Txiv hmab txiv ntoo thiab zaub hmoov yog tsim los ntawm cov kua txiv hmab txiv ntoo, cov kua txiv hmab txiv ntoo thiab cov txiv hmab txiv ntoo thiab zaub, uas yog lub cev qhuav dej thiab tom qab ntawd ua hmoov los yog granules. Nws khaws tag nrho lossis ib feem ntawm qhov tsw, fiber ntau, xim, khoom noj khoom haus thiab lwm yam khoom xyaw ntawm txiv hmab txiv ntoo thiab zaub, thiab dhau los ua cov khoom noj qab haus huv rau saj thiab tsw ntawm zaub mov.
Cov txiv hmab txiv ntoo thiab zaub hmoov tuaj yeem muab faib ua: cov txiv hmab txiv ntoo thiab zaub hmoov, cov txiv hmab txiv ntoo thiab zaub hmoov, hmoov txhuv nplej siab thiab zaub hmoov, cov txiv hmab txiv ntoo thiab zaub hmoov, thiab cov txiv hmab txiv ntoo thiab zaub hmoov.
Qhov zoo ntawm txiv hmab txiv ntoo thiab zaub hmoov
1. Zoo stability
Cov dej noo ntawm cov txiv hmab txiv ntoo thiab zaub hmoov feem ntau tsawg dua 7%, uas tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob thiab txo cov kev ua ntawm enzymes hauv txiv hmab txiv ntoo thiab zaub.
2. Tsawg nqi tsheb thauj mus los
Tom qab ziab thiab hmoov, qhov ntim ntawm cov txiv hmab txiv ntoo thiab zaub yog txo, qhov hnyav yog txo, thiab cov khoom ntim tau txais kev cawmdim, uas kuj txo cov nqi tsheb thauj mus los.
3. nplua nuj nyob rau hauv khoom noj khoom haus
Cov txiv hmab txiv ntoo thiab zaub hmoov ua tiav tswj cov khoom noj khoom haus thiab tsw ntawm cov txiv hmab txiv ntoo thiab zaub, thiab ua rau qee cov as-ham thiab cov khoom siv ua haujlwm zoo dua rau kev zom thiab nqus.
4. Kev siv tau zoo thiab dav siv cov peev txheej
Tsis muaj qhov xav tau rau qhov loj thiab cov duab ntawm cov khoom siv raw, thiab txawm tias daim tawv nqaij thiab cov tub ntxhais ntawm qee cov txiv hmab txiv ntoo thiab zaub tuaj yeem siv tau zoo.
5. Cov khoom lag luam nplua nuj ntau yam
Cov khoom sib xyaw ua ke yog cov khoom noj muaj txiaj ntsig zoo, uas tuaj yeem siv los tsim cov khoom noj khoom haus chewable ntsiav tshuaj lossis ntxiv los ua cov khoom xyaw rau lwm cov khoom noj, thiab tseem txhim kho cov xim, tsw thiab kev noj haus ntawm cov zaub mov.
Ua tshuab ntawm txiv hmab txiv ntoo thiab zaub hmoov
1. Ultrafine sib tsoo tshuab
Feem ntau yog hais txog kev ua cov hmoov ultrafine ntawm 0.1-10μm thiab cov cuab yeej kev faib ua feem. Qhov loj me me ntawm cov khoom me me yog qhov me me, qhov tshwj xeeb ntawm qhov chaw nce siab, thiab cov phab ntsa ntawm tes tawg tau zoo dua, yog li txhim kho lub cev thiab cov khoom siv tshuaj lom neeg ntawm cov khoom (dispersibility, adsorption, solubility, tshuaj lom neeg kev ua si, lom neeg lom zem), thiab lwm yam), nthuav dav daim ntawv thov ntau yam ntawm cov khoom siv, thiab txhim kho kev siv cov khoom siv.
2. Bioenzymatic hydrolysis technology
Rau cov txiv hmab txiv ntoo tshiab, zaub thiab cov fungi, bioenzymatic hydrolysis yog siv tom qab crushing kom tawg phab ntsa ntawm tes thiab yaj cov as-ham.
3. Lub tshuab nqus tsev khov kom qhuav
Lub tshuab nqus tsev khov tshuab ziab khaub ncaws yog ib txoj kev ziab tshiab uas ua rau cov khoom muaj dej khov rau hauv cov khoom, siv cov khoom siv biochemical ntawm cov dej hauv qab qhov kub thiab txias, thiab dehydrates cov khoom ntawm qhov kub thiab txias kom ua tiav ziab. Nws muaj qhov zoo ntawm kev tiv thaiv tsis zoo tshuaj thiab biochemical hloov pauv thiab poob me me ntawm tsw, aroma thiab khoom noj khoom haus.
4. Txau tshuab ziab khaub ncaws
Cov tshuaj tsuag kom qhuav yog siv rau cov hmoov qhuav. Cov khoom siv raw siv yog cov kua ntses zoo li cov ntaub ntawv ua kua, uas zam qhov teeb meem ntawm kev ua haujlwm nyuaj thiab molding. Cov txheej txheem ziab kom tiav tam sim ntawd (hauv ob peb feeb) ntawm qhov kub tsis siab tshaj 100 degree. Cov xim, aroma, saj thiab cov khoom noj khoom haus ntawm cov txiv hmab txiv ntoo tuaj yeem tiv thaiv zoo. Tam sim no nws yog txoj kev zoo tshaj plaws rau cov txiv hmab txiv ntoo thiab zaub hmoov ntau lawm.
5. Tsawg-kub siab sib txawv puffing tshuab
Qhov sib txawv ntawm qhov sib txawv ntawm qhov sib txawv ntawm qhov sib txawv puffing drying technology yog ib qho kev sib xyaw ua ke ntawm cov tshuab ziab khaub ncaws uas ua rau cov cua kub kom qhuav, lub tshuab nqus tsev kom qhuav, thiab lwm yam. tuaj yeem tsim cov khoom zoo ib yam li cov txheej txheem los ntawm kev ziab kom qhuav. Nws yog ib qho tshiab, ib puag ncig tus phooj ywg thiab txuag hluav taws xob puffing ziab tshuab.
6. Ntsia hlau extrusion tshuab
Lub hom phiaj ntawm conveying, compressing, crushing, mixing, puffing thiab polymerization yog tiav los ntawm kev sib txhuam, extrusion thiab melting ntawm cov ntsia hlau thiab chim ntawm cov khoom.
7. Microwave/nqus tshuab
Muab cov tshuab ziab khaub ncaws microwave thiab tshuab nqus tsev qhuav. Nws accelerates tus nqi ntawm cov dej poob ntawm qhov kub thiab txias thiab haum rau cov cua sov-rhiab tshuaj, xws li zaub hmoov, qe yolk hmoov thiab dehydrated grapes.
Kev siv cov txiv hmab txiv ntoo thiab zaub hmoov hauv zaub mov
Txiv hmab txiv ntoo thiab zaub hmoov tuaj yeem siv rau ntau yam kev ua zaub mov, uas yuav pab txhim kho cov khoom noj khoom haus zoo, txhim kho xim thiab tsw ntawm cov khoom, thiab ua kom muaj ntau yam khoom.
Nws tuaj yeem siv tau rau: cov khoom lag luam pasta, xws li ntxiv cov hmoov nplej hmoov nplej rau cov noodles ua zaub ntug hauv paus; puffed zaub mov, xws li siv txiv lws suav hmoov ua seasoning rau puffed zaub mov; cov khoom noj nqaij, xws li ntxiv cov hmoov nplej rau ham sausage; cov khoom noj siv mis, xws li ntxiv ntau yam txiv hmab txiv ntoo thiab zaub hmoov rau cov khoom noj siv mis; khoom qab zib, ntxiv kua hmoov thiab strawberry hmoov thaum lub sij hawm ua cov khoom qab zib; ci khoom, xws li ntxiv dos hmoov thiab txiv lws suav hmoov nyob rau hauv kev ua biscuits.
Siv cov txiv hmab txiv ntoo thiab zaub hmoov los ua dej haus tsis cuam tshuam qhov tsw ntawm cov txiv hmab txiv ntoo tshiab thiab zaub; txiv hmab txiv ntoo hmoov tuaj yeem ua rau txiv hmab txiv ntoo thiab txiv hmab txiv ntoo vinegar los ntawm fermentation, blending thiab filtering.
Khoom qab zib, khoom qab zib, biscuits, qhob cij thiab ntau lwm yam khoom noj muaj peev xwm ntxiv ib feem ntawm cov txiv hmab txiv ntoo thiab zaub hmoov thaum lub sij hawm tsim khoom, uas tuaj yeem txhim kho cov qauv kev noj haus ntawm cov khoom thiab ua kom cov khoom zoo dua hauv cov xim, aroma thiab saj.
Txiv hmab txiv ntoo thiab zaub hmoov muaj pigments, pectin, tannins thiab lwm yam khoom xyaw. Qee cov txiv hmab txiv ntoo thiab zaub kuj tseem muaj cov khoom xyaw tshuaj, thiab cov khoom muaj txiaj ntsig zoo tuaj yeem muab rho tawm los ntawm lawv los ntawm txoj kev biochemical.
Txiv hmab txiv ntoo thiab zaub kua txiv yog nplua nuj nyob rau hauv cov vitamins thiab minerals. Tom qab kev kho kom raug, cyclodextrin thiab lwm yam tshuaj raug muab ntxiv kom zoo encapsulate thiab tiv thaiv feem ntau ntawm cov as-ham hauv cov txiv hmab txiv ntoo thiab zaub kua txiv. Nyob rau tib lub sijhawm, qee cov as-ham muaj zog, homogenized, thiab lub tshuab nqus tsev khov-qhuav kom tau txais cov txiv hmab txiv ntoo thiab zaub hmoov.
Ntxiv cov txiv hmab txiv ntoo thiab zaub hmoov rau cov menyuam mos thiab cov laus cov zaub mov tuaj yeem ntxiv cov vitamins thiab fiber ntau kom sib npaug ntawm cov zaub mov.
HSF yog tus kws tshaj lij ntawm Cov Txiv Hmab Txiv Ntoo thiab zaub hmoov. Peb muaj cov kws tshaj lij kev tsim nyog thiab zoo heev.
Yog xav paub ntxiv, thov hu rau peb:
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