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refrigerated showcase display cooler Explain the characteristics of food raw materials (3)

author: supermarket refrigerated showcase category: walk-in display coolers Views: 1001Time: 2016-08-22

Sugar

In the display cooler, you should also refrigerate the quality of sugars, so you need to understand the quality of sugars.

Carbohydrates are polyhydroxy aldehydes or polyhydroxy ketones composed of carbon, hydrogen, and oxygen. Most sugars contain the same ratio of hydrogen to oxygen as the ratio of hydrogen to oxygen in water. Therefore, sugars are also called carbohydrates. Except for a small amount of crude fiber that cannot be digested and absorbed in the human body, most sugars can be used. Each 1 gram of sugar can produce 17.15kJ of calories in the human body.

1. Monosaccharides

Monosaccharides are polyhydroxy aldehydes and ketones that cannot be hydrolyzed, such as glucose, fructose, and galactose. There are a lot of glucose and fructose in the fruit. Monosaccharides in fresh fruits and vegetables can participate in respiration under the catalysis of respiration enzymes, and produce the following reactions: the result of respiration not only consumes sugars, but also generates heat that can promote the physiological and chemical changes of fruits and vegetables, and contribute to the growth of microorganisms Reproduction creates suitable conditions. In view of this characteristic of fruits and vegetables, cooling storage or controlled atmosphere storage can be used to control their respiration and extend their storage period.

2. Disaccharide

After one molecule of disaccharide is hydrolyzed, two molecules of monosaccharides can be generated, such as sucrose, maltose, lactose, etc. are all disaccharides. Disaccharides cannot be directly absorbed by the body, and can only be absorbed by the body after hydrolysis. Microorganisms cannot directly ferment disaccharides. Disaccharides can form crystals, of which sucrose is the easiest to crystallize, and lactose is the hardest. Various monosaccharides and disaccharides have a certain degree of sweetness. Generally, the sweetness of glucose is 1, then the sweetness of fructose is 2.2, sucrose is 1.45, and lactose is 0.5.

3. Polysaccharide

After one molecule of polysaccharide is completely hydrolyzed, it can generate multi-molecule monosaccharides, such as starch, cellulose and glycogen. Starch is more in rice, noodles, sweet potatoes and potatoes. Cellulose is found in the skins of vegetables, fruits and cereals. It cannot be digested and absorbed by the body, but it helps the intestinal wall to move and help the digestion of food in the stomach. Glycogen is stored in animal tissues, and more in liver and muscle. Muscle glycogen in animal muscles produces lactic acid under the action of anaerobic decomposition promoted by autolysase, which lowers the pH of the meat and turns the meat from neutral to acid.

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refrigerated showcase display cooler Explain the characteristics of food raw materials (3)

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