Tuam Tshoj Me me me nyuj/nqaij npuas noj tau gelatin nrog paj txij li 80-320 rau marshmallow Hoobkas thiab cov neeg muag khoom

Me me me ntawm cov nyuj/npua noj tau gelatin nrog paj txij li 80-320 rau marshmallow Duab Tshwj Xeeb

Cov gelatin me me uas noj tau los ntawm nyuj/npua nrog paj txij li 80-320 rau marshmallow

Muaj ntau tus neeg sivgelatin rau marshmallowsRaws ligelatin rau marshmallows, Nws cov khoom siv raw yog daim tawv nqaij, pob txha, cov leeg, cov leeg thiab cov nplai ntawm cov nyuj tshiab, npua, yaj thiab ntses muab los ntawm cov chaw tua tsiaj, cov chaw ua nqaij, cov khw muag khoom noj canneries, cov khw muag zaub, thiab lwm yam uas tau dhau qhov kev tshuaj xyuas cais tawm. Cov khoom gelatin yog dawb lossis daj daj, pob tshab thiab ci ntsa iab flake lossis hmoov. Nws yog cov khoom tsis muaj xim, tsis muaj saj, tsis hloov pauv, pob tshab thiab tawv tsis yog crystalline.

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Cov Lus Qhia Txog Khoom

Cov Cim Npe Khoom

Hauv Marshmallow, kev ua npuas dej thiab kev ruaj khov ua npuas dej feem ntau yog siv rau gelatin, ua raws li kev tuab thiab gelation. Xaiv cov lus qhia sib txawv ntawm gelatin, lossis sib xyaw gelatin nrog cov hmoov txhuv nplej hloov kho thiab lwm yam khoom siv raw, peb tuaj yeem npaj cov khoom ruaj khov nrog cov ntom sib txawv thiab cov qauv sib txawv.

Cov mis

70 g suab thaj dawb, 70 ml dej,
10 g hmoov gelatin, 70 ml dej txias,
Hmoov pob kws 30g, hmoov qab zib 10g

Cov kauj ruam ua haujlwm

1. Ntsuas cov khoom xyaw uas yuav tsum tau rau kev tos.
2. 10 g gelatin hmoov yog pre yaj nrog 70 ml dej txias boiled rau standby.
3. Muab cov hmoov pob kws tso rau hauv lub lauj kaub thiab kib rau ntawm qhov kub tsawg rau 3-5 feeb.
4. Kib kom txog thaum sib xyaw, cia kom txias thiab muab hmoov qab zib sib tov, muab ib nrab thiab muab lim rau ntawm lub thawv kom tsis txhob lo.
5. Muab 70g suab thaj dawb rau hauv lub lauj kaub, ntxiv 70ml dej.
6. Txo qhov kub kom txog thaum cov dej qab zib npau thiab npuas. Yog tias muaj lub ntsuas kub, ntsuas nws li ntawm 100 ℃. Tua qhov kub ua ntej.
7. Ncuav cov kua gelatin uas yaj rau hauv dej txias, coj mus rau ib lub rhaub dua, thiab tua hluav taws.
8. Txias kom txog thaum nws me ntsis kub (40-55 ℃).
9. Muab ob peb tee kua txiv qaub tso rau hauv thiab nplawm lawv nrog lub tshuab ntaus qe hluav taws xob kom txog thaum lawv tuab thiab du.
10. Muab cov khoom sib tov rau hauv lub thawv thiab siv lub scraper los khawb sai sai. Yog tias qhov kub hauv chav tsev qis thiab qhov kev ua qeeb, cov marshmallow yooj yim khov, uas tsis zoo rau kev ua kom zoo nkauj.
11. Siv lub lim dej lim cov hmoov txhuv nplej siab thiab cov suab thaj hmoov rau ntawm cov marshmallow thiab tso rau hauv lub tub yees rau 3-4 teev. Siv riam maj mam kos ib lub voj voog ncig lub thawv, tig lub pob, maj mam kov lub pwm, thiab txiav ua tej daim me me.

Cov Qauv Xeem: GB6783-2013	Marshmallow
Cov Khoom Siv Lub Cev thiab Tshuaj
1. Lub zog ntawm jelly (6.67%)	220-260 paj
2. Viscosity (6.67% 60 ℃)	25-35mps
3 Mesh	8-60mesh
4. Cov dej noo	≤12%≤12%≤12%
5. Cov tshauv (650 ℃)	≤2.0%≤2.0%≤2.0%
6. Pob tshab (5%, 40 ° C) hli	≥500 hli
7. PH (1%) 35 ℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Tsis zoo
10. Kev xa tawm 450nm	≥70%
11. Kev xa tawm 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2ppm
14. Cov Hlau Hnyav	≤30ppm
Cov hlau lead	≤1.5ppm
16. Cov tshuaj tsis yaj hauv dej	≤0.1%
17. Tag Nrho Cov Kab Mob Bacteria	≤10 cfu/g
18. Escherichia coli	Tsis zoo/25g
19. Kab mob Salmonella	Tsis zoo/25g