Ubushinwa Gelatin nto y'ingurube ifite indabyo kuva kuri 80-320 ku ruganda n'abatanga marshmallow

Gelatin nto y'inka/ingurube ifite indabyo kuva kuri 80-320 kuri marshmallow

Abantu benshi bakoreshagelatin yo gukoresha marshmallowNkukogelatin yo gukoresha marshmallowIbikoresho byayo fatizo ni uruhu, amagufwa, imitsi, imitsi n'ingano by'inka nshya, ingurube, intama n'amafi bitangwa n'amabagiro, inganda z'inyama, amaduka yo mu mafunguro, amasoko y'imboga, n'ibindi byatsinze isuzuma rya gerenati. Umusaruro wa gelatin ni umweru cyangwa umuhondo woroshye, ubonerana kandi ugaragara nk'uduce tw'ifu. Ni ibikoresho bidafite ibara, bidafite uburyohe, bidahinduka, bibonerana kandi bikomeye bidahinduka nk'amabara y'ubururu.

Ohereza imeri kuri twe

Ibisobanuro birambuye ku gicuruzwa

Ibirango by'ibicuruzwa

Muri Marshmallow, gufuro no kudahinduka kw'ifuro bikoreshwa cyane cyane kuri gelatin, hagakurikiraho gukomera no gucikamo ibice. Guhitamo uburyo butandukanye bwo gushushanya gelatin, cyangwa guhuza gelatin na sitashi yahinduwe n'ibindi bikoresho fatizo, dushobora gutegura ibintu bihamye bifite ubunini n'imiterere bitandukanye.

Ifishi y'ifishi

70g isukari yera, 70ml y'amazi,
10 g y'ifu ya gelatin, 70 ml y'amazi akonje,
Ifu y'ibigori 30g, ifu y'isukari 10g

Intambwe z'imikorere

1. Pima ibikoresho bikenewe kugira ngo ukoreshe igihe cyo kuruhuka.
2. 10 g y'ifu ya gelatin irashongeshwa na mililitiro 70 z'amazi akonje abira kugira ngo ikomeze gukoreshwa.
3. Shyira ifu y'ibigori mu nkono hanyuma ukarange ku muriro muto mu gihe cy'iminota 3-5.
4. Karanga, ukonjeshe hanyuma uvange n'ifu y'isukari, fata igice kimwe hanyuma ucengeze ku kintu kugira ngo wirinde gufatana.
5. Suka 70g y'isukari yera mu nkono, ongeramo 70ml z'amazi.
6. Gabanya umuriro kugeza amazi y'isukari abira kandi agatera ibibyimba. Niba hari thermometer, pima kuri dogere 100. Zimya umuriro banza.
7. Sukamo gelatin yashongeshejwe mu mazi akonje, wongere ubishyire ku muriro, hanyuma uzimye umuriro.
8. Konjesha kugeza ku bushyuhe buke (40-55 ℃).
9. Suka udutonyanga duke tw'umutobe w'indimu hanyuma ubivange ku muvuduko mwinshi ukoresheje icyuma gikoresha amashanyarazi kugeza bibyimbye kandi bisa n'ubururu,
10. Suka imvange mu gikoresho hanyuma ukoreshe agakoresho ko kuyisya vuba. Iyo ubushyuhe bw'icyumba buri hasi kandi igikorwa kikagenda buhoro, marshmallow yoroshye gukomera, ibyo bikaba bidafasha mu kumera neza.
11. Shyira urwego rw'ifu n'isukari y'ifu kuri marshmallow hanyuma ubishyire muri firigo mu gihe cy'amasaha 3-4. Koresha icyuma kugira ngo ushushanye buhoro buhoro uzengurutse ikintu, uhindure buto, ukanda buhoro buhoro icyo gikoresho cyo gukuramo amazi, hanyuma ugikatemo uduce duto.

Igipimo cy'ikizamini: GB6783-2013	Marshmallow
Ibintu bifatika n'ibikomoka ku binyabutabire
1. Imbaraga z'umusemburo (6.67%)	220-260indabyo
2. Ubushyuhe (6.67% 60℃)	25-35mps
Uduce 3 tw'urushundura	8-60mesh
4. Ubushuhe	≤12%≤12%≤12%
5. Ivu (650℃)	≤2.0%≤2.0%≤2.0%
6. Umucyo (5%, 40°C) mm	≥500mm
7. PH (1%) 35℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Ububi
10. Kohereza ubutumwa 450nm	≥70%
11. Kohereza ubutumwa bwa 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2ppm
14. Ibyuma biremereye	≤30ppm
Umuyobozi	≤1.5ppm
16. Ibintu bidashonga mu mazi	≤0.1%
17. Umubare wose wa bagiteri	≤10 cfu/g
18. Escherichia coli	Ibibi/25g
19. Salmonella	Ibibi/25g