Hmoov taum pauv fermented
Kev Taw Qhia Txog Khoom Siv Soy Fermented
Cov Khoom Siv Taum pauv Fermented Soy
Txheej Txheem Cej Luam Khoom
Hmoov Taum pauv Fermented yog cov khoom noj muaj txiaj ntsig zoo uas tau los ntawm cov taum pauv los ntawm cov txheej txheem fermentation ntuj. Cov khoom tshiab no sib xyaw cov txheej txheem fermentation ib txwm muaj nrog kev tshawb fawb zaub mov niaj hnub los txhim kho kev zom zaub mov, bioavailability, thiab saj. Cov txheej txheem fermentation rhuav cov protein thiab carbohydrates ua cov qauv yooj yim dua, ua rau nws yooj yim dua rau lub cev kom nqus tau cov as-ham tseem ceeb. Hmoov Taum pauv Fermented yog siv dav hauv cov tshuaj noj, cov khoom noj ua haujlwm, thiab cov khoom ci vim nws cov protein ntau, cov txiaj ntsig probiotic, thiab saj umami.
Cov Nta Tseem Ceeb
• Kev Noj Qab Haus Huv Zoo Dua:Kev fermentation ua rau muaj cov amino acid ntau ntxiv thiab txo cov yam ntxwv tsis zoo rau kev noj haus.
• Cov txiaj ntsig ntawm Probiotic:Muaj cov kab mob uas muaj sia nyob uas pab txhawb kev noj qab haus huv ntawm txoj hnyuv.
• Daim Ntawv Thov Ntau Yam:Zoo tagnrho rau cov protein bars, smoothies, kua zaub, thiab cov nqaij hloov pauv los ntawm cov nroj tsuag.
• Daim Ntawv Sau Huv:Tsis muaj cov khoom ntxiv dag, tsis yog GMO, thiab tsis ua rau ua xua
Cov khoom xyaw
| Cov Qauv | Tus nqi txheem |
| Lub Npe Khoom | Hmoov taum pauv fermented |
| Cov dej noo | ≤13% |
| Hlau (Fe) | ≤10 ppm |
| Cov hmoov txhuas (Pb) | ≤1 ppm |
| Cov ntsiab lus ntawm cov protein | ≥40% (qhuav qhuav) |
Cov txheej txheem tsim khoom
Kev cais cov khoom siv raw
• Cov taum pauv uas tsis yog GMO raug xaiv, ntxuav, thiab cais kom tshem tawm cov khoom tsis huv.
• Kev tswj xyuas zoo suav nrog kev tshuaj xyuas cov dej noo thiab cov khoom txawv teb chaws.
Ncu
• Cov taum pauv raug kho nrog lub zog ntawm 121°C rau 15–20 feeb kom ua rau cov hmoov txhuv nplej siab thiab ua rau cov protein tsis zoo.
• Xyuas kom meej tias cov enzymes ntuj thiab cov kab mob tsis ua haujlwm tag nrho.
Kev ua kom siav
• Tau txhaj tshuaj nrog cov kab mob probiotic tshwj xeeb (piv txwv li, Bacillus subtilis).
• Ua kom siav ntawm 40–45°C rau 48–72 teev hauv qhov av noo tswj tau (RH 85–90%).
• Kev sib tov tas li ua kom cov kab mob ua haujlwm zoo ib yam.
Qhuav thiab siav
• Cov khoom uas tau fermented lawm raug ziab ntawm 60–65°C kom txo cov dej noo kom txog ≤13%.
• Kev laus tom qab ziab (24–48 teev) ua rau cov saj zoo dua.
KEV SIB NTSIG
• Cov khoom qhuav raug zom ua hmoov zoo (80–100 mesh).
• Kev siv lub tshuab lim dej ua kom cov khoom me me sib xws rau kev siv du.
Kev Pov Hwm Zoo
• HACCP & ISO 22000:Ua raws li cov qauv kev nyab xeeb zaub mov thoob ntiaj teb.
•Kev Tswj Hlau Hnyav:Kev tshuaj xyuas ICP-MS rau Fe, Pb, thiab lwm yam khoom tsis huv.
Cov ntawv thov
Cov Khoom Noj Khoom Haus Ntxiv:Ntxiv rau cov protein shakes thiab cov khoom noj hloov pauv.
Bakery thiab Confectionery:Ua kom cov qauv thiab saj ntawm cov mov ci thiab ncuav qab zib zoo dua.
Khoom noj tsiaj:Siv ua ib qho chaw muaj protein hauv kev ua liaj ua teb thiab nqaij qaib noj (nrog rau kev hloov kho cov lus qhia).
Cov khoom siv
Ntim & Cia Khoom
Cov hnab ntau txheej (25kg/hnab).
Khaws cia rau qhov chaw txias thiab qhuav (<25°C, RH <60%) kom khaws tau qhov zoo.
Vim li cas ho xaiv peb cov khoom?
Kev Zoo Sib Xws:Kev ua raws li cov lus qhia kom zoo ua rau muaj kev sib npaug ntawm ib pawg mus rau ib pawg.
Kev ruaj khov:Cov txheej txheem tsim khoom tsis muaj pov tseg; cov khoom seem rov siv dua rau zaub mov tsiaj.
Kev kho kom haum:Muaj nyob rau hauv cov organic los yog fortified variants (piv txwv li, nrog ntxiv cov vitamins).
Yog xav paub ntxiv txog cov ntaub ntawv lossis cov qauv, hu rau peb pab neeg muag khoom.
