Strawberry hmoov kav ntev npaum li cas?

Lub neej txee ntawmnatural strawberry hmoovfeem ntau yog ib mus rau ob xyoos. Hais txog lub txee lub neej ntawm ntshiab strawberry hmoov, qhov no yog qhov teeb meem tseem ceeb hauv kev tsim khoom noj khoom haus thiab kev tsim khoom. Lub txee lub neej tsis tsuas yog cuam tshuam txog kev nyab xeeb ntawm zaub mov tab sis tseem cuam tshuam ncaj qha rau lub txee ruaj khov, tsw qab tuav, thiab kev noj haus ntawm cov khoom kawg.

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Ntev npaum li cas Strawberry hmoov kav ntev?

Lub txee lub neej ntawm cov tshuaj tsuag -qhuav strawberry hmoov thiab khov- cov txiv pos nphuab qhuav txawv vim lawv txoj kev ua haujlwm txawv. Guanjie Biotech muaj cov khoom lag luam ntuj strawberry hmoov ua los ntawm ob lub thev naus laus zis kom ua tau raws li qhov yuav tsum tau ua ntawm ntau yam kev siv.

Txau -Txiv Strawberry Hmoov

Txau- cov hmoov nplej qhuav qhuav feem ntau muaj lub neej txee ntev txog li ob xyoos. Cov tshuaj tsuag kom qhuav yog tam sim no yog ib qho ntawm feem ntau siv thiab siv thev naus laus zis rau kev tsim cov txiv hmab txiv ntoo hmoov. Cov txheej txheem suav nrog kev ntxuav, pulping, thiab homogenizing cov txiv pos nphuab tshiab, tom qab ntawd atomizing cov kua puree rau hauv cov tee dej los ntawm lub siab -ceev centrifugal los yog lub zog txau. Cov dej noo evaporates instantly nyob rau hauv ib tug kwj ntawm cua kub, tawm hauv qab ib tug qhuav, ruaj khov hmoov.

Yog vim li cas thiaj li tsuag tsuag -Cov Strawberry qhuav hmoov muaj lub neej txee ntev?

• Kev ua dej tsawg heev:
Cov tshuaj tsuag- cov txheej txheem ziab kom qhuav txo cov dej noo kawg ntawm cov hmoov Strawberry ntuj mus rau qib qis heev, feem ntau 3%-5%. Microbial kev loj hlob thiab kev yug me nyuam xav tau dej, yog li no cov ntsiab lus tsis muaj dej noo zoo inhibits cov kab mob, pwm, thiab cov poov xab.

• Kev ruaj ntseg los ntawm siab -kub, luv- lub sij hawm ua:
Txawm hais tias siv cua sov, cov tshuaj tsuag kom qhuav yog yuav luag tam sim ntawd, feem ntau ua tiav hauv ob peb feeb. Thaum qhov no tuaj yeem txo qis qis ntawm cov cua sov- cov khoom noj muaj txiaj ntsig zoo xws li vitamin C, nws muaj txiaj ntsig zoo deactivates cov enzymes hauv cov txiv pos nphuab, xws li polyphenol oxidase (PPO). Yog tias tsis ua haujlwm, cov enzymes no tuaj yeem ua rau oxidation ntawm phenolic tebchaw, ua rau browning thiab tsw deterioration thaum lub sij hawm cia. Enzyme inactivation ho txhim kho cov khoom lag luam chemical stability thiab ncua nws lub neej txee.

• Particle qauv thiab ntim stability:
Txau- cov txiv pos nphuab qhuav hmoov feem ntau yog hollow thiab kheej kheej, muab cov txiv pos nphuab txiv hmab txiv ntoo hmoov rau lub teeb thiab zoo li fluffy. Tom qab ntim thiab compaction, cov pa seem ntawm cov khoom tuaj yeem tswj tau zoo. Lub tshuab nqus tsev ntim lossis cov dej ntws tawm nitrogen feem ntau yog siv los txhim kho oxidation tsis kam thiab khaws cov khoom zoo.

Txau-cov txiv pos nphuab qhuav qhuav yog siv dav hauv cov dej haus premixes, ci filling, dej haus, thiab seasonings.

Txias-Dried Strawberry Powder

Lub txee lub neej ntawm khov -qhuav strawberry hmoov feem ntau yog ib xyoos. Lub khov- txheej txheem kom qhuav pib los ntawm khov strawberry pulp ntawm qhov kub hauv qab -40 degree, ua raws li los ntawm kev tso rau hauv qhov chaw nqus. Nyob rau hauv cov xwm txheej no, cov dej khov nab kuab sublimate ncaj qha rau hauv dej vapor, tawm hauv qab cov khoom qhuav. Piv nrog tshuaj tsuag- cov hmoov qhuav, khov-qhuav strawberry hmoov feem ntau muaj qhov pom zoo tso rau lub neej ntawm ib xyoos xwb. Qhov kev txwv no feem ntau yog vim muaj cov txheej txheem hauv qab no.

Vim li cas Lub Txiaj Ntsim Lub Neej tsuas yog ib xyoos xwb?

• Cov ntxeem tau ntau, daim txhuam cev -zoo li tus qauv
Cov qauv ntxeem tau zoo heev yog qhov laj thawj tseem ceeb rau kev ua kom rov ua tau zoo ntawm cov dej khov -qhuav strawberry hmoov, tab sis nws kuj yog nws qhov tsis muaj zog tseem ceeb ntawm kev ruaj ntseg. Tom qab sublimation, cov porosity sab hauv ntawm cov hmoov tuaj yeem tshaj 90%, tsim kom muaj thaj chaw loj heev. Qhov no ua rau cov hmoov tsis tshua muaj kev cuam tshuam rau absorbing noo noo thiab oxygen los ntawm ib puag ncig ib puag ncig. Thaum lub ntim khoom puas lawm los yog lub foob raug cuam tshuam, cov hmoov tuaj yeem nqus dej sai sai, tsim cov clumps, thiab ua rau oxidative browning.

• Kev faib tawm cov dej seem seem
Strawberry hmoov khov- cov txheej txheem qhuav yuav tsis tshem tawm tag nrho cov dej khi. Raws li qhov tshwm sim, qee qhov khov - cov txiv pos nphuab qhuav tuaj yeem khaws cov dej noo ntau dua li cov tshuaj tsuag - cov khoom qhuav, feem ntau nyob ib ncig ntawm 2% mus rau 4%. Vim yog cov qauv ntxeem tau, kev ya raws cov dej noo thiab cov tshuaj tiv thaiv hauv zos muaj feem ntau tshwm sim thaum khaws cia.

• Siab oxidative rhiab heev
Cov cheeb tsam loj loj tso cai rau cov khoom sib txuas xws li anthocyanins thiab vitamin C tuaj rau hauv kev sib cuag nrog oxygen. Txawm tias thaum lub ntim tseem zoo lawm, cov xim yuav maj mam hloov ntawm ci liab mus rau tsaus liab doog-xim av tom qab 12 lub hlis, thiab lub ntuj strawberry aroma yuav ploj mus.

• Muaj peev xwm ua kom cov enzyme residual
Qhov kub siab siv hauv cov tshuaj tsuag kom qhuav tuaj yeem ua haujlwm tsis zoo xws li polyphenol oxidase (PPO) thiab peroxidase (POD). Hauv qhov sib piv, khov-Kev ziab cov txiv pos nphuab ntau cov hmoov yog ua tiav ntawm qhov kub thiab txias thoob plaws hauv cov txheej txheem, yog li cov enzymes no tuaj yeem khaws cov kev ua haujlwm qis, uas tuaj yeem txhawb kev ua xim av thaum lub sijhawm ntev - khaws cia.

Txias-qhuav strawberry hmoov yog dav siv nyob rau hauv siab- cov dej qab zib kawg, cov mis mos, thiab cov khoom noj khoom haus. Nws yog tshwj xeeb tshaj yog haum rau npaj- rau- noj cov khoom uas yuav tsum tau ib tug kaj liab xim thiab ib tug nplua nuj aroma. Cov neeg siv khoom xaiv khov- cov txiv pos nphuab qhuav hmoov rau nws qhov kev hnov ​​​​qab zoo dua tsis yog rau lub sijhawm ntev.

Nco tseg:

Ntim kev ncaj ncees yog qhov tseem ceeb hauv kev txiav txim siab lub neej txee ntawm ntuj strawberry hmoov. Txawm hais tias tsim los ntawm kev ziab kom qhuav lossis khov - ziab, lub txee lub neej ntawm cov khoom siv tau tsuas yog thaum lub ntim tseem nyob ruaj khov. High-barrier aluminium foil composite hnab, nrog cov pa oxygen permeability tsawg dua lossis sib npaug li 5 cm³ / (m²·24h·atm) thiab noo noo permeability tsawg dua lossis sib npaug li 0.5 g / (m²·24h), ua ke nrog nitrogen flushing lossis lub tshuab nqus tsev sealing (nrog rau qhov seem ntawm cov pa oxygen hauv qab 2%), Tsis tas li ntawd, txhua pawg ntawm cov txiv pos nphuab hmoov tau dhau los ua kev ntsuas kev ntseeg siab kom ntseeg tau tias tsis muaj micro- leakage. Thaum lub ntim khoom puas lawm, txawm li cas los xij, cov khoom yuav deteriorate nyob rau hauv ob peb lub lis piam. Yog tias cov neeg siv khoom pom tias muaj qhov xau thaum tau txais, lawv raug qhia kom siv cov khoom kom sai li sai tau lossis rov muab nws tam sim ntawd thiab khaws cia rau hauv qhov chaw qhuav, lub teeb - tiv thaiv, qis - qhov kub thiab txias.

Yuav ua li cas txiav txim siab yog Strawberry hmoov tau tas?

Txawm nyob rau hauv nws lub neej txee, strawberry hmoov tuaj yeem lwj yog tias khaws cia tsis raug. Raws li tus kws tshaj lij kev yuav khoom, koj tuaj yeem txiav txim siab nws hnub tas sijhawm siv cov ntsuas hauv qab no thiab cov ntsuas physicochemical.

Strawberry hmoov uas qhia tau hais tias tsuas yog me ntsis clumping, uas tau yooj yim dispersed los ntawm co, thiab tsis muaj ntxhiab tsw yuav tsuas tau absorbed ib co ya raws. Qhov no tsis tas yuav qhia txog kev lwj. Txawm li cas los xij, qhov tsw zoo yuav raug txo, yog li nws tsis pom zoo siv rau hauv cov khoom siab - kawg.

Xaus:

Lub txee lub neej ntawm strawberry hmoov txawv nyob ntawm txoj kev ua:

Txau- cov hmoov strawberry qhuav: Lub txee lub neej ntev txog li 2 xyoos thaum khaws cia rau hauv cov ntim tsis zoo nyob rau hauv qhov txias thiab qhuav. Its dense structure and low water activity provide enhanced stability, making it the preferred choice for industrial applications.

Txias-qhuav strawberry hmoov: Lub txee lub neej ntawm lub cev qhuav dej strawberry hmoov feem ntau yog 1 xyoo nyob rau hauv tib lub sijhawm cia. Nws cov qauv ntxeem tau zoo heev solubility thiab ib qho kev hnov ​​​​ntxhiab ntawm qhov profile, tab sis nws yog rhiab heev rau ib puag ncig yam, ua kom nws zoo dua rau cov khoom uas xav tau siab freshness thiab ceev turnover.

Raws li ib tug kws tshaj lij tej yam ntuj tso strawberry hmoov tsum, Guanjie Biotech raws li ib tug organic strawberry hmoov exporter uas nruj me ntsis raws li GMP cov qauv thiab muab 100% ntshiab, ntuj, thiab siab - zoo strawberry hmoov. Peb muab cov ntaub ntawv pov thawj zoo, OEM kev tsim muaj peev xwm, thiab kev tswj xyuas cov saw hlau txhim khu kev qha kom ntseeg tau tias cov khoom siv raw zoo sib xws thiab ntawm - lub sijhawm xa khoom.

Rau cov ntaub ntawv xeem, kev ntsuas tus qauv, lossis cov lus qhia ua kom zoo tshaj plaws, thov hu rau peb cov kws tshaj lij ntawminfo@gybiotech.com.

Peb yog lub chaw tsim tshuaj paus strawberry hmoov. Siab -zoo thiab tus nqi sib tw. Peb tos ntsoov yuav tham txog kev yuav khoom ntau nrog koj los pab koj cov khoom ua tau raws li cov qauv kev noj qab haus huv niaj hnub no -cov neeg siv khoom paub meej. Xaiv Guanjie Biotech txhais tau tias xaiv kev ruaj ntseg, pob tshab, thiab kev tshaj lij.

Cov ntaub ntawv

[1] Food and Agriculture Organization ntawm United Nations. Txiv Hmab Txiv Ntoo Thiab Zaub Phau Ntawv Qhia. FAO, Rome. Muab kev taw qhia txog kev siv tshuab ziab khaub ncaws, dej ua haujlwm, thiab txee- lub neej ruaj khov ntawm cov txiv hmab txiv ntoo hmoov.

[2] US Food and Drug Administration. Kev taw qhia rau kev lag luam: Khoom noj khoom haus Dating. Sib tham txog yam cuam tshuam rau lub txee lub neej, suav nrog kev ya raws, kev raug oxygen, thiab kev ntim khoom zoo.

[3] European Food Safety Authority. Kev xav txog kev ruaj ntseg zaub mov thiab kev cia khoom. EFSA Journal. Npog oxidation, microbial stability, thiab cia cov lus pom zoo rau cov khoom noj dehydrated.

[4] Lub koom haum ntawm Food Technologists. Kev ziab ntawm cov zaub mov thiab txee-Lub neej Extension. IFT Daim Ntawv Qhia Txog Kev Tshawb Fawb. Piav qhia kev ziab kom qhuav, khov- ziab, thiab lawv cov kev cuam tshuam rau kev khaws cov khoom noj thiab cov khoom ruaj khov.

[5] Phau ntawv ntawm Food Engineering. CRC Xovxwm. Muab cov lus piav qhia ntxaws ntxaws ntawm cov tshuaj tsuag - ziab thiab khov- tshuab ziab khaub ncaws, suav nrog kev tswj cov dej noo thiab cov khoom siv.

[6] Food Drying Science thiab Technology. Academic Press. Npog kom qhuav kinetics, dej ua haujlwm, thiab kev sib raug zoo ntawm cov txheej txheem ua thiab txee lub neej.

[7] United States Department of Agriculture. USDA Cov Lus Qhia Txog Kev Tiv Thaiv thiab Cia Khoom Noj. Sib tham txog kev ruaj ntseg ntawm cov txiv hmab txiv ntoo qhuav thiab cov khoom noj khoom haus degradation thaum khaws cia.

[8] Phau ntawv Journal of Food Engineering. Ntau yam kev tshawb fawb txog kev ziab kom qhuav thiab khov -kev ziab ntawm cov txiv hmab txiv ntoo hmoov, nrog rau cov particle morphology, oxidation, thiab txee- kev kwv yees lub neej.

[9] LWT - Food Science and Technology. Cov ntawv tshawb fawb txog anthocyanin stability, vitamin C degradation, thiab cia tus cwj pwm ntawm berry hmoov.

[10] Codex Alimentarius Commission. Code of Hygienic Practice for Dried Fruits. Muab cov qauv thoob ntiaj teb rau kev tswj dej noo, ntim khoom, thiab kev ruaj ntseg cia.