Tsev

Gelatin daim ntawv,tseem hu ua nplooj gelatine, yog ib daim ntawv nyias nyias.Cov kev specificationyog 5g,3.3g,2.5g thiab 2g.

Nws yog ib hom ntawm cov pos hniav (coagulant) muab rho tawm los ntawm cov ntaub so ntswg tsiaj(feem ntau yog nqaij nyuj los yog nqaij ntses), cov khoom tseem ceeb yog cov protein.Nws yuav tsum tau soaked nyob rau hauv dej txiasUa ntej siv, thiab melted saum 80 ℃.Yog hais tias acidity ntawm cov tshuaj yog siab dhau lawm, nws tsis yooj yimkom khov, thiab cov khoom tiav yuav tsum tau khaws cia nrog regrigerated.Nws yuav zoo heev toughnessthiab elasticity.

Gelatin ntawv muaj ntau yam zoo, xws li siab pob tshab, tsis muaj ntxhiab thiab tsis qab, ceevmelting ceev, yooj yim rau kev khiav lag luam thiab muaj zog gel coagulation.As per nws tus yam ntxwv, feem ntau yog sivua jelly pudding thiab mousse.Rau jelly pudding, nws yog feem ntau pom zoo kom ua hauj lwm nyob rau hauv ib tug rationtawm 1:16;Rau mousse, 10g gelatin nplooj ntawv rau 6 nti mousse ncuav mog qab zib, 20 g gelatin nplooj ntawv rau 8 nti mousse ncuav mog qab zib.

Cia tej yam kev mob:Zam kom tsis txhob muaj cua sov, noo noo thiab sib cuag nrog cov khoom tsw ntxhiab thaum tsis qhib;foob ​​tom qab qhib kom tsis txhob muaj lub teeb muaj zog, noo noo thiab kab puas tsuaj.