Phau Ntawv Qhia rau Haus Dej Thickeners: Hom thiab Kev Siv

Thickeners, ib chav kawm ntawm cov khoom noj ntxiv, ua lub luag haujlwm tseem ceeb hauv kev txhim kho qhov sib xws, kev ncua kev ruaj ntseg, thiab kev ntxhib los mos ntawm cov dej haus. Kab lus no tshawb txog cov yam ntxwv thiab kev siv ntawm cov thickeners nrov hauv cov dej haus, pab cov tuam txhab xaiv cov khoom tsim nyog rau lawv cov khoom tsim.

Agar Agar hauv Dej Haus

• Thickening thiab Stabilizing Properties

Piv nrog rau lwm cov thickening agents, Agar Agar muab tag nrho lub cev tsis tau refreshing kev ntxhib los mos nrog ib tug me me ntawm ntxiv, thiab nws tsis tawm ib tug nplaum tom qab.

• Superior Flavor Tso

Agar tsis npog lub ntuj flavours ntawm cov zaub mov, tso cai rau cov dej haus thawj saj kom ci.

• Thixotropic viscosity

Nws muab dej haus ib tug tuab zoo nkauj tab sis nrog tsawg kawg aftertaste. Cov dej haus mus rau smoothly, muab lub qhov ncauj qab ntxiag heev.

• Gelling Khoom

Ntawm qhov tsis tshua muaj siab, agar tuaj yeem tsim ib qho kev sib txuas ntawm peb sab hauv kev daws teeb meem, muab cov khoom ncua kev kawm zoo rau cov khoom tsis zoo xws li cov protein, fibers, thiab hmoov. Nws kuj tseem txhim kho lub txee ruaj khov ntawm cov dej haus los ntawm kev tiv thaiv kev sib cais los yog txheej txheej.

Xanthan Gum hauv Dej Haus

• Ua tau zoo Thickening

Xanthan cov pos hniav tuaj yeem ua rau cov viscosity ntawm cov viscosity tsawg (tsawg dua 0.5%), ua rau nws xaiv tau tus nqi. Nws yog feem ntau siv hauv cov dej qab zib xws li mis nyuj almond, uas nws pab tiv thaiv sedimentation thiab txheej thaum lub sij hawm cia.

• Shear-Thinning Properties

Xanthan cov pos hniav nthuav tawm tus cwj pwm pseudoplastic, txhais tau tias cov viscosity txo qis hauv shear (thaum haus), muab lub qhov ncauj smoother, thiab rov qab mus rau nws qhov qub viscosity tom qab.

• Compatibility nrog lwm yam additives

Xanthan cov pos hniav ua haujlwm zoo nrog lwm cov thickeners thiab emulsifiers, muab kev ruaj ntseg hauv cov dej haus, txawm tias thaum pasteurization.

• Daim ntawv thov

Xanthan cov pos hniav yog siv dav hauv cov mis nyuj almond los tiv thaiv sedimentation thiab txheej thaum tsim khoom thiab khaws cia. Nws meltability thiab qib kev siv qis ua rau lub qhov ncauj zoo dua thiab muaj txiaj ntsig zoo dua li lwm cov pos hniav. Nws kuj tseem siv rau hauv cov dej haus hmoov, nrog rau tus qauv siv tus nqi ntawm 1%. Hauv cov dej qab zib carbonated, xanthan cov pos hniav pab kom ruaj khov ntawm cov roj.

Carrageenan hauv Dej Haus

Carrageenan yog cov hmoov dawb lossis daj daj, tsis qab thiab tsis muaj ntxhiab, thiab yaj tag nrho hauv dej kub saum 60 degree. Nws yog insoluble hauv cov kuab tshuaj organic. Carrageenan yog qhov ruaj khov tshaj plaws ntawm pH ntawm 9, tab sis nws tuaj yeem tiv taus qhov kub thiab txias hauv cov kev daws teeb meem nrog pH saum toj no 6. Txawm li cas los xij, thaum pH qis dua 3.5, cua sov yuav ua rau acid hydrolysis. Nyob rau hauv lub xub ntiag ntawm poov tshuaj los yog calcium ions, carrageenan tsim ib tug reversible gel.

Carrageenanua cov thickener, suspending agent, gelling agent, emulsifier, thiab stabilizer, nrog rau kev siv tus nqi xws li ntawm {{0}}.03% mus rau 0.5%. Piv txwv li, hauv cocoa mis nyuj, tus nqi siv yog 0.{{10}}25% rau 0.035%, hauv cov mis nyuj, nws yog 0.2% rau 0.3%, thiab hauv yogurt, nws yog 0.02% mus rau 0.03%. Nyob rau hauv rhuab, sterilized dej haus thiab mis nyuj gels, K-hom carrageenan raug pom zoo. Thaum ua ke nrog locust taum cov pos hniav, carrageenan tuaj yeem txhim kho gel zog thiab viscosity.

Pectin hauv dej haus

Pectin yog xim av lossis greyish-dawb hmoov uas tsim cov kua nplaum, creamy kua thaum yaj hauv dej. Nws muaj cov cua kub zoo thiab yog insoluble hauv cov kuab tshuaj organic.

Pectin yog ruaj khov nyob rau hauv acidic ib puag ncig, ua rau nws ib tug zoo heev thickener nyob rau hauv ntau yam acidic khoom noj khoom haus. Pectin nrog methoxyl cov ntsiab lus siab dua 7% yog cais raws li siab methoxyl pectin, thaum pectin nrog tsawg dua 7% methoxyl cov ntsiab lus yog cais raws li qis methoxyl pectin. Cov ntsiab lus methoxyl cuam tshuam rau gelling zog ntawm pectin.

Nyob rau hauv cov kua txiv hmab txiv ntoo los yog hmoov dej haus, pectin nce viscosity thiab stabilizes suspensions ntawm cov roj yam tseem ceeb thiab txiv hmab txiv ntoo hais. Tus nqi siv yog {{0}}.05% rau 0.1% hauv cov kua txiv hmab txiv ntoo thiab 0.1% rau 0.2% hauv cov kua txiv hmab txiv ntoo.Pectinyog ntau soluble thaum tov nrog syrup los yog qab zib ua ntej dissolving hauv dej.

Hauv kev tsim khoom noj mis nyuj haus, siab methoxyl pectin txhim kho tsw thiab kev ntxhib los mos. Nws tiv thaiv txheej txheej, tshwj xeeb tshaj yog nyob rau hauv sterilized mis nyuj cov khoom uas muaj sedimentation. Pectin pab inhibit qhov kev sib cais no.

Gelatin hauv dej haus

Gelatin yog cov xim tsis muaj xim lossis daj daj, pob tshab, nkig hmoov lossis cov nplooj nyias nyias uas yuav luag tsis muaj saj lossis tsw. Nws swells 5 mus rau 10 npaug ntawm nws qhov hnyav hauv dej txias thiab yaj hauv dej kub, glycerin, lossis acetic acid. Nws tsis yaj hauv ether lossis ethanol. Thaum yaj hauv dej kub, nws tsim cov kua dej khov. Kev daws ntawm 10% mus rau 15% tuaj yeem tsim cov gel, thaum cov ntsiab lus qis dua 5% tsis gel.

Lub gelling kub ntawm gelatin nyob ntawm nws cov concentration, hom thiab concentration ntawm ntsev, thiab pH ntawm cov tshuaj. Nws liquefies ntawm li 30 degree thiab gels ntawm 20 degree thiab 25 degree. Gelatin cov kev daws teeb meem tuaj yeem boiled rau ncua sij hawm yam tsis tau poob lawv lub peev xwm gelling, tab sis lawv yuav degrade rau hauv peptones thaum reheated.

Gelatin feem ntau muaj ntau dua 83% protein, nrog tsawg dua 15% dej thiab tsawg dua 2% tshauv. Nws ua raws li lub thickener thiab stabilizer nyob rau hauv dej haus thiab kuj yog siv los ua ib tug meej tus neeg sawv cev rau txiv hmab txiv ntoo kua txiv thiab wines.

Sodium Carboxymethyl Cellulose (CMC) hauv dej haus

CMC yog cellulose derivative nrog ib tug polymerization degree ntawm 200-500 thiab ib tug hloov degree (DS) ntawm 0.6-0.7. Nws yog ib qho dawb los yog tawm-dawb, tsis muaj ntxhiab hmoov lossis cov khoom siv fiber ntau nrog cov khoom hygroscopic. Nws DS txiav txim siab nws cov khoom solubility.

Thaum DS nyob saum toj no {{0}}.3, CMC yog soluble hauv alkaline daws. Lub viscosity ntawm CMC cov kev daws teeb meem nyob ntawm pH thiab degree ntawm polymerization. Thaum DS nyob nruab nrab ntawm 0.5 thiab 0.8, CMC tseem nyob ruaj khov hauv cov kua qaub. CMC yaj yooj yim hauv dej los tsim cov pob tshab, kua nplaum, thiab nws cov viscosity sib txawv nrog cov concentration thiab kub. Nws tseem nyob ruaj khov hauv qab 60 degree, tab sis nws cov viscosity txo qis nrog cov cua kub ntev tshaj 80 degree.

Sodium Carboxymethyl Cellulose (CMC) yog siv dav hauv kev lag luam dej haus rau nws lub peev xwm los tsim cov viscosity siab hauv dej. Txawm li cas los xij, nws tsis nyob ruaj khov nyob rau hauv acidic tej yam kev mob, yog li acid-resistant CMC-Na yuav tsum tau siv nyob rau hauv acidic dej haus.

Hauv cov dej haus, CMC-Na yog ntxiv ua ntej acidification los tiv thaiv casein nag lossis daus, uas txuas ntxiv cov khoom txee lub neej. Hauv cov kua txiv hmab txiv ntoo, tshwj xeeb tshaj yog cov txiv hmab txiv ntoo, CMC-Na tiv thaiv sedimentation.

Nyob rau hauv xaus

Thickeners ua lub luag haujlwm tseem ceeb hauv cov dej haus. Los ntawm kev xaiv thiab siv cov thickeners, saj, stability, thiab tsos ntawm cov dej haus tuaj yeem txhim kho kom tau raws li cov neeg siv khoom xav tau. Nyob rau tib lub sijhawm, thaum siv cov thickeners, yuav tsum tau them nyiaj rau kev xaiv cov thickener txoj cai, tswj cov nqi siv, them nyiaj rau kev sib raug zoo nrog lwm cov khoom xyaw, thiab ua raws li cov qauv kev cai kom ntseeg tau tias cov khoom muaj kev nyab xeeb thiab zoo.