Citrus Pectin thiab Kua Pectin

Pectin yog polysaccharide uas ib txwm muaj nyob rau hauv feem ntau cov nroj tsuag av, txawm hais tias kev lag luam pectin feem ntau yog muab rho tawm los ntawm citrus tev thiab kua pomace. Muaj ob hom kev lag luam pectin muaj: siab methyl- thiab qis methyl-esterified pectin; thiab ob versions ntawm yav tas los muaj nyob: ib tug pa thiab amidated daim ntawv. Daim ntawv thov ntawm pectin muaj ntau haiv neeg thiab npog cov txiv hmab txiv ntoo raws li cov khoom siv mis nyuj, kua mis acidified dej haus thiab lwm yam dej haus, confectionery, bakery khoom, ntau yam khoom noj zoo thiab kis. Tsis tas li ntawd, pectin pom siv hauv kev lag luam kws tshuaj. Thaum kawg, ua kom cov neeg siv khoom paub txog kev noj qab haus huv ntawm lub neej zoo thiab cov qauv tshiab los tsim cov khoom noj uas muaj txiaj ntsig ua rau muaj qhov tseem ceeb ntawm pectin raws li dej-soluble dietary fiber.

Tiv tauj peb

cov khoom paub meej

Kev piav qhia

Pectin yog ib hom polysaccharide, uas yog tsim los ntawm ob hom: homogeneous polysaccharide thiab heteropolysaccharide. Lawv feem ntau muaj nyob rau hauv lub cell phab ntsa thiab sab hauv txheej ntawm cov nroj tsuag, thiab ib tug loj tus naj npawb ntawm lawv muaj nyob rau hauv lub tev ntawm citrus, txiv qaub, txiv kab ntxwv thiab lwm yam. Nws yog dawb mus rau daj hmoov, nrog ib tug txheeb ze molecular loj ntawm txog 20000 ~ 400000, tsw. Nws ruaj khov nyob rau hauv cov kua qaub ntau dua li cov tshuaj alkaline, thiab feem ntau yog muab faib ua siab ester pectin thiab qis ester pectin raws li nws cov esterification degree. High ester pectin tsim cov gel uas tsis yog thim rov qab hauv thaj tsam ntawm cov piam thaj hauv cov ntsiab lus ≥60% thiab pH = 2.6 ~ 3.4. Qee cov methyl esters ntawm qis ester pectin hloov mus rau hauv thawj amide, uas tsis cuam tshuam los ntawm qab zib thiab acid, tab sis yuav tsum tau ua ke nrog calcium, magnesium thiab lwm yam bivalent ions los ua gel.

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Nta & Daim Ntawv Thov

Pectin yog soluble nyob rau hauv 20 lub sij hawm ntawm dej los tsim ib tug milky dawb viscous colloidal tov, uas yog weakly acidic. Nws yog ruaj khov nyob rau hauv acidic tov tshaj nyob rau hauv alkaline kua. Nws muaj zog tiv thaiv tshav kub thiab yuav luag insoluble hauv ethanol thiab lwm cov kuab tshuaj organic.

1. Nyob rau hauv cov txheej txheem ntawm yogurt,ntau hom pectin muaj cov haujlwm sib txawv. Piv txwv li, ntxiv cov rog pectin tuaj yeem txhim kho cov qauv ntawm yogurt, thaum ntxiv cov roj pectin tuaj yeem tiv thaiv whey sib cais.

2. Thaum ua jam,pectin cov ntsiab lus nyob rau hauv raw cov ntaub ntawv yog tsawg heev, yog li ntawd cov thickening nyhuv ntawm pectin yuav siv tau, thiab 0.20% pectin yuav siv tau raws li ib tug thickening neeg sawv cev. Tus nqi ntawm pectin siv hauv cov piam thaj tsawg yog li 0.60%.

3. Pectin muaj zog nqus dej,uas tuaj yeem tsis tsuas yog nce lub ntim ntawm khob noom cookie, tab sis kuj txhim kho lub freshness, stability thiab softness ntawm mov paj. Hauv kev tsim cov hamburgers, tom qab ntxiv pectin, cov hmoov nplej siv los ua hamburgers ntawm tib lub ntim yuav raug txo los ntawm 30%. Cov khob cij ua los ntawm pectin-ntxiv mov paj tuaj yeem ua rau lub sijhawm muag ntawm cov khob cij.

4. Pectin yog ib hom tshuaj tua kab mob,uas tuaj yeem txo cov teeb meem nyuaj tshwm sim los ntawm sedimentation ntawm pulp, thiab ua rau cov txiv hmab txiv ntoo hais sib npaug ntawm cov dej haus. Nws kuj txhim khu lub saj ntawm cov kua txiv hmab txiv ntoo thiab kuj ua raws li lub plab invigorator.

Khoom specification

Khoom npe	Pectin hmoov
Yam khoom	Txuj
Qhov tshwm sim	Off-dawb, tsw tsw, dawb-ntws hmoov
Particle Loj ntawm 80 mesh, kis tus nqi (%)	99.8%
Loss ntawm ziab (%)	≤ 12.0
Acid insoluble tshauv (%)	≤1.0
Cov ntsiab lus tshauv (%)	4.70 ib
PH	3.76 ib
sulfur dioxide (SO2) (mg / kg)	≤ 50
Tag nrho galacturonic aci (%)	≥65
Degree ntawm esterification (%)	16.9 ib
Micro-ethanol (%)	≤1.0
Tag nrho cov kab mob, CFU / g	≤5000
Poov thiab Pwm, CFU / g	≤100