Nplej gluten yog sib cais thiab muab rho tawm los ntawm cov nplej siab zoo los ntawm peb theem kev sib cais tshuab.Nws muaj 15 yam tseem ceeb amino acids thiab muaj ntau yam ntxwv xws li cov dej muaj zog nqus, viscoelasticity, extensibility, zaj duab xis formability, adhesion thermocoagulability, liposuction emulsification thiab lwm yam.
● Daim ntawv thov:
Noj tshais cereals;cheese analogues, pizza, nqaij / ntses / nqaij qaib / surimi-based khoom;bakery khoom, breadings, batters, coatings & flavors.
● Kev Ntsuam Xyuas Khoom Muag:
Qhov tsos: Lub teeb daj
Protein (lub hauv paus qhuav, Nx6.25, %): ≥82
Cov dej noo (%): ≤8.0
Cov roj (%): ≤1.0
Tshauv (qhuav hauv paus, %): ≤1.0
Kev nqus dej (%): ≥160
Particle Loj: (80 mesh, %) ≥95
Tag nrho cov phaj suav: ≤20000cfu / g
E.coli: Negative
Salmonella: Tsis zoo
Staphylococcus: Tsis zoo
● Pom zoo txoj kev thov:
1. Noj mov.
Hauv kev tsim cov khob cij ua cov hmoov nplej, ntxiv 2-3% nplej gluten hmoov (uas tuaj yeem nce lossis txo raws li qhov xwm txheej tiag tiag) tuaj yeem pom tseeb txhim kho cov dej nqus thiab txhim kho qhov sib xyaw ua haujlwm ntawm lub khob noom cookie, txo nws lub sijhawm fermentation, nce lub zog. ntim ntawm cov khoom ci ci, ua kom zoo nkauj ntawm qhob cij muag heev thiab txawm, thiab zoo heev txhim kho cov xim, tsos, elasticity thiab saj.Nws tseem tuaj yeem khaws cov qhob cij aroma thiab noo noo, ua kom tshiab thiab tsis muaj hnub nyoog, ua kom lub neej ntev thiab ua kom cov khoom noj khoom haus ntawm cov qhob cij.
2. Noodles, vermicelli thiab dumplings.
Hauv kev tsim cov noodles instant, vemicelli thiab dumplings, ntxiv 1-2% nplej gluten hmoov tuaj yeem pom tseeb txhim kho cov khoom ntawm cov khoom, xws li kev ua haujlwm siab (kev yooj yim rau kev thauj mus los thiab khaws cia), khoov tsis kam thiab tensile tsis kam, thiab ua kom muaj zog. ntawm noodles (kev txhim kho saj), uas yog tsis yooj yim rau tawg, muaj sob kuj thiab tshav kub kuj.Tasted nplua, tsis nplaum, nplua nuj nyob rau hauv khoom noj khoom haus.
3. Steamed qhob cij
Hauv kev tsim cov qhob cij steamed, ntxiv 1% nplej gluten tuaj yeem txhim kho qhov zoo ntawm gluten, pom tseeb txhim kho cov dej nqus ntawm cov khob cij, txhim kho cov dej tuav lub peev xwm ntawm cov khoom, txhim kho saj, stabilize qhov tsos thiab ntev lub neej txee.
4. Cov khoom noj nqaij
Nyob rau hauv daim ntawv thov ntawm hnyuv ntxwm, ntxiv 2-3% nplej gluten tuaj yeem txhim kho elasticity, toughness thiab dej tuav lub peev xwm ntawm cov khoom, kom lawv tuaj yeem boiled los yog kib rau ib lub sij hawm ntev tsis so.Thaum cov hmoov nplej gluten tau siv rau hauv cov khoom noj cov hnyuv ntxwm uas muaj roj ntau, nws cov emulsification yog pom tseeb dua.
5. Surimi-based khoom
Hauv kev tsim cov ncuav mog qab zib ntses, ntxiv 2-4% hmoov nplej gluten tuaj yeem txhim kho elasticity thiab cohesiveness ntawm ntses ncuav mog qab zib los ntawm nws cov dej muaj zog nqus thiab ductility.Hauv kev tsim cov ntses hnyuv ntxwm, ntxiv 3-6% hmoov nplej gluten tuaj yeem tiv thaiv cov khoom zoo los ntawm kev kho kub.
● Ntim & Thauj Khoom:
Sab nrauv yog lub hnab ntawv-polymer, sab hauv yog zaub mov qib polythene hnab yas.Net nyhav: 25kg / hnab;
Tsis muaj pallet --- 22MT / 20'GP, 26MT / 40' HC;
Nrog pallet --- 18MT / 20'GP, 26MT / 40'GP;
● Cia:
Khaws nyob rau hauv qhuav thiab txias txias, kom deb ntawm tshav ntuj los yog cov khoom uas muaj ntxhiab los yog volatilization.
● Txee lub neej:
Qhov zoo tshaj plaws hauv 24 lub hlis txij li hnub tsim khoom.
