Kushandiswa kweSodium Carboxymethyl Cellulose (CMC) muIndasitiri Yechikafu

Sodium carboxymethyl cellulose yakatanga kushandiswa mukugadzirwa kwema noodles ekare muChina. Nekuvandudzwa kweindasitiri yechikafu yenyika yangu, kune kuwedzera uye kuwedzera mashandisirwo eCMC mukugadzira chikafu, uye hunhu hwakasiyana hunoita mabasa akasiyana. Nhasi, yakashandiswa zvikuru. Inoshandiswa muzvinwiwa zvinotonhora, chikafu chinotonhora, instant noodles, lactic acid bacteria zvinwiwa, yoghurt, mukaka wemichero, muto uye mamwe akawanda maindasitiri ezvekudya.

1. Basa reCMC mukugadzirwa kwezvokudya

1. Kukora: Wana high viscosity panguva yakaderera concentration. Inodzora viscosity panguva yekugadzira chikafu ichipa chikafu kunzwa kunonaka.

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

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

4. Firimu-kuumba: gadzira chidimbu chefirimu muzvokudya zvakakangwa kudzivirira kunyura kwemafuta.

5. Kugadzikana kwemakemikari: Yakagadzikana kumakemikari, kupisa uye chiedza, uye ine zvimwe zvinopesana nehuturu.

6. Metabolic inertness: Sekuwedzera kwezvokudya, hazvizogadziriswi uye hazvizopi macalorie muzvokudya.

7. Haina kunhuwa, isina chepfu uye isina kunaka.

2. Kuita kweCMC inodyiwa

CMC yakashandiswa sechimwe chekuwedzera muindasitiri inodyika kwemakore mazhinji munyika yangu. Kwemakore, vagadziri vanga vachiramba vachivandudza hunhu hweCMC.

A. Kuparadzirwa kwema molecular kwakafanana uye chikamu chevhoriyamu chinorema;

B. High acid resistance;

C. High kushivirira munyu;

D, kujeka kwepamusoro, mashoma emahara fibers;

E, gel shoma.

3. Basa mukugadzirwa nekugadziriswa kwechikafu kwakasiyana

(1) Basa re (aizikirimu) mukugadzirwa kwezvinwiwa zvinotonhora uye chikafu chinotonhora:

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

2. Kuita kwakanaka kwekugadzira, kwete nyore kuputsika;

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

4. Kubwinya kwakanaka uye kutaridzika kwakanaka.

(2) Basa rema noodles (ma noodles):

1. Paunenge uchikurudzira uye calendering, viscosity yayo uye kuchengetedza mvura yakasimba, uye ine mvura, saka zviri nyore kumutsa;

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

3. Kusanyanya kushandiswa kwemafuta pakukangwa;

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

5. Kuravira kwakanaka, uye mvura iri kufashaira haina kunamira.

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

1. Kugadzikana kwakanaka, kwete nyore kugadzira kunaya;

2. Wedzera hupenyu hwesherufu yechigadzirwa;

3. Kuramba kwakasimba kweasidhi, PH kukosha iri mukati mehuwandu hwe2-4;

4. Inogona kuvandudza kuravira kwezvinwiwa, uye musuo wakatsetseka.