Ka lā i hoʻouna ʻia: 10, JAN, 2022

ʻO ke kumu molekala oka sodium gluconateʻo C6H11O7Na a ʻo ke kaumaha molekala ʻo 218.14. Ma ka ʻoihana meaʻai,ka sodium gluconatema ke ʻano he mea hoʻohui meaʻai, hiki ke hāʻawi i ka meaʻai ʻawaʻawa, hoʻonui i ka ʻono o ka meaʻai, pale i ka denaturation protein, hoʻomaikaʻi i ka ʻawaʻawa maikaʻi ʻole a me ka astringency, a hoʻololi i ka paʻakai e loaʻa ai ka sodium haʻahaʻa, ka meaʻai manuahi sodium. I kēia manawa, ʻo ka noiʻi ʻana oka sodium gluconateno nā limahana home e kālele nui ana i ka maturation o ka hana ʻenehana a me ka hoʻomākaukau ʻana a me ka hōʻemi ʻana i ke kumukūʻai hana. Ma muli o nā hoʻohana like ʻole o ka meaʻai, hiki ke hoʻokaʻawale ʻia i nā ʻāpana penei:

1. ʻO ka sodium gluconatehoʻoponopono i ka acidity o ka meaʻai:

ʻO ka hoʻohui ʻana i nā waikawa i nā meaʻai e hoʻonui ai i ka palekana o ka meaʻai, no ka mea, ʻo ka waikawa ke ʻano kumu mua o ka pale ʻana i ka microbial contamination i loko o nā meaʻai refrigerated, ʻoiai ka hoʻohana ʻana i nā waikawa i hui pū ʻia me ke kiʻekiʻe kiʻekiʻe a i ʻole hydrostatic pressure treatments e hōʻemi i ka hoʻohana ʻana i ka ikehu a no laila ke kumukūʻai. Eia nō naʻe, ʻo ka hoʻohui ʻana o nā waikawa i ka meaʻai a i ʻole nā ​​​​mea inu mea inu e hōʻemi pinepine ai i ka palatability ma muli o ke kiʻekiʻe o ka acidity, kahi e kaupalena ʻia ai ka hiki o ka ʻoihana meaʻai ke hoʻohana maikaʻi i nā ʻakika e like me nā preservatives ma ka hui ʻana.ka sodium gluconatei loko o ka paʻakai paʻakai paʻakai a hoʻokaʻawale i ka ʻakika citric. ʻO ka ʻakika lactic a me ka ʻakika malic, kaka sodium gluconateUa ʻike ʻia ka hui ʻana i ka hoʻohaʻahaʻa haʻahaʻa i ka acidity o ka waikawa citric a me ka waikawa malic, akā aneane ʻaʻohe hopena i ka acidity o ka waika lactic.

2. ʻO ka sodium gluconatehoʻohana ʻia i ka ʻoihana meaʻai ma kahi o ka paʻakai:

Hoʻohālikelike ʻia me ka paʻakai sodium haʻahaʻa i hoʻohana mau ʻia,ka sodium gluconateʻAʻohe ʻokoʻa liʻiliʻi i ka ʻono, akā loaʻa iā ia nā mea maikaʻi o ka huhū ʻole, ʻaʻohe ʻawaʻawa a me ka astringency, a ua lilo i mea pani no ka paʻakai ma ka hoʻohana pono. I kēia manawa, hoʻohana nui ʻia i ka māla meaʻai, e like me nā huahana paʻakai ʻole a me ka berena. Ua hōʻike ʻia e hoʻohana anaka sodium gluconatema kahi o ka paʻakai i loko o ka palaoa fermentation hiki ole wale ferment haʻahaʻa berena sodium, akā, e hoʻokō i ka paʻakai ho'ēmi me ka pili ole i ka 'ono holoʻokoʻa.

3. ʻO ka sodium gluconatehoʻomaikaʻi i ka ʻono meaʻai:

Hōʻike ka hōʻike i ka hoʻohui ʻana i kahi nui oka sodium gluconatei ke kaʻina hana o ka ʻiʻo hiki ke hoʻomaikaʻi maikaʻi i ka ʻala o ka soybean i nā huahana soybean. I ke kaʻina hana iʻa iʻa, kekahi nui oka sodium gluconateHoʻohui pinepine ʻia e hōʻemi i ka ʻala o ka iʻa a hoʻomaikaʻi i ka makemake meaʻai, a ke hoʻohālikelike ʻia me ke ʻano kuʻuna o ka uhi ʻana, ʻoi aku ka haʻahaʻa o ke kumukūʻai.

4. ʻO ka sodium gluconatehiki ke hoʻomaikaʻi i ka maikaʻi o ka meaʻai:

Ma ke ʻano he mea hoʻohui meaʻai hou,ka sodium gluconateʻaʻole hoʻomaikaʻi wale i ka ʻono o ka meaʻai, akā hoʻonui pū i nā ʻano meaʻai o ka meaʻai. Ke hoʻohālikelike ʻia me nā mea hoʻohui meaʻai he nui ma ka mākeke, ua lilo kona ʻona ʻona ʻole i kona wahi ʻālohilohi nui loa. Kāohi ʻana oka sodium gluconatee like me ka lactate crystal i loko o ka cheese Cheddar i hōʻike i kēlāka sodium gluconatehiki ke hoʻonui i ka solubility o ka calcium lactate, hoʻoponopono i ka waiwai pH o ka cheese Cheddar, a pale i ka hoʻokumu ʻana o ka calcium lactate crystal, ʻaʻole i hōʻoia wale i kāna meaʻai, akā hoʻomaikaʻi pū i ka maikaʻi o ka cheese Cheddar.ʻO ka sodium gluconateHe hopena hoʻoneʻe hoʻi i ka denaturation protein a me ka dissolution myofibrin. I ka manawaka sodium gluconatehoʻohui ʻia i ka surimi, ʻoi aku ka kiʻekiʻe o ka ikaika gel o nā gels ma hope o ka hoʻomehana ʻana ma mua o ka ʻole o ka sodium gluconate, no lailaka sodium gluconatehiki ke hoʻomaikaʻi i ka maikaʻi o nā huahana surimi.