Ua hoʻohana mua ʻia ʻo Sodium carboxymethyl cellulose i ka hana ʻana i nā noodles koke ma Kina.Me ka hoʻomohala ʻana o ka ʻoihana meaʻai o koʻu ʻāina, ʻoi aku ka nui o nā noi o CMC i ka hana ʻana i ka meaʻai, a ke pāʻani nei nā ʻano like ʻole i nā kuleana like ʻole.I kēia lā, ua hoʻohana nui ʻia.Hoʻohana ʻia i nā mea inu anu, nā meaʻai anu, nā noodles koke, nā mea inu bacteria lactic acid, yogurt, waiu hua, wai a me nā ʻoihana meaʻai he nui.
1. ʻO ka hana a CMC i ka hana meaʻai
1. Mānoanoa: Loaʻa i ka viscosity kiʻekiʻe ma ka haʻahaʻa haʻahaʻa.Hoʻomalu i ka viscosity i ka wā e hana ai i ka meaʻai me ka hāʻawi ʻana i ka meaʻai i kahi manaʻo lubricious.
2. Paʻa wai: hoʻemi i ka hopena syneresis o ka meaʻai a hoʻolōʻihi i ke ola o ka meaʻai.
3. Paʻa ka hoʻopuehu: mālama i ka paʻa o ka maikaʻi o ka meaʻai, pale i ka stratification ʻaila-wai (emulsification), a mālama i ka nui o nā kristal i loko o ka meaʻai hau (e hoʻemi i nā kristal hau).
4. Hoʻokumu kiʻiʻoniʻoni: hana i kahi papa kiʻiʻoniʻoni i loko o ka meaʻai palai e pale ai i ka lawe ʻana i ka ʻaila nui.
5. Paʻa kemika: He kūpaʻa ia i nā kemika, ka wela a me ka māmā, a loaʻa kekahi mau waiwai anti-mildew.
6. Metabolic inertness: Ma keʻano he meaʻai meaʻai,ʻaʻole e hoʻopiliʻia aʻaʻole e hāʻawi i nā calorie i ka meaʻai.
7. Odorless, non-toxic and tasteless.
2. Ka hana o ka CMC edible
Ua hoʻohana ʻia ʻo CMC ma ke ʻano he mea hoʻohui i ka ʻoihana ʻai no nā makahiki he nui ma koʻu ʻāina.I nā makahiki, ke hoʻomau mau nei nā mea hana i ka maikaʻi o ka CMC.
A. Ua like ka mahele molekala a ua oi aku ke kaumaha o ka leo;
B. Ke kū'ē i ka waika kiʻekiʻe;
C. Ka hoʻomanawanui paʻakai kiʻekiʻe;
D, māliko kiʻekiʻe, liʻiliʻi loa nā fiber manuahi;
ʻE, liʻiliʻi ka gel.
3. ʻO ka hana i nā meaʻai likeʻole a me ka hanaʻana
(1) Ke kuleana o (ice cream) i ka hana ʻana i nā mea inu anu a me nā meaʻai anu:
1. Hiki ke hui like ka waiu, ke kō, emulsion, etc.
2. Hana maikaʻi, ʻaʻole maʻalahi e wāwahi;
3. Kāohi i ka hau hau a hoʻoheheʻe i ke alelo;
4. ʻO ka nani a me ka nani o ka helehelena.
(2) Ka hana o na noodles (instant noodles):
1. I ka hoʻoulu ʻana a me ka calendering, ikaika kona viscosity a me ka paʻa ʻana o ka wai, a aia ka wai, no laila ua maʻalahi ka hoʻoulu ʻana;
2. Ma hope o ka hoʻomehana ʻana i ka mahu, ua hoʻokumu ʻia kahi ʻāpana pale kiʻiʻoniʻoni, ʻoluʻolu a ʻālohilohi ka ʻili, a maʻalahi ke hana;
3. E emi iho ka aila no ka palai;
4. Hiki iā ia ke hoʻomaikaʻi i ka ikaika o ka maikaʻi o ka ʻili a ʻaʻole maʻalahi ka haki ʻana i ka wā o ka hoʻopili ʻana a me ka lawelawe ʻana;
5. Maikaʻi ka ʻono, ʻaʻole pili ka wai paila.
(3) ʻO ka hana i ka hana ʻana i ka mea inu ʻawaʻawa lactic bacteria (yogurt):
1. Paʻa maikaʻi, ʻaʻole maʻalahi e hana i ka ua;
2. E hoʻonui i ke ola o ka huahana;
3. ʻO ke kūpaʻa ikaika o ka waika, aia ka waiwai PH i loko o ka laulā o 2-4;
4. Hiki ke hoʻomaikaʻi i ka ʻono o nā mea inu, a maʻalahi ka puka komo.
Ka manawa hoʻouna: Nov-09-2022