{"id":9329,"date":"2024-08-23T09:52:27","date_gmt":"2024-08-23T09:52:27","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9329"},"modified":"2024-08-23T09:52:27","modified_gmt":"2024-08-23T09:52:27","slug":"soluble-soybean-polysaccharides","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/soluble-soybean-polysaccharides\/","title":{"rendered":"Hvilke roller og anvendelser har opl\u00f8selige polysakkarider fra sojab\u00f8nner?"},"content":{"rendered":"

Opl\u00f8seligt sojab\u00f8nne-polysakkarid<\/strong><\/p>\n

Funktion:<\/strong> Fortykningsmiddel, emulgator, overfladebehandlingsmiddel, antiklumpningsmiddel<\/p>\n

Definition:<\/strong> Opl\u00f8seligt sojab\u00f8nnepolysaccharid fremstilles af sojab\u00f8nner eller sojab\u00f8nnemel som r\u00e5materialer gennem affedtning, ekstraktion, rensning, sterilisering, t\u00f8rring og andre processer og best\u00e5r af vandopl\u00f8selige polysaccharider som galactose, arabinose, galacturonsyre, rhamnose, alginat, xylose samt glucose og andre molekyler forbundet gennem 1,4-glycosidiske bindinger, 1,6-glycosidiske bindinger og kan ogs\u00e5 kaldes opl\u00f8selige sojab\u00f8nnekostfibre.<\/p>\n

I henhold til viskositet og indhold af opl\u00f8seligt polysakkarid inddeles opl\u00f8selige sojab\u00f8nnepolysakkaridprodukter i to kategorier:<\/strong><\/p>\n

Type A opl\u00f8seligt sojab\u00f8nnepolysaccharid: opl\u00f8seligt sojab\u00f8nnepolysaccharid med lav viskositetsv\u00e6rdi i vandig opl\u00f8sning (10% vandig opl\u00f8sning, viskositetsv\u00e6rdi p\u00e5 10mPa-s~30mPa-s).<\/p>\n

Type B opl\u00f8seligt sojab\u00f8nnepolysaccharid: opl\u00f8seligt sojab\u00f8nnepolysaccharid med lav viskositetsv\u00e6rdi i vandig opl\u00f8sning (10% vandig opl\u00f8sning, viskositetsv\u00e6rdi 30mPa-s~100mPa-s).<\/p>\n

Rollen af opl\u00f8seligt sojab\u00f8nne-polysakkarid<\/strong><\/p>\n

Som en slags opl\u00f8selig kostfiber har opl\u00f8seligt sojab\u00f8nnepolysaccharid en r\u00e6kke fremragende funktioner, s\u00e5som lav viskositet af sojab\u00f8nnepolysaccharid, som kan f\u00e5 produktet til at have en forfriskende og behagelig smag; sojab\u00f8nnepolysaccharid som antiklumpningsmiddel kan forhindre risoverfladen i at kl\u00e6be sammen, h\u00e6mme stivelsen tilbage til livet og forbedre produktets tekstur; sojab\u00f8nnepolysaccharid og emulgator synergistisk emulgering, som kan hj\u00e6lpe produktet med at smage v\u00e5dt og duftende uden fedtet og s\u00e5 videre, s\u00e5 opl\u00f8seligt sojab\u00f8nnepolysaccharid har f\u00e5et stor opm\u00e6rksomhed p\u00e5 markedet, og markedsudsigterne er lovende. Derfor har opl\u00f8seligt sojab\u00f8nnepolysaccharid f\u00e5et stor opm\u00e6rksomhed p\u00e5 markedet og har et bredt markedsudsigt.<\/p>\n

Opl\u00f8selige sojab\u00f8nnepolysaccharider er en slags opl\u00f8selige kostfibre, der udvindes og raffineres fra sojab\u00f8nner, og deres molekyl\u00e6re struktur svarer til pektin. Opl\u00f8selige sojab\u00f8nnepolysaccharider udvundet under forskellige forhold, modifikation og modifikation af polysaccharidkomponenter er forskellige, s\u00e5 forskellige typer og funktionelle egenskaber, som f.eks. Fortykningsmidler, emulgatorer, filmningsmidler, antiklumpningsmidler.<\/strong><\/p>\n

(i det f\u00f8lgende ben\u00e6vnt \"Nippon Fuji\") gik i spidsen i 1993 for en vellykket udvikling af opl\u00f8selige sojab\u00f8nnepolysaccharider fra sojab\u00f8nnerester, et biprodukt fra udvindingen af sojab\u00f8nneisolatprotein, og opl\u00f8selige sojab\u00f8nnepolysaccharider begyndte at blive markedsf\u00f8rt kommercielt.<\/p>\n

Anvendelse af opl\u00f8seligt sojab\u00f8nne-polysakkarid<\/strong><\/p>\n

I henhold til \"GB 2760 National Standard for Food Safety and Food Additives\" er anvendelsesomr\u00e5det for opl\u00f8seligt sojab\u00f8nnepolysaccharid og den maksimale anvendelse af f\u00f8lgende:
\n\"\"<\/p>\n

1. Fermenteret m\u00e6lk med smag<\/strong><\/p>\n

Videnskabelig forskning har vist, at anvendelsen af opl\u00f8seligt sojab\u00f8nnepolysakkarid i aromatiseret fermenteret m\u00e6lk kan forhindre agglomerering, aggregering og koagulering af proteinpartikler i m\u00e6lkedrikke og forhindre udf\u00e6ldning i at forekomme.<\/p>\n

Pektin, CMC2, gummi arabicum, PGA3 osv. har rollen som en god stabilisator, men de fleste af disse kolloider har \u00f8get molekylv\u00e6gt, viskositeten er st\u00f8rre, brugt i aromatiseret g\u00e6ret m\u00e6lk smager mere tyktflydende, smagen er ikke god.<\/p>\n

I mods\u00e6tning hertil har opl\u00f8seligt sojab\u00f8nnepolysaccharid lav viskositet, forfriskende smag, god stabilitet og kan stadig spille en god stabiliserende effekt under sure forhold med lav PH, plus det er en ren naturlig kostfiber, s\u00e5 det er blevet et vigtigt tils\u00e6tningsstof til aromatiseret fermenteret m\u00e6lk i de senere \u00e5r. I specifikke anvendelser bruges opl\u00f8seligt sojab\u00f8nnepolysaccharid normalt i kombination med stabilisatorer som pektin.<\/p>\n

I de senere \u00e5r, med \u00e6ndringen af forbrugernes kostkoncepter, er der en stigende eftersp\u00f8rgsel efter sunde og naturlige produkter, og salget af m\u00e6lkesyrebakteriedrikke som Yakult, Flavored Active Lactic Acid Bacteria, Bright Smooth Premium, Mengniu Youyi C og Yili Per Yitian osv. har vist eksplosiv v\u00e6kst i de senere \u00e5r.<\/p>\n

2\u3001Ris og nudelprodukter<\/strong><\/p>\n

Opl\u00f8seligt sojab\u00f8nnepolysakkarid bruges i ris- og nudelprodukter, hvilket hj\u00e6lper med at forhindre ris og nudler i at kl\u00e6be og h\u00e6rde, forbedrer produkternes kvalitet, fremmer vandabsorptionen og forbedrer smagen af ris og nudler betydeligt.<\/p>\n

3\u3001Instant Nudler<\/strong><\/p>\n

Olieindholdet i ikke-stegte instant-nudler er lavt, og det er let at kl\u00e6be og blive gr\u00f8det, n\u00e5r man koger nudler osv. Opl\u00f8selige sojab\u00f8nnepolysaccharider kan effektivt l\u00f8se ovenst\u00e5ende ulemper, hvilket kan hj\u00e6lpe med at fremme markedet for ikke-stegte instant-nudler.<\/p>\n

4, wienerbr\u00f8d, br\u00f8d<\/strong><\/p>\n

Opl\u00f8seligt sojab\u00f8nnepolysaccharid har en god skummende egenskab, der anvendes p\u00e5 kager, br\u00f8d og andre bageriprodukter, hj\u00e6lper med at \u00f8ge produktets ekspansionshastighed, forbedrer konsistensen af kager, br\u00f8d, ud over opl\u00f8seligt sojab\u00f8nnepolysaccharid er vandretentionen god og kan emulgeres med emulgatorer synergistisk, s\u00e5 produktteksturen er fugtig og duftende, men ikke fedtet.<\/p>","protected":false},"excerpt":{"rendered":"

Opl\u00f8seligt sojab\u00f8nnepolysakkarid Funktion: Fortykningsmiddel, emulgator, overfladebehandlingsmiddel, antiklumpningsmiddel Definition: Opl\u00f8seligt sojab\u00f8nnepolysaccharid fremstilles af sojab\u00f8nner eller sojab\u00f8nnemel som r\u00e5materialer gennem affedtning, ekstraktion, rensning, sterilisering, t\u00f8rring og andre processer og best\u00e5r af vandopl\u00f8selige polysaccharider som galactose, arabinose, galacturonsyre, rhamnose, alginat, xylose samt glucose og andre molekyler forbundet [...].<\/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 are the roles and applications of soluble soybean polysaccharides? - 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\/soluble-soybean-polysaccharides\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the roles and applications of soluble soybean polysaccharides? 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