Konjac Gum |37220-17-0
IiNkcazo zeeMveliso
I-Konjac Gum luhlobo lwe-hydrocolloids yendalo ecocekileyo, icocwe i-Konjac Gum powder ecutshungulwa yimvula yotywala.Izithako eziphambili zeKonjac Gum yiKonjac Glucomannan(KGM) enococeko olungaphezulu kwe 85% ngokomileyo.Umhlophe ngombala, ulungile kwi-particle size, i-viscosity ephezulu, kwaye akukho phunga elikhethekileyo le-Konjac, elizinzile xa lichithwa emanzini.I-Konjac Gum ine-viscosity enamandla kakhulu phakathi kwe-agent ye-gelling e-soluble yezityalo.Ubungakanani bamasuntswana alungileyo, ukunyibilika okukhawulezayo, amandla okwandisa aphezulu amaxesha angama-100 obunzima bawo, azinzileyo kwaye aphantse angabinavumba.
I-Konjac isetyenziswa ngokubanzi njengokutya kunye nokongezwa kokutya:
(1) njengesithako esityebisayo nesiqinisayo sinokongezwa kwijeli, ijem, ijusi, incindi yemifuno, i-ayisikrimu, i-ayisikrimu kunye nezinye iziselo ezibandayo, iziselo eziqinileyo, umgubo wesinongo, kunye nomgubo wesuphu;
(2) njenge-binder inokongezwa kwi-noodles, i-rice noodles, abavuni, iibhola zenyama, i-ham, isonka kunye neepastries zokuphucula i-gluten kunye nokuzigcina zintsha;
(3).Ingongezwa kwiilekese ezahlukeneyo ezithambileyo, iswekile yenkomo kunye nekristale yeswekile njenge-gelling agent, kwaye ingasetyenziselwa ukwenza ukutya kwe-bionic;
Inkcazo
| INTO | UMGANGATHO |
| Imbonakalo | Umgubo ocolekileyo ongenavumba, omhlophe okanye omthubi okhanyayo |
| Ubungakanani beNcam | I-95% iphumelele i-120 mesh |
| Viscosity (1%, 25℃, mPa.s) | Ngokwemfuno (25000 ~ 36000) |
| I-Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0- 7.0 |
| Ukufuma (%) | ≤ 10 |
| I-SO2 (g/kg) | ≤ 0.2 |
| Uthuthu (%) | ≤ 3.0 |
| Iprotheyini (%, indlela yeKjeldahl) | ≤ 3 |
| Isitatshi (%) | ≤ 3 |
| Khokela (Pb) | ≤ 2 mg / kg |
| IArsenic (As) | ≤ 3 mg / kg |
| Izinto ezinyibilikayo ngeEther (%) | ≤ 0.1 |
| Igwele kunye nokungunda (cfu/ g) | ≤ 50 |
| Ubalo lwePleti lulonke (cuf/ g) | ≤ 1000 |
| Salmonella spp./ 10g | Ibi |
| E.Coli/5g | Ibi |
