Sour cream butter: ntau lawm technology, saj, GOST

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

Kev tsim cov khoom noj khoom haus nrog cov khoom siv kho mob thiab kev tiv thaiv kab mob yog ib qho tseem ceeb ntawm kev lag luam khoom noj niaj hnub. Cov khoom siv mis nyuj ua ib feem tseem ceeb ntawm cov khoom lag luam, nyob rau hauv uas cov khoom no feem ntau tsim nrog kev pab los ntawm ntau yam additives. Txawm li cas los xij, niaj hnub ntiaj teb no tiam sis muab naturalness nyob rau hauv thawj txoj hauj lwm, uas yog tshwj xeeb tshaj yog tseem ceeb rau cov khoom siv mis nyuj.

Kev saib xyuas tshwj xeeb yog them rau butter, uas tau ntau xyoo tau ua tsis ncaj ncees vim muaj kev phom sij rau tib neeg kev noj qab haus huv. Qhov kev tshawb pom ntawm cov khoom tshwj xeeb ntawm qee cov roj fatty acids uas yog cov yam ntxwv ntawm cov mis nyuj rog tau ua rau rov kuaj xyuas qhov tseem ceeb ntawm cov tsiaj rog roj hauv tib neeg noj. Ua tsaug rau kev siv cov khoom noj siv mis probiotic, cov roj fermented tau txais cov khoom muaj txiaj ntsig zoo rau tib neeg kev noj qab haus huv thiab tau dhau los ua ib feem tseem ceeb ntawm ntau cov zaub mov, suav nrog rau cov neeg laus.

Hom butter thiab nws qhov kev faib tawm

Cov khoom no yog cais raws li cov yam ntxwv ntawm nws qhov kev npaj thiab tshuaj muaj pes tsawg leeg. Nyob rau hauv niaj hnub gradation ntawm butter, cov nram qab no hom yog txawv:

• Sweet cream yog tsim los ntawmpasteurized qab zib. Qhov no technology rau zus tau tej cov butter yog suav hais tias yog feem ntau. Cov khoom no suav txog 85% ntawm tag nrho cov ntim.
• Sour cream butter yog tsim los ntawm pasteurized fermented cream. Vim cov ntsiab lus ntawm aroma-forming tshuaj thiab lactic acid, cov khoom no muaj ib tug tshwj xeeb qaub-mis saj thiab aroma.
• Vologodskoye yog cov khoom lag luam tsim los ntawm cov nplaum pasteurized heev (97-98 ° C), teeb daj xim, homogeneous, yas sib xws nrog lub suab nrov thiab aroma. Ua los ntawm churning high-fat cream.
• Ultralight, lossis amateur. Cov roj no muaj cov ntsiab lus roj tsawg thiab cov dej siab.
• Nyob. Ua los ntawm qab zib, uas tau los ntawm kev sib cais whey.
• Sib cais cov khoom qab zib nrog ntau cov khoom ntxiv, xws li txiv hmab txiv ntoo thiab txiv ntoo kua txiv, cocoa, zib ntab, vanillin.

Tag nrho cov khoom tsim tawm tau muab tso ua ke rau hauv ob pawg tseem ceeb: ntsev - (qab zib los yog qaub cream butter) npaj nrog ntsev, thiab tsis ntsev, raws li, yam tsis ntxiv. Ntsev kuj ua raws li kev khaws cia, tab sis nws cov ntsiab lus yuav tsum tsis pub tshaj ob feem pua ntawm tag nrho cov khoom. S alting uniformity yog tswj nyias. Cov kev cai zoo tau raug kho hauv GOST. Butter nyob rau hauv lub lag luam niaj hnub no kuj sawv cev los ntawm ob peb hom khoom tshwj xeeb:

• Mixed - nrog ntxiv ntawm cov roj zaub(sunflower, txiv ntseej, soy).
• tsis muaj rog.
• Recombined, raws li mis hmoov.

Ntxim qab zib butter

Cream rau cov khoom no yog pre-fermented nyob rau hauv tej yam kev mob - lom (biochemical) maturation. Rau kev npaj ntawm sourdough, cov kab lis kev cai ntshiab ntawm cov kab mob lactic acid yog siv. Nyob rau hauv tus txheej txheem ntawm maturation, lub fermentation ntawm mis nyuj qab zib tshwm sim. Raws li qhov tshwm sim, lactic acid tsim, acidity ntawm cov ntshav hloov pauv, thiab cov tshuaj tsw qab (diacetyl, volatile alcohols thiab esters) accumulate.

Kev loj hlob ntawm cov kua nplaum rau qaub cream butter muab cov khoom tiav ib tus yam ntxwv saj thiab aroma. Kev siv cov kab lis kev cai ntawm probiotic lactic acid ua rau nws muaj peev xwm tswj tau cov fatty acid muaj pes tsawg leeg, nce cov roj unsaturated fatty acids, ua qaub cream butter noj qab haus huv thiab muaj txiaj ntsig zoo rau lub cev.

Txoj kev ntawm biochemical ripening ntawm cream

Kev ua kom cov kua nplaum lom neeg muaj peev xwm ua tau peb txoj hauv kev:

• Long. Nyob rau hauv cov ntaub ntawv no, sourdough yog nkag mus rau hauv pasteurized thiab chilled qab zib nyob rau hauv tus nqi ntawm 2-5% ntawm tag nrho cov loj. Tus nqi nyob ntawm nws cov dej num thiab cov roj cov ntsiab lus ntawm cov khoom siv mis nyuj. Fermentation yog nqa tawm ntawm qhov kub ntawm 16-20 ° C. Ripening txuas ntxiv mus txog rau thaum lub acidity yuav tsum tau mus txog, tom qab uas cov qab zib yog sab laug rau lub cev maturation.
• Short. Thaum siv cov qauv no, tus pib yog qhia tom qab lub cev maturation ntawm cream. Lub acidity ntawm qhov yuav tsum tau ua tiav los ntawm tus nqi ntawm sourdough ntxiv.
• Sib cais txoj kev ntawm maturation ntawm cream. Nws koom nrog cov kev taw qhia ntawm sourdough ncaj qha mus rau hauv cov roj txheej thaum nws ua. Cov kab mob lactic acid nquag tsim nyob rau hauv cov roj plasma twb nyob rau hauv thawj hnub thiab tiv thaiv kev loj hlob ntawm peb-tog microflora. Qhov loj feem ntawm daim ntawv thov pib yog 2.5-3.5%. Txoj kev no feem ntau yog siv rau hauv kev lag luam khoom noj khoom haus, vim nws yog tshwj xeeb tshaj yog zoo nyob rau hauv tas li roj ntau lawm. Nrog rau txoj kev no, lub txee lub neej ntawm cov khoom yog nce, nws aroma thiab saj yog txhim kho, sourdough tau txais kev cawmdim, thiab productivity yog nce.

Sour cream butter production technology

Kom tau txais cov khoom lag luam no, qee cov tshuaj nplaum nrog 35% roj cov ntsiab lus yog pasteurized ntawm qhov kub ntawm 90-95 degrees nrog rau 10 feeb. Tom qab ntawd, lub chilled cream yog sab laug nyob rau hauv tshwj xeeb da dej rau lub cev maturation. Cov khoom tiav yog rhuab mus rau qhov yuav tsum tau kub thiab nplawm nyob rau hauv ib tug oilmaker. Tus pib ntawm bifidobacteria, lub pib ntawm cov kab lis kev cai ntshiab thiab zaub roj yog nkag mus rau hauv cov txheej txheem tshwm sim. Lub resulting sib tov yog sib xyaw kom huv si rau 5-10 feeb ntawm qhov kub ntawm 30-32 ° C. Cov khoom tiav yog txias thiab ntim. Nws ntseeg tau tias qhov zoo tshaj plaws butter yog tau los ntawm kev sau cov khoom siv mis nyuj thaum Lub Ob Hlis thaum nyuj khaws cia rau hauv ib lub khw.

Qhov txawv ntawm qaub cream butter

Cov khoom qaub-kua sib txawv ntawm cov khoom qab zib-cream analogue nyob rau hauv nws cov yam ntxwv qab ntxiag qaub-mis saj thiab tsw. Qhov no yog vim muaj cov khoom pov tseg ntawm cov kab mob uas muaj nyob rau hauv lub oob khab thiab hauv cov roj nws tus kheej, tsim thaum lub sij hawm fermentation txheej txheem. Yav dhau los, kev loj hlob ntawm cov kab mob lom tau ua los ntawm ntuj fermentation ntawm cov kua qab zib los ntawm microflora tam sim no hauv nws. Nyob rau hauv niaj hnub ntau lawm, qab zib rau qaub cream butter yog pasteurized, thiab fermentation yog nqa tawm nrog kev pab los ntawm tshwj xeeb cais kab lis kev cai ntawm microorganisms, uas tso cai rau koj hloov lub saj.

Yuav tsum tau fermented mis nyuj butter. GOST

Raws li kab lus 53 ntawm GOST, butter R 52738-2007, qaub cream yog hom butter ua los ntawm pasteurized qab zib nrog kev qhia txog cov kab mob lactic acid. Plasma acidity - los ntawm 26 mus rau 55. Qhov sib xws ntawm qaub cream butter ntawm qhov kub ntawm 10-12 ° C yuav tsum tuab thiab zoo ib yam. Thaum txiav, qhov saum npoo yuav tsum yog me ntsis ci, qhuav hauv qhov tsos, nrog rau qhov tsawg tshaj plaws ntawm cov dej noo noo. Cov xim txawv ntawm dawb mus rau lub teeb daj, sib xws thoob plaws hauv pawg. Cov ntsiab lus roj ntawm butter, suav nrog qaub cream butter, thaj tsam ntawm 50% mus rau 85% suav nrog.

khoom noj qab haus huv

Sour cream butter tau dhau los ua cov khoom lag luam hauv ntau lub tebchaws thoob ntiaj teb. Tsis ntev los no, muaj kev nyiam los txo cov acidity ntawm cov ntshav plasma, uas yog qhia nyob rau hauv ib tug txo nyob rau hauv ib tug meej tus yam ntxwv saj. Qhov no feem ntau yog los ntawm kev siv cov khoom no fermented mis nyuj nrogkev noj haus thiab noj qab nyob zoo.