China Ƙananan ragar bovine/naman alade mai cin abinci tare da furanni daga 80-320 don masana'antar marshmallow da masu kaya |Gelken

Gelatin naman alade mai ɗanɗano mai raɗaɗi/naman alade tare da fure daga 80-320 don Featuren Hoton Marshmallow

Gelatin naman alade mai raɗaɗi / naman alade tare da fure daga 80-320 don marshmallow

Mutane da yawa suna amfanigelatin don marshmallow.Kamar yaddagelatin don marshmallow, Kayan da ake amfani da shi shine fata, kashi, tendon, tendon da sikelin sabbin shanu, aladu, tumaki da kifin da aka samar da mahauta, masana'antar nama, kantin sayar da kayan abinci, kasuwannin kayan lambu, da sauransu waɗanda suka wuce gwajin keɓe.Samfurin gelatin fari ne ko rawaya mai haske, mai shuɗi kuma mai sheki ko foda.Ba shi da launi, marar ɗanɗano, mara ƙoshin lafiya, abu ne mai gaskiya kuma mai wuyar gaske.

Aika mana imel

Cikakken Bayani

Tags samfurin

A cikin Marshmallow, an fi amfani da kumfa da kwanciyar hankali don gelatin, sannan kuma yin kauri da gelation.Zabar daban-daban bayani dalla-dalla na gelatin, ko hada gelatin tare da modified sitaci da sauran albarkatun kasa, za mu iya shirya barga kayayyakin da daban-daban yawa da laushi.

Formula

70 g farin granulated sukari, 70ml ruwa,
10 g gelatin foda, 70 ml ruwan sanyi,
masara sitaci 30g, sugar foda 10g

Matakan aiki

1. Auna abubuwan da ake buƙata don jiran aiki.
2. 10 g gelatin foda an riga an narkar da shi tare da 70 ml ruwan dafaffen sanyi don jiran aiki.
3. Saka sitacin masara a cikin tukunya kuma motsawa a kan zafi kadan na minti 3-5.
4. Soya, sanyi da haɗuwa tare da sukari, ɗauki rabi kuma a rataya a kan akwati don hana danko.
5. Zuba 70g farin granulated sugar a cikin tukunya, ƙara 70ml ruwa.
6. Rage zafi har sai ruwan sukari ya tafasa kuma ya kumfa.Idan akwai thermometer, auna shi a kusan 100 ℃.Kashe wuta da farko.
7. Zuba a cikin bayani na gelatin da aka narkar da a cikin ruwan sanyi, kawo zuwa tafasa kuma, kashe wuta.
8. Cool zuwa tentacle zafi kadan (40-55 ℃).
9. Sai ki sauke ruwan lemon tsami kadan a kwaba su da sauri tare da bugun kwai na lantarki har sai ya yi kauri da siliki.
10. Zuba cakuda a cikin akwati kuma yi amfani da scraper don goge shi da sauri.Idan dakin zafin jiki yana da ƙasa kuma aikin yana jinkirin, marshmallow yana da sauƙi don ƙarfafawa, wanda ba shi da amfani don tsarawa.
11. Sefe wani Layer na sitaci da powdered sukari a kan marshmallow da kuma firiji for 3-4 hours.Yi amfani da wuka don zana da'irar a hankali a kusa da akwati, jujjuya maballin, latsa matsewar a hankali, kuma a yanka zuwa kanana.

Sharuɗɗan gwaji: GB6783-2013	Marshmallow
Abubuwan Jiki da Sinadarai
1. Ƙarfin Jelly (6.67%)	220-260 furanni
2. Dankowa (6.67% 60 ℃)	25-35mps
3 Tsaki	8-60 guda
4. Danshi	≤12%≤12%≤12%
5. Toka(650℃)	≤2.0%≤2.0%≤2.0%
6. Bayyanar (5%, 40 ° C) mm	≥500mm
7. PH (1%) 35 ℃	5.0-6.5
8. SO₂	≤30ppm
9. H₂O₂	Korau
10. Watsawa 450nm	≥70%
11. Watsawa 620nm	≥90%
12. Arsenic	≤0.0001%
13. Chrome	≤2pm
14. Karfe masu nauyi	≤30ppm
Jagoranci	≤1.5pm
16. Abu maras narkewa a cikin ruwa	≤0.1%
17 .Jimlar adadin ƙwayoyin cuta	≤10 cfu/g
18. Escherichia coli	Mara kyau/25g
19. Salmonella	Mara kyau/25g