? Isiphetho esiyinhloko:

Ibekezelela ukucubungula ukushisa okuvamile: I-Polyglucose ingamelana ngokuzinzile nokwelashwa okuningi kokushisa ekucutshungulweni kokudla, okuhlanganisa ukubhaka, ukuhlanza, ukuvala inzalo yezinga lokushisa eliphezulu (UHT), ukubila ngesitimu, ukuthosa, namanye amabanga okushisa asetshenziswa kakhulu (imvamisa engu-≤ 180 ° C).

Ukuzinza kwesakhiwo: Isakhiwo sayo se-pectin esiyinkimbinkimbi esixhumene kakhulu sinokumelana okuqinile nokuwohloka kokushisa.

Ukugcinwa komsebenzi: Ngemva kokushisisa, ukusebenza kwayo ngokomzimba njengefayibha yokudla (njengemiphumela yangaphambi kwe-biotic kanye nokulawulwa kweglucose yegazi kanye nama-lipids) ayithintwa.

Ukubukeka nokuncibilika: Ukushisa ngokuvamile akubangeli ukufiphala okuphawulekayo kombala wayo (i-caramelization kancane noma ukusabela kwe-Maillard), futhi akulimazi kakhulu ukuncibilika kwayo (kusengancibilika ngemva kokupholisa).

?? Incazelo eqondile nesisekelo:

Ukumelana nezinga lokushisa eliphezulu:

I-Polyglucose ihlala izinzile emazingeni okushisa okubhaka aphakathi kuka-160 ° C no-180 ° C ngaphandle kokubola okuphawulekayo noma ukulahlekelwa umsebenzi. Lokhu kuyenza isetshenziswe kabanzi ezimpahleni ezibhakwayo njengesinkwa, amakhukhi namakhekhe.

Ingakwazi ukumelana nezinga lokushisa eliphakeme lokuvala inzalo ngokushesha (okufana ne-UHT, 135-150 ° C, imizuzwana embalwa) futhi ingavala inzalo (imvamisa engu-≤ 121 ° C) izimo.

Phakathi nenqubo yokuthosa (izinga lokushisa lamafutha ngokuvamile liyi-160-190 ° C), inqobo nje uma isikhathi singeside kakhulu, isakhiwo saso sisengagcinwa.

Indlela yokuzinza:

Impahla enganciphisi: Impahla encishisiwe yokuphela kwe-molecule ye-polysaccharide ishintshiwe (ngesenzo se-sorbitol ne-citric acid), kunciphisa kakhulu ukuthambekela kokubhekana ne-Maillard reaction (i-browning ebangelwa ukusabela kwe-sugar protein/amino acid) kanye ne-caramelization. Lona umehluko oyinhloko phakathi kwayo neglucose evamile noma i-sucrose.

Izibopho zamakhemikhali eziqinile: Izibopho ze-glycosidic ngaphakathi kwe-molecule, kanye nezibopho ezixhumanisayo ezakhiwe yi-citric acid ne-sorbitol, zinokuzinza okuhle kokushisa.

Izinguquko ezincane (ukungaboli):

Umbala: Ngaphansi kwamazinga okushisa aphakeme kakhulu noma ukushisisa isikhathi eside (okungaphezu kakhulu kwezimo ezivamile zokucubungula), ukunsundu kancane kungase kwenzeke, kodwa lokhu akuzwakali kahle kune-sucrose noma ukunciphisa ushukela futhi ngokuvamile akuthinti ukubukeka komkhiqizo.

I-Viscosity/ukuncibilika: Kungase kube noshintsho oluncane lwe-viscosity noma imikhiqizo yokuwohloka okuncane ekhiqizwa kuzixazululo ezinokugxila okuphezulu kakhulu kanye namazinga okushisa aphakeme isikhathi eside, kodwa ingase icishe ingabi nandaba kumithamo yohlelo lokusebenza evamile, futhi ukuncibilika akuthikameki ngemva kokupholisa.

Umsebenzi we-Probiotic: Ucwaningo luye lwabonisa ukuthi ngisho nangemva kokwelashwa okushisa kakhulu (njengokubhaka), ikhono layo lokukhuthaza ukukhula kwama-probiotics (njenge-bifidobacteria) lihlala lihle.

?? Izimo ezimbi kakhulu okufanele uziqaphele (okungajwayelekile):

Ukushisa okomile>200 ° C/ukuvutha isikhathi eside: Njengamakhompiyutha amaningi ezinto eziphilayo, lapho evezwe emazingeni okushisa aphakeme kakhulu (njengangaphezu kuka-200 ° C) endaweni yokushisa eyomile isikhathi eside (njengokushisa okuqondile), i-polydextrose ekugcineni izoba carbonize futhi ibole, kodwa lokhu akuweli ngaphakathi kobubanzi bokucubungula ukudla.

I-asidi eqinile/i-alkali eqinile+ukushisa okuphezulu: Nakuba ine-asidi enhle nokumelana nokushisa phakathi kwebanga le-pH lokudla, izinga lokushisa eliphakeme elide elihlanganiswe namanani e-pH edlulele (njenge-asidi eqinile pH12) ingase isheshise ingxenye yayo ye-hydrolysis. Isimiso sokudla esivamile asivamile ukufinyelela ezimweni ezimbi kangaka.

?? Isifinyezo:

Ekucubunguleni ukudla okujwayelekile, ukupheka, kanye nokusebenza kokushisisa ekhaya, i-polyglucose inokuzinza okuhle kakhulu kokushisa futhi ayiboli. Ikhono layo lokumelana nokwelashwa okuvamile kokushisa kungenye yezici eziyinhloko zokusetshenziswa kwayo okuphumelelayo emikhakheni ehlukahlukene, kuhlanganise neziphuzo (kuhlanganise nobisi lwe-UHT, ujusi oyinzalo), izimpahla ezibhakiwe, amaswidi, imikhiqizo yenyama, njll. Abakhiqizi bangayisebenzisa ngokuzethemba izinqubo zokushisa ekuthuthukisweni komkhiqizo.

?

Ngakho-ke, uma ucabangela ukufaka i-polyglucose ekudleni noma eziphuzweni ezidinga ukushisa (njengokwenza isinkwa, isobho elibilayo, iziphuzo ezishisayo, ukudla okusemathinini, njll.), asikho isidingo sokukhathazeka mayelana nokushisa okubangela ukubola futhi kungasebenzi.