生產(chǎn)工藝(Production)
雞胸軟骨-清洗-酶解-脫色-脫腥-濃縮-**-噴霧干燥-包裝-檢驗(yàn)-入庫(kù) Chicken breastcartilages-Washing-Enzymatic-Decoloration-Deodorization-Concentration-Sterilization-Spray drying-Packing-Insperction-Srorage
規(guī)格書（Specifications)
pale yellow powder淡黃色粉末
Odor氣味 None
Loose Density(g/ml)密度 ≥0.20
Protein (%)蛋白質(zhì) ≥70%
Mucooplysaccharide(%)粘多糖 ≥20%
pH 5.0-7.5
Moisture (%)水分 ≤8.0
Ash (%)灰分 ≤2.0
Average molecular weight平均分子量≤3000
Heavy Metals (ppm)重金屬 Pb，ppm≤1 Pass As，ppm ≤0.5 Pass Hg，ppm ≤0.1 Pass
Bacterial Count (cfu/g)菌落總數(shù) ≤1000
Coliforms (MPN/100g)大腸菌群 ≤30
Mold &Yeast（cfu/g）霉菌及酵母菌 ≤50
Pathogenicbacteria致病菌Negative
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