Anvendelse i k\u00f8dprodukter<\/strong><\/p>\nNatriumkaseinat bruges i vid udstr\u00e6kning i p\u00f8lser, skinker, k\u00f8dp\u00e5l\u00e6g og andre hakkede k\u00f8dprodukter, fordi det har gode emulgerende, fortykkende og kl\u00e6bende egenskaber.<\/p>\n
Det kan \u00f8ge k\u00f8dets vedh\u00e6ftning og vandholdende egenskaber, emulgere fedtstoffer og olier uden udf\u00e6ldning og dermed i h\u00f8j grad forbedre produkternes kvalitet. Det rapporteres, at n\u00e5r der tils\u00e6ttes 2% natriumkaseinat, kan k\u00f8dproduktets vandbindingskapacitet \u00f8ges med 37% sammenlignet med kontrollen, og p\u00e5 baggrund heraf kan det ikke kun bruges til at producere produkter af h\u00f8j kvalitet i produktionen, men ogs\u00e5 forbedre udnyttelsesgraden af r\u00e5materialer, \u00f8ge produktionen og reducere omkostningerne.<\/p>\n
For eksempel i produktionen af d\u00e5se frokostk\u00f8d, det f\u00f8rste natriumkaseinat, fedt (fedt), vand i et forhold p\u00e5 1:6:6 eller 1:8:8 pr\u00e6fabrikeret i en emulsion, ud over at tilf\u00f8je produkterne lavet med k\u00f8det, ud over at opretholde en bedre organoleptisk kvalitet, kan det i h\u00f8j grad forbedre udbyttet og reducere omkostningerne, brugen af denne teknologi i produktionen af fjerkr\u00e6skind, fjerkr\u00e6fedt i produktionen af kyllingep\u00f8lse anvendes ogs\u00e5.<\/p>\n
Anvendelse i bageriprodukter<\/strong><\/p>\nNatriumkaseinat bruges ofte i bagv\u00e6rk, som ud over sin gode emulgering forbedrer produktkvaliteten, forl\u00e6nger holdbarheden, fra det ern\u00e6ringsm\u00e6ssige synspunkt, fordi natriumkaseinat er rig p\u00e5 lysin, kan i h\u00f8j grad supplere manglen p\u00e5 lysin i kornproteinet for at forbedre ern\u00e6ringsv\u00e6rdien af bagv\u00e6rk, den specifikke anvendelse af for at opn\u00e5 en bedre effekt anvendes produktionen af natriumkaseinat og nogle andre emulgatorer ofte sammen eller yderligere sammens\u00e6tning af en specifik emulgator. Og brug eller yderligere sammens\u00e6tning af specifikke formuleringer, der skal anvendes.<\/p>\n
For eksempel er der i Japan et patent, der vil v\u00e6re vand (100), natriumkaseinat (5,0), citronsyre (0,1), lactose (7,0), palmeolie (80), fedtsyremonoglycerid (7,5) og diacetylvinsyre-monoglycerid (0.4), der best\u00e5r af emulsionsformuleringer, tils\u00e6ttes til melet i m\u00e6ngden 5%, de resulterende bageriprodukter har en god tekstur efter afk\u00f8ling, og holdbarheden kan forl\u00e6nges til 1 m\u00e5ned og kan bruges til mikrob\u00f8lgetilberedning. Dens holdbarhed kan forl\u00e6nges til 1 m\u00e5ned og kan bruges til madlavning i mikrob\u00f8lgeovn.<\/p>\n
Anvendelse i is<\/strong><\/p>\nEn bl\u00f8d, delikat konsistens og god ekspansionshastighed er vigtig for is af god kvalitet. For at forbedre isens smag og konsistens og for at undg\u00e5 ruhed og ustabilitet for\u00e5rsaget af lavt m\u00e6lket\u00f8rstofindhold er det ofte n\u00f8dvendigt at \u00f8ge isens proteinindhold ved at tils\u00e6tte m\u00e6lkepulver, kondenseret m\u00e6lk osv. Proteinindholdet i disse stoffer er dog ikke altid tilstr\u00e6kkeligt til produktion af is. Proteinindholdet i disse stoffer er dog ikke h\u00f8jt nok, mens laktoseindholdet er h\u00f8jt (f.eks. har m\u00e6lkepulver et proteinindhold p\u00e5 ca. 28%, mens laktose er ca. 36%).<\/p>\n
Hvis du tilf\u00f8jer mere, p\u00e5 grund af opl\u00f8seligheden af laktose er ikke h\u00f8j nok til at g\u00f8re blandingen frosset og omr\u00f8rt i det f\u00e6rdige produktopbevaring, n\u00e5r krystalliseringen opst\u00e5r. For\u00e5rsaget af den ru tekstur af is og endda sandf\u00f8lelse, s\u00e5som den passende tils\u00e6tning af natriumkaseinat, kan skyldes dets h\u00f8je proteinindhold (ca. 90%), skumdannelse og god, hj\u00e6lpe med at forbedre organiseringen af is, forbedre tabet af at spille skumdannelse og ekspansionshastighed, og derefter gennem emulgering af natriumkaseinat selv og andre emulgatorer og synergistisk effekt, kan i h\u00f8j grad forbedre produktkvaliteten.<\/p>\n
Det er v\u00e6rd at bem\u00e6rke, at man i produktionen af is ikke kan erstatte alt m\u00e6lkepulveret og den kondenserede m\u00e6lk med natriumkaseinat. Det skyldes, at emulsionen lavet af natriumkaseinat alene ikke er stabil nok til at p\u00e5virke fl\u00f8dens stabilitet i fryseprocessen. Det er normalt bedre at tils\u00e6tte 0,5%-1%, og det er bedre at bruge det sammen med andre emulgatorer.<\/p>\n
Anvendelse i faste m\u00e6lkedrikke<\/strong><\/p>\nVed produktion af faste m\u00e6lkedrikke er proteinindholdet lavere end den nationale standard p\u00e5 8%, og produktet er mindre end volumen og andre problemer. Hvis der tils\u00e6ttes mere m\u00e6lkepulver og kondenseret m\u00e6lk, er effekten ikke ideel. P\u00e5 dette tidspunkt, hvis den passende tils\u00e6tning af natriumkaseinat, kan problemet l\u00f8ses bedre. Da natriumkaseinat har gode skummende egenskaber, kan det forbedre produktkvaliteten yderligere.<\/p>\n
Anvendelse i yoghurt<\/strong><\/p>\nUd over at produktionen af yoghurt skal have et vist proteinindhold, skal den ogs\u00e5 have en vis gelatinering. Passende tils\u00e6tning af natriumkaseinat kan \u00f8ge geleringsevnen og forbedre h\u00e5rdheden, s\u00e5 den smager bedre og dermed forbedrer produktkvaliteten.<\/p>\n
Derudover kan natriumkaseinat ogs\u00e5 bruges i supper og supper, fastfood, marinader, kan \u00f8ge viskositeten, forbedre smagen; bruges i drikkevarer, is\u00e6r planteproteindrikke, for at forhindre fedtudf\u00e6ldning, forbedre stabiliteten og afklaringen af drikkevarer og frugtvine.<\/p>","protected":false},"excerpt":{"rendered":"
I henhold til \"GB 1886.212-2016 National Standard for Food Safety Food Additives Sodium caseinate (ogs\u00e5 kendt som natriumkaseinat)\": natriumkaseinat g\u00e6lder for frisk m\u00e6lk skummet, ostemasse fremstillet af syrepunkt eller af kaseinprodukter som r\u00e5materialer, behandlet med natriumhydroxid eller natriumcarbonat, t\u00f8rring og lavet af f\u00f8devaretils\u00e6tningsstoffer natriumkaseinat. Anvendelse i k\u00f8d [...]<\/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":"\n
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