I-China I-gelatin encinci yenkomo/yengulube etyiwayo eneentyantyambo eziqala kwi-80-320 ze-marshmallow fektri kunye nababoneleli

I-gelatin encinci yenkomo/yengulube etyiwayo eneentyantyambo eziqala kwi-80-320 ze-marshmallow Umfanekiso obonisiweyo

I-gelatin encinci yenkomo/yengulube etyiwayo eneentyantyambo eziqala kwi-80 ukuya kwi-320 ze-marshmallow

Abantu abaninzi basebenzisaigelatin ye-marshmallowNjengokoigelatin ye-marshmallowIzinto zayo ezisetyenzisiweyo lulusu, ithambo, imisipha, imisipha kunye nobukhulu beenkomo ezintsha, iihagu, iigusha kunye neentlanzi ezibonelelwa zizilarha, iifektri zenyama, iindawo zokufaka ukutya, iimarike zemifuno, njl.njl. eziphumelele uhlolo lwe-quarantine. Imveliso ye-gelatin imhlophe okanye ityheli, ikhanya kwaye icwebezela okanye i-powder. Yinto engenambala, engenancasa, engaguqukiyo, ecacileyo kwaye eqinileyo engenakristali.

Thumela i-imeyile kuthi

Iinkcukacha zeMveliso

Iithegi zeMveliso

KwiMarshmallow, ukwenziwa kwe-foam kunye nokuzinza kwe-foam kusetyenziswa kakhulu kwi-gelatin, kulandele ukuqina kunye nokwakheka kwe-gelatin. Ukukhetha iinkcukacha ezahlukeneyo ze-gelatin, okanye ukudibanisa i-gelatin ne-starch eguquliweyo kunye nezinye izinto eziluhlaza, singalungiselela iimveliso ezizinzileyo ezinobunzima kunye nokuthungwa okwahlukeneyo.

Ifomula

I-70g yeswekile emhlophe egayiweyo, i-70ml yamanzi,
10 g umgubo wegelatin, 70 ml amanzi abandayo,
Isitatshi sombona 30g, umgubo weswekile 10g

Amanyathelo okusebenza

1. Linganisa izithako ezifunekayo xa ulungiselela ukutya.
2. 10 g ye-gelatin powder inyibilikiswa ngaphambi kokuba inyibilikiswe ngamanzi abilayo angama-70 ml.
3. Faka istatshi sombona ebhodweni uze uqhotse kubushushu obuphantsi imizuzu emi-3-5.
4. Yiqhotse, uyipholise uze uyixube neswekile eyomileyo, uyithathe isiqingatha uze uyihluze kwisitya ukuze inganamatheli.
5. Galela i-70g yeswekile emhlophe egayiweyo embizeni, yongeza i-70ml yamanzi.
6. Yehlisa ubushushu ude amanzi aneswekile abile aze aqhume. Ukuba kukho i-thermometer, yilinganise malunga ne-100 ℃. Cima ubushushu kuqala.
7. Galela isisombululo segelatin esinyibilikiswe emanzini abandayo, ubilise kwakhona, uze ucime umlilo.
8. Pholisa ukuya kubushushu obuncinci (40-55 ℃).
9. Lahla amathontsi ambalwa ejusi yelamuni uze uwaxube ngesantya esiphezulu usebenzisa isixhobo sombane sokubetha amaqanda de abe makhulu kwaye abe silika,
10. Galela umxube kwisitya uze usebenzise isixhobo sokukrazula ukuze uwukrwele ngokukhawuleza. Ukuba ubushushu begumbi buphantsi kwaye isenzo sicotha, i-marshmallow kulula ukuyiqinisa, nto leyo engayilungelanga ukuyibumba.
11. Hluza umaleko wesitatshi kunye neswekile ecoliweyo kwi-marshmallow uze uyibeke efrijini iiyure ezi-3-4. Sebenzisa imela ukuze uzobe isangqa esijikeleze isitya, ujike iqhosha, ucofe kancinci i-demoulding, uze uyinqumle ibe ziingceba ezincinci.

Ikhrayitheriya yoVavanyo: GB6783-2013	I-Marshmallow
Izinto zeMvelo nezeKhemikhali
1. Amandla eJeli (6.67%)	220-260bloom
2. Ukuqina (6.67% 60℃)	25-35mps
3 Umnatha	8-60mesh
4. Ukufuma	≤12%≤12%≤12%
5. Uthuthu(650℃)	≤2.0%≤2.0%≤2.0%
6. Ukucaca (5%, 40°C) mm	≥500mm
7. PH (1%) 35℃	5.0-6.5
8. NGOKO₂	≤30ppm
9. H₂O₂	Okungalunganga
10. Uthumelo lwe-450nm	≥70%
11. Uthumelo lwe-620nm	≥90%
12. I-Arsenic	≤0.0001%
13. I-Chrome	≤2ppm
14. Iintsimbi ezinzima	≤30ppm
Inkokeli	≤1.5ppm
16. Into enganyibilikiyo emanzini	≤0.1%
17. Inani lilonke leeBhaktheriya	≤10 cfu/g
18. I-Escherichia coli	Imbi/25g
19. I-Salmonella	Imbi/25g