{"id":8447,"date":"2024-08-14T15:02:26","date_gmt":"2024-08-14T15:02:26","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8447"},"modified":"2024-08-14T15:02:26","modified_gmt":"2024-08-14T15:02:26","slug":"lactic-acid","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/maelkesyre\/","title":{"rendered":"Hvad er m\u00e6lkesyre i f\u00f8devaretils\u00e6tningsstoffer?"},"content":{"rendered":"

Introduktion af m\u00e6lkesyre<\/strong><\/p>\n

M\u00e6lkesyre (Lactic acid), ogs\u00e5 kendt som hydroxypropionsyre, molekyl\u00e6r formel CH3CHOHCOOH, molekylv\u00e6gt 90,08, er en naturlig organisk syre, er en af hovedkomponenterne i sur m\u00e6lk og findes ogs\u00e5 i blod og muskelv\u00e6v fra mennesker og dyr.<\/p>\n

I henhold til GB 1886.173-2016 National Standard for Food Safety Food Additives Lactic Acid produceres f\u00f8devaretils\u00e6tningsstoffet m\u00e6lkesyre ved fermentering af lactobacillus eller mycorrhizal skimmelsvampe ved hj\u00e6lp af stivelsessukker eller sukker som r\u00e5materiale.<\/p>\n

M\u00e6lkesyrens egenskaber<\/strong><\/p>\n

(a) Den har en bl\u00f8d syrlig smag og en lang varighed af syrlighed.
\n(B) Svag organisk syre, velegnet til pH-regulering.
\n(C) har en konserverende effekt, kan effektivt h\u00e6mme v\u00e6ksten af patogene mikroorganismer for at forl\u00e6nge f\u00f8devarernes holdbarhed.
\n(D) Svag flygtig v\u00e6ske, nem at bruge.<\/p>\n

Anvendelse af m\u00e6lkesyre<\/strong><\/p>\n

1. M\u00e6lkeprodukter<\/strong>
\nM\u00e6lkesyre er en naturlig komponent i mejeriprodukter, den har en bl\u00f8d, syrlig smag og god antimikrobiel effekt, og som syrningsmiddel er den blevet brugt i vid udstr\u00e6kning i aromatiseret fermenteret m\u00e6lk, ost, is og andre f\u00f8devarer.<\/p>\n

M\u00e6lkesyre, calcium, jern, magnesium, zink osv. tils\u00e6ttes til m\u00e6lk og syrnede m\u00e6lkedrikke som mineralforst\u00e6rkere.
\nM\u00e6lkesyre anbefales at blive tilsat ved 0,15%-0,25%; calciumlaktat anbefales at blive tilsat ved 0,25%-0,35%.<\/p>\n

2. K\u00f8dprodukter<\/strong>
\nM\u00e6lkesyre er en naturlig organisk syre, der bruges til produktion og forarbejdning af k\u00f8dprodukter, forureningskontrol og v\u00e6kst af ford\u00e6rvelsesbakterier i produktet for at forl\u00e6nge produktets holdbarhed.<\/p>\n

Natriumlaktat og kaliumlaktat er hygroskopiske, hvilket effektivt kan reducere vandaktiviteten og bruges i vid udstr\u00e6kning til produktion og forarbejdning af k\u00f8d-, fjerkr\u00e6- og skaldyrsprodukter, hvilket kan forl\u00e6nge produkternes holdbarhed, forbedre smagen, h\u00e6mme v\u00e6ksten af ford\u00e6rvelsesbakterier og \u00f8ge udbyttet.<\/p>\n

3. nudelprodukter<\/strong>
\nNatriumlaktat er hygroskopisk, og tils\u00e6tning af natriumlaktat i r\u00e5 ramen, dumplingskind og wontonskind kan effektivt forhindre vandet inde i produktet i at flyde til overfladen, s\u00e5 overfladen forbliver t\u00f8r og ikke-kl\u00e6brig; natriumlaktat kan effektivt reducere vandmolekylernes aktivitet, s\u00e5 det har en korrosionsh\u00e6mmende effekt, og det kan forl\u00e6nge produktets holdbarhed.<\/p>\n

M\u00e6lkesyre inaktiverer proteaseenzymet i nudelprodukterne ved at kontrollere PH-v\u00e6rdien i nudelprodukterne og \u00f8ger kogbarheden af nudelprodukterne; det h\u00e6mmer effektivt v\u00e6ksten af mikroorganismer og forl\u00e6nger holdbarheden.<\/p>\n

Calciumioner i calciumlaktat kan sammen med proteiner i mel fremme dannelsen af glutennetv\u00e6rksstrukturen og \u00f8ge styrken af glutennetv\u00e6rksstrukturen.<\/p>\n

4.Candy<\/strong>
\nBufferm\u00e6lkesyre har en mild syrlig smag, og tils\u00e6tning af bufferm\u00e6lkesyre til slik kan reducere sukkeromdannelseshastigheden og dermed forl\u00e6nge holdbarheden.<\/p>\n

M\u00e6lkesyre i pulverform kan g\u00f8re udseendet af bl\u00f8dt slik bedre og i h\u00f8j grad reducere forekomsten af overfladefugt.<\/p>\n

Calciumlactat bruges i tyggegummi til at stabilisere kolloiden og regulere pH-v\u00e6rdien, og p\u00e5 samme tid kan calciumionerne forhindre tab af calcium i t\u00e6nderne for at opn\u00e5 effekten af tandsundhed og tandpleje.<\/p>\n

5. Produkter til sundhedspleje<\/strong>
\nCalciumlaktat, magnesiumlaktat, zinklaktat, jernlaktat kan styrke mineralerne i sports- og sundhedsdrikke, frugtsaft, di\u00e6tmad og babyprodukter, vandopl\u00f8seligheden er bedre end glukonater, moderat smag, let at absorbere og udnytte af menneskekroppen, hvilket kan forbedre menneskekroppens funktion, forbedre immuniteten og \u00f8ge eksplosionskraften.<\/p>\n

6. Syltede produkter<\/strong>
\nM\u00e6lkesyre kan effektivt regulere pH-v\u00e6rdien i f\u00f8devarer som pickles, syltet\u00f8j, bacon og p\u00f8lser, forhindre ford\u00e6rv og forringelse, forl\u00e6nge produktets holdbarhed og bevare f\u00f8devarens farve og forbedre smagen.<\/p>\n

7. smagsstoffer<\/strong>
\nM\u00e6lkesyrens unikke surhedsgrad kan \u00f8ge madens l\u00e6kkerhed. Tils\u00e6tning af en vis m\u00e6ngde m\u00e6lkesyre til salat, sojasauce, eddike og andre krydderier kan h\u00e6mme v\u00e6ksten af mikroorganismer i produkterne, forbedre sikkerheden og \u00f8ge smagen af produkterne p\u00e5 samme tid.<\/p>\n

8. Drikkevarer og alkohol<\/strong>
\nM\u00e6lkesyre har en mild og moderat surhedsgrad og kan bruges som det foretrukne syrningsmiddel til omhyggeligt formulerede l\u00e6skedrikke og frugtsaft.<\/p>\n

Calciumlaktat, jernlaktat, magnesiumlaktat og zinklaktat bruges som mineralforst\u00e6rkere i frugtsaft, sundhedsdrikke og l\u00e6skedrikke.<\/p>\n

N\u00e5r man brygger \u00f8l, kan tils\u00e6tning af en passende m\u00e6ngde m\u00e6lkesyre ikke kun justere pH-v\u00e6rdien for at fremme forsukring, hvilket er befordrende for g\u00e6rfermentering og forkorte fermenteringscyklussen, men ogs\u00e5 \u00f8ge \u00f8llets smag og forl\u00e6nge holdbarheden.<\/p>\n

I hvidvin, sake og frugtvin bruges det til at regulere pH-v\u00e6rdien, forhindre v\u00e6kst af vildfarne bakterier og forbedre den syrlige og forfriskende smag.
\nEthyllaktat har en s\u00e6rlig rom-, frugt- og fl\u00f8desmag og bruges som smagsgiver i hvidvin og frugtvin.<\/p>","protected":false},"excerpt":{"rendered":"

Introduction of Lactic Acid Lactic acid (Lactic acid), also known as hydroxypropionic acid, molecular formula CH3CHOHCOOH, molecular weight 90.08, is a natural organic acid, is one of the main components of sour milk, also exists in human and animal blood and muscle tissue. According to GB 1886.173-2016 National Standard for Food Safety Food Additives Lactic […]<\/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":"\nWhat is lactic acid in food additives ? - 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\/maelkesyre\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is lactic acid in food additives ? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Introduction of Lactic Acid Lactic acid (Lactic acid), also known as hydroxypropionic acid, molecular formula CH3CHOHCOOH, molecular weight 90.08, is a natural organic acid, is one of the main components of sour milk, also exists in human and animal blood and muscle tissue. 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