FEAST&FERMENTATION-Mono Ammonium Phosphate (MAP)-342(i)
| Specifications | National Standard | Peb |
| Kev ntsuas % ≥ | 96.0-102.0 Nws | 99 Min |
| Phosphorus pentoxide% ≥ | / | 62.0 Min |
| Nitrogen, raws li N% ≥ | / | 11.8 Min |
| PH (10 g / L tov) | 4.3-5.0 | 4.3-5.0 |
| Cov dej noo% ≤ | / | 0.2 |
| Cov hlau hnyav, raws li Pb % ≤ | 0.001 ib | 0.001 Max |
| Arsenic, raws li % ≤ | 0.0003 | 0.0003 Max |
| Pb % ≤ | 0.0004 | 0.0002 |
| Fluoride raws li F% ≤ | 0.001 ib | 0.001 Max |
| Dej tsis sib haum % ≤ | / | 0.01 ib |
| SO4% ≤ | / | 0.01 ib |
| Cl% ≤ | / | 0.001 ib |
| Hlau li Fe% ≤ | / | 0.0005 |
Ntim: 25 kgs hnab, 1000 kgs, 1100 kgs, 1200 kgs jumbo hnab
Chaw thau khoom: 25 kgs ntawm pallet: 22 MT / 20'FCL; Un-palletized: 25MT / 20'FCL
Jumbo hnab: 20 hnab / 20'FCL;
Nws yog tsuas yog siv los ua tus neeg sawv cev fermentation, khoom noj khoom haus, Buffer; khob noom cookie txias; leavening agent; poov mov noj.
1) tsis muaj
Ob qho tib si orthophosphate thiab phosphate yog cov muaj zog buffers, uas tuaj yeem ua kom ruaj khov pH ntau ntawm nruab nrab.
PH regulators thiab PH stabilizers tuaj yeem tswj thiab tswj cov pH ruaj khov, uas tuaj yeem ua rau cov zaub mov qab qab.
2) Cov khoom noj poov xab, pab fermentation
Thaum lub oob khab yog inoculated rau hauv cov ntaub ntawv raw ntawm cov txheej txheem ua thiab propagated nyob rau hauv tej yam kev mob, nws cov metabolites ua rau fermented mis nyuj cov khoom muaj tej yam ntxwv xws li acidity, saj, fragrance thiab thickening. Ua kom lub sij hawm cia ntawm cov khoom thaum txhim kho cov khoom noj muaj txiaj ntsig thiab digestibility
3) hmoov nplej txhim kho
a. Ua kom cov gelatinization degree ntawm cov hmoov txhuv nplej siab, ua kom cov dej nqus dej ntawm cov hmoov txhuv nplej siab, ua kom cov dej tuav lub peev xwm ntawm cov khob noom cookie, thiab ua cov noodles instant rehydrate sai thiab yooj yim rau brew;
b. Txhim khu cov dej-absorbing thiab o ntawm gluten, txhim kho nws elasticity, thiab ua rau cov noodles du thiab chewy, resistant rau boiling thiab foaming;
c. Cov nyhuv buffering zoo heev ntawm phosphate tuaj yeem txhim kho pH tus nqi ntawm lub khob noom cookie, tiv thaiv kom tsis txhob muaj xim thiab deterioration, thiab txhim kho qhov tsw thiab saj;
d. Phosphate tuaj yeem ua rau cov hlau cations nyob rau hauv lub khob noom cookie, thiab muaj "txhim kho" cov nyhuv ntawm cov piam thaj hauv pawg, tsim kev sib txuas ntawm cov hmoov txhuv nplej siab molecules, ua rau nws resistant rau high-temperature ua noj, thiab noodles kib ntawm qhov kub thiab txias tseem tuaj yeem tswj kev ruaj ntseg tom qab. rov ua kom dej. Cov yam ntxwv viscoelastic ntawm starch colloids;
e. Txhim kho lub smoothness ntawm noodles
