Tuam Tshoj Muab Khoom Noj Qib Qib Qib tshais Alpha Glucloamylase enzyme hmoov rau Additive nrog tus nqi zoo tshaj
Khoom Piav Qhia
Foodgrade glucoamylase yog ib qho enzyme siv hauv kev lag luam khoom noj, tsuas yog rau cov hydrolysis ntawm cov hmoov txhuv nplej siab. Nws tawg cia cov hmoov txhuv nplej siab ua cov piam thaj me me, xws li cov piam thaj thiab maltose, ua cov khoom noj uas qab zib, txhim kho thiab ua rau sudubility.
Lub ntsiab nta:
1. Source: Feem ntau muab tau los ntawm cov kab mob me (xws li cov kab mob thiab cov kab mob fermi) lossis nroj tsuag, uas tau fermented thiab purified kom ntseeg tau tias lawv qhov kev nyab xeeb thiab ua haujlwm.
2. Kev Nyab Xeeb: Cov Facgrade Glucoamylase tau undergone nruj kev nyab xeeb kev nyab xeeb, ua raws li cov qauv kev muaj feem xyuam rau cov khoom noj khoom haus, thiab haum rau tib neeg kev noj haus.
3. Kev ceev faj rau kev siv: cov kev pom zoo siv thiab cov kev ua haujlwm tshwj xeeb yuav tsum tau ua raws thaum siv kom muaj kev nyab xeeb thiab kev nyab xeeb ntawm cov khoom.
Lub ntsiab
FoodGrade glucloamylase ua lub luag haujlwm tseem ceeb hauv kev lag luam khoom noj khoom haus niaj hnub. Nws tuaj yeem txhim kho cov tsw thiab kev ntxhib los mos ntawm cov zaub mov thiab yog qhov muaj ntxhiab tsw hauv ntau cov txheej txheem ua zaub mov noj.
Coa
| Cov khoom | Cov lus qhia | Qho kawg |
| Kev tshwm sim | Kev pub dawb ntws ntawm lub teeb daj hmoov tawv | Ua raws |
| Tus ntxhiab | Cov xeeb ceem tsw ntawm fermentation tsw | Ua raws |
| Mesh loj / sab cib | Nlt 98% los ntawm 80 mesh | 100% |
| Kev ua si ntawm enzyme (glucoamylase) | 10 0000u / g
| Ua raws |
| PH | 57 | 6.0 |
| Poob rau ziab | <5 ppm | Ua raws |
| Pb | <3 ppm | Ua raws |
| Tag Nrho Cov Phaj Suav | <50000 cfu / g | 13000cfu / g |
| E.coli | Tsis zoo | Ua raws |
| Tus ntses siav | Tsis zoo | Ua raws |
| Insolubility | ≤ 0.1% | Muaj cai |
| Chaw ntim khoom | Khaws cia rau hauv cov cua nruj poly hnab, hauv qhov chaw txias thiab qhuav | |
| Txee lub neej | 2 xyoos thaum khaws cia kom zoo | |
Rooj mov
Cov nuj nqi ntawm Facegrade glucoamylase feem ntau yog suav nrog cov hauv qab no:
1. Cov hmoov txhuv nplej siab: muaj peev xwm zom cov hmoov txhuv nplej siab ua cov piam thaj me me, xws li piam thaj thiab maltose. Cov txheej txheem no yog qhov tseem ceeb hauv kev nce cov khoom qab zib thiab solubility ntawm cov zaub mov.
2. Txhim kho fermentation kev ua tau zoo: thaum lub sij hawm ci, glucloamylase tuaj yeem txhim kho cov fermentation muaj peev xwm ntawm cov carbon dioxide, yog li ua mov ci thiab lwm cov khoom ci softer.
3. Txhim kho saj: los ntawm decomposing starch, cov kev ntxhib los mos thiab saj cov zaub mov tau txhim kho, ua rau nws muaj kev nyab xeeb dua thiab du.
4. Nce moisturizing: Hauv qee cov zaub mov, glucloamylase tuaj yeem pab khaws cov dej noo, txuas ntxiv lub txee lub neej, thiab tiv thaiv kom qhuav.
5. Txhawb saccharification: hauv syrup ntau lawm, glucoamylase tuaj yeem nrawm cov txheej txheem radcharification thiab nce tau tshaj tawm thiab ua tau zoo.
6. Txhim kho cov tsw: los ntawm kev lom zem starch, ntau cov tsw cov khoom xyaw muaj tso tawm thiab cov khoom qab ntawm txhua qhov qab ntawm cov zaub mov yog txhim kho.
7. Koj thov thoob plaws: haum rau ntau yam khoom noj, xws li mov ci, kua txiv, khaub noom, thiab tuaj yeem ua tau raws li cov khoom lag luam sib txawv.
Hauv ntej, cov foodgrade glucoamylase ua ntau yam haujlwm hauv kev ua zaub mov noj los pab cov khoom lag luam zoo thiab saj.
Daim ntawv thov
FoodGrade glucoamylase yog dav siv hauv kev lag luam khoom noj, feem ntau yog suav nrog cov hauv qab no:
1. Ci Kev Lag Luam:
Mov ci thiab pastry: siv los txhim kho cov khoom ua haujlwm fermentation ua haujlwm ntawm cov khob noom cookie, nce kev softness thiab ntim ntawm qhob cij, thiab txuas lub txee txee.
Ncuav qab zib thiab ncuav: txhim kho cov ncauj lus thiab kev ntxhib los mos, ua khoom lag luam ntau.
2. Khoom haus ntau lawm:
Cov dej haus thiab dej haus cov dej haus: siv los ua kom muaj qab zib thiab qab tsw thiab txhim kho solubility.
Npias Brewing: thaum lub sij hawm raccharification, nws txhawb kev hloov dua tshiab ntawm cov hmoov txhuv nplej siab thiab txhim kho fermentation efficiency thiab dej cawv tawm los.
3. Khoom Qab Zib Raug:
Cov kua pleev thiab cov pos hniav: siv los ua kom cov viscosity thiab qab zib ntawm cov phoov thiab txhim kho saj thiab kev ntxhib los mos.
4. Cov khoom nojCov:
Kua mis nyeem qaub thiab cheese: hauv qee cov khoom noj siv mis, yuav pab txhim kho kev ntxhib los mos thiab tsw.
5. Cov Lus Qhia thiab Cov Ncauj Lus:
Siv los thicken thiab txhim kho saj, ua rau cov khoom nyiam smoother.
6. Menyuam cov khoom noj:
Pab txhim kho kev zom zom thiab muaj txiaj ntsig zoo hauv cov menyuam mos cereal thiab lwm yam zaub mov uas tsis tau zoo.
7. Cov Khoom Noj Khoom Haus:
Siv nyob rau hauv kev tsim cov zaub mov ua haujlwm thiab cov khoom noj muaj txiaj ntsig kom ua rau muaj txiaj ntsig zoo thiab khoom noj khoom haus.
Lub ntsiab
FoodGrade glucloamylase yog lub luag haujlwm tseem ceeb hauv kev ua zaub mov noj thiab muaj peev xwm ua tau zoo thiab qab zib ntawm cov neeg siv khoom xav tau cov neeg siv khoom.
Pob & Xa Tawm
