Umutobe w'intore
Ibisobanuro
| Izina ry'ibicuruzwa | Umutobe w'intore | |
| Standard Standard: | Ibara | Imikindo-umuhondo cyangwa imikindo |
| Impumu / Flavour | Umutobe ugomba kugira intege nke z'amafaranga flavour na aroma, nta kunuka kwinshi | |
| Umwanda | Nta bikoresho byo murimahanga bigaragara | |
| Isura | Mu mucyo, nta setinine n'ihagarikwa | |
| Physics na chimie | Gukosora ibintu bikomeye (20 ℃ reporamter)% | ≥70 |
| Acide rwose (nka acide ya citric)% | ≥0.4 | |
| Gusobanuka (12ºbx, T625nm)% | ≥95 | |
| Ibara (12ºbx, T440NM)% | ≥40 | |
| Ubwicanyi (12ºbx) | <3.0 | |
| Pectin / starch | Bibi | |
| HMF HPLC | ≤20ppm | |
| Isuku | Pahulin / (μg / kg) | ≤30 |
| TPC / (CFU / ML) | ≤10 | |
| Collarm / (MPN / 100G) | Bibi | |
| Pathegenic bagiteri | Bibi | |
| Mold / Umusemburo (CFU / ML) | ≤10 | |
| ATB (CFU / 10ML) | <1 | |
| Gupakira | 1. 275Kg Ingoma, umufuka wa aseptike imbere hamwe n'umufuka wa pulasitike hanze, ubuzima bwa metero 24 buyobowe n'ubushyuhe bwa -18 ℃ 2.Ibipapuro byihariye: ibisabwa byihariye bireba ibyifuzo byabakiriya. | |
| Amagambo | Turashobora gutanga ukurikije ibipimo byabakiriya | |
Umutobe w'intore
Hitamo amafuti mashya kandi ukuze nkibikoresho byibanze, ukoresheje ikoranabuhanga mpuzamahanga rigezweho, bamaze kwihatiramo ikoranabuhanga ryiza ryibandaho, Ikoranabuhanga ritomoro ryikoranabuhanga rito, gutunganya tekinoroji. Bika ibigize imirire y'amapera, muburyo bwose, ntanyongera hamwe nuburinganire. Ibara ryibicuruzwa ni umuhondo kandi byiza, biryoshye kandi biruhura.
Umutobe w'amapera urimo vitamine na polyphenol, hamwe n'ingaruka za Antioxident,
UBURYO BWA EBINAT:
1) ongeraho umwe utanga amapera yibanze kuri ibice 6 byamazi yo kunywa no kwitegura cyane 100% umutobe wa 100%. Ikigereranyo nacyo gishobora kandi kwiyongera cyangwa kugabanuka ukurikije uburyohe bwihariye, kandi uburyohe nibyiza nyuma yo gukosora.
2) Fata umugati, umutsima wuzuye, kandi urabagirana mu buryo butaziguye.
3) Ongeraho ibiryo mugihe uteka ibiryo.
Imikoreshereze
Ibikoresho
