Konjac Gum | 37220-17-0
Bayanin Samfura
Konjac Gum wani nau'in nau'in nau'in hydrocolloids ne na halitta mai tsabta, ana tsaftace shi Konjac Gum foda wanda aka sarrafa ta ruwan barasa. Babban sinadaran Konjac Gum sune Konjac Glucomannan(KGM) tare da tsafta sama da 85% akan busasshen tushe. Fari mai launi, mai kyau cikin girman barbashi, babban danko, kuma ba tare da wari na musamman na Konjac ba, barga lokacin narkar da cikin ruwa. Konjac Gum yana da danko mafi ƙarfi a tsakanin ma'aunin gelling mai narkewar ruwa na tushen shuka. Girman barbashi mai kyau, saurin solubility, babban haɓaka ƙarfin 100 na nauyi, barga kuma kusan mara wari.
Ana amfani da Konjac sosai azaman abinci da ƙari na abinci:
(1) a matsayin thickener da stabilizer za a iya ƙara zuwa jelly, jam, ruwan 'ya'yan itace, ruwan 'ya'yan itace kayan lambu, ice cream, ice cream da sauran sanyi abin sha, m abin sha, kayan yaji foda, da miya foda;
(2) a matsayin mai ɗaure za a iya ƙara wa noodles, shinkafa noodles, masu girbi, nama, naman alade, burodi da irin kek don haɓaka alkama da ci gaba da sabo;
(3). Ana iya ƙara shi zuwa alewa mai laushi daban-daban, sukarin saniya da sukarin crystal a matsayin wakili na gelling, kuma ana iya amfani dashi don yin abinci na bionic;
Ƙayyadaddun bayanai
| ITEM | STANDARD |
| Bayyanar | Fari maras wari, fari ko haske rawaya lafiyayyan foda |
| Girman Barbashi | 95% wuce 120 raga |
| Dankowa (1%, 25 ℃, mPa.s) | Kamar yadda ake buƙata (25000 ~ 36000) |
| Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0-7.0 |
| Danshi (%) | ≤ 10 |
| SO2 (g/kg) | ≤ 0.2 |
| Ash (%) | ≤ 3.0 |
| Protein (%, Hanyar Kjeldahl) | ≤ 3 |
| Sitaci (%) | ≤ 3 |
| Jagora (Pb) | ≤ 2 mg/kg |
| Arsenic (AS) | ≤ 3 mg/kg |
| Abu mai narkewa (%) | ≤ 0.1 |
| Yisti & Mold (cfu/g) | ≤ 50 |
| Jimlar Ƙididdigar Faranti (cuf/g) | ≤ 1000 |
| Salmonella spp. / 10 g | Korau |
| E.Coli/ 5g | Korau |
