Sezvatinoziva tose, yogati inowanzoshandiswa sezvokudya zvinowedzera, uye gelatin ndeimwe yacho.
Gelatin inotorwa kubva ku collagen protein inowanikwa zvakanyanya muganda remhuka, tendon uye mapfupa.Ipuroteni ine hydrolyzed kubva ku collagen mumhuka inobatanidza tishu kana epidermal tissue.Mushure mekunge ganda remhuka kana pfupa rarapwa, gelatin, iyo hydrolyzed chigadzirwa che collagen, inogona kuwanikwa.Mune mamwe mazwi, collagen inoshandurwa kuita chigadzirwa chinonyungudika nemvura mushure mekutsemuka kwepakati pemabhondi e-intermolecular nekuda kwekusinga gadzirise kupisa kwehydrolysis reaction.
Musiyano mune isoelectric point pakati pemhando A gelatin uye rudzi B gelatin imhaka yekusiyana kwenhamba yeasidhi uye alkaline amino acids mugelatin nekuda kwekusiyana kweasidhi-yakavakirwa kurapwa.Nesimba rakafanana jelly, mhando B gelatin ine A high viscosity pane Type A gelatin.Gelatin haina kunyungudika mumvura inotonhora, asi inogona kutora mvura uye inoputika kusvika ku5-10 nguva.Gelatin inowedzera mu granularity uye kuderera mukunyudza kwemvura.Gelatin inova gelatin mhinduro mushure mekupisa tembiricha inodarika kunyungudika kwegelatin, uye gelatin inova jelly mushure mekutonhora.
Sekuwedzera kwechikafu, edible gelatininoshandiswa zvakanyanya mukugadzirwa kweyoghurt.Gelatin yakanaka stabilizer uye thickener.Gelatin mhinduro inoita kuti yogati iwedzere uye nyore kuchengeta.
Zvinoenderana nekupatsanurwa kweyoghurt, kuiswa kwegelatin muyoghurt kunosanganisira zvinhu zvitatu:
1. Coagulated yoghurt:Chigadzirwa cheyoghurt yekare ndiye mumiriri.Coagulated yoghurt chigadzirwa chisina demulsification mushure mekuvirisa.Gelatin inopa zvigadzirwa zvinyoro-nyoro izvo zvimwe zvigadzirwa zvakaita semasitashi ane acid-akatadza kupa.
2. Yoghuti yakakangwa: Zvigadzirwa zvakajairika pamusika, zvakaita seGuanyiru, Changqing, Biyou, zvichingodaro, zvese zviri yoghuti yakakangwa.Muzvigadzirwa zvakadaro, gelatin inonyanya kuvepo seyakakora, uye pakutanga kwekugadzirisa, tinonyungudutsa gelatin mu65 ℃.Nhamba yegelatin iri pakati pe0.1-0.2%.Gelatin inopesana nehomogenization uye kupisa zvinomanikidza panguva yekugadzirwa kweyoghuti, ichipa chigadzirwa chine viscosity chaiyo.
3. Kunwa yogurt: Kunwa yogurt ndeyokuti tinoderedza viscosity yechigadzirwa kuburikidza nehomogenization mushure mekuvirisa.Nekuda kwekuderedzwa kwe viscosity, inoda kushandisa colloid kuve nechokwadi kugadzikana kwechigadzirwa uye kuderedza stratification yeyoghurt mukati mesherufu hupenyu.Izvi zvakafanana zvinogona kuitwa nemamwe colloid.
Mukupedzisa, kuwedzera gelatin ku yogurt kunogona kudzivirira kuparadzaniswa kwewhey, kuvandudza sangano uye kugadzikana kwechigadzirwa chakapedzwa, uye zvakare kuita kuti chibudirire chitarisiko chakanaka, kuravira uye kugadzirwa.Gelken inokwanisa kupa yakanakisa mhando gelatin yeyogati.
Nguva yekutumira: Kubvumbi-21-2022
