China Chatsopano Kufika Mapuloteni Gelatin - Food Gulu Gelatin - Yasin fakitale ndi opanga

Kufika Kwatsopano Mapuloteni Apamwamba Gelatin - Gulu la Zakudya Gelatin - Yasin Featured Image

Kufika Kwatsopano Kwambiri Mapuloteni Gelatin - Gulu la Zakudya Gelatin - Yasin

Tsatanetsatane wa Zamalonda

Zolemba Zamalonda

Kanema Wogwirizana

Ndemanga (2)

Nthawi zonse timapereka mzimu wathu wa ''Innovation kubweretsa patsogolo, Kuwonetsetsa kwapamwamba kwambiri, kutsatsa kwaulamuliro ndi kupindula kwamalonda, Mbiri yangongole yomwe imakopa ogula.Gelatin Powder,000 Gelatin makapisozi,Makapisozi Ofewa a Gel opanda kanthu, Kutengera lingaliro la bizinesi la Quality poyamba, tikufuna kukumana ndi abwenzi ochulukirachulukira m'mawu ndipo tikuyembekeza kukupatsani mankhwala abwino kwambiri ndi ntchito kwa inu.

Kufika Kwatsopano Kwa Mapuloteni Apamwamba Gelatin - Gulu la Gelatin Chakudya - Tsatanetsatane wa Yasin:

Kugwiritsa ntchito

Zokoma

Confections nthawi zambiri amapangidwa kuchokera m'munsi mwa shuga, madzi a chimanga ndi madzi. Pa maziko awa amawonjezedwa zokometsera, mtundu ndi mawonekedwe. Gelatin imagwiritsidwa ntchito kwambiri popanga zosakaniza chifukwa imatulutsa thovu, gel, kapena kulimba mu chidutswa chomwe chimasungunuka pang'onopang'ono kapena kusungunuka mkamwa.

Zimbalangondo monga zimbalangondo zimakhala ndi ma gelatin ambiri. Masiwitiwa amasungunuka pang'onopang'ono motero amatalikitsa chisangalalo cha maswiti kwinaku akusalaza kukoma kwake.

Gelatin imagwiritsidwa ntchito muzosakaniza zokwapulidwa monga marshmallows komwe imathandizira kuchepetsa kuthamanga kwa madzi, kukhazikika kwa chithovu kupyolera mu kuwonjezereka kwa viscosity, kuyika chithovu kudzera mu gelatin, ndi kuteteza shuga crystallization.

Gelatin imagwiritsidwa ntchito popanga thovu pamlingo wa 2-7%, kutengera mawonekedwe omwe mukufuna. Zithovu za gummy zimagwiritsa ntchito pafupifupi 7% ya 200 - 275 Bloom gelatin. Opanga Marshmallow nthawi zambiri amagwiritsa ntchito 2.5% ya 250 Bloom Type A gelatin.

	Ntchito	Chimake	Type*	Viscosity	Mlingo (mu cp)
Zokoma
Gelatin chingamu	Gelling wothandizira kapangidwe elasticity	180-260	A/B	otsika kwambiri	6 - 10%
Msuzi wa vinyo (gelatin + wowuma)	Gelling wothandizira kapangidwe elasticity	100-180	A/B	otsika wapakatikati	2 - 6%
Maswiti okoma (matafuna zipatso, tofi)	mpweya chewability	100-150	A/B	wapakati-mmwamba	0.5 - 3%
Marshmallows (yosungidwa kapena kuchotsedwa)	mpweya kukhazikika Gelling wothandizira	200-260	A/B	wapakati-mmwamba	2 - 5%
Nougat	chewability	100-150	A/B	wapakati-mmwamba	0.2 - 1.5%
Mowa	Gelling wothandizira kapangidwe elasticity	120-220	A/B	otsika wapakatikati	3 - 8%
Kupaka (kutafuna chingamu - dragees)	kupanga mafilimu kumanga	120-150	A/B	wapakati-mmwamba	0.2 - 1%

Mkaka ndi Zakudyazi

Maswiti a gelatin adayambika mu 1845 pomwe patent yaku US idaperekedwa kuti igwiritse ntchito "gelatin yonyamula" kuti igwiritsidwe ntchito muzakudya zotsekemera. Zakudya zotsekemera za gelatin zimakhalabe zotchuka: msika wapano waku US wamafuta a gelatin umaposa mapaundi 100 miliyoni pachaka.

Ogwiritsa ntchito masiku ano akukhudzidwa ndi kudya kwa caloric. Maswiti a gelatin okhazikika ndi osavuta kukonzekera, kukoma kosangalatsa, kopatsa thanzi, kupezeka muzokometsera zosiyanasiyana, ndipo kumakhala ndi ma calories 80 okha pa theka la chikho. Mitundu yopanda shuga ndi ma calories asanu ndi atatu okha pakutumikira.

Mchere wa buffer umagwiritsidwa ntchito kusunga pH yoyenera pakukometsera ndi mawonekedwe. M'mbiri yakale, mchere wochepa unawonjezeredwa ngati chowonjezera kukoma.

Maswiti a gelatin amatha kukonzedwa pogwiritsa ntchito mtundu A kapena Mtundu B wa gelatin wokhala ndi Blooms pakati pa 175 ndi 275. Pamwamba pa Bloom ndi ma gelatin ochepa omwe amafunikira kuti apangidwe bwino (ie 275 Bloom gelatin idzafuna pafupifupi 1.3% gelatin pamene 175 Bloom gelatin idzafuna 2.0% kuti ipeze seti yofanana). Zotsekemera zina kupatula sucrose zitha kugwiritsidwa ntchito.

	Ntchito		Chimake	Type*	Viscosity	Mlingo (mu cp)
Mkaka ndi Zakudyazi
Gelatin mchere		Gelling wothandizira kapangidwe	180-260	A/B	wapakati-mmwamba	1.5 - 3%
Yogati		amalepheretsa syneresis kapangidwe thickening, gelling wothandizira	200-250	A/B	wapakati-mmwamba	0.2 - 1%
Zakudya zopatsa mphamvu (mitundu ya mousse)		kukhazikika kapangidwe mpweya	180-240	A/B	wapakati-mmwamba	0.3 - 2%
Puddings ndi creams		kapangidwe thickening / gelling wothandizira	200-240	A/B	wapakati-mmwamba	0.2 - 2%
Tchizi wofewa ndi wosungunuka		kapangidwe kukhazikika	180-240	A/B	wapakati-mmwamba	0.1 - 0.3%
Ma Ice Cream		kapangidwe kukhazikika	120-160	A/B	otsika wapakatikati	0.2 - 1.0%
Icings		thickening / gelling wothandizira	220-280	A/B	wapakati-mmwamba	0.5 - 1.0%

Nyama ndi Nsomba

Gelatin amagwiritsidwa ntchito gel aspis, mutu tchizi, souse, nkhuku masikono, glazed ndi zamzitini hams, ndi jellied nyama mankhwala a mitundu yonse. Gelatin imagwira ntchito poyamwa timadziti ta nyama ndikupereka mawonekedwe ndi kapangidwe kazinthu zomwe zikadasweka. Mulingo wogwiritsiridwa ntchito mwachizolowezi umachokera ku 1 mpaka 5% kutengera mtundu wa nyama, kuchuluka kwa msuzi, gelatin Bloom, ndi kapangidwe kake kofunikira pomaliza.

	Ntchito	Chimake	Type*		Viscosity	Mlingo (mu cp)
Nyama ndi Nsomba
Hams	kumanga nyama	200-250	A/B	wapakati		QS
Aspics	Gelling wothandizira kapangidwe	150-280	A/B	wapakati-mmwamba		3.5 - 18%
Nyama yam'chitini	kapangidwe	250-280	A/B	wapakati-mmwamba		1.5 - 3%
Ng'ombe ya chimanga	kumanga nyama	250-280	A/B	wapakati-mmwamba		1.5 - 3%
Zakudya za mkate (pâtés)	chophimba kukhazikika	180-250	A/B	wapakati-mmwamba		1.3 - 3%
Achisanu yophika nyama	kumanga nyama	200-240	B	wapakati-mmwamba		0.5 - 3%

Kumaliza kwa Vinyo ndi Madzi

Pochita ngati coagulant, gelatin imatha kugwiritsidwa ntchito kutulutsa zonyansa popanga vinyo, mowa, cider ndi timadziti. Zili ndi ubwino wokhala ndi malire a alumali mu mawonekedwe ake owuma, kumasuka kwa kugwiritsira ntchito, kukonzekera mofulumira komanso kumveka bwino.

Ntchito

Chimake

Type*

Viscosity

Mlingo

(mu cp)

Kuwongolera kwa Vinyo ndi Juice

kufotokozera

80-120

A/B

otsika wapakatikati

5-15 g / h

Kufotokozera

Gelatin wa chakudya
Zinthu Zakuthupi ndi Zamankhwala
Jelly Mphamvu	Chimake	140-300 Bloom
Kukhuthala (6.67% 60°C)	mpa.s	2.5-4.0
Kuwonongeka kwa Viscosity	%	≤10.0
Chinyezi	%	≤14.0
Kuwonekera	mm	≥450
Kutumiza kwa 450nm	%	≥30
620nm pa	%	≥50
Phulusa	%	≤2.0
Sulfur dioxide	mg/kg	≤30
Hydrogen Peroxide	mg/kg	≤10
Madzi Osasungunuka	%	≤0.2
Heavy Mental	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Zinthu za Microbial
Chiwerengero cha Mabakiteriya Onse	CFU/g	≤10000
E.Coli	MPN/g	≤3.0
Salmonella		Zoipa

Tchati Choyenda

Phukusi

Makamaka mu 25kgs / thumba.

1. Thumba limodzi la poly bag mkati, matumba awiri oluka kunja.

2. One Poly bag mkati, Kraft bag kunja.

3. Malinga ndi zomwe kasitomala amafuna.

Kutha Kuyika:

1. yokhala ndi mphasa: 12Mts ya 20ft Container, 24Mts ya 40Ft Container

2. opanda Pallet: 8-15Mesh Gelatin: 17Mts

Kupitilira 20Mesh Gelatin: 20 Mts

Kusungirako

Pitirizani mu chidebe chotsekedwa mwamphamvu, chosungidwa pamalo ozizira, owuma, olowera mpweya.

Sungani pamalo oyera a GMP, otetezedwa bwino ndi chinyezi mkati mwa 45-65%, kutentha mkati mwa 10-20 ° C. Sinthani kutentha ndi chinyezi mkati mwa chipinda chosungiramo posintha mpweya wabwino, kuziziritsa ndi kuchotsera chinyezi.

Zithunzi zatsatanetsatane wazinthu:

Zogwirizana nazo:

Tadzipereka kupereka zosavuta, zopulumutsa nthawi komanso zopulumutsa ndalama zogulira anthu omwe angobwera kumene ku Gelatin - Gawo la Chakudya la Gelatin - Yasin , Mankhwalawa azipereka kudziko lonse lapansi, monga: Puerto Rico, Norwegian, Angola mgwirizano ndi inu. Kutengera zinthu zapamwamba kwambiri komanso ntchito yabwino yogulitsira / kugulitsa pambuyo pake ndi lingaliro lathu, makasitomala ena adagwirizana nafe kwa zaka zopitilira 5.

Gelatin wophika