Kev siv cov poov tshuaj sorbate

Potassium sorbateyog poov tshuaj ntsev ntawm sorbic acid, yooj yim soluble nyob rau hauv dej thiab nyob rau hauv propylene glycol thiab ethanol. Feem ntau yog siv los ua ib qho tshuaj preservative thiab dav siv.

Khoom noj khoom haus preservatives:

Potassium sorbate yog dav siv los ua zaub mov noj, feem ntau hauv cov khoom noj hmoov, Pickled zaub, kaus poom, txiv hmab txiv ntoo qhuav, khoom noj siv mis thiab condiments, nqaij khoom, txiv hmab txiv ntoo wine, npias thiab caw.

(1) Siv rau hauv zaub thiab txiv hmab txiv ntoo

Yog tias cov zaub tshiab thiab txiv hmab txiv ntoo tsis kho nrog kev tiv thaiv corrosion thiab khaws cia raws sijhawm, lawv yuav plam lawv cov luster, noo noo, qhuav thiab wrinkled nto, thiab ua rau pwm ua rau lwj, ua rau cov khoom pov tseg tsis tsim nyog. Yog tias potassium sorbate preservative siv rau saum npoo ntawm cov zaub thiab txiv hmab txiv ntoo, nws tuaj yeem khaws cia txog li ib hlis ntawm qhov kub txog li 30 degree, thiab cov zaub ntsuab thiab txiv hmab txiv ntoo tuaj yeem khaws cia tsis hloov. Tom qab khaws cia hauv chav sov li 4 lub hlis, tsuas yog kwv yees li 5 feem pua ​​​​ntawm cov txiv apples uas tau txau nrog cov tshuaj potassium sorbate khaws cia rau ntawm qhov chaw tau ntsib kev lwj thiab lwj. Potassium sorbate tuaj yeem tiv thaiv oxidation thiab xeb ntawm cov tinplate rau sab nraud ntawm cov kaus poom zaub.

(2) Kev siv hauv cov khoom siv nqaij

Cov nqaij npua haus luam yeeb, cov hnyuv ntxwm qhuav, cov nqaij qhuav, thiab cov khoom noj zoo sib xws yog luv luv soaked nyob rau hauv ib qho tsim nyog concentration ntawm poov tshuaj sorbate tov kom tiav preservation thiab preservation. Nqaij hnyuv ntxwm cov khoom xws li nqaij nyug hnyuv ntxwm thiab nqaij npuas hnyuv ntxwm tuaj yeem ncaj qha ntxiv nrog rau qhov tsim nyog ntawm cov poov tshuaj sorbate thaum lub sij hawm cov nqaij chopping txheej txheem hauv cov txheej txheem ntau lawm. Tom qab ua tiav cov khoom tiav, 5 feem pua ​​​​ntawm cov tshuaj potassium sorbate yog txau rau ntawm nws qhov chaw kom ua tiav kev tiv thaiv corrosion thiab khaws cia. Koj tuaj yeem ncaj qha ntxiv qhov tsim nyog ntawm cov poov tshuaj sorbate rau cov nqaij zoo tib yam thiab cov nqaij ntim rau kev khaws cia thiab khaws cia. Cov nqaij qaib tshiab thiab cov nqaij qaib siav tuaj yeem tsau rau hauv cov qauv sib txawv thiab cov ntsiab lus ntawm potassium sorbate preservation tov los txhim kho cov nyhuv preservation thiab ntev lub neej txee. Cov nqaij qaib tshiab uas tau txau nrog cov poov tshuaj sorbate preservation tov rau ntawm qhov chaw ua kom ntev lub sij hawm ntawm spoilage piv rau cov khoom noj zoo sib xws uas tsis tau txau nrog cov tshuaj khaws cia, thiab lub sij hawm khaws cia yog ob zaug ntawm cov qauv piv txwv.

(3) Kev siv hauv cov khoom hauv dej

Tom qab ntxiv ib qho sib xyaw ntawm {{0}}.1 feem pua ​​​​rau 0.2 feem pua ​​​​ntawm sorbic acid thiab potassium sorbate ua cov khoom noj rau ntses hnyuv ntxwm, cov khoom yuav tsis lwj tom qab khaws cia ntawm qhov kub txog 30 degree rau ob lub lis piam, thaum cov qauv tswj nyob rau hauv ib puag ncig ib puag ncig yuav lwj tom qab khaws cia rau ib lub lim tiam. Thaum ntsuas kub ntawm 10-15 degree thiab pH tus nqi hauv cov hnyuv ntxwm ntses yog tswj kom tsawg dua 6, cov hnyuv ntxwm no tuaj yeem khaws cia rau xya lub lis piam yam tsis muaj lwj. Feem ntau, tus nqi pH ntawm cov khoom qab zib ntses yog nyob nruab nrab ntawm 6.8 thiab 7.2, thiab cov poov tshuaj sorbate los yog nws cov sib xyaw nrog sorbic acid tuaj yeem siv rau kev khaws cia thiab khaws cia.

Tab sis thaum siv cov khoom sib tov, nws yog ib qho tseem ceeb kom tswj tau qhov feem ntawm sorbic acid, vim sorbic acid yog ib qho acidic preservative, thaum ntses ncuav mog qab zib cov khoom yog pH tsawg, uas yuav cuam tshuam rau lawv elasticity.

(4) Daim ntawv thov nyob rau hauv soy sauce thiab pickled zaub khoom

Ntxiv qhov tsim nyog ntawm cov poov tshuaj sorbate rau cov kua ntses tuaj yeem khaws cia ntawm qhov kub thiab txias rau 70 hnub yam tsis ua rau lwj thiab pwm. Thaum siv cov poov tshuaj sorbate los khaws cov beetroot, pickled cucumbers, thiab lwm yam khoom siv pickled, ib tug tsim nyog tus nqi ntawm poov tshuaj sorbate yuav muab ntxiv rau vinegar uas muaj ntsev. Feem ntau, txhawm rau kom tsis txhob muaj qhov tshwm sim ntawm cov dej ntsev turbidity nyob rau hauv pickled zaub khoom, txuj lom, rooj ntsev, thiab poov tshuaj sorbate yuav yaj nyob rau hauv dej ua ntej ntxiv vinegar. Kimchi yog khaws cia thiab khaws cia ncaj qha los ntawm kev ntxiv ntsev thiab potassium sorbate.

(5) Siv rau hauv pastries

Thaum cov poov tshuaj sorbate siv los ua cov khoom noj rau cov ncuav qab zib, nws yuav tsum xub yaj hauv dej lossis mis nyuj, thiab tom qab ntawd ncaj qha ntxiv rau cov hmoov nplej lossis mov paj. Thaum siv cov poov tshuaj sorbate los khaws thiab khaws cov khoom noj cov hmoov txhuv nplej siab, nws yog qhov zoo tshaj rau thawj acidify cov khoom nrog ib tug me me ntawm vinegar, raws li poov tshuaj sorbate muaj cov tshuaj tua kab mob zoo tshaj plaws thiab cov nyhuv preservative thaum nws nyob hauv ib puag ncig nrog pH nqi hauv qab no {{0 }}.

(6) Kev siv hauv cov dej haus

Potassium sorbate tuaj yeem muab ntxiv rau ntau yam dej haus xws li txiv hmab txiv ntoo thiab zaub kua txiv, dej qab zib carbonated, thiab dej qab zib protein. Qhov sib ntxiv ntawm potassium sorbate zoo heev prolongs lub txee lub neej ntawm cov khoom.

(7) Daim ntawv thov ntawm Potassium Sorbate hauv Khoom Qab Zib thiab Khoom Qab Zib

Cov txiv laum huab xeeb, cov suab thaj almond, thiab cov suab thaj hauv cov qhaub cij tuaj yeem ncaj qha ntxiv nrog rau qhov tsim nyog ntawm cov poov tshuaj sorbate rau kev khaws cia. Txhawm rau kom ntseeg tau tias muaj kev tiv thaiv corrosion thiab cov nyhuv tshiab ntawm qee cov khoom qab zib siab cov khoom qab zib, cov nyiaj ntawm cov poov tshuaj sorbate ntxiv yuav tsum tau nce kom tsim nyog.

Peb muaj 15 xyoo ntawm kev lag luam kev lag luam, peb cov khoom ua tau raws li ISO cov qauv, Peb tshwj xeeb heev hauvpoov tshuaj sorbate.peb tseem muab lwm yam khoom noj additives thiab preservative. Yog tias koj txaus siab rau peb cov khoom, thov xa email rau:haozebio2014@gmail.com