Ntau yam thiab cov kev faib tawm ntawm cov khoom noj tsw thiab tsw qab

1.Qhov ntau yam zaub mov qab thiab tsw qab
Qhov kev faib ua feem ntawm cov zaub mov qab yog me me heev, tab sis nws yuav tsum tau ua qee yam kev nyab xeeb thiab kev tshuaj xyuas kev noj qab haus huv, thiab tuaj yeem siv tau tom qab kev cai ua noj qab haus huv. Muaj ntau ntau yam zaub mov tsw, muab faib ua khoom thiab ua kua raws li cov tshuaj no. Khoom tsw qab tau microcrapsule tsw thiab lwm yam. Kua dej ua kua tuaj yeem muab faib ua cov dej-soluble flavors, roj-soluble flavors thiab emulsified flavors. Ib qho ntxiv, nws kuj tuaj yeem raug cais los ntawm cov tsw thiab siv.
Microcrapsule qab yog ua los ntawm cov flavors thiab txheej ua kom tau hloov pauv oxidation thiab yog feem ntau siv rau kev ntxiv qab rau cov dej qab zib thiab seasonings. Dej-soluble essence yog ua los ntawm distilled dej los yog ethanol li diluent thiab cov txuj lom uas siv tau rau hauv cov dej qab zib thiab lwm yam tsw qab. Roj-soluble tsw yog tsim los ntawm kev sib xyaw propylene glycol nrog zaub mov tsw, thiab lwm yam. Emulsifying essence yog cov roj theem muaj kev sib xyaw ntawm cov khoom noj tsw, cov tshuaj tiv thaiv dej, thiab cov tshuaj tiv thaiv dej thiab cov dej txias, ua kom zoo dua, xim.

2.Qhov kev faib tawm ntawm cov khoom noj tsw thiab tsw qab
Khoom noj khoom noj yog ib qho khoom noj tseem ceeb ntxiv hauv kev lag luam khoom noj khoom haus. Hauv cov zaub mov ntxiv nws yog nws tus kheej lub cev, muaj ntau tshaj li txhiab hom. Fi hom yuav tau muab faib ua:
(1) tej tsw qab. Nws yog ib qho khoom siv ua tiav tau los ntawm cov nroj tsuag thiab tsiaj txhu (cov txuj lom) los ntawm txoj kev lub cev. Feem ntau, cov neeg nqa khoom ntawm cov tshuaj yeeb tshuaj tsw qab yog cov txiv hmab txiv ntoo, cov tsiaj txhu tsiaj, nplooj, tshuaj yej thiab noob. Cov txheej txheem rho tawm yog rho tawm, distillation thiab siab. Vanilla Extract, cocoa extract, Strawberry extract thiab yog li ntawm tuaj yeem muab tau los ntawm kev rho tawm. Peppermint roj, fennel roj, cinnamon (osmanthus) roj, eucalyptus roj tuaj yeem tau los ntawm distillation. Cov roj txiv kab ntxwv, txiv qaub roj thiab cov roj citrus tuaj yeem tau los ntawm distillation. Kua kua txiv mloog zoo, txiv neej ua siab zoo, cov txiv kab ntxwv kua txiv siab mloog thiab yog li ntawd tuaj yeem tau txais los ntawm txoj kev xav. Muaj ntau tshaj 5,000 cov ntaub ntawv raw uas tuaj yeem tshem cov zaub mov tsw qab hauv ntiaj teb, thiab ntau dua 1,500 feem ntau siv.
(2) Cov tsiaj muaj tus kheej. Qhov no zoo yog tau los ntawm kev kho tshuaj lom neeg lub ntuj nyoos lossis cov khoom cuav thiab cov khoom cuav thiab cov khoom siv ntuj zoo tib yam nkaus.
(3) hluavtaws tsw. Nws tau los ntawm cov khoom cuav thiab lwm txoj kev siv tshuaj thiab tsis tau lees tias lub ntuj tshuaj molecules ntawm cov khoom. Yog pom nyob rau hauv xwm thiab tus thawj tib cov tshuaj molecules, nws yog sib npaug rau cov tsw qab. Tsuav muaj yog muaj cov khoom siv raw hauv cov essence yog cov khoom siv hluavtaws, uas yog, khoom cuav hluavtaws essence.
Ceg txig npaj los ntawm cov qauv microbial. Nws yog ib qho tseem ceeb tau los ntawm microbial fermentation lossis enzymatic cov tshuaj tiv thaiv.
(5) Reactive essence. Qhov no zoo nkauj yog muab tau los ntawm maillard cov protein thiab txo cov piam thaj, thiab feem ntau siv hauv cov nqaij, chocolate, kas fes, Malaked aroma.

Raws li cov xwm txheej ntawm kev faib tawm tsw qab, cov khoom noj qab zib muaj xws li: Cov tshuaj Aromle, cov tshuaj tsw qab), itc.) Suav rau 80% -90%; Emulsion tsw, suav nrog cov kuab tshuaj, kua nplaum, stabilizer, xim, acid thiab antioxidant, 80% - 90%; Hmoov tsw, nyob rau hauv uas aroma cov tshuaj tsw qab rau 10% -20%, tus cab kuj tau suav rau 80% -90%.

Kev txhim kho ntawm hmoov yog sai, thiab nws muaj ntau cov kev siv hauv dej haus, khoom noj txom ncauj, ci khoom thiab lwm yam. Muaj peb hom hmoov av uas siv tau siv:
(1) Hmoov tsw nyob rau hauv daim ntawv ntawm kev sib xyaw: ob peb hmoov hmoov sib xyaw nrog sib xyaw, xws li tsib-spry hmoov, curry hmoov, thiab lwm yam; Feem ntau ntawm cov ntxhiab tsw no los ntawm ntuj cog cov txuj lom, thiab hauv kev npaj cov nqaij flavors; Vanilla hmoov, vanillin, thiab lwm yam, kuj yog hmoov flavorors nyob rau hauv daim ntawv ntawm kev sib xyaw.
(2) hmoov tsw nyob rau hauv daim ntawv ntawm adsorption: cov essence yog cov essence yog cov tsis tshua muaj tshwm sim nyob rau saum npoo ntawm cov cab kuj, thiab muaj pes tsawg leeg ntawm cov tsw no yuav tsum muaj qis qis; Ntau yam nqaij flavors feem ntau hmoov flavors hauv adsorbed daim ntawv.
(3) Daim qauv txheej ntawm microcapsule hmoov tsw yog qhov feem ntau siv hmoov zoo hauv kev lag luam khoom noj hnub no.
Lub microgelatinatinatization ntawm tsw yog txhais tau tias ntim, nws lub hom phiaj tseem ceeb thiab ua kua los tiv thaiv cov tsw los ntawm oxidation thiab lwm yam.
Cov nyhuv no yog ntawm cov tseem ceeb tshwj xeeb thiab kev coj ua rau lwm cov hmoov qab zib hauv cov ntawv thov kev lag luam. Luv luv raws li nram no: Cov tsoos dej tau feem ntau siv txoj kev ua kom qhuav, yuav tsum tau rhaub kom tshem cov kuab tshuaj, qhov tsw tau cuam tshuam.

Hmoov nplej qhuav sib xyaw yog siv rau hauv kev tsim cov khoom haus dej. Hauv cov txheej txheem ntau lawm, ntau yam cov khoom xyaw muaj cov kab ke ncaj qha nrog cov microscent essence, thiab cov khoom tsw tsis hloov pauv. Kev siv microgel granule hmoov flaim rau cov dej qab zib yog yooj yim kom muaj yooj yim rau lub xeev, thiab yuav tsis hloov xim hauv cov xim dawb.
Vim tias cov khoom siv tsw qab yog encapsulated nyob rau hauv cov ntsiav tshuaj encapsuulated nyob rau hauv cov tshuaj ntsiav, volatilization poob yog inhibited, yog li txuas lub sijhawm khaws cia. Cov khoom siv tsw qab yog cais los ntawm cov chaw ib puag ncig los tiv thaiv kom muaj qhov tsw ntawm cov khoom siv oxidation, yog li muaj kev nthuav dav ntawm cov khoom lag luam. Kev siv ntawm cov kua tsw qab tsis yooj yim los ua kom yooj yim rau cov khoom noj kom yooj yim, kom cov tsw qab, txhawb nqa cov tsw detherity, luv nqi.