Cov txheej txheem tsim khoom ntawm jelly yog dab tsi?

Kev Ua Tes Ua Taw kua txiv hmabyuav tsum tau ua raws li cov txheej txheem ua haujlwm thiab kev tswj cov khoom xyaw kom meej, nrog gelatin ua haujlwm ua tus neeg sawv cev gelling tseem ceeb. Lub hauv paus cov khoom xyaw zaub movhauv kev tsim khoom suav nroggelatin zaub mov qibhmoov, cov kua dej (dej lim, kua txiv hmab txiv ntoo uas muaj zog, lossis mis nyuj uas ua los ntawm tsob ntoo), cov khoom qab zib (sucrose, kua txiv pob kws uas muaj fructose ntau, lossis cov khoom qab zib dag), cov tshuaj ua kom qaub (citric acid lossis malic acid rau kev kho pH), thiab cov khoom ntxiv saj/xim (cov kua txiv hmab txiv ntoo ntuj lossis cov xim zaub mov uas tau ntawv pov thawj).​

Cov txheej txheem ua kom yooj yim pib nrog theem gelatin hydration: hauv lub tshuab sib tov stainless-steel, 15-20g ntawm gelatin rau ib liter ntawm cov kua raug nchuav rau hauv dej txias (10-15 ° C) thiab cia kom tawg paj rau 10-15 feeb kom tiv thaiv kev sib sau ua ke. Tib lub sijhawm, cov kua hauv paus (kub txog 70-80 ° C) raug sib xyaw nrog cov khoom qab zib thiab cov tshuaj acidulants hauv lub lauj kaub jacketed kom txog thaum yaj tag. Paj Gelatin Tom qab ntawd muab tso rau hauv cov khoom sib tov uas tau kub thiab sib xyaw ua ke ntawm 60-70 rpm kom paub tseeb tias nws sib xyaw ua ke zoo ib yam. Tom qab yaj, cov slurry raug lim los ntawm lub lim dej 100-mesh kom tshem tawm cov khoom tsis huv, tom qab ntawd txias sai sai rau 40-45 ° C hauv lub tshuab hloov pauv cua sov uas tau khawb kom tsis txhob gelling ua ntej lub sijhawm.

Qhov piv ntawm gelatin thiab kua yog kho kom zoo raws li cov lus qhia ntawm cov khoom: ib lub jelly muag khoom siv 12–15g gelatin ib liter rau cov qauv khov kho, txiav tau, thaum cov khoom noj uas tsis muaj calorie ntau yuav txo nws mus rau 8–10g nrog cov khoom siv zoo li pectin. Rau cov khoom uas muaj txheej lossis pwm, qhov piv siab dua (18–20g/L) ua kom muaj kev ruaj khov ntawm cov qauv thaum lub sijhawm ntim khoom thiab faib khoom. Cov kev ceev faj tseem ceeb suav nrog kev tswj hwm qhov kub thiab txias nruj - cov kua gelatin yuav tsum tsis pub tshaj 85°C kom tiv thaiv cov protein denaturation, thiab pH yuav tsum khaws cia siab tshaj 4.5 kom tsis txhob muaj gelatin hydrolysis. Tsis tas li ntawd, kev ntxuav cov khoom siv (tshwj xeeb tshaj yog cov nozzles thiab pwm) yog qhov yuav tsum tau ua kom huv si kom tiv thaiv kev kis kab mob microbial, vim tias gelatin cov protein matrix tuaj yeem txhawb nqa kev loj hlob ntawm cov kab mob yog tias tsis tau tuav zoo.

Hauv kev tswj xyuas zoo, cov kws kho tshuab hauv Hoobkas saib xyuas lub zog Bloom ntawm gelatin (feem ntau 220–240 Bloom) kom ntseeg tau tias gelling sib xws, thiab ua cov kev ntsuam xyuas rheological los txheeb xyuas cov qauv ntawm cov qauv.