Glucomannanna-eji:
Moisturizer, thickener, stabilizer, onye na-ahụ maka gelling, onye na-emepụta ihe nkiri, emulsifier
1. Njide mmiri
Enwere ike ịgbaze Konjac glucomannan na mmiri oyi na mmiri ọkụ, na ntinye mmiri ya nwere ike iru 100-200 ugboro. Sol nwere ihe a na-ahụkarị nke na-akpachapụ anya shii, ya bụ, viscosity pụtara ìhè na-ebelata site na mmụba nke ọnụ ọgụgụ shear. Ọ bụ mmiri mmiri pseudoplastic na-ahụkarị, yabụ na ọnọdụ nha kwesịrị ịchịkwa nke ọma mgbe ị na-atụ viscosity.
2. Ịba ụba
Konjac glucomannan nwere ihe ndị na-eme ka ọ dị oke mma n'ihi nnukwu ibu molekụla ya, ike hydration siri ike na ihe ndị na-adịghị akwụ ụgwọ. The viscosity nke 1% ịta glucomannan aqueous ngwọta ruru 5000-40000 mpa, nke bụ kasị elu viscosity n'etiti eke thickeners. Konjac glucomannan nwere ikike ịnọgide na-enwe usoro anụ ahụ siri ike na mmiri mmiri mgbe ikpo ọkụ gasịrị. Ndị ọzọ na-adịkarị oke. Onye nnọchi anya anaghị egosi otu ikike ahụ.
2. Ịba ụba
Konjac glucomannan nwere ihe ndị na-eme ka ọ dị oke mma n'ihi nnukwu ibu molekụla ya, ike hydration siri ike na ihe ndị na-adịghị akwụ ụgwọ. The viscosity nke 1% ịta glucomannan aqueous ngwọta ruru 5000-40000 mpa, nke bụ kasị elu viscosity n'etiti eke thickeners. Konjac glucomannan nwere ikike ịnọgide na-enwe usoro anụ ahụ siri ike na mmiri mmiri mgbe ikpo ọkụ gasịrị. Ndị ọzọ na-adịkarị oke. Onye nnọchi anya anaghị egosi otu ikike ahụ.
3. Nkwụsi ike
E jiri ya tụnyere thickeners dị ka xanthan gum, guar gum, na red locust bean gum, konjac glucomannan abụghị ionic, n'ihi ya, nnu dị na sistemụ anaghị emetụta ya. Uru pH na-agbada n'okpuru 3.5 na ụlọ okpomọkụ ma nọgide na-eguzosi ike. Iji konjac glucomannan kama iji chịngọm igurube na-acha uhie uhie na ngwaahịa mmiri ara ehi dị ka ice cream na ngwaahịa mmiri ara ehi nwere ike ịchịkwa uto nke kristal ice ma mee ka àgwà ha guzosie ike.
4. Gelability
Konjac glucomannan nwere ihe gel pụrụ iche. Tinye obere alkali na konjac sol na ntinye nke 2% -3%, kpoo ya na mmiri ịsa ahụ ruo 85 Celsius ma hapụ ya ka ọ kwụrụ ihe dị ka awa abụọ, ọ ga-emepụta ihe na-agbanwe agbanwe, gel siri ike. A na-eji gel na-enweghị ike ịgbagha, na-eji ihe gel ya na-adịghị agbanwe agbanwe, enwere ike iji mee nri dị iche iche, dị ka achicha konjac, noodles, nri bionic, nri onye anaghị eri anụ, wdg.
5. Ihe nkiri na-emepụta ihe
Ma ọ bụ konjac glucomannan n'onwe ya ma ọ bụ jikọtara ya na colloid ndị ọzọ (dị ka Kappa carrageenan), ọ na-egosi ọmarịcha ihe na-emepụta ihe nkiri.
6. Synergistic mmetụta na ndị ọzọ hydrophilic colloid
Enwere mmetụta synergistic doro anya n'etiti konjac glucomannan na Kappa carrageenan. Mgbe ha abụọ na-ekpo ọkụ ọnụ wee mee ka ha dị jụụ, ha nwere ike ịmepụta gels dị iche iche na nrịkasị ahụ. Mgbe oke ruru 4: 6 ma ọ bụ 4.5: 5.5, ike gel ruru uru kachasị. Konjac glucomannan nwekwara mmetụta synergistic dị mma na xanthan chịngọm, guar gum, chịngọm igurube na-acha uhie uhie, gellan gum na colloid ndị ọzọ.
Oge nzipu: Mar-15-2024
