Menene tsarin samar da jelly?

Sana'a jellyyana buƙatar cikakken bin ƙa'idodin aiki da aka tsara da kuma sarrafa sinadaran daidai, tare da gelatin yana aiki a matsayin babban wakilin gelling. sinadaran abincia cikin samarwa sun haɗa dagelatin na abinci mai gina jikifoda, tushen ruwa (ruwan da aka tace, ruwan 'ya'yan itace mai ƙarfi, ko madarar da aka yi da tsire-tsire), masu zaki (sucrose, syrup masara mai yawan fructose, ko masu zaki na wucin gadi), masu acidulants (citric acid ko malic acid don daidaita pH), da ƙarin dandano/launi (cirewar halitta ko launukan abinci masu inganci).

Tsarin da aka tsara zai fara ne da matakin ruwan gelatin: a cikin injin haɗa bakin ƙarfe, ana yayyafa gram 15-20 na gelatin a kowace lita na ruwa a kan ruwan sanyi (10-15°C) sannan a bar shi ya yi fure na tsawon mintuna 10-15 don hana taruwa. A lokaci guda, ana haɗa tushen ruwan (wanda aka dumama zuwa 70-80°C) da kayan zaki da acidulants a cikin tukunya mai jaket har sai ya narke gaba ɗaya. Gelatin Mai Fure Sannan a saka shi a cikin cakuda mai zafi a ƙarƙashin ci gaba da motsawa a rpm 60-70 don tabbatar da wargajewa iri ɗaya. Bayan narkewar, ana tace slurry ɗin ta hanyar sieve mai raga 100 don cire ƙazanta, sannan a sanyaya cikin sauri zuwa 40-45°C a cikin na'urar musayar zafi da aka goge don guje wa ƙonewa da wuri.

An daidaita rabon gelatin-da-ruwa bisa ga ƙayyadaddun kayan aiki: jelly na yau da kullun yana amfani da gelatin 12-15g a kowace lita don laushi mai ƙarfi da za a iya yankewa, yayin da bambance-bambancen ƙarancin kalori na iya rage shi zuwa 8-10g tare da masu tacewa kamar pectin. Ga samfuran da aka yi wa layi ko na roba, rabo mafi girma (18-20g/L) yana tabbatar da kwanciyar hankali a tsarin yayin marufi da rarrabawa. Manyan matakan kariya sun haɗa da kiyaye ingantaccen yanayin zafi - ruwan gelatin bai kamata ya wuce 85°C don hana lalata furotin ba, kuma pH ya kamata a kiyaye shi sama da 4.5 don guje wa hydrolysis na gelatin. Bugu da ƙari, tsaftace kayan aiki (musamman bututu da molds) ya zama dole don hana gurɓatar ƙwayoyin cuta, saboda matrix na furotin na gelatin na iya tallafawa haɓakar ƙwayoyin cuta idan ba a sarrafa shi yadda ya kamata ba.

A fannin kula da inganci, masu fasaha a masana'antu suna lura da ƙarfin Bloom na gelatin (yawanci 220-240 Bloom) don tabbatar da daidaiton gelling, da kuma gudanar da gwaje-gwajen rheological don tabbatar da sigogin laushi.