Gelatin Coagulation - Kev Hloov Pauv Zoo Kawg Nkaus Los Ntawm Kua Mus Rau Khoom

1. Txoj Cai Coagulation

• Kub Ua Rau: Thaum cov kua gelatin txias qis dua 35 ° C, nws cov saw molecular (feem ntau collagen hydrolysates) rov sib txuas dua los ntawm cov hydrogen bonds, tsim cov qauv network peb-seem.
• Kev Cuam Tshuam ntawm Kev Ntsuas: Yog tias muaj cov gelatin ntau dua (feem ntau 2% -10%), cov gel yuav muaj zog dua. Piv txwv li, yuav tsum muaj 5% concentration rau cov khoom qab zib, thaum cov tshuaj ntsiav tshuaj yuav tsum tau muaj kev ntshiab dua.

2. Cov Theem Tseem Ceeb

• Theem Sol: Thaum kub siab, gelatin cov molecule tawg ua tej daim me me hauv dej, ua kua (zoo li cov kua zaub kub).
• Gel Transition Point: Thaum txias mus rau qhov kub tseem ceeb, qhov viscosity ntawm cov tshuaj yuav nce ntxiv sai heev, ua rau cov tshuaj translucent zoo li "jelly".
• Kev Kho Kom Tiav: Tom qab txias ntawm 4 ° C, cov qauv ntawm lub network ruaj khov, tsim cov gel elastic (piv txwv li, qhov chaw ntawm cov ncuav mog qab zib mousse).

Cov Piv Txwv Siv Ntau Yam ntawm Gelatin

1. Kev Lag Luam Khoom Noj

• Cov Khoom Siv Mis Nyuj: Ntxiv gelatin rau hauv cov mis nyuj yogurt uas laus lawm yuav ua rau cov mis nyuj tuab dua, ua rau lub txee ntev dua, thiab ua rau kev tsim khoom lag luam yooj yim dua ¹.
• Khoom Qab Zib & Khoom Qab Zib: Gelatin ua rau cov khoom qab zib mos mos thiab jellies khov thiab ua kom zoo nkauj, muab cov qauv elastic; hauv ice cream, nws tiv thaiv kev tsim cov dej khov thiab tswj kom du.
• Cov Khoom Nqaij: Ua ib tug neeg sawv cev gelling, gelatin yog siv los ua cov nqaij jellies, cov nqaij jellies braised, lossis txhim kho kev ua tau zoo ntawm cov hnyuv ntxwm.
  
  
  2. Kev Ua Lag Luam Tshuaj
  • Cov plhaub capsule:Cov tshuaj ntsiav mos gelatin, vim lawv cov biocompatibility siab, yog siv dav rau kev tso tawm tshuaj (piv txwv li, cov tshuaj vitamin capsules) ³ ⁵.

  Cov Khaub Ncaws Kho Mob: Cov khoom siv gelatin derivatives ntawm succinic acid tuaj yeem siv rau hauv cov khaub ncaws qhov txhab kom txhawb kev kho cov ntaub so ntswg.

• 
  
  3. Lwm Cov Kev Siv Tshiab
  • Cov Tshuaj Pleev Xim: Siv ua cov khoom ua kom tuab hauv cov ntsej muag thiab cov tshuaj pleev kom txhim kho kev ruaj khov ntawm cov khoom ⁵.
  • Molecular Gastronomy: Siv nws cov khoom siv gelling uas thim rov qab los tsim cov khoom xyaw pob tshab (piv txwv li, cov kua txiv hmab txiv ntoo zoo li caviar).