Raws li peb txhua tus paub, yogurt feem ntau yog siv los ua khoom noj khoom haus, thiab gelatin yog ib qho ntawm lawv.
Gelatin yog muab los ntawm collagen protein ntau pom nyob rau hauv cov tsiaj tawv nqaij, tendons thiab pob txha.Nws yog hydrolyzed protein los ntawm collagen nyob rau hauv cov tsiaj connective ntaub so ntswg los yog epidermal ntaub so ntswg.Tom qab tsiaj tawv nqaij lossis pob txha raug kho, gelatin, cov khoom siv hydrolyzed ntawm collagen, tuaj yeem tau.Nyob rau hauv lwm yam lus, collagen yog hloov mus rau hauv dej-soluble cov khoom tom qab ib feem puas ntawm cov intermolecular bonds vim irreversible cua sov hydrolysis cov tshuaj tiv thaiv.
Qhov sib txawv ntawm isoelectric point ntawm hom A gelatin thiab hom B gelatin yog vim qhov sib txawv ntawm cov kua qaub thiab alkaline amino acids hauv cov gelatin vim qhov sib txawv acid-raws li kev kho mob.Nrog tib lub zog jelly, hom B gelatin muaj viscosity ntau dua li hom A gelatin.Gelatin yog insoluble hauv dej txias, tab sis tuaj yeem nqus dej thiab o mus txog 5-10 zaug.Gelatin nce hauv granularity thiab txo cov dej nqus dej.Gelatin ua gelatin tov tom qab cua sov kub tshaj qhov melting point ntawm gelatin, thiab gelatin ua jelly tom qab txias.
Raws li cov khoom noj additive, noj gelatinyog dav siv nyob rau hauv zus tau tej cov yogurt.Gelatin yog ib qho zoo stabilizer thiab thickener.Gelatin daws ua yogurt thicker thiab yooj yim rau khaws cia.
Raws li kev faib tawm ntawm yogurt, daim ntawv thov ntawm gelatin hauv yogurt feem ntau suav nrog peb yam:
1. Coagulated yogurt: Cov khoom ntawm cov qub yogurt yog cov neeg sawv cev.Coagulated yogurt yog ib yam khoom uas tsis muaj demulsification tom qab fermentation.Gelatin muab cov khoom zoo nkauj zoo nkauj uas lwm cov khoom xws li acid-kho cov hmoov txhuv nplej siab tau ua tsis tiav.
2. Stirred yogurt: Cov khoom lag luam hauv khw, xws li Guanyiru, Changqing, Biyou, thiab lwm yam, yog txhua yam yogurt yogurt.Hauv cov khoom zoo li no, gelatin feem ntau tshwm sim ua cov thickener, thiab thaum pib ntawm kev ua, peb yaj cov gelatin hauv 65 ℃.Tus nqi ntawm gelatin yog nyob nruab nrab ntawm 0.1-0.2%.Gelatin resists homogenization thiab cua kub siab thaum lub sij hawm yogurt ntau lawm, muab cov khoom nrog rau txoj cai viscosity.
3. Haus dej yogurt: Haus yogurt yog tias peb txo cov viscosity ntawm cov khoom los ntawm homogenization tom qab fermentation.Vim tias qhov txo qis ntawm viscosity, nws yuav tsum tau siv cov colloid kom ruaj khov ntawm cov khoom thiab txo cov stratification ntawm yogurt nyob rau hauv txee lub neej.Tib yam tuaj yeem ua nrog lwm cov colloid.
Hauv kev xaus, ntxiv gelatin rau yogurt tuaj yeem tiv thaiv kev sib cais ntawm whey, txhim kho lub koom haum thiab kev ruaj ntseg ntawm cov khoom tiav, thiab tseem ua rau nws ua tiav cov tsos zoo, saj thiab kev ntxhib los mos.Gelken muaj peev xwm muab qhov zoo tshaj plaws gelatin rau yogurt.
Lub sij hawm xa tuaj: Plaub Hlis-21-2022
