大豆分离蛋白 Soy Protein Isolate （SPI NON-GMO）
产品介绍 Description
采用优质非转基因大豆生产，专门应用于乳化类高温火腿肠，西式灌肠等低温肉制品，冷冻产品(如肉丸，鱼丸等)，罐头食品，烘焙制品，面制品，糖果，糕点、水产品及饮料等产品中。
Made from high-quality non-GMO soybeans, this product is specially formulated for a wide range of applications, including emulsified high-temperature ham, sausages, Western-style cooked sausages and other processed meat products, frozen foods (such as meatballs and fish balls), canned foods, bakery goods, flour-based products, confectionery, pastries, seafood products, beverages, etc.
产品特点 Characteristics
提高蛋白质的含量，改善食品营养成份和口感；提高产品中脂肪和水的添加量，提高产品出品率；降低成本，具有很高的营养价值和市场应用范围。
It increases protein content, improves nutritional value and mouthfeel of food products. It allows for higher addition of fat and water, thereby improving product yield. By reducing production costs while delivering high nutritional value, this ingredient offers a broad range of market applications.
包装Packing
20公斤/袋，或根据买方要求
Packed in 20 kg/bag, or as per buyer’s request.
运输与贮存 Transportation & Storage
在运输及贮存过程中应该防雨防潮，不能与其他有味物品混装混存，贮存于阴凉干燥处，最佳温度应在25°C，保质期:12个月
During transportation and storage, protect from rain and moisture. Do not mix or store with odorous materials. Keep in a cool, dry place. The optimum storage temperature is 25°C. Shelf life: 12 months.
理化指标Physical & chemical index
外观 Appearance: | 浅黄粉 Light-yellow powder |
粗蛋白质 Crude Protein(dry basis. Nx6.25,%): | ≥90 |
水分Moisture(%): | ≤7.0 |
灰分 Ash(%): | ≤6.0 |
脂肪 Fat(%): | ≤1 |
细度 Particle size (pass through #100 mesh,%) | ≥ 95 |
微生物指标 Microbiological index
菌落总数 Total Plate Count: | <20000/g |
大肠菌群 Coliforms: | <10MPN/100G |
大肠杆菌 E-coil: | 阴性 Negative |
沙门氏菌 Salmonella: | 阴性 Negative |
酵母菌和霉菌 Yeasts and Molds: | <100/g |
大豆浓缩蛋白 Soy Protein Concentrate （SPC NON-GMO）
产品介绍 Description
采用优质非转基因大豆生产，蛋白含量范围为70%±5%，具有良好的乳化性、持水性及凝胶性，适用于肉制品、鱼糜制品、烘焙食品及婴幼儿配方食品。
Made from premium non-GMO soybeans, this product features a protein content of 70% ± 5%. It exhibits excellent emulsifying, water-holding, and gelling properties, making it ideal for use in meat products, processed seafood, baked goods, and infant formulas.
包装Packing
20公斤/袋或25公斤/袋，或根据买方要求
Packed in 20 kg/bag or 25 kg/bag, or as per buyer’s request.
运输与贮存 Transportation & Storage
在运输及贮存过程中应该防雨防潮，不能与其他有味物品混装混存，贮存于阴凉干燥处，最佳温度应在25°C，保质期:12个月
During transportation and storage, protect from rain and moisture. Do not mix or store with odorous materials. Keep in a cool, dry place. The optimum storage temperature is 25°C. Shelf life: 12 months.
理化指标Physical & chemical index
外观 Appearance: | 浅黄粉 Light-yellow powder |
粗蛋白质 Crude Protein(dry basis. Nx6.25,%): | 65-75 |
水分Moisture(%): | ≤7.0 |
灰分 Ash(%): | ≤8.0 |
脂肪 Fat(%): | ≤1 |
细度 Particle size (pass through #100 mesh,%) | ≥ 90 |
微生物指标 Microbiological index
菌落总数 Total Plate Count: | <20000/g |
大肠菌群 Coliforms (CFU/g): | <10 |
大肠杆菌 E-coil: | 阴性 Negative |
沙门氏菌 Salmonella: | 阴性 Negative |
酵母菌和霉菌 Yeasts and Molds: | <100/g |
大豆膳食纤维 Soy Dietary Fiber (SDF)
产品介绍 Description
大豆膳食纤维富含不溶性纤维，兼具优异的持水性与增稠性能。在各类食品加工体系中，可有效稳定质构、提升保水性并增强冻融稳定性。广泛适用于肉制品、速冻食品、烘焙食品、保健性食品及果酱等产品。同时亦是减肥食品、低脂低糖食品及高纤维食品的理想功能性配料。
Rich in insoluble fiber, this soy dietary fiber offers excellent water-holding and thickening properties. In various food processing systems, it effectively stabilizes texture, enhances water retention, and improves freeze-thaw stability. It is widely used in meat products, frozen foods, baked goods, health foods, ketchup, tomato paste, and fruit jams. It is also an ideal functional ingredient for weight management, low-fat, low-sugar, and high-fiber products.
理化指标Physical & chemical index
外观 Appearance: | 乳白色或淡黄色粉末 Milky white or light cream powder |
膳食纤维含量 Dietary fiber %: | ≥ 40.0 |
水分 Moisture(%): | ≤10.0 |
灰分 Ash(%): | ≤5.0 |
细度 Particle size (pass through #80 mesh,%) | ≥ 90 |
包装Packing
20公斤/袋，或根据买方要求 Packed in 20 kg/bag, or as per buyer’s request.
功能性 Functionality
吸水能力：8-10倍 Water Absorption Capacity: 8-10 times
运输与贮存 Transportation & Storage
在运输及贮存过程中应该防雨防潮，不能与其他有味物品混装混存，贮存于阴凉干燥处，最佳温度应在25°C，保质期:12个月
During transportation and storage, protect from rain and moisture. Do not mix or store with odorous materials. Keep in a cool, dry place. The optimum storage temperature is 25°C. Shelf life: 12 months.
水解植物蛋白 Hydrolyzed Vegetable Protein (HVP)
产品介绍 Description
水解植物蛋白（HVP）以优质食用植物蛋白（如脱脂大豆、小麦蛋白或玉米蛋白）为原料，采用食品级盐酸水解、碱中和工艺精制而成。该工艺充分释放植物蛋白中的天然鲜味物质，赋予产品醇厚、浓郁的鲜味基底，堪称高品质的天然风味调味料。
Hydrolyzed Vegetable Protein (HVP) is produced from high-quality edible vegetable proteins, such as defatted soy, wheat, or corn protein. Through a refining process involving food-grade hydrochloric acid hydrolysis and alkali neutralization, the natural flavor compounds within the plant proteins are fully released. This delivers a rich, savory umami base, making it a premium natural flavoring ingredient.
产品特性及行业应用
Characteristics and applications:
显著增鲜提香，有效掩蔽不良异味。本品广泛应用于方便面调料包、肉制品（火腿、香肠）、膨化休闲食品（如薯片、虾条）等各类咸味食品中，能有效提升整体风味层次，让产品鲜香更突出、回味更纯净。
Enhances savory notes and effectively masks undesirable off-flavors. Widely used in a variety of savory applications, including instant noodle seasoning packs, meat products (ham, sausages), and puffed snacks (such as potato chips and shrimp crackers). It elevates the overall flavor profile, delivering a cleaner, more pronounced umami taste with a satisfying finish.
包装 Packing
20公斤/箱，或根据买方要求 20kg/ctn, or as per buyer’s request
运输与贮存 Transportation & Storage
在运输及贮存过程中应该防雨防潮，不能与其他有味物品混装混存，贮存于阴凉干燥处，最佳温度应在25°C，保质期:18个月
During transportation and storage, protect from rain and moisture. Do not mix or store with odorous materials. Keep in a cool, dry place. The optimum storage temperature is 25°C. Shelf life: 18 months.
理化指标Physical & chemical index
外观 Appearance: | 浅黄色至深棕色粉末 Light yellow to dark brown powder |
总氮含量 Total Nitrogen (%) ： | 1.7-5.2 |
膳食纤维 Dietary fiber (%): | ≤1.0 |
水分 Moisture (%): | ≤6.0 |
脂肪 Fat(%): | ≤1.0 |
氯化钠含量 Salt as NaCl(%)： | 35-52 |
微生物指标 Microbiological index
菌落总数 Total Plate Count (cfu/g): | <20000 |
大肠杆菌 E-coil: | 阴性 Negative |
酵母菌和霉菌 Yeasts and Molds: | <100/g |
脱水蒜粒 Dehydrated Garlic Granules
产品介绍 Description
脱水蒜粒是以鲜蒜为原料，经过去皮、切片、打粒、漂洗、离心脱水、热风烘干、筛分以及包装等多道工序精致而成的干制调味品。成品呈均匀颗粒状，色泽自然，蒜香浓郁，辛辣风味纯正持久。产品用途广泛，既可直接用作烧烤撒料、腌肉辅料或牛排调味料，为菜肴增添层次分明的蒜香底味；也可简单复水后使用，快速恢复近似新鲜蒜粒的饱满质地与原有风味，方便灵活，满足多种烹饪场景需求。
Dehydrated Garlic Granules are produced from fresh garlic through a sequential process—peeling, slicing, granulating, rinsing, centrifugal dewatering, hot-air drying, sieving, and packaging. The result is a product of uniform granules, natural color, rich garlic aroma, and a pure, long-lasting pungent taste. Whether used dry as a seasoning rub for barbecue, marinades, or steak, or rehydrated to restore a plump texture and fresh garlic flavor, they offer exceptional flexibility for any kitchen—from home cooking to professional culinary applications.
包装 Packing
25公斤/箱，或根据买方要求
25kg/ctn, or as per buyer’s request
运输与贮存 Transportation & Storage
在运输及贮存过程中应该防雨防潮，不能与其他有味物品混装混存，贮存于阴凉干燥处，最佳温度应在25°C，保质期: 2年
During transportation and storage, protect from rain and moisture. Do not mix or store with odorous materials. Keep in a cool, dry place. The optimum storage temperature is 25°C. Shelf life: 2 years.
理化指标Physical & chemical index
外观 Appearance: | 白色或浅黄色颗粒 White or Light-yellow granules |
水分 Moisture(%): | ≤6.8 |
二氧化硫 SO2: | ≤230ppm |
颗粒大小 Granule size(mesh): | 5-8; 8-16; 16-26; 26-40; 40-80 |
微生物指标 Microbiological index
菌落总数 Total Plate Count: | <100,000 cfu/g |
大肠菌群 Coliforms: | <300 cfu/g |
大肠杆菌 E-coil: | 阴性 Negative |
沙门氏菌 Salmonella: | 阴性 Negative |
酵母和霉菌 Yeasts and Molds: | <500 cfu/g |
脱水蒜片 Dehydrated Garlic Flakes
产品介绍 Description
精选优质大蒜，经清洗、切片、热风干燥、检测等工艺精制而成。成品呈乳白至淡黄色，片型完整，蒜香纯正浓郁，辛辣与回甜平衡协调，无焦糊、无霉变、无虫蛀、无异味。
Selected from premium-quality garlic, and refined through processes including cleaning, slicing, air drying, and inspection. The finished product appears creamy white to light yellow in color, with intact slices. It delivers a pure and rich garlic aroma, with a balanced profile of pungency and sweet aftertaste. Free from scorching, mildew, insect infestation, and off-odors.
产品特性及行业应用
Characteristics and applications
蒜片复水后口感柔韧、形态饱满、蒜香浓郁。特别适合炖煮类复合调味料、即食汤料包、肉制品加工及餐饮厨房等需要视觉呈现和持久耐煮的场景。
After rehydration, the garlic flakes exhibit a tough and chewy texture, plump shape, and rich garlic aroma. They are particularly suitable for stewed compound seasonings, instant soup packs, meat product processing, and catering kitchens—scenarios that require visual presentation and sustained durability during prolonged cooking.
脱水蒜粉 Dehydrated Garlic Powder
