Dab tsi yogNtshiab inulin hmoov?
Ntshiab inulin hmoovHais txog high - Cov zaub mov zoo, ua rau cov khoom siv cog ua ke los ntawm cov khoom siv cog, kev ua tau zoo, thiab ua haujlwm hauv kev lag luam siv. Nws nthuav tawm raws li kev du, nruab nrab- Soluble thiab ruaj khov rau kom yooj yim rau ntau cov zaub mov, dej haus, thiab khoom siv nutraceutical. Mus rau cov chaw tsim khoom, nws yog qhov txiaj ntsig zoo tsis yog li ib qho kev noj qab haus huv ntawm cov khoom noj kev noj qab haus huv ntawm cov khoom noj kev noj qab haus huv ntawm lub cev muaj zog, khoom qab zib / muaj roj hloov kho kom zoo. Nws muaj ib qho tsis qab saj sab palate thiab tuaj yeem yog li sib xyaw ua kom haum nrog lwm cov protein, thiab lwm cov khoom xyaw nquag yam tsis muaj kev sib txawv ntawm cov khoom tiav ntawm cov khoom tiav. Qhov no tau ua nws cov kev siv hauv kev tsim khoom lag luam siab siab - Cov khoom lag luam zoo nyob rau hauv lub ntsej muag ntawm kev ua lag luam thoob ntiaj teb.
Coa
| Yam | Kev qhia tshwj xeeb | Qho kawg | Txoj kev xeem |
| Kev tshwm sim | Cov hmoov dawb | Ntuas | Kev Saib Xyuas Kev Pom |
| Tus ntxhiab | Nruab nrab, tsw ntxhiab | Ntuas | Sensory Test |
| Cov ntsiab lus inulin (%) | Ntau dua los yog sib npaug rau 95.0 | 95.6 | HPLC |
| Noo noo (%) | Tsawg dua los yog sib npaug rau 4.5 | 3.8 | Ib qho |
| Tshauv (%) | Tsawg dua los yog sib npaug rau 0.3 | 0.25 | Ib qho |
| PH (10% daws) | 5.0–7.0 | 6 | Ib qho |
| Qhov loj me me | 95% dhau 100 mesh | Ntuas | Sab cib tsom |
| Cov hlau hnyav (PB) (mg / kg) | Tsawg dua los yog sib npaug rau 0.3 | <0.3 | ICP - ms |
| Arsenic (raws li) (mg / kg) | Tsawg dua los yog sib npaug rau 0.3 | <0.3 | ICP - ms |
| Tag nrho cov phaj suav (CFU / G) | Tsawg dua los yog sib npaug rau 1,000 | 300 | GB 4789.2 |
| Poov xab & pwm (CFU / G) | Tsawg dua los yog sib npaug rau 50 | 10 | GB 479.15 |
| E. coli | Tsis zoo | Tsis zoo | GB 4789.3 |
| Tus ntses siav | Tsis zoo | Tsis zoo | GB 4789.4 |
Koj puas xav nyob hauv peb cov khoom? TsuasTso lus ciaNtawm nplooj ntawv no lossis dhau losdonna@kingsci.comTxhawm rau kom tau txais cov qauv dawb thiab kev txhawb nqa tshaj plaws!
Nta
Tus yam ntxwv ntawmChicory paus ExtractYog qhov zoo thiab pub dawb - kev qauv ntws, qab zib (me ntsis qab zib) thiab solubility) thiab solubility hauv kub, thiab tau yooj yim dispersed nyob rau ntau cov qauv. Nws yog cov carbohydrate tsis muaj carbohydrate uas muaj kev sib tw fructose txuas nrog 2 {{{} betibicent ua tau zoo thiab ruaj khov nyob rau hauv cov xwm txheej ntawm cov zaub mov thiab dej haus ua. Nws tuaj yeem siv tau raws li cov piam thaj / cov roj hloov nrog cov ntsiab lus muaj tsawg, raws li ib txwm muaj cov ntsiab lus muaj fiber ntau, ua rau nws muaj peev xwm ua tau zoo tag nrho. Nws yog cov tshuaj tsis ruaj khov ntawm qib siab, thiab nyob rau hauv lub sab saud, nws yog resistant rau kev sib tsoo enzymatic puas txog thaum nws txav mus rau txoj hnyuv, qhov twg nws muaj nws cov txiaj ntsig kev ua haujlwm. Nws yog qhov dav siv nyob rau hauv kev lag luam siv vim nws cov txiaj ntsig viscosity, thiab cov khoom siv mis, thiab cov khoom noj khoom haus, thiab cov khoom noj khoom haus, thiab cov khoom noj kom zoo rau cov khoom siv kub loj.
Yuav ua li cas khaws cia kom zoo?
1. Khaws rau hauv qhov chaw txias, qhuav
Khaws cov khoom lag luam nyob rau hauv ib tug mob uas txias rau hauv qab 25 degree, txhawm rau khaws cov khoom thiab nqus dej noo.
2. Zam kom muaj kev tshav ntuj ncaj qha thiab cov khoom kub
Ntev ntev li UV thiab cov kub nce siab yuav hloov cov yam ntxwv ntawm lub cev thiab muaj peev xwm.
3. Tswj thawj ntim
Khaws cov hmoov hauv cov ntim dav dav muaj (feem ntau yog qhov siab - Cov khoom zoo) kom txog thaum muaj peev xwm ua tau thiab kom tsis txhob muaj paug.
4. Tswj cov av noo
Txhawm rau tiv thaiv clumping lossis solubility poob, khaws cia nyob rau hauv cov txheeb ze cov av noo ntawm tsawg dua 60 feem pua.
5. Txav deb ntawm cov ntxhiab tsw muaj zog
Cov xim tshwj xeeb yuav tsum tau them rau qhov tseeb tias tej zaum nws yuav muaj peev xwm nqus cov ntxhiab, thiab yuav tsum tsis muaj cov tshuaj tsw qab lossis tsis muaj ntxhiab khaws rau hauvChicory inulin hmoov.
6. Ua raws li thawj - hauv - thawj- tawm (Fifo) sib hloov
Muab cov khoom loj dua ua ntej ua ntej cov kab ke tshiab ua ntej nws siv cov uas muaj kev sib luag zoo, laj thawj tswj lub neej.
Pom zoo siv
Cov hmoov tsis huvFeem ntau siv nyob rau hauv loj - nplai kev tsim khoom siv nyob rau hauv ntau cov haujlwm tsim khoom noj khoom haus uas lub hom phiaj ntawm kev nqa khoom noj zaub mov zoo thiab tsim kev sib ntxiv yog qhov tsim nyog. Nws nruab nrab saj thiab finely textured zoo kuj tseem ua rau nws yooj yim los sib xyaw ua ke thiab muaj fiber ntau cov qauv, nrog rau hauv kev huv- daim ntawv lo. It is often used in the process of industrial foods (processing functional foods, specialized beverage manufacturing, custom nutraceutical development, and advanced formulations in dietary applications) to enhance product structure, modify sweetness profiles, and enhance advantageous stability without removal of sensatory properties. Nws tuaj yeem siv tau rau hauv cov tshuab ua kua, kua tshuab, thiab semi-}}} -}} raws cov kev daws teeb meem.
Daim ntawv muaj cai
Tsev tsim khoom
Kev nthuav tawm
Cim npe nrov: Ntshiab Inulin hmoov hmoov, ua kua ntshiab hmoov, Tuam Tshoj, cov chaw tsim khoom, khoom muag, khoom lag luam, kosher, ISO, HACCP
