Kev Qhia: 20-25 Brix Dawb Qej hauv Brine
Jul 29, 2026
20-25 Brix dawbqej nyob rau hauv brineyog ib qho kev lag luam -qib cov khoom noj khoom haus uas cov qej cloves tau khaws cia rau hauv cov tshuaj hypertonic ntawm sodium chloride thiab organic acids kom ua tiav cov kua dej soluble concentration ntawm 20% mus rau 25%. Qhov no tus qauv refractometric meej stabilizes cellular qauv, inhibits pathogenic microbial proliferation, thiab ua kom muaj kev ncaj ncees thaum lub sij hawm siab - ntim thermal ua. Rau cov chaw tsim khoom noj khoom haus thoob ntiaj teb thiab cov neeg tsim khoom ua lag luam, nrhiav qej ntawm 20-25 Brix tau lees tias cov txiaj ntsig hnyav hnyav thiab kev cia ntev ntev yam tsis muaj thermal degradation.
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Txhais Brix hauv Qej Brine Preservation
Hauv kev ua cov qej, Brix ntsuas tag nrho cov kua qaub (TSS) hauv cov kua dej sib npaug, ua tus thawj ntawm cov tshuaj sodium chloride (NaCl), uas tshwm sim los ntawm carbohydrates (fructans), thiab ntxiv acidulants xws li citric lossis acetic acid. Thaum rawqej clovesyog submerged nyob rau hauv brine, osmotic siab tsav dej tawm ntawm qej cov ntaub so ntswg thaum ntsev ions nkag mus rau hauv lub cell phab ntsa kom txog rau thaum equilibrium.
Lub hom phiaj ntawm 20-25 Brix sawv cev rau qhov zoo tshaj plaws hypertonic qhov pib rau kev lag luam:
Saum 26 Brix:Cov ntsev ntau dhau ua rau cov cell plasmolysis loj heev, ua rau muaj kev poob qis ntawm cov clove matrix, tawv textural profiles, thiab tsis xav tau ntsev saj profiles uas yuav tsum tau them nqi desalting theem ua ntej ua.
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Kev Ntsuas Methodologies rau Kev Tswj Xyuas Zoo
Kev ntsuas qhov tseeb ntawm Brix hauv cov qij khaws cia yuav tsum muaj cov txheej txheem nruj nruj. Ntsuas cov kua ncaj qha los ntawm lub nruas qhib tshiab yuav tawm los nyeem tsis raug vim muaj kev sib pauv osmotic.
Kauj Ruam -los ntawm -Txoj Kev Ntsuas Tus Qauv
Kev txheeb xyuas qhov sib npaug: xyuas kom cov qej batch tau kho hauv brine rau yam tsawg kawg ntawm 21 hnub tom qab- ntim. Brix qib hloov pauv tau zoo thaum pib 14-hnub osmotic hloov kho theem.
Qauv Homogenization: Extract ob qho tib si brine kua thiab cov cloves tsis zoo nyob rau hauv ib qho piv txwv 1: 1. Macerate cov cloves siv lub tshuab ua haujlwm sib xyaw kom sib xyaw cov ntaub so ntswg- khi cov dej noo nrog cov kua ambient, simulating qhov tseeb qhov sib npaug.
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Kev txuag Mechanics thiab cuam tshuam rau cov txee muaj khoom-Lub neej
Enzymatic softening in raw garlic is primarily driven by endogenous polygalacturonasesbreaking down pectin polymers. The hypertonic brine state alters enzymatic conformation,effectively deactivating cell-wall degrading enzymes. This allows cloves to maintain crispfirmness (>12 N/cm" rupture quab yuam) thoob plaws hauv ntev - kev thauj mus los hauv hiav txwv thiab ntau -
xyoo storage.Shelf-Lub neej Kev cia siab los ntawm ntim hom 50kg Khoom noj khoom haus-Qib HDPE Drums: 24 lub hlis txee-lub neej khaws cia ntawm qhov kub thiab txias (15℃-}25℃).180kg Khoom noj khoom haus-Qib HDPE Drums}:{24 lub hlis optimized rau export bulk processing nroj tsuag.
