Tsev

Cov gelatin hauv zaub mov siv dav hauv kev lag luam khoom qab zib. Ib qho ntawm lawv yog tias nws ua haujlwm ua cov protein ntuj, thiab muaj ntau yam haujlwm xws li gelatinous, foaming, emulsifying thiab dej xauv. Cov haujlwm no tseem ceeb heev rau kev ua kom tau raws li qhov xav tau ntawm kev tsim khoom qab zib. Tsis tas li ntawd, gelatin kuj muaj cov yam ntxwv ntawm "pom tseeb" thiab "tsis muaj saj", uas tuaj yeem ua tau raws li qhov xav tau ntawm cov neeg siv khoom rau xim thiab saj ntawm khoom qab zib. Cov yam ntxwv pob tshab tuaj yeem ua rau pom gummy gummy. Gelatin tsis muaj qhov saj tshwj xeeb, yog li koj tuaj yeem siv nws los ua txhua yam khoom qab zib, xws li txiv hmab txiv ntoo series, dej haus series, chocolate series, txawm tias ntsev series thiab lwm yam.

Kev rhuav tshem ntawmcov khoom noj gelatintuaj yeem ua tiav hauv ob kauj ruam. Kauj ruam thawj zaug yog ua komcov khoom noj gelatinnqus dej thiab nthuav dav li 30 feeb hauv dej txias npau. Kauj ruam thib ob yog ua kom dej sov (tom qab npau thiab txias rau 60-70 ℃) rau qhov nthuav davcov khoom noj gelatinlos yog cua sov nws kom ua raucov khoom noj gelatinyaj rau hauv cov kua gelatin uas xav tau.