Kev siv Sodium Carboxymethyl Cellulose (CMC) hauv Kev Lag Luam Khoom Noj

Sodium carboxymethyl cellulose yog thawj zaug siv hauv kev tsim cov noodles hauv Suav teb.Nrog rau txoj kev loj hlob ntawm kev lag luam khoom noj khoom haus, CMC tau siv ntau thiab ntau txoj hauv kev tsim khoom noj.Cov yam ntxwv sib txawv ua lub luag haujlwm sib txawv.Niaj hnub no, nws tau siv dav siv hauv cov dej haus txias, khoom noj txias, instant noodles, lactic acid kab mob haus, yogurt, txiv hmab txiv ntoo mis nyuj, kua txiv hmab txiv ntoo thiab ntau lwm yam khoom noj.

(1), kev ua haujlwm ntawm CMC hauv kev tsim khoom noj

1. Thickening khoom: siab viscosity tuaj yeem tau txais ntawm qhov tsis tshua muaj siab.Nws tuaj yeem tswj tau qhov viscosity thaum lub sijhawm ua zaub mov, thiab tib lub sijhawm, nws tuaj yeem muab cov khoom noj muaj roj nplua nyeem.

2. Dej tuav: txo qhov sib xyaw ntawm cov khoom noj thiab ua kom lub neej txee ntawm cov zaub mov.

3. Dispersion stability: tswj kev ruaj ntseg ntawm cov zaub mov zoo, tiv thaiv roj-dej stratification (emulsification), thiab tswj qhov loj ntawm cov muaju hauv cov khoom noj khov (txo cov dej khov).

4. Cov cuab yeej ua yeeb yaj kiab: Ua ib txheej ntawm zaj duab xis hauv cov zaub mov kib kom tsis txhob nqus cov roj ntau dhau.

5. Chemical stability: Nws yog ruaj khov rau cov tshuaj, tshav kub thiab lub teeb, thiab muaj tej yam mildew kuj.

6. Metabolic inertia: Raws li cov khoom noj ntxiv, nws yuav tsis raug metabolized thiab tsis muab calories hauv cov zaub mov.

7. Tsis muaj ntxhiab tsw, tsis muaj tshuaj lom thiab saj tsis qab.

(2), kev ua tau zoo ntawm CMC

0.1CMC tau siv los ua cov khoom siv ntxiv hauv kev lag luam khoom noj rau ntau xyoo hauv peb lub tebchaws.Ntau xyoo dhau los, cov tuam ntxhab tau txuas ntxiv txhim kho qhov zoo ntawm CMC.

A. Molecular tis yog ib yam, thiab lub ntim tshwj xeeb lub ntiajteb txawj nqus kuj hnyav;

B. High acid kuj;

C. siab ntsev;

D. Siab pob tshab, ob peb fibers dawb;

E, tsawg gel.

(3), lub luag haujlwm hauv kev tsim khoom noj thiab kev ua haujlwm sib txawv

Lub luag haujlwm hauv kev tsim cov dej txias thiab khoom noj txias (ice cream):

1. Cov khoom xyaw dej khov: mis nyuj, qab zib, emulsion, thiab lwm yam tuaj yeem sib xyaw ua ke;

2. Zoo formability thiab tsis yooj yim rau tawg;

3. Tiv thaiv cov dej khov nab kuab thiab ua rau tus nplaig hnov ​​​​ntxhiab;

4. Zoo gloss thiab zoo nkauj tsos.

(4) Lub luag haujlwm hauv noodles (instant noodles):

1. Thaum kneading thiab dov, nws viscosity thiab dej tuav yog muaj zog, thiab nws muaj noo noo, yog li nws yog ib qho yooj yim rau do;

2. Tom qab cov cua kub cua sov, cov txheej txheem tiv thaiv zaj duab xis yog tsim, qhov saum npoo yog du thiab ci, thiab yooj yim rau txheej txheem;

3. Tsawg roj noj rau kib;

4. Nws tuaj yeem txhim kho lub zog ntawm qhov chaw zoo thiab tsis yooj yim tawg thaum ntim thiab tuav;

5. Lub saj yog zoo, thiab cov boiled dej yuav tsis lo.

(5) Lub luag haujlwm hauv kev tsim cov kab mob lactic acid haus (yogurt):

1. Zoo stability, tsis yooj yim los tsim los nag;

2. Nws tuaj yeem txuas lub txee lub neej ntawm cov khoom;

3. Muaj zog acid tsis kam, PH nqi nyob rau hauv thaj tsam ntawm 2-4;

4. Nws tuaj yeem txhim kho qhov saj ntawm cov dej haus thiab ua rau kev nkag mus zoo.