Imboni Yamaswidi Ingakwandisa Kanjani Ukuthengisa Ngezinto Ezingavuthiwe Ze-Gelatin Ezisezingeni Eliphezulu?
Ezweni eliguquguqukayo lemboni yamaswidi, ukukhetha izinto zokusetshenziswa kudlala indima ebalulekile ekunqumeni impumelelo yomkhiqizo. Phakathi kwalokhu, i-gelatin kuvele njengesithako esiyinhloko esinamandla okukhulisa kakhulu ukuthengiswa kwamaswidi.
Ukubaluleka Komlando Kwe-Gelatin Embonini Yamaswidi
I-Gelatin inomlando omude embonini yokudla, ikakhulukazi ekwenzeni amaswidi. Isukela emakhulwini eminyaka edlule, ekuqaleni yayitholakala emithonjeni yezilwane efanainyama yenkomoamathambo nezikhumba zenyama yenkomo.
Ngo-2000 BC, abaseGibhithe lasendulo babilisa izikhumba zezilwane ukuze benze i-colloid, eyayisetshenziselwa ukunamathela nokugcina ukudla. Ngesikhathi seNguquko Yezimboni ngekhulu le-19, i-gelatin yathola ukukhiqizwa okukhulu futhi yaba yinto ebalulekile yokwenza amaswidi (njengamaswidi e-fruit jelly).
Ezinsukwini zokuqala, abenzi bezinkwa bathola ukuthi i-gelatin ingaguqula izingxube ezilula ezisekelwe kushukela zibe amaswidi amnandi nahlafunwayo. Isibonelo, amabhere e-gummy, elinye lamaswidi athandwa kakhulu asekelwe ku-gelatin, liye lajatshulelwa kusukela ngawo-1920. Lokhu kusetshenziswa isikhathi eside kubonisa ukukhanga okuhlala njalo kwamaswidi aqukethe i-gelatin emakethe.
Umlando we-gelatin ushintshe kusukela ekubeni inhlaka yendabuko kuya ekubeni yisithako esiyinhloko kumaswidi anamuhla.
Inqubo Yokukhiqiza I-Gelatin kanye nomthelela wayo ekhwalithini yamaswidi
Ekwenzeni amaswidi, kukhona ibhalansi yegolide ethambile phakathi kokulawulwa kwezinga lokushisa kanye nokunambitheka, okunomthelela omkhulu ekhwalithini yomkhiqizo. I-Gelatin idlala indima ebalulekile ekwenzeni amaswidi, futhi izinga lokushisa libaluleke kakhulu ekusebenzeni kwe-gelatin.
Izinga lokushisa lokuncibilika,
60 - 70°C: I-Gelatin iyancibilika ngokuphelele ukuze yakhe i-colloid efanayo (gwema ukushisa ngokweqile kwendawo okungase kubangele ukubola).
Izinga lokushisa lejeli
20 - 25°C: I-Gelatin yakha isakhiwo senethiwekhi esiqinile esinezilinganiso ezintathu, inika amaswidi ukunwebeka.
Izindlela Ezinhle Zokusebenzisa I-Gelatin Ekukhiqizeni Amaswidi
Ekukhiqizweni kwamaswidi, inani nendlela yokusebenzisa i-gelatin kubaluleke kakhulu. Thatha amaswidi e-gummy njengesibonelo, isilinganiso se-gelatin nezinye izithako ezifana noshukela nezinongo kudingeka silinganiswe kahle. Uma inani le-gelatin esetshenziswayo lincane kakhulu, amaswidi azoba mnene kakhulu futhi angabi nesakhiwo. Ngakolunye uhlangothi, uma kusetshenziswa i-gelatin eningi kakhulu, amaswidi azoba lukhuni kakhulu futhi abe nokuthungwa okufana nerabha. Izinga lokushisa ngesikhathi senqubo yokuxuba i-gelatin nalo libalulekile. I-Gelatin kufanele incibilikiswe ekushiseni okufanele, ngokuvamile cishe ku-50 - 60°C, ukuqinisekisa ukusabalala kwayo okuphelele kanye nokufakwa kwe-gelatin. Uma izinga lokushisa liphezulu kakhulu, lizobangela ukuwohloka kwe-gelatin futhi lithinte izakhiwo zayo zokugaya.
Indima yeGelatin ekubunjweni nasekunambithekeni kwamaswidi
I-Gelatin idume ngokuthungwa kwayo okuyingqayizivele ekunikeza amaswidi. Inganikeza ukuthungwa okuthambile nokunwebekayo abathengi abakuthandayo. Thatha ama-marshmallow njengesibonelo, ukuthungwa kwawo okuthambile nokuthambile kubangelwa kakhulu ukuba khona kwe-gelatin. I-Gelatin iyasiza futhi ekugcineni ukunambitheka kumaswidi. I-gelling matrix eyakhiwe yi-gelatin ingabamba ama-compounds e-volatible flavour, iqinisekise ukuthi ukunambitheka okuphelele kukhishwa ngesikhathi sokusetshenziswa, ngaleyo ndlela kuthuthukisa ulwazi lokunambitha lonke.
Ukusetshenziswa kwe-gelatin embonini yamaswidi
| Indawo | ukusetshenziswa kwe-gelatin ngo-2025 | Isigaba esiyinhloko | Injini Yokukhula |
| IYurophu | Amathani angu-92,000 | Amaswidi e-gummy aphezulu (Bloom > 250) | Izimangalo zezempilo (i-collagen okungeziwe) |
| I-Asia | Amathani ayi-145,000 | Amaswidi e-gummy aphansi - ushukela/amakhalori aphansi ( | Umkhuba wokusetshenziswa "kokudla okulula" phakathi kwesizukulwane esisha |
| ENyakatho IMelika | Amathani angu-43,000 | Ama-marshmallow asebenzayo (i-CRISPR gelatin) | Amaswidi ezokwelapha (usizo lokulala/abathwali bamavithamini) |
Umehluko Wesifunda
IYurophu: Ithanda i-gelatin enenani eliphezulu le-Bloom (> 250), esetshenziswa kumaswidi e-gummy asezingeni eliphezulu.
I-Asia: Igxile emikhiqizweni equkethe ushukela ophansi/amakhalori aphansi, kanye ne-gelatin encane eyenziwe nge-enzyme (
Indlela i-Gelatin Edala Ngayo Amaphuzu Enkumbulo Yabathengi
Ukuhlolwa "Kophawu Lwamazinyo": I-gelatin esezingeni eliphezulu ivumela ukujula kwamamaki okuluma kumaswidi e-gummy ukuthi kulawulwe ngaphakathi kuka-0.3 - 0.5mm (ngemikhiqizo ephansi, ingu-> 1mm).
Izinga Lokuncibilika Kwamathe: I-gelatin encane - i-molecule (
Ngo-2025, umncintiswano embonini yamaswidi empeleni usekusungulweni kwezinto zokusetshenziswa ze-gelatin.
Amabhizinisi ahamba phambili akha ukwahluka komkhiqizo ngokusebenzisa ubuchwepheshe be-"gelatin +" matrix (njengokuxhumanisa i-vitamin C, i-nano-encapsulation yezithako ezisebenzayo). Idatha ikhombisa ukuthi ngokwanda ngakunye okungu-10% kwamapharamitha okusebenza kwe-gelatin, isabelo semakethe sokugcina singandiswa ngo-6.8%.