Iyintoni inkqubo yokuvelisa ijeli?

Ubugcisa ijeliifuna ukuthotyelwa ngokungqongqo kweendlela zokusebenza ezisemgangathweni kunye nolawulo oluchanekileyo lwezithako, kunye i-gelatin isebenza njenge-arhente ebalulekileyo yokujikisa. Ingundoqo izithako zokutyakwimveliso ziqukai-gelatin yodidi lokutyaumgubo, iziseko zolwelo (amanzi ahluziweyo, ijusi yeziqhamo ezixineneyo, okanye ubisi olusekwe kwizityalo), izithambisi (i-sucrose, isiraphu yombona ene-fructose ephezulu, okanye izithambisi zokwenziwa), izithambisi (i-citric acid okanye i-malic acid yokulungisa i-pH), kunye nezongezo zencasa/umbala (izicatshulwa zendalo okanye imibala yokutya eqinisekisiweyo).

Inkqubo elula iqala ngesigaba sokufunxa i-gelatin: kwi-mixer yentsimbi engatyiwayo, i-15–20g ye-gelatin ngelitha nganye yolwelo ifafazwa phezu kwamanzi abandayo (10–15°C) ize ivunyelwe ukuba idubule imizuzu eli-10–15 ukuthintela ukuxinana. Kwangaxeshanye, isiseko solwelo (esishushu ukuya kuma-70–80°C) sixutywa nezinongo kunye ne-acidulants kwiketile egqunywe ngejakethi ide inyibilike ngokupheleleyo. I-Gelatin eqhakazileyo Emva koko ifakwa kumxube oshushu phantsi kokushukunyiswa okuqhubekayo kwi-60-70 rpm ukuqinisekisa ukusasazeka okufanayo. Emva kokunyibilika, i-slurry ihluzwa ngesihluzo se-100-mesh ukususa ukungcola, emva koko ipholiswe ngokukhawuleza ukuya kwi-40-45°C kwi-heat exchanger ekhutshiweyo ukuze kuthintelwe ukujiya kwangaphambi kwexesha.​

Umlinganiselo we-gelatin-to-liquid ulungiswa kakuhle ngokusekelwe kwiinkcukacha zemveliso: ijeli ethengiswayo eqhelekileyo isebenzisa i-gelatin eyi-12-15g ngelitha nganye ukuze ibe nobume obuqinileyo nobunqunyulwayo, ngelixa iintlobo zeekhalori eziphantsi zingayinciphisa ibe yi-8-10g kunye nezinto ezilungisa izinto ezifana ne-pectin. Kwiimveliso ezifakwe ileya okanye ezibunjiweyo, umlinganiselo ophezulu (18-20g/L) uqinisekisa uzinzo lwesakhiwo ngexesha lokupakisha nokusasazwa. Amanyathelo abalulekileyo okhuseleko aquka ukugcina ulawulo oluqinileyo lobushushu—izisombululo ze-gelatin akufuneki zidlule kwi-85°C ukuthintela ukubola kweproteni, kwaye i-pH kufuneka igcinwe ngaphezulu kwe-4.5 ukuthintela i-gelatin hydrolysis. Ukongeza, ukucoca izixhobo (ingakumbi ii-nozzles kunye ne-molds) kuyimfuneko ukuthintela ungcoliseko lweentsholongwane, njengoko i-gelatin's protein matrix inokuxhasa ukukhula kwebhaktheriya ukuba ayiphathwanga kakuhle.​

Kulawulo lomgangatho, iingcali zefektri zijonga amandla eBloom egelatin (ngesiqhelo iBloom eyi-220–240) ukuqinisekisa ukwenziwa kwejeli rhoqo, kwaye zenze uvavanyo lwe-rheological ukuqinisekisa iiparameter zokuthungwa.