Ubushinwa Mesh bovine / ingurube ziribwa na gelatine ifite uburabyo buri hagati ya 80-320 ku ruganda rwa marshmallow nabatanga isoko |Gelken

Gitoya mesh bovine / ingurube iribwa na gelatine ifite uburabyo buri hagati ya 80-320 kuri marshmallow Ishusho Yerekanwe

Mesh bovine ntoya / ingurube ziribwa na gelatine hamwe nuburabyo buri hagati ya 80-320 kuri marshmallow

Abantu benshi bakoreshagelatin ya marshmallow.Nkgelatin ya marshmallow, Ibikoresho byayo ni uruhu, amagufwa, imitsi, imitsi nubunini bwinka nshya, ingurube, intama n amafi bitangwa n’ibagiro, inganda zinyama, inzoga, amasoko yimboga, nibindi byatsinze igenzura rya karantine.Igicuruzwa cya gelatine ni umweru cyangwa umuhondo wijimye, byoroshye kandi byuzuye globe cyangwa ifu.Nibintu bitagira ibara, uburyohe, bidahindagurika, bibonerana kandi bikomeye bitari kristu.

Ohereza imeri kuri twe

Ibicuruzwa birambuye

Ibicuruzwa

Muri Marshmallow, gutekesha ifuro no kubira ifuro bikoreshwa cyane cyane kuri gelatine, bigakurikirwa no kubyimba no kuzunguruka.Guhitamo ibintu bitandukanye bya gelatine, cyangwa guhuza gelatine hamwe na krahisi yahinduwe hamwe nibindi bikoresho fatizo, turashobora gutegura ibicuruzwa bihamye hamwe nubucucike butandukanye.

Inzira

70g isukari yera yera, amazi 70ml,
10 g ifu ya gelatine, ml 70 y'amazi akonje,
Ibigori byibigori 30g, ifu yisukari 10g

Intambwe zo gukora

1. Gupima ibikenewe kugirango uhagarare.
2. Ifu ya 10 g ya gelatine ibanza gushonga hamwe na ml 70 ikonje ikonje kugirango ihagarare.
3. Shira ibinyamisogwe mu bigori hanyuma ukarure hejuru yubushyuhe buke muminota 3-5.
4. Kangura, gukonjesha no kuvanga nifu yisukari, fata kimwe cya kabiri hanyuma ushungure kuri kontineri kugirango wirinde gukomera.
5. Suka 70g isukari yera isukuye mumasafuriya, ongeramo amazi 70ml.
6. Zimya umuriro kugeza amazi yisukari atetse kandi menshi.Niba hari termometero, bapima hafi 100 ℃.Banza uzimye umuriro.
7. Suka mumuti wa gelatine ushonga mumazi akonje, uzane kubira, hanyuma uzimye umuriro.
8. Gira ubukonje kugirango ushushe ubushyuhe buke (40-55 ℃).
9. Tera ibitonyanga bike byumutobe windimu hanyuma ubijugunye mumuvuduko mwinshi hamwe na beater yamagi yumuriro kugeza igihe bibyimbye kandi byoroshye,
10. Suka imvange muri kontineri hanyuma ukoreshe scraper kugirango uyisibe vuba.Niba ubushyuhe bwicyumba buri hasi kandi ibikorwa biratinda, igishanga cyoroshye gukomera, kikaba kidahwitse.
11. Shungura igipande cya krahisi hamwe nisukari ya puderi kumishanga hanyuma ukonjesha mugihe cyamasaha 3-4.Koresha icyuma kugirango ushushanye witonze uruziga ruzengurutse ikintu, fungura buto, witonze witonze, hanyuma ukate mo uduce duto.

Ibipimo by'ibizamini ： GB6783-2013	Marshmallow
Ibintu bifatika na shimi
1. Imbaraga za Jelly (6.67%)	220-260
2. Ubusabane (6.67% 60 ℃)	25-35mps
3 Mesh	8-60mesh
4. Ubushuhe	≤12%≤12%≤12%
5. ivu (650 ℃)	≤2.0%≤2.0%≤2.0%
6. Gukorera mu mucyo (5%, 40 ° C) mm	00500mm
7. PH (1%) 35 ℃	5.0-6.5
8. RERO₂	≤30ppm
9. H.₂O₂	Ibibi
10. Kohereza 450nm	≥ 70%
11. Kohereza 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2ppm
14. Ibyuma biremereye	≤30ppm
Kuyobora	.51.5ppm
16. Ibintu bidashobora gushonga mumazi	≤0.1%
17 .Umubare wa bacteri zose	≤10 cfu / g
18. Escherichia coli	Ibibi / 25g
19. Salmonella	Ibibi / 25g