Nyob rau lub caij ntuj sov kub, txaus siab rau ib khob dej khov yogurt lossis ib qho dej khov nab kuab yog ib qho yuav tsum muaj rau lub caij no.
Txhawm rau tsim cov khoom noj siv mis zoo, kev ntxhib los mos yog qhov tseem ceeb.Gelatin pab koj ua tiav qhov kev xav tau zoo.
Gelatin tuaj yeem ua ke nrog dej thiab yog ntau yam emulsifier thiab stabilizer.Nws ua raws li "roj" saj thiab yog qhov zoo tagnrho rau cov khoom siv roj tsawg, ib nrab rog lossis txawm tias cov khoom tsis muaj rog.Nws txawm ua rau xoom-fat ice cream zoo li du-fat ice cream yam tsis xav tau lwm yam additives.Cov ua npuas ncauj zoo heev thiab ruaj khov ntawm gelatin ntawm nws tus kheej tso cai rau cov khoom siv mis nyuj, xws li mousses thiab zoo-whipped cream, kom ruaj khov ntawm chav tsev kub thiab muab lub qhov ncauj zoo nkauj.
Yog li cas gelatin ua tiav tag nrho cov no hauv kev siv mis nyuj?
• Tiv thaiv yogurt syneresis
Gelatin optimizes thiab stabilizes lub ntuj zoo nkauj ntawm ntau yam khoom siv mis nyuj.Piv txwv li, nws tuaj yeem ua yogurt du thiab qab los yog teeb, thiab nws tuaj yeem ua rau cheese yooj yim dua.Nyob rau hauv cov kua mis nyeem qaub, gelatin ua raws li kev tiv thaiv colloid los tiv thaiv yogurt los ntawm syneresis, uas yog, los tiv thaiv cov nag lossis daus ntawm whey thiab shrinkage ntawm casein, yog li tiv thaiv kev sib cais ntawm cov khoom theem ntawm cov kua theem thiab txhim kho cov ntaub so ntswg lub xeev thiab stability ntawm. cov khoom tiav.Yog li txawm hais tias koj xav kom qhov sib xws ntawm koj cov khoom yuav luag creamy lossis khoom, koj tuaj yeem ua tau.
• Optimized ice cream kev ntxhib los mos
Gelatin pab tsim ib tug smooth, creamy kev ntxhib los mos rau ice cream.Gelatin yog qhov kev xaiv zoo tshaj plaws rau cov khoom lag luam muaj roj tsawg lossis xoom-fat vim nws ua raws li "muaj roj nplua nuj" saj thiab kev ntxhib los mos ntawm cov khoom.Tsis tas li ntawd, gelatin khaws cov qab zib thiab toppings hauv profile, ua qaub cream thiab cheese sauces yooj yim dua.Nyob rau tib lub sij hawm, nws imparts zoo heev melting zog rau cov khoom noj, muab ib nrab-rog butter rau kev ntxhib los mos ntawm tag nrho cov rog butter khoom.
• Zoo heev stabilizer rau whipped cream
Lub emulsification thiab stabilization ntawm gelatin tuaj yeem muab cov xwm txheej ruaj khov rau casein thiab ua raws li kev tiv thaiv colloid.Lub latex foaming kev txiav txim ntawm gelatin muab kev ruaj ntseg zoo rau whipped cream.Yog li, whipped cream khoom nrog zoo heev tsw, zoo saj thiab siab stability yuav tau.
Nyob rau hauv tag nrho,Gelkengelatin yog unmatched nyob rau hauv cov khoom noj siv mis nyuj rau optimize lub qhov ncauj, stabilizes kev ntxhib los mos, yooj yim ntawm kev siv thiab muab kev noj qab nyob zoo kev xaiv.Gelken cov kws tshaj lij daim ntawv thov yuav muab cov gelatin rau koj los kho koj cov kev qhia tshwj xeeb los pab koj cov khoom ua tiav cov txiaj ntsig zoo tshaj plaws.
Post lub sij hawm: Lub Xya hli ntuj-27-2022
