Dextrin yog lo lus raug siv los ntsuas cov txheej txheem ua khoom noj ntawm raw khoom. Thaum cov hmoov txhuv nplej siab tau decomposed thiab hydrolyzed los ntawm cua kub, kua qaub lossis amylase, cov hmoov txhuv nplej ntawm macromolecule yog thawj zaug hloov mus rau hauv cov tshuaj nruab nrab ntawm cov roj me me. Lub sijhawm no, cov tshuaj nruab nrab ntawm cov roj molecule me hu ua dextrin.
Kev Lag Luam Khoom Noj ：
1. Kev txiav txim siab ntxiv qhov tsim nyog ntawm maltodextrin rau cov khaub noom ua khoom qab zib, tuaj yeem tiv thaiv cov khoom qab zib los ntawm "rov qab xuab zeb" thiab "smelting" los txhim kho lub elasticity thiab tawv ntawm cov khaub noom, hloov pauv, hloov qhov qab, txhim kho saj, tiv thaiv kom tsis txhob muaj qab, tshem tawm qhov tshwm sim lo, thiab txo cov kab mob hniav. Ncua lub txee lub neej ntawm cov khoom qab zib.
2. Cov khoom noj rau menyuam yaus tau siv rau hauv cov menyuam yaus cov zaub mov noj xws li mis hmoov kom txo cov khoom noj kom tsis muaj teebmeem, txhim kho qhov qab, ua kom tau raws li qhov xav tau tiag tiag ntawm cov menyuam yaus, thiab txhawb kev loj hlob kev noj qab haus huv ntawm cov menyuam.
3. Cov zaub mov khov yuav txhim kho cov viscosity ntawm cov mis nyuj khov, ua rau cov khoom lag luam thiab muag heev, thiab txhim kho cov nyhuv emulsification; ntxiv maltodextrin rau kev tsim cov popsicles thiab txiv hmab txiv ntoo dej khov tuaj yeem tiv thaiv crystallization, nce siab txias, txhim kho qab thiab txhim kho saj.
4. Cov dej haus ua kom muaj plhaw, khoom noj ua si, thiab tsw qab yog siv los ua cov hlua khi thiab ntim rau cov khoom noj xws li kev ua zaub mov sai, mis hmoov, thiab nqaij qaib ua kom lub solubility ntawm cov khoom, txhim kho qhov qab thiab tsw, thiab tiv thaiv cov khoom lag luam kom tsw qab.
5. Biscuit thiab West Point hloov maltose nrog malt dextrin. Nws tuaj yeem siv rau hauv qhov tsis tshua muaj dej noo (10% lossis tsawg dua) cov khoom lag luam xws li khoom qab zib thiab luv luv los tswj cov viscosity ntawm lub khob noom cookie thiab ua rau lub ntsej muag zoo dua kom tsis txhob ziab thiab embrittlement. Cov. Nws tuaj yeem siv rau hauv cov khoom lag luam nrog ntau dua 10% noo noo cov ntsiab lus xws li pob cij mos thiab khoom qab zib kom cov viscosity ntawm lub khob noom cookie, pab ua kom lub ntsej muag, tswj cov qab zib thiab tsis txhob tiv thaiv qab zib. Nyob rau tib lub sijhawm, cov khoom lag luam tau ua tiav cov xim zoo thiab cov dej siab zoo.
6. Cov kua dej ua kua dej ua kua siv maltodextrin ua cov khoom siv los txhim kho kom ruaj khov ntawm cov khoom, ua kom ruaj khov ntawm cov qauv khoom, thiab txhim kho qhov qab thiab qhov qab.
Tshuaj txhua hnub ：
1. Raws li tus neeg sawv cev npog thiab adsorbent hauv cov hmoov tshuaj pleev ib ce, nws muaj cov txiaj ntsig zoo los txhim kho cov tawv nqaij lus thiab elasticity thiab tiv thaiv tawv nqaij;
2. Nws tuaj yeem hloov qee qhov ntawm CMC hauv kev tsim cov khoom txhuam hniav. Ua cov thickener thiab stabilizer, nws tuaj yeem txhim kho tus qauv ntawm cov tshuaj txhuam hniav;
3. Raws li tus muab tub lim ua cov ntau cov kuab tshuaj, nws tuaj yeem txhim kho kev ruaj khov ntawm cov khoom thiab ua kom ntev lub txee lub neej ntawm cov khoom.
Kws kev lag luam ：
Nws tuaj yeem raug siv los ua cov thickener thiab stabilizer rau tshuaj qab zib;
Nws tuaj yeem raug siv los ua kev nthuav dav thiab muab tub lim rau cov ntsiav tshuaj lossis granules.
