ʻO ka meaʻai Gelatin
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 |
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
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 |
| 180-260 | A/B | haʻahaʻa-kiʻekiʻe | 6 - 10 % |
Puka waina (gelatin + starch) |
| 100-180 | A/B | haʻahaʻa haʻahaʻa | 2 - 6 % |
ʻO nā mea ʻono ʻono (nau hua, toffees) |
| 100-150 | A/B | waena-kiʻekiʻe | 0.5 - 3 % |
Marshmallows (i waiho ʻia a i waho paha) |
| 200-260 | A/B | waena-kiʻekiʻe | 2 – 5 % |
Nougat |
| 100-150 | A/B | waena-kiʻekiʻe | 0.2 – 1.5 % |
Liquorice |
| 120-220 | A/B | haʻahaʻa haʻahaʻa | 3 – 8 % |
Ka uhi ʻana (ka namu - dragees) |
| 120-150 | A/B | waena-kiʻekiʻe | 0.2 – 1 % |
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 | |||||||||||
|
| 80-120 | A/B | haʻahaʻa haʻahaʻa | 5 –15 g/hl |
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 |
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
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.
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
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.
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.
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.
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.
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
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.