IKIGERERANYO N'IMIKORESHEREZE YA PETIN NA GELATIN MU IKORWA RYA BOMBO
Ingingo z'ibikoresho fatizo
Pectin ifite umuvuduko utandukanye wo gukomera ishobora gutoranywa hakurikijwe ingano yagelatinIngano itandukanye ya pectini igira ingaruka ku miterere, igihe cyo gushyiraho n'ubushyuhe bwo gushonga kw'umusaruro. Sodium citrate igamije ahanini kwemeza ko PH ya pectini ivanze na gelatin ari hafi 4.5, niba PH ari nke cyane, izatuma pectini igwa muri gelatin, kandi niba PH igeze kuri 5.0 cyangwa irenga, muri iki gihe, ubushyuhe bwa pectini buzagabanuka vuba, indi gelatin ifite imbaraga za peptone nayo ishobora gukoreshwa, ingano ishobora guhindurwa uko bikwiye. Kubera ko aho isoelectric iherereye, PH n'ubushobozi bwo gufunga bya gelatin zitandukanye biratandukanye cyane, umunyu ufunga, aside ndetse n'ubwoko bwa pectini bigomba guhindurwa.
Ingero z'ishyirwa mu bikorwa
Bombo ya jeli ikorwa hifashishijwe pectin na gelatin ifite imiterere mishya n'uburyohe bwiza. Igipimo gitandukanye cya pectin/gelatin hamwe n'ingano itandukanye ya colloidal bishobora kugira imiterere itandukanye. Gelatin ntabwo irwanya ubushyuhe bwinshi, ariko kongeramo pectin bishobora kongera ubushyuhe bwa gel, iyo ingano ya pectin igeze kuri 0.5%, bishobora gutuma bombo ya jeli igumana ubuziranenge mu bihe byinshi.
Pectin ifite uburyohe bwiza bwo kurekura no kutarya mu kanwa. Amazi yayo meza kandi ituma marshmallow igumana ubusugire ku rugero rw'amazi menshi (18-22%). Bene marshmallow zishobora kugumana ubushuhe n'ubworoshye igihe kirekire, akenshi zikaba zimara nibura umwaka umwe.
Ingero z'uburyo bwo guteka:
| Kongeramo urukurikirane | Izina ry'ibikoresho fatizo | Igipimo cy'ifuru (kg) |
| A | AmaziPectin | 7.50.5 |
| B | IsukariSirupe ya glucose (DE42)Sodium limerate idakora neza | 4038.50.06 |
| C | gelatin (250BLOOM)Amazi | 4.513 |
| D | Umuti wa aside citric monohydrate (50%)Ibara ry'umubiri/ibara ry'ibiribwa | 2.5ingano nziza |
Uburemere bwose bwa 106.66 kg. Guhumeka kw'amazi: 6.66 kg
Ingingo za tekiniki
1. Muri icyo gikorwa, umuti wa pectini wa 4% ushobora gutegurwa hakoreshejwe uburyo bwo gukangura cyane, cyangwa 1:4 (pectini: isukari) ikavangwa ikanyuzwa mu mazi inshuro 30 z'ingano ya pectini hanyuma ikabikwa mu gihe cy'iminota 2 nibura kugira ngo pectini ishonge neza.
2. Gelatin (C) iri ku mbonerahamwe ishongeshwa muri dogere 50-60 z'amazi cyangwa wongeramo amazi inshuro ebyiri, ukayashyiramo iminota 30 hanyuma ushyushye kugira ngo ishongeshwe mu mazi kugira ngo hakorwe peptone.
3. Shyira pectin (A mu mbonerahamwe). Reba (1) uburyo bwo kuyikoresha.
4. Vanga ibikoresho (B mu mbonerahamwe) hanyuma ushyushye kugeza ku rugero rubira.
5. Ibikoresho (A na B biri ku mbonerahamwe) biravangwa bigashyuha kugeza bitangiye kubira kugeza igihe igipimo gikomeye kigeze kuri 85%.
6. Kongeramo ibikoresho (C mu mbonerahamwe) hanyuma uhindure SS kuri 78%.
7. Kongeramo vuba ibikoresho (D mu mbonerahamwe), no kuvanga ku gihe, kongeramo essence/pigment, gusukamo molding munsi ya dogere 80-85.
8. Niba ukoresha peptone ya gelatin mu gukora, igomba kongerwamo mbere yo kuvanga ibirungo mu gihe ubushyuhe bw'isukari buri kuri dogere 90-100, hanyuma ukavanga buhoro buhoro (Niba umuvuduko uri hejuru cyane, bizatwara umwuka mwinshi, kandi bivange uduce twinshi tw'ibinure).
Igihe cyo kohereza: Ugushyingo-25-2021
