Cov khoom lag luam
Cov khoom noj muaj protein ntau thiab cov zaub mov tseem ceeb yog tsim cov khoom noj muaj txiaj ntsig zoo nkauj thiab cov nqaij qaib cov ntses uas muaj cov nqaij tawv muaj txiaj ntsig zoo nkauj {}}} Txo cov khoom qub qub xws li nplej thiab taum pauv, nws txo qis carbohydrates thiab zam kev rog thiab kev rog ntau dhau los ntawm kev siv carbohydrate ntau dhau.
Kev sib xyaw ntawm cov ntaub ntawv raw
Cov khoom xyaw:Qaib pluas noj (36 {{{{{{} 0%), nplej, peepulee, beeping poov xab, beep pub teb chaws seasing, beet pulp.
Ntxiv:Lactobacillus plantarum (1x1010cfu / kg), bacillus coagulans (1x1010cfu / kgrchain A actate, vitamin d3, dl {} toxopherol acetate, menadione sodium bisulfite (vitamin K3), Cov vitamins Hydrochloramin (Vitamin B2), Vitamin B2), Vitamin B2), Vitamin B2), Vitamin Pantothenate, Folic acid, nicotinamide, ferrous sulfate, yooj yim tooj liab chloride, Mangium Sulfate, Potassium Selenite, Sodium Cospium, choline cosporide, antioxidants.
Tshuab
Raw khoom pretresment theem
Ua cov nqaij nyoo
Tag nrho cov nqaij tshiab (nqaij qaib / nqaij nyuj / ntses) khov thiab khaws cia hauv 3-5 nqaij ci los ntawm nqaij grinder
Ntxiv kev tiv thaiv (xws li Papain) thiab kev zom ua ntej ntawm 45℃rau 2 teev rau kev txhim kho cov xyoob ntoo muaj protein
Lub thev naus laus zis khoos phis tawm yog coj los tshem cov roj ntau dhau, tswj cov rog rog ntawm15-20%
Sib xyaw Moulding theem
Tsawg-hnub qub mis nyuj
Hloov cov khoom siv pob kws / cov khoom siv cov hmoov nplej nrog taum pauv (8-10%) thiab hmoov nplej flaxseed (5%)
Ntxiv 5% inulin raws li ib tug prebiotic kom tsim cov pa roj carbon-nitrogen piv ntawm 1: 9 nrog cov tsiaj protein
Kev Noj Zaub Mov Fortification System
Txau nrog qhov tseem ceeb amino acids xws li taurine (0.2%) thiab lysine (0.15%)
Microencapsatulation Technology yog sepapsulate probiotics (xws li Lactobacillus acidophilus, thiab lwm yam}), ua kom muaj sia nyob ntau dua 90%
Core Ua Tshuab
Tsawg-kub ntxaib-ntsia hlau extrusion
Extrusion Molding yog nqa tawm nyob rau hauv cov xwm txheej ntawm 85-95℃thiab 25mpa
Piv nrog tsoos 130℃txheej txheem, cov protein denaturation tus nqi yog txo los ntawm 40%
Gradientry tshuab ntxhua khaub ncaws
Theem Ib: Qhuav nrog huab cua kub ntawm 80℃kom txog thaum noo noo cov ntsiab lus nce mus txog 15%
Theem Ob: Nqus kom qhuav ntawm 45℃kom txog thaum kawg cov ntsiab lus noo noo ncav 8%
Nkoog-Kom Qhuav Txheej Txheej Txheem
Txau 10% taws-qhuav nqaij muab tshuaj txhuam (particle loj 50μm) nyob rau saum npoo ntawm cov hais {}}
Daim ntawv thov ntawm pulsed fais fab teb-pab rau kev nkag tau nce ntxiv cov txheej txheej sib zog zog los ntawm 35%
Cov ntsiab lus tseem ceeb ntawm kev tswjhwm zoo
Nrhiav kom tau protein protein
Kev saib xyuas tiag tiag tiag tiag ntawm cov protein protein hloov pauv los ntawm ze-infrared spectroscopy (± 0.5%)
Kjeldahl nitrogen qhov kev txiav txim siab yog cov qauv thiab qhia meej txhua lub lim tiam
Carbohydrate Control
Cov qib ntawm cov hmoov txhuv nplej siab cov hmoov txhuv nplej siab yog tswj tsis pub dhau ntawm thaj tsam ntawm 60-65%
Cov ntsiab lus ntawm cov zaub mov noj muaj txiaj ntsig tau txiav txim siab los ntawm Enzymatic Hydrolysis
Yam uas pab
Nws muaj ntau dua nyob rau hauv txoj kab nrog cov carnivorous xwm ntawm miv
Nrog rau kev faib ua feem siab ntawm cov tsiaj protein (ntau dua lossis sib npaug ntawm kev ua kom muaj txiaj ntsig zoo, thiab ua kom muaj zog ua kom muaj zog, thiab ua kom muaj zog ua kom muaj zog los ntawm cov nroj tsuag protein lossis cov hmoov txhuv nplej siab}.
Txo cov kev pheej hmoo ntawm kev rog rog thiab mob ntshav qab zib
Cov qes-carb (tsawg dua los yog sib npaug ntawm 20%) Kev hloov pauv ntawm cov calories, thiab pab kom muaj kev sib hloov pauv ntawm cov rog uas tsis muaj kev hloov pauv rau cov miv uas muaj kev ua haujlwm nyob sab hauv nrog kev ua haujlwm tsawg dua.
Txhim kho kev zom thiab ntev ntev
Cov tsiaj muaj protein ntau tau yooj yim dua los ntawm miv, ua rau muaj cov tshuaj lom neeg zoo xws li cov kab ke ua ke, nws txhawb nqa kev noj qab haus huv ntawm cov hnyuv thiab lub cev tiv thaiv kab mob.