Ntau yam thiab kev faib tawm ntawm cov zaub mov tsw thiab tsw

1.Qhov ntau yam ntawm cov zaub mov tsw thiab tsw
Qhov kev faib ua feem ntawm cov khoom qab zib yog me me, tab sis nws yuav tsum tau ua raws li qee qhov kev nyab xeeb thiab kev ntsuas kev noj qab haus huv, thiab tuaj yeem siv tsuas yog tom qab ua tau raws li cov cai ntawm kev noj qab haus huv cov cai.Muaj ntau ntau hom zaub mov tsw, muab faib ua khoom thiab kua raws li daim ntawv ntau npaum.Khoom tsw muaj microcapsule tsw thiab lwm yam.Cov kua qab zib tuaj yeem muab faib ua dej-soluble flavors, roj-soluble flavors thiab emulsified flavors.Tsis tas li ntawd, nws tuaj yeem raug cais los ntawm qhov tsw thiab siv.
Microcapsule tsw yog ua los ntawm cov khoom qab zib thiab cov txheej txheem (xws li hloov cov hmoov txhuv nplej siab, thiab lwm yam) los ntawm emulsification thiab tshuaj tsuag kom qhuav, uas muaj cov yam ntxwv ntawm kev tiv thaiv oxidation thiab volatilization poob, thiab feem ntau yog siv los ntxiv tsw rau cov dej qab zib thiab seasonings.Dej-soluble essence yog ua los ntawm cov dej distilled los yog ethanol li diluent thiab edible spices, mas siv nyob rau hauv cov dej qab zib thiab lwm yam flavoring.Roj-soluble tsw yog tsim los ntawm kev sib xyaw propylene glycol nrog zaub mov tsw, thiab lwm yam, feem ntau yog siv rau cov khoom qab zib qab zib thiab ncuav qab zib.Emulsifying essence yog cov roj theem uas muaj cov khoom noj qab zib, cov roj zaub mov, cov khoom siv lub ntiajteb txawj nqus, cov tshuaj tiv thaiv kab mob, cov tshuaj tua kab mob, thiab lwm yam, thiab cov theem dej uas muaj cov emulsifiers, colorants, preservatives, thickeners, qaub cov neeg ua haujlwm thiab cov dej distilled, thiab lwm yam. emulsification thiab siab homogenization, feem ntau yog siv rau cov dej qab zib thiab dej txias, tsw li, xim lossis turbidity.

2.Qhov kev faib tawm ntawm cov zaub mov tsw thiab tsw
Khoom noj khoom haus tsw yog ib qho khoom noj khoom haus tseem ceeb hauv kev lag luam khoom noj.Nyob rau hauv cov khoom noj additives nws yog nws tus kheej lub cev, muaj ntau tshaj li ib txhiab ntau yam.Flavor hom tuaj yeem muab faib ua:
(1) Ntuj tsw.Nws yog ib yam khoom uas tau muab rho tawm los ntawm cov nroj tsuag ntuj thiab tsiaj txhu (tsim txuj lom) los ntawm kev siv lub cev.Feem ntau, cov neeg nqa khoom ntawm cov tshuaj tsw qab ntuj tuaj yeem tau txais los ntawm cov txiv hmab txiv ntoo, tsiaj lub cev, nplooj, tshuaj yej thiab noob.Cov txheej txheem extraction yog extraction, distillation thiab concentration.Vanilla extract, cocoa extract, strawberry extract thiab lwm yam tuaj yeem tau los ntawm txoj kev rho tawm.Peppermint roj, fennel roj, cinnamon (osmanthus) roj, eucalyptus roj tuaj yeem tau los ntawm distillation.Txiv kab ntxwv roj, txiv qaub roj thiab citrus roj yuav tau los ntawm distillation.Kua kua txiv concentrate, txiv nkhaus taw concentrate, kua txiv kab ntxwv concentrate thiab lwm yam tuaj yeem tau los ntawm txoj kev concentration.Muaj ntau dua 5,000 cov khoom siv raw uas tuaj yeem tshem tawm cov khoom qab zib hauv ntiaj teb, thiab ntau dua 1,500 feem ntau siv.
(2) Ntuj tus kheej tsw.Hom tsw no tau txais los ntawm kev kho tshuaj ntawm cov khoom siv raw lossis cov khoom siv dag zog thiab cov tshuaj tsw qab ntuj raws nraim tib yam tshuaj.
(3) Synthetic tsw.Nws tau txais los ntawm cov khoom siv hluavtaws thiab lwm txoj hauv kev tshuaj thiab tsis tau lees paub tias cov tshuaj lom neeg lub cev ntawm cov tshuaj.Yog tias pom nyob rau hauv cov xwm txheej thiab tswj cov tib cov tshuaj molecules, nws yog sib npaug rau ntuj tsw.Tsuav yog muaj cov khoom siv raw hauv cov khoom siv hluavtaws, uas yog, cov khoom siv hluavtaws hluavtaws.
⑷ Flavor npaj los ntawm txoj kev microbial.Nws yog ib qho tseem ceeb tau los ntawm microbial fermentation los yog cov tshuaj tiv thaiv enzymatic.
(5) Reactive essence.Hom tsw no yog muab los ntawm Maillard cov tshuaj tiv thaiv cua sov cov protein thiab txo cov suab thaj, thiab feem ntau siv rau hauv cov nqaij, chocolate, kas fes, malt aroma.

Raws li cov xwm txheej ntawm qhov kev faib tawm, cov khoom noj muaj xws li: kua tsw (dej-soluble, roj-soluble, emulsifying), uas muaj cov tshuaj tsw qab suav txog 10% -20%, hnyav (dej, propylene glycol, thiab lwm yam) suav nrog. rau 80% -90%;Emulsion tsw, nrog rau hnyav, emulsifier, kua nplaum, stabilizer, pigment, acid thiab antioxidant, 80% - 90%;Hmoov tsw, uas cov tshuaj tsw qab suav txog 10% -20%, cov cab kuj suav txog 80% -90%.

Txoj kev loj hlob ntawm cov hmoov tsw yog sai, thiab nws muaj ntau yam kev siv hauv dej haus, khoom noj txom ncauj, ci khoom noj thiab lwm yam.Muaj peb hom hmoov flavors uas nquag siv:
(1) hmoov tsw nyob rau hauv daim ntawv ntawm kev sib tov: ob peb cov hmoov tsw tshuaj yog tov nrog ib leeg, xws li tsib-spice hmoov, curry hmoov, thiab lwm yam.;Feem ntau ntawm cov ntxhiab tsw yog los ntawm cov txuj lom cog qoob loo, thiab hauv kev npaj cov nqaij flavors;Vanilla hmoov, vanillin, thiab lwm yam, kuj yog hmoov flavour nyob rau hauv daim ntawv ntawm kev sib tov.
(2) hmoov tsw nyob rau hauv daim ntawv ntawm adsorption: lub essence yog tsis tshua muaj adsorbed nyob rau saum npoo ntawm cov cab kuj, thiab muaj pes tsawg leeg ntawm no tsw yuav tsum muaj tsawg volatility;Ntau yam nqaij flavors feem ntau yog hmoov flavors nyob rau hauv daim ntawv adsorbed.
(3) Cov txheej txheej ntawm microcapsule hmoov tsw yog cov hmoov siv ntau tshaj plaws hauv kev lag luam khoom noj niaj hnub no.
Lub microgelatinization ntawm tsw yog ib qho tshwj xeeb rau kev ntim khoom, kev sib cais, kev khaws cia, kev tso tawm qeeb thiab ua kua ua kom tsw qab, nws lub hom phiaj tseem ceeb yog khaws cov khoom qub rau lub sijhawm ntev, thiab zoo dua khaws cov tsw los tiv thaiv qhov tsis zoo ntawm tsw los ntawm oxidation thiab lwm yam.
Cov nyhuv no yog qhov tseem ceeb tshwj xeeb thiab kev siv dav dav rau lwm cov hmoov nplej hauv kev lag luam khoom noj.Luv luv raws li hauv qab no: cov tsoos khoom haus ntau lawm feem ntau siv cov tshuaj tsuag kom qhuav txoj kev, lub tshuab nqus tsev ziab txoj kev thiab boiling kom qhuav txoj kev, cov txheej txheem ntau lawm siv kua tsw, yuav tsum tau rhuab kom tshem tawm cov hnyav, qhov tsw ntawm cov khoom yuav raug cuam tshuam.

Qhuav hmoov mixing txoj kev yog siv nyob rau hauv zus tau tej cov dej haus.Nyob rau hauv cov txheej txheem ntau lawm, ntau yam hmoov cov khoom xyaw ncaj qha tov nrog microgel hmoov, tsis muaj cua sov, thiab cov khoom tsw tseem tsis hloov.Kev siv cov microgel granule hmoov flavouring rau cov dej qab zib yog ib qho yooj yim rau kev khiav lag luam, yooj yim rau kev sib xyaw ua ke, tsis ua kom kub ntawm cov khoom flavoring, cov khoom tuav cov hmoov qub hauv lub xeev, thiab yuav tsis hloov xim hauv cov khoom qab zib dawb.
Vim hais tias cov tshuaj tsw qab yog encapsulated nyob rau hauv lub capsule, volatilization poob yog inhibited, yog li ncua lub sij hawm preservation.Cov tshuaj tsw qab yog cais tawm ntawm qhov chaw nyob ib puag ncig los tiv thaiv qhov muaj peev xwm ntawm tsw deterioration vim muaj yam xws li oxidation, yog li txuas ntxiv lub sijhawm khaws khoom ntawm cov khoom.Kev siv cov kua flavouring ua haujlwm tsis yooj yim, tsis yooj yim rau sib tov sib npaug, nce cov dej ntawm cov khoom qab zib, yog li cov khoom lag luam yooj yim tsim cov phenomenon, hauv cov khoom qab zib dawb yuav maj mam tig daj, tsw tsuas yog ntxiv rau saum npoo, raug rau qhov chaw uas ua rau muaj kev hloov pauv sai, tswj lub sijhawm tshuaj tsw qab yog luv, thaj tsam loj ntawm kev sib cuag nrog huab cua, cuam tshuam rau oxidation, txhawb qhov tsw deterioration, lub sijhawm khaws cia luv.