Download - โครงงานเต าฮวย12121212
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( : gelatin)
gélatine
(collagen)
E number
E441
edible gelatin
gelatin) hydrocolloid)
protein) (collagen)
(connective tissue)
5-10
acetic acid)
98
E441) food additive)
gel)
gelling agent)
thermoreversible gel)
stabilizer)
emulsifier)
fat replacer)
flavor encapsulation
dairy products) -
, 0.2-0.8%) , soft cheese)
, cream cheese) , cottage
cheese) , , , ,
, , , , ,
confectionery) - , ,
marshmellow) , , , , ,
, , ,
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2
A
B
Acid Manufacturing Process)
--
pH
4 50°C
protein
denaturation)
filtration) concentration)
vacuum evaporator)
membrane filtration) ultra
filtration dehydration)
isoionic point 7
9
hydrolysis asparagine glutamine
Alkali Manufacturing Process)
side
chains asparagine glutamine
glutamic acid) aspartic acid)
isoelectric point 4.8 5.2
ion-exchange)
pH pH
cod,
haddock Pollock
3.5 kcal/g
essential amino acid)
Tryptophan) (methionine)
Lovelygirl.2557.
. :
http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
Bloggang.2556. ?
:
http://www.bloggang.com/viewdiary.php?id=papasierra-
pat&month=10-2013&date=09&group=1&gblog=3.
2
2
1.
g g
cm. 3.5 cm
4 cm 3.7 cm
17
g,
http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
http://www.bloggang.com/viewdiary.php?id=papasierra-
pat&month=10-2013&date=09&group=1&gblog=3.