Tshwj xeeb tsim rau kub boiled custard sauce

Kub boiled custrad sauce yog ib tug dej nyob rau hauv cov roj system uas yog thermally rhiab heev, heev viscous, thiab nquag rau xuab zeb thiab roj sib cais. Nws tso siab rau cov hmoov txhuv nplej siab gelatinization thiab qe qe emulsification, thiab ua rau muaj teeb meem xws li ntxhib hais, roj sib cais txheej, xuab zeb thiab clumping, aroma poob, tub yees hardening, thiab batch instability thaum lub sij hawm zoo tib yam boiling thiab yooj yim emulsification.
Kev ci yog kev koom tes hauv kev ua liaj ua teb ntawm cov ntses emulsification, tsim ib qho - nres kev lag luam emulsification tov rau cov ntsiab lus mob ntawm kub boiled custrad sauce. Nws yooj yim kov yeej qhov teeb meem ntawm kub boiled emulsification thiab pab ci cov khoom lag luam ua kom tiav cov hom phiaj ntawm kev ua kom zoo, tsis muaj cov khoom, tsis muaj roj lossis xuab zeb sib cais, cov mis nyuj nplua nuj, cov khoom ruaj khov, tsis muaj zog thaum lub tub yees, thiab ci tsis kam.

1) Cov khoom siv ua ntej: kev huv huv ntawm cov khoom noj
Kev ntxuav hauv online thiab tshuaj tua kab mob, ua raws li cov qauv kev nyiam huv ntawm zaub mov
Lub tshuab nqus tsev ruaj khov: -0.08 ~ 0.1MPa
Homogeneous zaus hloov pauv: 0-4500r / min
360℃bi-kev taw qhia phab ntsa scraping, tsis muaj cov ces kaum tuag, tsis muaj lub lauj kaub
2) Raw khoom npaj: zaub roj + mis hmoov + starch + dej huv
Qhov tseeb qhov hnyav ntawm cov khoom siv raw
3) Dej theem premix: ilv thiab particle dawb
Dej theem: emulsifier + mis hmoov + qab zib dawb + colloid + purified dej
Tsawg ceev stirring: 40-60rpm, 3-5 feeb, tsis muaj hmoov qhuav clumping
Ua ib theem dej tsis sib xws uas tsis muaj cov khoom los yog npuas
4) Nqus emulsification + tas li ceev refueling: tsis zoo siab thoob plaws hauv cov txheej txheem tsis muaj cua nkag
Nqus mus rau -0.09MPa (tswj lub tshuab nqus tsev tag nrho), tiv thaiv oxidation thiab tiv thaiv npuas
Homogenization: 2500-3500r / min, ua ntej emulsification
Uniform suction thiab refueling kom tsis txhob ntxiv ntau dhau ib zaug thiab tiv thaiv roj - dej sib cais
Txuas ntxiv mus refuel thiab emulsify
5) Kub siav gelatinization + siab shear refinement: muag heev, pob tshab, thiab particle dawb
Nce qhov kub ntawm 80-85℃(± 0.5 degree), tswj qhov kub ntawm lub lauj kaub los tiv thaiv, thiab tiv thaiv cov xuab zeb rov qab.
Homogenization: 3000-3500r / min, 3-5 feeb, hmoov txhuv nplej siab gelatinized
Cov roj tee yog ua kom zoo rau 1-50 μ m, nrog cov khoom me me thiab ruaj khov emulsification
Nqus defoaming tus nqi: ntau dua los yog sib npaug rau 99.7%, cov khoom tiav yog npuas dawb, muag heev thiab ci
6) Rwb thaiv tsev + lub tshuab nqus tsev txias: ntsuas cov tshuaj tsw qab, tub yees yam tsis muaj tawv
Kev tswj qhov kub thiab txias: 80 - 85℃(± 1 degree), qis ceev stirring rau 5-8 feeb
Inhibit starch retrogradation, xauv cov tshuaj tsw qab tshiab, thiab tso rau hauv tub yees rau 7 hnub yam tsis muaj tawv
Smooth sauce lub cev, tuaj yeem ncaj qha nplawm, dai kom zoo nkauj, lossis puv
7) Tshem tawm: du ntws, tsis muaj roj sib cais lossis xuab zeb rov qab