PGPR,kua daj ua kua, insoluble hauv dej txias thiab ethanol, soluble hauv cov roj kub, nrog zoo thermal stability, tsis muaj ntxhiab tsw phem. Nws yog dav siv hauv chocolate.
Muaj nuj nqi ntawm PGPR hauv chocolate
1.PGPRtuaj yeem txo qhov viscosity ntawm chocolate muab tshuaj txhuam, yuav tsis ua rau lub ntsej muag, yog li txhawm rau txhim kho nws cov kev ua kom yooj yim, txuag cov nyiaj ntawm cocoa butter.
2.PGPRua ke nrog lecithin muaj qhov ua tau zoo synergic, uas tuaj yeem txo cov shear kev ntxhov siab ntawm chocolate, txo qis ntawm cocoa butter thiab cocoa butter hloov pauv, thiab tsis cuam tshuam rau cov txiaj ntsig ntawm chocolate muab tshuaj txhuam.
3.Nwsua rau cov npuas me me uas tsim los ntawm chocolate thiab nws cov khoom lag luam nyob rau hauv tus txheej txheem ntawm pwm txhawm rau kom yooj yim tawm, thiab zam kev tshwm sim ntawm cavitation thiab tshuab tawg.
4.Nws reduce tus nqi ntawm cov qhob noom xim kasfes xav tau rau kev ua tiav zoo thiab ua mauv.
5.PGPRyuav speed lub chocolate txhaj pwm.
6.Nwstxhim kho lub tshuab tsim khoom, cov tuab thiab hnyav dua chocolate txheej tuaj yeem tsim nyob rau ntawm lub ncuav. Nws tseem tuaj yeem tsim cov thinner thiab flatter chocolate txheej, ua kom cov khaubncaws cua qhwv tau yooj yim dua.
7.PGPRnce qhov adhesion ntawm chocolate txheej ntawm qhov kub tsawg nyob rau hauv ib puag ncig noo. Ua kom cov chocolate txheej ntawm cov mis nyuj khov ua daim ntawv nrawm, thiab nrawm rau nws cov nplaum, nce adhesion.
