Maitiro ekugadzira jelly chii?

Kugadzira jelizvinoda kutevedzera zvakanyanya mashandiro akajairika uye kutonga kwakarurama kwezvinhu zvinoshandiswa, ne gelatin chinoshanda sechinhu chakakosha che gelling. zvinoshandiswa pakudyamukugadzirwa zvinosanganisiragelatin yepamusoro-soro pekudyaupfu, zvigadziko zvemvura (mvura yakaseferwa, muto wemichero wakaomeswa, kana mukaka wezvirimwa), zvinotapira (sucrose, manyuchi echibage ane fructose yakawanda, kana zvinotapira zvekugadzira), acidulants (citric acid kana malic acid yekugadzirisa pH), uye zvinowedzerwa zvekunaka/ruvara (zvinotorwa zvechisikigo kana mavara echikafu akabvumidzwa).

Maitiro acho anotanga nedanho remvura inoyerera mugelatin: mumuchina wesimbi isingatsvi, 15–20g yegelatin pa litre imwe neimwe yemvura inosaswa pamusoro pemvura inotonhora (10–15°C) uye inosiyiwa ichitumbuka kwemaminitsi 10–15 kudzivirira kuungana kwemvura. Panguva imwe chete, hwaro hwemvura (hunodziiswa kusvika 70–80°C) hunosanganiswa nezvinotapira uye acidulants mukettle ine jekete kusvika zvanyungudika. Gelatin Yakatumbuka zvino inosanganiswa mumusanganiswa unopisa uchiramba uchikurunga pa60–70 rpm kuitira kuti ive nechokwadi chekuti inopararira zvakaenzana. Mushure mekunyunguduka, slurry inoseferwa kuburikidza nesipo ye100-mesh kubvisa tsvina, yobva yatonhodzwa nekukurumidza kusvika 40–45°C muchina wekupisa wakakweshwa kuti isapararire nguva isati yakwana.​

Chiyero chegelatin-to-liquid chinogadziriswa zvakanaka zvichienderana nezvinodiwa nezvigadzirwa: jelly rekutengesa rinoshandisa 12-15g gelatin pa litre kuti ive yakasimba uye inochekwa, nepo mhando dzemacalorie mashoma dzinogona kuideredza kusvika 8-10g ne texturizers dzakadai se pectin. Kune zvigadzirwa zvakarukwa kana zvakaumbwa, chiyero chepamusoro (18-20g/L) chinoita kuti chimiro chigadzikane panguva yekurongedza nekugovera. Nhungamiro dzakakosha dzinosanganisira kuchengetedza kudzora tembiricha zvakanyanya— gelatin solutions haifanirwe kudarika 85°C kudzivirira denaturation yeprotein, uye pH inofanira kuchengetwa pamusoro pe4.5 kudzivirira gelatin hydrolysis. Pamusoro pezvo, kucheneswa kwemidziyo (kunyanya nozzles uye molds) kwakakosha kudzivirira kusvibiswa kwehutachiona, sezvo gelatin's protein matrix inogona kutsigira kukura kwebhakitiriya kana ikasabatwa nemazvo.​

Pakudzora mhando, matekiniki emufekitori anotarisa simba reBloom regelatin (kazhinji 220–240 Bloom) kuti ave nechokwadi chekuti gelling inoenderana, uye anoita bvunzo dze rheological kuti aone kana parameter ye texture yacho yakamira.