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Citrus Pectin na Pectin ya Apple
Ibisobanuro
Pectin ni ubwoko bwa polysaccharide, bugizwe n'ubwoko bubiri: polysaccharide ya homogeneous na heteropolysaccharide. Ahanini ibaho murukuta rwakagari no murwego rwimbere rwibimera, kandi umubare munini wabyo ubaho mugishishwa cya citrusi, indimu, imbuto nziza nibindi. Yera ifu yumuhondo, hamwe na molekile igereranije ya 20000 ~ 400000, nta mpumuro nziza. Irahagaze neza mumuti wa acide kuruta mubisubizo bya alkaline, kandi mubisanzwe igabanyijemo pectine nyinshi na ester pectine nkeya ukurikije urugero rwa esterification. Pectine yo hejuru ya ester ikora gel idasubira inyuma murwego rwibisukari byashushe ≥60% na pH = 2.6 ~ 3.4. Methyl est est est est pectine nkeya ihindurwamo amide yibanze, itatewe nisukari na aside, ariko igomba guhuzwa na calcium, magnesium nizindi ion zingana kugirango bibe gel.
ibisobanuro2
Ibiranga & Porogaramu
Pectin irashonga inshuro 20 zamazi kugirango ikore amata yera yera viscous colloidal solution, acide nkeya. Irahagaze neza mumuti wa acide kuruta muri alkaline. Ifite ubushyuhe bukabije kandi ntishobora gukemuka muri Ethanol hamwe nandi mashanyarazi.
1.Mu buryo bwo gukora yogurt,ubwoko butandukanye bwa pectin bufite imikorere itandukanye. Kurugero, kongeramo ibinure byinshi bya pectine birashobora guhagarika imiterere ya yogurt, mugihe wongeyeho pectine yamavuta make birashobora gukumira gutandukana kwizunguruka.
2. Iyo utanga amavuta,ibirungo bya pectine mubikoresho fatizo ni bike cyane, bityo ingaruka zo kubyimba za pectine zirashobora gukoreshwa, naho 0,20% pectine irashobora gukoreshwa nkibintu byiyongera. Ingano ya pectine ikoreshwa muri sukari nkeya ni 0,60%.
3. Pectin ifite amazi akomeye,idashobora kongera ingano yimigati gusa, ariko kandi inatezimbere gushya, gutuza no koroshya ifu. Mu musaruro wa hamburgers, nyuma yo kongeramo pectine, ingano yifu ikoreshwa mugukora hamburg zingana zingana zizagabanuka 30%. Umugati wakozwe muri pectin wongeyeho ifu irashobora kongera igihe cyo kugurisha imigati.
4. Pectin ni ubwoko bwo guhagarika,irashobora kugabanya ibintu bikomeye biterwa no gutembera kwa pulp, kandi bigatuma imbuto zimbuto zihagarikwa mubinyobwa. Yongera kandi uburyohe bwumutobe kandi ikora nkibitera igifu.
Ibisobanuro ku bicuruzwa
| Izina ryibicuruzwa | Ifu ya Pectin |
| Ingingo | Bisanzwe |
| Kugaragara | Ifu yera, impumuro nziza, ifu-yubusa |
| Ingano yubunini bwa 80 mesh, igipimo cyatsinzwe (%) | 99.8% |
| Gutakaza kumisha (%) | ≤12.0 |
| Acide idashonga ivu (%) | ≤1.0 |
| Ibivu (%) | 4.70 |
| PH | 3.76 |
| Dioxyde de sulfure (SO2) (mg / kg) | ≤50 |
| Igiteranyo cya galacturonic aci (%) | ≥65 |
| Impamyabumenyi ya esterification (%) | 16.9 |
| Micro-Ethanol (%) | ≤1.0 |
| Indwara ya bagiteri yose, CFU / g | 0005000 |
| Umusemburo n'ububiko, CFU / g | ≤100 |