UMUBARE N'IMIKORESHEREZE YA PETINI NA GELATIN MU GICURUZWA CY'ABAKANDI
Ingingo zifatika
Pectin ifite umuvuduko ukabije urashobora gutoranywa ukurikije umubare wagelatin.Umubare utandukanye wa pectine uzagira ingaruka kumiterere, gushiraho igihe no gushonga ubushyuhe bwibicuruzwa.Sodium citrate ni ukugirango tumenye neza ko PH ya pectine ivanze na gelatine igera kuri 4.5, niba PH iri hasi cyane, izabyara pectine - imvura igwa ya gelatine, kandi niba PH igeze kuri 5.0 cyangwa irenga, muriki gihe, ubushyuhe bwumuriro wa pectine izagabanuka vuba, izindi peptone imbaraga za gelatine nazo zirashobora gukoreshwa, umubare urashobora guhindurwa uko bikwiye, Kuberako ingingo ya isoelectric, PH hamwe nubushobozi bwa gelatine zitandukanye ziratandukanye cyane, imyunyu ngugu ihuye, acide ndetse nubwoko bwa pectine bigomba guhinduka. .
Ingero zo gusaba
Bombo ya jelly ikorwa no guhuza pectine na gelatine ifite uburyohe bushya kandi uburyohe buhebuje.Ikigereranyo cya pectin / gelatine itandukanye hamwe na dosiye rusange ya colloidal irashobora kubona imiterere itandukanye.Gelatin ikennye cyane mu kurwanya ubushyuhe, ariko kongeramo pectine birashobora kongera ubushyuhe bwo gushonga kwa gel, mugihe ingano ya pectine igeze kuri 0.5%, irashobora kwemeza ko bombo ya jelly ihagaze neza mubihe byinshi.
Pectin ifite uburyohe bwiza bwo kurekura hamwe nuburyohe bwumunwa.Kugumana amazi meza kandi bituma ibishanga bigumana umutekano wa leta hejuru y’amazi menshi (18-22%).Ibishanga nk'ibi birashobora kugumana ubushuhe nubwitonzi igihe kirekire, mubisanzwe hamwe nubuzima bwubuzima nibura bwumwaka.
Ingero za resept:
| Ongeraho urukurikirane | Izina ry'ibikoresho fatizo | Ingano ya formula (kg) |
| A | AmaziPectin | 7.50.5 |
| B | IsukariGlucose syrup (DE42)Anhydrous sodium limerate | 4038.50.06 |
| C | gelatin (250BLOOM)Amazi | 4.513 |
| D | Monohydrate citric acide (50%)Ibyingenzi / biribwa | 2.5ingano nziza |
Uburemere bwose bwa 106,66 kg Guhumeka: 6.66 kg
Ingingo za tekiniki
1. Mubikorwa, umuti wa 4% wa pectine urashobora gutegurwa no gukurura umuvuduko mwinshi, cyangwa 1: 4 (pectin: isukari) birashobora gukama bivanze hanyuma bigashonga mumazi inshuro 30 ingano ya pectine hanyuma bigatekwa byibuze muminota 2 kugirango byemeze iyo pectine irashonga rwose.
2. Gelatine （C mumeza） ishonga muri dogere 50-60 zamazi cyangwa ukongeramo inshuro 2 amazi, kurimbisha iminota 30 hanyuma ubushyuhe kugirango bishonge mubwogero bwamazi kugirango ukore peptone.
3. Kuramo pectine (A mumeza).Reba kuri (1) kuburyo.
4. Vanga ibikoresho (B mumeza) hanyuma ushushe kugeza aho ubira.
5. Ibikoresho (A na B mumeza) bivanze kandi bishyushye kugirango biteke kugeza ibirimo bikomeye bigera kuri 85%.
6. Ongeramo ibikoresho (C mumeza) hanyuma uhindure SS kuri 78%.
7.Kwihutira kongeramo ibikoresho (D mumeza), no kuvanga mugihe, ukongeramo essence / pigment, gusuka ibumba munsi ya dogere 80-85.
8.Niba ukoresheje peptone ya gelatine kugirango ikore, igomba kongerwamo mbere yo kuvanga ibirungo mugihe ubushyuhe bwisukari bugera kuri dogere 90-100, hanyuma bikazunguruka buhoro (Niba umuvuduko urihuta cyane, bizatwara umwuka mwinshi, kandi bitange byinshi. bubbles).
Igihe cyo kohereza: Ugushyingo-25-2021
