{"id":4525,"date":"2024-08-04T14:39:29","date_gmt":"2024-08-04T14:39:29","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4525"},"modified":"2024-08-04T14:39:29","modified_gmt":"2024-08-04T14:39:29","slug":"oxidized-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/oxidized-starch\/","title":{"rendered":"Mi az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa az \u00e9lelmiszeriparban?"},"content":{"rendered":"

Oxid\u00e1lt kem\u00e9ny\u00edt\u0151<\/strong><\/p>\n

A GB 29927-2013 \u00c9lelmiszerbiztons\u00e1gi \u00e9lelmiszer-adal\u00e9kanyagok nemzeti szabv\u00e1nya szerint az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 olyan \u00e9lelmiszer-adal\u00e9kanyag, amelyet az ehet\u0151 kem\u00e9ny\u00edt\u0151 el\u0151\u00e1ll\u00edt\u00e1s\u00e1ra szolg\u00e1l\u00f3 nyersanyagokb\u00f3l nyert ehet\u0151 kem\u00e9ny\u00edt\u0151 vagy kem\u00e9ny\u00edt\u0151emulzi\u00f3 oxid\u00e1l\u00f3szerrel, mint nyersanyaggal t\u00f6rt\u00e9n\u0151 reakci\u00f3j\u00e1val \u00e1ll\u00edtanak el\u0151, valamint olyan \u00e9lelmiszer-adal\u00e9kanyag, amelyet egy vagy t\u00f6bb m\u00f3dszerrel kombin\u00e1lt enzimkezel\u00e9ssel, savas kezel\u00e9ssel, l\u00fagos kezel\u00e9ssel \u00e9s el\u0151glutin\u00e1ci\u00f3s kezel\u00e9ssel dolgoznak fel.<\/p>\n

Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 nemcsak a j\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1gokkal, a kis molekulat\u00e9rfogattal, az alacsony viszkozit\u00e1ssal, a paszt\u00e1z\u00e1s h\u0151felv\u00e9tel\u00e9nek kis entalpi\u00e1j\u00e1val \u00e9s az alacsony paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klettel rendelkezik, hanem olyan kiv\u00e1l\u00f3 tulajdons\u00e1gokkal is, mint az alacsony \u00f6reged\u00e9si fok.<\/p>\n

Oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa az \u00e9lelmiszeriparban<\/strong><\/p>\n

1. Oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa rizs \u00e9s t\u00e9szta term\u00e9kekben<\/strong>
\nA t\u00e9szta az \u00e1zsiai orsz\u00e1gok egyik alap\u00e9lelmiszere, K\u00edn\u00e1ban legal\u00e1bb 1400 \u00e9ves m\u00faltra tekint vissza. A gy\u00e1rt\u00e1si folyamat sor\u00e1n felmer\u00fcl\u0151 f\u0151 probl\u00e9m\u00e1k k\u00f6z\u00e9 tartozik a rossz \u00edz, a nem f\u0151z\u00e9ssel szembeni ellen\u00e1ll\u00e1s, a kem\u00e9ny\u00edt\u0151 \u00e9s a feh\u00e9rje nagym\u00e9rt\u00e9k\u0171 old\u00f3d\u00e1sa a f\u0151z\u00e9si folyamat sor\u00e1n, a levesben val\u00f3 felf\u00fcggeszt\u00e9s, amely befoly\u00e1solja a t\u00e9szta viszkozit\u00e1s\u00e1t, megjelen\u00e9s\u00e9t \u00e9s \u00edz\u00e9t, valamint a t\u00e1rol\u00e1si folyamat sor\u00e1n k\u00f6nnyen agglomer\u00e1l\u00f3dik, ami befoly\u00e1solja a term\u00e9k min\u0151s\u00e9g\u00e9t. Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 megfelel\u0151 \u00e9s \u00e9sszer\u0171 felhaszn\u00e1l\u00e1sa megv\u00e1ltoztathatja a t\u00e9szta text\u00far\u00e1j\u00e1t, feldolgoz\u00e1si teljes\u00edtm\u00e9ny\u00e9t \u00e9s t\u00e1pl\u00e1lkoz\u00e1si tulajdons\u00e1gait.<\/p>\n

Liu Yanqi \u00e9s munkat\u00e1rsai 1% burgonya oxid\u00e1lt kem\u00e9ny\u00edt\u0151t \u00e9s kukorica oxid\u00e1lt kem\u00e9ny\u00edt\u0151t adtak a t\u00e9szt\u00e1hoz, ami a t\u00e9szta rugalmass\u00e1g\u00e1nak n\u00f6veked\u00e9s\u00e9t, alacsonyabb t\u00f6r\u00e9si ar\u00e1nyt, jobb \u00e9rz\u00e9kszervi min\u0151s\u00e9get \u00e9s a t\u00e9sztaleves zavaross\u00e1g\u00e1nak cs\u00f6kken\u00e9s\u00e9t eredm\u00e9nyezte. Pan Runshu et al. 3,25% burgonya oxid\u00e1lt kem\u00e9ny\u00edt\u0151t adott a liszthez, \u00e9s a t\u00e9szta t\u00f6r\u00e9si ar\u00e1nya 0%, a f\u0151z\u00e9si vesztes\u00e9g ar\u00e1nya pedig 10,7% volt. Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa jav\u00edtan\u00e1 a t\u00e9sztatest rugalmass\u00e1g\u00e1t \u00e9s ragaszt\u00e1s\u00e1t, \u00e9s a t\u00e9szta fel\u00fclet\u00e9t \u00e1tl\u00e1tsz\u00f3bb\u00e1 tenn\u00e9.<\/p>\n

A leves gomb\u00f3cok a k\u00ednai gyorsfagyasztott ipar egyik fontos term\u00e9ke, a leves gomb\u00f3cok el\u0151\u00e1ll\u00edt\u00e1sa miatt a ragad\u00f3s rizsliszt v\u00edzfelv\u00e9tel\u00e9hez sz\u00fcks\u00e9ges mennyis\u00e9g, a v\u00edzvisszatart\u00e1si teljes\u00edtm\u00e9ny gyenge, a v\u00edz mennyis\u00e9g\u00e9nek kis v\u00e1ltoz\u00e1sa befoly\u00e1solja a term\u00e9k min\u0151s\u00e9g\u00e9t, \u00e9s az oxid\u00e1lt kem\u00e9ny\u00edt\u0151nek nagy viszkozit\u00e1sa \u00e9s v\u00edzfelvev\u0151 k\u00e9pess\u00e9ge van, er\u0151s\u00edtheti a tapad\u00e1st a ragad\u00f3s rizsliszt \u00e9s a t\u00e9szta szerkezeti szil\u00e1rds\u00e1ga k\u00f6z\u00f6tt, a feldolgoz\u00e1s sor\u00e1n hozz\u00e1adott v\u00edz mennyis\u00e9ge \u00e9rzi a jobb be\u00e1ll\u00edt\u00e1si hat\u00e1s elt\u00e9r\u00e9s\u00e9t, cs\u00f6kkentve a gomb\u00f3cok gy\u00e1rt\u00e1s\u00e1t Jobb be\u00e1ll\u00edt\u00e1si hat\u00e1sa van a v\u00edz hozz\u00e1ad\u00e1s\u00e1nak elt\u00e9r\u00e9s\u00e9re a folyamatban, \u00e9s cs\u00f6kkenti az excentricit\u00e1s \u00e9s az \u00f6sszeoml\u00e1s jelens\u00e9g\u00e9t a gomb\u00f3cok k\u00e9sz\u00edt\u00e9s\u00e9nek folyamat\u00e1ban.<\/p>\n

Yang Liuzhi \u00e9s t\u00e1rsai a burgonyakem\u00e9ny\u00edt\u0151 oxid\u00e1ci\u00f3s fok\u00e1t 2,73%, 2,37%, 1,40%, 0,359%, 5%, 5%, 3%.5% ar\u00e1nyban adt\u00e1k hozz\u00e1 a glutinos rizsliszthez, a jobb \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u0171 fagyasztott gomb\u00f3cokhoz.<\/p>\n

A gomb\u00f3cok hajlamosak a reped\u00e9sre, a feh\u00e9rje denatur\u00e1l\u00f3d\u00e1s\u00e1ra, a kem\u00e9ny\u00edt\u0151 \u00f6reged\u00e9s\u00e9re \u00e9s egy\u00e9b fizikai v\u00e1ltoz\u00e1sokra, amelyek cs\u00f6kkenthetik a gomb\u00f3cok ehet\u0151 min\u0151s\u00e9g\u00e9t a gyorsfagyaszt\u00e1s sor\u00e1n, az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 jellemz\u0151i a glut\u00e9nh\u00e1l\u00f3zat kialakul\u00e1s\u00e1nak t\u00f6k\u00e9letes\u00edt\u00e9se, a b\u0151r v\u00edzvisszatart\u00e1s\u00e1nak jav\u00edt\u00e1sa \u00e9s a jobb hidrofilit\u00e1s stb. Adal\u00e9kanyagk\u00e9nt hat\u00e9konyan cs\u00f6kkentheti a gyorsfagyasztott gomb\u00f3cok fagyaszt\u00e1si sebess\u00e9g\u00e9t \u00e9s jav\u00edthatja a gyorsfagyasztott gomb\u00f3cok ehet\u0151 min\u0151s\u00e9g\u00e9t.<\/p>\n

2.Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa h\u00fask\u00e9sz\u00edtm\u00e9nyekben<\/strong>
\nA kem\u00e9ny\u00edt\u0151 a h\u00fask\u00e9sz\u00edtm\u00e9nyekben, k\u00fcl\u00f6n\u00f6sen a k\u00fcl\u00f6nb\u00f6z\u0151 t\u00edpus\u00fa sonka- \u00e9s kolb\u00e1szterm\u00e9kekben \u00e1ltal\u00e1nosan haszn\u00e1lt min\u0151s\u00e9gjav\u00edt\u00f3, a kem\u00e9ny\u00edt\u0151 hagyom\u00e1nyosan haszn\u00e1lt s\u0171r\u00edt\u0151anyag \u00e9s hidrat\u00e1l\u00f3szer az \u00e9lelmiszer \u00edz\u00e9nek \u00e9s t\u00e1panyagainak megtart\u00e1s\u00e1ban, az \u00e9lelmiszer rugalmass\u00e1g\u00e1nak n\u00f6vel\u00e9se alapj\u00e1n.<\/p>\n

Han Bing \u00e9s munkat\u00e1rsai kl\u00f3r-dioxiddal oxid\u00e1lt burgonyakem\u00e9ny\u00edt\u0151t adtak a Harbin v\u00f6r\u00f6s kolb\u00e1szhoz, \u00e9s a fizikai elemz\u00e9s azt mutatta, hogy a v\u00f6r\u00f6s kolb\u00e1sz kem\u00e9nys\u00e9ge, rugalmass\u00e1ga \u00e9s r\u00e1ghat\u00f3s\u00e1ga javult, a v\u00f6r\u00f6s kolb\u00e1sz hozama jelent\u0151sen n\u0151tt, \u00e9s a kiolvad\u00e1si vesztes\u00e9g jelent\u0151sen cs\u00f6kkent. A burgonya oxid\u00e1lt kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa jav\u00edthatja a Harbin v\u00f6r\u00f6s kolb\u00e1sz v\u00edzvisszatart\u00e1s\u00e1t \u00e9s cs\u00f6kkentheti a k\u00f6lts\u00e9geket.<\/p>\n

3. Alkalmaz\u00e1s az ehet\u0151 csomagol\u00f3f\u00f3li\u00e1ban<\/strong>
\nB\u00e1r a term\u00e9szetes polimer anyagok, mint p\u00e9ld\u00e1ul a kem\u00e9ny\u00edt\u0151 maga is hidrof\u00f3b, de miut\u00e1n a film t\u00f6r\u00e9kenny\u00e9 v\u00e1lik, gyenge rugalmass\u00e1g, ami a f\u0151 oka annak, hogy a kem\u00e9ny\u00edt\u0151 film nem tudta helyettes\u00edteni a m\u0171anyag csomagol\u00f3film. Kiv\u00e1lasztott 30% oxid\u00e1ci\u00f3s fok\u00fa burgonya bisz-formaldehid kem\u00e9ny\u00edt\u0151, mint nyersanyag, adjunk hozz\u00e1 5% agar bisz-formaldehid kem\u00e9ny\u00edt\u0151 kompozit film teljes\u00edtm\u00e9nye optim\u00e1lis, \u00f6sszehasonl\u00edtva a teljes\u00edtm\u00e9ny\u00e9t egyszer\u0171 bisz-formaldehid kem\u00e9ny\u00edt\u0151 film szak\u00edt\u00f3szil\u00e1rds\u00e1g n\u0151tt 91.71%, 92.92%, illetve, \u00e9s a szakad\u00e1si ny\u00fal\u00e1s cs\u00f6kkent 44.01%, 80.69%, illetve, hogy el\u00e9rj\u00e9k a javul\u00e1s a szak\u00edt\u00f3szil\u00e1rds\u00e1g bisz-formaldehid kem\u00e9ny\u00edt\u0151 film, k\u00e9t kompozit film v\u00edztartalma emelkedett, azaz a v\u00edz\u00e1ll\u00f3s\u00e1g cs\u00f6kkent, de a v\u00edzz\u00e1r\u00f3 teljes\u00edtm\u00e9ny j\u00f3l javult.<\/p>\n

A membr\u00e1n szak\u00edt\u00f3szil\u00e1rds\u00e1ga \u00e9s szakad\u00e1si ny\u00fal\u00e1sa 113,1 MPa, illetve 27,0% volt, amikor az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1si mennyis\u00e9ge 5% volt, bisz-formaldehid kem\u00e9ny\u00edt\u0151vel, mint a kitoz\u00e1n keresztk\u00f6t\u00e9s\u0171 membr\u00e1nok t\u00e9rh\u00e1l\u00f3s\u00edt\u00f3 szer\u00e9vel, \u00e9s a membr\u00e1n jobban ellen\u00e1llt a Staphylococcus aureusnak \u00e9s az Escherichia coli-nak, ami nagyobb alkalmaz\u00e1si potenci\u00e1llal rendelkezett az \u00e9lelmiszerek ter\u00fclet\u00e9n.<\/p>\n

4. Alkalmaz\u00e1s cukr\u00e1szati \u00e9lelmiszerekben<\/strong>
\nA cukortartalm\u00fa vagy cukormentes r\u00e1g\u00f3s cukork\u00e1k a technika jelenlegi \u00e1ll\u00e1sa szerint zselatint tartalmaznak, k\u00fcl\u00f6n\u00f6sen annak szerkezet\u00e9t, g\u00e9lk\u00e9pz\u0151, habstabiliz\u00e1l\u00f3 \u00e9s emulge\u00e1l\u00f3 tulajdons\u00e1gait, amely az egyik leggyakrabban haszn\u00e1lt hidrokolloid. A zselatin azonban \u00e1llati feh\u00e9rje, amely magas h\u0151- \u00e9s savas k\u00f6rnyezetben hajlamos a roml\u00e1sra, ami olyan k\u00e1ros reakci\u00f3kat eredm\u00e9nyez, mint a funkci\u00f3veszt\u00e9s \u00e9s a hat\u00f3anyagok cs\u00f6kken\u00e9se. Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 haszn\u00e1lata a zselatin helyettes\u00edt\u00e9s\u00e9re vagy r\u00e9szleges helyettes\u00edt\u00e9s\u00e9re a r\u00e1g\u00f3s cukr\u00e1szati \u00e9lelmiszerekben lek\u00fczdheti ezeket a h\u00e1tr\u00e1nyokat, \u00e9s jav\u00edthatja a zselatinszer\u0171 hat\u00e1st is.<\/p>\n

5. Egy\u00e9b<\/strong>
\nA karbonilcsoport \u00e9s a karboxilcsoport l\u00e9tez\u00e9se miatt az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 k\u00fcl\u00f6nb\u00f6z\u0151 f\u00e9mionokkal \u00faj vegy\u00fcletek k\u00e9pz\u0151d\u00e9s\u00e9re k\u00e9pes, \u00e9s az \u00faj vegy\u00fcletek egyed\u00fcl\u00e1ll\u00f3 gy\u0151zelmi funkci\u00f3kkal rendelkeznek, \u00e9s az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 az emberi szervezet nyomelem-p\u00f3tl\u00e1s\u00e1nak hordoz\u00f3jak\u00e9nt haszn\u00e1lhat\u00f3, miut\u00e1n az \u00e9l\u0151 szervezetben n\u00e9h\u00e1ny n\u00e9lk\u00fcl\u00f6zhetetlen nyomelemmel egy\u00fctt hat.<\/p>\n

Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151t az \u00e9lelmiszeriparban porsz\u00f3r\u00e1sk\u00e9nt lehet haszn\u00e1lni a pillecukrokban \u00e9s r\u00e1g\u00f3gumikban, hogy a sajt fagy\u00e1ll\u00f3 \u00e9s s\u00fct\u00e9skor t\u00f6rhetetlen legyen; az oxid\u00e1lt kem\u00e9ny\u00edt\u0151t j\u00f3 polimeriz\u00e1ci\u00f3ja miatt sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k fel\u00fcletbevon\u00f3 szerk\u00e9nt hal-, h\u00fas- vagy keny\u00e9rterm\u00e9kekn\u00e9l.<\/p>\n

Hivatkoz\u00e1sok: Xiaolin Song, Lili Yao, Lixia Lu, Xiaohui Xiong, Oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa az \u00e9lelmiszeriparban.<\/p>","protected":false},"excerpt":{"rendered":"

Oxidized starch According to GB 29927-2013 National Standard for Food Safety Food Additives Oxidized Starch, oxidized starch is a food additive produced by reacting edible starch or starch emulsion obtained from raw materials for producing edible starch with oxidizing agent as raw materials, as well as a food additive processed by combining enzyme treatment, acid […]<\/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 the application of oxidized starch in the food industry? - 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\/hu\/oxidized-starch\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the application of oxidized starch in the food industry? 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