Hoʻohana i ka Sodium Carboxymethyl Cellulose (CMC) i ka ʻoihana meaʻai

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, ua hoʻohana ʻia ʻo CMC i nā ala hou aʻe i ka hana meaʻai.Hoʻokani nā ʻano ʻokoʻa i nā kuleana like ʻole.I kēia lā, ua hoʻohana nui ʻia Ua hoʻohana nui ʻia ia i nā mea inu anu, nā meaʻai anu, nā noodles koke, nā mea inu bacteria lactic acid, yogurt, waiu hua, wai hua a me nā ʻoihana meaʻai he nui.

(1), ka hana a CMC i ka hana ʻai

1. Thickening waiwai: hiki ke loaʻa ka viscosity kiʻekiʻe ma ka haʻahaʻa haʻahaʻa.Hiki iā ia ke hoʻomalu i ka viscosity i ka wā e hana ai i ka meaʻai, a i ka manawa like, hiki iā ia ke hāʻawi i ka meaʻai i kahi manaʻo lubricating.

2. Paʻa wai: hoʻemi i ka 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 nā meaʻai hau (e hoʻemi i nā kristal hau).

4. Mea hana kiʻiʻoniʻoni: E hana i kahi papa kiʻiʻoniʻoni i loko o ka meaʻai palai e pale i ka absorption nui o ka ʻaila.

5. Paʻa kemika: He kūpaʻa ia i nā kemika, ka wela a me ka māmā, a loaʻa iā ia ke kūpaʻa o ka maʻi.

6. Metabolic inertia: Ma ke ʻano he mea hoʻohui meaʻai, ʻaʻole ia e hoʻopili ʻia a ʻaʻole hāʻawi i nā calorie i ka meaʻai.

7. Odorless, non-toxic and tasteless.

(2), ka hana o edible CMC

Ua hoʻohana ʻia ʻo 0.1CMC i mea hoʻohui i ka ʻoihana meaʻai no nā makahiki he nui i ko mākou ʻāina.I nā makahiki, ke hoʻomau mau nei nā mea hana i ka maikaʻi o loko o CMC.

A. ʻAʻole like ka puʻunaue molekula, a ʻano kaumaha ka nui o ka umekaumaha kikoʻī;

B. Ke kū'ē i ka waika kiʻekiʻe;

C. Ka hoʻomanawanui paʻakai kiʻekiʻe;

D. ʻO ke aniani kiʻekiʻe, liʻiliʻi nā kaula manuahi;

ʻE, liʻiliʻi ka gel.

(3), ka hana ma nā ʻano meaʻai like ʻole a me ka hana ʻana

ʻO ke kuleana i ka hana ʻana i nā mea inu anu a me nā meaʻai anu (ice cream):

1. Hiki ke hui like ka waiu, ke kō, emulsion, etc.

2. Maikaʻi formability a ʻaʻole maʻalahi e haki;

3. Kāohi i ka hau hau a hoʻoheheʻe i ke alelo;

4. ʻO ka nani a me ka nani o ka helehelena.

(4) Ka hana i loko o nā noodles (instant noodles):

1. I ka hui ʻana a me ka ʻōwili ʻana, ikaika kona viscosity a me ka paʻa ʻana o ka wai, a loaʻa ka maʻa, no laila ua maʻalahi ka hoʻoulu ʻana;

2. Ma hope o ka hoʻomehana ʻana i ka mahu, hana ʻia kahi papa pale kiʻiʻoniʻoni, maʻalahi ka ʻili a ʻālohilohi, a maʻalahi hoʻi e 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 i hoʻolapalapa ʻia.

(5) ʻO ke kuleana i ka hana ʻana i ka mea inu ʻawaʻawa lactic acid (yogurt):

1. Paʻa maikaʻi, ʻaʻole maʻalahi e hana i ka ua;

2. Hiki iā ia ke hoʻonui i ke ola o ka huahana;

3. ʻO ke kūpaʻa ikaika o ka waikawa, ka waiwai PH ma ka laulā o 2-4;

4. Hiki iā ia ke hoʻomaikaʻi i ka ʻono o nā mea inu a hoʻomaʻamaʻa i ka puka komo.