Izinzuzo kanye nokubi kwe-pectin ngayinye, i-carrageenan kanye nesitashi sombila esishintshiwe
I-Pectin iyi-polysaccharide ekhishwe ezithelweni nemifino engakha ama-gel anoshukela ngaphansi kwezimo ezine-acidic. Amandla ejeli ye-pectin athintwa yizici ezifana ne-esterification, i-pH, izinga lokushisa kanye nokugxilwa kukashukela. Uswidi othambile we-Pectin ubonakala ngokusobala okuphezulu, ukunambitheka okuthambile futhi akulula ukubuyela esihlabathini.
I-Pectin ingahlukaniswa ibe yi-High Methoxyl Pectin kanye ne-Low Methoxyl Pectin ngokwezinga le-methyl esterification. Ijeli ephezulu ye-ester pectin ukuze ihlangabezane nezimo eziyisisekelo zokwakheka kwejeli ye-pH 2.0 ~ 3.8, okuqinile okuncibilikayo ngo-55%, futhi kuthinte ukwakheka kwejeli namandla ezinto ezilandelayo:
- Ikhwalithi ye-Pectin: izinga elihle noma elibi lithinta ngqo ikhono namandla okwenza ijeli; futhi
- Okuqukethwe kwe-Pectin: ukuphakama kokuqukethwe kwe-pectin ohlelweni, kulula ukwakha indawo ebophayo phakathi komunye nomunye futhi kuba ngcono umphumela wejeli;
- Okuqukethwe kanye nohlobo lwezinto ezincibilikayo ezincibilikayo: okuqukethwe okuqinile okuncibilikayo nohlobo, ukuncintisana kwama-molecule wamanzi wamazinga ahlukene wokuqina, ukwakheka kwejeli namandla emiphumela ehlukene;
- Ubude bezinga lokushisa kanye nezinga lokupholisa: izinga lokupholisa liyasheshiswa ukuze kuncishiswe izinga lokushisa lokubunjwa kwejeli, ngokuphambene nalokho, izinga lokushisa lesistimu isikhathi eside ekushiseni okuthe ukukhuphuka kancane kunokushisa kwejeli kuzoholela ekukhuphukeni kwezinga lokushisa lokwakheka kwejeli.
I-ester pectin ephansi kanye nesistimu ye-ester pectin ephezulu iyafana, izimo zokwakheka kwejeli ye-ester pectin ephansi, izinga lokushisa lejeli, amandla ejeli, njll.
- Ikhwalithi ye-Pectin: izinga elihle noma elibi lithinta ngqo ikhono namandla okwenza ijeli.
- Inani le-DE ne-DA le-pectin: lapho inani le-DE likhuphuka, izinga lokushisa le-gel-forming liyehla; lapho inani le-DA likhuphuka, izinga lokushisa le-gel-forming nalo liyanda, kodwa inani le-DA liphezulu kakhulu, okuzoholela ekushiseni kwe-gel-forming okudlula izinga lokushisa lokubilisa kwesistimu, futhi lenze uhlelo lufake i-pre-gel ngokushesha;
- Okuqukethwe kwe-Pectin: ukwanda kokuqukethwe, amandla ejeli kanye nokushisa kwe-gel kumiswa, kodwa ukuphakama kakhulu kuzoholela ekwakhekeni kwe-pre-gel;
- Ukuhlushwa kwe-Ca2+ kanye ne-ejenti ye-Ca2+ chelating: ukuhlushwa kwe-Ca2+ kuyanda, amandla ejeli nokukhuphuka kwezinga lokushisa lejeli; ngemva kokufinyelela amandla aphelele ejeli, ukuhlushwa kwe-calcium ion kuyaqhubeka kwanda, amandla ejeli aqala ukuba brittle, abe buthakathaka futhi ekugcineni akhe i-pre-gel; I-ejenti ye-Ca2+ chelating inganciphisa ukugxila okusebenzayo kwe-Ca2+, inciphise ingozi yokwakheka kwejeli yangaphambili, ikakhulukazi uma isistimu inokuqukethwe okuphezulu kokuqinile.
- Okuqinile okuncibilikayo nohlobo: okuqukethwe kwezinto eziqinile ezincibilikayo kuphezulu, amandla ejeli ayanda futhi izinga lokushisa lejeli liyakhuphuka, kodwa liphezulu kakhulu kulula ukwakha ijeli yangaphambili; futhi izinhlobo ezahlukene zizothinta ikhono lokubopha i-pectin ne-Ca2+ lamazinga ahlukene.
- Inani le-pH yesistimu: inani le-pH lokwakheka kwejeli lingaba ku-2.6~6.8, inani eliphakeme le-pH, i-pectin eyengeziwe noma i-calcium ion iyadingeka ukuze kwakhiwe ikhwalithi efanayo yejeli, futhi ngesikhathi esifanayo, ingenza izinga lokushisa lokwakheka kwe-gel liphansi.
I-Carrageenan iyi-polysaccharide ekhishwe olwandle eyenza ijeli enwebekayo futhi esobala emazingeni okushisa aphansi. Amandla ejeli ye-carrageenan athintwa izici ezifana nokugxilisa ingqondo, i-pH, izinga lokushisa nokugxila kwe-ionic. Uswidi othambile weCarrageenan ubonakala ngokunwebeka okuqinile, ukuqina okuhle futhi akulula ukuncibilika. I-Carrageenan ingenza ijeli enokunwebeka okuhle kanye nokukhanyela okuphezulu ezingeni lokushisa eliphansi, futhi ingasebenza ngamaprotheni ukukhulisa inani lokudla okunempilo nokuzinza kwe-fudge.
I-Carrageenan izinzile ngaphansi kwezimo ezingathathi hlangothi kanye ne-alkaline, kodwa ngaphansi kwezimo ze-acidic (pH 3.5), i-molecule ye-carrageenan izokwehliswa, futhi ukushisa kuzosheshisa izinga lokuwohloka. I-Carrageenan ingakha amajeli ezinhlelweni ezinamanzi ekugxilweni kuka-0.5% noma ngaphezulu, futhi ezinhlelweni zobisi ekugxilweni okuphansi okungama-0.1% kuya ku-0.2%. I-Carrageenan ingasebenza ngamaprotheni, futhi umphumela uncike endaweni ye-isoelectric yeprotheni kanye nenani le-pH lesisombululo. Isibonelo, eziphuzweni ezingathathi hlangothi, i-carrageenan ingakha ijeli elibuthakathaka elinamaprotheni obisi ukuze kugcinwe ukumiswa kwezinhlayiya futhi kugweme ukufakwa ngokushesha kwezinhlayiya; i-carrageenan ingasetshenziswa futhi ukususa amaprotheni angafuneki ohlelweni ngokusebenza ngamaprotheni; enye i-carrageenan nayo inomsebenzi wokwenza i-flocculent deposition yamaprotheni nama-polysaccharides ngokushesha, kodwa lokhu kufakwa kulula ukuphinde kuhlakazwe ekugelezeni kwamanzi. I-deposition ihlakazwa kabusha kalula ekugelezeni.
Isitashi sombila esilungisiwe wuhlobo lwesitashi sombila esilashwe ngokoqobo noma ngamakhemikhali ukuze kwakheke ijeli enwebekayo nesobala emazingeni okushisa aphansi. Amandla ejeli yesitashi sombila esishintshiwe athintwa izici ezifana nokugxilisa ingqondo, i-pH, izinga lokushisa nokugxila kwe-ionic. I-Denatured corn starch fondant ibonakala ngokunwebeka okuqinile, ukuqina okuhle futhi akulula ukubuyela esihlabathini.
Isitashi sombila esishintshiwe singasetshenziswa ngokuhambisana namanye amajeli asuselwa ezitshalweni afana ne-pectin, i-xanthan gum, i-acacia bean gum, njll., ukuze kuthuthukiswe ukuthungwa kanye nezinzwa ze-fudge. Isitashi sommbila esishintshiwe singathuthukisa i-viscoelasticity kanye ne-fluidity ye-fondant, sinciphise ingozi ye-pre-gelation kanye nesakhiwo sejeli esingazinzile, sifinyeze isikhathi sokumisa noma sokumisa futhi silondoloze amandla.
Isikhathi sokuthumela: Sep-22-2023
