CHIYERO NEKUSHANDISWA KWEPETIN NEGELATIN MUKUGADZIRWA KWEMASWIDI
Zvinhu zvisina kugadzirwa
Pectin ine kumhanya kwakasiyana kwekusimba inogona kusarudzwa zvichienderana nehuwandu hwegelatin. Huwandu hwakasiyana hwepectin huchakanganisa magadzirirwo, nguva yakatarwa uye tembiricha yekunyunguduka kwechigadzirwa. Sodium citrate inonyanya kuve nechokwadi chekuti PH yepectin yakasanganiswa negelatin inenge 4.5, kana PH yakaderera zvakanyanya, ichaburitsa pectin-gelatin complex precipitation, uye kana PH ikasvika 5.0 kana kupfuura, panguva ino, kugadzikana kwekupisa kwepectin kuchadzikira nekukurumidza, imwe peptone force gelatin inogonawo kushandiswa, huwandu hunogona kugadziriswa zvinoenderana. Nekuti isoelectric point, PH uye buffering capacity yemagelatin akasiyana zvinosiyana zvakanyanya, buffering salts, acids uye kunyange pectin mhando dzinofanirwa kugadziriswa.
Mienzaniso yekushandisa
Maswiti ejelly anogadzirwa nekusanganiswa kwepectin negelatin ane magadzirirwo matsva uye kuravira kwakanaka. Chiyero chakasiyana chepectin/gelatin uye huwandu hwakasiyana hwe colloidal zvinogona kupa magadzirirwo akasiyana. Gelatin haina simba rekudzivirira kupisa, asi kuwedzerwa kwepectin kunogona kuwedzera tembiricha yekunyungudika kwegel, kana huwandu hwepectin hwasvika pa0.5%, zvinogona kutove nechokwadi chekuti jelly candy inogara kwenguva refu mumamiriro mazhinji ezvinhu.
Pectin ine kunaka kwakanaka uye kunaka kwayo hakunamati mukanwa. Kuchengeta kwayo mvura zvakanaka kunoitawo kuti marshmallows irambe yakagadzikana kana iri mumvura yakawanda (18-22%). Marshmallow dzakadaro dzinogona kuchengetedza hunyoro uye kupfava kwenguva yakareba, kazhinji nehupenyu hwegore rimwe chete.
Mienzaniso yeresipi:
| Kuwedzera kurongeka | Zita rezvinhu zvakagadziriswa | Chipimo chefomula (kg) |
| A | MvuraPectin | 7.50.5 |
| B | ShugaSirapu yeglucose (DE42)Anhydrous sodium limerate | 4038.50.06 |
| C | gelatin (250 BLOOM)Mvura | 4.513 |
| D | Monohydrate citric acid solution (50%)Hunhu/pigment inodyiwa | 2.5huwandu hwakakwana |
Huremu hwese hwe106.66 kg. Kubuda kwemvura: 6.66 kg
Mapoinzi ehunyanzvi
1. Mukuita izvi, 4% pectin solution inogona kugadzirwa nekukurunga nekukurumidza, kana 1:4 (pectin: shuga) inogona kusanganiswa nemvura yakapetwa ka30 pectin yakawanda uye kufashaidzwa kwemaminitsi maviri kuti ive nechokwadi chekuti pectin yanyungudika zvachose.
2. Gelatin (C iri patafura) inonyungudutswa mumvura ine madhigirii 50-60 kana kuwedzera mvura kaviri, shongedza kwemaminitsi makumi matatu wozoipisa kuti inyunguduke mumvura kuti iite peptone.
3. Nyungudutsa pectin (A iri patafura). Tarisa (1) kuti uwane nzira yacho.
4. Sanganisa zvinhu (B iri patafura) wozvipisa kusvika zvanyatsovira.
5. Zvinhu (A naB zviri patafura) zvinosanganiswa uye zvinopiswa kusvika zvafashaira kusvika zvaita 85%.
6. Kuwedzera zvinhu (C iri patafura) uye gadzirisa SS kusvika pa78%.
7. Kukurumidza kuwedzera zvinhu (D iri patafura), uye kusanganisa nenguva, kuwedzera essence/pigment, kudurura molding pasi pemadhigirii 80-85.
8. Kana uchishandisa gelatin peptone pakugadzira, inofanira kuwedzerwa usati wasanganisa zvinonhuwira kana tembiricha yeshuga iri pa90-100 degrees, uye uchikurunga zvishoma nezvishoma (Kana kumhanya kwacho kwakanyanya, zvinotora mhepo yakawanda, uye zvinoburitsa mabubbles akawanda).
Nguva yekutumira: Mbudzi-25-2021
