Ukwakhiwa kwamakhemikhali we-imayonnaise

Uma usebenzisa imikhiqizo esazijwayele, asiqabangi kakhulu ukucabanga ngezinzuzo zabo noma ukulimala. Kodwa maduzane, abantu baqala ukucabanga ngezinzuzo abazisayo, bedla izinto ezihlukahlukene. Isibonelo, imayonnaise ngumkhiqizo ovame kakhulu okhona njalo etafuleni lethu futhi unamathele ngezitsha ezihlukahlukene ezingenakulinganiswa. Kodwa iqiniso lokuthi umuntu usebenzisa kaningi, kunomthelela omkhulu emsebenzini womzimba. Ngakho-ke kuyathakazelisa kakhulu ukwazi lokho okukwakhiwa kwamakhemikhali okuyi-mayonnaise, ukuthi kudliwa ngani, yiziphi izakhiwo zalo eziwusizo, nokuthi ungenza kanjani imayonnaise ekhaya.

Ukwakhiwa kwemayonnaise

Ngokuqinisekile, abaningi banesithakazelo esikhulu ukwazi ukuthi yiziphi izithako eziyingxenye yemayonnaise esithandayo. Njengomthetho, izingxenye zalo ezisemqoka yi-mustard, i-egg yolk, uviniga, i-citric acid, amafutha wemifino. Kungaba kuhle uma, ngokuxuba yonke le mikhiqizo, kutholakala isoso esiphezulu, esifanele izitsha eziningi.

Imayonnaise iqukethe amafutha, aqukethe amaningi amavithamini futhi kusiza ukuvuselela isikhumba. Imayonnaise eminingi yanamuhla ifaka amafutha okuguqula imifino eguquliwe. Ama-molecule awo awakho emvelweni, ngoba umzimba wethu awuhambisani nokufaniswa kwawo. Lo mkhiqizo umkhiqizo wokuguqulwa kwamakhemikhali wamafutha yemifino. Qaphela ukufaka amaphakheji, uma ethi "amafutha emifino ephakeme kakhulu" - ke lena amafutha omuthi aguquliwe. Ama-enzyme akhiqiza umzimba awukwazi ukudiliza ama-mole-molecule e-trans-fat, aqoqa kahle esibindi, ezindongeni zezinto, ama-pancreas nasesinqeni salabo bantu abathanda imayonnaise. Lezi zinhlayiyana ziqukethe imayonnaise. Ngokusetshenziswa njalo kwenani elikhulu lalawo mafutha, ukukhuluphala, ukutholakala kwamathambo, ukugula kwamathambo kanye nesifo senhliziyo esiyingozi. Imayonnaise ukwakheka kunzima kakhulu. Iqukethe izingxenye eziningi ezahlukene.

Ngisho noma imayonnaise iqukethe amafutha aphezulu, kuzoba khona abaningi lapho, futhi lokhu kuyingozi nakwezempilo. Ngaphezu kwakho konke lokhu, imayonnaise iqukethe ezinye izithako eziningi ezingathonya umzimba wethu kahle.

Isibonelo: ama-emulsifiers, okusiza ukugcina ukuvumelana okufanayo komkhiqizo. Ezikhathini zaseSoviet, i-egg lecithin yayisetshenziswa njenge-emulsifier, futhi esikhathini sethu yashintshwa yi-lecithin ye-soy. Isilinganiso sinembile kakhulu. Njengoba kuyaziwa, ekulungiseleleni imikhiqizo eminingi kakhulu besebenzisa i-soybean iguqula izakhi zofuzo.

I-flavour enhancers eyongezwa kwimayonnaise inikeza ukunambitheka okucace futhi okucwengiwe kakhulu emikhiqizweni, cishe zonke zazo zenziwa ngosizo lwezinqubo zamakhemikhali, okungukuthi, zinemvelaphi yokufakelwa. Amaplifiers of ukunambitheka akwazi ukudala umlutha kunoma yimuphi umkhiqizo kamuva othembekile, banomthelela omubi ohlelweni lokugaya ukudla.

Ukwakhiwa kwamakhemikhali we-mayonnaise kunzima kakhulu. Ibuye ihlanganise nama-preservatives. Lezi zithasiselo zandisa impilo yeshalofu yomkhiqizo.

Bavimbela ukuthuthukiswa kwezifungi ezihlukahlukene kanye nama-microbes. Ukuba khona kwama-preservatives kumkhiqizo kuvumela ukuthi imikhiqizo igcinwe izinyanga, futhi ngezinye izikhathi ngisho neminyaka eminingi. Kulo mkhiqizo akukho lutho oluphilayo, njengoba konke kubhujisiwe ukuze kwandiswe impilo yeshalofu yalo mkhiqizo. Ezinye zezidakamizwa, ngenxa yesiphuzo esiswini, zibola ngaphakathi esiswini. Kodwa ingxenye encane isasele, ingena emangqamuzaneni omzimba futhi ayisebenzi kahle kuyo.

Ngaphezu kwe-mustard, amafutha omifino kanye ne-egg yolk, ama-mayonnaise afaka imikhiqizo efana nesitashi, i-gelatin ne-pectin. Imayonnaise, lapho isitashi sengeziwe khona, inezimfanelo ezincane zokunambitha. Imayonnaise enhle futhi ewusizo yenziwa ezinsukwini zikagogo. Akazange alethe umonakalo, kodwa ngokuphambene nalokho, kwakubhekwa njengelusizo kakhulu.

Imayonnaise ekhaya

Kulabo abathanda imayonnaise, kunengqondo ukupheka ikhaya elihle elenziwe nge-sauce elizohlangabezana nazo zonke izidingo zokudla okunempilo. Ungacabange mayelana nenambitheko bese wenza u-sauce wezinhlobo ezahlukene.

Thatha amaqanda amane amaqanda, amathisipuni amabili kasawoti, amathisipuni amabili wesinaphi, 1 ithisipuni. i-spoonful sugar, i-0.5 yamafutha omnqumo nomsundu omnyama. Qinisekisa ukuthi yonke imikhiqizo ingezingeni eliphakeme futhi elisha.

Okokuqala, sidinga ukuhlukanisa i-yolk kusuka kuphrotheni ngokucophelela ukuze kungabikho iziqu ezingaphandle. Hlanganisa izikhupha nge lwesinaphi, bese ufaka pepper nosawoti. Phinda futhi, uxube ngokucophelela, ujikeleze njalo i-corolla ngesinye isiqondiso. Ngemuva kwalokho, siqala ukwengeza uphonsa wamafutha omnqumo, kuyilapho ungayeki ukuphazamisa. Uma cishe u-150 ml wamafutha omnqumo uyathululelwa, ungayithululela kancane kancane, ngenhla encane. Bathi into ebaluleke kakhulu ekulungiseleleni imayonnaise ezenziwe ngokwenziwe ukusheshisa kancane. Kudingekile ukuthi uphuthukise kuze kube yilapho wonke amafutha ehlile, futhi ubukhulu buqala ukugubha ngemuva kwezindonga zezitsha futhi kuzoba okufanayo. Manje udinga ukwengeza izipuni ezimbili zewayini uviniga bese uhlanganise ubukhulu. Kumele kube uketshezi oluthe xaxa futhi kube mhlophe. Abanye bangeza amanzi ekugcineni, ukuze bafinyelele ukufana. Ungagcina le mayonnaise esiqandisini isikhathi esingaphezu kwezinsuku ezintathu ku-container evaliwe ngokuqinile.