Gukoresha glucose

Glucomannanikoresha:
Moisturizer, kubyimbye, stabilisateur, agent ya gelling, agent ikora firime, emulifier

1. Kubika amazi
Konjac glucomannan irashobora gushonga mumazi akonje kandi ashyushye, kandi iyinjira ryayo irashobora kugera inshuro 100-200. Sol ifite ubusanzwe bwogosha ibintu, ni ukuvuga ko ububobere bugaragara bugabanuka hamwe no kwiyongera kwikigereranyo. Nibisanzwe byamazi ya pseudoplastique, bityo rero ibipimo byo gupima bigomba kugenzurwa cyane mugihe cyo gupima ubwiza.

Kubyimba
Konjac glucomannan ifite imiterere myiza yo kubyimba bitewe nuburemere bunini bwa molekile, ubushobozi bukomeye bwo kuyobora hamwe nuburyo butarishye. Ubukonje bwikigereranyo cya 1% glucomannan yumuti wamazi ugera kuri 5000-40000 mpa, nubusembwa buri hejuru mubyimbye bisanzwe. Konjac glucomannan ifite ubushobozi bwo kugumana imiterere ikomeye kandi itose nyuma yo gushyuha. Abandi muri rusange barabyimbye. Intumwa ntabwo yerekana ubushobozi bumwe.

Kubyimba
Konjac glucomannan ifite imiterere myiza yo kubyimba bitewe nuburemere bunini bwa molekile, ubushobozi bukomeye bwo kuyobora hamwe nuburyo butarishye. Ubukonje bwikigereranyo cya 1% glucomannan yumuti wamazi ugera kuri 5000-40000 mpa, nubusembwa buri hejuru mubyimbye bisanzwe. Konjac glucomannan ifite ubushobozi bwo kugumana imiterere ikomeye kandi itose nyuma yo gushyuha. Abandi muri rusange barabyimbye. Intumwa ntabwo yerekana ubushobozi bumwe.

3. Guhagarara
Ugereranije nububyibushye nka xanthan gum, guar gum, hamwe n ibishyimbo bitukura byinzige, konjac glucomannan ntabwo ari ionic, kubwibyo rero bigira ingaruka nke cyane mumunyu muri sisitemu. Agaciro pH kagabanutse munsi ya 3.5 mubushyuhe bwicyumba kandi kiguma gihamye. Gukoresha konjac glucomannan aho gukoresha inzige zitukura zinzige zitukura mu bicuruzwa byamata nka ice cream hamwe n’ibikomoka ku mata birashobora kugenzura imikurire ya kirisiti ya ice kandi bigahindura ubwiza bwabyo.

4. Gelability
Konjac glucomannan ifite imiterere yihariye ya gel. Ongeramo bike bya alkali kuri konjac sol hamwe na 2% -3%, shyushya mubwogero bwamazi kugeza kuri 85 ° C hanyuma ureke ihagarare kumasaha agera kuri abiri, bizakora gel yoroheje, ikomeye. Gele idasubirwaho, ukoresheje imiterere ya gel idasubirwaho, irashobora gukoreshwa mugukora ibiryo bitandukanye, nka cake ya konjac, noode, ibiryo bionic, ibiryo bikomoka ku bimera, nibindi.

5. Umutungo wo gukora firime
Yaba konjac glucomannan ubwayo cyangwa ikomatanyirizwa hamwe na colloide (nka Kappa carrageenan), irerekana ibintu byiza byerekana firime.

6. Ingaruka yo guhuza hamwe nandi mazi ya hydrophilique
Hariho ingaruka zigaragara hagati ya konjac glucomannan na Kappa carrageenan. Byombi bimaze gushyukwa hamwe hanyuma bigakonjeshwa, birashobora gukora geles hamwe nubukorikori butandukanye. Iyo igipimo ari 4: 6 cyangwa 4.5: 5.5, imbaraga za gel zigera ku giciro kinini. Konjac glucomannan nayo ifite ingaruka nziza zo guhuza hamwe na xanthan gum, guar gum, inzige zitukura zinzuki, gellan gum nizindi colloide.