Hauv loj -kev tsim khoom noj khoom haus, xim tsis yog hais txog qhov zoo nkaus li- nws cuam tshuam li cas cov neeg siv khoom pom qhov zoo, qhov sib npaug ntawm koj lub hom npe zoo li cas, thiab seb koj cov khoom puas muag tiag tiag.
Ntau tus neeg tsim khoom tau khiav mus rau tib qhov teeb meem. Freshly mix matcha cov khoom zoo nkauj ntsuab thaum lub sij hawm kev loj hlob. Tom qab ntawd, tom qab kev kho cua sov, khaws cia, lossis faib, xim pib hloov pauv -ntsuab ntsuab, qee zaum daj.
Qhov no tshwm sim feem ntau hauv RTD dej haus thiab kev lag luam ci.Khoom noj khoom haus qib matcha bulktau raug UHT sterilization, siab - shear mixing, thiab warehouse condition hloov pauv. Qhov teeb meem tiag tiag tsis yog tus qauv xwb. Nws yog li cas cov hmoov coj nyob rau hauv kev lag luam kev nyuaj siab: tshav kub, oxygen, noo noo.
1. Vim li cas cov cua sov degradation puas cov txheej txheem tshuaj yej batches es tsis txhob ruaj khov matcha hmoov?
Ib yam uas tau saib tsis pom hauv kev ua zaub mov yog qhov sib txawv ntawm cov qauv tshuaj yej ntsuab hmoov thiab ua tiavbulk culinary matcha hmoov.
Thaum koj ntaus kub kub- ci, ua kom tsis muaj menyuam, rov qab cov xwm txheej siab dua 160℃-chlorophyll hauv cov tshuaj yej hmoov tsis tu ncua sai sai. Nws hloov mus ua pheophytin, uas hloov xim mus rau xim av los yog daj.
Vim li cas? Tsis yog -shaded tshuaj yej nplooj muaj qis chlorophyll stability thiab muaj zog enzymatic ntau dua. Nyob rau hauv sib piv, zoo cultivatedkub ruaj khov matcha lag luam wholesalemus los ntawm shading ua ntej sau. Qhov ntawd ua rau kom chlorophyll concentration thiab txhim kho cov cua sov.
Hauv cov ntsiab lus tsim khoom, qhov sib txawv no qhia meej meej hauv cov khoom muag kawg-tshwj xeeb tshaj yog nyob rau hauv cov khoom ci thiab RTD formulations uas xav tau cov xim zoo ib yam nyob rau hauv lub txee ntev.
2. Dab tsi ua tsis tau ua rau pheej yig matcha hmoov lag luam wholesale xaiv tig daj?
Tsis yog tag nrho cov discoloration tshwm sim thaum ua. Qee qhov pib ntawm theem raw khoom.
Pheej yig matcha hmoov cov khoom lag luam feem ntau yog los ntawm kev sib xyaw ua ke lossis tsis zoo enzyme deactivation thaum ntxov. Yog tias polyphenol oxidase tsis ua haujlwm tag nrho, nws tseem ua haujlwm txawm tias tom qab ntim khoom.
Qhov ntawd ua rau oxidation sai dua thaum lub sij hawm sib tov-tshwj xeeb tshaj yog thaum ua ke nrog cov khoom noj siv mis los yog cov kua qaub.
Yog li txawm tias koj cov qauv tsim tau zoo, tsis zoo - zoomatcha hmoov rau RTDtseem tuaj yeem degrade xim stability nyob rau hauv cov khoom tiav lawm lub sij hawm.
3. Yuav ua li cas dej ua hauj lwm nyob rau hauv matcha bulk hmoov ua kom muaj chlorophyll poob?
Kev tswj dej noo yog ib qho tseem ceeb tshaj plaws ntawm kev ruaj ntseg.
Yogmatcha bulk hmoovTshaj li cov dej noo nyab xeeb (feem ntau siab dua 5-5.5%) lossis qhia cov dej ua haujlwm siab (aw), cov dej tsis muaj dej hauv sab hauv los ua qhov nruab nrab rau cov tshuaj tiv thaiv.
Qhov ntawd ua kom cov chlorophyll tawg sai thiab ua rau oxidation nce ntxiv -tshwj xeeb tshaj yog thaum cov chaw cia khoom muaj cov av noo hloov pauv.
Hauv RTD haus dej, qhov no ua rau muaj kev xav ntau dua. Hydration cuam tshuam nrog stabilizers, emulsifiers, thiab protein matrices, tsim cov qauv degradation tsis tuaj yeem pom.
Yuav kom tau txais kev lag luam zoo ib yam, koj yuav tsum khaws ciahaus qib matcha lag luam wholesalenyob rau hauv nruj txwv tsis pub ua ntej scaling ntau lawm.
4. Vim li cas lub teeb - lub thawv ntim khoom tseem ceeb rau kev tiv thaiv cov hmoov nplej hmoov nplej thaum lub Hoobkas cia?
Cov neeg saib tsis taus lub teeb pom kev.
Txawm tias tsawg- siv lub tsev khaws khoom teeb pom kev zoo lossis UV raug thaum tuav tuaj yeem ua rau daim duab- oxidation hauv cov hmoov nplej hmoov nplej, maj mam txo cov chlorophyll siv thiab hloov xim.
Hauv kev lag luam cov khoom lag luam, qhov kev pheej hmoo no nce ntxiv thaum khaws cia ntau, rov ntim dua, thiab thauj mus los ntawm cov chaw.
Yog vim li cas siab -barrier aluminium foil ntim nrog nitrogen flushing yog dav siv. Nws tiv thaivbulk culinary matcha hmoovlos ntawm oxygen thiab lub teeb.
Thaum qhib hauv qhov chaw tsim khoom, koj xav tau kev sib khi thib ob lossis lub tshuab nqus tsev rov ua kom muaj xim ruaj khov thoob plaws hauv kev siv batch.
5. Lub chaw soj ntsuam COA twg tau lees paub tias koj tab tom yuav cov hmoov zoo matcha?
Kev ruaj ntseg xim tsis yog qhov kev xav pom xwb- nws yog qhov ntsuas tau zoo.
Cov kws tshaj lij yuav cia siab rau COA (Certificate of Analysis) cov ntaub ntawv, tsis yog qhov pom.
Cov ntsiab lus tseem ceeb ntawm kev lag luam:
- Particle loj tis (feem ntau yog 800 mesh los yog finer rau dej haus) → cuam tshuam rausiab mesh matcha bulk
- Cov ntsiab lus noo noo (tsawg dua lossis sib npaug li 5%)
- Tag nrho cov hmoov tshauv (tsawg dua lossis sib npaug rau 6.5%- qhia tias muaj kab mob tsawg)
- Kev ua raws li cov hlau hnyav (lead, arsenic, cadmium hauv kev txwv)
- Cov tshuaj tua kab residue ua raws li EU / US ntshuam qauv
Hauv kev ua haujlwm dej haus, cov kev txwv no ncaj qha cuam tshuam rau kev tawg, emulsification stability, thiab xim tuav hauv UHT lossis thermal ua.
Kev xav zaum kawg
Xim stability nyob rau hauv cov zaub mov ntau lawm tsis yog hais txog ib yam. Nws yog kev xaiv cov khoom siv raw, kev tswj xyuas, ntim tsim, thiab kev tswj xyuas kev ua haujlwm ua ke.
Hauv feem ntau kev lag luam tsis ua haujlwm, lub hauv paus ua rau tsis yog stabilizers lossis formulation. Nws yog inconsistency nyob rau hauvzoo matcha hmoovthiab nws lub cev - tshuaj muaj zog.
Rau cov chaw tsim khoom ua haujlwm nrog RTD dej haus, tshuab bakery, lossis khoom noj siv mis-raws li cov qauv, xaiv kom raugzaub mov qib matcha bulk-nrog tswj cov dej noo, qhov loj me, thiab cov ntaub ntawv COA tsis pub dhau - yog txoj hauv kev zoo tshaj plaws los txo cov xim degradation.
Rau cov ntaub ntawv kev kawm, kev txhawb nqa tsim, lossis kev ua piv txwv ntau ntawm cov hmoov zoo matcha, ncav cuag:
Cov ntaub ntawv
- ISO 22000: 2018 Food Safety Management Systems - https://www.iso.org/iso-22000-food-safety-management.html
- FAO – Cov Lus Qhia Txog Kev Ua Zaub Mov thiab Khaws Cia - https://www.fao.org/food-processing
- Phau ntawv Journal of Food Science- Chlorophyll Degradation hauv Thermal Processing - https://ift.onlinelibrary.wiley.com/journal/17503841
- Khoom noj khoom haus Chemistry- Kev ruaj ntseg ntawm cov nroj tsuag Pigments nyob rau hauv tshav kub thiab lub teeb - https://www.sciencedirect.com/journal/food-chemistry
- European Commission - Khoom noj khoom haus tsis huv thiab kev txwv tsis pub dhau - https://food.ec.europa.eu/safety/chemical-safety/contaminants_en
- USP - Cov Khoom Noj Khoom Haus Zoo Zoo (Moisture & Microbial Limits) - https://www.usp.org