Ntshiab txiv tsawb hmoovyog cov hmoov nplej ua los ntawm cov txiv tsawb tshiab los ntawm cov txheej txheem xws li lub cev qhuav dej thiab pulverization. Nyob ntawm txoj kev ua, nws tuaj yeem muab faib ua cov tshuaj tsuag - txiv tsawb qhuav hmoov, khov - txiv tsawb qhuav hmoov, thiab nruas - txiv tsawb qhuav hmoov. Txiv tsawb hmoov khaws cov khoom noj tseem ceeb ntawm txiv tsawb, suav nrog ntuj fructose, qabzib, sucrose, fiber ntau (cov hmoov txhuv nplej siab, pectin), cov zaub mov (potassium, magnesium), thiab qee qhov cua sov- cov vitamins ruaj khov. Hauv kev lag luam ci, txiv tsawb hmoov tuaj yeem siv los ua cov khoom siv ua haujlwm. Nws hloov qee cov khoom xyaw ib txwm, txhim kho cov khoom zoo nkauj, tsw, khoom noj muaj txiaj ntsig, thiab khaws cia ruaj khov.
Banana Powder yog dab tsi siv rau hauv ci?
Txiv tsawb hmoov yog ntau yam khoom muaj txiaj ntsig hauv kev ci. Nws zoo ib nrab hloov cov khoom siv raw, ua kom cov khoom ci 'tag nrho cov kev ntxhib los mos thiab enriching ntuj txiv tsawb tsw profiles. Tshaj li kev saj thiab kev ntxhib los mos, cov txiv tsawb hmoov ntshiab kuj txhawb cov khoom noj khoom haus zoo thiab txhim kho txee- lub neej ruaj khov, ua kom muaj txiaj ntsig zoo, siab - tus nqi ntxiv rau ntau yam khoom noj khoom haus formulations.
Ntuj Sweeteners thiab Sugar Reduction Solutions
Txiv tsawb hmoov muaj qhuav -raws li tag nrho cov qab zib cov ntsiab lus ntawm 40% thiab 55%, nrog rau feem ntau ntawm kev txo cov suab thaj. Nws yog tsim rau ntau yam khoom ci, nrog rau qhob cij, ncuav mog qab zib, ncuav qab zib, thiab muffins. Thaum lub sij hawm ci, nws tuaj yeem hloov ncaj qha 5% -30% ntawm sucrose lossis high-fructose pob kws phoov hauv daim ntawv qhia. Piv nrog rau cov suab thaj ua kom zoo, txiv tsawb hmoov muaj qhov zoo dua qab zib. Nws muaj qhov qis glycemic Performance index, qis dua cov piam thaj tso tawm, thiab tsis hnyav rau lub cev.
Siv cov txiv tsawb hmoov los hloov cov suab thaj tuaj yeem txhim kho cov tsos ntawm cov khoom ci. Txiv tsawb hmoov muaj txo cov suab thaj thiab cov proteins. Cov tshuaj tiv thaiv no tuaj yeem sib sib zog nqus cov xim ntawm cov khoom crust, txhim kho nws cov tsos. Cov ntaub ntawv tshawb fawb ntsig txog pom tau hais tias hloov 15% ntawm sucrose nrog txiv tsawb hmoov hauv chiffon ncuav ua rau muaj xim zoo sib txawv. Cov txiaj ntsig kev soj ntsuam pom tau pom tsis muaj kev hloov pauv tseem ceeb hauv lub ncuav mog qab zib qhov kev lees paub qab zib.
Pure txiv tsawb hmoov yog haum rau qab zib - tswj cov khoom ci. Nws tuaj yeem siv ua ke nrog siab - siv cov khoom qab zib xws li steviol glycosides thiab mogrosides. High-cov khoom qab zib muaj qhov tsis zoo, tsis muaj ntim thiab ua rau nyias nyias. Txiv tsawb hmoov tuaj yeem ua raws li kev ntxhib los mos.
Fat Substitute
Pure txiv tsawb hmoov muaj cov khoom ntuj xws li pectin, hemicellulose, thiab cov hmoov txhuv nplej siab. Cov tshuaj no muaj peev xwm los hydrate thiab nthuav, thiab kom stabilize emulsions. Hauv cov zaub mov qis - rog rog, nws tuaj yeem hloov qee cov rog, suav nrog luv luv, butter, thiab zaub roj. Thaum cov roj hloov pauv tau tswj los ntawm 20% thiab 50%, cov khoom tiav tiav tseem ruaj khov. Cov ntawv qhia kev ntxhib los mos xws li cov khoom tawv tawv thiab chewiness tsis txawv ntawm cov khoom muaj roj puv -.
Noj tsawg-fat banana muffins ua piv txwv, txoj kev hloov pauv yog yooj yim thiab yooj yim rau kev khiav lag luam. Noj 50% ntawm cov roj zaub hauv daim ntawv qhia thawj thiab hloov nws nrog qhov sib npaug ntawm cov txiv tsawb hmoov. Ua ntej siv, txiv tsawb hmoov yuav tsum tau tov nrog ib tug sib npaug ntawm cov dej los ua ib tug muab tshuaj txhuam. Cov khoom tsim tau muaj qhov tshwj xeeb ntim qis ntawm tsuas yog 8% thiab cov dej tuav tau nce ntawm 12%.
Lub hauv paus ntsiab lus ntawm ntuj txiv tsawb hmoov hloov pauv yog qhov tseeb thiab yooj yim to taub. Nws txoj kev noj haus fiber ntau tuaj yeem cuam tshuam los tsim ib lub network, zoo xauv hauv cov dej noo. Nws kuj tsim cov qauv zoo ib yam li cov muaju muaj roj, ua kom zoo dua rheological zog. Thaum lub sij hawm ci, cov qauv no slows down noo noo evaporation, uas ua rau ib tug moist kev ntxhib los mos nyob rau hauv cov khoom tiav. Tsis tas li ntawd, ntshiab txiv tsawb hmoov inhibits roj oxidation thiab rancidity, slowing down spoilage thiab zoo extending cov khoom txee lub neej.
Ntuj Flavor Enhancer
Txiv tsawb hmoov yog nplua nuj nyob rau hauv flavour compounds, muaj ntau tshaj 200 volatile tsw tebchaw. Isoamyl acetate, isoamyl butyrate, thiab eugenol yog cov tseem ceeb aroma Cheebtsam. Ntxiv 1% -5% txiv tsawb hmoov thaum lub sij hawm ci imparts nplua nuj tropical txiv hmab txiv ntoo aroma rau cov khoom. Lub aroma siv tsis tu ncua nce nrog tus nqi ntxiv.
Txiv tsawb-flavored ci khoom tuaj yeem ua ke nrog txiv tsawb hmoov. Piv txwv suav nrog txiv tsawb qhob cij, txiv tsawb ncuav qab zib, thiab txiv tsawb- ncuav qab zib. Nws tuaj yeem ua lub hauv paus tsw, siv ua ke nrog txiv tsawb flavoring. Ob qho tib si ntxiv rau ib leeg, tsim kom muaj kev nplua nuj thiab complex tsw profile.
Kev kub siab - qhov kub ntawm qhov ci tuaj yeem ua rau qee qhov tsw poob, thiab qis -boiling-point esters yog qhov ua rau tsis muaj zog. Txawm li cas los xij, ntshiab txiv tsawb hmoov ib txwm muaj suab thaj thiab amino acids, uas tuaj yeem tsim cov tshuaj xws li pyrazines thiab furans thaum rhuab. Cov tshuaj no ua rau muaj qhov tshwj xeeb ci aromas, enriching qhov tsw profile ntawm cov khoom. Cov khoom ci ntawm qhov kub ntawm 180℃thiab 220℃yog tsim rau ntxiv txiv tsawb hmoov. Piv nrog txiv tsawb puree, nws muaj qhov zoo dua qhov tsw profile. Fresh txiv tsawb puree muaj cov ntsiab lus siab noo noo, uas dilutes lub tsw ntawm lub khob noom cookie thiab tsis muaj zog nws aroma thiab saj.
Kev ntxhib los mos
Txiv tsawb hmoov muaj ntau yam ua haujlwm. Tag nrho cov khoom noj fiber ntau suav rau 10% -20%, thiab cov hmoov txhuv nplej siab resistant rau 5% -12% ntawm qhov hnyav qhuav. Ob hom ntawm cov khoom no cuam tshuam qhov rheological zog ntawm mov paj. Siv cov hmoov nplej raws li lub hauv paus, tswj qhov sib ntxiv ntawm txiv tsawb hmoov rau 3% -8% tuaj yeem ua kom zoo dua cov khob noom cookie thiab ci, nrog rau cov teebmeem nram qab no:
• Ua ntej, nws ua rau lub khob noom cookie nqus dej.
Ntxiv 5% ntshiab txiv tsawb hmoov tuaj yeem ua rau lub khob noom cookie dej nqus los ntawm 2% -3%. Txiv tsawb hmoov muaj cov qauv capillary thiab muaj hydrophilic colloidal Cheebtsam. Cov qauv thiab cov khoom siv no muab cov dej tuav zoo, ua rau lub khob noom cookie softer.
• Qhov thib ob, nws ncua lub khob noom cookie tov lub sij hawm ntev.
Txiv tsawb hmoov tuaj yeem tsim teeb meem lub cev hauv lub khob noom cookie. Nws tuaj yeem cuam tshuam tus ntoo khaub lig ntau dhau -txuas ntawm gluten proteins, tiv thaiv kev tsim ntawm qhov txuas ntxiv, ntom ntom gluten network. Qhov no ncua sij hawm ua khob noom cookie puas tsuaj los ntawm ntau tshaj - sib xyaw thiab txhim kho kev ua haujlwm ruaj khov.
• Peb, nws optimize tus ntoo khaub lig-sectional qauv ntawm cov khoom tiav.
Ntxiv txiv tsawb hmoov rau ncuav mog qab zib batter ua rau muaj kev sib faib ntau dua ntawm cov pa npuas. Tus qauv sib txawv ntawm npuas pore loj tuaj yeem raug txo los ntawm 15% -20%. Txiv tsawb hmoov stabilizes huab cua npuas interfaces nyob rau hauv lub batter, slowing down tus nqi ntawm npuas coalescence thiab ua rau ib tug finer, ntau yam kev ntxhib los mos nyob rau hauv cov khoom tiav.
• Plaub, nws tswj qhov ruaj khov ntawm cov khoom ci.
Txiv tsawb qhuav hmoov muaj dej -cov khoom xauv, khaws cov dej noo hauv cov khoom tiav. Kev soj ntsuam kev ntxhib los mos qhia tau hais tias cov khoom ci nrog cov txiv tsawb ntshiab ntxiv muaj 10% -25% qis zog tom qab txias, ua rau muaj kev ntxhib los mos.
Tus nqi ntawm txiv tsawb hmoov ntxiv yuav tsum tau tswj nruj me ntsis. Yog tias tus nqi ntau dua 10%, gluten network yuav dhau los ua kom dhau, yooj yim ua rau muaj teeb meem xws li shrinkage thiab ntxhib hauv kev ntxhib los mos hauv cov khoom tiav. Nyob rau hauv cov xwm txheej siab ntxiv, nws tuaj yeem ua ke nrog gluten hmoov lossis tseem ceeb gluten los ua kom zoo dua cov mis thiab them nyiaj rau cov qauv tsis xws luag.
Xaus:
Txiv tsawb hmoov yog cov khoom noj zoo - zoo nrog ntau txoj haujlwm. Nws tuaj yeem sib koom ua ke cov khoom tsw, txhim kho cov khoom noj khoom haus zoo nkauj, thiab muab cov khoom qab zib. Nws tseem tuaj yeem txuas cov khoom txee lub neej thiab ua tau raws li cov kev xav tau tshwj xeeb. Rau B2B cov tuam txhab ci, nws tsis yog tsuas yog cov khoom xyaw ntuj xwb tab sis kuj ua kom cov khoom lag luam zoo dua qub, txhim kho cov khoom zoo, thiab txo qhov kev pheej hmoo ntawm cov kab mob microbial.
Los ntawm kev ua tib zoo tswj qhov ntau npaum li cas thiab cov txheej txheem tsim khoom, cov txiv tsawb qhuav hmoov tuaj yeem hloov mus rau ntau yam khoom xws li qhob cij, pastries, thiab biscuits, thiab tseem tuaj yeem siv rau hauv cov filling thiab premixed hmoov. Nws raug pom zoo tias cov tuam txhab lag luam ua qhov me me - nplai thiab kev tsav tsheb- ntsuas qhov ntsuas los txiav txim siab qhov sib ntxiv zoo raws li cov khoom xav tau ntawm txiv tsawb hmoov. Nyob rau tib lub sijhawm, nws yog ib qho tseem ceeb los xaiv cov neeg muab khoom lag luam txhim khu kev qha thiab tsim kom muaj kev sib koom tes ntev ntev -.
Guanjie Biotech tsom mus rau kev tshawb fawb thiab kev loj hlob ntawm cov txiv tsawb hmoov ntau, nrog cov khoom tsim nyog rau cov kev xav tau ntawm kev lag luam ci. Lub tuam txhab tsim ntau yam specifications, categorized los ntawm mesh loj thiab gelatinization degree, kom haum ntau ntau yam scenarios. Kev tswj hwm nruj ntshiab txiv tsawb hmoov yog khaws cia, xaiv cov khoom siv raw nrog kev loj hlob zoo, tswj cov txheej txheem tshuaj tsuag kom qhuav, thiab ua tiav kev kuaj kab mob microbial thiab noo noo ua ntej xa khoom. Peb yog cov khoom lag luam txiv tsawb hmoov, uas ua haujlwm rau B- cov neeg siv khoom kawg hauv ntau dua 100 lub teb chaws thoob ntiaj teb, nrog cov peev txheej tsim tau ruaj khov thiab muaj kev paub dhau los - ciam teb logistics system. Rau cov ntaub ntawv txheej txheem, cov qauv, lossis cov kev daws teeb meem, peb pab pawg muag khoom yuav muab cov kev pabcuam txaus siab rau koj.
Cov ntaub ntawv:
[1] Wang Ming, Liu Guoqiang, Zhang Lihua. Kev tshawb fawb nce qib ntawm kev siv cov txiv hmab txiv ntoo thiab zaub hmoov hauv cov khoom ci [J]. Food Industry Technology, 2020, 41(12): 345-350.
[2] Chen Weidong, Sun Li. Cov yam ntxwv ntawm cov txiv tsawb thiab kev tsom xam ntawm cov khoom ua haujlwm ntawm txiv tsawb hmoov [J]. Agricultural Products Processing, 2019, (8): 56-60.
[3] Zhou Jianping, Hu Xiaofeng. Mechanism ntawm kev txiav txim ntawm kev noj haus fiber ntau hauv kev txhim kho khob cij zoo [J]. Suav Cereals thiab Oils Association, 2017, 32(5): 28-33.
[4] Yang Rui, Liu Ting. Kev tshawb fawb txog kev hloov cov khoom qab zib hauv cov khoom qab zib tsawg hauv -qab zib ci tshuab[J]. Food Research and Development, 2021, 42(7): 112-117.
[5] Zhang Y, Wang L, Chen H. Physicochemical zog thiab daim ntaub ntawv ci ntawm txiv tsawb hmoov: Kev tshuaj xyuas [J]. Phau ntawv Journal of Food Science thiab Technology, 2021, 58(4): 1256-1265.
[6] Agama-Acevedo E, Sañudo-Barajas JA, Bello-Pérez L A. Unripe txiv tsawb hmoov ua ib qho khoom xyaw hauv gluten-cov khoom noj pub dawb[J]. Starch - Stärke, 2016, 68(7-8): 649-656.
[7] Ganan M, Collazo C, Irastorza A. Qhov cuam tshuam ntawm txiv tsawb fiber ntawm mov paj rheology thiab qhob cij zoo [J]. LWT - Food Science thiab Technology, 2019, 107: 263-269.
[8] Pacheco-Delahaye E, Pérez R. Cov ntsiab lus fiber ntau ntawm txiv tsawb hmoov thiab nws cov nyhuv ntawm dej
