Shiinaha Jalatin la cuni karo oo yar oo hilib doofaar ah oo leh ubaxu u dhexeeya 80-320 ee warshadda marshmallow iyo alaab-qeybiyeyaasha |Gelken

Jalatin hilib doofaar ah oo la cuni karo oo yar oo ubax ah oo u dhexeeya 80-320 ee sawirka Marshmallow

Gelatin hilib doofaar ah oo la cuni karo oo yar oo ubax ah oo u dhexeeya 80-320 ee marshmallow

Dad badan ayaa isticmaalagelatin ee marshmallow.Sidagelatin ee marshmallow,Alaabtiisa ceeriin waa haragga, lafaha, seedaha, seedaha iyo miisaanka lo'da darayga ah, doofaarka, idaha iyo kalluunka oo ay bixiyaan kawaannada, warshadaha hilibka, gasacado, suuqyada khudaarta, iwm kuwaas oo soo maray kormeerka karantiilka.Alaabada jelatin waa caddaan ama huruud khafiif ah, dhalaalaysa oo dhalaalaysa ama budo.Waa wax aan midab lahayn, dhadhamin, aan isbeddelayn, hufan oo adag oo aan crystalline ahayn.

Email noogu soo dir

Faahfaahinta Alaabta

Tags Product

Marshmallow dhexdeeda, xumbo-xunbo iyo xasilloonida xumbo ayaa inta badan loo isticmaalaa jelatin, oo ay ku xigto dhumuc iyo jeel.Doorashada noocyo kala duwan oo jelatin ah, ama isku-darka jelatin istaarijka la beddelay iyo alaabta kale ee cayriin, waxaan diyaarin karnaa badeecooyin deggan oo leh cufnaan iyo muuqaalo kala duwan.

Formula

70 g sonkor granulated cad, 70 ml oo biyo ah,
10 g oo ah budada jelatin, 70 ml oo biyo qabow,
Istaarijka galleyda 30g, budada sonkorta 10g

Tallaabooyinka hawlgalka

1. Miisaan maaddooyinka loo baahan yahay ee heeganka.
2. 10 g oo budada jelatin ah ayaa hore loogu milmay 70 ml oo biyo qabow oo la kariyey.
3. Ku rid istaarijka galleyda dheriga oo walaaq kulayl yar 3-5 daqiiqo.
4. Walaaq shiil, qabooji oo ku qas budada sonkorta, kala badh qaado oo shaandho weelka si aad uga hortagto inay ku dhegto.
5. Ku shub 70g sonkor granulated cad oo dheriga, ku dar 70ml oo biyo ah.
6. Hoos u dhig kulaylka ilaa inta ay biyuhu sokorta ahi ay karayaan oo ay goobooyinku ka soo baxayaan.Haddii uu jiro heerkulbeeg, ku cabbir qiyaastii 100 ℃.Marka hore dami kulaylka.
7. Ku shub xalalka jelatin ee lagu milmay biyo qabow, mar kale isku kari, oo dami dabka.
8. Qabooji ilaa teendhada kulayl yar (40-55 ℃).
9. Ku rid dhawr dhibcood oo liin ah oo ku garaac xawaare sare adigoo isticmaalaya ukunta korantada ilaa ay ka dhumucdo oo ay jilicsan tahay.
10. Isku darka ku shub weelka oo isticmaal xoqida si aad dhaqso ugu xoqdo.Haddii heerkulka qolku hooseeyo oo ficilku uu gaabis yahay, marshmallow waa sahlan tahay in la adkeeyo, taas oo aan ku habboonayn qaabeynta.
11. Ka saar lakabka istaarijka iyo sonkorta budada ah ee marshmallow oo qaboojiyaha 3-4 saacadood.Isticmaal mindi si aad si tartiib ah ugu sawirto goobabada ku wareegsan weelka, ka rog batoonka, si tartiib ah u salaax jajabinta, oo jarjar qaybo yaryar.

Heerka Imtixaanka: GB6783-2013	Marshmallow
Walxaha Jirka iyo Kiimikada
1. Jelly Strength (6.67%)	220-260 ubax
2. Viscosity (6.67% 60℃)	25-35mps
3 Mesh	8-60 mesh
4. Qoyaanka	≤12%≤12%≤12%
5. Dambas (650 ℃)	≤2.0%≤2.0%≤2.0%
6. Hufnaanta (5%, 40°C) mm	≥500mm
7. PH (1%) 35 ℃	5.0-6.5
8. SO₂	≤30pm
9. H₂O₂	xun
10. Xawaaladaha 450nm	≥70%
11. Xawaaladaha 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2pm
14. Biraha culus	≤30pm
Hogaamin	≤1.5pm
16. Walaxda aan milmi karin ee biyaha	≤0.1%
17. Wadarta tirada bakteeriyada	≤10 cfu/g
18. Escherichia coli	Negative/25g
19. Salmonella	Negative/25g