Ibicuruzwa byo guteka
Ibicuruzwa byo guteka
Gelatin ni ubwoko bw'ifu karemano ikomoka ku ruhu rw'amagufwa y'inyamaswa, kandi igice cyayo cy'ingenzi ni poroteyine. Ikoreshwa cyane mu guteka mu rugo. Akamaro kayo ni ugukomeza ibikoresho. Ibiryo birimo gelatin biraryoha kandi biraryoshye, cyane cyane mu gukora mousse cyangwa pudding. Muri byo, gelatin ishobora kugabanywamo urupapuro rwa gelatin n'ifu ya gelatin. Itandukaniro riri hagati yabyo riri mu miterere itandukanye y'umubiri.
Nyuma yo kuvoma, urupapuro rwa gelatin rugomba gukurwamo amazi hanyuma rugashyirwa mu gikoresho kugira ngo gikomere, hanyuma rushobora kuvangwa no gushonga. Ariko, ifu ya gelatin ntabwo ikenewe kuvangwa mu gihe cyo kuvoma. Iyo imaze kwinjiza amazi mu buryo bwikora kandi ikaguka, iravangwa neza kugeza ishongeshejwe. Hanyuma ongeramo umuti ushyushye kugira ngo ukomere. Menya ko deseri zose zikozwe muri gelatin zigomba gushyirwa muri firigo, byoroshye gushonga no kwangirika mu gihe cy'ubushyuhe.
Ku byuma biryoshye
Igipimo rusange cya gelatin muri bombo ni 5% - 10%. Ingaruka nziza yabonetse iyo igipimo cya gelatin cyari 6%. Kongeramo gelatin muri gum ni 6.17%. 0.16% - 3% cyangwa birenga muri nougat. Igipimo cya sirupe ni 1.15% ～ 9%. Ibigize lozenge cyangwa bombo za jujube bigomba kuba birimo gelatin 2% - 7%. Gelatin irakomera cyane, yoroshye kandi ibonerana kurusha starch na agar mu gukora bombo. By'umwihariko, ikeneye gelatin ifite imbaraga nyinshi za gel iyo ikora bombo zoroshye kandi zoroshye na toffee.
Ku bicuruzwa by'amata
Ishyirwaho ry’imigozi ya hydrogen muri gelatin iribwa ririnda imvura ya whey no guhindagurika kwa casein, ibyo bikabuza igice gikomeye gutandukana n’igice cy’amazi kandi bikanoza imiterere n’ubudahangarwa bw’ibicuruzwa birangiye. Iyo gelatin iribwa yongewe muri yawurute, gutandukana kwa whey bishobora kwirindwa, kandi imiterere n’ubudahangarwa bw’ibicuruzwa bishobora kunozwa.
