Nei Gelatin Yakakosha Mukugadzirwa Kwemazuva Ano kweMarshmallow
Chinwiwa chinozivikanwa pasi rose semarshmallow chakawana zita racho kubva pamuti wemarsh mallow (Althaea officinalis), chirimwa chine maruva epingi chinowanikwa munzvimbo dzine madhaka nenzvimbo dzine mvura. Pakutanga, chinhu chinonamira chaitorwa kubva pamidzi yechirimwa chaishandiswa kugadzira chinotapira chena chakareruka chakafanana nedonje, zvichichipa zita racho. Pakutanga kwezana remakore rechi20, chinwiwa chakabva pamudzi wedhaka chakatsiviwa nechena chezai negelatin. Marshmallow dzemazuva ano dzakashanduka kubva pamhando imwe chete kuenda kumhando dzakaomarara, dzakadai semarshmallows dzakazadzwa uye dzakaputirwa nechokoreti.
1. Hunhu hweChigadzirwa
Marshmallow iswiti yakapfava, ine mhepo yakawanda, inozivikanwa neruvara rwayo ruchena rwakachena, chimiro chayo chine maburi, uye mabubble emhepo akasimba. Kunyangwe iri yakareruka uye ine hunyoro hwakawanda, haikanganiswi nekuora uye inogara kwenguva refu. Zvinhu zvayo zvikuru zvinosanganisira kupfava, kupfava, uye kupfava kusina kunamira pamazino. Kusimba uye kupfava kwemarshmallow kunobva mukugadzirwa kwayo kudiki-diki kunochengetedza hunyoro, kudzivirira syneresis - kuchema kwesyrup kubva muswiti - nokudaro zvichiita kuti marshmallow irambe yakasimba uye yakasimba.
Munguva yekurova nekuburitsa mweya, mabhuru madiki emhepo akapararira zvakaenzana anoumbwa, uye madziro efirimu akakomberedza mabhuru aya anokora. Kana mweya wasvika pakuwanda kwaunoda, marshmallow inowana hunhu hwayo hwakasiyana: hwakanaka uye hune maburi madiki, asi hwakareruka uye hunonamira. Kubatanidzwa kwehuwandu hwakawanda hwemhepo kunowedzera huwandu hwayo zvakanyanya uye kunoderedza huwandu hwayo, hunogona kuva pasi pe0.6 g/mL. Hunhu uhwu hwakareruka hunoisiyanisa nemamwe masiwiti akawanda, zvichiita kuti ive chinwiwa chakasiyana.
Marshmallow inzira yekupararira ine zvikamu zviviri, ine sirapu inoshanda sechikamu chinoenderera mberi uye mabubble emhepo sechikamu chakapararira. Kuumbwa uye mamiriro eshuga iri musyrup zvinokanganisa zvakananga magadzirirwo emarshmallow. Marshmallows anogona kuva nemhando mbiri dzemagadzirirwo: asiri crystalline kana crystalline. Murudzi rusina crystalline, shuga iri musyrup inoramba yakanyungudika zvizere, zvichigadzira mhando yekutsenga. Kusiyana neizvi, murudzi rwecrystalline, imwe yeshuga inobvumirwa kuita makristaro akanaka, izvo zvinoburitsa kuruma kupfupi, kwakapfava. Kana marshmallow yecrystalline yakaomeswa, inogona kushandurwa kuita chisanganiswa chakasimba, chakapfava, uye chakareruka chine kupenya uye hunyoro hushoma (pasi pe3%). Zvisinei, marshmallows akajairika ndiwo mhando inochinjika, ine hunyoro hwe15-18%. Saka, marshmallows imhando yemaswiti anogona kunge akareruka, ane hunyoro hwakawanda, akapfava, akasimba, anotsenga, kana akapfava. Rudzi rwakapfava uye runogara ruripo ndirwo rwakanyanya kuwanikwa mumusika nhasi.
2. Zvinhu Zvisina Kubikwa Uye Zvekubatsira
(A) Zvinoita Kuti Mhepo Ipinde
Zvinozivikanwawo sema "whipping" kana kuti "furo", ma "aerating agents" anonyanya kukosha mu marshmallows. Ma "aerating agents" anonyanya kushandiswa mu "hydrocolloids", ayo anoumba "elastic film" yakatenderedza mabubbles emhepo kuti furo rigadzikane. Mazhinji ema "colloids" aya ma "macromolecules", akadai semapuroteni kana ma "polysaccharides", ane hunhu hwe "foam-stabilizing properties"; mamwe anewo hunyanzvi hwe "gelling". Zvichienderana nechigadzirwa chekupedzisira chaunoda, mugadziri we "gelatin" ane mukurumbira anopa sarudzo dzakasiyana-siyana. Ma "aerating agents" anonyanya kushandiswa anosanganisira:
- Mapuroteni: Albumen yezai, hydrolyzed soy protein, kana whey protein zvinoshandiswa pamwero we1-1.5% kugadzira magadzirirwo akapfava uye asina kusimba.
- Gelatin: Gelatin hydrocolloid inonyanya kushandiswa, inobva ku collagen yemhuka, inoshandiswa pa2-5% kugadzira magadzirirwo akajeka. Kazhinji,gelatin yemhando yechikafuchinodiwa pakugadzirwa.
- Matadza: Chinonyanya kushandiswa sechigum arabic, chinoshandiswa nehuwandu hwakawanda hwe20-30%, izvo zvinoita kuti chive chakasimba uye chinotsenga.
- Starch Yakagadziridzwa: Inoshandiswa pa11% kugadzira chimiro chakasimba uye chinotsenga.
- Agari: Inoshandiswa pa 1-2% kuti ive yakapfava uye yakapfava.
- Alginate: Inoshandiswa pa 0.5-1% kuti iite kuti iite yakasimba.
Pazvinhu izvi, gelatin ne egg albumen ndizvo zvinonyanya kushandiswa, kazhinji pamwe chete, nechiyero chinoenderana nezvinodiwa pakugadzirwa uye hunhu hunodiwa hwechigadzirwa chekupedzisira. Mutengo wechigadzirwa unokoshawo pakusarudza chinhu chinofemesa. Zvinhu zvose zvinofemesa zvinofanira kunyoroveswa nemvura yakakwana kwenguva yakakwana kuti zviwane mvura yakakwana, izvo zvakakosha kuti mhepo ishande zvakanaka.
Pakushandisa machena ezai, albumen yakaomeswa nespray inowanzo shandiswa. Mushonga wayo unokurumidzisa kuita furo rakapfava, asi kuiputira zvakanyanya kunogona kukonzera kuti iparare. Kana tembiricha ikadarika 70°C, puroteni yezai inogwamba uye inorasikirwa nebasa rayo rekufema, saka tembiricha dzakakwirira dzinofanira kudzivirirwa panguva yekufefetera.
Iyoegelatin yedibhiriinoshandiswa muma marshmallows ipuroteni inotorwa kubva paganda nemapfupa emhuka. Marshmallows inowanzo shandisa gelatin inotorwa neacid, iyo inosanganisira mhando dzakajairika dzakadai segelatin yemombe or gelatin yenguruve, ine pH ye5.0-6.0 kuti igadzire furo zvakanaka panzvimbo yayo ye iso-electric. Kune misika yakasiyana-siyana, mhando dzakadai segelatine yehalal or gelatin yekosherzvakare zviripo. Simba rejeli, kanasimba remaruva egelatin, ndiyo chiyero chakakosha chehunhu, uye kukosha kwayo kwe180-250. Kutumbuka kwakajairika pamarshmallows, zvichiratidza hunhu hwakanaka hwefuro uye gelling. Rudzi urwu rwegelatin isina kunakirwainowanzo nyoroveswa nemvura ichishandisa huremu hwayo hwakapetwa kaviri kusvika katatu mumvura. Pakupisa kuri pamusoro pe70°C, kunyanya kana pH iri pasi, mamorekuru egelatin anogona kuora, zvichikonzera kudzikira kukuru kwesimba regel, izvo zvinoda kutariswa nekungwarira panguva yekushanda.
(B) Sucrose
Sucrose inoumba 40-80% yefomula. Huwandu hushoma hunokonzera kutapira kusina kukwana, nepo huwandu hwakawanda huchiita kuti marshmallow iwedzere kutapira. Marshmallows dzisina crystalline dzinowanzo shandisa sucrose shoma (pasi pe50%), nepo mhando dzecrystalline dzichishandisa yakawanda (pamusoro pe50%). Mafomu e crystalline marshmallows anowanzo sanganisira shuga yeupfu kana fondant (micro-crystalline sugar) senzira yekutanga crystallization.
(C) Sirapu yesitachi
Kana ikashandiswa ine huwandu hwe20-60%, sirapu yestarch haina kutapira zvakanyanya pane sucrose uye inobatsira kudzora kutapira kwese. Inovandudza kusimba kwemuviri wemarshmallow, kunyangwe huwandu hwakawandisa hunogona kukanganisa kusimba kwemhepo uye zvichikonzera gummy texture. Sirapu yeHigh-DE kana high-maltose inowanzo shandiswa nekuda kwekusimba kwayo kushoma, izvo zvinobatsira kusimba kwemhepo. Inonyanya kufarira mvura uye inoshanda se humectant, ichibatsira kuchengetedza hunyoro hwemarshmallow, iyo yakabatana zvakanyanya nekupfava kwayo uye kusimba kwayo.
(D) Sirapu Yekushandura
Kana ikashandiswa pa5-15%, invert syrup inoshandawo semushonga wekubatsira kuchengetedza hunyoro uye kupfava. Kusviba kwayo kushoma kunobatsira kuti mhepo ipinde, zvichibatsira kuti marshmallow ive yakapfava. Zvisinei, inotapira uye ine hygroscopic yakawanda, saka kushandiswa kwayo kunofanira kuganhurirwa uye kugadziriswa zvichienderana nemamiriro emwaka uye enzvimbo.
(E) Zvinonhuwirira
Zvinonyanya kushandiswa zvinonhuwira ivanilla, vanillin, uye ethyl maltol. Zvimwe zvinoshandiswa zvakaita se cocoa powder ine mafuta mashoma, skim milk powder, uye coconut yakachekwa dzimwe nguva zvinoshandiswawo.
Nguva yekutumira: Nyamavhuvhu-08-2025
