Raws li peb txhua tus paub, yogurt feem ntau siv ua cov khoom noj khoom haus ntxiv, thiab gelatin yog ib qho ntawm lawv.
Gelatin yog muab los ntawm cov protein collagen uas pom ntau hauv cov tawv nqaij tsiaj, cov leeg thiab cov pob txha. Nws yog cov protein hydrolyzed los ntawm collagen hauv cov nqaij sib txuas lossis cov nqaij epidermal. Tom qab cov tawv nqaij tsiaj lossis pob txha raug kho, gelatin, cov khoom hydrolyzed ntawm collagen, tuaj yeem tau txais. Hauv lwm lo lus, collagen raug hloov mus ua cov khoom yaj hauv dej tom qab tawg ib feem ntawm cov ntawv sib txuas intermolecular vim yog qhov tsis rov qab ua kom sov hydrolysis reaction.
Qhov sib txawv ntawm isoelectric point ntawm hom A gelatin thiab hom B gelatin yog vim qhov sib txawv ntawm cov acidic thiab alkaline amino acids hauv gelatin vim yog kev kho mob sib txawv raws li acid. Nrog tib lub zog jelly, hom B gelatin muaj A viscosity siab dua li Hom A gelatin. Gelatin tsis yaj hauv dej txias, tab sis tuaj yeem nqus dej thiab o txog li 5-10 zaug. Gelatin nce hauv granularity thiab txo qis hauv kev nqus dej. Gelatin dhau los ua gelatin kua tom qab cua sov qhov kub tshaj qhov melting point ntawm gelatin, thiab gelatin dhau los ua jelly tom qab txias.
Ua ib qho khoom noj khoom haus ntxiv, gelatin noj tauyog siv dav hauv kev tsim cov mis nyuj yogurt. Gelatin yog ib qho khoom ruaj khov thiab ua kom tuab zoo. Cov kua gelatin ua rau cov mis nyuj yogurt tuab dua thiab yooj yim khaws cia.
Raws li kev faib tawm ntawm cov mis nyuj yogurt, daim ntawv thov ntawm gelatin hauv cov mis nyuj yogurt feem ntau suav nrog peb yam:
1. Cov mis nyuj khov uas muaj kua qaub: Cov khoom uas muaj cov mis nyuj khov qub yog tus sawv cev. Cov mis nyuj khov uas muaj kua qaub yog cov khoom uas tsis muaj demulsification tom qab fermentation. Gelatin muab cov khoom zoo nkauj uas lwm cov khoom xws li cov hmoov txhuv nplej siab uas tau kho nrog kua qaub tsis tau muab.
2. Cov mis nyuj sib xyaw: Cov khoom lag luam feem ntau muaj nyob rau hauv kev ua lag luam, xws li Guanyiru, Changqing, Biyou, thiab lwm yam, yog cov mis nyuj sib xyaw. Hauv cov khoom no, gelatin feem ntau yog ua kom tuab, thiab thaum pib ua, peb yaj cov gelatin hauv 65 ℃. Qhov ntau ntawm gelatin yog ntawm 0.1-0.2%. Gelatin tiv taus kev sib xyaw thiab cua sov thaum lub sijhawm tsim cov mis nyuj, muab cov khoom nrog viscosity zoo.
3. Haus mis nyuj yogurt: Haus mis nyuj yogurt yog tias peb txo qhov viscosity ntawm cov khoom los ntawm homogenization tom qab fermentation. Vim yog qhov txo qis ntawm viscosity, nws yuav tsum siv colloid los xyuas kom meej tias cov khoom ruaj khov thiab txo qhov stratification ntawm mis nyuj yogurt hauv lub txee lub neej. Tib yam tuaj yeem ua tiav nrog lwm cov colloid.
Xaus lus, ntxiv gelatin rau hauv yogurt tuaj yeem tiv thaiv kev sib cais ntawm whey, txhim kho kev teeb tsa thiab kev ruaj khov ntawm cov khoom tiav, thiab tseem ua rau nws ua tiav qhov zoo nkauj, saj thiab kev ntxhib los mos. Gelken muaj peev xwm muab cov gelatin zoo tshaj plaws rau yogurt.
Lub sijhawm tshaj tawm: Plaub Hlis-21-2022
