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Citrus Pectin me Apple Pectin
Whakaahuatanga
Ko te Pectin he momo polysaccharide, e rua nga momo: polysaccharide homogeneous me te heteropolysaccharide. Ko te nuinga kei roto i te pakitara o roto me te paparanga o roto o nga tipu, a, he maha nga mea kei roto i te kiri o te citrus, te rēmana, te karepe me etahi atu. He ma ki te paura kowhai, me te papatipu ngota ngota whanaunga tata ki te 20000 ~ 400000, kaore he kakara. He nui ake te pumau i roto i te wairewa waikawa atu i te wairewa kawakore, ka wehewehea ki te pectin ester teitei me te pectin ester iti e ai ki tana tohu esterification. Ko te pectin ester teitei e hanga ana i te reera kore-reversible i roto i te whānuitanga o te ihirangi huka whakarewa ≥60% me te pH=2.6 ~ 3.4. Ko etahi methyl ester o te pectin ester iti ka huri ki te amide tuatahi, kaore e pangia e te huka me te waikawa, engari me hono ki te konupūmā, te konupora me etahi atu katote bivalent hei hanga gel.
whakaahuatanga2
Nga waahanga me te tono
Ka whakarewahia te Pectin ki te 20 nga wa o te wai kia hanga he wairewa colloidal viscous ma, he ngoikore te waikawa. He pai ake i te wairewa waikawa i te wairewa kawakore. He kaha te wera o te wera me te tata kore e rewa i roto i te waihano me etahi atu whakarewa waro.
1. I roto i te tukanga whakaputa miraka pē,he rereke nga mahi a nga momo pectin. Hei tauira, ko te taapiri i te pectin ngako-nui ka taea te whakapumau i te hanganga o te miraka pē, me te taapiri i te pectin iti-ngako ka aukati i te wehenga o te whey.
2. I te wa e whakaputa ana i te tami,he iti rawa te ihirangi pectin i roto i nga rauemi mata, na reira ka taea te whakamahi i te hua matotoru o te pectin, me te 0.20% ka taea te whakamahi i te pectin hei kaihoko whakakaha. Ko te nui o te pectin e whakamahia ana i roto i te tami iti-huka he 0.60%.
3. He kaha te wai o te pectin,e kore e taea anake te whakanui i te rōrahi o te paraoa pokepoke, engari ano hoki te whakapai ake i te hou, te pūmautanga me te ngohengohe o te paraoa pokepoke. I roto i te hanga o nga hamburgers, i muri i te taapiri i te pectin, ka whakahekehia te nui o te paraoa e whakamahia ana ki te hanga hamburger o taua rōrahi e 30%. Ko te taro i mahia mai i te paraoa pokepoke kua taapirihia he pectin ka roa te wa hoko taro.
4. Ko te Pectin he momo kai whakatarewa,ka taea te whakaiti i te mea uaua na te parataiao o te penupenu, me te whakatarewa i nga matūriki hua i roto i te inu. Ka whakanui hoki i te reka o te wai me te mahi hei whakakaha i te kopu.
Whakatakotoranga hua
| ingoa hua | Paura Pectin |
| Tūemi | Paerewa |
| Te ahua | He ma, he hongi, he paura rere-kore |
| Rahi matūriki o te 80 mata, te tere haere (%) | 99.8% |
| Ngaronga i te whakamaroketanga (%) | ≤12.0 |
| Rerehu kawakore (%) | ≤1.0 |
| ihirangi pungarehu (%) | 4.70 |
| PH | 3.76 |
| Te whanariki hauhā(SO2) (mg/kg) | ≤50 |
| Te tapeke aci galacturonic (%) | ≥65 |
| Te tohu o te whakamaarama (%) | 16.9 |
| Micro-ethanol (%) | ≤1.0 |
| Huakita katoa, CFU/g | ≤5000 |
| Te rewena me te Mold, CFU/g | ≤100 |