Cov Khoom Tshiab Glucono-delta-lactone
Colorkem launched tshiab Food Additive: Glucono-delta-lactone rau 20th.Lub Xya hli ntuj, 2022. Glucono-delta-lactone yog abbreviated li lactone los yog GDL, thiab nws cov mis molecular yog C6Hl0O6.Kev ntsuam xyuas toxicological tau ua pov thawj tias nws yog ib yam khoom uas tsis muaj tshuaj lom.Dawb siv lead ua los yog dawb crystalline hmoov, yuav luag tsis muaj ntxhiab, ua ntej qab zib thiab tom qab ntawd qaub hauv saj.soluble nyob rau hauv dej.Glucono-delta-lactone yog siv los ua cov coagulant, feem ntau yog ua cov taum pauv, thiab tseem yog cov protein coagulant rau cov khoom noj siv mis.
Txoj Cai
Lub hauv paus ntsiab lus ntawm glucoronolide coagulation ntawm tofu yog tias thaum lub lactone yaj hauv dej rau hauv gluconic acid, cov kua qaub muaj cov kua qaub coagulation ntawm cov protein hauv cov kua mis.Vim tias qhov decomposition ntawm lactone kuj qeeb, cov tshuaj tiv thaiv coagulation yog qhov sib xws thiab kev ua haujlwm siab, yog li cov taum taum dawb thiab muag heev, zoo nyob rau hauv dej sib cais, resistant rau ua noj thiab kib, qab thiab tshwj xeeb.Ntxiv lwm cov coagulants xws li: gypsum, brine, calcium chloride, umami seasoning, thiab lwm yam, kuj tuaj yeem ua rau ntau hom taum paj.
Siv
1. Tofu coagulant
Siv glucono-delta-lactone ua cov protein coagulant los tsim cov taum paj, qhov kev ntxhib los mos yog xim dawb thiab mos, tsis muaj iab thiab astringency ntawm cov tshuaj brine los yog gypsum, tsis muaj protein ntau poob, tofu yield, thiab siv tau yooj yim.
Hauv kev pom ntawm qhov tseeb tias thaum GDL siv ib leeg, taum paj muaj qaub saj, thiab qaub saj tsis haum rau taum paj, yog li GDL thiab CaSO4 los yog lwm yam coagulants feem ntau yog siv los ua ke hauv tofu ntau lawm.Raws li cov lus ceeb toom, thaum tsim cov taum pauv ntshiab (xws li cov taum mos), qhov piv ntawm GDL / CaSO4 yuav tsum yog 1/3-2/3, qhov sib ntxiv yuav tsum yog 2.5% ntawm qhov hnyav ntawm taum qhuav, qhov ntsuas kub yuav tsum tau tswj ntawm 4 ° C, thiab cov qoob loo ntawm taum paj yuav tsum qhuav.5 npaug ntawm qhov hnyav ntawm taum, thiab qhov zoo kuj zoo.Txawm li cas los xij, muaj qee qhov teeb meem uas tsim nyog sau cia thaum siv GDL los ua taum paj.Piv txwv li, lub toughness thiab chewiness ntawm tofu ua los ntawm GDL tsis zoo li cov tsoos tofu.Tsis tas li ntawd, tus nqi ntawm cov dej ntxuav yog tsawg dua, thiab cov protein nyob hauv cov taum dregs poob ntau dua.
2. Mis gelling tus neeg sawv cev
GDL tsis yog tsuas yog siv los ua cov protein coagulant rau kev tsim cov taum paj, tab sis kuj yog cov protein coagulant rau cov kua mis protein ntau ntawm cov yogurt thiab cheese.Cov kev tshawb fawb tau pom tias lub zog gel ntawm nyuj cov kua mis tsim los ntawm acidification nrog GDL yog 2 npaug ntawm hom fermentation, thaum lub zog ntawm tshis yogurt gel ua los ntawm acidification nrog GDL yog 8-10 npaug ntawm hom fermentation.Lawv ntseeg tias yog vim li cas rau qhov tsis zoo gel lub zog ntawm fermented yogurt tej zaum yuav cuam tshuam ntawm cov khoom pib (biomass thiab cellular polysaccharides) ntawm gel kev sib cuam tshuam ntawm cov proteins thaum lub sij hawm fermentation.Qee cov kev tshawb fawb kuj tau pom tias cov kua mis gel tsim los ntawm acidification ntawm additive 3% GDL ntawm 30 ° C muaj cov qauv zoo sib xws rau cov gel uas tsim los ntawm cov kab mob lactic acid fermentation.Nws tseem tau tshaj tawm tias ntxiv 0.025%-1.5% GDL rau cov nyuj nyuj tuaj yeem ua tiav cov pH uas xav tau, thiab qhov tshwj xeeb ntxiv nws txawv nrog cov roj cov ntsiab lus ntawm cov nyuj nyuj thiab qhov kub thiab txias.
3. Kev txhim kho zoo
Kev siv GDL hauv cov nqaij noj su thiab cov nqaij npuas hauv kaus poom tuaj yeem ua kom cov nyhuv ntawm cov xim, yog li txo cov nitrite, uas yog tshuaj lom ntau dua.Rau qhov zoo ntawm cov khoom noj kaus poom, qhov siab tshaj plaws ntxiv rau lub sijhawm no yog 0.3%.Nws tau raug tshaj tawm tias qhov sib ntxiv ntawm GDL ntawm 4 ° C tuaj yeem txhim kho elasticity ntawm fibrillin, thiab qhov sib ntxiv ntawm GDL tuaj yeem ua rau kom elasticity ntawm cov gel, txawm tias nyob rau hauv lub xub ntiag ntawm myosin thiab myosin los yog nyob rau hauv lub xub ntiag ntawm myosin ib leeg.zog.Tsis tas li ntawd, sib tov GDL (0.01% -0.3%), ascorbic acid (15-70ppm) thiab sucrose fatty acid ester (0.1% -1.0%) rau hauv lub khob noom cookie tuaj yeem txhim kho cov qhob cij zoo.Ntxiv GDL rau cov zaub mov kib tuaj yeem txuag roj.
4. Cov tshuaj tua kab mob
Kev tshawb fawb ntawm Saniea, marie-Helence et al.pom tau tias GDL tuaj yeem pom tseeb ncua sijhawm thiab inhibit phage tsim cov kab mob lactic acid, yog li ua kom muaj kev loj hlob ib txwm thiab kev tsim tawm ntawm cov kab mob lactic acid.Ntxiv qhov tsim nyog ntawm GDL rau cov mis nyuj tiv thaiv phage-induced instability hauv cheese khoom zoo.Qvist, Sven et al.tshawb xyuas cov khoom khaws cia ntawm GDL hauv cov hnyuv ntxwm liab loj, thiab pom tias ntxiv 2% lactic acid thiab 0.25% GDL rau cov khoom tuaj yeem cuam tshuam kev loj hlob ntawm Listeria.Cov hnyuv loj liab cov qauv inoculated nrog Listeria tau khaws cia ntawm 10 ° C rau 35 hnub yam tsis muaj kab mob loj hlob.Cov qauv tsis muaj tshuaj tua kab mob lossis tsuas yog sodium lactate tau khaws cia ntawm 10 ° C thiab cov kab mob yuav loj hlob sai.Txawm li cas los xij, nws tsim nyog sau cia tias thaum tus nqi ntawm GDL siab dhau lawm, cov tib neeg tuaj yeem ntes cov ntxhiab tsw los ntawm nws.Nws tseem tau tshaj tawm tias kev siv GDL thiab sodium acetate hauv qhov sib piv ntawm 0.7-1.5: 1 tuaj yeem ua rau lub neej ntev thiab cov khoom noj tshiab.
5. Acidifiers
Raws li ib qho acidulant, GDL tuaj yeem muab ntxiv rau qab zib sherbet thiab jelly xws li vanilla extract thiab chocolate txiv tsawb.Nws yog lub ntsiab acidic tshuaj nyob rau hauv cov compound leavening tus neeg sawv cev, uas yuav maj mam tsim cov pa roj carbon dioxide, cov npuas yog uniform thiab ilv, thiab muaj peev xwm tsim ncuav mog qab zib nrog tshwj xeeb tsw.
6. Chelating agents
GDL yog siv los ua tus neeg sawv cev chelate hauv kev lag luam mis nyuj thiab npias kev lag luam los tiv thaiv kev tsim cov lactite thiab tartar.
7. Protein flocculants
Hauv cov dej khib nyiab uas muaj protein ntau, qhov sib ntxiv ntawm flocculant uas muaj calcium ntsev, magnesium ntsev thiab GDL tuaj yeem ua rau cov protein agglutinate thiab precipitate, uas tuaj yeem raug tshem tawm los ntawm kev siv lub cev.
Cov kev ceev faj
Glucuronolactone yog cov hmoov dawb dawb, uas tuaj yeem khaws cia rau lub sijhawm ntev hauv qhov chaw qhuav, tab sis yooj yim decomposed rau hauv cov kua qaub hauv qhov chaw ntub dej, tshwj xeeb tshaj yog nyob rau hauv cov kua dej.Nyob rau hauv chav tsev kub, lub lactone nyob rau hauv cov tshuaj yog ib feem decomposed rau hauv acid nyob rau hauv 30 feeb, thiab kub yog siab tshaj 65 degrees.Qhov ceev ntawm hydrolysis yog nrawm, thiab nws yuav hloov mus rau hauv gluconic acid tag nrho thaum qhov kub siab tshaj 95 degrees.Yog li ntawd, thaum lactone siv los ua coagulant, nws yuav tsum tau yaj hauv dej txias thiab siv li ntawm ib nrab teev.Tsis txhob khaws nws cov tshuaj aqueous rau lub sijhawm ntev.
Post lub sij hawm: Aug-15-2022