Kushandiswa kweSodium Carboxymethyl Cellulose (CMC) muIndasitiri Yechikafu

Sodium carboxymethyl cellulose yakatanga kushandiswa mukugadzirwa kwema noodles ekare muChina.Nekuvandudzwa kweindasitiri yechikafu, CMC yakashandiswa munzira dzakawanda mukugadzira chikafu.Hunhu hwakasiyana hunoita mabasa akasiyana.Nhasi, yakashandiswa zvakanyanya Inoshandiswa zvakanyanya muzvinwiwa zvinotonhora, chikafu chinotonhora, instant noodles, lactic acid mabhakitiriya zvinwiwa, yoghurt, mukaka wemichero, muto wemichero uye mamwe akawanda maindasitiri ezvekudya.

(1), basa reCMC mukugadzira chikafu

1. Kukora pfuma: high viscosity inogona kuwanikwa pane yakaderera concentration.Inogona kudzora viscosity panguva yekugadzira chikafu, uye panguva imwe chete, inogona kupa chikafu kunzwa kwekuzora.

2. Kuchengetedza mvura: kuderedza syneresis yezvokudya uye kuwedzera hupenyu hwesherufu yezvokudya.

3. Kupararira kugadzikana: kuchengetedza kugadzikana kwehutano hwekudya, kudzivirira mafuta-mvura stratification (emulsification), uye kutonga ukuru hwemakristasi muzvokudya zvechando (kuderedza makristasi echando).

4. Firimu-kugadzira pfuma: Gadzira firimu remukati muchikafu chakakangwa kudzivirira kunyura kwemafuta.

5. Kugadzikana kwekemikari: Yakagadzikana kumakemikari, kupisa uye chiedza, uye ine humwe hunodzivirira hunyoro.

6. Metabolic inertia: Sekuwedzera kwezvokudya, hazvizogadziriswi uye hazvipi macalorie muzvokudya.

7. Haina kunhuwa, isina chepfu uye isina kunaka.

(2), kuita kweCMC inodyiwa

0.1CMC yakashandiswa sekuwedzera muindasitiri yechikafu kwemakore mazhinji munyika yedu.Kwemakore, vagadziri vanga vachiramba vachivandudza mhando yemukati yeCMC.

A. Kuparadzirwa kwemamorekuru kwakafanana, uye vhoriyamu yakananga giravhiti inorema;

B. High acid resistance;

C. High kushivirira munyu;

D. High transparency, mashoma emahara fiber;

E, gel shoma.

(3), basa mukugadzirwa kwakasiyana kwechikafu nekugadzirisa

Basa mukugadzirwa kwezvinwiwa zvinotonhora uye chikafu chinotonhora (ice cream):

1. Ice cream zvinoshandiswa: mukaka, shuga, emulsion, nezvimwewo zvinogona kusanganiswa zvakaenzana;

2. Kuumbwa kwakanaka uye hakusi nyore kuputsika;

3. Dzivirira makristasi echando uye ita kuti rurimi runzwe kutsvedza;

4. Kubwinya kwakanaka uye kutaridzika kwakanaka.

(4) Basa mumanoodles (ma noodles):

1. Pakukanya nekukunguruka, viscosity yayo uye kuchengetedza mvura yakasimba, uye ine unyoro, saka zviri nyore kubvongodza;

2. Mushure mokupisa kwemhepo, firimu rinodzivirira rinogadzirwa, nzvimbo yacho inotsvedza uye inopenya, uye iri nyore kugadzirisa;

3. Kusanyanya kushandiswa kwemafuta pakukangwa;

4. Inogona kuvandudza simba rehutano hwepamusoro uye haisi nyore kuputsa panguva yekuputira nekubata;

5. Kuravira kwakanaka, uye mvura yakabikwa haigoni kunamatira.

(5) Basa mukugadzirwa kwelactic acid bacteria chinwiwa (yoghurt):

1. Kugadzikana kwakanaka, kwete nyore kugadzira kunaya;

2. Inogona kuwedzera hupenyu hwesherufu yechigadzirwa;

3. Kuramba kwakasimba kweasidhi, PH kukosha muhuwandu hwe2-4;

4. Inogona kuvandudza kuravira kwezvinwiwa uye kuita kuti musuo utsvedze.