Kev Ruaj Ntseg Siab Hauv Cov Chaw Acidic
Cov Txheej Txheem Tsim Khoom Uas Tiv Thaiv Acid: Siv cov tshuaj emulsifiers uas tiv taus kua qaub (piv txwv li, citric acid esters, lactic acid monoglycerides) thiab cov colloids ntuj (piv txwv li, pectin, xanthan gum) hauv qhov sib piv scientific kom ntseeg tau tias muaj kev ruaj khov emulsification thiab kev ua haujlwm thickening hauv pH 3.8–4.5, tsis muaj viscosity attenuation.
Kev Siv Tshuab Sib Cais Tiv Thaiv Theem: Hloov kho qhov sib cuam tshuam ntawm cov protein mis nyuj (casein, whey protein) thiab cov khoom ua kua qaub, tiv thaiv cov rog ntab thiab whey sib cais. Ntev lub sijhawm khaws cia mus txog ntau tshaj 12 lub hlis.
Kev Ua Siab Ntev Heev
Kev Sib Tw Ua Kom Sterilization Kub Siab: Tiv taus 85–95 ° C pasteurization thiab UHT sterilization thaum tswj tau cov qauv du.
Kev Ruaj Ntseg Cia Khoom Hauv Qhov Kub Qis: Haum rau 4 ° C tub yees thiab chaw cia khoom ib puag ncig.
Kev Sib Tw Raw Khoom Siv Dav Dav
Kev Sib Tw Ntau Rog: Sib xws nrog cov rog mis nyuj, roj MCT, thiab cov rog cog, tiv thaiv cov rog sib sau ua ke hauv qab cov xwm txheej acidic.
Txo Nqi thiab Ua Kom Cov Txheej Txheem Yooj Yim
Kev Koom Tes Ntau Yam: Ua ke emulsification, thickening, thiab stabilization, txo kev siv 3–5 yam khoom ntxiv ib txwm muaj thiab txo cov nqi tag nrho los ntawm 20%.
Kev tawg sai thiab kev yaj sai: Yooj yim yaj rau hauv dej txias lossis dej kub nrog kev ywj pheej ntawm cov txheej txheem, sib xws nrog homogenization (20-30MPa) thiab kev sib xyaw ua ke ceev ceev.
Kev Txhim Kho Kev Xav thiab Kev Ua Haujlwm
Kev Txhim Kho Cov Qauv: Muab qhov ncauj du thiab mos mos thiab npog cov saj hlau lossis astringent thaum lub sijhawm ua cov mis nyuj.
Thoob ntiaj teb
Cov Patent Tseem Ceeb:
Daim Ntawv Pov Thawj Tsim Khoom: Txoj Kev Npaj ntawm Konjac Fermented Soy Milk Hmoov (Patent No.: ZL2020108215420);
Cov Ntawv Pov Thawj:
◆ ISO 22000, FSSC 22000 (Kev Nyab Xeeb Khoom Noj);
◆ ISO 9001 (Kev Tswj Xyuas Zoo);
◆ Daim Ntawv Pov Thawj HALAL/MUI
◆ Ua raws li CFDA Cov Cai Tswjfwm Khoom Noj Khoom Haus.
Cov Cim Qhia Txog Kev Ua Tau Zoo Tseem Ceeb
| Cov Qauv | Cov Lus Qhia Txog Kev Siv |
| Qhov tsos | Dawb-dawb rau lub teeb daj hmoov |
| Viscosity (1% aqueous kua, 25 ° C) | 15–3500 mPa·s |
| Kev Siv pH | 3.8–4.5 (rau cov khoom noj uas muaj kua qaub) |
| Lub Sijhawm Yaj | 10-20 feeb (dej txias/kub) |
| Cov Tshuaj Pom Zoo | 0.3%–0.8% (kho kom haum raws li qhov xav tau) |
Cov Xwm Txheej ntawm Daim Ntawv Thov
| Thaj teb | Cov Khoom Siv Ib Txwm Muaj | Cov Ntsiab Lus Tseem Ceeb ntawm Kev daws teeb meem |
| Cov Dej Haus Uas Muaj Acidic | Cov kua mis nyuj uas muaj txiv hmab txiv ntoo qab, cov dej haus uas muaj lactic acid | Kev sib haum xeeb puv pH 3.8–4.5, tsis muaj nag los |
| Mis nyuj qaub qis kub | Teem cov mis nyuj qaub, cov mis nyuj qaub sib xyaw | Kev sib cais tiv thaiv whey, cov qauv sib xws |
| Cov Mis Nyuj Uas Muaj Acidic | Cov mis nyuj uas muaj calcium ntau, cov dej haus probiotic | Ua kom cov khoom xyaw nquag ruaj khov, tsis muaj kev puas tsuaj ntawm kev hnov |
| Cov Khoom Noj Uas Muaj Acidic Los Ntawm Cov Nroj Tsuag | Txiv maj phaub mis nyuj, mis nyuj fermented oat | Sib xws nrog cov protein cog, daws cov acidic layering |
Cov Teeb Meem thiab Kev daws teeb meem ntawm kev lag luam
| Cov Teeb Meem Kev Lag Luam | Kev daws teeb meem kev txawj ntse | Tus nqi ntawm cov neeg siv khoom |
| Kev sib cais ntawm cov whey, cov qauv tsis sib xws | Lub kaw lus tiv taus kua qaub hloov kho cov protein mis nyuj | Cov qauv sib xws, tsis muaj teeb meem ruaj khov thaum lub sijhawm txee |
| Kev sib sau ua ke ntawm cov rog thiab txheej txheej | Kev tiv thaiv cov kua qaub emulsification ua kom cov rog sib cais ruaj khov | Tshem tawm cov rog uas ntab, ua kom muaj kev sib npaug |
| Astringent los yog metallic saj | Kev ua kom zoo dua ntawm cov saj thiab kev ntxhib los mos | Qhov ncauj du thiab xis, kev lees txais ntawm cov neeg siv khoom zoo dua |
| Kev sib raug zoo tsis zoo ntawm cov khoom ntxiv | Kev kam rau siab kub / qis rau pasteurization / UHT | Kev ua haujlwm zoo dua, txo qis kev poob ntau lawm |
| Cov cai tswjfwm kev xa tawm khoom nyuaj | Kev ua raws li thoob ntiaj teb (GB 2760 / FDA / EU) | Nkag mus rau hauv kev lag luam sai, tsis muaj kev pheej hmoo ntawm kev ua raws li txoj cai |
Kev Txheeb Xyuas:
Los ntawm kev siv cov tshuaj emulsifying thickener no uas tiv taus cov kua qaub, cov lag luam mis nyuj tuaj yeem daws teeb meem kev ruaj khov, kev xav, thiab kev ua haujlwm hauv cov chaw acidic, ua tiav:
Tsis muaj kev sib cais ntawm cov mis nyuj: Cov qauv zoo sib xws thiab ua kom cov khoom zoo nkauj dua.
Kev ruaj khov roj ntev: Tshem tawm cov khaubncaws sab nraud povtseg thiab ntev lub sijhawm txee.
Kev ua raws li thoob ntiaj teb: Tawg cov teeb meem kev siv tshuab rau kev xa khoom thoob ntiaj teb.
Tus nqi ntawm cov neeg siv khoom & ROI
Kev Tswj Xyuas Zoo: Dhau qhov kev sim ua kom ruaj khov sai (46°C/75% av noo, 20 hnub) kom ntseeg tau tias tsis muaj cov neeg siv khoom tsis txaus siab thaum lub sijhawm khaws cia.
Kev Txhim Kho Tus Nqi: Txo cov hom tshuaj ntxiv thiab txhim kho kev ua haujlwm zoo dua.
Kev Sib Tw Ua Lag Luam: Txhawb kev xa khoom mus rau sab hnub tuaj Asia, Tebchaws Europe, thiab Tebchaws Asmeskas nrog kev pom zoo ua raws cai sai.
Kev Txhawb Nqa Kev Txawj Ntse
Kev Kho Kom Haum Rau Cov Qauv: Kev tshuaj xyuas dawb txog cov teeb meem uas twb muaj lawm ntawm cov mis (piv txwv li, kev sib cais dej, kev sib sau ua ke) thiab kev daws teeb meem zoo tshaj plaws.
Kev Hloov Kho Txheej Txheem: Pom zoo kom muaj kev ntsuas siab thiab kev ua kom tsis muaj kab mob kom txo tau kev poob ntau lawm.
Kev Txhawb Nqa Daim Ntawv Pov Thawj: Muab cov ntaub ntawv kuaj xyuas ua ntej HALAL kom luv lub voj voog ntawm daim ntawv pov thawj xa khoom tawm.
Kev Ntsuas Kev Ntsuas: Muaj COA, MSDS, thiab cov ntawv qhia txog kev sim sab nraud los txhim kho kev ntseeg siab ntawm kev ua lag luam.
Ntim & Kev Xa Khoom
Cov Ntim Txheem: 25 kg/CPP hnab (PE sab hauv sab hauv qib zaub mov rau kev tiv taus dej noo).
Kev Khaws Cia: Qhov chaw txias, qhuav, muaj cua nkag tau; lub sijhawm khaws cia yog 24 lub hlis.
Khoom tseem ceeb
| Lub Npe Khoom | Cov kab mob lactic acid haus dej stabilizer |
| Cov Qauv Khoom | TKM21-CD (Cov Qauv Sib Dhos), TKM21 (Cov Qauv Qab Zib) |
| Daim Ntawv Thov Scope | Cov protein 0.7–1.5% lactobacillus dej haus |
| Cov yam ntxwv ntawm cov khoom | 1. Qhov ncauj zoo nkauj thiab du. 2. Kev ruaj khov zoo tshaj plaws rau kev tiv thaiv cov protein thiab lub neej txee ntev. |
| Tus nqi ntxiv | 0.4–0.6% |
| Cov qauv kev ua tiav | GB26687, GB2760 |
Cov khoom kub hauv kev lag luam Suav teb, nrog daim ntawv thov ruaj khov rau 20 xyoo