Yuav Ua Li Cas Pineapple Sorbet nrog Frozen Pineapple

Txhawm rau ua pineapple sorbet los ntawm khov pineapple, muab cov txiv hmab txiv ntoo ntsuas ntsuas, kho nws cov khoom tawg thiab acidity, txias nws, churn nws, ces harden sai sai. Rau kev tswj xyuas, pib nrog 1,000 g khov pineapple, 120 g dej txias, 25 g txiv qaub los yog txiv qaub kua txiv, thiab 1-2 g zoo ntsev. Ntsuas lub hauv paus tsis qab zib nrog lub refractometer, tom qab ntawd ntxiv sucrose txaus kom coj qhov sib xyaw kom ze rau lub hom phiaj 28℃Brix. Yog tias koj tsis muaj lub ntsuas refractometer, 180-260 g sucrose yog qhov kev sim ua tau zoo, tab sis koj yuav tsum txiav txim rau qhov tshwm sim khov es tsis xav tias ib qho khoom haum rau txhua lub txiv hmab txiv ntoo.

Frozen pineapple ua rau thawj sib tov txias thiab yooj yim, tab sis nws tsis tshem tawm qhov xav tau ntawm formulation. Cov txiv hmab txiv ntoo pib soluble solids, nto dej khov, kom loj hlob, txiav loj, fiber ntau, dej ntxiv, sweetener hom, freezer kub, thiab kev pab kub txhua yam cuam tshuam firmness. Ib qho kev sib xyaw uas saj sib npaug thaum sov tuaj yeem khov rau hauv ib qho nyuaj; kev sib xyaw nrog cov khoom tawg ntau dhau tuaj yeem ua kom nplaum thiab tawg sai sai. Pom zoo daim ntawv qhia los ntawm kev ntsuas ntau qhov kev sim, sau cov txheej txheem, thiab rov ua cov khoom siv tshuab zoo ib yam.

Pib nrog tus qauv koj tuaj yeem ntsuas

Ib daim ntawv qhia tsuas yog sau rau hauv khob zais ob qhov sib txawv uas tseem ceeb tshaj plaws thaum koj teev: qhov loj ntawm cov dej hauv lub cev thiab qhov concentration ntawm cov khoom yaj. Pineapple muab dej, ntuj qab zib, acids, fiber ntau, aroma compounds, thiab insoluble solids. Ntxiv dej hloov cov hniav ncig thiab tsw siv. Sucrose hloov qhov qab zib, khov tus cwj pwm, thiab scoopability. Citrus hloov pauv qhov sib npaug tab sis ua rau me me ntawm cov nyiaj ib txwm siv. Txhua ntu muaj nyias txoj haujlwm, yog li ntsuas nws cais.

Cov dej thiab citrus ntau yam yog qhov txwv kev loj hlob, tsis yog cov lus qhia ntxiv cov nyiaj saum toj kawg nkaus. Pib nrog cov dej qis dua thaum cov pineapple muaj cov dej khov hnyav los yog tsis muaj zog. Ntxiv dej tsuas yog hauv cov kauj ruam ntsuas thaum lub tshuab tsis tuaj yeem tsim kev ncig lossis qhov sib xyaw ua ke yog khaus heev tom qab kev kho suab thaj. Pib nrog citrus tsawg dua thaum cov txiv hmab txiv ntoo qab ntxiag. Pineapple tus kheej yuav tsum nyob twj ywm meej; citrus yuav tsum ci nws es tsis tig cov khoom mus rau hauv txiv qaub sorbet.

Cov ntawv qhia zaub mov tau tshaj tawm qhia tias yog vim li cas cov qauv hauv tsev tsis tuaj yeem hloov pauv yam tsis muaj kev sim. Food Network freezes a processed fresh-pineapple base with a modest qab zib ntxiv thiab ua nws dua. Cuisinart siv cov dej loj dua -thiab- yooj yim- kua txiv hmab txiv ntoo, txias nws, thiab churns nws hauv lub tshuab dej khov - cream. Tesco's khov-pineapple version rov ua dua cov dej khov nab kuab thaum lub sijhawm khov. Cov txheej txheem no tuaj yeem tsim cov khoom qab zib, tab sis lawv tsim cov txiv hmab txiv ntoo sib txawv, siv lead ua loj, ua haujlwm, tawm los, thiab kev pabcuam lub neej.

Nkag siab qhov Brix Kev Nyeem Ntawv Tau Li Cas thiab Qhia Tsis Tau Koj

Ib tug refractometer kwv yees soluble solids los ntawm refractive index. Hauv ib qho yooj yim sucrose - thiab - dej tov, kev nyeem ntawv cuam tshuam nrog sucrose concentration. Cov txiv hmab txiv ntoo sib xyaw muaj cov suab thaj, cov kua qaub, thiab lwm yam khoom siv yaj, yog li tus naj npawb yog kev tswj xyuas ntau dua li qhov ntsuas qhov ntsuas ntawm cov piam thaj ntxiv. Khaws cov qauv ntsuas kom tas mus li: muab lub hauv paus tag nrho, cia ua npuas dej nyob, coj cov qauv sib piv rau qhov kub thiab txias, tso cov neeg sawv cev ua kua rau ntawm qhov huv prism, thiab ntsuas qhov ntsuas raws li nws cov lus qhia.

Ib txoj kev tshawb fawb 2022 ntawm cov txiv lws suav sorbet tau tshaj tawm txog 25-32℃Brix ua haujlwm ntau yam, nrog kev ntxhib los mos hauv qab qhov ntau thiab nplaum, kua zaub coj cwj pwm saum toj no hauv cov qauv ntawd. Daim ntawv qhia txog tsoomfwv Fab Kis Polynesia siv 28℃Brix raws li lub hom phiaj sorbet rov qab thiab ua kom pom kev suav nrog kua txiv pineapple. Cov peev txheej no txhawb nqa 28℃Brix ua qhov taw qhia tseem ceeb, tsis yog raws li tus qauv kev cai lij choj lossis kev lees paub rau txhua lub txiv pineapple puree, sweetener system, stabilizer, lub freezer, lossis kev pabcuam kub.

Siv cov kev nyeem ntawv nrog rau kev hnov ​​​​lus thiab khov -cov ntaub ntawv txheeb xyuas. Ib qho 28℃Brix batch tsuas yog ua nrog sucrose tuaj yeem xav tias txawv ntawm ib qho uas siv cov kua qab zib, dextrose, cawv, soluble fiber, los yog cov khoom ua kom ruaj khov vim tias cov khoom xyaw no tsis ua rau lub sijhawm khov lossis qab zib zoo ib yam. Yog tias koj hloov cov khoom qab zib, tsis txhob khaws cia tsuas yog Brix tus lej thiab xav tias qhov kev ntxhib los mos tsis hloov pauv. Reformulate, churn, harden, thiab sib piv ntawm lub thawv npaj thiab ua haujlwm kub.

Ua hauj lwm qab zib suav

    Piv txwv ua haujlwm:Lub hauv paus uas tsis muaj qab zib muaj 1,000 g pineapple, 120 g dej, thiab 25 g txiv qaub kua txiv, yog li nws qhov hnyav yog 1,145 g. Xav tias tus neeg sawv cev nyeem ntawv ntawm 13.0℃Brix thiab lub hom phiaj ib ntus ntawm 28.0℃Brix. Rau ntxiv sucrose, tsoomfwv daim ntawv ua haujlwm loj- daim ntawv tshuav nyiaj li cas yog: ntxiv qab zib=(lub hom phiaj Brix - thawj Brix) × puag pawg ÷ (100 - phiaj Brix). Ntawm no, ({15}}) × 1,145 ÷ 72=238.5 g. Round qhov ntsuas qhov hnyav ntxiv rau 239 g, yaj tag nrho, tom qab ntawd txheeb xyuas qhov kev nyeem ntawv tiav lawm es tsis txhob kho qhov kev suav ua tus kheej - lees paub.

Cov piv txwv yog txhob txwm ntau- tshwj xeeb. Yog tias ntau ntxiv nyeem 10℃Brix ntawm tib lub hauv paus loj, kev suav muab 286.3 g sucrose. Yog tias lwm ntau nyeem 16℃Brix, nws muab 190.8 g. Ntxiv 239 g rau txhua qhov khoom xa tuaj yuav ua rau qhov qis - cov khoom hnyav dua thiab siab - cov khoom ntau softer thiab sweeter dua qhov kev kuaj pom zoo. Khaws cov mis, nyeem thawj zaug, suav ntxiv, kev nyeem ntawv zaum kawg, thiab qhov tshwm sim ntawm kev hnov ​​​​tsw ntawm tib cov ntaub ntawv batch.

Xaiv cov Pineapple ntau rau cov khoom qab zib

Frozen pineapple tsis yog ib qho kev tawm tswv yim. Ib rooj plaub yuav muaj me me dice, tidbits, chunks irregular chunks, wedges, loj feem, nplua, los yog clumps. USDA khov -pineapple grade moj khaum ntsuam xyuas cov style, xim, loj los yog symmetry qhov twg siv, tsis xws luag, tus cwj pwm, thiab ib txwm tsw thiab tsw. Cov cwj pwm no muaj cov teebmeem kev siv ncaj qha: xim txiav txim siab lub suab nrov ntawm lub ntsej muag, cov ntaub so ntswg tuaj yeem ua rau fibrousness, cov khoom loj txuas ntxiv lub sijhawm ua haujlwm, thiab cov dej khov nab kuab ntxiv dej uas yooj yim rau kev saib xyuas.

Rau lub rotor -stator blender, cutter, los yog hnyav khoom noj processor, cov khoom me me uas tsim nyog yuav tsim kom muaj kev khiav nrawm dua li cov npoo. Ib qho kev lag luam batch freezer tuaj yeem tau txais cov kua dej ntshiab, yog li cov lus nug txiav txim siab hloov ntawm cov khoom noj mus rau puree smoothness thiab cov khoom sib xws. Txhais daim ntawv tuaj ntawm cov khoom siv. Ib qho kev txiav me me yuav tsis zoo dua yog tias nws nqa cov nplua ntau dhau, lub cev qhuav dej, lossis khov; ib qho kev txiav loj tsis tuaj yeem loj dua yog tias koj cov kauj ruam ua ntej tuaj yeem txo nws tsis tu ncua.

Qhib tus neeg sawv cev khov nab kuab thiab sau cia dawb- mob, clumping, nto dej khov, xim ntau, tsw, pom tseeb txawv teb chaws cov khoom, core-zoo li cov ntaub so ntswg, thiab txiav kev faib tawm. Sib tov tib qhov loj los ntawm tsawg kawg yog peb qhov qauv thaum qhov loj me me ua rau nws. Sib piv Brix thawj zaug, cov txiaj ntsig puree, coarse residue tom qab txhua kauj ruam tshuaj ntsuam, kho qab zib kawg, churn tus cwj pwm, thiab cov daus tawv tawv. Ntau yam uas ua tau raws li qhov khov kho dav dav- cov lus piav qhia ntawm cov txiv hmab txiv ntoo tseem tuaj yeem nco koj lub hom phiaj khoom noj qab zib yog tias nws xav tau dej ntxiv lossis ua rau pom pom daj ntseg, fibrous tshwm sim.

Siv lub neejXMSD khov pineapple khoom sivtxhawm rau txheeb xyuas cov khoom siv dav hauv tsev neeg, tom qab ntawd muab qhov yuav tsum tau txiav, qhov siab ntev, ntim, coding, thiab daim ntawv thov mus sib hais hauv qhov kev txiav txim tshwj xeeb. Ib daim duab sib txuas lus, tab sis nws tsis ua pov thawj qhov kev nyeem ntawv lossis kev ua haujlwm ntawm cov khoom xa tuaj.

Xaiv Txoj Cai Freezing Workflow

Muaj ob txoj kev ntseeg tau. Nyob rau hauv txoj kev churned, koj ua ib tug du, chilled mix, khov nws thaum agitating, kos nws ntawm ib tug mos mos sib xws, thiab harden nws. Kev ntxhov siab ua rau cov dej khov me me thiab qhia qee qhov cua. Nyob rau hauv txoj kev zoo li qub, koj khov qhov sib tov rau hauv lub thawv ntiav thiab tawg lossis rov ua dua cov muaju ib lossis ntau zaus. Kev khov khov zoo li qub yuav tsum tau siv cov cuab yeej tshwj xeeb tsawg, tab sis feem ntau nws xav tau kev ua haujlwm ntau dua thiab tuaj yeem tsim kom muaj kev ntxhib los mos yog tias txheej txheej sib sib zog nqus los yog siv lead ua- tawg lub sijhawm sib txawv.

Tsis txhob txav cov mis tib yam ntawm ob txoj kev yam tsis muaj kev sib piv. Ib qho piv txwv churned suav nrog huab cua thiab ncav cuag nws cov qauv khov hauv qab kev ntxhov siab. Ib qho piv txwv khov khov tuaj yeem denser thiab tuaj yeem ua rau ib puag ncig cov pob zeb loj dua. Yog tias koj cov ntawv qhia zaub mov tau cog lus tias yuav luag zoo, tus qauv pom zoo yuav tsum hais txog cov txheej txheem tiag tiag, ntim qhov tob, txoj kev ua kom tawv nqaij, qhov kub thiab txias, thiab cov txheej txheem ua haujlwm.

Pineapple kuj tseem siv tau rau hauv ib lub smoothie, tab sis daim ntawv thov no tau txais tam sim ntawd thiab tsis xav tau tib lub thawv tawv tawv. Covmango-thiab-pineapple smoothie phau ntawv qhiayog pab tau rau tam sim haus dej zoo nkauj; khaws nws cov kua sib cais los ntawm cov mis sorbet.

Khiav tus Pilot nyob rau hauv ib tug taag Sequence

Sau cov kab ke ua ntej qhov kev sim thawj zaug. Cov txheej txheem kev txiav txim hloov ua npuas ncauj, qhov kub thiab txias, particle loj, thiab lub sij hawm cov txiv hmab txiv ntoo siv ib nrab thawed. Txoj kev hauv qab no yog tsim los rau tus kws tsav dav hlau churned. Nyob twj ywm hauv cov chaw tsim khoom siv lub peev xwm thiab ua raws nws cov lus qhia ua haujlwm thiab huv.

1. Theem cov txiv hmab txiv ntoo.Khaws cia kom khov kom txog thaum npaj. Yog hais tias cov khoom nyuaj dhau rau lub processor, temper lawv nyob rau hauv kev tswj cov tub yees tsuas yog ntev txaus los noj yam xyuam xim; sau lub sijhawm thiab qhov kub thiab txias.
2. Tsim lub hauv paus unsweetened.Ntxiv cov dej qis thiab citrus, tom qab ntawd txheej txheem kom txog thaum cov qauv sib xws. Ntxiv dej ntsuas tsuas yog thaum xav tau rau kev ncig.
3. Ntsuas thiab xam.Cia ua npuas dej, coj tus neeg sawv cev nyeem ntawv, suav cov sucrose ntxiv, thiab ntsuas nws. Dissolve cov suab thaj tag nrho.
4. Txheeb xyuas qhov sib tov.Rov xyuas qhov kev nyeem ntawv, saj ntawm qhov txias txias, thiab sau qhov loj. Kho cov kua qaub hauv qhov ntsuas me me yam tsis zais cov txiv hmab txiv ntoo tsis muaj zog.
5. Cia txias ua ntej khov.Nqa cov sib tov mus rau lub tshuab tso cai inlet ntau. Tsis txhob cia siab rau cov txiv hmab txiv ntoo khov ib leeg thaum lub tshuab ua kom sov lub batch.
6. Hla mus rau qhov pom kev kos taw tes.Sau cov khoom hnyav, lub sijhawm voj voog, kos qhov kub thiab txias yog ntsuas, pom, thiab qhov loj lossis ntim tawm.
7. Harden tam sim ntawd.Ntim rau hauv cov thawv ntim kom huv si, npog, daim ntawv lo los ntawm ntau thiab sijhawm, thiab txav mus rau qhov chaw muaj kev ruaj ntseg.
8. Ntsuas ntawm kev pabcuam.Txiav txiav quab yuam, siv lead ua kev xav, tsw, xim, yaj, thiab ib feem tawm los ntawm qhov xav tau qhov kub thiab txias.

Tsis txhob ncua lub voj voog sib xyaw kom yooj yim kom txhua qhov pom fiber ntau ploj. Kev ua haujlwm ntev dua ua kom sov qhov sib xyaw thiab yuav tsis daws cov ntaub so ntswg coarse. Yog tias tib yam ntau zaus tawm qhov tsis txaus ntseeg, sib piv cov txiav npluav, tshuaj xyuas cov kua txiv hmab txiv ntoo nrog lub mesh uas tau hais tseg, lossis teeb tsa ntau yam kev txwv. Sau txhua qhov kev ntsuam xyuas poob vim tias nws txo qis cov txiaj ntsig siv tau thiab hloov pauv tus nqi ib qho kev pabcuam.

    Tswv yim piv txwv:Ib qho 1,145 g unsweetened puag ncig tom qab 90 g dej thiab tsuas yog 8 g tshuaj ntsuam residue. Tom qab ib tug ntau xav tau 160 g dej thiab tawm 55 g coarse residue. Ob leeg tuaj yeem nqa tib lub npe khoom, tab sis qhov thib ob ntau dilutes tsw thiab txo cov yield. Ua ntej ntxiv cov suab thaj ntxiv los cawm qhov kev ntxhib los mos, sib piv cov txiav, cov tub ntxhais -zoo li cov ntaub so ntswg, cov dej khov nab kuab, thiab cov dej ntshiab huv rau cov qauv pom zoo.

Scale los ntawm Mix Mass, Machine Load, thiab Usable Yield

Lub kaum sib npaug ntawm cov khoom sib npaug tsis ua rau lub tshuab ua haujlwm kaum npaug. Blender headspace, blade coverage, batch-Lub freezer cylinder filling, tub yees rov qab, thiab kos lub sij hawm txhua qhov kev hloov pauv thaum koj tshaj qhov kev pom zoo ua haujlwm. Xauv ib rab phom load thiab ib churn load, ces rov ua dua. Yog tias lub tshuab ntxhua khaub ncaws thiab lub freezer muaj peev xwm sib txawv, txhais cov kauj ruam tuav rau qhov sib tov txias thiab teem sij hawm siab tshaj plaws nyob rau hauv koj cov zaub mov- phiaj xwm kev nyab xeeb.

Ntsuas qhov ntsuas sucrose ntxiv los ntawm kev nyeem ntawv hauv paus, tsis yog los ntawm cov txiv hmab txiv ntoo hnyav xwb. Piv txwv li, tsib lub hauv paus loads ntawm 1,145 g ntawm 13℃Brix txhua tus xav tau 5 × 238.5=1, 192.5 g sucrose kom ncav cuag tib lub sijhawm 28℃Brix lub hom phiaj. Yog tias cov khoom sib xyaw ua ke ua ntej kho, ntsuas qhov sib xyaw ua ke homogeneous puag. Tsis txhob nruab nrab cov ntawv nyeem los ntawm cov qauv sib txawv tshwj tsis yog tias koj cov kauj ruam tsim khoom sib xyaw ua ke sib npaug.

Ua hauj lwm tawm los thiab overrun check

    Piv txwv ua haujlwm:Ib qho kev sib xyaw raug kho hnyav 1,384 g. Tom qab churning, scraping, thiab packing, 1,335 g mus txog lub thawv hardening. Cov txheej txheem tawm los yog 1,335 ÷ 1,384 × 100=96.5%, yog li 49 g tseem nyob hauv cov khoom siv lossis poob thaum hloov pauv. Yog tias cov kua chilled sib tov hnyav 1.08 g / ml thiab cov sorbet tau hnyav 0.90 g / ml, overrun yog ({15}}) ÷ 0.90 × 100=20%. Siv tib lub thawv thiab cov txheej txheem kub thaum sib piv ntau ntau; ceev hloov nrog kub thiab entrained cua.

Ib feem ntawm usable packed loj. Ntawm 95 g ntawm cov zaub mov, 1,335 g muab 14 tag nrho cov khoom noj nrog 5 g seem, tsis yog 14.6 servings qhia los ntawm tag nrho cov khoom xyaw. suav nrog kev pabcuam ib txwm muaj thiab cov thawv poob hauv qhov kev sim. Yog tias koj yuav tsum txhuam lub tog raj kheej nruj kom ua tau raws li kev xav tau, cov ntawv sau tawm tsis ua haujlwm tiag tiag.

Pob loj tuaj yeem txhawb lossis ua rau cov txheej txheem tsis zoo. Ib lub hnab ntim sab hauv sib phim rau ib lossis ob lub tshuab ntxhua khaub ncaws kom txo tau rov ua dua thiab hnyav thaum khov. Ib lub hnab ntim loj tuaj yeem txo cov nqi ntim khoom tab sis tuaj yeem clump, soften thaum lub sij hawm muab faib, los yog cia li qhib qhov seem. Saib xyuas kev ruaj ntseg, ntau coding, thawv mob, pallet stability, thiab khov cia haum. XMSD txheej txheem cej luam ntawmkhov ntim tswjmuab cov ntsiab lus dav dav; koj qhov kev txiav txim tseem xav tau cov khoom lag luam - tshwj xeeb sab hauv - pob ntawv cog lus.

Tswj Hardening, Cia, thiab Kev Pabcuam

Drawn sorbet tsis tiav nyuaj - pob khoom. Nws tseem xav tau kev ua kom tawv nqaij sai sai yog li dej tsis siv lub sijhawm tsis tsim nyog nyob rau hauv qhov kub thiab txias qhov twg muaju tuaj yeem loj hlob. Siv cov ntim khoom ntiav, preselected uas haum rau lub hardening system, txo qis headspace yam tsis muaj overfilling, npog tam sim ntawd, thiab sau cov khoom thiab ntau. Sau lub hardening ib puag ncig thiab lub sij hawm lub chaw mus txog qhov kev pom zoo yog tias koj validating ib tug coj mus muag txheej txheem.

Khaws ntawm qhov kub thiab txias ruaj khov thiab txwv kev caij tsheb kauj vab. Rov qab softening ntawm cov kev pabcuam txee, ua raws li refreezing, txhawb nqa coarse crystals thiab puas tsw tso tawm. Phau ntawv Fab Kis Polynesia muab cov khoom ntim ntim rau ntawm -18℃, tab sis qhov ntawd yog qhov siv tau zoo dua li cov lus cog tseg thoob ntiaj teb. Koj cov qauv tsim nyog, ntim khoom, kev ua haujlwm hauv txee, kev xav tau hauv zos, kev nyiam huv, thiab kev kawm paub yuav tsum tau teem sijhawm cia thiab siv sijhawm.

Txhais qhov kev pabcuam kom zoo raws li qhov chaw cia khoom. Ib qho mis uas rub tau zoo tom qab kaum feeb ntawm lub txee yuav nyuaj dhau rau kev pabcuam ncaj qha los ntawm lub txee txias. Cov mis mos muag rau cov zaub yuav yaj sai dhau thaum thauj. Ntsuas lub txee qhov kub, qhov loj, lub sij hawm mus rau thawj lub taub hau huv si, thiab yaj tus cwj pwm ntawm lub qhov rais kev pab cuam. Yog hais tias lub hom phiaj channel yog tsev noj mov lossis catering, txuas cov ntaub ntawv no mus raufoodservice khov-cov khoom ua haujlwm.

Frozen thiab kaus poom pineapple tsis yog cov khoom siv hloov pauv ncaj qha. Cov txiv hmab txiv ntoo hauv kaus poom coj cov qauv softer thiab ntim cov kua uas nws cov suab thaj thiab dej yuav tsum suav. Covkhov-vim- sib piv pineapple kaus poompiav qhia txog qhov kev xaiv dav dua. Yog tias koj hloov cov qauv, rov tsim qhov sib npaug ntawm pawg thiab khiav ib qho kev sib cais sib cais- kev pom zoo ntawm cov ntaub.

Kho cov zaub mov kev nyab xeeb thiab daim ntawv lo raws li qhov xav tau ntau

Kev khov yog tsis cia li ib tug kab mob -tua kauj ruam. Nyeem cov lus qhia tshwj xeeb ntawm tus neeg muag khoom thiab pob ntawv los txiav txim seb cov txiv hmab txiv ntoo puas npaj tau noj lossis yuav tsum tau ua ntxiv. Pineapple sorbet feem ntau tau txais kev pabcuam yam tsis muaj kauj ruam ua noj, yog li qhov xav tau - siv cov xwm txheej yuav tsum raug daws ua ntej yuav khoom. FDA rov qab cov keeb kwm suav nrog cov khoom khov pineapple uas cuam tshuam nrog Listeria muaj peev xwm; cov ntaub ntawv pov thawj txhawb nqa tus neeg xa khoom thiab kev tswj hwm ntau, tsis txhob ntshai- raws li cov lus los yog kev thov tias tag nrho cov pineapple khov tsis muaj kev nyab xeeb.

Khaws cov txiv hmab txiv ntoo khov sib cais los ntawm cov khoom nyoos- cov cuab yeej khoom noj, ntxuav thiab ntxuav lub tshuab ntxhua khaub ncaws, refractometer prism, ntim, churn, scraper, thiab cov cuab yeej feem raws li cov kev pab cuam, thiab tiv thaiv kev rov ua dua los ntawm ntau qhov nkag mus rau lwm qhov. Yog hais tias cov txiv hmab txiv ntoo yuav tsum tau tempered, siv ib txoj kev tswj raws li txoj cai hauv zos saws. FDA Food Code yog tus qauv rau kev muag khoom thiab kev pabcuam zaub mov; txoj cai tau txais los ntawm koj txoj cai lij choj thiab koj qhov kev tshuaj xyuas kev phom sij yog tswj hwm cov kev txwv tiag tiag.

Tshawb xyuas txhua yam khoom uas xaiv tau. Lub stabilizer xav tau nws tus kheej specification, pom zoo siv theem, hydration kauj ruam, thiab daim ntawv lo tshuaj xyuas. Cawv hloov tus cwj pwm khov thiab tuaj yeem tsim teeb meem kev tso cai thiab tshaj tawm. Cov khoom xyaw txiv maj phaub, khoom noj siv mis, lossis txiv ntoo hloov pauv kev tswj thiab ntxuav. Fresh garnish qhia txog cov khoom tsim tawm - kauj ruam npaj. Khaws cov pineapple lub hauv paus hauv paus ruaj khov ua ntej ntxiv qhov sib txawv, tom qab ntawd siv cov mis tag nrho es tsis txhob cia siab rau cov ntaub ntawv hauv paus.

Teeb meem los ntawm Frozen Result

Pib nrog qhov pom tsis ua haujlwm thiab paub meej tias cov ntaub ntawv batch ua ntej hloov cov qauv. Xyuas cov txiv hmab txiv ntoo ntau, thawj zaug thiab zaum kawg Brix, cov khoom xyaw tiag tiag, sib tov kub, tshuab thauj khoom, lub sijhawm voj voog, kos taw tes, tawv tawv, cia, thiab ua haujlwm kub. Hloov ib qho kev hloov pauv loj ntawm ib lub sijhawm. Kev hloov kho sweetener tsis tuaj yeem kho cov ntaub so ntswg coarse, thiab lub churn ntev dua tsis tuaj yeem kho lub tog raj kheej overloaded.

Teem ib txoj cai tswj hwm. Yog tias ob qhov kev sim tswj tsis tuaj yeem ncav cuag qhov pom zoo thiab qhov tsw yam tsis tau txav mus rau sab nraud ntawm cov qauv txwv, tsis txhob hloov kho thiab rov ntsuam xyuas cov txiv hmab txiv ntoo ntau, txiav, lossis npaj siv. Ntau nrog cov tsw zoo tab sis cov ntaub so ntswg ntau dhau tuaj yeem haum rau cov kua ntses soj ntsuam; daj ntseg, hnyav frosted ntau yuav tsis haum tus hwm daj sorbet. Routing ntau txhob txwm tshaj tawm yog zoo dua li nkaum rov qab kho nyob rau hauv ntau lawm.

Cov lus nug nquag

Yuav tsum khov pineapple yuav tsum tau thawed ua ntej ua sorbet?

Tsis tag. Cia nws khov rau kev ua haujlwm, tom qab ntawd temper tsuas yog ntau npaum li koj lub processor kom nyab xeeb. Sau cov txheej txheem vim tias cov dej khov uas tau yaj thiab tso tawm cov kua txiv hmab txiv ntoo hloov lub hauv paus loj thiab kub. Yog tias koj lub tshuab xav tau cov kua puree, npaj nws nyob rau hauv cov txheej txheem txias txias es tsis tso cov txiv hmab txiv ntoo ntawm chav tsev kub.

Kuv puas tuaj yeem ua sorbet yam tsis muaj suab thaj ntxiv?

Koj tuaj yeem khov cov pineapple, tab sis cov txiaj ntsig hardened yuav ua tau ntau firmer thiab icier dua li cov sorbet scoopable. Qab zib cuam tshuam rau khov thiab ua kom qab zib. Yog tias qhov kev qhia tshwj xeeb yuav tsum tsis muaj qab zib ntxiv, tsim cov khoom lag luam raws li cov qauv sib cais nrog cov khoom tsim nyog, ua haujlwm kub, tshuaj xyuas kev cai lij choj, thiab kev lees txais kev ntxhib los mos; Tsis txhob cias rho tawm sucrose los ntawm kev pom zoo batch.

Puas yog 28℃Brix ib txwm muaj tseeb rau pineapple sorbet?

Tsis yog. Nws yog lub hom phiaj tseem ceeb ntawm kev tsav tsheb uas txhawb nqa los ntawm tsoomfwv cov ntawv ua haujlwm thiab ua raws li kev tshaj tawm 25-32℃Brix sorbet ntau yam, tab sis hom khoom qab zib, txiv hmab txiv ntoo khib nyiab, stabilizer, khoom siv, overrun, cia, thiab kev pabcuam kub txhua yam teeb meem. Txheeb xyuas qhov tshwm sim khov nyob rau hauv koj tus kheej cov txheej txheem.

Cov ntaub ntawv dab tsi yuav tsum nrog rau kev sim ua lag luam?

Sau cov txiv hmab txiv ntoo thiab ntau, txiav, ntim, khov, qhov pib loj thiab Brix, kev suav qab zib, qhov kawg Brix, acid thiab dej ntxiv, blender thiab churn loads, lub sij hawm, qhov kub ntawm qhov ntsuas, ntim tawm, overrun method, hardening path, service condition, sensory result, and approvement or disposition.

Cov ntaub ntawv

• Food Network: Pineapple Sorbet
• Cuisinart: Pineapple Sorbet
• Tesco Real Food: Pineapple thiab Mint Sorbet
• Fab Kis Polynesia Directorate of Agriculture: Artisanal Sorbet Technical Sheet
• Phau ntawv Journal of Food Technology and Industry: Physical Quality of Txiv lws suav Sorbet
• USDA Agricultural Marketing Service: Frozen Pineapple Qib thiab cov qauv
• US FDA: Food Code
• US FDA: Frozen Organic Pineapple Recall Record