Taro Powder Ntev npaum li cas?

Hauv kev lag luam khoom noj khoom haus ntuj,natural taro hmoovyog cov khoom siv raw uas sib txuas cov khoom noj muaj txiaj ntsig nrog kev ua haujlwm zoo heev. Nws yog dav siv nyob rau hauv cov dej haus, ci premixes, ice cream, sauces, thiab me nyuam mos mis. Rau B2B cov neeg siv khoom, lub txee lub neej ntawm taro hmoov tsis yog tsuas yog ib qho tseem ceeb ntawm cov khoom zoo, tab sis nws tseem cuam tshuam ncaj qha rau cov khoom muag, kev tswj tus nqi, thiab kev ua raws li cov khoom kawg. Feem ntau, lub txee lub neej ntawm taro hmoov yog 2 xyoos. Yog li, taro hmoov kav ntev npaum li cas?

Taro Powder Ntev npaum li cas?

Lub neej txee yog hais txog lub sijhawm uas ua ntej- cov zaub mov ntim khaws cia nws zoo raws li cov xwm txheej khaws cia hauv daim ntawv lo. Rau lub cev qhuav dej hmoov raw cov ntaub ntawv zoo li ntuj taro hmoov, lub neej txee feem ntau yog txiav txim siab raws li kev ntsuas kev ruaj ntseg nrawm thiab ntev -lub sijhawm tiag tiag- cov ntaub ntawv tshawb xyuas lub sijhawm.

• Lub xeev tsis qhib:

Nyob rau hauv qhov txias, qhuav, lub teeb - pov thawj, thiab kaw, qhov pom zoo lub txee lub neej ntawm cov hmoov taro ntshiab yog 18-24 lub hlis.

• Tom qab qhib:

Nws raug nquahu kom siv nws li ntawm 6-8 lub hlis, nyob ntawm qhov ntsuas kub thiab av noo, nrog rau kev tiv thaiv kev sib kis hauv ib puag ncig kev siv.

Cov khoom lag luam los ntawm cov neeg muag khoom sib txawv tuaj yeem muaj qhov sib txawv ntawm lub txee vim qhov sib txawv ntawm cov txheej txheem ua, xws li cov txheej txheem ziab, cov kauj ruam ua kom tsis muaj menyuam, thiab seb puas muaj cov tshuaj tiv thaiv -cov tshuaj tiv thaiv kab mob lossis cov tshuaj tua kab mob antioxidant ntxiv. Piv txwv li, tej yam ntuj tso taro hmoov cov khoom tsim los ntawm qis-kub airflow pulverization thiab aseptic ntim tshuab muaj peev xwm ntau dua antioxidant dua li qub kub- cua- cov khoom qhuav.

Dab tsiTej yam cuam tshuam Lub Txee Lub Neej ntawm Taro Powder?

1. Raw Material Quality thiab Initial Microbial Load

Lub freshness,℃ntawm kev puas tsuaj, thiab ntxuav efficiency ntawm taro (Colocasia esculenta) tom qab sau ncaj qha cuam tshuam rau thawj tag nrho cov kab mob suav ntawm cov hmoov. Cov tawv nqaij tshiab taro nqa cov kab mob hauv av. Yog tias siv cov khoom siv tsis tiav los yog cov khoom siv rotten, cov kab mob kub hnyiab tuaj yeem nyob hauv cov khoom tiav. Cov kab mob no maj mam sib ntxiv thaum lub sij hawm cia, ua rau lwj.

Guanjie Biotech cov txheej txheem tswj kev ua tau zoo suav nrog kev ntsuas dej (Aw Tsawg dua lossis sib npaug ntawm 0.85), tag nrho cov kab mob suav (tsawg dua lossis sib npaug rau 10⁴ CFU / g), thiab pwm thiab cov poov xab suav (tsawg dua lossis sib npaug li 10² CFU / g) thaum cov khoom siv raw tuaj txog, yog li tswj tau qhov kev pheej hmoo ntawm qhov chaw.

2. Moisture Content and Water Activity (Aw)

Moisture yog qhov nruab nrab rau kev loj hlob microbial thiab tshuaj lom neeg. Cov ntsiab lus noo noo ntawm ntuj taro hmoov feem ntau yog tswj hwm tsawg dua lossis sib npaug li 8.0%. Lub teb chaws tus qauv GB / T 29602-2013 yuav tsum Tsawg dua lossis sib npaug li 7.0% rau cov khoom siv dej haus, tab sis qhov no tuaj yeem so mus rau 8.0% rau taro hmoov raws li cov khoom xyaw dav dav.

Txawm li cas los xij, qhov ntsuas tseem ceeb tshaj yog kev ua dej. Thaum Aw Tsawg dua lossis sib npaug rau 0.60, feem ntau cov kab mob tsis tuaj yeem nthuav dav. Thaum Aw Tsawg dua lossis sib npaug rau 0.70, cov haujlwm ntawm pwm thiab cov poov xab yog inhibited.

Guanjie Biotech's pure taro hmoov, tom qab ua ke ntawm fluidized txaj kom qhuav thiab microwave- pab kom qhuav, tuaj yeem tswj tau qhov ruaj khov Aw ntawm 0.55–0.65, txuas ntxiv nws lub neej txee.

3. Fat Oxidation thiab Enzymatic Browning

Taro hmoov muaj kwv yees li 0.5-1.5% natural fats, feem ntau unsaturated fatty acids. Kev raug oxygen ntev ntev ua rau nws pib- oxidation, ua rau cov ntxhiab tsw phem tshwm sim los ntawm cov tshuaj tsis haum xws li hexanal thiab nonnanal.

Nyob rau tib lub sijhawm, endogenous polyphenol oxidase (PPO) hauv taro tuaj yeem qhib thaum cov dej ua haujlwm nce siab tshaj 0.70, catalyzing tsim cov quinone pigments los ntawm phenolic tshuaj. Qhov no ua rau lub ntuj taro hmoov xim hloov ntawm dawb mus rau grey los yog lub teeb xim av.

Cov xim dawb ntawm ntshiab taro hmoov (tsis muaj additives) yog lub cim ntawm nws cov purity siab. Txawm li cas los xij, qee cov tuam txhab lag luam ntxiv cov xim ntshav rau lub ntsej muag oxidation discoloration lossis raw khoom sib kis. Qhov kev coj ua no txo ​​cov khoom kom pom tseeb thiab kev nyab xeeb.

Guanjie Biotech siv nitrogen- hloov ntim thiab enzyme passivation thev naus laus zis (luv- lub sij hawm siab- qhov kub thiab txias kho) los tswj cov nqi peroxide (POV) ntawm ntuj taro hmoov kom tsawg dua lossis sib npaug li 0.08 g / 100g (piv nrog lub teb chaws tus qauv siab tshaj qhov txwv / 102 g ntawm cov xim sib txawv), Δens 100g Tsawg dua lossis sib npaug li 1.5 hauv 18 lub hlis.

4. Cia ib puag ncig Parameters

• Kub:

Cov tshuaj tiv thaiv tus nqi nce 2-3 zaug rau txhua txhua 10℃nce hauv qhov kub thiab txias. Qhov ntsuas kub tau pom zoo yog tsawg dua lossis sib npaug li 25 degree. Cia ib puag ncig txog ntuj taro hmoov tshaj 35℃thaum lub caij ntuj sov yuav tsum zam.

• txheeb ze humidity (RH):

Taro starch yog hygroscopic. Thaum RH> 65%, qhov chaw noo noo adsorption muaj peev xwm ntawm ib txheej tshaj qhov tseem ceeb, ua rau clumping thiab microbial kev loj hlob. Khoom noj khoom haus- qib silica gel desiccants yuav tsum muab tso rau hauv lub ntim kom tswj tau qhov microenvironment ntawm RH Tsawg dua lossis sib npaug li 45%.

• Lub teeb:

Ultraviolet lub teeb accelerates rog oxidation thiab vitamin degradation. Yog li ntawd, aluminium foil composite hnab los yog opaque ntim yuav tsum tau siv.

5. Cov ntaub ntawv ntim thiab sealing

Kev ntim khoom siab -barrier ntim yog qhov tseem ceeb rau kev nthuav dav ntuj taro hmoov txee lub neej. Cov qauv kev pom zoo yog PET (polyester) / AL (aluminium foil) / PE (polyethylene) peb- txheej hnab ntim khoom, nrog cov pa oxygen kis tau tus nqi (OTR) tsawg dua lossis sib npaug li 5 cm³ / (m²·24h·0.1MPa) thiab dej vapor kis tus nqi (WVTR) txog 2 g / m²).

Taro hmoov spoilage

B2B cov neeg siv khoom yuav tsum tau ua tib zoo saib xyuas cov kev hloov pauv hauv qab no thaum tshawb xyuas kev yuav khoom thiab kev tshuaj xyuas cov khoom muag:

Txee Lub neej sib txawv ntawm cov khoom sib txawv

• Pure Taro Powder (Tsis muaj additives):

Muab los ntawm Guanjie Biotech, lub ntuj dawb no taro hmoov yog tsim los ntawm lub cev crushed qhuav taro. Nws lub neej txee yog 18-24 lub hlis. Nws tsis muaj pigments, preservatives, los yog anti-caking agents.

• Premixed Taro Powder (muaj qab zib / creamer):

Qhov sib ntxiv ntawm sucrose, tsis yog -cov khoom noj mis nyuj, thiab lwm yam khoom xyaw ua rau kom muaj hygroscopicity, uas ua rau lub neej luv rau 12-15 lub hlis.

Instant Taro Powder (Granulated lossis Encapsulated):

•Microencapsulation pab cais cov pa oxygen, ncua lub txee lub neej rau ntau tshaj 24 lub hlis, tab sis nws ua rau cov nqi ua haujlwm nce 30-50%.

•Purple Taro Powder (muaj Pigment):

Qee cov tuam txhab ntxiv cov qos yaj ywm qab zib extract lossis cov xim pleev xim (xws li amaranth liab lossis xiav ci ntsa iab) los simulate cov xim liab dawb ntawm taro. Nyob rau hauv cov khoom no, cov pigments lawv tus kheej yuav degrade vim hloov pH los yog raug rau lub teeb, uas yuav npog lub oxidation thiab deterioration ntawm lub hauv paus khoom. Guanjie Biotechn tsis tsim cov khoom zoo li no thiab pom zoo kom cov neeg siv khoom txheeb xyuas lawv los ntawm qhov yooj yim natural taro hmoov solubility test. Pure taro hmoov dissolves rau hauv lub teeb greyish-dawb mus rau daj ntseg beige xim, thaum cov khoom dyed yaj mus rau hauv ib tug unnatural xiav-liab los yog reddish-liab xim.

Yuav Siv Taro Powder hauv koj li cas?

• Kev tshuaj xyuas tuaj:

Kuaj txhua batch rau ya raws (Less tshaj los yog sib npaug rau 8%), POV (Less tshaj los yog sib npaug rau 0.15 g/100g), tag nrho cov kab mob suav (Less tshaj los yog sib npaug rau 10⁴ CFU/g), thiab xim (L * tus nqi Ntau tshaj los yog sib npaug rau 90).

• Kev Tswj Xyuas Cov Khoom Muag:

Ua raws li FIFO (Thawj-Nyob rau hauv, Ua ntej-Tawm) txoj cai. Lub warehouse yog nruab nrog cov ntsuas kub, hygrometers, thiab dehumidifiers. Khaws qhov kub ntawm 10-25℃thiab RH Tsawg dua lossis sib npaug li 60%. Khaws cais tawm ntawm cov tshuaj tsw qab (xws li tshuaj tsw qab thiab tshuaj).

• Repackaging:

Tom qab qhib, siv ib rab diav huv stainless hlau coj mus kuaj. Tam sim ntawd kaw txhua yam khoom seem nrog lub tshav kub sealer. Rau cov khoom me me (qis dua 5 kg), nitrogen filling lossis nqus sealing yog pom zoo.

• Kev ntsuas nrawm:

Txhua txhua rau lub hlis, coj cov qauv taro hmoov thiab muab tso rau hauv 40 degree, 75% RH qhov kub thiab txias chamber. Sib piv nws nrog 4℃tswj ntshiab taro hmoov qauv. Yog tias qhov sib txawv tseem ceeb tshwm sim tom qab 2 lub lis piam, nws qhia tias hnub tas sij hawm tab tom los.

Puas yog Taro Powder Safe?

Ntau lub teb chaws thiab cheeb tsam muaj cov kev cai sib txawv rau kev sau npe ntawm lub txee - lub neej ntawm ntuj taro hmoov.

• Tuam Tshoj:

GB 7718-2011 qhia tias daim ntawv lo rau lub txee yuav tsum tsis txhob siv cov ntsiab lus tsis meej xws li "saib ntim khoom" thiab yuav tsum yog qhov tshwj xeeb rau xyoo/hli/hnub.

• Tebchaws Meskas:

FDA tso cai rau tus kheej - tshaj tawm "Zoo Yog Siv Los Ntawm," tab sis cov ntaub ntawv ruaj khov yuav tsum tau muab los txhawb nws.

• European Union:

EC 1169/2011 xav kom cov khoom uas muaj lub txee lub neej ntev tshaj 18 lub hlis kom tau sau nrog "Zoo Ua Ntej" lossis "Siv Los Ntawm" hnub tim.

• Nyiv:

Txoj Cai Food Labeling Law yuav tsum muaj cov hmoov taro ntuj, muab faib ua "cov zaub mov ua tiav," kom sau npe nrog lub txee lub neej tsis pub dhau 24 lub hlis ntawm hnub tsim khoom.

Guanjie Biotech's natural taro hmoov los nrog Daim Ntawv Pov Thawj Kev Ntsuam Xyuas (COA) rau txhua pawg, suav nrog cov ntaub ntawv ntawm noo noo, tshauv, protein, rog, fiber ntau, tag nrho cov kab mob suav, coliform kab mob, Salmonella, POV, Aw, thiab xim txawv. Kev ua raws li daim ntawv lo daws teeb meem yog muab rau cov chaw xa khoom sib txawv.

Xaus:

Lub txee lub neej ntawm ntuj taro hmoov yog ib tug complex engineering parameter txiav txim los ntawm raw khoom zoo, ua technology, ntim cov ntaub ntawv, cia ib puag ncig, thiab tshuaj kinetics. Rau B2B cov neeg siv khoom, xaiv cov khoom ntshiab, ntuj, additives -dawb, dawb hmoov hmoov taro bulk hmoov tsis tsuas yog zam kev ua raws li kev pheej hmoo cuam tshuam nrog cov xim (xws li kev txwv tsis pub azo dyes hauv taro hmoov hauv qee lub tebchaws), tab sis kuj ua tiav lub neej ruaj khov ntawm 18-24 lub hlis dhau los ntawm kev ua dej tsawg thiab siab - ntim. Nws raug nquahu kom cov neeg siv khoom tsim cov txheej txheem kev sib txuas lus tsis tu ncua nrog cov neeg muag khoom, sib qhia cov ntaub ntawv saib xyuas kev ruaj ntseg, thiab sib koom ua ke tsim cov txee- cov phiaj xwm pov thawj lub neej tsim nyog rau cov xwm txheej tshwj xeeb.

Guanjie Biotech yog lub chaw tsim khoom ntawm taro hmoov. Peb cov hmoov nplej dawb huv yog cov hmoov dawb dawb, tsis muaj cov xim daj lossis lwm yam khoom siv ntxiv. Ntuj taro hmoov cov khoom raug xa tawm mus rau ntau tshaj 100 lub teb chaws thoob ntiaj teb, thiab OEM customization thiab thib peb - tog kuaj tau txais kev txhawb nqa. Rau cov ntaub ntawv qhia kev thiab cov qauv thov, thov hu rau:info@gybiotech.com.

Cov ntaub ntawv

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[2] Suav National Standard. GB 7718-2011 National Food Safety Standard-General Rules for the Labeling of Prepackaged Foods. Beijing: Txheem Xovxwm ntawm Tuam Tshoj; Xyoo 2011.

[3] Suav National Standard. GB/T 29602-2013 Khoom Haus Dej. Beijing: Txheem Xovxwm ntawm Tuam Tshoj; 2013.

[4] US Food and Drug Administration (FDA). Kev taw qhia rau kev lag luam: Txee lub neej ntawm cov khoom noj khoom haus thiab kev ntsuas kev ruaj ntseg. Silver Spring, MD: FDA; 2021.

[5] European Parliament thiab Council. Txoj Cai (EU) No 1169/2011 ntawm kev muab cov ntaub ntawv qhia zaub mov rau cov neeg siv khoom. Phau ntawv Journal of the European Union. 2011;L304:18–63.

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[8] Singh J, Kaur L. Kev nce qib hauv cov qos yaj ywm chemistry thiab thev naus laus zis: qhov cuam tshuam rau taro starch stability thiab cia tshuab. Food Chemistry. 2016; 196:1–10.

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