Daim ntawv thov thiab kev txiav txim siab rau Carrageenan hauv Khoom Noj

Cov pos hniav tau siv dav siv cov khoom noj khoom haus thoob ntiaj teb, tshwj xeeb tshaj yog nyob rau hauv cov teb chaws tsim kho uas lawv muaj nyob rau hauv yuav luag txhua yam khoom noj khoom haus. Carrageenan, ib yam tseem ceeb ntawm cov pos hniav uas noj tau, nthuav tawm ntau yam khoom uas xav tau thiab ua lub luag haujlwm tseem ceeb hauv kev ua zaub mov. Nws tau muab faib ua peb hom: Kappa Carrageenan, Iota Carrageenan, thiab Lambda Carrageenan, txhua tus muaj cov yam ntxwv sib txawv thiab kev siv. Qhov blog no tsom rau cov ntawv thov thiab kev txiav txim siab ntawm carrageenan hauv zaub mov.

1. Khoom thiab Kev Ua Haujlwm ntawm Carrageenan

1.1 Lub cev thiab tshuaj muaj zog

Carrageenan yog polysaccharide muab rho tawm los ntawm cov seaweed liab, muaj feem ntau ntawm D-galactose thiab 3, 6-anhydro-D-galactose residues. Nws tshwm li dawb los yog lub teeb daj-xim av flakes los yog hmoov, nrog ib tug me me los yog tsis tsw. Carrageenan swells nyob rau hauv dej txias thiab dissolves nyob rau hauv dej kub siab tshaj 60 degree, tsim ib tug viscous, pob tshab, los yog me ntsis milky tov, tab sis yog insoluble nyob rau hauv cov organic solvents.

Vim nws cov qauv molecular uas tsis yog ceg thiab muaj zog anionic xwm,carrageenan seaweed Cov ntaub ntawv high-viscosity daws, nrog viscosity nyob ntawm qhov concentration, kub, hom carrageenan, thiab lwm yam tshuaj yaj. Carrageenan ruaj khov nyob rau hauv daim ntawv qhuav thiab nyob rau hauv nruab nrab thiab alkaline daws. Txawm li cas los xij, hauv cov tshuaj acidic (tshwj xeeb tshaj yog pH tsawg dua lossis sib npaug ntawm 4.0), nws nkag mus rau acid hydrolysis, ua rau txo qis hauv gel zog thiab viscosity. Nws kuj tseem ua rau hydrolysis nyob rau hauv qhov kub thiab txias nyob rau lub sijhawm ntev, uas tuaj yeem txo cov gel zog.

1.2 Rheological Properties

Carrageenan feem ntau yog siv los ua thickener, gelling agent, suspending agent, emulsifier, thiab stabilizer hauv kev lag luam khoom noj. Nkag siab txog nws cov khoom rheological thiab yuav ua li cas lawv hloov nyob rau hauv ntau yam xwm txheej yog qhov tseem ceeb rau kev tsim khoom zoo.

Nws cov tshuaj viscosity nce exponentially nrog concentration thiab txo nrog nce kub. Qhov tseem ceeb, carrageenan cov ntsiab lus gel thaum txias rau qee qhov kub, tshwj xeeb tshaj yog rau κ-carrageenan thiab ι-carrageenan, uas tsim cov qauv hauv network thaum ncav cuag lawv cov gelation point. Cov cuab yeej no yog qhov tseem ceeb hauv kev siv xws li jellies, cov khoom noj nqaij, thiab cov khoom siv mis nyuj.

2. Carrageenan Siv hauv Khoom Noj

2.1 Carrageenan hauv Jelly Production

Carrageenan yog ib tus neeg sawv cev zoo tshaj plaws thiab tuaj yeem hloov tau agar, gelatin, thiab pectin. Agar-based jellies tsis muaj elasticity thiab kim dua; gelatin-raws li txiv hmab txiv ntoo jellies muaj qhov chaw qis thiab melting cov ntsiab lus, yuav tsum tau txias cia; pectin yuav tsum muaj suab thaj ntau ntau thiab tsim nyog pH rau gelling.

Carrageenan seaweed, txawm li cas los xij, tsis muaj cov teeb meem no. Jellies ua nrog carrageenan yog elastic thiab tsis-leaky. Nws cov khoom tshwj xeeb gelling ua rau nws muaj kev xaiv nrov rau kev tsim jelly.

Kev txiav txim siab:

●Thaum siv carrageenan nyob rau hauv jellies, xyuam xim rau nws solubility thiab lub sij hawm tuav nrog konjac cov pos hniav. Kev tsis zoo ntawm cov pos hniav konjac tuaj yeem cuam tshuam qhov kev ntxhib los mos thiab cov duab ntawm jelly.

● Tsis txhob tuav lub sij hawm ntev vim nws yuav ua rau deacetylation thiab tsis zoo. Kho lub sijhawm tuav raws li lub caij nyoog.

● Ntxiv cov khoom xyaw acidic ntawm qhov kub thiab txias kom tsis txhob ua rau carrageenan puas thiab cuam tshuam rau kev ntxhib los mos.

● Kho pH kom tsis txhob poob qis dua 4; siv lwm cov tshuaj gelling rau ntau acidic saj. Boiling thiab filtering yuav tshem tawm undissolved konjac cov pos hniav hais, txhim kho jelly pob tshab thiab zoo.

2.2 Carrageenan Siv hauv pob tshab txiv hmab txiv ntoo Gummies

Carrageenan-raws li gummies muab fruity flavors, nruab nrab qab zib, thiab ib tug du zoo nkauj yam tsis stickiness. Lawv yog cov pob tshab ntau dua thiab muaj txiaj ntsig zoo piv rau agar, txhim kho kev ntxhib los mos thiab ruaj khov ntawm ob qho tib si tawv thiab muag khoom qab zib.

Kev txiav txim siab:

● Carrageenan-raws li gummy hmoov tsis yaj zoo thaum muaj suab thaj ntau. Pre-dissolution hauv dej yog pom zoo kom tiv thaiv granular textures.

● Saib xyuas kom txo cov suab thaj kom tsis txhob muaj crystallization lossis nyuaj rau molding thiab ncab.

● Ntxiv cov xim thiab flavorings, xws li zaub ntug hauv paus puree, tom qab ua noj ua haus, kom ntseeg tau qhov tseeb piv ntawm gummy hmoov.

2.3 Carrageenan hauv Cov Khoom Noj

Carrageenan txhim kho cov dej tuav, tsw, kev ntxhib los mos, thiab khov-thaw ruaj khov hauv cov khoom nqaij qaib. Nws muab gelling, emulsification, dej-binding, thiab elasticity nyob rau hauv cov nqaij npua thiab hnyuv ntxwm, txhim kho kev ntxhib los mos thiab txo cov nqi tsim khoom.

2.4 Carrageenan Siv hauv Ice Cream Production

Carrageenan pab sib npaug faib cov roj thiab cov khoom siv hauv cov dej khov, tiv thaiv kev sib cais ntawm cov mis nyuj thiab cov dej khov khov loj hlob. Nws cuam tshuam nrog cov mis nyuj cations los txhim kho cov khoom gelling, txhim kho kev ruaj khov, yaj tsis kam, thiab ruaj khov tiv thaiv qhov kub thiab txias.

Kev txiav txim siab:

● Ntxiv ib qho me me ntawm cov hmoov txhuv nplej siab los tiv thaiv cov hmoov nplej; hmoov txhuv nplej siab heev tuaj yeem cuam tshuam qhov ncauj.

● Kev siv ntau dhau ntawm carrageenan tuaj yeem ua rau gelling thaum laus.

2.5 Carrageenan Daim Ntawv Thov hauv Npias Ntau Lawm

Carrageenan, nrog nws cov pab pawg muaj zog anionic, tuaj yeem khi nrog cov protein zoo, esters, thiab polysaccharides los tsim cov flocs uas tawm ntawm wort, qhia meej rau nws. Nws txhim kho cov poov xab loj hlob, txhim kho kev pom, thiab txuas ntxiv npias txee lub neej.

Kev siv:Feem ntau ntawm 15-25 mg / kg, kho raws li raw cov ntaub ntawv, malt, adjuncts, thiab wort concentration.

3. Kev txiav txim siab hauv daim ntawv thov zaub mov

3.1 Compatibility nrog lwm cov khoom xyaw

Carrageenan qhov kev ua tau zoo tuaj yeem cuam tshuam los ntawm nws txoj kev sib raug zoo nrog lwm cov khoom xyaw. Hauv cov cheeb tsam acidic, carrageenan tuaj yeem hydrolyze, txo cov gel zog. Ntxiv buffers los yog sib txuas nrog lwm cov thickeners zoo li konjac cov pos hniav tuaj yeem ua kom cov gel qauv ruaj khov. Kev sib cuam tshuam nrog cations xws li potassium thiab calcium txhim kho gelling, thaum sodium thiab lithium tsim nkig gels.

3.2 Kub thiab sijhawm tswj

Carrageenan's gel zog yog rhiab rau qhov kub thiab txias. Kev tswj kom raug ntawm cua sov thiab lub sijhawm txias yog qhov tseem ceeb rau kev pom gelling. Qhov no yog qhov tseem ceeb tshwj xeeb tshaj yog nyob rau lub caij ntuj no thiab lub caij hloov pauv thaum lub sijhawm cua sov nrog konjac cov pos hniav yuav tsum tau tswj nruj me ntsis kom tiv thaiv cov khoom tsis zoo.

3.3 pH Tus nqi cuam tshuam

Carrageenan lub zog gel txawv nrog pH. Ntawm pH tus nqi qis dua 5, gel lub zog nce nrog pH, thaum siab dua pH 9, nws txo qis. Kho pH hauv cov khoom noj acidic lossis alkaline yog tsim nyog los tswj cov gel zog thiab cov khoom ruaj khov.

Xaus

Carrageenan, raws li cov pos hniav ntuj, muaj gelling zoo, thickening, thiab stabilizing zog, nthuav dav daim ntawv thov kev cia siab nyob rau hauv kev lag luam khoom noj. Nws txhim kho kev ntxhib los mos, tsw, thiab txee lub neej hauv cov khoom siv mis nyuj, cov khoom noj nqaij, cov khoom qab zib, dej khov, thiab dej haus.

Yog tias koj tab tom nrhiav yuav carrageenan hauv ntau lossis lag luam wholesale, saib tsis muaj ntxiv! Zoo siab txais toshu rau CHEMSINO. Peb yuav muab cov ncauj lus kom ntxaws thiab cov qauv dawb rau koj kuaj. Peb mob siab rau pab koj cov lag luam khoom noj thiab ua kom nws txoj kev vam meej. Cia peb ua koj tus khub ntseeg siab hauv kev nrhiav cov khoom zoo carrageenan. Tiv tauj peb hnub no thiab cia peb pib txoj kev koom tes muaj txiaj ntsig.