Ukusetyenziswa kweglucose

Glucomannanisebenzisa:
Ukufuma, ukutyeba, ukuzinzisa, iarhente yegelling, iarhente yokwenza ifilim, iemulsifier

1. Ukugcinwa kwamanzi
I-Konjac glucomannan inokunyibilika emanzini abandayo kunye nashushu, kwaye ukufunxa kwayo kwamanzi kunokufikelela kumaxesha angama-100-200. I-sol inento eqhelekileyo yokucheba, oko kukuthi, i-viscosity ebonakalayo iyancipha ngokunyuka kwesantya sokucheba. Lulwelo oluqhelekileyo lwe-pseudoplastic, ngoko ke iimeko zokulinganisa kufuneka zilawulwe ngokungqongqo xa kulinganiswa i-viscosity.

2. Ukutyeba
I-Konjac glucomannan ineepropathi ezigqwesileyo zokujiya ngenxa yobunzima bayo obukhulu bemolekyuli, isakhono esinamandla sokugalela amanzi kunye neempawu ezingatshajwanga. I-viscosity ye-1% yoxinaniso lwe-glucomannan isisombululo se-aqueous ifikelela kwi-5000-40000 mpa, eyona nto iphezulu kakhulu phakathi kwee-thickeners zendalo. I-Konjac glucomannan inamandla okugcina isakhiwo se-tissue esiqinileyo nesifumileyo emva kokufudumeza. Ezinye zijiyile ngokubanzi. I-arhente ayibonisi isakhono esifanayo.

2. Ukutyeba
I-Konjac glucomannan ineepropathi ezigqwesileyo zokujiya ngenxa yobunzima bayo obukhulu bemolekyuli, isakhono esinamandla sokugalela amanzi kunye neempawu ezingatshajwanga. I-viscosity ye-1% yoxinaniso lwe-glucomannan isisombululo se-aqueous ifikelela kwi-5000-40000 mpa, eyona nto iphezulu kakhulu phakathi kwee-thickeners zendalo. I-Konjac glucomannan inamandla okugcina isakhiwo se-tissue esiqinileyo nesifumileyo emva kokufudumeza. Ezinye zijiyile ngokubanzi. I-arhente ayibonisi isakhono esifanayo.

3. Ukuzinza
Xa kuthelekiswa nezinto ezityebisayo ezifana nexanthan gum, guar gum, kunye nentlaka yentethe ebomvu, i-konjac glucomannan ayiyo-ionic, ngoko ke ichaphazeleka kancinci kakhulu yityuwa kwinkqubo. Ixabiso le-pH lehla ngaphantsi kwe-3.5 kwiqondo lokushisa lokushisa kwaye lihlala lizinzile. Ukusebenzisa i-konjac glucomannan endaweni yentlaka yentethe ebomvu kwiimveliso zobisi ezifana ne-ayisikrimu kunye neemveliso zobisi zinokulawula ukukhula kweekristale zomkhenkce kwaye zizinzise umgangatho wazo.

4. Ukubaleka
I-Konjac glucomannan ineempawu zejeli ezizodwa. Yongeza inani elincinci le-alkali kwi-konjac sol kunye ne-concentration ye-2% -3%, yitshise kwindawo yokuhlambela amanzi ukuya kwi-85 ° C kwaye uyivumele ime malunga neeyure ezimbini, iya kwenza i-elastic, i-gel eqinile. Ijeli engaguqukiyo, isebenzisa iipropathi zayo zejeli ezingaguqukiyo, ingasetyenziselwa ukwenza ukutya okwahlukeneyo, okufana nekeyiki yekonjac, i-noodles, ukutya kwe-bionic, ukutya kwemifuno, njl.

5. Ipropati yokwenza ifilimu
Nokuba yikonjac glucomannan ngokwayo okanye idityaniswe nezinye iicolloids (ezifana neKappa carrageenan), ibonisa iipropati ezibalaseleyo zokwenza ifilim.

6. Impembelelo ye-Synergistic kunye nezinye i-hydrophilic colloids
Kukho isiphumo esicacileyo se-synergistic phakathi kwe-konjac glucomannan kunye ne-Kappa carrageenan. Emva kokuba ezi zimbini zifudunyezwe kunye emva koko zipholile, zinokwenza iijeli ezinobunzima obuhlukeneyo kunye no-elasticity. Xa umlinganiselo u-4: 6 okanye 4.5: 5.5, amandla e-gel afikelela kwixabiso eliphezulu. I-Konjac glucomannan nayo ineempembelelo ezilungileyo ze-synergistic kunye ne-xanthan gum, i-guar gum, itshungama yentethe ebomvu, i-gellan gum kunye nezinye i-colloids.