Siv Gelatin Hauv Cov Khoom Noj Uas Muaj Cov Tsw Qab Tshwj Xeeb
Cov Kev Ntsuas Kev Txawj
| Daim Ntawv Thov | Cov Lus Qhia Txog Paj | Lub zog ntawm jelly | Qhov viscosity | Kev Pom Tseeb | Mesh |
| Mis nyuj | 160 Paj | 160-170 Paj | 2.4-4.0 m Pa.s | ≥ 90% | 8-60 |
| 180 Paj | 180-190 Paj | 2.5-4.5 m Pa.s | ≥ 90% | 8-60 | |
| 200 Paj | 200-210 Paj | 2.7-4.5 m Pa.s | ≥ 90% | 8-60 |
Hauv cov lus hais txog kev siv tshuab, nws cov qauv molecular uas tau rho tawm los ntawm kev ua kom raug ua kom cov khoom noj mis nyuj emulsification ruaj khov. Qhov no txhais tau tias koj cov dej haus uas muaj mis nyuj nyob ruaj khov, thiab yogurt tswj nws cov qauv du yam tsis muaj kev sib cais. Cov txheej txheem ntxuav kom huv si ua kom cov gelatin tsis muaj cov khoom tsis huv, ua kom cov khoom qab zib mis nyuj zoo li creamy panna cotta ntshiab thiab qab.
Peb cov kev tswj xyuas zoo nruj heev ua kom muaj kev nyab xeeb thiab kev ntseeg siab. Peb ua haujlwm nrog cov neeg muag khoom ntseeg siab, ua qhov kev sim hauv tsev ntawm lub zog paj thiab kev huv ntawm cov kab mob me me, thiab muaj lub kaw lus taug qab tag nrho. Txawm hais tias koj yog tus tsim khoom siv mis nyuj uas xav tau qhov zoo tshaj plaws lossis tus ua noj hauv tsev uas tab tom nrhiav kev ua kom koj cov khoom noj mis nyuj zoo meej, peb cov gelatin yog qhov kev xaiv zoo tshaj plaws. Nws tsis yog tsuas yog ua tau raws li cov qauv kev lag luam xwb, cog lus tias yuav muab cov khoom uas ua rau koj cov khoom siv mis nyuj zoo nkauj thiab saj zoo dua.
Los ntawm LanPu Yog xav paub ntxiv txog LanPu, thov hu rau peb!
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