Isomalto-oligosaccharide (IMO) hmoov
Yam ntxwv
•(1) qab zib: IMO qhov qab zib yog saccharose's 40%-50%, uas tuaj yeem txo cov khoom noj qab zib thiab saj zoo meej.
• (2) viscosity: zoo ib yam li cov kua saccharose viscosity, yooj yim los tsim, tsis muaj kev cuam tshuam rau cov khoom qab zib cov ntaub so ntswg thiab lub cev.
•(3) dej dej: IMO's AW = 0.75, tsawg dua saccharose (0.85), siab malt syrup (0.77), tab sis cov kab mob dav dav, ferment, pwm tsis tuaj yeem loj hlob hauv ib puag ncig ntawm AW≤0.8, qhov no qhia tias IMO tuaj yeem ua tshuaj tua kab mob. .
• (4) colorability: IMO tuaj yeem muaj cov tshuaj tiv thaiv mailard los ntawm kev sib koom ua ke nrog cov protein lossis amino acid, thiab cuam tshuam los ntawm cov protein lossis amino acid hom, pH tus nqi, cua sov thiab sijhawm.
•(5) tiv thaiv hniav lwj: IMO yog ib qho nyuaj rau fermented los ntawm cov hniav lwj pathogenic cov kab mob-streptococcus mutans, muaj peev xwm zoo los tiv thaiv cov hniav lwj.
•6) khaws cov dej noo: IMO muaj peev xwm khaws cov dej noo zoo, tiv thaiv cov hmoov txhuv nplej siab hauv cov zaub mov thiab qab zib crystalline nag lossis daus.
• (7) los tiv thaiv tshav kub, tiv thaiv acid: nws yuav tsis decompose nyob rau hauv ib puag ncig ntawm pH3 thiab 120 ℃ rau lub sij hawm ntev, yog haum rau cov dej haus, cov kaus poom, thiab cov zaub mov xav tau high-temperature processing thiab zaub mov uas tsis muaj pH nqi.
•(8) fermentaiton: qhov nyuaj tshaj plaws rau ferment hauv cov txheej txheem zaub mov, tuaj yeem ua nws txoj haujlwm thiab ua haujlwm ntev.
•(9) ice point descends: IMO qhov dej khov taw tes zoo ib yam li saccharose, nws qhov txias txias yog siab dua fructose.
•(10) kev nyab xeeb: ntawm kev ua haujlwm oligose, me me tuaj yeem siv los ntawm qee cov kab mob aerosis hauv cov kwj dej hauv plab hnyuv, ferment los tsim cov organic acid thiab roj, roj yuav ua rau lub cev, thaum IMO tsis tuaj yeem ua rau raws plab.
Yam khoom
Nws feem ntau muab faib ua ob hom IMO hmoov, suav nrog 50 thiab 90 ntawm IMO cov ntsiab lus.
Hais txog cov khoom
1.Application hauv kev lag luam zaub mov
Cov khoom qab zib nrog IMO muaj qhov ua haujlwm ntawm cov calories tsawg, tsis muaj cov hniav lwj, tiv thaiv crystal thiab tswj cov kwj dej hauv plab.Thaum siv rau hauv qhob cij & pastry, tuaj yeem ua rau nws mos thiab tag nrho ntawm elasticity, tsw thiab qab zib, ua kom lub neej ntev, txhim kho cov khoom qib.Siv rau hauv cov dej khov nab kuab, tau txais txiaj ntsig los txhim kho thiab khaws nws cov kev ntxhib los mos thiab saj, muab nws nrog kev ua haujlwm tshwj xeeb thiab.Nws kuj tuaj yeem muab ntxiv rau hauv cov dej qab zib, dej qab zib, dej haus txiv hmab txiv ntoo, dej haus zaub, dej tshuaj yej, dej qab zib, dej cawv, kas fes thiab hmoov dej qab zib ua zaub mov ntxiv.
2.Wine-ua kev lag luam
vim IMO qhov qab zib, nws tuaj yeem siv los ua cov khoom noj carbohydrate tsis yog saccharose.Lub caij no, IMO muaj peev xwm ntawm cov tsis muaj fermentation, yog li nws tuaj yeem muab ntxiv rau hauv fermentable wines (xws li dub nplej wine, daj cawu cub thiab ntom cawv) ua kom muaj txiaj ntsig zoo qab zib cawv cawv.
3. Pub additive
Raws li pub additive, txoj kev loj hlob ntawm IMO tseem qeeb heev.Tab sis nws tau raug siv nyob rau hauv qee yam tsiaj cov zaub mov noj, pub additive, pub ntau lawm;nws lub luag haujlwm tseem ceeb yog txhawm rau txhim kho plab hnyuv cov qauv, txhim kho tsiaj cov khoom tsim khoom, txo cov nqi tsim khoom, txhim kho kev tiv thaiv thiab zoo meej tsiaj noj ib puag ncig.Nws yog cov khoom ntsuab, tsis muaj tshuaj lom thiab tsis muaj cov khoom seem, tuaj yeem siv los ua cov tshuaj tua kab mob.
