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Khoom noj khoom haus muaj protein ntau, carbohydrates thiab rog cov as-ham, nyob rau hauv qhov kev txiav txim ntawm lub cev, tshuaj lom neeg thiab lom yam, yuav plam cov xim qub, aroma, saj, zoo li thiab lwj, uas lub luag hauj lwm ntawm cov kab mob phem yog lub ntsiab ua rau cov zaub mov lwj thiab deterioration.
Ua ntej industrialization, tib neeg feem ntau siv cov txheej txheem xws li ziab, salting, qab zib, fermentation los khaws cov zaub mov. Nrog rau kev txhim kho kev lag luam khoom noj niaj hnub no, tib neeg muaj cov thev naus laus zis tshiab rau kev khaws cia cov zaub mov, xws li cov kaus poom, lub tshuab nqus tsev ntim, pneumatic txias ntim thiab lwm yam kev ntim khoom, tab sis kuj tseem siv ntau hom kev ua kom tsis muaj menyuam, xws li autoclaving, irradiation sterilization, electron beam sterilization, storage and generally sterilization.
Txawm li cas los xij, tsis muaj teeb meem dab tsi yog siv tshuab, nws tsis yog kev dag ntxias, yog li rau cov khoom noj feem ntau, kev siv cov tshuaj tua kab mob yog ib txoj kab thib ob ntawm kev tiv thaiv kom ntseeg tau tias lub txee lub neej ntawm cov zaub mov tseem ceeb tshwj xeeb.
Lactic acid (lactic acid) yog sodium ntsev ntawm lactic acid. Cov khoom yog tsis muaj xim los yog daj me ntsis pob tshab kua, tsis muaj tsw, me ntsis ntsev iab saj, tov nyob rau hauv dej, ethanol, glycerin.
Hauv kev lag luam khoom noj, nws yog siv los ua tus neeg sawv cev flavoring, acidity regulator thiab humectant. Vim tias sodium lactate muaj cov txiaj ntsig ntawm kev txo cov dej ua haujlwm ntawm cov khoom noj, nws tuaj yeem ua rau lub neej txee ntawm cov zaub mov, thiab nws yog siv los ua zaub mov preservative rau khaws cia cov khoom noj nqaij.
Preservative mechanism ntawm lactic acid thiab sodium lactate
Feem ntau, cov ntsiab lus ntawm cov organic acids ntau dua nyob rau hauv lub xeev tsis sib xws, lub zog muaj peev xwm tiv thaiv kab mob (vim cov organic acids nyob rau hauv lub xeev tsis sib cais yooj yim hla cov kab mob cell membrane thiab nkag mus rau hauv lub cev ntawm tes), cov kab mob tshem tawm lactate ions (H) los ntawm cov cell siv lub zog, txo cov cell metabolism, thiab yog li inhibits kev loj hlob ntawm cov kab mob.
Cov nyhuv preservative ntawm sodium lactate muaj ob lub hauv paus ntsiab lus: 1. Qhov sib ntxiv ntawm sodium lactate tuaj yeem txo cov dej ua haujlwm ntawm cov khoom, yog li tiv thaiv kev loj hlob ntawm cov kab mob. 2. Lactate ion muaj antibacterial functional pawg. Lactic acid nws tus kheej muaj qhov tshwj xeeb inhibitory cuam tshuam rau kev loj hlob thiab kev loj hlob ntawm cov kab mob.
Kev siv ntawm sodium lactate
Qhov dav dav concentration yog 60% -80%, thiab qhov siab tshaj plaws siv txwv ntawm 60% concentration yog 30g / KG. Siv rau cov nqaij thiab nqaij qaib cov khoom, nws muaj zog inhibitory nyhuv ntawm cov nqaij noj cov kab mob, xws li E. coli, clostridium botulinum, listeria thiab hais txog. Los ntawm inhibition ntawm cov zaub mov pathogenic cov kab mob, thiaj li txhim khu kev ruaj ntseg zaub mov. Txhim kho thiab txhim kho qhov tsw ntawm cov nqaij, ua kom lub neej ntev.
Sodium lactate nyob rau hauv cov nqaij nyoos muaj ib tug zoo dispersion, thiab muaj ib tug zoo nqus dej, thiaj li mus zoo tiv thaiv lub cev qhuav dej ntawm cov nqaij nyoos, ua kom tiav freshness, noo noo-preserving nyhuv. Nws yog tsuas yog siv rau ci nqaij, nqaij npua, hnyuv ntxwm, nqaij qaib thiab duck poultry khoom thiab ntses thiab marinade khoom.