1. Lub npe khoom: cais cov kua protein
2. CAS Nr .: 9010-10-0
3. Cov Khoom Tseem Ceeb: Zaub protein
4. Raw Khoom: Soybean noj mov
5. Cov khoom tseem ceeb (Tshuaj lom neeg, lom neeg, lub cev)
6. Cov tsos: hmoov
7. Xim: Lub teeb daj lossis creamy
8. tsw: Ib txwm thiab bland
| Cov yam ntxwv ntawm lub cev thiab tshuaj lom neeg | Tus nqi | Txoj kev |
| Protein (qhuav hauv paus, N x 6.25,%) | ≥90% | GB5009.5-2010 |
| Moisture | ≤ 7.0% | GB5009.3-2010 |
| Tshauv (dry hauv paus,%) | ≤ 6.0% | GB5009.4-2010 |
| Cov rog (%) | ≤ 1.0% | GB/T5009.6-2003 |
| Crude fiber (qhuav qhuav, %) | ≤ 0.5% | GB/T5009.10-2003 |
| tus nqi pH | 6.5-8 | 5%, slurry yog ' |
| Lead (ppm) | ≤ 0.2 mg / kg | GB5009.12-2010 I |
| Arsenic (ppm) | ≤ 0.2 mg / kg | GB/T5009.11-2003 I |
| Mercury (ppm) | ≤ 0.1 mg / kg | GB 5009.17-2003 I |
| Cadmium (ppm) | ≤ 0.1 mg / kg | GB5009.15-2003 I |
| Mesh loj (100 mesh) | ≥ 95% | |
| Tag nrho cov phaj suav, cfu / g | ≤ 30000 | GB4789.2-2010 |
| Coliforms, MPN/g | ≤ 3 | GB4789.3-2016 I |
| E. coli / 10 g | Tsis zoo | GB4789.38-2012 |
| Cov poov xab thiab pwm (cfu / g) | ≤100 | GB4789.15-2010 |
| Salmonella / 25 g | Tsis zoo | GB4789.4-2016 |
| Allergen Cov Ntaub Ntawv | Yog / Soybean thiab soybean khoom |
1) Cov khoom siv nqaij:
Qhov sib ntxiv ntawm soy protein cais mus rau qib siab cov khoom noj nqaij tsis tsuas yog txhim kho kev ntxhib los mos thiab tsw ntawm cov khoom noj nqaij, tab sis kuj nce cov ntsiab lus protein thiab ntxiv dag zog rau cov vitamins. Vim nws txoj haujlwm muaj zog, qhov ntau npaum li cas tuaj yeem nyob nruab nrab ntawm 2 thiab 5% los tswj cov dej tuav, xyuas kom muaj roj tuav, tiv thaiv kev sib cais ntawm gravy, txhim kho kom zoo thiab txhim kho saj. Kev txhaj tshuaj protein yog txhaj rau hauv cov nqaij daim tawv zoo li nqaij npua. Tom qab ntawd cov nqaij ua tiav, cov nqaij npuas yield tuaj yeem nce 20%.
2) Cov khoom noj mis nyuj:
Soy protein isolate yog siv rau hauv qhov chaw ntawm cov mis nyuj, cov dej haus uas tsis yog mis nyuj thiab ntau hom mis nyuj. Kev noj zaub mov zoo, tsis muaj roj cholesterol, yog ib qho kev hloov mis nyuj. Kev siv cov kua txiv hmab txiv ntoo cais tawm es tsis txhob skim mis hmoov rau kev tsim cov ice cream tuaj yeem txhim kho cov khoom emulsification ntawm ice cream, ncua lub crystallization ntawm lactose, thiab tiv thaiv qhov tshwm sim ntawm "sanding".
3) Cov khoom siv pasta:
Thaum ntxiv qhob cij, ntxiv tsis pub ntau tshaj 5% ntawm cov protein sib cais, uas tuaj yeem ua rau lub khob cij tuaj yeem ua kom lub khob cij, txhim kho cov xim ntawm daim tawv nqaij thiab txuas ntxiv lub neej txee. Ntxiv 2 ~ 3% ntawm cov protein sib cais thaum ua cov noodles, uas tuaj yeem txo tus nqi tawg tom qab boiling thiab txhim kho cov noodles. Cov qoob loo, thiab cov noodles muaj xim zoo, thiab saj zoo ib yam li cov noodles muaj zog.
4) Lwm tus:
Soy protein cais kuj tseem siv tau rau hauv kev lag luam khoom noj xws li dej haus, khoom noj khoom haus, thiab cov khoom noj fermented, thiab muaj lub luag haujlwm tshwj xeeb hauv kev txhim kho cov khoom noj khoom haus zoo, kev noj zaub mov zoo.
Lub neej txee:
18 hli
Pob:
20kg / hnab
Kev cia khoom:
Khaws nyob rau hauv qhov chaw txias txias ntawm qhov kub qis dua 25 ° C thiab cov av noo qis dua 50%.
