{"id":5832,"date":"2024-08-05T12:40:10","date_gmt":"2024-08-05T12:40:10","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=5832"},"modified":"2024-08-05T12:40:10","modified_gmt":"2024-08-05T12:40:10","slug":"protein-powder","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/protein-powder\/","title":{"rendered":"Hvordan sammenligner man proteinpulverets renhed og v\u00e6lger proteinpulver med omtanke?"},"content":{"rendered":"

Sammenligning af proteinpulverets renhed<\/strong><\/p>\n

I. Trin til bestemmelse af proteinpulverets elasticitet<\/strong>
\nTag en passende m\u00e6ngde proteinpulver, opl\u00f8s og r\u00f8r i forholdet 1:7,5 mellem vand og proteinpulver. Sk\u00e6r den passende l\u00e6ngde af tarmene, fyld det opl\u00f8ste proteinpulver, indstil det termostatiske vandbad til 95 grader, l\u00e6g tarmene i kroppen, kog i ca. 30 minutter, fisk derefter ud, afk\u00f8l med koldt vand, og s\u00e6t det i k\u00f8leskabet ved ca. 4 grader for at k\u00f8le i 8 til 10 timer.<\/p>\n

Tag de nedk\u00f8lede proteintarme, sk\u00e6r dem i sm\u00e5 sektioner p\u00e5 ca. 10 cm, l\u00e6g dem p\u00e5 operationsbordet, indstil den korrigerende afvigelse (generelt indstillet til (30,1,0)), og start m\u00e5lingen. Generelt m\u00e5les hver sektion af tarmkroppen p\u00e5 ca. 6 point, der skal m\u00e5les efter afslutningen, fjern maksimums- og minimumsv\u00e6rdien, tag gennemsnittet af de resterende v\u00e6rdier for proteinpulverets elasticitet.<\/p>\n

For det andet forskellen mellem rent pulver og urent pulver<\/strong>
\n(A) Elasticitet<\/strong>
\nElasticiteten af rent pulver er generelt h\u00f8jere end for urent pulver. Gennem elasticitetsm\u00e5lingsdata for vores rene pulver og udenlandske pr\u00f8ver i lang tid afspejles det som f\u00f8lger: elasticiteten af rent pulver er generelt over 1400, mens elasticiteten af urent pulver placeret i l\u00e6ngere tid generelt er omkring 1000, hvilket er ekstremt lille.<\/p>\n

(ii) L\u00f8sningstilstand<\/strong>
\nRen pulveropl\u00f8sning efter opl\u00f8sning af opl\u00f8sningen er klar og gennemsigtig, svarende til \u00e6ggehvideopl\u00f8sningen, eller endnu klarere end den. Noget af det urene pulver efter opl\u00f8sning af stratificering, noget opl\u00f8sning gul og endda lidt r\u00f8d. Den kogte rene pulvertarmkrop til den lyse tilstand, mens den urene pulverfarve varierer, og nogle gennem tarmkroppen kan se den \u00e5benlyse lagdeling.<\/p>\n

(iii) Smag<\/strong>
\nRent pulver og urent pulver smager forskelligt, tag den passende m\u00e6ngde \u00e6ggepulver opl\u00f8st, ren pulveropl\u00f8sning smager af normal \u00e6ggehvidev\u00e6skesmag, og urent pulver kan v\u00e6re sojab\u00f8nnemel smag, nogle vil v\u00e6re lidt af anden fiskesmag og s\u00e5 videre. Naturligvis er opl\u00f8sningens smag relateret til de stoffer, der er tilsat \u00e6ggepulveret, og den tilsatte m\u00e6ngde. Dette kan ikke bruges som en vurderingsstandard.<\/p>\n

(D) Tilbageholdelse af vand<\/strong>
\nVed m\u00e5ling af kogt proteinpulverp\u00f8lsekrop vil uren pulverp\u00f8lsekrop ved m\u00e5ling af det lille hul se ud til at have vand, der siver dybt ud af situationen, mens det rene pulver ikke vises denne situation. Nogle gange, n\u00e5r p\u00f8lsekroppen er kogt under de samme forhold, vil den rene pulverp\u00f8lsekrop v\u00e6re tykkere end den urene pulverp\u00f8lsekrop.<\/p>\n

(E) \u00c6ndringer i tilstanden efter anbringelse<\/strong>
\nUnder de samme betingelser placeres rent proteinpulver i l\u00e6ngere tid, og \u00e6ndringstilstanden er ikke stor, denne \u00e6ndring afspejles hovedsageligt:
\n1, efter en periode efter placering af det rene proteinpulverp\u00f8lselegeme har kun det ydre overfladelag en let h\u00e6rdning, mens det urene pulverp\u00f8lselegeme ud over det ydre overfladelag af den delvise h\u00e5rdhed af det samme som h\u00e5rdheden af det rene pulver lidt \u00e6ndret, vil den urene del af h\u00e5rdheds\u00e6ndringen v\u00e6re st\u00f8rre. S\u00e5ledes kan man ogs\u00e5 se, at vandretentionen af urent pulver ogs\u00e5 er v\u00e6rre end rent pulver.
\n2, det rene pulvers tarmvolumen \u00e6ndrede sig stort set ikke, mens m\u00e6ngden af urent pulver vil blive reduceret betydeligt.<\/p>\n

S\u00e5dan v\u00e6lger du det rigtige proteinpulver<\/strong><\/p>\n

Se f\u00f8rst p\u00e5 kilden til r\u00e5materialerne<\/strong>
\nForetrukket valleprotein, fordi valleprotein er h\u00f8jere end kasein, sojaprotein essentielt aminosyreindhold, biomassepris, proteineffektivitet og andre indikatorer til evaluering af protein. Det n\u00e6ste valg er soja plus valleprotein, fordelen er, at prisen er billigere end rent valleproteinpulver. Det sidste valg er sojaprotein. Dets hovedingrediens er soja, som er velegnet til folk, der er allergiske over for m\u00e6lk, men har brug for at supplere med proteinpulver. Derudover findes der andre proteinpulvere p\u00e5 markedet som \u00e6rteproteinpulver og jordn\u00f8ddeproteinpulver, som ikke kan anbefales, fordi de ikke indeholder protein af h\u00f8j kvalitet.<\/p>\n

\"\"<\/p>\n

For det andet skal du se p\u00e5 ingredienslisten<\/strong>
\nSe p\u00e5 ingredienslisten for at bekr\u00e6fte proteinkilden, generelt er det h\u00f8jeste indhold \u00f8verst p\u00e5 ingredienslisten; jo f\u00e6rre ingredienser, desto bedre. I henhold til ford\u00f8jelsens absorptionshastighed er valleprotein > kasein > sojaprotein > \u00e6rter, hvedeprotein. Valleprotein er mere velegnet til underern\u00e6rede tumorpatienter. Desuden b\u00f8r patienter med alvorlig laktoseintolerans v\u00e6lge laktosefri.<\/p>\n

For det tredje skal du se p\u00e5 tabellen over den ern\u00e6ringsm\u00e6ssige sammens\u00e6tning<\/strong>
\nBekr\u00e6ft proteinindholdet, jo h\u00f8jere proteinindhold, desto bedre. Proteinindholdet i proteinpulver af h\u00f8j kvalitet vil v\u00e6re over 70-80%.<\/p>","protected":false},"excerpt":{"rendered":"

Protein powder purity comparison I. Steps for protein powder elasticity determination Take appropriate amount of protein powder, dissolve and stir according to the ratio of 1:7.5 water to protein powder. Cut off the appropriate length of the intestines, fill the dissolved protein powder, set the thermostatic water bath to 95 degrees, put the intestines into […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nHow to compare protein powder purity and choose protein powder wisely? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/protein-powder\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to compare protein powder purity and choose protein powder wisely? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Protein powder purity comparison I. Steps for protein powder elasticity determination Take appropriate amount of protein powder, dissolve and stir according to the ratio of 1:7.5 water to protein powder. 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