KA PALAPALA o ka WATER RETAINING AGENT i loko o na mea i'a

ʻO ka mea hoʻopaʻa wai e pili ana i kahi papa o nā mea hiki ke hoʻomaikaʻi i ke kūpaʻa o ka huahana, mālama i ka wai o loko e paʻa ai ka meaʻai, a hoʻomaikaʻi i ke ʻano, ka ʻono, ka waihoʻoluʻu, a me nā mea ʻē aʻe o ka meaʻai i ka wā o ke kaʻina hana meaʻai. e kōkua i ka mālama ʻana i ka makū i ka meaʻai e pili ana i nā phosphates i hoʻohana ʻia i ka ʻiʻo a me ka hoʻoheheʻe ʻana i nā huahana wai e hoʻonui ai i ka paʻa ʻana o ka wai.

ʻO Phosphate wale nō ka ʻiʻo humectant hiki ke hoʻoikaika pono i ka protein ʻiʻo i ka hana ʻana i nā huahana ʻiʻo.ʻAʻole hiki ke hoʻokaʻawale ʻia ka hana a me ka hana ʻana o nā huahana ʻiʻo mai ka phosphate. Hoʻokaʻawale nui ʻia ka Phosphate i ʻelua mau mea, nā huahana monomer a me nā huahana hui.

Nā huahana Monomer: pili i nā phosphates i kuhikuhi ʻia ma ka GB2760 Food Additive Use Standards e like me ka sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, a me trisodium phosphate.

Nā huahana Monomer: pili i nā phosphates i kuhikuhi ʻia ma ka GB2760 Food Additive Use Standards e like me ka sodium tripolyphosphate, sodium pyrophosphate, sodium hexametaphosphate, a me trisodium phosphate.

1. Mechanism of Phosphate e hoʻomaikaʻi i ka mālama ʻana i ka wai ʻiʻo:

1.1.

1.2 E hoʻonui i ka ikaika ionic, i mea e pono ai ka hoʻoheheʻe ʻana o ka protein myofibrillar, a hoʻokumu i kahi ʻano pūnaewele me ka protein sarcoplasmic i ka hui pū ʻana me ka paʻakai, i hiki ke hōʻiliʻili i ka wai i loko o ka ʻōnaehana pūnaewele;

1.3 Hiki iā ia ke chelate i nā ion metala e like me Ca2 +, Mg2 +, Fe2 +, hoʻomaikaʻi i ka hana paʻa ʻana o ka wai, a ma ka manawa like e hoʻomaikaʻi i ka hopena antioxidant, no ka mea, he mea hoʻoulu i ka momona oxidation a me ka rancidity.ʻO ka paʻakai chelation, ua hoʻokuʻu ʻia nā hui carboxyl i loko o ka protein muscle, ma muli o ka repulsion electrostatic ma waena o nā hui carboxyl, ua hoʻomaha ke ʻano o ka protein, a ʻoi aku ka nui o ka wai, e hoʻomaikaʻi ai i ka mālama ʻana i ka wai o ka ʻiʻo;

Nui nā ʻano phosphates, a ua kaupalena mau ka hopena o kahi huahana.ʻAʻole hiki ke hoʻohana i hoʻokahi phosphate i ka hoʻohana ʻana i nā huahana ʻiʻo.E hui mau ʻia nā huahana phosphate ʻelua a ʻoi aʻe i loko o kahi huahana hui.

2. Pehea e koho ai i ka mea hoʻopaʻa moisture pūhui:

2.1 Nā huahana me ka ʻiʻo kiʻekiʻe (ma luna o 50%): ʻO ka mea maʻamau, hoʻohana ʻia nā huahana i hana ʻia me ka phosphate maʻemaʻe, a ʻo ka nui o ka hoʻohui ʻia he 0.3% -0.5%;

2.2 Nā huahana me ka ʻiʻo haʻahaʻa haʻahaʻa: ʻO ka maʻamau, ʻo ka nui o ka hoʻohui ʻana he 0.5%-1%.Hoʻohui pinepine ʻia ia mau huahana me nā hana kūikawā e like me nā colloids e hoʻonui i ka viscosity a me ka cohesion o ka hoʻopiha;

3. Nui nā loina no ke koho ʻana i nā huahana humectant:

3.1 ʻO ka solubility o ka huahana, hiki ke hoʻohana wale ʻia ka mea mālama paʻa ma hope o ka hoʻoheheʻe ʻia ʻana, a ʻo ka huahana me ka hoʻoheheʻe maikaʻi ʻole ʻaʻole hiki iā 100% ke pāʻani i ka hana o ka huahana;

3.2 ʻO ka hiki o ka hoʻopiha ʻana i ka ʻiʻo marinated e mālama i ka wai a hoʻomohala i ke kala: Ma hope o ka hoʻopiha ʻia ʻana o ka ʻiʻo, e loaʻa iā ia ka elasticity, a ʻo ka hoʻopiha ʻana i ka ʻiʻo e loaʻa ka mālamalama;

3.3 ʻO ka ʻono o ka huahana: ʻo nā phosphates me ka lawa ʻole o ka maʻemaʻe a me ka maikaʻi ʻole e loaʻa i ka astringency ke hana ʻia lākou i mea ʻai a ʻono.ʻO ka hōʻike maopopo loa aia ma nā ʻaoʻao ʻelua o ke aʻa o ke alelo, a ukali ʻia e nā kikoʻī e like me ka crispness o ka ʻono o ka huahana;

3.4 Ka hoʻoholo 'ana i ka waiwai PH, PH8.0-9.0, ikaika loa alkalinity, tenderization koʻikoʻi o kaʻiʻo, ka hopena i ka wehe 'ana i ka huahana,ʻaʻole paʻakikī paʻi, maikaʻi elasticity;

3.5 ʻO ka mea hoʻohui i hoʻohui ʻia he ʻono maikaʻi a me ka hopena synergistic maikaʻi, e pale ana i nā hemahema o kahi huahana hoʻokahi e like me ka ʻono astringent, ka hoʻoheheʻe maikaʻi ʻole, ka ua paʻakai, a me ka hopena ʻole;