Umuzimu Chili Pods2: Ibishishwa Byinshi-Bishyushye Byose-Bikwiye gushyuha?
Jan. 14, 2026
Niba ukora muri sosi ishyushye, ivanga ibirungo, cyangwa na R&D kubikuramo capsaicin, birashoboka ko wabonye ihinduka rihoraho ryerekanwa na chili ya chili. Tuvugishije ukuri, iminsi y "ubushyuhe bwamayobera" irashira; abaguzi bifuza imikorere ya Scoville isubirwamo na micro isukuye. Aho niho Umuzimu Chili Pods2 yagiye yitabwaho-yakuriye i Yunnan, itunganyirizwa muri Hebei, kandi ishyirwa ku isoko ry’Amerika / EU hamwe n’intego ~ 600.000 SHU. Ibishishwa bito, uruhu rwijimye, igikuba kinini.
Ibintu bibiri: ubushyuhe buteganijwe hamwe nuruhererekane rwo gutanga. Abakiriya benshi bavuga ko umurongo w'ubushyuhe wumva "inyangamugayo" - ntabwo ari agace gato, ahubwo ni umuriro uhoraho utwara guteka. Kandi, yego, ibyifuzo birakomeye muri Amerika n'Uburayi, igice kubera ko ibirango bifuza gutungurwa gake muri micro nubushuhe mugihe bipimye.
| Inkomoko | Intara ya Yunnan (gukura); Gutunganya: AMAJYEPFO YUMUHANDA, 2 KMS EAST Y’IGIHUGU CYA LONGYAO, HEBEI, MU BUSHINWA |
| Ubushyuhe bwa Scoville | ≈600.000 SHU (HPLC capsaicinoids; imikoreshereze yisi irashobora gutandukana) [1] |
| Ingano ya pod | Hafi ya cm 3-5; Ubuso bworoshye |
| Ubushuhe | ≤Intego 12% isanzwe (uburyo bwa AOAC) [1] |
| Micro (kuyobora) | TPC n'umusemburo / Ibumba kuri ISO 4833-1 / ISO 21527; Salmonella: nd muri 25 g (FDA BAM) [2] [3] |
| Gupakira | Imbere-ibiryo byimbere; azote-flush itabishaka; Ikarito 10 kg |
| Ubuzima bwa Shelf | ≈Amezi 24, akonje & yumye, hanze yumucyo |
- Ibikoresho bibisi: umuzimu ukuze chili wo muri Yunnan; gusarura hejuru yumutuku.
- Kuma byambere: kugenzura izuba-ryumye cyangwa ubushyuhe buke bwo kubika capsaicinoide.
- Isuku & gusenya: imashini + imfashanyigisho.
- Gutondeka: optique y'amabara meza; gusuzuma ibibazo by'amahanga; gutahura ibyuma (Fe / Non-Fe / SS).
- Kuringaniza ubuhehere: kurangiza-gukama kuri spec; kuringaniza.
- Kwipimisha: HPLC ya capsaicinoide (AOAC 995.03); micro kuri ISO 4833-1 / 21527; Salmonella kuri BAM. [1] [2] [3]
- Gupakira: flot ya azote itabishaka; kashe igaragara.
- Inyandiko: gukurikiranwa kwinshi; COA abisabwe; kuranga ku isoko ryabaguzi (urugero, Codex / US). [4]
Koresha imanza: amasosi ashyushye, amavuta ya chili, gusiga inyama, ivumbi rya snack, ibirindiro bya ramen, kuvanga ibirungo, no gukuramo R&D ishingiye kuri capsaicin. Ibyiza birimo impumuro nziza yo hejuru-hejuru ya pepper yizimu (siko bose babikora), ibishishwa byoroheje bisya neza, kandi - mubikorwa - uduce duke mugihe cyo gusya mugihe ubushuhe bufite munsi ya 11%. Mubyukuri, birasa nabakora mato mato nka "kubabarira" ubushyuhe bwo kugabanya guteka.
| Umucuruzi | Kugenzura Ubushyuhe | Gutondeka / Icyuma | Kuyobora Igihe | Gukurikirana |
|---|---|---|---|---|
| Umuzimu Chili Pods2 | HPLC COA (≈600k SHU) | Ubwoko bwiza + bwerekana icyuma | Hafi y'ibyumweru 2-4, ibihe | Bishingiye kuri Lot, guhinga-gupakira |
| Rusange A. | Ikirango gisaba gusa | Kugenzura shingiro | Ibyumweru 1-2 | Ntarengwa |
| Abacuruzi benshi B. | Abandi bantu babisabwe | Kumenya ibyuma gusa | Bishingiye ku bubiko | Ubufindo buvanze |
- Gukata cyangwa gusya ingano (flake 4-8 mesh, ifu 20-60 mesh).
- Shyushya idirishya (urugero, 500-700k intego za SHU; kugenzura ukoresheje HPLC).
- Intego yubushuhe (≤10% yo gusya neza, ≈12% kubishishwa).
- Ikirango cyihariye, barcode / icapiro ryinshi, flot ya azote, desiccants.
Hagati yuburengerazuba bushyushye-isosi yatangiriye kuri Umuzimu Chili Pods2 nyuma yo kudahuza SHU hamwe no kuvanga-inkomoko yatanzwe. Bavuze ko ubushyuhe bwumuriro hamwe no gusya bike, cyane cyane mumezi yubushuhe. Mu Burayi, uwapakira ibirungo yambwiye ko QA yabo yerekanaga inenge nkeya zigaragara zerekana ibintu byiza - ikintu gito, umusaruro mwinshi.
Saba COAs hamwe na HPLC capsaicinoide (AOAC 995.03), ubuhehere, na mikorobe (uburyo bwa ISO). Abaguzi benshi kandi bahuza nubuyobozi bwa Codex kubirungo nibimera. Kubyemezo, baza abaza kubitanga kuri gahunda zumutekano wibiribwa nka HACCP na ISO 22000 (inyandiko ziratandukanye nibimera). [1] [2] [3] [4]
- Capsaicinoide: ihuza na ≈600k intego ya SHU (HPLC). [1] [5]
- Ubushuhe: 8-12% bisanzwe kubishishwa.
- Micro: TPC / Umusemburo-Mold muburyo bwabaguzi; Salmonella: ntabwo yamenyekanye / 25 g. [2] [3]
Icyitonderwa: Ibisobanuro hejuru ni intego zisanzwe; genzura ubufindo bwa COA. Ibisubizo nyabyo-isi birashobora gutandukana kubihe no kubika.
- AOAC Uburyo bwemewe 995.03, Capsaicinoide muri Capsicum na HPLC. https://www.aoac.org
- ISO 4833-1: 2013, Microbiologiya yuruhererekane rwibiryo - Ibarura rya mikorobe. https://www.iso.org/standard/53728.html
- FDA BAM, Igice cya 5: Salmonella. https://www.fda.gov/ibiryo/ibikorwa-uburyo bwiza
- Kodegisi CXS 353: Igipimo rusange cyibirungo nibimera byokurya. https://www.fao.org/fao-ninde-codexalimentarius
- Encyclopaedia Britannica, Incamake ya Scoville. https://www.britannica.com/ubuhanga/Scoville-ubushyuhe-unit
