E-China I-gelatin encane enemeshi yenkomo/ingulube edliwayo enezimbali ezisukela ku-80-320 yefekthri ye-marshmallow nabahlinzeki |Gelken

I-gelatin encane enemeshi yenkomo/yengulube edliwayo enezimbali ezisukela ku-80-320 ye-marshmallow

Abantu abaningi basebenzisai-gelatin ye-marshmallow.Njengobai-gelatin ye-marshmallow,Izinto zayo ezingasetshenzisiwe yisikhumba, ithambo, imisipha, imisipha kanye nezikali zezinkomo ezintsha, izingulube, izimvu nezinhlanzi ezihlinzekwa amadela, amafekthri enyama, amathini, izimakethe zemifino, njll. eziphumelele ukuhlolwa kokuhlukaniswa.Umkhiqizo we-gelatin umhlophe noma uphuzi ngokukhanyayo, i-translucent kanye ne-flake ecwebezelayo noma impushana.Kuyinto engenambala, ayinambitheki, ayiguquguquki, esobala futhi eqinile engeyona ikristalu.

Thumela i-imeyili kithi

Imininingwane Yomkhiqizo

Omaka bomkhiqizo

Ku-Marshmallow, ugwebu nokuzinza kwegwebu kusetshenziswa kakhulu i-gelatin, kulandelwa ukujiya kanye ne-gelation.Ukukhetha ukucaciswa okuhlukile kwe-gelatin, noma ukuhlanganisa i-gelatin nesitashi esilungisiwe nezinye izinto zokusetshenziswa, singalungisa imikhiqizo ezinzile enobunzima obuhlukahlukene kanye nokwakheka.

Ifomula

70 g ushukela omhlophe, 70ml amanzi,
10 g we-gelatin powder, 70 ml amanzi abandayo,
Ummbila isitashi 30g, ushukela powder 10g

Izinyathelo zokusebenza

1. Kala izithako ezidingekayo zokulinda.
2. I-10 g yempushana ye-gelatin ihlakazwa ngaphambili no-70 ml wamanzi abandayo abilisiwe kokubekwe eceleni.
3. Faka isitashi sommbila ebhodweni bese ugoqa gazinga phezu kokushisa okuphansi imizuzu engu-3-5.
4. Govuza gazinga, uphole bese uxuba nempuphu kashukela, uthathe uhhafu bese uhlunga esitsheni ukuvimbela ukunamathela.
5. Thela ama-70g kashukela omhlophe ebhodweni, engeza amanzi angama-70ml.
6. Yehlisa ukushisa kuze kube yilapho amanzi anoshukela ebila futhi ebhamuza.Uma kune-thermometer, yikale cishe ku-100 ℃.Vala ukushisa kuqala.
7. Thela isisombululo se-gelatin esincibilikile emanzini abandayo, ulethe ngamathumba futhi, bese uvala umlilo.
8. Kuphole kuze kube yithente ukushisa okuncane (40-55 ℃).
9. Beka amaconsi ambalwa ejusi kalamula bese uwaphehla ngesivinini esikhulu ngesishayi-maqanda sikagesi aze abe mkhulu futhi abe silky,
10. Thela ingxube esitsheni bese usebenzisa i-scraper ukuyikhuhla ngokushesha.Uma izinga lokushisa legumbi liphansi futhi isenzo sihamba kancane, i-marshmallow kulula ukuyiqinisa, engahambisani nokubunjwa.
11. Sika ungqimba lwesitashi noshukela oluyimpuphu ku-marshmallow bese ufaka esiqandisini amahora angu-3-4.Sebenzisa ummese ukuze udwebe ngobumnene indilinga ezungeze isiqukathi, upheqe inkinobho, ubambe kancane ukudiliza, futhi usike izingcezu ezincane.

Umbandela Wokuhlola:GB6783-2013	I-Marshmallow
Izinto Zomzimba Nezamakhemikhali
1. Amandla kaJelly (6.67%)	220-260 ukuqhakaza
2. I-Viscosity (6.67% 60℃)	25-35mps
3 Mesh	8-60 anezikhala
4. Umswakama	≤12%≤12%≤12%
5. Umlotha(650℃)	≤2.0%≤2.0%≤2.0%
6. Ukubonisa ngale (5%, 40°C) mm	≥500mm
7. PH (1%) 35℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Okubi
10. I-Transmittance 450nm	≥70%
11. I-Transmittance 620nm	≥90%
12. I-Arsenic	≤0.0001%
13. I-Chrome	≤2ppm
14. Izinsimbi Ezisindayo	≤30ppm
Ukuhola	≤1.5ppm
16. Into engancibiliki emanzini	≤0.1%
17 .Inani Eliphelele Lamagciwane	≤10 cfu/g
18. I-Escherichia coli	Okubi/25g
19. I-Salmonella	Okubi/25g