Zvakanakira uye Zvakaipa zvePectin, Carrageenan uye Yakagadziridzwa Corn Starch

Zvakanakira uye kuipa kweimwe neimwe yepectin, carrageenan uye yakagadziridzwa chibage starch.

Pectin inonzi polysaccharide yakatorwa kubva mumichero nemiriwo inogona kugadzira gels ine shuga pasi pemamiriro e acidic. Iyo gel simba re pectin rinokanganiswa nezvinhu zvakaita se esterification, pH, tembiricha uye shuga. Pectin nyoro pipi inoratidzirwa nekujeka kwepamusoro, kuravira kwakapfava uye hazvisi nyore kudzoka kujecha.

Pectin inogona kukamurwa kuita High Methoxyl Pectin uye Yakaderera Methoxyl Pectin zvinoenderana nedhigirii remethyl esterification. Yakakwira ester pectin gel system yekusangana neiyo yakakosha mamiriro ekuumbwa kwegel yepH 2.0 ~ 3.8, soluble solids 55%, uye inokanganisa kuumbwa kwegel uye kusimba kwezvinhu zvinotevera:
- Pectin mhando: yakanaka kana yakaipa mhando inokanganisa zvakananga gel kugadzira kugona uye simba; uye
- Pectin yemukati: iyo yakakwira zvirimo zvepectin muhurongwa, zviri nyore kugadzira nzvimbo inosunga pakati peumwe neumwe uye zvirinani kuita gel;
- Soluble solids yemukati uye mhando: akasiyana soluble solids emukati uye mhando, kukwikwidza kwemamorekuru emvura emhando dzakasiyana dzekusimba, iyo gel kuumbwa uye simba rezvakasiyana mhedzisiro;
- Tembiricha yenguva uye chiyero chekutonhora: mwero wekutonhora unokwidziridzwa kuti udzikise tembiricha yekugadzira gel, pane zvinopesana, tembiricha yehurongwa kwenguva yakareba pane tembiricha yakakwira zvishoma pane tembiricha yegel inotungamira mukukwira kweiyo tembiricha yekugadzira gel.

Yakaderera ester pectin uye yakakwira ester pectin system yakafanana, yakaderera ester pectin gel maumbirwo mamiriro, tembiricha yegel, simba regel, nezvimwe zvakare zviri pasi pezvinotevera zvinhu zvekumanikidzana:
- Pectin mhando: yakanaka kana yakaipa mhando inokanganisa zvakananga kugona uye simba rekugadzira gel.
- DE uye DA kukosha kwepectin: kana DE kukosha kunowedzera, tembiricha yekugadzira gel inoderera; apo kukosha kweDA kunowedzera, kutonhora kwekugadzira gel kunowedzerawo, asi kukosha kweDA kwakanyanyisa, izvo zvinotungamirira kune gel-forming tembiricha inodarika kuvira kwekushisa kwegadziriro, uye kuita kuti hurongwa huite pre-gel pakarepo;
- Pectin yemukati: kuwedzera kwezviri mukati, iyo gel simba uye gel yekugadzira tembiricha inokwira, asi yakawandisa inotungamira mukuumbwa kwepre-gel;
- Ca2 + yekufungidzira uye Ca2 + chelating agent: Ca2 + yekufungidzira inowedzera, simba regel uye tembiricha yegel inokwira; mushure mekusvika kune yakanyanya kunaka gel simba, calcium ion concentration inoramba ichiwedzera, gel simba rakatanga kuve brittle, kupera simba uye pakupedzisira kuumba pre-gel; Ca2 + chelating agent inogona kuderedza kushandiswa kunobudirira kweCa2 +, kuderedza dambudziko rekugadzirwa kwe-pre-gel, kunyanya kana hurongwa huine huwandu hwepamusoro hwezvakaoma.
- Soluble solids yemukati uye mhando: soluble solids yemukati yakakwira, iyo gel simba rinowedzera uye tembiricha yegel inokwira, asi yakawandisa iri nyore kugadzira pre-gel; uye marudzi akasiyana-siyana achakanganisa pectin uye Ca2 + inosunga kukwanisa kwemadhigirii akasiyana.
-Sistimu pH kukosha: iyo pH kukosha kwekugadzira gel inogona kunge iri pakati pe2.6 ~ 6.8, yakakwirira pH kukosha, yakawanda pectin kana calcium ion inodiwa kuumba mhando yakafanana yegel, uye panguva imwe chete, inogona kugadzira gel kugadzira tembiricha yakaderera.

Carrageenan i polysaccharide yakatorwa kubva mugungwa inoumba elastic uye yakajeka gel pakudziya kwakaderera. Iyo gel simba re carrageenan rinokanganiswa nezvinhu zvakaita sekutarisa, pH, tembiricha uye ionic concentration. Carrageenan nyoro pipi inoratidzirwa nekusimba kwakasimba, kusimba kwakanaka uye kwete nyore kunyungudika. Carrageenan inogona kugadzira gel ine elasticity yakanaka uye kujeka kwakanyanya pakudziya kwakaderera, uye inogona kuita neprotein kuwedzera kukosha kwekudya uye kugadzikana kwefudge.

Carrageenan yakagadzikana pasi pezvakarerekera uye alkaline mamiriro, asi pasi pemamiriro ane acidic (pH 3.5), iyo carrageenan molecule ichave yakaderera, uye kupisa kuchawedzera chiyero chekuora. Carrageenan inogona kuumba gels mune aqueous system pahuwandu hwe 0.5% kana kupfuura, uye mumasistimu emukaka pamitsetse yakaderera se0.1% kusvika 0.2%. Carrageenan inogona kuita nemapuroteni, uye mhedzisiro inobva pane isoelectric point yeprotein uye pH kukosha kwemhinduro. Semuenzaniso, mune zvinwiwa zvisina kwazvakarerekera, carrageenan inogona kuumba gel isina simba nemapuroteni emukaka kuitira kuchengetedza kumiswa kwezvikamu uye kudzivirira kukurumidza kuiswa kwezvikamu; carrageenan inogonawo kushandiswa kubvisa mapuroteni asingadiwi muhurongwa nekuita nemapuroteni; imwe carrageenan inewo basa rekugadzira flocculent deposition yemapuroteni uye polysaccharides nekukurumidza, asi iyi deposition iri nyore kuparadzirwa zvakare mukuyerera kwemvura. Iyo deposition inoparadzirwa nyore nyore mukuyerera.

Modified corn starch imhando ye corn starch yakabikwa panyama kana kemikari kuti iite elastic and transparent gel pakudziya kwakadzikira. Iyo gel simba reiyo yakagadziridzwa chibage starch inokanganiswa nezvinhu zvakaita sekutarisa, pH, tembiricha uye ionic concentration. Denatured corn starch fondant inoratidzirwa nekusimba kwakasimba, kusimba kwakanaka uye hazvisi nyore kudzoka kujecha.

Yakagadziridzwa chibage starch inogona kushandiswa pamwe chete nemamwe emiti-based gels akadai se pectin, xanthan gum, acacia bhinzi gum, nezvimwewo, kuitira kuti uvandudze manyorerwo uye manzwiro ehufudge. Yakagadziridzwa chibage starch inogona kuvandudza viscoelasticity uye fluidity ye fondant, kuderedza njodzi yepre-gelation uye isina kugadzikana gel chimiro, kupfupisa kuomesa kana kuomesa nguva uye kuchengetedza simba.