Xanthan ntawm cov pos hniav 80 ntxaij
Xanthan Cov pos hniav 80 mesh yog tsim los ntawm cov txheej txheem fermentation siv cov kab mobXanthomonas campestris. Cov sib xyaw thiab cov qauv ntawm cov xanthan ntawm cov pos hniav uas ua los ntawm kev ua lag luam fermentation yog qhov zoo ib yam rau lub cev uas ua los ntawm Xanthomonas campestris ntawm cov nroj tsuag uas yog rau tsev neeg cov zaub qhwv.
Hauv kev lag luam khoom noj khoom haus, feem ntau Xanthan ntawm cov pos hniav 80 mesh yog siv hauv cov kua ntses thiab cov ntaub qhwv nyias ntim. Txawm hais tias Xanthan ntawm cov pos hniav 80 cov ntxaij tsis yog hom tsim emulsifier, los ntawm kev ua kom lub emulsion Xanthan ntawm cov pos hniav pab tiv thaiv cov roj sib cais, Xanthan ntawm cov pos hniav kuj pab kom tshem tawm cov khoom tawg, xws li cov txuj lom. Xanthan cov pos hniav siv hauv cov khoom noj khov thiab dej haus, hauv ntau cov dej khov, xanthan cov pos hniav pab tsim cov ntaub ntawv zoo nkauj. xanthan cov pos hniav feem ntau siv tshuaj txhuam hniav, ua kom cov khoom lag luam zoo nkauj, qhov twg Xanthan cov pos hniav ua cov ntawv ci. nyob rau hauv gluten-free ci Xanthan ntawm cov pos hniav tseem tau xaiv. Txij li cov gluten pom nyob rau hauv cov nplej yuav tsum tau lawb tawm, Vim li cas thiaj ua tiav nrog gluten, Xanthan ntawm cov pos hniav yog siv los muab lub khob noom cookie lossis roj av nplaum. los hloov cov rog thiab emulsifiers pom hauv yolks, Xanthan ntawm cov pos hniav pab kom cov qe hloov pauv ua tau los ntawm cov qe ntsiab. rau cov kev nqos cov teeb meem no, Xanthan ntawm cov pos hniav kuj tseem yog txoj kev ua haujlwm zoo ntawm cov kua nyeem ua kom tuab, vim xanthan ntawm cov pos hniav tsis hloov xim lossis tsw.
Cov khoom | Cov Lus Qhia Tshwj Xeeb | Kev soj ntsuam |
Tsos | Tawm-dawb lossis Lub Teeb Daj Dawb ntws hmoov | yoog |
Thru 80 ntxaij,% | ≥95.0 | 99.8 |
1% XG hauv 1% KCL daws, mPa.s | 1200--1800 | 1450 |
Shearing Piv | ≥6.5 | 7.0 |
PH (1% XG daws) | 6.0-8.0 | 7.0 |
Tshauv,% | ≤16 | 16 |
Pyruvic Acid,% | ≥ 1.5 | 1.5 |
Tag nrho Nitrogen,% | ≤ 1.5 | 1.5 |
Poob rau kom qhuav,% | ≤13 | 11.8 |
Ua (Pb), ppm | ≤ 2 | 2 |
Tag Nrho Cov Khoom Phiaj Xwm, cfu / g | ≤ 5000 | 3100 |
Poov xab& Cov pwm, cfu / g | ≤ 500 | 100 |
Kab yoog, MPN / 100 g | ≤ 30 | 30 |
Salmonella | NPiv txwv | NPiv txwv |
Nws yog siv los ua stabilizer, ua kom tuab thiab ua cov khoom pab rau ntau lub hom phiaj hauv kev lag luam. Thaum ua khoom noj khoom haus, nws yooj yim ntws, yooj yim thiab tsis qab, yooj yim rau cov kav dej, thiab txo kev siv zog.
Qhov kev pabcuam thiab thauj khoom
Cim npe nrov: xanthan ntawm cov pos hniav 80 ntxaij, Suav teb, cov chaw muag khoom, chaw tsim khoom, yuav, ntau, nqe, hauv Tshuag
