Ukutya kwiBanga leGelatin
I-gelatin yebakala lokutyaiyahluka ukusuka kwi-80 ukuya kwi-280 Bloom.IGelatin yinto eyaziwa ngokubanzi njengokutya okukhuselekileyo.Iimpawu zayo ezinqwenelekayo ziimpawu zayo zokunyibilika emlonyeni kunye nokukwazi ukwenza iigels eziguqulwayo ze-thermo.I-Gelatin yiprotheyini eyenziwe kwi-hydrolysis yenxalenye ye-collagen yezilwanyana.Igelatin yebakala lokutya isetyenziswa njenge-ejenti yokwenza ijeli, iimarshmallows kunye neelekese zegummy.Ngapha koko, ikwasetyenziswa njengearhente yokuzinzisa kunye nokutyebisa ekwenzeni iijam, iyogathi kunye ne-ayisikrimu, njl.
Isicelo
I-Confectionery
Iiconfections zenziwa kwisiseko seswekile, isiraphu yombona kunye namanzi.Kwesi siseko zongezwa nge-flavour, umbala kunye nezilungisi ze-texture.I-Gelatin isetyenziswa kakhulu kwi-confections ngenxa yokuba igwebu, ijeli, okanye iqina ibe yiqhekeza elincibilika kancinane okanye linyibilike emlonyeni.
Iintsholongwane ezifana neebhere zegummy zinepesenti ephezulu yegelatin.Ezi lekese zinyibilika ngokucothayo ngaloo ndlela zandisa ukonwabela ilekese ngelixa zigudisa incasa.
I-Gelatin isetyenziswa kwi-confections etyumkileyo efana ne-marshmallows apho isebenza ukuthoba ukuxinana komphezulu wesiraphu, ukuzinzisa i-foam ngokunyuka kwe-viscosity, ukuseta i-foam nge-gelatin, kunye nokuthintela i-crystallization yeswekile.
I-Gelatin isetyenziswe kwi-confections enegwebu kwi-dose ye-2-7%, kuxhomekeke kuthungo olufunwayo.Amagwebu e-Gummy asebenzisa malunga ne-7% ye-gelatin ye-200 - 275 yeBloom.Abavelisi beMarshmallow basebenzisa i-2.5% ye-250 yeBloom Type A gelatin.
Ubisi kunye neeDesserts
Izimuncumuncu zeGelatin zingalandwa emva ngo-1845 xa i-patent yase-US yakhutshwa ukuba isetyenziswe "kwi-gelatin ephathekayo" ukuze isetyenziswe kwizimuncumuncu.Iidessert zeGelatin zihlala zithandwa: imarike yangoku yase-US yeedessert zegelatin idlula i-100 lezigidi zeeponti ngonyaka.
Abathengi banamhlanje banenkxalabo nge-caloric intake.Izimuncumuncu eziqhelekileyo zegelatin kulula ukuzilungiselela, ukungcamla okumnandi, okunesondlo, zifumaneka kwiincasa ezahlukeneyo, kwaye ziqulathe kuphela iikhalori ezingama-80 ngesiqingatha sekomityi nganye.Iinguqulelo ezingenaswekile ziikhalori ezisibhozo nje ngokuphakelwa.
Iityuwa zebuffer zisetyenziselwa ukugcina i-pH eyiyo yencasa kunye neempawu zokumisela.Ngokwembali, intwana encinci yetyuwa yongezwa njenge-flavour enhancer.
Izimuncumuncu zeGelatin zinokulungiswa kusetyenziswa nokuba kuHlobo lwe-A okanye uhlobo lwe-gelatin B eneBlooms phakathi kwe-175 kunye ne-275. Xa iphezulu i-Bloom iyancipha i-gelatin efunekayo kwiseti efanelekileyo (okt. i-gelatin ye-Bloom engama-275 iya kufuna malunga ne-1.3% ye-gelatin ngelixa i-gelatin ye-175 2.0% ukufumana isethi elinganayo).Iisweeteners ngaphandle kwe-sucrose zingasetyenziswa.
Inyama kunye neentlanzi
I-Gelatin isetyenziselwa ukwenza i-gel aspics, i-head cheese, i-souse, i-chicken rolls, i-glazed kunye nee-hams ezinkonkxiweyo, kunye neemveliso zenyama edibeneyo yazo zonke iintlobo.Igelatin isebenza ukufunxa incindi yenyama kwaye inike ubume kunye nolwakhiwo kwiimveliso ezinokuqhekeka.Umgangatho wokusetyenziswa oqhelekileyo usuka kwi-1 ukuya kwi-5% ngokuxhomekeke kuhlobo lwenyama, isixa somhluzi, i-gelatin Bloom, kunye nokuthungwa okufunwayo kwimveliso yokugqibela.
IWayini kunye neJuice Fining
Ngokusebenza njenge-coagulant, i-gelatin ingasetyenziselwa ukukhupha ukungcola ngexesha lokwenziwa kwewayini, ibhiya, i-cider kunye nejusi.Ineenzuzo zobomi beshelufu obungenamkhawulo kwifom eyomileyo, ukukhululeka kokusingatha, ukulungiswa ngokukhawuleza kunye nokucaciswa okuqaqambileyo.
Ixesha lokuposa: Mar-08-2021