Hoobkas ua Hydrolyzed nqaij nyuj Gelatin - Khoom noj khoom haus qib Gelatin - Yasin
Hoobkas ua Hydrolyzed nqaij nyuj Gelatin - Khoom noj khoom haus qib Gelatin - Yasin Nthuav dav:
Daim ntawv thov
Khoom qab zib
Confections feem ntau yog tsim los ntawm lub hauv paus ntawm qab zib, pob kws phoov thiab dej. Rau lub hauv paus no lawv ntxiv tsw, xim thiab kev ntxhib los mos modifiers. Gelatin yog dav siv nyob rau hauv confections vim nws foams, gels, los yog solidifies rau hauv ib daim uas dissolves maj mam los yog melts nyob rau hauv lub qhov ncauj.
Cov khoom noj xws li gummy bears muaj feem ntau ntawm cov gelatins. Cov khoom qab zib no yaj ntau qeeb yog li lengthening qhov kev lom zem ntawm cov khoom qab zib thaum smoothing lub tsw.
Gelatin yog siv nyob rau hauv whipped confections xws li marshmallows qhov twg nws ua hauj lwm los txo qhov nro ntawm lub syrup, stabilize tus npaus los ntawm nce viscosity, teem lub npuas ntawm gelatin, thiab tiv thaiv cov suab thaj crystallization.
Gelatin yog siv nyob rau hauv foamed confections ntawm 2-7% qib, nyob ntawm seb qhov xav tau kev ntxhib los mos. Gummy foams siv li 7% ntawm 200 - 275 Bloom gelatin. Marshmallow producers feem ntau siv 2.5% ntawm 250 Bloom Type A gelatin.
| Muaj nuj nqi | Paj | Hom * | viscosity | Kev noj tshuaj (hauv cp) | |
| Khoom qab zib | |||||
| Gelatin cov pos hniav |
| 180-260 : kuv | A/B | qis-siab | 6-10% yog ' |
| Caw cov pos hniav (gelatin + starch) |
| 100-180 | A/B | qis- nruab nrab | 2-6% yog ' |
| Chewable khoom qab zib (txiv hmab txiv ntoo chews, toffees) |
| 100-150 | A/B | nruab nrab-siab | 0.5-3% yog ' |
| Marshmallows (deposited los yog extruded) |
| 200-260 Nws | A/B | nruab nrab-siab | 2-5% yog ' |
| Nougat |
| 100-150 | A/B | nruab nrab-siab | 0.2-1.5% yog ' |
| Cawv |
| 120-220 : kuv | A/B | qis- nruab nrab | 3-8% yog ' |
| Txheej (chewing gum – dragees) |
| 120-150 : kuv | A/B | nruab nrab-siab | 0.2-1% yog ' |
Mis thiab Khoom Qab Zib
Gelatin khoom qab zib tuaj yeem taug qab mus rau xyoo 1845 thaum US patent tau muab siv rau "portable gelatin" rau kev siv khoom qab zib. Gelatin khoom qab zib tseem nrov: tam sim no Asmeskas kev lag luam rau gelatin khoom qab zib tshaj 100 lab phaus ib xyoos twg.
Cov neeg siv khoom niaj hnub no txhawj xeeb txog kev noj zaub mov kom tsawg. Cov khoom qab zib gelatin tsis tu ncua yog yooj yim los npaj, qab ntxiag tasting, noj qab haus huv, muaj nyob rau hauv ntau yam flavors, thiab muaj tsuas yog 80 calories ib nrab khob. Qab zib-dawb versions tsuas yog yim calories ib zaug xwb.
Cov ntsev tsis yog siv los tswj cov pH kom zoo rau qhov tsw thiab teeb tsa cov yam ntxwv. Keeb kwm, ib qho me me ntawm ntsev tau ntxiv los ua ib qho tshuaj tsw qab.
Gelatin khoom qab zib tuaj yeem npaj tau siv hom A lossis Hom B gelatin nrog Blooms ntawm 175 thiab 275. Qhov siab dua Bloom qhov tsawg dua gelatins yuav tsum tau rau ib txheej (ie 275 Bloom gelatin yuav xav tau txog 1.3% gelatin thaum 175 Bloom gelatin yuav tsum tau 2.0%). Cov khoom qab zib uas tsis yog sucrose tuaj yeem siv tau.
| Muaj nuj nqi | Paj | Hom * | viscosity | Kev noj tshuaj (hauv cp) | ||
| Mis thiab Khoom Qab Zib | ||||||
| Gelatin khoom qab zib |
| 180-260 : kuv | A/B | nruab nrab-siab | 1.5-3% yog ' | |
| Yogurt |
| 200-250 | A/B | nruab nrab-siab | 0.2-1% yog ' | |
| Aerated khoom qab zib (hom mousse) |
| 180-240 : kuv | A/B | nruab nrab-siab | 0.3-2% yog ' | |
| Puddings thiab cream |
| 200-240 Nws | A/B | nruab nrab-siab | 0.2-2% yog ' | |
| Mos thiab melted cheese |
| 180-240 : kuv | A/B | nruab nrab-siab | 0.1-0.3% yog ' | |
| Dej qab zib |
| 120-160 : kuv | A/B | qis- nruab nrab | 0.2-1.0% yog ' | |
| Icings |
| 220-280 : kuv | A/B | nruab nrab-siab | 0.5-1.0% yog ' | |
Nqaij thiab ntses
Gelatin yog siv rau gel aspics, taub hau cheese, souse, nqaij qaib yob, glazed thiab kaus poom hams, thiab jellied nqaij khoom ntawm txhua yam. Cov gelatin ua haujlwm kom nqus tau cov kua txiv hmab txiv ntoo thiab muab daim ntawv thiab cov qauv rau cov khoom uas yuav tsis sib nrug. Kev siv qib ib txwm nyob ntawm 1 txog 5% nyob ntawm seb hom nqaij, npaum li cas ntawm cov kua zaub, gelatin Bloom, thiab kev ntxhib los mos xav tau hauv cov khoom kawg.
| Muaj nuj nqi | Paj | Hom * | viscosity | Kev noj tshuaj (hauv cp) | ||
| Nqaij thiab ntses | ||||||
| Hams |
| 200-250 | A/B | nruab nrab | QS | |
| Aspics |
| 150-280 : kuv | A/B | nruab nrab-siab | 3.5-18% yog ' | |
| Cov nqaij hauv kaus poom |
| 250-280 : kuv | A/B | nruab nrab-siab | 1.5-3% yog ' | |
| Corned nyuj |
| 250-280 : kuv | A/B | nruab nrab-siab | 1.5-3% yog ' | |
| Pies (paj) |
| 180-250 : kuv | A/B | nruab nrab-siab | 1.3-3% yog ' | |
| Frozen siav nqaij |
| 200-240 Nws | B | nruab nrab-siab | 0.5-3% yog ' | |
Wine and Juice Fining
Los ntawm kev ua ib coagulant, gelatin tuaj yeem siv los ua kom cov impurities thaum lub sij hawm tsim cov cawv, npias, cider thiab kua txiv hmab txiv ntoo. Nws muaj qhov zoo ntawm qhov tsis muaj kev txwv lub neej txee rau hauv nws daim ntawv qhuav, yooj yim ntawm kev tuav, kev npaj ceev thiab ci ntsa iab.
| Muaj nuj nqi | Paj | Hom * | viscosity | Kev noj tshuaj (hauv cp) | ||||||||
| Wine thiab Juice fining | ||||||||||||
| 80-120 : kuv | A/B | qis- nruab nrab | 5-15 g / hli | ||||||||
Specification
| Khoom noj khoom haus qib gelatin | ||
| Cov khoom siv lub cev thiab tshuaj lom neeg | ||
| Jelly Strength | Paj | 140-300 Nws |
| viscosity (6.67% 60 ° C) | mpa.s | 2.5-4.0 Nws |
| Viscosity tawg | % | ≤10.0 |
| Moisture | % | ≤ 14.0 |
| Pob tshab | mm | ≥450 |
| Transmittance 450nm | % | ≥30 |
| 620nm ua | % | ≥50 |
| Tshauv | % | ≤ 2.0 |
| Sulfur Dioxide | mg/kg | ≤ 30 |
| Hydrogen Peroxide | mg/kg | ≤10 |
| Dej Insoluble | % | ≤0.2 |
| Hnyav siab | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤ 2.0 |
| Cov khoom siv microbial | ||
| Tag nrho cov kab mob suav | CFU/g | ≤10000 |
| E. Coli | MPN/g | ≤3.0 |
| Salmonella | Tsis zoo | |
Flow Chart
Pob
Feem ntau hauv 25kgs / hnab.
1. Ib lub hnab poly sab hauv, ob lub hnab woven sab nraud.
2. Ib lub hnab Poly puab, Kraft lub hnab sab nraud.
3. Raws li cov neeg siv khoom xav tau.
Loading peev:
1. nrog pallet: 12Mts rau 20ft Thawv, 24Mts rau 40Ft Thawv
2. tsis muaj Pallet: 8-15Mesh Gelatin: 17Mts
Ntau tshaj 20 Mesh Gelatin: 20 Mts
Cia
Khaws rau hauv lub thawv kaw kom nruj, khaws cia hauv qhov chaw txias, qhuav, qhov cua.
Khaws nyob rau hauv GMP huv cheeb tsam, zoo tswj cov av noo nyob rau hauv 45-65%, qhov kub ntawm 10-20 ° C. Tsim nyog kho qhov kub thiab noo noo hauv chav tsev los ntawm kev kho qhov cua, cua txias thiab dehumidification chaw.
Product details duab:
Yam khoom Guide:
Nrog lub xeev-of-the-art technologies thiab cov chaw, nruj zoo zoo tswj, tsim nyog tus nqi, tshwj xeeb kev pab cuam thiab ze-kev koom tes nrog prospects, peb tau mob siab rau muab cov kev pab saum toj kawg nkaus rau peb cov neeg muas zaub rau Hoobkas ua Hydrolyzed nqaij nyuj Gelatin - Khoom noj khoom haus qib Gelatin - Yasin , Cov khoom yuav muab rau tag nrho cov thoob lub ntiaj teb no, xws li, lub tuam txhab Ecugart, lub npe:, yog ib txwm hais txog kev ua tau zoo raws li lub tuam txhab lub hauv paus, nrhiav kev txhim kho los ntawm qib siab ntawm kev ntseeg siab, ua raws li ISO kev tswj hwm tus qauv nruj me ntsis, tsim cov tuam txhab ua lag luam zoo tshaj plaws los ntawm tus ntsuj plig ntawm kev nce qib-kev ua siab ncaj thiab kev cia siab.
Los ntawm Elizabeth los ntawm Belarus - 2017.12.02 14:11 Cov chaw tsim khoom tau muab peb lub luv nqi loj nyob rau hauv qhov chaw ntawm kev ua kom cov khoom zoo, ua tsaug ntau, peb yuav xaiv lub tuam txhab no dua.
By Diego los ntawm Stuttgart - 2018.07.27 12:26 
