Onye nrụpụta mkpụrụ osisi flaxseed Newgreen Flaxseed chịngọm mgbakwunye
Nkọwa ngwaahịa
Flaxseed (Linum usitatissimum L.) chịngọm (FG) bụ ngwaahịa sitere na ụlọ ọrụ mmanụ flax nke nwere ike ịkwadebe ngwa ngwa site na nri flaxseed, flaxseed hull na / ma ọ bụ flaxseed dum. FG nwere ọtụtụ nri nwere ike na ngwa ndị na-abụghị nri ka ọ na-enye ihe ngwọta akara akara ma na-atụ aro inwe ụkpụrụ nri dị ka eriri nri. Agbanyeghị, FG anaghị eji ya eme ihe n'ihi ihe mejupụtara ya nwere akụrụngwa physicochemical na arụ ọrụ anaghị agbanwe agbanwe.
COA
| Ihe | Nkọwapụta | Nsonaazụ |
| Ọdịdị | Ọcha ntụ ntụ | Ọcha ntụ ntụ |
| Nyocha | 99% | Gafe |
| Isi | Ọ dịghị | Ọ dịghị |
| Njupụta dị larịị (g/ml) | ≥0.2 | 0.26 |
| Ọnwụ na ihicha | ≤8.0% | 4.51% |
| Ihe fọdụrụ na mgbanye | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Nkezi ịdị arọ molekụla | <1000 | 890 |
| Ọla dị arọ (Pb) | ≤1PPM | Gafe |
| As | ≤0.5PPM | Gafe |
| Hg | ≤1PPM | Gafe |
| Ọnụọgụ nje | ≤1000cfu/g | Gafe |
| Colon Bacillus | ≤30MPN/100g | Gafe |
| Yist & ebu | ≤50cfu/g | Gafe |
| Ọrịa nje pathogenic | Ihe ọjọọ | Ihe ọjọọ |
| Mmechi | Dakọtara na nkọwapụta | |
| Ndụ nchekwa | Afọ 2 mgbe echekwara nke ọma | |
Ọrụ
Emulsifying ihe onwunwe
A na-eji flaxseed chịngọm dị ka otu nnwale, na chịngọm Arab, chịngọm ahịhịa mmiri, xanthan gum, gelatin na CMC bụ ndị na-ahụ maka njikwa. Edebere gradients 9 maka ụdị chịngọm ọ bụla iji tụọ 500ml wee gbakwunye mmanụ ihe oriri 8% na 4% n'otu n'otu. Mgbe emulsification gasịrị, mmetụta emulsification bụ chịngọm flaxseed kacha mma, na mmetụta emulsification na-abawanye site na mmụba nke mkpokọta flaxseed chịngọm.
Gelling ihe onwunwe
Flaxseed gum bụ ụdị hydrophilic colloid, na gelling bụ ihe dị mkpa na-arụ ọrụ nke hydrophilic colloid. Naanị ụfọdụ hydrophilic colloid nwere ihe onwunwe gelling, dị ka gelatin, carrageenan, starch, pectin, wdg. Ụfọdụ hydrophilic colloid adịghị emepụta gels n'onwe ha, ma ha nwere ike ịmepụta gels mgbe ejikọtara ya na ndị ọzọ hydrophilic colloid, dị ka xanthan gum na igurube bean gum. .
Ngwa
Ngwa na ice cream
Flaxseed chịngọm nwere mmetụta moisturize dị mma na nnukwu ikike ijide mmiri, nke nwere ike imeziwanye viscosity nke pasta ice cream, na n'ihi emulsification ya dị mma, ọ nwere ike ime ka ice cream dị nro. Ọnụ ọgụgụ nke flaxseed chịngọm agbakwunyere na mmepụta ice cream bụ 0.05%, mmụba nke ngwaahịa mgbe ịka nká na oyi na-atụ karịa 95%, uto dị nro, mmanu mmanu, palatability dị mma, enweghị isi, ihe nhazi ahụ ka dị nro. agafeghị oke mgbe kefriza, na ice kristal dị nnọọ obere, na mgbakwunye na nke flaxseed chịngọm nwere ike izere ọgbọ nke kristal ice na-enweghị isi. Ya mere, enwere ike iji flaxseed chịngọm kama emulsifiers ndị ọzọ.
Ngwa na ihe ọṅụṅụ
Mgbe a na-etinye ụfọdụ ihe ọṅụṅụ mkpụrụ osisi maka obere oge, obere ihe ndị dị na pulp dị n'ime ha ga-adaba, na agba nke ihe ọṅụṅụ ahụ ga-agbanwe, na-emetụta ọdịdị ahụ, ọbụna mgbe nnukwu nrụgide homogenization abụghị ihe ọzọ. Ịgbakwunye flaxseed chịngọm dị ka nkwusioru stabilizer nwere ike ime ka ezigbo mkpụrụ osisi pulp kwụsị n'otu oge na ihe ọṅụṅụ ahụ ruo ogologo oge ma gbatịa ndụ ihe ọṅụṅụ ahụ. Ọ bụrụ na ejiri ya na ihe ọṅụṅụ karọt, ihe ọṅụṅụ karọt nwere ike ịnọgide na-enwe agba dị mma na nkwụsi ike n'oge nchekwa, na mmetụta ya dị mma karịa ịgbakwunye pectin, na ọnụahịa flaxseed chịngọm dị ala karịa pectin.
Ngwa na jelii
Flaxseed gum nwere uru doro anya na ike gel, elasticity, njide mmiri na ihe ndị ọzọ. Ngwa nke flaxseed chịngọm na mmepụta nke jelii nwere ike dozie adịghị ike nke jelii nkịtị na-emepụta jelii, dị ka ike na kenkuwa, adịghị mma elasticity, oké akpịrị ịkpọ nkụ na shrinkage. Mgbe ọdịnaya nke flaxseed chịngọm na agwakọta jelii ntụ ntụ bụ 25% na ọnụ ọgụgụ nke jelii ntụ ntụ bụ 0.8%, ike gel, viscoelasticity, nghọta, njigide mmiri na ihe ndị ọzọ nke jelii a kwadebere bụ ihe kacha kwekọọ, na uto. jelii bụ ihe kacha mma.
Ngwungwu & Nbunye
