Ukubuka konke kweIsiraphu ye-Malt
Isiraphu ye-malt iwumkhiqizo kashukela wesitashi owenziwe ngezinto zokusetshenziswa ezifana nesitashi sommbila ngokusebenzisa uketshezi, ukuhlanza, ukuhlunga, kanye nokuhluzwa, kanti i-maltose iyingxenye yayo eyinhloko. Ngokusekelwe kokuqukethwe kwe-maltose, ingahlukaniswa nge-M40, M50, M70, kanye ne-crystalline maltose. Ubumnandi bayo bungaba ngu-30%-40% we-sucrose, futhi inokuncibilika kwamanzi okuhle kakhulu, i-lipophilicity, i-asidi kanye nokumelana nokushisa, okwenza isetshenziswe kabanzi ekukhiqizeni amaswidi, ama-pastries, ama-dessert aqandisiwe, kanye nemithi.
Inqubo YokukhiqizaIsiraphu ye-Malt
Ukukhiqizwa kwezimboni zesimanje kusebenzisa kakhuluindlela ye-enzyme ephelele, enikeza izimo zokusabela okuncane, ukucaciswa okuphezulu, kanye nokusetshenziswa kwemishini okulula kanye nokuthuthukiswa kwezimboni uma kuqhathaniswa nokukhishwa kwe-malt okujwayelekile. I-enzyme ebalulekile kule nqubo yii-β-amylase, efaka i-hydrolyze izibopho ze-α-1,4 glycosidic ezivela emaphethelweni anganciphisi ama-molecule esitashi ukuze ikhiqize i-maltose kodwa ayikwazi ukufaka i-hydrolyze izibopho ze-α-1,6 glycosidic.
Ukuthuthukiswa kwesiraphu ye-malt kugxile kakhulu ku:
- Okuphezulu-isiraphu ye-maltngokuqukethwe okuqinile ≥80%, ehlala izinzile ngaphandle kokwakheka kwekristalu ngaphansi kwezimo ezijwayelekile zokugcina.
- Ukukhiqizwa kwe-maltose emsulwa.
Ekukhiqizweni kwesiraphu esine-malt ephezulu, izinga lokuncibilika kwamanzi kumele lilawulwe ngokucophelela, ngeInani le-DE (Dextrose Equivalent) elingadluli ku-10Kodwa-ke, inani eliphansi le-DE lingaholela ekwandeni kwe-viscosity ngesikhathi se-saccharification, ukwehla kokusebenza kahle kwe-enzymatic, futhi kuthinte kabi ikhwalithi yokugcina yomkhiqizo.
Izinselele kanye Nokuthuthukiswa Kokugeleza Kobisi Lwesitashi Esinezingqimba Eziningi
I-hydrolysis yesitashi ibe ushukela ihilela izigaba ezimbili:ukuncibilikisa kanye nokuhlanzaUkusetshenziswa kwezinqubo zendabuko25%-35% ubisi lwesitashi, edinga amanzi amaningi. Njengoba kudingeka ingxenye encane kuphela yalawa manzi ukuze kutholakale ukusabela kwama-enzyme, iningi lawo kumele liphele ngemva kokufakwa kwe-saccharification, okuholela ekwandeni kwamanzi.ukusetshenziswa kwamandla kanye nezindleko zokukhiqizaNgaphezu kwalokho, ezinye izinqubo zokubilisa zidingaizixazululo zikashukela ezinokugxila okungaphezu kuka-40%, okudala isidingo sokuqukethwe okuphezulu okuqinile koketshezi oluhlanganisiwe.
Ukwandisaukuhlushwa kobisi lwesitashikuyindlela ephumelelayo yokunciphisa izindleko zokuhwamuka kwamanzi. Kodwa-ke, izinhlelo zokuhlushwa okuphezulu ziholela ekwandeniukujiya, i-hydrolysis engaphelele ye-substrate, kanye nokusebenza kahle kwe-enzyme okuncishisiwe. Ekukhiqizeni kwezimboni, ukutholaisiraphu ye-maltenokuqukethwe kwe-maltose okungu-≥90%, ukuhlushwa kobisi lwesitashi kuvame ukulawulwa ku-10%-20%, okungadluli25%Ucwaningo lwesikhathi esizayo kufanele lugxile ekwenzeni ngcono i-enzyme hydrolysis ngaphansi kwezimo zokuhlushwa okuphezulu kwe-substrate ukuze kuthuthukiswe umkhiqizo kanye nokusebenza kahle kwezomnotho.
Imitha Yobuningi Be-Lonnmeter Online ku-Isiraphu ye-MaltUkukhiqizwa
Ngesikhathi sokukhiqizwa kwesiraphu ye-malt, ukuqapha ngesikhathi sangempela ukuhlushwa koketshezi oluhlanganisiwe kubalulekile ukuqinisekisa ikhwalithi yomkhiqizo.I-LonnmeterIsiraphu ye-MaltImitha Yobuningiinikeza ukuqapha okunembile kokuhlushwa kobisi lwesitashi kanye noshukela ngesikhathiukuncibilikisa kanye nokuhlanza, ukufeza:
✅Ukuqapha ukuhlushwa ngesikhathi sangempela, ukunciphisa amaphutha okuthatha amasampula ngesandla kanye nokuthuthukisa ukusebenza kahle kokukhiqiza.
✅Ukulawulwa kwendawo yokugcina ye-saccharification okuzenzakalelayo, ukuqinisekisa ukuthi okuqukethwe kwe-maltose kuzinzile.
✅Ukuthuthukisa inqubo yokuhwamuka, ukunciphisa ukusetshenziswa kwamandla kanye nokuthuthukisa izinzuzo zomnotho.
Ngokusebenzisa i-I-LonnmeterImitha Yobuningi Ku-inthanethi, abakhiqizi bangafinyelela okunembe kakhudlwanaukulawula inqubo, thuthukisaukuzenzekela, nciphisaizindleko, futhi uqinisekise okwengeziweukukhiqizwa okuphumelelayo nokuzinzile.
Isikhathi sokuthunyelwe: Feb-11-2025
