Har yaushe za ku daskare Kirim mai tsami don Ci gaba da Sabuwa | Tukwici na Kitchen & Jagora

Game da Kirim mai tsami kuma Kuna iya daskare kirim mai tsami

Kirim mai tsami (a Arewacin Amurka Turanci, Turanci Turanci da kuma New Zealand Turanci) ko kirim mai tsami (Turanci Turanci) Ne a samfurin kiwo samu ta fermenting yau da kullum cream tare da wasu nau'ikan kwayoyin lactic acid. Da al'adun kwayan cuta, wanda aka gabatar ko dai da gangan ko a dabi'a, yana daɗaɗa kuma yana ƙarfafa kirim. Sunansa ya fito ne daga samar da lactic acid ta hanyar fermentation na kwayan cuta, wanda ake kira m. creme fraiche wani nau'in kirim mai tsami ne mai yawan kitse da ɗanɗano kaɗan.

Traditional

A al'adance, ana yin kirim mai tsami ta hanyar barin kirim ɗin da aka cire daga saman madarar a cikin yanayin zafi mai matsakaici. Hakanan za'a iya shirya ta ta hanyar yayyafa kirim mai tsami tare da al'adun ƙwayoyin cuta masu haifar da acid. Bakteriyar da suka samu lokacin haifuwa sun yi kauri da kirim ɗin kuma sun mai da shi acidic, hanya ce ta halitta ta kiyaye shi.

Iri na kasuwanci

A cewar Amurka (FDA) sharuɗɗa, kirim mai tsami da aka samar a kasuwa ya ƙunshi madarar madara ba kasa da 18% ba kafin a ƙara yawan adadin, kuma ba kasa da 14.4% milkfat a cikin samfurin da aka gama ba. Har ila yau, ya kamata a yi la'akari da yawan acidity na 0.5%. Hakanan yana iya ƙunsar madara da daskararru, madara, sitaci a cikin adadin da bai wuce kashi ɗaya cikin ɗari ba, gishiri, da rennet waɗanda aka samo daga ruwan 'ya'yan itace daga ciki na huɗu na maruƙa, yara ko raguna, a cikin adadin daidai da kyakkyawan aikin masana'antu. 

Bugu da ƙari, bisa ga ka'idodin abinci na Kanada, emulsifying, gelling, stabilizing and thickening agents a cikin kirim mai tsami. wani abu, carob wake danko (farashin wake), carrageenan, gelatin, guar danko, pectin, ko propylene glycol alginate ko duk wani haɗe da shi a cikin adadin da bai wuce 0.5 bisa ɗari ba, monoglycerides, mono- da diglycerides, ko duk wani hade da su, a cikin adadin da bai wuce 0.3 bisa dari ba, da sodium phosphate dibasic a cikin adadin da bai wuce 0.05 bisa dari ba.

Kirim mai tsami bai cika ba fermented, kuma kamar yawancin kayan kiwo, dole ne sanyaya ba a buɗe ba kuma bayan amfani. Bugu da ƙari, a cikin ƙa'idodin Kanada, wani enzyme mai haɗakar da madara wanda aka samo daga Rhizomucor miehei (Cooney da Emerson) daga Sunan mahaifi Lindt Ta hanyar tsarin haifuwa na al'ada mai tsabta ko kuma daga Aspergillus oryzae RET-1 (pBoel777) kuma za'a iya ƙara shi cikin tsarin samar da kirim mai tsami, a cikin adadin daidai da kyakkyawan aikin masana'antu. Ana sayar da kirim mai tsami tare da ranar karewa da aka buga akan akwati, ko da yake wannan "sayar ta", "mafi kyau ta" ko kwanan wata "amfani da" ya bambanta da tsarin gida. Kirim mai tsami wanda ba a buɗe a cikin firiji ba zai iya ɗaukar makonni 1-2 bayan sa sayar da kwanan wata yayin da aka buɗe kirim mai tsami a cikin firiji gabaɗaya yana ɗaukar kwanaki 7-10.

Jiki-sunadarai Properties

Sinadaran

Al'ada cream.

Kirim mai tsami da aka sarrafa zai iya haɗawa da kowane ɗayan abubuwan da ake buƙata da abubuwan kiyayewa: aji A whey, sitacin abinci da aka canza, sinadarin sodium, sodium citrate, guar danko, carrageenan, alli sulfate, potassium sorbate, Da kuma fara waken danko.

Abun gina jiki

Milk ya ƙunshi kusan 3.0-3.5% protein. Babban sunadaran da ke cikin kirim sune casein da kuma whey sunadarai. Daga cikin jimlar furotin na madara, casein yana da kashi 80% yayin da sunadaran whey ke da kashi 20%. Akwai manyan nau'ikan casein guda hudu; β-casein, α (s1) - casein, α (s2) - casein da κ-casein. Wadannan sunadaran casein suna samar da kwayoyin halitta da yawa colloidal barbashi da aka sani da casein micelle. Sunadaran da aka ambata suna da alaƙa don haɗawa da wasu sunadaran casein, ko kuma haɗa su da calcium phosphate, kuma wannan ɗaurin shine abin da ke haifar da haɗuwa. Casein micelles sune tarin β-caseins, α (s1) -caseins, α (s2) -caseins, waɗanda aka rufe da κ-caseins.

Sunadaran suna haɗuwa tare da ƙananan gungu na colloidal alli, mice kuma ya ƙunshi man shafawa, citrate, ƙananan ions, da plasmin enzymes, tare da maƙarƙashiya madara. An kuma lulluɓe mielle a cikin sassan κ-caseins wanda aka sani da gashin gashi, yana da ƙananan yawa fiye da ainihin micele. Casein micelles suna maimakon porous Tsarin, jere a cikin girman 50-250 nm a diamita kuma tsarin a matsakaita shine 6-12% na jimlar ƙarar ƙarar madara. Tsarin yana da ƙuri'a don samun damar riƙe isasshen adadin ruwa, tsarinsa kuma yana taimakawa wajen sake kunna micelle. 

Samuwar kwayoyin casein a cikin micell ba sabon abu bane saboda yawan adadin β-casein prolinesharan gona (da proline sharan gona rushe samuwar α-helxes da kuma β-shafi) kuma saboda κ-caseins sun ƙunshi ragowar phosphorylation ɗaya kawai (sune glycoproteins). Babban adadin ragowar proline yana hana samuwar sifofi na biyu na kusa da su kamar α-helixes da β-pleated sheets.

Sakamakon kasancewar κ-caseins glycoproteins, sun kasance barga a gaban ions calcium don haka κ-caseins suna kan gefen waje na micele don kare wani ɓangare na β-caseins marasa glycoproteins, α (s1) -caseins, α (s2) -caseins daga haɓakawa. a gaban wuce haddi na calcium ions. Saboda rashin ingantaccen tsari na sakandare ko na uku a sakamakon ragowar proline, casein micelles ba ɓangarorin zafi ba ne. Duk da haka, suna da mahimmancin pH. Barbashi colloidal sun tsaya tsayin daka a daidaitaccen pH na madara wanda shine 6.5-6.7, micelles zasu yi hazo a Matsakaicin ra'ayi madara wanda shine pH na 4.6.

Sunadaran da ke cikin ragowar kashi 20% na juzu'in sunadaran da ke cikin kirim ana kiran su whey sunadarai. Ana kuma kiran sunadaran whey sosai sunadaran jini, wanda ake amfani dashi lokacin da furotin na casein ya yi hasara daga bayani. Manyan abubuwa guda biyu na furotin whey a cikin madara sune -lactoglobulin da kuma lact-lactalbumin. Ragowar sunadaran whey a madara sune; immunoglobulin, albumin jini, da kuma enzymes kamar lysozyme. Sunadaran whey sun fi narke-ruwa fiye da sunadaran casein. Babban aikin nazarin halittu na β-lactoglobulin a cikin madara shine yin aiki azaman hanyar canja wuri bitamin A, da kuma babban aikin nazarin halittu na α-lactalbumin a cikin haɗin lactose.

Sunadaran whey suna da matukar juriya ga acid da enzymes proteolytic. Duk da haka, sunadaran whey suna da zafi: dumama madara zai haifar da denaturation na whey sunadaran. Denaturation na waɗannan sunadaran yana faruwa ne ta matakai biyu. Tsarin β-lactoglobulin da α-lactalbumin suna buɗewa, sannan mataki na biyu shine haɗuwar sunadaran da ke cikin madara. Wannan shi ne daya daga cikin manyan abubuwan da ke ba da damar sunadaran whey su sami irin wannan kyau emulsifying kaddarorin. Sunadaran whey na asali kuma an san su da kyawawan kaddarorin bulala, kuma a cikin samfuran madara da aka bayyana a sama, kayan gelling ɗin su. Bayan denaturation na whey sunadaran, akwai karuwa a cikin iya rike ruwa na samfurin.

Processing

Ƙirƙirar kirim mai tsami yana farawa tare da daidaitattun abubuwan mai; wannan mataki shi ne don tabbatar da cewa adadin kitsen madarar da ake so ko bisa doka ya kasance. Kamar yadda aka ambata a baya mafi ƙarancin adadin kitsen madara wanda dole ne ya kasance a cikin kirim mai tsami shine 18%. A lokacin wannan mataki a cikin tsarin masana'antu ana ƙara wasu busassun kayan abinci zuwa kirim; ƙarin sa A misali za a ƙara whey a wannan lokacin. Wani ƙari da aka yi amfani da shi yayin wannan matakin sarrafawa shine jerin abubuwan sinadaran da aka sani da stabilizers.

Na kowa stabilizers da aka kara zuwa kirim mai tsami ne polysaccharides da kuma gelatin, gami da sitacin abinci da aka gyara, guar danko, Da kuma carrageenans. Dalilin da ke tattare da ƙari na stabilizers zuwa kayan kiwo da aka ƙera shine don samar da santsi a cikin jiki da nau'in samfurin. Har ila yau, masu daidaitawa suna taimakawa a cikin tsarin gel na samfurin kuma suna rage whey syneresis. Samar da waɗannan tsarin gel ɗin, yana barin ƙarancin ruwa kyauta don whey syneresis, ta haka yana haɓaka rayuwar shiryayye. 

Whey syneresis shine asarar danshi ta hanyar fitar da whey. Wannan fitar da whey na iya faruwa a lokacin jigilar kwantena da ke riƙe da kirim mai tsami, saboda sauƙin motsi da tashin hankali. Mataki na gaba a cikin tsarin masana'antu shine acidification na cream. Organic acid kamar citric acid or sodium citrate ana ƙara zuwa cream kafin homogenization don ƙara yawan aiki na rayuwa na al'adun farawa. Don shirya cakuda don homogenization, an yi zafi na ɗan gajeren lokaci.

Homogenization hanya ce ta sarrafawa wacce ake amfani da ita don inganta ingancin kirim mai tsami dangane da launi, daidaito, kwanciyar hankali, da kirim na kirim na al'ada. A lokacin homogenization ya fi girma mai globules a cikin cream an rushe zuwa karami sized globules don ba da damar wani ko da dakatar a cikin tsarin. A wannan lokaci a cikin sarrafa madara mai globules da casein sunadaran ba sa mu'amala da juna, akwai tsana da ke faruwa.

A cakuda ne homogenized, karkashin high matsa lamba homogenization sama 130 bar (raka'a) kuma a zafin jiki na 60 ° C. Samar da ƙananan globules (ƙasa da 2 microns a girman) da aka ambata a baya yana ba da damar rage ƙirar ƙirar kirim kuma yana ƙaruwa. danko na samfurin. Har ila yau, akwai raguwa a cikin rabuwa na whey, inganta launin farin launi na kirim mai tsami.

Bayan homogenization na cream, da cakuda dole sha liƙa. Pasteurization shine maganin zafi mai sauƙi na kirim, tare da manufar kashe duk wata cuta mai cutarwa a cikin kirim. A homogenized cream sha high zafin jiki gajeren lokaci (HTST) hanyar pasteurization. A cikin irin wannan nau'in pasteurization ana yin zafi da kirim zuwa babban zafin jiki na 85 ° C na minti talatin. Wannan matakin sarrafawa yana ba da damar matsakaicin matsakaici don lokacin da ya dace don gabatar da ƙwayoyin cuta.^[15]

Bayan aikin pasteurization, akwai tsarin sanyaya inda aka sanyaya cakuda zuwa zazzabi na 20˚C. Dalilin da aka sanyaya cakuda zuwa zafin jiki na 20˚C shine saboda gaskiyar cewa wannan shine mafi kyawun zafin jiki don rigakafin mesophilic. Bayan an sanyaya cream ɗin da aka yi kama da shi zuwa 20˚C, an shafe shi da al'adun farawa mai aiki 1-2%. Nau'in al'adun farawa da ake amfani da su yana da mahimmanci don samar da kirim mai tsami. The al'adar farawa yana da alhakin ƙaddamar da tsari na fermentation ta hanyar ba da damar da aka yi da homogenized don isa pH na 4.5 zuwa 4.8.

Kwayoyin Lactic acid (wanda aka fi sani da LAB) suna haɓaka lactose zuwa lactic acid, sune mesophilic, Gram-tabbatacce ikon anaerobes. Nau'in LAB waɗanda ake amfani da su don ba da izinin haɓakar samar da kirim su ne Lactococcus lactis subsp latitic ko Lactococcus lactis subsp cremoris su ne kwayoyin lactic acid da ke da alaƙa da samar da acid. Lactococcus lactis ssp ne wanda aka sani don samar da ƙamshi a cikin kirim mai tsami. lactis biovar diacetyllactis. Tare waɗannan ƙwayoyin cuta suna samar da mahadi waɗanda za su rage pH na cakuda, kuma suna samar da mahaɗan dandano kamar diacetyl.

Bayan inoculation na al'adun farawa, an raba kirim a cikin fakiti. Tsawon sa'o'i 18 ana aiwatar da aikin fermentation wanda aka saukar da pH daga 6.5 zuwa 4.6. Bayan fermentation, wani ƙarin tsarin sanyaya yana faruwa. Bayan wannan tsari na sanyaya, ana tattara kirim mai tsami a cikin kwantena na ƙarshe kuma a aika zuwa kasuwa

Mun san ba kwa son karanta dogayen amsoshi masu cike da jumla ga Can Sour Cream Freezable da rikitattun hanyoyin yin ayyuka a kicin. To, babu wanda ya yi! Mu matan gida muna buƙatar lokaci don kanmu kuma muna buƙatar duk kayan aikin sihiri don yi abubuwa a kicin.

Mun gode da sake ziyartar mu yayin da muke taimaka muku da kayan yaji da ganye, Yanzu ga wasu sosai da dabara da kuma asali daskararre mafita ga kirim mai tsami. (Kirim mai tsami)

Don haka, ba tare da lokaci ba, muna nan tare da cikakken jagora don za ku iya daskare kirim mai tsami:

Kafin wani abu,

Za a iya daskarar da Kirim mai tsami?

Ee, kirim mai tsami za a iya daskarewa ba tare da rasa sabo ba. Duk da haka, rubutun kirim mai tsami mai daskarewa na iya zama kodadde, amma wannan ba abin damuwa ba ne. Ainihin, ana amfani da kirim mai tsami a cikin girke-girke da aka yi a cikin casseroles da masu dafa abinci. Jita-jita irin su miya, stews, biredi da riguna sune shahararrun girke-girke na cinye kirim mai tsami.

Tukwici Mai Daskarewa:

Ka tuna, lokacin da kake son adana kirim mai tsami don amfani da shi daga baya a cikin girke-girke, tabbatar, daskare shi kafin ya zama mara kyau. Daskarewa na iya hana kirim daga yin muni amma ba zai iya warware tsarin ba. Ba wai kawai ga kirim mai tsami ba, amma iri ɗaya ne don cuku, yogurt, kirim mai nauyi, kirim mai tsami, giya, har ma da salads.

Yadda za a daskare cream?

Babu babban jagora mai wuya da sauri don bi don daskare kirim mai tsami. Yawancin mutane suna tunanin cewa kawai ajiye shi a cikin firiji a saman zai daskare shi. Kuna iya adana kirim ta wannan hanya, amma don dandano mafi kyau, bi waɗannan matakai:

1. Ɗauki kirim mai tsami da aka buɗe a cikin akwati tare da murfi tare da whisk ko samun madaidaicin murfi na kowane nau'in akwati.
2. Bayan an doke, sai a matsa saman sannan a rubuta kwanan wata don sanin lokacin da aka adana shi.

Idan an adana shi a daskare tare da buɗe murfin iska, zai iya ci gaba da kyau har tsawon makonni uku.

3. Yanzu, ajiye shi a cikin firiji.

Tambaya: Za ku iya daskare kirim mai tsami a cikin girke-girke?

Amsa: A'a, za ku fara narke shi idan girke-girke yana buƙatar kirim mai narke.

Yadda za a narke cream?

Yanzu, idan dole ne ku yi amfani da shi, kawai fitar da adadin da ake buƙata don narkewa, ba kwandon gaba ɗaya ba.

1. Ɗauki kirim ɗin daga cikin akwatin sa kuma sanya shi a cikin Tarin Defrost na gaggawa. Yana taimakawa wajen narke kayan daskararre da sauri.
2. Lokacin da rubutun kirim ɗin daskararre ya zama mai tsami, yana shirye don amfani.

Idan ba ku so ku narke shi ko kuma ba ku da lokaci don narke kirim, gwada girke-girke mai daskararren kirim mai tsami:

Kek ɗin kofi mai tsami:

Anan ga girke-girken girke-girke na kirim mai tsami mai mataki 8:

Don shirya kofi na kofi tare da kirim mai tsami, za ku buƙaci sa'a daya.

Sinadaran don kek kofi mai tsami:

Sinadaran	Form	yawa
cake
Man shanu da ba a ɗaukaka	Taushi	113 grams
sugar	Foda	198 grams
qwai	Large	2
Gari-da-manufa	Ba a Saka	241 grams
Yin burodi foda	foda	1 tsp
Baking Soda	foda	P tsp
Salt	Sodium gama gari	P tsp
Kirim mai tsami	Amma Yesu bai guje	227 grams
Ppara
sugar	Yayyafawa	99grams
kirfa		2 tsp
Fitar Vanilla	Liquid	2 tsp
Walnuts da pecans	yankakken	57 grams

Hanyar:

Kek mai tsami:

1. Gumar da aka yi da 350 ° F.
2. Ki dauko kwano ki hada dukkan kayan da ake bukata kamar su man shanu da suga da kwai da gari da baking powder da baking soda da gishiri sai ki juye sosai.
3. Ƙara man shanu da whisk
4. Ƙara kirim mai tsami da whisk

Topping:

Ɗauki kwano, ƙara duk abubuwan da aka gyara kuma a murɗa su har sai sun ɓarke.

Yin:

1. Ɗauki takarda na foil kuma sanya nau'in nau'i na Cake shaper a kai. Ta yin wannan za ku iya ƙirƙirar kwanon rufi wanda kek ɗinku baya mannewa.
2. Ƙara rabin gurasar cake a ciki
3. ƙara topping
4. Ƙara wani rabi a ciki
5. Bi mataki na uku
6. sanya shi a cikin tanda
7. Duba bayan minti 30; Idan an gama, cire shi ko bar shi a cikin wani minti 5 zuwa goma.
8. Fitar da kek daga cikin tanda da kuma gudu shi.

Ko kuna jin daɗinsa tare da kofi ko danyen, zaɓin naku ne.

Za a iya daskare Cake Bundt mai tsami?

Daga Bundt zuwa kofi, za ku iya daskare da adana kowane irin kek da aka yi daga kirim mai tsami.

Tambaya ta taso a nan,

Yadda Ake Gane Idan Kirim mai tsami ba shi da kyau

Kirim mai tsami ya riga ya yi zafi, kuma ba za ku iya gane idan yana da kyau ta hanyar dandana shi ba. Anan ya kamata ku bincika kirim daga wuri mafi kusa kuma bincika idan ya bayyana fari ko ga kowane lahani. Idan ka lura da tabo masu duhu suna tasowa a saman, wannan alama ce ta m da kuma mummunan kirim mai tsami.

amma,

Shin Kirim mai tsami yana da kyau da gaske?

To, kirim mai tsami ba ya cikin abincin da ba ya da kyau. Kamar kowane kayan kiwo, kirim mai tsami yana da ɗan lokaci don zama sabo, musamman a lokacin rani.

Yaya tsawon lokacin kirim mai tsami yana da kyau bayan buɗewa?

Idan ba ku adana shi a wuri mai sanyi ba, mun ce sanyi, don haka idan ba ku adana shi a cikin injin daskarewa mai tsananin sanyi ba, zai lalace cikin kwanaki 1-2.

Shin kun san cewa kirim mai tsami kuma ana iya yin shi a gida?

Tambaya: Yaya ake yin kirim mai tsami da sauri?

Amsa: Ta hanyar ƙara al'adun lactic-acid a cikin kirim, za ku iya samar da kirim mai tsami a gida cikin mintuna. Lactic acid yana ba da ɗanɗano mai ɗaci wanda kowa ke so a cikin girke-girke, musamman lokacin da kuke cin abinci na Mexica.

Yanzu, lokacin da aka yi ko buɗe shi a gida, wani abin da za ku iya tunani shi ne:

Yaya Tsawon Lokacin Kirim mai tsami yake Tsayawa?

Sau da yawa, mukan tara kirim, yoghurt, da biredi lokacin da muke samun rangwame da tayi daga shago. Yawancin samfurori suna dadewa ba tare da buɗewa ba; duk da haka, dole ne a daskare su nan da nan bayan fitar da su daga cikin akwatin ko adana su don amfani daga baya. Idan muka yi magana game da lokaci, kamar tsawon lokacin da kirim mai tsami zai ji dadi bayan an bude shi?

Ba tare da firiji ba:

Idan babu firiji, ya kamata ku yi amfani da kirim nan da nan kamar kowane kayan kiwo, saboda yana lalata da sauri da sauƙi.

Tare da firiji:

A cewar USDA, jimlar lokacin kirim mai tsami daskararre shine makonni uku. Amma idan ba a daskare gaba daya ba, zai dauka 7 zuwa kwanaki 14 kafin ya narke gaba daya. Amma idan kun ga kirim yana narkewa, gwada amfani da shi a cikin girke-girke da dafa abinci da sauri.

Tambaya: Shin Kirim mai tsami ba shi da kyau a gare ku?

Amsa: Kirim mai tsami kanta ba ta da lahani ga lafiya; duk da haka, yawan adadin kuzari da yake da shi, na iya damun jikin ku da kyau ko kuma zai iya cutar da yanayin idan kuna ƙoƙarin rasa nauyi. A ƙarshe, wuce gona da iri ba shi da kyau.

Kasa line:

Menene girke-girke na kirim mai tsami da kuka fi so? Raba shi tare da mu a cikin sashin sharhi da ke ƙasa. Idan kuna son zama a cikin dafa abinci, tabbas za ku ji daɗin amfani da kayan dafa abinci da na gida. To, za su ba ku rabin lokaci don dafa naku. Duba su nan kafin ku bar wannan shafi.

Hakanan, kar a manta a saka/alamar shafi kuma ziyarci namu blog don ƙarin bayani mai ban sha'awa amma asali. (Amfanin Shayi na Oolong)