Ubwiza Bwiza Bwumwuga Utanga Ibiryo Byiciro bya Gelatin
Ibikoresho byacu bifite ibikoresho byiza hamwe no kugenzura ubuziranenge mubyiciro byose byumusaruro bidushoboza kwemeza ko abakiriya banyuzwe kubwiza bwiza bwumwuga utanga ibiryo bya Grade Gelatin, Yakira inshuti nabacuruzi bose bo mumahanga gushiraho ubufatanye natwe.Tuzaguha serivisi zinyangamugayo, nziza kandi nziza kugirango uhuze ibyo usabwa.
Ibikoresho byacu bifite ibikoresho byiza hamwe no kugenzura ubuziranenge mubyiciro byose byumusaruro bidushoboza kwemeza abakiriya nezaUbushinwa Ibiribwa Gradein na Gelatin, Isosiyete yacu ihora yibanda kumajyambere yisoko mpuzamahanga.Dufite abakiriya benshi mu Burusiya, mu bihugu by’Uburayi, Amerika, ibihugu byo mu burasirazuba bwo hagati no mu bihugu bya Afurika.Buri gihe dukurikiza ubwo bwiza ni umusingi mugihe serivisi ari garanti yo guhura nabakiriya bose.
Gusaba
Ibiryo
Indwara zisanzwe ziva mubisukari, sirupe y'ibigori n'amazi.Kuri iyi shingiro hiyongereyeho 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” ikoreshwa 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 isabwa kugirango ikorwe neza (ni ukuvuga 275 Bloom gelatine 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.Hindura neza ubushyuhe nubushuhe imbere mububiko uhindura ibikoresho bya Ventilation, gukonjesha no guhumanya amazi.Ibikoresho byacu bifite ibikoresho byiza hamwe no kugenzura ubuziranenge bwiza mubyiciro byose byumusaruro bidushoboza kwemeza ko abakiriya bacu banyuzwe kubwiza bwiza bw'umwuga utanga ibyokurya bya Grade Gelatin, Ikaze inshuti zose n'abacuruzi bo mumahanga gushiraho ubufatanye natwe.Tuzaguha serivisi zinyangamugayo, nziza kandi nziza kugirango uhuze ibyo usabwa.
UbwizaUbushinwa Ibiribwa Gradein na Gelatin, Isosiyete yacu ihora yibanda kumajyambere yisoko mpuzamahanga.Dufite abakiriya benshi mu Burusiya, mu bihugu by’Uburayi, Amerika, ibihugu byo mu burasirazuba bwo hagati no mu bihugu bya Afurika.Buri gihe dukurikiza ubwo bwiza ni umusingi mugihe serivisi ari garanti yo guhura nabakiriya bose.
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.
