Data nka nka:
| Ihe | Ọkọlọtọ |
| Ụdị | Gel Emulsion Ụdị |
| Ọdịdị | Ọcha odo ma ọ bụ Milky White ntụ ntụ |
| Ụdị | ntụ ntụ akpọnwụwo |
| Ire na isi | Nkịtị ụtọ, na-enweghị pụrụ iche isi |
| Protein | Min.90%(na akọrọ) |
| Mmiri | Oke.7% |
| Ash | Oke.6% |
| Abụba | Oke.1% |
| Ịdị mma | Min.98% (site na ntupu 100) |
| Ngụkọta ọnụ ọgụgụ efere | Max.10000cfu/g |
| E.Coli | Ihe ọjọọ |
| Salmonella | Ihe ọjọọ |
| As | Oke.0.5mg/kg |
| Pb | Oke.0.5mg/kg |
| Hg | Oke.10μg/kg |
Mara: Ndị ahịa nwere ike ikpebi ihe ngosi ọrụ pụrụ iche.
Àgwà ndị na-arụ ọrụ
● Akwụsị ike
Soybean protein dịpụrụ adịpụ bụ surfactant, nke nwere ike ọ bụghị naanị ibelata esemokwu elu nke mmiri na mmanụ, kamakwa ibelata esemokwu elu nke mmiri na ikuku.Ọ dị mfe ịmepụta emulsion kwụsiri ike.Na mmepụta nri esiri esi, nri oyi kpọnwụrụ na nri ofe, na-agbakwunye protein soybean dị ka emulsifier nwere ike idowe ọkwa ngwaahịa.
Nyefee ule nke 1 (protein): 5 (mmiri): 5 (abụba), akwụkwọ mpịakọta na-agbanwe na-enweghị mmanu ma ọ bụ mmiri.
●Nkwenye
Ọ na-eme ka protein dịpụrụ adịpụ nwee nnukwu viscosity, plasticity na elasticity, nke a na-apụghị iji mee ihe dị ka onye na-ebu mmiri, kamakwa dị ka onye na-ebu ihe na-ekpo ọkụ, shuga na ogige ndị ọzọ, nke bara uru nke ukwuu maka nhazi nri.
Nyefee ule nke 1 (protein): 5 (mmiri): 2 (abụba), akwụkwọ mpịakọta ahụ dị nro ma dị ọcha, na-agbanwe na-enweghị mmanụ ma ọ bụ mmiri.
●hydratability
Protein soybean dịpụrụ adịpụ n'akụkụ ọkpụkpụ peptide yinye ya, nwere ọtụtụ ntọala pola, yabụ na ọ nwere nnabata mmiri, njigide mmiri na mgbasawanye, hydratability nke protein dịpụrụ adịpụ hydraulic ratio dị elu karịa nke protein gbadoro anya, na ọ fọrọ nke nta ka ọ bụrụ ọnọdụ okpomọkụ adịghị emetụta. protein dịpụrụ adịpụ na nhazi ahụ nwekwara ike ịnọgide na-enwe mmiri mmiri, ikike njigide mmiri kachasị elu bụ 14g mmiri / g nke protein.
●Mmanya absorbency
Protein soya dịpụrụ adịpụ agbakwunyere na ngwaahịa anụ, nwere ike ịmepụta emulsion na gel matrix iji gbochie abụba ịkwaga n'elu, si otú a na-ekere òkè n'ịkwalite nnabata abụba ma ọ bụ njikọ abụba, nwere ike belata mfu nke abụba na ihe ọṅụṅụ n'oge nhazi ngwaahịa anụ, na-enyere aka ịnọgide na-enwe nkwụsi ike nke ọdịdị ahụ, ọnụ ọgụgụ ntinye mmanụ nke protein dịpụrụ adịpụ bụ 154%.
●Ụfụfụ
Mgbe a na-egbutu anụ ahụ, a na-etinye ngwakọta nke protein dịpụrụ adịpụ na akwa ọcha n'elu eriri ya iji mepụta ihe nkiri nke dị mfe nkụ, na-egbochi isi ísì, na-eme ka usoro hydration dị mfe, ma na-enye nhazi ezi uche maka ngwaahịa rehydrated.
●Nhazi ihe nkiri
Na protein soy, ụfụfụ nke ịdịpụrụ adịpụ protein bụ nke kacha mma, na ụfụfụ nke protein soy nwere ike inye nri n'usoro rụrụ arụ na ezigbo uto.
Ngwa
●Ngwaahịa anụ
Mgbakwunye nke ruiqianjia soybean protein dịpụrụ adịpụ - ụdị gel emulsion ma ọ bụ ụdị injection na ngwaahịa anụ dị elu ọ bụghị nanị na-eme ka ọkpụkpụ na ekpomeekpo nke ngwaahịa anụ ahụ dịkwuo mma, kamakwa na-eme ka protein dịkwuo elu ma na-ewusi vitamin ike.N'ihi ọrụ siri ike ya, 2 ~ 5% nwere ike ịrụ ọrụ na njide mmiri, liposuction, gbochie nkewa gravy, meziwanye àgwà, meziwanye uto.A na-eji protein soy dịpụrụ adịpụ na-edozi ngwaahịa anụ, dị ka ham, mkpụrụ nwere ike ịbawanye site na 20%, na ngwaahịa ite ọkụ, dị ka bọọlụ anụ, bọọlụ beef na-atọ ụtọ, bọọlụ ara ọkụkọ, Minnan na-esi ísì ụtọ, tenpura, tempura, soseji crispy okooko osisi, soseji na-esusu ọnụ, sausaji Taiwan anụ ọkụ, nkịta na-ekpo ọkụ, kebab, skewers ọkụkọ Sichuan, cartilage ọkụkọ, iko ọkụkọ colonel, mcnuggets ọkụkọ, ọbọgwụ Orleans, ọbọgwụ oyibo, nku oyi, osisi pickled, anụ nri ehihie, sandwiches na nhazi ngwaahịa anụ ndị ọzọ.Mwepu protein soybean nwekwara ike melite nhazi ngwaahịa ahụ.
●Ngwaahịa Surimi
A na-eji protein soy dịpụrụ adịpụ nke Ruiqianjia na achicha azụ, tofu azụ, steak azụ, kamaboko, mpịakọta azụ, bọọlụ conch, nshịkọ North Sea, crab chop, bar meat, scallops soseji, soseji shrimp, sausaji abalone, kukumba mmiri na-ekpo ọkụ soseji, azụ. soseji, popcorn azụ, nke nwere ike dochie 20 ~ 40% anụ azụ.
●Ngwaahịa mmiri ara ehi
Kewapụ protein soybean - ụdị mgbasa ozi dị ka ihe dochie anya ntụ ntụ mmiri ara ehi, agbakwunyere n'ime ihe ọṅụṅụ na-abụghị mmiri ara ehi na ụdị dị iche iche nke ngwaahịa mmiri ara ehi na nri zuru oke na enweghị cholesterol, bụ ihe na-anọchi anya nri mmiri ara ehi.Soya protein dịpụrụ adịpụ na-anọchi anya ntụ ntụ mmiri ara ehi skim, nke a na-eji na-emepụta ice cream, nwere ike imeziwanye ihe emulsifying nke ice cream, na-egbu oge lactose crystallization, na-egbochi ihe omume nke "sanding".
●Ngwaahịa ntụ ọka
Tinye ihe karịrị 5% nke Ruiqianjia soy protein dịpụrụ adịpụ na mmepụta achịcha, nwere ike ịbawanye ụba nke achịcha, meziwanye agba nke epidermis, gbasaa ndụ achịcha.Tinye 2 ~ 3% protein soy dịpụrụ adịpụ na nhazi nke noodles, nwere ike ibelata ọnụego nkwụsịtụ mgbe esichara, meziwanye mkpụrụ nke noodles, ma nọgide na-enwe ọmarịcha agba na uto.
A pụkwara iji protein soy dịpụrụ adịpụ mee ihe n'ihe ọṅụṅụ, nri na-edozi ahụ, nri fermented na ụlọ ọrụ nri ndị ọzọ, iji meziwanye mma nri, ịbawanye nri na-edozi ahụ, belata serum cholesterol, iji rụọ ọrụ pụrụ iche n'igbochi obi na ọrịa cerebrovascular.
●Usoro Usoro
Nri soybean dị obere okpomọkụ——Mwepụ——Nkewa——Acid-kewapụ——Nkewa——Ịsacha——Nkewa——Nnọpụiche——Sterilization——Ịkpọ nkụ——ịkụ ahịhịa——Phospholipid Spraying ——Nyocha——Metal Nchọpụta— - nkwakọ ngwaahịa
●Nkọwa usoro
Mwepụta: A na-etinye nri soybean na-ekpo ọkụ na tankị mmịpụta na ọnụego nke 1: 9 mmiri, mmiri okpomọkụ bụ 40 ℃, mgbakwunye nke alkali na-eme ka PH nke ngwọta na 9, nke mere na protein nke obere okpomọkụ. nri soybe na-agbaze na mmiri.
Nkewa: A na-enye ihe ngwọta nri soybean dị ala n'ime ngwa ngwa dị elu, eriri crude (soybean dregs) na ngwọta agwakọta na-ekewapụ na mmiri nwere protein (mmiri ara ehi soybean agwakọta).A na-ahapụ ahịhịa soybean maka ire nri.A na-emegharị mmiri ara ehi soybean na tankị kewapụrụ acid.
Acid-kewapụrụ: iji ụkpụrụ nke isoelectric point of soy protein bụ 4.2, tinye acid n'ime acid kewapụrụ tank ka mezie agwakọta soybean mmiri ara ehi PH ihe dị ka 4.2 iji kpalite protein.
Nkewa: mmiri ara ehi soybean agwakọtara mgbe a na-enyefe acid n'ime ihe nkewa maka nkewa, nke mere na a na-ekewapụ irighiri protein ndị ahụ na mmiri.Mmiri (mmiri agwa) na-agbanye n'ime ebe a na-ekpocha mmiri na-ekpofu mmiri ma na-agbapụta mgbe ọgwụgwọ gasịrị.Megharịa protein mmiri mmiri (curd) na tankị nwa oge.
Ịsacha: tinye mmiri n'ime tank na-adịru nwa oge na nha 1 (curd): 4 (mmiri) ma kpalie, nke mere na nnu na ntụ na curd gbazee n'ime mmiri.
Nkewa: a na-enye nri ndị dị na tank na-adịru nwa oge n'ime centrifuge maka nkewa.Mmiri na-aga n'ebe a na-ekpocha mmiri na-ekpofu mmiri iji ruo ọkọlọtọ nke ịwụsa, curd na-alaghachi na tankị neutralization.
Neutralization: tinye alkali n'ime tankị neutralization iji dozie PH nke curd ka ọ bụrụ 7.
Sterilisation: iji 140 ℃ nke okpomọkụ dị elu maka igba ogwu ngwa ngwa nke curd mgbe nkwụsịchara.
Nhicha: a na-enye nri a na-ekpochasị nri n'ime igwe na-ekpo ọkụ ma kpọọ nkụ na 180 ℃.
Ịfesa: fesa surfactants n'elu ngwaahịa ahụ iji meziwanye nkwụsi ike emulsification nke ngwaahịa ahụ.
Nyocha: A na-enyocha ihe dịpụrụ adịpụ protein soybean a mịrị amị, 98% nwere ike ịfefe 100 mesh ọkọlọtọ sieve
Nkwakọ ngwaahịa: mgbe ule metal gasịrị, ngwaahịa ahụ na-abanye n'ime usoro nha na nkwakọ ngwaahịa.
Kachasị mma Tupu: otu afọ site na ụbọchị nrụpụta.
A na-emepụta protein soy dịpụrụ adịpụ dị elu nke Shandong Kawah n'ime ọmarịcha ụlọ ọrụ mmepụta ihe ọgbara ọhụrụ akpaghị aka ma dị ọcha!
Obi ụtọ na-ejere gị ozi oge niile!
Oge nzipu: Jul-29-2019