Dab tsi yog cov ntsiab lus ntawm maltol?

Maltol (maltol), tseem hu ua methyl maltol, tshuaj npe 3-hydroxy-2-methyl-4H-pyrone, FEMA tooj 2656, txheeb ze molecular mass 126.11, dawb koob siv lead ua los yog dawb crystalline hmoov , melting point 160 ~ 164 degree.

Maltol muaj nyob rau hauv fern nplooj thiab larch bark, thiab nyob rau hauv me me nyob rau hauv tej yam khoom xyaw xws li roasted chicory, caramel, roasted kas fes, cocoa, cereals, thiab qhob cij crusts.

Keeb kwm thiab txheej txheem cej luam

Maltol yog dav pom nyob rau hauv cov xwm, hom qoob mog, barley malt roasting coagulum, thiab ib co fir ntoo, larch nplooj thiab bark txheej muaj maltol, thiab txawm lub aromatic nplooj kuj muaj 2% maltol.

Maltol tuaj yeem ncaj qha leached nrog ethanol thiab chloroform, tab sis feem ntau ntawm lawv yog tsim los ntawm fermentation kom tau kojic acid thiab ces chemically synthesized. Ethyl maltol kuj tuaj yeem tau los ntawm txoj kev no. Maltol thiab ethyl maltol yog broad-spectrum flavour synergists thiab edible flavors. Raws li cov khoom noj muaj kev nyab xeeb thiab txhim khu kev qha, lawv tau lees paub thoob ntiaj teb thiab tau siv dav hauv ntau yam khoom noj.

Maltol yog soluble hauv dej kub, ethanol, thiab chloroform, 1.5% hauv dej txias ntawm chav tsev kub, 2% hauv cov roj kub ntawm 90 degree, thiab insoluble hauv ether, benzene, thiab roj av ether.

Nws sublimates ntawm 9 0 degree nrog rau qhov pib ntawm 0.03%. Cov tshuaj aqueous ntawm maltol yog acidic, thiab nws tsim ntsev nyob rau hauv cov ntaub ntawv ntawm alkali thiab hloov ntshav nyob rau hauv cov ntaub ntawv ntawm ferric chloride. Nws kuj muaj candied txiv hmab txiv ntoo aromas thiab nws dilute tov muaj ib tug me ntsis strawberry aroma. Nyob rau hauv acidic tej yam kev mob, lub aroma txhim kho cov nyhuv ntawm maltol yog zoo dua, nrog rau maj mam nce pH tus nqi, lub aroma maj mam tsis muaj zog; Nyob rau hauv alkaline tej yam kev mob, lub aroma tsis muaj zog heev. Maltol muaj ntau daim ntawv thov thiab tsis muaj kev phiv tshuaj lom. Nws yog ib qho kev nyab xeeb thiab muaj txiaj ntsig tsw synergist thiab muaj kev lag luam loj hauv tsev thiab txawv teb chaws.

Muaj nuj nqi:

Raws li cov khoom xyaw tseem ceeb, maltol thiab ethyl maltol yog cov khoom tseem ceeb ntawm ntau cov khoom xyaw, thiab lawv kuj yog cov khoom tseem ceeb rau kev npaj ntau yam txiv hmab txiv ntoo flavors.

1. Txhim kho zaub mov tsw

Maltol thiab ethyl maltol txhim khu lub zuag qhia tag nrho tsw profile ntawm ntau seasonings, tsim smooth, balanced flavors.

2. Nce thiab txhim kho qhov qab zib

Cov khoom qab zib ntawm maltol thiab ethyl maltol tuaj yeem txo cov suab thaj siv. Raws li cov lus ceeb toom, ntxiv 15 ppm ntawm maltol lossis kwv yees li ib feem peb ntawm cov nyiaj ethyl maltol rau cov txiv hmab txiv ntoo uas tsis yog carbonated tuaj yeem ua tiav cov txiaj ntsig qab zib thiab txo cov sucrose los ntawm 5-15%.

Ntawm qhov tod tes, thaum siv los ua ke nrog cov khoom qab zib siab, nws tuaj yeem txhim kho qhov tsis sib haum, tsis tu ncua, thiab muaj zog saj ntawm cov khoom qab zib, pab ua kom qhov tsw ntawm cov khoom los ze zog rau sucrose, thiab ua kom qab zib ntau dua. tshuav nyiaj li cas.

3. Kev hloov kho ntawm iab thiab astringency

Maltol thiab ethyl maltol feem ntau tuaj yeem siv los npog qhov iab saj hauv cov khoom noj lossis cov khoom siv tshuaj, dilute lub astringency ntawm cov zaub mov, thiab inhibit qhov qab zib uas tsim los ntawm sweeteners, kom cov zaub mov muaj qhov sib npaug. Txhim khu lub saj ntawm cov mis nyuj lipids Maltol thiab ethyl maltol muaj cov txiaj ntsig ntawm kev txhim kho cov mis nyuj rog hauv cov khoom noj siv mis thiab tuaj yeem tsim cov saj zoo ib yam li cov zaub mov muaj roj, uas yog qhov tsim nyog rau kev txhim kho cov rog tsawg, tsis muaj rog. rog, thiab cov khoom tsis muaj rog. ntawm cov khoom noj siv mis zoo.

4. Txo cov qaub thiab qaub saj

Maltol thiab ethyl maltol tshwj xeeb tshaj yog muaj txiaj ntsig zoo rau kev txhim kho microbially ruaj khov pH cov zaub mov thiab tsw qab los ntawm kev txo qis tag nrho cov qaub ncaug ntawm cov zaub mov. Nyob rau tib lub sijhawm, lawv tuaj yeem cuam tshuam cov qaub saj los ntawm qee cov khoom noj ntxiv, ua rau cov zaub mov saj softer.

5. Txhim kho qhov tsw ntawm microwave-siav zaub mov

Yeej, txoj kev ua noj ceev thiab qis qis ntawm lub qhov cub microwave yuav ua rau cov zaub mov tsis muaj qhov tsw zoo, thiab maltol thiab ethyl maltol muaj cov haujlwm tshwj xeeb uas pab txhim kho qhov tsw ntawm cov khoom noj.

daim ntawv thov:

Maltol tuaj yeem txo qhov iab, ua kom qab zib, txhim kho qhov saj ntawm cov kua mis lipids, txo cov kua qaub pungent saj, thiab txhim kho qhov tsw ntawm cov khoom noj uas ua hauv microwave. Maltol tuaj yeem tsim cov chelate nrog cov hlau thiab muaj qhov txo qis, thiab tuaj yeem siv los ua cov tshuaj tiv thaiv antioxidant los tiv thaiv cov zaub mov los ntawm qhov tsis zoo tshwm sim. Maltol yog tshwj xeeb tshaj yog pab tau nyob rau hauv cov khoom nrog vanilla, chocolate, thiab caramel tsw. Nyob rau tib lub sijhawm, maltol kuj muaj kev tiv thaiv kev laus. Tsiaj thwmsim tau qhia tias: maltol tuaj yeem cuam tshuam cov peroxidation ntawm intrahepatic lipids hauv cov nas uas tshwm sim los ntawm ethanol, yog li ncua kev txo qis ntawm cov cell integration thiab txo lipid peroxidation. Lub luag haujlwm ntawm cov enzymes nquag plays lub luag haujlwm hauv kev ua neej ntev.

1. Haus dej

Hauv cov khoom siv dej haus, maltol thiab ethyl maltol tuaj yeem nce thiab txhim kho cov aroma ntawm cov dej haus, haum rau cov txiv hmab txiv ntoo qab zib xws li txiv kab ntxwv, pear, pineapple, cherry, grape, strawberry, mango, kua, txiv maj phaub, thiab passion txiv hmab txiv ntoo nruab nrab.

Nyob rau hauv txiv hmab txiv ntoo wines, maltol thiab ethyl maltol ua raws li tsw stabilizers, txo qaub thiab ua rau cov cawu cub txaus nyiam. Tsis tas li ntawd, kev hloov kho, sib xyaw thiab aromatizing lub luag haujlwm ntawm maltol thiab ethyl maltol yog ib qho ntawm cov laj thawj vim li cas aromatized kas fes thiab tshuaj yej tau nrov heev hauv xyoo tas los no. Thiab nyob rau hauv daim ntawv thov ntawm cov dej qab zib tsawg uas siv cov khoom qab zib siv siab, muaj cov txiaj ntsig ntawm kev txhim kho cov khoom tsw.

2. Cov mis nyuj

Hauv kev tsim cov dej khov thiab nplua nuj, cov mis nyuj khov, thiab khov yogurt, maltol thiab ethyl maltol tuaj yeem siv los txhim kho cov creamy zoo nkauj ntawm cov khoom, nrog rau cov khoom qab zib xws li vanilla, thiab nyom lom, thiab chocolate. Tsis tas li ntawd, ntau yam kev txo cov rog, cov rog tsawg, thiab cov khoom tsis muaj rog tuaj yeem siv maltol thiab ethyl maltol los ua kom cov creamy saj ntawm cov mis nyuj rog hauv cov khoom.

3. Khoom qab zib

Maltolthiab ethyl maltol txhim khu lub saj ntawm vanilla thiab chocolate pudding, txo starchy thiab mushy saj, thiab ntxiv txhim kho cov khoom zoo. Thaum thov rau cov khoom lag luam jelly, nws tuaj yeem ua rau lub aroma khaus, qaub saj ntau thaj yeeb, thiab ua rau cov khoom nthuav tawm ntau tiag tiag thiab ntuj fruity saj.

4. Cov khoom qab zib

Ntxiv maltol thiab ethyl maltol rau cov khoom qab zib tuaj yeem txhim kho cov nplua nuj thiab du saj thiab txo qhov iab ntawm chocolate nws tus kheej.

5. Cov khoom qab zib thiab cov kua ntses

Nyob rau hauv txawv condiments,maltol thiab ethyl maltol muaj kev siv sib txawv, piv txwv li, hauv cov nyom nyom kom nws qab zib thiab aroma; nyob rau hauv lws suav sauce kom txo nws cov qaub saj. Nyob rau hauv lub tshiab realm ntawm cov roj tsawg, tsawg-calorie flavourings, qhov uas txo cov roj thiab carbohydrates kom meej meej muaj feem xyuam rau cov tsw ntawm cov khoom, maltol, thiab ethyl maltol yuav kho qhov tsis zoo no tshwm sim, reconciling lub astringency thiab Inconongruous tsw.

6. Lwm yam kev siv

Ntxiv nrog rau kev siv dav hauv cov khoom noj, maltol thiab ethyl maltol kuj tseem siv tau rau hauv ntau qhov chaw. Piv txwv li, lawv tau siv dav hauv cov khoom lag luam xws li cov vitamins thiab hnoos syrups los txo qhov iab los ntawm qee cov khoom xyaw nquag, thiab lawv kuj tuaj yeem siv rau lwm qhov chaw tsis yog khoom noj.