Ukudla Ibanga leGelatin
| Isicelo | Okwebhere le-gummy | Ukuze uswidi jelly | Okwe-marshmallow |
| Amandla kajeli | 250 qhakaza | 220-250 ukuqhakaza | 230-250 ukuqhakaza |
| I-Viscosity (eyenziwe ngokwezifiso) | 2.9-3.2mpa.s | 2.8-3.2 mpa.s | 3.2-4.0 mpa.s |
| obala | 450mm | 500mm | 500mm |
1. I-Raw Material: Imithombo ye-gelatin yokudla ye-Yasin yesikhumba sesilwane esivela e-Yunnan, e-Gansu, e-Mongolia, njll.
2. Izisebenzi Ezinolwazi: Iningi lezisebenzi zethu ezinolwazi olucebile kanye nathi ekukhiqizeni igelatin iminyaka engaphezu kwengu-15
3. Ukusekelwa Kwezobuchwepheshe: I-Yasin ingakunikeza ukwesekwa kwezobuchwepheshe uma unezinkinga ekukhiqizeni nge-gelatin yethu yebanga lokudla
3. Eco-friendly: Sitshale futhi sabuyekeza uhlelo lwethu lokuhlanza amanzi angcolile ngemali elinganiselwa ku-US$2 wezigidi ukuze sigcine indlela esimeme ne-Eco-friendly
I-Confectionery
Izixuku ngokuvamile zenziwa kusuka kushukela, isiraphu yommbila, namanzi.Kulesi sisekelo, zengezwa izishintshi zokunambitheka, umbala, nokuthungwa.I-Gelatin isetshenziswa kakhulu ekuhlanganiseni ngenxa yokuthi igwebu, ijeli, noma iqine ibe yisiqephu esincibilika kancane noma esincibilika emlonyeni.
Imikhiqizo efana namabhere e-gummy iqukethe iphesenti eliphezulu kakhulu lama-gelatin.Lawa maswidi ancibilika kancane kancane ngaleyo ndlela andise ubumnandi beswidi kuyilapho enza ukunambitheka kushelelezi.
I-Gelatin isetshenziswa ekuhlanganiseni okuphehliwe njengama-marshmallows lapho isebenza khona ukwehlisa ukushuba kwesiraphu, kusimamise igwebu ngokusebenzisa i-viscosity eyandayo, isethe igwebu nge-gelatin, futhi ivimbele ukugqama koshukela.
I-Gelatin isetshenziswa ekuhlanganiseni okunegwebu ezingeni lika-2-7%, kuya ngokuthungwa okufunayo.Amagwebu e-gummy asebenzisa cishe u-7% we-gelatin engu-200 - 275 Bloom.Abakhiqizi be-Marshmallow ngokuvamile basebenzisa u-2.5% we-gelatin yohlobo lwe-Bloom engu-250.
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| Umsebenzi | Qhosha | Uhlobo * | I-Viscosity | Umthamo (ku-cp) |
| I-Confectionery | |||||
| Izinsini ze-Gelatin |
| 180-260 | A/B | phansi-phezulu | 6 - 10 % |
| Izinsini zewayini (i-gelatin + isitashi) |
| 100-180 | A/B | low-medium | 2 - 6 % |
| Amaswidi ahlafunwayo (ukuhlafunwa kwezithelo, amathofi) |
| 100-150 | A/B | maphakathi-phezulu | 0.5 - 3 % |
| I-Marshmallows (ifakwe noma ikhishwe) |
| 200-260 | A/B | maphakathi-phezulu | 2 – 5 % |
| I-Nougat |
| 100-150 | A/B | maphakathi-phezulu | 0.2 - 1.5 % |
| Utshwala |
| 120-220 | A/B | low-medium | 3 - 8 % |
| Ukugqoka (i-chewing gum - ama-dragees) |
| 120-150 | A/B | maphakathi-phezulu | 0.2 - 1 % |
Ngokusebenza njenge-coagulant, i-gelatin ingasetshenziselwa ukukhipha ukungcola ngesikhathi sokwenziwa kwewayini, ubhiya, i-cider, namajusi.Inezinzuzo zokuphila kweshalofu elingenamkhawulo ngendlela eyomile, ukuphatha kalula, ukulungiselela ngokushesha, nokucaciswa okugqamile.
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| Umsebenzi | Qhosha | Uhlobo * | I-Viscosity | Umthamo (ku-cp) | ||||||
| Ukuhlawuliswa kwewayini neJuice | |||||||||||
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| 80-120 | A/B | low-medium | 5 -15 g/h | ||||||
| Izinto Zomzimba Nezamakhemikhali | ||
| Amandla Jelly | Qhosha | 140-300Bloom |
| I-Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ukuhlukaniswa kwe-Viscosity | % | ≤10.0 |
| Umswakama | % | ≤14.0 |
| Ukungafihli | mm | ≥450 |
| Ukudlulisa 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Umlotha | % | ≤2.0 |
| I-Sulfur Dioxide | mg/kg | ≤30 |
| I-hydrogen peroxide | mg/kg | ≤10 |
| Amanzi Angancibiliki | % | ≤0.2 |
| Heavy Mental | mg/kg | ≤1.5 |
| I-Arsenic | mg/kg | ≤1.0 |
| I-Chromium | mg/kg | ≤2.0 |
| Izinto ze-Microbial | ||
| Isamba Sesibalo Samagciwane | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| I-Salmonella | Okubi | |
Ikakhulukazi ku-25kgs/isikhwama.
1. I-polybag eyodwa yangaphakathi, izikhwama ezimbili ezilukiwe ngaphandle.
2. I-Polybag eyodwa yangaphakathi, isikhwama se-Kraft ngaphandle.
3. Ngokwemfuneko yekhasimende.
Ikhono Lokulayisha:
1. nge-pallet: 12Mts for 20ft Container, 24Mts for 40Ft Isitsha
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezu kwe-20Mesh Gelatin: 20 Mts
Gcina esitsheni esivalwe ngci, sigcinwe endaweni epholile, eyomile, nengena umoya.
Gcina endaweni ehlanzekile ye-GMP, ulawule kahle umswakama ohlobene phakathi kuka-45-65%, kanye nezinga lokushisa phakathi kuka-10-20°C.Lungisa ngokufanelekile izinga lokushisa kanye nomswakama ngaphakathi kwendlu yokugcina izinto ngokulungisa i-Ventilation, ukupholisa, kanye nezindawo zokususa umswakama.
FAQ
Q1: Yiziphi izinhlobo ezahlukene ze-gelatin?
I-Gelatin iza ngezinhlobo eziningi, okuhlanganisa i-gelatin powder noma i-gelatin granulated, enamandla ahlukene kanye namanani aqhakazile.Izinhlobo ezahlukene zifanele izicelo ezahlukene.
Q2.Ingabe imikhiqizo yakho ye-gelatin ivela emithonjeni eqhubekayo?
Yebo, Kubalulekile ukuqinisekisa ukuthi i-gelatin esetshenzisiwe ivela kubahlinzeki bezokuziphatha nabasimeme nokuthi inqubo yokukhiqiza ilandela izinqubo ezizinzile.
Q3: Ingabe imikhiqizo yakho ye-gelatin ayinazo izinto ezingezwani nomzimba, izithasiselo, noma izivimbelakuvunda?
Yebo.Kubalulekile ukuqinisekisa ukuthi imikhiqizo ye-gelatin ayinazo izinto ezingezwani nomzimba, izithasiselo, noma izivimbelakuvunda, ikakhulukazi kubantu abanemikhawulo ethile yokudla noma izintandokazi.
Q4.Angakanani umthamo wakho wokukhiqiza, ungawamukela ama-oda amakhulu?
Umthamo wokukhiqiza wamathani angu-1000+ uqinisekisa ukuthi singakwazi ukuphatha ama-oda amakhulu noma sihlangabezane nezidingo ezithile zokukhiqiza.
Q5: Yisiphi isikhathi sakho sokuhola sokugcwalisa i-oda nokuthunyelwa?
I-Yasin ingaqinisekisa isikhathi sokulethwa okusheshayo cishe kwezinsuku eziyi-10.
Ukudla Ibanga leGelatin
| Izinto Zomzimba Nezamakhemikhali | ||
| Amandla Jelly | Qhosha | 140-300Bloom |
| I-Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Ukuhlukaniswa kwe-Viscosity | % | ≤10.0 |
| Umswakama | % | ≤14.0 |
| Ukungafihli | mm | ≥450 |
| Ukudlulisa 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Umlotha | % | ≤2.0 |
| I-Sulfur Dioxide | mg/kg | ≤30 |
| I-hydrogen peroxide | mg/kg | ≤10 |
| Amanzi Angancibiliki | % | ≤0.2 |
| Heavy Mental | mg/kg | ≤1.5 |
| I-Arsenic | mg/kg | ≤1.0 |
| I-Chromium | mg/kg | ≤2.0 |
| Izinto ze-Microbial | ||
| Isamba Sesibalo Samagciwane | CFU/g | ≤10000 |
| E.Coli | MPN/g | ≤3.0 |
| I-Salmonella | Okubi | |
UkugelezaIshadiOkokukhiqiza iGelatin
I-Confectionery
I-Gelatin isetshenziswa kakhulu ekuhlanganiseni ngenxa yokuthi igwebu, ijeli, noma iqine ibe yisiqephu esincibilika kancane noma esincibilika emlonyeni.
Imikhiqizo efana namabhere e-gummy iqukethe amaphesenti aphezulu we-gelatin.Lawa maswidi ancibilika kancane kancane ngaleyo ndlela andise ubumnandi beswidi kuyilapho enza ukunambitheka kushelelezi.
I-Gelatin isetshenziswa ekuhlanganiseni okuphehliwe njengama-marshmallows lapho isebenza khona ukwehlisa ukushuba kwesiraphu, kusimamise igwebu ngokusebenzisa i-viscosity eyandayo, isethe igwebu nge-gelatin, futhi ivimbele ukugqama koshukela.
Ubisi kanye Nophudingi
Ama-dessert e-gelatin angalungiswa kusetshenziswa uhlobo A noma i-gelatin yoHlobo lwe-B ene-Blooms ephakathi kuka-175 no-275. Lapho i-Bloom iphakama i-gelatin embalwa edingekayo ukuze kube nesethi efanele (okungukuthi i-gelatin engu-275 Bloom izodinga cishe u-1.3% wegelatin kuyilapho i-gelatin ye-Bloom engu-175 izodinga. 2.0% ukuthola isethi elinganayo).Ama-sweeteners ngaphandle kwe-sucrose angasetshenziswa.
Abathengi banamuhla bakhathazekile ngokudla kwe-caloric.Ama-dessert avamile we-gelatin kulula ukuwalungisa, ukunambitha okumnandi, okunomsoco, atholakala ngezinhlobonhlobo zama-flavour, futhi aqukethe ama-calories angu-80 kuphela ngesigamu senkomishi ngayinye.Izinguqulo ezingenashukela zingama-calories ayisishiyagalombili nje ngokuphakelwa ngakunye.
Inyama Nenhlanzi
I-Gelatin isetshenziselwa ukugcwalisa ama-apics, ushizi wekhanda, i-souse, ama-chicken rolls, ama-hams acwebezelwe kanye namathini, kanye nemikhiqizo yenyama e-jellied yazo zonke izinhlobo.I-gelatin isebenza ukumunca amajusi enyama futhi inikeze ifomu nokwakheka emikhiqizweni ebingawohloka.Izinga lokusetshenziswa elivamile lisukela ku-1 kuye ku-5% kuye ngohlobo lwenyama, inani lomhluzi, i-gelatin Bloom, kanye nokuthungwa okufunwayo emkhiqizweni wokugcina.
Iwayini neJuice Fining
Ngokusebenza njenge-coagulant, i-gelatin ingasetshenziselwa ukukhipha ukungcola ngesikhathi sokwenziwa kwewayini, ubhiya, i-cider namajusi.Inezinzuzo zokuphila kweshalofu elingenamkhawulo ngendlela eyomile, ukuphatha kalula, ukulungiselela ngokushesha nokucaciswa okukhazimulayo.
Iphakheji
Ikakhulukazi ku-25kgs/isikhwama.
1. I-poly bag eyodwa ngaphakathi, izikhwama ezimbili ezilukiwe ngaphandle.
2. Isikhwama esisodwa sePoly sangaphakathi, isikhwama se-Kraft singaphandle.
3. Ngokuvumelana nemfuneko yekhasimende.
Ikhono Lokulayisha:
1. nge-pallet: 12Mts for 20ft Container, 24Mts for 40Ft Isitsha
2. ngaphandle kwePallet: 8-15Mesh Gelatin: 17Mts
Ngaphezu kwe-20Mesh Gelatin: 20 Mts
Isitoreji
Gcina esitsheni esivalwe ngci, sigcinwe endaweni epholile, eyomile, nengena umoya.
Gcina endaweni ehlanzekile ye-GMP, elawulwa kahle umswakama ophakathi kuka-45-65%, izinga lokushisa ngaphakathi kuka-10-20°C.Lungisa izinga lokushisa nokuswakama okunengqondo ngaphakathi kwendlu yokugcina impahla ngokulungisa i-Ventilation, ukupholisa kanye nezindawo zokususa umswakama.
