黃原膠是白色或淺黃色的粉末，具有優(yōu)良的增稠性、懸浮性、乳化性和水溶性，并具有良好的熱、酸堿穩(wěn)定性，被廣泛應(yīng)用于各種食品中。下面氫氧化鉀廠家為您講講黃原膠在食品加工中的應(yīng)用及用量信息。

Xanthan gum is a white or light yellow powder with excellent thickening, suspension, emulsification and water solubility, and good thermal, acid and alkali stability. It is widely used in various foods. The following potassium hydroxide manufacturers will tell you about the application and dosage of xanthan gum in food processing.

一、在飲料中的應(yīng)用

1、 Application in beverages

黃原膠的親水性較好，對溫度、酸堿和鹽的穩(wěn)定性良好，能迅速溶解于水溶液中并形成穩(wěn)定的溶膠，增加飲料的稠度，提升飲料的穩(wěn)定性和顆粒懸浮性。

Xanthan gum has good hydrophilicity and stability to temperature, acid, alkali and salt. It can quickly dissolve in aqueous solution and form a stable sol, increase the consistency of the drink, and improve the stability and particle suspension of the drink.

例如在液體飲料中使用量為0.1—0.3%，起到增稠、混懸、提高感官質(zhì)量作用；在固體飲料中添加量為0.1—0.3%讓產(chǎn)品更易成型、增強口感。

For example, the amount used in liquid drinks is 0.1-0.3%, which plays a role in thickening, suspension and improving sensory quality; The addition of 0.1-0.3% in the solid beverage makes the product easier to shape and enhance the taste.

二、在糧食及糧食制品中的應(yīng)用

2、 Application in grain and grain products

面團是向面粉中加入少量水經(jīng)過一段時間揉搓使之成團形成的，依靠面筋蛋白保持一定的形狀。黃原膠吸水能力較強，可與水結(jié)合形成黏性凝膠，與淀粉顆粒、面筋蛋白結(jié)合形成三維空間網(wǎng)狀結(jié)構(gòu)，從而增加面團的持水性，增強面筋強度，提高面團的穩(wěn)定性。在面制品中的使用量一般為0.03—0.08%，起到增強韌性、持水、延長保質(zhì)期的作用。

The dough is formed by adding a small amount of water to the flour and kneading it for a period of time. It depends on the gluten protein to maintain a certain shape. Xanthan gum has a strong water absorption ability. It can combine with water to form a viscous gel, and combine with starch particles and gluten protein to form a three-dimensional space network structure, thus increasing the water holding capacity of the dough, strengthening the strength of gluten, and improving the stability of the dough. The amount used in flour products is generally 0.03-0.08%, which plays a role in enhancing toughness, water retention and extending the shelf life.

三、在焙烤食品中的應(yīng)用

3、 Application in baking food

黃原膠是一種含有大量羥基的多糖，是一種親水性膠體，能與面筋蛋白相互作用，形成復(fù)合空間網(wǎng)絡(luò)結(jié)構(gòu)，顯著提高面筋蛋白持水性，提高面團的強度，從而增加焙烤食品的持水力、彈性、柔軟度，改善口感，延長貨架期。在蛋糕中的使用量一般為0.1-0.3%，作用是增加微孔、松軟、延長貨架壽命；在面包中使用量一般為0.1-0.2%，作用：松軟、適用于含粗纖維的黑面包。

Xanthan gum is a kind of polysaccharide containing a large amount of hydroxyl, which is a hydrophilic colloid. It can interact with gluten protein to form a composite spatial network structure, significantly improve the water holding capacity of gluten protein, improve the strength of dough, thus increasing the water holding capacity, elasticity and softness of baked food, improving the taste and extending the shelf life. The amount used in the cake is generally 0.1-0.3%, which is used to increase the porosity, softness and shelf life; The amount used in bread is generally 0.1-0.2%. Function: soft, suitable for brown bread containing coarse fiber.

四、在冷凍飲品中的應(yīng)用

4、 Application in frozen drinks

黃原膠在-18~100℃范圍內(nèi)均能起到穩(wěn)定乳化液的作用，抑制水分子遷移，控制冰晶生長速度，使冰激凌口感綿軟、細膩并能增加配料的黏度，使得冰激凌具有良好的可塑性、持形性、黏性和柔軟性。在冰淇淋中的使用量一般為0.1-0.3%，起到多微孔、無冰凌、縮短老化時間、使產(chǎn)品組織細膩的作用。

Xanthan gum can stabilize emulsion in the range of - 18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make ice cream soft and delicate, increase the viscosity of ingredients, and make ice cream have good plasticity, consistency, viscosity and softness. The amount used in ice cream is generally 0.1-0.3%, which plays the role of microporous, ice free, shortening the aging time and making the product tissue delicate.

按照食品添加劑使用衛(wèi)生標準，黃原膠可在各類食品中按生產(chǎn)需要適量使用，在一些食品中的用量概述如上，您可以作為參考使用，更多相關(guān)內(nèi)容就來我們網(wǎng)站http://www.jsyjs.net進行咨詢吧!

According to the hygienic standard for the use of food additives, xanthan gum can be used in various foods in an appropriate amount according to production needs. The amount used in some foods is outlined above. You can use it as a reference. More relevant information will come to our website http://www.jsyjs.net Consult!