Konjac Gum-?ananan ?arfin zafi, ?arancin furotin da babban fiber na abinci

Konjac danko, babban bangaren shine konjac glucomannan (KGM), wani nau'i ne na polysaccharide mai girma na kwayoyin halitta da fiber na abinci mai narkewa. Konjac danko fari ne mai launi, mai kyau cikin girman barbashi, yana da danko mai yawa kuma ba shi da wari na musamman na konjac, yana karko idan ya narkar da shi cikin ruwa. Konjac danko yana da danko mafi ?arfi a tsakanin ma'aunin gelling mai narkewar ruwa na tushen shuka.

Tuntube mu

samfurin bayani

Gabatarwa

Konjac shuka ce da ake samu a China, Japan da Indonesia. Konjac galibi ya ?unshi glucomannan wanda ke ?unshe a cikin kwararan fitila. Wani nau'in abinci ne mai ?arancin kuzari, ?arancin furotin da babban fiber na abinci. Har ila yau, yana da halaye na jiki da sunadarai masu yawa kamar ruwa mai narkewa, kauri, ?arfafawa, dakatarwa, gel, samar da fim, da sauransu. Saboda haka, abinci ne na lafiya na halitta kuma ingantaccen abinci ?ari. Glucomannan wani sinadari ne mai fibrous da aka saba amfani da shi wajen sarrafa abinci, amma yanzu ana amfani da shi a matsayin wata hanyar rage kiba. Bugu da ?ari, ?wayar konjac kuma yana kawo wasu amfani ga sauran sassan jiki.

bayanin 2

Aikace-aikace & Aiki

Ana amfani da Konjac sosai azaman abinci da ?ari na abinci:

A matsayin mai kauri da ?arfafawa, ana iya ?ara shi zuwa jelly, jam, ruwan 'ya'yan itace, ruwan 'ya'yan itace kayan lambu, ice cream, ice cream da sauran abin sha mai sanyi, abubuwan sha, kayan yaji da foda;

A matsayin mai ?aure, ana iya ?ara shi zuwa noodles, noodles shinkafa, naman ?asa, naman nama, naman alade, gurasa da gurasa don ?arfafa tsokoki da kuma kiyaye su sabo;

A matsayin wakili na gelling, ana iya ?ara shi zuwa nau'in fudge, kraft sugar da crystal sugar, kuma ana iya amfani dashi don yin abincin bionic.

?ayyadaddun samfur

Abu	Naúrar	Daidaitawa	?
1	Bayyanar	-	Farin foda mara wari
2	Girman barbashi	%	(≥120 Mesh) 90%
3	Dankowar jiki	mPa?s	≥25000
4	Danshi abun ciki	%	≤10
5	Happy glucomans	%	≥90
6	pH	-	5.0-7.0
7	Ash	%	≤3.0
8	Pb	mg/kg	≤0.8
9	Kamar yadda	mg/kg	≤3.0
10	SO2	g/kg	≤0.9
11	Jimlar adadin faranti	cfu/g	≤5000
12	Mold & yisti	cfu/g	≤50
13	E.coli	MPN/g	Ba a gano ba
Yanayin gwajin danko: 1% bayani, 30oC zazzabi na dindindin, BROOKF IELD mai jujjuya viscometer (RVDV-II + P), No.7rotor, 12rolls/min.