Umlinganiselo kunye nokusetyenziswa kwe-PETIN kunye ne-GELATIN kwimveliso yeelekese
Amanqaku ezinto eziluhlaza
I-Pectin enesantya sokuqina esahlukileyo inokukhethwa ngokwesixa sei-gelatin. Ubungakanani obahlukeneyo bepectin buya kuchaphazela ubume, ixesha lokubeka kunye nobushushu bokunyibilika kwemveliso. I-sodium citrate yenzelwe ukuqinisekisa ukuba i-PH yepectin exutywe ne-gelatin imalunga ne-4.5, ukuba i-PH iphantsi kakhulu, iya kuvelisa i-pectin-gelatin complex precipitation, kwaye ukuba i-PH ifikelela kwi-5.0 okanye ngaphezulu, ngeli xesha, uzinzo lobushushu bepectin luya kuncipha ngokukhawuleza, enye i-peptone force gelatin nayo ingasetyenziswa, ubungakanani bungalungiswa ngokufanelekileyo. Ngenxa yokuba i-isoelectric point, i-PH kunye nomthamo we-buffering wee-gelatin ezahlukeneyo zahlukile kakhulu, ii-buffering salts ezifanelekileyo, ii-asidi kunye neentlobo ze-pectin kufuneka zilungiswe.
Imizekelo yesicelo
Ilekese yejeli eveliswa kukudibanisa ipectin kunye negelatin inobume obutsha kunye nencasa egqwesileyo. Umlinganiselo wepectin/gelatin owahlukileyo kunye nomlinganiselo we-colloidal ohlukeneyo unokufumana ubume obahlukileyo. I-Gelatin ayinamandla okumelana nobushushu, kodwa ukongezwa kwepectin kunokunyusa ubushushu bokunyibilika kwejeli, xa ubungakanani bepectin bufikelela kwi-0.5%, sele bunokuqinisekisa uzinzo lwelekese yejeli kwiimeko ezininzi.
I-Pectin ikhulula incasa emnandi kakhulu kwaye ayinancasa emlonyeni. Ukugcinwa kwayo kakuhle kwamanzi kwenza ukuba i-marshmallows ikwazi ukugcina uzinzo kwimeko yayo xa ikwizinga eliphezulu lamanzi (18-22%). Ezi marshmallows zinokugcina umswakama kunye nokuthamba ixesha elide, zihlala ixesha elide ubuncinane unyaka omnye.
Imizekelo yeresiphi:
| Ukongeza ulandelelwano | Igama lezinto ezikrwada | Idosi yefomula (kg) |
| A | AmanziI-Pectin | 7.50.5 |
| B | IswekileIsiraphu yeglucose (DE42)I-limerate yesodium engenamanzi | 4038.50.06 |
| C | igelatin (250BLOOM)Amanzi | 4.513 |
| D | Isisombululo se-citric acid esinomonohydrate (50%)I-Essence/i-pigment etyiwayo | 2.5ubungakanani obufanelekileyo |
Ubunzima obupheleleyo obuyi-106.66 kg Ukufuma komphunga: 6.66 kg
Amanqaku obuchwephesha
1. Kule nkqubo, isisombululo se-pectin esingu-4% singalungiswa ngokuxutywa ngesantya esiphezulu, okanye i-1:4 (i-pectin: iswekile) ingaxutywa yome kwaye ichithwe emanzini aphindwe ka-30 kunomlinganiselo we-pectin kwaye ibiliswe ubuncinane imizuzu emi-2 ukuqinisekisa ukuba i-pectin ichithwe ngokupheleleyo.
2. I-gelatin (C ekwitheyibhile) inyibilikiswa kwiidigri ezingama-50-60 zamanzi okanye yongezwe amanzi aphindwe kabini, ihombise imizuzu engama-30 uze uyifudumeze ukuze inyibilike emanzini ukuze wenze i-peptone.
3. Nyibilikisa i-pectin (A kwitheyibhile). Jonga ku-(1) ukuze ufumane indlela.
4. Xuba izinto ezisetyenzisiweyo (B kwitheyibhile) uze uzifudumeze zide zibile.
5. Izinto ezisetyenzisiweyo (u-A no-B kwitheyibhile) ziyaxutywa kwaye zifudumale zide zibile de umxholo oqinileyo ube malunga ne-85%.
6. Yongeza izinto (C kwitheyibhile) kwaye ulungise i-SS ibe yi-78%.
7. Yongeza ngokukhawuleza izinto (D kwitheyibhile), kwaye udibanise ngexesha elifanelekileyo, wongeze i-essence/pigment, ugalele i-molding phantsi kwama-degrees angama-80-85.
8. Ukuba usebenzisa i-gelatin peptone ukuvelisa, kufuneka yongezwe ngaphambi kokuxuba iziqholo xa ubushushu beswekile bumalunga nama-90-100 degrees, kwaye uyixube kancinci (Ukuba isantya sikhawuleza kakhulu, iya kuthatha umoya omninzi, kwaye ivelise amaqamza amaninzi).
Ixesha lokuthumela: Novemba-25-2021
