1. Inoa Huahana: Soy protein i hoʻokaʻawale ʻia
2. CAS No.: 9010-10-0
3. Nā mea nui: ʻO ka protein huaʻai
4. Mea Maka: ʻAi Soybean
5. Nā hiʻohiʻona huahana koʻikoʻi (Chemical, Biological, Physical）
6. Nani: Pada
7. Ka waihoʻoluʻu: Melemele māmā a ʻulaʻula paha
8. ʻAla: maʻamau a ʻala
| Nā ʻano kino a me ke kino | Waiwai | Kaʻina hana |
| Palekana (ke kumu maloʻo, N x 6.25, %) | ≥90% | GB5009.5-2010 |
| Mākū | ≤ 7.0% | GB5009.3-2010 |
| Lehu (ke kumu maloʻo, %) | ≤ 6.0% | GB5009.4-2010 |
| Momona (%) | ≤ 1.0% | GB/T5009.6-2003 |
| ʻO ka pulupulu kino (ke kumu maloʻo, %) | ≤ 0.5% | GB/T5009.10-2003 |
| waiwai pH | 6.5-8 | 5%, slurry |
| Ke alakaʻi (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 |
| Ka nui mesh (100 mesh) | ≥ 95% | |
| Ka helu o ka pā, cfu/g | ≤ 30000 | GB4789.2-2010 |
| Coliforms, MPN/g | ≤ 3 | GB4789.3-2016 I |
| E. coli/ 10 g | ʻinoʻino | GB4789.38-2012 |
| ʻO nā hu a me nā poʻi (cfu/g) | ≤100 | GB4789.15-2010 |
| Salmonella/ 25 g | ʻinoʻino | GB4789.4-2016 |
| ʻIkepili Allergen | ʻAe /Soybean a me nā huahana soybean |
1) Nā huahana ʻiʻo:
ʻO ka hoʻohui ʻana o ka protein soy i hoʻokaʻawale ʻia i nā huahana ʻiʻo kiʻekiʻe ʻaʻole e hoʻomaikaʻi wale i ke ʻano a me ka ʻono o nā huahana ʻiʻo, akā hoʻonui pū i ka ʻike protein a hoʻoikaika i nā huaora.Ma muli o kāna hana ikaika, hiki i ka dosage ma waena o 2 a me 5% no ka mālama ʻana i ka wai, e hōʻoia i ka paʻa ʻana o ka momona, pale i ka hoʻokaʻawale gravy, hoʻomaikaʻi i ka maikaʻi a hoʻomaikaʻi i ka ʻono.Hoʻokomo ʻia ka ʻāpana protein i loko o ka ʻāpana ʻiʻo e like me ka ham.A laila hoʻoponopono ʻia ka ʻiʻo, hiki ke hoʻonui ʻia ka hua ham e 20%.
2) Nā huahana waiu:
Hoʻohana ʻia ʻo Soy protein isolate ma kahi o ka pauka waiu, nā mea inu waiu ʻole a me nā ʻano huahana waiū.ʻO ka meaʻai piha, ʻaʻohe cholesterol, he pani no ka waiū.ʻO ka hoʻohana ʻana i ka soy protein isolate ma kahi o ka waiu waiu pauka no ka hana ʻana i ka ice cream hiki ke hoʻomaikaʻi i nā waiwai emulsification o ka ice cream, hoʻopaneʻe i ka crystallization o ka lactose, a pale i ke ʻano o ka "sanding".
3) Nā huahana pasta:
I ka hoʻohui ʻana i ka berena, e hoʻohui ʻaʻole ʻoi aku ma mua o 5% o ka protein i hoʻokaʻawale ʻia, hiki ke hoʻonui i ka nui o ka berena, hoʻomaikaʻi i ka waihoʻoluʻu ʻili a hoʻolōʻihi i ke ola.Hoʻohui i ka 2 ~ 3% o ka protein i hoʻokaʻawale ʻia i ka wā e hoʻoponopono ai i nā noodles, hiki ke hōʻemi i ka helu haʻihaʻi ma hope o ka paila ʻana a hoʻomaikaʻi i nā noodles.ʻO ka hua, a me nā noodles maikaʻi i ke kala, a ua like ka ʻono me nā noodles ikaika.
4) Nā mea ʻē aʻe:
Hiki ke hoʻohana ʻia ka soy protein isolate i nā ʻoihana meaʻai e like me nā mea inu, nā meaʻai momona, a me nā meaʻai fermented, a he kuleana kūʻokoʻa i ka hoʻomaikaʻi ʻana i ka maikaʻi o ka meaʻai, hoʻonui i ka meaʻai.
Ola ola:
18 mahina
Pūʻolo:
20kg/ʻeke
Kūlana mālama:
E mālama i loko o kahi wahi maloʻo maloʻo i ka mahana ma lalo o 25 ° C a me ka haʻahaʻa haʻahaʻa ma lalo o 50%.
