Kodi njira yopangira jelly ndi yotani?

Kupanga Zinthu Zaluso jelikumafuna kutsatira mosamalitsa njira zogwirira ntchito zomwe zimakhazikika komanso kuwongolera bwino zosakaniza, ndi gelatin amagwira ntchito ngati chinthu chofunikira kwambiri chopangira gelling. zosakaniza za chakudyamu kupanga zikuphatikizapogelatin yapamwamba kwambiriufa, madzi oyambira (madzi osefedwa, madzi a zipatso okhuthala, kapena mkaka wochokera ku zomera), zotsekemera (sucrose, madzi a chimanga okhala ndi fructose wambiri, kapena zotsekemera zopangidwa), acidulants (citric acid kapena malic acid kuti musinthe pH), ndi zowonjezera kukoma/mtundu (zotulutsa zachilengedwe kapena utoto wovomerezeka wa chakudya).

Njira yosavuta imayamba ndi gawo la gelatin hydration: mu chosakanizira chachitsulo chosapanga dzimbiri, 15-20g ya gelatin pa lita imodzi yamadzimadzi imathiridwa pamadzi ozizira (10-15°C) ndikuloledwa kuti iphuke kwa mphindi 10-15 kuti isamamatire. Nthawi yomweyo, maziko amadzimadzi (otenthedwa mpaka 70-80°C) amasakanizidwa ndi zotsekemera ndi acidulants mu ketulo yokhala ndi jekete mpaka itasungunuka kwathunthu. Gelatin Yophukira Kenako imayikidwa mu chisakanizo chotenthedwa pansi pa kugwedezeka kosalekeza pa 60-70 rpm kuti zitsimikizire kuti zimafalikira mofanana. Pambuyo posungunuka, slurry imasefedwa kudzera mu sefa ya maukonde 100 kuti ichotse zinyalala, kenako imaziziritsidwa mofulumira mpaka 40-45°C mu chosinthira kutentha chokokedwa kuti chisawonongeke msanga.​

Chiŵerengero cha gelatin-to-liquid chimakonzedwa bwino kutengera zomwe zalembedwa: jelly wamba wogulitsira amagwiritsa ntchito gelatin ya 12-15g pa lita imodzi kuti ikhale yolimba komanso yodulidwa, pomwe mitundu ya ma calories ochepa ingachepetse kufika pa 8-10g ndi zinthu zopangira zinthu monga pectin. Pazinthu zokhala ndi zigawo kapena zowumbidwa, chiŵerengero chapamwamba (18-20g/L) chimatsimikizira kukhazikika kwa kapangidwe kake panthawi yopaka ndi kugawa. Zofunikira kwambiri ndi monga kusunga kuwongolera kutentha kwambiri—ma gelatin solutions sayenera kupitirira 85°C kuti apewe kuwonongeka kwa mapuloteni, ndipo pH iyenera kusungidwa pamwamba pa 4.5 kuti apewe hydrolysis ya gelatin. Kuphatikiza apo, kuyeretsa zida (makamaka ma nozzles ndi nkhungu) ndikofunikira kuti tipewe kuipitsidwa ndi tizilombo toyambitsa matenda, chifukwa mapuloteni a gelatin amatha kuthandizira kukula kwa mabakiteriya ngati sanagwiritsidwe ntchito bwino.​

Pakuwongolera khalidwe, akatswiri a fakitale amawunika mphamvu ya gelatin ya Bloom (nthawi zambiri 220–240 Bloom) kuti atsimikizire kuti imagwira ntchito bwino, ndikuchita mayeso a rheological kuti atsimikizire mawonekedwe ake.