Tuam Tshoj Me me mesh bovine / nqaij npuas edible gelatin nrog paj li ntawm 80-320 rau marshmallow Hoobkas thiab lwm tus neeg |Gelken

Me me mesh bovine / nqaij npuas edible gelatin nrog paj li ntawm 80-320 rau marshmallow

Ntau tus neeg sivgelatin rau marshmallow.Raws ligelatin rau marshmallow, Nws cov ntaub ntawv raw yog cov tawv nqaij, pob txha, leeg, leeg thiab nplai ntawm cov nyuj tshiab, npua, yaj thiab ntses muab los ntawm cov chaw tua tsiaj, cov chaw ua khoom noj nqaij, canneries, zaub khw, thiab lwm yam uas tau dhau los ntawm kev tshuaj xyuas cais tawm.Cov khoom gelatin yog dawb los yog lub teeb daj, translucent thiab glossy flake los yog hmoov.Nws yog xim tsis muaj xim, tsis qab, tsis muaj volatile, pob tshab thiab tawv tsis muaj crystalline khoom.

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Product Detail

Khoom cim npe

Nyob rau hauv Marshmallow, foaming thiab ua npuas ncauj stability yog tsuas yog siv rau gelatin, ua raws li los ntawm thickening thiab gelation.Xaiv cov khoom sib txawv ntawm gelatin, lossis sib txuas gelatin nrog cov hmoov txhuv nplej siab hloov thiab lwm yam khoom siv raw, peb tuaj yeem npaj cov khoom ruaj khov nrog qhov sib txawv ntom ntom thiab textures.

Formula

70 g dawb granulated qab zib, 70 ml dej,
10 g gelatin hmoov, 70 ml dej txias,
corn starch 30g, qab zib hmoov 10g

Cov kauj ruam ua haujlwm

1. Ntsuas cov khoom xyaw uas yuav tsum tau ua rau standby.
2. 10 g gelatin hmoov yog pre yaj nrog 70 ml txias boiled dej rau standby.
3. Muab cov pob kws starch tso rau hauv lub lauj kaub thiab do Fry tshaj qis cua sov rau 3-5 feeb.
4. Do Fry, txias thiab sib tov nrog hmoov qab zib, noj ib nrab thiab sift rau ntawm lub thawv kom tsis txhob lo.
5. Ncuav 70g dawb granulated qab zib rau hauv lub lauj kaub, ntxiv 70ml dej.
6. Tig lub cua sov kom txog thaum cov dej qab zib boils thiab npuas.Yog tias muaj tus pas ntsuas kub, ntsuas nws ntawm li 100 ℃.Tua lub cua sov ua ntej.
7. Ncuav nyob rau hauv cov tshuaj gelatin yaj nyob rau hauv dej txias, coj mus rau ib tug boil dua, thiab tua hluav taws.
8. Txias rau tentacle me ntsis cua sov (40-55 ℃).
9. Muab ob peb tee kua txiv qaub thiab nplawm lawv ntawm kev kub ceev nrog lub qe hluav taws xob kom txog thaum lawv tuab thiab silky,
10. Muab cov khoom sib tov rau hauv lub thawv thiab siv cov scraper kom nrawm nrawm.Yog tias chav tsev kub qis thiab qhov kev txiav txim qeeb, lub marshmallow yog ib qho yooj yim rau solidify, uas yog tsis conducive rau shaping.
11. Sieve ib txheej ntawm starch thiab hmoov qab zib rau ntawm marshmallow thiab refrigerate rau 3-4 teev.Siv rab riam maj mam kos ib lub voj voog ncig lub thawv, tig lub pob, maj mam pat lub demoulding, thiab txiav mus rau hauv me me pieces.

Cov Qauv Ntsuas: GB6783-2013	Marshmallow
Cov khoom siv lub cev thiab tshuaj lom neeg
1. Jelly Strength (6.67%)	220-260 hli
2. Viscosity (6.67% 60 ℃)	25-35 feeb
3 Mesh	8-60 mesh
4. Cov dej noo	≤ 12%≤ 12%≤ 12%
5. Tshauv (650 ℃)	≤ 2.0%≤ 2.0%≤ 2.0%
6. Pob tshab (5%, 40 ° C) mm	≥500mm
7. PH (1%) 35 ℃	5.0-6.5
8. TSO₂	≤30ppm
9. H₂O₂	Tsis zoo
10. Transmittance 450nm	≥70%
11. Transmittance 620nm	≥90%
12. Arsenic	≤ 0.0001%
13. Chrome	≤ 2 ppm
14. Heavy Hlau	≤30ppm
Coj	≤ 1.5ppm
16. Insoluble tshuaj nyob rau hauv dej	≤0.1%
17 .Tag nrho cov kab mob suav	≤ 10 cfu / g
18. Escherichia coli	Tsis zoo / 25g
19. Salmonella	Tsis zoo / 25g