{"id":7790,"date":"2024-08-08T13:42:17","date_gmt":"2024-08-08T13:42:17","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7790"},"modified":"2024-08-08T13:42:17","modified_gmt":"2024-08-08T13:42:17","slug":"modified-starch-2","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/modositott-kemenyito-2\/","title":{"rendered":"Melyek a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 fogalmai, alkalmaz\u00e1sai \u00e9s trendjei?"},"content":{"rendered":"

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 fogalma \u00e9s jellemz\u0151i<\/strong><\/p>\n

A kem\u00e9ny\u00edt\u0151 teljes\u00edtm\u00e9ny\u00e9nek jav\u00edt\u00e1sa \u00e9s alkalmaz\u00e1si k\u00f6r\u00e9nek b\u0151v\u00edt\u00e9se \u00e9rdek\u00e9ben fizikai, k\u00e9miai vagy enzimatikus kezel\u00e9sekkel \u00faj funkci\u00f3s csoportokat visznek be a kem\u00e9ny\u00edt\u0151molekul\u00e1kba, vagy megv\u00e1ltoztatj\u00e1k a kem\u00e9ny\u00edt\u0151molekul\u00e1k m\u00e9ret\u00e9t \u00e9s a kem\u00e9ny\u00edt\u0151szemcs\u00e9k tulajdons\u00e1gait, hogy megv\u00e1ltoztass\u00e1k a kem\u00e9ny\u00edt\u0151 term\u00e9szetes tulajdons\u00e1gait (pl. a paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9kletet, a termikus viszkozit\u00e1st \u00e9s annak stabilit\u00e1s\u00e1t, a fagyaszt\u00e1si \u00e9s olvaszt\u00e1si stabilit\u00e1st, a zsel\u00e9sed\u00e9st, a filmk\u00e9pz\u00e9st, az \u00e1tl\u00e1tsz\u00f3s\u00e1got stb. Az ilyen t\u00edpus\u00fa kem\u00e9ny\u00edt\u0151t, amely tulajdons\u00e1gainak megv\u00e1ltoztat\u00e1sa \u00e9rdek\u00e9ben m\u00e1sodlagos feldolgoz\u00e1son ment kereszt\u00fcl, egy\u00fcttesen m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151nek nevezik.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 megfelel\u0151 m\u00f3dos\u00edt\u00e1sa \u00e9s feldolgoz\u00e1sa r\u00e9v\u00e9n a hagyom\u00e1nyos kem\u00e9ny\u00edt\u0151h\u00f6z k\u00e9pest a legt\u00f6bbj\u00fcknek magas a paszta \u00e1tl\u00e1that\u00f3s\u00e1ga, alacsony paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klete, a kem\u00e9ny\u00edt\u0151paszta viszkozit\u00e1sa \u00e9s stabilit\u00e1sa, a koagul\u00e1ci\u00f3 kicsi, filmk\u00e9pz\u0151 tulajdons\u00e1gai, fagy\u00e1ll\u00f3s\u00e1ga \u00e9s sav\u00e1ll\u00f3s\u00e1ga, l\u00fag\u00e1ll\u00f3s\u00e1ga \u00e9s mechanikai ellen\u00e1ll\u00f3s\u00e1ga \u00e9s sok m\u00e1s kiv\u00e1l\u00f3 tulajdons\u00e1ga van.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1sa \u00e9lelmiszerekben<\/strong><\/p>\n

1. A rizs- \u00e9s t\u00e9sztaterm\u00e9kekben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t els\u0151sorban j\u00f3 s\u0171r\u00edt\u0151, filmk\u00e9pz\u0151, stabiliz\u00e1l\u00f3 \u00e9s paszt\u00e1z\u00f3 tulajdons\u00e1gai miatt haszn\u00e1lj\u00e1k.<\/strong> A f\u0151 haszn\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 az \u00e9szterezett kem\u00e9ny\u00edt\u0151 \u00e9s a hidroxipropil-kem\u00e9ny\u00edt\u0151.<\/strong><\/p>\n

1) A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151vel s\u00fclt instant t\u00e9szta ropog\u00f3s szerkezet\u0171 \u00e9s alacsony olajfelv\u00e9tel\u0171, a term\u00e9kek min\u0151s\u00e9ge \u00e9s t\u00e1rol\u00e1si stabilit\u00e1sa jobb.<\/p>\n

2) Az instant t\u00e9szt\u00e1ban jav\u00edthatja a t\u00e9szta rehidrat\u00e1l\u00e1s\u00e1t, r\u00e1ghat\u00f3s\u00e1g\u00e1t \u00e9s rugalmass\u00e1g\u00e1t, \u00e9s cs\u00f6kkentheti a f\u0151z\u00e9si id\u0151t.<\/p>\n

3) A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a t\u00e9sztat\u00e9szt\u00e1khoz cs\u00f6kkentheti az olaj felsz\u00edv\u00f3d\u00e1s\u00e1t, jav\u00edthatja a t\u00e9szta ropog\u00e1s\u00e1t, \u00e9s meghosszabb\u00edthatja a term\u00e9kek t\u00e1rol\u00e1si idej\u00e9t.<\/p>\n

4) A rizsliszt gy\u00e1rt\u00e1sakor sz\u00f6vetk\u00e9pz\u0151 anyagk\u00e9nt \u00e9s viszkozit\u00e1si anyagk\u00e9nt n\u00f6velheti a term\u00e9kek \u00e1tl\u00e1that\u00f3s\u00e1g\u00e1t \u00e9s simas\u00e1g\u00e1t, cs\u00f6kkentheti a ragacsoss\u00e1got \u00e9s jav\u00edthatja az \u00edzt.<\/p>\n

2. A s\u00fct\u0151ipari term\u00e9kekben els\u0151sorban a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 j\u00f3 filmk\u00e9pz\u0151 tulajdons\u00e1g\u00e1t, magas h\u0151m\u00e9rs\u00e9kleten duzzad\u00f3 tulajdons\u00e1g\u00e1t \u00e9s stabilit\u00e1s\u00e1t haszn\u00e1lja ki.<\/strong>
\n(1) Ghee-helyettes\u00edt\u0151k\u00e9nt haszn\u00e1lj\u00e1k s\u00fctem\u00e9nyek \u00e9s cukorm\u00e1zak k\u00e9sz\u00edt\u00e9s\u00e9n\u00e9l, hogy j\u00f3 kapacit\u00e1st \u00e9s szerkezetet biztos\u00edtson, \u00e9s cs\u00f6kkentse az emberi zs\u00edrbevitelt.<\/p>\n

(2) m\u00e1zk\u00e9pz\u0151 anyag a p\u00e9k\u00e1rukban, j\u00f3, tiszta \u00e9s f\u00e9nyes filmet k\u00e9pezhet a dr\u00e1ga feh\u00e9rje \u00e9s a term\u00e9szetes gumi helyett.<\/p>\n

3) Stabiliz\u00e1tork\u00e9nt \u00e9s s\u0171r\u00edt\u0151szerk\u00e9nt a gy\u00fcm\u00f6lcskeny\u00e9rben, a pit\u00e9ben \u00e9s a t\u00f6ltel\u00e9kben, a term\u00e9k sima \u00e9s r\u00f6vid sz\u00e1lszerkezet\u00e9t biztos\u00edtva, megakad\u00e1lyozva a delamin\u00e1ci\u00f3t \u00e9s a t\u00f6ltel\u00e9k felszakad\u00e1s\u00e1t.<\/p>\n

A gofriban, a felvert kekszekben \u00e9s a s\u00fctem\u00e9nyekben ropog\u00f3s text\u00far\u00e1t, kiv\u00e1l\u00f3 sz\u00ednt \u00e9s jobb \u00edzt eredm\u00e9nyezhet. A t\u00e9sztaterm\u00e9kekben n\u00f6velheti a term\u00e9kek szil\u00e1rds\u00e1g\u00e1t \u00e9s f\u0151z\u00e9si ellen\u00e1ll\u00e1s\u00e1t is.<\/p>\n

Az olyan term\u00e9kekhez, mint a v\u00e9kony \u00e9s ropog\u00f3s s\u00fctik \u00e9s a rizskekszek, bizonyos fok\u00fa duzzad\u00e1ssal rendelkez\u0151 kem\u00e9ny\u00edt\u0151kre van sz\u00fcks\u00e9g. Az el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151 az ilyen term\u00e9kek alapanyaga, \u00e9s jobb, mint a k\u00f6z\u00f6ns\u00e9ges kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa. Ennek oka az, hogy az el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151vel k\u00e9sz\u00fclt kever\u00e9kt\u00f6mb\u00f6kben l\u00e9v\u0151 kem\u00e9ny\u00edt\u0151 egy r\u00e9sze vizet sz\u00edvott fel, \u00e9s s\u00fct\u00e9skor nagy mennyis\u00e9g\u0171 v\u00edzzel megfagyott kem\u00e9ny\u00edt\u0151szemcs\u00e9k bubor\u00e9kosodnak ki, ami duzzad\u00e1st eredm\u00e9nyez. Ezzel szemben, ha k\u00f6z\u00f6ns\u00e9ges kem\u00e9ny\u00edt\u0151t haszn\u00e1lnak, a v\u00edz csak a s\u00fct\u00e9s sor\u00e1n kezd el felsz\u00edv\u00f3dni, \u00edgy nem lesz k\u00f6nny\u0171 el\u00e9rni a ropog\u00f3sod\u00e1s c\u00e9lj\u00e1t. N\u00e9ha m\u00f3dos\u00edtott, el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151t haszn\u00e1lnak a jobb eredm\u00e9nyek el\u00e9r\u00e9se \u00e9rdek\u00e9ben.<\/p>\n

3. A fagyasztott \u00e9lelmiszerek alkalmaz\u00e1s\u00e1ban a legt\u00f6bb fagyasztott \u00e9lelmiszerben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 els\u0151sorban a s\u0171r\u00edt\u00e9s, a text\u00fara jav\u00edt\u00e1sa, az \u00f6reged\u00e9sg\u00e1tl\u00e1s \u00e9s az \u00e9rz\u00e9kszervi min\u0151s\u00e9g jav\u00edt\u00e1sa szerep\u00e9t t\u00f6lti be.<\/strong><\/p>\n

P\u00e9ld\u00e1ul a leves gomb\u00f3cok fagyaszt\u00e1s ut\u00e1n a b\u0151r k\u00f6nnyen megreped, nem is besz\u00e9lve az ism\u00e9telt fagyaszt\u00e1sr\u00f3l \u00e9s olvad\u00e1sr\u00f3l. A gomb\u00f3cok el\u0151\u00e1ll\u00edt\u00e1sa a ragad\u00f3s rizslisztben, hogy hozz\u00e1adjon k\u00f6r\u00fclbel\u00fcl 5% \u00e9terezett kem\u00e9ny\u00edt\u0151t, j\u00e1tszhat k\u00f6t\u0151 \u00e9s nedves\u00edt\u0151 hat\u00e1st, hat\u00e9konyan elker\u00fclheti a b\u0151r szakad\u00e1s\u00e1t \u00e9s a kem\u00e9ny\u00edt\u0151 regener\u00e1l\u00f3d\u00e1s\u00e1t, cs\u00f6kkentheti a paszta leves f\u0151z\u00e9si jelens\u00e9g\u00e9t, cs\u00f6kkentheti a szil\u00e1rd anyagok mennyis\u00e9g\u00e9t a levesben.<\/p>\n

4. A szabadid\u0151s \u00e9lelmiszerek alkalmaz\u00e1s\u00e1ban a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 f\u0151 felhaszn\u00e1l\u00e1sa j\u00f3 tapad\u00e1s, duzzad\u00f3 t\u00edpus, t\u00f6r\u00e9keny tulajdons\u00e1gok \u00e9s pelyhes szerkezet, az \u00e1ltal\u00e1nosan haszn\u00e1lt m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 el\u0151kocsony\u00e1s\u00edtott kem\u00e9ny\u00edt\u0151, \u00e9terezett kem\u00e9ny\u00edt\u0151 \u00e9s \u00f6sszetett m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151.<\/strong>
\n(1) Az extrud\u00e1lt puffasztott \u00e9lelmiszerekben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 j\u00f3 puffaszt\u00e1st \u00e9s szerkezetet biztos\u00edthat a term\u00e9keknek, a term\u00e9kek szil\u00e1rds\u00e1ga \u00e9s t\u00f6r\u00e9kenys\u00e9ge is javul, \u00e9s a term\u00e9kek egyenletes szervez\u0151d\u00e9ssel \u00e9s magas termel\u00e9si sebess\u00e9ggel rendelkeznek, ugyanakkor n\u00f6velheti a funkcion\u00e1lis rost\u00f6sszet\u00e9telt.<\/p>\n

(2) A mikrohull\u00e1m\u00fa puffasztott \u00e9lelmiszerekben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 k\u00e9pes szab\u00e1lyozni a term\u00e9kek t\u00e9rfogat\u00e1t \u00e9s szerkezet\u00e9t, \u00edgy a term\u00e9kek egyenletes p\u00f3rusokkal rendelkeznek.<\/p>\n

(3) A ropog\u00f3s f\u00f6ldimogyor\u00f3ban a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 jav\u00edthatja a ropog\u00f3s h\u00e9j szervezet\u00e9t, k\u00f6nny\u0171, ropog\u00f3s, t\u00f6r\u00e9keny \u00e9s bolyhos szerkezetet adva a ropog\u00f3s h\u00e9jnak.<\/p>\n

(4) M\u00e1s \u00e9lelmiszerekben a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 is j\u00f3 szerepet j\u00e1tszhat!<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 fejl\u0151d\u00e9si trendje<\/strong><\/p>\n

1\u3001\u00daj funkcion\u00e1lis m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 kifejleszt\u00e9se<\/strong>
\nA funkcion\u00e1lis m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t els\u0151sorban az \u00e9lelmiszer-, orvosi, gy\u00f3gyszeripari, napi haszn\u00e1lat\u00fa vegyi \u00e9s egy\u00e9b ipar\u00e1gakban haszn\u00e1lj\u00e1k, \u00e9s olyan m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151re utal, amely bizonyos eg\u00e9szs\u00e9g\u00fcgyi hat\u00e1sokkal \u00e9s \u00e9lettani funkci\u00f3kkal rendelkezik az emberi szervezetben, valamint k\u00f6rnyezetbar\u00e1t kem\u00e9ny\u00edt\u0151alap\u00fa lass\u00fa felszabadul\u00e1s\u00fa hordoz\u00f3k, adszorpci\u00f3s anyagok, biol\u00f3giailag leboml\u00f3 anyagok, p\u00e9ld\u00e1ul rezisztens kem\u00e9ny\u00edt\u0151, lassan em\u00e9szt\u0151 kem\u00e9ny\u00edt\u0151, por\u00f3zus kem\u00e9ny\u00edt\u0151 \u00e9s \u00edgy tov\u00e1bb.<\/p>\n

Az ilyen t\u00edpus\u00fa m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 kibocs\u00e1t\u00e1sa nem olyan nagy, mint a k\u00f6z\u00f6ns\u00e9ges m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151\u00e9, de jelent\u0151sen jav\u00edthatja a feldolgozott term\u00e9kek min\u0151s\u00e9g\u00e9t \u00e9s min\u0151s\u00e9g\u00e9t magas hozz\u00e1adott \u00e9rt\u00e9kkel, ami a hazai \u00e9s k\u00fclf\u00f6ldi m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151kutat\u00e1s jelenlegi fejleszt\u00e9si ir\u00e1nya.<\/p>\n

2\u3001A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 t\u00e1p\u00e9rt\u00e9k\u00e9nek \u00e9s \u00e9lelmiszerbiztons\u00e1gi \u00e9rt\u00e9kel\u00e9si rendszer\u00e9nek l\u00e9trehoz\u00e1sa \u00e9s jav\u00edt\u00e1sa<\/strong>
\nA fejlett orsz\u00e1gokban el\u0151\u00e1ll\u00edtott ehet\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t a WHO \u00e9s a FAO \u00e9lelmiszer-adal\u00e9kanyagokkal foglalkoz\u00f3 szak\u00e9rt\u0151i bizotts\u00e1ga m\u00e1r r\u00e9g\u00f3ta elismeri, \u00e9s sz\u00e1mos term\u00e9ket az FDA is megvizsg\u00e1lt, \u00e9s a megfelel\u0151 felhaszn\u00e1l\u00e1si korl\u00e1tokat \u00e9s felhaszn\u00e1l\u00e1st is megfogalmazt\u00e1k. B\u00e1r a k\u00ednai \"\u00c9lelmiszer-adal\u00e9kanyagokra vonatkoz\u00f3 k\u00e9zik\u00f6nyv\" is tartalmaz relev\u00e1ns tartalmat az ehet\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 adagol\u00e1s\u00e1r\u00f3l \u00e9s felhaszn\u00e1l\u00e1s\u00e1r\u00f3l, az ehet\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 t\u00e1pl\u00e1lkoz\u00e1si \u00e9rt\u00e9k\u00e9r\u0151l \u00e9s biztons\u00e1g\u00e1r\u00f3l kevesebb tartalom van, \u00e9s az ehet\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 biztons\u00e1gi \u00e9rt\u00e9kel\u00e9si rendszere nem megfelel\u0151.<\/p>\n

A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 biztons\u00e1goss\u00e1g\u00e1nak jav\u00edt\u00e1sa \u00e9rdek\u00e9ben el kell m\u00e9ly\u00edteni a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 t\u00e1pl\u00e1lkoz\u00e1si \u00e9rt\u00e9k\u00e9nek kutat\u00e1s\u00e1t, \u00e9s l\u00e9tre kell hozni \u00e9s jav\u00edtani kell a m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 biztons\u00e1gi \u00e9rt\u00e9kel\u00e9si rendszer\u00e9t. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 gy\u00e1rt\u00e1si folyamat\u00e1nak, a gy\u00e1rt\u00e1si berendez\u00e9seknek \u00e9s az \u00faj term\u00e9kek fejleszt\u00e9s\u00e9nek kutat\u00e1s\u00e1ra is sok lehet\u0151s\u00e9g van K\u00edn\u00e1ban.<\/p>","protected":false},"excerpt":{"rendered":"

Concept and Characteristics of Modified Starch In order to improve the performance of starch and expand its application range, physical, chemical or enzymatic treatments are used to introduce new functional groups into starch molecules or change the size of starch molecules and the properties of starch granules, so as to change the natural properties of […]<\/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 concepts, applications and trends of modified starch? - 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\/modositott-kemenyito-2\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the concepts, applications and trends of modified starch? 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