0102030405
Citrus Pectin a me Apple Pectin
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?O Pectin kahi ?ano polysaccharide, i haku ?ia i ?elua ?ano: homogeneous polysaccharide a me heteropolysaccharide. Aia lākou ma ka pā hale a me ka papa o loko o nā mea kanu, a aia ka nui o lākou i ka peel o ka citrus, lemon, grapefruit a pēlā aku. He ke?oke?o ia i ka pauka melemele, me ka nui o ka molekala pili e pili ana i 20000 ~ 400000, ?a?ohe ?ala. ?Oi aku ka pa?a o ka ?akika ma mua o ka hopena alkaline, a ua māhele pinepine ?ia i ka ester pectin ki?eki?e a me ka ha?aha?a ester pectin e like me kona degere esterification. Ho?okumu ka pectin ester ki?eki?e i ka gel non-reversible i loko o ke ?ano o ke kō i hiki ke ho?ohehe?e ?ia ≥60% a me ka pH = 2.6 ~ 3.4. Ho?ololi ?ia kekahi mau methyl ester o ka pectin ester ha?aha?a i amide kumu, ?a?ole i pili i ke kō a me ka waikawa, akā pono e hui pū ?ia me ka calcium, magnesium a me nā ion bivalent ?ē a?e e hana i ka gel.
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Nā hi?ohi?ona a me ka noi
Hiki ke ho?ohehe?e ?ia ka pectin i loko o 20 mau manawa o ka wai e hana ai i kahi solution colloidal viscous ke?oke?o ke?oke?o, he ?awa?awa nāwaliwali. ?Oi aku ka pa?a o ka ?akika ma mua o ka hopena alkaline. He ikaika kona pale wela a aneane hiki ?ole ke ho?ohehe?e ?ia i loko o ka ethanol a me nā mea ho?ohehe?e organik ?ē a?e.
1. I ke ka?ina hana o ka yogurt,?oko?a nā hana like ?ole o ka pectin. No ka la?ana, hiki i ka ho?ohui ?ana i ka pectin momona momona ke ho?opa?a i ke ?ano o ka yogurt, ?oiai ka ho?ohui ?ana i ka pectin momona ha?aha?a hiki ke pale i ka wehe ?ana o ka whey.
2. I ka hana ana i ka jam,?a?ole li?ili?i ka pectin ma loko o nā mea maka, no laila hiki ke ho?ohana ?ia ka hopena mānoanoa o ka pectin, a hiki ke ho?ohana ?ia ka 0.20% pectin ma ke ?ano he mānoanoa. ?O ka nui o ka pectin i ho?ohana ?ia i ka jam ha?aha?a ha?aha?a ma kahi o 0.60%.
3. He wai ikaika ka Pectin,?A?ole hiki ke ho?onui wale i ka nui o ka palaoa, akā e ho?omaika?i hou i ka hou, kūpa?a a me ka palupalu o ka palaoa. I ka hana ?ana i nā hamburgers, ma hope o ka ho?ohui ?ana i ka pectin, e ho?emi ?ia ka nui o ka palaoa i ho?ohana ?ia e hana i nā hamburgers o ka nui like e 30%. ?O ka palaoa i hana ?ia mai ka palaoa i ho?ohui ?ia i ka pectin hiki ke ho?olō?ihi i ka manawa kū?ai ?ana o ka berena.
4. ?O Pectin kahi ?ano mea ho?omaha,hiki ke ho?emi i ka mea pa?akikī i ho?okumu ?ia e ka sedimentation o ka pulp, a ho?oku?u pono i nā ?āpana hua i loko o ka mea inu. Ho?onui ia i ka ?ono o ka wai a he mea ho?oikaika i ka ?ōpū.
Hō?ike huahana
| inoa huahana | Pectin Powder |
| 'ikamu | Kūlana |
| Ka nana aku | Ke?oke?o ke?oke?o, ?ala ?ole, ka pauka kahe ?ole |
| ?O ka nui o ka 80 mesh, ka nui o ka hala (%) | 99.8% |
| Pohō ma ka malo?o ?ana (%) | ≤12.0 |
| lehu hiki ?ole ke ho?ohehe?e ?ia (%) | ≤1.0 |
| Ma?i?o lehu (%) | 4.70 |
| PH | 3.76 |
| Sulfur dioxide(SO2) (mg/kg) | ≤50 |
| Ka huina galacturonic aci (%) | ≥65 |
| Degere o ka esterification (%) | 16.9 |
| Micro-ethanol (%) | ≤1.0 |
| Huina bacteria, CFU/g | ≤5000 |
| Huna a me ka Mold, CFU/g | ≤100 |