IXESHA NOKUSETYENZISWA KWEPETIN NEGELATIN KWIMVELISO YEKHENDI
Amanqaku ezinto ezibonakalayo
I-Pectin enesantya esahlukileyo sokuqina inokukhethwa ngokobungakanani begelatin.Isixa esahlukileyo se-pectin siya kuchaphazela ukuthungwa, ixesha lokubeka kunye nokushisa okunyibilikayo kwemveliso.Sodium citrate ikakhulu ukuqinisekisa ukuba PH pectin exutywe gelatin malunga 4.5, ukuba PH liphantsi kakhulu, uya kuvelisa pectin - gelatin complex precipitation, kwaye ukuba PH ifikelela 5.0 okanye ngaphezulu, ngeli xesha, ukuzinza thermal of I-pectin iya kuhla ngokukhawuleza, enye i-peptone force gelatin nayo ingasetyenziswa, isixa-mali sinokuhlengahlengiswa ngokufanelekileyo, kuba indawo ye-isoelectric, i-PH kunye nomthamo we-buffering yeejelatin ezahlukeneyo zahluka kakhulu, iityuwa ezihambelanayo eziphazamisayo, iiasidi kunye neentlobo ze-pectin kufuneka zihlengahlengiswe. .
Imizekelo yesicelo
I-jelly candy eveliswa ngokudibanisa i-pectin kunye ne-gelatin inokwakheka okutsha kunye nencasa ebalaseleyo.I-pectin / i-gelatin yomlinganiselo owahlukileyo kunye nedosi ye-colloidal eyahlukileyo inokufumana ukuthungwa okwahlukileyo.I-Gelatin ihlwempuzekile ekuxhathiseni ubushushu, kodwa ukongezwa kwe-pectin kunokunyusa ubushushu bokutshatyalaliswa kwejeli, xa inani le-pectin lifikelela kwi-0.5%, sele linokuqinisekisa ukuzinza kwe-jelly candy kwiimeko ezininzi.
I-Pectin inencasa ebalaseleyo yokukhupha kunye nencasa yomlomo engancamiyo.Ukugcinwa kwawo kakuhle kwamanzi kukwavumela ukuba iimarshmallows zikwazi ukugcina uzinzo kurhulumente kumthamo wamanzi aphezulu (18-22%).I-marshmallows enjalo inokugcina ukufuma kunye nokuthamba ixesha elide, ngokuqhelekileyo kunye nobomi beshelufu ubuncinane unyaka omnye.
Imizekelo yeresiphi:
| Ukongeza ulandelelwano | Igama lemathiriyeli ekrwada | Umthamo wefomula (kg) |
| A | AmanziPectin | 7.50.5 |
| B | IswekileIsiraphu yeGlucose(DE42)I-Anhydrous sodium limerate | 4038.50.06 |
| C | igelatin (250 BLOOM)Amanzi | 4.513 |
| D | Isisombululo seMonohydrate citric acid (50%)Undoqo/ibala elityiwayo | 2.5ubuninzi obuphezulu |
Ubunzima bubonke be-106.66 kg Ukunyuka kwamanzi: 6.66 kg
Amanqaku obugcisa
1. Kwinkqubo, isisombululo se-4% se-pectin sinokulungiswa ngesantya esiphezulu, okanye i-1: 4 (i-pectin: iswekile) inokomisa ixutywe kwaye ichithwe emanzini amaxesha angama-30 inani le-pectin kwaye ibilisiwe ubuncinane imizuzu emi-2 ukuqinisekisa ukuba i-pectin inyibilika ngokupheleleyo.
2. I-gelatin (C etafileni) inyibilika kwiidigri ezingama-50-60 zamanzi okanye idibanise amaxesha ama-2 amanzi, ihombise imizuzu engama-30 kwaye emva koko ishushu inyibilike ekuhlambeni kwamanzi ukwenza i-peptone.
3. Nyibilikisa i-pectin( A etafileni).Jonga ku-(1) kwindlela.
4. Hlanganisa izinto ( B etafileni) kunye nobushushu ukuya kwindawo yokubilisa.
5. Izinto eziphathekayo (A kunye no-B kwitheyibhile) zixutywe kwaye zifudumale ukubilisa kuze kube yilapho umxholo oqinileyo umalunga ne-85%.
6. Ukongeza izinto eziphathekayo ( C kwitheyibhile) kwaye ulungelelanise i-SS kwi-78%.
7.Ukongeza ngokukhawuleza izinto eziphathekayo (i-D etafileni), kunye nokuxuba ngexesha elifanelekileyo, ukongeza i-essence / pigment, ukuthululela ukubumba phantsi kwe-80-85 degrees.
8.Ukuba usebenzisa i-gelatin peptone kwimveliso, kufuneka yongezwe phambi kokuxuba iziqholo xa ubushushu beswekile bumalunga ne-90-100 degrees, kwaye bucotha ukuvuselela (Ukuba isantya sikhawuleza kakhulu, kuya kuthatha umoya omninzi, kwaye kuvelise okuninzi. amaqamza).
Ixesha lokuposa: Nov-25-2021
