ETshayina Umnatha omncinci webhovini/ihagu igelatin etyiwayo eneentyantyambo ukusuka kwi-80-320 yemveliso yemarshmallow kunye nababoneleli |Gelken

Umnatha omncinci webhovine/ihagu igelatin etyiwayo enentyatyambo ukusuka kwi 80-320 yemarshmallow Umfanekiso ofakiweyo

Umnatha omncinci webhovini/igelatin yehagu etyiwayo enentyatyambo ukusuka ku 80-320 yemarshmallow

Abantu abaninzi bayayisebenzisagelatin kwi marshmallow.Njengokogelatin kwi marshmallow,Izinto zayo ezikrwada lulusu, ithambo, umthambo, umthambo kunye nesikali seenkomo ezintsha, iihagu, iigusha kunye nentlanzi ezibonelelwa ziindawo zokuxhela, iifektri zenyama, iitoti, iimarike zemifuno, njl.njl. ezithe zaphumelela ukuhlolwa kwe-quarantine.Imveliso ye-gelatin imhlophe okanye i-yellow yellow, i-translucent kunye ne-glossy flake okanye i-powder.Yimathiriyeli engenambala, ayinancasa, ayiguquguqukiyo, ayifihli kwaye ilukhuni engeyiyo ikristale.

Thumela i-imeyile kuthi

Iinkcukacha zeMveliso

Iithegi zeMveliso

Kwi-Marshmallow, ugwebu kunye nokuzinza kwegwebu kusetyenziswa kakhulu kwi-gelatin, kulandelwa kukujiya kunye ne-gelation.Ukukhetha iinkcukacha ezahlukeneyo ze-gelatin, okanye ukudibanisa i-gelatin kunye nesitashi esilungisiweyo kunye nezinye izinto eziluhlaza, sinokulungiselela iimveliso ezizinzileyo ezinobunzima obuhlukeneyo kunye nemibala.

Ifomula

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

Amanyathelo okusebenza

1. Yenza umlinganiselo wezithako ezifunekayo zokulinda.
2. I-10 g ye-gelatin yomgubo ichithwa kwangaphambili kunye ne-70 ml yamanzi abandayo abilisiweyo yokulinda.
3. Beka isitashi sombona ebhodweni kwaye ugxobhoze i-fry phezu kobushushu obuphantsi kwi-3-5 imizuzu.
4. Gxuma, upholise kwaye udibanise nomgubo weswekile, uthathe isiqingatha kwaye uhluze kwisitya ukunqanda ukunamathela.
5. Galela i-70g yeswekile emhlophe embizeni, yongeza i-70ml yamanzi.
6. Yehlisa ubushushu de amanzi aneswekile abile kunye namaqamza.Ukuba kukho ithemometha, yilinganise malunga ne-100 ℃.Cima ubushushu kuqala.
7. Thela isisombululo se-gelatin echithwe emanzini abandayo, ubilise kwakhona, kwaye ucime umlilo.
8. Ubushushu obuncinci ukuya kwintente encinci (40-55 ℃).
9. Lahla amathontsi ambalwa ejusi yelamuni kwaye uwabhuluze ngesantya esiphezulu ngesibethi seqanda sombane de abe ngqindilili kwaye abe silky,
10. Galela umxube kwisitya kwaye usebenzise i-scraper ukuyikhuhla ngokukhawuleza.Ukuba ubushushu begumbi buphantsi kwaye isenzo sihamba kancinci, i-marshmallow ilula ukuyiqinisa, engabangeli ukubunjwa.
11. Sieve uluhlu lwesitashi kunye noshukela oluyimpuphu kwi-marshmallow kunye nefriji ye-3-4 iiyure.Sebenzisa imela ngobunono ukuzoba isangqa ejikeleze isikhongozeli, flip iqhosha, ucofe ngobunono ukudiliza, kwaye usike ube ngamaqhekeza amancinci.

Ikhrayitheriya yoVavanyo:GB6783-2013	I-Marshmallow
Izinto zoMzimba kunye nezeMichiza
1. Amandla eJeli (6.67%)	220-260 bloom
2. I-Viscosity (6.67% 60℃)	25-35mps
3 Mesh	8-60umnatha
4. Ukufuma	≤12%≤12%≤12%
5. Uthuthu(650℃)	≤2.0%≤2.0%≤2.0%
6. Ukungafihli (5%, 40°C) mm	≥500mm
7. PH (1%) 35℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Ibi
10. Ukuhanjiswa 450nm	≥70%
11. Ukuhanjiswa 620nm	≥90%
12. IArsenic	≤0.0001%
13. IChrome	≤2ppm
14. Iintsimbi ezinzima	≤30ppm
Inkokeli	≤1.5ppm
16. Into enganyibilikiyo emanzini	≤0.1%
17 .Ubalo lweBhaktheriya iyonke	≤10 cfu/g
18. Escherichia coli	Ibi/25g
19. Salmonella	Ibi/25g