ʻO ka hoʻomaka ʻana i ka ʻaʻahu saladi a me ka mayonnaise
ʻO ka Mayonnaise a me ka ʻuala salakeke nā mea ʻono maʻamau i ka meaʻai komohana a no kekahi ʻano mea ʻala.He mokuʻāina semi-paʻa.Hana ʻia ia mai ka ʻaila ʻaila.ʻO nā hua manu, ka paʻakai, ke kō, nā meaʻala, ka vīnega, ka mānoanoa emulsifying, a me nā mea'ē aʻe.ʻO ka lole saladi: 50% momona a ʻoi aku ma mua o 315% hua manu;ʻO ka mayonnaise maʻamau he 10 a 20 pakeneka wai wale nō, a he 15 a hiki i ka 35 pākēneka nā lole saladi.I kekahi mau ʻāina, ʻaʻole ʻae ʻia ka mayonnaise e hoʻohana i nā stabilizer emulsifying ʻē aʻe ma mua o nā hua manu, a inā hoʻohana ʻia, hiki ke kapa ʻia ka huahana he ʻaʻahu salakeke.ʻO ka mea emulsifying i loko o ka hua manu he lecithin.Hoʻopuni ia i nā kulu ʻaila me kahi kiʻiʻoniʻoni pale spatially intact.ʻO ke kiʻiʻoniʻoni he elastic a deformable i ka nui o ka haki ʻole.No laila, paʻa loa ka ʻōnaehana emulsion wai – i loko o ka ʻaila E hana ana i ke ʻano a me nā mea nui o ka ʻaʻahu saladi
ʻO ka lau saladi ka nui o ka yolk e like me ka emulsifier, ka citric acid glycerol single a me ʻelua acid ester, acid glycerol single a me ʻelua pāʻani me ka hoʻohana ʻana i ka ester acid a me ka lecithin, colloid mill, emulsifying machine, mayonnaise mulser, homogeneous function e hana liʻiliʻi momona, a hiki ke hoʻomaikaʻi i ka nā huahana mayonnaise sticky mulser, mayonnaise mulser, homogenizer, a me ke kūpaʻa.Inā ʻoi aku ka nui o ka emulsifier a ʻaʻole pololei ke ʻano o ka emulsifier, e pili ana ia i ka kūlike a me ka ʻono o ka huahana.I mea e hana ai i ka ʻono maikaʻi o ka huahana, ʻo ka synergism paʻakikī o ka starch i hoʻololi ʻia, ka colloid hiki ke hoʻoheheʻe ʻia i ka wai, nā mea emulsifying a me ka emulsifier.ʻO ka emulsifier a me ka mānoanoa i koho ʻia he ʻakika kūpaʻa, ʻaʻole hiki i ka emulsifier ke hoʻololi i nā yolk hua manu a pau, ʻo kona dosage ma kahi o 015% o ka nui o nā mea maka.Hiki ke hana ʻia ka mayonnaise a me ka ʻaʻahu salakeke ma ke ʻano hoʻololi a me ka intermittent a i ʻole nā ʻano hoʻomau, i hui ʻia nā ʻāpana ʻelua a emulsified e hana i kahi emulsion aila-i-wai.Ma ke kaʻina hana hoʻololi, hoʻopuehu ʻia ka emulsifier ma kahi ʻāpana o ka wai a laila hoʻohui i kahi ʻaila liʻiliʻi a me ke koena o ka wai a me ka vīneka.A laila, i ka emulsion mua loaʻa ma ka colloid wili, emulsifying mīkini, mayonnaise emulsifying mīkini, homogenizing mīkini homogenization, me ka hoʻomau hana hana, ka wai mua a me ka emulsifying agent likely, a laila ma lalo o ka ikaika hoʻonāuki emulsified aila i loko o ka hui.Hoʻomau ka hana ʻana i loko o ka emulsifier vacuum, mayonnaise emulsifier, homogenizing machine emulsifier, ʻoiai e hoʻoheheʻe ʻia, ʻoiai ka ʻaila a me ka vīnega, ʻoiai e hoʻouluulu emulsification.ʻO nā mea hana homogenizing no ka wili colloid a i ʻole ka mīkini homogenizing a i ʻole ka mīkini emulsifying, ka hoʻohana ʻana i ka mīkini homogenizing, ʻaʻole hiki ke kiʻekiʻe loa ke kaomi homogenizing, maʻamau 8-10mpa
ʻO ka mea mua, ʻo ka hana ʻana i ka lole saladi he mau wahi hana:
① Ke koho ʻana i nā mea maka
He koho maikaʻi ka ʻaila ʻaila ʻaʻai ʻole a me ka ʻaila salakeke ʻono ʻole.Pono nā hua i mea hou a maikaʻi nā mea ʻala a maʻemaʻe.
ʻOhi i nā hua
E hoʻomaʻemaʻe i nā huaʻai hou me ka wai maʻemaʻe, e hoʻomoʻa i ka disinfectant no kekahi mau minuke, e wehe a hoʻomalu i ka maloʻo, e kuʻi i nā hua i ka pūpū.
③ Ka hui ʻana a me ka hoʻoulu ʻana
Ma hope o ke kaupaona ʻana i ka wili colloid maka, emulsifier, mayonnaise emulsifier a me nā mea mīkini homogenizing, e hoʻoheheʻe i kahi mea liʻiliʻi o ka maka a me nā mea kōkua i loko o ka wai, koe wale nō ka ʻaila ʻaila a me ka vīnega, e ninini i nā mea a pau i loko o ka blender, e wehe i ka hoʻoulu ʻana e hui pū ʻia. he hui like.
④ Hōʻike manaʻo
He melemele māmā ke kala, palupalu ka hui, pili, ʻaʻohe stratification, ʻaʻohe haʻihaʻi, ʻaʻohe mea hoʻokaʻawale ʻaila-wai.
⑤ Nā hōʻailona kino a me ke kemika
ʻO ka wai 8% - 25%, momona 50% - 80%, lehu ma kahi o 214%, protein ma kahi o 3%.
⑥ Hoʻomalu
Aia ka lecithin i loko o ka hua manu i ka mahana ma waena o + 2 ℃ a me -4 ℃, ua nāwaliwali ka mana emulsifying.No laila, pono e hana ʻia nā hua hou ma hope o ka lawe ʻia ʻana mai loko mai o ka mālama anu i ka wā o ka hana ʻana.ʻO ka maʻamau, ʻoi aku ka maikaʻi o ka mahana ma kahi o 18 ℃.Inā ʻoi aku ka mahana ma mua o 30 ℃, paʻakikī nā ʻāpana yolk, e hōʻemi i ka maikaʻi o ka mayonnaise.No ka mea ʻaʻole hiki ke hoʻopaʻa ʻia nā huahana mayonnaise, no laila i ke kaʻina hana e hoʻolohe i ke olakino o nā lako, nā mea hana, ka hoʻomaʻemaʻe pono, sterilization.ʻO nā mea ʻala maʻamau ka sinapi, ka pepa a pēlā aku.ʻAʻole hiki i ka Mustard ke hoʻomaikaʻi wale i ka ʻono o ka huahana, akā hui pū pū me ka yolk hua manu e hana i kahi hopena emulsifying ikaika.Pono ka lepo i ka wā e hoʻohana ai, ʻoi aku ka maikaʻi o ka pauka, ʻoi aku ka maikaʻi o ka hopena emulsifying.
ʻO ka mea mua, nā pono o nā mea hana
ʻO ka mana hana nui, kūpono no ka hana ʻoihana pūnaewele hoʻomau i ka hoʻolaha ʻana i ka nui o ka nui o ka nui, ke kūlike kiʻekiʻe
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Ka manawa hoʻouna: Nov-30-2021