Hauv kev ua zaub mov, qhov zoo tshaj plaws ua haujlwm kub rau Bacillus Coagulans Powder tuaj yeem muab faib ua ob qhov xwm txheej: "fermentation/proliferation" thiab "high-kub processing survival," nrog rau cov lus qhia meej meej hauv kev lag luam.
I. Fermentation/Proliferation: Enabling ceev sporulation thiab maximizing kev ua ntawm hmoov
Qhov no yog qhov zoo tshaj plaws kub rau ntau lawm los yog fermentation daim ntaub ntawv, aiming los txhawb kev loj hlob sai ntawm Bacillus thiab tsim cov active spores.
- Optimal kub qhov ntau: 40-50 degree(feem ntau hom yog optimally haum rau ib ncig ntawm 45 degree)
- Thaum qhov kub thiab txias no,Bacillus Coagulans Powdernthuav tawm qhov ceev tshaj plaws proliferation thiab qhov siab tshaj plaws sporulation tus nqi, tsis tu ncua ua tiav ib spore purity ntawmtshaj 85%, uas yog qhov tseem ceeb rau tom ntej siab -kub tsis kam.
- Kev loj hlob qeeb qis dua 35 degree, thiab kev loj hlob yog inhibited saum 55 degree, ua rau nws tsis haum rau fermentation thiab propagation.
II. High-Tsuas Ua Haujlwm: Ua kom muaj sia nyob Spore thiab ntsib cov khoom muaj kab mob nyob hauv suav cov qauv
Qhov no yog qhov ntsuas kub zoo tshaj plaws rau kev tsim khoom noj (baking, sterilization, boiling, thiab lwm yam), aiming kom txo cov spores inactivation thiab khaws cia cov kab mob nyob.
- Tsawg dua los yog sib npaug li 80℃(Lub Sijhawm Luv): Optimal Safe Temperature
• Tom qab 5 teev ntawm kev kho mob ntawm 80 degree, qhov ciaj sia taus tseem tuaj yeem ncav cuag 50%; pasteurization (72℃/ 15-30 vib nas this) ua rau yuav luag 100% ciaj sia taus, ua rau nws zoo tagnrho rau cov dej kub thiab dej pasteurized.
- 80 ~ 100 degree: Txais qhov kub thiab txias (Lub Sijhawm Tswjhwm)
• Spores tseem tuaj yeem muaj sia nyob tom qab 2 teev nyob rau hauv ib da dej kub npau npau ntawm 100 degree, tab sis qhov ciaj sia taus yuav poob mus txog 30%; lub sij hawm pom zoo Tsawg dua los yog sib npaug li 10 feeb, haum rau steaming thiab luv luv -lub sij hawm boiling.
- 100-120 degree: Kub siab heev (yuav tsum yog lub sij hawm luv luv)
• Qhuav cua sov ntawm 120℃rau 30 feeb ua rau kwv yees li 80% ciaj sia taus, tab sis inactivation yuav tshwm sim sai sai tom qab 1 teev; haum rau extrusion puffing thiab luv luv-lub sij hawm siab-kub ci (piv txwv li, 200℃/ 3-5 feeb).
- >120 degree: Tsis pom zoo.
• Kev kho mob ntawm 150℃rau 30 feeb ua rau muaj sia nyob tsuas yog 64%. Kev kub siab ntev ntev yuav ua rau ntau tus spores ua rau tsis muaj zog, ua rau nws nyuaj rau kev ua kom tau raws li qhov yuav tsum tau muaj cov kab mob nyob hauv cov khoom tiav.
III. Tswvyim kub pom zoo rau txawv cov txheej txheem ua zaub mov
| Txheej txheem zaub mov | Pom zoo kub | Ciaj sia taus Performance |
|---|---|---|
| Pasteurization / Kub Filling | 70-75 degree | 98% + ciaj sia taus |
| Gummy / Jam Cooking | 70-80 degree | 80% + ciaj sia taus |
| Extrusion txheej txheem | 120-140℃(lub sijhawm luv) | 60% + ciaj sia taus |
| Baking (cookies / biscuits) | 180-220℃(tsawg dua lossis sib npaug li 5 min) | 70% + ciaj sia taus |
| Fermented Foods (yogurt / dej haus) | 40-45 degrees | Optimal loj hlob & sporulation |
IV. Cov ntsiab lus tseem ceeb
- Ua Ntej Spore Purity:XaivBacillus Coagulans Powdernrog rau ib tug ** spore ntau lawm tus nqi Ntau tshaj los yog sib npaug rau 85% **, raws li qhov no yog ib tug prerequisite rau tshav kub tsis kam.
- Ntxiv Stable Tom Qab Ntxiv:Ntxiv tom qab hauv siab -kev ua haujlwm kub (xws li tom qab ci los yog txias tom qab boiling) tuaj yeem ua rau cov kab mob uas muaj peev xwm tuav tau ntau dua 80%.
- Kev tiv thaiv Matrix:Siab - qab zib, siab - roj, thiab siab - cov protein matrices tuaj yeem tsim cov txheej txheem tiv thaiv, ua rau muaj 15% -20% cov ciaj sia taus ntau dua piv rau qis- rog, siab - cov khoom siv dej noo.
Txhawm rau muab nws yooj yim:siv 45℃rau fermentation, thiab txheej txheem tsawg dua los yog sib npaug li 80℃kom ntau li ntau tau. Qhov kub thiab txias yuav tsum tau tswj lub sijhawm tshwj xeeb kom ntseeg tau tias Bacillus Coagulans Powder ua haujlwm ruaj khov hauv cov zaub mov.