Konjac Gum | 37220-17-0
Kufotokozera Zamalonda
Konjac Gum ndi mtundu wa hydrocolloids wachilengedwe, woyengedwa wa Konjac Gum ufa wokonzedwa ndi mvula yamkuntho. Zosakaniza zazikulu za Konjac Gum ndi Konjac Glucomannan(KGM) yoyera kwambiri yopitilira 85% pakauma. Choyera mumtundu, chabwino mu kukula kwa tinthu, kukhuthala kwakukulu, komanso kopanda fungo lapadera la Konjac, lokhazikika likasungunuka m'madzi. Konjac Gum ili ndi viscosity yamphamvu kwambiri pakati pa chomera chosungunuka m'madzi chosungunuka. Fine tinthu kukula, kudya solubility, mkulu kuwonjezera mphamvu 100 nthawi kulemera kwake, khola ndi pafupifupi odorless.
Konjac imagwiritsidwa ntchito kwambiri ngati chakudya komanso chowonjezera chazakudya:
(1) monga thickener ndi stabilizer akhoza kuwonjezeredwa odzola, kupanikizana, madzi, masamba madzi, ayisikilimu, ayisikilimu ndi zakumwa zina ozizira, zakumwa zolimba, zokometsera ufa, ndi ufa supu;
(2) monga binder akhoza kuwonjezeredwa Zakudyazi, Zakudyazi mpunga, okolola, meatballs, nyama, mkate ndi makeke kumapangitsanso gilateni ndi kukhala mwatsopano;
(3). Zitha kuwonjezeredwa ku maswiti osiyanasiyana ofewa, shuga wa chikopa cha ng'ombe ndi shuga wa kristalo monga gelling agent, komanso angagwiritsidwe ntchito kupanga chakudya cha bionic;
Kufotokozera
ITEM | ZOYENERA |
Maonekedwe | Ufa wopanda fungo, woyera kapena wopepuka wachikasu |
Tinthu Kukula | 95% amadutsa 120 mauna |
Viscosity (1%, 25 ℃, mPa.s) | Pakufunika (25000 ~ 36000) |
Konjac Glucomannan (KGM) | ≥ 90% |
pH (1%) | 5.0-7.0 |
Chinyezi (%) | ≤10 |
SO2 (g/kg) | ≤ 0.2 |
Phulusa (%) | ≤ 3.0 |
Mapuloteni (%, njira ya Kjeldahl) | ≤3 |
Wowuma (%) | ≤3 |
Kutsogolera (Pb) | ≤ 2 mg/kg |
Arsenic (As) | ≤ 3 mg/kg |
Zosungunuka za etha (%) | ≤ 0.1 |
Yisiti ndi nkhungu (cfu/ g) | ≤50 |
Kuwerengera Kwambale Zonse (cuf/ g) | ≤1000 |
Salmonella spp./10g | Zoipa |
E.Coli/5g | Zoipa |