Vim li cas Gelatine tseem ceeb hauv kev tsim khoom Marshmallow niaj hnub
Cov khoom qab zib uas paub thoob ntiaj teb tias yog marshmallow tau txais nws lub npe los ntawm cov nroj tsuag marshmallow (Althaea officinalis), ib tsob nroj paj yeeb uas nyob hauv cov hav dej thiab cov av noo. Chiv thawj, ib yam khoom nplaum uas rho tawm los ntawm cov hauv paus ntawm cov nroj tsuag tau siv los tsim ib qho khoom qab zib dawb uas zoo li paj rwb, muab nws lub npe. Los ntawm thaum ntxov xyoo pua 20th, cov kua txiv los ntawm cov hauv paus marshmallow tau hloov los ntawm qe dawb thiab gelatin. Cov marshmallows niaj hnub no tau hloov zuj zus los ntawm ib hom mus rau ntau hom nyuaj dua, xws li cov marshmallows uas muaj puv thiab chocolate-coated.
1. Cov Yam Ntxwv ntawm Khoom
Cov khoom qab zib marshmallow yog ib yam khoom qab zib mos mos, muaj cua nkag tau zoo, thiab muaj cov npuas cua ruaj khov. Txawm hais tias nws sib dua thiab muaj cov dej noo ntau, nws tiv taus kev puas tsuaj thiab muaj lub sijhawm khaws cia ntev. Nws cov yam ntxwv tseem ceeb suav nrog cov qauv mos mos, yooj ywm, thiab ywj uas tsis lo rau cov hniav. Cov khoom qab zib marshmallow lub zog thiab kev ywj pheej yog los ntawm cov qauv me me uas khaws cov dej noo, tiv thaiv syneresis - qhov quaj ntawm cov kua txiv hmab txiv ntoo los ntawm cov khoom qab zib - yog li ua kom cov marshmallow tswj tau qhov zoo thiab ruaj khov.
Thaum lub sijhawm nplawm thiab ua kom muaj cua nkag, cov npuas me me, faib sib npaug zos yuav tsim, thiab phab ntsa zaj duab xis uas nyob ib puag ncig cov npuas no yuav tuab zuj zus. Thaum cov pa nkag mus txog qhov ceev uas xav tau, cov marshmallow yuav ua tiav nws cov qauv tshwj xeeb: zoo thiab muaj qhov me me, tab sis sib dua thiab ywj. Kev siv cov pa ntau ua rau nws qhov ntim ntau ntxiv thiab txo nws qhov ceev, uas tuaj yeem qis dua 0.6 g / mL. Cov qauv sib dua no ua rau nws txawv ntawm feem ntau lwm cov khoom qab zib, ua rau nws yog cov khoom qab zib tshwj xeeb.
Marshmallow yog ib lub tshuab faib ua ob theem, nrog rau cov kua qab zib ua lub theem txuas ntxiv thiab cov pa npuas ua lub theem faib. Cov khoom sib xyaw thiab lub xeev ntawm cov suab thaj hauv cov kua qab zib cuam tshuam ncaj qha rau cov qauv ntawm marshmallow. Marshmallows muaj ob hom qauv: tsis-crystalline lossis crystalline. Hauv hom tsis-crystalline, cov suab thaj hauv cov kua qab zib tseem yaj tag, tsim kom muaj qhov zoo chewy. Ntawm qhov tod tes, hauv hom crystalline, qee cov suab thaj raug tso cai kom sib xyaw ua cov siv lead ua zoo, uas ua rau muaj qhov tom luv luv, crisp. Yog tias marshmallow crystalline qhuav, nws tuaj yeem hloov mus ua khoom qab zib khov kho, brittle, thiab sib dua nrog qhov tiav glossy thiab cov dej noo tsawg (qis dua 3%). Txawm li cas los xij, feem ntau marshmallows yog cov khoom qab zib hloov pauv tau, nrog cov dej noo ntawm 15-18%. Yog li ntawd, marshmallows yog ib chav kawm ntawm cov khoom qab zib uas tuaj yeem sib dua, muaj dej noo ntau, mos, resilient, chewy, lossis crisp. Hom mos thiab resilient yog qhov muaj ntau tshaj plaws hauv kev ua lag luam niaj hnub no.
2. Cov Khoom Siv Raw thiab Cov Khoom Pab
(A) Cov Tshuaj Ua Pa
Kuj tseem hu ua cov tshuaj ua npuas lossis cov tshuaj ua npuas, cov tshuaj ua kom cov pa tawm yog cov khoom tseem ceeb hauv marshmallows. Cov tshuaj ua kom cov pa tawm feem ntau yog hydrocolloids, uas tsim cov zaj duab xis elastic nyob ib puag ncig cov pa npuas kom ruaj khov cov npuas. Feem ntau ntawm cov colloids no yog macromolecules, xws li cov protein lossis polysaccharides, uas muaj cov khoom ua kom cov npuas ruaj khov; qee qhov kuj muaj peev xwm gelling. Nyob ntawm cov khoom kawg xav tau, lub tuam txhab tsim gelatin uas muaj npe nrov yuav muab ntau txoj kev xaiv. Cov tshuaj ua kom cov pa tawm feem ntau suav nrog:
- Cov proteinCov qe albumen, cov protein taum pauv hydrolyzed, lossis whey protein yog siv ntawm qhov concentration ntawm 1-1.5% los tsim cov qauv mos thiab brittle.
- Cov kua nplaumFeem ntau cov gelatin hydrocolloid, uas tau los ntawm cov tsiaj collagen, yog siv ntawm 2-5% los tsim cov qauv elastic. Feem ntau,gelatin qib zaub movyog qhov yuav tsum tau muaj rau kev tsim khoom.
- Cov pos hniavFeem ntau yog cov roj hmab arabic, siv rau ntawm qhov concentration siab ntawm 20-30%, uas ua rau muaj cov qauv tawv thiab zom tau.
- Hmoov txhuv nplej hloov khoSiv li ntawm 11% los tsim kom muaj cov qauv khov kho thiab mos.
- AgarSiv ntawm 1-2% rau qhov sib dua thiab mos mos.
- AlginateSiv ntawm 0.5-1% los tsim cov qauv tawv.
Ntawm cov tshuaj no, gelatin thiab qe albumen yog cov siv ntau tshaj plaws, feem ntau ua ke, nrog rau cov koob tshuaj txiav txim siab los ntawm cov kev xav tau ntawm cov txheej txheem tsim khoom thiab cov khoom zoo xav tau ntawm cov khoom kawg. Tus nqi khoom kuj yog ib qho tseem ceeb hauv kev xaiv tus neeg sawv cev aerating. Txhua tus neeg sawv cev aerating yuav tsum tau rov ua kom noo nrog cov dej kom raug rau lub sijhawm txaus kom tso cai rau kev noo kom zoo, uas yog qhov tseem ceeb rau lawv cov kev ua haujlwm aerating.
Thaum siv qe dawb, cov albumen uas tau txau kom qhuav feem ntau yog siv ntau. Nws cov kua nplaum yuav ua rau nws sib zog sai sai ua ib lub npuas mos mos, tab sis kev nplawm ntau dhau yuav ua rau nws tawg. Yog tias qhov kub tshaj 70°C, cov protein ntawm qe yuav sib xyaw thiab poob nws txoj haujlwm ua kom cua nkag, yog li yuav tsum tsis txhob kub dhau thaum lub sijhawm ua kom cua nkag.
Lubegelatin uas yooj yim zomsiv rau hauv marshmallows yog cov protein rho tawm los ntawm daim tawv nqaij thiab pob txha tsiaj. Marshmallows feem ntau siv cov kua qaub-extracted gelatin, uas suav nrog cov hom zoo ligelatin nyuj or nqaij npuas gelatin, nrog rau pH ntawm 5.0-6.0 rau kev tsim ua npuas dej zoo tshaj plaws ntawm nws qhov iso-electric point. Rau ntau yam kev lag luam, cov variants xws ligelatin halal or kosher gelatinkuj muaj. Lub zog gel, lossislub zog ntawm gelatin tawg paj, yog ib qho tseem ceeb ntawm qhov zoo, thiab tus nqi ntawm 180-250 Bloom yog ib txwm muaj rau marshmallows, qhia txog cov khoom ua npuas thiab gelling zoo. Hom nogelatin tsis muaj tswFeem ntau yog hydrated siv 2-3 npaug ntawm nws qhov hnyav hauv dej. Thaum kub tshaj 70 ° C, tshwj xeeb tshaj yog ntawm pH qis, cov gelatin molecules tuaj yeem lwj, ua rau lub zog gel poob qis, uas yuav tsum tau saib xyuas zoo thaum lub sijhawm ua haujlwm.
(B) Qabzib
Muaj sucrose li ntawm 40-80% ntawm cov mis no. Yog tias muaj tsawg ces yuav tsis qab zib txaus, thaum muaj ntau ces yuav ua rau marshmallow qab zib dhau. Feem ntau cov marshmallow uas tsis yog crystalline siv sucrose tsawg dua (qis dua 50%), thaum cov hom crystalline siv ntau dua (siab tshaj 50%). Cov mis rau crystalline marshmallows feem ntau muaj suab thaj hmoov lossis fondant (micro-crystalline sugar) ua tus neeg sawv cev rau kev pib crystallization.
(C) Cov hmoov txhuv nplej siab
Siv cov kua txiv hmab qhuav uas muaj qhov concentration ntawm 20-60%, nws tsis qab zib npaum li sucrose thiab pab tswj qhov qab zib tag nrho. Nws ua rau lub cev marshmallow zoo dua qub, txawm hais tias qhov ntau dhau tuaj yeem cuam tshuam tsis zoo rau kev nqus pa thiab ua rau cov qauv gummy. Cov kua txiv hmab qhuav High-DE lossis high-maltose feem ntau nyiam vim lawv cov viscosity qis, uas pab txhawb kev nqus pa. Lawv kuj muaj kev sib raug zoo nrog dej thiab ua haujlwm ua cov dej noo, pab tswj cov dej noo ntawm marshmallow, uas txuas nrog nws qhov mos thiab elasticity.
(D) Cov kua txiv hmab txiv ntoo tig rov qab
Siv cov kua txiv hmab invert uas muaj 5-15% kuj ua haujlwm ua cov tshuaj noo kom pab tswj cov dej noo thiab mos. Nws cov viscosity qis yog qhov zoo rau kev ua kom huab cua nkag, ua rau lub marshmallow sib dua. Txawm li cas los xij, nws qab zib heev thiab hygroscopic heev, yog li nws siv yuav tsum tau txwv thiab kho raws li lub caij thiab thaj chaw cov av noo.
(E) Cov Tshuaj Tsw Qab
Cov tshuaj tsw qab uas siv ntau tshaj plaws yog vanilla, vanillin, thiab ethyl maltol. Lwm cov khoom xyaw xws li hmoov cocoa uas muaj roj tsawg, hmoov mis nyuj skim, thiab txiv maj phaub hlais kuj qee zaum siv tau.
Lub sijhawm tshaj tawm: Lub Yim Hli-08-2025
