Yuav Siv Li Cas Mayonnaise Nqus Emulsifying Tshuab Rau Ntau Lawm
Jul 30, 2022
Peb feem ntau nyeem cov ntawv qhia zaub mov, xws li "yuav ua li cas ua mayonnaise hauv tsev" lossis "homemade mayonnaise hauv Internet". Tam sim no nws nrov heev hauv Is Taws Nem. Txoj hauv kev zoo tshaj plaws yog sib tov cov mayonnaise, ntsev thiab roj hauv lub tshuab nqus tsev emulsifying, do, thiab ntxiv vinegar ib ntus kom txog thaum cov ntses thickens.
Tam sim no, ua ib daim ntawv qhia ua tiav mayonnaise yog ib qho, tab sis sib tov yog lwm qhov. Cov emulsions ntawm tag nrho cov khoom xyaw yuav muab sib xyaw ua ke kom zoo nkauj, homogeneous thiab qab mayonnaise uas tuaj yeem siv tam sim ntawd.
Nrog rau cov cuab yeej technology zoo, nws coj kev sib xyaw zoo. Gangben tshuab tsim mayonnaise nqus emulsifying tshuab, uas yog siv nyob rau hauv me me thiab loj-scale mayonnaise ntau lawm los tsim ib tug flawless sib tov thiab khaws cov kev xav ntawm lub tsev chav ua noj mis.
Cov khoom xyaw tseem ceeb ntawm mayonnaise
Mayonnaise yog cov roj hauv cov tshuaj pleev dej, uas feem ntau muaj tsawg kawg yog 65 feem pua ntawm cov roj zaub, txog li 74 feem pua. Ntxiv nrog rau cov roj thiab dej, qhov sib tov kuj muaj cov tshuaj tsw qab thiab cov stabilizers xws li vinegar, spices, qab zib, ntsev thiab mustard.
kev tsim khoom
Cov khoom xyaw hauv cov mis mayonnaise muaj cov viscosities sib txawv, uas yuav dhau los ua qhov tseem ceeb hauv kev tsim thiab tsim cov txheej txheem ntawm mayonnaise nqus emulsifying tshuab. Kev sib xyaw kom raug ntawm cov khoom xyaw mayonnaise tsis haum rau kev tsim cov khoom tsim nyog. Yog li ntawd, qhov ceev ntawm lub predetermined hom emulsifying tshuab, tus naj npawb ntawm agitators thiab hniav, thiab yuav ua li cas sib tov yog ib qho tseem ceeb heev rau ua ib tug sib tov sib xyaw.
Thaum pib ntawm kev tsim khoom, ntau lawm mayonnaise feem ntau ua raws cov kauj ruam hauv qab no:
1. Ua ntej, sib tov lub qe qe nrog dej, thiab tom qab ntawd ntxiv ib feem peb ntawm vinegar.
2. Sib tov cov khoom xyaw rau hauv cov thawv thiab xyuas kom meej tias lawv tau tawg kom zoo thiab hydrated ua ntej ntxiv roj rau theem tom ntej.
3. Sib tov tsis tu ncua thaum ntxiv roj kom txog thaum sib tov ncav cuag viscosity siab.
4. Thaum lub sijhawm txheej txheem no, qhov ntsuas kub hu ua "txias txheej txheem" yuav tsum tsis txhob nce siab tshaj 5 degree C.
5. Vinegar thiab roj ntxiv maj mam ntxiv.
6. "Thermal process" siv qhov kub ntawm 70 degree C thiab nqa tawm thermal filling.