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, a na-etinye CMC n'ọtụtụ ụzọ na mmepụta nri.Àgwà dị iche iche na-arụ ọrụ dị iche iche.Taa, a na-eji ya eme ihe n'ọtụtụ ebe A na-eji ya na ihe ọṅụṅụ oyi, nri oyi, noodles ozugbo, ihe ọṅụṅụ nje bacteria lactic acid, yogọt, mmiri ara ehi mkpụrụ osisi, ihe ọṅụṅụ mkpụrụ osisi na ọtụtụ ụlọ ọrụ nri ndị ọzọ.

(1), ọrụ nke CMC na mmepụta nri

1. Ngwongwo na-egbuke egbuke: enwere ike nweta viscosity dị elu na ntinye uche dị ala.Ọ nwere ike ịchịkwa viscosity n'oge nhazi nri, ma n'otu oge ahụ, ọ nwere ike inye nri mmetụta mmanu mmanu.

2. Njide mmiri: belata syneresis nke nri na ogologo ndụ nchekwa nri.

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

4. Ihe na-emepụta ihe nkiri: Kpoo oyi akwa nke ihe nkiri na nri e ghere eghe iji gbochie mmịnye oke mmanụ.

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

6. Metabolic inertia: Dị ka ihe mgbakwunye nri, ọ gaghị eme ka ọ bụrụ metabolized ma ghara inye calorie na nri.

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

(2), arụmọrụ nke CMC oriri

A na-eji 0.1CMC mee ihe dị ka ihe mgbakwunye na ụlọ ọrụ nri ruo ọtụtụ afọ na mba anyị.Kemgbe ọtụtụ afọ, ndị na-emepụta ihe na-aga n'ihu na-emeziwanye àgwà nke CMC n'ime.

A. Nkesa molekụla bụ otu, na ike ndọda olu kpọmkwem dị arọ;

B. Nnukwu acid na-eguzogide;

C. Nnukwu nnabata nnu;

D. High nghọta, ole na ole free eriri;

E, obere gel.

(3), ọrụ na mmepụta na nhazi nri dị iche iche

Ọrụ na mmepụta nke ihe ọṅụṅụ oyi na nri oyi (ice cream):

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

2. Ezi formability na adịghị mfe imebi;

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

4. Ọmarịcha mma na ọdịdị mara mma.

(4) Ọrụ na noodles (noodles ozugbo):

1. Mgbe ị na-egweri ma na-atụgharị, viscosity ya na njide mmiri dị ike, ọ na-enwekwa mmiri mmiri, ya mere ọ dị mfe ịkpali;

2. Mgbe ikpo ọkụ na-ekpo ọkụ, a na-emepụta oyi akwa mkpuchi ihe nkiri, elu dị mma ma na-egbuke egbuke, ma dị 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 sie agaghị arapara.

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

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

2. Ọ nwere ike ịgbatị ndụ nchekwa nke ngwaahịa;

3. Nguzogide acid siri ike, uru PH na oke nke 2-4;

4. Ọ nwere ike melite uto nke ihe ọṅụṅụ na-eme ka ọnụ ụzọ ahụ dị nro.