Taw qhia
Cov hmoov nplej hmoov nplej yog tsim los ntawm cov hmoov nplej ua tiav, los ntawm kev ntxuav cov gluten, precipitating cov hmoov nplej thiab lim dej, ziab cov hmoov nplej ntub thiab crushing nws. Nta: dawb, du nto, cov ntsiab lus protein tsawg dua 0.5%. Cov hmoov txhuv nplej siab yog siv los ua tackifier, gel, masking agent lossis stabilizer hauv cov zaub mov. Ntxiv rau kev siv ncaj qha, cov hmoov nplej hmoov nplej yog ib qho tseem ceeb ntawm cov khw noj mov, tsev so thiab tsev noj mov thiab khoom noj txom ncauj. Nws tuaj yeem siv rau hauv kev lag luam hmoov txhuv nplej siab thiab yog cov khoom siv raw ntawm kev tsim cov jelly, silk noodles, kib mov, khov dumplings, biscuits, instant noodles, nqaij npuas kib thiab ice cream raw khoom. Tsis tas li ntawd, nws tau siv dav hauv kev lag luam chemical thiab kev lag luam ntawv.
Cov hmoov nplej hmoov nplej yog tsim los ntawm cov hmoov nplej ua tiav, los ntawm kev ntxuav cov gluten, tso cov hmoov nplej thiab lim dej,
qhuav cov hmoov nplej thiab pulverizing nws. Cov yam ntxwv: xim dawb, du nto thiab cov ntsiab lus protein tsis pub tshaj 0.5%.
Cov hmoov txhuv nplej siab yog siv los ua cov khoom noj khoom haus 'cov khoom ua kom tuab, tus neeg sawv cev gelling, tus neeg saib xyuas qhov muag lossis tus neeg sawv cev stabilizing.
Ntxiv rau kev siv ncaj qha, cov hmoov nplej hmoov nplej kuj yog ib qho khoom siv tsis tau rau cov tsev noj mov, tsev so thiab tsev noj mov thiab khoom noj txom ncauj. Nws kuj tseem siv tau rau hauv kev lag luam starch qab zib. Nws yog cov khoom siv raw rau daim ntawv jelly, silk noodles, kib nplej noodles, ceev-khov dumpling, biscuit, instant noodles, ham sausage thiab ice cream. Tsis tas li ntawd, nws tau siv dav hauv kev lag luam chemical thiab kev lag luam ua ntawv thiab.
Physical & Chemical Index
| Yam khoom | SPECIFICATION |
| Protein (DS, Nx6.25,%) | ≤ 0.3% |
| Moisture (%) | ≤ 14.0% |
| Yog '(%) | ≤ 0.07% |
| Tshauv (%) | ≤ 0.25% |
| Acidity (qhuav qhuav) (%) | ≤ 2 ° T |
| fineness (%) | ≥99.8% |
| dawb | ≥93% |
| chaw | ≤ 2.0cm² |
Microbiological Index
| Tag nrho cov kab mob | ≤ 20000 cfu / g |
| Coli | Tsis zoo |
| Salmonella | Tsis zoo |
Yam ntxwv
Nplej hmoov txhuv tsw tsw ntxhiab tsw, thiab yog dawb huv, zoo thiab du, glossy, nrog siab transparency thiab siab tiv thaiv deformation muaj peev xwm.
Ntim
25kg / hnab 1000kg / tuj hnab, raws li tus neeg yuav khoom xav tau
Kev thauj mus los & khaws cia
Thaum lub sij hawm kev thauj mus los thiab cia, nws yuav tsum tau los nag-pov thawj thiab noo noo-pov thawj.it yuav tsum tsis txhob tov nrog lwm yam khoom uas muaj zog tsw.
Nws yuav tsum tau muab cia rau hauv qhov chaw txias thiab qhuav. Qhov kub zoo tshaj plaws yuav tsum yog 25 ℃.
Lub neej txee: 24 lub hlis
