Focus on Cellulose ethers

Hoʻohana i ka Sodium Carboxymethyl Cellulose (CMC) i ka ʻoihana meaʻai

Ua hoʻohana mua ʻia ʻo Sodium carboxymethyl cellulose i ka hana ʻana i nā noodles koke ma Kina. Me ka hoʻomohala ʻana o ka ʻoihana meaʻai o koʻu ʻāina, ʻoi aku ka nui o nā noi o CMC i ka hana ʻana i ka meaʻai, a ke pāʻani nei nā ʻano like ʻole i nā kuleana like ʻole. I kēia lā, ua hoʻohana nui ʻia. Hoʻohana ʻia i nā mea inu anu, nā meaʻai anu, nā noodles koke, nā mea inu bacteria lactic acid, yogurt, waiu hua, wai a me nā ʻoihana meaʻai he nui.

1. ʻO ka hana a CMC i ka hana meaʻai

1. Mānoanoa: E kiʻi i ka viscosity kiʻekiʻe ma ka haʻahaʻa haʻahaʻa. Hoʻomalu i ka viscosity i ka wā e hana ai i ka meaʻai me ka hāʻawi ʻana i ka meaʻai i kahi manaʻo lubricious.

2. Paʻa wai: hoʻemi i ka hopena syneresis o ka meaʻai a hoʻolōʻihi i ke ola o ka meaʻai.

3. Paʻa ka hoʻopuehu: mālama i ka paʻa o ka maikaʻi o ka meaʻai, pale i ka stratification o ka ʻaila-wai (emulsification), a mālama i ka nui o nā kristal i loko o ka meaʻai hau (e hoʻemi i nā kristal hau).

4. Hoʻokumu kiʻiʻoniʻoni: hana i kahi papa kiʻiʻoniʻoni i loko o ka meaʻai palai e pale ai i ka lawe ʻana i ka ʻaila nui.

5. Paʻa kemika: He kūpaʻa ia i nā kemika, ka wela a me ka māmā, a loaʻa kekahi mau waiwai anti-mildew.

6. Metabolic inertness: Ma keʻano he meaʻai meaʻai,ʻaʻole e hoʻopiliʻia aʻaʻole e hāʻawi i nā calorie i ka meaʻai.

7. Odorless, non-toxic and tasteless.

2. Ka hana o ka CMC edible

Ua hoʻohana ʻia ʻo CMC ma ke ʻano he mea hoʻohui i ka ʻoihana ʻai no nā makahiki he nui ma koʻu ʻāina. I nā makahiki, ke hoʻomau mau nei nā mea hana i ka maikaʻi o ka CMC.

A. Ua like ka mahele molekala a ua oi aku ke kaumaha o ka leo;

B. Ke kū'ē i ka waika kiʻekiʻe;

C. Ka hoʻomanawanui paʻakai kiʻekiʻe;

D, māliko kiʻekiʻe, liʻiliʻi loa nā fiber manuahi;

ʻE, liʻiliʻi ka gel.

3. ʻO ka hana i nā meaʻai likeʻole a me ka hanaʻana

(1) Ke kuleana o (ice cream) i ka hana ʻana i nā mea inu anu a me nā meaʻai anu:

1. Hiki ke hui like ka waiu, ke kō, emulsion, etc.

2. Hana maikaʻi, ʻaʻole maʻalahi e wāwahi;

3. Kāohi i ka hau hau a hoʻoheheʻe i ke alelo;

4. ʻO ka nani a me ka nani o ka helehelena.

(2) Ka hana o na noodles (instant noodles):

1. I ka hoʻoulu ʻana a me ka calendering, ikaika kona viscosity a me ka paʻa ʻana o ka wai, a aia ka wai, no laila ua maʻalahi ka hoʻoulu ʻana;

2. Ma hope o ka hoʻomehana ʻana i ka mahu, ua hoʻokumu ʻia kahi ʻāpana pale kiʻiʻoniʻoni, ʻoluʻolu a ʻālohilohi ka ʻili, a maʻalahi ke hana;

3. E emi iho ka aila no ka palai;

4. Hiki iā ia ke hoʻomaikaʻi i ka ikaika o ka maikaʻi o ka ʻili a ʻaʻole maʻalahi ka haki ʻana i ka wā o ka hoʻopili ʻana a me ka lawelawe ʻana;

5. Maikaʻi ka ʻono, ʻaʻole pili ka wai paila.

(3) ʻO ka hana i ka hana ʻana i ka mea inu ʻawaʻawa lactic bacteria (yogurt):

1. Paʻa maikaʻi, ʻaʻole maʻalahi e hana i ka ua;

2. E hoʻonui i ke ola o ka huahana;

3. ʻO ke kūpaʻa ikaika o ka waika, aia ka waiwai PH i loko o ka laulā o 2-4;

4. Hiki ke hoʻomaikaʻi i ka ʻono o nā mea inu, a maʻalahi ka puka komo.


Ka manawa hoʻouna: Nov-09-2022
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