Imveliso eNtsha yeGlucono-delta-lactone
I-Colorkem yazisa i-Additive entsha yokutya: i-Glucono-delta-lactone nge-20.NgoJulayi, 2022. I-Glucono-delta-lactone ifinyeziwe njenge-lactone okanye i-GDL, kwaye ifomula yayo ye-molecular yi-C6Hl0O6.Uvavanyo lwe-Toxicological lubonakalise ukuba yinto enokutyiwa engeyiyo ityhefu.Ikristale emhlophe okanye umgubo omhlophe wekristale, phantse awunavumba, kuqala uswiti kwaye emva koko umuncu kwincasa.inyibilika emanzini.I-Glucono-delta-lactone isetyenziswa njenge-coagulant, ingakumbi kwimveliso ye-tofu, kunye ne-protein coagulant yeemveliso zobisi.
Umgaqo
Umgaqo we-glucoronolide coagulation ye-tofu kukuba xa i-lactone inyibilika emanzini kwi-gluconic acid, i-asidi ine-acid coagulation effect kwiprotheyini yobisi lwesoya.Ngenxa yokuba ukubola kwe-lactone kucotha kakhulu, ukusabela kwe-coagulation kufana kwaye ukusebenza kakuhle kuphezulu, ngoko ke i-tofu eyenziwe imhlophe kwaye ithambile, ilungile ekwahlukaneni kwamanzi, iyaxhathisa ekuphekeni nasekuqhotsweni, imnandi kwaye yodwa.Ukongeza ezinye i-coagulants ezifana ne-gypsum, i-brine, i-calcium chloride, i-umami seasoning, njl., inokwenza i-tofu ekhethiweyo eyahlukeneyo.
Sebenzisa
1. I-Tofu coagulant
Ukusebenzisa i-glucono-delta-lactone njenge-protein coagulant ukuvelisa i-tofu, ukuthungwa kumhlophe kwaye kuthenda, ngaphandle kokukrakra kunye ne-astringency ye-brine yendabuko okanye i-gypsum, akukho kulahleka kweprotheyini, isivuno esiphezulu se-tofu, kwaye kulula ukuyisebenzisa.
Ngenxa yokuba xa i-GDL isetyenziswa yodwa, i-tofu inencasa emuncu kancinane, kwaye incasa emuncu ayifanelekanga kwi-tofu, ngoko ke i-GDL kunye ne-CaSO4 okanye ezinye ii-coagulants zihlala zisetyenziswa ngokudibeneyo kwimveliso ye-tofu.Ngokutsho kweengxelo, xa uvelisa i-tofu ecocekileyo (oko kukuthi i-tofu ethambileyo), umlinganiselo we-GDL / CaSO4 kufuneka ube yi-1 / 3-2 / 3, isixa sokongeza kufuneka sibe yi-2.5% yobunzima beembotyi ezomileyo, iqondo lokushisa kufuneka lilawulwe. 4 °C, kwaye isivuno tofu kufuneka yomile.Amaxesha ama-5 ubunzima beembotyi, kunye nomgangatho nawo ulungile.Nangona kunjalo, kukho iingxaki ezithile ekufuneka ziqwalaselwe xa usebenzisa i-GDL ukwenza i-tofu.Umzekelo, ukuqina kunye nokuhlafuna kwetofu eyenziwe kwi-GDL ayilunganga njengetofu yendabuko.Ukongezelela, ubungakanani bamanzi okuhlamba buncinci, kwaye iprotheni kwi-bean dregs ilahlekile ngakumbi.
2. I-agent yobisi yobisi
I-GDL ayisetyenziswa kuphela njengeprotein coagulant yokuvelisa i-tofu, kodwa kwakhona njengeprotein coagulant yokuvelisa iprotheni yobisi yeyogathi kunye netshizi.Uphononongo lubonise ukuba amandla ejeli yobisi lwenkomo eyenziwe yi-asidi ene-GDL yi-2 ephindwe kabini kuhlobo lokuvundiswa, ngelixa amandla ejeli yeyogathi yebhokhwe eyenziwe yi-acidification nge-GDL yi-8-10 yohlobo lokuvundiswa.Bakholelwa ukuba isizathu sokungabi namandla kwejeli yeyogathi enegwele kunokuba luphazamiseko lwezinto zokuqala (i-biomass kunye ne-polysaccharides yeselula) kwintsebenziswano yejeli phakathi kweeproteni ngexesha lokuvutshelwa.Olunye uphononongo lukwabonise ukuba ijeli yobisi eveliswe yi-acidification ye-additive 3% GDL kuma-30 °C inokwakheka okufanayo kwijeli eveliswa yi-lactic acid bacteria fermentation.Kwakhona kuxelwe ukuba ukongeza i-0.025% -1.5% ye-GDL kubisi lwenyathi inokufikelela kwi-curd pH efunekayo, kwaye ukudibanisa okukhethekileyo kuyahluka kunye nomxholo wamafutha obisi lwenyathi kunye nobushushu bokuqina.
3. Umphuculi womgangatho
Ukusetyenziswa kwe-GDL kwinyama yesidlo sasemini kunye nengulube ekhonkxiweyo inokunyusa umphumo we-agent agent, ngaloo ndlela inciphisa inani le-nitrite, eliyingozi kakhulu.Ngomgangatho wokutya okusemathinini, inani eliphezulu lokongeza ngeli xesha li-0.3%.Kuye kwaxelwa ukuba ukongezwa kwe-GDL kwi-4 ° C kunokuphucula i-elasticity ye-fibrillin, kwaye ukongezwa kwe-GDL kunokunyusa ukuqina kwe-gel, nokuba kukho i-myosin kunye ne-myosin okanye phambi kwe-myosin yodwa.amandla.Ukongezelela, ukuxuba i-GDL (0.01% -0.3%), i-ascorbic acid (15-70ppm) kunye ne-sucrose fatty acid ester (0.1% -1.0%) kwintlama inokuphucula umgangatho wesonka.Ukongeza i-GDL ekutyeni okuqhotsiweyo kunokonga ioli.
4. Izilondolozi
Uphando lukaSaniea, u-marie-Helence et al.ibonise ukuba i-GDL inokulibazisa ngokucacileyo kwaye inqanda ukuveliswa kwe-phage ye-lactic acid bacteria, ngaloo ndlela iqinisekisa ukukhula okuqhelekileyo kunye nokuveliswa kwebhaktheriya ye-lactic acid.Ukongeza isixa esifanelekileyo se-GDL kubisi kuthintela ukungazinzi kwe-phage kumgangatho wemveliso yetshizi.Qvist, uSven et al.wafunda iipropati ezigcina GDL kwi sausage enkulu ebomvu, kwaye wafumanisa ukuba ukongeza 2% lactic acid kunye 0.25% GDL kwimveliso inokuthintela ngempumelelo ukukhula Listeria.Iisampulu ezinkulu ezibomvu zesoseji ezifakwe kwiListeria zigcinwe kwi-10 °C iintsuku ezingama-35 ngaphandle kokukhula kwebhaktheriya.Iisampulu ezingenazo izithinteli okanye i-sodium lactate kuphela zigcinwe kwi-10 °C kwaye ibhaktheriya iya kukhula ngokukhawuleza.Nangona kunjalo, kubalulekile ukuqaphela ukuba xa isixa se-GDL siphezulu kakhulu, abantu banokufumanisa ivumba elibangelwa yiyo.Kwakhona kuxelwe ukuba ukusetyenziswa kwe-GDL kunye ne-acetate ye-sodium kwisilinganiselo se-0.7-1.5: i-1 inokwandisa ubomi beshelufu kunye nokutsha kwesonka.
5. Izimuncumuncu
Njenge-acidulant, i-GDL inokongezwa kwi-sherbet eswiti kunye nejeli efana ne-vanilla extract kunye nebhanana yetshokolethi.Yeyona nto ineasidi ephambili kwi-compound igwele, enokuvelisa ngokucotha igesi yecarbon dioxide, amaqamza ayafana kwaye anobuthe-ethe, kwaye anokuvelisa amaqebengwana anencasa eyodwa.
6. Ii-arhente ze-Chelating
I-GDL isetyenziswa njenge-chelating agent kwishishini lobisi kunye ne-beer industry ukuthintela ukwakheka kwe-lactite kunye ne-tartar.
7. Iiprotein flocculants
Kwiprotheyini equkethe amanzi amdaka amashishini, ukongezwa kwe-flocculant ehlanganiswe netyuwa ye-calcium, ityuwa ye-magnesium kunye ne-GDL inokwenza iprotheni idibanise kunye ne-precipitate, enokususwa ngeendlela zomzimba.
Ukulumkela
I-Glucuronolactone i-crystal powdery emhlophe, enokugcinwa ixesha elide phantsi kweemeko ezomileyo, kodwa ichithwa ngokulula kwi-asidi kwindawo enomswakama, ngokukodwa kwisisombululo esimanzi.Kwiqondo lokushisa, i-lactone kwisisombululo ichithwa ngokuyinxenye ibe yi-asidi ngaphakathi kwemizuzu engama-30, kwaye iqondo lokushisa lingaphezu kwama-65 degrees.Isantya se-hydrolysis siyakhawuleza, kwaye siya kuguqulwa ngokupheleleyo sibe yi-gluconic acid xa ubushushu bungaphezu kwama-95 degrees.Ngoko ke, xa i-lactone isetyenziswa njenge-coagulant, kufuneka inyibilikiswe emanzini abandayo kwaye isetyenziswe kwisiqingatha seyure.Musa ukugcina isisombululo sayo samanzi ixesha elide.
Ixesha lokuposa: Aug-15-2022