Technical Data:
| Yam khoom | Txuj |
| Hom | Gel Emulsion Hom |
| Qhov tshwm sim | Lub teeb daj los yog Milky Dawb hmoov |
| Style | Cov hmoov qhuav |
| Saj thiab tsw | Ib txwm saj, tsis muaj tsw ntxhiab tsw |
| Protein | Min.90% (ntawm qhuav hauv paus) |
| Moisture | Max.7% |
| Tshauv | Max.6% |
| Rog | Max.1% |
| Kev zoo | Min.98% (Txog 100 mesh) |
| Tag Nrho Phaj suav | Max. 10000cfu/g |
| E. Coli | Tsis zoo |
| Salmonella | Tsis zoo |
| As | Max 0.5mg / kg |
| Pb | Max 0.5mg / kg |
| Hg | Max. 10 μg / kg |
Nco tseg: Cov ntsuas tshwj xeeb muaj nuj nqi tuaj yeem txiav txim siab los ntawm cov neeg siv khoom.
Cov cwj pwm ua haujlwm
● Emulsifiablelility
Soybean protein cais tawm yog ib qho surfactant, uas tuaj yeem tsis tsuas yog txo qhov nro ntawm dej thiab roj, tab sis kuj txo qhov nro ntawm dej thiab huab cua.Yooj yim rau kev ruaj khov emulsion.Hauv kev tsim cov khoom noj ci, cov khoom noj khov thiab cov kua zaub, ntxiv cov kua txiv hmab txiv ntoo soybean cais raws li emulsifier tuaj yeem tswj cov khoom lag luam.
Dhau qhov kev xeem ntawm 1 (cov protein): 5 (dej): 5 (rog), cov qauv yob yog elastic yam tsis muaj cov roj los yog dej.
●Gelability
Nws ua rau cov protein cais tawm muaj viscosity siab, plasticity thiab elasticity, uas tuaj yeem tsis tsuas yog siv los ua cov khoom nqa dej, tab sis kuj yog tus nqa khoom ntawm tus neeg sawv cev tsw, qab zib thiab lwm yam complexes, uas muaj txiaj ntsig zoo rau kev ua zaub mov.
Dhau qhov kev xeem ntawm 1 (cov protein): 5 (dej): 2 (rog), cov qauv yob yog du thiab huv si, elastic tsis muaj cov roj los yog dej.
●Hydratability
Soybean protein cais raws nws cov peptide saw skeleton, muaj ntau lub hauv paus polar, yog li nws muaj dej nqus, tuav dej thiab nthuav dav, hydratability ntawm cais protein suction hydraulic piv yog ntau dua li cov concentrated protein, thiab yuav luag tsis cuam tshuam los ntawm qhov kub thiab txias, Cov protein cais tawm hauv kev ua haujlwm kuj tseem muaj peev xwm tswj tau cov dej noo, qhov siab tshaj plaws khaws cia muaj peev xwm yog 14g dej / g ntawm cov protein.
●Roj Absorbency
Cov kua txiv hmab txiv ntoo cais ntxiv rau cov khoom noj nqaij, tuaj yeem tsim emulsion thiab gel matrix los tiv thaiv cov rog los ntawm kev txav mus rau qhov chaw, yog li ua lub luag haujlwm hauv kev txhawb nqa cov rog los yog rog khi, tuaj yeem txo cov rog thiab kua txiv hmab txiv ntoo thaum ua cov khoom noj nqaij, pab kom muaj kev ruaj ntseg ntawm cov duab, cov roj nqus ntawm cov protein cais yog 154%.
●Foaminess
Tom qab cov nqaij yog tws, sib tov ntawm cov protein cais thiab qe dawb yog siv rau nws cov fiber ntau los ua ib zaj duab xis uas yooj yim kom qhuav, tiv thaiv kom tsis txhob tsw, ua kom cov txheej txheem hydration, thiab muab cov qauv tsim nyog rau cov khoom rehydrated.
●Zaj duab xis Formability
Nyob rau hauv cov kua protein, lub foaminess ntawm protein cais yog qhov zoo tshaj plaws, thiab foaminess ntawm soy protein tuaj yeem muab zaub mov nrog cov qauv xoob thiab saj zoo.
Daim ntawv thov
●Cov khoom noj nqaij
Qhov sib ntxiv ntawm Ruiqianjia soybean protein cais tawm - gel emulsion hom lossis txhaj tshuaj rau qib siab cov khoom noj nqaij tsis tsuas yog txhim kho kev ntxhib los mos thiab tsw ntawm cov khoom noj nqaij, tab sis kuj nce cov ntsiab lus protein thiab ntxiv dag zog rau cov vitamins.Vim nws txoj haujlwm muaj zog, 2 ~ 5% tuaj yeem ua lub luag haujlwm hauv dej tuav, liposuction, tiv thaiv kev sib cais ntawm gravy, txhim kho zoo, txhim kho saj.Cov kua txiv hmab txiv ntoo cais tau siv los ua cov khoom noj nqaij, xws li nqaij npua, cov khoom lag luam tuaj yeem nce ntxiv 20%, hauv cov khoom lauj kaub kub, xws li cov nqaij pob, cov nqaij nyuj muaj kua, cov nqaij qaib mis, Minnan qab nqaij, tenpura, tempura, paj ntaub crispy sausage, hnia hnyuv ntxwm, Taiwan roast sausage, kub dev, kebab, Sichuan nqaij qaib skewers, nqaij qaib pob txha, colonel qaib nuggets, nqaij qaib mcnuggets, Orleans ci duck, txias tis, pickled drumsticks, noj su nqaij, qhaub cij thiab lwm yam nqaij cov khoom ua.Soybean protein cais tawm kuj tuaj yeem txhim kho cov qauv ntawm cov khoom.
●Cov khoom siv Surimi
Ruiqianjia cais soy protein yog siv nyob rau hauv ntses ncuav mog qab zib, ntses tofu, ntses steak, kamaboko, ntses yob, conch npas, North Sea crab, chop crab, nqaij bar, scallops sausage, cws hnyuv ntxwm, abalone hnyuv ntxwm, hiav txwv dib kub lauj kaub sausage, ntses hnyuv ntxwm, paj kws ntses, uas tuaj yeem hloov 20 ~ 40% nqaij ntses.
●Cov khoom siv mis nyuj
Soybean protein cais tawm - hom dispersion raws li kev hloov cov mis hmoov, ntxiv rau hauv cov dej haus uas tsis yog mis nyuj thiab ntau hom mis nyuj cov khoom uas muaj kev noj qab haus huv thiab tsis muaj roj cholesterol, yog ib qho kev hloov rau cov khoom noj mis nyuj.Soya protein cais hloov cov skim mis hmoov, siv nyob rau hauv ice cream ntau lawm, tuaj yeem txhim kho cov khoom emulsifying ntawm ice cream, qeeb lactose crystallization, tiv thaiv qhov tshwm sim ntawm "sanding".
●Cov khoom siv hmoov nplej
Ntxiv tsis pub ntau tshaj 5% ntawm Ruiqianjia soy protein cais nyob rau hauv zus tau tej cov qhob cij, yuav ua rau kom lub ntim ntawm qhob cij, txhim kho cov xim ntawm lub epidermis, ntev txee lub neej ntawm mov ci.Ntxiv 2 ~ 3% cov kua protein cais tawm hauv kev ua cov noodles, tuaj yeem txo tus nqi ntawm kev tawg tom qab boiling, txhim kho cov qoob loo ntawm noodles, thiab tswj cov xim zoo thiab saj.
Cov kua txiv hmab txiv ntoo cais kuj tuaj yeem siv rau hauv dej haus, khoom noj khoom haus, khoom noj khoom haus fermented thiab lwm yam kev lag luam khoom noj, txhawm rau txhim kho cov khoom noj kom zoo, nce khoom noj khoom haus, txo cov roj cholesterol, ua lub luag haujlwm tshwj xeeb hauv kev tiv thaiv kab mob plawv thiab cerebrovascular.
●Txheej Txheem Flow
Tsawg kub soybean pluas mov — Extract — Sib cais — Acid-isolation — Sib cais — Ntxuav — Sib cais — Neutralization — Sterilization — Flash Drying — Txau Drying — Phospholipid Txau — Kev Ntsuam Xyuas — Kev Ntsuas Hlau — - Ntim
●Txheej txheem piav qhia
Kev rho tawm: cov zaub mov uas tsis kub kub tau muab tso rau hauv lub tank rho tawm ntawm tus nqi ntawm 1: 9 dej, dej kub yog 40 ℃, ntxiv alkali ua rau PH ntawm kev daws ntawm 9, kom cov protein ntawm qhov kub thiab txias. soybean pluas mov dissolves hauv dej.
Kev sib cais: cov kua txiv hmab txiv ntoo uas tsis tshua muaj kub tau muab tso rau hauv qhov sib cais siab ceev, cov khoom siv raw (soybean dregs) hauv cov tshuaj sib xyaw yog sib cais los ntawm cov dej uas muaj cov protein (cov kua mis sib xyaw).Soybean dregs raug tso tawm rau kev muag khoom noj.Sib tov kua mis nyeem qaub yog rov ua dua hauv cov kua qaub cais tawm.
Acid-isolation: siv lub hauv paus ntsiab lus ntawm isoelectric point of soy protein yog 4.2, ntxiv cov kua qaub rau hauv cov kua qaub cais tawm los kho cov kua mis nyeem qaub PH txog li 4.2 kom precipitate cov protein.
Kev sib cais: cov kua txiv hmab txiv ntoo sib xyaw ua ke tom qab kev sib cais ntawm cov kua qaub yog pub rau hauv qhov sib cais rau kev sib cais, kom cov protein ntau cov khoom sib cais los ntawm dej.Dej (cov dej taum) tso tawm rau hauv cov dej khib nyiab thiab tawm tom qab kev kho mob.Rov ua dua cov kua protein (curd) rau lub tank ib ntus.
Ntxuav: ntxiv dej rau hauv lub tank ib ntus ntawm qhov sib piv ntawm 1 (curd): 4 (dej) thiab do, kom cov ntsev thiab tshauv nyob rau hauv curd dissolve nyob rau hauv dej.
Kev sib cais: cov curd nyob rau hauv lub tank ib ntus yog pub rau hauv lub centrifuge rau kev sib cais.Dej mus rau qhov chaw kho dej khib nyiab kom ncav cuag tus txheej txheem ntawm kev tso tawm, curd rov qab mus rau lub tank neutralization.
Neutralization: ntxiv alkali rau hauv lub tank nruab nrab los kho PH ntawm curd mus rau 7.
Sterilization: siv 140 ℃ kub siab rau instantaneous sterilization ntawm curd tom qab neutralization.
Qhuav: cov curd sterilized yog pub rau hauv lub tshuab ziab khaub ncaws thiab ziab ntawm 180 ℃.
Txau: tsuag surfactants rau saum npoo ntawm cov khoom los txhim kho cov emulsification stability ntawm cov khoom.
Kev tshuaj ntsuam: qhuav soybean protein cais tawm, 98% muaj peev xwm dhau 100 mesh txheem sieve
Ntim: tom qab kuaj hlau, cov khoom nkag mus rau hauv qhov hnyav thiab ntim khoom.
Qhov zoo tshaj plaws ua ntej: ib xyoos txij li hnub tsim khoom.
Shandong Kawah Oils 'zoo soy cais protein ntau yog tsim nyob rau hauv ib tug zoo thiab huv si, tag nrho automated niaj hnub ntau lawm Rhiav!
Zoo siab pab koj txhua lub sijhawm!
Post lub sij hawm: Jul-29-2019