Kungani i-Gelatin Ibalulekile Ekukhiqizweni Kwe-Marshmallow Yanamuhla
I-confection eyaziwa emhlabeni wonke ngokuthi i-marshmallow ithola igama layo esitshalweni se-marsh mallow (I-Althaea officinalis), isitshalo esinezimbali ezipinki esidabuka ezindaweni ezinamaxhaphozi nasemaxhaphozini. Ekuqaleni, into enamathelayo ekhishwe ezimpandeni zesitshalo yayisetshenziswa ukudala uswidi olukhanyayo nolumhlophe olufana nokotini, okwasinika igama laso. Ngasekuqaleni kwekhulu lama-20, okukhishwe empandeni ye-marsh mallow kwathathelwa indawo yiqanda elimhlophe kanye ne-gelatin. Ama-marshmallow esimanje ashintshe kusuka ohlotsheni olulodwa kuya ezinhlotsheni eziyinkimbinkimbi kakhulu, njenge-marshmallow egcwele futhi embozwe ngoshokoledi.
1. Izici Zomkhiqizo
I-marshmallow iyiswidi ethambile, evuvukele kakhulu ebonakala ngombala wayo omhlophe ohlanzekile, isakhiwo sayo esinezimbobo, kanye nama-bubble omoya aqinile futhi aqinile. Naphezu kokuba lula kakhulu futhi inomswakama ophezulu, imelana nokubola futhi ihlala isikhathi eside eshalofini. Izici zayo ezibalulekile zifaka phakathi ukuthungwa okuthambile, okuthambile, nokunwebeka okunganamatheli emazinyweni. Ukuqina nokuqina kwe-marshmallow kuvela ekuthungweni kwe-micro-fibrous okugcina umswakama, okuvimbela i-syneresis—ukukhala kwesiraphu kusuka kuswidi—ngaleyo ndlela kuqinisekisa ukuthi i-marshmallow igcina ikhwalithi ehlala njalo nezinzile.
Ngesikhathi senqubo yokushaywa nokufakwa komoya, kwakheka amabhamuza omoya amancane, asatshalaliswe ngokulinganayo, futhi udonga lwefilimu oluzungeze la mabhamuza luyaqina. Uma umoya ufinyelela ubuningi obufunekayo, i-marshmallow ifinyelela ukwakheka kwayo okuhlukile: incane futhi inezimbobo ngamabhamuza amancane, kodwa ilula futhi iyanwebeka. Ukufakwa komthamo omkhulu womoya kwandisa kakhulu umthamo wayo futhi kunciphisa ubuningi bayo, obungaba ngaphansi kuka-0.6 g/mL. Lokhu kuthungwa okukhanyayo kuyayihlukanisa namanye amaswidi amaningi, okwenza ibe yi-confection eyingqayizivele.
I-marshmallow iyisistimu yokusabalala enezigaba ezimbili, lapho isiraphu isebenza njengesigaba esiqhubekayo kanye nama-bubble omoya njengesigaba esihlakazekile. Ukwakheka kanye nesimo sikashukela esiraphu kuthinta ngqo ukuthungwa kwe-marshmallow. Ama-marshmallow angaba nezinhlobo ezimbili zokuthungwa: okungewona amakristalu noma amakristalu. Ohlotsheni olungewona amakristalu, ushukela esiraphu uhlala uncibilikile ngokuphelele, okudala ikhwalithi yokuhlafuna. Ngokuphambene nalokho, ohlotsheni lwekristalu, omunye ushukela uvunyelwe ukuba ujike ube amakristalu amahle, okukhiqiza ukuluma okufushane nokuqinile. Uma i-marshmallow ekristalu yomisiwe, ingaguqulwa ibe yi-confection eqinile, ebuthakathaka, futhi elula enokuphela okukhazimulayo kanye nokuqukethwe okuphansi komswakama (ngaphansi kuka-3%). Kodwa-ke, ama-marshmallow avame kakhulu uhlobo oluguquguqukayo, olunokuqukethwe komswakama okungu-15-18%. Ngakho-ke, ama-marshmallow ayiklasi lamaswidi angaba lula kakhulu, anomswakama omningi, athambile, aqinile, ahlafuna, noma aqinile. Uhlobo oluthambile noluqinile luvame kakhulu emakethe namuhla.
2. Izinto Ezingavuthiwe Nezisizayo
(A) Ama-ejenti Okungenisa Umoya
Eyaziwa nangokuthi ama-whipping noma ama-foam agents, ama-aerating agents ayingxenye ebalulekile kuma-marshmallows. Ama-aerating agents avame kakhulu ama-hydrocolloids, akha ifilimu enwebekayo ezungeze amabhamuza omoya ukuze kuqiniswe i-foam. Iningi lala ma-colloids angama-macromolecules, njengeprotheni noma ama-polysaccharides, anezakhiwo zokuzinzisa i-foam; amanye anamakhono okugaya i-gelling. Kuye ngomkhiqizo wokugcina owufunayo, umenzi we-gelatin odumile uzonikeza izinketho ezahlukahlukene. Ama-aerating agents avame kakhulu afaka:
- Amaprotheni: I-albumen yamaqanda, i-hydrolyzed soy protein, noma i-whey protein isetshenziswa ekugxilweni okungu-1-1.5% ukudala ukuthungwa okuthambile nokuqhekeka.
- I-Gelatin: I-gelatin hydrocolloid evame kakhulu, etholakala ku-collagen yezilwane, isetshenziswa ku-2-5% ukukhiqiza ukuthungwa okunwebekayo. Ngokuvamile,i-gelatin yezinga lokudlakuyadingeka ekukhiqizweni.
- Izinsini: Ngokuyinhloko i-gum arabic, esetshenziswa ngobuningi obuphezulu obungu-20-30%, okuholela ekubunjweni okuqinile nokuhlafuna.
- Isitashi Esiguquliwe: Kusetshenziswa cishe ku-11% ukudala ukuthungwa okuqinile nokuhlafuna.
- I-Agar: Kusetshenziswa ku-1-2% ukuze kube nokuthungwa okulula nokuthambile.
- I-Alginate: Kusetshenziswa ku-0.5-1% ukukhiqiza ukuthungwa okuqinile.
Kulawa ma-ejenti, i-gelatin kanye ne-egg albumen yizona ezisetshenziswa kakhulu, ngokuvamile zihlanganiswa, ngemithamo enqunywa yizidingo zokusebenza kwenqubo yokukhiqiza kanye nezimfanelo ezifiselekayo zomkhiqizo wokugcina. Izindleko zomkhiqizo nazo ziyisici ekukhetheni i-ejenti yokungenisa umoya. Zonke izinto zokungenisa umoya kumele ziphinde zifakwe amanzi amaningi ngenani elifanele lamanzi isikhathi esanele ukuze kuvunyelwe ukumanzi kahle, okubalulekile ekusebenzeni kwazo kokungenisa umoya.
Uma usebenzisa ama-egg white, i-albumen eyomiswe ngokufuthwa ivamile. Isixazululo sayo siphusha ngokushesha sibe yi-foam elula, ethambile, kodwa ukuyiphusha kakhulu kungabangela ukuthi idilike. Uma izinga lokushisa lidlula ama-70°C, iphrotheni yeqanda izoqina futhi ilahlekelwe umsebenzi wayo wokungenisa umoya, ngakho-ke amazinga okushisa aphezulu kumele agwenywe ngesikhathi sokungenisa umoya.
Iei-gelatin e-dibleI-Marshmallow esetshenziswa kuma-marshmallow iyiprotheni ekhishwe esikhumbeni nasemathanjeni esilwane. Ama-Marshmallow avame ukusebenzisa i-gelatin ekhishwe yi-asidi, ehlanganisa izinhlobo ezivamile ezifanai-gelatin yezinkomo or i-gelatin yengulube, ene-pH engu-5.0-6.0 ukuze kukhiqizwe igwebu elifanele endaweni yalo kagesi. Ezimakethe ezahlukahlukene, izinhlobo ezifanai-gelatine ye-halal or i-gelatin ye-kosherziyatholakala futhi. Amandla ejeli, nomaamandla okuqhakaza kwe-gelatin, iyisilinganiso sekhwalithi esibalulekile, futhi inani lika-180-250 I-Bloom ijwayelekile kuma-marshmallow, okubonisa izakhiwo ezinhle zokukhiqiza igwebu kanye ne-gelling. Lolu hlobo lwe-i-gelatin engenambithekingokuvamile imanziswa ngamanzi kusetshenziswa isisindo sayo esiphindwe kabili kuya kathathu emanzini. Emazingeni okushisa angaphezu kuka-70°C, ikakhulukazi uma i-pH iphansi, ama-molecule e-gelatin angonakala, okubangela ukwehla okukhulu kwamandla ejeli, okudinga ukuqapha ngokucophelela ngesikhathi sokusebenza.
(B) I-Sucrose
I-Sucrose yakha u-40-80% wefomula. Inani eliphansi liphumela ekunganeleni kobumnandi, kuyilapho inani eliphezulu lenza i-marshmallow ibe mnandi kakhulu. Ama-marshmallow angewona amakristalu ngokuvamile asebenzisa i-sucrose encane (ngaphansi kuka-50%), kanti izinhlobo zamakristalu zisebenzisa kakhulu (ngaphezu kuka-50%). Ama-formula ama-marshmallow anombala ophuzi avame ukufaka ushukela oluyimpuphu noma i-fondant (ushukela omncane ocwebezelayo) njenge-ejenti yokutshala imbewu ukuze kuqaliswe ukwakheka kwamakristalu.
(C) Isiraphu yesitashi
Uma isetshenziswa ngokuhlushwa okungu-20-60%, isiraphu yesitashi ayimnandi kangako kune-sucrose futhi isiza ukulawula ubumnandi obuphelele. Ithuthukisa ukuqina komzimba we-marshmallow, yize inani eliningi lingathinta kabi ukuphefumula futhi liholele ekuthungeni kwe-gummy. Ama-syrups aphezulu-DE noma aphezulu e-maltose ngokuvamile ayathandwa ngenxa yokuthambekela kwawo okuphansi, okusiza ukuphefumula. Aphinde abe nomthelela omkhulu emanzini futhi asebenza njenge-humectant, esiza ukugcina umswakama we-marshmallow, ohlobene kakhulu nokuthamba kwayo nokuqina kwayo.
(D) I-Invert Syrup
Uma isetshenziswa ku-5-15%, isiraphu ye-invert isebenza futhi njenge-humectant ukusiza ukugcina umswakama kanye nokuthamba. I-viscosity yayo ephansi inenzuzo yokungenisa umoya, inegalelo ekukhanyeni kwe-marshmallow. Kodwa-ke, imnandi kakhulu futhi i-hygroscopic kakhulu, ngakho-ke ukusetshenziswa kwayo kufanele kulinganiselwe futhi kulungiswe ngokusekelwe ezimweni zomswakama zesizini nezesifunda.
(E) Izinto Zokunambitha
Izinongo ezivame ukusetshenziswa kakhulu yi-vanilla, i-vanillin, ne-ethyl maltol. Ezinye izithako ezifana ne-cocoa powder enamafutha aphansi, i-skim milk powder, kanye ne-coconut eqoshiwe nazo ngezinye izikhathi ziyasetshenziswa.
Isikhathi sokuthunyelwe: Agasti-08-2025
