1. Igama leMveliso: Iprotheni yesoya esecaleni
2. Inombolo yeCAS: 9010-10-0
3. Izithako eziphambili: Iprotheyini yemifuno
4. Izinto ezikrwada: Ukutya kweembotyi zesoya
5. Iimpawu ezibalulekileyo zemveliso (iChemical, iBiological, Physical)
6. Imbonakalo:Umgubo
7. Umbala:Otyheli okhanyayo okanye bukhrim
8. Ivumba: Liqhelekile kwaye limdaka
| Iimpawu zePhysical and Chemical | Ixabiso | Indlela yokusebenza |
| Iprotheyini (isiseko esomileyo, N x 6.25, %) | ≥90% | GB5009.5-2010 |
| Ukufuma | ≤ 7.0% | GB5009.3-2010 |
| Uthuthu (isiseko esomileyo,%) | ≤ 6.0% | GB5009.4-2010 |
| Ukutyeba (%) | ≤ 1.0% | GB/T5009.6-2003 |
| Ifiber ekrwada (isiseko esomileyo,%) | ≤ 0.5% | GB/T5009.10-2003 |
| ixabiso pH | 6.5-8 | 5%, uludaka |
| Inkokeli (ppm) | ≤ 0.2 mg / kg | GB5009.12-2010 I |
| IArsenic (ppm) | ≤ 0.2 mg / kg | GB/T5009.11-2003 I |
| IMercury (ppm) | ≤ 0.1 mg / kg | GB 5009.17-2003 I |
| I-Cadmium (ppm) | ≤ 0.1 mg / kg | GB5009.15-2003 I |
| Ubungakanani beMesh (100 mesh) | ≥ 95% | |
| Ubalo lweepleyiti lulonke, cfu/g | ≤ 30000 | GB4789.2-2010 |
| IiColiforms, MPN/g | ≤ 3 | GB4789.3-2016 I |
| E. coli/ 10 g | Ibi | GB4789.38-2012 |
| Igwele kunye nokungunda (cfu/g) | ≤100 | GB4789.15-2010 |
| Salmonella/ 25 g | Ibi | GB4789.4-2016 |
| Ulwazi lweAllergen | Ewe /iimveliso zesoya kunye neembotyi zesoya |
1) Iimveliso zenyama:
Ukongezwa kweprotheyini ye-soy yodwa kwiimveliso zenyama eziphakamileyo aziphuculi kuphela ukuthungwa kunye ne-flavour yeemveliso zenyama, kodwa kwandisa umxholo weprotheyini kunye nokuqinisa iivithamini.Ngenxa yomsebenzi wayo onamandla, i-dosage ingaba phakathi kwe-2 kunye ne-5% yokugcina ukugcinwa kwamanzi, ukuqinisekisa ukugcinwa kwamafutha, ukukhusela ukuhlukana kwe-gravy, ukuphucula umgangatho kunye nokuphucula ukunambitha.Isitofu seprotheyini esitofwayo sitofwa kwiqhekeza lenyama njenge ham.Emva koko inyama iyacutshungulwa, isivuno se-ham sinokunyuswa ngama-20%.
2)Imveliso zobisi:
Iprotein ye-soy isolate isetyenziswa endaweni yomgubo wobisi, iziselo ezingezizo ezobisi kunye neentlobo ezahlukeneyo zeemveliso zobisi.Isondlo esipheleleyo, akukho cholesterol, ithatha indawo yobisi.Ukusetyenziswa kweprotheyini ye-soy yodwa endaweni ye-skim milk powder ukwenzela ukuveliswa kwe-ayisikrimu kunokuphucula iimpawu ze-emulsification ze-ayisikrimu, ukulibazisa i-crystallization ye-lactose, kunye nokukhusela i-phenomenon ye "sanding".
3)Imveliso yepasta:
Xa ufaka isonka, ungafaki ngaphezu kwe-5% yeprotheni ehlukeneyo, enokunyusa umthamo wesonka, ukuphucula umbala wesikhumba kunye nokwandisa ubomi beshelufu.Yongeza i-2 ~ 3% yeprotheni ehlukeneyo xa kusetyenzwa i-noodle, enokunciphisa izinga eliphukileyo emva kokubilisa kunye nokuphucula i-noodle.Isivuno, kunye ne-noodles zilungile ngombala, kwaye incasa ifana neyee-noodle ezinamandla.
4) Abanye:
Iprotheyini ye-soy isolate ingasetyenziselwa kumashishini okutya afana neziselo, ukutya okunesondlo, kunye nokutya okuvundisiweyo, kwaye inendima ekhethekileyo ekuphuculeni umgangatho wokutya, ukwandisa ukondla.
Beka ubomi kwishelufa:
Iinyanga ezili-18
Umqulu:
20kg/ibhegi
Imeko yokugcina:
Gcina kwindawo eyomileyo nepholileyo nengena umoya kumaqondo obushushu angaphantsi kwama-25°C kunye nokufuma okungaphantsi kwe-50%.
