{"id":9570,"date":"2024-09-02T07:02:51","date_gmt":"2024-09-02T07:02:51","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9570"},"modified":"2024-09-02T07:02:51","modified_gmt":"2024-09-02T07:02:51","slug":"waxy-corn-starch","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/viaszos-kukoricakemenyito\/","title":{"rendered":"Mi a viaszos kukoricakem\u00e9ny\u00edt\u0151 fejl\u0151d\u00e9se \u00e9s felhaszn\u00e1l\u00e1sa?"},"content":{"rendered":"

Mi a viaszos kukoricakem\u00e9ny\u00edt\u0151 fejl\u0151d\u00e9se \u00e9s felhaszn\u00e1l\u00e1sa?<\/h1>\n

A viaszos kukoric\u00e1t ragad\u00f3s kukoric\u00e1nak is nevezik, a k\u00ednai n\u00e9p \u00e1ltal\u00e1nosan ragacsos kukoricak\u00e9nt ismert. A viaszos kukorica \u00e1tl\u00e1tszatlan megjelen\u00e9s\u0171 \u00e9s s\u0171r\u0171, homog\u00e9n text\u00far\u00e1j\u00fa, mint a paraffinviasz. Ha k\u00e9ssel felv\u00e1gjuk a magot, a v\u00e1g\u00e1s fel\u00fclete viaszszer\u0171 csillog\u00e1st mutat, b\u00e1r nem tartalmaz viaszkomponenseket, m\u00e9gis viaszos kukoric\u00e1nak nevezik.
\nM\u00e1s kem\u00e9ny\u00edt\u0151kkel \u00f6sszehasonl\u00edtva a viaszos kukoric\u00e1b\u00f3l el\u0151\u00e1ll\u00edtott kem\u00e9ny\u00edt\u0151 a k\u00f6vetkez\u0151 tulajdons\u00e1gokkal rendelkezik
\n1. A szemcs\u00e9k alakja \u00e9s m\u00e9rete a viaszos kukorica szemcs\u00e9k t\u00f6bbnyire soksz\u00f6glet\u0171ek, ezen k\u00edv\u00fcl vannak kerekek is, fel\u00fclete viszonylag \u00e9rdes, nincs reped\u00e9s; a k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151 szemcs\u00e9k sima fel\u00fclet\u0171ek, t\u00f6bbnyire soksz\u00f6glet\u0171ek; a burgonyakem\u00e9ny\u00edt\u0151 szemcs\u00e9k t\u00f6bbnyire toj\u00e1sdadok, sima fel\u00fclet\u0171ek \u00e9s \u00e9p szemcs\u00e9k; az \u00e9desburgonya kem\u00e9ny\u00edt\u0151 szemcs\u00e9k t\u00f6bbnyire kerekek, ezen k\u00edv\u00fcl vannak soksz\u00f6glet\u0171ek is, sima fel\u00fclet\u0171ek \u00e9s nincs reped\u00e9s. A szemcsem\u00e9ret\u00fcket az 1. t\u00e1bl\u00e1zat mutatja:
\n\"\"<\/p>\n

2. A kem\u00e9ny\u00edt\u0151paszta alvad\u00e9konys\u00e1g\u00e1nak \u00e1tl\u00e1that\u00f3s\u00e1ga az \u00e9lelmiszer-feldolgoz\u00e1s egyik fontos min\u0151s\u00e9gi t\u00e9nyez\u0151je, \u00e9s az \u00f6reged\u00e9s m\u00e9rt\u00e9ke is nagym\u00e9rt\u00e9kben korrel\u00e1l. \u00c1ltal\u00e1ban k\u00f6nnyen \u00f6reged\u0151 az \u00e1tl\u00e1that\u00f3s\u00e1g rossz.
\nP\u00e9ld\u00e1ul a k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151 \u00e1ttetsz\u0151 feh\u00e9r paszta, a burgonyakem\u00e9ny\u00edt\u0151 paszta \u00e9s a viaszos kukoricakem\u00e9ny\u00edt\u0151 nagyon \u00e1tl\u00e1tsz\u00f3. Jelenleg az \u00e1tereszt\u0151k\u00e9pess\u00e9get gyakran haszn\u00e1lj\u00e1k a kem\u00e9ny\u00edt\u0151paszta \u00e1tl\u00e1tsz\u00f3s\u00e1g\u00e1nak t\u00fckr\u00f6z\u00e9s\u00e9re, \u00edgy mutatva meg a v\u00edzzel val\u00f3 egyes\u00fcl\u00e9si k\u00e9pess\u00e9g\u00e9nek er\u0151ss\u00e9g\u00e9t. \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy a viaszos kukoricakem\u00e9ny\u00edt\u0151 f\u00e9ny\u00e1tereszt\u0151 k\u00e9pess\u00e9ge jobb, mint a burgonyakem\u00e9ny\u00edt\u0151\u00e9 \u00e9s a k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151\u00e9.
\nAmikor a kem\u00e9ny\u00edt\u0151t meleg\u00edtik, a szemcs\u00e9i vizet vesznek fel \u00e9s megduzzadnak, megrepednek \u00e9s paszt\u00f6riz\u00e1l\u00f3dnak. A h\u0171t\u00e9s sor\u00e1n a kem\u00e9ny\u00edt\u0151molekul\u00e1k \u00e1trendez\u0151dnek, a molekulal\u00e1ncok hidrog\u00e9nk\u00f6t\u00e9ssel \u00f6sszekapcsol\u00f3dnak, \u00edgy a kem\u00e9ny\u00edt\u0151molekul\u00e1k dehidrat\u00e1l\u00f3dnak \u00e9s \u00f6sszeh\u00faz\u00f3dnak, tapad\u00f3 tulajdons\u00e1guk cs\u00f6kken, v\u00edzmegtart\u00f3 k\u00e9pess\u00e9g\u00fck gyeng\u00fcl. Min\u00e9l kisebb az \u00fcleped\u00e9si t\u00e9rfogat, ann\u00e1l k\u00f6nnyebben koagul\u00e1l\u00f3dik \u00e9s s\u00fcllyed a kem\u00e9ny\u00edt\u0151.
\n\u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy a k\u00f6z\u00f6ns\u00e9ges kem\u00e9ny\u00edt\u0151 alvad\u00e9konys\u00e1ga nagyon er\u0151s, m\u00edg a viaszos kukoricakem\u00e9ny\u00edt\u0151 \u00e9s a burgonyakem\u00e9ny\u00edt\u0151 alvad\u00e9konys\u00e1ga nagyon alacsony. Ez az\u00e9rt van, mert az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 l\u00e1ncszerkezet\u0171, az oldatban kis t\u00e9rbeli akad\u00e1lyokkal rendelkezik, k\u00f6nnyen orient\u00e1lhat\u00f3, \u00edgy k\u00f6nnyen regener\u00e1l\u00f3dik, k\u00fcl\u00f6n\u00f6sen a k\u00f6zepes hossz\u00fas\u00e1g\u00fa egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 k\u00f6nnyen regener\u00e1l\u00f3dik, m\u00edg a burgonyakem\u00e9ny\u00edt\u0151ben az egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 l\u00e1nca hosszabb, ami megnehez\u00edti az orient\u00e1l\u00f3d\u00e1st, \u00e9s lassan regener\u00e1l\u00f3dik. A viaszos kukoricakem\u00e9ny\u00edt\u0151 alapvet\u0151en egyenes l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151, az el\u00e1gaz\u00f3 l\u00e1nc\u00fa kem\u00e9ny\u00edt\u0151 f\u00e1s szerkezet\u0171, a t\u00e9rbeli akad\u00e1lyok megold\u00e1s\u00e1ban nem k\u00f6nnyen orient\u00e1lhat\u00f3, ez\u00e9rt nem k\u00f6nny\u0171 a koagul\u00e1ci\u00f3.
\n3. A v\u00edzzel diszperg\u00e1lt kem\u00e9ny\u00edt\u0151 duzzad\u00f3 ereje \u00e9s oldhat\u00f3s\u00e1ga, amint felmelegszik, vizet sz\u00edv fel \u00e9s megduzzad, hogy paszt\u00e1t k\u00e9pezzen, ez a paszt\u00e1z\u00e1si jelens\u00e9g a k\u00fcl\u00f6nb\u00f6z\u0151 kem\u00e9ny\u00edt\u0151t\u00edpusok miatt v\u00e1ltozik. \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy a burgonyakem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klete a legalacsonyabb, de a v\u00edzfelvev\u0151 duzzad\u00e1s m\u00e9rt\u00e9ke a legnagyobb; \u00e9s a k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151 \u00e9ppen az ellenkez\u0151je.
\nBurgonyakem\u00e9ny\u00edt\u0151 alacsony h\u0151m\u00e9rs\u00e9kleten 60-60 \u2103 v\u00edzfelsz\u00edv\u00f3 duzzad\u00f3 ereje ak\u00e1r 70% vagy t\u00f6bb, m\u00edg a viasz kukoricakem\u00e9ny\u00edt\u0151 a 68-85 \u2103 k\u00f6z\u00f6tti 68-85 \u2103 k\u00f6z\u00f6tti duzzad\u00f3 ereje a gyors n\u00f6veked\u00e9s. A k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151nek 90 \u2103 magas h\u0151m\u00e9rs\u00e9klet felett kell lennie, hogy 25% duzzad\u00f3ereje legyen.
\n4. Az azonos koncentr\u00e1ci\u00f3j\u00fa paszta viszkozit\u00e1si tulajdons\u00e1gai, a viaszos kukoricakem\u00e9ny\u00edt\u0151 paszta viszkozit\u00e1sa alacsonyabb, mint a burgony\u00e1\u00e9, de magasabb, mint a k\u00f6z\u00f6ns\u00e9ges kukoricakem\u00e9ny\u00edt\u0151\u00e9.
\nViaszos kukoricakem\u00e9ny\u00edt\u0151 tej a PH k\u00f6zel semleges, a paszta viszkozit\u00e1sa magasabb \u00e9s stabilabb, magasabb PH vagy alacsonyabb PH kis, a paszta viszkozit\u00e1s\u00e1nak stabilit\u00e1sa gyenge. Ez azt jelzi, hogy a viaszos kukoricakem\u00e9ny\u00edt\u0151 paszta rosszul ellen\u00e1ll a savaknak \u00e9s l\u00fagoknak.
\nAz \u00e9lelmiszer-el\u0151\u00e1ll\u00edt\u00e1s sor\u00e1n gyakran adnak hozz\u00e1 cukrot, \u00e9s a felhaszn\u00e1lt kem\u00e9ny\u00edt\u0151re hat\u00e1ssal van a benne l\u00e9v\u0151 cukor. Mivel a szachar\u00f3z molekul\u00e1k sz\u00e1mos hidroxilcsoportok rendk\u00edv\u00fcl old\u00f3dik v\u00edzben, cukor oldott kem\u00e9ny\u00edt\u0151 tejben, viszonylag cs\u00f6kkenti a kem\u00e9ny\u00edt\u0151 paszta b\u0151v\u00edt\u00e9se paszta v\u00edz, \u00fagy, hogy a kem\u00e9ny\u00edt\u0151, mintha egy viszonylag kis mennyis\u00e9g\u0171 v\u00edz paszta, granul\u00e1tum b\u0151v\u00edt\u00e9se neh\u00e9zs\u00e9gek, neh\u00e9z paszta, \u00edgy a paszta h\u0151m\u00e9rs\u00e9klete n\u0151, a viszkozit\u00e1s is n\u00f6vekszik b\u00e1rmikor. A szachar\u00f3z adagol\u00e1s n\u00f6vel\u00e9s\u00e9vel a kem\u00e9ny\u00edt\u0151 granul\u00e1tum duzzad\u00e1s\u00e1nak \u00e9s paszt\u00e1z\u00e1s\u00e1nak g\u00e1tl\u00e1sa fokoz\u00f3dik, \u00e9s a viszkozit\u00e1s egy bizonyos hat\u00e1r el\u00e9r\u00e9se ut\u00e1n cs\u00f6kken.
\nA n\u00e1trium-klorid jelenl\u00e9te megn\u00f6velte a viaszos kukoricakem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si h\u0151m\u00e9rs\u00e9klet\u00e9t. A s\u00f3 a szachar\u00f3zhoz hasonl\u00f3an cs\u00f6kkenti a v\u00edzaktivit\u00e1st, befoly\u00e1solja a kem\u00e9ny\u00edt\u0151molekul\u00e1k \u00e9s a v\u00edzmolekul\u00e1k k\u00f6z\u00f6tti k\u00f6lcs\u00f6nhat\u00e1st, \u00e9s akad\u00e1lyozza a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1si teljes\u00edtm\u00e9ny\u00e9t; min\u00e9l nagyobb a s\u00f3 mennyis\u00e9ge, ann\u00e1l nehezebb a kem\u00e9ny\u00edt\u0151 paszt\u00e1z\u00e1sa, \u00e9s a kem\u00e9ny\u00edt\u0151paszta gyorsabban alvad meg.
\nA viaszos kukoricakem\u00e9ny\u00edt\u0151 gyakorlati alkalmaz\u00e1sa
\nRizskeksz: Jap\u00e1nban rendk\u00edv\u00fcl n\u00e9pszer\u0171ek a ragasztott rizsb\u0151l k\u00e9sz\u00fclt rizskekszek. A viaszos kukoricakem\u00e9ny\u00edt\u0151 ugyanolyan duzzad\u00f3er\u0151vel rendelkezik, mint a ragasztott rizs, \u00e9s a ragasztott rizs egy r\u00e9sz\u00e9t helyettes\u00edtheti.
\nT\u00f6ltel\u00e9kek \u00e9s m\u00e1rt\u00e1sok: \u00c1ltal\u00e1noss\u00e1gban elmondhat\u00f3, hogy a kem\u00e9ny\u00edt\u0151 k\u00f6nnyen \u00f6regszik \u00e9s megkem\u00e9nyedik a ragaszt\u00e1s ut\u00e1n, ami t\u00f6nkreteszi az eredeti min\u0151s\u00e9get \u00e9s \u00edzt. A viaszos kukoricakem\u00e9ny\u00edt\u0151 nem \u00f6regszik k\u00f6nnyen, j\u00f3 v\u00edzmegtart\u00f3 k\u00e9pess\u00e9ggel \u00e9s stabil viszkozit\u00e1ssal rendelkezik, \u00edgy m\u00e1s kem\u00e9ny\u00edt\u0151kkel egy\u00fctt haszn\u00e1lhat\u00f3 a viszkozit\u00e1s fokoz\u00e1s\u00e1ra, a fel\u00fcleti szervez\u0151d\u00e9s jav\u00edt\u00e1s\u00e1ra \u00e9s az \u00f6reged\u00e9s megakad\u00e1lyoz\u00e1s\u00e1ra.
\nP\u00e9ld\u00e1ul, ha b\u00fazakem\u00e9ny\u00edt\u0151t 10-15% viaszos kukoricakem\u00e9ny\u00edt\u0151vel adunk hozz\u00e1, a t\u00e9szta nem k\u00f6nnyen hoz l\u00e9tre kem\u00e9ny b\u0151rr\u00e9teget, \u00e9s v\u00edzmegtart\u00f3 tulajdons\u00e1gokkal rendelkezik, hogy megakad\u00e1lyozza a v\u00edz kicsap\u00f3d\u00e1s\u00e1t. A viaszos kukoricakem\u00e9ny\u00edt\u0151 felhaszn\u00e1lhat\u00f3 keny\u00e9rben, pudingban, sz\u00f3szokban stb. K\u00fcl\u00f6n\u00f6sen a t\u00e9rh\u00e1l\u00f3s\u00edtott viaszos kukoricakem\u00e9ny\u00edt\u0151 alkalmasabb a konzervdobozok tartalm\u00e1hoz t\u00f6lt\u0151anyagk\u00e9nt, amely n\u00f6velheti a viszkozit\u00e1st \u00e9s fenntarthatja a magas viszkozit\u00e1st, ha savass\u00e1ggal vagy er\u0151s kever\u00e9ssel tal\u00e1lkozik.<\/p>","protected":false},"excerpt":{"rendered":"

What is the development and utilization of waxy corn starch? Waxy corn is also known as glutinous corn, China’s folk commonly known as sticky corn. Waxy corn has an opaque appearance and a dense, homogeneous texture, like paraffin wax. When you cut the kernel with a knife, the surface of the cut has a wax-like […]<\/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 development and utilization of waxy corn 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\/viaszos-kukoricakemenyito\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the development and utilization of waxy corn starch? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the development and utilization of waxy corn starch? Waxy corn is also known as glutinous corn, China’s folk commonly known as sticky corn. Waxy corn has an opaque appearance and a dense, homogeneous texture, like paraffin wax. 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