Nta ntawmxanthan ntawm cov pos hniav
Xanthan ntawm cov pos hniavyog tam sim no cov txheej txheem thoob ntiaj teb ntawm kev ua kom tuab, ncua kev kawm, emulsification, kev ruaj khov nyob hauv ib qho, kev ua tau zoo tshaj plaws ntawm kev siv kua nplaum. Tus nqi ntawm pyruvate nyob rau thaum xaus ntawm lub molecular sab saw ntawmxanthan ntawm cov pos hniavmuaj qhov zoo ntawm nws cov khoom.Xanthan ntawm cov pos hniavmuaj cov khoom dav dav ntawm cov saw ntev cov xov paj, tab sis nws muaj cov pawg ua haujlwm ntau dua li cov ntawv tso cai dav dav, thiab nws qhia cov khoom tshwj xeeb hauv cov kev cai tshwj xeeb. Nws txoj kev daws teeb meem nyob rau hauv cov tshuaj aqueous yog cov khoom sib txawv thiab cov khoom sib txawv hauv cov xwm txheej sib txawv.
1.Raug tshem tawm cov cuab yeej thiab emulsifying cov cuab yeej
Xanthan ntawm cov pos hniavyog nrog zoo raug tshem tawm nyhuv rau insoluble khoom thiab roj poob.
2.Zoo dej solubility
Xanthan ntawm cov pos hniavtuaj yeem yaj tau sai hauv dej. Nws nrog dej solubility zoo heev. Nws tshwj xeeb tshaj yog tseem tuaj yeem yaj nyob rau hauv dej txias, kom nws tuaj yeem zam cov txheej txheem nyuaj ua thiab ua rau daim ntawv thov yooj yim.
3.Thickening cov cuab yeej
Xanthan ntawm cov pos hniavdaws yog nrog cov khoom ntawm qhov tsis tshua muaj concentration thiab siab viscosity (viscosity ntawm nws 1% kua aqueous yog sib npaug 100 zaug ntawm gelatin). Nws yog hom zoo ntawm tus neeg sawv cev thickening.
4.Pseudoplasticity
Xanthan ntawm cov pos hniavaqueous tov yog nrog viscosity siab nyob hauv lub xeev zoo li qub lossis qis kev txiav txim siab; nws viscosity yuav ntse ntse hauv qab kev txiav txim siab siab thaum lub sijhawm tus qauv molecular yuav tsis raug hloov. Thaum txiav kev txiav txim siab tshem tawm, qhov qub viscosity yuav zoo tu qab tam sim ntawd. Cov kev sib raug zoo ntawm shearing kev txiav txim thiab viscosity yog lig malleable. Cov pentudoplasticity ntawm xanthan ntawm cov pos hniav zoo heev. Hom pseudoplasticity no ua tau zoo heev rau kev ruaj khov kev ncua kua thiab emulsion.
5.Ruaj rau kub
Lub viscosity ntawmxanthan ntawm cov pos hniavtsis hloov nrog qhov kub hloov pauv. General polysaccharide zoo li viscosity sib txawv vim tias muaj cua sov thaum lub viscosity ntawm xanthan ntawm cov pos hniav kua aqueous pom tsis tshua muaj kev hloov hauv 10-80¡æ. Txawm hais tias cov tshuaj hnyav tsis tshua muaj kua aqueous nyob rau hauv qhov dav kub tau, nws tseem qhia tau ruaj khov viscosity.
6.Kev ruaj khov rau cov kua qaub-puag
Xanthan ntawm cov pos hniavdaws yog qhov ruaj khov rau cov kua qaub-puag. Nws cov viscosity yuav tsis cuam tshuam hauv PH qhov xwm txheej 5-10; thaum PH yog qhov tsawg dua 4 lossis ntau dua 11, nws cov viscosity tau hloov me ntsis.
7.Qhov ruaj khov rau ntsev
Xanthan ntawm cov pos hniavkev daws teeb meem tuaj yeem sib xyaw nrog ntau cov kev daws ntsev (ntsev ntsev, ntsev dej ntsev, ntsev ntsev, calcium ntsev, ntsev ntsev thiab lwm yam) thiab nws cov viscosity yuav tsis cuam tshuam. Raws li lub siab-ntsev ntsev, nws tseem khaws nws cov solubility thiab tsis muaj nag lossis daus hauv cov ntsev uas tov nrog daws, thiab nws cov viscosity tsis yog cuam tshuam.
8.Kev ruaj khov rau enzymatic hydrolysis
Ob chav ruaj khov helix qauv ntawmxanthan ntawm cov pos hniavyog nrog cov muaj zog tiv thaiv kev tiv thaiv oxidation thiab los tiv thaiv oxidation. Ntau lub enzymes, xws li protease, amylase, cellulose thiab hemicellulase, lawv tsis tuaj yeem txo cov pos hniav xanthan.
Cov neeg thov ntawmxanthan ntawm cov pos hniavhauv cov zaub mov
Ua khoom noj khoom haus additive,xanthan ntawm cov pos hniavtau txais los ntawm ntau lub teb chaws. Hom polysaccharide zoo kawg li txhim kho kev ntxhib los mos, saj, tsos los ntawm kev tswj cov rheology kev txiav txim siab ntawm cov khoom, txhim kho nws cov nqi kev lag luam; hauv cov dej haus, khoom qab zib thiab khoom qab zib, jelly, cov kaus poom zaub mov, zaub mov hiav txwv, nqaij ua khoom lag luam thiab lwm yam kev lag luam, nws tau dhau los ua cov tseem ceeb stabilizer, ncua tus neeg sawv cev, emulsifier, tus neeg sawv cev tuab, nplaum tus neeg sawv cev thiab cov khoom siv ua nrog cov txiaj ntsig ntxiv thiab zoo. Nws tuaj yeem hais luv luv rau cov ntsiab lus hauv qab no.
1.Acid-resisting ntsev-tiv thaiv thickening stabilizer
Siv tau rau ntau yam kua txiv haus, kua txiv kua txiv kom pom tseeb, khoom noj nrog seasoning (xws li kua ntses, kua ntses kua ntses, kua ntses kua zaub). Cov nyhuv khov kho ntawmxanthan ntawm cov pos hniavyog obviously batter tshaj li lwm cov pos hniav. Nws yog nrog qhov muaj zog kub siab ruaj khov kom qhov kub siab zoo tib yam kub tsis muaj qhov cuam tshuam rau nws.
2.Emulsifier
Raws li emulsifier, nws thov nyob rau hauv ntau yam ntawm cov dej haus protein, haus dej haus cawv, thiab lwm yam kom tiv thaiv cov roj-dej stratification thiab txhim kho kev nyab xeeb protein, tiv thaiv kom tsis txhob muaj protein ntau. Nws kuj yog siv los ua tus neeg sawv cev ua npuas ncauj thiab ua npuas dej stabilizer raws nws lub peev xwm emulsifying.
3.Txhaws tus neeg sawv cev
Raws li ruaj khov viscosity muab tub lim, nws tuaj yeem siv rau kev ua ntau hom khoom qab zib, qhob cij, biscuit, khoom qab zib, thiab lwm yam Nyob hauv cov xwm txheej uas cov tshuaj tsw qab ntawm cov zaub mov tsis hloov, nws tuaj yeem ua cov khoom noj nrog ntau dua li kev khaws cia. cov cuab yeej, ntev siv sijhawm ntev thiab batter saj. Nws tau txais txiaj ntsig zoo rau cov khoom noj khoom haus sib txawv thiab kev lag luam nplai ntau lawm. Hauv cov txheej txheem tsim tawm ntawm ntau yam khoom noj khov,xanthan ntawm cov pos hniavnws yog nrog cov haujlwm ua haujlwm rau kev tiv thaiv cov dej hauv dej, ncua kev laus thiab lub sijhawm tiv thaiv zoo.
4.Emulsion stabilizer
Raws li emulsion stabilizer, nws tau thov hauv cov zaub mov khov. Nyob rau hauv dej khov, sorbet,xanthan ntawm cov pos hniavtuaj yeem kho cov viscosity ntawm kev sib xyaw thiab ua kom nws cov lus sib xyaw thiab ruaj khov thiab nws cov nqaij mos thiab du. Txij li kev sib txheeb ntawm qhov viscosity ntawm xanthan ntawm cov pos hniav thiab qhov kub tau muaj plasticity thiab shearing cov cuab yeej, thaum lub sijhawm ua, nws cov viscosity yog txo thiab qhov tsis kam poob qis, yog li nws pom zoo ua; txawm li cas los xij, thaum lub caij nyoog laus, viscosity zoo dua yog li nws muaj txiaj ntsig rau kev txhim kho kev nthuav dav, tiv thaiv cov cim ntawm cov dej khov loj hauv daim npog cov dej khov thiab ua kom cov saj ntawm dej khov ntau dua thiab du. Lub caij no, nws tseem txhim kho lub freeze-thaw stabilization ntawm cov khoom.
5.Daim ntawv thov hauv cov hmoov nplej tsim khoom
Hauv cov hmoov nplej,xanthan ntawm cov pos hniavyog ib hom kev muaj yees uas tsim nyog ntxiv. Hauv kev tsim cov txheej txheem ntawm cov hmoov nplej qhuav tsis muaj plhaw, cov noodles thiab cov khoom noj khoom haus sai, cov lus hais ntxivxanthan ntawm cov pos hniavtuaj yeem txhim kho gluten zog ntawm khob noom cookie; lub khob noom cookie daim ntawv extruded yog nrog tawv thiab yog txo qhov tawg tom qab ziab, tib lub sij hawm nws tseem txhim kho cov saj thiab ua kom nws zom, tshiab thiab du; rau kib ua noj, nws kuj tuaj yeem txuag roj thiab txo tus nqi ua noj haus.
6.Lwm daim ntawv thov
Tsis suav rau cov ntawv thov saum toj saud,xanthan ntawm cov pos hniavkuj tseem siv dav hauv kev ua cov khoom noj nqaij, txiv hmab txiv ntoo thiab zaub tshiab-khaws cov kaus poom thiab lwm yam khoom noj.
