Kev xaiv ntawm xanthan cov pos hniav thiab guar cov pos hniav nyob ntawm ntau yam, nrog rau cov kev siv tshwj xeeb, kev nyiam noj zaub mov, thiab muaj peev xwm ua xua. Xanthan gum thiab guar gum yog ob qho tib si feem ntau siv los ua cov khoom noj khoom haus thiab cov thickeners, tab sis lawv muaj cov khoom tshwj xeeb uas ua rau lawv haum rau kev siv sib txawv.
A. Xanthan cov pos
1 Txheej txheem cej luam:
Xanthan gum yog polysaccharide muab tau los ntawm fermentation ntawm cov suab thaj los ntawm cov kab mob Xanthomonas campestris. Nws yog lub npe hu rau nws zoo heev thickening thiab stabilizing zog.
2. Nta:
Viscosity thiab Texture: Xanthan cov pos hniav tsim cov viscous thiab elastic textures hauv kev daws teeb meem, ua rau nws zoo tagnrho rau kev txhim kho tuab thiab ruaj khov hauv ntau yam khoom noj.
3. Kev ruaj ntseg: Nws muab kev ruaj ntseg rau cov zaub mov, tiv thaiv kev sib cais ntawm cov khoom xyaw thiab ua rau lub neej ntev.
4. Compatibility: Xanthan cov pos hniav yog sib xws nrog ntau yam khoom xyaw, nrog rau cov kua qaub thiab ntsev, uas tso cai rau nws siv rau hauv ntau hom.
Kev sib koom ua ke nrog lwm cov pos hniav: Nws feem ntau ua haujlwm zoo ua ke nrog lwm cov pos hniav, yog li txhim kho nws cov txiaj ntsig tag nrho.
B. Daim ntawv thov:
1. Cov khoom ci: Xanthan cov pos hniav feem ntau siv rau hauv gluten-dawb ci ci los ua cov viscoelastic zog ntawm gluten.
2. Sauces thiab Hnav khaub ncaws: Nws pab tswj kev ruaj ntseg thiab kev ntxhib los mos ntawm cov kua ntses thiab hnav khaub ncaws, tiv thaiv lawv los ntawm kev sib cais.
3. Dej haus: Xanthan cov pos hniav tuaj yeem siv rau hauv cov dej haus los txhim kho saj thiab tiv thaiv nag lossis daus.
4. Cov khoom siv mis nyuj: siv rau hauv cov khoom siv mis nyuj los tsim kom muaj kev ntxhib los mos thiab tiv thaiv syneresis.
C. Guar cov pos hniav
1 Txheej txheem cej luam:
Guar gum yog muab los ntawm guar taum thiab yog galactomannan polysaccharide. Nws tau siv nyob rau hauv ntau yam kev lag luam rau ntau pua xyoo.
2. Nta:
Solubility: Guar cov pos hniav muaj solubility zoo nyob rau hauv dej txias, tsim ib tug viscous kua.
3. Thickener: Nws yog ib qho zoo thickener thiab stabilizer, tshwj xeeb tshaj yog nyob rau hauv daim ntawv thov txias.
4. Synergy nrog xanthan cov pos hniav: Guar cov pos hniav thiab xanthan cov pos hniav feem ntau siv ua ke los tsim cov nyhuv synergistic, muab cov viscosity zoo dua.
D. Daim ntawv thov:
1. Cov dej khov nab kuab thiab cov khoom qab zib khov: Guar gum pab tiv thaiv cov dej khov nab kuab los ntawm kev tsim thiab txhim kho kev ntxhib los mos ntawm cov khoom qab zib khov.
2. Cov khoom siv mis nyuj: zoo ib yam li xanthan cov pos hniav, nws yog siv rau hauv cov khoom noj siv mis los muab kev ruaj ntseg thiab kev ntxhib los mos.
3. Cov khoom ci: Guar gum yog siv rau hauv qee daim ntawv thov ci, tshwj xeeb tshaj yog cov zaub mov tsis muaj gluten.
4. Kev lag luam roj thiab roj: Sib nrug los ntawm cov khoom noj, cov pos hniav guar kuj tseem siv rau hauv kev lag luam xws li roj thiab roj vim nws cov khoom thickening.
Xaiv ntawm xanthan gum thiab guar gum:
E. Lus Cim:
1. Temperature stability: Xanthan gum ua tau zoo tshaj qhov kub ntawm qhov dav, thaum cov pos hniav guar yuav zoo dua rau kev siv txias.
2. Kev sib koom ua ke: Kev sib koom ua ke ntawm ob lub pos hniav yuav tsim kom muaj kev sib koom ua ke uas txhim kho kev ua haujlwm tag nrho.
3. Allergens thiab kev nyiam noj zaub mov: Xav txog tej yam allergens thiab kev nyiam noj zaub mov, vim qee tus neeg yuav ua xua lossis rhiab rau cov pos hniav.
4. Daim Ntawv Thov Paub meej: Cov kev cai tshwj xeeb ntawm koj cov qauv lossis daim ntawv thov yuav coj koj xaiv ntawm xanthan gum thiab guar gum.
Kev xaiv ntawm xanthan cov pos hniav thiab guar cov pos hniav nyob ntawm cov kev xav tau tshwj xeeb ntawm daim ntawv thov. Ob lub pos hniav muaj cov khoom tshwj xeeb thiab tuaj yeem siv ib leeg lossis ua ke kom ua tiav cov txiaj ntsig xav tau hauv ntau yam khoom noj thiab kev siv khoom lag luam.
Post lub sij hawm: Jan-20-2024