Dab tsi yog cov haujlwm ntawm sodium stearoyl lactylate?

Sodium stearoyl lactylate yog cov hmoov dawb lossis daj-dawb nrog cov ntxhiab tsw tshwj xeeb (cov khoom tsim los ntawm cov tshuaj tsuag kom qhuav muaj ntxhiab tsw), yooj yim soluble hauv cawv, acetone, benzene, ether, thiab chloroform. Hardly soluble nyob rau hauv dej, tab sis muaj peev xwm yuav dispersed tag nrho nyob rau hauv dej nyob rau hauv lub zog stirring thiab sib tov. Nws dissolves nyob rau hauv zaub roj, thiab lard, thiab shortens thaum rhuab, tab sis cais tawm thaum txias.

Nws yog ib qho sib xyaw ntawm stearoyl lactylate thiab cov ntsev zoo sib xws, tsis yog cov khoom xyaw ntshiab. Piv txwv li, cov khoom tseem ceeb ntawm CSL yog calcium stearoyl lactylate, tab sis tseem muaj cov monomers ntawm calcium polylactic, lactic acid, thiab stearic acid;

Cov khoom tseem ceeb ntawm SSL yogsodiumstearoyl lactylate. Kuj tseem muaj monomers ntawm sodium polylactic, lactic acid, thiab stearic acid. SSL yog sodium ntsev, yog li nws muaj zog hygroscopicity. CSL yog calcium ntsev thiab tsis hygroscopic. Raws li kev tsim khoom ib txwm muaj, kom yooj yim ntawm kev ua haujlwm thiab cov khoom cia, kev sib xyaw ntawm ob (ie CSL SSL) tuaj yeem npaj tau.

Sodium stearoyl lactylate, raws li ib tug emulsifying complexing neeg sawv cev, yuav siv tau nyob rau hauv qhob cij, ncuav mog qab zib, biscuits, noodles, thiab lwm yam khoom, tshwj xeeb tshaj yog nyob rau hauv lub khob cij tsim nrog tshwj xeeb cov nyhuv. Lub luag haujlwm tseem ceeb yog raws li hauv qab no:

1. ncua kev laus ntawm cov qhob cij: ci ci poob nws cov brittleness tom qab muab tso rau ib lub sij hawm ntev, lub khob cij ua tshiab hardened, crumbs yog tsim thaum slicing, lub tsw ntawm lub khob cij tsis muaj zog, thiab txawm lub tsw ntawm lub khob cij yog kiag li. poob.

Qhov no feem ntau yog vim cov hmoov txhuv nplej siab hauv lub khob cij maj mam hloov ntawm lub xeev amorphous mus rau lub xeev crystalline, thiab nrog lub sijhawm txuas ntxiv, crystallization intensifies, uas ua rau pom tseeb aging ntawm lub khob cij. Yog li ntawd, qhov sib ntxiv ntawm sodium stearoyl lactylate tuaj yeem ua ke nrog cov hmoov txhuv nplej siab los ua cov complexes, qeeb cov hmoov txhuv nplej siab crystallization, yog li ncua cov txheej txheem kev laus ntawm qhob cij, thiab muaj cov txiaj ntsig ntawm kev ncua kev laus ntawm qhob cij.

2. Ua kom lub cev cij: Ntxiv nrog rau kev sib xyaw nrog cov hmoov txhuv nplej siab, sodium stearoyl lactylate tuaj yeem ua ke nrog gluten protein los tsim ib qho nyuaj thaum lub sij hawm npaj ua khob noom cookie, uas zoo heev txhim kho gluten lub zog, txhim kho cov qauv sab hauv ntawm lub khob noom cookie, thiab txhim kho. gas retention kev ua tau zoo ntawm lub khob noom cookie.

Yog li ntawd, thaum lub sij hawm fermentation, lub khob noom cookie muaj peev xwm khaws tau cov pa roj carbon dioxide ntau yam tsis tau rhuav tshem lub qhov hws, tshwj xeeb tshaj yog nyob rau hauv lub kawg proofing theem, lub post-lub zog ntawm lub khob noom cookie yog muaj zog dua li ntawm cov khob noom cookie.

Thaum kawg ntawm kev ua pov thawj, qhov siab ntawm lub khob cij embryo kuj siab dua qhov zoo tib yam. Thaum lub khob cij ntsuab muab tso rau hauv qhov cub li 4 mus rau 5 feeb, lub khob cij ntsuab sai sai nce mus. Lub khob cij yog ci thiab tawm ntawm qhov cub, thiab nws qhov ntim me me tom qab txias. Kev xyaum tau ua pov thawj tias sodium stearoyl lactylate muaj cov txiaj ntsig ntawm kev nce lub ntim ntawm lub khob cij.

3. Ua kom cov dej nqus dej ntawm lub khob noom cookie: Txij li cov qauv molecular ntawm stearoyl lactylate muaj cov lactic acid pawg, thiab cov lactic acid pawg muaj cov polar pawg (COO-pawg), nws tuaj yeem ua ke nrog cov dej molecules.

Yog li ntawd, cov dej nqus ntawm lub khob noom cookie yog nce, tab sis lub khob noom cookie yuav tsis nplaum heev. Feem ntau, kev nqus dej tuaj yeem nce li ntawm 3%, yog li txhim kho cov txiaj ntsig ntawm cov khoom.

4. tuaj yeem ua lub luag haujlwm hauv kev ntxiv dag zog rau cov khob noom cookie: stearoyl lactate complexes nrog gluten protein nyob rau hauv cov hmoov nplej, uas tuaj yeem ua rau kom ruaj khov thiab elasticity ntawm gluten thiab ntxiv dag zog rau lub khob noom cookie. Nws ua raws li lub khob cij softener los ntawm complexing nrog starch thaum lub sij hawm ci ci.

Nws kuj ua rau cov neeg kho tshuab tsis kam ntawm khob noom cookie kneading.

Cov yam ntxwv no muaj txiaj ntsig zoo rau kev siv tshuab loj, automation, thiab kev ua haujlwm tas mus li ntawm kev tsim cov khob cij. Nws tuaj yeem ua rau lub khob cij zoo ib yam, thiab lub khob noom cookie tsis nplaum. Yog li no compound ua raws li lub khob noom cookie-strengthening thiab mov paj-texturing softener.

SSL yog lub khob noom cookie zoo, me ntsis zoo dua CSL hauv softening lub khob cij zoo nkauj.

5. Kev ua haujlwm ntawm cov roj dispersing: sodium stearoyl lactylate thiab kua zaub roj tsim ib lub xeev zoo sib xws kom cov roj tuaj yeem tawg thiab sib kis hauv lub khob noom cookie. Yog li ntawd, lub softness ntawm lub khob noom cookie yog nce, cov qauv ntawm cov khoom yog zoo thiab zoo, thiab softness kuj zoo.

6. Cov qhob cij muaj protein ntau tuaj yeem tsim tau: Cov gluten protein nyob rau hauv cov hmoov nplej yog cov pob txha ntawm cov qhob cij, thiab qee cov nroj tsuag lossis tsiaj protein ntxiv los ua cov qhob cij muaj protein ntau. Vim yog kev koom ua ke ntawm cov proteins uas tsis yog gluten, lub zog gluten raug txo kom tsawg thiab cov ntaub so ntswg, ntim, thiab xim ntawm lub khob cij raug cuam tshuam.

Yog tias sodium stearoyl lactylate ntxiv rau hauv cov txheej txheem tsim khoom, nws tseem tuaj yeem tsim cov khob cij zoo nrog cov ntim ib txwm muaj thiab zoo nkauj, thiab xim ci.

Cov compound ntawm sodium stearoyl lactylate zoo dua thaum siv nrog monoglyceride. Vim tias monoglyceride kuj muaj cov haujlwm ntawm cov khob cij ntxiv thiab tiv thaiv kev laus, tab sis nws cov nyhuv tsis zoo li ntawm sodium stearoyl lactylate.