Imikhiqizo yokubhaka
Imikhiqizo yokubhaka
I-Gelatin iwuhlobo lwenhlaka yemvelo emsulwa ekhishwa esikhumbeni sethambo lesilwane, futhi ingxenye yayo eyinhloko amaprotheni.Isetshenziswa kabanzi ekubhakeni kwasekhaya.Umsebenzi wayo ukuqinisa izithako.Ukudla nge-gelatin kunambitheka okuthambile nokunwebeka, ikakhulukazi ekukhiqizeni i-mousse noma i-pudding.Phakathi kwabo, i-gelatin ingahlukaniswa ibe yi-gelatin sheet kanye ne-gelatin powder.Umehluko phakathi kwazo usezimo ezihlukahlukene zomzimba.
Ngemuva kokucwiliswa, ishidi le-gelatin kufanele likhishwe futhi lifakwe kwisisombululo ukuze liqiniswe, bese lingashukunyiswa futhi lincibilike.Kodwa-ke, i-gelatinous powder ayidingi ukushukunyiswa ngesikhathi sokucwiliswa.Ngemva kokuba imunca amanzi ngokuzenzakalelayo futhi yanda, iyanyakaziswa ngokulinganayo ize incibilike.Bese wengeza ikhambi elifudumele ukuze liqiniswe.Qaphela ukuthi wonke ama-dessert enziwe nge-gelatin adinga ukufakwa esiqandisini, okulula ukuncibilika futhi ukonakala endaweni efudumele.
OkweConfectionary
Umthamo ojwayelekile we-gelatin kuswidi ungama-5% - 10%.Umphumela omuhle kakhulu watholakala lapho umthamo we-gelatin wawungu-6%.Ukwengezwa kwe-gelatin ku-gum kungu-617%.0.16% - 3% noma ngaphezulu ku-nougat.Umthamo wesiraphu ngu-115% ~ 9%.Isithako se-lozenge noma i-jujube candy kufanele sibe ne-gelatin engu-2% - 7%.I-Gelatin iyanwebeka, iguquguquka futhi isobala kunesitashi ne-agar ekukhiqizeni uswidi.Ikakhulukazi, idinga i-gelatin enamandla amakhulu ejeli lapho ikhiqiza uswidi nethofi elithambile nelithambile.
Okomkhiqizo Wobisi
Ukwakhiwa kwamabhondi e-hydrogen ku-gelatin edliwayo kuvimbela ngempumelelo imvula ye-whey kanye ne-casein contraction, okuvimbela isigaba esiqinile ekuhlukaneni nesigaba soketshezi futhi sithuthukise ukwakheka nokuzinza komkhiqizo ophelile.Uma i-gelatin edliwayo yengezwa ku-yogurt, ukuhlukaniswa kwe-whey kungavinjelwa, futhi isakhiwo nokuzinza komkhiqizo kungathuthukiswa.
