Yuav Ua Li Cas Khaws Cia [Cov Khaub Ncaws Hnav Hnav] Ua Khaub Ncaws Tshiab Hauv Ncuav Sandwich Thiab Tiv Thaiv Nws Los Ntawm Hloov Pauv?

Feem ntau ua lag luam npaj zaub nyoos hnav tau npaj los ntawm cov qe tshiab, zaub xam lav roj, qab zib, ntsev, vinegar, hmoov txhuv nplej, emulsifying thickeners, thiab lwm yam, nrog cov txiv hmab txiv ntoo thiab zaub qab, nws qab heev. Cov hnav khaub ncaws noj ntxhias siv hauv kev lag luam ci feem ntau ua nrog kua roj, qe, qab zib, thiab kua txob me ntsis. Tau kawg, qee cov tuam ntxhab tsis ua rau lawv nrog qe. Vim tias cov ntawv thov sib txawv thiab cov txheej txheem sib txawv ntawm ob txoj kev xaiv khaub ncaws hnav, yav dhau los feem ntau siv rau kev ncua sijhawm luv, thiab tom kawg yog siv rau kev ua haujlwm ntev-txee. Lub qe-free salad hnav khaub ncaws ntawm tom kawg muaj ntau yam txheej txheem. Qee cov chaw ua haujlwm ncaj qha siv cov khaub noom hnav khaub ncaws ua hmoov sib tov nrog dej. Thaum npau taws, muaj cov emulsifiers thiab colloids sab hauv, thiab cov dej ua si tswj kom tsawg, thiab nws tsis yooj yim kom puas.

1. Deterioration xws li lub hnab o, acidification, thinning, thiab txawm tias mildew

Zaub xam lav hnav khaub ncaws yog cov khoom txias, thiab cov khoom tiav tsis tuaj yeem raug txiav tawm los ntawm qhov kub thiab txias, thiab cov ntsiab lus noo thiab cov ntsiab lus protein muaj ntau. Yog tias cov kab mob yooj yim hauv cov zaub xam lav hnav khaub ncaws (cov khoom siv raw, ib puag ncig) muaj siab, ntxiv nws rau hauv lub khob cij yuav yooj yim ua rau cov kab mob me me, Ua rau o, lwj, acidity thiab yuag, ua rau nws nyuaj rau khaws cia ntev. Nws tsis tshua muaj pwm muaj kev loj hlob thaum cov hnav khaub ncaws nyias khaws cia nyias, tab sis yog tias hloov dej nrog lub khob cij khob cij thaum lub khob cij qhaub cij, nws yooj yim heev ua rau pwm nce qib ntawm lub khob cij embryo lub cev thiab txo lub neej txee.

Qhov no tau dhau los ua qhov mob taub hau rau cov tuam ntxhab tsim cov khaub ncaws hnav ua noj ncuav ci.

Yog li ntawd, nyob rau hauv cov txheej txheem ntau lawm, peb yuav tsum ua tib zoo saib xyuas kev nyiam huv ntawm cov ntaub ntawv raw, khoom siv thiab khoom siv hluav taws xob, thiab nqa tawm nruj thiab ntxuav kom huv. Yog tias koj xaiv lub qe tshiab, nws raug nquahu kom ntxuav cov qe tshiab ua ntej nrog dej huv, tsau lawv hauv dej kom huv rau ob peb feeb, tshem lawv tawm kom qhuav, yeej qe thiab tshem lawv cov plhaub. Tsis tas li ntawd, txawm hais tias cov kua qaub muaj peev xwm ua si qee yam muaj txiaj ntsig bactericidal, cov ntaub ntawv raw yog txhua yam ntaub ntawv. Nws yog qhov zoo tshaj plaws los siv ib qho kev ua tau zoo Baiqing hom khoom noj qab haus huv cov tshuaj pleev kom zoo rau kev tiv thaiv kom qhov kev loj hlob ntawm cov kab mob me me thiab muaj txiaj ntsig ncua lub neej.

2. Txhim kho cov kua ntses, xws li kev sib cais roj, dej effluent, thiab txheej txheej

Cov roj-dej sib cais muaj tshwm sim hauv kev xam lav hnav khaub ncaws yog feem ntau los ntawm cov nyhuv tsis zoo emulsification tshwm sim los ntawm cov mis tsis tsim nyog thiab cov txheej txheem thev naus laus zis. Cov tshuaj emulsifying hauv cov qe yog lecithin, uas tiv thaiv cov roj ntawm cov roj nrog rau kom tiav ib zaj duab xis tiv thaiv. Cov emulsifier tiv thaiv zaj duab xis muaj elasticity thiab yog deformable kom txog rau thaum nws tsis tawg, yog li ntawd cov roj-hauv-dej emulsion system muaj kev ruaj khov heev. Tam sim no, ntau lub chaw tsim khoom siv cov citric acid mono- thiab diglycerides, lactic acid mono- thiab diglycerides, lecithin thiab lwm yam emulsifiers los hloov lub nkaub qe vim kev nyuaj ua kom cov qe tshiab thiab tus nqi siab. Txawm li cas los xij, tus nqi lossis hom emulsifier ntau dhau lawm. Yog tias nws ua tsis yog, nws yuav cuam tshuam rau lub lag luam kom zoo thiab ruaj khov, ua rau cov roj to thiab dej sib cais.

Txhua tus yuav tsum tau them sai sai rau qhov tseeb tias thaum lub lecithin hauv lub nkaub qe yog qhov kub ntawm -4 ° C thiab +2 ° C, lub peev xwm emulsification tsis muaj zog. Yog li no, cov qe tshiab yuav tsum tau ua kom sov sov ua ntej ua tiav tom qab tau coj tawm ntawm qhov chaw txias thaum lub sijhawm ua khoom noj. Feem ntau, kub txog 18 ° C yog qhov zoo dua. Yog hais tias qhov ntsuas kub ntau tshaj 30 ° C, lub qe qe yuav ua kom tawv, uas yuav txo tau qhov tsis zoo ntawm kev hnav khaub ncaws.

Nyob rau tib lub sijhawm, koj yuav tsum them nyiaj rau qhov txheej txheem ntws ntawm kev hnav khaub ncaws salad. Luj txhua qhov khoom xyaw thiab yaj lawv nrog me me ntawm cov dej. Dhau ntawm cov roj zaub thiab dej qab zib, nchuav lawv rau hauv rab, tig rau qhov nplawm, thiab sib tov kom huv. Maj mam ntxiv cov roj zaub thaum nplawm. Nco ntsoov tias yuav ntxiv cov roj qeeb qeeb es tsis txhob nrawm. Thaum cov roj tau ntxiv rau ob feem peb, ntxiv cov kua qaub maj mam, thiab tom qab ntawd ntxiv cov roj ntxiv kom txog thaum nws dhau los ua cov tuab. Siv tus txheej txheem emulsification tag nrho.

3. Lub tsw qub ib txwm ploj, xim xim tsis zoo, thiab qhov tsis hnov ​​tsw ntawm cov roj yog tsim tawm

Ntau cov tuam ntxhab tam sim no siv cov tshuaj tsw qab los hloov cov dej haus ua kua qaub vim raug teeb meem ntawm cov nqi, ua rau cov khoom sourness uas tsis huv txaus thiab poob lub qub tsw. Ntawm no yog qhov ntev-cua, vinegar yog qhov tseem ceeb heev hauv zaub xam lav hnav khaub ncaws, tsis tsuas tuaj yeem ua kom tsis muaj menyuam, tab sis kuj txo cov roj, qhov no tsis yog hloov rau cov neeg sawv cev qaub. Nyob rau tib lub sijhawm, cov khaub ncaws hnav khaub ncaws zoo muaj cov roj cov ntsiab lus siab. Yog tias nws siv rau hauv lub khob cij qhob cij, nws yooj yim kom nqus dej ntawm lub khob cij embryo lub cev kom ua rau lipid oxidation kom cov khoom muaj cov tsw qab rau lub siab, qhov saum npoo yog lub teeb xim av, thiab qhov tsw tsw ntawm lub xam lav hnav khaub ncaws ploj mus. Cov.

Yog li, nws yog qhov yuav tsum xaiv cov roj nplua nyeem zoo, tswj cov chaw cia khoom ntawm cov roj, thiab zam kom tsis txhob tshav ntuj, kub, thiab noo noo. Nyob rau tib lub sijhawm, Guangzhou Baiqing tam sim no muaj cov khoom muag kom zoo nkauj muag muag, uas yog tsim thiab mloog zoo los ntawm cov kab mob lactic acid kab mob fermentation technology. Nws yog ntuj thiab nyab xeeb, nplua nuj nyob hauv ntuj oxidizing yam thiab antibacterial yam. Nws tuaj yeem cuam tshuam qhov oxidation ntawm roj thiab txhim kho cov khoom qab qab thaum siv nyob hauv kev hnav khaub ncaws nyias. Kev tiv thaiv kev ua haujlwm tsis zoo, thiab tuaj yeem muab cov khoom lag luam fermented qaub tsw, txhim kho cov khoom ua tau zoo.

4. Lub koom haum tsis muaj neeg yoog txaus

Raws li cov zaub xam lav cov khaub ncaws rau cov ncuav cij, cov tuab xws li hloov cov hmoov txhuv nplej siab thiab dej-soluble colloids feem ntau ntxiv rau qhov sib txuam ua kom nce ntxiv kom sib xws thiab kev ntxhib los mos. Txawm li cas los xij, nws tau ua raws li cov txheej txheem tseeb thiab tsim nyog, thiab cov hmoov txhuv nplej siab thiab colloids raug xaiv thiab ua tiav. Cov qauv thiab saj tseem OK ntawm. Yog tias emulsifiers thiab cov thickeners raug xaiv, lawv yuav tsum tiv taus cov kua qaub. Nws yog qhov zoo tshaj plaws kom yaj thiab tsau cov pos hniav ua ntej nrog dej, thiab nws yog qhov zoo tshaj plaws los siv lub colloid mill rau homogenization kom cov nqaij mos dua.