Qhov sib piv thiab kev siv PETIN thiab GELATIN hauv cov khoom qab zib
Cov ntsiab lus raw khoom
Pectin nrog qhov ceev sib txawv tuaj yeem xaiv tau raws li qhov ntau ntawmgelatin. Qhov sib txawv ntawm cov pectin yuav cuam tshuam rau qhov kev ntxhib los mos, lub sijhawm teeb tsa thiab qhov kub yaj ntawm cov khoom. Sodium citrate yog qhov tseem ceeb kom ntseeg tau tias PH ntawm pectin sib xyaw nrog gelatin yog li 4.5, yog tias PH qis dhau, yuav tsim cov pectin - gelatin complex precipitation, thiab yog tias PH ncav cuag 5.0 lossis siab dua, lub sijhawm no, qhov thermal stability ntawm pectin yuav poob qis sai, lwm yam peptone force gelatin kuj tseem siv tau, qhov ntau tuaj yeem hloov kho raws li, Vim tias qhov isoelectric point, PH thiab buffering peev xwm ntawm cov gelatins sib txawv heev, cov ntsev buffering sib xws, cov kua qaub thiab txawm tias cov pectin hom yuav tsum tau hloov kho.
Piv txwv ntawm daim ntawv thov
Cov khoom qab zib jelly uas tsim los ntawm kev sib xyaw ntawm pectin thiab gelatin muaj cov qauv tshiab thiab saj zoo heev. Qhov sib txawv ntawm pectin/gelatin thiab cov tshuaj colloidal sib txawv tuaj yeem tau txais cov qauv sib txawv. Gelatin tsis zoo hauv kev tiv taus cua sov, tab sis ntxiv pectin tuaj yeem ua rau qhov kub ntawm cov gel yaj, thaum cov pectin nce mus txog 0.5%, twb tuaj yeem ua kom ruaj khov ntawm cov khoom qab zib jelly hauv feem ntau cov xwm txheej.
Pectin muaj cov saj zoo heev thiab tsis lo rau hauv qhov ncauj. Nws cov dej khaws cia zoo kuj ua rau cov marshmallows tswj tau qhov ruaj khov ntawm cov dej ntau (18-22%). Cov marshmallows no tuaj yeem tswj tau qhov av noo thiab mos muag tau ntev, feem ntau nrog lub sijhawm khaws cia tsawg kawg yog ib xyoos.
Piv txwv ntawm daim ntawv qhia ua zaub mov:
| Ntxiv cov kab ke | Lub npe ntawm cov khoom siv raw | Cov tshuaj mis (kg) |
| A | DejPectin | 7.50.5 |
| B | Qab zibKua txiv hmab qab zib (DE42)Anhydrous sodium limerate | 4038.50.06 |
| C | gelatin (250 BLOOM)Dej | 4.513 |
| D | Cov kua qaub citric monohydrate (50%)Cov xim tseem ceeb / cov xim noj tau | 2.5qhov ntau zoo tshaj plaws |
Tag nrho qhov hnyav ntawm 106.66 kg Kev ua pa: 6.66 kg
Cov ntsiab lus kev txawj ntse
1. Hauv cov txheej txheem, 4% pectin kua tuaj yeem npaj tau los ntawm kev sib xyaw ceev ceev, lossis 1: 4 (pectin: qab zib) tuaj yeem sib xyaw qhuav thiab yaj rau hauv dej 30 npaug ntawm cov pectin thiab rhaub tsawg kawg 2 feeb kom ntseeg tau tias pectin yaj tag.
2. Cov gelatin (C hauv lub rooj) yog yaj rau hauv 50-60 degrees dej lossis ntxiv 2 zaug dej, kho kom zoo nkauj 30 feeb thiab tom qab ntawd cua sov kom yaj rau hauv dej da dej kom ua peptone.
3. Yaj cov pectin (A hauv lub rooj). Saib (1) rau txoj kev.
4. Sib tov cov khoom siv (B hauv lub rooj) thiab ua kom sov kom txog thaum npau.
5. Cov khoom siv (A thiab B hauv lub rooj) raug sib xyaw thiab ua kom sov kom txog thaum cov khoom khov kho li ntawm 85%.
6. Ntxiv cov khoom siv (C hauv lub rooj) thiab kho SS rau 78%.
7. Ntxiv cov khoom siv sai sai (D hauv lub rooj), thiab sib tov raws sijhawm, ntxiv cov essence / pigment, nchuav molding hauv qab 80-85 degrees.
8. Yog tias siv gelatin peptone rau kev tsim khoom, nws yuav tsum tau ntxiv ua ntej sib tov cov txuj lom thaum qhov kub ntawm qab zib yog li 90-100 degrees, thiab maj mam do (Yog tias qhov ceev ceev dhau, nws yuav siv cua ntau, thiab tsim ntau lub npuas).
Lub sijhawm tshaj tawm: Kaum Ib Hlis-25-2021
