I-wheat gluten ihlukaniswa futhi ikhishwe kukolo wekhwalithi ephezulu ngobuchwepheshe bokuhlukaniswa kwezigaba ezintathu. Iqukethe izinhlobo ezingu-15 zama-amino acid abalulekile futhi inezici eziningi ezifana nokumuncwa kwamanzi okuqinile, i-viscoelasticity, ukwanda, ukwakheka kwefilimu, ukunamathela kwe-thermocoagulability, i-liposuction emulsification nokunye.
● Isicelo:
Okusanhlamvu kwasekuseni; ama-analogue kashizi, i-pizza, inyama/inhlanzi/inkukhu/imikhiqizo esekwe ku-surimi; imikhiqizo yokubhaka, izinkwa, ama-batter, ama-coatings nama-flavour.
● Ukuhlaziywa Komkhiqizo:
Ukubukeka: Okuphuzi okukhanyayo
Amaprotheni (isisekelo esomile, Nx6.25, %): ≥82
Umswakama(%): ≤8.0
Amafutha(%): ≤1.0
Umlotha(isisekelo esomile, %) : ≤1.0
Izinga Lokumunca Amanzi (%): ≥160
Usayizi Wezinhlayiyana: (80 anezikhala, %) ≥95
Inani lepuleti eliphelele: ≤20000cfu/g
I-E.coli : Ayilungile
I-Salmonella: Ayilungile
I-Staphylococcus: I-Negative
● Indlela Yokufaka Isicelo Enconyiwe:
1.Isinkwa.
Ekukhiqizeni isinkwa ukwenza ufulawa, enezela 2-3% kakolweni gluten powde (okungandiswa noma kwehliswe ngokuvumelana nesimo sangempela) kungaba ngokusobala ngcono ukumuncwa amanzi futhi uthuthukise ukumelana enyakazayo inhlama, mfushane ukuvutshelwa kwayo isikhathi, ukwandisa umthamo imikhiqizo isinkwa, wenze ukuthungwa isinkwa obucayi ngisho, futhi ngcono kakhulu ukunambitheka, ukubukeka, nokunwebeka. Ingase futhi igcine iphunga lesinkwa kanye nomswakama, igcine isisha futhi ingagugi, yelule isikhathi sokugcina isinkwa futhi yandise izithako ezinomsoco zesinkwa.
2. Ama-noodle, i-vermicelli namadombolo.
Ekukhiqizeni ama-noodle osheshayo, i-vemicelli namadombolo, ukungeza i-1-2% kakolweni we-gluten powde ngokusobala kungathuthukisa izakhiwo zokucubungula imikhiqizo, njengokumelana nokucindezela (okulula ukuthuthwa nokugcinwa), ukugoba ukumelana nokuqina okuqinile, futhi kwandise ukuqina kwama-noodle (ukuthuthukisa ukunambitheka), okungelula ukuphulwa, kunothe ukumelana nokushisa okucebile, ukumelana nokushisa okucebile.
3. Isinkwa esishisayo
Ekukhiqizeni isinkwa esishisayo, ukwengeza i-1% kakolweni gluten kungathuthukisa ikhwalithi ye-gluten, ngokusobala ithuthukise ukumuncwa kwamanzi enhlama, ithuthukise amandla okuphatha amanzi emikhiqizo, ithuthukise ukunambitheka, iqinise ukubukeka futhi ikhulise impilo yeshalofu.
4. Imikhiqizo eyenziwe ngenyama
Ekusetshenzisweni kwe-sausage, ukwengeza u-2-3% we-wheat gluten kungathuthukisa ukunwebeka, ukuqina kanye namandla okubamba amanzi emikhiqizo, ukuze ibiliswe noma ithoswe isikhathi eside ngaphandle kwamakhefu. Lapho impushana ye-wheat gluten isetshenziswa emikhiqizweni yesoseji enothile ngenyama enamafutha amaningi, ukumukiswa kwayo kusobala kakhulu.
5. Imikhiqizo esekwe eSurimi
Ekukhiqizeni ikhekhe lezinhlanzi, ukwengeza u-2-4% we-wheat gluten powder kungathuthukisa ukunwebeka nokubumbana kwekhekhe lezinhlanzi ngokumuncwa kwawo okuqinile kwamanzi kanye ne-ductility. Ekukhiqizeni amasoseji ezinhlanzi, ukwengeza i-3-6% ye-wheat gluten powder ingavikela ikhwalithi yemikhiqizo ekwelapheni ukushisa okuphezulu.
● Ukupakisha nezokuthutha:
Ingaphandle yisikhwama se-paper-polymer, ingaphakathi isikhwama sepulasitiki se-polythene sebanga lokudla. Isisindo Net: 25kg / isikhwama;
Ngaphandle kwephalethi---22MT/20'GP, 26MT/40' HC;
Ngephalethi---18MT/20'GP, 26MT/40'GP;
● Isitoreji:
Gcina endaweni eyomile futhi epholile, gwema ukukhanya kwelanga noma impahla enephunga noma ukuvuthwa.
● Impilo yeshelufu:
Okuhamba phambili phakathi nezinyanga ezingama-24 kusukela kudethi yokukhiqiza.
