Uru na ọghọm dị na pectin, carrageenan na starch ọka gbanwetụrụ.
Pectin bụ polysaccharide nke ewepụtara site na mkpụrụ osisi na akwụkwọ nri nke nwere ike ịmepụta gels nwere shuga n'okpuru ọnọdụ acidic. Ike gel nke pectin na-emetụta ihe ndị dị ka esterification, pH, okpomọkụ na ntinye shuga. A na-eji swiiti dị nro mara Pectin dị elu site na nghọta dị elu, ụtọ dị nro na ọ dịghị mfe ịlaghachi na ájá.
Enwere ike kewaa pectin ka ọ bụrụ High Methoxyl Pectin na obere Methoxyl Pectin dị ka ogo methyl esterification si dị. Sistemụ ester pectin gel dị elu iji zute ọnọdụ bụ isi nke nhazi gel maka pH 2.0 ~ 3.8, soluble solids 55%, ma na-emetụta nhazi gel na ike nke ihe ndị a:
- Ogo pectin: mma ma ọ bụ nke na-adịghị mma na-emetụta ike na ike nke gel; na
- ọdịnaya nke pectin: ihe dị elu nke pectin dị na sistemụ ahụ, ọ na-adị mfe ịmepụta mpaghara njikọ n'etiti ibe ya na mmetụta gel ka mma;
- Soluble solids ọdịnaya na ụdị: dị iche iche soluble ike dị iche iche ọdịnaya na ụdị, asọmpi maka mmiri molekul nke dị iche iche ogo nke ike, gel guzobe na ike nke dị iche iche mmetụta;
- Ogologo oge okpomọkụ na ọnụego jụrụ oyi: a na-eme ngwa ngwa ngwa ngwa iji belata nhazi nke gel, n'ụzọ megidere nke ahụ, usoro okpomọkụ maka ogologo oge na obere okpomọkụ dị elu karịa gel okpomọkụ ga-eduga ná ịrị elu nke gel nhazi okpomọkụ.
Low ester pectin na elu ester pectin usoro yiri, ala ester pectin gel guzobe ọnọdụ, jel okpomọkụ, gel ike, wdg na-n'okpuru ihe ndị na-esonụ ihe mgbochi ibe:
- Ogo pectin: mma ma ọ bụ nke na-adịghị mma na-emetụta ike na ike nke gel.
- DE na DA uru nke pectin: mgbe uru DE na-abawanye, ọnọdụ okpomọkụ na-emepụta gel na-ebelata; mgbe uru DA na-abawanye, gel-forming okpomọkụ na-abawanye, ma uru DA dị oke elu, nke ga-eduga na gel na-eme ka okpomọkụ dị elu karịa ebe okpomọkụ nke usoro ahụ, ma mee ka usoro ahụ ghọọ pre-gel ozugbo;
- Pectin ọdịnaya: mmụba nke ọdịnaya, ike gel na gel guzobe okpomọkụ na-ebili, ma oke elu ga-eduga ná nguzobe nke pre-gel;
- Ntinye uche Ca2 + na onye na-ahụ maka chelating Ca2: Ca2 + na-abawanye, ike gel na oke okpomọkụ gel; mgbe ị nwetasịrị ike gel kachasị mma, ntinye calcium ion na-aga n'ihu na-abawanye, ike gel malitere ịmalite ịmalite, na-esiwanye ike ma mesịa mepụta pre-gel; Onye na-ahụ maka chelating Ca2 + nwere ike belata ntinye dị irè nke Ca2 +, belata ihe ize ndụ nke ịmepụta tupu gel, karịsịa mgbe usoro ahụ nwere ọdịnaya dị elu nke ihe siri ike.
- Ọdịnaya siri ike na-edozi ahụ na ụdị: ihe ndị na-edozi ahụ dị elu, ike gel na-abawanye na gel okpomọkụ na-ebili, ma dị elu dị mfe ịmepụta pre-gel; na ụdị dị iche iche ga-emetụta pectin na Ca2 + ike njide nke ogo dị iche iche.
- System pH uru: pH uru maka gel guzobe nwere ike ịbụ na nso nke 2.6 ~ 6.8, elu pH uru, ọzọ pectin ma ọ bụ calcium ion dị mkpa na-etolite otu àgwà nke gel, na n'otu oge ahụ, ọ nwere ike ime ka gel guzobe okpomọkụ ala.
Carrageenan bụ polysaccharide nke ewepụtara site na ahihia mmiri nke na-emepụta gel na-agbanwe ma na-ahụ anya na obere okpomọkụ. Ike gel nke carrageenan na-emetụta ihe ndị dị ka ntinye uche, pH, okpomọkụ na ionic ntinye. A na-eji swiiti dị nro Carrageenan mara site na ngbanwe siri ike, ịdị mma dị mma na ọ dịghị mfe igbari. Carrageenan nwere ike ịmepụta gel nwere ezigbo ngbanwe na nghọta dị elu na obere okpomọkụ, ọ pụkwara ime ihe na protein iji mee ka uru oriri na nkwụsi ike nke fudge dịkwuo elu.
Carrageenan kwụsiri ike n'okpuru ọnọdụ na-anọpụ iche na alkaline, ma n'okpuru ọnọdụ acidic (pH 3.5), a ga-emebi molecule carrageenan, na ikpo ọkụ ga-eme ka ọnụ ọgụgụ nke mmebi ahụ dịkwuo elu. Carrageenan nwere ike ịmepụta gels na usoro mmiri mmiri na ntinye nke 0.5% ma ọ bụ karịa, na na usoro mmiri ara ehi na ntinye dị ka 0.1% ruo 0.2%. Carrageenan nwere ike ime ihe na-edozi ahụ, ihe ga-esi na ya pụta na-adabere n'ókè isoelectric nke protein na pH uru nke ngwọta. Dịka ọmụmaatụ, na ihe ọṅụṅụ na-anọpụ iche, carrageenan nwere ike ịmepụta gel na-adịghị ike na protein mmiri ara ehi iji nọgide na-enwe nkwusioru nke ihe ndị ahụ na iji zere ntinye ngwa ngwa nke ihe ndị ahụ; A pụkwara iji carrageenan wepụ ihe ndị na-edozi ahụ na-adịghị mma na usoro site na-eme ihe na protein; ụfọdụ carrageenan nwekwara ọrụ nke ịmepụta flocculent deposition nke protein na polysaccharides ngwa ngwa, ma ntinye a dị mfe ịgbasa ọzọ na mmiri mmiri. A na-ekesa ihe nkwụnye ego n'ụzọ dị mfe na ntinye.
Starch ọka gbanwetụrụ bụ ụdị ọka starch nke ejirila anụ ahụ ma ọ bụ kemịkalụ gwọọ ya iji mepụta gel na-agbanwe na nke na-apụta ìhè na obere okpomọkụ. Ike gel nke starch ọka gbanwetụrụ na-emetụta ihe ndị dị ka ntinye uche, pH, okpomọkụ na ionic ntinye. A na-eji fondant ọka starch denatured mara site na ngbanwe siri ike, ịdị mma siri ike na ọ dịghị mfe ịlaghachi n'ájá.
Enwere ike iji starch ọka gbanwere na ngwakọta na gels ndị ọzọ na-emepụta ihe ọkụkụ dị ka pectin, xanthan gum, acacia bean gum, wdg, iji mee ka ọdịdị ahụ dịkwuo mma na ihe mmetụta uche nke fudge. Mgbanwe ọka starch nwere ike melite viscoelasticity na fluidity nke fondant, belata ihe ize ndụ nke pre-gelation na ejighị n'aka gel Ọdịdị, na-ebelata ihicha ma ọ bụ ihicha oge na-azọpụta ike.
Oge nzipu: Sep-22-2023
