Hauv kev lag luam zaub mov,ntuj txiv tsawb hmoovyog tsim los ntawm txiv tsawb los yog ntsuab txiv tsawb. Nws yog tsim los ntawm kev ntxuav, tev, txiav, ziab, thiab kev sib tsoo. Nrog rau kev loj hlob ntawm cov khoom huv huv- cov ntawv sau npe, cov khoom cog- cov khoom noj raws li cov khoom noj, cov khoom noj khoom haus, thiab cov khoom qab zib, kev siv txiv tsawb hmoov hauv kev tsim khoom noj txuas ntxiv. Txiv tsawb txiv hmab txiv ntoo hmoov muab lub ntuj tsw qhov chaw. Yog li ntawd, txiv tsawb hmoov tau dhau los ua cov khoom tseem ceeb hauv cov dej haus, cov khoom noj siv mis, cov khoom ci, cov khoom noj khoom haus, thiab cov khoom noj tshwj xeeb.
Banana Powder yog dab tsi?
Txiv tsawb hmoov yog tsim los ntawm crushing, homogenization, thiab ziab txheej txheem. Raws li txoj kev ua, txiv tsawb hmoov feem ntau muab faib ua ob pawg: tshuaj tsuag - txiv tsawb qhuav hmoov thiab khov - txiv tsawb qhuav hmoov.
• Txau-Txiv tsawb qhuav hmoov:
Cov tshuaj tsuag kom qhuav siv sai sai -kub atomization tshuab. Nws yog haum rau loj - teev ntau lawm. Ntshiab txiv tsawb hmoov muaj zoo flowability (80-100 mesh). Nws cov ntsiab lus noo noo feem ntau tswj tau qis dua 6%. Cov txheej txheem no yog tus nqi- zoo thiab tsim nyog rau kev tsim khoom lag luam.
• Txias-Txiv Txiv tsawb qhuav:
Txias- ziab kom qhuav tshem tawm cov dej noo nyob rau hauv qis- qhov kub ntawm lub tshuab nqus tsev. Cov txheej txheem no pab khaws cia cov txiv tsawb lub ntuj xim, enzyme kev ua, thiab volatile tsw tebchaw. Lub khov- txiv tsawb qhuav hmoov kuj muaj cov khoom siv rov ua dua tshiab. Nws yog dav siv nyob rau hauv hwm tus me nyuam mos mis thiab cov khoom noj khoom haus kho mob.
Nutritionally, txiv tsawb txiv hmab txiv ntoo hmoov yog nplua nuj nyob rau hauv resistant starch, poov tshuaj, magnesium, thiab phenolic tebchaw. Nws ua hauj lwm tsis tau tsuas yog raws li ib tug tsw carrier tab sis kuj raws li ib tug natural functional ingredient. Txiv tsawb tev hmoov kuj tau ua tiav hauv cov khoom xws li qab zib - qhob cij dawb. Yog li ntawd, kev siv tag nrho ntawm cov khoom siv txiv tsawb tau txais kev saib xyuas ntau ntxiv.
Dab tsi yogTxiv tsawb hmoov sivdHauv Zaub mov?
Hauv kev lag luam khoom noj khoom haus, txiv tsawb hmoov ntshiab tsis yog cov txiv hmab txiv ntoo nkaus xwb - muab tau cov khoom xyaw, tab sis kuj yog cov khoom siv ua haujlwm uas ua rau lub tsev tsw qab, kev ntxhib los mos, thiab kev noj zaub mov zoo. Nrog rau kev txhim kho cov khoom qab zib qis qis, huv si- cov khoom lag luam, thiab cov khoom noj ntuj, kev siv cov txiv tsawb hmoov hauv kev lag luam zaub mov tau nthuav dav tas li. Piv nrog rau cov kua txiv hmab txiv ntoo cov khoom xyaw, txiv tsawb hmoov ntau muaj qhov zoo xws li kev thauj mus los yooj yim, ruaj khov, yooj yim ntawm cov qauv tsim, thiab tsim nyog rau kev ua lag luam txuas ntxiv, yog li nyiam cov neeg tsim khoom noj. Los ntawm B2B cov khoom tsim kev pom, cov txiv tsawb ntshiab tsis tsuas yog muab cov txiv hmab txiv ntoo tsw xwb tab sis kuj koom nrog kev ua kom zoo ntawm cov khoom zoo nkauj, xim, ruaj khov, thiab tag nrho cov qauv.
Cov khoom ci:
Hauv qhob cij, ncuav mog qab zib, ncuav qab zib, muffins, cereal tuav, thiab lwm yam khoom ci, txiv tsawb hmoov tsis tsuas yog muab cov txiv hmab txiv ntoo tsw xwb tab sis kuj txhim kho cov khoom zoo nkauj thiab kev ua haujlwm. Yog li ntawd, nws tau dhau los ua ib qho ntawm feem ntau siv cov txiv hmab txiv ntoo hauv kev lag luam ci.
Txiv tsawb ripe hmoov muaj ib qho kev faib ua feem ntawm qabzib, fructose, thiab lwm yam qab zib, uas tuaj yeem hloov pauv sucrose nyob rau hauv qis - qab zib formulation. Piv nrog txiv tsawb puree, txiv tsawb hmoov yog cov khoom xyaw hmoov thiab tsis ntxiv noo noo ntxiv rau lub khob noom cookie. Yog li ntawd, nws yog ib qho yooj yim mus cuag standardized ntau lawm tswj thiab industrialized tas mus li ntau lawm. Rau cov tuam txhab B2B, cov khoom siv raw txiv tsawb hmoov tuaj yeem txhim kho cov qauv kev ruaj ntseg thiab txo cov batch - rau - batch variations.
Tsis tas li ntawd, cov khoom noj muaj fiber ntau thiab cov hmoov txhuv nplej siab hauv cov txiv tsawb hmoov muaj qee yam dej- tuav lub peev xwm, uas tuaj yeem pab txhim kho cov khoom khaws cia noo noo, ua kom cov hmoov txhuv nplej siab qeeb qeeb, yog li ua kom lub neej ntev thiab txhim kho tom qab- khaws cia saj. Kev txo cov suab thaj hauv cov txiv tsawb tuaj yeem koom nrog hauv Maillard cov tshuaj tiv thaiv nyob rau hauv siab - qhov kub thiab txias, txhawb kev tsim ntawm lub ntuj kub lossis lub teeb xim av zoo nkauj thiab txhim kho cov khoom muag pom. Qhov pom zoo ntxiv tus nqi rau cov khoom ci zoo tib yam feem ntau yog 5% -10%, thaum rau siab - cov khoom fiber ntau, qhov sib ntxiv tuaj yeem nce ntxiv raws li cov txheej txheem yuav tsum tau ua, nrog rau kev hloov kho ib txhij rau cov mis noo noo thiab cov poov xab.
Cov Khoom Siv Khoom Siv Khoom Siv thiab Khoom Noj Khoom Noj
Cov dej haus muaj zog yog ib qho ntawm ntau qhov chaw siv rau cov txiv tsawb ntshiab. Nws yog dav siv nyob rau hauv protein shakes, noj mov hloov hmoov, pluas tshais noj hmoov, cog- raws li protein dej haus, thiab txiv hmab txiv ntoo thiab zaub hmoov khoom.
Txiv tsawb hmoov muaj ib qho txawv txiv tsawb tsw. Nws tuaj yeem ua lub hauv paus tsw qhov chaw rau cov khoom lag luam, txhim kho qhov siv ntawm cov txiv hmab txiv ntoo aromas thiab txo kev cia siab rau cov khoom tsw qab. Lub caij no, txiv tsawb tsw tau txais txiaj ntsig zoo ntawm cov neeg siv khoom thiab tuaj yeem pab txo qis cov ntxhiab tsw thiab qee qhov tawm ntawm -flavors hauv cov nroj tsuag - cov khoom lag luam.
Nyob rau hauv cov nqe lus ntawm kev ntxhib los mos, cov hmoov txhuv nplej siab thiab cov khoom noj fiber ntau hauv cov txiv tsawb hmoov ua kom cov khoom viscosity, txhim kho smoothness thiab nplua nuj. Hauv kev hloov pauv pluas noj, tus yam ntxwv no pab txhim kho satiety thiab optimize saj. Rau cov khoom lag luam- qib, cov txiv tsawb hmoov ntshiab feem ntau yuav tsum muaj cov solubility siab, feem ntau tshaj 98%. Particle loj yuav tsum tau tswj nyob rau hauv 80-100 mesh ntau yam kom paub tseeb tias tsis muaj clumping tseem ceeb los yog sedimentation tshwm sim thaum tov nrog dej txias.
Cov khoom siv mis nyuj thiab cog-Cov khoom siv raws li
Cov txiv tsawb hmoov tuaj yeem siv tau hauv yogurt, smoothies, ice cream, fermented mis nyuj, thiab cov nroj tsuag -raws li cov khoom fermented. Piv rau cov txiv hmab txiv ntoo tshiab, txiv tsawb hmoov yog tsim nyog rau kev lag luam.
Thaum lub sij hawm tsim khoom, cov txiv tsawb hmoov tuaj yeem ncaj qha thiab sib xyaw nrog cov mis hmoov, cov protein ntau, thiab lwm cov khoom xyaw hmoov tsis muaj cov saw txias cia, pab txo cov nqi tswj kev lag luam. Lub caij no, lub ntuj pectin thiab qee cov polysaccharides hauv cov txiv tsawb tuaj yeem ua rau kom cov viscosity ntawm lub cev, txhim kho cov khoom ruaj khov thiab kev ntxhib los mos.
Txiv tsawb hmoov tuaj yeem ua kom tag nrho cov ntsiab lus khib nyiab, txo tus nqi ntawm cov dej khov siv lead ua, thiab txhim kho kev ntxhib los mos thiab qhov ncauj. Yog li ntawd, txiv tsawb hmoov muaj txiaj ntsig zoo hauv kev tsim cov txiv hmab txiv ntoo -flavored cov khoom noj siv mis thiab cov nroj tsuag - cov khoom qab zib.
Cov Khoom Noj Me Me thiab Khoom Noj Khoom Haus
Hauv cov khoom noj me nyuam mos, kev tswj xyuas zoo rau cov khoom siv raw yog feem ntau siab dua rau cov khoom noj zoo tib yam. Txiv tsawb hmoov, vim nws saj me me, yooj yim digestibility, thiab zoo compatibility, yog dav siv nyob rau hauv me nyuam mos mov cereal, txiv hmab txiv ntoo - raws li cov khoom noj ntxiv, teething biscuits, thiab cov khoom noj khoom haus.
Txiv tsawb hmoov muab cov carbohydrates, cov zaub mov, thiab qee cov vitamins, xws li potassium thiab vitamin B6, yog li ua tau raws li cov kev xav tau ntawm cov khoom noj muaj zog. Tsis tas li ntawd, cov txiv tsawb tsw tau txais txiaj ntsig zoo rau cov menyuam yaus, uas muaj txiaj ntsig zoo rau cov khoom qab zib tsim.
Rau cov me nyuam mos cov khoom lag luam, cov khoom siv raw khoom yuav tsum muaj kev tswj xyuas kom zoo thiab ua tiav kev sim rau cov hlau hnyav, tshuaj tua kab, kab mob, thiab cov kab mob. Kev tswj xyuas kom ruaj khov thiab kev sib koom ua ke yog cov cim tseem ceeb uas cov neeg siv khoom B2B tsom mus rau thaum lub sijhawm kev yuav khoom.
Cov khoom siv seasoning thiab sauce
Nyob rau hauv xyoo tas los no, daim ntawv thov ntawm txiv tsawb hmoov nyob rau hauv compound seasoning tshuab tau maj mam nce, thiab nws yuav siv tau nyob rau hauv curry sauce, barbecue sauce, qab zib chili sauce, txiv hmab txiv ntoo sauce, thiab lwm yam compound seasoning khoom.
• Nplaim
Los ntawm Kev Ua Haujlwm, cov suab thaj hauv cov txiv tsawb ntshiab tuaj yeem ua lub hauv paus ntawm fructose, pab kom sib npaug ntawm cov spiciness, saltiness, thiab qaub nyob rau hauv cov khoom thiab txhim kho tag nrho cov tsw profile. Qhov no muab cov khoom ib tug natural fruity qab zib. Rau qee cov khoom noj qab zib tsawg -, nws tuaj yeem txo cov kua qab zib lossis qee cov khoom qab zib siv.
• Kev ua haujlwm
Los ntawm Cov Txheej Txheem Ua Haujlwm, cov hmoov txhuv nplej siab thiab cov khoom noj muaj fiber ntau hauv txiv tsawb txiv hmab txiv ntoo hmoov kuj muaj cov nyhuv thickening, uas tuaj yeem txhim kho cov viscosity thiab rheological zog ntawm cov ntses tshuab, txhim kho adhesion rau lub thawv, thiab txhim kho cov khoom gloss. Rau cov tuam txhab seasoning, ntshiab txiv tsawb hmoov tsis yog tsuas yog cov khoom xyaw txiv hmab txiv ntoo xwb tab sis kuj tuaj yeem siv los ua cov khoom siv ntuj tsim hauv kev tsim khoom. Qhov no tuaj yeem txhim kho qhov zoo ntawm cov khoom kawg thiab txhim kho lawv cov kev sib tw sib txawv.
Dab tsi yuav tsum tau them nyiaj rau Banana hmoov siv?
Txawm hais tias muaj ntau yam kev siv rau txiv tsawb hmoov, cov teeb meem hauv qab no tseem xav tau kev saib xyuas hauv kev tsim khoom tiag tiag.
• Browning:
Txiv tsawb muaj cov ntsiab lus siab ntawm polyphenol oxidase. High-cov txheej txheem ua tau zoo (xws li kev ua kom tsis muaj enzyme sai lossis khov- ziab) yog qhov tseem ceeb rau kev tswj cov xim ntawm cov khoom tiav.
• Moisture
Absorption thiab Clumping: Cov txiv tsawb hmoov ntshiab muaj cov ntsiab lus qab zib thiab yooj yim hygroscopic. Nws raug nquahu kom siv cov hnab ntawv txhuas los yog cov thawv ntawv thawv rau ntim ntim thiab khaws cia hauv qhov chaw qhuav, txias.
• Flavor Degradation:
High -kub ua tau yooj yim ua rau poob qab. Nws raug nquahu kom kho qhov no los ntawm kev siv vanillin lossis tshuaj tsuag - txiv tsawb qhuav hmoov uas muaj cua sov zoo dua.
Cov ntsiab lus:
Los ntawm kev xav ntawm kev lag luam khoom noj khoom haus, txiv tsawb txiv hmab txiv ntoo hmoov tsis yog tsuas yog cov txiv hmab txiv ntoo flavoring, tab sis maj mam dhau los ua cov khoom xyaw nrog tsw, khoom noj khoom haus, thiab kev ua haujlwm. Nws cov ntawv thov hauv dej haus, khoom noj siv mis, ci, khoom noj khoom haus kis las, hloov zaub mov, khoom noj me nyuam mos, thiab khoom noj khoom haus txuas ntxiv.
Rau cov tuam txhab B2B, tus nqi ntawm cov txiv tsawb hmoov tsis yog tsuas yog nyob rau hauv nws cov txiv hmab txiv ntoo tej yam ntuj tso tab sis kuj nyob rau hauv cov khoom innovation, huv si daim ntawv lo txhim kho, thiab functional mis hloov dua siab tshiab. Nrog rau kev xav tau ntawm cov neeg siv khoom ntau ntxiv rau cov khoom siv ntuj tsim, cov nroj tsuag -raws li, thiab cov khoom noj muaj txiaj ntsig, daim ntawv thov ntawm cov txiv tsawb hmoov ntshiab hauv kev lag luam khoom noj yuav tsum txuas ntxiv mus ntxiv rau yav tom ntej. Guanjie Biotech tau cog lus rau kev tshawb fawb thiab kev tsim kho thiab kev tswj xyuas zoo ntawm cov khoom lag luam txiv tsawb hmoov. Los ntawm kev muaj peev xwm muab khoom ruaj khov thiab lub ntiaj teb kev ua lag luam kev pabcuam, nws muab siab - zoo txiv tsawb hmoov raw khoom daws rau cov tuam txhab tsim khoom noj. Customized kev txhawb nqa muaj rau cov khoom siv sib txawv, suav nrog dej haus, khoom noj khoom haus, ci, thiab kev tsim khoom siv.
Cov ntaub ntawv
[1] Jha, P., Meghwal, M., Prabhakar, PK, & Singh, A. (2021). Kawm txog qhov cuam tshuam ntawm kev sib txawv ntawm pretreatments ntawm ziab kinetics, ya raws diffusion, lub cev ua haujlwm, thiab cov khoom ntws ntawm txiv tsawb paj ntoos. Food Science. (Faj seeb: Cov ntawv qub yog lus Askiv, thiab lub npe ntawm no yog cov lus piav qhia ntawm Suav lub npe.)
[2] Xu Xueqin, Li Dan, Xia Wenshui, et al. Ib txoj hauv kev los npaj ob hom txiv tsawb hmoov siv cov txiv tsawb [P]. Suav Patent: CN200910212584.8, 2010-05-12.
[3] Guan Zhengxue, Wang Jianli, Zhang Xueyu. Txoj kev npaj txiv tsawb hmoov [P]. Suav Patent: CN130281A, 2012-04-11.
[4] Kev ua haujlwm, kev ua haujlwm, thiab cov thev naus laus zis tshiab ntawm txiv tsawb hmoov [J]. Phau ntawv Journal ntawm Wuxi University of Light Industry, 2007, 26(5): 121-126.
[5] Jha, P., Meghwal, M., Prabhakar, PK, & Singh, A. (2021). Tshawb nrhiav cov teebmeem ntawm kev sib txawv ntawm kev ua kom qhuav kinetics, ya raws diffusion, physico-functional, thiab ntws zog ntawm txiv tsawb paj hmoov. Phau ntawv Journal of Food Science, 86(5), 1234-1245.
[6] Xu, XQ, Li, D., Xia, WS, et al. (2010). Ib txoj hauv kev rau kev npaj ob hom txiv tsawb hmoov (Suav Patent No. CN200910212584.8).
[7] Guan, ZX, Wang, JL, & Zhang, XY (2012). Txoj kev tsim cov txiv tsawb hmoov (Suav Patent No. CN130281A).
