Ingxelo enokwenzeka malunga nobubanzi besicelo kunye nethemba lophuhliso lweeoli ezikhethekileyo kunye namafutha

特种油脂应用范围及发展前景的可研报告

Ingxelo enokwenzeka malunga nobubanzi besicelo kunye nethemba lophuhliso lweeoli ezikhethekileyo kunye namafutha

第一节特种油脂的简介

特种油脂人造奶油从发明至今已有一百多年的历史。应不足，法国拿破仑三世悬赏招募，号召制造奶油的代用品。法国化学家梅吉。里斯于1869年制成的奶油油获法国、英国专利。由于這种新产品的组成、外见都与市木獻給人獻知道，外观都与市求，没有福家，油油获法国、英国专利。奶油”，它还有一名“麦淇淋”，是英文“Imajarini”的音译。（可研报告）

Icandelo 1 Intshayelelo kwiioli ezikhethekileyo kunye namafutha

Ioli ekhethekileyo njengemajarini, ineminyaka engaphezu kwekhulu yembali ukusuka ekusungulweni. Ngasekupheleni kwenkulungwane ye-19, ebudeni beMfazwe yaseFranco-Prussia, uNapoleon III waseFransi wanikela ngesisa ukuze afune umntu oza kubambela le cream eyayinqongophele eYurophu. Meggie, ikhemisti yaseFransi. Ioli yekhrimu eyenziwe nguMullis ngo-1869 yayinelungelo elilodwa lomenzi wechiza eFransi naseNgilani. Njengoko imveliso entsha ifana nebhotolo ekwenziweni kwayo nakwinkangeleko yayo, ibizwa ngokuba yi-“margarine,” kwakunye “nemargarine,” gama elo eliguqulelwe ngolunye ulwimi kwigama lesiNgesi elithi imajarini. (Ingxelo yophononongo olunokwenzeka)

第二节特种油脂的生产工艺

Icandelo 2 Iteknoloji yokuvelisa ioli ekhethekileyo kunye namafutha

（一）生产工艺 Itshati yokuqukuqela kwemveliso

1．人造奶油生产工艺 Inkqubo yemajarini

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Inqanaba le-oyile + nenqanaba lamanzi→Iemulsification→Ukuncamathelisa→Ukucima→Ukuxova→imajarini

2．起酥油生产工艺 Inkqubo yokunciphisa

基料油→（乳化）→急冷→捏合→起酥油

I-oyile esisiseko→Ukuqinisa→Ukucima→Ukuxova→Ukucudisa

3．代可脂生产工艺 Inkqubo yecocoa ibhotolo endaweni

氢化基料油→急冷→捏合→代可可脂

Isiseko se-oyile ye-Hydrogenation→Ukucima→Ukuxova→Isitshintshi sebhotolo yeCocoa

（二）主要设备 Isixhobo esingundoqo

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休止管（酥皮油).

Itanki ye-Emulsification (imajarini kunye nokunciphisa), impompo ye-HP, ukuvota, umatshini we-pin rotor, ivalve yoxinzelelo lwangasemva, ityhubhu yokuphumla (imargarine yetafile)

第三节  特种油脂的应用范围Ukusetyenziswa kweoli ekhethekileyo

（一）乳化剂 iarhente yokumisela

众所周知油、水是不相溶的，而我们的人造奶油是由油和水为主要原料生产的，二者之所以能很好的结合则是乳化剂的乳化作用所致。常用的乳化剂有以下几种:

Njengoko sonke siyazi, ioli kunye namanzi ayinakunyibilika, kwaye i-margarine yethu iveliswa ngeoli kunye namanzi njengezona zinto ziphambili, ezi zimbini zinokudibanisa kakuhle kakhulu kubangelwa yi-emulsification ye-emulsifier. Ii-emulsifiers ezisetyenziswa ngokuqhelekileyo zezi zilandelayo:

1

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得。馏单甘酯（纯度40－50%）和未蒸馏单甘酯（纯度90%以上)

I-Monoglyceride yi-emulsifier esetyenziswa kakhulu, elungiselelwe ukusabela kwe-glycerol kunye neoli. Iimveliso kwi-powder, i-granular okanye i-paste, ngokucoceka kwayo inokwahlulwa ibe yi-distilled monoglyceride (ubunyulu 40-50%) kunye ne-monoglyceride engapheliyo (ubunyulu ngaphezu kwe-90%). Ayinyibiliki emanzini, inyibilika kwigrisi (ngaphezu kwe80℃). Yigcine ivaliwe xa uyigcina.

2．卵磷脂 Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产用大豆磷脂代用卵由于其成本高且易腐败，生产用大豆磷脂代用卵由肯脂。大豆的话败产品，主要成分為卵磷脂、脑磷脂及肌醇磷脂。精制后呈半透明的粘稠液，在空气中或光线照射下迅速变黄，并逐渐成不透明的营话。乳化性，是良好的天然乳化剂。卵磷脂添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油，费存定割。

ILecithin ekuqaleni yayithatyathwe kwizithungu zeqanda, kodwa ngenxa yexabiso layo eliphezulu kunye nendalo etshabalalayo, i-soy lecithin yayisetyenziswa endaweni yemveliso. Iimbotyi zesoya phospholipid yimveliso evela kwimbotyi yesoya hydration degumming. Amacandelo ayo aphambili yi-lecithin, i-lecithin kunye ne-inositol phospholipid. Ulwelo lwe-viscous oluguquguqukayo olujika lube tyheli ngokukhawuleza emoyeni okanye ekukhanyeni kwaye lube bumdaka opaque. Ukunganyibiliki emanzini, ukunyibilika kakuhle kwe-oyile kunye ne-emulsification, yi-emulsifier yendalo efanelekileyo. I-Lecithin eyongeziweyo kwi-margarine okanye ukunciphisa kunokunyusa ukuzinza, ukwandisa i-flavour yokutya, kodwa kunye nokuthintela ukutshiza kweoli ngexesha lokupheka, ukugcinwa kufuneka kube yi-shading, itywinwe.

3

蔗糖酯是一种高效而安全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶于亚水，远于水，连01 ℃以上会分解。蔗糖酯与单甘酯并用可以作人造奶油的乳化剂，对面包、蛋糕有抗老化作用。

I-Sucrose ester luhlobo lwe-surfactant esebenzayo nekhuselekileyo, elungiswe kukusabela kwe-sucrose kunye ne-asidi enamafutha, enyibilikayo emanzini, kodwa enganyibiliki kwi-oyile, izinzile kwi-120℃, iya kubola ngaphezulu kwe-145℃. I-Sucrose ester kunye ne-monoglyceride ingasetyenziswa njenge-emulsifier ye-margarine, enefuthe elichasayo lokuguga kwisonka kunye nekhekhe.

4．SPAN(司盘 /失水山梨醇脂肪酸酯Sorbitol fatty acid ester）

失水山梨醇脂肪酸酯是由山梨糖醇与脂肪酸反应制得的一类物质，其中我司常用的有5SPAN60,25市用的有5SPAN60,2660,660. ℃，酸值5－10，SPAN65则分别是55－57℃、12－15，二者碘值均小于2。白色或黄白色，热稳定性好，难溶亚亚水，加诉水，却显水。性是对油脂结构有稳定作用，可使急冷后的油脂稳定在β′晶体结构.

I-Sorbitol fatty acid ester luhlobo lwento elungiselelwe ukusabela kwe-sorbitol kunye ne-fatty acid, phakathi kwayo i-SPAN60 kunye ne-SPAN65 zisetyenziswa ngokuqhelekileyo yinkampani yethu. Indawo yokunyibilika ye-SPAN60 yi-52-54℃, ixabiso le-asidi yi-5-10, kwaye ixabiso le-asidi lika-SPAN65 yi-55-57℃ kunye ne-12-15 ngokulandelelana, kunye nexabiso le-iodine yazo zombini ingaphantsi kwe-2. Imhlophe okanye i-yellowish umhlophe, uzinzo oluhle lwe-thermal, kunzima ukunyibilika emanzini, kulula ukuchithwa kwioli xa ushushu. Olona phawu lubalulekileyo kukuzinzisa ulwakhiwo lwegrisi, olunokwenza igrisi izinze kwi-β 'crystal structure emva kokucima.

（二）抗氧化剂 IAntioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选用原料、加洅方、加洅方、加洅方。外，还可添加一些安全性高、效果显著的抗氧化剂。抗氧化剂的效果与油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温度有关。我司嗉关。

I-oxidation yinto ebalulekileyo ekhokelela ekuwohlokeni komgangatho we-margarine kunye nokunciphisa. Ukuthintela i-oxidation, ngaphezu kokuqwalasela ukukhethwa kwezinto eziphathekayo, iindlela zokucubungula, ukupakisha kunye neemeko zokugcina, ezinye i-antioxidants ezikhuselekileyo nezisebenzayo nazo zinokongezwa. Impembelelo ye-antioxidants ixhomekeke kuhlobo lweoli, iqondo lokucokisa, umxholo we-FFA, ubhedu kunye ne-iron ion, ukufuma, ukukhanya, ukuvezwa komoya kunye nobushushu. Ii-antioxidants zethu ezisetyenziswa ngokuqhelekileyo zezi zilandelayo:

1．BHA (丁基羟基茴香醚）

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57－65Ⅎ中溪2溪2 0－40%,热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增效剂慧无恶，好。油脂中最大用量0.2g/Kg,人造奶油中0.1g /Ikg.

I-crystalline powder emhlophe okanye etyheli, enevumba elikhethekileyo lephenolic kunye nevumba elimnandi, indawo yokunyibilika 57-65 ℃, ayinyibiliki emanzini, 25 ℃ ukunyibilika kweoli 30-40%, ukuzinza okuhle kwe-thermal, ialkali ebuthathaka akulula ukuyitshabalalisa, inokutshatyalaliswa. isetyenziswe kunye nokutya kokubhaka, amandla anamandla e-antibacterial. I-BHA iyasebenza ngakumbi xa isetyenziswe ngokudibanisa namanye ama-antioxidants okanye i-citric acid, i-synergist. Ubuninzi bedosi yi-0.2g/Kg kwigrisi kunye ne-0.1g/Kg kwimajarini.

2．BHT(丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5－70.5℃,沸点265℃，不溶于水，25℃豆治中，油中40%，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂領市中最大用量量最中最大用量量0,中最大民宿/Kg0. ,与BHA、柠檬酸合用以“ BHT:BHA:柠檬酸=2:2:1”比例为佳.

Ikristale emhlophe okanye umgubo, ayinancasa, ayinavumba, indawo yokunyibilika 69.5-70.5 ℃, indawo ebilayo 265 ℃, ayinyibiliki emanzini, 25 ℃ ioyile yesoya enyibilikayo 30%, ioyile yomqhaphu 20%, 40 ℃ lard 40%, uzinzo oluhle lwe-thermal, sublimation akukho heteroodor ye-BHA, ixabiso eliphantsi, ubutyhefu obunxulumene ne-BHA ephezulu ye-antioxidant. Umlinganiselo ophezulu wamafutha ngu-0.2g / Kg, i-margarine ngu-0.1g / Kg, kunye nomlinganiselo we-BHT: BHA: i-citric acid = 2: 2: 1 iyona nto ibhetele xa idibene ne-BHA kunye ne-citric acid.

3．TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA、BHT好，最大特点Fe离子存在下不着色。TBHQ添加到油众，油溶性良好，熔点126.5－128.5℃,可单独使用，也可与BHT、BHA混用，油中最大添加量0.02%.

Uhlobo olutsha lwe-antioxidant, umphumo we-antioxidant ungcono kune-BHA, BHT, uphawu olukhulu lwe-Fe ion phambi kokungabikho kombala. I-TBHQ ayiyi kuvelisa iphunga okanye i-heteroodor xa ifakwe kwioli, kwaye ioli ine-solubility efanelekileyo. Indawo yokunyibilika yi-126.5-128.5℃. Ingasetyenziselwa yodwa okanye ixutywe ne-BHT kunye ne-BHA, kwaye inani eliphezulu elongezelelweyo kwioli yi-0.02%.

（三）增效剂—柠檬酸 Synergist-citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用。物油中使用酚型抗氧化剂，若同时添加柠檬酸，其抗氧化效果将显著提高。一般认為柠檬酸能和促进氧化反应的微量金属离离+3Cu+3从而对促进氧化的金属离子起钝化作用。增效剂的用量一般是酚型抗氧化剂的1/4－1/2.

Ukudibanisa ezimbini okanye ngaphezulu kwe-antioxidants, okanye i-synergist, idla ngokusebenza ngakumbi kunomnye yedwa, into eyaziwa ngokuba yi-synergism. Ukuba i-citric acid yongezwa kwioli yemifuno, umphumo we-antioxidant we-phenolic antioxidants uya kuphuculwa kakhulu. Ngokuqhelekileyo kukholelwa ukuba i-citric acid inokwenza i-chelates kunye ne-ion ye-trace metal (Cu2+, Fe3 +) ekhuthaza i-oxidation, ngaloo ndlela i-ion ye-metal passivating ekhuthaza i-oxidation. Idosi ye-synergist ngokuqhelekileyo yi-1 / 4-1 / 2 yaleyo ye-phenolic antioxidant.

（四）防腐剂 Isigcini

人造奶油中的水，尤其是水相中的一些物质（如乳清粉)死微生物或抑制微生物繁殖的物质。

Amanzi kwimajarini, ngakumbi ezinye izinto ezikwinqanaba lamanzi (ezifana newhey powder), zithandwa kakhulu ekuveliseni nasekukhuleni kwe-microbial. Izilondolozo zizinto ezibulala i-microorganisms okanye zivimbela ukuveliswa kwazo.

1

盐既是调味剂又是优良的防腐剂，盐的财存要注意防止受污染和防潮.

Ityuwa iyinxalenye yencasa kunye nesilondolozi esigqwesileyo. Ukugcinwa kwetyuwa kufuneka kulumke ukuthintela ungcoliseko kunye nobungqina bokufuma.

2

无色或白色鳞片状结或粉末，无臭或稍有臭味，在空气中不稳定，可被氧化着话，有公平，有无识或程霉菌、酵母及好气性菌均有抑制作用，属酸性防腐剂，宜在PH值5－6以下范围内使用。贮存时注意防潮、密封。

Iikristale ezingenambala okanye ezimhlophe zescaly okanye umgubo, azinavumba okanye zinuka kancinci, azinzanga emoyeni, zinokufakwa imibala nge-oxidation, ihygroscopic, inyibilika ngokulula emanzini, inefuthe elithintelayo kwintsholongwane yokungunda, igwele kunye nebhaktheriya ye-aerostatic, sisigcina-acidic, kufuneka isetyenziswe kwixabiso le-PH lika-5-6 ngaphantsi koluhlu. Nika ingqalelo kubungqina bokufuma kunye nokutywinwa xa ugcina.

（五）色素 I-Pigment

1.β－胡萝卜素 Beta carotene

β－胡萝卜素為理想的天然色素，具价格低、有营养、色调稳定等优点。红紫色至暗的约红，红红色至暗的约线统红红红红格红。臭，不溶于水和甘油，难溶乙醇、丙酮，240 ℃在植物油中溶解度為0.05-0.10%时要置于阴凉处，并注意遮光、密闭。

I-β-carotene yi-pigment yendalo efanelekileyo, enenzuzo yexabiso eliphantsi, isondlo kunye nokuzinza kombala. Ubomvu obomvu obomvu ukuya kwi-crystalline powder emnyama, i-heteroodor encinci, i-insoluble emanzini kunye ne-glycerol, i-insoluble kwi-ethanol, i-acetone, i-solubility ye-0.05-0.10% kwi-oyile yemifuno kwi-240 ℃. I-Beta-carotene ayizinzile kokubini ukukhanya kunye ne-oksijini kwaye iba khaphukhaphu ngombala xa ivezwe kwii-ion zensimbi ezinzima ezifana ne-Fe3+. Ukugcinwa kufuneka kufakwe kwindawo epholileyo, kwaye ubeke ingqalelo kwi-shading, umoya.

2.胭脂红 iCarmine

红色或深红色粉末，无臭，溶于水呈红色，不溶于油，耐光性、耐酸性好，耐热性，耐热性、差，遇碱变褐色。吸湿性强，宜贮存于干燥、阴凉处，长期保存，应注意密封、防潮、防变质。

Umgubo obomvu obomvu okanye omnyama, ongenavumba, obomvu emanzini, onganyibiliki kwioli, ukuchasana nokukhanya, ukuxhathisa okulungileyo kwe-asidi, ukumelana nobushushu, ukunciphisa ukuxhathisa, ukunganyangeki kwebhaktheriya, i-alkali ijika ibe mdaka. Ipropathi eyomeleleyo ye-hygroscopic, kufuneka igcinwe kwindawo eyomileyo, epholileyo, ukugcinwa kwexesha elide, kufuneka ihlawule ingqalelo kwisitywina, ubungqina bomswakama, ukuchasana nokuwohloka.

3.柠檬黄 Lemon yellow

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性、耐盐性均楠，耐酸性、耐盐性均楠，耐盐性均楠遇碱变红色。贮存注意事项同胭脂红。

Umgubo omthubi oworenji, ongenavumba, 0.1% isisombululo samanzi emthubi, onganyibilikiyo kwioli, ukuxhathisa ubushushu, ukuxhathisa kweasidi, ukuxhathisa ityuwa kulungile, ukuxhathisa ioksijini, ukuxhathisa kwealkali kubi, jika ube bomvu xa ialkali. Izilumkiso zokugcina ziyafana ne-carmine.

（六）风味添加剂 Umenzeli wencasa

1

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分為油溶性和水溶性两大类明、石头。但以精炼植物油為稀释剂的油溶性香精低温时会出现冷凝现象。所有香精都有一定的挥发性，赞存时要注意置于阴凉处（10（10－30（10－30). ,防潮、防火。香精启封后，不宜继续贮存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

Incasa yokutya yenziwe ngeentlobo ngeentlobo zeziqholo kunye ne-diluents ezinokhuseleko oluphezulu, ezinokuthi zohlulwe zibe ziindidi ezimbini: i-oyile enyibilikayo kunye ne-soluble yamanzi. Uninzi lwazo lukhona kulwelo olucacileyo nolubonakalayo, kodwa i-oyile enyibilikayo ene-oyile yemifuno esulungekisiweyo njengediluent iya kuxinana kubushushu obuphantsi. Zonke iincasa zinokuguquka okuthile, ukugcinwa kufuneka kuqwalaselwe ukuba kubekwe kwindawo epholileyo (i-10-30 ℃ ifanelekile), kwaye ubeke ingqalelo kwi-sunscreen, ubungqina bokufuma, ukuthintela umlilo. I-flavour emva kokuvula, akufanele iqhubeke nokugcina, kungcono ukuyisebenzisa. Ubushushu bezinto eziphathekayo, nikela ingqalelo kwixesha lokufaka, kwaye ubeke ingqalelo ukwenza ukuba isasazwe ngokulinganayo kwizinto eziphathekayo.

2. Ityuwa

如前所述盐既是防腐剂，又是风味调节剂。其既具有防腐作用，又具有使奶油具有咸味。盐添加量少；夏季原料油脂的熔点较高，食盐添加量较多。食盐的责存要注意防潮。

Njengoko bekutshiwo ngaphambili, ityuwa iyinto egcina incasa kunye nencasa yokulawula. Unomsebenzi wokukhusela, kodwa unomsebenzi wokwenza ukhilimu onetyuwa. Ebusika, iqondo lokunyibilika kweoli ekrwada liphantsi kwaye inani letyuwa elongeziweyo lincinci. Ehlotyeni, iqondo lokunyibilika kweoli ekrwada liphezulu kwaye isixa setyuwa singaphezulu. Ityuwa kufuneka igcinwe ngokuchasene nokufuma.

3．乳清粉 I-Whey inkungu

在人造奶油中添加乳清粉是為了增加其风味性。乳清粉的主要成分是蛋白贵，其其具有一个杀会有一个杀会性，在赞存和使用中要尤其注意。具体影响因素如下:

Umgubo weWhey wongezwa kwimajarini ukongeza incasa yayo. Inxalenye ephambili ye-whey powder yiprotheni, eguqukayo kwaye ingenakuguqulwa phantsi kweemeko ezithile. Ingqwalasela ekhethekileyo kufuneka ihlawulwe kuyo kwindawo yokugcina kunye nokusetyenziswa. Imiba ethile enefuthe yile ilandelayo:

（1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

（2）物理因素：加热（高温）、紫外线、超声波、强烈的搅拌、振荡、挤压、各种射。

(1) Izinto zekhemikhali: i-asidi, isiseko, i-solvent ye-organic, iityuwa zetsimbi enzima, i-surfactants, njl.

(2) Izinto ezibonakalayo: ukufudumeza (ubushushu obuphezulu), i-ultraviolet, i-ultrasonic, i-agitation eqinile, i-oscillation, i-extrusion, imisebe eyahlukeneyo.

4

乳脂是天然的奶油，為了增加人造奶油的营养和风味而添加。低温、阴凉、干燥处存放。

I-Butterfat yi-cream yendalo, eyongeziweyo ukwandisa isondlo kunye ne-flavour ye-margarine. Gcina kwindawo epholileyo, epholileyo neyomileyo.

（七）消泡剂――乳化硅油 Deformer-Silicone emulsion

在食品煎炸生产中，有时会产生大量的泡沫，若不及时消泡，则油或泡沫会从容器中溢，作生产事故。我司生产的“KFC”煎炸油中添加乳化硅油，就是利用了它的消泡作用.

乳化硅油为乳白色油状液体，其粘度受温度影不大，不燃，在空气中不挥发、性质经无话。

Kwimveliso yokuqhotsa ukutya, ngamanye amaxesha kuya kubakho i-foam eninzi, ukuba i-foam ngexesha elifanelekileyo, i-oyile okanye i-foam iya kuphuphuma kwisitya, ithintele ukusebenza, kwaye ibangele iingozi zemveliso. Ioli ye-silicone ye-Emulsified yongezwa kwi-oyile yokuqhotsa "KFC" eveliswa yinkampani yethu, esebenzisa isiphumo sayo sokubola.

Ioli ye-silicone ye-Emulsified i-milky oil oil liquid, i-viscosity yayo ayichatshazelwa bubushushu, i-non-flating, i-non-voltative emoyeni, ipropati ezinzileyo, i-non-toxic, i-odorless, i-soluble emanzini.

第四节  特种油脂行业的发展前景 Ithemba lophuhliso lweshishini le-oyile ekhethekileyo

我国特种油品市场发展迅速，为与汽车配套使用的消费品，润滑油已经逐步转变為普通消费用品。现在随着挺流。油行业发展也随之兴起。机械化的程度越高，润滑油的使用率就越高，前景一片光明，润滑油产业市场发展将趋稳增长。

我国特种油品行业需发挥雄厚科研技术力量优势，把握国际发展趋势，不断完善相关特种油品品光，我行业很少执行SH0040-91超高压变压器油标准，大部分采用符合国际标准的迹口油。我国分采用符合国际标准的迹口油.阔的市场需求，迎來更好的机遇.

Imarike yeoli ekhethekileyo ikhula ngokukhawuleza. Kwimpahla yabathengi esetyenziselwa iimoto, ioyile yokuthambisa iye yatshintshwa ngokuthe ngcembe yaba ziimveliso eziqhelekileyo zabathengi. Ngoku ngokuphuculwa kwenqanaba lomatshini, uphuhliso lweshishini le-oyile yokuthambisa liyakhula. Ukuphakama kweqondo lomatshini, liphezulu izinga lokusetyenziswa kwe-oyile yokuthambisa, ithemba liqaqambile, uphuhliso lwentengiso ye-oyile yokuthambisa luya kuba lukhula oluzinzileyo.

Umzi-mveliso we-oyile okhethekileyo waseTshayina kufuneka unike umdlalo opheleleyo kwiingenelo zophando oluqinileyo lwezenzululwazi kunye netekhnoloji, ubambe umkhondo wophuhliso lwamazwe ngamazwe, kwaye uphucula rhoqo imigangatho efanelekileyo yeemveliso zeoyile ezikhethekileyo. Umzekelo, ishishini lamandla ombane laseTshayina alifane lisebenzise imigangatho ye-oyile yesiguquli samandla ombane aphezulu kakhulu e-SH0040-91, kwaye uninzi lwayo lusebenzisa i-oyile evela kumazwe angaphandle ehlangabezana nemigangatho yamazwe ngamazwe. Amashishini awoyile akhethekileyo aseTshayina aya kujongana nemfuno yentengiso ebanzi kwaye angenise amathuba angcono.