Cov teeb meem tshwm sim ntawm CMC rau cov yogurt (E466) ntau lawm
CMC rau Kua mis nyuj (E466) yog cov tuab siv tuab thiab stabilizer nyob rau hauv yogurt ntau lawm, muab tuab, thiab kho kom zoo dua qub. Txawm li cas los xij, hauv kev tsim khoom tiag tiag, kev siv tsis raug lossis tswj cov qub yuav ua rau muaj teeb meem ntawm cov teeb meem. Hauv qab no yog kev soj ntsuam ntawm cov teeb meem sib xws thiab ua rau cov carboxymethyl cellulose hauv cov kua mis nyeem qaub.
1. Ua tsis tiav kev txiav txim siab ntawm CMC rau cov kua mis nyeem ua rau nag lossis daus lossis clumping
- Pom dawb cov nplais lossis lumps yuav tshwm sim nyob rau hauv cov tiav yogurt, cuam tshuam cov tsos thiab saj. Hloov pauv, thaum lub sij hawm sib xyaw, lub kaw lus yuav tsis sib xws, nrog kev pom clumping.
- Qhov no tuaj yeem tshwm sim los ntawm kev ntxiv CMC rau cov yogurt ncaj qha rau cov mis nyuj txias ntawm lub sijhawm CMC, ua rau tsis tiav dej nqus thiab nthuav dav, thiab sib txawv cov qog. Lwm txoj kev sib cais, kev sib cais txias thiab kev sib xyaw ua ke yuav tiv thaiv kom tiav ntawm CMC, ua rau clumping.
2. Tsis txaus los yog tsis khov ua cov nyhuv tuab ntawm CMC rau cov kua mis nyeem qaub
- Tiav tag nrho yogurt qee zaum muaj viscosity tsis muaj zog, nyhav khiav thaum daim disk, thiab tsis muaj tuab. Hloov chaw, lub viscosity ntawm cov kua nyeem yogurt maj mam txo thaum lub sij hawm cia thiab laus, thiab cuam tshuam loj los ntawm kev kub hloov pauv.
- Qhov tshwm sim no tuaj yeem tshwm sim los ntawm kev ua tsis txaus ntawm CMC ntxiv rau cov yogurt lossis ib hom khoom tsis tsim nyog. Hloov lwm txoj kev, siab {{-} kub ua thaum lub sijhawm tsim khoom yuav cuam tshuam rau tus qauv molec, cuam tshuam nws cov nyhuv tuab.
- Yog tias ob txoj kev muaj cai tau raug txiav txim siab thaum lub sij hawm kuaj xyuas tiag tiag, nws tseem tsim nyog los kuaj seb puas muaj cov ntsiab lus Calcium thiab cov tshuaj khib nyiab hauv CMC thiab txo nws cov nyhuv tuab.
3. Yogurt muaj cov ntxhib lossis nplaum
- Ib co yogurts tiav tsis muaj cov qauv du, muaj cov xuab zeb, grainy xav, lossis yog cov ntawv nplaum heev thiab tsis muaj qhov xav tsis tau zoo. Cov neeg tau txais kev pab muaj cov neeg tau txais kev xav zoo hauv lawv lub pob zeb thaum nqos, uas cuam tshuam rau kev noj haus kev noj haus.
- Qhov feem ntau yuav ua rau cov teeb meem no tsis tiav ntawm CMC rau cov yogurt, tawm ntawm cov khoom seem uas tsim cov khoom siv ntxhib. Lwm qhov ua tau qhov tshwm sim yog kev xaiv ntau dhau los yog xaiv cov khoom lag luam uas tsis raug, ua rau muaj cov xim tsis muaj viscosity thiab kua txiv tsis txaus ntseeg, ua rau ib qho tsis sib xws.
4. Yogurt sib cais lossis cov teeb meem dej sib cais
- Thaum lub sijhawm cia lossis tso saib, ua tiav yogurt ua tiav yogurt ib txheej txheej av (whey sib cais) thiab qis dua cov txheej.
- Cais thiab dej sib cais hauv cov kua mis nyeem qaub ncaug rau cov kua dej tsis txaus Hloov chaw, cov pH lub sij hawm yogurt fermentation tej zaum tsawg (hauv qab no 4.0), tsis muaj protein rau ntawm CMC thiab cov protein, ua rau sib cais, ua rau sib cais thiab dej sib cais.
5. Yogurt sib xyaw nrog lwm cov khoom xyaw
- Tom qab sib xyaw ua tiav yogurt nrog acidic cov khoom xyaw xws li kua txiv thiab jam, flocculation lossis nag lossis daus yuav tshwm sim. Hloov chaw, tom qab ntxiv cov tws txiv ntoo lossis txiv hmab txiv ntoo pulp, cov kua mis yogurt viscosity txo qis lossis cov lus sib luag.
- Lub ntsiab ua rau ntawm cov teeb meem no yog qhov txo qis ruaj khov ntawm cmc ntawm cov xwm txheej acidic (pH <3.5), uas cuam tshuam nrog cov kua txiv hmab txiv ntoo. Hloov pauv, ntxiv rau ntawm kev sib cais txawv teb chaws yuav cuam tshuam rau cov qauv colloidal network, ua rau muaj kev txhawb nqa tsis txaus.
Yog li ntawd,Thaum lub sij hawm cov txheej txheem yogurt ntau lawm, kev tswj hwm kev tshawb fawb yog qhov tseem ceeb ntawm CMC rau tag nrho cov teeb meem los ntawm kev siv cov teeb meem zoo.
