Kushandiswa kweglucose

Glucomannaninoshandisa:
Moisturizer, thickener, stabilizer, gelling agent, film-forming agent, emulsifier

1. Kuchengeta mvura
Konjac glucomannan inogona kunyungudika mumvura inotonhora uye inopisa, uye kunyura kwayo kwemvura kunogona kusvika 100-200 nguva. Iyo sol ine yakajairika shear thinning phenomenon, ndiko kuti, iyo inooneka viscosity inoderera nekuwedzera kweshear rate. Iyo yakajairwa pseudoplastic fluid, saka zviyero zvekuyera zvinofanirwa kudzorwa zvakanyanya pakuyera viscosity.

2. Kukora
Konjac glucomannan ine yakanakisa kukora zvivakwa nekuda kwehukuru hwayo hwemamorekuru huremu, kugona kwakasimba kwe hydration uye zvimiro zvisina kubhadhariswa. Iyo viscosity ye1% yeconcentration glucomannan aqueous solution inosvika 5000-40000 mpa, inova iyo yakanyanya viscosity pakati pechisikigo thickeners. Konjac glucomannan inokwanisa kuchengetedza yakasimba uye yakanyorova chimiro chetishu mushure mekudziya. Mamwe anowanzo kukora. Mumiririri haaratidzi kugona kwakafanana.

2. Kukora
Konjac glucomannan ine yakanakisa kukora zvivakwa nekuda kwehukuru hwayo hwemamorekuru huremu, kugona kwakasimba kwe hydration uye zvimiro zvisina kubhadhariswa. Iyo viscosity ye1% yeconcentration glucomannan aqueous solution inosvika 5000-40000 mpa, inova iyo yakanyanya viscosity pakati pechisikigo thickeners. Konjac glucomannan inokwanisa kuchengetedza yakasimba uye yakanyorova chimiro chetishu mushure mekudziya. Mamwe anowanzo kukora. Mumiririri haaratidzi kugona kwakafanana.

3. Kugadzikana
Zvichienzaniswa nemafuta akakora akadai se xanthan gum, guar gum, uye mhashu tsvuku yebhinzi gum, konjac glucomannan haisi ionic, saka haina kunyanya kukanganiswa nemunyu uri muhurongwa. Iyo pH kukosha inodonha pazasi 3.5 pakamuri tembiricha uye inoramba yakagadzikana. Kushandisa konjac glucomannan pachinzvimbo chemhashu bhinzi tsvuku mune zvigadzirwa zvemukaka senge aizikirimu uye zvigadzirwa zvemukaka zvinogona kudzora kukura kweaizi makristasi uye kudzikamisa mhando yavo.

4. Gelability
Konjac glucomannan ine yakasarudzika gel zvivakwa. Wedzera zvishoma zvealkali kune konjac sol ine huwandu hwe2% -3%, inopisa mumvura yekushambidza mvura kusvika ku85 ° C uye ita kuti imire kwemaawa maviri, ichaita elastic, gel yakasimba. Irreversible gel, ichishandisa iyo isingadzoserwe gel zvivakwa, inogona kushandiswa kugadzira zvakasiyana-siyana zvekudya, senge konjac keke, noodles, bionic chikafu, chikafu chemuriwo, nezvimwe.

5. Firimu-kugadzira pfuma
Kunyangwe iri konjac glucomannan pachayo kana kusanganiswa nemamwe macolloid (seKappa carrageenan), inoratidza yakanakisa kugadzira firimu.

6. Synergistic effect nemamwe hydrophilic colloids
Pane zviri pachena synergistic mhedzisiro pakati pekonjac glucomannan neKappa carrageenan. Mushure mokunge maviri acho apisa pamwe chete uye akazotonhodzwa, anogona kugadzira majero ane brittleness yakasiyana uye elasticity. Kana chiyero chiri 4: 6 kana 4.5: 5.5, simba rejeri rinosvika pakukosha kukuru. Konjac glucomannan zvakare ine yakanaka synergistic mhedzisiro ine xanthan chingamu, guar chingamu, mhashu tsvuku bhinzi chingamu, gellan chingamu uye mamwe macolloid.