? Cov ntsiab lus tseem ceeb:

Ua siab ntev rau cov txheej txheem ua cua sov: Polyglucose tuaj yeem tiv taus kev kho cua sov feem ntau hauv kev ua zaub mov, suav nrog kev ci, pasteurization, kub-kub sterilization (UHT), steaming, kib, thiab lwm yam uas siv kub ntau (feem ntau ≤ 180 ° C).

Cov qauv kev ruaj ntseg: Nws cov qauv sib txuas sib txuas nrog pectin muaj zog tiv thaiv thermal degradation.

Kev tuav tuav haujlwm: Tom qab cua sov, nws lub cev ua haujlwm raws li kev noj haus fiber ntau (xws li cov teebmeem prebiotic thiab kev tswj cov ntshav qabzib thiab lipids) yeej tsis cuam tshuam.

Cov tsos mob thiab solubility: Cua sov feem ntau tsis ua rau ib qho tseem ceeb darkening ntawm nws cov xim (me ntsis caramelization los yog Maillard cov tshuaj tiv thaiv), los yog nws ho puas nws solubility (nws tseem tuaj yeem yaj tom qab txias).

?? Cov lus piav qhia tshwj xeeb thiab lub hauv paus:

Kub kub kuj:

Polyglucose tseem nyob ruaj khov ntawm qhov kub ntawm qhov kub ntawm 160 ° C thiab 180 ° C yam tsis muaj kev puas tsuaj loj lossis tsis ua haujlwm. Qhov no ua rau nws siv dav hauv cov khoom ci xws li qhob cij, ncuav qab zib, thiab pastries.

Nws tuaj yeem tiv taus kub kub tam sim no kom tsis muaj menyuam (xws li UHT, 135-150 ° C, ob peb vib nas this) thiab tuaj yeem ua kom tsis muaj menyuam (feem ntau ≤ 121 ° C) cov xwm txheej.

Thaum lub sij hawm frying txheej txheem (roj kub feem ntau yog 160-190 ° C), ntev npaum li lub sij hawm tsis dhau, nws cov qauv tseem tuaj yeem khaws cia.

Stability mechanism:

Cov cuab yeej tsis txo qis: Cov cuab yeej txo qis ntawm qhov kawg ntawm polysaccharide molecule tau raug hloov kho (los ntawm kev ua ntawm sorbitol thiab citric acid), zoo heev txo cov kev nyiam ua rau cov tshuaj tiv thaiv Maillard (xim av tshwm sim los ntawm qab zib protein / amino acid cov tshuaj tiv thaiv) thiab caramelization. Qhov no yog qhov sib txawv tseem ceeb ntawm nws thiab cov piam thaj tsis tu ncua lossis sucrose.

Muaj zog tshuaj bonds: Cov glycosidic bonds nyob rau hauv lub molecule, nrog rau cov cross-linking bonds tsim los ntawm citric acid thiab sorbitol, muaj zoo thermal stability.

Cov kev hloov me me (tsis yog decomposition):

Xim: Nyob rau hauv qhov kub thiab txias heev los yog cua sov ntev (ntau tshaj li cov txheej txheem ua haujlwm), qhov xim av me ntsis tuaj yeem tshwm sim, tab sis qhov no tsis tshua muaj tshaj li sucrose lossis txo cov suab thaj thiab feem ntau tsis cuam tshuam rau cov khoom muag.

Viscosity / solubility: Tej zaum yuav muaj kev hloov pauv me ntsis lossis cov khoom degradation tsawg kawg nkaus tsim nyob rau hauv cov kev daws teeb meem nrog cov concentrations siab heev thiab ntev kub siab, tab sis lawv tuaj yeem yuav luag tsis pom zoo ntawm kev siv tshuaj, thiab solubility tsis cuam tshuam tom qab txias.

Kev ua haujlwm ntawm Probiotic: Cov kev tshawb fawb tau pom tias txawm tias tom qab kho qhov kub thiab txias (xws li ci), nws lub peev xwm los txhawb kev loj hlob ntawm probiotics (xws li bifidobacteria) tseem zoo.

?? Cov xwm txheej hnyav kom paub txog (unconventional):

Qhuav cua sov> 200 ° C / ntev hlawv: Zoo li feem ntau cov organic tebchaw, thaum raug kub heev (xws li tshaj 200 ° C) nyob rau hauv ib tug qhuav tshav kub ib puag ncig rau lub sij hawm ntev (xws li ncaj qha hlawv), polydextrose yuav nws thiaj li carbonize thiab decompose, tab sis qhov no tsis poob nyob rau hauv lub Scope ntawm kev ua zaub mov.

Cov kua qaub muaj zog / muaj zog alkali + kub kub: Txawm hais tias nws muaj cov kua qaub zoo thiab kub tsis kam nyob rau hauv pH ntau ntawm cov khoom noj, lub sijhawm ntev kub ua ke nrog cov pH qhov tseem ceeb (xws li muaj zog acid pH 12) tuaj yeem ua rau nws cov hydrolysis ib nrab. Cov zaub mov zoo ib txwm tsis tshua muaj qhov xwm txheej hnyav.

?? Summary:

Hauv cov txheej txheem ua zaub mov, ua noj, thiab ua haujlwm cua sov hauv tsev, polyglucose muaj thermal stability zoo thiab tsis ua rau muaj txiaj ntsig zoo. Nws lub peev xwm los tiv thaiv kev kho cua sov yog ib qho ntawm cov yam ntxwv tseem ceeb rau nws daim ntawv thov kev vam meej hauv ntau thaj chaw, nrog rau cov dej haus (xws li UHT mis nyuj, kua txiv tsis muaj menyuam), ci khoom qab zib, khoom qab zib, nqaij cov khoom, thiab lwm yam.

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Yog li ntawd, yog tias koj tab tom txiav txim siab ntxiv polyglucose rau cov zaub mov lossis dej haus uas yuav tsum tau siv cua sov (xws li ua khob cij, boiling kua zaub, dej qab zib, cov kaus poom, thiab lwm yam), tsis tas yuav txhawj xeeb txog cua sov ua rau nws decompose thiab ua tsis tau zoo.