2019 Ubwiza Bwiza Bwiza Bwuzuye Uruhu rwinka Yiribwa Gelatin kuri Gummy Candy
Mubyukuri ninzira nziza yo kunoza ibicuruzwa no gusana.Inshingano zacu zigomba kuba ugukora ibicuruzwa bitekereza kubyerekezo bifite ubumenyi buhebuje bwa 2019 Ubwiza Bwiza Bwiza Bwiza Bwiza Bwuzuye Uruhu rwinyama Edible Gelatin kuri Gummy Candy, Murakaza neza kohereza icyitegererezo cyawe nimpeta yamabara kugirango twemere kubyara dukurikije ibisobanuro byawe. Murakaza neza kubibazo byanyu!Kureba imbere kubaka ubufatanye burambye nawe!
Mubyukuri ninzira nziza yo kunoza ibicuruzwa no gusana.Inshingano yacu igomba kuba ugukora ibicuruzwa bitekereza kubyerekezo bifite ubumenyi buhebuje kuriUbushinwa Beef Gelatin na Gelatin ziribwa, Hamwe na sisitemu yimikorere yuzuye, isosiyete yacu yatsindiye izina ryiza kubicuruzwa byacu byiza, ibiciro byiza na serivisi nziza.Hagati aho, twashyizeho uburyo bukomeye bwo kuyobora bufite ireme mu bikoresho byinjira, gutunganya no gutanga.Twisunze ihame rya "Inguzanyo ubanza no kuganza abakiriya", twishimiye byimazeyo abakiriya baturutse mu gihugu ndetse no hanze kugirango bafatanye natwe kandi dutere imbere hamwe kugirango ejo hazaza heza.
Gusaba
Ibiryo
Indwara zisanzwe ziva mubisukari, sirupe y'ibigori n'amazi.Kuri iyi shingiro bongerewe uburyohe, ibara nuburyo bwo guhindura.Gelatin ikoreshwa cyane mubirungo kuko ifuro, geles, cyangwa igakomera mugice gishonga buhoro cyangwa kigashonga mumunwa.
Indwara nk'idubu ya gummy irimo ijanisha ryinshi rya gelatine.Iyi bombo irashonga buhoro buhoro bityo ikongerera umunezero wa bombo mugihe yoroshye uburyohe.
Gelatin ikoreshwa mu biryo bikubitwa nk'ibishanga aho ikora kugira ngo igabanye uburemere bwa sirupe, ihagarike ifuro binyuze mu kwiyongera kwinshi, gushiraho ifuro ikoresheje gelatine, no kwirinda isukari.
Gelatin ikoreshwa mubirungo byinshi ku rwego rwa 2-7%, bitewe nuburyo bwifuzwa.Gummy ifuro ikoresha hafi 7% ya 200 - 275 Bloom gelatin.Abakora ibishanga muri rusange bakoresha 2,5% ya 250 ya Bloom Type A gelatine.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | |
| Ibiryo | |||||
| Gelatin |
| 180-260 | A / B. | hasi-hejuru | 6 - 10% |
| Inzoga (gelatin + ibinyamisogwe) |
| 100-180 | A / B. | giciriritse | 2 - 6% |
| Ibiryo biryoshye (guhekenya imbuto, toffe) |
| 100-150 | A / B. | hagati-hejuru | 0.5 - 3% |
| Ibishanga (yabikijwe cyangwa yatanzwe) |
| 200-260 | A / B. | hagati-hejuru | 2 - 5% |
| Nougat |
| 100-150 | A / B. | hagati-hejuru | 0.2 - 1.5% |
| Inzoga |
| 120-220 | A / B. | giciriritse | 3 - 8% |
| Igipfukisho (guhekenya amenyo - dragees) |
| 120-150 | A / B. | hagati-hejuru | 0.2 - 1% |
Amata n'ibiryo
Ubutayu bwa Gelatin bushobora kuboneka mu 1845 igihe ipatanti yo muri Amerika yatangwaga ikoreshwa rya “portable gelatin” kugirango ikoreshwe mu butayu.Ibyokurya bya Gelatin bikomeje gukundwa: isoko rya Amerika muri iki gihe ryibiryo bya gelatin rirenga miliyoni 100 zama pound buri mwaka.
Abaguzi b'iki gihe bahangayikishijwe no gufata kalori.Ibiryo bisanzwe bya gelatin biroroshye gutegura, kuryoha neza, bifite intungamubiri, biboneka muburyohe butandukanye, kandi birimo karori 80 gusa kuri kimwe cya kabiri cyigikombe.Verisiyo idafite isukari ni karori umunani gusa kuri buri serivisi.
Umunyu wa buffer ukoreshwa mukubungabunga pH ikwiye kuburyohe no gushiraho ibiranga.Amateka, umunyu muke wongeyeho nkuwongera uburyohe.
Ibyokurya bya gelatine birashobora gutegurwa ukoresheje ubwoko bwa A cyangwa Ubwoko B bwa gelatine hamwe na Blooms hagati ya 175 na 275. Iyo hejuru ya Bloom niko gelatine nkeya ikenerwa kugirango ikorwe neza (ni ukuvuga 275 Bloom gelatin izakenera gelatine igera kuri 1.3% mugihe 175 ya Bloom gelatine izakenera. 2.0% kugirango ubone urwego rumwe).Ibijumba bitari sucrose birashobora gukoreshwa.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||
| Amata n'ibiryo | ||||||
| Gelatin Dessert |
| 180-260 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Yoghurt |
| 200-250 | A / B. | hagati-hejuru | 0.2 - 1% | |
| Ibyokurya bihumeka (ubwoko bwa mousse) |
| 180-240 | A / B. | hagati-hejuru | 0.3 - 2% | |
| Amavuta n'amavuta |
| 200-240 | A / B. | hagati-hejuru | 0.2 - 2% | |
| Foromaje yoroshye kandi yashonze |
| 180-240 | A / B. | hagati-hejuru | 0.1 - 0.3% | |
| Amavuta yo kwisiga |
| 120-160 | A / B. | giciriritse | 0.2 - 1.0% | |
| Ibishushanyo |
| 220-280 | A / B. | hagati-hejuru | 0.5 - 1.0% | |
Inyama n'amafi
Gelatin ikoreshwa mugukoresha gel aspike, foromaje yumutwe, souse, imizingo yinkoko, ingofero zometse hamwe na kanseri, hamwe ninyama za jelled zubwoko bwose.Gelatin ikora kugirango ikuremo imitobe yinyama no gutanga imiterere nuburyo kubicuruzwa bitandukana.Urwego rusanzwe rukoreshwa ruri hagati ya 1 na 5% bitewe nubwoko bwinyama, ingano yumunyu, gelatine Bloom, nuburyo bwifuzwa mubicuruzwa byanyuma.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||
| Inyama n'amafi | ||||||
| Hams |
| 200-250 | A / B. | giciriritse | QS | |
| Aspics |
| 150-280 | A / B. | hagati-hejuru | 3.5 - 18% | |
| Inyama |
| 250-280 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Inyama zinka |
| 250-280 | A / B. | hagati-hejuru | 1.5 - 3% | |
| Pies (pâtés) |
| 180-250 | A / B. | hagati-hejuru | 1.3 - 3% | |
| Inyama zitetse |
| 200-240 | B | hagati-hejuru | 0.5 - 3% | |
Divayi n'umutobe
Mugukora nka coagulant, gelatine irashobora gukoreshwa muguhumanya umwanda mugihe cyo gukora vino, byeri, cider numutobe.Ifite ibyiza byubuzima butagira imipaka muburyo bwumye, byoroshye gukemura, gutegura byihuse no gusobanurwa neza.
| Imikorere | Kurabya | Andika * | Viscosity | Umubare (muri cp) | ||||||||
| Amande ya divayi n'umutobe | ||||||||||||
| 80-120 | A / B. | giciriritse | 5–15 g / hl | ||||||||
Ibisobanuro
| Ibyokurya bya Grade | ||
| Ibintu bifatika na shimi | ||
| Imbaraga za Jelly | Kurabya | 140-300 |
| Ubushuhe (6.67% 60 ° C） | mpa.s | 2.5-4.0 |
| Kumeneka kwinshi | % | ≤10.0 |
| Ubushuhe | % | ≤14.0 |
| Gukorera mu mucyo | mm | 50450 |
| Kohereza 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Ivu | % | ≤2.0 |
| Dioxyde de sulfure | mg / kg | ≤30 |
| Hydrogene Peroxide | mg / kg | ≤10 |
| Amazi adashonga | % | ≤0.2 |
| Imitekerereze iremereye | mg / kg | ≤1.5 |
| Arsenic | mg / kg | ≤1.0 |
| Chromium | mg / kg | ≤2.0 |
| Ibintu bya Microbial | ||
| Umubare wa bacteri zose | CFU / g | 0010000 |
| E.Coli | MPN / g | ≤3.0 |
| Salmonella | Ibibi | |
Imbonerahamwe
Amapaki
Ahanini muri 25kgs / umufuka.
1. Umufuka umwe wa poli imbere, imifuka ibiri iboshye hanze.
2. Umufuka umwe wa Poly imbere, Kraft igikapu hanze.
3. Ukurikije ibyo umukiriya asabwa.
Ubushobozi bwo Kuremerera ：
1. hamwe na pallet: 12Mts kuri 20ft Container, 24Mts kuri 40Ft
2. udafite Pallet: 8-15Mesh Gelatin: 17Mts
Kurenga 20Mesh Gelatin: 20 Mts
Ububiko
Bika mu kintu gifunze cyane, kibitswe ahantu hakonje, humye, gahumeka.
Gumana ahantu hasukuye GMP, ugenzurwa neza nubushyuhe buri hagati ya 45-65%, ubushyuhe buri hagati ya 10-20 ° C.Bishyize mu gaciro uhindure ubushyuhe nubushuhe imbere mububiko uhindura ibikoresho bya Ventilation, gukonjesha no kwangiza. Mubyukuri nuburyo bwiza cyane bwo kuzamura ibicuruzwa no gusana.Inshingano zacu zigomba kuba ugukora ibicuruzwa bitekereza kubyerekezo bifite ubumenyi buhebuje bwa 2019 Ubwiza Bwiza Bwiza Bwiza Bwiza Bwuzuye Uruhu rwinyama Edible Gelatin kuri Gummy Candy, Murakaza neza kohereza icyitegererezo cyawe nimpeta yamabara kugirango twemere kubyara dukurikije ibisobanuro byawe. Murakaza neza kubibazo byanyu!Kureba imbere kubaka ubufatanye burambye nawe!
2019 Ubwiza bwizaUbushinwa Beef Gelatin na Gelatin ziribwa, Hamwe na sisitemu yimikorere yuzuye, isosiyete yacu yatsindiye izina ryiza kubicuruzwa byacu byiza, ibiciro byiza na serivisi nziza.Hagati aho, twashyizeho uburyo bukomeye bwo kuyobora bufite ireme mu bikoresho byinjira, gutunganya no gutanga.Twisunze ihame rya "Inguzanyo ubanza no kuganza abakiriya", twishimiye byimazeyo abakiriya baturutse mu gihugu ndetse no hanze kugirango bafatanye natwe kandi dutere imbere hamwe kugirango ejo hazaza heza.
Ibyokurya bya Grade
| Ibintu bifatika na shimi | ||
| Imbaraga za Jelly | Kurabya | 140-300 |
| Ubushuhe (6.67% 60 ° C） | mpa.s | 2.5-4.0 |
| Kumeneka kwinshi | % | ≤10.0 |
| Ubushuhe | % | ≤14.0 |
| Gukorera mu mucyo | mm | 50450 |
| Kohereza 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Ivu | % | ≤2.0 |
| Dioxyde de sulfure | mg / kg | ≤30 |
| Hydrogene Peroxide | mg / kg | ≤10 |
| Amazi adashonga | % | ≤0.2 |
| Imitekerereze iremereye | mg / kg | ≤1.5 |
| Arsenic | mg / kg | ≤1.0 |
| Chromium | mg / kg | ≤2.0 |
| Ibintu bya Microbial | ||
| Umubare wa bacteri zose | CFU / g | 0010000 |
| E.Coli | MPN / g | ≤3.0 |
| Salmonella | Ibibi | |
TembaImbonerahamweUmusaruro wa Gelatin
Ibiryo
Gelatin ikoreshwa cyane mubirungo kuko ifuro, geles, cyangwa igakomera mugice gishonga buhoro cyangwa kigashonga mumunwa.
Indwara nk'idubu ya gummy irimo ijanisha ryinshi rya gelatine.Iyi bombo irashonga buhoro buhoro bityo ikongerera umunezero wa bombo mugihe yoroshye uburyohe.
Gelatin ikoreshwa mu biryo bikubitwa nk'ibishanga aho ikora kugira ngo igabanye uburemere bwa sirupe, ihagarike ifuro binyuze mu kwiyongera kwinshi, gushiraho ifuro ikoresheje gelatine, no kwirinda isukari.
Amata n'ibiryo
Ibyokurya bya gelatine birashobora gutegurwa ukoresheje ubwoko bwa A cyangwa Ubwoko B bwa gelatine hamwe na Blooms hagati ya 175 na 275. Iyo hejuru ya Bloom niko gelatine nkeya isabwa kugirango ikorwe neza (ni ukuvuga 275 Bloom gelatin izakenera gelatine igera kuri 1.3% mugihe 175 ya Bloom gelatine izakenera. 2.0% kugirango ubone urwego rumwe).Ibijumba bitari sucrose birashobora gukoreshwa.
Abaguzi b'iki gihe bahangayikishijwe no gufata kalori.Ibiryo bisanzwe bya gelatin biroroshye gutegura, kuryoha neza, bifite intungamubiri, biboneka muburyohe butandukanye, kandi birimo karori 80 gusa kuri kimwe cya kabiri cyigikombe.Verisiyo idafite isukari ni karori umunani gusa kuri buri serivisi.
Inyama n'amafi
Gelatin ikoreshwa mugukoresha gel aspike, foromaje yumutwe, souse, imizingo yinkoko, ingofero zometse hamwe na kanseri, hamwe ninyama za jelled zubwoko bwose.Gelatin ikora kugirango ikuremo imitobe yinyama no gutanga imiterere nuburyo kubicuruzwa bitandukana.Urwego rusanzwe rukoreshwa ruri hagati ya 1 na 5% bitewe nubwoko bwinyama, ingano yumunyu, gelatine Bloom, nuburyo bwifuzwa mubicuruzwa byanyuma.
Divayi n'umutobe
Mugukora nka coagulant, gelatine irashobora gukoreshwa muguhumanya umwanda mugihe cyo gukora vino, byeri, cider numutobe.Ifite ibyiza byubuzima butagira imipaka muburyo bwumye, byoroshye gukemura, gutegura byihuse no gusobanurwa neza.
Amapaki
Ahanini muri 25kgs / umufuka.
1. Umufuka umwe wa poli imbere, imifuka ibiri iboshye hanze.
2. Umufuka umwe wa Poly imbere, Kraft igikapu hanze.
3. Ukurikije ibyo umukiriya asabwa.
Ubushobozi bwo Kuremerera ：
1. hamwe na pallet: 12Mts kuri 20ft Container, 24Mts kuri 40Ft
2. udafite Pallet: 8-15Mesh Gelatin: 17Mts
Kurenga 20Mesh Gelatin: 20 Mts
Ububiko
Bika mu kintu gifunze cyane, kibitswe ahantu hakonje, humye, gahumeka.
Gumana ahantu hasukuye GMP, ugenzurwa neza nubushyuhe buri hagati ya 45-65%, ubushyuhe buri hagati ya 10-20 ° C.Uhindure neza ubushyuhe nubushuhe imbere mububiko uhindura Ventilation, gukonjesha no kwangiza.
