Izinto eziluncedo kunye nokungalunganga kwiPectin nganye, iCarrageenan kunye neSitatshi sombona esilungisiweyo

Izinto eziluncedo kunye nokungalunganga kwepectin nganye, i-carrageenan kunye nesitatshi sombona esilungisiweyo

I-Pectin i-polysaccharide ekhutshwe kwiziqhamo kunye nemifuno enokuthi yenze i-gel kunye noshukela phantsi kweemeko ze-acidic. Amandla e-gel ye-pectin achaphazeleka yizinto ezifana ne-esterification, i-pH, ubushushu kunye noxinzelelo lweswekile. I-Pectin i-candy ethambileyo ibonakala ngokubonakala okuphezulu, incasa ethambileyo kwaye akukho lula ukubuyela esantini.

I-Pectin inokwahlulwa ibe yi-High Methoxyl Pectin kunye ne-Low Methoxyl Pectin ngokweqondo le-methyl esterification. Inkqubo yejeli ye-ester pectin ephezulu ukuhlangabezana neemeko ezisisiseko zokubunjwa kwejeli ye-pH 2.0 ~ 3.8, i-soluble solids 55%, kwaye ichaphazela ukubunjwa kwejeli kunye namandla kwezi zinto zilandelayo:
- Umgangatho wePectin: umgangatho olungileyo okanye ongalunganga uchaphazela ngqo ijeli yokwenza amandla kunye namandla; kwaye
- Umxholo we-Pectin: uphakamileyo umxholo we-pectin kwinkqubo, kulula ukwenza ummandla wokubopha phakathi komnye nomnye kwaye ungcono umphumo we-gel;
- Umxholo kunye nohlobo lwe-Soluble solids: umxholo kunye nohlobo oluhlukeneyo lwe-soluble solids, ukhuphiswano lweeamolekyu zamanzi zamanqanaba ahlukeneyo obunzima, ukubunjwa kwejel kunye namandla eempembelelo ezahlukeneyo;
- Ubushushu bexesha kunye nesantya sokupholisa: izinga lokupholisa likhawuleza ukunciphisa iqondo lokushisa lokubunjwa kwe-gel, ngokuchaseneyo, ubushushu benkqubo ixesha elide kwiqondo lokushisa eliphantsi kancinci kunokushisa kwejel kuya kukhokelela ekunyukeni kweqondo lokushisa lokubunjwa kwe-gel.

I-ester pectin ephantsi kunye ne-high ester pectin inkqubo iyafana, iimeko zokwakheka kwejeli ephantsi ye-ester pectin, ubushushu bejeli, amandla ejeli, njl.
- Umgangatho wePectin: umgangatho olungileyo okanye ongalunganga uchaphazela ngqo amandla okwenza ijeli kunye namandla.
- DE kunye ne-DA ixabiso le-pectin: xa ixabiso le-DE linyuka, ukushisa kwe-gel-forming kuyancipha; xa ixabiso le-DA linyuka, iqondo lokushisa le-gel-forming nalo liyanda, kodwa ixabiso le-DA liphezulu kakhulu, eliya kukhokelela kwiqondo lokushisa le-gel eligqithise iqondo lokubilisa lenkqubo, kwaye lenze inkqubo ifom ye-pre-gel ngokukhawuleza;
- Umxholo wePectin: ukwanda komxholo, amandla e-gel kunye nokunyuka kweqondo lokushisa kwe-gel, kodwa kuphezulu kakhulu kuya kukhokelela ekubunjweni kwe-gel yangaphambili;
- I-Ca2 + i-concentration kunye ne-Ca2 + chelating agent: i-Ca2 + i-concentration inyuka, amandla e-gel kunye nokushisa kwe-gel; emva kokufikelela kumandla afanelekileyo e-gel, i-calcium ion concentration iyaqhubeka ikhula, amandla e-gel aqala ukuba brittle, abe buthathaka kwaye ekugqibeleni enze i-pre-gel; I-agent ye-Ca2 + chelating inokunciphisa i-concentration esebenzayo ye-Ca2 +, ukunciphisa umngcipheko wokubunjwa kwe-gel yangaphambili, ngakumbi xa inkqubo inomxholo ophezulu wezinto eziqinileyo.
- Isiqulatho se-Soluble solids kunye nohlobo: umxholo we-soluble solids uphezulu, amandla e-gel ayanda kwaye ubushushu be-gel bukhuphuka, kodwa phezulu kakhulu kulula ukwenza i-pre-gel; kunye neentlobo ezahlukeneyo ziya kuchaphazela i-pectin kunye ne-Ca2 + yokubopha amandla amadigri ahlukeneyo.
- Ixabiso le-pH yeNkqubo: ixabiso le-pH lokwenziwa kwejeli linokuba kuluhlu lwe-2.6 ~ 6.8, ixabiso eliphezulu le-pH, i-pectin eninzi okanye i-calcium ion iyadingeka ukwenza umgangatho ofanayo wejeli, kwaye kwangaxeshanye, inokwenza ubushushu bokwenza ijeli busezantsi.

I-Carrageenan yi-polysaccharide ekhutshwe kwi-seaweed eyenza ijeli e-elastic kunye ne-transparent kumaqondo aphantsi. Amandla ejeli ye-carrageenan achaphazeleka yizinto ezinje ngoxinaniso, i-pH, ubushushu kunye noxinzelelo lwe-ionic. I-candy ethambileyo yeCarrageenan ibonakaliswe ngokuqina okuqinileyo, ukuqina okuhle kwaye akukho lula ukunyibilika. I-Carrageenan inokwenza ijeli ene-elasticity elungileyo kunye nokucaca okuphezulu kwiqondo lobushushu eliphantsi, kwaye inokusebenza ngeprotheyini ukunyusa ixabiso lesondlo kunye nokuzinza kwe-fudge.

I-Carrageenan izinzile phantsi kweemeko ezingathathi hlangothi kunye ne-alkaline, kodwa phantsi kweemeko ze-acidic (pH 3.5), i-molecule ye-carrageenan iya kuthotywa, kwaye ukufudumala kuya kukhawulezisa izinga lokuthotywa. I-Carrageenan inokwenza iijeli kwiinkqubo ezinamanzi ekugxininiseni kwe-0.5% okanye ngaphezulu, kwaye kwiinkqubo zobisi kwiindawo eziphantsi kwe-0.1% ukuya kwi-0.2%. I-Carrageenan inokusebenza ngeeprotheni, kwaye umphumo uxhomekeke kwindawo ye-isoelectric yeprotheni kunye nexabiso le-pH yesisombululo. Ngokomzekelo, kwiziphuzo ezingathathi hlangothi, i-carrageenan inokwenza i-gel ebuthakathaka kunye neeprotheni zobisi ukwenzela ukugcina ukumiswa kweengqungquthela kunye nokuphepha ukufakwa ngokukhawuleza kweengqungquthela; i-carrageenan ingasetyenziselwa ukususa iiprotheni ezingafunekiyo kwinkqubo ngokusebenza ngeeprotheni; enye i-carrageenan inomsebenzi wokwenza i-flocculent deposition yeeprotheni kunye ne-polysaccharides ngokukhawuleza, kodwa oku kufakwa kulula ukuchithwa kwakhona ekuhambeni kwamanzi. I-deposition isasazwa ngokulula ekuhambeni.

I-modified corn starch luhlobo lwesitatshi sombona esiye sanyangwa ngokwasemzimbeni okanye ngokwekhemikhali ukwenza ijeli elastiki kunye ne-transparent kumaqondo aphantsi obushushu. Amandla ejeli yesitashi sombona esilungisiweyo achatshazelwa zizinto ezinje ngoxinaniso, i-pH, ubushushu kunye noxinzelelo lwe-ionic. I-Denatured corn starch fondant ibonakala ngokunwebeka okuqinileyo, ukuqina okuhle kwaye akukho lula ukubuyela esantini.

Isitashi sombona esilungisiweyo sinokusetyenziswa ngokudityaniswa nezinye iigels ezisekelwe kwizityalo ezifana ne-pectin, xanthan gum, i-acacia bean gum, njl., ukwenzela ukuphucula ukuthungwa kunye neepropati ze-sensory of fudge. Isitashi sombona esilungisiweyo sinokuphucula i-viscoelasticity kunye ne-fluidity ye-fondant, ukunciphisa umngcipheko we-pre-gelation kunye nesakhiwo se-gel esingazinzanga, ukunciphisa ixesha lokumisa okanye ukomisa kunye nokugcina amandla.