Ngwa nke Sodium Carboxymethyl Cellulose (CMC) na ụlọ ọrụ nri

A na-eji sodium carboxymethyl cellulose mee ihe na mbụ na mmepụta ngwa ngwa noodles na China.Site na mmepe nke ụlọ ọrụ nri nke obodo m, a na-enwewanye ngwa ngwa nke CMC na mmepụta nri, àgwà dị iche iche na-arụkwa ọrụ dị iche iche.Taa, a na-eji ya eme ihe n'ọtụtụ ebe.Ejiri ya na ihe ọṅụṅụ oyi, nri oyi, noodles ozugbo, ihe ọṅụṅụ nje bacteria lactic acid, yogọt, mmiri ara ehi mkpụrụ osisi, ihe ọṅụṅụ na ọtụtụ ụlọ ọrụ nri ndị ọzọ.

1. Ọrụ CMC na mmepụta nri

1. Thickening: Nweta elu viscosity na obere ịta.Na-achịkwa viscosity n'oge nhazi nri ma na-enye nri na-adọrọ adọrọ.

2. Njide mmiri: belata mmetụta syneresis nke nri ma gbasaa ndụ ndụ nke nri.

3. Nkwụsi ike mgbasa: nọgide na-enwe nkwụsi ike nke àgwà nri, gbochie mmanụ-mmiri stratification (emulsification), ma na-achịkwa nha kristal na nri oyi kpọnwụrụ (belata kristal ice).

4. Ịme ihe nkiri: mepụta oyi akwa nke ihe nkiri na nri e ghere eghe iji gbochie oke mmanu mmanu.

5. Nkwụsi ike nke kemịkalụ: Ọ kwụsiri ike na kemịkalụ, ọkụ na ọkụ, ma nwee ụfọdụ ihe mgbochi mildew.

6. Metabolic inertness: Dị ka ihe mgbakwunye nri, ọ gaghị eme ka ọ bụrụ metabolized na ọ gaghị enye calorie na nri.

7. Enweghị isi, adịghị egbu egbu na enweghị ụtọ.

2. Arụmọrụ nke CMC oriri

A na-eji CMC mee ihe dị ka ihe mgbakwunye na ụlọ ọrụ oriri ruo ọtụtụ afọ na obodo m.N'ime afọ ndị gafeworonụ, ndị na-emepụta ihe na-aga n'ihu na-emeziwanye àgwà nke CMC.

A. Nkesa molekụla bụ otu na oke olu dị arọ karị;

B. Nnukwu acid na-eguzogide;

C. Nnukwu nnabata nnu;

D, nghọta dị elu, eriri efu dị ole na ole;

E, obere gel.

3. Ọrụ na mmepụta na nhazi nri dị iche iche

(1) Ọrụ (ice cream) na-emepụta ihe ọṅụṅụ oyi na nri oyi:

1. Ihe ndị na-emepụta ice cream: mmiri ara ehi, shuga, emulsion, wdg nwere ike jikọta ya;

2. Ọma akpụ arụmọrụ, adịghị mfe imebi;

3. Gbochie kristal ice ma mee ka ire na-amị amị;

4. Ọmarịcha mma na ọdịdị mara mma.

(2) Ọrụ nke noodles (noodles ozugbo):

1. Mgbe ị na-emegharị na calendering, viscosity ya na njide mmiri dị ike, ọ nwere mmiri, ya mere ọ dị mfe ịkwanye;

2. Mgbe ikpo ọkụ na-ekpo ọkụ, a na-emepụta oyi akwa mkpuchi ihe nkiri, elu dị mma ma na-egbuke egbuke, ọ dịkwa mfe nhazi;

3. Obere mmanụ maka frying;

4. Ọ nwere ike imeziwanye ike nke elu elu ma ọ dịghị mfe imebi n'oge nkwakọ na njikwa;

5. Ihe ụtọ dị mma, mmiri na-esi esi esighị ike.

(3) Ọrụ na mmepụta nke ihe ọṅụṅụ nje bacteria lactic acid (yogọt):

1. Nkwụsi ike dị mma, ọ dịghị mfe ịmepụta mmiri ozuzo;

2. Gbatịkwuo ndụ nchekwa nke ngwaahịa;

3. Nguzogide acid siri ike, uru PH dị n'ime oke nke 2-4;

4. Ọ nwere ike imezi ụtọ ihe ọṅụṅụ, ọnụ ụzọ ahụ dịkwa nro.