Kev siv Sodium Carboxymethyl Cellulose (CMC) hauv Kev Lag Luam Khoom Noj

Sodium carboxymethyl cellulose yog thawj zaug siv hauv kev tsim cov noodles hauv Suav teb. Nrog rau txoj kev loj hlob ntawm kuv lub teb chaws kev lag luam khoom noj khoom haus, muaj ntau thiab ntau daim ntawv thov ntawm CMC nyob rau hauv cov zaub mov ntau lawm, thiab cov yam ntxwv sib txawv plays txawv luag hauj lwm. Niaj hnub no, nws tau siv dav. Siv nyob rau hauv cov dej txias, khoom noj txias, instant noodles, lactic acid kab mob haus, yogurt, txiv hmab txiv ntoo mis nyuj, kua txiv hmab txiv ntoo thiab ntau lwm yam khoom noj industries.

1. Kev ua haujlwm ntawm CMC hauv kev tsim khoom noj

1. Thickening: Tau siab viscosity ntawm tsawg concentration. Tswj viscosity thaum lub sij hawm ua zaub mov thaum muab zaub mov muaj lub siab zoo.

2. Dej tuav: txo cov nyhuv syneresis ntawm cov khoom noj thiab ua kom lub txee lub neej ntawm cov zaub mov.

3. Dispersion stability: tswj kev ruaj ntseg ntawm cov zaub mov zoo, tiv thaiv roj-dej stratification (emulsification), thiab tswj qhov loj ntawm cov muaju hauv cov khoom noj khov (txo cov dej khov).

4. Zaj duab xis-forming: tsim ib txheej ntawm zaj duab xis hauv cov zaub mov kib kom tiv thaiv kom tsis txhob muaj roj ntau dhau.

5. Chemical stability: Nws ruaj khov rau cov tshuaj, tshav kub thiab lub teeb, thiab muaj qee yam kev tiv thaiv mildew.

6. Metabolic inertness: Raws li cov khoom noj ntxiv, nws yuav tsis raug metabolized thiab yuav tsis muab calorie ntau ntau hauv cov zaub mov.

7. Tsis muaj ntxhiab tsw, tsis muaj tshuaj lom thiab saj tsis qab.

2. Kev ua tau zoo ntawm cov khoom siv CMC

CMC tau siv los ua ib qho ntxiv hauv kev lag luam noj tau ntau xyoo hauv kuv lub tebchaws. Ntau xyoo dhau los, cov tuam ntxhab tau txuas ntxiv txhim kho qhov zoo ntawm CMC.

A. Qhov kev faib tawm ntawm cov molecular yog sib xws thiab qhov ntim feem ntau hnyav dua;

B. High acid kuj;

C. siab ntsev;

D, siab pob tshab, tsawg heev dawb fibers;

E, tsawg gel.

3. Lub luag haujlwm hauv kev tsim khoom noj thiab kev ua haujlwm sib txawv

(1) Lub luag haujlwm ntawm (ice cream) hauv kev tsim cov dej qab zib thiab khoom noj txias:

1. Cov khoom xyaw dej khov: mis nyuj, qab zib, emulsion, thiab lwm yam tuaj yeem sib xyaw sib npaug;

2. Kev ua haujlwm zoo, tsis yooj yim tawg;

3. Tiv thaiv cov dej khov nab kuab thiab ua rau tus nplaig hnov ​​​​ntxhiab;

4. Zoo gloss thiab zoo nkauj tsos.

(2) Lub luag haujlwm ntawm noodles (instant noodles):

1. Thaum stirring thiab calendering, nws viscosity thiab dej tuav yog muaj zog, thiab nws muaj dej, yog li nws yog ib qho yooj yim rau do;

2. Tom qab cov cua kub cua sov, cov txheej txheem tiv thaiv zaj duab xis yog tsim, qhov saum npoo yog du thiab ci, thiab nws yog ib qho yooj yim rau txheej txheem;

3. Tsawg roj noj rau kib;

4. Nws tuaj yeem txhim kho lub zog ntawm qhov chaw zoo thiab tsis yooj yim tawg thaum ntim thiab tuav;

5. Cov saj zoo, thiab cov dej npau npau tsis nplaum.

(3) Lub luag haujlwm hauv kev tsim cov kab mob lactic acid haus (yogurt):

1. Zoo stability, tsis yooj yim los tsim los nag;

2. Ntev lub neej txee ntawm cov khoom;

3. Muaj zog acid tsis kam, PH tus nqi yog nyob rau hauv thaj tsam ntawm 2-4;

4. Nws tuaj yeem txhim kho qhov saj ntawm cov dej haus, thiab kev nkag yog du.