Puas yog Pears noj qab haus huv dua li txiv apples?

Tsis yog txiv pear lossis txiv apples tsis muaj kev noj qab haus huv thoob ntiaj teb. Ob leeg yog txiv hmab txiv ntoo cov zaub mov nrog dej, carbohydrate, ib txwm tshwm sim suab thaj thiab noj fiber ntau. Ntawm qhov sib piv raw 100 g hauv paus, cov qauv siv feem ntau pom pear nrog me ntsis fiber ntau, thaum calories thiab tag nrho cov suab thaj nyob rau hauv ib qho zoo sib xws. Cultivar, maturity, tev, ua hauj lwm hnyav thiab kev ua yuav hloov tus lej txaus uas ib yam khoom - tshwj xeeb specification tseem ceeb tshaj ib tug yeej daim ntawv lo.

Rau kev yuav khoom khov, khoom noj khoom haus tsuas yog ib feem ntawm qhov kev txiav txim siab. Pear feem ntau softer, juicier thiab ntau delicately aromatic; Kua muaj peev xwm muab firmer tom thiab muaj zog qab zib -tart contrast, nyob ntawm seb cultivar. Ob leeg tuaj yeem xim av tom qab txiav thiab muag muag los ntawm khov thiab thawing. Xaiv cov txiv hmab txiv ntoo uas haum qhov tsw, kev ntxhib los mos, xim, siv tau cov txiaj ntsig, tshaj tawm thiab tus nqi hauv koj cov khoom tiav.

Muab piv rau tib qhov hnyav thiab daim ntawv khoom

Ib qho nruab nrab pear thiab ib lub txiv apple loj tsis sib npaug ntawm qhov kev xeem. FDA's raw- daim ntawv tshaj tawm txiv hmab txiv ntoo, piv txwv li, teev cov ntaub ntawv ua haujlwm rau ib lub txiv apple loj ntawm 242 g thiab ib lub txiv ntoo nruab nrab ntawm 166 g. Cov kev pabcuam no muaj txiaj ntsig zoo rau cov neeg siv khoom sau npe cov ntsiab lus tab sis tsis tuaj yeem teb qhov sib npaug - qhov hnyav sib piv yam tsis muaj kev hloov pauv. Siv 100 g edible yuag rau kev sib piv analytical los yog siv lub sij hawm tshaj tawm kev pab nyob rau hauv lub tiav pob.

Kev sib piv kuj ua tsis tiav thaum cov ntawv sib txawv. Tag nrho cov txiv hmab txiv ntoo nyoos nrog daim tawv nqaij, peeled khov tsuav, sweetened txiv hmab txiv ntoo npaj, kaus poom txiv hmab txiv ntoo nyob rau hauv syrup thiab concentrated puree muaj sib txawv dej, fiber ntau thiab qab zib bases. Kev khov nws tus kheej tsis ntxiv qab zib, tab sis kev kho mob lossis kev tsim ua tau. Thov ib daim ntawv teev cov khoom xyaw thiab paub qhov txawv tag nrho cov suab thaj los ntawm cov suab thaj ntxiv. FDA sau tseg tias tag nrho cov suab thaj suav nrog cov txiv hmab txiv ntoo uas tshwm sim thiab cov suab thaj ntxiv, thaum ntxiv cov suab thaj tau tshaj tawm cais raws li cov cai sau npe.

Peeling tuaj yeem tshem tawm qee cov fiber ntau-cov ntaub so ntswg. Kev ntws tawm tom qab thawing tuaj yeem hloov pauv qhov ntsuas muaj pes tsawg leeg yog cov kua thiab cov khib nyiab sib cais. Thaum tus neeg muag khoom tau tshaj tawm txog kev noj zaub mov rau 100 g, txheeb xyuas seb tus qauv puas suav nrog tev, tshuaj kho thiab thawed drip. Yog tias cov khoom muag muag muag khov, siv qhov kev soj ntsuam raws cai thiab daim ntawv lo rau lub khw muag khoom es tsis yog luam cov ntaub ntawv nyoos- txiv hmab txiv ntoo.

Khoom noj khoom haus sib txawv muaj tiag tab sis feem ntau tsis yog kev txiav txim siab tiav

Cov ntaub ntawv nyoos- cov ntaub ntawv zaub mov muab ob qho tib si txiv hmab txiv ntoo nyob rau hauv ib tug dav dav zoo sib xws zog ntau yam. Pear feem ntau qhia ntau qhov kev noj haus fiber ntau ntawm 100 g dua li cov kua hauv cov ntaub ntawv siv dav dav, thaum lawv cov piam thaj tag nrho yog ze txaus tias cov qoob loo thiab kev loj hlob tuaj yeem tseem ceeb. Tsis yog txiv hmab txiv ntoo yog cov muaj protein ntau los yog rog. Ob leeg tuaj yeem ua rau cov txiv hmab txiv ntoo khov, qab zib thiab fiber ntau rau kev tsim yam tsis muaj kev txhawb nqa kev lees paub tias ib qho khoom noj tiv thaiv lossis kho kab mob.

Daim ntawv thov tsis tuaj yeem txiav txim siab los ntawm lub rooj sib tham ib leeg. Txheeb xyuas cov khoom tiav ua haujlwm, kuaj lub hauv paus, cov khoom xyaw mis, kev kho mob, kev poob, kev txiav txim siab thiab thov qhov pib. Ntxiv ib qho me me ntawm siab dua - fiber ntau pear rau cov khoom qab zib qab zib tsis tuaj yeem tsim cov khoom noj muaj fiber ntau. Hloov cov kua nrog pear kuj tseem tuaj yeem hloov cov dej tso tawm thiab yuav tsum tau hloov cov khoom sib txawv.

    Khoom noj khoom haus piv txwv:Piv txwv li, ib lub mis muaj 120 kg ntawm txiv hmab txiv ntoo ib 1,000 kg tiav batch. Ib qho -gram-ib -100-g qhov sib txawv ntawm cov txiv hmab txiv ntoo nyoos fiber ntau yuav ua rau kwv yees li 1.2 kg qhov sib txawv thoob plaws tag nrho cov khoom ua ntej ua thiab sib npaug. Qhov ntawd tsuas yog 0.12 g rau 100 g cov zaub mov tiav. Kev suav qhia tau hais tias yog vim li cas tag nrho cov mis thiab kev pabcuam tseem ceeb tshaj li tshaj tawm tus yeej los ntawm cov txiv hmab txiv ntoo nyoos ib leeg.

Yog tias qhov khoom noj khoom haus tau txiav txim siab, tau txais cov khoom lag luam- cov ntaub ntawv tshwj xeeb thiab suav cov qauv ua tiav ua ntej xaiv cov qauv. Yog hais tias ob qho tib si txiv hmab txiv ntoo ua tau raws li qhov kev thov, qhov kev xav thiab kev ua tau zoo tuaj yeem ua rau kev xaiv. Cov kab ke no zam kev them nyiaj rau qhov txiaj ntsig theoretical nutrient uas yog diluted dhau los cuam tshuam rau daim ntawv lo.

Flavor thiab Texture feem ntau txiav txim siab cov khoom xyaw zoo dua

Pear tsw yog feem ntau muag heev, qab zib thiab maj mam floral. Qee hom qhia txog cov yam ntxwv zoo nkauj ntawm cov pob zeb, thaum cov nqaij siav tuaj yeem muaj kua thiab muag heev. Kua tsw muaj txij li me ntsis qab zib mus rau qhov sib txawv tart, nrog kev sib txawv ntawm cov txiv hmab txiv ntoo thiab firmness. Lub tart txiv apples yuav nyob twj ywm nyob rau hauv lub qab zib ncuav qab zib filling; cov txiv hmab txiv ntoo mellow tuaj yeem sib xyaw ua ke zoo dua rau hauv cov kua txiv hmab txiv ntoo los yog cov khoom siv mis nyuj-style khoom.

Kev khov kho txo ​​tus nqi ntawm cov tshiab -ntse sib piv. Kev tsim dej khov ua rau lub hlwb puas hauv ob lub txiv hmab txiv ntoo, yog li thawed tsuav tuaj yeem muag thiab tso kua txiv hmab txiv ntoo. Cultivar, maturity, txiav loj, pretreatment, khov npaum li cas thiab cia stability cuam tshuam qhov tshwm sim. Kuaj covIQF khov pear homtawm tsam covIQF khov kua homnyob rau tib qho kev txiav, txiv hmab txiv ntoo feem pua ​​thiab kev npaj.

Rau cov khoom pom, tau qhab nia zoo li qub, ntug txhais, daim tawv nqaij los yog tev txheej xwm, mealiness, graininess, firmness thiab drip tom qab tuav tag nrho. Rau puree, ntsuas qhov sib xws, xim, soluble solids, acidity thiab aroma. Cov txiv hmab txiv ntoo uas poob ib qho kev sib piv tseem tuaj yeem yeej qhov kev xeem puree vim tias cov qauv kev lees paub tau hloov pauv.

Browning Control yuav tsum tau tshaj tawm thiab kuaj

Txiav txiv apples thiab pear cov ntaub so ntswg tuaj yeem xim av los ntawm kev ua haujlwm enzyme tom qab cov hlwb puas thiab raug oxygen. Kev tshawb fawb txog txiv hmab txiv ntoo thiab zaub browning piav qhia txog kev xaiv kev kho mob li cas, oxygen, pH, kub thiab txiv hmab txiv ntoo chemistry cuam tshuam xim. Ib txoj kev tshawb nrhiav txiv apple thiab txiv pear puree kuj pom tias kev kho mob tsis ua zoo ib yam rau enzymatic thiab tsis yog -enzymatic browning. Cov lus qhia ua lag luam yooj yim: tsis txhob xav tias ib qho kev tiv thaiv - daim ntawv qhia browning ua haujlwm sib npaug rau txhua hom qoob loo, txiav thiab siv kawg.

Nug seb cov txiv hmab txiv ntoo puas tsis kho lossis siv ascorbic acid, citric acid, calcium ntsev, kua qab zib lossis lwm yam kev kho mob tso cai. Sau cov concentration, txheej txheem theem, kev sib cuag lub sij hawm, cov kua dej thiab cov khoom siv zaum kawg tshaj tawm. Kev kho mob tuaj yeem txhim kho xim thaum hloov acidity, tsw, khov kho, daim ntawv lo lossis cov neeg siv khoom txaus siab. Cov qauv pom zoo thiab kev qhia tshwj xeeb yuav tsum sawv cev rau txoj hauv kev tiag tiag.

Ntsuas cov xim ntawm cov chaw kuaj xyuas muaj feem xyuam: tom qab txiav, tom qab khov, ntawm daim ntawv txais khov, tom qab tau txiav txim siab thiab tom qab daim ntawv tuav los yog ua noj. Siv cov duab hauv qab teeb pom kev zoo thiab, qhov twg xim yog qhov tseem ceeb, ib qho kev ntsuas xim uas muaj kev txwv. Cov txiv hmab txiv ntoo daj tuaj yeem pom tau thaum khov thiab xim av sai sai tom qab thawing. Qhov kev ua tsis tiav ntawd yuav tsis pom hauv lub thawv ceev - qhib daim tshev.

Ntim thiab txias - chain stability cuam tshuam qhov tshwm sim los ntawm kev raug cov pa oxygen, ya raws txav thiab kub hloov pauv. Saib xyuas lubfrozen ntim txheej txheem cej luam, ces khiav cov pear thiab kua packs pom zoo los ntawm qhov tseeb cia thiab tuav scenario. Lub visually brighter txiv hmab txiv ntoo nyob rau hnub xoom tsis tas yuav muaj cov khoom ruaj khov dua.

Sib piv Usable Yield, Tsis tsuas yog Carton Nqe

Khiav ob lub txiv hmab txiv ntoo nyob rau hauv ib txoj cai. Sau qhov hnyav khov, khov, clumping thiab pob mob. Npaj cov qauv sib npaug sib npaug nrog tib thaw, ua noj lossis sib xyaw. Ntsuas cov khoom siv tau zoo, siv tau cov khoom mos, drips thiab tsis lees paub. Sau cov lus tsis lees paub ua ntej vim tias tib lub dice muag yuav ua tsis tau lub khw muag khoom topping thiab tseem siv tau rau hauv puree.

Usable yields sib npaug lees txais cov khoom hnyav muab faib los ntawm pib khov hnyav. Tus nqi ib kilogram sib npaug ntawm tus nqi xa khoom ib kilogram faib los ntawm usable yield raws li tus lej. Khaws qhov tsw thiab daim ntawv lo raws li qhov chaw hla / tsis ua haujlwm; Cov pov tseg uas tsis tshua muaj peev xwm cawm tau cov khoom xyaw uas saj tsis zoo los yog siv cov kev kho mob tsis raug.

Ntxiv cov txheej txheem los cuam tshuam qhov sib txawv ntawm cov txiv hmab txiv ntoo: qab zib los yog acid hloov, ua noj poob, ntxiv kev tshuaj ntsuam, xim kho, sib tov lub sij hawm thiab pov tseg. Tom qab ntawd xam cov nqi hauv cov khoom tiav. Ob peb xees ib kilogram ntawm invoice sib txawv tuaj yeem ploj mus thaum ib lub txiv hmab txiv ntoo xav tau ntau npaum li cas los yog tsim cov khoom tsis lees paub ntau dua.

Xaiv los ntawm Daim Ntawv Thov Tsis yog Kev Noj Qab Haus Huv Qib

Rau bakery filling, kua txiv feem ntau muaj qhov paub txog tart profile thiab muaj zog daim ntawv yog tus kheej, thaum pear tuaj yeem muab softer qab zib thiab ya raws. Kuaj ci poob, sau viscosity, daim ciaj sia taus thiab tsw tom qab cov txuj lom thiab qab zib ntxiv. Tsis txhob xaiv los ntawm raw- txiv hmab txiv ntoo tom.

Rau smoothies, dej haus thiab puree, ob lub txiv hmab txiv ntoo tuaj yeem muab lub cev thiab qab zib me ntsis. Pear's ilv aroma yuav ploj tom qab berries, txiv nkhaus taw los yog acid. Kua tuaj yeem pab txhawb kom ci zog acidity tab sis kuj tseem tuaj yeem ua tus tswv ntawm cov mis mos. Ntsuas qhov xav tau ntau npaum li cas, Brix, acidity, viscosity, xim thiab tiav lawm tsw. Lub hauv paus zoo tshaj plaws yog qhov uas ncav cuag lub hom phiaj nrog kev kho tsawg dua.

Rau yogurt thiab khov khoom qab zib, kev pab kub suppresses aroma. Ntsuam xyuas cov txiv hmab txiv ntoo nyob rau hauv lub hauv paus tiag tiag thiab nyob rau hauv lub npaj inclusion tus nqi. Yog tias cov khoom pom tau, saib xyuas cov xim av, quaj thiab ruaj khov los ntawm kev tuav. Yog hais tias cov khoom yog homogeneous, sib piv smoothness, granularity thiab xim stability tom qab blending.

Rau cov khw muag khoom khov txiv hmab txiv ntoo, daim ntawv lo clarity thiab tsos ua qhov tseem ceeb dua. Qhia seb cov khoom puas tau tev, kho, ua kom qab zib thiab npaj rau kev ua noj, sib tov lossis siv thawed. Cov lus nruab nrab "pear yog noj qab haus huv" cov lus tsis npaj cov neeg siv khoom rau kev ntxhib los mos, thaum cov lus qhia meej meej txo cov kev tsis txaus siab.

Tswj Ntau Drift Tom Qab Kev Tsim Kho Kev sim

Ib qho qauv tsim kho uas pom zoo tsis ua pov thawj tias txhua qhov ntau lawm yuav sib phim. Txiv hmab txiv ntoo hloov nyob rau hauv orchard blocks, cultivars, qoob loo hnub thiab maturity windows. Khaws ib daim ntawv khaws cia los ntawm kev pom zoo pear los yog kua qauv thiab sau nws cov hnub tsim khoom, kev kho mob, txiav, pob, khov kub thiab kev npaj. Thaum cov khoom khaws cia tuaj txog, ntsuas ob qho qauv hauv tib qhov kev sib kho kom lub vaj huam sib luag nco tsis dhau los ua qhov siv.

Siv cov kev lees paub rau cov khoom sib txawv uas hloov qhov kev txiav txim siab yuav khoom. Ib daim ntawv thov tej zaum yuav xav tau yam tsawg kawg nkaus yield, siab tshaj drip, txhais firmness thiab xim txwv tom qab ob teev nyob rau hauv lub hauv paus tiav. Ib tug puree yuav xav tau Brix, acidity, viscosity thiab aroma qhab nia. Sau cov kev ntaus nqi ntawm tus kheej ua ntej sib tham. Yog tias ib tus kws tshaj lij qhia txog kev fermentation thaum lwm tus tshaj tawm tsis muaj, qhib cov qauv sib xyaw thib ob es tsis yog qhov nruab nrab ntawm qhov tsis xws luag rau tag nrho dhau.

Thaum ntau drifts, cais qhov laj thawj ua ntej hloov qhov specification. Sib piv cov khoom nyoos-cov ntaub ntawv kom loj hlob, cultivar, tev txheej xwm, kev kho mob concentration, kua dej, lub sij hawm ua ntej khov, lub freezer kev ua tau zoo, pob foob, lub hnub nyoog cia thiab kub keeb kwm. Tom qab ntawd rov ua tiav - khoom kuaj. Yog tias tsuas yog ib lub thawv ua tsis tiav, tshawb xyuas kev faib khoom; yog tias txhua lub thawv thiab tus neeg muag khoom khaws cia nyob rau hauv tib txoj kev, tshuaj xyuas cov txheej txheem lossis cov khoom siv raw. Yog tias qhov qub kev pom zoo khaws cia tseem ua haujlwm tsis zoo, xyuas seb puas muaj kev npaj lossis kev cia khoom hloov pauv.

Teem ib qho kev kho kom raug- txoj hauv kev ua ntej lub qhov rais xa khoom kaw. Cov ntaub ntawv yuav tsum tau hais tias seb qhov ntau npaum li cas raug tso tawm, raug lees txais rau ib daim ntawv thov sib txawv, rov ua haujlwm raws li txoj cai thiab tsim nyog, hloov lossis tsis lees paub. Tsiv cov txiv ntseej muag muag los ntawm qhov pom pom topping rau puree tuaj yeem rov qab tau tus nqi tsuas yog thaum muaj kev nyab xeeb, cov khoom xyaw, daim ntawv lo, kev pom zoo ntawm cov neeg siv khoom thiab traceability tag nrho tso cai rau kev hloov. Qhov kev qhuab qhia no txwv tsis pub lub sijhawm ua lag luam los ntawm kev ntsiag to txo ​​tus qauv.

Ua tib yam ntsuas thoob plaws kev xa khoom. Peb qhov ntau tuaj yeem dhau mus thaum qhov ruaj khov lossis xim txav tsis tu ncua mus rau qhov txwv. Ib lub rooj ntau yam yooj yim uas qhia qhov nruab nrab, qhov ntau thiab qhov kev tsis lees paub ua rau koj muaj lub teeb liab ntxov los tham txog kev loj hlob lossis kev tswj cov txheej txheem ua ntej qhov ua tsis tiav. Khaws cov txiv pear thiab cov kua txiv hmab txiv ntoo sib cais vim tias cov qhab nia ib txwm tsis hais txog tib yam khoom nyoos- coj tus cwj pwm lossis kev kho kom raug.

Tsim ib sab -los ntawm -Side Approval Specification

Lub npe cultivar lossis pom zoo siv, keeb kwm, lub caij qoob loo, kev loj hlob, tev los yog daim tawv nqaij - ntawm qhov xwm txheej, txiav qhov ntev, qhov siab ntev, cov khoom siv tshaj tawm thiab ciam teb rau txhua lub txiv hmab txiv ntoo. Teem kom khov sib cais, tawg -thooj txwv, xim ntau yam, txwv tsis pub, soluble solids thiab acidity txoj kev uas lawv hloov daim ntawv thov kev ua tau zoo.

Txhais ib qho kev xav thiab kev npaj lub cev: ncaj qha khov khov, tso rau hauv tub yees, lub voj voog ua noj lossis ua tiav daim ntawv qhia. Cov qhab nia tsw, qab zib, acidity, tawm -flavor, firmness, graininess, mealiness, drip thiab browning. Yuav tsum tau microbiological, residue, traceability, lo lus uas peb -cov ntaub ntawv thiab txias- saws ua raws nyias.

Lub xeev pob, net hnyav, thawv, pallet, xaj kom muaj nuj nqis, lo lus uas peb, Incoterm thiab lub qhov rais xa khoom. Covkhov apple cube xaivthiabzaub mov- ua cov neeg yuav khoomtuaj yeem pab npaj hom ntawv thiab daim ntawv thov nkag. Sau txhua qhov kev xaiv qhib, nws cov nqi lossis qhov tshwm sim zoo, cov pov thawj uas kaw nws thiab tus neeg saib xyuas.

Cov lus nug nquag

Puas yog pears muaj fiber ntau dua li txiv apples?

Cov khoom siv raw- cov ntaub ntawv hais txog zaub mov feem ntau qhia pear nrog ntau fiber ntau ntawm qhov sib npaug ntawm 100 g. Sib piv cov khoom qub thiab txheeb xyuas cov ntaub ntawv cov khoom tiav ua ntej ua daim ntawv thov.

Qhov twg muaj qab zib, txiv duaj lossis txiv apple?

Generic raw qhov tseem ceeb yog ze, thiab cultivar thiab maturity sib txawv. Rau cov khoom khov khov, xyuas cov lus qhia tshwj xeeb thiab cov khoom xyaw, tshwj xeeb tshaj yog thaum muaj kev kho mob lossis kev npaj qab zib.

Qhov twg nyob ruaj khov tom qab thawing?

Kua feem ntau muaj qhov firmer tom, tab sis cultivar, maturity, txiav, kev kho mob thiab khov tej yam kev mob yuav thim rov qab ib tug dav kev cia siab. Sib piv cov qauv tom qab qhov tseeb thaw los yog ua noj.

Vim li cas khov pear thiab txiv apples tig xim av?

Txiav cov ntaub so ntswg, oxygen, enzyme kev ua, txiv hmab txiv ntoo chemistry, lub sij hawm thiab kub txhua yam teeb meem. Nug rau qhov tshaj tawm los tiv thaiv- txoj kev browning thiab kuaj xim tom qab thawing lossis ua tiav, tsis yog thaum cov txiv hmab txiv ntoo khov.

pear puas tuaj yeem hloov tau txiv apple ib -rau-ib qho hauv ib daim ntawv qhia?

Tsis ntseeg. Flavor zog, acidity, dej tso tawm, kev ntxhib los mos thiab ua noj tawm los yuav txawv. Khiav ib daim ntawv qhia kev sim thiab kho cov koob tshuaj tsuas yog tom qab ob qho tib si ntsuas.

Kev txiav txim zaum kawg

Pear tuaj yeem muab me ntsis fiber ntau rau qhov sib npaug ntawm qhov hnyav thiab ib qho muag, muag heev; txiv apples tuaj yeem muab qhov firmer tom thiab muaj zog qab zib -tart profile. Tsis yog kev noj qab haus huv thoob ntiaj teb lossis kev lag luam zoo dua. Cov khoom lag luam, kev pabcuam hauv paus, cultivar, kev kho mob thiab daim ntawv qhia txiav txim seb tus lej txhais li cas.

Rau cov khoom khov khov, pom zoo pear thiab kua txiv hmab txiv ntoo tawm tsam tib qhov kev xav, xim av, kev ntxhib los mos thiab siv tau - txoj kev tawm los. Tom qab ntawd sib piv cov nqi ntawm cov tshuaj noj zoo thiab kaw cov ntawv sau thiab cov ntaub ntawv xav tau. Cov txiv hmab txiv ntoo zoo dua yog qhov uas dhau koj qhov kev txiav txim siab tag nrho cov khoom, tsis yog ib qho uas yeej ib qho kev noj zaub mov zoo.

Cov ntaub ntawv

• FDA: Raw Fruits Nutrition Facts Poster
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• XMSD kev ua haujlwm tau zoo hauv cov pear khov thiab cov kua sampling, specification, packing thiab export coordination.