2018 Ikhwalithi ephezulu yeGelatin Made Of - Ukudla Ibanga LeGelatin - Yasin
I-Gelatin Yekhwalithi ephezulu ka-2018 Yenziwe Ngayo - Ibanga Lokudla IGelatin - Imininingwane Yasin:
Isicelo
I-Confectionery
Izixuku ngokuvamile zenziwa kusuka kushukela, isiraphu yommbila namanzi. Kulesi sisekelo zengezwe ama-flavour, color and texture modifiers. 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 isiza ukwehlisa ukushuba kwesiraphu, kusimamise igwebu ngokusebenzisa i-viscosity eyandayo, isethe igwebu nge-gelatin, futhi ivimbele ukugcwala 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.
| 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 % |
Ubisi kanye Nophudingi
Ama-dessert e-gelatin angalandelelwa emuva ku-1845 lapho ilungelo lobunikazi lase-US lakhishwa lisetshenziselwa "i-gelatin ephathekayo" ukuze isetshenziswe kuma-dessert. Ama-dessert e-gelatin ahlala edumile: imakethe yamanje yase-US yama-dessert e-gelatin idlula amaphawundi ayizigidi eziyi-100 ngonyaka.
Abathengi banamuhla bakhathazekile ngokudla kwe-caloric. Ama-dessert avamile e-gelatin kulula ukuwalungisa, ukunambitha okumnandi, okunomsoco, atholakala ngezinhlobonhlobo zama-flavour, futhi aqukethe ama-calories angu-80 kuphela ngokuphakelwa kwesigamu sendebe ngayinye. Izinguqulo ezingenashukela zingama-calories ayisishiyagalombili nje ngokuphakelwa ngakunye.
I-buffer salts isetshenziselwa ukugcina i-pH efanele yokunambitheka kanye nezici zokusetha. Ngokomlando, inani elincane likasawoti lafakwa njengesithuthukisi ukunambitheka.
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 iba nama-gelatin ambalwa adingekayo ukuze kube nesethi efanele (okungukuthi i-gelatin engu-275 Bloom izodinga cishe u-1.3% we-gelatin kuyilapho i-gelatin engu-175 Bloom izodinga u-2.0% ukuze ithole isethi elinganayo). Ama-sweeteners ngaphandle kwe-sucrose angasetshenziswa.
| Umsebenzi | Qhosha | Uhlobo * | I-Viscosity | Umthamo (ku-cp) | ||
| Ubisi kanye Nophudingi | ||||||
| I-Gelatin dessert |
| 180-260 | A/B | maphakathi-phezulu | 1.5 - 3 % | |
| Iyogathi |
| 200-250 | A/B | maphakathi-phezulu | 0.2 - 1 % | |
| Ama-dessert afakwe umoya (izinhlobo ze-mousse) |
| 180-240 | A/B | maphakathi-phezulu | 0.3 - 2 % | |
| Ama-puddings nama-creams |
| 200-240 | A/B | maphakathi-phezulu | 0.2 - 2 % | |
| Ushizi othambile futhi ocibilikile |
| 180-240 | A/B | maphakathi-phezulu | 0.1 - 0.3 % | |
| Ama-Ice Cream |
| 120-160 | A/B | low-medium | 0.2 - 1.0 % | |
| Ama-icings |
| 220-280 | A/B | maphakathi-phezulu | 0.5 - 1.0 % | |
Inyama Nenhlanzi
I-Gelatin isetshenziselwa ukugcwalisa ama-apics, ushizi wekhanda, isosi, 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.
| Umsebenzi | Qhosha | Uhlobo * | I-Viscosity | Umthamo (ku-cp) | ||
| Inyama Nenhlanzi | ||||||
| AmaHams |
| 200-250 | A/B | okuphakathi | QS | |
| Ama-Aspics |
| 150-280 | A/B | maphakathi-phezulu | 3.5 - 18 % | |
| Inyama ekheniwe |
| 250-280 | A/B | maphakathi-phezulu | 1.5 - 3 % | |
| Inyama yenkomo |
| 250-280 | A/B | maphakathi-phezulu | 1.5 - 3% | |
| Ophaya (pâtés) |
| 180-250 | A/B | maphakathi-phezulu | 1.3 - 3% | |
| Inyama ephekiwe eqandisiwe |
| 200-240 | B | maphakathi-phezulu | 0.5 - 3% | |
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.
| Umsebenzi | Qhosha | Uhlobo * | I-Viscosity | Umthamo (ku-cp) | ||||||||
| Ukuhlawuliswa kwewayini neJuice | ||||||||||||
| 80-120 | A/B | low-medium | 5-15 g/h | ||||||||
Ukucaciswa
| 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 | |
Ishadi Eligelezayo
Iphakheji
Ikakhulukazi ku-25kgs/isikhwama.
1. I-poly bag eyodwa yangaphakathi, 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.
Izithombe zemininingwane yomkhiqizo:
Umhlahlandlela Womkhiqizo Ohlobene:
Sihlose ukuthola ukonakala kwekhwalithi ekukhiqizweni futhi sinikeze isevisi engcono kakhulu kumakhasimende asekhaya naphesheya kwezilwandle ngenhliziyo yonke ngo-2018 I-Gelatin Yekhwalithi Ephezulu Yenziwe - Ibanga Lokudla IGelatin - Yasin , Umkhiqizo uzohlinzeka emhlabeni wonke, njengalezi: Kenya , Russia , Mauritius , Bangamamodeli aqinile futhi bakhangisa ngempumelelo emhlabeni wonke. Ungalokothi unyamalale imisebenzi emikhulu ngesikhathi esisheshayo, kufanele esimweni sakho sekhwalithi enhle kakhulu. Kuqondiswa umgomo wePrudence, Efficiency, Union and Innovation. inkampani. yenza imizamo emihle kakhulu yokwandisa uhwebo lwayo lwamazwe ngamazwe, ikhulise inhlangano yayo. rofit futhi inyuse isikali sayo sokuthekelisa. Besiqiniseka ukuthi sizoba nethemba eliqhakazile futhi lisatshalaliswe emhlabeni wonke eminyakeni ezayo.
Ngu-Marina wase-Switzerland - 2018.10.31 10:02 Singabalingani besikhathi eside, akukho ukudumazeka ngaso sonke isikhathi, sithemba ukuthi sizogcina lobu bungane ngokuhamba kwesikhathi!
NguBella waseGhana - 2018.04.25 16:46 
