China ọkachamara China Beef Gelatin - nri ọkwa Gelatin – Yasin factory na-emepụta

Ọkachamara China Beef Gelatin - Nri nri Gelatin – Yasin egosipụtara onyogho

Ọkachamara China Gelatin Beef - Nri nri Gelatin – Yasin

Zipu ajụjụ ugbu a

Nkọwa ngwaahịa

Mkpado ngwaahịa

Vidiyo emetụtara

Nzaghachi (2)

Anyị na-agbalịsi ike maka ịdị mma, na-ejere ndị ahịa ozi", na-atụ anya ịghọ ndị otu kacha mma imekọ ihe ọnụ na onye na-achị ụlọ ọrụ maka ndị ọrụ, ndị na-eweta ngwaahịa na ndị ahịa, na-achọpụta òkè bara uru na nkwalite na-aga n'ihu makaGelatin na Malay,Collagen Maka nkwonkwo mgbu,Collagen maka ụmụ nwanyị, Nabata niile ndị na-azụ ahịa mara mma na-ekwurịta nkọwa nke ngwọta na echiche na anyị !!

Ọkachamara China Gelatin Beef - Gelatin ọkwa nri - nkọwa Yasin:

Ngwa

Ihe oriri

A na-emekarị ihe oriri site na isi shuga, sirop ọka na mmiri. Na ntọala a, a na-agbakwunye ekpomeekpo, agba na ihe ndozi. A na-eji Gelatin eme ihe n'ọtụtụ ebe na confections n'ihi na ọ na-afụ ụfụfụ, gels, ma ọ bụ na-agbaze ka ọ bụrụ nke na-agbaze nwayọọ nwayọọ ma ọ bụ gbazee n'ọnụ.

Nri dị ka anụ ọhịa bea nwere ọnụ ọgụgụ dị elu nke gelatin. Candies ndị a na-agbaze nwayọọ nwayọọ si otú ahụ na-agbatị ụtọ nke swiiti ahụ ma na-eme ka ụtọ ahụ dị nro.

A na-eji Gelatin eme ihe na-esi ísì ụtọ dị ka marshmallows ebe ọ na-eje ozi na-ebelata esemokwu nke sirop, mee ka ụfụfụ ahụ dị ike site na ụba viscosity, dozie ụfụfụ site na gelatin, ma gbochie sugar crystallization.

A na-eji Gelatin mee ihe na confections foamed na ọkwa 2-7%, dabere n'ụdị a chọrọ. Ụfụ ụfụfụ na-eji ihe dịka 7% nke gelatin oge ntoju 200-275. Ndị na-emepụta Marshmallow na-ejikarị 2.5% nke 250 Bloom Ụdị gelatin.

	Ọrụ	Oge ntoju	Ụdị *	Viscosity	Usoro onunu ogwu (na cp)
Ihe oriri
Gelatin goms	onye ọrụ gelling udidi elasticity	180-260	A/B	obere elu	6-10%
Mmanya chịngọm Gelatin + starch (nri)	onye ọrụ gelling udidi elasticity	100-180	A/B	obere-ọkara	2-6%
Ihe ụtọ ụtọ a na-ata (ịta mkpụrụ osisi, toffe)	ikuku chewability	100-150	A/B	ọkara-elu	0.5-3%
Marshmallows (etinye ego ma ọ bụ extruded)	ikuku nkwụsi ike onye ọrụ gelling	200-260	A/B	ọkara-elu	2-5%
Nougat	chewability	100-150	A/B	ọkara-elu	0.2-1.5%
Mmanya mmanya	onye ọrụ gelling udidi elasticity	120-220	A/B	obere-ọkara	3-8%
Mkpuchi (ịta chịngọm - dragees)	ihe nkiri akpụ njide	120-150	A/B	ọkara-elu	0.2-1%

Mmiri ara ehi na desserts

Enwere ike ịchọta desserts Gelatin laa azụ na 1845 mgbe e nyere patent US maka iji "gelatin dị obere" maka iji na dessert. Desserts Gelatin ka na-ewu ewu: ahịa US ugbu a maka desserts gelatin karịrị 100 nde pound kwa afọ.

Ndị na-eri nri taa na-eche banyere oriri caloric. Nri ụtọ gelatin oge niile dị mfe ịkwadebe, ụtọ ụtọ, na-edozi ahụ, dị n'ụdị ụtọ dị iche iche, ma nwee naanị calorie 80 kwa ọkara iko. Ụdị ndị na-enweghị shuga bụ naanị calorie asatọ kwa nri.

A na-eji salts buffer na-edobe pH kwesịrị ekwesị maka ekpomeekpo na njirimara ntọala. N'akụkọ ihe mere eme, a na-agbakwunye ntakịrị nnu dị ka ihe na-eme ka ụtọ.

Enwere ike ịkwadebe ihe oriri Gelatin site na iji ụdị A ma ọ bụ Ụdị B gelatin na Blooms n'etiti 175 na 275. Nke dị elu na oge ntoju na obere gelatins chọrọ maka nhazi kwesịrị ekwesị (ie 275 Bloom gelatin ga-achọ ihe dịka 1.3% gelatin mgbe 175 Bloom gelatin ga-achọ 2.0% iji nweta nha nha). Enwere ike iji ihe na-atọ ụtọ na-abụghị sucrose.

	Ọrụ		Oge ntoju	Ụdị *	Viscosity	Usoro onunu ogwu (na cp)
Mmiri ara ehi na desserts
Gelatin eji megharịa ọnụ		onye ọrụ gelling udidi	180-260	A/B	ọkara-elu	1.5-3%
Yogọt		na-egbochi syneresis udidi ndim, gelling gị n'ụlọnga	200-250	A/B	ọkara-elu	0.2-1%
Dessert nke ikuku juru (ụdị mousse)		nkwụsi ike udidi ikuku	180-240	A/B	ọkara-elu	0.3-2%
Puddings na ude		udidi thickening / gelling gị n'ụlọnga	200-240	A/B	ọkara-elu	0.2-2%
Chiiz dị nro ma gbazee		udidi nkwụsi ike	180-240	A/B	ọkara-elu	0.1-0.3%
Akpụrụ ude		udidi nkwụsi ike	120-160	A/B	obere-ọkara	0.2-1.0%
Icings		thickening / gelling gị n'ụlọnga	220-280	A/B	ọkara-elu	0.5-1.0%

Anụ na Azụ

A na-eji Gelatin na-asa aspics, chiiz isi, souse, mpịakọta ọkụkọ, glazed na hams mkpọ, na ngwaahịa anụ jelii dị iche iche. Gelatin na-arụ ọrụ iji na-amịkọrọ ihe ọṅụṅụ anụ na inye ụdị na nhazi nke ngwaahịa ndị ga-adasasị. Ọkwa ojiji a na-emekarị sitere na 1 ruo 5% dabere n'ụdị anụ ahụ, ọnụọgụ ofe, gelatin Bloom, na udidi achọrọ na ngwaahịa ikpeazụ.

	Ọrụ	Oge ntoju	Ụdị *		Viscosity	Usoro onunu ogwu (na cp)
Anụ na Azụ
Hams	ejikọta anụ	200-250	A/B	ọkara		QS
Aspics	onye ọrụ gelling udidi	150-280	A/B	ọkara-elu		3.5-18%
Anụ mkpọ	udidi	250-280	A/B	ọkara-elu		1.5-3%
Anụ ọka	ejikọta anụ	250-280	A/B	ọkara-elu		1.5-3%
achịcha (patés)	mkpuchi nkwụsi ike	180-250	A/B	ọkara-elu		1.3-3%
Anụ esi nri oyi kpọnwụrụ	ejikọta anụ	200-240	B	ọkara-elu		0.5-3%

Mmanya na ihe ọṅụṅụ

Site n'ime ihe dị ka coagulant, gelatin nwere ike iji mee ihe na-adịghị ọcha n'oge a na-emepụta mmanya, biya, cider na ihe ọṅụṅụ. Ọ nwere uru nke ndụ nchekwa na-akparaghị ókè n'ụdị akọrọ ya, ịdị mfe nke njikwa, nkwadebe ngwa ngwa na nkọwa doro anya.

Ọrụ

Oge ntoju

Ụdị *

Viscosity

Usoro onunu ogwu

(na cp)

Mmanya mmanya na ihe ọṅụṅụ

nkọwa

80-120

A/B

obere-ọkara

5-15 g / h

Nkọwapụta

Gelatin ọkwa nri
Ihe anụ ahụ na kemịkalụ
Jelly Ike	Oge ntoju	140-300 ifuru
Viscosity (6.67% 60°C)	mpa.s	2.5-4.0
Mgbasa viscosity	%	≤10.0
Mmiri	%	≤14.0
nghọta	mm	≥450
Mbufe 450nm	%	≥30
620nm	%	≥50
Ash	%	≤2.0
Sulfur dioxide	mg/kg	≤30
Hydrogen peroxide	mg/kg	≤10
Mmiri na-adịghị edozi	%	≤0.2
Uche dị arọ	mg/kg	≤1.5
Arsenic	mg/kg	≤1.0
Chromium	mg/kg	≤2.0
Ihe Microbial
Ngụkọta ọnụ ọgụgụ nje bacteria	CFU/g	≤10000
E.Coli	MPN/g	≤3.0
Salmonella		Ihe ọjọọ

Chart erugharị

ngwugwu

tumadi na 25kgs/bag.

1. Otu akpa poly dị n'ime, akpa abụọ a kpara akpa n'èzí.

2. Otu Poly akpa n'ime, Kraft akpa mpụta.

3. Dị ka ndị ahịa chọrọ.

Ikike ibu:

1. na pallet: 12Mts maka 20ft akpa, 24Mts maka 40Ft akpa

2. na-enweghị Pallet: 8-15 Mesh Gelatin: 17Mts

Karịrị 20Mesh Gelatin: 20 Mts

Nchekwa

Debe n'ime akpa mechiri emechi, echekwara na ebe dị jụụ, kpọrọ nkụ, ebe ikuku na-eku ume.

Debe ebe dị ọcha GMP, na-achịkwa nke ọma iru mmiri dị n'ime 45-65%, okpomọkụ n'ime 10-20°C. Dị ezi uche na-edozi ọnọdụ okpomọkụ na mmiri dị n'ime ụlọ nkwakọba ihe site n'ịgbanwee ikuku ventilashị, ụlọ jụrụ oyi na ikpochapụ.

Foto nkọwa ngwaahịa:

Ntuziaka ngwaahịa emetụtara:

The Organization keeps for the process concept "scientific administration, superior quality and effectiveness primacy, shopper supreme for Professional China Beef Gelatin - Food Grade Gelatin – Yasin , The ngwaahịa ga-enye ihe niile n'ụwa, dị ka: Lisbon , United States , Iraq , They're inoable modeling and promoting well all over the world. Under no situations a shortly for personal time , n'okpuru ọ bụla ọrụ ga-apụ n'anya n'ụwa nile. àgwà nke ụkpụrụ nke Prudence, Ịrụ Ọrụ, Njikọ na Innovation na-eme mgbalị dị egwu iji gbasaa azụmahịa ya na mba ụwa, na-eme ka ụlọ ọrụ ya dịkwuo elu, anyị enwewo obi ike na anyị ga-enwe atụmanya dị egwu na nke a ga-ekesa n'ụwa nile n'afọ ndị na-abịa.

Gelatin nke anụ ọhịa