D-xylose i hoʻomaʻemaʻe ʻia
Lae kuai
1. Hōʻike ʻokoʻa i nā huahana: Hoʻomaʻemaʻe D-xylose: AM, A20, A30, A60.
2. Ke kaʻina hana hou, ke kūlana kiʻekiʻe a me ka lako paʻa
Hoʻohana ʻo Yusweet i ka ʻenehana hou e hoʻomaikaʻi i ka maikaʻi o ka huahana a hoʻemi i nā kumukūʻai e hoʻokō i nā koi o nā mea kūʻai aku.
ʻO ka mana makahiki he 32,000MT o D-xylose, e hōʻoia ana i ka lako paʻa.
3. Hoʻomaikaʻi i nā ʻano meaʻai
ʻO ka momona hōʻoluʻolu, 60%-70% o ka ʻono o ka sucrose.
Hoʻonui ka waihoʻoluʻu a me ka ʻala: Hiki i ka D-xylose ke hoʻoulu i ka hopena browning Maillard me ka waikawa amino e hoʻomaikaʻi i ka waihoʻoluʻu a me ka ʻono.
4. Hoʻokō i nā koi hana
ʻAʻohe calorie: ʻAʻole hiki i ke kino o ke kanaka ke ʻeli a komo i ka D-xylose.
Hoʻoponopono i ka ʻōpū o ka ʻōpū: Hiki iā ia ke hoʻoulu i ka Bifidobacterium a hoʻoikaika i ka ulu e hoʻomaikaʻi i ka ʻenekini microbial intestinal.
ʻĀpana
| D-xylose | |||
| Aʻole. | Hōʻike kikoʻī | ʻO ka nui o ka ʻāpana | Palapala noi |
| 1 | D-xylose AS | 30-120 mesh: 70-80% | 1. ʻAno paʻakai;2. Ai holoholona;3. Nā huahana Surimi;4. Nā meaʻai iʻa;5. ʻAi Ruminant;6. Ka inu ʻulaʻula |
| 2 | D-xylose AM | 18-100 mesh: Min 80% | 1. Nā koi kūikawā o nā mea kūʻai aku ma ka mākeke kiʻekiʻe 2. ʻO ka inu Brown |
| 3 | D-xylose A20 | 18-30 mesh: 50-65% | Kope kō, kō hui |
| 4 | D-xylose A60 | 30-120 mesh: 85-95% | Kope kō, kō hui |
E pili ana i nā huahana
He aha kēia huahana?
ʻO D-Xylose kahi kō i hoʻokaʻawale mua ʻia mai ke kumu lāʻau a i ʻole ka ʻōpala, a ua kapa ʻia ʻo ia.Hoʻokaʻawale ʻia ʻo Xylose ma ke ʻano he monosaccharide o ke ʻano aldopentose, ʻo ia hoʻi he ʻelima mau kalapona kalapona a loaʻa pū kekahi pūʻulu hana aldehyde.ʻO D-xylose ka mea maka o xylitol.
He aha ka noi huahana?
1. Kemika
Hiki ke hoʻohana ʻia ʻo Xylose ma ke ʻano he mea maka no ka xylitol.Ma hope o ka hydrogenation, hoʻopili ʻia e hana i ka xylitol.ʻO kēia ka xylose raw-grade e like me kā mākou e ʻōlelo pinepine ai.Hiki i ka xylose ke hana i ka glycoside glycerol, e like me ka ethylene glycol xylosides.
2. Mea ʻono ʻole ke kō
ʻO ka ʻono o ka xylose e like me 70% o ka sucrose.Hiki iā ia ke pani i ka sucrose no ka hana ʻana i nā kukui ʻaʻole kō, nā mea inu, nā mea ʻono, a me nā mea ʻē aʻe.Ma muli o ka ʻae ʻia ʻana o ka xylose, ʻaʻole e hoʻoulu ʻia ka ʻai nui ʻana i ka ʻeha o ka ʻōpū a me ka maʻi maʻi.
3. Mea hoʻonui ʻono
Loaʻa iā Xylose kahi hopena Maillard ma hope o ka hoʻomehana ʻana.Hoʻohui ʻia i ka ʻiʻo a me nā huahana meaʻai i nā mea liʻiliʻi.ʻOi aku ka nani o ka waihoʻoluʻu, ka ʻono a me ka ʻala o ka meaʻai i ke kaʻina o ka mahu, ka paila, ka palai a me ka ʻala.
Ma ka hoʻohana ʻana i ka Maillard reaction o xylose i loko o ka meaʻai holoholona hiki ke hoʻomaikaʻi i ka ʻai a me ka palatability o ka meaʻai pipi no laila makemake nā puaʻa e ʻai liʻiliʻi.Hiki i ka Xylose ke hoʻoikaika i ka hana ʻana i ka wai puaʻa a me ka wai o ka ʻōpū e hoʻonui ai i ka maʻi bacteria maikaʻi o ka ʻōpū, no laila he mea kōkua no ka ʻai ʻana, ka ʻai ʻana a me ka absorption e hoʻomaikaʻi i ka pale ʻana o nā holoholona a me ko lākou ulu.
