Njengoba sonke sazi, i-yogurt ivame ukusetshenziswa njengezithasiselo zokudla, futhi i-gelatin ingenye yazo.
I-Gelatin itholakala kuphrotheni ye-collagen etholakala kabanzi esikhumbeni sezilwane, emithanjeni nasemathanjeni. Iyiphrotheni e-hydrolyzed evela ku-collagen ezicutshini ezixhumanisa izilwane noma ezicutshini ze-epidermal. Ngemva kokuba isikhumba sesilwane noma ithambo selashwe, i-gelatin, umkhiqizo we-collagen o-hydrolyzed, ingatholakala. Ngamanye amazwi, i-collagen iguqulwa ibe umkhiqizo oncibilika emanzini ngemva kokuphuka okuyingxenye kwezibopho eziphakathi kwama-molecule ngenxa yokusabela kwe-hydrolysis yokushisa okungenakuguqulwa.
Umehluko ephuzwini le-isoelectric phakathi kwe-gelatin yohlobo A kanye ne-gelatin yohlobo B ubangelwa umehluko enanini lama-amino acid ane-acidic kanye ne-alkaline ku-gelatin ngenxa yokwelashwa okuhlukile okusekelwe ku-asidi. Ngamandla afanayo e-jelly, i-gelatin yohlobo B ine-viscosity ephezulu kune-gelatin yohlobo A. I-Gelatin ayincibiliki emanzini abandayo, kodwa ingamunca amanzi futhi ivuvuke izikhathi ezifika kwezingu-5-10. I-Gelatin iyanda ngobuningi futhi yehle umthamo wokumunca amanzi. I-Gelatin iba yisisombululo se-gelatin ngemva kokushisa okudlula izinga lokuncibilika kwe-gelatin, kanti i-gelatin iba yi-jelly ngemva kokupholisa.
Njengesengezo sokudla, i-gelatin edliwayoisetshenziswa kabanzi ekukhiqizweni kweyogathi. I-Gelatin iyisiqinisi esihle futhi iyisiqinisi. Izixazululo ze-Gelatin zenza iyogathi ibe nkulu futhi kube lula ukuyigcina.
Ngokusho kwesigaba se-yogurt, ukusetshenziswa kwe-gelatin ku-yogurt kuhlanganisa izici ezintathu:
1. I-yogurt ehlanganisiwe: Umkhiqizo we-yogurt endala umele. I-yogurt ehlanganisiwe iwumkhiqizo ongenawo ama-demulsification ngemva kokubilisa. I-Gelatin inikeza imikhiqizo ukuthungwa okubushelelezi okuye kwahluleka ukukunikeza eminye imikhiqizo efana nesitashi esine-asidi.
2. I-yoghurt exutshwe: Imikhiqizo evamile emakethe, njenge-Guanyiru, i-Changqing, i-Biyou, njll., yonke iyi-yoghurt exutshwe. Emikhiqizweni enjalo, i-gelatin ikhona kakhulu njenge-thickener, futhi ekuqaleni kokucubungula, sincibilikisa i-gelatin ku-65 ℃. Inani le-gelatin liphakathi kuka-0.1-0.2%. I-Gelatin imelana nokuhlanganiswa kwe-homogenization kanye nokucindezela kokushisa ngesikhathi sokukhiqizwa kwe-yogurt, inikeze umkhiqizo i-viscosity efanele.
3. Ukuphuza i-yogurt: Ukuphuza i-yogurt kusho ukuthi sinciphisa i-viscosity yomkhiqizo ngokuxubanisa ngemva kokubilisa. Ngenxa yokuncipha kwe-viscosity, kudinga ukusebenzisa i-colloid ukuqinisekisa ukuzinza komkhiqizo nokunciphisa ukuhlukaniswa kwe-yogurt ngaphakathi kwesikhathi sokuphila kweshelufu. Okufanayo kungenziwa ngezinye i-colloid.
Ekuphetheni, ukufaka i-gelatin ku-yogurt kungavimbela ukuhlukana kwe-whey, kuthuthukise ukuhleleka kanye nokuqina komkhiqizo oqediwe, futhi kuwenze ubonakale kahle, unambitheke kahle futhi uthungwe kahle. I-Gelken iyakwazi ukuhlinzeka nge-gelatin yekhwalithi ephezulu ye-yogurt.
Isikhathi sokuthunyelwe: Ephreli-21-2022
