Waxyaalaha Cusub ee Cagaaran ee Cunnada lagu daro Cunno badan oo Tayo Sare leh
Sharaxaada Alaabta
Pectin waa polysaccharide dabiici ah, oo inta badan laga soo saaro gidaarada unugyada miraha iyo dhirta, waxayna si gaar ah ugu badan tahay miraha liinta iyo tufaaxa. Pectin waxaa si weyn loogu isticmaalaa warshadaha cuntada, badiyaa sida wakiilka dhumucyada, wakiilka gelling iyo xasiliye.
Astaamaha ugu muhiimsan ee pectin:
Isha Dabiiciga ah: Pectin waa qayb dabiici ah oo ka mid ah dhirta waxaana guud ahaan loo tixgeliyaa cunto lagu daro caafimaad leh.
Solubility: Pectin waxay ku milmay biyaha, samaynta walax jel oo kale ah oo leh dhumuc wanaagsan iyo awood xinjirowga.
Xididdada xaaladaha aashitada hoostooda: Pectin waxay ku darsataa sonkorta deegaanka acidic si ay u sameeyaan jel, sidaas darteed waxaa badanaa loo isticmaalaa soo saarista macaanka iyo jelly.
COA
| WAXYAABAHA | HEERKA | NATIIJO | HABKA |
| Pectin | ≥65% | 65.15% | AAS |
| MIDABKA | JAALE AMA JALE IFTIIN AH | JAWAALE IFTIIN AH | --- |
| ur | CAADIGA AH | CAADIGA AH | --- |
| DHADHANKA | CAADIGA AH | CAADIGA AH | ----- |
| QORAALKA | GRANULES QARAN | GRANULES | ----- |
| JELLYSTRENG TH | 180-2460BOOM.G | 250 ubax | 6.67% at 10°C EE 18 SAACADAHA |
| MUUQAALKA | 3.5MPa.S ±0.5MPa.S | 3.6Mpa.S | 6.67% at 60° CAMERICAN PIPETTE |
| QOYSKA | ≤12% | 11.1% | 24 SAACADOOD 550°C |
| WAXYAABAHA ASHKA AH | ≤1% | 1% | COLORIMETRIC |
| TRANSAREN CY | ≥300MM | 400MM | 5% Xalka 40°C |
| Qiimaha PH | 4.0-6.5 | 5.5 | Xalka 6.67% |
| SO2 | ≤30PPM | 30PPM | DISTILLATION-LODOMETR Y |
| BIR CULUS | ≤30PPM | 30PPM | NUUugista Atomikada |
| ARSENIC | <1PPM | 0.32PPM | NUUugista Atomikada |
| PERoxide | MAQAN | MAQAN | NUUugista Atomikada |
| ANSHAXA Y | DHAAF | DHAAF | Xalka 6.67% |
| XAASADDA | DHAAF | DHAAF | Xalka 6.67% |
| XAL LA'AAN | <0.2% | 0.1% | Xalka 6.67% |
| Wadarta tirada bakteeriyada RIA | <1000/G | 285/G | EUR.PH |
| E.COLI | ABS/25G | ABS/25G | ABS/25G |
| CLIPBACILLUS | ABS/10G | ABS/10G | EUR.PH |
| SALMONELLA | ABS/25G | ABS/25G | EUR.PH |
Shaqada
Dhumucda iyo adkaynta: Waxaa loo isticmaalaa in lagu sameeyo macaanka, jelly, pudding iyo cuntooyinka kale si loo helo dhadhan iyo dhadhan fiican.
Xasijiye: Cuntooyinka ay ka midka yihiin waxyaabaha caanaha laga sameeyo iyo dhaymada saladhka, pectin waxa ay gacan ka gaysan kartaa sii wadista qaybinta maaddooyinka oo ay ka hortagto kala soocida.
Hagaajinta dhadhanka: Pectin waxay kordhin kartaa madhan cuntada waxayna ka dhigi kartaa dhadhanka mid hodan ah.
Beddelka kalooriga yar: Sida wakiilka dhumucdiisuna, pectin waxa ay yarayn kartaa cadadka sonkorta la isticmaalo waxana ay ku haboon tahay soo saarida cuntooyinka kalooriyada yar.
Codsiga
Warshadaha cuntada: Waxaa si weyn loogu isticmaalaa macaanka, jelly, cabitaannada, waxyaabaha caanaha laga sameeyo, iwm.
Warshadaha Daawooyinka: Kaabsoosha iyo ganaaxyada diyaarinta dawooyinka.
Waxyaabaha la isku qurxiyo: Waxay u shaqeysaa sidii dhumuc iyo dejiye si loo hagaajiyo qaab-dhismeedka alaabta.
Pectin waxay noqotay wax lagu daro cuntada iyo warshadaha kale sababtoo ah sifadeeda dabiiciga ah iyo caafimaadka leh.
Xidhmada & Bixinta
