I-Gelatin Yamaqabunga angu-2.5g
2.5gishidi le-gelatinyaziwa nangokuthiishidi le-gelatin lesilivaNgokuvamile, amandla eshidi le-gelatin lesiliva (2.5g)Izimbali ezingama-200Izinto zokusetshenziswa zeshidi le-gelatin zifana ne-gelatin evamile, ngokuvamile zikhishwa esikhumbeni sezinkomo, kodwa zisesimweni seshidi. Zisetshenziswa kakhulu ekwenzeni amakhekhe e-mousse kanye ne-jelly.
Okulandelayo incazelo ye-gelatin yamaqabunga:
| Inqubo Yokuhlola:GB6783-2013 | ||||
| Izinto Eziphathekayo Nezamakhemikhali | Izidingo zenkomba | Umphumela wokuhlola | ||
| 1. Ukubukeka | Impuphu ephuzi ekhanyayo | Ophuzi okhanyayo okhanyayo | ||
| 2. Iphunga (6.67%, 60℃) | Ayinaphunga | Okungathathi hlangothi | ||
| 3. Umswakama | % | 11.8% | ||
| 4. Amandla ejeli (6.67%) | ≥200 Iqhakaza | 208 | ||
| 5. Ukuqina (mpa.s) | / | 3.0 | ||
| 6. Ukudluliselwa
| Ubude begagasi | 450nm | ≥30% | 76% |
| 620nm | ≥50% | 93% | ||
| 7. Okuqukethwe komlotha | ≤2.0% | 0.4% | ||
| 8. I-sulfur dioxide | ≤30mg/kg | 8 | ||
| 9. I-Hydrogen Peroxide Esele | ≤10mg/kg | Okubi | ||
| 10. Amanzi angancibiliki | ≤0.2% | ＜0.1% | ||
| 11. I-Chromium | ≤2.0mg/kg | 0.5 | ||
| 12. I-Arsenic | ≤1.0mg/kg | 1.0 | ||
| 13. I-Plumbum | ≤1.5mg/kg | 0.1 | ||
| 14. Ama-Coliform | ≤3 | Okubi/25g | ||
| 15. Inani Eliphelele Lama-bacteria | ≤1000CFU/g | 10 | ||
| 16. I-Salmonella | Okubi/25g | Okubi/25g | ||
Isitoreji:Kufanele igcinwe endaweni yokugcina impahla ehlanzekile neyomile engenazo izinambuzane namagundane, igweme ukuchayeka elangeni futhi igcine indawo inomoya opholile.
Amasampula athile wamahhala angasetshenziswa ngaphambi kokufaka ama-oda.
Bhala umlayezo wakho lapha bese uwuthumela kithi
