Cov khoom ci tau dhau los ua qhov nyiam ntawm cov neeg siv khoom thoob ntiaj teb vim lawv qhov tshwj xeeb tsw thiab yooj yim, tab sis kev tsim khoom thiab khaws cia cov khob noom cookie ib txwm ua "mob taw tes" hauv kev lag luam. Khoom noj khoom haus ntsib peb qhov kev sib tw loj thaum lub sijhawm khov:
1. Cov hmoov txhuv nplej siab ua rau muaj qhov tsis zoo hauv kev saj: Cov txheej txheem khov nab kuab, vim qhov txias txias qeeb (feem ntau yog siv 4-6 teev), ua rau cov dej khov loj loj tuaj rau hauv lub khob noom cookie, ua rau cov hmoov txhuv nplej siab thiab yooj yim ziab thiab tawv tom qab thawing;
2. Kev loj hlob ntawm cov kab mob microbial shortens lub neej txee: yog tias qhov kub thiab txias los yog lub sij hawm tsis tswj kom zoo, lub khob noom cookie yuav raug pwm kab mob, ua rau muaj kev pheej hmoo ntawm kev lwj;
3. Batch sib txawv cuam tshuam rau lub koob npe nrov: Kev tuav haujlwm lossis tsis yog - txheej txheem khov ua rau cov txheej txheem fermentation tsis sib haum thiab saj ntawm cov khoom sib txawv ntawm cov khob noom cookie tom qab thawing.
Cov kev cov nyom no tsis tsuas yog nce tus nqi poob rau kev lag luam (cov ntaub ntawv kev lag luam qhia tau hais tias qhov poob ntawm cov khob noom cookie ib txwm muaj siab li 15% -20%), tab sis kuj tsim kev nkag siab ntawm cov neeg siv khoom ntawm "tsis zoo" zoo ntawm cov khoom khov khov. Lub CBFI ib leeg kauv ceev khov tshuab muab kev daws teeb meem rau kev lag luam ci nrog nws "ceev khov + tswj qhov kub thiab txias" thev naus laus zis.
CBFI Ib Kauv Lub Freezer: Cov Khaub Ncaws Khob Khov Tshuab
1. Cov Ntsiab Cai ntawm Tib Kauv Tshuab: Kev Ua Haujlwm Zoo Los ntawm "Slow Freezing" mus rau "Quick Freezing"
Lub ntsiab kom zoo dua ntawm CBFI ib kauv ceev khov tshuab yog nyob rau hauv nws cov cim kauv nruam khov txheej txheem:
• Ib puag ncig kub tsis tshua muaj siab: Nrog rau qhov txias txias los ntawm -40℃mus rau -50 degree, lub khob noom cookie tuaj yeem khov los ntawm chav tsev kub txog -18℃hauv 10 feeb, deb tshaj li 4-6 teev ntawm cov khoom siv tsoos;
• Ice crystal refinement tswj: Cov qauv muab kauv ua kom lub khob noom cookie tsis sib npaug ntawm cov cua txias thaum lub sij hawm thawb cov txheej txheem, xyuas kom meej tias cov dej khov siv lead ua kab uas hla yog tswj hauv qab 0.5 microns kom tsis txhob ua rau lub cell qauv. Tom qab thawing, lub khob noom cookie tseem hloov tau;
• Kev ntsuas kub segmented: Cov cuab yeej tau nruab nrog lub ntsuas kub tswj qhov ntsuas kub, uas tuaj yeem ua ntej qhov sib txawv khov nkhaus raws li hom khob noom cookie (xws li qhob cij, pizza, pastry), kom raug cov khoom zoo sib xws.
2. Tus nqi tsim nyog: kev txhim kho zoo los ntawm kev khaws cia kom zoo
• Tiv thaiv cov hmoov txhuv nplej siab: ceev nrooj khov thiab kaw hauv cov dej noo thiab qab zib hauv lub khob noom cookie, ncua cov hmoov txhuv nplej siab retrogradation (aging) cov tshuaj tiv thaiv, thiab ua kom cov softness ntawm lub khob noom cookie 40% tom qab thawing;
• Microbial inhibition: Qhov kub thiab txias ib puag ncig ntawm -18℃tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob xws li pwm thiab cov poov xab, thiab lub txee lub neej tau txuas ntxiv los ntawm 7 hnub hauv cov txheej txheem ib txwm ua rau 30 hnub;
• Standardized ntau lawm: Cov kab ntau lawm automated thiab ntse saib xyuas kom zoo ib yam freezing tsis rau txhua batch ntawm mov paj, nrog ib tug yuam kev tsawg tshaj li 2% nyob rau hauv lub xeev fermentation tom qab rov qab.
3. Kev lag luam zoo: ob qho txiaj ntsig ntawm kev txo nqi thiab kev txhim kho kev ua haujlwm
• Txo qhov poob: 15% -20% poob tus nqi ntawm ib txwm khov tau raug txo kom qis dua 3%;
• Ua kom muaj peev xwm ntau lawm: Ib lub tshuab ua haujlwm txhua hnub muaj peev xwm tshaj 5 tons, txo cov nqi zog los ntawm 60%;
• Kev nthuav dav yooj yim: Modular tsim txhawb kev nthuav dav ntawm cov kab ntau lawm kom ua tau raws li cov hnub so lossis lub caij nyoog xav tau.
Lub CBFI ib qho kauv ceev khov tshuab tsis tsuas yog daws qhov kev foom tsis zoo ntawm "txias txhais tau tias qis- zoo" hauv kev lag luam ci, tab sis kuj ua tiav qhov yeej- yeej qhov xwm txheej ntawm "kev khaws cia" thiab "tus nqi tswj" los ntawm kev tsav tsheb. Thaum txhua lub khob noom cookie tuaj yeem khov tshiab ntawm -40℃thiab tseem ua haujlwm ntawm -18 degree, cov tuam txhab ci yuav ua tus tswv "golden key" los qhib kev lag luam - yeej rov ua dua kev yuav khoom nrog cov khoom ruaj khov, yeej cov txiaj ntsig zoo nrog kev tsim khoom, thiab yeej lub neej yav tom ntej nrog cov khoom tshiab.
Cim npe nrov: cbfi ib kauv lub freezer rau ci khob noom cookie freezing, Tuam Tshoj, manufacturers, hoobkas, nqe, yuav
