1. Dej haus:
Nyob rau hauv xyoo tas los no,erythritoltau siv rau txoj kev loj hlob ntawm cov tshiab xoom-calorie thiab tsawg-calorie dej haus. Erythritol tuaj yeem ua rau kom qab zib, qhov hnyav thiab lubricity ntawm cov dej haus, txo qhov iab, npog lwm yam tsw thiab txhim kho qhov tsw ntawm cov dej haus. Erythritol kuj tseem siv tau los ua kom cov dej qab zib zoo dua vim tias nws yuav nqus cua sov ntau thaum yaj. Erythritol tuaj yeem txhawb kev sib xyaw ntawm ethanol molecules thiab dej molecules hauv kev daws. Cov dej cawv muaj peev xwm txo tau cov ntxhiab tsw thiab hnov tsw ntawm cawv, thiab tuaj yeem txhim kho qhov zoo ntawm Baijiu thiab cawv. Erythritol kuj tseem tuaj yeem txhim kho qhov tsis hnov tsw ntawm cov nroj tsuag, collagen, peptides thiab lwm yam tshuaj. Yog li ntawd, tam sim no, erythritol tau ntxiv rau qee cov khoom collagen los txhim kho saj.
2. Ci zaub mov:
(1) Sucrose thiab roj yog cov khoom siv tseem ceeb rau kev ci zaub mov. Lawv ua lub luag haujlwm tseem ceeb hauv kev tsim cov qauv tsim tshwj xeeb, saj thiab tsw ntawm ci zaub mov, thiab yog cov khoom siv tsis tseem ceeb rau kev tsim cov khoom ci zoo. Tshwj xeeb tshaj yog nyob rau hauv kev tsim cov khoom noj ci, qab zib tuaj yeem tsis tsuas yog ua kom qab zib, xim thiab khaws cia, tab sis kuj muaj kev cuam tshuam zoo rau cov khoom siv rheological, thev naus laus zis thiab cov khoom zoo ntawm cov khob noom cookie. Kev sib ntxiv ntawm cov suab thaj kom zoo yog ib qho tseem ceeb heev kom ntseeg tau tias cov txheej txheem tsim khoom ib txwm muaj thiab cov khoom zoo. Txawm li cas los xij, nrog kev txhim kho ntawm cov neeg siv khoom niaj hnub no kev noj qab haus huv thiab kev paub txog kev noj qab haus huv, cov khoom "qab zib siab, rog thiab calorie siab" cov khoom no tuaj yeem ua tsis tau raws li cov kev xav tau ntawm cov neeg siv khoom. Kev lag luam ci tseem tab tom txhim kho rau kev noj haus, kev noj qab haus huv, kev ua haujlwm, tsis muaj calories thiab lwm yam. Raws li cov qauv no, cov khoom noj uas tsis muaj zog, tsis muaj qab zib ci tau los ua. Txawm li cas los xij, cov khoom noj uas tsis muaj zog lossis qab zib tsis muaj qab zib uas tsim los ntawm qee lub tuam txhab tam sim no tsuas yog qee qhov txo qis kev siv roj thiab qab zib, tab sis nws tsis txaus los txo qis kev siv roj thiab qab zib nkaus xwb, uas yooj yim ua rau tsis zoo rau kev hnov lus zoo. khoom thiab yog ib qho nyuaj rau kev lees txais los ntawm cov neeg muaj ntshav qab zib, rog thiab lwm tus neeg. Yog li ntawd, kev hloov pauv xws li kev noj haus fiber ntau, oligosaccharides, qab zib cawv thiab fatty acids yuav tsum tau siv los simulate lub zog ntawm cov rog thiab sucrose kom ntau li ntau tau thiab txhim kho kev lees paub ntawm cov khoom thaum txo cov khoom siv zog thiab ua tau raws li cov kev xav tau ntawm qee cov neeg siv khoom. .
(2) Niaj hnub no, sucrose feem ntau yog hloov los ntawm kev sib xyaw ua ke ntawm cov khoom qab zib uas muaj zog thiab tsis tshua muaj qab zib sau cov khoom qab zib lossis cov fillers, xws li oligosaccharides, qab zib cawv, thiab lwm yam. Tam sim no, qis-DE maltodextrin yog ib qho kev xaiv zoo. Nws muaj cov tsos thiab saj ntawm cream, tab sis nws cov cua sov yog qis dua li cov roj.
(3) Erythritol yog cov ntaub ntawv pov thawj zoo kom tau txais cov khoom ua haujlwm zoo lossis cov khoom noj uas muaj calorie tsawg. Nws tuaj yeem tsis tsuas yog hloov sucrose los ntawm lub cev thiab tshuaj lom neeg, tab sis kuj coj cov txiaj ntsig kev noj qab haus huv, thiab cov khoom ci siv erythritol muaj cov qauv zoo dua qub thiab softness dua li cov khoom siv sucrose ua raw khoom, thiab muaj qhov sib txawv ntawm qhov ncauj thiab cov xim sib txawv. Erythritol siv hauv cov zaub mov ci yog nyiam dua nyob rau hauv cov hmoov los yog nplua particle loj (<200 μ m) The fine particles will bring smooth and round taste to the product.
3. Cov ncuav qab zib:
Nws yog qhov nyuaj los ua pov thawj tias cov khoom ci tuaj yeem txo cov cua sov vim lawv cov ntsiab lus siab ntawm hmoov, qab zib thiab sucrose. Txawm li cas los xij, daim ntawv thov ntawm erythritol tuaj yeem daws qhov teeb meem no yooj yim.
① Rau cov khoom qab zib, ntxiv erythritol tuaj yeem txo cov cua sov tsawg kawg yog 30 feem pua, thiab yuav tsis ua rau muaj qhov tsis zoo tom qab siv.
② Hauv cov ncuav qab zib hnyav thiab cov roj hnyav hnyav thiab cov ncuav muffins, siv erythritol thiab maltitol los hloov cov sucrose tuaj yeem tsim cov khoom tsis muaj qab zib thiab qab zib nrog saj zoo thiab lub neej txee.
③ Piv nrog cov khoom lag luam sucrose, cov khoom siv erythritol tuaj yeem ua rau lub neej ntev. Erythritol tuaj yeem tsis tsuas yog inhibit microbial kev loj hlob ntawm cov khoom ci, tab sis kuj tswj cov khoom tshiab thiab softness. Qhov no yog tshwm sim los ntawm cov dej tuav ntawm erythritol nws tus kheej. Ntxiv 10% erythritol rau biscuits tuaj yeem txhim kho kev ruaj ntseg thiab txee lub neej ntawm cov khoom zoo li no.
④ Mos thiab tawv qhaub cij biscuits kuj siv tau cov sib tov ntawm erythritol thiab maltitol los hloov sucrose, nrog rau cov nyhuv tib yam; Tsis tas li ntawd, kev siv erythritol thiab sucrose hauv cov khoom noj txom ncauj yuav txo tau cov calories ntau.
4. Additives:
Erythritol kuj tseem siv tau los tsim cov khoom ci zoo tshaj plaws, xws li ntses, qab zib, cream icing thiab qee qhov chaw dai kom zoo nkauj.
① Ntxiv erythritol rau jam tuaj yeem txhim kho cov txiv hmab txiv ntoo tsw qab.
② Ntxiv erythritol rau cream icing (tag nrho cov rog) yuav tsis tsuas txo cov cua sov tab sis kuj coj txias saj; Thaum erythritol, maltitol tov thiab aspartame yog siv nyob rau hauv cov khoom tib lub sij hawm, lub zog tus nqi yuav raug txo los ntawm ze li ntawm 50 feem pua.
③ Cream: Cream yog ib txwm "rog ntxiv qab zib", thiab nws cov khoom xyaw suav nrog sucrose. Ncuav mog qab zib thiab qhaub cij biscuits nrog qab zib raws li additives muaj calorie ntau ntau, thiab tuaj yeem ua rau cov nqaij mos muag muag. Cov neeg siv khoom feem ntau nyiam nws heev. Txawm li cas los xij, qhov tshwj xeeb no tsis tsim nyog rau cov khoom siv hluav taws xob txo qis, thiab "siab rog thiab calorie ntau ntau" ua rau ntau tus neeg txaj muag. Qhov sib ntxiv ntawm erythritol, uas yog ze li ntawm 60 feem pua ntawm qhov hnyav ntawm cov khoom thiab muaj qhov loj me me, yuav ua rau muaj txiaj ntsig ntau dua rau cov khoom: nws yog ib qho kev txo qis qee cov calories, thiab nws tuaj yeem ua rau txias saj, tsis muaj zog ntawm cov khoom muag. ntawm cov rog, thiab ua rau cov khoom muaj txias thiab refreshing thiab lwm yam zoo ntxim nyiam. Piv nrog rau cov pa roj sucrose hom ci, cov khoom siv erythritol muaj lub neej txee ntev dua.
5. Khoom qab zib:
Tam sim no, cov khoom qab zib chocolate ua lag luam kuj tau pib hloov pauv thiab txuas ntxiv los ntawm kev siv sucrose thaum ntxov ua cov khoom siv raw rau kev siv cov suab thaj tshiab thiab cov suab thaj qis qis ua cov khoom siv raw. Nyob rau hauv xyoo tas los no, cov khoom qab zib ua haujlwm tau raug hyped hauv kev ua lag luam, thiab tau dhau los ua qhov tseem ceeb ntawm kev noj thiab kev loj hlob hauv kev lag luam khoom qab zib thoob ntiaj teb tam sim no, nrog rau kev lag luam loj loj. Txawm li cas los xij, tsis yog txhua qhov qis qis thiab qis qab zib qab zib hauv qab tuaj yeem hloov sucrose rau kev tsim khoom qab zib chocolate. Cov ntaub ntawv nyoos tshiab siv yuav tsum tuaj yeem hloov sucrose los ntawm kev xav ntawm saj thiab lub cev chemistry, thiab yuav tsum muaj txiaj ntsig zoo rau tib neeg kev noj qab haus huv. Tom qab siv sijhawm ntev thiab kev tshawb fawb, nws tau raug pov thawj tias cov khoom siv raw khoom tshiab erythritol ua tau raws li qhov yuav tsum tau ua. Cov saj ntawm erythritol yog tib yam li sucrose, tsis muaj qhov sib ntxiv ntawm cov khoom qab zib zoo li aspartame lossis saccharin. Cov khoom qab zib ua los ntawm erythritol muaj lub zog tshiab thiab txias dua li lwm cov khoom qab zib "tsis yog qab zib", thiab nws cov qab zib qab zib yog ntshiab, tsis muaj qab zib; Ntxiv mus, kev siv erythritol thiab lwm yam qab zib cawv ua ke tuaj yeem ua rau kom muaj kev zam txim thiab txo qhov kev pheej hmoo ntawm kev siv unilateral. Nws yog qhov zoo dua los siv high-purity erythritol siv lead ua hmoov hauv cov khoom qab zib chocolate kom tau txais qhov zoo thiab saj.
6. Khoom qab zib tawv thiab mos:
Erythritose tuaj yeem tsim txhua yam khoom qab zib nrog cov khoom zoo. Qhov kev ntxhib los mos thiab txee lub neej ntawm cov khoom yog raws nraim tib yam li cov khoom siv tsoos. Vim hais tias erythritol yog ib qho yooj yim rau crush thiab tsis nqus noo noo, cov khoom qab zib npaj tseem muaj kev ruaj ntseg zoo txawm tias nyob rau hauv cov av noo siab, thiab muaj txiaj ntsig zoo rau kev noj qab haus huv ntawm cov hniav thiab yuav tsis ua rau cov hniav lwj.
① Kev kuaj kab mob microbiological qhia tau hais tias feem ntau ntawm cov muaju ntawm cov khoom qab zib zoo yuav tsum nyob nruab nrab ntawm 5 thiab 10 μ Nruab nrab ntawm m, siv cov ntshiab erythritol los ua cov khoom qab zib mos ua kom muaj crystallinity, tab sis siv erythritol nrog qhov sib ntxiv ntawm tsawg dua 40 feem pua thiab maltitol nrog rau concentration ntawm 75 feem pua tuaj yeem tswj tau qhov crystallinity.
② Kev siv erythritol hauv cov khoom qab zib mint tuaj yeem pab kom tau txais qhov txias txias.
③ Cov kua qab zib hnoos yog feem ntau yog ib yam khoom qab zib dej khov, uas yog tsim los ntawm ntau hom suab thaj zoo sib xyaw nrog dej thiab kneaded rau hauv cov khoom muab tshuaj txhuam, thiab tom qab ntawd qhuav thiab nias. Polyhydroxy compounds xws li erythritol, maltitol, isomaltitol thiab lactotol tuaj yeem muab ntxiv rau cov hnoos qeev kom tau cov khoom uas tsis tshua muaj nqi calorific thiab tiv thaiv kab mob. Kev sib xyaw ntawm erythritol, lactositol thiab crystalline maltitol tuaj yeem hloov cov khoom siv sucrose ib txwm los tsim cov tshuaj hnoos hnoos. Ntxiv rau qhov tsis muaj calorie tsawg thiab cov nyhuv txias, erythritol kuj muaj kev ntxhib los mos zoo thiab tsis-hygroscopicity uas lactositol thiab crystalline maltitol tsis muaj.
④ Ntxiv erythritol ua ib qho muab rau hauv pob zeb qab zib tuaj yeem ua rau lub suab txias zoo rau pob zeb qab zib. Ntxiv mus, qhov ceev ceev crystallization ntawm erythritol ua rau cov pob zeb qab zib tuaj yeem ua tau sai thiab yooj yim hauv qhov chaw tsis muaj dej, thiab cov suab thaj pob zeb no tuaj yeem muaj lub neej txee zoo hauv qhov chaw qhuav thiab tsis ntim khoom.
6. Fangdeng Qab Zib:
Erythritol yog tib lub qab zib ntawm tag nrho cov polyols uas tuaj yeem siv los tsim cov fondant tsis muaj piam thaj, thiab feem ntau yog siv ua ke nrog kua Maltex100. Nrog rau txoj kev no, peb tsuas yog yuav tsum tswj lub sijhawm nplawm thiab ua haujlwm kub kom tau cov khoom qab zib tsis muaj qab zib nrog cov textures sib txawv. Cov khoom no tsis tau tsuas yog muaj ib tug qab ntxiag saj, tab sis kuj muaj ib tug pleasing tsos, zoo sib xws thiab zoo cia kuj. Fangdeng qab zib ua los ntawm erythritol muaj kev ruaj ntseg zoo vim nws cov dej tsis tshua muaj dej thiab dej ua haujlwm. Cov khoom tuaj yeem txo cov cua sov li ntawm 65 feem pua.
7. Qog:
Cov pos hniav yog tsim los ntawm cov pob zeb zoo nkauj ntawm cov suab thaj thiab cov pos hniav uas siv tau. Erythritol yog ib qho yooj yim rau crush thiab tsis tshua muaj hygroscopicity, uas yog haum rau siv raws li lub sweetener ntawm zom cov pos hniav. Tsis tas li ntawd, cov pos hniav zoo li no txias hauv lub qhov ncauj, tsis muaj cua sov thiab tsis muaj cariogenic, thiab tuaj yeem siv los ua "cov hniav nyiaj hniav kub" zom cov pos hniav. Feem ntau cov pos hniav uas tsis muaj qab zib yuav maj mam harden thiab ua nkig nrog lub sijhawm. Yog tias cawv thiab erythritol siv los hloov qee cov khoom siv qab zib tsawg, nws yuav tau txais lub neej ntev dua, thiab cov pos hniav yuav muaj elasticity thiab softness. Hauv cov pos hniav, txheej txheej zoo tshaj plaws yog feem ntau 40 feem pua erythritol thiab lwm yam hydroxyl compounds, xws li sorbitol thiab maltitol. Nws tuaj yeem tsis tsuas yog tau txais kev tiv thaiv hygroscopicity thiab txias saj, tab sis kuj muaj kev zom tau zoo thiab scaffolding dua xylitol. Nyob rau tib lub sijhawm, txheej nrog erythritol tuaj yeem txo lub sijhawm crystallization los ntawm 30 feem pua.
8. Chocolate:
Erythritol muaj cov yam ntxwv zoo thermal stability thiab tsis tshua muaj hygroscopicity. Nws tuaj yeem ua haujlwm hauv ib puag ncig siab dua 80 degree kom txo lub sijhawm ua haujlwm. Nyob rau tib lub sijhawm, vim tias cov cua kub kub hauv cov txheej txheem tsim khoom siv chocolate siv erythritol siab dua li ib txwm muaj, nws yog qhov zoo los txhawb kev tsim cov tsw. Erythritol tuaj yeem hloov tau yooj yim sucrose hauv cov khoom kom txo tau lub zog ntawm chocolate los ntawm 34 feem pua. Tsis muaj lwm yam qab zib cawv tuaj yeem muab cov txiaj ntsig txo qis zog, thiab muab cov khoom lag luam nrog cov saj txias thiab cov yam ntxwv uas tsis yog cariogenic. Vim yog qhov qis hygroscopicity ntawm erythritol, nws yuav pab tau kom kov yeej lub frosting tshwm sim thaum lwm cov suab thaj siv los ua chocolate.
9. Pharmaceutical kev lag luam:
Cov khoom ntawm erythritol xws li caries tiv thaiv, oxidation tsis kam, noo noo retention thiab non-flammable ua rau nws daim ntawv thov nyob rau hauv cov tshuaj thiab kev lag luam tshuaj niaj hnub nthuav tsis tu ncua.