Konjac Gum | 37220-17-0
Huahana Huahana
ʻO Konjac Gum kahi ʻano hydrocolloids kūlohelohe maʻemaʻe, hoʻomaʻemaʻe ʻia ʻo Konjac Gum pauka i hana ʻia e ka ua wai. ʻO nā mea nui o Konjac Gum ʻo Konjac Glucomannan(KGM) me ka maʻemaʻe kiʻekiʻe ma mua o 85% ma kahi maloʻo. Keʻokeʻo i ka waihoʻoluʻu, maikaʻi i ka nui o nā ʻāpana, kiʻekiʻe viscosity, ʻaʻohe ʻala kūikawā o Konjac, paʻa ke hoʻoheheʻe ʻia i ka wai. Loaʻa i ka Konjac Gum ka viscosity ikaika loa ma waena o ka mea kanu wai-soluble gelling agent. ʻO ka nui o ka ʻāpana maikaʻi, hiki ke hoʻoheheʻe wikiwiki ʻia, hiki ke hoʻonui kiʻekiʻe o 100 mau manawa o kona paona, paʻa a kokoke ʻole ʻole.
Hoʻohana nui ʻia ʻo Konjac ma ke ʻano he meaʻai a mea hoʻohui meaʻai:
(1) ma ke ʻano he mānoanoa a me ka stabilizer hiki ke hoʻohui ʻia i ka jelly, jam, wai, wai waiʻai, ice cream, ice cream a me nā mea inu ʻē aʻe, nā mea inu paʻa, ka pauka hoʻāla, a me ka pauka sopa;
(2) ma ke ʻano he mea hoʻopili hiki ke hoʻohui ʻia i nā noodles, noodles raiki, nā mea ʻohi, nā meatballs, ham, berena a me nā pastries e hoʻonui ai i ka gluten a mālama hou;
(3). Hiki ke hoʻohui ʻia i nā lole palupalu like ʻole, ke kō ʻili pipi a me ke kō aniani ma ke ʻano he gelling agent, a hiki ke hoʻohana ʻia e hana i ka meaʻai bionic;
Hōʻike
| MEA | KANAWAI |
| Ka nana aku | ʻAʻala ʻole, keʻokeʻo a i ʻole melemele māmā ka pauka maikaʻi |
| Ka nui o ka ʻāpana | 95% hala 120 mesh |
| ʻAiʻoniʻoni (1%, 25℃, mPa.s) | E like me ka pono (25000~ 36000) |
| Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0- 7.0 |
| Mākū (%) | ≤ 10 |
| SO2 (g/kg) | ≤ 0.2 |
| Lehu (%) | ≤ 3.0 |
| Protein (%, ʻano Kjeldahl) | ≤ 3 |
| Māka (%) | ≤ 3 |
| Ke kēpau (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 3 mg/kg |
| Mea hiki ke hoʻoheheʻe ʻia (%) | ≤ 0.1 |
| ʻO ka hu a me ka ʻōpala (cfu/g) | ≤ 50 |
| Ka helu ʻana o ka pā (cuf/g) | ≤ 1000 |
| Salmonella spp./ 10g | ʻinoʻino |
| E.Coli/ 5g | ʻinoʻino |
