Ukusetshenziswa Ukudla Grade Gelatin

Ukudla Ibanga leGelatin

I-gelatin yebanga lokudla ihluka kusuka ku-80 kuya ku-280 Bloom. I-Gelatin ibhekwa njengokudla okuphephile. Izici zayo ezifiseleka kakhulu izici zayo zokuncibilika emlonyeni kanye nekhono layo lokwenza amajeli ahlehlayo e-thermo. I-Gelatin iyiphrotheni eyenziwe ngengxenye ye-hydrolysis ye-collagen yezilwane. I-gelatin yebanga lokudla isetshenziswa njenge-ejenti yokugaya ekwenzeni i-jelly, ama-marshmallows namaswidi e-gummy. Ngaphezu kwalokho, ibuye isetshenziswe njenge-ejenti yokuzinzisa kanye nokuqina ekukhiqizeni amajamu, iyogathi kanye no-ayisikhilimu, njll.

Isicelo

I-Confectionery

Izixuku ngokuvamile zenziwa kusuka kushukela, isiraphu yommbila namanzi. Kulesi sisekelo zengezwe nge-flavour, color and texture modifiers. I-Gelatin isetshenziswa kakhulu ekuhlanganiseni ngenxa yokuthi igwebu, ijeli, noma iqine ibe yisiqephu esincibilika kancane noma esincibilika emlonyeni.

Imikhiqizo efana namabhere e-gummy iqukethe amaphesenti aphezulu we-gelatin. Lawa maswidi ancibilika kancane kancane ngaleyo ndlela andise ubumnandi beswidi kuyilapho enza ukunambitheka kushelelezi.

I-Gelatin isetshenziswa ekuhlanganiseni okuphehliwe njengama-marshmallows lapho isiza ukwehlisa ukushuba kwesiraphu, kusimamise igwebu ngokusebenzisa i-viscosity eyandayo, isethe igwebu nge-gelatin, futhi ivimbele ukugcwala koshukela.

I-Gelatin isetshenziswa ekuhlanganiseni okunegwebu ngethamo elingu-2-7%, kuya ngokuthungwa okufunayo. Amagwebu e-gummy asebenzisa cishe u-7% we-gelatin engu-200 - 275 Bloom. Abakhiqizi be-Marshmallow ngokuvamile basebenzisa u-2.5% we-gelatin yohlobo lwe-Bloom engu-250.

Ubisi kanye Nophudingi

Ama-dessert e-gelatin angalandelelwa emuva ku-1845 lapho ilungelo lobunikazi lase-US lakhishwa lisetshenziselwa "i-gelatin ephathekayo" ukuze isetshenziswe kuma-dessert. Ama-dessert e-gelatin ahlala edumile: imakethe yamanje yase-US yama-dessert e-gelatin idlula amaphawundi ayizigidi eziyi-100 ngonyaka.

Abathengi banamuhla bakhathazekile ngokudla kwe-caloric. Ama-dessert avamile e-gelatin kulula ukuwalungisa, ukunambitha okumnandi, okunomsoco, atholakala ngezinhlobonhlobo zama-flavour, futhi aqukethe ama-calories angu-80 kuphela ngokuphakelwa kwesigamu sendebe ngayinye. Izinguqulo ezingenashukela zingama-calories ayisishiyagalombili nje ngokuphakelwa ngakunye.

I-buffer salts isetshenziselwa ukugcina i-pH efanele yokunambitheka kanye nezici zokusetha. Ngokomlando, inani elincane likasawoti lafakwa njengesithuthukisi ukunambitheka.

Ama-dessert e-gelatin angalungiswa kusetshenziswa uhlobo A noma i-gelatin yohlobo B ene-Blooms phakathi kuka-175 no-275. Lapho i-Bloom iphakama i-gelatin embalwa edingekayo ukuze kube nesethi efanele (okungukuthi i-gelatin engu-275 Bloom izodinga cishe u-1.3% we-gelatin kuyilapho i-gelatin engu-175 Bloom izodinga u-2.0% ukuze ithole isethi elinganayo). Ama-sweeteners ngaphandle kwe-sucrose angasetshenziswa.

Inyama Nenhlanzi

I-Gelatin isetshenziselwa ukugcwalisa ama-apics, ushizi wekhanda, isosi, ama-chicken rolls, ama-hams acwebezelwe kanye namathini, kanye nemikhiqizo yenyama e-jellied yazo zonke izinhlobo. I-gelatin isebenza ukumunca amajusi enyama futhi inikeze ifomu nokwakheka emikhiqizweni ebingawohloka. Izinga lokusetshenziswa elivamile lisukela ku-1 kuye ku-5% kuye ngohlobo lwenyama, inani lomhluzi, i-gelatin Bloom, kanye nokuthungwa okufunwayo emkhiqizweni wokugcina.

Iwayini neJuice Fining

Ngokusebenza njenge-coagulant, i-gelatin ingasetshenziselwa ukukhipha ukungcola ngesikhathi sokwenziwa kwewayini, ubhiya, i-cider namajusi. Inezinzuzo zokuphila kweshalofu elingenamkhawulo ngendlela eyomile, ukuphatha kalula, ukulungiselela ngokushesha nokucaciswa okukhazimulayo.