Cov laj thawj tseem ceeb vim li cas qhuavtaum curd stickstawg yooj yim tuaj yeem muab faib ua plaub pawg loj: cov ntsiab lus tsis zoo ntawm cov dej noo, kev ua haujlwm tsis zoo, kev cia khoom tsis raug, thiab teeb meem nrog cov khoom siv raw lossis kev tsim.
I. Hauv -Kev tsom xam qhov tob ntawm cov laj thawj tseem ceeb
1. Cov ntsiab lus noo noo tsis txaus
Lub crispness thiab toughness ntawm beancurd sticks nyob ntawm seb qhov sib npaug ntawm noo noo thiab protein. Cov dej noo ntau dhau los yog qis qis yuav ua rau brittleness.
Moisture tsawg dhau (<8%):
Thaum fuzhu qhuav dhau lawm, cov protein molecules khi nruj heev, tawm hauv me ntsis elasticity los yog cushioning, ua rau cov khoom ua rau tawg nyob rau hauv siab.
Piv txwv:
Qhuav kub siab dhau lawm (siab tshaj 80 degree) los yog lub sij hawm ziab qhuav heev, ua rau sai sai sab hauv ya raws thiab ib tug nkig qauv.
Thaum lub sij hawm ntuj tsim huab cua- ziab, muaj zog heev qhov cua los yog lub hnub ci ncaj qha dries saum npoo sai heev thaum sab hauv tseem ntub, tsim ib qho nyuaj, tsis sib xws. Raws li residual internal ya raws txuas ntxiv mus evaporate thaum lub sij hawm cia, cov khoom yuav ua nkig.
Moisture too high (>12%):
Thaum cov ntsiab lus noo noo tshaj tus qauv, pwm kev loj hlob los yog oxidation tuaj yeem tshwm sim thaum lub sij hawm cia, ua rau cov protein degradation thiab cov qauv tsis muaj zog, uas ua rau fuzhu tawg.
Piv txwv:
Kev ziab tsis tiav, tawm hauv cov dej noo nyob hauv.
Tsis txaus txias ua ntej ntim, ua rau condensation nyob rau hauv lub ntim thiab theem nrab noo noo nqus.
2. Kev ua haujlwm tsis raug
Cov kua mis tsawg concentration lossis cov ntsiab lus protein tsis txaus:
- Fuzhu feem ntau yog tsim los ntawm cov taum pauv protein. Yog hais tias cov kua mis concentration tsawg dhau los yog cov ntsiab lus ntawm cov protein tsis txaus, qhov tshwm sim ntawm cov protein network yuav xoob, yielding tsis zoo toughness thiab yooj yim tawg.
- Yog tias qhov kub ntawm cov kua mis ua noj tsis siab tshaj 95℃lossis lub sijhawm tuav tsis txaus, cov proteins tsis tuaj yeem ua kom tiav thiab tsim cov gel network ruaj khov.
- Yog hais tias cov zaj duab xis tsim nyob rau saum npoo yog nyias heev thaum nqa, lub zog ntawm cov qauv tsis txaus.
- Kev nqa cov yeeb yaj kiab sai dhau tuaj yeem tsim micro- tawg uas ua rau nkig tom qab ziab.
3. Kev cia khoom tsis raug
Tsis zoo kub thiab av noo:
If storage temperature is too high (>25 degree) lossis av noo tsawg dhau (<40%), fuzhu continues to lose moisture. Hydrogen bonds between protein molecules break down and the structure becomes brittle.
If humidity is too high (>60%), noo noo nqus thiab pwm kev loj hlob tshwm sim, ua rau thaj tsam brittleness thiab hmoov.
Kev vibration ntau dhau thaum thauj:
Yog tsis muaj cushioning txaus, kev sib tsoo thiab compression thaum lub sij hawm thauj khoom ua rau kev puas tsuaj rau cov khoom siv, ua rau muaj feem cuam tshuam tom qab.
4. Raw Material Quality Issues
Tsis zoo- taum pauv zoo:
Kev siv cov taum pauv tau khaws cia rau ntau tshaj ib xyoos, taum tsis zoo, lossis ntau yam uas muaj cov ntsiab lus protein qis dua 40% ua rau muaj kev ua haujlwm tsis txaus ntawm cov protein. Qhov no tiv thaiv kev tsim ntawm lub network muaj zog protein, ua kom tsis muaj zog ntawm fuzhu.
Tshaj impurities:
Yog tias kev lim dej tsis txaus thiab cov kua txiv hmab txiv ntoo tseem tshuav, cov impurities cuam tshuam qhov txuas ntxiv ntawm cov protein network, tsim cov ntsiab lus tsis muaj zog hauv fuzhu uas tuaj yeem tawg yooj yim.
II. Kev daws teeb meem
1. Txhim kho cov txheej txheem ntau lawm
Kev tswj dej noo:Khaws qhov kub kom qhuav ntawm 60-70℃thiab qhuav hauv theem (65℃pib, 60℃tom qab). Xyuas kom cov dej noo zaum kawg yog 8% -10%. Txias rau chav sov (<25°C) before packaging to avoid condensation.
Optimize raw cov ntaub ntawv thiab formulation:Siv cov taum zoo - cov taum zoo nrog cov ntsiab lus protein ntau dua lossis sib npaug li 42%. Khaws cov kua mis nyeem qaub ntawm 12% -15%. Ntxiv 5% -8% cornstarch thiab disperse nws tusyees.
Standardize ua:Tshav kub kua mis kom siab dua lossis sib npaug li 95℃thiab tuav rau 15-20 feeb. Tswj cov yeeb yaj kiab thickness rau 0.3-0.5 hli thiab nqa cov yeeb yaj kiab tsis tu ncua kom tsis txhob tawg.
Tsis muaj additives:Peb lub tuam txhab fuzhu tsis muaj additives.
2. Txhim kho kev khaws cia thiab kev thauj mus los
Cia:Tom qab sib khi, khaws cia rau hauv qhov chaw txias, qhuav (15-20 degree, 45% -55% av noo), tsis txhob tshav ntuj ncaj qha thiab tshav kub.
Kev thauj mus los:Siv cov ntaub ntawv cushioning (npuas qhwv, EPE ua npuas ncauj), tsis txhob sib tsoo ntau dhau, thiab txo qis kev vibration thiab compression.
3. Cov lus pom zoo rau kev yuav khoom thiab siv
Kev yuav khoom:Xaiv cov khoom tsis zoo, ntim airtight thiab tsis tawm - tsw. Tshawb xyuas xim thiab kev ntxhib los mos; zam cov khoom uas saib dawb dhau, hnov nkig, lossis ua cov hmoov nplej yooj yim.
Ua ntej siv:Fuzhu yuav tsum tau rehydrated ua ntej ua noj.
Lub hauv paus yog vim li cas qhuav beancurd sticks tawg yooj yim yog qhov cuam tshuam ntawm cov qauv protein network. Cov dej tsis sib xws thiab kev ua haujlwm tsis raug yog qhov ua rau lub hauv paus, thaum lub sijhawm khaws cia thiab cov khoom siv raw khoom ua kom zoo dua qhov teeb meem. Peb lub tuam txhab txhim kho fuzhu zoo los ntawm kev ua kom zoo ntawm cov khoom siv raw, cov txheej txheem ntau lawm, thiab tswj cov dej noo.
Shuangqiang Premium Fuzhu - cog lus rau xoom additives rau 25 xyoo. Peb lub tuam txhab koom ua ke ntau lawm, kev muag khoom, thiab R & D, tshwj xeeb hauv ntau hom kua txiv hmab txiv ntoo. Peb kuj muab cov kev daws teeb meem customized raws li cov neeg siv khoom xav tau. Yog tias koj txaus siab rau kev yuav Fuzhu lossis lwm yam khoom lag luam, thov xa email rau peb ntawminfo@sqsoyproducts.com. Peb yuav teb sai li sai tau.