Qhov zoo thiab qhov tsis zoo ntawm txhua yam ntawm pectin, carrageenan thiab hloov pob kws hmoov txhuv nplej siab
Pectin yog polysaccharide muab rho tawm los ntawm cov txiv hmab txiv ntoo thiab zaub uas tuaj yeem tsim cov gels nrog cov suab thaj hauv cov kua qaub. Lub zog gel ntawm pectin cuam tshuam los ntawm cov khoom xws li esterification, pH, kub thiab qab zib concentration. Pectin mos khoom qab zib yog tus yam ntxwv los ntawm siab pob tshab, ilv saj thiab tsis yooj yim rau rov qab mus rau xuab zeb.
Pectin tuaj yeem muab faib ua High Methoxyl Pectin thiab Low Methoxyl Pectin raws li qib ntawm methyl esterification. High ester pectin gel system kom ua tau raws li cov hauv paus ntsiab lus ntawm kev tsim gel rau pH 2.0 ~ 3.8, soluble solids 55%, thiab cuam tshuam rau gel tsim thiab lub zog ntawm cov hauv qab no:
- Pectin zoo: qhov zoo lossis qhov tsis zoo ncaj qha cuam tshuam rau gel tsim muaj peev xwm thiab lub zog; thiab
- Pectin cov ntsiab lus: qhov siab dua cov ntsiab lus ntawm pectin hauv lub cev, qhov yooj yim dua nws yog tsim kom muaj kev sib txuas ntawm ib leeg thiab qhov zoo dua cov nyhuv gel;
- Soluble solids cov ntsiab lus thiab hom: sib txawv soluble solids cov ntsiab lus thiab hom, kev sib tw rau cov dej molecules ntawm txawv degrees ntawm kev siv, lub gel tsim thiab lub zog ntawm txawv cov teebmeem;
- Lub sijhawm kub thiab txias txias: tus nqi cua txias yog nrawm kom txo cov gel tsim kub, ntawm qhov tsis sib xws, qhov system kub rau lub sijhawm ntev ntawm qhov kub me ntsis dua li qhov kub ntawm cov gel yuav ua rau muaj qhov kub thiab txias.
Tsawg ester pectin thiab siab ester pectin system zoo sib xws, qis ester pectin gel tsim cov xwm txheej, gel kub, gel zog, thiab lwm yam kuj raug rau cov hauv qab no ntawm kev sib nrig sib:
- Pectin zoo: qhov zoo lossis qhov tsis zoo cuam tshuam ncaj qha rau gel-forming peev xwm thiab lub zog.
- DE thiab DA tus nqi ntawm pectin: thaum tus nqi DE nce, gel-forming kub txo; Thaum tus nqi DA nce, cov gel-forming kub kuj nce, tab sis DA tus nqi siab dhau lawm, uas yuav ua rau cov gel-forming kub tshaj qhov kub ntawm qhov kub ntawm lub cev, thiab ua rau lub cev ua ntej gel tam sim ntawd;
- Pectin cov ntsiab lus: qhov nce ntawm cov ntsiab lus, lub zog gel thiab gel tsim kub nce, tab sis siab dhau heev lawm yuav ua rau tsim cov pre-gel;
- Ca2 + concentration thiab Ca2 + chelating agent: Ca2+ concentration nce, gel zog thiab gel kub nce; Tom qab ncav cuag lub zog gel zoo, calcium ion concentration tseem nce ntxiv, gel lub zog pib ua nkig, tsis muaj zog thiab nws thiaj li tsim ua ntej gel; Ca2 + chelating tus neeg saib xyuas tuaj yeem txo qhov kev ua tau zoo ntawm Ca2 +, txo qhov kev pheej hmoo ntawm kev tsim ua ntej, tshwj xeeb tshaj yog thaum lub kaw lus muaj cov ntsiab lus siab dua ntawm cov khib nyiab.
- Soluble solids cov ntsiab lus thiab hom: soluble solids cov ntsiab lus yog siab, lub zog gel nce thiab gel kub nce, tab sis siab dhau heev lawm yog ib qho yooj yim los tsim pre-gel; thiab ntau hom kev sib txawv yuav cuam tshuam rau pectin thiab Ca2+ binding peev xwm ntawm ntau qib sib txawv.
- Tus nqi pH: tus nqi pH rau kev tsim cov gel tuaj yeem nyob rau hauv thaj tsam ntawm 2.6 ~ 6.8, tus nqi pH siab dua, ntau pectin lossis calcium ions xav tau los tsim cov gel zoo tib yam, thiab tib lub sijhawm, nws tuaj yeem ua rau lub cev muaj zog. gel tsim kub qis dua.
Carrageenan yog polysaccharide muab rho tawm los ntawm seaweed uas tsim cov elastic thiab pob tshab gel ntawm qhov kub thiab txias. Lub zog gel ntawm carrageenan cuam tshuam los ntawm cov yam ntxwv xws li concentration, pH, kub thiab ionic concentration. Carrageenan mos khoom qab zib yog tus cwj pwm los ntawm muaj zog elasticity, zoo toughness thiab tsis yooj yim rau yaj. Carrageenan tuaj yeem tsim cov gel nrog zoo elasticity thiab siab pob tshab ntawm qhov kub thiab txias, thiab nws tuaj yeem ua nrog cov protein kom nce cov khoom noj muaj txiaj ntsig thiab ruaj khov ntawm fudge.
Carrageenan ruaj khov nyob rau hauv nruab nrab thiab alkaline tej yam kev mob, tab sis nyob rau hauv acidic tej yam kev mob (pH 3.5), lub carrageenan molecule yuav degraded, thiab cua sov yuav ua rau kom tus nqi ntawm degradation. Carrageenan tuaj yeem tsim cov gels hauv cov dej hauv cov dej ntawm qhov ntau ntawm 0.5% lossis ntau dua, thiab hauv cov mis nyuj ntawm cov concentrations qis li 0.1% txog 0.2%. Carrageenan tuaj yeem ua nrog cov protein, thiab qhov tshwm sim yog nyob ntawm isoelectric point ntawm cov protein thiab pH tus nqi ntawm cov tshuaj. Piv txwv li, nyob rau hauv cov dej haus nruab nrab, carrageenan tuaj yeem tsim cov gel tsis muaj zog nrog cov kua mis protein kom tswj tau qhov kev ncua ntawm cov khoom thiab kom tsis txhob muaj cov khoom tawg sai sai; carrageenan kuj tseem siv tau los tshem tawm cov proteins uas tsis xav tau hauv lub cev los ntawm kev ua haujlwm nrog cov proteins; qee cov carrageenan kuj muaj kev ua haujlwm ntawm kev tsim cov flocculent deposition ntawm cov protein thiab polysaccharides sai, tab sis qhov no deposition yog ib qho yooj yim rau re-dispersed nyob rau hauv cov dej ntws. Lub deposition yog yooj yim redispersed nyob rau hauv lub ntws.
Modified pob kws hmoov txhuv nplej siab yog ib hom pob kws hmoov txhuv nplej siab uas tau kho lub cev los yog tshuaj kho kom tsim tau ib qho elastic thiab pob tshab gel ntawm qhov kub thiab txias. Lub zog gel ntawm cov pob kws hloov pauv cov hmoov txhuv nplej siab yog cuam tshuam los ntawm cov ntsiab lus xws li concentration, pH, kub thiab ionic concentration. Denatured pob kws hmoov txhuv nplej siab fondant yog tus cwj pwm los ntawm kev muaj zog elasticity, zoo toughness thiab tsis yooj yim rau rov qab mus rau xuab zeb.
Hloov cov hmoov txhuv nplej siab tuaj yeem siv ua ke nrog lwm cov gels cog xws li pectin, xanthan gum, acacia taum gum, thiab lwm yam, txhawm rau txhim kho kev ntxhib los mos thiab kev hnov lus ntawm fudge. Hloov cov hmoov txhuv nplej siab tuaj yeem txhim kho cov viscoelasticity thiab fluidity ntawm fondant, txo qhov kev pheej hmoo ntawm pre-gelation thiab tsis ruaj khov gel qauv, ua kom lub sijhawm ziab lossis ziab thiab txuag lub zog.
Post lub sij hawm: Sep-22-2023
