INDLELA YOKWENZA IFUDGE
Iswekile emhlophe 30-40 iinxalenye, isiraphu yokuguqulwa 10-15 iinxalenye, isitashi isiraphu 30-40 iinxalenye, gelatin eyomileyo 4.5 ukuya 7.5 iinxalenye, umgubo owomileyo 5 ukuya 10 iinxalenye, citric acid 0.4 ukuya 0.6 iinxalenye, sodium citrate 0.075 ukuba 0.9 iinxalenye 0.9
La manyathelo alandelayo:
1. Yenza i-powder eyomileyo i-powder: izinto eziluhlaza zomgubo ococekileyo ococekileyo ziqhekezwe zibe ngumgubo ongaphantsi kweenjongo ze-100, kwaye zixutywe kwi-paste kunye namanzi amancinci ashushu kwi-80 ° C;
2 gelatin: kunye nobunzima be-gelatin eyomileyo 2 ~ 3 amaxesha amanzi, i-gelatin igalelwe, ifudumeza ide yonke ibe yi-sol, ngelixa ishushu ukongeza intlama ye-powder eyomileyo, intlama ye-powder eyomileyo kunye neglue udibanise kakuhle kwaye udibanise kwi-gelatin ethile, usike. zibe ngamaqhekeza amancinci;
3 iswekile: iswekile yokuqala iya kunyibilika, uze wongeze isitatshi isiraphu kunye isiraphu uguqulo, ukuba zonke zinyibilike, ukuhluza iswekile, iswekile ayinako ukufakwa kwinkqubo gelatin, de isiraphu bilisa, ubushushu isiraphu ibilisa yi 115 ~ 120 °. C, unokuyeka ukubilisa iswekile, ukupholisa;
4. Xuba uze ume: Xa iqondo lobushushu lesiraphu liphola ukuya kutsho kwi-100°C, yongeza igelatin uze udibanise, uze ugalele i-acid yekalika kunye ne-sodium citrate, ugovuze ngokucothayo ngokulinganayo, uze ume emva kokuvuselela, ukuze amaqamza akwisiraphu aqokelelene. umphezulu wesiraphu, kwaye emva koko ucofe;
5. Ukubumba:
(1) ukugalela ukubumba, isiraphu emva kokuma, okanye kwimeko yolwelo, kwaye inolwelo oluthile, inokugalelwa ukubumba indlela yokubumba;
2
6. Ukupakishwa kokuxuba isanti: ukuthululela ukubumba kwe-candy ethambileyo, ukuhluza kwi-starch, susa i-sugar surface ye-mold powder, ukuxuba isanti, kunye namasuntswana afanayo eswekile emhlophe ecocekileyo yokuvuselela, ukwenzela ukuba ibambelele kumphezulu womhlaba. ilekese ethambileyo.
Ixesha lokuposa: Dec-01-2021
