Ufa wa Soya Wovunda
Chiyambi cha Ufa wa Soya Wofufumitsa
Chiyambi cha Ufa wa Soya Wovunda
Chidule cha Zamalonda
Ufa wa Soya Wofufumitsa ndi chakudya chopatsa thanzi chochokera ku soya kudzera mu njira yachilengedwe yofufumitsa. Chogulitsa chatsopanochi chimaphatikiza njira zachikhalidwe zofufumitsa ndi sayansi yamakono yazakudya kuti ziwonjezere kugaya chakudya, kupezeka kwa bioavailability, komanso kukoma. Njira yofufumitsa imagawa mapuloteni ovuta ndi chakudya kukhala mitundu yosavuta, zomwe zimapangitsa kuti thupi lizitha kuyamwa michere yofunika. Ufa wa Soya Wofufumitsa umagwiritsidwa ntchito kwambiri mu zakudya zowonjezera, zakudya zothandiza, ndi zinthu zophika buledi chifukwa cha kuchuluka kwa mapuloteni, ubwino wa probiotic, komanso kukoma kwa umami.
Zinthu Zofunika Kwambiri
• Zakudya Zowonjezera:Kuphika kumawonjezera kupezeka kwa amino acid ndipo kumachepetsa zinthu zotsutsana ndi zakudya.
• Ubwino wa Probiotic:Muli mabakiteriya amoyo othandiza thanzi la m'mimba.
• Kugwiritsa Ntchito Mosiyanasiyana:Zabwino kwambiri pa ma protein bar, ma smoothies, supu, ndi nyama zochokera ku zomera.
• Chilembo Choyera:Yopanda zowonjezera zopangira, yosakhala ndi GMO, komanso yosagwirizana ndi ziwengo
Zosakaniza
| Chizindikiro | Mtengo Wamba |
| Dzina la Chinthu | Ufa wa Soya Wovunda |
| Chinyezi | ≤13% |
| Chitsulo (Fe) | ≤10 ppm |
| Mtsogoleli (Pb) | ≤1 ppm |
| Kuchuluka kwa Mapuloteni | ≥40% (maziko ouma) |
Njira Yopangira
KUSANKHA ZIPANGIZO ZOSAGWIRA NTCHITO
• Soya zopanda GMO zimasankhidwa, kutsukidwa, ndi kusankhidwa kuti zichotse zinyalala.
• Kuwongolera khalidwe kumaphatikizapo kuyang'anira chinyezi ndi zinthu zakunja.
KUPUMA
• Soya amalandira chithandizo cha nthunzi pa 121°C kwa mphindi 15-20 kuti asinthe gelatin kukhala starch ndi mapuloteni owononga.
• Zimathandiza kuti ma enzyme achilengedwe ndi tizilombo toyambitsa matenda zisamagwire ntchito mokwanira.
KUFIRITSA
• Yokhala ndi tizilombo tomwe timadziwika kuti ndi ma probiotic types (monga Bacillus subtilis).
• Yophikidwa pa 40–45°C kwa maola 48–72 mu chinyezi cholamulidwa (RH 85–90%).
• Kusakaniza nthawi zonse kumathandiza kuti tizilombo toyambitsa matenda tizigwira ntchito mofanana.
YOUMA & YOKULA
• Zinthu zowiritsa zimaumitsidwa pa kutentha kwa 60–65°C kuti chinyezi chichepe kufika pa ≤13%.
• Kukalamba pambuyo pouma (maola 24–48) kumawonjezera kukoma.
KUGULA
• Chouma chimaphwanyidwa kukhala ufa wosalala (maukonde 80–100).
• Kutsekereza kumatsimikizira kukula kwa tinthu tomwe timagwiritsidwa ntchito bwino.
chitsimikizo chadongosolo
• HACCP ndi ISO 22000:Kutsatira miyezo yapadziko lonse ya chitetezo cha chakudya.
•Kulamulira kwa Heavy Metal:Kusanthula kwa ICP-MS kwa Fe, Pb, ndi zinthu zina zodetsa.
Mapulogalamu
Zakudya Zowonjezera:Amawonjezeredwa ku mapuloteni otsekemera ndi zakudya zina zolowa m'malo mwa chakudya.
Buledi ndi Confectionery:Zimawonjezera kapangidwe ndi kukoma kwa buledi ndi makeke.
Chakudya cha Zinyama:Amagwiritsidwa ntchito ngati gwero la mapuloteni mu ulimi wa nsomba ndi zakudya za nkhuku (ndi malangizo osinthidwa).
Zipangizo
Kupaka & Kusungirako
Matumba okhala ndi zigawo zambiri (25kg/thumba).
Sungani pamalo ozizira komanso ouma (<25°C, RH <60%) kuti musunge bwino.
Chifukwa Chiyani Tiyenera Kusankha Zogulitsa Zathu?
Ubwino Wosasinthasintha:Kutsatira kwambiri zomwe zafotokozedwa kumatsimikizira kuti zinthu zonse zimagwirizana.
Kukhazikika:Njira yopangira zinthu zopanda zinyalala; zinthu zina zomwe zimagwiritsidwanso ntchito podyetsa ziweto.
Kusintha:Imapezeka mu mitundu yachilengedwe kapena yolimbikitsidwa (monga, ndi mavitamini owonjezera).
Kuti mudziwe zambiri zaukadaulo kapena zitsanzo, funsani gulu lathu logulitsa.
