Yagenewe gusebanya inzira ya fermentation nka acide glutamic, umusemburo, imyiteguro ya enzyme, inosine, na aside citric;GB2760-2014 yashyizwe kurutonde rwibiryo byongera ibiryo, nkinyongera mubikorwa bya fermentation nkinyongera mubikorwa bya fermentation.Irashobora kandi gukoreshwa mugusebanya uburyo bwinshi bwo gukora ibiryo nko guteka vinegere isosi, ibirayi bikora ifiriti yubufaransa, nibindi. munsi yimiterere yibisekuru byigihe cyose.
Imiti igabanya ubukana dutanga ikorwa hifashishijwe imiti igezweho iyobowe ninzobere zacu.Iterambere ryambere hamwe na tekinoroji igezweho ikoreshwa kugirango urwego rwo hejuru rukore neza.Igikorwa cyo gukora gikurikiranwa cyane nitsinda ryacu rishinzwe kugenzura ubuziranenge.Izi miti zisebanya zashimiwe ubuziranenge bwazo, gukora neza no kutagira uburozi.
1.Byakozwe muburyo bwihariye bwo gusebanya aside glutamic, umusemburo, gutegura enzyme, inosine, aside citricike nibindi bikorwa bya fermentation.
2.Kurikije 【GB2760-2014】.
3.Ibicuruzwa birashobora gukuraho vuba ifuro, hamwe nubushobozi buhamye bwo guhagarika ifuro.
1.Birashobora gukoreshwa mugusebya aside glutamic, umusemburo, gutegura enzyme, inosine, aside citric nibindi bikorwa bya fermentation.
2.Birakoreshwa kandi mugusebanya uburyo bwinshi bwo gutanga ibiryo, nka sosi na vinegere, gukora ibirayi hamwe nifiriti yubufaransa.
Kugaragara | Amazi yumuhondo yijimye atagira ibara risobanutse neza |
Hydroxyl agaciro (mgKOH / g) | 40-56 |
Agaciro ka aside (mgKOH / g) | ≤ 0.3 |
Ingingo ihindagurika (igisubizo cyamazi 1%) | 17-22 ℃ |
Plumbum (Pb) | ≤ 2mg / Kg |
Iki gicuruzwa kigomba kongerwaho inshuro nke;Inzira yo gusembura irashobora kuvangwa muburyo butaziguye no kwanduza ikigega 。Bishobora kandi gutegurwa namazi mumazi avanze muri 10-30%.Mubisanzwe birasabwa gukoresha hafi 0.3-0.5 ‰.
Iki gicuruzwa gipakiye muri 200KG yingoma yicyuma, ikora mugihe cyumwaka umwe ukurikije ububiko nogutwara imiti idatera akaga mubushyuhe busanzwe, kubika murugo.