Nūhou Hui Hou ʻO Glucono-delta-lactone

Huahana Hou Glucono-delta-lactone
Ua hoʻokumu ʻo Colorkem i kahi meaʻai hou: Glucono-delta-lactone ma ka lā 20th. Iulai, 2022. Hoʻopau ʻia ʻo Glucono-delta-lactone ma ke ʻano he lactone a i ʻole GDL, a ʻo kona ʻano molekala C6Hl0O6. Ua hōʻike ʻia nā hoʻokolohua toxicological he mea ʻai ʻole ia. ʻO ke aniani keʻokeʻo a i ʻole ka pauka keʻokeʻo keʻokeʻo, aneane ʻaʻohe ʻala, ʻono mua a laila ʻona i ka ʻono. hikiwawe i ka wai. Hoʻohana ʻia ʻo Glucono-delta-lactone ma ke ʻano he coagulant, ka mea nui no ka hana ʻana i ka tofu, a me ka coagulant protein no nā huahana waiū.

Kumukānāwai
ʻO ke kumu o ka coagulation glucoronolide o ka tofu ʻo ia ke hoʻoheheʻe ʻia ka lactone i loko o ka wai i loko o ka waikawa gluconic, loaʻa i ka waika ka hopena coagulation acid i ka protein i ka waiū soy. Ma muli o ka lohi o ka decomposition o ka lactone, ʻaʻahu like ka coagulation a ʻoi aku ka maikaʻi, no laila keʻokeʻo a palupalu ka tofu i hana ʻia, maikaʻi i ka hoʻokaʻawale ʻana i ka wai, kū i ka kuke ʻana a me ka palai, ʻono a ʻokoʻa. ʻO ka hoʻohui ʻana i nā coagulants ʻē aʻe e like me: gypsum, brine, calcium chloride, umami seasoning, a me nā mea ʻē aʻe, hiki ke hana i nā tofu ʻono like ʻole.

Hoʻohana
1. ʻO ka mea hoʻohui tofu
Ke hoʻohana nei i ka glucono-delta-lactone ma ke ʻano he coagulant protein e hana ai i ka tofu, keʻokeʻo a palupalu ke ʻano, me ka ʻole o ka ʻawaʻawa a me ka astringency o ka brine kahiko a i ʻole gypsum, ʻaʻohe poho protein, kiʻekiʻe ka hua tofu, a maʻalahi hoʻi e hoʻohana.
I ka ʻike ʻana i ka wā e hoʻohana ʻia ai ka GDL wale nō, he ʻono iki ka ʻono o ka tofu, a ʻaʻole kūpono ka ʻono ʻawaʻawa no ka tofu, no laila, hoʻohana pinepine ʻia ʻo GDL a me CaSO4 a i ʻole nā ​​coagulants ʻē aʻe i ka hui pū ʻana i ka hana tofu. Wahi a nā hōʻike, i ka wā e hana ai i ka tofu maʻemaʻe (ʻo ia hoʻi ka tofu palupalu), ʻo ka ratio o GDL/CaSO4 he 1/3-2/3, ʻo ka nui o ka hoʻohui ʻia he 2.5% o ke kaumaha o nā pī maloʻo, pono e mālama ʻia ka mahana ma 4 °C, a maloʻo ka hua o ka tofu. 5 manawa o ke kaumaha o ka pi, a maikai no hoi ka maikai. Eia nō naʻe, aia kekahi mau pilikia e pono e ʻike i ka hoʻohana ʻana iā GDL e hana i ka tofu. No ka laʻana, ʻaʻole maikaʻi ka paʻakikī a me ka nahu o ka tofu i hana ʻia mai ka GDL e like me ka tofu kahiko. Eia kekahi, ua emi ka nui o ka wai holoi, a ua nalowale ka protein i loko o ka ʻōpala pīni.

2. Mea hoʻoheheʻe waiu
ʻAʻole hoʻohana ʻia ʻo GDL ma ke ʻano he coagulant protein no ka hana ʻana i ka tofu, akā he coagulant pūmua no ka hana ʻana i ka protein waiū o ka yogurt a me ka tiiki. Ua hōʻike ʻia nā haʻawina ʻo ka ikaika gel o ka waiū bipi i hana ʻia e ka acidification me GDL he 2 mau manawa ma mua o ke ʻano fermentation, aʻo ka ikaika o ka gel yogurt kao i hana ʻia e ka acidification me GDL he 8-10 mau manawa o ke ʻano fermentation. Ke manaʻoʻiʻo nei lākou ʻo ke kumu o ka maikaʻi ʻole o ka ikaika gel o ka yogurt fermented ka hoʻopili ʻana i nā mea hoʻomaka (biomass a me cellular polysaccharides) i ka pilina gel ma waena o nā protein i ka wā fermentation. Ua hōʻike pū kekahi mau noiʻi ʻana ʻo ka gel waiu i hana ʻia e ka acidification o ka additive 3% GDL ma 30 °C he ʻano like me ka gel i hana ʻia e ka fermentation bacteria acid lactic. Ua hōʻike pū ʻia ʻo ka hoʻohui ʻana i ka 0.025%-1.5% GDL i ka waiu bufalo hiki ke hoʻokō i ka pH curd i makemake ʻia, a ʻokoʻa ka hoʻohui kikoʻī me ka momona o ka waiū buffalo a me ka mahana o ka mānoanoa.

3. Hoʻomaikaʻi maikaʻi
ʻO ka hoʻohana ʻana i ka GDL i ka ʻai awakea a me ka puaʻa canned hiki ke hoʻonui i ka hopena o ka mea kala, a laila e hōʻemi i ka nui o ka nitrite, ʻoi aku ka ʻona. No ka maikaʻi o ka meaʻai canned, ʻo ka nui o ka hoʻohui i kēia manawa he 0.3%. Ua hōʻike ʻia ʻo ka hoʻohui ʻana o GDL ma 4 ° C hiki ke hoʻomaikaʻi i ka elasticity o fibrillin, a ʻo ka hoʻohui ʻana o GDL hiki ke hoʻonui i ka elasticity o ka gel, inā ma ke alo o ka myosin a me ka myosin a i ʻole ke alo o ka myosin wale nō. ikaika. Eia kekahi, ʻo ka hui ʻana o GDL (0.01% -0.3%), ascorbic acid (15-70ppm) a me ka sucrose fatty acid ester (0.1% -1.0%) i loko o ka palaoa hiki ke hoʻomaikaʻi i ka maikaʻi o ka palaoa. ʻO ka hoʻohui ʻana i ka GDL i nā meaʻai palai hiki ke mālama i ka ʻaila.

4. Nā mea mālama
ʻO ka noiʻi a Saniea, marie-Helence et al. Ua hōʻike ʻo GDL hiki ke hoʻopaneʻe a keʻakeʻa i ka hana phage o ka bacteria lactic acid, no laila e hōʻoiaʻiʻo ai i ka ulu maʻamau a me ka hana hou ʻana o ka bacteria lactic acid. ʻO ka hoʻohui ʻana i kahi nui kūpono o GDL i ka waiū e pale i ka instability o ka phage i ka maikaʻi o ka huahana cheese. Qvist, Sven et al. ua aʻo i nā waiwai preservative o GDL i loko o ka sausage ʻulaʻula nui, a ʻike ʻo ka hoʻohui ʻana i ka 2% lactic acid a me 0.25% GDL i ka huahana hiki ke pale pono i ka ulu ʻana o Listeria. Ua mālama ʻia nā ʻāpana sausage ʻulaʻula nui i hoʻopili ʻia me Listeria ma 10 ° C no 35 mau lā me ka ulu ʻole o ka bacteria. Ua mālama ʻia nā laʻana me ka mālama ʻole ʻana a i ʻole ka sodium lactate wale nō ma 10 °C a e ulu wikiwiki ka bacteria. Eia nō naʻe, pono e hoʻomaopopo ʻia ke kiʻekiʻe loa ka nui o ka GDL, hiki i nā kānaka ke ʻike i ke ʻala o ia mea. Ua hōʻike ʻia hoʻi ʻo ka hoʻohana ʻana i ka GDL a me ka sodium acetate i ka ratio o 0.7-1.5: 1 hiki ke hoʻolōʻihi i ke ola o ka papa a me ka hou o ka berena.

5. Nā mea hoʻonanea
Ma ke ʻano he acidulant, hiki ke hoʻohui ʻia ka GDL i ka sherbet momona a me ka jelly e like me ka extract vanilla a me ka maiʻa kokoleka. ʻO ia ka waiwai nui o ka ʻakika i loko o ka mea hoʻoheheʻe hui, hiki ke hoʻohua mālie i ke kinoea carbon dioxide, ʻaʻahu a palupalu nā ʻōhū, a hiki ke hana i nā keke me nā ʻono ʻokoʻa.

6. Nā mea hana Chelating
Hoʻohana ʻia ʻo GDL ma ke ʻano he chelating agent i ka ʻoihana waiu a me ka ʻoihana pia e pale i ka hana ʻana o ka lactite a me ka tartar.

7. ʻO nā mea kanu protein
I loko o ka wai ʻona ʻenehana i loko o ka protein, hiki i ka hoʻohui ʻana o kahi flocculant i haku ʻia me ka paʻakai calcium, ka paʻakai magnesium a me ka GDL hiki ke hana i ka protein agglutinate a precipitate, hiki ke wehe ʻia e nā ʻano kino.

Hoʻomalu
ʻO Glucuronolactone kahi aniani pauka keʻokeʻo, hiki ke mālama ʻia no ka manawa lōʻihi ma lalo o nā kūlana maloʻo, akā hiki ke hoʻoheheʻe ʻia i loko o ka waikawa i loko o kahi wahi haʻahaʻa, ʻoi aku hoʻi i loko o kahi hopena wai. Ma ka lumi wela, ua hoʻoheheʻe ʻia ka lactone i loko o ka hopena i loko o ka waikawa i loko o 30 mau minuke, a ʻoi aku ka mahana ma luna o 65 degere. Hoʻonui ʻia ka wikiwiki o ka hydrolysis, a e hoʻohuli ʻia i loko o ka waikawa gluconic ke piʻi ka mahana ma luna o 95 degere. No laila, ke hoʻohana ʻia ka lactone ma ke ʻano he coagulant, pono e hoʻoheheʻe ʻia i ka wai anuanu a hoʻohana ʻia i loko o ka hapalua hola. Mai mālama i kona wai wai no ka manawa lōʻihi.