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ʻO ka meaʻai Gelatin

ʻO ka meaʻai Gelatin

ʻO ka wehewehe pōkole:

ʻOkoʻa ka gelatin kalepa mai 80 a 260 Bloom grams a, koe nā mea kūikawā, ʻaʻohe kala i hoʻohui ʻia, nā ʻono, nā preservatives, a me nā mea hoʻohui kemika.ʻO Gelatin kahi meaʻai palekana ʻO nā waiwai makemake nui o ka gelatin ʻo ia nā ʻano hehee-i-ka-waha a me kona hiki ke hana i nā gels thermo reversible.Hoʻohana ʻia ka gelatin meaʻai ma ke ʻano he gelling agent i ka hana ʻana i ka jelly, marshmallows a me nā candies gummy.Eia kekahi, hoʻohana ʻia ʻo ia ma ke ʻano he stabilizing a me ka mānoanoa i ka hana ʻana i nā jams, yoghurt a me ka ice-cream.


Huahana Huahana

Hōʻike

Palapala Kahe

Palapala noi

Pūʻolo

Huahana Huahana

ʻO kekahi mau kikoʻī o ka Gelatin Food:

 

Palapala noi

No ka bea gummy

No ka candy jelly

No ka marshmallow

Ka ikaika jelly

250 mohala

220-250 pua

230-250 pua

Viscosity (hoʻopilikino ʻia)

2.9-3.2mpa.s

2.8-3.2 mpa.s

3.2-4.0 mpa.s

māliko

450mm

500mm

500mm

No ke aha e koho ai iā Yasin ma ke ʻano he mea kūʻai aku i ka Gelatin meaʻai

 

1. Raw Material: Yasin food gelatin kumu no ka ili holoholona mai Yunnan, Gansu, Mongolia, etc.

2. Nā Hana Hana: ʻO ka hapa nui o kā mākou poʻe limahana me ka ʻike waiwai a hui pū me mākou i ka hana gelatin no nā makahiki he 15.

3. Kākoʻo ʻenehana: Hiki iā Yasin ke hāʻawi iā ʻoe i ke kākoʻo ʻenehana inā loaʻa iā ʻoe kekahi pilikia i ka hana ʻana me kā mākou gelatin meaʻai

3. Pilikino: Hoʻopukapuka a hoʻonui i kā mākou ʻōnaehana mālama wai ʻino ma kahi o US $ 2 miliona e mālama i kahi ala hoʻomau a me ka Eco-friendly

gelatin papa ʻai

Palapala noi

 

Mea ʻala

Hana ʻia nā confections mai ke kumu o ke kō, ka syrup kulina, a me ka wai.I kēia kumu, ua hoʻohui ʻia lākou i ka ʻono, ka waihoʻoluʻu, a me ke ʻano hoʻololi.Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.

Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o nā gelatins.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.

Hoʻohana ʻia ʻo Gelatin i loko o nā confections i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka ʻili o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻōhū ma o gelatin, a pale i ka crystallization kō.

Hoʻohana ʻia ʻo Gelatin i nā mea hoʻoheheʻe ʻia ma kahi pae 2-7%, ma muli o ke ʻano makemake.Hoʻohana ʻia ka huʻa gummy ma kahi o 7% o kahi gelatin 200 - 275 Bloom.Hoʻohana maʻamau nā mea hana Marshmallow i 2.5% o kahi gelatin 250 Bloom Type A.

 

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

Mea ʻala

ʻO ke kīʻaha gelatin

  • · mea hana gelling
  • · kinona
  • · elasticity

180-260

A/B

haʻahaʻa-kiʻekiʻe

6 - 10 %

Puka waina

(gelatin + starch)

  • · mea hana gelling
  • · kinona
  • · elasticity

100-180

A/B

haʻahaʻa haʻahaʻa

2 - 6 %

ʻO nā mea ʻono ʻono

(nau hua, toffees)

  • · ea
  • · ʻoluʻolu

100-150

A/B

waena-kiʻekiʻe

0.5 - 3 %

Marshmallows

(i waiho ʻia a i waho paha)

  • · ea
  • · hoʻokūpaʻa
  • · mea hana gelling

200-260

A/B

waena-kiʻekiʻe

2 – 5 %

Nougat

  • · ʻoluʻolu

100-150

A/B

waena-kiʻekiʻe

0.2 – 1.5 %

Liquorice

  • · mea hana gelling
  • · kinona
  • · elasticity

120-220

A/B

haʻahaʻa haʻahaʻa

3 – 8 %

Ka uhi ʻana

(ka namu - dragees)

  • · hana kiʻiʻoniʻoni
  • · paʻa

120-150

A/B

waena-kiʻekiʻe

0.2 – 1 %

图片7
图片8
图片9

Ka Waiona a me ka Waiwai

 

Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, pia, cider, a me nā wai.Loaʻa iā ia nā mea maikaʻi o ka mālama ʻana i ka palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki, a me ka hoʻomālamalama maikaʻi.

 

Hana

Mohala

ʻAno *

ʻO ka viscosity

ʻAiʻai

(ma ka cp)

Ka waina a me ka wai inu

 

 

  • · wehewehe

80-120

A/B

haʻahaʻa haʻahaʻa

5 –15 g/hl

 
图片10

Hōʻike

Na Mea Kino a Kimia
Ikaika Jelly Mohala 140-300Bloom
ʻAiʻoniʻoni (6.67% 60°C) mpa.s 2.5-4.0
Hoʻohaʻahaʻa Viscosity % ≤10.0
Māmā % ≤14.0
ʻAlohilohi mm ≥450
Ka hoʻouna ʻana 450nm % ≥30
620nm % ≥50
Lehu % ≤2.0
Sulfur Dioxide mg/kg ≤30
Hydrogen Peroxide mg/kg ≤10
Hiki ʻole i ka wai % ≤0.2
Noʻonoʻo Kaumaha mg/kg ≤1.5
Arsenic mg/kg ≤1.0
Chromium mg/kg ≤2.0
Mea Microbial
Helu Bacteria Huina CFU/g ≤10000
E.Coli MPN/g ≤3.0
Salmonella   ʻinoʻino

 

Ka Papa Hana No ka Hana Gelatin

 
20230731135744

Pūʻolo

 

Nui ma 25kgs / ʻeke.

1. Hoʻokahi polybag i loko, ʻelua ʻeke ulana ma waho.

2. Hoʻokahi Polybag i loko, ʻeke Kraft waho.

3. E like me ka makemake o ka mea kūʻai.

 

Hiki ke hoʻouka:

1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container

2. me ka Pallet: 8-15Mesh Gelatin: 17Mts

ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts

ka pahu gelatin (1)
ka pahu gelatin (2)
ka pahu gelatin (3)

Waihona

 

E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.

E mālama i kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa pili i loko o 45-65%, a me ka mahana i loko o 10-20°C.Hoʻoponopono kūpono i ka mahana a me ka makū i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, cooling, a me ka dehumidification.

 

FAQ

Q1: He aha nā ʻano like ʻole o ka gelatin?

Hele mai ka Gelatin ma nā ʻano he nui, me ka pauka gelatin a i ʻole ka gelatin granulated, me nā ʻano ikaika like ʻole a me nā waiwai pua.Kūpono nā ʻano like ʻole no nā noi like ʻole.

 

Q2.Loaʻa mai kāu mau huahana gelatin mai nā kumu hoʻomau?

ʻAe, He mea koʻikoʻi ia e hōʻoia i ka gelatin i hoʻohana ʻia mai nā mea kūʻai kūpono a me ka hoʻomau a ʻo ke kaʻina hana e hahai i nā hana hoʻomau.

 

Q3: ʻAʻole anei kāu mau huahana gelatin mai nā allergens, additives, a i ʻole preservatives?

ʻAe.He mea nui e hōʻoia i ka loaʻa ʻole o nā mea allergens, additives, a preservatives paha nā huahana gelatin, ʻoi aku hoʻi no nā poʻe me nā mea ʻai a i ʻole makemake.

 

Q4.He aha kāu mana hana, hiki iā ʻoe ke hoʻokipa i nā kauoha nui?

ʻO 1000+ tons ka mana hana e hōʻoia i hiki iā mākou ke mālama i nā kauoha nui a i ʻole e hoʻokō i nā pono hana kikoʻī.

 

Q5: He aha kāu manawa alakaʻi no ka hoʻokō kauoha a me ka hoʻouna ʻana?

Hiki iā Yasin ke hōʻoiaʻiʻo i ka manawa hoʻopuka wikiwiki ma kahi o 10 mau lā.


  • Mua:
  • Aʻe:

  • ʻO ka meaʻai Gelatin

    Na Mea Kino a Kimia
    Ikaika Jelly Mohala 140-300Bloom
    ʻAiʻoniʻoni (6.67% 60°C) mpa.s 2.5-4.0
    Hoʻohaʻahaʻa Viscosity % ≤10.0
    Māmā % ≤14.0
    ʻAlohilohi mm ≥450
    Ka hoʻouna ʻana 450nm % ≥30
    620nm % ≥50
    Lehu % ≤2.0
    Sulfur Dioxide mg/kg ≤30
    Hydrogen Peroxide mg/kg ≤10
    Hiki ʻole i ka wai % ≤0.2
    Noʻonoʻo Kaumaha mg/kg ≤1.5
    Arsenic mg/kg ≤1.0
    Chromium mg/kg ≤2.0
    Mea Microbial
    Helu Bacteria Huina CFU/g ≤10000
    E.Coli MPN/g ≤3.0
    Salmonella   ʻinoʻino

    KahePalapalaNo ka Gelatin Production

    kikoʻī

    Mea ʻala

    Hoʻohana nui ʻia ʻo Gelatin i nā confections no ka mea e huʻa, gels, a paʻa paha i loko o kahi ʻāpana e hoʻoheheʻe mālie a hoʻoheheʻe paha i ka waha.

    Loaʻa i nā confection e like me nā bea gummy kahi pākēneka kiʻekiʻe o ka gelatin.ʻOi aku ka lohi o kēia mau lole a hoʻolōʻihi i ka leʻaleʻa o ka lole i ka hoʻomaʻamaʻa ʻana i ka ʻono.

    Hoʻohana ʻia ʻo Gelatin i loko o nā confections i hui ʻia e like me nā marshmallows kahi e hoʻohaʻahaʻa ai i ka ʻili o ka ʻili o ka syrup, hoʻopaʻa i ka ʻōhū ma o ka hoʻonui ʻana i ka viscosity, hoʻonohonoho i ka ʻōhū ma o gelatin, a pale i ka crystallization kō.

    noi-1

    Waiwai a me nā mea ʻai

    Hiki ke hoʻomākaukau ʻia nā mea ʻono gelatin me ka hoʻohana ʻana i ka gelatin Type A a i ʻole Type B me Blooms ma waena o 175 a me 275. ʻO ke kiʻekiʻe o ka Bloom ʻoi aku ka liʻiliʻi o ka gelatin i koi ʻia no kahi hoʻonohonoho kūpono (ʻo ia hoʻi 275 Bloom gelatin e koi ʻia ma kahi o 1.3% gelatin aʻo kahi 175 Bloom gelatin e koi ai. 2.0% no ka loaʻa ʻana o kahi hoʻonohonoho like).Hiki ke hoʻohana ʻia nā mea ʻono ma waho o ka sucrose.

    Ke hopohopo nei ka poʻe kūʻai i kēia lā i ka ʻai caloric.He mea maʻalahi ka hoʻomākaukau ʻana i nā mea ʻono gelatin maʻamau, ʻoluʻolu, ʻono, ʻai, loaʻa i nā ʻano ʻono like ʻole, a loaʻa iā 80 calories wale nō i ka hapalua kīʻaha lawelawe.ʻEwalu calorie wale nō nā ʻano kīʻaha koʻikoʻi no ka lawelawe ʻana.

    noi-2

    ʻIʻo a me ka iʻa

    Hoʻohana ʻia ka Gelatin no ka gel aspics, ka paʻakai poʻo, ka souse, nā ʻōwili moa, nā hams a me ke kini, a me nā huahana ʻiʻo jellied o kēlā me kēia ʻano.Hoʻohana ka gelatin i ka ʻai ʻana i ka wai ʻiʻo a hāʻawi i ke ʻano a me ke ʻano i nā huahana e hāʻule ʻole.Aia ka pae hoʻohana maʻamau mai 1 a 5% ma muli o ke ʻano o ka ʻiʻo, ka nui o ka broth, gelatin Bloom, a me ke ʻano i makemake ʻia i ka huahana hope.

    noi-3

    Ka Waiona a me ka Waiwai

    Ma ka hana ʻana ma ke ʻano he coagulant, hiki ke hoʻohana ʻia ka gelatin e hoʻoheheʻe i nā haumia i ka wā o ka hana ʻana i ka waina, ka pia, ka cider a me nā wai.Loaʻa iā ia nā mea maikaʻi o ke ola pale palena ʻole i kona ʻano maloʻo, maʻalahi o ka lawelawe ʻana, hoʻomākaukau wikiwiki a me ka hoʻomālamalama maikaʻi.

    noi-4

    Pūʻolo

    Nui ma 25kgs / ʻeke.

    1. Hoʻokahi ʻeke poli i loko, ʻelua ʻeke ulana ma waho.

    2. Hoʻokahi ʻeke poli i loko, ʻeke Kraft waho.

    3. E like me ka makemake o ka mea kūʻai aku.

    Hiki ke hoʻouka:

    1. me ka pallet: 12Mts no 20ft Container, 24Mts no 40Ft Container

    2. me ka Pallet: 8-15Mesh Gelatin: 17Mts

    ʻOi aku ma mua o 20Mesh Gelatin: 20 Mts

    pūʻolo

    Waihona

    E mālama i loko o kahi pahu paʻa paʻa, mālama ʻia ma kahi ʻoluʻolu, maloʻo, ea.

    E mālama ma kahi maʻemaʻe GMP, mālama maikaʻi ʻia ka haʻahaʻa haʻahaʻa i loko o 45-65%, ka mahana i loko o 10-20 ° C.Hoʻoponopono kūpono i ka mahana a me ka makū i loko o ka hale kūʻai ma o ka hoʻoponopono ʻana i ka Ventilation, ka hoʻoluʻu a me ka dehumidification.

    E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou

    E hoʻouna i kāu leka iā mākou:

    E kākau i kāu leka ma aneʻi a hoʻouna mai iā mākou