Nigute Gukora Gummies hamwe na Gelatin

Umwuga wa gummy wabigize umwuga ushingiye kuri gelatine, itanga imiterere nyayo, ihamye, hamwe nubunini bukenewe mubikorwa byinshi. Bitandukanye na mato mato cyangwa yakozwe n'intoki, inganda gelatin gummies reseptUkeneye kwiga cyane, ibikoresho byihariye, hamwe no kugenzura ubuziranenge kugirango ugere kubisabwa mubucuruzi.

 

 

Guhitamo indabyo nyinshi ifu ya gelatin kuri gummiesKuri automatike yo kubika no gukama - kwemeza umusaruro uhoraho mubwinshi. Iyi ngingo ikubiyemo tekinike nziza yinganda nogukwirakwiza. Abahinguzi barashobora gutezimbere amafaranga yibanda kubintu byigiciro cyingirakamaro, kongera igihe cyigihe cyo kubaho, hamwe no gukemura ibibazo byinshi, bitanga ibiryo bidasanzwe bya chewy kumasoko yisi.

Gelatine ikozwe iki?

Yakozwe kugirango imbaraga zirabya cyane (150–300), gelatine ni poroteyine ya hydrolysable ya kolagen ikomoka cyane cyane ku bikoresho fatizo bya bovine cyangwa porcine, bigatuma habaho guhora mu nganda.

Ubucuruzi bwa gummy busaba ibipimo nyabyo bya gelatine (6-10%), sirupe glucose, na acide citricike hamwe na pH ikora igenzura kubice byombi.

Ababikora bakoresha polyoli (maltitol, erythritol) na fibre prebiotic fibre nini nini, isukari nke; gelatine-yuzuye cyane (250+) irakenewe kugirango ubungabunge imiterere mumirongo yo kubitsa byihuse. Ifu ya gelatin ya gummiesreka kugenga uburyohe nuburyo bihuye nuburyohe bwawe.

Impamvu Gukora gelatin gummies resept?

• Ikintu cyingenzi cya gelling gikoreshwa mubucuruzi bwa gummy ni gelatine. Ibigize ibikoresho bitanga uburyo bwiza, bworoshye, hamwe no gushonga-mumunwa ukenewe mubikorwa rusange.
• Hamwe na bolatine ikomoka kuri bovine itoneshwa uburyohe bwayo butabogamye hamwe nimbaraga zikomeye za gel, gelatine yo mu rwego rwibiryo (150-300 Blooms) itanga abayikora kugenzura neza ibicuruzwa.
• Inganda za gelatin gummy ziva mubya gakondo kugeza keto-nziza zituma ibintu byose byuzuye, imyirondoro yuburyohe, nibitunga imirire bikenerwa kugirango uhaze isoko ryihariye.
• Nkibikoresho bisukuye-ibirango, gelatine irahenze cyane mubikorwa byinshi mugihe yemerera gummies idafite sintetike.
• Hamwe na poroteyine 84-90%, intungamubiri za poroteyine za gelatine zitanga ibyiza bikora bishobora kuzamurwa mu nzego z’abaguzi zita ku buzima bwabo.

Icyitonderwa:Akenshi bikoreshwa kuri keto cyangwa paleo, beef gelatin gummiesbazwiho ubwiza bwa poroteyine nziza Kubwiza bwiza nibyiza byubuzima, koresha premium ifu ya gelatin kuri gummies- ibyatsi byagaburiwe inyama zinka ziva hano.

Inyungu zingenzi mu nganda:

Mubikorwa byikora byikora, bihoraho icyiciro-cy-imikorere. Guhuza nibikoresho byihuse byo kubitsa no kubumba; guhinduka kugirango habeho ibicuruzwa bitarimo isukari, ibinyabuzima, cyangwa ibikomoka ku bicuruzwa; imico myiza yo guhuza igabanya imyanda yumusaruro.

Inganda Gelatin Gummy Ibikoresho & Umusaruro

Ibikoresho byubucuruzi gelatin gummies resept

1. Bovine cyangwa 200-250) bovine cyangwa porcine gelatine yemeza ubunyangamugayo bwuburyo bwo kubumba byihuse no kumanuka kuva 6-10% kuburemere.
2. Kugirango uhore wijimye, koresha amazi ya osmose cyangwa umutobe wimbuto usobanutse kuri 65-70 Brix).
3. Abaryoshye:Mu gukora isukari idafite isukari, hagomba gukoreshwa polyoli (maltitol, erythritol) cyangwa glucose ya glucose (40-50%).
4. Acidulants:Kubijyanye na pH no gutekana neza, aside citric cyangwa malic (0.5-1.5%).
5. Mbere-ivanze kugirango ikwirakwizwe, amavuta-yogushonga uburyohe hamwe namabara yemewe na FDA ni menshi mumabara.
6. Ibishushanyo:Ibiribwa byo mu rwego rwa silicone cyangwa ibyuma bidafite ingofero bikoreshwa muburyo bwo kubitsa byikora.

Inama za Gelatin Gummies

Imbaraga za Gelatine:Koresha ifu ya gelatine kuri chewy yuzuye ya gummies ifite imbaraga zirabya 225 250. Byuzuye kurumwa bigoye ni inyama ya gelatine.

Kuyobora kubira:ubushyuhe bwinshi bumena gelatine, itanga gummies yoroshye cyangwa ifatanye.

Ubushakashatsi hamwe na flavours: Gerageza guhuza imitobe nk'amakomamanga na cheri cyangwa kuminjagira turmeric kuri bombo nziza, nziza.

Kugenzura imyenda

Kuri gummies yoroshye, gabanya gelatine kugeza ibiyiko bitatu; kubakomeye, uzamure kugeza ibiyiko bitanu.

Isuku

Kugira ngo ukureho byoroshye gummies, gusiga byoroheje amavuta ya silicone hamwe namavuta ya cocout.

 

 

Inganda zikora inganda

• Mbere ya blender gelatine n'amazi akonje (1: 3 igereranyo) muminota 15, hanyuma ushushe kugeza kuri 60-65 ° C (140–150 ° F).
• Guteka umutobe wa glucose cyangwa ibijumba mu isafuriya yuzuye ikoti kuri 80 ° C (176 ° F) bizafasha kubyara.
• Emulize hamwe na gelatine ivanze ukoresheje imashini ivanze cyane (20-30 RPM). Mubisanzwe, beef gelatin gummies Bishyirwaho byihuse hamwe na poroteyine nyinshi.
• Kuri 45-50 ° C (113–122 ° F), kuzuza neza ukoresheje ububiko bwa piston (ibice 1.000.000 / umunota).
• Kuma:Imiterere muri tunel yamasaha 24-48 munsi yubushyuhe buri hagati ya 25-30 ° C, 30% RH.
• Ibyerekeye abagabuzi: Kugaragaza ingano ya gelatine (mesh 20-80 mesh) kugirango iseswe vuba mubikorwa byicyiciro.

Inganda za Gelatin Gummy

Ubucuruzi-Ibipimo byo Gukora Porotokole

Mu bigega bivanga mu nganda, banza uvange ibiryo byo mu rwego rwa gelatine (200-22 Blooms) n'amazi akonje, meza (igipimo cya 1: 3), hanyuma ureke igihe cy'iminota 15 kugeza kuri 20 kugirango kibe cyiza cyane.

Nigute ushobora gukora gelatin gummies?

Gukoresha ubushyuhe.

• Shyushya kugeza kuri 60-65 ° C (140–150 ° F) hamwe no guhora uhindagurika (30-40 RPM), hanyuma usuke gelatine mumasafuriya yuzuye amavuta.
• Komeza ubushyuhe bukabije kugirango ugumane ibiranga gaze.
• Buhoro buhoro ongeramo mbere yashyutswe (80 ° C / 176 ° F) umutobe wa glucose / umutobe wibigori; hanyuma, vanga na mix-shear ivanze (1500-22000 RPM) kugirango batatanye.

Uburyohe / Kwiyongera:

• Hindura pH kuri 3.2-3.8 hamwe na citric / malic acide; shyiramo uburyohe bwamazi / amabara ukoresheje sisitemu yo gukuramo.
• Mu bigega bishyushye, komeza ubunebwe kuri 45-50 ° C (113-122 ° F) hanyuma ubigaburire ibikoresho byabitswe byabigenewe ibice 500-2000 / umunota.
• Koresha ibinyamisogwe cyangwa silicone, ukurikije ibicuruzwa bikenewe.
• Gutunganya no gukama o: Kwimurira muri tunnel igenzurwa nubushuhe (30% RH, 25-30 ° C) cyangwa GUKIZA amasaha 24-48 kugirango ubone ibishishwa byifuzwa (14-18%).
• Kurangiza no gupakira muri azote yuzuye, imifuka ifunze inzitizi; kubumba hamwe nibikoresho byo kurekura ibiryo; koresha anti-caking coating (tapioca krahisi / kuvanga ibishashara).

Ibipimo byo kugenzura ubuziranenge:

Kuri 60 ° C, ubukonje buva kuri 8.000 kugeza kuri 12.000 cP; imbaraga za gel zigabanuka hagati ya 250 na 300 (kwemeza nyuma yumusaruro).

Vari Itandukaniro ryubushuhe: ± 1% hejuru yicyiciro cya ingero

Ibikoresho by'ingenzi byo gukora ibipimo bya Premium Gummies

Ibisobanuro bya Gelatin: Shyira kuri 220-260 Bloom gelatine kugirango ibe nziza ya chew cyangwa gelatine ikomoka kuri Bovine isabwa kugirango ihindurwe neza. Komeza 8-12% ya gelatine yibiro byuburemere muburyo bwa nyuma

Amabwiriza yo Gutunganya Ubushyuhe 

Kugenzura ubushyuhe bukabije: 60-65 ° C (140-150 ° F) ntarengwa o Ntuzigere urenga 70 ° C (158 ° F) kugirango wirinde kwangirika kwa hydrolytike. Shyira mubikorwa sisitemu yo gushyushya hamwe na PID igenzura ubushyuhe.

Guhindura imyandikire

Hindura imbaraga za gel ukoresheje:

• Ubunini bwa gelatine (6-15%)
• Ikigereranyo cya sukrose / glucose (1: 1 kugeza 1: 3)
• Kugenzura ibirimo ubuhehere (14-18%)

Sisitemu yo kurekura ibicuruzwa

Ibiribwa byo mu rwego rwa lecithin bitera (gusaba 0.1-0.3%).

Microcrystalline ibishashara bya sisitemu yo kubumba (cyangwa Automatic mold mold pretreatment)

Uburyohe bwa sisitemu

Impinduka-nziza cyane uburyohe hamwe:

• Ubushyuhe bwo mu turere dushyuha (imyembe-inanasi).
• Umwirondoro wa Berry (acai-amakomamanga).
• Ibikorwa byiyongera (ginger-turmeric).
• Amavuta ashonga amavuta kugirango ubushyuhe butajegajega.

Inama zikora neza:

Shyira kumurongo wo kugenzura viscosity ufite intego ya 8,000–12,000 cP.

Gereranya ibihe byumye kuva amasaha 24 kugeza 48 kuri 30% RH.

Gisesengura imiterere yisaha (TA.XT Yongeyeho isesengura ryimyenda).

 

Inyandiko ya tekiniki yo gupima-hejuru:

Kugumana 5% icyiciro-cy-itandukaniro muburyo bwa gel imbaraga; guhitamo ubushyuhe bwo kubitsa kuri 113-122 ° F (45-50 ° C); kugenzura uburyo bwo kurekura neza (> 98% intego yo kurekura)

 

Inyungu zikorwa zinganda beef gelatin gummies

Gukora beef gelatin gummiesni ibirenze ibiryoha gusa.

Ibyiza byintungamubiri kubicuruzwa byubucuruzi

Tegura inkunga ihuriweho ukoresheje guhuza.

Byaragaragaye ko bigabanya ibimenyetso bya osteoarthritis, hydrolyzed Type I na III collagen peptide. Bisanzwe 10g / gutanga igipimo cyibisabwa

Iterambere rya Dermatologiya

Yongera ubworoherane bwuruhu (bigenwa nigeragezwa rya cutometero) kandi itera keratinocyte gushiraho imisumari / umusatsi.

Gutanga ubuzima bwiza

Ibibyimba bya glycine byateje imbere inzitizi zo munda O 15-20% kugabanuka kwibipimo byinjira mu bushakashatsi bw’ubuvuzi

Amabwiriza akomeye yingirakamaro

Ibiri hejuru ya CLA na omega-3 kurenza ibisanzwe cyangwa nta antibiyotike / imisemburo ya hormone; ibyatsi byagaburiwe na bovine gelatin (EU / USDA byemewe)

Gukoresha Ubuvuzi

Gahunda yo kuzuza ibyumweru 8-12 yo gucunga arthrite; kugenzurwa namaraso proline / ibizamini bya hydroxyproline; synthesis ya kolagen Inkunga yubucucike bwamagufwa: Kalisiyumu ifatanyabikorwa

Ibirango byubucuruzi byubahirizwa ni:

• Imiterere / imikorere isabwa yemejwe na FDA / EFSA
• Ibikoresho byemewe na GMP bitarimo gutunganya allerge
• Inyandiko za tekiniki zirashoboka:
• Umwirondoro wa HPLC amino acide
• Raporo ku gupima ibyuma biremereye; impamyabumenyi nka halal cyangwa kosher

 

 

Inyungu zingamba kubakora ubucuruzi

Guhanga udushya mu ikoranabuhanga mu biribwa

Imyanya ibiri-ibirungo hamwe nibiryo byintungamubiri; isuku-label ubundi buryo bwogukoresha (carrageenan, ibinyamisogwe byahinduwe)

 

Itandukaniro ryisoko.

68% byabakiriya bakunda ibiryo bya kolagen bikunzwe bishingiye kumibare ya 2023 Nielsen

"Ibyiza-Kuri-Wowe" kwagura icyiciro kuri 12.4% CAGR

Umusaruro woroshye ukwiranye na:

• Kurwanya ibikomoka ku bimera (imvange ya marine kolagen);
• Isukari idafite isukari (ivanga polypropilene)
• Gukomeza poroteyine - kugeza kuri 8g / gutanga.
• Ubuhanga bwa tekinike
• Ubwubatsi bw'imyenda: Bloom 150-300 igenzurwa neza
• Ubushyuhe bwumuriro: ubushyuhe bwa 45-50 ° C.
• Gutezimbere muri Shelf-Ubuzima: Glycine imiterere ya antibacterial

 

Ibisubizo bya tekiniki yo gukora inenge

Guhanga udushya mu ikoranabuhanga mu biribwa

Imyanya ibiri-ibirungo hamwe nibiryo byintungamubiri; isuku-label ubundi buryo bwogukoresha (carrageenan, ibinyamisogwe byahinduwe)

Umusaruro woroshye ukwiranye na:

· Kurwanya ibikomoka ku bimera (Hybrids marine kolagen);

· Isukari idafite isukari (ivangwa rya polypropilene)

Gukomeza poroteyine - kugeza kuri 8g / gutanga.

Ubuhanga bwo gukora inganda.

Hydrate pectine muri 80 ° C (176 ° F) umutobe wa acide (pH 3.0–3.5).

Shira gelatine ukwayo muburyo bwa 1: 5 bwamazi akonje.

Kwishyira hamwe kwa Thermal Thermal Thermonies

Huza kuri 65 ± 2 ° C (149 ± 4 ° F).

Komeza kuvanga ubwoya (500–800 RPM).

Ibipimo byo kubitsa:

Mubisanzwe, ibishishwa bigwa hagati ya 4000 na 6.000 cm. Amabwiriza yubuhanga

Ibigize	Imikorere	Urwego rwo Guhindura Inganda
Gelatin (ubwoko B)	Elastique	3-5% w / w
HM Pectin	Imiterere	6-10% w / r
Glucose Sirup	Kuryoshya / Imiterere	40-50%
Acide ya Citric	pH Igenzura	0.5-1.2%

 

Inganda-Ingano Jello-ishingiye kuri Gummy Uburyo bwo Gukora

Ibipimo byinshi bya gelatin gummies resept (ibiro 50)

Kuramo kopi.

Mix Kuvanga Base ya Jello: kg 15 (kuvanga gelatine ivanze).

Water Amazi meza:

√ Bishyushye (60 ° C / 140 ° F): 25 kg

Ubukonje, kuri 4 ° C / 39 ° F: kg 10

Guhitamo uburyohe:

Ibiro bibiri kugeza kuri bitanu bya sucrose y'amazi; kg imwe kugeza kuri eshatu za polyoli (kubitandukanye bitarimo isukari)

Abahindura uburyohe

• Kugabanya isukari, koresha siporo ya maltitol kuri 30% ya sucrose; shyiramo ibintu biryoshye ukoresheje pompe yo kumurongo.
• Shira 45-48 ° C (113–118 ° F) mubibumbano. O Shyira ahantu hagenzurwa nikirere (15 ° C / 59 ° F, 40% RH) muminota 90.

Amabwiriza ya tekiniki

Imbaraga za gel: imbere muri Jello ivanze, hagati ya 175 na 200.

2,500–3,500 cP @ 50 ° C; urwego rwa pH: 3.2–3.8 (yahinduwe n'umuti wa aside citric)

Ibipimo byo kugenzura ubuziranenge

Parameter	Uburyo bwo gupima	Intego
Gushiraho Igihe	Isesengura ry'imyenda
Agaciro Brix	Imashini yububiko	65-68 °
Ibirimwo	Gutakaza-kumisha	18-22%

Inyungu z'ubucuruzi

Kugabanya Ibikoresho Byibanze

Kuraho amasoko atandukanye ya gelatine

Sisitemu yuburyohe busanzwe nibara ryinjizwemo

Amagare yihuta

• 30% bigufi kuruta hydratine isanzwe o o Bloom imbaraga zemewe zisabwa.
• Kworoshya byoroheje byateganijwe mbere ya salrose kuri gelatine.
• Imikorere isanzwe muburyohe.

 

 

Umwanzuro:

uburyo bwo gukora gelatin gummiesni byoroshye kandi bifite agaciro. Urashobora gukora ibiryo biryoshye, bifite ubuzima bwiza ukoresheje ifu ya gelatin kuri gummies hamwe na shingiro gelatin gummies resept.Ababikora bafite amahirwe yunguka, yagutse hamwe na gelatin gummy. Ubucuruzi bushobora gukora udukoryo twiza cyane hamwe no guhitamo Bloom (200-2250), uburyo bwikora, hamwe na formulaire isukuye. Uburyo bwiza bwo kumisha no kubitsa kubicuruzwa byiteguye kumasoko byemeza ko bihoraho kandi biramba.