Ngwaahịa ọhụrụ Glucono-delta-lactone
Colorkem weputara mgbakwunye nri ọhụrụ: Glucono-delta-lactone na 20th.Julaị, 2022. Glucono-delta-lactone ka akpọchiri dị ka lactone ma ọ bụ GDL, na usoro mkpụrụ ndụ ya bụ C6Hl0O6.Nnwale toxicological egosila na ọ bụ ihe oriri na-adịghị egbu egbu.kristal ọcha ma ọ bụ ntụ ntụ ọcha na-acha ọcha, ọ fọrọ nke nta ka ọ ghara isi ísì, nke mbụ na-atọ ụtọ ma na-atọ ụtọ na uto.soluble na mmiri.A na-eji Glucono-delta-lactone eme ihe dị ka coagulant, tumadi maka mmepụta nke tofu, yana kwa protein coagulant maka ngwaahịa mmiri ara ehi.
Ụkpụrụ
Ụkpụrụ nke glucoronolide coagulation nke tofu bụ na mgbe lactone na-agbaze na mmiri n'ime gluconic acid, acid nwere mmetụta coagulation acid na protein na mmiri ara ehi soy.N'ihi na nbibi nke lactone dị ntakịrị, mmeghachi omume coagulation bụ otu na arụmọrụ dị elu, ya mere tofu mere na-acha ọcha na nke siri ike, dị mma na nkewa mmiri, na-eguzogide isi nri na frying, na-atọ ụtọ na pụrụ iche.Ịtinye ọgwụ ndị ọzọ dị ka: gypsum, brine, calcium chloride, umami seasoning, wdg, nwekwara ike ime tofu dị iche iche.
Jiri
1. Tofu coagulant
N'iji glucono-delta-lactone dị ka protein coagulant na-emepụta tofu, ọdịdị ahụ dị ọcha ma dị nro, na-enweghị obi ilu na astringency nke brine omenala ma ọ bụ gypsum, enweghị protein na-efunahụ, nnukwu mkpụrụ tofu, ma dị mfe iji.
N'iburu n'uche na mgbe a na-eji GDL naanị ya, tofu nwere ntakịrị uto utoojoo, na uto utoojoo adịghị adabara tofu, ya mere, GDL na CaSO4 ma ọ bụ coagulant ndị ọzọ na-ejikarị ejikọta na mmepụta tofu.Dị ka akụkọ si kwuo, mgbe ị na-emepụta tofu dị ọcha (ie tofu dị nro), oke nke GDL / CaSO4 kwesịrị ịbụ 1 / 3-2 / 3, ego mgbakwunye kwesịrị ịbụ 2.5% nke ịdị arọ nke agwa akọrọ, okpomọkụ kwesịrị ịchịkwa na 4 Celsius C, na mkpụrụ nke tofu kwesịrị ịkọrọ.5 ugboro arọ nke agwa, na àgwà dịkwa mma.Otú ọ dị, enwere ụfọdụ nsogbu ndị kwesịrị ịrịba ama mgbe ị na-eji GDL eme tofu.Dịka ọmụmaatụ, isi ike na ntanye nke tofu mere site na GDL adịghị mma ka nke tofu omenala.Na mgbakwunye, ọnụ ọgụgụ nke mmiri ịsa ahụ dị ntakịrị, na protein dị na dregs bean na-efunahụ karịa.
2. Mmiri ara ehi gelling ihe
A naghị eji GDL naanị dị ka coagulant protein maka mmepụta tofu, kamakwa dị ka protein coagulant maka mmepụta protein mmiri ara ehi nke yogọt na cheese.Nnyocha e mere egosiwo na ike gel nke mmiri ara ehi nke acidification na GDL kpụrụ bụ ugboro 2 nke ụdị ịgba ụka, ebe ike nke yogọt ewu nke acidification na GDL mere bụ ugboro 8-10 karịa ụdị ịgba ụka.Ha kwenyere na ihe kpatara ike gel na-adịghị mma nke yogọt fermented nwere ike ịbụ nnyonye anya nke ihe mmalite (biomass na polysaccharides cellular) na mmekọrịta gel n'etiti protein n'oge ịgba ụka.Ụfọdụ nnyocha egosiwokwa na mmiri ara ehi gel nke acidification nke mgbakwunye 3% GDL na 30 Celsius C nwere usoro yiri nke ahụ na gel nke lactic acid fermentation mepụtara.A kọkwara na ịgbakwụnye 0.025% -1.5% GDL na mmiri ara ehi buffalo nwere ike nweta pH curd achọrọ, na mgbakwunye a kapịrị ọnụ dịgasị iche na ọdịnaya abụba nke mmiri ara ehi buffalo na okpomọkụ nke ịgba.
3. Mma mma
Iji GDL na anụ ehihie na anụ ezi mkpọ nwere ike ịbawanye mmetụta nke onye na-agba agba, si otú ahụ belata ọnụọgụ nitrite, nke na-egbu egbu.Maka ịdị mma nri mkpọ, ihe mgbakwunye kacha elu n'oge a bụ 0.3%.A kọwo na mgbakwunye nke GDL na 4 Celsius nwere ike imeziwanye mgbanwe nke fibrillin, na mgbakwunye nke GDL nwere ike ime ka gel dịkwuo mma, ma ọ bụrụ na myosin na myosin nọ ma ọ bụ n'ihu myosin naanị.ike.Na mgbakwunye, ịgwakọta GDL (0.01%-0.3%), ascorbic acid (15-70ppm) na sucrose fatty acid ester (0.1% -1.0%) n'ime mgwakota agwa nwere ike ime ka achịcha dị mma.Ịtinye GDL na nri e ghere eghe nwere ike ịzọpụta mmanụ.
4. Ihe nchekwa
Nnyocha nke Saniea, marie-Helence et al.gosiri na GDL nwere ike igbu oge ma gbochie mmepụta phage nke nje bacteria lactic acid, si otú a na-ahụ na uto na mmeputakwa nke nje bacteria lactic acid.Ịtinye oke GDL kwesịrị ekwesị na mmiri ara ehi na-egbochi ndakpọ nke phage na mma ngwaahịa cheese.Qvist, Sven et al.mụọ ihe nchekwa nchekwa GDL na nnukwu soseji na-acha uhie uhie, wee chọpụta na ịgbakwunye 2% lactic acid na 0.25% GDL na ngwaahịa ahụ nwere ike igbochi uto nke Listeria nke ọma.A na-echekwa nnukwu soseji na-acha uhie uhie nke etinyere na Listeria na 10 Celsius C maka ụbọchị 35 na-enweghị uto nje.A na-echekwa ihe nlele ndị na-enweghị ihe nchekwa ma ọ bụ naanị sodium lactate na 10 Celsius C na nje bacteria na-eto ngwa ngwa.Otú ọ dị, ọ dị mma ịmara na mgbe ọnụọgụ GDL dị elu, ndị mmadụ n'otu n'otu nwere ike ịchọpụta isi nke ya kpatara.A kọkwara na iji GDL na sodium acetate na oke nke 0.7-1.5: 1 nwere ike ịgbatị ndụ ndụ na ịdị ọhụrụ nke achịcha.
5. Acidifiers
Dị ka acidulant, GDL nwere ike ịgbakwunye na ụtọ sherbet na jelii dị ka vanilla wepụ na chocolate banana.Ọ bụ isi ihe acidic dị n'ime ihe na-eko achịcha na-edozi ahụ, nke nwere ike iji nwayọọ nwayọọ na-emepụta carbon dioxide gas, afụ ndị ahụ bụ otu ma dị nro, ma nwee ike ịmepụta achịcha nwere ụtọ pụrụ iche.
6. Ndị ọrụ aghụghọ
A na-eji GDL dị ka onye na-ere ahịa chelating na ụlọ ọrụ mmiri ara ehi na ụlọ ọrụ biya iji gbochie nhazi nke lactite na tartar.
7. Protein flocculants
N'ime mmiri mkpofu ụlọ ọrụ nwere protein, mgbakwunye nke flocculant nke mejupụtara nnu calcium, nnu magnesium na GDL nwere ike ime ka protein agglutinate na precipitate, nke enwere ike wepu ya site na usoro anụ ahụ.
Mkpachapụ anya
Glucuronolactone bụ kristal na-acha ọcha na-acha ọcha, nke nwere ike ịchekwa ogologo oge n'okpuru ọnọdụ akọrọ, mana ọ na-esiwanye ike n'ime acid na gburugburu iru mmiri, karịsịa na ngwọta mmiri.N'ime ụlọ okpomọkụ, lactone dị na ngwọta na-emebi n'ime acid n'ime nkeji 30, na okpomọkụ dị n'elu 65 degrees.A na-eme ngwa ngwa nke hydrolysis, ọ ga-agbanwe kpamkpam na gluconic acid mgbe okpomọkụ dị n'elu 95 degrees.Ya mere, mgbe a na-eji lactone eme ihe dị ka coagulant, a ga-agbaze ya na mmiri oyi ma jiri ya mee ihe n'ime ọkara elekere.Echekwala ngwọta mmiri ya ruo ogologo oge.
Oge nzipu: Ọgọst-15-2022