Yuav ua li cas los txhim kho stability ntawm mayonnaise emulsion?
Jul 30, 2022
Muaj cov ntsiab lus hauv qab no:
(1) Ntxiv 1 feem pua - 2 feem pua ntawm cov hmoov nplej dawb tuaj yeem tswj cov khoom ruaj khov;
(2) Cov nyhuv emulsifying ntawm cov qe tshiab yog qhov zoo, vim tias qhov decomposition degree ntawm lecithin hauv cov qe qe tshiab yog tsawg;
(3) Qhov tsim nyog emulsification ua haujlwm kub yog 15 ~ 20 degree C;
(4) Ntxiv cov kua nplaum me me (gelatin, pectin, agar, thiab lwm yam) tuaj yeem ua rau muaj kev ruaj ntseg ntawm cov khoom;
(5) Xyuas kom muaj qhov tsim nyog ntawm ntsev thiab vinegar. Yog tias qhov ntau npaum ntawm ntsev thiab vinegar yog siab, qhov ruaj khov ntawm cov khoom yuav raug txo;
(6) Cov khoom emulsified tuaj yeem ua kom sov thiab ua kom tsis muaj menyuam ntawm 45 degree C ~ 55C rau 8 ~ 24 teev, lossis cov kab mob lactic acid tuaj yeem ntxiv thiab muab tso rau hauv chav sov li 20 hnub txhawm rau tiv thaiv kev loj hlob ntawm cov kab mob phem. Cov khoom ntim hauv lub raj mis yuav tsum muaj kev tiv thaiv los ntawm qhov kub thiab txias thaum lub sijhawm khaws cia kom ntev lub txee lub neej;
(7) Qee cov mayonnaise yuav sib cais tom qab lub sijhawm ntev cia ntawm qhov kub thiab txias. Qhov no yog vim cov roj tsim cov khoom siv lead ua ntawm qhov kub thiab txias, uas yog tshwm sim los ntawm kev puas tsuaj ntawm emulsifying khoom ntawm cov khoom. Yog li ntawd, lub mayonnaise siv rau mayonnaise yuav tsum tau tshem tawm cov rog thiab siv quav ciab, thiaj li hais tias nws yuav tsis solidify ntawm qis kub.
