Helu kino a me kemika | |
kala kala | melemele māmā a i ʻole ka waiū keʻokeʻo |
ʻala | maʻamau a haʻahaʻa |
Palekana (ke kumu maloʻo, N×6.25, %) | ≥90 |
Māmā (%) | ≤7.0 |
Momona (%) | ≤1.0 |
PH | 6-8 |
Lehu (ke kumu maloʻo, %) | ≤6.0 |
ʻO ka pulupulu kino (ke kumu maloʻo, %) | ≤0.5 |
Ka nui o ka ʻāpana (100 mesh,%) | ≥95 |
Helu helu microbiological | |
Ka helu pāʻani holoʻokoʻa | ≤20000CFU/g |
Coliform | ≤10CFU/100g |
Huna & Molds | ≤50CFU/g |
E.coli | <3.0MPN/g |
Salmonella | ʻinoʻino |
Hiki ke hoʻohana ʻia ke ʻano dispersion isolated soy protein i nā huahana waiu, nā mea inu paʻa a me nā ʻoihana ʻē aʻe.
Hoʻohana ʻia i nā huahana waiu: Hoʻohui ʻia nā huahana soy protein i hoʻokaʻawale ʻia i ka pae standardization o ka waiu waiu, hoʻoulu piha ʻia, a paipai ʻia ka mālama ʻana i ka homogenization, ʻoiai ʻaʻole i loli nā kūlana ʻenehana.
Ka hoʻohana ʻana i ka mea inu paʻa: Ua hui pū ʻia ka dispersion type soy protein isolate me nā mea maka ʻē aʻe i kekahi ʻāpana.
Hoʻopili ʻia: i loko o nā ʻeke Kraft i nānā ʻia e CIQ me nā ʻeke polyethylene.
ʻupena kaumaha:20 kg / ʻeke, 25 kg / ʻeke, a i ʻole ke noi a ka mea kūʻai aku.
Ka halihali a me ka waiho ʻana: E mālama i ka ua a i ʻole ka pulu i ka wā o ka lawe ʻana a me ka mālama ʻana, ʻaʻole i hoʻouka ʻia a mālama pū ʻia me nā huahana pilau ʻē aʻe.E mālama ʻia ma kahi wahi maloʻo maloʻo i ka mahana ma lalo o 25 ℃ a me ka haʻahaʻa haʻahaʻa ma lalo o 50%.
Ola ola:ʻOi loa i loko o 18 mau mahina ma lalo o ke kūlana mālama kūpono mai ka lā hana.
Loaʻa iā Linyi shansong ka hopena kūpono e hoʻokō i kāu koi.
Inā ʻaʻole 100% kūpono kā mākou huahana i kēia manawa, e hana pū kā mākou mau ʻenekinia a me nā ʻenehana e hoʻomohala i kahi ʻano hou.
Inā loaʻa iā ʻoe kekahi manaʻo e hoʻomaka i kahi huahana hou a i ʻole makemake e hoʻomaikaʻi hou aku i kāu hoʻolālā o kēia manawa, eia mākou e hāʻawi i kā mākou kākoʻo.