Nā ʻano like ʻole a me ka hoʻokaʻawale ʻana o ka ʻono meaʻai a me ka ʻala

1.ʻO keʻano o ka meaʻai a me ka meaʻala
He liʻiliʻi loa ka hapa o nā meaʻai, akā pono ia e hoʻokō i kahi loiloi palekana a me ke olakino, a hiki ke hoʻohana wale ʻia ma hope o ka hoʻokō ʻana i nā koi o nā kānāwai olakino pili. Nui nā ʻano meaʻai, hoʻokaʻawale ʻia i ka paʻa a me ka wai e like me ke ʻano o ke ʻano. Aia ka ʻono paʻa i ka ʻono microcapsule a pēlā aku. Hiki ke hoʻokaʻawale i nā meaʻono wai i nā meaʻono wai, nā meaʻaila a me nā mea emulsified. Eia kekahi, hiki ke hoʻokaʻawale ʻia e ka ʻono a me ka hoʻohana.
Hana ʻia ka ʻono Microcapsule i nā mea ʻono a me nā mea hoʻopili (e like me ka starch i hoʻololi ʻia, a me nā mea ʻē aʻe) ma o ka emulsification a me ka hoʻomaloʻo ʻana, aia nā hiʻohiʻona o ka pale ʻana i ka oxidation a me ka nalowale o ka volatilization, a hoʻohana nui ʻia no ka hoʻohui ʻana i ka ʻono i nā mea inu paʻa a me nā mea ʻala. Hana ʻia ka ʻano wai hoʻoheheʻe ʻia me ka wai i hoʻoheheʻe ʻia a i ʻole ethanol e like me ka diluent a me nā mea ʻala ʻai, hoʻohana nui ʻia i nā mea inu ʻoluʻolu a me nā mea ʻono ʻē aʻe. Hana ʻia ka ʻono ʻaila ma ka hui ʻana i ka propylene glycol me ka ʻono meaʻai, a me nā mea ʻē aʻe, i hoʻohana nui ʻia no ka ʻono ʻono a me nā kuki. ʻO ka emulsifying essence kahi ʻāpana aila i haku ʻia me ka ʻono meaʻai, nā aila meaʻai, nā regulators gravity kikoʻī, antioxidants, preservatives, a me nā mea ʻē aʻe, a me kahi pae wai i haku ʻia me nā emulsifiers, colorants, preservatives, thickeners, sour agents and distilled water, etc.

2.The classifications o kaʻono meaʻai a me ka meaʻala
ʻO ka ʻono meaʻai kahi mea hoʻohui meaʻai pono i ka ʻoihana meaʻai. I loko o nā meaʻai meaʻaiʻo ia kona kino pono'ī, aia ma mua o hoʻokahi tausani mauʻano. Hiki ke hoʻokaʻawale ʻia nā ʻano mea ʻala i:
(1) ʻono kūlohelohe. He mea maoli maoli ia i unuhi ʻia mai nā mea kanu maoli a me nā holoholona (mea ʻala) ma ke ʻano kino. ʻO ka maʻamau, hiki ke loaʻa nā mea lawe i nā mea ʻala maoli mai nā huaʻai, nā holoholona holoholona, ​​​​lau, kī a me nā hua. ʻO ke ʻano o ka ʻohi ʻana, ʻo ia ka unuhi ʻana, ka distillation a me ka ʻike. Hiki ke kiʻi ʻia ma ke ʻano o ka unuhi ʻana i ka vanilla, ka koko koko, ka ʻōpala strawberry a pēlā aku. ʻO ka ʻaila Peppermint, ka aila fennel, ka ʻaila kinamona (osmanthus), ka ʻaila eucalyptus hiki ke loaʻa ma ka distillation. Hiki ke loa'a ka aila alani, ka aila lemona a me ka aila citrus ma ka distillation. Hiki ke kiʻi ʻia ka wai ʻalani, ka mango concentrate, ka wai ʻalani a pēlā aku ma ke ʻano o ka hoʻopaʻa ʻana. Aia ma mua o 5,000 mau mea maka e hiki ke unuhi i nā ʻono meaʻai ma ka honua, a ʻoi aku ma mua o 1,500 i hoʻohana mau ʻia.
(2) ʻAno ʻike maoli. Loaʻa ʻia kēia ʻano ʻono ma ka mālama ʻana i nā mea ʻala maoli a i ʻole synthesis artificial a me nā mea ʻono maoli i ka mea like.
(3) ʻAʻala synthetic. Loaʻa ʻia ia e ka synthesis artificial a me nā ʻano kemika ʻē aʻe a ʻaʻole i hōʻoia ʻia ʻo nā molekole kemika maoli o ka mea. Inā loaʻa i loko o ke ʻano a hoʻomalu i nā molekole kemika like, ua like ia me ka ʻono maoli. ʻOiai ka lōʻihi o kahi mea maka i loko o ke kumu he synthetic, ʻo ia hoʻi, artificial synthetic essence.
⑷ Hoʻomākaukau ʻia ka ʻala ma ke ʻano microbial. He kumu ia i loaʻa ma ka microbial fermentation a i ʻole ka hopena enzymatic.
(5) Ka manaʻo hoihoi. Loaʻa kēia ʻano ʻono mai ka hopena Maillard o ka hoʻomehana ʻana i ka protein a me ka hoʻohaʻahaʻa kōpaʻa, a hoʻohana pinepine ʻia i ka ʻiʻo, ke kokoleka, ke kofe, ka ʻala malt.

E like me ke kūlana o ka ho'āno classification, meaʻai flavors i loko o: wai 'ala (wai-soluble, aila-soluble, emulsifying), o ka mea aala mea helu no 10% -20%, solvent (wai, propylene glycol, etc.) helu no 80% -90%; Emulsion ʻono, me ka solvent, emulsifier, glue, stabilizer, pigment, acid and antioxidant, 80%--90%; ʻO ka ʻono o ka pauka, kahi i helu ʻia ai ka mea ʻala no 10% -20%, ʻo ka mea lawe i ka 80% -90%.

ʻO ka hoʻomohala ʻana i ka ʻono o ka pauka he wikiwiki, a he nui nā mea hoʻohana i nā mea inu, nā meaʻai ʻai, nā mea i kālua ʻia a pēlā aku. ʻEkolu mau ʻano ʻono pauda i hoʻohana mau ʻia:
(1) ʻO ka ʻono o ka pauka ma ke ʻano o ka hui ʻana: ua hui pū ʻia kekahi mau mea ʻono pauda me kekahi, e like me ka pauka ʻelima, ka pauka curry, etc.; ʻO ka hapa nui o kēia mau mea ʻala mai nā mea ʻala mea kanu maoli, a i ka hoʻomākaukau ʻana i nā ʻono ʻiʻo; ʻO ka pauka vanilla, ka vanillin, a me nā mea ʻē aʻe, he mau mea ʻono pauka ma ke ʻano o ka hui ʻana.
(2) ʻO ka ʻono o ka pauka ma ke ʻano o ka adsorption: ua hoʻopili nui ʻia ka essence ma ka ʻili o ka mea lawe, a ʻo ka haku ʻana o kēia ʻono he haʻahaʻa haʻahaʻa; ʻO nā ʻono ʻiʻo like ʻole ka hapa nui o nā ʻono pauda ma ke ʻano adsorbed.
(3) ʻO ke ʻano o ka uhi ʻana o ka ʻono pauka microcapsule ka mea i hoʻohana nui ʻia i ka ʻoihana meaʻai i kēia lā.
ʻO ka microgelatinization o ka ʻono kahi ala kūikawā no ka hoʻopili, hoʻokaʻawale, mālama ʻana, hoʻokuʻu lohi a me ka hoʻōla wai o ka ʻono, ʻo kāna kumu nui ka mālama ʻana i ka ʻono kumu no ka manawa lōʻihi, a ʻoi aku ka maikaʻi o ka mālama ʻana i ka ʻono e pale ai i ka hōʻino ʻana o ka ʻono i hoʻokumu ʻia e ka oxidation a me nā mea ʻē aʻe.
He koʻikoʻi koʻikoʻi kēia hopena a hiki ke hoʻokō ākea i nā ʻono pauka ʻē aʻe i nā noi ʻoihana meaʻai. ʻO ka pōkole penei: ʻo ka hana ʻana i nā mea inu paʻa maʻamau e hoʻohana i ke ʻano o ka hoʻomaloʻo ʻana, ke ʻano hoʻomaloʻo maloʻo a me ke ʻano hoʻomaloʻo paila e hana ai, hoʻohana ke kaʻina hana i ka ʻono wai, pono e hoʻomaʻamaʻa ʻia e wehe i ka solvent, e hoʻopilikia ʻia ka ʻono o ka huahana.

Hoʻohana ʻia ke ʻano hui ʻana o ka pauda maloʻo i ka hana ʻana i ka mea inu paʻa. I ke kaʻina hana, hui pū ʻia nā ʻano pauka like ʻole me ka microgel powder essence, me ka ʻole o ka wela, a ʻaʻole i loli ka ʻono o ka huahana. ʻO ka hoʻohana ʻana i ka microgel granule pauka mea ʻono no nā mea inu paʻa he maʻalahi ke hana, maʻalahi e hui like, ʻaʻole e hoʻonui i ka mahana o nā huahana ʻono, mālama nā huahana i ke ʻano o ka pauka kumu, ʻaʻole e hoʻololi i ke kala i nā huahana sugary keʻokeʻo.
No ka mea ua hoʻopili ʻia nā mea ʻala i ka capsule, ua kāohi ʻia ka nalowale o ka volatilization, no laila e hoʻolōʻihi i ka manawa mālama. Hoʻokaʻawale ʻia nā ʻāpana ʻala mai nā wahi a puni e pale i ka hiki ke hoʻohaʻahaʻa i ka ʻono ma muli o nā kumu e like me ka oxidation, no laila e hoʻolōʻihi i ka manawa paʻa o ka huahana. ʻAʻole maʻalahi ka hoʻohana ʻana i ka hana ʻono wai, ʻaʻole maʻalahi e hui like, hoʻonui i ka ʻike wai o nā huahana ʻono, i maʻalahi ka huahana e hana i ka caking phenomena, i loko o nā huahana sugary keʻokeʻo e liʻiliʻi iki ka melemele, hiki ke hoʻohui ʻia ka ʻono i ka ʻili, ʻike ʻia i ka lewa e hiki ai i ka volatilization wikiwiki, mālama i ka manawa ʻala he pōkole, nui kahi o ka hoʻopili ʻana me ka ea, hiki ke hoʻopaʻa i ka ʻono.