Gelatin hilib doofaar ah oo la cuni karo oo yar oo ubax ah oo u dhexeeya 80-320 ee marshmallow
Gudaha Marshmallow, 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 istaarij la beddelay iyo alaab kale oo cayriin ah, waxaan diyaarin karnaa badeecooyin deggan oo leh cufnaan iyo muuqaalo kala duwan.
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
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, qaado kala badh oo ka shaandho weelka si aad uga hortagto inay ku dhegto.
5. Ku shub 70g sonkor granulated cad 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 leh ukunta korontada ku garaaca ilaa ay ka dhumucdo oo ay jilicsan tahay.
10. Isku darka ku shub weelka oo isticmaal xoqida si aad dhaqso u 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 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 |
| ≤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 |