Peanut Roj Ntau Lawm
Peanut Roj Ntau Lawm
1. Cov Khoom Siv Raw thiab Kev Tu
Txiv laum huab xeeb cov ntaub ntawv yuav tsum tau nruj me ntsis kom tshem tawm cov impurities (xws li cov xuab zeb thiab gravel, hlau tawg, thiab lwm yam). Vibrating cov ntxaij vab tshaus, sib nqus cais thiab lwm cov khoom siv feem ntau yog siv los xyuas kom meej qhov kev coj dawb huv ntawm cov khoom siv raw. Cov ntsiab lus noo noo ntawm ntxuav txiv laum huab xeeb yuav tsum tau tswj hwm ntawm 7% {{% kom pab txhawb cov txheej txheem liab nqaij tom qab.
2. Kev tshem tawm daim tawv nqaij liab thiab tsoo
Txiv laum huab xeeb tawv muaj tannins thiab lwm yam tshuaj uas yuav cuam tshuam cov xim ntawm cov roj. Nws yuav tsum tau muab tshem tawm los ntawm kev txhuam cov tshuaj pleev ib ce lossis ib lub tshuab ua tshuaj pleev ib ce (cov ntaub pua nyias muaj 85% {1}}%). Cov peeled txiv laum txiv txiv laum huab xeeb yog crushed rau {2} petals los ntawm ib tug crusher kom nce cov npoo av thiab muab cov ntaub ntawv raw rau tom qab ua kom yooj yim thiab kib.
3. Luj tawm thiab kib (kev kho tempering)
Cov txiv laum huab xeeb nkag mus rau hauv lub lauj kaub thiab kib thiab muaj rhuab ntawm 105-115 feeb. Tus txheej txheem no tuaj yeem ua kom lub cell qauv, txo cov roj viscosity, thiab tag nrho cov protein, yog li nce cov roj tawm los. Tom qab steaming thiab kib, cov khoom kub nce mus rau 65-75 degree thiab cov dej noo thiab cov dej noo {4%.
4. Nias lossis Leaching
Txoj kev nias: Siv cov ntsia hlau nias rau lub cev nias (cov roj uas tseem tshuav yog li ntawm 12%) thiab cov roj uas muaj tag nrho yog 5% {}}}%). Cov roj crude tom qab nias xav tau yuav tsum tau lim kom tshem tawm cov khoom qab zib.
Leaching txoj kev: Siv N-Hexane thiab lwm yam kuab tshuaj ntsuab cov ncuav mog qab zib ua ntej, thiab hle roj ntxiv tuaj yeem txo qis tsawg dua 1%. Cov txiv laum huab xeeb yog tsim nyog tshwj xeeb rau cov txheej txheem ntawm tsawg-kub.
5. Tsoo Roj Refining
Txiv laum huab xeeb roj muaj impurities xws li phospholipids thiab fatty acids, uas yuav tsum tau ua kom huv los ntawm cov kauj ruam hauv qab no:
Degumming: Add water or phosphoric acid to hydrate the phospholipids and then centrifuge.
Deacidification: Ntxiv cov alkali (Naoh) rau neutralize dawb fatty acids, tsim cov tshuaj ntxuav tes thiab tom qab ntawd tshem tawm.
Decolorization: Siv ua kom dawb av nplaum rau adsorb pigments (tshwj xeeb tshaj yog aflatoxin).
Deodorization: universization kom tshem cov ntxhiab tsw ntxhiab tsw hauv qab qhov kub (210-230 degree) thiab lub tshuab nqus tsev.
6. Ua tiav cov roj ua haujlwm
Lub ua kom zoo txiv ntoo roj yog txias, crystallized thiab lim (qhov kub yuav tsum tau tswj tshwj xeeb), thiab tom qab ntawd tau sim rau cov cim tseem ceeb xws li aflatoxin thiab acid nqi. Tom qab dhau qhov kev xeem, nws yog khaws cia hauv nitrogen. Cov txiv ntseej muaj txiv ntseej zoo feem ntau khaws qee cov tshuaj tsw qab, thiab qee cov khoom lag luam yog cov khoom muag kom tshem tawm cov khoom loj me me.
