[Sunan Latin] Vitis vinifera L..

[Tsarin Shuka] daga China

[Bayyana] Baƙar fata ja zuwa ruwan hoda

Bangaren Shuka Amfani: 'Ya'yan itace

[Girman sashi] 80 raga

[Asara akan bushewa] ≤8.0%

(Heavy Metal) ≤10PPM

[Sauran magungunan kashe qwari] EC396-2005, USP 34, EP 8.0, FDA

[Rayuwar Shelf] Watanni 24

[Package] An cushe cikin gangunan takarda da jakunkuna-roba biyu a ciki.

[Nauyin Net] 25kgs/Drum

[Gabatarwa:]

Ruwan innabi mai da hankali cire foda shine wani antioxidant mai ƙarfi. Yana ƙarfafawa da kare nama mai rai kuma yana taimakawa cikin wurare dabam dabam. Yana da babban antioxidant, sau 20-50 mafi ƙarfi fiye da bitamin C, E da beta-carotene. Yayin da muke tsufa, jikinmu yana samar da ƙarancin antioxidant don magance tsarin tsufa don haka yana buƙatar kari tare da waɗannan. Ciwon inabi ya ƙunshi bioflavonoids na halitta da ake kira proanthocyanidins wanda ke taimakawa wajen tallafawa lafiyar membranes tantanin halitta daga lalacewa mai lalacewa. Har ila yau, yana ba da kariya ga cututtukan zuciya ta hanyar hana oxidation na lipoproteins, yana sa su ƙasa da yiwuwar mannewa ga bangon tashar jini.

[Babban Aiki]

1) Abubuwan dandano a cikin fakitin kayan yaji don ruwan 'ya'yan itacen rasberi suna kiyaye dandano na asali

2) Launuka a cikin ice cream, da wuri don kyakkyawan launin ruwan kasa na ruwan 'ya'yan itacen rasberi

3) Hakanan za'a iya shafa shi a cikin abin sha, abincin jarirai, kayan kiwo, gidan burodi, alewa da sauran su

[Aikace-aikace]

• Ƙara zuwa ruwa da ƙanƙara don ƙaƙƙarfan ruwan bitamin mai daɗi

• Ƙara ruwa zuwa electrolyte don abin sha na wasanni na halitta

• Shirya “siffa mai sauƙi” ta ƙara zuwa ga abin zaki da ruwa, yi amfani da shi don ɗanɗana gauraye abubuwan sha ko yin askewar ƙanƙara.

• A saka foda a cikin kayan da aka toya kamar wainar, kuki, muffins da kukis

• Ƙara zuwa ruwan 'ya'yan itace kayan lambu

• Dama a cikin yoghurt bayyananne

• Dama cikin ice cream

Raw Vegan Cuku - Yadda ake yin Vegan Raw Nut da/ko Cukuwar iri ta amfani da majin acidophilus. Yi cuku mai iri ko goro na zaɓin da kuke so, ko haɗar iri da goro.

Umarnin ga Almond Nut Cheese:

Yi batch na farko da ɗan ƙaramin almond don idan bai zama kamar yadda kuke so ba, ba zai zama babban asara ba. Fasahar yin haki na iya ɗaukar ɗan ƙaramin aiki don daidaita shi.

Kuna buƙatar:

Almonds,
Acidophilus/lactobacillus
gishiri
ruwa mai tsabta (zai fi dacewa distilled, tacewa ko tafasa sannan a sanyaya zuwa zafin jiki)

Muna amfani da foda acidophilus mai cin ganyayyaki, wasu mutane suna yin nasu ta hanyar yayyafa alkama a cikin ruwa na ƴan kwanaki kuma suna amfani da wannan ruwan da ake kira rejuvelac, amma wannan yana iya zama dicey da rashin tabbas.

Sai a jika danyen almond a cikin dare da daddare sannan a kurkura kafin a fara yin blanching. (Idan kun yi madarar almond za ku iya amfani da daskararrun daskararrun don yin cuku na goro, madarar almond kuma ya fi kyau idan kun yi amfani da almonds).

Don blanch da almonds zuba ruwan zafi a kansu, isa ya rufe su. Wannan zai sassauta fatun kuma kawai za ku iya fitar da su ta hanyar matse su. Yi amfani da ɗan ƙaramin audugar da aka ɗora don kamawa idan ba su tashi da sauƙi ba.

Haɗa (maɗaukaki mai saurin sauri shine mafi kyawun wannan) almonds da kusan rabin zuwa teaspoon ɗaya na gishiri ga kowane jarful tare da isasshen ruwa mai tsafta wanda batter zai zama ruwa isa gauraye.

Da zarar an gauraye shi cikin batir mai santsi, ƙara 1/4 tsp na acidophillus/lactobaccillus foda da bugun jini na ƴan daƙiƙa.

Saka wannan batter a cikin kwalba mai tsabta tare da kusan 1/3 fanko a saman don ba da damar fadadawa. Dunƙule kan murfi amma kar a ɗaure don a iya fitar da iskar fermentation.

Sanya waɗannan kwalba a wuri mai dumi, daga digiri 80 zuwa tsakiyar Fahrenheit na casa'in, babu zafi. Tsakanin tamanin zuwa digiri casa'in tabbas yana da kyau.

Ka bar su na tsawon awanni 4 aƙalla sannan ka duba don ganin ko ka ga alamun fermentation. Wannan zai zama ƙananan kumfa, kuma batter zai yi ƙarfi. Idan ka cire murfi da wari, ya kamata ka ji wari mai daɗi mai daɗi. Ka tuna maye gurbin murfin kai tsaye lokacin gwaji. Dangane da zafin jiki, ana iya shirya su daga sa'o'i 4-6 ko fiye. Mai sanyaya zafin jiki zai ɗauki tsawon lokaci.

Da zarar kumfa sun cika cuku aƙalla 50% za ku iya sanya su cikin zafin jiki kuma ku bar su har tsawon yini ko na dare. (zafin daki na 55 zuwa 70 F). Cukuwar tana shirye lokacin da ƙananan kumfa da yawa za ku iya gani ta gilashin kuma yana da ƙamshi mai daɗi da tang mai daɗi.

Da zarar cuku ya gama, ƙara murfi kuma a sanyaya. Zai ɗauki mako ɗaya ko biyu a cikin firiji (har ma ya fi tsayi dangane da abubuwa daban-daban). Wasu ma sun daskare shi, amma ba mu samu ba. Mun yi amfani da wannan cuku ta hanyoyi da yawa.

Chitosan / ˈkaɪtɵsæn/ shine polysaccharide madaidaiciya wanda ya ƙunshi bazuwar rarrabawar β- (1-4) mai alaƙa D-glucosamine (naúrar deacetylated) da N-acetyl-D-glucosamine (naúrar acetylated). Ana yin ta ta hanyar magance jatan lande da sauran ɓawon ɓawon burodi tare da alkali sodium hydroxide.
Chitosan yana da adadin kasuwanci da yiwuwar amfani da ilimin halittu. Ana iya amfani dashi a aikin noma azaman maganin iri da biopesticide, yana taimakawa tsire-tsire don yaƙar cututtukan fungal. A cikin ruwan inabi ana iya amfani dashi azaman wakili na tarawa, kuma yana taimakawa wajen hana lalacewa. A cikin masana'antu, ana iya amfani da shi a cikin murfin fenti na polyurethane mai warkarwa. A cikin magani, yana iya zama da amfani a cikin bandeji don rage zubar jini kuma a matsayin wakili na antibacterial; Hakanan ana iya amfani dashi don taimakawa isar da magunguna ta fata.

Wannan bidiyon an yi niyya ne ga makafi masu amfani.

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