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Sitacin masara shine kayan abinci gama gari
Gabatarwa
Masara sitaci ne da aka samu daga hatsin masara. Ana samun sitaci daga endosperm na hatsi. Masara wani sinadari ne na abinci na yau da kullun da ake amfani da shi don kauri miya ko miya da yin syrup na masara da sauran sikari. Sitacin masara yana da yawa kuma yana da sau?in gyarawa, kuma yana da amfani da yawa a cikin masana'antu, kamar su adhesives, samfuran takarda, azaman wakili na rigakafin sanda, da masana'anta. Hakanan yana da amfani na likita, kamar samar da glucose ga mutanen da ke fama da cututtukan ajiyar glycogen.
bayanin 2
Aiki
1. Yi amfani da masara a matsayin albarkatun kasa, Baisheng Masara sitaci ne ta hanyar impregnated, fragmentation, rabuwa, tsarkakewa, da kuma bushe cikin foda kayayyakin.
2. Launin Baisheng Masara sitaci fari ne, kuma farin sama da 92%.
3. Kamshin sitacin masarar mu yana da tsafta.
4. An yi amfani da shi sosai a cikin abinci, magani, yin takarda, sarrafa sitaci mai zurfi, ?arfe, masana'antar tushe da sauransu.
a. Sugar sitaci: Sugar sukari shine babban nau'in sarrafa sitaci na mafi girman nau'ikan samfuran, galibi kayan abinci, kuma shine albarkatun masana'antu.
b. Gyaran sitaci: Aikace-aikacen sitaci da aka canza a masana'antar abinci ana iya sarrafa abinci a cikin ?aki ko tsarin adana ?arancin zafin jiki don guje wa rabuwar ruwa, saboda ta hanyar lalacewa yana ?ara bayyana facin sitaci, yana iya ha?aka bayyanar abinci, ha?aka sheki. Sitaci da aka gyara yana da adadi mai yawa a masana'antar yadi
c. A kan masana'antar harhada magunguna, sitaci shine masana'antar ?wayoyin cuta mafi mahimmancin albarkatun ?asa, tunda kusan duk samar da maganin rigakafi ta hanyar fermentation tare da sitaci.
?ayyadaddun samfur
A'A. | Gwajin Abun | Daidaitawa |
1 | Launi | Fari ko kusan fari, ko rawaya babu launi daban-daban |
2 | wari | Yana da warin da ya kamata samfurin ya kasance, ba shi da ?amshi na musamman |
3 | Siffar Jiha | A cikin granular, flake ko foda siffan, babu abubuwan da ba a iya gani ba |
4 | Danshi% | 14 |
5 | Lafiya.(psss 100 raga)% | ≥98.0 |
6 | Tabo, (yanki/cm2) | ≤2.0 |
7 | PH | 5.0-7.5 |
8 | Farin (457nm Blue haske haske)% | ≥89.0 |
9 | Dankowa.5%, BU | ≥800 |
10 | Acetyl | ≤2.5 |
11 | Ash,% | ≤0.5 |