Ib qho nqaij additive uas txhim kho qhov kev ntxhib los mos ntawm cov khoom
1. Cov emulsifier
Emulsifiers siv hauv cov khoom noj nqaij feem ntau suav nrog cov taum pauv protein, casein thiab serum protein, ntawm cov taum protein tau siv dav hauv cov khoom nqaij vim nws muaj zog emulsification, dej tuav, roj nqus, adhesion, gel tsim thiab lwm yam khoom.
Soy protein tuaj yeem nqus cov rog dawb thiab cov rog sib xyaw ua ke, qhia txog kev nqus roj. Cov ntaub soybean hmoov tuaj yeem nqus tau 65% ~ 150 feem pua ntawm lub cev hnyav ntawm cov rog, thiab ncav cuag qhov nqus siab tshaj plaws hauv 15 ~ 20min. Yog li ntawd, soy protein nyob rau hauv cov khoom noj nqaij yuav tiv thaiv kom txhob muaj roj los nag. Soybean protein yog siv dav hauv cov khoom noj me me, tshwj xeeb tshaj yog cov nqaij soybean protein. Nws tuaj yeem tsis tsuas yog tsim cov saj zoo li cov nqaij, tab sis kuj txo qis kev ua noj thiab txo qis los ntawm kev sib xyaw roj thiab dej, thiab txhim kho tus nqi tawm los. Qhov kev faib ua feem ntawm nws cov nqaij hloov tuaj yeem ncav cuag 20 feem pua ~ 30 feem pua.
2. Carrageenan
Carrageenan yog ib hom zaub ntshiab kua nplaum muab rho tawm los ntawm cov seaweed liab. Nyob rau hauv kev lag luam khoom noj khoom haus, nws yog tsuas yog siv los ua thickener thiab gel tsim tus neeg sawv cev, dav siv nyob rau hauv cov txiv hmab txiv ntoo thiab zaub ua, dej haus ntau lawm thiab dag protein fiber. Cov yam ntxwv ntawm ntau hom carrageenan txiav txim siab nws cov dej solubility, adhesion, emulsification stability thiab gel tsim thiab lwm yam dej num. Carrageenan yog ib qho uas nquag siv cov thickener hauv kev ua cov nqaij vim nws qhov siab transparency, muaj zog nqus dej thiab yooj yim dissolution. Tam sim no, qib zoo ntawm carrageenan nyob rau hauv kev ua lag luam tsis sib xws, thiab kev siv yuav tsum tau ua tib zoo xaiv raws li cov yam ntxwv ntawm cov khoom. Nws cov dej nqus coefficient sib txawv ntawm 30 mus rau 60 zaug, thiab cov nyiaj ntxiv hauv cov khoom nqaij yog feem ntau qis dua 1 feem pua, 0.1 feem pua rau 0.6 feem pua ntawm qhov hnyav ntawm cov khoom tiav.
3. Cov hmoov txhuv nplej siab
Cov hmoov txhuv nplej siab tau nthuav dav zoo heev, nyob rau sab hnub poob ham, tshwj xeeb tshaj yog nyob rau hauv qee cov khoom noj nqaij loj, ntxiv me me ntawm cov hmoov txhuv nplej siab, tuaj yeem khaws dej thiab kua txiv hmab txiv ntoo, ua kom elasticity, txhim kho cov qauv. Tshwj xeeb tshaj yog nyob rau hauv cov casings ua ntej ripening ntawm cov khoom, feem ntau ntxiv tsawg tshaj li 3 feem pua ntawm cov hmoov txhuv nplej siab, yeej tsis cuam tshuam rau saj thiab saj. Feem ntau ntxiv tsawg dua 5 feem pua cov hmoov txhuv nplej siab tsis muaj kev cuam tshuam zoo rau cov tsos thiab saj ntawm cov khoom, thiab ntxiv cov hmoov txhuv nplej siab zoo tuaj yeem txhim kho cov saj ntawm cov khoom. Cov hmoov txhuv nplej siab siv los ua cov khoom siv hauv cov khoom noj nqaij yog ib qho pheej yig thiab pom tseeb benign muab tub lim. Cov hmoov txhuv nplej siab thiab dej sib xyaw ua ke, cov khoom siv o yuav raug rhuav tshem mus rau hauv ib qho muab tshuaj txhuam, siv cov dej cua sov ua kom gelatinization ntawm qhov, nqus dej ionic, los txhim kho lub hom phiaj ntawm adhesion.
Yog tias cov hmoov txhuv nplej siab ntau ntxiv rau cov khoom mince, cov khoom siv raw ntawm cov nqaij nyoos yuav nqus dej thiab tso cua sov hauv cov txheej txheem ntawm kev sib tsoo thiab sib tov, thaum ua kom cov khoom tawv tawv, poob elasticity, lub koom haum ntxhib thiab tsis hnov tsw. Thiab, nyob rau hauv cov txheej txheem cia ntawm cov khoom kuj yog ib qho yooj yim rau kev laus. Muaj ntau hom hmoov txhuv nplej siab, nplej, qos yaj ywm, mung taum, glutinous nplej thiab lwm yam hmoov txhuv nplej siab, uas cov hmoov txhuv nplej siab muaj zog hauv dej nqus, qos yaj ywm, pob kws, mung taum starch yog tom ntej, nplej hmoov txhuv nplej siab tsis zoo. Tam sim no, nyob rau hauv cov nqaij cov khoom siv ntau daim ntawv thov rau pob kws, qos yaj ywm, mung taum starch.
4. The AGAR
AGAR yog polysaccharide. Nws yog ib qho yooj yim los tsim sols nyob rau hauv boiling dej, insoluble nyob rau hauv dej txias, tab sis nws muaj peev xwm nqus dej thiab swell rau hauv colloidal blocks. AGAR yog yooj yim dispersed nyob rau hauv dej kub thiab ua ib tug ruaj khov gel txawm nyob rau hauv ib tug tsawg concentration ntawm {{0}}.5 feem pua. Cov kua nplaum nplaum yuav tsis tsim los ntawm qhov concentration hauv qab 0.1 feem pua. 1% AGAR sol solidified ntawm 42 degree, nws cov gel tsis yaj ntawm 94 degree, muaj zog elasticity.
AGAR yog dav siv hauv braising, steaming, kaus poom kua ntses thiab lub tshuab nqus tsev ntim khoom. Ntxuav AGAR ua ntej siv, tom qab ntawd yaj nws hauv dej kub raws li cov lus qhia, lim thiab ntxiv, thiab do zoo ua ntej ntxiv. Ntxiv AGAR rau hauv cov nqaij hauv cov kaus poom tuaj yeem ua rau cov kua txiv hmab txiv ntoo nce ntxiv thiab ncua lub crystallization. Siv nyob rau hauv western ham ua, nws muaj peev xwm ua rau kom adhesion, elasticity, dej tuav thiab dej tuav, thiab muaj ib tug tseem ceeb nyhuv rau lub sensory zog ntawm cov khoom. Tus nqi ntxiv hauv cov khoom noj nqaij yog feem ntau {{0}}.2 feem pua ~ 0.6 feem pua .
5. Gelatin
Gelatin yog ib lub siab polymer uas tsim los ntawm decomposition ntawm collagen muaj nyob rau hauv cov tsiaj dander, pob txha mos, ligament thiab nqaij daim nyias nyias. Gelatin yog hydrophilic colloid, tiv thaiv colloid, tuaj yeem siv ua hydrophobic colloid stabilizer, emulsifier. Nws muaj ntxhiab tsw tshwj xeeb, zoo ib yam li saj ntawm gravy, insoluble nyob rau hauv dej txias, tab sis nrog dej, nws maj mam absorbs dej thiab expands thiab softens, thiab muaj peev xwm nqus 5 mus rau 10 npaug ntawm nws qhov hnyav ntawm dej. Dissolved nyob rau hauv dej kub, qhov kev daws txias thiab condenses rau hauv gel blocks. Gelatin tau muab faib ua gelatin thiab edible gelatin, nqaij cov khoom hauv cov khoom noj gelatin. Gelatin yog siv los ua cov thickener hauv cov kaus poom nqaij, ntxiv gelatin rau cov kaus poom nqaij npua tuaj yeem tsim ib qho chaw du nrog pob tshab, raws li "kev xav tau ntau lawm".
6. Monostearin acetate
Siv los ua emulsifier hauv cov khoom noj nqaij, nws feem ntau suav hais tias tsis muaj mob rau tib neeg. Raws li siv hauv cov hnyuv ntxwm tsim, nws tuaj yeem tiv thaiv cov nqaij hauv av ntau dhau thiab cov qauv protein ua ke nrog kev puas tsuaj ntawm cov rog thiab aspic cais tawm, txhim kho cov roj tis thiab txhim kho cov mince qhov ruaj khov ntawm cov neeg kho tshuab load thiab thermal load, ua rau cov khoom kom rog thiab dej-tuav muaj peev xwm nce, ua rau hnyuv ntxwm zoo conformal thiab fullness, ntau resistant rau tshav kub, Kev siv feem ntau yog 0.2 feem pua rau 0.5 feem pua.
7. Polymeric phosphate
Txawm hais tias tus nqi ntawm polymeric phosphate hauv kev ua cov nqaij yog tsawg heev, tab sis nws tseem ceeb heev, nws lub luag haujlwm tseem ceeb hauv cov hauv qab no: ① txhim kho lub zog ionic ntawm cov nqaij; ② Hloov pH tus nqi ntawm cov nqaij; Chelate hlau ions hauv nqaij; ④ Dissociate actomyosin los ntawm nqaij. Nws tseem tuaj yeem hais tias yog tus neeg sawv cev chopping, tus nqi ntawm nws qhov sib ntxiv yuav tsum tau tswj nruj me ntsis hauv thaj tsam ntawm {{0}}.2 feem pua ~ 0.5 feem pua, yog tias cov khoom siv me me dhau lawm, ntau dhau lawm. yuav cuam tshuam cov nyhuv chopping, khoom plaub hau acerb. Phosphate muaj sodium tripolyphosphate, sodium hexametaphosphate, sodium pyrophosphate peb hom sib txawv, lawv muaj lawv tus kheej yam ntxwv, rau zus tau tej cov yooj yim siv ib zaug xwb sodium pyrophosphate los yog sodium tripolyphosphate. Qhov tseeb, lawv yog peb hom kev sib xyaw ua ke tom qab kev xa tawm kev tshawb fawb yog qhov ua tau zoo tshaj plaws, xws li cov hmoov sib xyaw yog tsim los ntawm ob peb yam. Thaum siv, phosphate feem ntau yog tov rau hauv ib qho kev daws rau soak nqaij los yog nqaij npua. Vim lub siab concentration ntawm phosphate, nws yog ib qho yooj yim rau precipitate thiab feem ntau crystallize nyob rau hauv tej qhov chaw ntawm nqaij cov khoom, yog li nws yog ib qho nyuaj rau siv.
8. Sodium casein
Casein sodium, tseem hu ua casein, casein sodium, casein yog derivative ntawm casein. Raws li sodium casein raug cais los ntawm cov mis nyuj, nws muaj tag nrho cov amino acids tseem ceeb uas tib neeg lub cev xav tau, thiab muaj cov khoom noj muaj txiaj ntsig zoo. Dhau li zoo emulsification thiab thickening, nws kuj siv tau raws li ib tug protein enhancer thiab yog dav siv nyob rau hauv ntau yam khoom noj. Sodium casein, raws li emulsifier, tuaj yeem tsim lub hnab ntawv protein ntawm cov rog thiab txhim kho cov haujlwm emulsifying ntawm nqaij protein. Yog tias cua sov, cov nqaij protein yuav coagulate thiab ua ke nrog cov kua mis tiv thaiv cua sov los tsim cov pob txha pob txha thiab tiv thaiv cov rog sib cais.
Casein acid sodium yog kev sib cais ntawm cov tsiaj protein, ntxiv rau hauv cov khoom noj nqaij, tsis tsuas yog tuaj yeem txhim kho cov dej thiab ruaj khov ntawm cov nqaij, tab sis kuj tuaj yeem txhim kho cov kev ntxhib los mos ntawm cov nqaij thiab cov qib sib tw, tib lub sij hawm kuj tuaj yeem ntxiv cov ntsiab lus protein hauv cov nqaij, thiab txo qhov poob ntawm cov as-ham nyob rau hauv cov txheej txheem ntawm kev ua noj cov khoom noj nqaij, tshwj xeeb tshaj yog rau cov nqaij nyoos thiab rog hauv cov nqaij, tshwj xeeb tshaj yog zoo, qhov ntau npaum li cas yog 2 feem pua ntawm qhov hnyav ntawm qhov sib tov. Daim ntawv ntawm sodium casein nyob rau hauv cov khoom nqaij sib txawv nrog cov ntaub ntawv raw ntawm cov nqaij. Hauv kev tsim cov khoom noj nqaij xws li hnyuv ntxwm thiab nqaij npua, sodium casein ntxiv rau hauv daim ntawv qhuav hmoov lossis mis nyuj yaj. Qhov piv ntawm sodium casein rau roj thiab dej yuav tsum raug xaiv raws li emulsification thiab thickening zog ntawm sodium casein. Qhov feem ntau siv piv yog 1∶6∶6, uas feem ntau yog siv los tsim cov nqaij qis. Cov hmoov qhuav yog tsim rau cov khoom nruab nrab thiab qib siab xws li cov hnyuv ntxwm hauv kaus poom, cov hnyuv ntxwm, thiab lwm yam. Ua ntej siv, nws yuav tsum tau tov nrog ib qho dej khov tom qab ntxiv cov nqaij ntshiv, kom nws yaj tag.
Additive siv nyob rau hauv cov khoom nqaij los txhim kho cov xim ntawm cov khoom
1. Cov plaub hau xim
Nyob rau hauv cov txheej txheem ntawm kev ua cov nqaij, txhawm rau txhim kho thiab tiv thaiv cov xim ntawm cov zaub mov, ntxiv rau kev siv cov pigments rau cov zaub mov ncaj qha, kuj yuav tsum tau ntxiv cov neeg sawv cev xim. Cov xim zoo nkauj hauv cov khoom noj nqaij yog nitrate thiab nitrite.
Nitrite hauv cov nqaij ua haujlwm yog: ① thiab heme ua ke los tsim nitromyoglobin, kom cov xim ntawm cov nqaij kom muaj xim liab; ② Kev siv tsawg, tuaj yeem ua rau cov khoom siv nqaij muaj qhov tsw tshwj xeeb; ③ Nws muaj cov nyhuv bacteriostatic, tshwj xeeb tshaj yog rau cov kab mob tsim cov kab mob thiab cov kab mob anaerobic gram-zoo (xws li Clostridium). Txawm li cas los xij, ntau npaum li cas ntawm nitrate thiab HCL hauv cov khoom noj nqaij yuav tsum tau tswj nruj me ntsis. Vim tias nitrite ntxiv rau cov khoom noj nqaij thiab nitrate los ntawm kev txo qis thiab tsim cov nitrite, nitrite generated nrog lactic acid yuav tsim dimethylamine hauv nqaij dimethylnitrosamine, uas yog carcinogen.
Cov xim siv feem ntau muaj nitrite, sodium nitrate, potassium nitrate, nicotinamide thiab lwm yam. Nitrite yog siv dav hauv cov khoom noj nqaij, thiab qhov sib ntxiv yog qhov tshwj xeeb heev. Qhov siab dua cov ntsiab lus ntawm cov nqaij, qhov ntau dua qhov sib ntxiv, thiab qis dua cov ntsiab lus ntawm cov nqaij, qhov tsawg dua qhov ntxiv. Feem ntau, 100 ~ 150mg / kg yuav tsum tau ntxiv rau ntau tshaj 60 feem pua ntawm cov nqaij, thiab 60 ~ 80mg / kg yuav tsum tau ntxiv rau 20 feem pua ~ 60 feem pua ntawm cov nqaij. Thaum siv los ua kev npaj pickle, qhov ntau npaum li cas yog 150 ~ 200mg / kg. Sodium nitrite yuav tsim cov tshuaj lom nyob rau hauv cov txheej txheem ntawm kev ua zaub mov, uas yog teeb meem rau tib neeg noj qab haus huv.
Kev ntub dej ntxiv yog feem ntau siv: hauv kev tsim khoom, ua ntej yaj hauv dej, thiab tom qab ntawd nrog cov khoom xyaw ua ke nrog kev txhaws. Qhov ntau npaum li cas ntawm cov qauv hauv tebchaws: siv cov nqaij hauv kaus poom thiab cov khoom siv nqaij, qhov siab tshaj plaws yog siv {{0}}.15mg/kg. Cov seem ntawm sodium nitrate meter, cov nqaij hauv kaus poom yuav tsum tsis pub tshaj 0.05mg / kg, nqaij cov khoom yuav tsum tsis pub tshaj 0.03mg / kg. Tsis tas li ntawd, nws kuj tau teev tseg tias nitrite tuaj yeem siv rau hauv cov nqaij npua, tab sis cov seem seem yuav tsum tau tswj ntawm 70mg / kg. Tebchaws Meskas txoj cai lij choj hais tias nitrate residues hauv cov khoom nqaij yuav tsum tsis pub tshaj 200mg / kg. Feem ntau siv nrog ntsev, qab zib thiab lwm cov ntsev sib xyaw rau kev kho cov nqaij nyoos, qhov feem ntawm cov ntsev sib xyaw yog 96 feem pua ntsev, 3.5 feem pua sucrose, sodium nitrite 0.5 feem pua, siv 2 feem pua ~ 2.5 feem pua.
2. Cov plaub hau xim AIDS
Vim hais tias cov nqaij yog spun ntawm kev kub ceev los ua cov filling, ib co xim AIDS ntxiv los tiv thaiv myoglobin oxidation. Nws tuaj yeem txo cov xim av myoglobin rau liab myoglobin los pab tiv thaiv xim, thiab tuaj yeem ua rau cov khoom seem tsis xim av.
L-ascorbate sodium thiab nicotinamide feem ntau yog siv los ua xim additives hauv cov khoom nqaij. Txo cov tshuaj xws li L-ascorbate sodium tuaj yeem tiv thaiv oxidation ntawm myoglobin, thiab tseem tuaj yeem txo cov oxidized xim av ferric myoglobin rau liab txo myoglobin los pab cov plaub hau xim. Myoglobin khi rau nicotinamide los tsim ib qho ruaj khov nicotinamide myoglobin uas tsis yooj yim oxidized. Yog li ntawd, kev siv L-ascorbate sodium thiab nicotinamide tib lub sijhawm nyob rau hauv cov txheej txheem kho cov nqaij, cov plaub hau xim zoo, thiab tuav lub sijhawm ntev tsis ploj. Nyob rau tib lub sijhawm, L-ascorbate sodium muaj cov nyhuv anticorrosive, tus nqi ntawm nws qhov sib ntxiv yog tsawg dua lossis sib npaug rau 0.5 feem pua, thiab cov khoom noj nqaij yog 0.5 ~ {{ 8.8g / kg.
3. Cov xim
Nws ncaj qha dyes zaub mov los ntawm nws tus kheej xim, thiab tus nqi ntawm nitrite tuaj yeem ntxiv raws li qhov tsim nyog. Thaum cov nqaij cov ntsiab lus tsawg dua 60 feem pua thiab nitrite tsis tuaj yeem ua nws lub luag haujlwm, cov xim yuav tsum tau ntxiv. Kev siv cov khoom sib txawv ntawm cov nqaij sib txawv nrog ntau hom kub ham dav siv cov poov xab liab liab; Tsawg-kub nqaij cov khoom lag luam sab hnub poob-style enemas siv koji liab ntau dua, siv me ntsis carmine liab; Cov nqaij pob khoom xws li Australian barbecue, nqaij nyug nqaij nyug, tsuas yog cov plaub hau xim tus neeg sawv cev, thiab tsis txhob ntxiv xim tus neeg sawv cev, yog li ua rau cov khoom noj nqaij muaj zog, xim ntuj, ntxim nyiam ntxim nyiam. Tam sim no, cov xim uas feem ntau siv hauv cov khoom siv nqaij hauv Suav teb yog monascus pigment, carmine liab, caramel pigment thiab lwm yam.
Kev siv cov xim liab ntawm monascus: ① tuaj yeem siv raws li kev siv carmine; ② Hauv cov txheej txheem ntawm cov ntses thiab marinating cov khoom thiab caramel nrog kev siv. Ua ntej siv, caramel tuaj yeem yaj hauv dej ib leeg, thiab cov xim liab tuaj yeem yaj hauv cov cawv dawb. Caramel: monascus liab pigment 10 ~ 15∶1 (ob qho tib si yog tus nqi ua ntej dilution), lawv adhesion ntawm cov khoom muaj zog heev, cov xim ntawm cov khoom tiav yuav maj mam sib sib zog nqus thaum lub sijhawm cia liab qab, yog li cov chaw tsim khoom yuav tsum kho kom haum raws li cov kev xav tau.
Kev siv Carmine: ① cuam tshuam los ntawm nws cov cua sov ua haujlwm feem ntau yog siv rau cov khoom noj uas tsis muaj qhov kub thiab txias (ua noj kub <100 degree),="" lub="" teb="" chaws="" txwv="" yog="" 0.{{="" 10}}5g/kg,="" qhov="" pom="" zoo="" noj="" yog="" 0.{16}}1="" ~="" 0.02g/kg;="" ②="" kub="" kub="" cov="" khoom="" noj="" nqaij="" (ua="" noj="" kub="" hauv="" 100="" ~="" 121="" degree),="" carmine="" thiab="" monascus="" liab="" pigment="" tuaj="" yeem="" siv="" ua="" ke.="" cov="" tshuaj="" pom="" zoo="" yog:="" carmine="" ntxiv="" los="" ntawm="" 0.005="" ~="" 0.01g="" kg,="" monascus="" liab="" pigment="" ntxiv="" los="" ntawm="" 0.05="" ~="" 0.08g="" kg;="" ③="" tsim="" nyog="" tus="" nqi="" ntawm="" carmine="" yuav="" tsum="" tau="" ntxiv="" nyob="" rau="" hauv="" tus="" txheej="" txheem="" ntawm="">
Kev siv caramel: ① raws li kev siv monascus liab pigment; ② Nws kuj tseem tuaj yeem siv cais raws li qhov xav tau ntawm cov khoom siv marinade, thiab qhov ntau npaum li cas yog li 1 ~ 1.5g / kg.
Nqaij additives uas txuas ntxiv lub txee lub neej ntawm cov khoom
Kev siv cov tshuaj tua kab mob hauv cov khoom noj nqaij sib txawv nrog cov caij nyoog thiab cov khoom lag luam. Nyob rau hauv kub kub sausage, nws yog txias nyob rau hauv lub caij ntuj no, yog li lub txee lub neej ntawm cov khoom yuav ua tau tiav yam tsis muaj preservatives. ntsib lub caij ntuj sov kub, muab ib co ntxiv. Cov khoom siv kub qis vim tias cov khoom ua kom tsis muaj menyuam kub qis dua 100 degree, tsis tuaj yeem ua kom tsis muaj menyuam, yuav tsum tau ntxiv cov khoom noj.
1. sorbic acid thiab sorbate
Sorbic acid thiab poov tshuaj sorbate (sodium) yog acidic preservatives uas muaj ib tug tseem ceeb inhibitory nyhuv ntawm pwm, poov xab, thiab feem ntau cov kab mob. Nws tau tshaj tawm tias kev txau cov nqaij qaib qhuav qhuav nrog 7.5 feem pua sorbate tov (cov kuab tshuaj: propylene glycol: dej: glycerin: 70∶ 20:10) lossis impregnating nqaij qaib tshiab thiab nqaij qaib nrog cov tshuaj potassium sorbate tuaj yeem ua rau lub neej ntev. ntawm cov khoom nyob rau hauv txias cia txias. Ntxiv nrog rau inhibiting spoilage kab mob, sorbate tseem tiv thaiv kev loj hlob ntawm cov kab mob xws li Salmonella thiab Staphylococcus aureus. Sorbic acid ntsev kuj tuaj yeem pab tau los ntawm kev ua haujlwm kub, cov khoom noj khoom haus, lub tshuab nqus tsev ntawm cov khoom noj nqaij qaib khaws cia, qhov concentration ntawm 0.20 feem pua poov tshuaj sorbate tov tuaj yeem txuas ntxiv noj su tsis qab ntsev los ntawm pasteurized nqaij qaib cov khoom cia lub sijhawm, tiv thaiv kev loj hlob ntawm qee cov kab mob pathogenic. , xws li salmonella, golden staphylococcus aureus, escherichia coli thiab clostridium botulinum. Sorbic acid thiab poov tshuaj sorbate (sodium) yog siv ua ke nrog lwm cov tshuaj tua kab mob kom ua kom cov kab mob zoo tshaj plaws. Piv txwv li, nrog Nisin, qhov ntau npaum ntawm sorbic acid thiab poov tshuaj sorbate (sodium) feem ntau yog ob peb feem ntawm ib txhiab.
2. Lactic acid streptomycin
Nisin, tseem hu ua lactobacillus peptide, yog ib hom kev ua haujlwm siab, tsis muaj tshuaj lom, muaj kev nyab xeeb, tsis muaj kev phiv los ntawm cov khoom noj khoom haus ntuj. Nisin muaj cov nyhuv inhibitory ntawm feem ntau cov kab mob uas ua rau lwj ntawm cov khoom nqaij, thiab feem ntau yog siv los tiv thaiv corrosion thiab khaws cia cov nqaij thiab ntses cov khoom thiab kom ntev lub txee lub neej ntawm cov zaub mov. Ntxiv 150 ~ 200mg / kg. Nisin tuaj yeem ncua kev khaws cia ntawm cov nqaij ua tiav los ntawm ob mus rau peb zaug, thiab tseem txo cov ntsiab lus ntawm nitrate hauv cov khoom nqaij. Ntxiv 156mg / kg nitrate thiab 50mg / kg Nisin hauv frankfurter hnyuv ntxwm ua los ntawm nqaij qaib tuaj yeem ua rau lub neej khaws cia los ntawm 1 lub lis piam piv nrog tsuas yog ntxiv 150mg / kg nitrate. Yog tias siv 100mg / kg Nisin thiab 120mg / kg nitrate, Piv nrog 156mg / kg nitrate, lub sijhawm khaws cia ntau zaus ntau dua. Hauv kev xyaum, Nisin feem ntau siv ua ke nrog lwm cov tshuaj tua kab mob kom nthuav dav ntawm cov kab mob tua kab mob thiab ua kom cov nyhuv antiseptic. Thaum siv, cov hmoov preservative feem ntau yog npaj rau hauv ib qho kev daws thiab ncaj qha tsau rau hauv cov khoom nqaij los yog txhaj rau hauv cov khoom nqaij.
3. Sodium lactate
Sodium lactate yog ib hom tsis muaj zog organic acid ntsev, uas muaj txiaj ntsig zoo ntawm kev txo cov carcass pollution thiab cov kab mob suav. Tsis tas li ntawd, qhov sib ntxiv ntawm 3 feem pua lactic acid thiab nws cov ntsev kom kho cov nqaij, ntses thiab cov khoom noj tsis zoo tuaj yeem ua rau lub neej ntev ntawm cov khoom tsis muaj kev cuam tshuam rau kev hnov lus ntawm cov khoom. Sodium lactate muaj cov tshuaj tua kab mob muaj zog ntawm cov nqaij nyug tshiab, thiab cov nyhuv tshuaj tua kab mob nce ntxiv nrog qhov nce ntawm cov concentration. Qhov ua tau zoo tshiab khaws cia yog 4 feem pua. Nws tsis muaj kev cuam tshuam nrog calcium propionate, uas feem ntau yog siv los ua zaub mov preservative, thiab muaj qee yam kev cuam tshuam nrog cov poov tshuaj sorbate, tab sis muaj cov txiaj ntsig tseem ceeb nrog NiSin.
4. Vitamin C
Vitamin C thiab nws cov ntsev ntsev muab proton hydrogen los koom rau hauv cov tshuaj tiv thaiv thiab tiv thaiv cov oxidation tsis tu ncua ntawm nqaij rog. Vitamin C kuj yog ib qho ntawm cov vitamins tseem ceeb rau tib neeg noj qab haus huv. Yog li ntawd, qhov sib ntxiv ntawm cov vitamin C hauv cov khoom siv nqaij tsis tuaj yeem ua tiav cov nyhuv anticorrosive, tab sis kuj muaj txiaj ntsig kev noj qab haus huv.
5. Cov tshuaj tua kab mob tshiab
Tej yam tsiaj ncaj qha rho tawm: xws li tshuaj tua kab mob peptides, propolis, protamine, thiab lwm yam. Bioengineering khoom: xws li streptococcus lactin, hiav txwv pine thiab lysozyme, thiab lwm yam. Propionic acid, vitamin K, ε -polysine, thiab lwm yam.
