore, faa'iidooyinka qalabka
awoodda processing Large, ku haboon warshadaha online joogto ah wax soo saarka kala qaybinta size qayb cidhiidhi ah, lebbiska sare
Badbaadinta wakhtiga, waxtarka sare iyo badbaadinta tamarta
Sawaxan hooseeya, hawl-qabad siman
Tirtir farqiga tayada ee u dhexeeya dufcadaha la soo saaray
Ma jiro xagal dhintay, walxaha waxaa la gooyaa 100% iyadoo la kala firdhiyey
Waxay leedahay shaqada masaafada gaaban iyo gudbinta madaxa hooseeya, taas oo xaqiijin karta daaweynta wareegga nadiifka ah iyo nadaafadda oo buuxisa shuruudaha CIP/SIP
Hawlgal sahlan iyo dayactir fudud
Xakamaynta tooska ah waa la xaqiijin karaa
Wixii faahfaahin ah fadlan kala xidhiidh @whatsapp tel 15800211936
Waqtiga boostada: Nov-30-2021