Txiv hmab txiv ntoo thiab zaub hmoov yog npaj los ntawm cov txiv hmab txiv ntoo thiab zaub kua txiv hmab txiv ntoo, pulp, thiab txiv hmab txiv ntoo tom qab lub cev qhuav dej rau hauv cov hmoov los yog crushed granules, uas khaws tag nrho los yog ib feem ntawm saj, fiber, xim, khoom noj khoom haus thiab lwm yam khoom ntawm txiv hmab txiv ntoo thiab zaub, thiab ua noj qab haus huv. cov khoom xyaw rau zus tau tej cov zaub mov saj thiab tsw.
Cov txiv hmab txiv ntoo thiab zaub hmoov tuaj yeem muab faib ua: cov dej haus hom txiv hmab txiv ntoo thiab zaub hmoov, raw khoom hom txiv hmab txiv ntoo thiab zaub hmoov, hmoov txhuv nplej siab hom txiv hmab txiv ntoo thiab zaub hmoov, npaj noj hom txiv hmab txiv ntoo thiab zaub hmoov, flavoring hom txiv hmab txiv ntoo thiab zaub hmoov.
Q1: Qhov zoo ntawm txiv hmab txiv ntoo thiab zaub hmoov yog dab tsi?
Teb:
1. Zoo stability
Txiv hmab txiv ntoo thiab zaub hmoov cov ntsiab lus ntawm noo noo feem ntau yog tsawg dua 7%, uas tuaj yeem cuam tshuam kev loj hlob ntawm cov kab mob thiab tuaj yeem txo cov enzymes hauv cov txiv hmab txiv ntoo thiab zaub.
2. Cov nqi thauj khoom tsawg
Qhuav txiv hmab txiv ntoo thiab zaub tom qab cov hmoov ntim txo, txo qhov zoo, txuag cov khoom ntim, tab sis kuj txo tus nqi ntawm kev thauj mus los.
3. Khoom noj khoom haus nplua nuj
Cov txiv hmab txiv ntoo thiab zaub hmoov ua tiav yeej muaj cov khoom noj khoom haus qub thiab tsw ntawm txiv hmab txiv ntoo thiab zaub, thiab ua rau qee cov khoom noj khoom haus thiab kev ua haujlwm zoo dua rau kev zom thiab nqus.
4. Kev siv tau zoo thiab kev siv cov peev txheej
Tsis muaj qhov xav tau rau qhov loj thiab cov duab ntawm cov khoom siv raw, thiab txawm tias cov tawv nqaij thiab cov cores ntawm qee cov txiv hmab txiv ntoo thiab zaub tuaj yeem siv tau zoo.
5. Cov khoom lag luam nplua nuj
Compounded rau hauv cov khoom noj muaj txiaj ntsig zoo, kev tsim cov khoom noj khoom haus chewable ntsiav tshuaj los yog cov khoom xyaw ntxiv rau lwm cov khoom noj kuj pab txhim kho xim, tsw, thiab khoom noj khoom haus.
Q2:Dab tsi yog kev siv tshuab ntawm txiv hmab txiv ntoo thiab zaub hmoov?
Teb:
1. Ultra-zoo sib tsoo tshuab
Feem ntau hais txog kev ua ntawm 0.1-10μm ultra-nplua hmoov thiab cov cuab yeej kev faib ua ke, qhov loj me ntawm cov khoom me me, qhov tshwj xeeb ntawm thaj chaw tau nce ntau, cov phab ntsa ntawm tes tawg tau nce, yog li txhim kho lub cev thiab tshuaj lom neeg. cov khoom ntawm cov khoom (dispersion, adsorption, solubility, tshuaj lom neeg kev ua si, lom, thiab lwm yam), nthuav dav ntawm daim ntawv thov ntawm cov khoom, ntxiv dag zog rau kev siv cov khoom.
2. Kev siv tshuab bioenzymatic
Rau cov txiv hmab txiv ntoo tshiab, zaub thiab nceb, tom qab crushing, tshuaj lom enzymatic yog siv los rhuav lub cell phab ntsa thiab yaj cov as-ham.
3. Lub tshuab nqus tsev kom qhuav
Lub tshuab nqus tsev khov-drying tshuab yog hom tshiab ziab uas txhais tau tias kom khov cov ntaub ntawv uas muaj dej khov, thiab siv cov khoom siv biochemical ntawm cov dej nyob rau hauv qhov kub thiab txias tsis tshua muaj siab kom dehydrate cov ntaub ntawv ntawm qhov kub thiab txias. 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
Kev siv cov tshuaj tsuag kom qhuav, cov khoom siv raw siv rau cov kua ntses zoo li cov kua qaub, kom tsis txhob muaj teeb meem ntawm kev ua haujlwm nyuaj, kev ziab ntawm qhov kub tsis siab tshaj 100 ℃ instantaneously (ob peb vib nas this) ua tiav, cov txiv hmab txiv ntoo muaj xim, aroma, saj thiab as-ham tuaj yeem tiv thaiv zoo dua, tam sim no yog txoj hauv kev zoo tshaj plaws los ua hmoov ntawm txiv hmab txiv ntoo thiab zaub.
5. Tsawg-kub sib txawv siab puffing tshuab
Kev sib txawv ntawm qhov sib txawv ntawm qhov sib txawv puffing ziab tshuab yog kev sib koom ua ke ziab tshuab uas rub cov cua kub kom qhuav, lub tshuab nqus tsev kom qhuav, thiab lwm yam., absorbing qhov zoo ntawm cov cua kub kom qhuav thiab lub tshuab nqus tsev khov kom qhuav, kov yeej qhov tsis txaus ntawm lub tshuab nqus tsev kub kom qhuav, thiab lwm yam. ., tuaj yeem tsim cov khoom zoo ib yam li cov txheej txheem los ntawm kev ziab kom qhuav, yog ib qho tshiab, ib puag ncig tus phooj ywg, txuag hluav taws xob puffing thiab ziab tshuab.
6. Ntsia hlau extrusion tshuab
Nrog kev pab los ntawm cov ntsia hlau thiab lub thoob ntawm cov khoom sib txhuam, extrusion thiab melting nyhuv kom ua tiav lub hom phiaj ntawm conveying, compression thiab crushing, mixing, puffing thiab polymerization.
7. Microwave/nqus tshuab
Ua ke ob lub thev naus laus zis ntawm microwave kom qhuav thiab nqus kom qhuav. Thaum tsis tshua muaj kub kom ceev tus nqi ntawm noo noo dissipation, haum rau high tshav kub-sensitive tshuaj, haum rau zus tau tej cov zaub hmoov, qe yolk hmoov thiab dehydrated grapes.
Q3: Dab tsi yog daim ntawv thov ntawm txiv hmab txiv ntoo thiab zaub hmoov hauv zaub mov?
Teb:
Txiv hmab txiv ntoo thiab zaub hmoov tuaj yeem siv rau ntau qhov chaw ntawm kev ua zaub mov, pab txhim kho cov khoom noj muaj pes tsawg leeg ntawm cov khoom, txhim kho xim thiab tsw ntawm cov khoom thiab txhawb ntau yam khoom.
Feem ntau siv hauv: cov khoom lag luam pasta, xws li radish hmoov ntxiv rau cov noodles ua tiav rau hauv cov noodles; puffed zaub mov, xws li txiv lws suav hmoov raws li puffed zaub mov seasoning; nqaij cov khoom, xws li ntxiv zaub hmoov hauv cov hnyuv ntxwm; khoom noj siv mis, xws li ntau yam txiv hmab txiv ntoo thiab zaub hmoov ntxiv rau mis nyuj; confectionery khoom, nyob rau hauv kev ua cov khoom qab zib ntxiv kua hmoov, strawberry hmoov; ci khoom, xws li hauv kev ua cov ncuav qab zib ntxiv dos hmoov, lws suav hmoov, thiab lwm yam.
Txiv hmab txiv ntoo thiab zaub hmoov yog siv los ua cov dej qab zib tsis cuam tshuam qhov tsw ntawm txiv hmab txiv ntoo thiab zaub tshiab; 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 txheej txheem.
Khoom qab zib, pastry, ncuav qab zib, qhob cij thiab ntau lwm yam khoom noj tuaj yeem ntxiv qee feem ntawm cov txiv hmab txiv ntoo thiab zaub hmoov hauv cov txheej txheem tsim khoom, tuaj yeem txhim kho cov khoom noj khoom haus zoo, tab sis kuj ua rau cov khoom muaj xim, tsw, saj zoo dua.
Txiv hmab txiv ntoo thiab zaub hmoov muaj cov xim, pectin, tannins thiab lwm yam khoom xyaw, qee cov txiv hmab txiv ntoo thiab zaub kuj muaj cov khoom xyaw tshuaj, tuaj yeem muab rho tawm los ntawm biochemical txhais tau tias los ntawm cov khoom muaj txiaj ntsig.
Txiv hmab txiv ntoo thiab zaub kua txiv yog nplua nuj nyob rau hauv ntau yam ntawm cov vitamins thiab minerals, tom qab tsim nyog kev kho mob, ntxiv cyclic dextrin thiab lwm yam tshuaj rau feem ntau cov as-ham nyob rau hauv cov txiv hmab txiv ntoo thiab zaub kua txiv kom zoo encapsulation tiv thaiv, thaum ib co as-ham yog fortification, thiab ces homogenized, los ntawm lub tshuab nqus tsev khov-qhuav kom tau cov txiv hmab txiv ntoo thiab zaub hmoov.
Ntxiv cov txiv hmab txiv ntoo thiab zaub hmoov rau cov menyuam mos thiab cov zaub mov laus tuaj yeem ntxiv cov vitamins thiab fiber ntau kom sib npaug ntawm cov khoom noj.
