Umgubo weAgar luhlobo lwe alginate ekhutshwa kwi cauliflower nakwezinye izityalo ezibomvu ze algae. Inembali engaphezulu kweminyaka engama-300 eTshayina naseJapan. Ngenxa yeempawu zayo zejeli ezikhethekileyo, isetyenziswe ngokubanzi kukutya, amayeza, iikhemikhali, iingubo, ukhuselo lwelizwe, uphando lwebhayoloji kunye neminye imimandla, kwaye yaziwa kumazwe ngamazwe njenge "noveli yeemveliso zase-Asia".
Yintoni iagar-agar kanye?
I-agar - i-agar yinto ekhutshwe kwi-algae ebomvu. Ngokwenyani licandelo elenza ubume beselula kwezi zityalo. Xa ukhutshwa, ufumana umgubo ocolekileyo owenza i-gelatinous texture xa udibana nolwelo kunye nokufudumala.
Kulula ukubona ukuba kutheni le propati inemisebenzi emininzi yokutshintsha ukuthungwa kokutya, kodwa i-agar ingaphezulu koko.
Ukuthi i-agar - i-agar itshintshe indlela esibona ngayo ukutya iya kuba yinto ephantsi; lutshintsho lokutya lokwenyani olunosetyenziso olungasikelwanga mda ngaphakathi nangaphandle kushishino lokutya.
IJapan kulapho i-algae compound yafunyanwa khona, kwaye isengumvelisi obalulekileyo we-agar, kodwa ngoku ungayifumana iagar-agar kuyo yonke indawo emhlabeni.
I-agar kunye ne-carrageenan zicatshulwa zolwandle kunye nezicelo ezahlukeneyo
Iagar iquka iagarose kunye ne agar pectin. I-Agarose, njenge-gelling agent, i-polysaccharide ye-nonionic ngaphandle kwe-sulfate (ityuwa), eyona nto iyinxalenye eyenza i-gel. Izixhumanisi zayo ze-macromolecular chain chain zixutywe ngenye indlela yi-1,3 glycosidic bonds β-D-pyranosyl galactose residues kunye ne-3,6- α- L-pyranosyl galactose intsalela. I-Agar pectin iyinxalenye ye-non gel, i-polysaccharide eyinkimbinkimbi kunye ne-sulfate (ityuwa), i-glucuronic acid kunye ne-pyruvic aldehyde, ekwayinxalenye ezama ukususwa kwi-extraction yezorhwebo. Kumashishini, umbala we-agar usuka kumhlophe ukuya kumthubi kancinane, kunye ne-glial sensation, akukho vumba okanye iphunga elincinci lempawu. Iagar ayinyibiliki emanzini abandayo, inyibilika ngokulula emanzini abilayo, kwaye inyibilika kancinane emanzini ashushu.
Ngokubhekiselele kwinjongo ye-agar, okokuqala, i-agar ayinazo izondlo, oku kuthetha ukuba kunye ne-microorganisms ayiboli (nangona i-agar yeyeswekile). Ke ngoko, iqhele ukusetyenziswa njengendawo yenkcubeko yebhayoloji okanye abanye abathwali bamachiza. Ukongeza, isetyenziswa kakhulu kwishishini lokutya njenge-thickener kunye ne-coagulant. I-agar inyibilika malunga nama-90 degrees kwaye iqine malunga nama-40 degrees. Kwakhona yongezwa kwiijeli ezityiwa ngokuqhelekileyo kunye nejeli, iyenza ingabi nabungozi. Ii-agent zokuxhoma, ii-emulsifiers, izizinzi, kunye nezithinteli zingasetyenziswa. Isetyenziswa ngokubanzi ukwenza iorenji yegranular kunye neziselo ezahlukeneyo, iijeli, i-ayisikrimu, iikeyiki, iilekese ezithambileyo, iinkonkxa, iimveliso zenyama, iBabao Congee, i-tremella kunye nendlwane yeentaka, ukutya kwesuphu kunye nokutya okubandayo.
I-Carrageenan yenziwe ngetyuwa ye-polysaccharide sulfate eyenziwe yi-carrageenan, i-galactose kunye ne-galactose ephelelwe ngamanzi, kunye ne-3.6 ye-galactose ye-linear chain polymer. I-carrageenan yomgubo izinzile kwaye ayiyi kungena kwi-hydrolysis nangona ishushu. I-Carrageenan inekhono elihle lokusabela kwiprotheyini yobisi, enokuthi ithintele isenzeko sokuhlukana kwe-whey emva kokongeza i-CMC. Injongo yeemveliso zenyama ye-sausage ye-ham: Emva kokusebenzisa le mveliso, inokwenza imveliso i-elastic, inqunyulwe kakuhle, ngokuqina okuphakathi kunye nokuhlwa, kunye nethenda, igudileyo kwaye ihlaziya. Ukusetyenziswa kokutya okubandayo: I-Carrageenan inekhono elihle lokuphendula iprotheni yobisi, enokuthintela ukucinga kokuhlukana kwe-whey ngenxa yokongezwa kwe-CMC. Ukusetyenziswa ekutyeni kwegummy: I-Carrageenan gummy inokungafihli kakuhle, okuqaqambileyo, iyunifomu, umbala ogudileyo, i-viscosity ephantsi, kunye nencasa ekhrispy. Ukusetyenziswa kwiimveliso zobisi: I-Carrageenan inokubangela ukuba ubisi lujiye kwaye lube luhlobo. Idlala indima yokunqunyanyiswa kunye nokuzinzisa kubisi lwekoko, i-cocoa malt extract, kunye ne-cocoa candy paste. Kwiyogathi, itshizi ethambileyo, kunye nekhrimu, umxube wobisi unokuzinziswa ukuphembelela ukwakheka kwegelation. Ukusetyenziswa e-Baijiu kunye nebhiya: inokusetyenziswa njenge-ejenti yokucacisa okanye i-foam stabilizer. Ukusetyenziswa kwi-protein fiber fiber kunye nenyama yokufakelwa: I-Carrageenan kunye ne-sodium alginate yongezwa kwinkqubo yesithako, ngoko ke iprotheni ayifuni ukuguga. Isisombululo seprotheni esinogxininiso oluphantsi okanye ngaphandle kokucocwa singasetyenziselwa ukujikeleza, kwaye sinokuphucula amandla kunye nokufunxa kwamanzi okujikeleza. Xa imicu yeprotheyini eyenziweyo iphinda isetyenziswe ukuvelisa inyama eyenziweyo, i-carrageenan ingasetyenziswa njengento yokuncamathelisa.
Ixesha lokuposa: Jun-02-2023
