1) muaj peev xwm sib khi dej siab
2) muaj peev xwm nqus tau roj
3) nce kev noj zaub mov fiber ntau
4) txhim kho kev ntxhib los mos, daim ntawv stability thiab lub qhov ncauj
5) txheej txheem optimization piv txwv li thaum extrusion
6) txhim khu juiciness thiab rhiab heev
7) lub neej txee ntev dua thiab khaws cia ruaj khov
8) tiv thaiv kev poob phaus
9) ntim nce
Nws tuaj yeem siv dav hauv kev tsim cov txuj lom, pastry filling, meatball stuffing, ci zaub mov, dej haus, noj qab haus huv yuag khoom thiab lwm yam teb.
| Yam khoom | Txuj kev zoo |
| Yam khoom | Pea Dietary Fiber |
| Kev tshwm sim | Lub teeb daj los yog milky dawb hmoov |
| tsw | Ntuj tsw thiab saj ntawm cov khoom |
| Moisture% | ≤10 |
| Tshauv% | ≤5.0 |
| Fineness (60-80mesh)% | ≥ 90.0 |
| Pb mg/kg | ≤1.0 |
| As mg | ≤0.5 |
| Tag nrho Fiber (hauv dry byog)% | ≥70 |
| Tag nrho Plate suav cfu/g | ≤30000 |
| Coliform BacteriaMPN / 100g | ≤ 30 |
| Salmonella | Tsis zoo |
| Pwm & Poov xab cfu/g | ≤ 50 |
| Escherichia Coli | Tsis zoo |
Ntim:
20KG / hnab
Cia:
Khaws nyob rau hauv qhuav, txias, thiab ntxoov ntxoo nrog thawj ntim, tsis txhob ya raws, khaws cia nyob rau hauv chav tsev kub.
