Kutheni iGelatin ibalulekile kwiMveliso yeMarshmallow yanamhlanje
I-confection eyaziwa kwihlabathi liphela njenge-marshmallow ifumene igama layo kwisityalo se-marsh mallow (I-Althaea officinalis), isityalo esineentyatyambo ezipinki esihlala kwiindawo ezinamanzi kunye neendawo ezimanzi. Ekuqaleni, into enamathelayo ekhutshwe kwiingcambu zesityalo yayisetyenziselwa ukwenza iswiti ekhanyayo, emhlophe efana nomqhaphu, nto leyo eyasinika igama layo. Ekuqaleni kwenkulungwane yama-20, isicatshulwa esivela kwingcambu ye-marsh mallow sathatyathelw’ indawo yiqanda elimhlophe kunye ne-gelatin. Ii-marshmallow zanamhlanje ziye zavela kuhlobo olunye ukuya kwiindidi ezintsonkothileyo, ezifana nee-marshmallow ezigcweleyo nezigqunywe ngetshokholethi.
1. Iimpawu zeMveliso
I-marshmallow yilekese ethambileyo, evuthe kakhulu ebonakala ngombala wayo omhlophe ococekileyo, isakhiwo sayo esineembobo, kunye namaqamza omoya aqinileyo nazinzileyo. Nangona ilula kakhulu kwaye inomxholo wokufuma ophezulu, ayinyamezeli ukubola kwaye ihlala ixesha elide eshelufini. Iimpawu zayo eziphambili ziquka ukuthungwa okuthambileyo, okuthambileyo, nokuthambileyo okunganamatheli emazinyweni. Ukuqina kunye nokuthamba kwe-marshmallow kuvela kuthungo oluncinci olugcina ukufuma, oluthintela i-syneresis-ukulila kwesiraphu kwilekese-ngaloo ndlela kuqinisekisa ukuba i-marshmallow igcina umgangatho ohlala ixesha elide nozinzileyo.
Ngexesha lenkqubo yokutshaya nokuvuthela umoya, kwakheka amaqamza omoya amancinci, asasazwe ngokulinganayo, kwaye udonga lwefilimu olujikeleze la maqamza luyaqina. Nje ukuba umoya ufikelele kuxinano olufunekayo, i-marshmallow ifikelela kubunzulu bayo obukhethekileyo: icocekile kwaye inemingxuma enamaqamza amancinci, kodwa ilula kwaye iyanwebeka. Ukufakwa komthamo omkhulu womoya kwandisa kakhulu umthamo wayo kwaye kunciphisa uxinano lwayo, olunokuba ngaphantsi kwe-0.6 g/mL. Olu lwakhiwo lukhanyayo luyahlula kwezinye iilekese ezininzi, nto leyo eyenza ukuba ibe yincasa eyahlukileyo.
I-marshmallow yinkqubo yokusasazeka enezigaba ezibini, apho isiraphu isebenza njengesigaba esiqhubekayo kunye namaqamza omoya njengesigaba esisasazekileyo. Ukwakheka kunye nemeko yeswekile kwisiraphu zichaphazela ngokuthe ngqo ubume be-marshmallow. Ii-marshmallows zinokuba neentlobo ezimbini zobume: ezingezizo iikristale okanye iikristale. Kuhlobo olungezizo iikristale, iswekile kwisiraphu ihlala inyibilika ngokupheleleyo, nto leyo eyenza umgangatho otyiwayo. Ngokwahlukileyo koko, kuhlobo lwekristale, enye yeswekile ivunyelwe ukuba ijike ibe ziikristale ezintle, ezivelisa ukuluma okufutshane, okuqinileyo. Ukuba i-marshmallow ekristale yomile, inokuguqulwa ibe yi-confection eqinileyo, ebuthathaka, nelula enokugqitywa okukhazimlayo kunye nomxholo wokufuma ophantsi (ngaphantsi kwe-3%). Nangona kunjalo, uninzi lwee-marshmallows ezixhaphakileyo luhlobo oluguquguqukayo, olunomxholo wokufuma we-15-18%. Ke ngoko, ii-marshmallows ludidi lweelekese ezinokuba lula kakhulu, zinomswakama ophezulu, zithambile, ziqinile, zitshise, okanye zitshise. Uhlobo oluthambileyo noluqinileyo lolona luxhaphakileyo kwimarike namhlanje.
2. Izinto eziluhlaza nezincedisayo
(A) Iiarhente zomoya
Ikwaziwa ngokuba zii-whipping okanye ii-foam agents, ii-aerating agents ziyinxalenye ebalulekileyo kwi-marshmallows. Ezona arhente zixhaphakileyo zomoya zii-hydrocolloids, ezenza ifilimu ethambileyo ejikeleze amaqamza omoya ukuze kuzinziswe i-foam. Uninzi lwezi colloids zii-macromolecules, ezifana neeproteni okanye ii-polysaccharides, ezineempawu zokuzinzisa i-foam; ezinye zikwanazo nobuchule bokujikisa. Ngokuxhomekeke kwimveliso yokugqibela oyifunayo, umenzi we-gelatin odumileyo uya kubonelela ngeendlela ezahlukeneyo. Ezona arhente zixhaphakileyo zomoya ziquka:
- Iiproteni: I-albumen yeqanda, iprotheyini yesoya e-hydrolyzed, okanye iprotheyini ye-whey zisetyenziswa kuxinzelelo lwe-1-1.5% ukwenza ubume obuthambileyo nobuthambileyo.
- I-Gelatin: Eyona gelatin hydrocolloid ixhaphakileyo, ephuma kwi-collagen yezilwanyana, isetyenziswa kwi-2-5% ukuvelisa ubume obuthambileyo. Ngokwesiqhelo,i-gelatin yenqanaba lokutyaiyimfuneko kwimveliso.
- Iintsini: Ngokuyintloko yigum arabic, esetyenziswa kuxinzelelo oluphezulu lwe-20-30%, nto leyo ebangela ukuba ibe lukhuni kwaye ityebe.
- Isitatshi esiguquliweyo: Isetyenziswa malunga ne-11% ukwenza ubume obuqinileyo noburhabaxa.
- I-Agar: Isetyenziswa kwi-1-2% ukuze ibe nomzimba olula nothambileyo.
- I-Alginate: Isetyenziswa kwi-0.5-1% ukuvelisa ubume obuqinileyo.
Kwezi zinto zisetyenziswa kakhulu, igelatin kunye ne-egg albumen zezona zisetyenziswa rhoqo, zihlala zidibene, kunye nemilinganiselo emiselwa ziimfuno zokusebenza kwenkqubo yemveliso kunye neempawu ezifunwayo zemveliso yokugqibela. Ixabiso lemveliso likwayinto ebalulekileyo ekukhetheni iarhente yokungenisa umoya. Zonke izinto ezikhupha umoya kufuneka ziphinde zimanziswe ngamanzi afanelekileyo ixesha elaneleyo ukuvumela ukufuma ngokufanelekileyo, nto leyo ebalulekileyo ekusebenzeni kwazo kokungenisa umoya.
Xa usebenzisa amaqanda amhlophe, i-albumen eyomiswe ngokutshizwa ixhaphakile. Isisombululo sayo sijika ngokukhawuleza sibe yi-foam ekhaphukhaphu nethambileyo, kodwa ukuyibetha kakhulu kunokubangela ukuba idilike. Ukuba ubushushu bungaphezulu kwama-70°C, iprotheyini yeqanda iya kuqina kwaye ilahlekelwe ngumsebenzi wayo wokungenisa umoya, ngoko ke amaqondo obushushu aphezulu kufuneka aphetshwe ngexesha lokungenisa umoya.
Iei-gelatin edibleIsetyenziswa kwi-marshmallows yiproteni ethathwe kulusu namathambo esilwanyana. Ii-marshmallows zihlala zisebenzisa i-gelatin ekhutshwe kwi-asidi, equka iintlobo eziqhelekileyo ezifanaijelatin yenkomo or i-gelatin yehagu, ene-pH eyi-5.0-6.0 ukuze kwenziwe i-foam kwindawo yayo ye-iso-electric. Kwiimarike ezahlukeneyo, kukho iintlobo ezahlukeneyo ezifanai-gelatine ye-halal or i-gelatin yekosherziyafumaneka. Amandla ejeli, okanyeamandla entyatyambo yegelatin, sisixhobo sokulinganisa umgangatho esibalulekileyo, kwaye ixabiso le-180-250 I-Bloom iqhelekile kwi-marshmallows, nto leyo ebonisa iimpawu ezilungileyo ze-foam kunye ne-gelling. Olu hlobo lweigelatin engenancasaNgokuqhelekileyo ifunxwa ngamanzi kusetyenziswa ubunzima bayo obuphindwe kabini ukuya kathathu emanzini. Kumaqondo obushushu angaphezu kwama-70°C, ingakumbi kwi-pH ephantsi, iimolekyuli zegelatin zinokonakala, nto leyo ebangela ukwehla okukhulu kwamandla ejeli, nto leyo efuna ukujongwa ngononophelo ngexesha lokusebenza.
(B) I-Sucrose
I-Sucrose yenza i-40-80% yefomyula. Isixa esincinci siphumela ekubeni i-marshmallow inganeli, ngelixa isixa esiphezulu senza i-marshmallow ibe mnandi kakhulu. Ii-marshmallows ezingezizo ezikristale zihlala zisebenzisa i-sucrose encinci (ngaphantsi kwe-50%), ngelixa iintlobo ze-crystalline zisebenzisa ngaphezulu (ngaphezulu kwe-50%). Iifomyula ze-marshmallows ezikristale zihlala ziquka iswekile ecoliweyo okanye i-fondant (iswekile encinci ekristale) njengesixhobo sokuqalisa i-crystallization.
(C) Isiraphu yesitatshi
Xa isetyenziswa kuxinzelelo lwe-20-60%, isiraphu yesitatshi ayinancasa kangako kune-sucrose kwaye inceda ukulawula ubumnandi ngokubanzi. Iphucula ukuthamba komzimba we-marshmallow, nangona ubungakanani obugqithisileyo bunokuchaphazela kakubi umoya kwaye bubangele ukuthungwa kwe-gummy. Iisiraphu ze-High-DE okanye i-high-maltose zihlala zikhethwa ngenxa yokuba zincinci kakhulu, nto leyo enceda umoya. Zikwanobuhlobo obukhulu namanzi kwaye zisebenza njenge-humectant, zinceda ukugcina umswakama we-marshmallow, onxulunyaniswa ngokusondeleyo nokuthamba kwayo kunye nokuguquguquka kwayo.
(D) I-Invert Syrup
Xa isetyenziswa kwi-5-15%, isiraphu ye-invert ikwasebenza njenge-humectant ukunceda ukugcina umswakama kunye nokuthamba. I-viscosity yayo ephantsi iluncedo ekungeneni komoya, inegalelo ekukhaphukhaphu kwe-marshmallow. Nangona kunjalo, imnandi kakhulu kwaye i-hygroscopic kakhulu, ngoko ke ukusetyenziswa kwayo kufuneka kuncitshiswe kwaye kulungiswe ngokusekelwe kwiimeko zomswakama zexesha lonyaka nezengingqi.
(E) Iiarhente zokuNcasa
Iincasa ezisetyenziswa kakhulu yivanilla, vanillin, kunye ne-ethyl maltol. Ezinye izithako ezifana nomgubo wekoko onamafutha aphantsi, umgubo wobisi olucoliweyo, kunye nekhokhonathi eqoshiweyo nazo ngamanye amaxesha ziyasetyenziswa.
Ixesha lokuthumela: Agasti-08-2025
