Chili ose – Flakes na-acha ọbara ọbara, Okpomọkụ n’ụdị, ísì siri ike
Jan. 14, 2026
M na-esochi evolushọn nke
Usoro a lekwasịrị anya batch (chili crushed-18,000SHU) bụ ihe okike 100% - enweghị mgbakwunye. Na omume, nke ahụ pụtara obere isi ọwụwa aha maka mkpọsa, yana SHU na-agbanwe agbanwe na kettles ụlọ ọrụ. Ọtụtụ ndị ahịa na-ekwu na ihe na-acha uhie uhie na-esi ísì ụtọ na-apụta ozugbo na ntinye mmanụ na nsị noodle. N'ikwu eziokwu, enwere m obi abụọ maka nkwupụta "ụtọ na-agbanwe agbanwe", mana ngwakọta ha na nkwenye HPLC na-eme ka esemokwu sie ike.
- Akụrụngwa: Capsicum nke anwụ na-acha (nza ahọpụtara), ewepụrụ ya; enyochara ihe ndị mba ọzọ.
- Ụzọ: ịkụpịa → calibrated sieving (nhọrọ nke nha nha) → nhazi agba → ngwakọta maka ebumnuche 18,000 SHU → nhazi mmiri.
- Njikwa nchekwa: nchọpụta igwe (ferrous/non-ferrous/igwe anaghị agba nchara), magnetik, nlele anya.
- Nnwale: SHU site na HPLC (AOAC 995.03) ma ọ bụ usoro ASTA 21.3; micro kwa Codex/HACCP; ọla dị arọ na aflatoxins kwa onye na-azụ ahịa spec.
- Ndụ ọrụ: ≈24 ọnwa na akpa akara, ≤20°C, RH <65%, pụọ ìhè. Ojiji n'ezie nwere ike ịdị iche.
- Ụlọ ọrụ: nri nri, nri ngwa ngwa, pizza/QSR, ihendori ọkụ, ngwa nri, akpa nri.
| Ngwaahịa | chili egweri - 18,000SHU (Ghichaa ose chili) |
| Oge ezumike | 18,000 SHU ± 10% (HPLC/ASTA) |
| Mmiri | ≤12% (nke 8-10%) |
| Agba | Acha uhie uhie; ASTA agba ≈80-100 (batch dabere) |
| Nha urughuru | Enwere ike ịhazi ya (flakes na-esighị ike ka ọ bụrụ nke ọma, dịka ọmụmaatụ, 2-6 mm) |
| Micro (nke a na-ahụkarị) | TPC <100,000 cfu/g; Yist/Mkpụrụ <1,000 cfu/g; Salmonella adịghị / 25g; E. coli <10 cfu/g |
| Nkwakọ ngwaahịa | 25 n'arọ nke poly-lined akpa; akara nzuzo na obere ngwugwu na arịrịọ |
| Asambodo | ISO 22000, HACCP; Halal/Kosher na arịrịọ |
Otu nri nri zuru ụwa ọnụ R&D chọrọ flakes etiti na-agbapụta na mmanụ. 18,000 SHU ruru ebe ahụ dị ụtọ. Na iko ramen, flakes na-eto ngwa ngwa; na pizza shakers, ha anaghị eme achicha ma ọ bụrụ na a na-achịkwa mmiri mmiri. Maka ahịrị ihendori na-ekpo ọkụ, ọ bụ ebuli capsaicinoid a pụrụ ịdabere na ya na-enweghị ndetu mmanya karịrị ike. Echere m na ihe ka ukwuu na-emekarị bụ ịhazi ya—okpomọkụ, agba, na ịkpụ ahaziri ahazi kwa SKU.
| Usoro | Onye na-eweta ihe (Hebei) | Ndị na-ere ahịa nkịtị |
| Nkwekọrịta SHU | ±10% (nza agwakọtara, HPLC) | ±20-30% (anaghị ejikọta ya) |
| Nchọgharị | Ugbo dị larịị ka akpa | Nza nke mbubata naanị |
| Asambodo | ISO 22000, HACCP, Halal/Kosher | Dị iche iche; Ọtụtụ mgbe naanị HACCP |
| Nhazi | Okpomọkụ, agba, ịkpụ, mkpọ | Oke |
| Etiti oge | 10-20 ụbọchị (na oge) | Enweghị amụma |
Nhọrọ na-agụnye oke spiciness, ụda uhie miri emi, na nha urughuru bespoke. Maka ụdị a na-agbakọ n'ụwa niile, ngwugwu akara nkeonwe na akpa nwere nitrogen dị. Nnwale na-eso ụkpụrụ HACCP/Codex nwere nkwenye SHU; COAs na-abata na nke emechara dabara na nkọwa ndị na-azụ ahịa.
- Onye na-eme nri nri (SEA): gbanwere na Ghichaa ose chili 18,000 SHU, belata ogbe na-ekpo ọkụ na-esi na ≈22% gaa na ≈7%, belata ọrụ nrụpụta site na 11%.
- Yinye Pizza (EU): kwagara na ịkpụ nkụ; Shaker clumping mkpesa gbadara 60% ka mmiri spec siri ike ruo ≤10%.
- Akara ngwa nri (US): họọrọ flakes 2-4 mm; nzaghachi ndị ahịa kwuru "ọkụ dị ọcha" na "agba na-egbuke egbuke" n'ime izu isii nke mmalite.
N'ezie, kwụsiri ike n'etiti okpomọkụ Ghichaa ose chili belata usoro tweaks ma mee ka akụkụ mmetụta uche dị ọcha. Ọdịiche dị ntakịrị nhata ntọlite ngwa ngwa. Ma ee, ekpomeekpo ahụ na-ekpo ọkụ-ọ tụrụ ya n'anya maka 18k SHU gwepịa.
Emepụtara n'okpuru ISO 22000 / HACCP. SHU kwadoro site na HPLC kwa AOAC/ASTA. A na-amatakarị ngwa nri dị ka nchekwa na US (lee FDA GRAS). Rịọ maka COA ugbu a na nkwupụta Dumergen kwa ahịa.
Ngụ ndị nwere ikike:
- Codex Alimentarius. Ụkpụrụ izugbe nke ịdị ọcha nri CXC 1-1969 (nyocha 2020). https://www.fao.org/fao-who-codexalimentarius/
- ASTA. Usoro 21.3: Ahụhụ nke Capsicum na Oleoresins ha. https://www.astaspice.org/
- Usoro gọọmentị AOAC 995.03: Capsaicinoids na Capsicum sitere na HPLC. https://www.aoac.org/
- US FDA. 21 CFR §182.10 - Ngwa nri na ihe ndị ọzọ sitere n'okike (GRAS). https://www.ecfr.gov/
