Kumenagura Chili Pepper – Flakes zitukura, Ubushyuhe bumwe, impumuro nziza

Nakurikiranye ubwihindurize bwa

imyaka myinshi, kandi - mvugishije ukuri - gusimbuka ubuziranenge kuva Hebei, Ubushinwa byagaragaye. Chili yajanjaguye-18,000SHU iva mu majyepfo y’umuhanda, 2 KMS EAST Y’IGIHUGU CYA LONGYAO, Ubushinwa bwa HEBEI bushingiye ku nyungu zikenewe: ubushyuhe butajegajega, ibara risukuye, hamwe n’imigezi iteganijwe mu murongo wo gutunganya.

Ubu buryo bwibanze bwibanze (chili yajanjaguwe-18,000SHU) nibisanzwe 100%-nta nyongeramusaruro. Mubimenyerezo, bivuze ibirango bike kubabara umutwe kubicuruzwa, hamwe na SHU ihoraho mumasuka yinganda. Abakiriya benshi bavuga ko impumuro nziza itukura kandi isukuye igaragara ako kanya mumavuta ya peteroli hamwe na noode. Mvugishije ukuri, nashidikanyaga kubijyanye na "spicicité idahwitse", ariko kuvanga kwabo hamwe no kugenzura HPLC bigabanya itandukaniro.

• Ibikoresho: Capsicum yumishijwe n'izuba (ubufindo bwatoranijwe), ibiti byakuweho; Ikibazo-cy'amahanga cyerekanwe.
• Uburyo: kumenagura → kalibibasi ya sivile (ingano yubunini bwamahitamo) → gutandukanya amabara → kuvanga intego 18,000 SHU → ubusanzwe.
• Igenzura ryumutekano: gutahura ibyuma (ferrous / non-ferrous / stainless), magnesi, kugenzura amashusho.
• Ikizamini: SHU na HPLC (AOAC 995.03) cyangwa uburyo bwa ASTA 21.3; micro kuri Codex / HACCP; ibyuma biremereye na aflatoxine kuri buri muguzi.
• Ubuzima bwa serivisi: months amezi 24 mumifuka ifunze, ≤20 ° C, RH <65%, kure yumucyo. Imikoreshereze nyayo yisi irashobora gutandukana.
• Inganda.

Ibicuruzwa	chili yajanjaguwe-18,000SHU (Kumenagura urua)
Uburakari	18,000 SHU ± 10% (HPLC / ASTA)
Ubushuhe	≤12% (bisanzwe 8-10%)
Ibara	Umutuku ugaragara; Ibara rya ASTA ≈80–100 (biterwa nicyiciro)
Ingano ya Pingingo	Guhindura (flake flake to crush nziza; urugero, mm 2-6 mm)
Micro (bisanzwe)	TPC <100,000 cfu / g; Umusemburo / Ifumbire <1.000 cfu / g; Salmonella adahari / 25g; E. coli <10 cfu / g
Gupakira	Ibiro 25 byuzuye imifuka; ikirango cyihariye nudupaki duto kubisabwa
Impamyabumenyi	ISO 22000, HACCP; Halal / Kosher abisabwe

Amakipe yose ya snack R&D arashaka ubushyuhe bwo hagati bugaragara mumavuta. 18,000 SHU ikubita aho hantu heza. Mu bikombe bya ramen, flake irabya vuba; muri pizza shakers, ntibarya cake niba hagenzuwe neza. Kumirongo isosi ishyushye, ni capsaicinoid yizewe itarinze kurenza inoti za vinegere. Ndakeka ko inzira nini ari uguhindura-ubushyuhe, ibara, no gukata bikwiranye na SKU.

Ibipimo	Utanga isoko (Hebei)	Umucuruzi rusange
SHU guhuzagurika	±10% (ubufindo buvanze, HPLC)	±20-30% (bidafite aho bihuriye)
Gukurikirana	Umurima uringaniye kumufuka	Ibikoresho by'ibanze bitanga gusa
Icyemezo	ISO 22000, HACCP, Halal / Kosher	Biratandukanye; akenshi HACCP gusa
Guhitamo	Shyushya, ibara, gukata, gupakira	Ntarengwa
Kuyobora igihe	Iminsi 10–20 (mugihe)	Ntibiteganijwe

Amahitamo arimo spiciness range, tone yimbitse itukura, nubunini bwa bespoke. Kubirango bipima kwisi yose, udupapuro twihariye twa label hamwe nudukapu twa azote turahari. Ikizamini gikurikiza amahame ya HACCP / Codex hamwe na SHU igenzura; ibicuruzwa byinjira kandi birangiye COAs ihuza nabaguzi.

• Ukora ibiryo (SEA): yahinduwe kuri Kumenagura urua 18,000 SHU, gabanya icyiciro-cy-ubushyuhe kuva kuri ≈22% kugeza kuri 7%, byagabanije gukora 11%.
• Urunigi rwa Pizza (EU): rwimukiye gukata; shaker clumping ibirego bigabanutseho 60% nyuma yubushuhe bwagabanutse kugera kuri 10%.
• Ikirango cyo kurya (US): cyahisemo flake ya mm 2-4; ibitekerezo byabaguzi byavuzwe "ubushyuhe bwera" n "ibara ryiza" mugihe cyibyumweru 6 byatangijwe.

Mubyukuri, ubushyuhe buhamye hagati Kumenagura urua gabanya formula ya tweaks kandi ukomeze pansiyo yumviro. Impinduka nke zingana kwihuta-hejuru. Nibyo, uburyohe ni bwiza - biratangaje rero kubwa 18k SHU.

Yakozwe munsi ya ISO 22000 / HACCP. SHU yagenzuwe na HPLC kuri AOAC / ASTA. Ibirungo bisanzwe bizwi nkumutekano muri Amerika (reba FDA GRAS). Baza ibisobanuro bya COA hamwe na Byoseergen kuri buri soko.

Imvugo zemewe:

1. Codex Alimentarius. Amahame rusange yisuku yibiribwa CXC 1-1969 (ivugurura rya 2020). https://www.fao.org/fao-ninde-codexalimentarius/
2. ASTA. Uburyo 21.3: Ububabare bwa Capsicum na Oleoresins zabo. https://www.astaspice.org/
3. Uburyo bwa AOAC bwemewe 995.03: Capsaicinoide muri Capsicum na HPLC. https://www.aoac.org/
4. Amerika FDA. 21 CFR §182.10 - Ibirungo nibindi birungo bisanzwe (GRAS). https://www.ecfr.gov/