Shiinaha Jalatin yar oo lo'aad/doofaar ah oo la cuni karo oo ubaxeedu u dhexeeyo 80-320 warshadda iyo alaab-qeybiyeyaasha marshmallow

Jelatin yar oo lo'aad/doofaar ah oo la cuni karo oo ubaxeedu u dhaxeeyo 80-320 oo loogu talagalay marshmallow Sawirka La Soo Bandhigay

Jelatin yar oo lo'aad/doofaar ah oo la cuni karo oo ubaxeedu u dhexeeyo 80-320 oo loogu talagalay marshmallow

Dad badan ayaa isticmaalagelatin-ka loogu talagalay marshmallows-kaSidagelatin-ka loogu talagalay marshmallows-ka, Alaabta ceeriin ee ay ka kooban tahay waa maqaarka, lafaha, seedaha, seedaha iyo miisaanka lo'da cusub, doofaarrada, idaha iyo kalluunka oo ay bixiyaan goobaha lagu qalo xoolaha, warshadaha hilibka, warshadaha cuntada lagu kariyo, suuqyada khudaarta, iwm. kuwaas oo ka gudbay kormeerka karantiilka. Badeecada jelatinku waa caddaan ama huruud khafiif ah, jajab dhalaalaya oo dhalaalaya. Waa walax aan midab lahayn, dhadhan lahayn, aan isbeddelin, hufan oo adag oo aan lahayn kristal.

Noo soo dir emayl

Faahfaahinta Badeecada

Calaamadaha Alaabta

Marshmallow, xumbo iyo xasillooni xumbo ayaa inta badan loo isticmaalaa gelatin-ka, ka dibna dhumuc iyo jeljiin. Marka la dooranayo qeexitaanno kala duwan oo jelatin ah, ama isku darka jelatin iyo istaarijka wax laga beddelay iyo walxaha kale ee ceeriin ah, waxaan diyaarin karnaa badeecooyin xasilloon oo leh cufnaan iyo qaabab kala duwan.

Qaaciddada

70g sonkor cad oo la shiiday, 70ml oo biyo ah,
10 g oo budada gelatin ah, 70 ml oo biyo qabow ah,
Istaarijka galleyda 30g, budada sonkorta 10g

Tallaabooyinka Hawlgalka

1. Miisaan maaddooyinka loo baahan yahay si aad u diyaar garowdo.
2. 10 g oo budada jelatin ah ayaa lagu milmaa 70 ml oo biyo qabow oo karkaraya si loogu diyaar garoobo.
3. Ku rid istaarijka galleyda dheriga oo ku shiil kuleyl hooseeya 3-5 daqiiqo.
4. Shiil, qabooji oo ku qas budada sonkorta, kala badh qaado oo ku shaandhee weelka si aad uga hortagto inay ku dhegto.
5. Ku shub 70g oo sonkor cad ah dheriga, ku dar 70ml oo biyo ah.
6. Dabka yaree ilaa biyaha sonkortu karkaraan oo ay xumbo yeeshaan. Haddii heerkulbeeg jiro, ku cabbir qiyaastii 100 ℃. Marka hore dami dabka.
7. Ku shub xalka jelatin ee lagu milmay biyo qabow, mar kale karkari, oo dabka dami.
8. Qabooji ilaa uu ka qaboobo kulayl yar (40-55 ℃).
9. Ku shub dhawr dhibcood oo casiir liin ah oo ku garaac xawaare sare adigoo isticmaalaya garaac ukun koronto ku shaqeeya ilaa ay ka dhumuc weynaadaan oo ay jilicsan yihiin,
10. Isku darka ku shub weelka oo isticmaal xoqaha si aad si dhakhso ah u xoqdo. Haddii heerkulka qolku hooseeyo oo ficilku gaabis yahay, marshmallow-ku si fudud ayuu u adkaan karaa, taas oo aan ku habboonayn qaabaynta.
11. Lakab istaarij iyo sonkor budo ah ku shaandhee marshmallow-ka oo ku rid qaboojiyaha 3-4 saacadood. Isticmaal mindi si aad si tartiib ah ugu sawirto goobaabin ku wareegsan weelka, rog badhanka, si tartiib ah u taabato jajabka, oo u jar qaybo yaryar.

Heerka Tijaabada: GB6783-2013	Marshmallow
Shayada Jirka iyo Kiimikada
1. Xoogga Jelly (6.67%)	220-260 ubax
2. Viscosity (6.67% 60℃)	25-35mps
3 Shabaq	8-60mesh
4. Qoyaanka	≤12%≤12%≤12%
5. Dambas (650℃)	≤2.0%≤2.0%≤2.0%
6. Daahfurnaan (5%, 40°C) mm	≥500mm
7. PH (1%) 35℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Taban
10. Gudbinta 450nm	≥70%
11. Gudbinta 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2ppm
14. Biraha Culus	≤30ppm
Hoggaanka	≤1.5ppm
16. Walax aan milmi karin biyaha	≤0.1%
17. Wadarta Tirada Bakteeriyada	≤10 cfu/g
18. Escherichia coli	Taban/25g
19. Salmonella	Taban/25g