Iyini inqubo yokukhiqiza ijeli?

Ubuciko ijelikudinga ukunamathela ngokuqinile emisebenzini ejwayelekile kanye nokulawulwa okunembile kwezithako, kanye i-gelatin isebenza njenge-ejenti ebalulekile ye-gelling. Ingaphakathi izithako zokudlaekukhiqizweni kuhlanganisai-gelatin yezinga lokudlaimpuphu, izisekelo zoketshezi (amanzi ahlungiwe, ijusi yezithelo egxilile, noma ubisi olusekelwe ezitshalweni), izithasiselo (i-sucrose, isiraphu yommbila ene-fructose ephezulu, noma izithasiselo zokwenziwa), ama-acidulants (i-citric acid noma i-malic acid yokulungisa i-pH), kanye nezithasiselo zokunambitheka/umbala (izithasiselo zemvelo noma imibala yokudla eqinisekisiwe).

Inqubo elula iqala ngesigaba sokufaka i-gelatin hydration: ku-mixer yensimbi engagqwali, i-gelatin engu-15-20g ngelitha ngalinye loketshezi ifafazwa phezu kwamanzi abandayo (10-15°C) bese ivunyelwa ukuthi iqhakaze imizuzu eyi-10-15 ukuvimbela ukuqunjelwa. Ngesikhathi esifanayo, isisekelo soketshezi (esifudumeza ku-70-80°C) sixutshwa nezinto ezinambithekayo kanye ne-acidulants eketheni eliboshwe ngejakhethi kuze kube yilapho lincibilika ngokuphelele. I-Gelatin Eqhakazile bese ifakwa engxubeni efudumele ngaphansi kokushukunyiswa okuqhubekayo ku-60-70 rpm ukuqinisekisa ukuhlakazeka okufanayo. Ngemva kokuncibilika, i-slurry ihlungwa ngesihlungo esine-mesh eyi-100 ukuze kususwe ukungcola, bese ipholiswa ngokushesha ku-40-45°C ku-heat exchanger ekhuhliwe ukuze kugwenywe ukujiya kwangaphambi kwesikhathi.​

Isilinganiso se-gelatin-to-liquid silungiswa kahle ngokusekelwe ezinhlotsheni zomkhiqizo: ijeli ejwayelekile yokuthengisa isebenzisa i-gelatin engu-12-15g ngelitha ukuze kube nokuthungwa okuqinile nokusikiwe, kuyilapho izinhlobo zamakhalori aphansi zingase ziyinciphise ibe ngu-8-10g ngezithako ezifana ne-pectin. Emikhiqizweni egqinsiwe noma ebunjiwe, isilinganiso esiphezulu (18-20g/L) siqinisekisa ukuqina kwesakhiwo ngesikhathi sokupakisha nokusatshalaliswa. Izinyathelo ezibalulekile zifaka phakathi ukugcina ukulawula okuqinile kokushisa—izixazululo ze-gelatin akumele zidlule ku-85°C ukuvimbela ukubola kwamaprotheni, futhi i-pH kufanele igcinwe ngaphezu kuka-4.5 ukugwema i-gelatin hydrolysis. Ngaphezu kwalokho, ukuhlanza imishini (ikakhulukazi ama-nozzle kanye nezikhunta) kuyimpoqo ukuvimbela ukungcoliswa kwamagciwane, njengoba i-matrix yamaprotheni e-gelatin ingasekela ukukhula kwamagciwane uma ingaphathwanga kahle.​

Ekulawuleni ikhwalithi, ochwepheshe befektri baqapha amandla e-Bloom e-gelatin (ngokuvamile i-Bloom engu-220–240) ukuqinisekisa ukwakheka kwe-gelling okuqhubekayo, futhi benze izivivinyo ze-rheological ukuqinisekisa imingcele yokuthungwa.