Ubugenzuzi Bwiza bwa Ifu ya Gelatine Igiciro 250 Bloom ibiryo Urwego Halal Gelatine Urupapuro rwamafi Gelatin
dushobora kuguha ibintu byiza bihebuje, agaciro kapiganwa hamwe nabatanga serivisi nziza.Aho tugana ni "Uje hano bigoye kandi turaguha kumwenyura kugirango ukureho" kugirango ugenzure ubuziranenge bwa Powder ya Gelatin Igiciro 250 Bloom Food Grade Halal Gelatine Sheet Fish Gelatin, Twishimiye icyifuzo cyo gukora imishinga hamwe nawe kandi twizeye ko mugire umunezero muguhuza andi makuru yibintu byacu.
dushobora kuguha ibintu byiza bihebuje, agaciro kapiganwa hamwe nabatanga serivisi nziza.Aho tugana ni "Uje hano bigoye kandi turaguha kumwenyura kugirango ukureho"Ubushinwa Uruhu rwinyamanswa Gelatin na Halal Gelatin, Isosiyete yacu irahamagarira cyane abakiriya bo murugo no mumahanga kuza kuganira natwe ubucuruzi.Emera gufatanya gukora ejo hazaza heza!Turindiriye gufatanya nawe bivuye ku mutima kugirango tugere ku ntsinzi-ntsinzi.Turasezeranye kugerageza uko dushoboye kugirango tuguhe serivisi nziza kandi nziza.
| Gusaba | Gummy idubu | Kuri bombo | Igishanga |
| Imbaraga za Jelly | 250 birabya | 220-250 | 230-250 |
| Viscosity (yihariye) | 2.9-3.2mpa.s | 2.8-3.2 mpa.s | 3.2-4.0 mpa.s |
| gukorera mu mucyo | 450mm | 500mm | 500mm |
1. Ibikoresho bibisi: Yasin ibiryo bya gelatin biva kuruhu rwinyamaswa kuva Yunnan, Gansu, Mongoliya, nibindi byatsi bitarimo umwanda
2. Abakozi b'inararibonye: Benshi mu bakozi bacu bafite uburambe bukomeye kandi hamwe natwe mu musaruro wa gelatine mu myaka irenga 15
3. Inkunga ya tekiniki: Yasin irashobora kuguha inkunga ya tekiniki niba ufite ikibazo mubikorwa hamwe na gelatine yo mu rwego rwibiryo
3. Ibidukikije byangiza ibidukikije: Gushora imari no kuvugurura uburyo bwo gutunganya amazi mabi agera kuri miliyoni 2 US $ kugirango dukomeze inzira irambye kandi yangiza ibidukikije.
Ibiryo
Indwara zisanzwe ziva mubisukari, sirupe y'ibigori, n'amazi.Kuri iyi shingiro, hiyongereyeho uburyohe, ibara, nuburyo bwo guhindura ibintu.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% |
Mugukora nka coagulant, gelatine irashobora gukoreshwa muguhumanya umwanda mugihe cyo gukora vino, byeri, cider, numutobe.Ifite ibyiza byubuzima butagira imipaka muburyo bwumye, byoroshye gukemura, kwitegura 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 | ||||||
| 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 | |
Ahanini muri 25kgs / umufuka.
1. Imipira imwe imbere, imifuka ibiri iboshye hanze.
2. Imbere ya Polybag 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
Bika mu kintu gifunze cyane, kibitswe ahantu hakonje, humye, gahumeka.
Gumana ahantu hasukuye GMP, ugenzurwa neza nubushyuhe bugereranije muri 45-65%, nubushyuhe buri hagati ya 10-20 ° C.Hindura neza ubushyuhe nubushuhe imbere mububiko uhindura Ventilation, gukonjesha, hamwe na dehumidification.
Ibibazo
Q1: Ni ubuhe bwoko butandukanye bwa gelatine?
Gelatine ije muburyo bwinshi, harimo ifu ya gelatine cyangwa gelatine ya granile, ifite imbaraga zitandukanye nagaciro keza.Ubwoko butandukanye burakwiriye mubikorwa bitandukanye.
Q2.Ibicuruzwa bya gelatine biva mubisoko birambye?
Nibyo, Nibyingenzi kwemeza ko gelatine ikoreshwa ituruka kubatanga imyitwarire myiza kandi irambye kandi inzira yo gukora ikurikiza imikorere irambye.
Q3: Ibicuruzwa byawe bya gelatine birinda allergens, inyongeramusaruro, cyangwa imiti igabanya ubukana?
Yego.Ni ngombwa kugenzura ko ibicuruzwa bya gelatine bitarimo allergène, inyongeramusaruro, cyangwa imiti igabanya ubukana, cyane cyane kubantu bafite inzitizi z’imirire cyangwa ibyo bakunda.
Q4.Ni ubuhe bushobozi bwawe bwo gukora, ushobora kwakira ibicuruzwa binini?
Toni 1000+ yubushobozi bwo gukora yemeza ko dushobora gukora ibicuruzwa binini cyangwa guhaza ibikenewe byihariye.
Q5: Niki gihe cyawe cyo kuyobora kugirango wuzuze ibicuruzwa no kohereza?
Yasin irashobora kwemeza igihe cyo gutanga vuba cyiminsi 10.
dushobora kuguha ibintu byiza bihebuje, agaciro kapiganwa hamwe nabatanga serivisi nziza.Aho tugana ni "Uje hano bigoye kandi turaguha kumwenyura kugirango ukureho" kugirango ugenzure ubuziranenge bwa Powder ya Gelatin Igiciro 250 Bloom Food Grade Halal Gelatine Sheet Fish Gelatin, Twishimiye icyifuzo cyo gukora imishinga hamwe nawe kandi twizeye ko mugire umunezero muguhuza andi makuru yibintu byacu.
Kugenzura Ubuziranenge kuriUbushinwa Uruhu rwinyamanswa Gelatin na Halal Gelatin, Isosiyete yacu irahamagarira cyane abakiriya bo murugo no mumahanga kuza kuganira natwe ubucuruzi.Emera gufatanya gukora ejo hazaza heza!Turindiriye gufatanya nawe bivuye ku mutima kugirango tugere ku ntsinzi-ntsinzi.Turasezeranye kugerageza uko dushoboye kugirango tuguhe serivisi nziza kandi nziza.
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.
