Gelatin tayo sare leh oo la cuni karo - Heerka Cuntada Gelatin - Yasin
Gelatin tayo sare leh oo la cuni karo - Gelatin heer cunto ah - Yasin Faahfaahin:
Codsiga
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.
| 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% |
Caanaha iyo macmacaanka
Macmacaanka Gelatin waxaa dib loo raadin karaa ilaa 1845 markii patentka Mareykanka la soo saaray isticmaalka "gelatin la qaadi karo" si loogu isticmaalo macmacaanka. Macmacaanka Gelatin ayaa weli caan ah: suuqa hadda ee Maraykanka ee macmacaanka jelatin wuxuu ka badan yahay 100 milyan ginni sannadkii.
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.
Cusbada kaydinta waxaa loo isticmaalaa in lagu ilaaliyo pH ku haboon dhadhanka iyo dejinta sifooyinka. Taariikh ahaan, xaddi yar oo milix ah ayaa lagu daray dhadhanka kobciya.
Macmacaanka Gelatin waxa lagu diyaarin karaa iyada oo la isticmaalayo nooca A ama nooca B jelatin leh ubaxyada u dhexeeya 175 iyo 275. Markasta oo ay Bloomka sareeyso jelatinnada yar ee loo baahan yahay si sax ah (ie 275 Bloom gelatin waxay u baahan doontaa ilaa 1.3% jelatin halka 175 Bloom gelatin u baahan doonto 2.0% si loo helo set siman). Macmacaano aan ahayn sukrose waa la isticmaali karaa.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||
| Caanaha iyo macmacaanka | ||||||
| Macmacaan Gelatin |
| 180-260 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Yoghurt |
| 200-250 | A/B | dhexdhexaad-sare | 0.2 - 1% | |
| Macmacaan hawo leh (noocyada mousse) |
| 180-240 | A/B | dhexdhexaad-sare | 0.3 - 2% | |
| Puddings iyo kiriimyada |
| 200-240 | A/B | dhexdhexaad-sare | 0.2 - 2% | |
| Jiis jilicsan oo dhalaalay |
| 180-240 | A/B | dhexdhexaad-sare | 0.1 - 0.3% | |
| Jalaatada |
| 120-160 | A/B | dhexdhexaad hoose | 0.2 - 1.0% | |
| Icings |
| 220-280 | A/B | dhexdhexaad-sare | 0.5 - 1.0% | |
Hilibka iyo Kaluunka
Gelatin waxa loo isticmaalaa in lagu shubo aspics, farmaajo madaxa, maraqa, duubka 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 qaabka la rabo ee badeecada ugu dambeysa.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||
| Hilibka iyo Kaluunka | ||||||
| Hams |
| 200-250 | A/B | dhexdhexaad ah | QS | |
| Aspics |
| 150-280 | A/B | dhexdhexaad-sare | 3.5 - 18% | |
| Hilib qasacadaysan |
| 250-280 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Hilib galley ah |
| 250-280 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Pies (Pâtés) |
| 180-250 | A/B | dhexdhexaad-sare | 1.3 - 3% | |
| Hilib la kariyey oo barafaysan |
| 200-240 | B | dhexdhexaad-sare | 0.5 - 3% | |
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.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||||||||
| Khamriga iyo Casiirka ganaaxa | ||||||||||||
| 80-120 | A/B | dhexdhexaad hoose | 5-15 g/h | ||||||||
Tilmaamid
| 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 | |
Shaxda socodka
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.
Sawirada faahfaahinta alaabta:
Hagaha Alaabta La Xiriira:
Dedicated to strict high-quality management and considerate shopper company, our experience team associates are normally available to discuss your requirements and ensure full shopper gratification for Excellent Quality Edible Gelatin - Cuntada Fasalka Gelatin - Yasin , Alaabta ayaa siin doonta adduunka oo dhan, sida: Porto , Bulgaria , Latvia , Hubi in aad si dhab ah u jawaabaan shuruudaha aad xor u tahay inaad nagu soo dirto. Waxaan hadda helnay koox injineernimo xirfad leh si ay kuugu adeegaan baahidaada faahfaahsan. Muunado lacag la'aan ah ayaa loo diri karaa si loo waafajiyo baahiyahaaga shakhsi ahaan si loo fahmo macluumaad badan oo dheeraad ah. Dadaal aad ku doonayso inaad ku buuxiso shuruudahaaga, hubi inaad si dhab ah u dareemayso inaad xor u tahay inaad nala soo xidhiidho. Waxaad noo soo diri kartaa iimaylo oo aad nala soo xidhiidhi kartaa si toos ah. Intaa waxaa dheer, waxaan soo dhaweyneynaa booqashooyinka warshadeena ee adduunka oo dhan si aan si fiican u aqoonsanno ururkayaga. walxaha. Ganacsigayada aan la leenahay ganacsato dalal badan, waxaan inta badan u hoggaansanahay mabda'a sinnaanta iyo faa'iidada wadaagga ah. Runtii waa rajadayada in aan suuqgeyno, dadaal wadajir ah, ganacsi kasta iyo saaxiibtinimo si aan uga faa'iidaysano labada dhinacba. Waxaan rajeyneynaa inaan helno weydiimahaaga.
Waxaa qoray Elva oo ka yimid Cancun - 2017.05.21 12:31 Ganacsigan warshaduhu waa mid xoogan oo tartan leh, horay u sii maraya wakhtiyada iyo horumarinta waara, aad ayaan ugu faraxsanahay inaan helno fursad aan ku wada shaqayno!
By Sandy oo ka socda Sri Lanka - 2017.10.25 15:53 
