Heerka Cuntada Gelatin
| Codsiga | Wixii xanjo ah | Nacnac jelly ah | Loogu talagalay marshmallow |
| Xooga Jelly | 250 ubax | 220-250 ubax | 230-250 ubax |
| Viscosity (la habeeyey) | 2.9-3.2mpa.s | 2.8-3.2 mpa.s | 3.2-4.0 mpa.s |
| hufnaan | 450mm | 500mm | 500mm |
1. Walxaha ceeriin: Yasin cuntada jelatin ilaha maqaarka xoolaha ee Yunnan, Gansu, Mongolia, iwm dhul-daaqsimeedka-free
2. Shaqaale Khibrad Leh: Shaqaalaheenna intooda badan waxay leeyihiin waayo-aragnimo qani ah oo nagu wada jira wax soo saarka jelatin muddo ka badan 15 sano
3. Taageero Farsamo: Yasin waxa uu ku siin karaa taageero farsamo haddii aad wax dhibaato ah kala kulanto wax soo saarka jelatin-cunnadayada
3. Eco-saaxiibtinimo: Waxa maalgaliyay oo la cusboonaysiiyay nidaamkayaga daaweynta biyaha wasakhda ah ku dhawaad US$ 2 milyan si loo ilaaliyo hab-saaxiibtinimo waara
Macmacaanka
Macmacaanka waxaa sida caadiga ah laga sameeyaa saldhigga sonkorta, sharoobada galleyda, iyo biyaha.Saldhiggan, waxaa lagu daraa dhadhan, midab, iyo wax-beddelayaal.Gelatin waxaa si weyn loogu isticmaalaa macmacaanka sababta oo ah waxay xumbo, jeelaysaa, ama ku adkaysataa gabal si tartiib ah u milma ama afka ku dhalaaliya.
Macmacaannada ay ka midka yihiin orso xanjada waxa ku jira tiro aad u badan oo jelatin ah.Nacnacyadani waxay si tartiib tartiib ah u milmaan si ay u dheereeyaan raaxaysiga nacnaca iyada oo la simaynayo dhadhanka.
Gelatin waxaa loo isticmaalaa macmacaanka la garaacay sida marshmallows halkaas oo ay u adeegto si loo yareeyo xiisadda dusha sare ee sharoobada, xasilinta xumbo iyada oo loo marayo viscosity kordhay, xumbo ku dheji jelatin, iyo ka hortagga crystallization sonkorta.
Gelatin waxaa loo isticmaalaa macmacaanka xumbo leh heer 2-7% ah, taas oo ku xidhan qaabka la rabo.Xumbo xabaggu waxay isticmaalaan qiyaastii 7% ee 200-275 jelatin Bloom.Soosaarayaasha Marshmallow guud ahaan waxay isticmaalaan 2.5% ee 250 Bloom Type A jelatin ah.
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| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) |
| Macmacaanka | |||||
| Gelatin cirridka |
| 180-260 | A/B | hoose-sare | 6 - 10% |
| Cirridka khamriga (gelatin + istaarij) |
| 100-180 | A/B | dhexdhexaad hoose | 2 - 6% |
| Macmacaanka la calalin karo (cunista miraha, tufaaxa) |
| 100-150 | A/B | dhexdhexaad-sare | 0.5 - 3% |
| Marshmallows (La kaydiyay ama la saaray) |
| 200-260 | A/B | dhexdhexaad-sare | 2 - 5% |
| Nougat |
| 100-150 | A/B | dhexdhexaad-sare | 0.2 - 1.5% |
| Khamriga |
| 120-220 | A/B | dhexdhexaad hoose | 3 - 8% |
| Dahaarka xanjo-xanjo |
| 120-150 | A/B | dhexdhexaad-sare | 0.2 - 1% |
U shaqaynta sida xinjirowga dhiigga, jelatin waxa loo isticmaali karaa in lagu soo dajiyo wasakhda inta lagu jiro samaynta khamriga, biirka, ciderka, iyo casiirka.Waxay leedahay faa'iidooyinka nolosha shelf aan xadidnayn qaabkeeda engegan, sahlanaanta maaraynta, diyaargarowga degdega ah, iyo caddaynta quruxda badan.
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| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||||||
| Khamriga iyo Casiirka ganaaxa | |||||||||||
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| 80-120 | A/B | dhexdhexaad hoose | 5-15 g/h | ||||||
| Walxaha Jirka iyo Kiimikada | ||
| Xooga Jelly | Bloom | 140-300Bloon |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Burburka Viscosity | % | ≤10.0 |
| Qoyaanka | % | ≤14.0 |
| Hufnaan | mm | ≥450 |
| Xawaaladaha 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Dambas | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Biyo Aan La milmi karin | % | ≤0.2 |
| Maskax Culus | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Alaabta Microbial | ||
| Wadarta tirada bakteeriyada | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | xun | |
Inta badan 25kgs/bac.
1. Hal shandad oo gudaha ah, laba bac oo tolsan oo dibadda ah.
2. Mid ka mid ah polybag gudaha ah, bacda Kraft dibadda.
3. Marka loo eego shuruudaha macmiilka.
Awoodda Soodejinta:
1. leh pallet: 12Mts oo loogu talagalay Konteenarka 20ft, 24Mts oo loogu talagalay Konteenarka 40Ft
2. aan lahayn Pallet: 8-15 Mesh Gelatin: 17Mts
In ka badan 20 Mesh Gelatin: 20 Mts
Ku hay weel si adag u xiran, ku kaydsan meel qabow, qalalan, oo hawo leh.
Ku hay GMP aag nadiif ah, si fiican u kontorool huurka qaraabada 45-65%, iyo heerkulka gudaha 10-20°C.Si macquul ah u hagaaji heerkulka iyo qoyaanka gudaha qolka kaydka adiga oo hagaajinaya hawo-qaadista, qaboojinta, iyo tas-hiilaadka qoyaanka.
FAQ
Q1: Waa maxay noocyada kala duwan ee jelatin?
Gelatin waxay ku timaadaa qaabab badan, oo ay ku jiraan budada jelatin ama jelatin granulated, oo leh awoodo kala duwan iyo qiimaha ubaxyada.Noocyada kala duwan ayaa ku habboon codsiyada kala duwan.
Q2.Alaabtaada jelatinku miyay ka yimaadeen ilo waara?
Haa, waa muhiim in la hubiyo in jelatin la isticmaalo uu ka yimaado alaab-qeybiyeyaal anshax leh oo waara iyo in habka wax soo saarku raaco dhaqamo waara.
Q3: Alaabtaada jelatin miyay ka nadiif yihiin xasaasiyadaha, waxyaalaha lagu daro, ama waxyaalaha lagu ilaaliyo?
HaaWaxaa muhiim ah in la xaqiijiyo in alaabta jelatin ay ka madax banaan yihiin xasaasiyadaha, waxyaabaha lagu daro, ama waxyaalaha lagu ilaaliyo, gaar ahaan shakhsiyaadka leh xaddidaadyo gaar ah oo cunto ama doorbidid.
Q4.Waa maxay awooddaada wax-soo-saarka, ma aqbali kartaa dalabaadka waaweyn?
1000+ tan oo awood wax soo saar ah waxay xaqiijinaysaa inaan xakameyn karno amarada waaweyn ama buuxin karno baahiyaha wax soo saarka gaarka ah.
Q5: Waa maxay wakhtigaaga hogaanka ee buuxinta dalabka iyo rarida?
Yasin waxa uu dammaanad qaadi karaa wakhtiga dhalmada degdega ah oo ku saabsan 10 maalmood.
Heerka Cuntada Gelatin
| Walxaha Jirka iyo Kiimikada | ||
| Xooga Jelly | Bloom | 140-300Bloon |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Burburka Viscosity | % | ≤10.0 |
| Qoyaanka | % | ≤14.0 |
| Hufnaan | mm | ≥450 |
| Xawaaladaha 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Dambas | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Biyo Aan La milmi karin | % | ≤0.2 |
| Maskax Culus | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Alaabta Microbial | ||
| Wadarta tirada bakteeriyada | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| Salmonella | xun | |
SocodkaShaxdaSoo saarista Gelatin
Macmacaanka
Gelatin waxaa si weyn loogu isticmaalaa macmacaanka sababta oo ah waxay xumbo, jeelaysaa, ama ku adkaysataa gabal si tartiib ah u milma ama afka ku dhalaaliya.
Macmacaannada ay ka midka yihiin orso cirridka waxa ku jira xaddi aad u sarreeya oo jelatin ah.Nacnacyadani waxay si tartiib tartiib ah u milmaan si ay u dheereeyaan raaxaysiga nacnaca iyada oo la simaynayo dhadhanka.
Gelatin waxaa loo isticmaalaa macmacaanka la garaacay sida marshmallows halkaas oo ay u adeegto si loo yareeyo xiisadda dusha sare ee sharoobada, xasilinta xumbo iyada oo loo marayo viscosity kordhay, xumbo ku dheji jelatin, iyo ka hortagga crystallization sonkorta.
Caanaha iyo macmacaanka
Macmacaanka Gelatin waxa lagu diyaarin karaa iyadoo la isticmaalayo nooca A ama nooca B oo leh ubaxyo u dhexeeya 175 iyo 275. Markasta oo uu ubaxu sarreeyo jelatin yar ayaa loo baahan yahay si sax ah (ie 275 Bloom gelatin waxay u baahan doontaa ilaa 1.3% jelatin halka 175 Bloom gelatin ay u baahan doonto 2.0% si loo helo set siman).Macmacaano aan ahayn sukrose waa la isticmaali karaa.
Macaamiisha maanta waxay ka walaacsan yihiin qaadashada kaloriinta.Macmacaanka caadiga ah ee jelatin waa sahlan tahay in la diyaariyo, dhadhan fiican leh, nafaqo leh, laga helo dhadhan kala duwan, oo ka kooban 80 kalori oo keliya halkii koob nuskeed ah.Noocyada aan sonkorta lahayn waa sideed kaloori oo keliya adeegiiba.
Hilibka iyo Kaluunka
Gelatin waxaa loo isticmaalaa in lagu jeeleeyo aspics, farmaajo madaxa, maraqa, duub digaaga, glazed iyo dhogorta qasacadaysan, iyo hilibka jellied ee nooc kasta ah.Gelatinku wuxuu u shaqeeyaa inuu nuugo casiirka hilibka iyo inuu siiyo qaab iyo qaab alaabta haddii kale kala go'i lahayd.Heerka isticmaalka caadiga ah wuxuu u dhexeeyaa 1 ilaa 5% iyadoo ku xiran nooca hilibka, qadarka maraq, jelatin Bloom, iyo texture la rabo badeecada ugu dambeysa.
Khamriga iyo Casiirka
U shaqaynta sida xinjirowga dhiigga, jelatin waxa loo isticmaali karaa in lagu soo dajiyo wasakhda inta lagu jiro samaynta khamriga, biirka, ciderka iyo casiirka.Waxay leedahay faa'iidooyinka nolosha shelf aan xadidnayn ee qaabkeeda qalalan, sahlanaanta maaraynta, diyaargarowga degdega ah iyo caddaynta cajiibka ah.
Xidhmada
Inta badan 25kgs/bac.
1. Hal bac gudaha ah, laba bac oo tolsan oo dibadda ah.
2. Mid ka mid ah bac poly gudaha ah, bacda Kraft dibadda.
3. Marka loo eego shuruudaha macmiilka.
Awoodda Soodejinta:
1. leh pallet: 12Mts oo loogu talagalay Konteenarka 20ft, 24Mts oo loogu talagalay Konteenarka 40Ft
2. aan lahayn Pallet: 8-15 Mesh Gelatin: 17Mts
In ka badan 20 Mesh Gelatin: 20 Mts
Kaydinta
Ku hay weel si adag u xiran, ku kaydsan meel qabow, qalalan, oo hawo leh.
Ku hay GMP aag nadiif ah, oo si fiican loo xakameeyo qoyaanka 45-65%, heerkulka gudaha 10-20°C.Macquul ah in uu hagaajiyo heerkulka iyo qoyaanka gudaha qolka kaydka adiga oo hagaajinaya hawo-qaadista, qaboojinta iyo tas-hiilaadka qoyaanka.
