Kev sib piv thiab kev siv PETIN thiab gelatin hauv kev tsim khoom qab zib
Cov ntsiab lus raw khoom
Pectin nrog sib txawv solidification ceev yuav raug xaiv raws li tus nqi ntawmgelatin.Qhov sib txawv ntawm pectin yuav cuam tshuam qhov kev ntxhib los mos, teeb tsa lub sijhawm thiab melting kub ntawm cov khoom.Sodium citrate feem ntau yog los xyuas kom meej tias PH ntawm pectin tov nrog gelatin yog hais txog 4.5, yog tias PH tsawg dhau, yuav tsim pectin - gelatin complex nag lossis daus, thiab yog tias PH nce mus txog 5.0 lossis siab dua, lub sijhawm no, thermal stability ntawm pectin yuav poob sai sai, lwm yam peptone quab yuam gelatin kuj siv tau, tus nqi tuaj yeem hloov kho raws li, Vim tias qhov isoelectric point, PH thiab buffering muaj peev xwm ntawm cov gelatins sib txawv heev, cov khoom sib xws buffering ntsev, acids thiab txawm tias pectin hom yuav tsum tau kho. .
Daim ntawv thov piv txwv
Cov khoom qab zib jelly ua los ntawm kev sib xyaw ntawm pectin thiab gelatin muaj qhov zoo nkauj tshiab thiab saj zoo heev.Sib txawv pectin / gelatin piv thiab sib txawv tag nrho cov tshuaj colloidal tuaj yeem tau txais kev ntxhib los mos sib txawv.Gelatin tsis zoo nyob rau hauv tshav kub, tab sis qhov sib ntxiv ntawm pectin tuaj yeem ua rau kom qhov kub thiab txias ntawm cov gel, thaum cov pectin nce mus txog 0.5%, twb tuaj yeem ua kom ruaj khov ntawm cov khoom qab zib jelly hauv feem ntau.
Pectin muaj qhov tsw zoo tshaj plaws tso tawm thiab tsis yog lub qhov ncauj saj.Nws cov dej tuav tau zoo kuj ua rau cov marshmallows tswj lub xeev kev ruaj ntseg ntawm cov ntsiab lus dej siab (18-22%).Xws li marshmallows tuaj yeem tswj cov av noo thiab softness rau lub sijhawm ntev, feem ntau nrog lub txee lub neej tsawg kawg yog ib xyoos.
Daim ntawv qhia piv txwv:
| Ntxiv ib ntus | Lub npe ntawm cov khoom siv raw | Formula ntau npaum li cas (kg) |
| A | DejPectin | 7.50.5 |
| B | Qab ZibGlucose Syrup (DE42)Tsis muaj sodium limerate | 4038.5 ib0.06 ib |
| C | gelatin (250 hli)Dej | 4.513 |
| D | Monohydrate citric acid daws (50%)Essence/edible pigment | 2.5qhov zoo tshaj kom muaj nuj nqis |
Tag nrho qhov hnyav ntawm 106.66 kg Evaporation: 6.66 kg
Cov ntsiab lus technical
1. Nyob rau hauv cov txheej txheem, 4% pectin tov tuaj yeem npaj tau los ntawm kev kub ceev stirring, los yog 1: 4 (pectin: qab zib) tuaj yeem qhuav sib xyaw thiab yaj hauv dej 30 npaug ntawm cov pectin thiab boil rau tsawg kawg 2 feeb kom paub meej. uas pectin yog yaj tag.
2. Lub gelatin (C nyob rau hauv lub rooj) yog yaj nyob rau hauv 50-60 degrees dej los yog ntxiv 2 lub sij hawm dej, embellish 30 feeb thiab ces tshav kub kom yaj nyob rau hauv dej da dej los ua peptone.
3. Dissolve pectin (A hauv lub rooj).Xa mus rau (1) rau txoj kev.
4. Sib tov cov ntaub ntawv (B nyob rau hauv lub rooj) thiab kub rau boiling point.
5. Cov ntaub ntawv (A thiab B hauv lub rooj) sib tov thiab ua kom sov kom npau npau kom txog thaum cov ntsiab lus ntawm cov khoom yog li 85%.
6. Ntxiv cov khoom (C hauv lub rooj) thiab kho SS rau 78%.
7. Ceev nrooj ntxiv cov khoom siv (D hauv lub rooj), thiab sib xyaw kom raws sijhawm, ntxiv cov ntsiab lus / xim, nchuav molding hauv qab 80-85 degrees.
8.Yog tias siv gelatin peptone rau kev tsim khoom, nws yuav tsum tau muab ntxiv ua ntej sib xyaw cov txuj lom thaum qab zib qhov kub thiab txias yog li 90-100 degrees, thiab maj mam nplawm (Yog tias qhov nrawm nrawm dhau, nws yuav siv cua ntau, thiab tsim tawm ntau heev. npuas).
Post lub sij hawm: Nov-25-2021
