Hielscher faka'ata tekinolosia

Toe fakalelei'i mo e malohi 'o e musita faka'ata

'Oku fa'u 'a e condiment musita mei he mahoa'a musita mo e vai pe vaimahi. Ko hono ultrasonic 'o e musita ko ha founga vave mo lelei ia ke tukuange hono flavour tu'unga kakato mei he ngaahi tenga'i musita. 'I ha founga ultrasonic mo vaivai, 'oku 'omi ai 'e he cavitation ha homogeneous 'oku fio ai mo fakatupulaki 'a e ngaahi fe'ave'aki. 'I he'ene pehee, flavour tukuange ai ha ngaahi me'a mo ha me'a ko'eni bioactive, pea 'oku ma'u ai 'a e fo'i musita spicy condiment.

Ultrasonic e polokalama musita

Ultarsonic e musitaMustard is a popular and healthy condiment made from the seeds of a mustard plant (white/yellow mustard, Sinapis alba; brown/Indian mustard, Brassica juncea; black mustard, Brassica nigra). The whole, ground, cracked or perforated mustard seeds are mixed with water, vinegar, lemon juice, white wine, or other liquids. Salt and optionally other spices such as turmeric, and/or honey are added to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard has a wide range and covers innumerable facets from sweet to spicy. The typical mustard flavour ia achieved by mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.
'Oku faka'aonga'i 'a e to'o hingoa ultrasonic ke fakamavahe'i 'a e kalasiume bioactive hange ko antioxidants, adaptogens mo e anthocyanins mei he botanicals.Ultrasonic e ngaohi'anga musita: Ko e Ultrasonication ko ha founga ia 'o e faito'o fakamakeniki, 'a ia 'oku ne fakatupu 'a e ivi mo e fefiofi 'o e tumu'aki. Neongo 'oku fai 'e he sonication ha fefiofi malohi, ka ko ha founga ia 'oku 'ikai ke fe'au'auhi. 'Oku 'uhinga 'eni, 'e lava ke mapule'i totonu e mafana pea ta'ofi mo hono me'a ko'eni e ngaahi me'a 'oku 'ikai totonu ke hoko. 'Oku hanga 'e he ultrasonic cavitation 'o faka'ai'ai 'a hono tukuange 'o soluble me'a ko'eni mei he ngaahi selo 'o e 'akau, koe'uhi 'oku maumau 'a e ngaahi holisi 'o e fale. 'Oku fakalakalaka 'e hono tuifio ko ia 'o e faka'ata 'a e lahi 'o e fe'ave'aki mo e hu ki loto ki he loto pilisone. Ko ia, ko ha to'o hingoa kakato 'o e bioactive me'a ko'eni, e.g. flavours pea mo hono me'a mahu'inga.

  • Ngaahi lelei 'o e ultrasonic ki hono ngaohi 'o e musita
  • Founga 'o e vaivai, 'ikai-thermal
  • To'o kakato flavour 'uli
  • Fakatokalelei'i
  • Tukuange 'o e hono me'a ko'eni
  • Ko e founga vave
  • fakalelei'i 'o e hydration
  • fanga ki'i tafa faingofua mo malu
  • 'Oku faingofua pe hono install pe retro fe'unga
  • ROI 'o e 'aukai
Ko Hielscher Ultrasonics ' 'oku faingofua 'a e SonoStation ke ngaue 'aki ultrasonic fokotu'utu'u ki he sikeili. (Lomi'i ke fakalahi!)

SonoStation – ha polokalama ultrasonic mo e 2 x 2kW ultrasonicators, ue'i tangike mo pamu – ko ha polokalama faka'onga'i ki he to'o hingoa.

Kole 'a e fakamatala




Fakatokanga'i ange 'etau Tu'utu'uni totonu fakatautaha.


Ultrasonic me'akai lahi Processors

Hielscher Ultrasonics e ngaahi naunau ki he tumu'aki mo e ngaahi me'a fakapisinisi kakato ultrasonic 'o e ngaue ki he me'akai mo e inu. Hange ko ha faito'o fakamisini, 'ikai ke ultrasonic, ko ha founga 'oku fio 'aki e ngaue, 'a ia 'oku ne 'omi vave mo fio e solids 'i he viviku. Ongo cavitation – 'e he ngaahi peau faka'ata malohi – perforates mo maumau'i e ngaahi holisi ki he ngaahi tenga'i musita koe'uhi ke tukuange 'a e flavour me'a ko'eni pea lava ke ma'u ai 'a e ifo buds. 'Oku faka'ata 'e he ultrasonic ki hono pule'i pe hono ngaahi fakangatangata 'o hange ko e amplitude, mafana mo e faingata'a. 'Oku fakatolonga 'e he ngaahi tukunga angavaivai 'a e hono me'a ko'eni mo ta'ofi ha ngaahi founga bioactive mahu'inga.
'Oku fu'u malohi mo falala'anga e me'angaue ultrasonic 'a Hielscher, 'a ia 'oku lava ke ngaue 'aki 'e he 24/7 'i he fatongia mamafa mo e ngaahi 'atakai 'oku femo'uekina.
'Oku 'omi 'e he e tepile 'i lalo ha faka'ilonga ia 'o e tu'unga 'o e ngaue ki he fakafuofua'i 'o e hotau ultrasonicators:

Kulupu (batch) 'o e tohi 'Oku tafe mai 'a e 'ea 'Oku fokotu'u atu 'a e ngaahi me'angaue
mL 'o e 1 ki he 500 10 ki he 200mL/miniti 'e UP100H
mL 'i he 10 ki he 2000 20 ki he 400mL/miniti 'e UP200Ht, UP400St
0.1 ki he 20L 0.2 ke 4L/miniti 'e UIP2000hdT
10 ki he 100L 2 ki he 10L/miniti 'e UIP4000hdT
n.a. 10 ki he 100L/miniti 'e UIP16000
n.a. lalahi fakataha'i 'o e UIP16000

Fetu'utaki mai kiate kimautolu! / Kole kiate kitautolu!

Kole ki ha fakamatala lahi ange

Kataki 'o ngaue 'aki e foomu 'i lalo ke kole ha toe fakamatala ki ultrasonic processors ki he ngaahi me'a na'e ngaohi 'aki e musita mo honau mahu'inga. Te mau fiefia ke alea'i e founga 'oku mo 'i ai mo ho'omou ngaahi fie ma'u ultrasonic he polokalama!









Kataki 'o fakatokanga'i ange 'etau Tu'utu'uni totonu fakatautaha.


Ngaahi fakamo'oni fakafolofola/ngaahi tohi



Ngaahi mo'oni'i me'a 'oku mahu'inga ke 'ilo'i

Tenga'i musita

Ko e famili musita Cruciferae e ngaahi kolo kehekehe 'o hange ko e lanu hinehina/lanu engeenga, (Sinapis 'Alopa), Brown/'Initia (Brassica juncea) mo e musita lanu 'uli'uli (Brassica nigra). 'Oku 'i ai ha fakaifo masila, 'afu mo pungent ifo 'o e fu'u musita, 'a ia 'oku ne 'ai ke fu'u mahu'inga 'aupito 'a e fo'i'akau ki he ngaahi condiment.

Ngaohi 'o e musita

Ultrasonic ke fefiofi mo to'o e 'uli 'o e ngaohi'anga musita Hili harevsting mo fakama'a, 'oku fakamomoa 'a e ngaahi tenga'i musita pea tauhi ia 'o a'u ki he ngaue. 'I he taimi 'oku fa'u ai e condiment musita, 'e lava pe ke optionally 'a e tenga'i 'akau ia ko ha me'a ke faito'o kimu'a. 'Oku hanga 'e he pipiponu 'i he vai pe vaimahi 'o fakamolu 'a e ngaahi tenga'i 'akau mo fakafaingofua'i 'a e hiki kimui 'o e hulls. Milling ko e tenga'i 'akau 'oku ngaue 'aki ha me'a ngaohi'anga maka pe ko ha me'a takainga tohi tolu, ko ha sitepu ia ki ha founga lahi 'i hono ngaohi 'o e musita. Hili milling 'a e ngaahi tenga'i musita ki he mahoa'a musita, 'oku leva 'a e pauta musita ke fakamavahevahe'i 'a e hulls mo e bran. 'Oku tuifio leva 'a e efu 'o e me'a huhu'a ma'a 'i he vai, vinika, uaine hinehina mo e/pe ngaahi inu kehe, 'o fakataha'i ki ha me'a lelei, homogeneous hiki. 'Oku toki tanaki atu 'i ha sitepu 'e, sipaisi, flavours mo e huhu'a'i hone ha fakamatala pau flavour pe. Kimu'a hono fakauku pe 'ai e musita, 'oku fakamafana'i e condiment 'e ha fa'ahinga mafana pau, 'o simmers ai 'i ha vaha'a taimi pau, 'a ia 'oku fakatou fakapapau'i ai 'e he founga hono fa'u 'o e fo'i musita. 'Oku 'i ai ha ngaahi teuteu he musita 'oku fie ma'u ki ai ha toe sitepu ageing, 'a ia 'oku 'i he ngaahi ta'u condiment 'i ha ngaahi vaka lahi ke fakatupulaki 'a hono flavour profile.

Bioactive me'a ko'eni 'i he musita

'Oku ma'ume'a 'a e musita 'i bioactive me'a ko'eni, 'a ia 'oku 'iloa ko 'enau ngaahi koloa.
Ko e Allyl isothiocyanate mo e 4-hydroxybenzyl isothiocyanate ko e organosulfur me'a ko'eni, 'a ia 'oku ne ai 'a 'ene masila, 'afu, pungent ifo. 'Oku fakatou ma'u e ongo me'a ni 'i he horseradish, wasabi, mo e garlic.
Ko Sulforaphane, phenethyl isothiocyanate, mo benzyl isothiocyanate 'oku nau fatongia'aki hono pe si'isi'i ange 'enau 'ahi'ahi'i e ongo mo e pungent pea makehe mei he musita, 'oku nau 'i ha flavors 'i he 'o Fisi, broccoli mo watercress. 'Oku ma'u 'e he 'iuniti sulfoxide 'i sulforaphane ha fa'ahinga kemikale tatau mo ia ki ha thiol, 'a ia 'oku fakatupu ai ha pe garlic hange ha fakaveve.
'Oku toe me'a ko'eni 'a e Glucosinolates mo isothiocyanates, 'a ia 'oku tokoni ki he koloa 'a e musita. Ko e Glucosinolates ko ha 'a e fa'ahinga komipauni, 'a ia 'oku maumau'i 'e he enzyme myrosinase kae lava 'o ma'u ha isothiocyanates. 'E lava Isothiocyanates tokoni ke fakasi'isi'i e kanisaa 'i hono inhibiting 'a e kanisa pea pehe ki hono fa'u 'o e ngaahi selo 'o e kanisaa.
Ko e Sinigrin ko ha fakataipe ia 'o glucosinolate 'i he ngaahi tenga'i musita, 'a ia 'oku ne ma'u 'a e ngaahi fili 'o e kanisaa, antibacterial, antifungal, antioxidant, mo e ngaahi koloa 'o e laukovi. Na'e toe 'ilo foki 'e he kau savea 'e lava ke sinigrin ai e mahaki lavea.

Ko e toki ke fai ha lolo musita

'Oku tata'o 'a e lolo musita 'oku nau puke ke ngahi tenga'i musita. 'Oku kau 'i he lolo musita ('oku ne toki ma'u e lolo) 'a e 60% monounsaturated fafa'a'esiti (42% erucic 'esiti mo e 12% oleic 'esiti); 'Oku fakafuofua ki he 21% polyunsaturated ngako (6% 'a e 'Omeka-3 ko e 'Alifa-linolenic pea mo e 15% 'a e 'esiti ki he 'e he 'Omeka 'o linoleic), pea kuo ta'u 12%. 'Oku lava ke faka'aonga'i ia ki he feime'atokoni, fakapaku, fakapaku mo e salati dressings mo e Sauces, 'aki e fo'i poini ko ia 'o e 254 ◦ f (489 ◦ F). 'I hono fakafehoanaki atu ki he lolololo 'a e vesitapolo, hange ko e lolo siola'a tupu mo, ko e lolo musita 'oku ma'olunga taha ia 'i hono tu'unga he 'ohu afi.
Ko e 'esiti Erucic ko e lahi mo e 'ulungaanga ia 'e lava ke ma'u ko e tenga'i 'akau lolololo 'o e famili musita (Cruciferae) mo e Tropaeolaceae. Ko e 'esiti Erucic, 'a e 'oku toe 'iloa pe foki ia ko e docosenoic e 'esiti, ko ha unbranched ia, monounsaturated ko e 'esiti 'oku 'i ai hono loloa ki ha seini 'e 22 – kaponi pea mo ha fehokotaki loua 'i he tu'unga 'o e 'Omeka-9.

Lolo musita mahu'inga

When essential oil is extracted from mustard, ground mustard seeds are mixed with water, vinegar, or other liquid. By mixing the mustard seeds into liquid, the enzyme myrosinase is activated, which turns a glucosinolate known as sinigrin into allyl isothiocyanate. In a subsequent distillation step, a very sharp-tasting essential oil is separated. Essential mustard oil is also known as volatile oil of mustard and it contains more than 92% allyl isothiocyanate. Because of its high allyl isothiocyanate content, this type of mustard oil is toxic and irritates the skin and mucous membranes. In very small amounts, it is often used as flavouring additive in the food industry.