Iimveliso zokubhaka
Iimveliso zokubhaka
IGelatin luhlobo lwetshungama yendalo esulungekileyo ekhutshwe eluswini lwamathambo esilwanyana, kwaye eyona nto iphambili yiprotheyini.Isetyenziswa kakhulu ekubhakeni ekhaya.Umsebenzi wayo kukuqinisa izithako.Ukutya kunye ne-gelatin kunambitha i-soft and elastic, ngokukodwa kwimveliso ye-mousse okanye i-pudding.Phakathi kwabo, i-gelatin inokwahlulwa ibe yi-gelatin sheet kunye ne-gelatin powder.Umahluko phakathi kwazo ukwiimo ezahlukeneyo zomzimba.
Emva kokucwina, i-gelatin sheet kufuneka ikhutshwe kwaye ifakwe kwisisombululo ukuze iqiniswe, kwaye iya kuxutywa kwaye inyibilike.Nangona kunjalo, i-gelatin powder ayifuni ukuxutywa ngexesha lokucwina.Emva kokuba ifunxa amanzi ngokuzenzekelayo kwaye iyanda, ixutywe ngokulinganayo de inyibilike.Emva koko yongeza isisombululo esifudumeleyo ukuba siqiniswe.Qaphela ukuba zonke iidessert ezenziwe nge-gelatin kufuneka zifakwe efrijini, ekulula ukuyinyibilika kunye nokukhubazeka kwindawo efudumeleyo.
YeConfectionary
I-dosage jikelele ye-gelatin kwi-candy yi-5% - 10%.Isiphumo esihle safunyanwa xa idosi ye-gelatin yayiyi-6%.Ukongezwa kwegelatin kwi-gum yi-617%.0.16% - 3% okanye ngaphezulu kwi-nougat.Umthamo wesiraphu yi-115% ～ 9%.Isithako se-lozenge okanye i-jujube candy kufuneka sibe ne-2% - 7% ye-gelatin.I-Gelatin i-elatin ngakumbi, iguquguqukayo kwaye icacile kunesitashi kunye ne-agar ekuveliseni i-candy.Ngokukodwa, idinga i-gelatin enamandla amakhulu ejeli xa ivelisa iilekese ezithambileyo nezithambileyo kunye netofi.
Ngemveliso yobisi
Ukuqulunqwa kweebhondi ze-hydrogen kwi-gelatin edliwayo kuthintela ngempumelelo i-whey precipitation kunye ne-casein contraction, ekhusela isigaba esiqinileyo ekuhlukaneni nesigaba solwelo kunye nokuphucula isakhiwo kunye nokuzinza kwemveliso egqityiweyo.Ukuba i-gelatin edliwayo yongezwa kwi-yogurt, ukuhlukana kwe-whey kunokuthintelwa, kwaye isakhiwo kunye nokuzinza kwemveliso kunokuphuculwa.
