Umwuga w'Ubushinwa Gelita Gelatin - Ibiryo byo mu rwego rwa Gelatin - Yasin

Gusaba

Ibiryo

Indwara zisanzwe ziva mubisukari, sirupe y'ibigori n'amazi. Kuri iyi shingiro bongerewe uburyohe, ibara nuburyo bwo guhindura.Gelatinikoreshwa cyane mubiryo 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.

Gelatinikoreshwa mugukubitisha ibiboko nka marshmallows aho ikora kugirango igabanye uburemere bwubuso bwa sirupe, itume ifuro ikomeza kwiyongera, gushira ifuro ukoresheje 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.

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.

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.

Ibisobanuro

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.