Foda mai tsami
Gabatarwar Samfurin Foda na Waken Soya
Gabatarwar Samfurin Foda na Waken Soya"
"Bayanin Samfuri"
Foda mai fermented waken soya wani sinadari ne mai wadataccen sinadari wanda aka samo daga waken soya ta hanyar tsarin fermentation na halitta. Wannan samfurin mai ƙirƙira ya haɗa dabarun fermentation na gargajiya da kimiyyar abinci na zamani don haɓaka narkewar abinci, samuwar halittu, da kuma yanayin ɗanɗano. Tsarin fermentation yana raba sunadarai masu rikitarwa da carbohydrates zuwa siffofi masu sauƙi, yana sauƙaƙa wa jiki shan muhimman abubuwan gina jiki. Foda mai fermented waken soya ana amfani da shi sosai a cikin kari na abinci, abinci mai aiki, da kayayyakin burodi saboda yawan furotin da ke cikinsa, fa'idodin probiotic, da ɗanɗanon umami.
"Mahimman Sifofi"
•Ingantaccen Abinci Mai Gina Jiki:Ƙara yawan sinadarin amino acid yana ƙara yawan sinadarin kuma yana rage yawan sinadarin da ke hana abinci mai gina jiki.
• Fa'idodin Probiotics:Ya ƙunshi ƙwayoyin cuta masu rai waɗanda ke taimakawa lafiyar hanji.
• Aikace-aikace masu yawa:Ya dace da sandunan furotin, smoothies, miya, da madadin nama na tsire-tsire.
• Lakabi Mai Tsabta:Ba shi da ƙarin sinadarai na wucin gadi, waɗanda ba GMO ba ne, kuma ba sa haifar da allergens.
Sinadaran
| Sigogi | Matsakaicin Darajar |
| Sunan Samfuri | Foda mai tsami |
| Danshi | ≤13% |
| Baƙin ƙarfe (Fe) | ≤10 ppm |
| Gubar (Pb) | ≤1 ppm |
| Abubuwan da ke cikin furotin | ≥40% (tushe busasshe) |
Tsarin Samarwa
Rarraba Kayan Danye"
• Ana zaɓar waken soya marasa GMO, a tsaftace su, sannan a rarraba su domin cire ƙazanta.
• Kula da inganci ya haɗa da danshi da duba abubuwan da ke cikin ƙasa.
TUFAFI
• Waken soya ana yi wa tururi magani a zafin 121°C na tsawon mintuna 15-20 don samar da furotin na sitaci da denature.
• Yana tabbatar da rashin aiki gaba ɗaya na enzymes na halitta da ƙwayoyin cuta.
RUWAN ƊANƊA
• An yi wa allurar rigakafi da nau'ikan probiotic na musamman (misali, Bacillus subtilis).
• An yi ta jika a zafin 40–45°C na tsawon awanni 48–72 a cikin yanayin zafi mai kyau (RH 85–90%).
• Haɗawa akai-akai yana tabbatar da aiki iri ɗaya na ƙwayoyin cuta.
BUSHEWA DA HADAWA
• Ana busar da kayan da aka yi amfani da su a zafin 60–65°C domin rage danshi zuwa ≤13%.
• Tsufa bayan bushewa (awanni 24-48) yana ƙara haɓakar ɗanɗano.
NIKA‑‑
• Ana niƙa busasshen samfurin zuwa foda mai laushi (raga 80-100).
• Cirewar yana tabbatar da daidaiton girman barbashi don amfani da shi cikin santsi.
Tabbatar da Inganci
• HACCP da ISO 22000:Yana bin ƙa'idodin aminci na abinci na duniya.
•Sarrafa Karfe Mai Nauyi:Binciken ICP-MS don Fe, Pb, da sauran gurɓatattun abubuwa.
Aikace-aikace
"Karin Abinci Mai Gina Jiki:An ƙara shi a cikin shakes na furotin da maye gurbin abinci.
"Gidan Burodi da Kayan Ƙamshi:Yana ƙara laushi da ɗanɗano a cikin burodi da kukis.
"Abincin Dabbobi:Ana amfani da shi azaman tushen furotin a cikin abincin kamun kifi da kaji (tare da ƙayyadaddun bayanai).
Kayan aiki
Marufi da Ajiya
Jakunkuna masu launuka daban-daban (25kg/jaka).
A adana a cikin yanayi mai sanyi da bushewa (<25°C, RH <60%) don kiyaye inganci.
Me Yasa Zabi Samfur ɗinmu?
Ingancin Daidaito:Bin ƙa'idodi masu tsauri yana tabbatar da daidaito tsakanin rukuni-zuwa-rukuni.
Dorewa:Tsarin samar da sharar gida ba tare da shara ba; an sake amfani da samfuran da aka samo don abincin dabbobi.
Keɓancewa:Akwai shi a cikin nau'ikan halitta ko masu ƙarfi (misali, tare da ƙarin bitamin).
Don cikakkun bayanai na fasaha ko samfura, tuntuɓi ƙungiyar tallace-tallace ta mu.
