Ihoseyile yaseTshayina iBovine Gelatin - iBanga lokutya leGelatin – Yasin
Ihoseyile yaseTshayina iBovine Gelatin-iBanga lokuTya iGelatin-Yasin Iinkcukacha:
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 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-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.
Imifanekiso yeenkcukacha zemveliso:
IsiKhokelo seMveliso esiNxulumeneyo:
Ngolawulo lwethu olukhulu, amandla obuchule obunamandla kunye nenkqubo engqongqo yokuphatha, siyaqhubeka nokubonelela abathengi bethu ngomgangatho ohloniphekileyo ophezulu, amaxabiso okuthengisa afanelekileyo kunye nababoneleli abakhulu. Sinenjongo yokuba phakathi kwamaqabane akho athembekileyo kunye nokufumana ukwaneliseka kwakho kwi-China wholesale ye-Bovine Gelatin-iBanga lokuTya iGelatin-Yasin, Imveliso iya kubonelela kwihlabathi liphela, njenge: Provence, Manchester, Malawi, Injineli ye-R&D eQinisekileyo inokuba khona ngenkonzo yakho yokubonisana kwaye siya kuzama konke okusemandleni ethu ukuhlangabezana neemfuno zakho. Ngoko kufuneka uzive ukhululekile ukuba uqhagamshelane nathi ngemibuzo. Uya kukwazi ukusithumelela ii-imeyile okanye usitsalele umnxeba kumashishini amancinci. Kananjalo uyakwazi ukuza kwishishini lethu ngokwakho ukuze wazi ngakumbi ngathi. Kwaye ngokuqinisekileyo siza kukubonisa ngeyona khowuti ingcono kunye nenkonzo yasemva kokuthengisa. Sikulungele ukwakha ubudlelwane obuzinzile nobunobuhlobo kunye nabarhwebi bethu. Ukufezekisa impumelelo efanayo, siya kwenza iinzame zethu ezilungileyo zokwakha intsebenziswano eqinileyo kunye nomsebenzi wonxibelelwano oluselubala kunye namaqabane ethu. Ngaphezu kwako konke, silapha ukuze samkele imibuzo yakho ngayo nayiphi na into yorhwebo kunye nenkonzo yethu.
NguTyler Larson waseJamaica - 2017.09.30 16:36 Siyavuya ngokwenene ukufumana umenzi onjalo oqinisekisa umgangatho wemveliso ngexesha elifanayo ixabiso liphantsi kakhulu.
Ngu-Amelia ovela e-Ecuador - 2017.06.16 18:23 
