{"id":9776,"date":"2024-09-17T09:26:30","date_gmt":"2024-09-17T09:26:30","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9776"},"modified":"2024-09-17T09:26:30","modified_gmt":"2024-09-17T09:26:30","slug":"the-crispness-of-fried-food","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/the-crispness-of-fried-food\/","title":{"rendered":"Hogyan lehet jav\u00edtani a s\u00fclt \u00e9telek ropog\u00e1s\u00e1t?"},"content":{"rendered":"

Hogyan lehet jav\u00edtani a s\u00fclt \u00e9telek ropog\u00e1s\u00e1t?<\/h1>\n

A s\u00fclt \u00e9tel K\u00edna egyik hagyom\u00e1nyos \u00e9tele, amely ropog\u00f3s \u00e9tellel, fanyar arom\u00e1val \u00e9s arany sz\u00ednnel rendelkezik, az emberek, a fogyaszt\u00f3k \u00e1ltal m\u00e9lyen szeretett emberek. Sok s\u00fclt \u00e9telt \u00e1ltal\u00e1ban porral kell bevonni, hogy biztos\u00edts\u00e1k a term\u00e9kek min\u0151s\u00e9g\u00e9t a s\u00fct\u00e9si folyamatban, mint p\u00e9ld\u00e1ul a s\u00fclt csirke, s\u00fclt hal, s\u00fclt garn\u00e9lar\u00e1k \u00e9s \u00edgy tov\u00e1bb.
\nA bevon\u00f3por egy el\u0151re elk\u00e9sz\u00edtett por, liszt vagy kem\u00e9ny\u00edt\u0151, mint a f\u0151 anyag, \u00e9s adjunk hozz\u00e1 s\u0171r\u00edt\u0151szert, f\u0171szerez\u00e9s, sz\u00ednez\u0151anyag \u00e9s egy\u00e9b adal\u00e9kanyagok keverve, a f\u0151 szerepe az, hogy jav\u00edtsa a term\u00e9k alkalmaz\u00e1si hat\u00e1s\u00e1t. A por hagyom\u00e1nyos haszn\u00e1lata egyetlen liszt, mint a f\u0151 nyersanyag, de mivel a liszt a s\u00fct\u0151olaj felsz\u00edv\u00f3d\u00e1sa nagy, \u00e9s az eltarthat\u00f3s\u00e1gi id\u0151 nem hossz\u00fa, hossz\u00fa ideig a term\u00e9k l\u00e1gyul\u00e1sa jelens\u00e9g, cs\u00f6kkenti a term\u00e9k \u00edz\u00e9t.
\nA m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa a bevon\u00f3porhoz jelent\u0151sen jav\u00edthatja a term\u00e9k megjelen\u00e9s\u00e9t, sz\u00edn\u00e9t \u00e9s \u00edz\u00e9t, \u00e9s n\u00f6velheti a term\u00e9k hozam\u00e1t [1]. Ezek k\u00f6z\u00fcl a bevon\u00f3porhoz denatur\u00e1lt kem\u00e9ny\u00edt\u0151 adhat\u00f3, \u00e9s a p\u00e9pes\u00edt\u00e9shez hideg vizet lehet haszn\u00e1lni, ami szint\u00e9n n\u00f6velheti a gouache ar\u00e1ny\u00e1t az iszapk\u00e9sz\u00edt\u00e9sben, n\u00f6velheti az iszap stabilit\u00e1s\u00e1t \u00e9s foly\u00e9konys\u00e1g\u00e1t, fokozhatja a term\u00e9k zseng\u00e9j\u00e9t \u00e9s a l\u00e9 visszatart\u00e1s\u00e1t, \u00e9s cs\u00f6kkentheti a felhaszn\u00e1lt s\u0171r\u00edt\u0151anyag mennyis\u00e9g\u00e9t [2]. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa az el\u0151re elk\u00e9sz\u00edtett porhoz n\u00f6velheti a k\u00f6t\u0151er\u0151t az \u00f6sszetev\u0151k \u00e9s a bevonat k\u00f6z\u00f6tt, \u00edgy az nem h\u00e1mlik k\u00f6nnyen, de fokozhatja a v\u00edzvisszatart\u00e1st is. A m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 [3-4] hozz\u00e1ad\u00e1sa a bevon\u00f3porhoz vonz\u00f3 sz\u00edn\u0171v\u00e9 \u00e9s j\u00f3 \u00edz\u0171v\u00e9 teheti a term\u00e9ket.
\nA k\u00fcl\u00f6nb\u00f6z\u0151 nyersanyagok \u00e9s denatur\u00e1l\u00e1si m\u00f3dszerek szerint sokf\u00e9le denatur\u00e1lt kem\u00e9ny\u00edt\u0151 l\u00e9tezik. Az oxid\u00e1lt kem\u00e9ny\u00edt\u0151 \u00e9s a kolloiddal kevert oxid\u00e1lt vegyes denatur\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1si hat\u00e1s\u00e1t vizsg\u00e1lt\u00e1k s\u00fct\u0151porban, ami elm\u00e9leti al\u00e1t\u00e1maszt\u00e1st ny\u00fajtott a denatur\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1s\u00e1hoz.
\nAnyagok \u00e9s m\u00f3dszerek
\n1.1 Anyagok Liszt, karboximetil-cellul\u00f3z (CMC), xant\u00e1n gumi, zselatin (\u00e9lelmiszer-min\u0151s\u00e9g\u0171), a piacon kaphat\u00f3; M\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151: mani\u00f3kakem\u00e9ny\u00edt\u0151, mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt kem\u00e9ny\u00edt\u0151, mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt hidroxipropil-kem\u00e9ny\u00edt\u0151, Gansu Fengshou Agricultural Technology Co., LTD. Feh\u00e9r cukor, n\u00f6v\u00e9nyi olaj, s\u00f3, gy\u00f6mb\u00e9rpor, borspor, csirkemellh\u00fas, burgonyakem\u00e9ny\u00edt\u0151, kukoricakem\u00e9ny\u00edt\u0151 stb.
\n1.2 Eszk\u00f6z\u00f6k \u00e9s felszerel\u00e9sek Indukci\u00f3s t\u0171zhely, szagelsz\u00edv\u00f3, spatula, wok stb.
\n1.3 Folyamat Folyamat Csirkemell (fagyasztva) \u2192 kiolvaszt\u00e1s \u2192 (f\u0171szerek \u00e9s jeges v\u00edz hozz\u00e1ad\u00e1sa) p\u00e1col\u00e1s \u2192 m\u00e9retre v\u00e1g\u00e1s \u2192 csomagol\u00e1s \u2192 csomagol\u00e1s \u2192 s\u00fct\u00e9s \u2192 gyorsfagyaszt\u00e1s \u2192 csomagol\u00e1s \u2192 t\u00e1rol\u00e1s.
\n1.4 Vizsg\u00e1lati m\u00f3dszerek 1.4.1 Nyersanyag-kezel\u00e9s (1) Olvaszt\u00e1s. Az \u00e1llatorvosi vizsg\u00e1laton \u00e1tesett csirkemellh\u00fasr\u00f3l t\u00e1vol\u00edtsa el a k\u00fcls\u0151 csomagol\u00f3dobozt \u00e9s a bels\u0151 csomagol\u00f3 m\u0171anyag zacsk\u00f3t, \u00e9s olvasztja fel term\u00e9szetes m\u00f3don a rozsdamentes ac\u00e9l v\u00e1g\u00f3deszk\u00e1n a felolvaszt\u00f3helyis\u00e9gben, am\u00edg a h\u00fas k\u00f6z\u00e9ps\u0151 h\u0151m\u00e9rs\u00e9klete -2\u2103 nem lesz.
\n(2) p\u00e1col\u00e1s. Oldjuk fel a burgonyakem\u00e9ny\u00edt\u0151t, a cukrot, a s\u00f3t, a borsot \u00e9s a gy\u00f6mb\u00e9rt v\u00edzben. \u00d6nts\u00fck a csirk\u00e9t tartalmaz\u00f3 f\u0151z\u0151poh\u00e1rba. Keverj\u00fck j\u00f3l \u00f6ssze. A 0 ~ 4 \u2103-os hideg szob\u00e1ban 12 \u00f3r\u00e1n \u00e1t t\u00f6rt\u00e9n\u0151 \u00e1ll\u00edt\u00e1s el\u0151seg\u00edti a s\u00f3s p\u00e1cl\u00e9 teljes felsz\u00edv\u00f3d\u00e1s\u00e1t a csirk\u00e9ben.
\n(3) Kolloid oldat. A xant\u00e1ngumit, a zselatint \u00e9s a CMC-t kolloid oldatt\u00e1 \u00e1ll\u00edtottuk el\u0151 v\u00edz bizonyos ar\u00e1ny\u00fa hozz\u00e1ad\u00e1s\u00e1val \u00e9s 12 \u00f3r\u00e1s \u00e1ll\u00e1ssal, hogy a kolloid teljesen felsz\u00edvja a vizet \u00e9s felhaszn\u00e1l\u00e1s el\u0151tt felold\u00f3djon [5].
\n(4) A h\u00edgtr\u00e1gya el\u0151k\u00e9sz\u00edt\u00e9se. Keverjen \u00f6ssze egyenletesen k\u00f6r\u00fclbel\u00fcl 80% lisztet \u00e9s kukoricakem\u00e9ny\u00edt\u0151t k\u00f6r\u00fclbel\u00fcl 20% denatur\u00e1lt kem\u00e9ny\u00edt\u0151vel, majd adja hozz\u00e1 a kevert kolloid oldatot \u00e9s bizonyos mennyis\u00e9g\u0171 vizet, \u00fagy, hogy a kevert por \u00e9s a v\u00edz ar\u00e1nya 1:1,5~1:2,0 legyen, egyenletesen keverje \u00f6ssze haszn\u00e1latra.
\n(5) M\u00e9retez\u00e9s. Tegye a v\u00e1gott csirkedarabokat a habarcsba, lassan keverje 3 percig, hogy a habarcs egyenletesen kapcsol\u00f3djon a csirkedarabokhoz.
\n(6) korp\u00e1sod\u00e1s. Tegye a kevert bevon\u00f3port a rozsdamentes ac\u00e9llemezre, tegye a kem\u00e9ny\u00edtett kis csirkemellet a bevon\u00f3porba, ford\u00edtsa meg \u00fagy, hogy a bevon\u00f3por egyenletesen kapcsol\u00f3djon a h\u00fas fel\u00fclet\u00e9hez, v\u00e9kony f\u0171zfalev\u00e9l alak\u00fara, v\u00e9g\u00fcl tegye a m\u0171anyag h\u00e1l\u00f3s kos\u00e1rba, \u00f3vatosan r\u00e1zza fel, hogy ler\u00e1zza a por fel\u00fclet\u00e9t.
\n(7) M\u00e9lys\u00fct\u00e9s. El\u0151sz\u00f6r adjunk hozz\u00e1 egy bizonyos mennyis\u00e9g\u0171 r\u00f6vid\u00edt\u0151 vagy p\u00e1lmaolajat a s\u00fct\u0151g\u00e9pbe, meleg\u00edts\u00fck el\u0151 185 \u2103-ra, \u00fagy, hogy a becsomagolt csirkedarabok egym\u00e1s ut\u00e1n \u00e1thaladjanak az olajr\u00e9tegen, a s\u00fct\u00e9si id\u0151 25s, a sz\u00edn a s\u00fct\u00e9s ut\u00e1n vil\u00e1goss\u00e1rga, vegye ki az olajat.
\n1.4.2 A term\u00e9k\u00e9rt\u00e9kel\u00e9s m\u00f3dszere 10 v\u00e9letlenszer\u0171en kiv\u00e1lasztott szem\u00e9lyt vettek r\u00e9szt a term\u00e9kek \u00e9rz\u00e9kszervi \u00e9rt\u00e9kel\u00e9s\u00e9ben, \u00e9s az \u00e1tlagos pontsz\u00e1mot kapt\u00e1k. A term\u00e9kek \u00e9rz\u00e9kszervi \u00e9rt\u00e9kel\u00e9si norm\u00e1it az 1. t\u00e1bl\u00e1zat tartalmazza.<\/p>\n

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Eredm\u00e9nyek \u00e9s elemz\u00e9s
\n2.1 A liszt \u00e9s a kukoricakem\u00e9ny\u00edt\u0151 ar\u00e1ny\u00e1nak meghat\u00e1roz\u00e1sa A lisztet \u00e9s a kukoricakem\u00e9ny\u00edt\u0151t 2:8, 5:5, 2:8 szerint kevert\u00fck \u00f6ssze, majd a lisztbevonat \u00e9s a s\u00fct\u00e9s tesztj\u00e9t v\u00e9gezt\u00fck el, majd k\u00fcl\u00f6nb\u00f6z\u0151 lisztbevonat\u00fa paszt\u00e1kat haszn\u00e1ltunk a s\u00fclt \u00e9telek k\u00e9sz\u00edt\u00e9s\u00e9hez. S\u00fct\u00e9s ut\u00e1n a term\u00e9keket lefagyasztott\u00e1k \u00e9s t\u00e1rolt\u00e1k. 10d ut\u00e1n a term\u00e9keket visszatett\u00e9k az ed\u00e9nybe k\u00f3stol\u00e1s c\u00e9lj\u00e1b\u00f3l, \u00e9s a b\u0151rt \u00e9s a t\u00f6ltel\u00e9ket pontozt\u00e1k. A k\u00fcl\u00f6nb\u00f6z\u0151 bevon\u00f3 term\u00e9kek pontsz\u00e1m\u00e1t a 2. t\u00e1bl\u00e1zat mutatja.<\/p>\n

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A 2. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, hogy a h\u00e1romf\u00e9le lisztbevonat k\u00f6z\u00fcl a 8:2 ar\u00e1ny\u00fa liszt-kukoricakem\u00e9ny\u00edt\u0151 ar\u00e1nyban k\u00e9sz\u00fclt term\u00e9k a legjobban t\u00f6r\u00e9keny \u00e9s a legmagasabb \u00e1tfog\u00f3 pontsz\u00e1mmal rendelkezik. Ennek oka, hogy a liszt feh\u00e9rjetartalma magas, a b\u00fazakem\u00e9ny\u00edt\u0151-tartalom alacsony, \u00e9s a b\u00fazakem\u00e9ny\u00edt\u0151-r\u00e9szecsk\u00e9k kicsik, a zselatiniz\u00e1ci\u00f3s h\u0151m\u00e9rs\u00e9klet magas, a liszthez adott bizonyos mennyis\u00e9g\u0171 kukoricakem\u00e9ny\u00edt\u0151 hozz\u00e1ad\u00e1sa jav\u00edthatja a term\u00e9k ropog\u00f3sod\u00e1s\u00e1t, ez\u00e9rt a liszt \u00e9s a kukoricakem\u00e9ny\u00edt\u0151 hozz\u00e1adott ar\u00e1nya 8:2.
\nA liszt \u00e9s a kukoricakem\u00e9ny\u00edt\u0151 ar\u00e1nya 8:2, \u00e9s 20% k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151t adnak hozz\u00e1. Megfigyelt\u00e9k a k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k hat\u00e1s\u00e1t a bevonat mennyis\u00e9g\u00e9re \u00e9s a s\u00fct\u00e9s ut\u00e1ni alkalmaz\u00e1si hat\u00e1sra. A k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k bevonatmennyis\u00e9g\u00e9nek \u00f6sszehasonl\u00edt\u00e1sa a 3. t\u00e1bl\u00e1zatban l\u00e1that\u00f3.<\/p>\n

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Amint az a 3. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, a mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt kem\u00e9ny\u00edt\u0151je rendelkezik a legnagyobb mennyis\u00e9g\u0171 porfelsz\u00edv\u00f3d\u00e1ssal, m\u00edg a mani\u00f3kakem\u00e9ny\u00edt\u0151 hidroxipropil-kem\u00e9ny\u00edt\u0151je rendelkezik a legkisebb mennyis\u00e9g\u0171 porfelsz\u00edv\u00f3d\u00e1ssal. Ennek az az oka, hogy a kem\u00e9ny\u00edt\u0151 oxid\u00e1l\u00e1sa ut\u00e1n a kem\u00e9ny\u00edt\u0151 r\u00e9szecsk\u00e9k kisebbek lesznek, j\u00f3 abszorpci\u00f3val rendelkeznek [6], \u00e9s gyorsan \u00e1tj\u00e1rhat\u00f3ak a lisztben l\u00e9v\u0151 feh\u00e9rj\u00e9vel, \u00edgy a mani\u00f3ka oxid\u00e1lt kem\u00e9ny\u00edt\u0151nek van a legnagyobb mennyis\u00e9g\u0171 porfelsz\u00edv\u00f3d\u00e1sa.
\n2.3 A k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k s\u00fct\u00e9sre gyakorolt alkalmaz\u00e1si hat\u00e1s\u00e1nak \u00e9rt\u00e9kel\u00e9se A k\u00fcl\u00f6nb\u00f6z\u0151 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k s\u00fct\u00e9sre gyakorolt alkalmaz\u00e1si hat\u00e1s\u00e1nak \u00e9rt\u00e9kel\u00e9se a 4. t\u00e1bl\u00e1zatban l\u00e1that\u00f3.<\/p>\n

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Amint az a 4. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, a mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt hidroxipropil-kem\u00e9ny\u00edt\u0151 \u00e9s a mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt kem\u00e9ny\u00edt\u0151 alkalmaz\u00e1si hat\u00e1sa jobb, ami az\u00e9rt van, mert a mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt hidroxipropil-kem\u00e9ny\u00edt\u0151 \u00e9s a mani\u00f3kakem\u00e9ny\u00edt\u0151 oxid\u00e1lt kem\u00e9ny\u00edt\u0151 fel\u00fclet\u00e9t nagyobb mennyis\u00e9g\u0171 porral vonj\u00e1k be, \u00e9s a kem\u00e9ny\u00edt\u0151 filmk\u00e9pz\u00e9se az oxid\u00e1lt kezel\u00e9s ut\u00e1n nagyobb. A term\u00e9k magas h\u0151m\u00e9rs\u00e9kleten t\u00f6rt\u00e9n\u0151 s\u00fct\u00e9se ut\u00e1n a kem\u00e9ny\u00edt\u0151 kem\u00e9ny\u00edt\u00e9se s\u0171r\u0171 v\u00e9d\u0151filmet k\u00e9pezhet a term\u00e9k fel\u00fclet\u00e9n [7]. Ez hat\u00e9konyan megakad\u00e1lyozhatja a magas h\u0151m\u00e9rs\u00e9klet hat\u00e1s\u00e1t a term\u00e9k belsej\u00e9re, de azt is megakad\u00e1lyozhatja, hogy az \u00e9lelmiszer bels\u0151 vize a magas h\u0151m\u00e9rs\u00e9klet\u0171 s\u00fct\u00e9s k\u00f6vetkezt\u00e9ben t\u00f6bb vizet vesz\u00edtsen, \u00e9s az \u00e9lelmiszer friss \u00e9s zsenge, a fel\u00fclet pedig ropog\u00f3s maradjon. Ez\u00e9rt a mani\u00f3ka oxid\u00e1lt hidroxipropil-kem\u00e9ny\u00edt\u0151t m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151k\u00e9nt haszn\u00e1lt\u00e1k a porbevonatban.
\n2.4 Az egyszeri kolloid hozz\u00e1ad\u00e1s\u00e1nak hat\u00e1sa a s\u00fclt \u00e9telek t\u00f6r\u00e9kenys\u00e9g\u00e9re A s\u00fclt \u00e9telek k\u00e9sz\u00edt\u00e9s\u00e9hez a bevon\u00f3por-formul\u00e1hoz (a 80% liszt \u00e9s a kukoricakem\u00e9ny\u00edt\u0151 ar\u00e1nya 8:2, a hozz\u00e1adott mennyis\u00e9g pedig 20% mani\u00f3kakem\u00e9ny\u00edt\u0151-oxipropil-kem\u00e9ny\u00edt\u0151) azonos mennyis\u00e9g\u0171 xant\u00e1ngumit, karrag\u00e9nt, n\u00e1trium-algin\u00e1tot, konjakport, n\u00e1trium-karboximetil-cellul\u00f3zt (CMC) \u00e9s zselatint adunk. A s\u00fclt \u00e9telt lefagyasztott\u00e1k \u00e9s t\u00e1rolt\u00e1k, majd 10 nap eltelt\u00e9vel a mikrohull\u00e1m\u00fa s\u00fct\u0151ben vissza\u00e1ll\u00edtott\u00e1k a s\u00fclt \u00e9tel \u00e9rt\u00e9kel\u00e9s\u00e9hez. Az egyetlen kolloid hozz\u00e1ad\u00e1s\u00e1nak hat\u00e1s\u00e1t a s\u00fclt \u00e9tel t\u00f6r\u00e9kenys\u00e9g\u00e9re az 5. t\u00e1bl\u00e1zat mutatja.<\/p>\n

\"\"<\/p>\n

Amint az 5. t\u00e1bl\u00e1zatb\u00f3l l\u00e1that\u00f3, a n\u00e1trium-algin\u00e1t, a zselatin \u00e9s a konjakpor jobb hat\u00e1s\u00fa, mint a t\u00f6bbi kolloid. A zselatin \u00e9s a konjak por megfelel\u0151 mennyis\u00e9g\u0171 hozz\u00e1ad\u00e1sa a bevon\u00f3porhoz jelent\u0151sen jav\u00edthatja a term\u00e9k t\u00f6r\u00e9kenys\u00e9g\u00e9t, a n\u00e1trium-karboximetil-cellul\u00f3z megfelel\u0151 mennyis\u00e9g\u0171 hozz\u00e1ad\u00e1sa pedig jelent\u0151sen felhabos\u00edthatja a term\u00e9k fel\u00fclet\u00e9t \u00e9s ropog\u00f3s \u00edzt adhat a term\u00e9knek, mivel a zselatin f\u0151 \u00f6sszetev\u0151je a feh\u00e9rje. A feh\u00e9rje p\u00e1col\u00e1s\u00e1nak m\u00f3dos\u00edt\u00e1sa, a megn\u00f6vekedett t\u00f6r\u00e9kenys\u00e9g.
\n2.5 A bevon\u00f3 f\u0151anyag \u00e9s a kolloid alkalmaz\u00e1si hat\u00e1s\u00e1nak \u00e9rt\u00e9kel\u00e9se A fenti vizsg\u00e1latok alapj\u00e1n h\u00e1romf\u00e9le bevon\u00f3 f\u0151anyagot 80% hozz\u00e1ad\u00e1si mennyis\u00e9ggel (a liszt \u00e9s a kukoricaliszt ar\u00e1nya 8:2) \u00e9s a 20% hozz\u00e1ad\u00e1si mennyis\u00e9ggel rendelkez\u0151 mani\u00f3ka-oxipropil-kem\u00e9ny\u00edt\u0151t, valamint az adal\u00e9kanyagok CMC, zselatin \u00e9s konjac por, kombin\u00e1lt\u00e1k, hogy tanulm\u00e1nyozz\u00e1k a k\u00fcl\u00f6nb\u00f6z\u0151 ar\u00e1nyok alkalmaz\u00e1si hat\u00e1s\u00e1t a bevon\u00f3term\u00e9kekre. A k\u00fcl\u00f6nb\u00f6z\u0151 ar\u00e1ny\u00fa kolloidkever\u00e9kek alkalmaz\u00e1si hat\u00e1s\u00e9rt\u00e9kel\u00e9s\u00e9t a 6. t\u00e1bl\u00e1zat mutatja.<\/p>\n

\"\"<\/p>\n

Bizonyos mennyis\u00e9g\u0171 konjac por, zselatin \u00e9s CMC hozz\u00e1ad\u00e1s\u00e1val a bevon\u00f3porhoz, \u00e9s 0,3% hozz\u00e1ad\u00e1s\u00e1val 1:1:1:1 ar\u00e1nyban az alkalmaz\u00e1s hat\u00e1sa jobb. Ez az\u00e9rt van, mert a zselatin, a konjakpor \u00e9s a CMC \u00f6sszetett hozz\u00e1ad\u00e1sa ut\u00e1n a konjakpor \u00e9s a zselatin jelent\u0151sen jav\u00edthatja a term\u00e9k t\u00f6r\u00e9kenys\u00e9g\u00e9t, a CMC jelent\u0151sen felhabos\u00edthatja a term\u00e9k fel\u00fclet\u00e9t [8], ropog\u00f3s \u00edzt adva a term\u00e9knek, \u00e9s a vegy\u00fclet hozz\u00e1ad\u00e1sa szinergikus hat\u00e1st j\u00e1tszhat. k\u00f6vetkeztet\u00e9s.
\nA s\u00fclt \u00e9telek ropog\u00f3s \u00edz\u00e9t els\u0151sorban a ropog\u00f3s \u00edz hat\u00e1rozza meg, miut\u00e1n a fel\u00fcletet porral bevont\u00e1k \u00e9s megs\u00fct\u00f6tt\u00e9k, \u00e9s a t\u00f6ltel\u00e9k zsenge \u00e9s l\u00e9d\u00fas, a b\u0151r pedig ropog\u00f3s, vagyis a bels\u0151 nedvess\u00e9gtartalom magas, a b\u0151r nedvess\u00e9gtartalma pedig alacsony \u00e9s nem kem\u00e9ny.
\nA s\u00fct\u0151por f\u0151 \u00f6sszetev\u0151inek tanulm\u00e1nyoz\u00e1sa alapj\u00e1n egy olyan \u00f6sszetett m\u00f3dos\u00edt\u00f3szert kapunk, amely bizonyos mennyis\u00e9g\u0171 m\u00f3dos\u00edtott kem\u00e9ny\u00edt\u0151 \u00e9s \u00f6sszetett kolloid hozz\u00e1ad\u00e1s\u00e1val jelent\u0151sen jav\u00edthatja a s\u00fclt \u00e9telek min\u0151s\u00e9g\u00e9t. A k\u00e9plet 80% liszt \u00e9s kukoricakem\u00e9ny\u00edt\u0151 (a kett\u0151 ar\u00e1nya 8:2, a hozz\u00e1ad\u00e1s mennyis\u00e9ge 20% mani\u00f3kakem\u00e9ny\u00edt\u0151-oxipropil). A 0,3% Konjac por, zselatin \u00e9s CMC ar\u00e1nya 1:1:1:1. A kompozit bevon\u00f3por k\u00f6nnyen haszn\u00e1lhat\u00f3 \u00e9s stabil min\u0151s\u00e9g\u0171. Az \u00f6sszetett por felhaszn\u00e1l\u00e1s\u00e1val el\u0151\u00e1ll\u00edtott \u00e9lelmiszerek sz\u00edne \u00e9s \u00edze javult.<\/p>","protected":false},"excerpt":{"rendered":"

How to improve the crispness of fried food? Fried food is one of China’s traditional food, which has a crisp sense of food, tangy aroma and golden color, people, deeply loved by consumers. Many fried foods usually need to be coated with powder to ensure the quality of products in the frying process, such as […]<\/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":"\nHow to improve the crispness of fried food? - 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\/the-crispness-of-fried-food\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to improve the crispness of fried food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"How to improve the crispness of fried food? 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