Gelatin
Gelatinko Gelatin wani abu ne mai haske, mara launi, gaggautsa (lokacin bushewa), kayan abinci maras ɗanɗano, wanda aka samo daga collagen da aka samo daga samfuran dabbobi daban-daban. Ana amfani da shi azaman wakili na gelling a cikin abinci, magunguna, daukar hoto, da masana'antar kayan kwalliya. Abubuwan da ke ɗauke da gelatin. ko aiki a irin wannan hanya ake kira gelatinous.Gelatinwani nau'i ne na collagen wanda ba zai iya jurewa ba. Ana samunsa a yawancin lollies na gummy da sauran kayayyaki irin su marshmallows, kayan zaki na gelatin, da wasu ice cream, tsoma da yogurt. Gelatin gida yana zuwa ta hanyar zanen gado, granules, ko foda. Za a iya ƙara nau'i-nau'i a cikin abinci kamar yadda suke; Wasu suna buƙatar a jika da ruwa tukuna.
Abun da ke ciki da kaddarorin
Gelatin shine cakuda peptides da sunadaran da aka samar ta hanyar hydrolysis na collagen da aka samo daga fata, kasusuwa, da kuma kayan haɗin kai na dabbobi kamar dabbobin gida, kaza, alade, da kifi. rarrabuwar kawuna zuwa wani nau'i wanda ke sake tsarawa cikin sauƙi. Abubuwan sinadaransa, ta fuskoki da yawa, yayi kama da na iyayensa collagen. Hotuna da nau'ikan magunguna na gelatin gabaɗaya ana samun su daga ƙasusuwan naman sa.
Gelatin yana samar da bayani mai danko lokacin da aka narkar da shi a cikin ruwan zafi, wanda ya saita zuwa gel akan sanyaya.Gelatin da aka kara kai tsaye zuwa ruwan sanyi baya narke da kyau. na gelatin an ƙaddara ta hanyar ƙera. Yawanci, gelatin za a iya tarwatsawa a cikin wani dan kadan mai daɗaɗɗen acid. Irin wannan tarwatsawa sun kasance barga na kwanaki 1015 tare da kadan ko babu canje-canjen sinadarai kuma sun dace da dalilai na sutura ko don extrusion a cikin wanka mai tasowa.
Kayan aikin injiniya na gels gelatin suna da matukar damuwa ga bambance-bambancen zafin jiki, tarihin zafin jiki na baya na gel, da kuma lokaci.Wadannan gels sun wanzu a kan ƙananan zafin jiki kawai, babban iyaka shine wurin narkewa na gel, wanda ya dogara da nauyin gelatin. da kuma maida hankali (amma yawanci kasa da 35 ° C) da ƙananan iyaka daskarewa batu a abin da ice crystallizes.The babba narkewa batu ne kasa da jikin mutum zafin jiki, wani factor wanda yake da muhimmanci ga mouthfeel na abinci samar da gelatin.The danko na cakuda gelatin / ruwa ya fi girma lokacin da adadin gelatin ya yi girma kuma cakuda yana da sanyi (4 ° C) . An ƙididdige ƙarfin gel ta amfani da gwajin fure.
| Abu | Daidaitawa |
| Bayyanar | Yellow ko rawaya granular |
| Ƙarfin jelly (6.67%, Bloom) | 270 +/- 10 |
| Dankowa (6.67%, mPa.s) | 3.5-5.5 |
| Danshi (%) | ≤ 15 |
| Ash (%) | ≤ 2.0 |
| Bayyanawa (5%, mm) | ≥ 400 |
| pH (1%) | 4.5-6.5 |
| SO2 (%) | ≤ 50 mg/kg |
| Abubuwan da ba a iya narkewa (%) | ≤ 0.1 |
| Jagora (Pb) | ≤ 2 mg/kg |
| Arsenic (AS) | ≤ 1 mg/kg |
| Chromium (Cr) | ≤ 2 mg/kg |
| Karfe masu nauyi (kamar Pb) | ≤ 50 mg/kg |
| Jimlar kwayoyin cuta | ≤ 1000 cfu/g |
| E.coli/ 10g | Korau |
| Salmonella / 25 g | Korau |
| Girman gwal | Kamar yadda ake bukata |
Adana: a bushe, sanyi, da wuri mai inuwa tare da marufi na asali, kauce wa danshi, adana a zafin jiki.
Rayuwar Rayuwa: wata 48
Kunshin: in25kg/bag
bayarwa:tabbata
1. Menene sharuddan biyan ku?
T/T ko L/C.
2. Menene lokacin bayarwa?
Yawancin lokaci za mu shirya jigilar kaya a cikin kwanaki 7 -15.
3. Yaya game da shiryawa?
Yawancin lokaci muna samar da shiryawa azaman 25 kg / jaka ko kwali.Tabbas, idan kuna da buƙatu na musamman akan su, zamuyi a cewar ku.
4. Yaya game da ingancin samfuran?
Dangane da samfuran da kuka yi oda.
5. Wadanne takardu kuka bayar?
Yawancin lokaci, muna ba da daftari na Kasuwanci, Lissafin tattarawa, Lissafin lodi, COA , Takaddun lafiya da takardar shaidar Asalin.Idan kasuwanninku suna da wasu buƙatu na musamman, sanar da mu.
6. Menene loading tashar jiragen ruwa?
Yawancin lokaci shine Shanghai, Qingdao ko Tianjin.
