I-Sodium Erythorbate - inyama ye-nitrite

I-Sodium Erythorbate imhlophe okanye i-crystal etyheli kancinane emhlophe okanye umgubo, ayinavumba, inevumba elincinci letyuwa, indawo yokunyibilika ingaphezulu kwe-200o C, iyazinza xa ibonakaliswe emoyeni kwimeko yokomisa, kodwa kwisisombululo samanzi, xa kukho umoya, isinyithi, ubushushu kunye nokukhanya, i-oxidation, xa kukho umoya, isinyithi, ubushushu kunye nokukhanya kuya kwenzeka. Inyibilika ngokulula emanzini, i-16g/mlat yobushushu obuqhelekileyo, ayinakunyibilika kwi-ethanol, i-PHvalue ye-5% yesisombululo samanzi yi-5.5-8.0

Qhagamshelana nathi

iinkcukacha zemveliso

Intshayelelo

I-Sodium Erythorbate kunye ne-D-Sodium Erythorbate (ekwaziwa ngokuba yi-D-isoascorbic acid, ifomula yemichiza ye-C6H8O6) isetyenziswa ikakhulu njenge-antioxidants yokutya, isetyenziswa kakhulu kwinyama yokutya, ukutya kweentlanzi, ibhiya, incindi yeziqhamo, ikristale yejusi yeziqhamo, iziqhamo ezinkonkxiweyo kunye nemifuno, i-pastry, iimveliso zobisi, i-jam, iwayini, i-pickle, i-oyile kunye namanye amashishini okulungisa. Isodium ye-isovc isetyenziswa kakhulu kwiimveliso zenyama. Njengoncedo lombala weenwele kunye ne-agent yemibala yeenwele zenyama nitrite, i-sodium ye-isoVC inesiphumo esicacileyo sokukhusela umbala. Umlinganiselo ofanelekileyo we-nitrite unokuthintela ukukhula kunye nokuveliswa kwebhaktheriya ye-toxin ye-botulinum kwaye idlale indima ekugcinweni. Isodium ye-Isovc ibalulekile kwimveliso yesoseji ye-ham, iimveliso zenyama enkonkxiweyo, i-sausage, inyama yesosi yesosi kunye nezinye iimveliso zenyama.

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Isicelo

1. Kwiimveliso zenyama: Njengokongeza umbala weenwele, unokugcina umbala, uthintele ukubunjwa kwe-nitrosamines (njenge-nitrite), ukuphucula i-flavour, kwaye ingapheli lula. Iipikili ezipikiweyo: gcina umbala kwaye uphucule incasa.

2. Intlanzi efriziwe kunye ne-shrimp: gcina umbala kwaye uthintele indawo yentlanzi kwi-oxidizing kunye nokuvelisa ivumba elibolile.

3. Ibhiya kunye newayini: yongezwa emva kokuvutshelwa ukuthintela ivumba kunye ne-turbidity, ukugcina umbala, ivumba kunye nokuthintela ukuvutshelwa kwesibini.

4. Ijusi yeziqhamo kunye ne-sauce: yongezwa ngexesha lokufakela iibhotile ukuze kugcinwe i-VC yendalo, ukuthintela ukubola nokugcina incasa yokuqala.

5. Ukugcinwa kweziqhamo: fafaza okanye usebenzise i-citric acid ukugcina umbala kunye ne-flavour kunye nokwandisa ixesha lokugcina.

6. Iimveliso ezinkonkxiweyo: yongeza isuphu ngaphambi kokunkonkxa ukugcina umbala, ivumba kunye nencasa.

7. Inokugcina umbala, incasa yendalo kwaye yandise ubomi beshelufu yesonka.

8. China ichaza ukuba eyona mali iphezulu yokusetyenziswa yi-0.2g/kg kwisonka kunye ne-noodles ekhawulezileyo, kunye ne-1.0g/kg kwisuphu kunye neemveliso zenyama.

Ukuchazwa kwemveliso

Izinto zovavanyo	Iiparamitha zovavanyo	Iziphumo zovavanyo
Imbonakalo	Umgubo omhlophe wekristale	Iyahambelana
Ukuchongwa	Okuhle	Okuhle
Isivavanyi(C6H7O6Na·H2O)	98.0%~100.5%	99.3%
25 Ujikelezo oluthile[α]D	+ 95,5 ° ~ + 98.0 °	+ 96,4 °
pH	5.5~8.0	7.3
Arsenic	3PPM Ubuninzi	Ngaphantsi kwe-3PPM
Inkokeli	2PPM Max	Ngaphantsi kwe-2PPM
IMercury	1.0 PPM Ubuninzi	Ngaphantsi kwe-1.0 PPM
Oxalate	Uphumelele uvavanyo lwe-E316	Uphumelele uvavanyo lwe-E316
Iintsimbi ezinzima(njenge Pb)	10PPM Ubuninzi	Ngaphantsi kwe-10PPM
IiTartrates	Uphumelele uvavanyo lwe-E316	Uphumelele uvavanyo lwe-E316
Ilahleko ekomisweni	0.25% Ubuninzi	0.06%