Ibikoni
Ibikoni
Gelatin ni ubwoko bw'isukari isanzwe ikurwa mu ruhu rw'amagufwa y'inyamaswa, kandi ibiyigize ni poroteyine.Ikoreshwa cyane muguteka murugo.Igikorwa cyayo nugushimangira ibiyigize.Ibiryo hamwe na gelatine biryoha kandi byoroshye, cyane cyane mukubyara mousse cyangwa pudding.Muri byo, gelatine irashobora kugabanywamo urupapuro rwa gelatine nifu ya gelatine.Itandukaniro hagati yabo riri muburyo butandukanye bwumubiri.
Nyuma yo gushiramo, urupapuro rwa gelatine rugomba kuvanwa hanyuma rugashyirwa mubisubizo kugirango bikomere, hanyuma birashobora gukangurwa no gushonga.Nyamara, ifu ya gelatinous ntabwo ikenera kubyutsa mugihe cyo koga.Iyo imaze gukuramo amazi mu buryo bwikora kandi ikaguka, irazunguruka neza kugeza ishonga.Noneho shyiramo igisubizo gishyushye kugirango gikomere.Menya ko ibiryo byose bikozwe muri gelatine bigomba gukonjeshwa, byoroshye gushonga no guhinduka mubushuhe.
Kubyokurya
Igipimo rusange cya gelatine muri bombo ni 5% - 10%.Ingaruka nziza yabonetse mugihe dosiye ya gelatine yari 6%.Kwiyongera kwa gelatine mumase ni 617%.0.16% - 3% cyangwa irenga muri nougat.Igipimo cya sirupe ni 115% ～ 9%.Ibigize bombo ya lozenge cyangwa jujube igomba kuba irimo 2% - 7% gelatine.Gelatin iroroshye, yoroheje kandi ikorera mu mucyo kuruta ibinyamisogwe na agar mu gukora bombo.By'umwihariko, ikenera gelatine ifite imbaraga nyinshi za gel mugihe itanga bombo yoroshye kandi yoroshye na kawa.
Ibicuruzwa byamata
Gukora imigozi ya hydrogène muri gelatine iribwa birinda neza imvura igwa hamwe no kugabanuka kwa casein, birinda icyiciro gikomeye gutandukana nicyiciro cyamazi kandi kikanonosora imiterere niterambere ryibicuruzwa byarangiye.Niba gelatine iribwa yongewe kuri yogurt, gutandukanya ibizunguruka birashobora gukumirwa, kandi imiterere nibihamye byibicuruzwa birashobora kunozwa.
