Dehydrated Qej Flakes thiab Hmoov: Lag luam wholesale

Dehydrated qej flakesthiab hmoov ua hauj lwm raws li lub hauv paus ntuj tsw qab nyob rau hauv loj - teev cov zaub mov tsim, nqaij ua, thiab qhuav- seasoning formulation. Tsim los ntawm kev tswj cov thermal dehydration kom muaj kev ruaj ntseg ntawm allicin thaum tshem tawm cov kab mob microbiological spoilage, industrial- qibdehydrated qejmuab siab extractable tsw tawm los ntawm lub hom phiaj ya raws qhov pib ntawm tsawg dua 6%. Shandong Tianqi Food Co., Ltd. cov txheej txheem thiab xa tawm ntau tshaj 500 lub thawv txhua xyoo, muab cov neeg yuav khoom ntau nrog cov ntaub ntawv pov thawj, khoom noj khoom haus -kev nyab xeeb- cov ntaub ntawv pov thawj ncaj qha los ntawm cov chaw tsim khoom.

Industrial qej lub cev qhuav dej cia siab rau kev tswj xyuas cov thermal profiles kom evaporate dawb dej yam tsis muaj degrading tseem ceeb organoleptic thiab volatile sulfur compounds. Fresh qej qij (Allium sativum) tau txais kev siv tshuab tshuab tev tawm, ntxuav, thiab txiav ua ntej nkag mus rau ntau yam -theem siv tshuab ziab khaub ncaws.

Theem 1 (Initial Flash Drying):Cov huab cua kub yog khaws cia ntawm 60℃mus rau 65℃kom sai -evaporate cov dej saum npoo av. Cov kauj ruam no tiv thaiv enzymatic browning tsis scorching cov suab thaj cov ntsiab lus ntawm cov ntaub so ntswg.

Theem 2 (Main Moisture Depletion):Kub poob mus rau 50℃mus rau 55℃raws li dej migrate los ntawm sab hauv ntawm qej cov ntaub so ntswg mus rau saum npoo.

Theem 3 (Qhov Kawg Conditioning & Stabilization):Tsawg- kub kom qhuav ntawm 40℃mus rau 45℃stabilizes kawg ya raws qis dua 6.0%, khaws cia alliin thiab alliinase enzyme qauv tsim nyog rau allicin tawm los thaum rehydration.

Khaws qhov kub thiab txias hauv qab cov ntsiab lus thermal degradation kom ntseeg tau tias muaj cov dej rov ua kom zoo dua qub thiab tiv thaiv caramelization, uas tuaj yeem ua rau cov xim tsaus nti hauv cov kua ntses thiab cov khoom sib xyaw qhuav.