I-Citrus Pectin kunye ne-Apple Pectin

I-Pectin yi-polysaccharide ekhoyo ngokwemvelo kwizityalo ezininzi zomhlaba, nangona i-pectin yorhwebo ngokuyinhloko ikhutshwe kwi-citrus peel kunye ne-apple pomace. Iintlobo ezimbini ze-pectin yorhwebo zikhoyo: i-methyl ephezulu kunye ne-pectin ephantsi ye-methyl-esterified; kunye neenguqulelo ezimbini zokugqibela zikhona: ifom eqhelekileyo kunye ne-amidated. Ukusetyenziswa kwe-pectin kuyahlukahluka kwaye kugubungela iimveliso ezisekelwe kwiziqhamo, iimveliso zobisi, iziselo zobisi ezine-asidi kunye nezinye iziselo, i-confectionery, iimveliso zokubhaka, ukutya okuhlukeneyo kunye nokusasazeka. Ukongeza, i-pectin ifumana ukusetyenziswa kwishishini lamayeza. Okokugqibela, ukonyusa ulwazi lwabathengi ngemikhwa esempilweni yokuphila kunye nendlela evelayo yokuvelisa ukutya okusebenzayo konyusa ukubaluleka kwemeko ye-pectin njengefayibha yokutya enyibilikayo emanzini.

Qhagamshelana nathi

iinkcukacha zemveliso

Inkcazo

I-Pectin luhlobo lwe-polysaccharide, ehlanganiswe neentlobo ezimbini: i-polysaccharide e-homogeneous kunye ne-heteropolysaccharide. Ininzi ikhona kudonga lweseli kunye nomgangatho wangaphakathi wezityalo, kwaye inani elikhulu lazo likhona kwi-peel ye-citrus, i-lemon, i-grapefruit njalo njalo. Imhlophe ukuya kumgubo omthubi, kunye nobunzima bemolekyuli obumalunga ne-20000 ~ 400000, ayinavumba. Izinzile ngakumbi kwisisombululo esine-acidic kunesisombululo se-alkaline, kwaye idla ngokuhlulahlula ibe yi-ester pectin ephezulu kunye ne-ester ephantsi ye-pectin ngokweqondo layo le-esterification. I-pectin ephezulu ye-ester yenza i-gel engaguqukiyo kuluhlu lweshukela e-soluble ≥60% kunye ne-pH = 2.6 ~ 3.4. Ezinye i-methyl esters ye-low ester pectin iguqulwa ibe yi-amide ephambili, engachatshazelwanga yishukela kunye ne-asidi, kodwa kufuneka idibaniswe ne-calcium, i-magnesium kunye nezinye i-ion ze-bivalent ukwenza i-gel.

inkcazelo2

Iimpawu kunye nesicelo

I-Pectin inyibilika kumaxesha angama-20 emanzini ukwenza isisombululo se-milky viscous colloidal, esinobunzima be-asidi. Izinzile kwisisombululo se-acidic kunesisombululo se-alkaline. Inokumelana nobushushu obuqinileyo kwaye phantse ayinyibiliki kwi-ethanol kunye nezinye izinyibilikisi eziphilayo.

1. Kwinkqubo yokuvelisa iyogathi,iintlobo ezahlukeneyo zepectin zinemisebenzi eyahlukeneyo. Ngokomzekelo, ukongeza i-pectin ephezulu kunokuzinzisa isakhiwo se-yogurt, ngelixa ukongeza i-pectin ephantsi kunokuthintela ukuhlukana kwe-whey.

2. Xa uvelisa ijam,umxholo we-pectin kwizinto eziluhlaza zincinci kakhulu, ngoko ke umphumo wokuqina we-pectin ungasetyenziswa, kwaye i-0.20% ye-pectin ingasetyenziswa njenge-agent agent. Isixa se-pectin esisetyenziswe kwi-jam yeswekile ephantsi malunga ne-0.60%.

3. I-Pectin inokufunxa okuqinileyo kwamanzi,engenakukwandisa kuphela umthamo wentlama, kodwa iphucula ukutsha, ukuzinza kunye nokuthamba kwentlama. Ekuveliseni i-hamburgers, emva kokongeza i-pectin, inani lomgubo osetyenziselwa ukwenza i-hamburgers yomthamo ofanayo uya kuncitshiswa ngama-30%. Isonka esenziwe kwintlama efakwe kwipectin inokwandisa ixesha lokuthengisa isonka.

4. I-Pectin luhlobo lwe-arhente yokumisa,enokunciphisa into enzima ebangelwa yintlenga ye-pulp, kwaye yenze amasuntswana eziqhamo amiswe ngokulinganayo kwisiselo. Ikwaphucula incasa yejusi kwaye ikwasebenza njengesivuseleli sesisu.

Ukuchazwa kwemveliso

Igama lemveliso	Pectin Powder
Into	Umgangatho
Imbonakalo	Okumhlophe-mhlophe, akunavumba, umgubo oqukuqelayo osimahla
Inqaku lobungakanani be-80 mesh, ireyithi yokupasa (%)	99.8%
Ilahleko ekomisweni (%)	≤12.0
Uthuthu olunganyibilikiyo oluneasidi(%)	≤1.0
Umxholo wothuthu (%)	4.70
PH	3.76
Sulfur dioxide(SO2) (mg/kg)	≤50
Iyonke i-aci ye-galacturonic (%)	≥65
Iqondo le-esterification (%)	16.9
IMicro-ethanol (%)	≤1.0
Iyonke ibhaktheriya, i-CFU/g	≤5000
Igwele kunye noMngundo, CFU/g	≤100