Gelatin abinci mai daraja
| Aikace-aikace | Don gumi | Don jelly alewa | Don marshmallow |
| Ƙarfin jelly | 250 Bloom | 220-250 furanni | 230-250 furanni |
| Danko (na musamman) | 2.9-3.2 mpa.s | 2.8-3.2 mpa.s | 3.2-4.0 mpa.s |
| bayyana gaskiya | mm 450 | 500mm | 500mm |
1. Raw Material: Yasin abinci gelatin tushen fata dabba daga Yunnan, Gansu, Mongolia, da dai sauransu mara gurbatawa ciyayi.
2. Gogaggen Ma'aikata: Yawancin ma'aikatanmu da kwarewa masu wadata kuma tare da mu a samar da gelatin fiye da shekaru 15
3. Taimakon Fasaha: Yasin na iya ba ku tallafin fasaha idan kuna da wata matsala a samarwa tare da gelatin-jin abinci.
3. Eco-friendly: An saka hannun jari da sabunta tsarin kula da ruwan sha da kusan dalar Amurka miliyan 2 don ci gaba da dorewa da tsarin zamantakewa.
Kayan kayan zaki
Ana yin abubuwan ciye-ciye daga tushen sukari, syrup masara, da ruwa.Zuwa wannan tushe, ana ƙara ɗanɗano, launi, da masu gyara rubutu.Ana amfani da Gelatin sosai a cikin kayan abinci saboda yana kumfa, gels, ko ƙarfafa cikin yanki wanda ke narkewa a hankali ko narke a baki.
Abubuwan da ake amfani da su irin su ɗanɗano mai ɗanɗano suna ɗauke da adadin yawan adadin gelatins.Wadannan alewa suna narkewa da sannu a hankali don haka suna ƙara jin daɗin alewa yayin da suke sassauƙa da dandano.
Ana amfani da Gelatin a cikin abubuwan da aka yi masa bulala irin su marshmallows inda yake hidima don rage tashin hankali na syrup, daidaita kumfa ta hanyar ƙara danko, saita kumfa ta hanyar gelatin, da kuma hana crystallization sugar.
Ana amfani da Gelatin a cikin kumfa mai kumfa a matakin 2-7%, dangane da nau'in da ake so.Gummy kumfa suna amfani da kusan 7% na 200-275 Bloom gelatin.Masu kera Marshmallow gabaɗaya suna amfani da 2.5% na 250 Bloom Type A gelatin.
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| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) |
| Kayan kayan zaki | |||||
| Gelatin gumis |
| 180-260 | A/B | low-high | 6 - 10% |
| Gudun ruwan inabi (gelatin + sitaci) |
| 100-180 | A/B | ƙananan matsakaici | 2 - 6% |
| Zaƙi masu taunawa (Taukan 'ya'yan itace, toffees) |
| 100-150 | A/B | matsakaici-high | 0.5-3% |
| Marshmallows (ajiya ko extruded) |
| 200-260 | A/B | matsakaici-high | 2-5% |
| Nougat |
| 100-150 | A/B | matsakaici-high | 0.2-1.5% |
| Giya |
| 120-220 | A/B | ƙananan matsakaici | 3-8% |
| Tufafi (tauna cingam - draagees) |
| 120-150 | A/B | matsakaici-high | 0.2-1% |
Ta hanyar yin aiki azaman coagulant, ana iya amfani da gelatin don haɓaka ƙazanta yayin yin giya, giya, cider, da juices.Yana da fa'idodin rayuwar shiryayye mara iyaka a cikin busasshen sa, sauƙin sarrafawa, saurin shiri, da fayyace mai haske.
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| Aiki | Bloom | Nau'in* | Dankowar jiki | Sashi (na cp) | ||||||
| Wine da Juice tarar | |||||||||||
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| 80-120 | A/B | ƙananan matsakaici | 5-15 g/h | ||||||
| Abubuwan Jiki da Sinadarai | ||
| Ƙarfin Jelly | Bloom | 140-300 Bloom |
| Danko (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ragewar Danko | % | ≤10.0 |
| Danshi | % | ≤14.0 |
| Bayyana gaskiya | mm | ≥450 |
| Canja wurin 450nm | % | ≥30 |
| 620nm ku | % | ≥50 |
| Ash | % | ≤2.0 |
| Sulfur dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Ruwa maras narkewa | % | ≤0.2 |
| Hankali mai nauyi | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Kayayyakin ƙananan ƙwayoyin cuta | ||
| Jimlar Ƙididdiga na Bacteria | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | Korau | |
Yafi a cikin 25kgs/bag.
1. Jakar polybag ɗaya na ciki, jakunkuna saƙa guda biyu a waje.
2. Jakar Polybag na ciki, jakar Kraft na waje.
3. Bisa ga bukatun abokin ciniki.
Iya Loading:
1. tare da pallet: 12Mts don kwantena 20ft, 24Mts don kwantena 40Ft
2. ba tare da Pallet: 8-15Mesh Gelatin: 17Mts
Fiye da 20Mesh Gelatin: 20 Mts
Ajiye a cikin akwati da aka rufe sosai, adana a cikin sanyi, bushe, wuri mai iska.
Ajiye a cikin tsaftataccen yanki na GMP, da sarrafa yanayin zafi tsakanin 45-65%, da zafin jiki tsakanin 10-20°C.Da kyau daidaita yanayin zafi da danshi a cikin ɗakin ajiya ta hanyar daidaitawar iska, sanyaya, da wuraren cire humidation.
FAQ
Q1: Menene nau'ikan gelatin daban-daban?
Gelatin yana zuwa ta nau'i-nau'i da yawa, ciki har da gelatin foda ko gelatin granulated, tare da ƙarfi daban-daban da ƙimar furanni.Daban-daban iri sun dace da aikace-aikace daban-daban.
Q2.Shin samfuran ku na gelatin sun fito daga tushe masu ɗorewa?
Ee, Yana da mahimmanci don tabbatar da cewa gelatin da aka yi amfani da shi ya fito ne daga masu samar da ɗabi'a da ɗorewa kuma tsarin masana'anta yana bin ayyuka masu ɗorewa.
Q3: Shin samfuran ku na gelatin ba su da allergens, ƙari, ko abubuwan kiyayewa?
Ee.Yana da mahimmanci a tabbatar cewa samfuran gelatin ba su da allergens, ƙari, ko abubuwan kiyayewa, musamman ga mutanen da ke da takamaiman ƙuntatawa na abinci ko abubuwan da ake so.
Q4.Menene ƙarfin samarwa ku, za ku iya ɗaukar manyan oda?
1000+ tons samar iya aiki yana tabbatar da cewa za mu iya ɗaukar manyan umarni ko saduwa da takamaiman bukatun samarwa.
Q5: Menene lokacin jagoran ku don cika oda da jigilar kaya?
Yasin na iya ba da garantin saurin bayarwa na kusan kwanaki 10.
Gelatin abinci mai daraja
| Abubuwan Jiki da Sinadarai | ||
| Ƙarfin Jelly | Bloom | 140-300 Bloom |
| Danko (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ragewar Danko | % | ≤10.0 |
| Danshi | % | ≤14.0 |
| Bayyana gaskiya | mm | ≥450 |
| Canja wurin 450nm | % | ≥30 |
| 620nm ku | % | ≥50 |
| Ash | % | ≤2.0 |
| Sulfur dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Ruwa maras narkewa | % | ≤0.2 |
| Hankali mai nauyi | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Kayayyakin ƙananan ƙwayoyin cuta | ||
| Jimlar Ƙididdiga na Bacteria | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | Korau | |
YawoChartDon samar da Gelatin
Kayan kayan zaki
Ana amfani da Gelatin sosai a cikin kayan abinci saboda yana kumfa, gels, ko ƙarfafa cikin yanki wanda ke narkewa a hankali ko narke a baki.
Abubuwan da ake amfani da su irin su gummy bears sun ƙunshi adadin yawan adadin gelatin.Wadannan alewa suna narkewa da sannu a hankali don haka suna ƙara jin daɗin alewa yayin da suke sassauƙa da dandano.
Ana amfani da Gelatin a cikin abubuwan da aka yi masa bulala irin su marshmallows inda yake hidima don rage tashin hankali na syrup, daidaita kumfa ta hanyar ƙara danko, saita kumfa ta hanyar gelatin, da kuma hana crystallization sugar.
Kiwo da Desserts
Ana iya shirya kayan zaki na Gelatin ta amfani da ko dai nau'in A ko Nau'in B gelatin tare da Blooms tsakanin 175 da 275. Mafi girman Bloom ɗin ƙarancin gelatin da ake buƙata don saiti mai kyau (watau 275 Bloom gelatin zai buƙaci kimanin 1.3% gelatin yayin da 175 Bloom gelatin zai buƙaci. 2.0% don samun daidaitaccen saiti).Ana iya amfani da kayan zaki banda sucrose.
Masu amfani a yau sun damu da cin caloric.Gilashin kayan zaki na yau da kullun yana da sauƙin shiryawa, ɗanɗano mai daɗi, mai gina jiki, ana samun su cikin ɗanɗano iri-iri, kuma yana ɗauke da adadin kuzari 80 kacal a kowace hidimar rabin kofi.Sifofin da ba su da sukari, adadin kuzari takwas ne kawai a kowace hidima.
Nama da Kifi
Ana amfani da Gelatin don gel aspics, cuku mai kai, miya, rolls kaza, glazed da gwangwani gwangwani, da kayan naman jelly iri iri.Gelatin yana aiki don shayar da ruwan nama kuma don ba da tsari da tsari ga samfuran da in ba haka ba zasu rabu.Matsayin amfani na yau da kullun daga 1 zuwa 5% ya danganta da nau'in nama, adadin broth, gelatin Bloom, da rubutun da ake so a samfurin ƙarshe.
Wine da Juice Fining
Ta hanyar yin aiki azaman coagulant, ana iya amfani da gelatin don zubar da ƙazanta yayin yin giya, giya, cider da juices.Yana yana da abũbuwan amfãni daga Unlimited shiryayye rai a cikin busassun siffan, sauƙi na handling, m shiri da m bayani.
Kunshin
Yafi a cikin 25kgs/bag.
1. Jakar poly guda ɗaya na ciki, jakunkuna saƙa biyu na waje.
2. Jakar Poly ɗaya na ciki, jakar Kraft na waje.
3. Bisa ga abokin ciniki ta bukata.
Iya Loading:
1. tare da pallet: 12Mts don kwantena 20ft, 24Mts don kwantena 40Ft
2. ba tare da Pallet: 8-15Mesh Gelatin: 17Mts
Fiye da 20Mesh Gelatin: 20 Mts
Adanawa
Ajiye a cikin akwati da aka rufe sosai, adana a cikin sanyi, bushe, wuri mai iska.
A kiyaye a cikin tsaftataccen yanki na GMP, ana sarrafa da kyau yanayin zafi tsakanin 45-65%, zazzabi tsakanin 10-20 ° C.Ma'ana daidaita yanayin zafi da danshi a cikin ɗakin ajiya ta hanyar daidaitawar iska, sanyaya da wuraren cire humidation.
