Njengoba sonke sazi, iyogathi ivame ukusetshenziswa njengezithasiselo zokudla, futhi i-gelatin ingenye yazo.
I-Gelatin itholakala kuphrotheni ye-collagen etholakala kabanzi esikhumbeni sesilwane, imisipha namathambo.Iphrotheni ene-hydrolyzed evela ku-collagen esicutshini esixhumene nesilwane noma izicubu ze-epidermal.Ngemuva kokwelashwa kwesikhumba noma ithambo lesilwane, i-gelatin, umkhiqizo we-hydrolyzed we-collagen, ingatholakala.Ngamanye amazwi, i-collagen iguqulwa ibe umkhiqizo oncibilika emanzini ngemva kokuphuka ingxenye yamabhondi e-intermolecular ngenxa yokusabela kokushisa okungenakulungiseka kwe-hydrolysis.
Umehluko endaweni ye-isoelectric phakathi kohlobo A lwe-gelatin nohlobo lwe-gelatin B kungenxa yomehluko enanini lama-amino acid ane-asidi ne-alkaline ku-gelatin ngenxa yokwelashwa okusekelwe ku-asidi okuhlukile.Ngamandla afanayo we-jelly, i-gelatin yohlobo lwe-B ine-viscosity ephakeme kunohlobo lwe-gelatin.I-Gelatin ayincibiliki emanzini abandayo, kodwa ingakwazi ukumunca amanzi futhi ivuvuke izikhathi ezingu-5-10.I-Gelatin ikhuphuka ku-granularity futhi yehle kumthamo wokumunca amanzi.I-gelatin iba isisombululo se-gelatin ngemuva kokushisisa izinga lokushisa lidlula indawo yokuncibilika kwe-gelatin, futhi i-gelatin iba ijeli ngemva kokupholisa.
Njengesengezo sokudla, i-gelatin edliwayoisetshenziswa kabanzi ekukhiqizeni iyogathi.I-Gelatin iyi-stabilizer enhle ne-thickener.Izixazululo ze-Gelatin zenza iyogathi ibe mkhulu futhi kube lula ukuyigcina.
Ngokusho kwezigaba ze-yogurt, ukusetshenziswa kwe-gelatin ku-yoghurt ikakhulukazi kuhlanganisa izici ezintathu:
1. I-coagulated iyogathi: Umkhiqizo weyogathi endala ungummeleli.Iyogathi ehlanganisiwe ingumkhiqizo ngaphandle kwe-demulsification ngemva kokuvutshelwa.I-Gelatin inikeza imikhiqizo ukuthungwa okubushelelezi okuyinto eminye imikhiqizo efana nesitashi esine-asidi ehlulekile ukukunikeza.
2. Iyogathi egoqiwe: Imikhiqizo ejwayelekile emakethe, efana ne-Guanyiru, Changqing, Biyou, njll., yonke iyogathi egoqiwe.Emikhiqizweni enjalo, i-gelatin itholakala ikakhulukazi njenge-thickener, futhi ekuqaleni kokucubungula, sincibilikisa i-gelatin ngo-65 ℃.Inani le-gelatin liphakathi kuka-0.1-0.2%.I-Gelatin imelana ne-homogenization kanye nezingcindezi zokushisa ngesikhathi sokukhiqizwa kwe-yogurt, ihlinzeka umkhiqizo nge-viscosity efanele.
3. I-yogurt yokuphuza: Ukuphuza iyogathi ukuthi sinciphisa i-viscosity yomkhiqizo ngokusebenzisa i-homogenization ngemva kokuvutshelwa.Ngenxa yokuncipha kwe-viscosity, idinga ukusebenzisa i-colloid ukuze kuqinisekiswe ukuzinza komkhiqizo futhi kuncishiswe i-stratification ye-yogurt phakathi nesikhathi seshelufu.Okufanayo kungenziwa nangezinye i-colloid.
Ekuphetheni, ukwengeza i-gelatin ku-yogurt kungavimbela ukuhlukaniswa kwe-whey, ukuthuthukisa inhlangano nokuzinza komkhiqizo oqediwe, futhi kuyenze ifinyelele ukubukeka okuhle, ukunambitheka nokuthungwa.I-Gelken iyakwazi ukunikeza i-gelatin yekhwalithi engcono kakhulu ye-yogurt.
Isikhathi sokuthumela: Apr-21-2022
