Konjac Gum |37220-17-0
Whakaahuatanga Hua
Ko te Konjac Gum he momo hydrocolloids taiao parakore, he parakore te paura Konjac Gum i tukatukahia e te rerenga waipiro.Ko nga kai matua a Konjac Gum ko Konjac Glucomannan(KGM) me te tino ma o te 85% i runga i te maroke.He ma te tae, he pai te rahi o te matūriki, te pokey teitei, me te kore he kakara motuhake o Konjac, e mau ana ina rewa i roto i te wai.Ko te Kapia Konjac te tino potata rawa atu i waenga i te maatete whakangao-wai-wairewa-a- tipu.Te rahi o te matūriki pai, te whakarewa tere, te kaha o te whakawhanui kia 100 nga wa o tona taumaha, te pumau me te tata kore hongi.
Ka whakamahia te Konjac hei kai me te taapiri kai:
(1) hei mea whakamaroke me te whakapumau ka taea te taapiri atu ki te tiēre, te tāmi, te wai, te wai huawhenua, te aihikirimi, te aihikirimi me etahi atu inu makariri, te inu totoka, te paura hopi, me te paura hupa;
(2) hei herenga ka taea te tapiri ki te kihu, kihu raihi, kaikokoti, miitipōro, ham, taro me nga keke hei whakarei ake i te gluten me te noho hou;
(3).Ka taea te taapiri atu ki nga momo monamona ngawari, te huka hiako kau me te huka kirikiri hei kaihoko whakaraera, ka taea hoki te whakamahi hei hanga kai bionic;
Whakatakotoranga
| ITEM | Paerewa |
| Te ahua | Kore he kakara, he ma, he kowhai marama ranei te paura pai |
| Rahi Matūriki | 95% paahi 120 mata |
| Viscosity (1%, 25℃, mPa.s) | Kia rite ki te hiahia (25000~ 36000) |
| Konjac Glucomannan (KGM) | ≥ 90% |
| pH (1%) | 5.0- 7.0 |
| makuku (%) | ≤ 10 |
| SO2 (g/kg) | ≤ 0.2 |
| pungarehu (%) | ≤ 3.0 |
| Pūmua (%, tikanga Kjeldahl) | ≤ 3 |
| māngaro (%) | ≤ 3 |
| Arataki (Pb) | ≤ 2 mg/kg |
| Arsenic (As) | ≤ 3 mg/kg |
| Rauemi whakarewa-etera (%) | ≤ 0.1 |
| Te rewena me te pokepokea (cfu/g) | ≤ 50 |
| Tatau Pereti Tapeke (cuf/g) | ≤ 1000 |
| Salmonella spp./ 10g | He kino |
| E.Coli/ 5g | He kino |
