Njengoko sonke sisazi, iyogathi idla ngokusetyenziswa njengezongezo zokutya, kwaye igelatin yenye yazo.
I-Gelatin ivela kwiprotheni ye-collagen efumaneka ngokubanzi kwisikhumba sezilwanyana, iintambo kunye namathambo.Yiprotheni ene-hydrolyzed evela kwi-collagen kwizicubu ezidibeneyo zezilwanyana okanye izicubu ze-epidermal.Emva kokuba ulusu lwesilwanyana okanye ithambo liphathwe, i-gelatin, imveliso ye-hydrolyzed ye-collagen, inokufumaneka.Ngamanye amagama, i-collagen iguqulwa ibe yimveliso enyibilikayo emanzini emva kokuqhekeka ngokuyinxenye kweebhondi ze-intermolecular ngenxa yokuphendula ngokufudumeza okungaguqukiyo kwe-hydrolysis.
Umahluko kwinqanaba le-isoelectric phakathi kohlobo lwe-gelatin kunye nohlobo lwe-gelatin B kungenxa yokwahlukana kwenani le-acidic kunye ne-alkaline amino acids kwi-gelatin ngenxa yonyango olusekelwe kwi-asidi.Ngamandla afanayo ejeli, uhlobo lwe-gelatin B ine-viscosity ephezulu kune-Type A gelatin.I-Gelatin ayinyibiliki emanzini abandayo, kodwa inokufunxa amanzi kwaye idumbe ukuya kumaxesha angama-5-10.I-Gelatin iyanda kwi-granularity kunye nokunciphisa umthamo wokufunxa amanzi.I-gelatin iba sisisombululo segelatin emva kokuba ubushushu bokufudumala bugqithise indawo yokunyibilika kwe-gelatin, kwaye i-gelatin iba yijeli emva kokupholisa.
Njengesongezo sokutya, gelatin etyiwayoisetyenziswa kakhulu kwimveliso yeyogathi.I-Gelatin yinto efanelekileyo yokuzinzisa kunye ne-thickener.Izisombululo zeGelatin zenza iyogathi ibe ngqindilili kwaye kulula ukuyigcina.
Ngokohlelo lweyogathi, ukusetyenziswa kwegelatin kwiyogathi ikakhulu kubandakanya imiba emithathu:
1. Iyogathi edityanisiweyo:Imveliso yeyogathi endala ngummeli.I-yogurt edibeneyo yimveliso ngaphandle kwe-demulsification emva kokuvutshelwa.I-Gelatin inika iimveliso ukuthungwa okugudileyo apho ezinye iimveliso ezifana nesitatshi esine-asidi ene-asidi zisilele ukubonelela.
2. Iyogathi egayiweyo: Iimveliso eziqhelekileyo kwimarike, njenge Guanyiru, Changqing, Biyou, njalo njalo, zonke ziyiyogathi exokisiweyo.Kwiimveliso ezinjalo, i-gelatin ifumaneka njenge-thickener, kwaye ekuqaleni kokulungiswa, siyayinyibilikisa i-gelatin kwi-65 ℃.Isixa segelatin siphakathi kwe-0.1-0.2%.I-Gelatin ixhathisa i-homogenization kunye nokufudumeza uxinzelelo ngexesha lokuvelisa i-yogurt, ukubonelela ngemveliso nge-viscosity efanelekileyo.
3. Ukusela i-yogurt: Ukusela i-yogurt kukuba sinciphisa i-viscosity yemveliso nge-homogenization emva kokuvuthwa.Ngenxa yokunciphisa i-viscosity, kufuneka isebenzise i-colloid ukuqinisekisa ukuzinza kwemveliso kunye nokunciphisa i-stratification ye-yogurt ngaphakathi kwi-shelf life.Kunokwenziwa okufanayo nangezinye i-colloid.
Ekugqibeleni, ukongeza i-gelatin kwi-yogurt kunokuthintela ukuhlukana kwe-whey, ukuphucula intlangano kunye nokuzinza kwemveliso egqityiweyo, kwaye iphinde iphumelele ukubonakala kakuhle, ukunambitha kunye nokuthungwa.I-Gelken iyakwazi ukubonelela nge-gelatin esemgangathweni yeyogathi.
Ixesha lokuposa: Apr-21-2022
