Iimveliso zeBheri
Iimveliso zeBheri
IGelatin luhlobo lwegum yendalo ecocekileyo ekhutshwe eluswini lwethambo lesilwanyana, kwaye eyona nto iphambili yiproteni. Isetyenziswa kakhulu ekubhakeni ekhaya. Umsebenzi wayo kukuqinisa izithako. Ukutya okunegelatin kunencasa ethambileyo nethambileyo, ingakumbi ekuveliseni imousse okanye ipudding. Phakathi kwazo, igelatin inokwahlulwa ibe yiphepha legelatin kunye nomgubo wegelatin. Umahluko phakathi kwazo ukwiimo ezahlukeneyo zomzimba.
Emva kokuntywila, iphepha legelatin kufuneka likhutshwe amanzi lize lifakwe kwisisombululo ukuze liqine, emva koko linokuxutywa lize linyibilike. Nangona kunjalo, i-gelatinous powder ayidingi kuxutywa ngexesha lokuntywila. Emva kokuba ifunxa amanzi ngokuzenzekelayo kwaye yande, ixutywa ngokulinganayo ide inyibilike. Emva koko yongeza isisombululo esifudumeleyo ukuze siqine. Qaphela ukuba zonke iidizethi ezenziwe ngegelatin kufuneka zifakwe efrijini, okulula ukuzinyibilikisa nokuziguqula kwindawo efudumeleyo.
Ye-Confectionary
Umlinganiselo oqhelekileyo we-gelatin kwiilekese yi-5% - 10%. Isiphumo esingcono sifunyenwe xa umthamo we-gelatin wawuyi-6%. Ukongezwa kwe-gelatin kwi-gum yi-6.17%. 0.16% - 3% nangaphezulu kwi-nougat. Umlinganiselo wesiraphu yi-1.15% ～ 9%. Isithako se-lozenge okanye i-jujube candy kufuneka siqulathe i-2% - 7% ye-gelatin. I-Gelatin ithambile ngakumbi, iguquguquka kwaye icacile kune-starch kunye ne-agar ekuveliseni iilekese. Ngokukodwa, ifuna i-gelatin enamandla aphezulu e-gel xa ivelisa iilekese ezithambileyo nezithambileyo kunye ne-toffee.
Kwimveliso yobisi
Ukwakheka kweebhondi zehydrogen kwi-gelatin etyiwayo kuthintela ngempumelelo ukuna kwe-whey kunye nokuxinana kwe-casein, okuthintela isigaba esiqinileyo ukuba singahlukani nesigaba solwelo kwaye kuphucula ulwakhiwo kunye nokuzinza kwemveliso egqityiweyo. Ukuba i-gelatin etyiwayo yongezwa kwi-yoghurt, ukwahlukana kwe-whey kunokuthintelwa, kwaye ulwakhiwo kunye nokuzinza kwemveliso kunokuphuculwa.
