IDI&FERMENTATION-Mono Ammonium Phosphate (MAP) -342(i)
| Ƙayyadaddun bayanai | Matsayin Ƙasa | Namu |
| Binciken % ≥ | 96.0-102.0 | 99 Min |
| Phosphorus pentoxide% ≥ | / | 62.0 Min |
| Nitrogen, kamar N% ≥ | / | 11.8 Min |
| PH (10g/L bayani) | 4.3-5.0 | 4.3-5.0 |
| Danshi% ≤ | / | 0.2 |
| Karfe masu nauyi, kamar yadda Pb% ≤ | 0.001 | 0.001 Max |
| Arsenic, kamar yadda% ≤ | 0.0003 | 0.0003 Max |
| Pb% ≤ | 0.0004 | 0,0002 |
| Fluoride kamar F% ≤ | 0.001 | 0.001 Max |
| Ruwa maras narkewa% ≤ | / | 0.01 |
| SO4% ≤ | / | 0.01 |
| Cl% ≤ | / | 0.001 |
| Iron kamar Fe% ≤ | / | 0.0005 |
Shiryawa: 25 kgs jakar, 1000 kgs, 1100 kgs, 1200 kgs jumbo jakar
Ana lodi: 25 kgs akan pallet: 22 MT/20'FCL; Un-palletized: 25MT/20'FCL
Jumbo jakar:20 bags /20'FCL;
An fi amfani dashi azaman wakili na fermentation, abinci mai gina jiki, Buffer; kwandishan kullu; mai yisti; abinci mai yisti.
1) buffer
Dukansu orthophosphate da phosphate sune masu ƙarfi masu ƙarfi, waɗanda zasu iya daidaita yanayin pH na matsakaici yadda yakamata.
Masu kula da PH da PH stabilizers na iya sarrafawa da kiyaye tsayayyen kewayon pH, wanda zai iya sa abinci ya ɗanɗana daɗi.
2) Abincin yisti, taimakon fermentation
Lokacin da aka shigar da mai farawa a cikin kayan aikin sarrafawa da kuma yaduwa a wasu yanayi, ƙwayoyinsa suna sa samfuran madarar da aka haɗe su sami wasu halaye kamar acidity, dandano, ƙamshi da kauri. Ƙara lokacin ajiya na samfurin yayin inganta ƙimar sinadirai da narkewa
3) inganta kullu
a. Ƙara digiri na gelatinization na sitaci, ƙara ƙarfin ɗaukar ruwa na sitaci, ƙara ƙarfin riƙe ruwa na kullu, da sa noodles nan take rehydrate da sauri da sauƙi a sha;
b. Haɓaka kayan shayar da ruwa da kumburin alkama, inganta haɓakar sa, da sanya noodles sumul da tauna, juriya ga tafasa da kumfa;
c. Kyakkyawan sakamako na buffering na phosphate zai iya daidaita darajar pH na kullu, hana canza launi da lalacewa, da inganta dandano da dandano;
d. Phosphate iya hadaddun tare da karfe cations a cikin kullu, kuma yana da "gadowa" sakamako a kan glucose kungiyoyin, forming giciye-linking na sitaci kwayoyin, sa shi resistant zuwa high-zazzabi dafa abinci, da noodles soyayyen a high zafin jiki na iya har yanzu kula da kwanciyar hankali bayan. rehydration. Halayen viscoelastic na sitaci colloid;
e. Inganta santsin noodles
