I. Tshuaj Acidity
Citric acid muaj pH ntawm 2.2 thiab yog technically acidic dua malic acid.
II. Sourness
Txawm hais tias citric acid muaj pH qis dua, qhov loj dua, thiab cov pab pawg carboxylic ntxiv, nws yuav tsis muaj zog lossis muaj zog nyob li malic acid nyob rau hauv cov ntsiab lus ntawm qaub.
Cov hauv qab no yog cov chaw siv ntawm cov khoom:
III. Cov khoom thiab kev siv ntawm Malic Acid
Qhov zoo:
Saj: Muaj ib qho me me thiab tsawg tart saj piv rau citric acid, imparting qab ntxiag fruity tsw.
Metabolism: Koom nrog hauv Krebs lub voj voog thiab tuaj yeem metabolized yooj yim dua hauv qee kis.
Cov ntawv thov zaub mov: Feem ntau pom muaj nyob rau hauv cov txiv hmab txiv ntoo xws li txiv apples thiab haum rau cov khoom uas xav tau ntau dua, tsis tshua muaj kua qaub.
Qhov tsis zoo:
Qib acidity: Feem ntau tsis tshua muaj acidic dua li citric acid, yog li yuav tsum muaj qhov ntau dua kom ua tiav tib theem ntawm acidity.
IV. Cov khoom thiab kev siv ntawm citric acid
Qhov zoo:
High acidity: High acidic, muaj txiaj ntsig zoo hauv kev txhim kho qaub saj thiab ua raws li kev khaws cia.
Versatility: Dav siv nyob rau hauv ntau yam lag luam nrog rau cov khoom noj, dej haus, tshuaj pleev ib ce, thiab tu cov khoom.
Preservative zog: Pab tiv thaiv kev loj hlob ntawm cov kab mob thiab fungi.
Qhov tsis zoo:
Saj: tuaj yeem muaj qhov khaus thiab ntse dua, tsis haum rau txhua daim ntawv thov.
Kev siv ntau dhau: Kev siv ntau dhau tuaj yeem ua rau muaj kua qaub ntau dhau uas yuav ua rau tsis zoo.
Cov hauv qab no yog cov chaw siv ntawm cov khoom:
V. Xaus
Kev xaiv ntawm malic acid thiab citric acid nyob ntawm cov ntawv thov tshwj xeeb thiab kev nyiam ntawm tus kheej. Rau cov txiv hmab txiv ntoo ilv- cov khoom tsw qab, malic acid tej zaum yuav nyiam rau cov saj ntau dua. Nyob rau hauv cov khoom uas muaj zog preservative nyhuv thiab siab acidity yog xav tau, citric acid tej zaum yuav ib tug zoo xaiv.
Yog tias koj xav paub ntxiv, thov nyem rau ntawm daim duab saum toj no!