Tsev

Gdaim ntawv elatine,tseem hu ua nplooj gelatine, yog daim ntawv nyias nyias. Cov lus qhia dav davyog 5g, 3.3g, 2.5g thiab 2g.

Nws yog ib hom pos hniav (coagulant) rho tawm los ntawm cov tsiaj txhu cov ntaub so ntswg(feem ntau yog daim tawv nyuj lossis daim tawv ntses), cov khoom tseem ceeb yog cov protein. Nws yuav tsum tau muab tso rau hauv dej txiasua ntej siv, thiab yaj saum 80 ℃. Yog tias qhov acidity ntawm cov tshuaj siab dhau, nws tsis yooj yimkom khov, thiab cov khoom tiav lawm yuav tsum khaws cia rau hauv lub tub yees. Nws yuav muaj zog heevthiab elasticity.

Daim ntawv gelatin muaj ntau yam zoo, xws li kev pob tshab siab, tsis muaj ntxhiab thiab tsis muaj saj, ceev ceevmelting ceev, yooj yim rau kev khiav lag luam thiab muaj zog gel coagulation. Raws li nws cov yam ntxwv, nws feem ntau yog sivrau kev ua jelly pudding thiab mousse. Rau jelly pudding, nws feem ntau pom zoo kom ua haujlwm hauv qhov sib pivntawm 1:16; Rau mousse, 10g gelatin ntawv rau 6 nti mousse ncuav mog qab zib, 20 g gelatin ntawv rau 8 nti mousse ncuav mog qab zib.

Cov xwm txheej cia khoom:Tsis txhob kub, noo noo, thiab kov cov khoom tsw ntxhiab thaum tsis tau qhib; kaw tom qab qhib kom tsis txhob muaj lub teeb ci, noo noo, thiab kab tsuag ua rau puas tsuaj.