Umenzi weFactory Supply Food Gelatina for Gummies
Ukuzingisa “kuMgangatho oPhezulu, ukuhanjiswa okukhawulezayo, ixabiso elinobundlongondlongo”, ngoku siye saseka intsebenziswano yexesha elide kunye nabathengi abasuka phesheya ngokulinganayo nasekhaya kwaye sifumana izimvo ezinkulu zabathengi abatsha nabakudala kuMvelisi weFactory Supply Food Gelatina for Gummies, Ukuba uthabathekile kuyo nayiphi na inkonzo kunye neemveliso zethu, nceda ungalindeli ukunxibelelana nathi. Sonke sikulungele ukukuphendula ngaphakathi kweeyure ezingama-24 kamsinya nje emva kokufumana isicelo sakho kunye nokwakha izibonelelo kunye nombutho ohlangeneyo ngokusondeleyo kwixesha elide.
Ukuzingisa “kuMgangatho oPhezulu, uHanjiso oluKhawulezayo, iXabiso elinobundlongondlongo”, ngoku siye saseka intsebenziswano yexesha elide nabathengi abavela phesheya ngokulinganayo nangaphakathi kwaye sifumana amagqabantshintshi amakhulu abathengi abatsha nabadala I-Gelatin yaseTshayina kunye neGelatin, Sihlala sigxininisa kumgaqo othi "Umgangatho kunye nenkonzo bubomi bemveliso". Ukuza kuthi ga ngoku, izisombululo zethu zithunyelwe kumazwe angaphezu kwama-20 phantsi kolawulo lwethu olungqongqo lomgangatho kunye nenkonzo yenqanaba eliphezulu.
Yasin, uMenzi weGelatin oyingcali eTshayina
Wamkelekile kuYasin Gelatin, umboneleli ophambili wegelatin kunye nomvelisi eTshayina. Ngaphezulu kweminyaka engama-30 yamava kunye nobuchule, siyavuya ukunika uluhlu olubanzi lweemveliso zegelatin ezikumgangatho ophezulu kumashishini awohlukeneyo afana namayeza, ukutya, kunye nemizi-mveliso. Nokuba ukhangela i-gelatin yenkomo, igelatin yentlanzi, igelatin yebanga lokutya, igelatin yodidi lwamayeza, okanye igelatin yamashishini, sinazo zonke.
Nokuba ufuna i-gelatin kumayeza, ukutya, okanye iinjongo zoshishino, uYasin Gelatin liqabane lakho elithembekileyo. Ngoluhlu lwethu olubanzi lweemveliso zegelatin, amaxabiso akhuphisanayo, kunye nenkonzo ebalaseleyo yabathengi, siqinisekile ngokudibana kunye nokugqithisa ubukulindele.
Qhagamshelana nathi namhlanje ukuze uxoxe ngeemfuno zakho zegelatin kwaye ube namava omahluko wokusebenza nowona mvelisi ubalaseleyo wegelatin eTshayina.
Isicelo
I-Confectionery
Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona kunye namanzi. Kwesi siseko zongezwa incasa, umbala kunye neziguquli zokuthungwa. I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elinyibilika 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-200 - 275 ye-Bloom gelatin. Abavelisi beMarshmallow basebenzisa i-2.5% ye-250 yeBloom Type A gelatin.
| 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 % |
Ubisi kunye neeDesserts
Izimuncumuncu zeGelatin zingalandwa ukusukela ngo-1845 xa ilungelo elilodwa lomenzi wechiza lakhutshwa lisetyenziselwa “igelatin ephathwayo” ukuze isetyenziswe kwizimuncumuncu. Iidessert zeGelatin zihlala zithandwa: imarike yangoku yase-US yeedessert zegelatin idlula i-100 lezigidi zeeponti ngonyaka.
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.
Iityuwa zebuffer zisetyenziselwa ukugcina i-pH eyiyo yencasa kunye neempawu zokumisela. Ngokwembali, intwana encinci yetyuwa yongezwa njenge-flavour enhancer.
Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba Udidi A okanye Uhlobo B gelatin eneBlooms phakathi kwe-175 kunye ne-275. I-Bloom ephezulu i-Bloom encinci efunekayo kwiseti efanelekileyo (okt i-275 ye-gelatin ye-Bloom iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-175 ye-gelatin ye-Bloom iya kufuna i-2.0% ukufumana isethi elinganayo). Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.
| Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||
| Ubisi kunye neeDesserts | ||||||
| Gelatin dessert |
| 180-260 | A/B | phakathi-phezulu | 1.5 - 3 % | |
| Iyogathi |
| 200-250 | A/B | phakathi-phezulu | 0.2 - 1 % | |
| Iidessert ezifakwe emoyeni (iintlobo zemouse) |
| 180-240 | A/B | phakathi-phezulu | 0.3 - 2 % | |
| Iipuddings kunye ne-creams |
| 200-240 | A/B | phakathi-phezulu | 0.2 - 2 % | |
| Itshizi ethambileyo kwaye inyibilike |
| 180-240 | A/B | phakathi-phezulu | 0.1 - 0.3 % | |
| I-Ice Creams |
| 120-160 | A/B | ephantsi-phakathi | 0.2 - 1.0 % | |
| Imikhenkce |
| 220-280 | A/B | phakathi-phezulu | 0.5 - 1.0 % | |
Inyama kunye nentlanzi
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.
| Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||
| Inyama kunye nentlanzi | ||||||
| Iihams |
| 200-250 | A/B | phakathi | QS | |
| Aspics |
| 150-280 | A/B | phakathi-phezulu | 3.5 - 18 % | |
| Inyama enkonkxiweyo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3 % | |
| Inkomo yenkomo |
| 250-280 | A/B | phakathi-phezulu | 1.5 - 3% | |
| Iipayi (pâtés) |
| 180-250 | A/B | phakathi-phezulu | 1.3 - 3% | |
| Inyama ephekiweyo ekhenkcezisiweyo |
| 200-240 | B | phakathi-phezulu | 0.5 - 3% | |
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.
| Umsebenzi | Bloom | Uhlobo * | Viscosity | Umthamo (kwi-cp) | ||||||||
| Iwayini kunye neJuice yokuhlawuliswa | ||||||||||||
| 80-120 | A/B | ephantsi-phakathi | 5-15 g / hl | ||||||||
Inkcazo
| 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 | |
Itshathi yokuHamba
Iphakheji
Ikakhulu kwi-25kgs/ibhegi.
1. Ipoly bag enye ngaphakathi, ezimbini ezilukiweyo 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.
Yintoni Eyasahlula?
1. Ixesha lokuHanjiswa ngokukhawuleza: Ixesha lokuhambisa ngokukhawuleza, elifuna kuphela malunga neentsuku ze-10;
2. Umthamo omkhulu: Umthamo wemveliso wenyanga ukuya kuthi ga kwi-1000mts;
3. Ubonelelo oluzinzileyo lwemathiriyeli ekrwada: Ubudlelwane obuhle kunye nabanikezeli bempahla ekrwada ukuqinisekisa umthamo.
4. IiMveliso eziQinisekisiweyo, ziQinisekiswa ngoKhuseleko: Iqinisekiswe nge-ISO, HACCP, GMP, Halal, ngokungqongqo imveliso yokuqinisekisa umgangatho
Sikhona Onke Inyathelo leNdlela
Ukuguquka kwamanzi:
Uxinaniso lukwabizwa ngokuba ngumphunga, onjongo yalo ikukususa ukufuma kwegelatin ngokufudumeza.
Extrusion:
I-extrusion ibhekisa ekwenzeni i-gelatin engamanzi ibe yi-gelatin noodles, emva koko i-noodle ye-gelatin inokomiswa kwi-gelatin band dryer.
Yomisa:
I-gelatin eyomileyo phantsi komshini wokomisa kwaye uqhekeze ukuya kwi-8-15mesh
Ukupakisha:
Ukupakisha i-gelatin phantsi kwe-8-15mesh ukuba ibe yi-Semi-imveliso
Uhlahlelo loMgangatho:
Ukwenza ukuhlalutya umgangatho kuzo zonke iiparamitha ngokungqongqo phambi kokupakisha isambuku
Iyalayisha:
Ngaphambi kokulayisha kwisitya, yenza i-palletizing
Ukuhambisa ngenqanawe:
Sinobudlelwane obuhle kunye nempahla, iikhuriya, kunye neearhente zempahla ezinokuqinisekisa ukuthunyelwa ngokutyibilikayo.
Ukupakisha kunye nokuLayisha
| Iphakheji | Ukwazi ukuLayisha: |
| 25kgs/ibhegi 1.Ipoly bag enye ngaphakathi, 2 iibhegi elukiweyo ngaphandle; 2.Ipoly bag enye ngaphakathi, Kraft bag ngaphandle; 3.Ngokwemfuno yomthengi; | 1.NgePallet: 12mts/20ft, 24mts/40ft 2.Ngaphandle kwePalethi: 17mts/20ft (8-15mesh), 20mts/20ft (20-40mesh) 24mts/40ft |
FAQ NgeGelatin
I-Q1: Yintoni i-raw material ye-Gelatin yakho?
Sinesikhumba senkomo / i-gelatin yethambo, i-gelatin yentlanzi, i-porcine gelatin, njl.
Q2: Yintoni i-MOQ?
500kg
Q3: Yintoni ubomi beshelufu?
iminyaka eyi-2
I-Q4: Yiyiphi inkcazo ekhoyo phantsi kwemveliso?
Ngokuqhelekileyo izinto ezikhoyo ziyi-120bloom ~ 280bloom.
Q5: Kuthekani ngobungakanani besuntswana kubathengi bethu?
8-15mesh, 20mesh, 30mesh, 40mesh okanye njengoko kuceliwe.
I-Q6: Zeziphi izicelo eziqhelekileyo zegelatin?
I-Gelatin isetyenziswa ngokuqhelekileyo kwiidessert, i-fudge, kunye neesosi, kunye ne-gelling agent. Ukongeza, isetyenziselwa amayeza, izithambiso kunye nokufota.
Q7. Ngaba unokubonelela ngolwazi malunga nomgangatho kunye nokhuseleko lweemveliso zakho zegelatin?
Iinkampani kufuneka zibe neenkqubo zokulawula umgangatho ongqongqo, kubandakanywa ukutshekishwa komgangatho wezinto ezikrwada, iimvavanyo zelebhu zangaphakathi kwiimveliso ezigqityiweyo, kunye novavanyo lomntu wesithathu, ukuqinisekisa ukucoceka kunye nokhuseleko lweemveliso zabo zegelatin.
Ukuzingisa “kuMgangatho oPhezulu, ukuhanjiswa okukhawulezayo, ixabiso elinobundlongondlongo”, ngoku siye saseka intsebenziswano yexesha elide kunye nabathengi abasuka phesheya ngokulinganayo nasekhaya kwaye sifumana izimvo ezinkulu zabathengi abatsha nabakudala kuMvelisi weFactory Supply Food Gelatina for Gummies, Ukuba uthabathekile kuyo nayiphi na inkonzo kunye neemveliso zethu, nceda ungalindeli ukunxibelelana nathi. Sonke sikulungele ukukuphendula ngaphakathi kweeyure ezingama-24 kamsinya nje emva kokufumana isicelo sakho kunye nokwakha izibonelelo kunye nombutho ohlangeneyo ngokusondeleyo kwixesha elide.
Umenzi we I-Gelatin yaseTshayina kunye neGelatin, Sihlala sigxininisa kumgaqo othi "Umgangatho kunye nenkonzo bubomi bemveliso". Ukuza kuthi ga ngoku, izisombululo zethu zithunyelwe kumazwe angaphezu kwama-20 phantsi kolawulo lwethu olungqongqo lomgangatho kunye nenkonzo yenqanaba eliphezulu.
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 | |
Phula ItshathiKwiMveliso yeGelatin
I-Confectionery
I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elinyibilika 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 Udidi A okanye Uhlobo B gelatin eneBlooms phakathi kwe-175 kunye ne-275. Ukuphakama kweBloom i-gelatin encinci efunekayo kwiseti efanelekileyo (okt i-275 Bloom gelatin iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-175 ye-gelatin ye-Bloom iya kufuna i-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 nentlanzi
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 ezilukiweyo 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.
