Kev siv CMC muaj ntau yam zoo dua lwm cov khoom noj khoom haus thickeners:
1. CMC yog dav siv hauv cov khoom noj thiab nws cov yam ntxwv
(1) CMC muaj kev ruaj ntseg zoo
Hauv cov khoom noj txias xws li popsicles thiab ice cream, kev siv ntawmCMCtuaj yeem tswj kev tsim cov dej khov nab kuab, nce tus nqi nthuav dav thiab tswj cov qauv zoo ib yam, tiv thaiv melting, muaj ib qho zoo thiab du saj, thiab whiten xim. Hauv cov khoom noj siv mis, txawm tias nws yog cov mis nyuj flavored, txiv hmab txiv ntoo mis los yog yogurt, nws tuaj yeem hnov mob nrog cov protein nyob hauv thaj tsam ntawm isoelectric point ntawm pH tus nqi (PH4.6) los tsim ib qho kev sib txuam nrog cov qauv tsim, uas yog qhov zoo rau cov khoom siv mis. stability ntawm emulsion thiab txhim kho cov protein tsis kam.
(2) CMC tuaj yeem sib xyaw nrog lwm cov stabilizers thiab emulsifiers.
Hauv cov khoom noj thiab dej haus, cov chaw tsim khoom siv dav siv ntau yam stabilizers, xws li: xanthan gum, guar gum, carrageenan, dextrin, thiab lwm yam, thiab emulsifiers xws li: glyceryl monostearate, sucrose fatty acid ester, thiab lwm yam. Cov txiaj ntsig zoo tuaj yeem ua tiav, thiab cov txiaj ntsig sib koom ua ke tuaj yeem ua tiav los txo cov nqi tsim khoom.
(3) CMC yog pseudoplastic
Lub viscosity ntawm CMC yog thim rov qab ntawm qhov kub sib txawv. Raws li qhov kub thiab txias, qhov viscosity ntawm cov tshuaj txo, thiab vice versa; Thaum lub zog shear tshwm sim, viscosity ntawm CMC txo, thiab thaum lub zog shear nce, lub viscosity yuav me me. Cov khoom no ua rau CMC txo cov khoom siv thauj khoom thiab txhim kho homogenization efficiency thaum nplawm, homogenizing, thiab kev thauj mus los ntawm cov kav dej, uas tsis sib xws los ntawm lwm cov stabilizers.
2. Cov txheej txheem yuav tsum tau ua
Raws li kev ruaj ntseg zoo, CMC yuav cuam tshuam nws cov txiaj ntsig yog tias siv tsis raug, thiab tseem ua rau cov khoom raug muab pov tseg. Yog li ntawd, rau CMC, nws yog ib qho tseem ceeb heev rau tag nrho thiab tusyees disperse qhov kev daws teeb meem los txhim kho nws efficiency, txo ntau npaum, txhim kho cov khoom zoo thiab nce yield. Qhov no xav kom txhua tus ntawm peb cov tuam txhab ua zaub mov kom nkag siab zoo txog cov yam ntxwv ntawm ntau yam khoom siv raw thiab rationally kho lawv cov txheej txheem ntau lawm kom CMC tuaj yeem ua tiav nws lub luag haujlwm, tshwj xeeb tshaj yog nyob rau hauv txhua theem txheej txheem yuav tsum tau xyuam xim rau:
(1) Cov khoom xyaw
1. Siv cov txheej txheem siab ceev shear dispersion: Txhua yam khoom siv nrog kev sib xyaw tuaj yeem siv los pab CMC kom tawg mus rau hauv dej. Los ntawm kev kub ceev shear, CMC tuaj yeem tsau hauv dej sib npaug kom nrawm nrawm ntawm CMC. Qee cov tuam txhab lag luam tam sim no siv cov hmoov sib tov dej los yog cov twj tso kua mis sib xyaw ua haujlwm siab.
2. Txoj kev sib xyaw ua ke ntawm cov suab thaj qhuav: Sib tov CMC thiab qab zib ntawm qhov sib piv ntawm 1: 5, thiab maj mam nplawm nws hauv qab nplawm tas li kom yaj CMC.
3. Dissolving nrog dej qab zib saturated, xws li caramel, tuaj yeem ua kom nrawm nrawm ntawm CMC.
(2) Acid ntxiv
Rau qee cov dej haus acidic, xws li yogurt, cov khoom siv acid-resistant yuav tsum tau xaiv. Yog tias lawv ua haujlwm ib txwm, cov khoom lag luam tuaj yeem txhim kho thiab cov khoom los nag thiab stratification tuaj yeem tiv thaiv.
1. Thaum ntxiv cov kua qaub, qhov kub ntawm cov kua qaub ntxiv yuav tsum tau tswj nruj me ntsis, feem ntau tsawg dua 20 ° C.
2. Cov kua qaub concentration yuav tsum tau tswj ntawm 8-20%, qhov qis dua qhov zoo dua.
3. Acid ntxiv tau siv txoj kev txau, thiab nws tau ntxiv raws tangential kev coj ntawm lub thawv piv, feem ntau 1-3min.
4. Slurry ceev n=1400-2400r/m
(3) Homogeneous
1. Lub hom phiaj ntawm emulsification.
Homogenization: Rau cov roj uas muaj cov kua dej pub, CMC yuav tsum tau sib xyaw nrog cov emulsifiers, xws li monoglyceride, nrog rau homogenization siab ntawm 18-25mpa thiab kub ntawm 60-70 ° C.
2. Decentralized lub hom phiaj.
Homogenization. Yog hais tias ntau yam khoom xyaw nyob rau hauv lub sij hawm thaum ntxov tsis yog tag nrho, thiab tseem muaj ib co me me hais, lawv yuav tsum tau homogenized. Lub homogenization siab yog 10mpa thiab qhov kub ntawm 60-70 ° C.
(4) Sterilization
Thaum CMC raug kub siab, tshwj xeeb tshaj yog thaum kub siab tshaj 50 ° C rau lub sij hawm ntev, lub viscosity ntawm CMC nrog tsis zoo yuav txo irreversibly. Lub viscosity ntawm CMC los ntawm cov chaw tsim khoom lag luam yuav poob qis heev ntawm qhov kub ntawm 80 ° C rau 30 feeb. Txoj kev Sterilization kom luv lub sij hawm ntawm CMC ntawm qhov kub thiab txias.
(5) Lwm yam kev ceev faj
1. Cov dej xaiv tau zoo yuav tsum huv thiab kho cov kais dej kom ntau li ntau tau. Cov dej zoo yuav tsum tsis txhob siv kom tsis txhob muaj kab mob microbial thiab cuam tshuam rau cov khoom zoo.
2. Cov khoom siv rau kev sib cais thiab khaws cia CMC tsis tuaj yeem siv rau hauv cov thawv hlau, tab sis cov thawv stainless hlau, cov thawv ntoo, lossis cov thawv ceramic tuaj yeem siv tau. Tiv thaiv cov infiltration ntawm divalent hlau ions.
3. Tom qab txhua qhov kev siv CMC, lub qhov ncauj ntawm lub hnab ntim khoom yuav tsum tau muab khi kom nruj kom tsis txhob nqus cov dej noo thiab ua kom tsis zoo ntawm CMC.
Post lub sij hawm: Dec-14-2022