Samfurin madara mai tsami, wanda ya dade yana gargajiya ga mutane da yawa
yankunan kasar mu. Kirim mai tsami ya sami sunansa
daga hanyar asali na samar da kirim mai tsami a gida
sharuddan. Bayan saman Layer na daidaitawa
madara, tare da tsintsiya ko cokali, an kwashe (shafa) na biyu
Layer karkashin kirim. Wannan kirim mai tsami ne
– samfurin yana da gina jiki sosai, mai daɗi da sha
abubuwa masu amfani da yawa daga madara. Abinci, nazarin halittu
dabi’u da kaddarorin abinci na kirim mai tsami sun bambanta
wani lokacin yana da mahimmanci. Bukatun abinci na abinci
Fresh kirim mai tsami tare da mai abun ciki na 10% yana da alhakin fiye da sauran,
wanda acidity a kan sikelin Turner bai wuce 90 ° ba.
Ana iya shirya kirim mai tsami a gida. Domin
wannan ya kamata a ƙara zuwa cream a dakin da zafin jiki
yisti na musamman. A matsayin mai farawa, zaka iya amfani
haka nan madarar da aka narkar da ita ko kirim mai tsami, idan sun yi kyau.
Bayan kirim ɗin ya zama mai tsami, dole ne a fitar da shi.
a cikin sanyi kuma a zazzabi na 5-8 ° C bar shi kaɗai (ba
girgiza) a cikin sa’o’i 24-48. A wannan lokacin, kirim mai tsami
Zai yi kauri, “cikakke”, da ƙyar zai zame daga cokali.
kuma za ta sami sifa mai dandano ” kirim mai tsami “. Kirim mai tsami mai sauƙi
Ya ƙunshi mai 30%, furotin 2,9% da carbohydrates 2,9%.
Kirim mai tsami na mafi girma yana da dandano ba tare da wani dandano ba.
da wari, matsakaicin kauri, mai kama da juna, ba tare da kitsen hatsi ba
da squirrel, mai kyalli a bayyanar. Don kirim mai tsami da farko
Ana ba da izinin irin ɗanɗanon ɗanɗano kaɗan, sosai
rauni mai ɗanɗanon kiwo. Its daidaito iya
zama ƙasa da kauri fiye da premium kirim mai tsami.
Dangane da ka’idojin ingancin jihar (GOST)
cream kawai ya kamata ya kasance a cikin samfurin
da yisti. Daga nan ne kawai za’a iya rubuta shi akan marufi.
kalmar “kirim mai tsami.” Amma idan an ƙara emulsifiers a cikin kwalba
da stabilizers, don haka wannan ba kirim mai tsami ba ne, amma kawai madara
samfur. Hakanan zai iya zama kayan lambu-kiwo (idan
ana maye gurbin kitsen dabba da kitsen kayan lambu) ko mai (idan
gaba daya maye gurbin mai da furotin). Gabaɗaya a irin waɗannan lokuta
A kan lakabin suna rubuta baƙon da kalmar “cream kirim”
Suna. Me yasa ake buƙatar maye gurbin? Dalilin yana da sauki: su
Mahimmanci rage farashin samar da samfur.
Lokacin zabar kirim mai tsami, ban da alamu, kuna buƙatar biya
Hankali ga rayuwar shiryayye da rayuwar shiryayye na samfurin.
Ana iya adana kirim mai tsami na halitta a cikin kwantena da aka rufe.
5-7 kwanaki a yanayin zafi daga +2 zuwa +6 digiri, kuma a cikin
yabo (misali, a cikin kofin filastik tare da
murfi) – 72 hours. Kuma mafi ƙarancin halitta
Sinadaran, tsawon rayuwar shiryayye (makonni 2-4)
da yawan zafin jiki na ajiya (daga +2 zuwa +20 ° C).
Yadda za a bambanta kirim mai tsami daga samfurin kirim mai tsami?
Don gwaji, na sayi biyu
wani nau’in kirim mai tsami mai ƙarancin mai. Tun da wannan kirim mai tsami
ba zai iya zama mai kauri kamar na gargajiya ba, a ka’ida
don inganta daidaito, mai ƙira na iya ƙarawa
a cikinsa stabilizer, misali sitaci iri ɗaya.
Amma kawo masana’anta zuwa ruwan sha ba haka bane
Mai rikitarwa. Ya isa ya ƙara ƙaramin adadin kirim mai tsami.
digo na aidin. Idan da gaske ne, zai juya ɗan rawaya.
Kuma idan ya ƙunshi kayan abinci na ganye, za ku samu
Launi shuɗi. Kirim mai tsami na ya juya ya zama gaske.
Don gwaji na biyu, na sha gilashin ruwan zafi biyu.
ruwa a watsa musu cokali guda na kirim mai tsami. Na farko ya narke
gaba daya, yana ba ruwan ruwan farin launi iri ɗaya. Rabin,
yana da inganci. Kuma wasu kirim mai tsami a cikin gilashin na biyu
nade sama, wato bai cika sabo ba. Yi rashin talauci
kirim mai tsami da hazo na iya faduwa gaba daya.
Amfani Properties na kirim mai tsami
Kirim mai tsami na halitta kayan kiwo ne da aka shirya
pasteurized cream, fermented tare da musamman zaba mix
tsami.
Ƙimar nazarin halittu na kirim mai tsami an ƙaddara ta gaban
cikakken furotin madara mai ɗauke da mahimmanci
amino acid, mai sauƙin narkewa da sukarin madara,
kazalika da gaskiyar cewa a cikin maturation da fermentation tsari
an kafa abubuwan da aka shayar da su sosai
jikin mutum idan aka kwatanta da kayan kiwo.
Kirim mai tsami ya ƙunshi bitamin masu mahimmanci: A, E,
B2, B12,
C, PP,
da kuma alli, phosphorus
da irin,
wajibi ne ga jiki mai girma.
Godiya ga fermentation na lactic acid, kirim mai tsami ya zama
a cikin samfurin tare da aikin probiotic: kunshe a ciki
ƙananan ƙwayoyin cuta suna taimakawa wajen yaƙar flora mai lalacewa
hanji, girma da kuma ninka ƙwayoyin cuta masu amfani.
Kirim mai tsami saboda yawan mai shine
samfur mai gina jiki sosai. Saboda haka, ana amfani da shi sosai
don abinci mai gina jiki ga marasa lafiya da marasa lafiya da ke fama da rashin abinci
rashin ci da rashin narkewar abinci.
Kirim mai tsami yana ƙarfafa tsokoki, yana ƙarfafa aikin tunani:
za a iya amfani dashi don kunar rana a jiki a matsayin magani
rabi. Ana bada shawarar cin kirim mai tsami da safe. 10 ku
14 hours: da rana, da amfani iya
haifar da ta’azzara cutar hanta.
Amma kirim mai tsami, lasafta
don tsawon rayuwar shiryayye: fiye da kwanaki 10. Ban da
pasteurization, don tsawaita rayuwar shiryayye, ana ƙara abubuwan kiyayewa.
Kirim mai tsami tare da rayuwa mai tsawo a cikin abincin jariri.
mafi kyau kada a yi amfani. kirim mai tsami (mafi kyau fiye da 10%),
A matsayin topping na miya, salads, da miya, kuna iya ba da shawara
yara daga shekaru 1,5.
Haɗari Properties na kirim mai tsami.
Saboda yawan acidity nasa, ba a ba da shawarar ga ciwon ciki da ciki ba
ciwon ciki, tare da gastritis
tare da high acidity.
Saboda yawan kitse da abubuwan adana kayan kirim mai tsami a cikin shagon
Likitoci ba su ba da shawarar ba da shi ga yara a ƙarƙashin shekaru 1.5.
Kada a yi amfani da kirim mai tsami don kiba
saboda high caloric abun ciki. Hakanan yawan amfani da kirim mai tsami
zai iya cutar da mutanen da ke da cutar gallbladder
da hanta, da hauhawar jini da cututtuka na tsarin zuciya,
tunda yana da babban abun ciki na cholesterol.
Daya daga cikin shahararrun bidiyo akan yanar gizo akan yadda ake yin kirim mai tsami a gida.
