Ukutya kwiBanga leGelatin
| Isicelo | Yebhere | Kuba ijeli candy | Yemarshmallow |
| Amandla ejeli | 250 liyadubula | 220-250 intyatyambo | 230-250 intyatyambo |
| Viscosity (elungiselelweyo) | 2.9-3.2mpa.s | 2.8-3.2 mpa.s | 3.2-4.0 mpa.s |
| ukungafihli | 450mm | 500mm | 500mm |
1. Izinto ezikrwada: Imithombo ye-gelatin yokutya yeYasin yolusu lwezilwanyana olusuka eYunnan, eGansu, eMongolia, njl. njl.
2. Abasebenzi abanamava: Uninzi lwabasebenzi bethu abanamava atyebileyo kunye nathi kwimveliso yegelatin ngaphezulu kweminyaka eli-15
3. INkxaso yobuGcisa: I-Yasin inokubonelela ngenkxaso yobugcisa ukuba unayo nayiphi na ingxaki kwimveliso kunye ne-gelatin yethu yokutya
3. I-eco-friendly: Sityale saza sahlaziywa inkqubo yethu yokucocwa kwamanzi amdaka malunga ne-2 yezigidi zeedola zase-US ukugcina indlela ezinzileyo ne-eco-friendly.
I-Confectionery
Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona, kunye namanzi.Kwesi siseko, zongezwa incasa, umbala, kunye nezilungisi zokuthungwa.I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elincibilika kancinane okanye linyibilike emlonyeni.
Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin.Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.
I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.
I-Gelatin isetyenziswe kwi-confections enegwebu kwinqanaba le-2-7%, kuxhomekeke kuthungo olufunwayo.Amagwebu e-Gummy asebenzisa malunga ne-7% ye-gelatin ye-200 - 275 yeBloom.Abavelisi beMarshmallow basebenzisa i-2.5% ye-250 yeBloom Type A gelatin.
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| Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) |
| I-Confectionery | |||||
| Iintsini zeGelatin |
| 180-260 | A/B | phantsi-phezulu | 6 - 10 % |
| Iintsini zewayini (igelatin + istatshi) |
| 100-180 | A/B | ephantsi-phakathi | 2 - 6 % |
| Iilekese ezihlafunwayo (iziqhamo, iitofi) |
| 100-150 | A/B | phakathi-phezulu | 0.5 - 3 % |
| IiMarshmallows (ifakwe okanye ikhutshiwe) |
| 200-260 | A/B | phakathi-phezulu | 2 - 5 % |
| Nougat |
| 100-150 | A/B | phakathi-phezulu | 0.2 - 1.5 % |
| Utywala |
| 120-220 | A/B | ephantsi-phakathi | 3 - 8 % |
| Ukwaleka (itshungama) |
| 120-150 | A/B | phakathi-phezulu | 0.2 - 1 % |
Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider, kunye nejusi.Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokuphatha, ukulungiselela ngokukhawuleza, kunye nokucaciswa okuqaqambileyo.
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| Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||||||
| Iwayini kunye neJuice yokuhlawuliswa | |||||||||||
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| 80-120 | A/B | ephantsi-phakathi | 5 -15 g/hl | ||||||
| Izinto zeMzimba kunye nezeMichiza | ||
| Amandla eJeli | Bloom | 140-300Bloom |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ukuqhekeka kweViscosity | % | ≤10.0 |
| Ukufuma | % | ≤14.0 |
| Ukungafihli | mm | ≥450 |
| Ukuhanjiswa 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Uthuthu | % | ≤2.0 |
| I-Sulfur Dioxide | mg/kg | ≤30 |
| Ihydrogen peroxide | mg/kg | ≤10 |
| Amanzi anganyibilikiyo | % | ≤0.2 |
| Ingqondo Enzima | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Izinto zeMicrobial | ||
| Ubalo lweBhaktheriya iyonke | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | Ibi | |
Ikakhulu kwi-25kgs / ibhegi.
1. Ipolybag enye yangaphakathi, iingxowa ezimbini ezilukiweyo ngaphandle.
2. I-Polybag enye yangaphakathi, i-Kraft bag ngaphandle.
3. Ngokwemfuno yomthengi.
Ukwazi ukuLayisha:
1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezulu kwe-20Mesh Gelatin: 20 Mts
Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.
Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okunxulumene ne-45-65%, kunye nobushushu phakathi kwe-10-20 ° C.Lungisa ngokufanelekileyo iqondo lobushushu kunye nokufuma ngaphakathi kwendawo yokugcina izinto ngokulungelelanisa iMiphumo yokuPhumla, ukupholisa, kunye nezixhobo zokuphelisa ukufuma.
FAQ
Q1: Ziziphi iintlobo ezahlukeneyo zegelatin?
I-Gelatin iza ngeendlela ezininzi, kuquka i-gelatin powder okanye i-gelatin granulated, enamandla ahlukeneyo kunye nexabiso lebloom.Iindidi ezahlukeneyo zifanelekile kwizicelo ezahlukeneyo.
Q2.Ngaba iimveliso zakho zegelatin ziphuma kwimithombo ezinzileyo?
Ewe, kubalulekile ukuqinisekisa ukuba i-gelatin esetyenzisiweyo ivela kubanikezeli beenqobo ezisesikweni kunye nezizinzileyo kwaye inkqubo yokuvelisa ilandela izenzo ezizinzileyo.
I-Q3: Ngaba iimveliso zakho zegelatin zikhululekile kwizinto ezinokuthi zithintele, izongezo, okanye izigcini?
Ewe.Kubalulekile ukuqinisekisa ukuba iimveliso zegelatin azinazo izinto ezingezwani, izongezo, okanye izinto ezigcinayo, ngakumbi kubantu abanezithintelo ezithile zokutya okanye izinto abazithandayo.
Q4.Uthini umthamo wakho wemveliso, ungafaka iiodolo ezinkulu?
I-1000 + umthamo wokuvelisa iitoni uqinisekisa ukuba siyakwazi ukusingatha ii-odolo ezinkulu okanye ukuhlangabezana neemfuno ezithile zemveliso.
I-Q5: Liliphi ixesha lakho elikhokelayo lokuzaliseka kwe-odolo kunye nokuthunyelwa?
I-Yasin inokuqinisekisa ixesha lokuhambisa ngokukhawuleza malunga neentsuku ezili-10.
Ukutya kwiBanga leGelatin
| Izinto zeMzimba kunye nezeMichiza | ||
| Amandla eJeli | Bloom | 140-300Bloom |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ukuqhekeka kweViscosity | % | ≤10.0 |
| Ukufuma | % | ≤14.0 |
| Ukungafihli | mm | ≥450 |
| Ukuhanjiswa 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Uthuthu | % | ≤2.0 |
| I-Sulfur Dioxide | mg/kg | ≤30 |
| Ihydrogen peroxide | mg/kg | ≤10 |
| Amanzi anganyibilikiyo | % | ≤0.2 |
| Ingqondo Enzima | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Izinto zeMicrobial | ||
| Ubalo lweBhaktheriya iyonke | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | Ibi | |
PhulaItshathiKwiMveliso yeGelatin
I-Confectionery
I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elincibilika kancinane okanye linyibilike emlonyeni.
Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin.Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.
I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.
Ubisi kunye neeDesserts
Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba kuHlobo lwe-A okanye uhlobo lwe-gelatin B eneBlooms phakathi kwe-175 kunye ne-275. Xa iphezulu i-Bloom iyancipha i-gelatin efunekayo kwiseti efanelekileyo (okt. i-gelatin ye-Bloom engama-275 iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-gelatin ye-175 2.0% ukufumana isethi elinganayo).Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.
Abathengi banamhlanje banenkxalabo nge-caloric intake.Izimuncumuncu eziqhelekileyo zegelatin kulula ukuzilungiselela, ukungcamla okumnandi, okunesondlo, zifumaneka kwiincasa ezahlukeneyo, kwaye ziqulathe kuphela iikhalori ezingama-80 ngesiqingatha sekomityi nganye.Iinguqulelo ezingenaswekile ziikhalori ezisibhozo nje ngokuphakelwa.
Inyama kunye neentlanzi
I-Gelatin isetyenziselwa ukwenza i-gel aspics, i-head cheese, i-souse, i-chicken rolls, i-glazed kunye nee-hams ezinkonkxiweyo, kunye neemveliso zenyama edibeneyo yazo zonke iintlobo.Igelatin isebenza ukufunxa incindi yenyama kwaye inike ubume kunye nolwakhiwo kwiimveliso ezinokuqhekeka.Umgangatho wokusetyenziswa oqhelekileyo usuka kwi-1 ukuya kwi-5% ngokuxhomekeke kuhlobo lwenyama, isixa somhluzi, i-gelatin Bloom, kunye nokuthungwa okufunwayo kwimveliso yokugqibela.
IWayini kunye neJuice Fining
Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider kunye nejusi.Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokusingatha, ukulungiswa ngokukhawuleza kunye nokucaciswa okuqaqambileyo.
Iphakheji
Ikakhulu kwi-25kgs / ibhegi.
1. Ipoly bag enye ngaphakathi, ezimbini eziphothiweyo ngaphandle.
2. Ipoly bag enye ngaphakathi, Kraft bag ngaphandle.
3. Ngokwemfuno yomthengi.
Ukwazi ukuLayisha:
1. enephalethi: 12Mts ye20ft isikhongozeli, 24Mts ye40Ft isikhongozeli
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezulu kwe-20Mesh Gelatin: 20 Mts
Ugcino
Gcina kwisitya esivaliweyo, sigcinwe kwindawo epholileyo, eyomileyo, engenamoya.
Gcina kwindawo ecocekileyo ye-GMP, ulawule kakuhle ukufuma okuphakathi kwe-45-65%, ubushushu phakathi kwe-10-20 °C.Lungisa ubushushu obufanelekileyo kunye nokufuma ngaphakathi kwendawo yokugcina izinto ngokulungelelanisa iMiphumo yokuPhumla, ukupholisa kunye nezixhobo zokuphelisa umswakama.
