{"id":6839,"date":"2024-08-06T14:49:28","date_gmt":"2024-08-06T14:49:28","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6839"},"modified":"2024-08-06T14:49:28","modified_gmt":"2024-08-06T14:49:28","slug":"guar-gum-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/guar-gum-2\/","title":{"rendered":"Mi az a guar gumi?"},"content":{"rendered":"

A guargumi bevezet\u00e9se<\/strong><\/p>\n

Guar gumi<\/strong> (CNS-sz\u00e1m: 20.025; INS-sz\u00e1m: 412): Guar endospermium pelyhek mint nyersanyagok, hidrat\u00e1l\u00e1s, z\u00faz\u00e1s \u00e9s egy\u00e9b feldolgoz\u00e1si \u00e9s el\u0151\u00e1ll\u00edt\u00e1si l\u00e9p\u00e9sek, szinte \u00edztelen vagy gyenge babszag\u00fa, feh\u00e9r vagy s\u00e1rg\u00e1s sz\u00edn\u0171 por.<\/p>\n

Teljes\u00edtm\u00e9ny:<\/strong> guargumi hideg v\u00edzben k\u00e9pezhet kolloid oldatot, a haszn\u00e1lata \u00e9s az alacsonyabb koncentr\u00e1ci\u00f3 k\u00e9pezhet egy nagy viszkozit\u00e1s\u00fa oldat, 1% guargumi vizes oldat az \u00e1tlagos viszkozit\u00e1s, mint a t\u00f6bbi ehet\u0151 gumi 1% oldat viszkozit\u00e1sa nagyobb (ak\u00e1cbab gumi, \u03ba-carrageenan, stb.).<\/p>\n

Amikor guargumi a 1% -2% tartom\u00e1nyban, a koncentr\u00e1ci\u00f3 1-szeres\u00e9re n\u0151, a viszkozit\u00e1s k\u00f6r\u00fclbel\u00fcl 10-szeres\u00e9re n\u0151, a guargumi oldat meleg\u00edtett ideig magas h\u0151m\u00e9rs\u00e9kleten irreverzibilis leboml\u00e1s lesz, a glikozidos k\u00f6t\u00e9sek hidroliz\u00e1l\u00f3dnak, az eredm\u00e9ny az, hogy a viszkozit\u00e1s a gyors vesztes\u00e9g a leboml\u00e1s a savas oldatban PH3 alatti savas oldatban is lebomlik. A 1% vizes oldat a 20-80 \u2103 tartom\u00e1nyban, viszkozit\u00e1s a h\u0151m\u00e9rs\u00e9klet n\u00f6veked\u00e9s\u00e9vel line\u00e1risan cs\u00f6kken.<\/p>\n

A guargumi alkalmaz\u00e1sa<\/strong><\/p>\n

A guargumi nagy mennyis\u00e9g\u0171 vizet k\u00e9pes megk\u00f6tni, ez\u00e9rt az \u00e9lelmiszeriparban sokf\u00e9lek\u00e9ppen alkalmazhat\u00f3. Az \u00e9lelmiszeriparban a guargumi els\u0151sorban s\u0171r\u00edt\u0151 \u00e9s v\u00edztart\u00f3 szerepet t\u00f6lt be, \u00e9s sz\u00e1mos gyakori \u00e9lelmiszerben val\u00f3 konkr\u00e9t alkalmaz\u00e1sa a k\u00f6vetkez\u0151:<\/p>\n

Fagyasztott term\u00e9kek<\/strong><\/p>\n

A guargumi a rendszer stabiliz\u00e1l\u00f3 szerep\u00e9t t\u00f6lti be az\u00e1ltal, hogy jav\u00edtja \u00e9s szab\u00e1lyozza az \u00e9lelmiszerben l\u00e9v\u0151 v\u00edz jelleg\u00e9t. K\u00fcl\u00f6nf\u00e9le fagyasztott tejterm\u00e9kekhez \u00e9s nem tejterm\u00e9kekhez alkalmazva megakad\u00e1lyozza a j\u00e9gkrist\u00e1lyok kialakul\u00e1s\u00e1t a fagyaszt\u00e1s \u00e9s felolvaszt\u00e1s sor\u00e1n, sima, kr\u00e9mes text\u00far\u00e1t ad a term\u00e9knek \u00e9s jav\u00edtja a r\u00e1ghat\u00f3s\u00e1got. Ezenk\u00edv\u00fcl a guargumi megakad\u00e1lyozza, hogy a term\u00e9kek t\u00fal gyorsan olvadjanak, ez\u00e1ltal meghosszabb\u00edtja az eltarthat\u00f3s\u00e1gi idej\u00fcket.<\/p>\n

A guar gumi haszn\u00e1lata a j\u00e9gkr\u00e9mben (0,2%-0,5%) szerepet j\u00e1tszhat a szemcs\u00e9s j\u00e9gkrist\u00e1lyok kialakul\u00e1s\u00e1nak megakad\u00e1lyoz\u00e1s\u00e1ban, \u00e9s ugyanakkor a nagy j\u00e9gkrist\u00e1lyok \u00e9s lakt\u00f3zkrist\u00e1lyok keletkez\u00e9s\u00e9nek szab\u00e1lyoz\u00e1s\u00e1ban, a term\u00e9k stabilit\u00e1s\u00e1nak jav\u00edt\u00e1s\u00e1ban, k\u00fcl\u00f6n\u00f6sen az olvad\u00e1ssal szembeni ellen\u00e1ll\u00e1sban \u00e9s a hirtelen h\u0151vel szembeni ellen\u00e1ll\u00e1sban, az \u00edz k\u00e9nyelm\u00e9nek jav\u00edt\u00e1sa \u00e9rdek\u00e9ben jelent\u0151sen jobb, mint a t\u00f6bbi kolloid, \u00e9s a j\u00e9gkr\u00e9m ken\u00e9se \u00e9s ragad\u00f3s text\u00far\u00e1ja.<\/p>\n

\u00d6sszetett emulzi\u00f3 stabiliz\u00e1tor haszn\u00e1lt j\u00e9gkr\u00e9m k\u00fcl\u00f6nb\u00f6z\u0151 formul\u00e1k, Chen Weiyong \u00e9s m\u00e1s telep\u00edt\u00e9se az adagol\u00e1s guar gumi 0.14%, xant\u00e1n gumi 0.02%, karrag\u00e9n 0.03%, CMC-Na 0.06%; Zhou Li \u00e9s m\u00e1s formul\u00e1k guargumi 0.15%, xant\u00e1n gumi 0.1%, 0.012% karrag\u00e9n, zselatin 0.15%; Liu Liangzhong \u00e9s m\u00e1sok lesz konjakliszt \u00e9s guargumi szerint 3. 2 ar\u00e1ny\u00fa bin\u00e1ris vegy\u00fclet adal\u00e9kanyagok: Liu Liangzhong \u00e9s t\u00e1rsai a konjac lisztet \u00e9s a guargumit bin\u00e1ris \u00f6sszetett adal\u00e9kanyagokk\u00e1 fogalmazt\u00e1k meg 3:2 ar\u00e1nyban, \u00e9s bizonyos ar\u00e1nyban monoglicerideket adtak hozz\u00e1, hogy \u00f6sszetett stabiliz\u00e1torokat k\u00e9pezzenek, az \u00f6sszetett stabiliz\u00e1torok hozz\u00e1ad\u00e1s\u00e1val a j\u00e9gkr\u00e9mhez jobb t\u00e1gul\u00e1si sebess\u00e9get, olvad\u00e1s\u00e1ll\u00f3s\u00e1got kaphat, \u00e9s jav\u00edthatja a term\u00e9k \u00e1ltal\u00e1nos min\u0151s\u00e9g\u00e9t.<\/p>\n

S\u00fct\u0151ipari term\u00e9kek<\/strong><\/p>\n

A guargumi mindenf\u00e9le s\u00fct\u0151ipari term\u00e9kben kiv\u00e1l\u00f3 filmjellemz\u0151ket adhat a t\u00e9szt\u00e1nak, k\u00fcl\u00f6n\u00f6sen az alacsony glut\u00e9n tartalm\u00fa lisztb\u0151l k\u00e9sz\u00fclt term\u00e9kekn\u00e9l, a j\u00f3 v\u00edzmegtart\u00f3 k\u00e9pess\u00e9g\u0171, l\u00e1gy sz\u00f6vet\u0171 \u00e9s t\u00e9rfogat\u00fa keny\u00e9rterm\u00e9kek nagym\u00e9rt\u00e9kben b\u0151v\u00edthet\u0151k.<\/p>\n

A guargumi hozz\u00e1ad\u00e1sa a s\u00fctem\u00e9ny- \u00e9s s\u00fctem\u00e9nyt\u00e9szt\u00e1khoz l\u00e1gyabb, jobban form\u00e1zott term\u00e9keket eredm\u00e9nyez, amelyek szeletel\u00e9skor kev\u00e9sb\u00e9 t\u00f6rnek, r\u00f6videbb a t\u00e9sztakever\u00e9si id\u0151 \u00e9s jobb a bels\u0151 szerkezet\u00fck.<\/p>\n

Gy\u00fcm\u00f6lcsl\u00e9<\/strong><\/p>\n

A guargumi a gy\u00fcm\u00f6lcsl\u00e9 term\u00e9kekben alkalmazva biztos\u00edtja a p\u00e9p egyenletes eloszl\u00e1s\u00e1t a konzerv\u00e1l\u00e1s \u00e9s t\u00e1rol\u00e1s sor\u00e1n, \u00e9s jav\u00edtja az \u00edzt. Ezenk\u00edv\u00fcl a guar gumi koordin\u00e1lja a gy\u00fcm\u00f6lcsp\u00e9pes italokban a r\u00e9szecsk\u00e9k szuszpenzi\u00f3j\u00e1t, \u00e9s hat\u00e9konyan kombin\u00e1l\u00f3dik az emulge\u00e1l\u00f3szerekkel.<\/p>\n

Zhao Rongzhong et al. xant\u00e1n gumi \u00e9s k\u00fcl\u00f6nb\u00f6z\u0151 kolloidok a szerepe a vegy\u00edt\u00e9s a mogyor\u00f3 tejben meg\u00e1llap\u00edtotta, hogy a xant\u00e1n gumi \u00e9s guar gumi (1:2 vegy\u00fclet) hozz\u00e1adva a mogyor\u00f3 tej 0,5 \u2030, hogy fenntarts\u00e1k a legjobb stabilit\u00e1st; a laktobacillus ital adtak karrag\u00e9n 0,545 \u2030, CMC 0,503 \u2030, guar gumi 0,562 \u2030, hogy el\u00e9rj\u00e9k a legjobb stabiliz\u00e1ci\u00f3 akt\u00edv laktobacillus ital.<\/p>\n

Ezen t\u00falmen\u0151en, a jamgy\u00f6k\u00e9r vegyes gy\u00fcm\u00f6lcsl\u00e9, s\u00e1rgabarack gomba \u00e9s mogyor\u00f3 \u00f6sszetett feh\u00e9rje italok \u00e9s s\u00e1rgabarack p\u00e9p szil\u00e1rd italok, stb., A stabilit\u00e1s egyetlen hozz\u00e1ad\u00e1sa guar gumi nem ide\u00e1lis, \u00e9s a xant\u00e1n gumi, pektin, stb. egy bizonyos ar\u00e1nyban a vegy\u00fclet el\u00e9rheti a legjobb stabiliz\u00e1l\u00e1sa a term\u00e9k.<\/p>\n

Konzervek<\/strong><\/p>\n

A konzervgy\u00e1rt\u00e1sban a guargumit sz\u00e9les k\u00f6rben haszn\u00e1lj\u00e1k viszkozit\u00e1sszab\u00e1lyoz\u00f3k\u00e9nt, feldolgoz\u00e1si seg\u00e9danyagk\u00e9nt \u00e9s v\u00e9d\u0151hidrolk\u00e9nt.<\/p>\n

Cs\u00f6kkenti a feldolgoz\u00e1s sor\u00e1n a fr\u00f6ccsen\u00e9s miatti term\u00e9kvesztes\u00e9get, lehet\u0151v\u00e9 teszi az anyag k\u00f6nny\u0171 szivatty\u00faz\u00e1s\u00e1t a konzerv\u00e1l\u00f3berendez\u00e9sbe, biztos\u00edtja a konzerv\u00e1l\u00e1si folyamat pontos ellen\u0151rz\u00e9s\u00e9t, \u00e9s seg\u00edti a homog\u00e9n diszperzi\u00f3 kialakul\u00e1s\u00e1t. A v\u00e9gterm\u00e9kben nincs zs\u00edrv\u00e1ndorl\u00e1s, j\u00f3l szuszpend\u00e1l\u00f3dik \u00e9s stabil a t\u00e1rol\u00e1s sor\u00e1n.<\/p>\n

Sz\u00f3szok<\/strong><\/p>\n

A foly\u00f3s sal\u00e1ta\u00f6ntetek el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n a guargumit gyakran haszn\u00e1lj\u00e1k s\u00e1rga \u00f6sszetev\u0151kkel kombin\u00e1lva, p\u00e9ld\u00e1ul az\u00e9rt, hogy kihaszn\u00e1lj\u00e1k a guargumi azon alapvet\u0151 tulajdons\u00e1g\u00e1t, hogy alacsony koncentr\u00e1ci\u00f3ban magas viszkozit\u00e1st eredm\u00e9nyez, ami jobb \u00e9rz\u00e9kszervi tulajdons\u00e1gokat, p\u00e9ld\u00e1ul a term\u00e9kek text\u00far\u00e1j\u00e1t \u00e9s reol\u00f3gi\u00e1j\u00e1t eredm\u00e9nyezi.<\/p>\n

A guar gumi seg\u00edt jav\u00edtani a sz\u00e1j\u00e9rzetet, szab\u00e1lyozza a foly\u00e1st, a szil\u00e1rd szuszpenzi\u00f3t \u00e9s a tapad\u00e1st. Kiv\u00e1l\u00f3 hideg \u00e9s meleg hidrol\u00edzis tulajdons\u00e1gainak k\u00f6sz\u00f6nhet\u0151en hat\u00e9konyan haszn\u00e1lhat\u00f3 instant term\u00e9kekben, p\u00e9ld\u00e1ul levesekben, f\u0171szerekben, instant italokban \u00e9s \u00e9dess\u00e9gekben.<\/p>\n

Tejterm\u00e9kek<\/strong><\/p>\n

A l\u00e1gysajt-feldolgoz\u00e1s sor\u00e1n a guargumi szab\u00e1lyozza a term\u00e9k \u00e1llag\u00e1t \u00e9s kenhet\u0151s\u00e9g\u00e9t. A guargumi v\u00edzmegk\u00f6t\u0151 tulajdons\u00e1g\u00e1nak k\u00f6sz\u00f6nhet\u0151en a term\u00e9k egyenletesen bevonhat\u00f3.<\/p>\n

A joghurt szerint pektin 0,25 \u2030, karrag\u00e9n 0,15 \u2030, guar gumi 0,55 \u2030 \u00f6sszeg hozz\u00e1ad\u00e1sa, lehet erjesztett joghurt viszkozit\u00e1sa \u00e9s \u00e9rz\u00e9kszervi min\u0151s\u00e9g jav\u00edt\u00e1s\u00e1ra a szerep\u00e9t.<\/p>\n

H\u00fasipari term\u00e9kek<\/strong><\/p>\n

A guar gumi el\u0151seg\u00edti a h\u00fask\u00e9sz\u00edtm\u00e9nyek \u00e9rz\u00e9kszervi min\u0151s\u00e9g\u00e9nek jav\u00edt\u00e1s\u00e1t, cs\u00f6kkenti a term\u00e9k kem\u00e9nys\u00e9g\u00e9t, jav\u00edtja a g\u00e9l tulajdons\u00e1gait. Li Haimei et al. tanulm\u00e1nyozta a guargumi hat\u00e1s\u00e1t a dar\u00e1lt ez\u00fcst ponty g\u00e9lk\u00e9pz\u0151d\u00e9s\u00e9re, \u00e9s meg\u00e1llap\u00edtotta, hogy a dar\u00e1lt ez\u00fcst ponty el\u0151\u00e1ll\u00edt\u00e1sa sor\u00e1n 0,1% guargumi hozz\u00e1ad\u00e1s\u00e1val n\u00f6velhet\u0151 a dar\u00e1lt hal g\u00e9l kem\u00e9nys\u00e9ge \u00e9s g\u00e9ler\u0151ss\u00e9ge, cs\u00f6kkenthet\u0151 a viszkozit\u00e1s \u00e9s a t\u00f6r\u00e9kenys\u00e9g, \u00e9s jav\u00edthat\u00f3 a term\u00e9k sz\u00edne; Zhao Mouming et al. lesz a konjak gumi \u00e9s a guar gumi k\u00f6z\u00f6s ar\u00e1nya, hogy hozz\u00e1adja a tart\u00f3s\u00edtott sert\u00e9sh\u00fas el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz, amikor 0,24% konjak gumi hozz\u00e1ad\u00e1s\u00e1val 0,16% guar gumi, a sert\u00e9sh\u00fas \u00e9tkez\u00e9si min\u0151s\u00e9ge \u00e9s t\u00e1rol\u00e1si teljes\u00edtm\u00e9nye a legjobb. min\u0151s\u00e9g \u00e9s t\u00e1rol\u00e1si teljes\u00edtm\u00e9ny a legjobb, m\u00edg a term\u00e9k \u00e9rz\u00e9kszervi pontsz\u00e1ma a legmagasabb, a nedvess\u00e9g aktivit\u00e1sa a legalacsonyabb, kem\u00e9nys\u00e9g, tapad\u00e1s, r\u00e1ghat\u00f3s\u00e1g \u00e9s \u00edgy tov\u00e1bb a legjobb eredm\u00e9nyeket \u00e9rheti el.<\/p>\n

Sz\u00f3ja term\u00e9kek<\/strong><\/p>\n

A sz\u00f3jaterm\u00e9keknek a gy\u00e1rt\u00e1si folyamat sor\u00e1n koagul\u00e1nsokat \u00e9s stabiliz\u00e1torokat kell hozz\u00e1adniuk, \u00e9s a guargumi befoly\u00e1solhatja a feh\u00e9rje zsel\u00e9sed\u00e9si folyamat\u00e1t.<\/p>\n

Li Meng \u00e9s t\u00e1rsai a magn\u00e9zium-klorid \u00e9s a guar gumi bizonyos ar\u00e1nyban (kb. 4,9:1) a tofu el\u0151\u00e1ll\u00edt\u00e1s\u00e1nak szerep\u00e9ben \u00fagy tal\u00e1lt\u00e1k, hogy a guar gumi hozz\u00e1ad\u00e1sa n\u00f6velte a koagul\u00e1ci\u00f3s folyamat els\u0151 szakasz\u00e1nak sebess\u00e9g\u00e9t, megv\u00e1ltoztatta a tofu textur\u00e1lis tulajdons\u00e1gait, a kem\u00e9nys\u00e9g jelent\u0151sen cs\u00f6kkent.<\/p>\n

Bow Yuhong et al. A v\u00f6r\u00f6s vesebab paszta \u00f6reged\u00e9sg\u00e1tl\u00f3 vizsg\u00e1lat\u00e1n kereszt\u00fcl meghat\u00e1rozni az optim\u00e1lis adal\u00e9kanyag ar\u00e1nyt a xant\u00e1n gumi 2 \u2030, guar gumi 3 \u2030 kompozit adal\u00e9kanyag t\u00f6lt\u00e9s\u00e9nek \u00f6reged\u00e9s\u00e9nek k\u00e9sleltet\u00e9s\u00e9re. A guargumi hozz\u00e1ad\u00e1sa jav\u00edthatja a sz\u00f3jaterm\u00e9kek feldolgoz\u00e1si jellemz\u0151it, mint min\u0151s\u00e9gjav\u00edt\u00f3.<\/p>\n

Egy\u00e9b<\/strong><\/p>\n

A guar gumi nagyon sz\u00e9les k\u00f6r\u0171 j\u00f6v\u0151vel rendelkezik, jelenleg term\u00e9szetes v\u00edzben old\u00f3d\u00f3 rostk\u00e9nt haszn\u00e1lhat\u00f3 az \u00e9lelmiszerekhez, de alacsony zs\u00edrtartalm\u00fa vagy zs\u00edrmentes \u00e9lelmiszerekben is felhaszn\u00e1lhat\u00f3, hat\u00e9konyan jav\u00edtja az \u00edz\u00e9t \u00e9s a szervezetet.<\/p>","protected":false},"excerpt":{"rendered":"

Introduction of Guar Gum Guar Gum (CNS No.: 20.025; INS No.: 412): Guar endosperm flakes as raw materials, hydration, crushing and other steps processed and produced, almost tasteless or have a faint smell of beans, white to yellowish powder. Performance: guar gum in cold water can form a colloidal solution, the use of and lower […]<\/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 guar gum? - 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\/guar-gum-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is guar gum? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Introduction of Guar Gum Guar Gum (CNS No.: 20.025; INS No.: 412): Guar endosperm flakes as raw materials, hydration, crushing and other steps processed and produced, almost tasteless or have a faint smell of beans, white to yellowish powder. 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