Njengoko sonke sisazi, iyogurt isetyenziswa kakhulu njengezongezo zokutya, kwaye igelatin yenye yazo.
I-Gelatin ifumaneka kwiproteni ye-collagen efumaneka kakhulu kulusu lwesilwanyana, imisipha kunye namathambo. Yiproteni ye-hydrolyzed evela kwi-collagen kwizicubu ezidityanisiweyo zesilwanyana okanye kwizicubu ze-epidermal. Emva kokuba ulusu lwesilwanyana okanye ithambo linyangiwe, i-gelatin, imveliso ye-hydrolyzed ye-collagen, inokufunyanwa. Ngamanye amazwi, i-collagen iguqulwa ibe yimveliso enyibilikayo emanzini emva kokuqhekeka okuncinci kwezibopho ze-intermolecular ngenxa ye-reinversion heating hydrolysis reaction.
Umahluko kwi-isoelectric point phakathi kwe-gelatin yohlobo A kunye ne-gelatin yohlobo B ubangelwa ngumahluko kwinani le-acidic kunye ne-alkaline amino acids kwi-gelatin ngenxa yonyango olwahlukileyo olusekelwe kwi-asidi. Ngamandla afanayo ejeli, i-gelatin yohlobo B ine-viscosity ephezulu kune-gelatin yohlobo A. I-Gelatin ayinyibiliki emanzini abandayo, kodwa inokufunxa amanzi kwaye idumbe ukuya kuthi ga kwi-5-10. I-Gelatin iyanda kwi-granularity kwaye iyancipha kumandla okufunxa amanzi. I-Gelatin iba sisisombululo se-gelatin emva kokuba ubushushu bobushushu bugqitha iqondo lokunyibilika kwe-gelatin, kwaye i-gelatin iba yi-jeli emva kokuba ipholile.
Njengesongezelelo sokutya, igelatin etyiwayoisetyenziswa kakhulu ekuveliseni iyogathi. I-Gelatin iyinto elungileyo yokuqinisa nokuqinisa. Izisombululo ze-Gelatin zenza iyogathi ibe nkulu kwaye kube lula ukuyigcina.
Ngokwendlela yokwahlulahlula i-yogurt, ukusetyenziswa kwe-gelatin kwi-yogurt kubandakanya ikakhulu izinto ezintathu:
1. I-yogathi exutyiweyo: Imveliso yeyogathi endala imele yona. I-yogathi exutyiweyo yimveliso engenakususwa kwi-mulsification emva kokubiliswa. I-Gelatin inika iimveliso ubume obuthambileyo obungakwazanga ukunikezelwa zezinye iimveliso ezifana nesitatshi esine-asidi.
2. Iyogathi exutyiweyo: Iimveliso eziqhelekileyo ezithengiswayo, ezifana neGuanyiru, iChangqing, iBiyou, njl.njl., zonke ziyiyogathi exutyiweyo. Kwiimveliso ezinjalo, igelatin ifumaneka kakhulu njenge-thickener, kwaye ekuqaleni kokucubungula, sinyibilikisa igelatin kwi-65 ℃. Ubungakanani begelatin buphakathi kwe-0.1-0.2%. Igelatin iyamelana noxinzelelo lwe-homogenization kunye nobushushu ngexesha lokuveliswa kweyogathi, inika imveliso i-viscosity efanelekileyo.
3. Ukusela iyogathi: Ukusela iyogathi kuthetha ukuba sinciphisa i-viscosity yemveliso ngokuyixuba emva kokubiliswa. Ngenxa yokuncipha kwe-viscosity, kufuneka kusetyenziswe i-colloid ukuqinisekisa uzinzo lwemveliso kunye nokunciphisa ukuhluma kweyogathi ngaphakathi kwexesha lokuphelelwa. Oku kungenziwa nakwezinye ii-colloid.
Ukuqukumbela, ukongeza i-gelatin kwi-yogurt kunokuthintela ukwahlukana kwe-whey, kuphucule ulungelelwaniso kunye nozinzo lwemveliso egqityiweyo, kwaye kuyenze ibonakale kakuhle, incasa kunye noburhabaxa. I-Gelken inako ukubonelela nge-gelatin esemgangathweni ophezulu kwi-yogurt.
Ixesha lokuthumela: Epreli-21-2022
