Amazi ya Glucose | 5996-10-1
Ibicuruzwa bisobanura
Glucose y'amazi ikozwe muburyo bwiza bwo mu bigori bigenzurwa neza. Kuma Kumye: 75% -85% .Glucose y'amazi nayo yitwa Sirup y'ibigori ni sirupe, ikozwe hifashishijwe ibigori nk'ibiryo, kandi bigizwe ahanini na glucose. Urukurikirane rwibintu bibiri bitera imbaraga bikoreshwa muguhindura ibigori na sirupe y'ibigori, Ikoreshwa ryingenzi mubiribwa byateguwe nubucuruzi ni nkibibyimbye, biryoshye, ndetse nuburyo bugumana ubushuhe (humectant) butuma ibiryo bitose kandi bigafasha gukomeza gushya .Ijambo rusange muri rusange glucose syrup ikoreshwa kenshi kimwe na sirupe y'ibigori, kubera ko iyambere ikunze gukorwa muri Corn Starch.
Mubuhanga, glucose syrup ni hydrolizate ya hydrolizate ya mono, di, na sakaride yo hejuru, kandi irashobora gukorwa mubisoko byose bya krahisi; ingano, umuceri n'ibirayi ni isoko ikunze kugaragara.
Ibintu bifatika & Shimi: Nibisukari byamazi, nta mwanda ugaragara n'amaso yambaye ubusa, utagira ibara cyangwa umuhondo, umucyo. Ubukonje nuburyohe bwa sirupe biterwa nurwego hydrolysis yakozwe. Gutandukanya ibyiciro bitandukanye bya sirupe, bapimwe ukurikije "dextrose ihwanye" (DE).
Ibisobanuro
| INGINGO | STANDARD |
| Kugaragara | Amazi meza cyane, nta mwanda ugaragara |
| Impumuro | Nimpumuro idasanzwe ya maltose |
| Biryohe | Ugereranije kandi uryoshye, nta mpumuro nziza |
| Ibara | Ibara cyangwa ibara ry'umuhondo |
| DE% | 40-65 |
| Kama neza | 70-84% |
| PH | 4.0-6.0 |
| kohereza | ≥96 |
| Infusion Temp ℃ | ≥135 |
| Poroteyine | ≤0.08% |
| Chroma (HaZen) | ≤15 |
| Ivu rya sulfate (mg / kg) | ≤0.4 |
| Imyitwarire (twe / cm) | ≤30 |
| Dioxyde de sulfure | ≤30 |
| Bagiteri zose | 0002000 |
| Indwara ya bagiteri (cfu / ml) | ≤30 |
| Nka mg / kg | ≤0.5 |
| Pb mg / kg | ≤0.5 |
| Indwara ya salogene (salmonella) | Nta kubaho |
