Uruganda rwo mu Bushinwa rugurisha cyane Gelatine Nziza ku ruhu - Ibiryo bya Grade Gelatin - Uruganda rwa Yasin n'abakora

Uruganda rugurisha neza Gelatine Nziza Kuruhu - Ibiryo Byiciro bya Gelatin - Yasin Ibiranga Ishusho

Uruganda rugurisha neza Gelatine Nziza kuruhu - Ibiryo bya Grade Gelatin - Yasin

Ibicuruzwa birambuye

Ibicuruzwa

Video bifitanye isano

Igitekerezo (2)

Turibanda kandi kunoza imicungire yibintu na sisitemu ya QC kugirango dushobore gukomeza inyungu nyinshi mubucuruzi burushanwe cyane kuriHydrolyzed Porcine Gelatin,Kolagen Yuzuye,Igiciro cy'ifu ya Gelatin, Turashobora gukora gahunda yawe yihariye kugirango duhuze ibyawe bishimishije! Isosiyete yacu yashyizeho amashami menshi, harimo ishami rishinzwe umusaruro, ishami rishinzwe kugurisha, ishami rishinzwe kugenzura ubuziranenge hamwe n’ikigo cya sevice, nibindi.

Uruganda rugurisha cyane Gelatine Nziza kuruhu - Ibiryo bya Grade Gelatin - Yasin Ibisobanuro:

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	umukozi imiterere byoroshye	180-260	A / B.	hasi-hejuru	6 - 10%
Inzoga (gelatin + ibinyamisogwe)	umukozi imiterere byoroshye	100-180	A / B.	giciriritse	2 - 6%
Ibiryo biryoshye (guhekenya imbuto, toffe)	Aeration chewability	100-150	A / B.	hagati-hejuru	0.5 - 3%
Ibishanga (yabikijwe cyangwa yatanzwe)	Aeration gutuza umukozi	200-260	A / B.	hagati-hejuru	2 - 5%
Nougat	chewability	100-150	A / B.	hagati-hejuru	0.2 - 1.5%
Inzoga	umukozi imiterere byoroshye	120-220	A / B.	giciriritse	3 - 8%
Igipfukisho (guhekenya amenyo - dragees)	gukora firime guhuza	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 Bloom gelatine izakenera 2.0% kugirango ibone kimwe). Ibijumba bitari sucrose birashobora gukoreshwa.

	Imikorere		Kurabya	Andika *	Viscosity	Umubare (muri cp)
Amata n'ibiryo
Gelatin desert		umukozi imiterere	180-260	A / B.	hagati-hejuru	1.5 - 3%
Yoghurt		irinda syneresis imiterere kubyimba, ibikoresho bya gelling	200-250	A / B.	hagati-hejuru	0.2 - 1%
Ibyokurya bihumeka (ubwoko bwa mousse)		gutuza imiterere Aeration	180-240	A / B.	hagati-hejuru	0.3 - 2%
Amavuta n'amavuta		imiterere umubyimba / umukozi	200-240	A / B.	hagati-hejuru	0.2 - 2%
Foromaje yoroshye kandi yashonze		imiterere gutuza	180-240	A / B.	hagati-hejuru	0.1 - 0.3%
Amavuta yo kwisiga		imiterere gutuza	120-160	A / B.	giciriritse	0.2 - 1.0%
Ibishushanyo		umubyimba / umukozi	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	guhuza inyama	200-250	A / B.	giciriritse		QS
Aspics	umukozi imiterere	150-280	A / B.	hagati-hejuru		3.5 - 18%
Inyama	imiterere	250-280	A / B.	hagati-hejuru		1.5 - 3%
Inyama zinka	guhuza inyama	250-280	A / B.	hagati-hejuru		1.5 - 3%
Pies (pâtés)	gutwikira gutuza	180-250	A / B.	hagati-hejuru		1.3 - 3%
Inyama zitetse	guhuza inyama	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

Ibisobanuro

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 poly 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. Nta 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.

Ibicuruzwa birambuye:

Ibicuruzwa bifitanye isano:

Akenshi bishingiye ku bakiriya, kandi ni intego yacu nyamukuru yo kuba gusa abantu bazwi cyane, batanga ibyiringiro kandi b'inyangamugayo, ariko kandi tukaba umufatanyabikorwa w'abakiriya bacu ku ruganda rugurisha neza Gelatin Nziza ku ruhu - Ibiryo Grade Gelatin - Yasin, Ibicuruzwa bizatanga ku isi yose, nka: Gana, New York, Lativiya, Turashaka gutumira abakiriya baturutse mu mahanga kugira ngo tuganire ku bucuruzi natwe. Turashobora kwerekana abakiriya bacu ibicuruzwa byiza kandi byiza na serivisi nziza. Twizeye neza ko tuzagira umubano mwiza wa koperative kandi tugakora ejo hazaza heza kumpande zombi.

Ifu ya Gelatin