Ruwan 'ya'yan apple na halitta
Bayani dalla-dalla
| ccSunan samfur | Ruwan Tufafin Halitta | |
| Buƙatar Sanin Kai | Launi | Ruwa Fari ko Rawaya Mai Sauƙi |
| Ɗanɗano da Ƙamshi | Ruwan 'ya'yan itacen ya kamata ya kasance yana da ɗanɗanon apple mai rauni da ƙamshi, babu wani ƙanshi na musamman | |
| Bayyanar | Babu laka da kuma dakatarwa, babu laka da kuma | |
| Rashin tsarki | Babu ƙazanta na waje da ake gani. | |
| Jiki & Sinadaran sinadarai halaye | Mai narkewa mai ƙarfi, Brix | ≥70.0 |
| Acid mai narkewa (kamar citric acid) | ≤0.05 | |
| Darajar PH | 3.0-5.0 | |
| Tsabtace haske (12ºBx, T625nm)% | ≥97 | |
| Launi (12ºBx,T440nm)% | ≥96 | |
| Turbidity (12ºBx)/NTU | <1.0 | |
| Pectin da sitaci | Mara kyau | |
| Gubar (@12brix, mg/kg)ppm Copper(@12brix,mg/kg)ppmCadimum （@12brix,mg/kg)ppm Nitrate (mg/kg)ppm Fumaric acid (ppm) Lactic acid (ppm) HMF HPLC (@Con. ppm) | ≤0.05 ≤0.05 ≤0.05 ≤5ppm ≤5ppm ≤200ppm ≤10ppm | |
| Marufi | Jakar ƙarfe mai rufi mai lamba 220L a waje da bututun ƙarfe mai buɗewa NW±kg/drum 265kgs±1.3,GW±kg/drum 280kgs±1.3 | |
| Fihirisar Tsafta | Patulin /（µg/kg） ≤10 TPC / (cfu/ml) ≤10 Coliform/( MPN/100g) Mara kyau Kwayoyin cuta marasa magani Mould/Yast /(cfu/ml) ≤10 ATB (cfu/10ml) <1 | |
| Bayani | Za mu iya samar da kayayyaki bisa ga ƙa'idodin abokan ciniki | |
Ruwan Apple Mai Tattarawa
Amfani da sabbin apples da suka girma a matsayin kayan aiki, amfani da fasahar zamani ta duniya da kayan aiki, bayan an matse, fasahar tattara matsi mara kyau ta injin tsotsar ruwa, fasahar tacewa nan take, sarrafa fasahar cike gurbin aseptic. Yana kula da sinadarai masu gina jiki na apples, babu gurɓataccen iska a duk tsawon aikin, babu ƙarin abubuwa da duk wani abin kiyayewa. Launin samfurin rawaya ne kuma mai haske, mai daɗi kuma mai wartsakewa.
Ruwan 'ya'yan itacen apple yana ɗauke da bitamin da polyphenols, kuma yana da tasirin antioxidant.
Hanyoyin da za a iya ci:
1) A zuba ruwan apple mai yawa da ruwa guda 6 sannan a dafa shi daidai gwargwado. Haka kuma za a iya ƙara ko rage ruwan apple mai tsarki 100% gwargwadon dandanon mutum, kuma dandanon ya fi kyau bayan an sanyaya.
2) Ɗauki burodi, burodin da aka dafa, sannan a shafa shi kai tsaye.
3) Ƙara abincin yayin dafa kayan zaki.
T: Za a iya jigilar ruwan apple da pear mai yawa a cikin busassun kwantena?
A: Eh, jigilar kaya a cikin akwati busasshe zaɓi ne mafi araha. Duk da haka, a sanar da ku cewa ruwan 'ya'yan itace mai yawa yana da matuƙar saurin kamuwa da zafi yayin jigilar kaya daga teku mai nisa. Fuskantar yanayin zafi mai yawa a cikin akwati mara firiji na iya haifar da ɗan duhun ƙimar launi (shafawa). Ga abokan ciniki waɗanda ke buƙatar bin ƙa'idodin launi sosai, muna ba da shawarar yin amfani da Kwantena na Reefer (wanda aka kiyaye a 10°C zuwa 15°C) don tabbatar da cewa an kiyaye launi da ingancin samfurin da kyau lokacin isowa.
T: Menene alaƙar da ke tsakanin zafin jiki da darajar launin ruwan apple/pear mai ƙarfi?
A: Alaƙar tana da matuƙar muhimmanci. Duhun launi galibi yana faruwa ne sakamakon amsawar Maillard (ruwan kasa mara enzymatic). A matsayin ƙa'ida ta gabaɗaya a kimiyyar abinci, yawan launin ruwan kasa yana ninka sau biyu a kowace 10°C (18°F) yana ƙaruwa a zafin jiki. Lokacin da aka fallasa samfurin ga yanayin zafi sama da 20°C na tsawon lokaci, sha a 420nm yana ƙaruwa da sauri, yana canza launin daga launin zinare mai haske zuwa launin amber mai zurfi.
Tambaya: Ta yaya zafin jigilar kaya ke shafar launi na ƙarshe lokacin isowa?
A: Zafin yanayi yayin jigilar kaya shine mafi mahimmanci. A cikin kwantenar bushewa ta yau da kullun, zafin ciki na iya kaiwa 40°C–50°C a hanyoyin wurare masu zafi, wanda ke haifar da duhu mai mahimmanci da ba za a iya jurewa ba. Sabanin haka, kwantenar Reefer da aka kiyaye a 0°C–10°C suna kiyaye halayen sinadarai a cikin kwanciyar hankali, suna tabbatar da cewa ruwan ya zo da darajar launi iri ɗaya na "Pale Gold" kamar yadda yake a lokacin samarwa.
T. Ta yaya launin ruwan apple da pear ke canzawa da yanayin zafi?
Amfani
Kayan aiki
