Khoom Noj Qib CMCUa lub luag haujlwm tseem ceeb hauv kev tsim cov dej haus ntau ntau yam vim nws cov thickening, detending, acid {{{{{{reawist cov khoom. Cov dej haus sib txawv muaj cov kev cai sib txawv, thiab kev sib txawv ntxiv kuj sib txawv raws li hom thiab tshwj xeeb.
1. Daim ntawv thov ntawm cov zaub mov teem nqiCmc nyob rau hauvcog cov protein los ntawm
Raug nroj tsuag protein Haus Dej: Txiv maj phaubnyem nyuj,Almond mis, Walnut mis, txiv laum huab xeeb cov mis nyuj, kua mis kua muag, thiab lwm yam.
Cov haujlwm tshwj xeeb:
Tom qab cov zaub mov Qib CMC yog yaj hauv dej, nws tuaj yeem siv cov protein ntau hauvdej haus: nws wrap kaub nroj tsuag (xws li alpond protein thiab txiv laum huab xeeb los tiv thaiv lawv los ntawm kev hloov pauv thiab nag lossis daus, yog li tsis txhob stratification.
Kho saj: Khoom Noj Khoom Haus CMC nrog nruab nrab kom muaj cov dej khov kho kom muab dej haus dej siab, ntsej muag kom ncaj, thiab tsis txhob muaj ntau dhau ntawm "wenciness".
Thaum tshav kub kub: kev kho kom muaj qhov kub thiab txias xws li ua kom tsis muaj menyuam, khoom noj qib, khoom noj qib qib CMC tuaj yeem txo cov protein denaturation thiab kev sib sau ua ke thiab kev tswj xyuas kev sib sau ua ke.
Ib qho ntxiv piv: Qhov sib ntxiv ntawm cov zaub mov Qib CMC cog cov khoom haus protein feem ntau 0.1% ~ 0.5%. Piv txwv li, 0.2% ~ 0.3% yog ntxiv rau cov txiv maj phaub mis, thiab 0.3% ~ 0.5% yuav tsum tau raug tshem tawm hauv Walnut mis vim nws coarse hais.
2. Daim ntawv thov ntawm cov zaub mov teem nqiCmc nyob rau hauvTxiv hmab txiv ntoo pulp / kua txiv dej haus
Cov txiv hmab txiv ntoo raug cov kua txiv kab ntxwv: kua txiv kab ntxwv nrog kua txiv, kua txiv, kiewi, thiab lwm yam.
Cov haujlwm tshwj xeeb:
Raug tshem tawm cov penp hais: cov zaub mov Qib CMC cov qauv ib peb {{{price} price }້ອງ los ntawm cov txiv kab ntxwv thiab ua kom pom kev zoo nkauj nrog "txhua qhov pom".
Prevent water separation: Utilize the water retention of food-grade CMC to reduce water separation caused by pulp particle shrinkage and maintain stable viscosity.
Acid Refunse: Zaub mov Qib CMC tsis yooj yim nyob rau hauv ib tug txiv hmab txiv ntoo acid puag ncig nrog pH ntawm 3 txog 5 thiab muaj nuj nqi stably.
Ib qho ntxiv piv: Qhov sib ntxiv ntawm cov zaub mov Qib CMC rau cov kua txiv ntoo yog feem ntau 0.15% -0.4%. Cov dej haus muaj cov txiv hmab txiv ntoo loj pulp (xws li cov txiv kab ntxwv zoo) xav tau 0.3%-kua txiv kab ntxwv) tuaj yeem qis li 0.15% -0.2%.
3. Daim ntawv thov ntawm cov zaub mov teem nqiCmc nyob rau hauvMis haus mis thiab mis nyuj -} muaj dej haus
Cov mis nyuj uas muaj cov mis nyuj uas muaj cov kab mob qog nqaij hlavhaus mis nyuj, miscoa mis nyuj, kas fes mis, thiab lwm yam.
Cov haujlwm tshwj xeeb:
Siv cov mis rog thiab cov protein ruaj khov thiab cov protein:Khoom Noj Qib CMCPuas yog adsorbed nyob rau saum npoo ntawm cov roj muaj roj thiab rooj plaub, uas tuaj yeem txo cov nras muaj protein thiab kev sib cais. Nyob rau tib lub sijhawm, nws nce viscosity ntawm cov dej ntshav kom ncua cov roj mis thiab nag lossis daus ntawm rooj plaub.
Synergistic emulsification: zaub mov qib CMC tuaj yeem ua ke nrog cov roj av {}} Dej ecultification ntawm cov khoom xws li cocoa hmoov thiab hmoov kas fes.
Txhim kho saj: qis rau nruab nrab viscosity zaub mov {}}}}}}}}}}}}} partic partic partic partic partic, thiab tsis cuam tshuam rau cov freshness.
Ib qho ntxiv piv: Qhov sib ntxiv ntawm cov zaub mov Qib CMC hauv cov mis nyuj haus mis hauv mis nyuj feem ntau 0.1% ~ 0.3%. Piv txwv li, cov kab mob acidic cov kua txob muaj cov acidity thiab yuav tsum tau 0.15% ~ 0.25% ntxiv; Cov mis cocoa muaj cov roj thiab cov khoom siv thiab yuav tsum tau 0.2% ~ 0.3%.
4. Daim ntawv thov cov zaub mov qibCmc nyob rau hauvSi cov dej haus
Raug cov khoom siv: txiv hmab txiv ntoo - kua txiv - kua dej muaj cov kua txiv me me, thiab lwm yam.
Cov haujlwm tshwj xeeb:
Cov khoom noj muaj ntxhiab tsw ntxhiab: Khoom noj khoom haus qib CMC tuaj yeem nqus tau cov dej tsw qab, txo cov dej haus cawv lub sij hawm, thiab tswj qhov ruaj khov ntawm aroma.
Isti -}}} }itation turb turb turb and and turb turb turb turb::::::::: Cov zaub mov Qib CMC tuaj yeem tiv thaiv kev sib sau ua ke ntawm cov kua txiv lossis cog cov tshuaj txhuam, kom pom tseeb thiab pob tshab ntawm cov khoom.
Buffering Bubble cuam tshuam: Qis - Cov Khoom Noj Cov Khoom Noj Cov Roj Hmab Ua Si Qib CMC tuaj yeem txo cov pa roj carbon diox tuaj yeem txo "Gushing", thiab tsis cuam tshuam rau lub siab qab.
Ib qho ntxiv piv: Qhov sib ntxiv ntawm cov zaub mov -}}}}}} Cov dej haus yog feem ntau 0.05% ~ 0.15%. Txhawm rau kom muaj lub qab zib saj, cov tshuaj ntau dua, 0.08% ~ 0.12% ntxiv rau txiv qaub {{6}. Haus dej.
5. Daim ntawv thov ntawm cov zaub mov - qibCmc nyob rau hauv KEV LOM ZEM
Raug cov khoom: Cov dej ua si, cov dej haus electrolyte, dej qab zib muaj cov fiber ntau, thiab lwm yam.
Cov haujlwm tshwj xeeb:
Electrolyte Kuj thiab ruaj khov: Cov zaub mov Qhab CMC tsis cuam tshuam los ntawm cov khoom siv hluav taws xob xws li cov tshuaj tua hluav taws xob ntawm cov tshuab dej haus thiab tsis txhob stratification ntawm cov khoom haus dej haus.
Kev ncua cov khoom xyaw: Cov zaub mov Qib CMC tuaj yeem pab tau muaj fiber ntau (xws li inulin), thiab cais cov particle sedimentation nyob rau hauv cov dej haus.
Kho saj: Khoom noj {-}}}}}}}}}} Koj tuaj yeem cuam tshuam rau nws txoj kev nqus cov zaub mov thiab cov vitamins.
Ib qho ntxiv piv: Qhov sib ntxiv ntawm cov zaub mov Qib CMC mus rau kev ua haujlwm hauv kev ua haujlwm yog feem ntau 0.05% -0.2%. Cov dej haus kis las yuav tsum muaj viscosity nyob qis thiab tuaj yeem ntxiv ntawm 0.05% -0.1%. Dej haus muaj cov fiber ntau tuaj yeem nce mus rau 0.1% -0.2% rau kev raug tshem tawm.
6. Daim ntawv thov cov zaub mov qibCmc nyob rau hauvLwm yam dej haus
Yim Thau Khoom Porridge Cov Nqaij Ntse Haus:
Muaj nuj nqi: cov khoom noj viscosity siab qib Qib CMC txhim kho cov kab ke ntawm cov noob taum, tiv thaiv cov noob taum, thiab txo cov dej nag lossis kub.
Ntxiv cov piv: Qhov ntxiv piv ntawm cov zaub mov Qib CMC hauv cov dej haus porridge haus yog 0.3% ~ 0.6% (vim tias yuav tsum muaj kev sib xws).
Mis tshuaj yej haus:
Muaj nuj nqi: Khoom noj {-}}} Tannin, zam "Tea {1} {kua mis stratification", thiab txhim kho lub cev.
Qhov sib ntxiv ntawm cov zaub mov Qib CMC hauv cov mis nyuj muaj feem ntau 0.15% ~ 0.3% (xws li 0.2% ~ 0.25% hauv cov mis nyuj).
Lub ntsiab
Cov tub ntxhais tseem ceeb ntawm cov zaub mov Qib CMC hauv dej haus yog "stigilizing lub system thiab kev ua kom zoo dua." Qhov kev sib ntxiv yuav tsum tau hloov kho raws li cov hom dej haus (particle loj, pH, thiab xav tau saj ntawm 0.05% mus rau 0.6%. Hauv kev tsim khoom tiag tiag, cov kev ua siab zoo yuav tsum raug txiav txim siab los ntawm kev sim, xws li xaub los ua cov yam ntxwv (xws li xaub los ua kom tiav ntawm cov sib npaug thiab saj.
