RATIO UYE KUSHANDISWA KWEPETIN NEGELATIN MUCHIKAMU CHECHIPITI
Raw material points
Pectin ine akasiyana solidification kumhanya inogona kusarudzwa zvichienderana nehuwandu hwegelatin.Yakasiyana huwandu hwepectin huchakanganisa magadzirirwo, kuseta nguva uye kunyunguduka tembiricha yechigadzirwa.Sodium citrate inonyanya kuona kuti PH ye pectin yakasanganiswa negelatin inenge 4.5, kana PH yakaderera, inobudisa pectin - gelatin complex precipitation, uye kana PH inosvika 5.0 kana kupfuura, panguva ino, kugadzikana kwekupisa kwe pectin ichakurumidza kuderera, imwe peptone force gelatin inogona kushandiswawo, huwandu hunogona kugadziridzwa zvinoenderana, Nekuti iyo isoelectric point, PH uye buffering kugona kwegelatins dzakasiyana zvinosiyana zvakanyanya, inoenderana buffering salt, acids uye kunyange pectin mhando dzinoda kugadziridzwa. .
Mienzaniso yekushandisa
Iyo jelly candy inogadzirwa nemusanganiswa wepectin negelatin ine chimiro chitsva uye kuravira kwakanakisa.Yakasiyana pectin / gelatin muyero uye akasiyana yakazara colloidal dosage inogona kuwana akasiyana manyorerwo.Gelatin yakashata mukudzivirira kupisa, asi kuwedzerwa kwepectin kunogona kuwedzera kupisa kwekunyunguduka kwegel, apo huwandu hwepectin hunosvika pa 0.5%, hunogona kuvimbisa kugadzikana kwejelly candy mumamiriro mazhinji.
Pectin ine yakanakisa flavour kuburitsa uye isina-tsvimbo muromo kuravira.Kuchengetwa kwayo kwemvura kwakanaka kunogonesawo kuti marshmallows ichengetedze kugadzikana kwenzvimbo pane yakakwira mvura yemukati (18-22%).Marshmallows akadaro anogona kuchengetedza humidity uye kupfava kwenguva yakareba, kazhinji nehupenyu hwesherufu hweinenge gore rimwe.
Recipe mienzaniso:
| Kuwedzera kutevedzana | Zita rezvinhu mbishi | Formula dosage (kg) |
| A | MvuraPectin | 7.50.5 |
| B | ShugaGlucose manyuchi (DE42)Anhydrous sodium limerate | 4038.50.06 |
| C | gelatin (250 BLOOM)Mvura | 4.513 |
| D | Monohydrate citric acid solution (50%)Essence/inodyiwa pigment | 2.5optimal quantity |
Huremu hwese hwe 106.66 kg Evaporation: 6.66 kg
Technical points
1. Muchiitiko ichi, 4% pectin solution inogona kugadzirirwa nekukurumidzira kukuru, kana 1: 4 (pectin: shuga) inogona kuoma yakasanganiswa uye yakanyungudutswa mumvura 30 nguva yehuwandu hwepectin uye yakabikwa kwemaminitsi maviri kuti ave nechokwadi. iyo pectin inonyungudika zvachose.
2. Gelatin (C mutafura) inonyungudutswa mu 50-60 madhigirii emvura kana kuwedzera 2 nguva mvura, embellish 30 maminitsi uye ipapo kupisa kunyunguduka mumvura kugeza kuita peptone.
3. Dissolve pectin( A patafura).Tarisa ku (1) kune nzira.
4. Sanganisa zvinhu ( B mutafura) uye kupisa kusvika pakuvira.
5. Zvishandiso (A uye B mutafura) zvakasanganiswa uye zvinopisa kusvika kuvira kusvikira iyo yakasimba inenge inenge 85%.
6. Kuwedzera zvinhu (C mutafura) uye gadzirisa SS kusvika 78%.
7.Kukurumidza kuwedzera zvinhu (D mutafura), uye kusanganiswa panguva yakakodzera, kuwedzera essence / pigment, kudurura kuumbwa pasi pe80-85 degrees.
8.Kana ukashandisa gelatin peptone pakugadzira, inofanira kuwedzerwa usati wasanganisa zvinonhuwira apo kutonhora kweshuga kunenge 90-100 degrees, uye zvishoma nezvishoma kubvongodza (Kana kasi yacho ichikurumidza, inotora mhepo yakawanda, uye inobudisa yakawanda. mabhuru).
Nguva yekutumira: Nov-25-2021
