GIDAUNI DA AMFANI DA PETIN DA GELATIN A CIKIN SAMUN CIN ALEWA
Ma'aunin kayan abu
Ana iya zaɓar pectin mai saurin ƙarfafawa daban-daban gwargwadon adadingelatin. Yawan pectin daban-daban zai shafi yanayin, lokacin saitawa da zafin narkewar samfurin. Sodium citrate galibi shine don tabbatar da cewa PH na pectin da aka haɗa da gelatin ya kai kimanin 4.5, idan PH ya yi ƙasa sosai, zai samar da ruwan sama mai rikitarwa na pectin - gelatin, kuma idan PH ya kai 5.0 ko sama da haka, a wannan lokacin, kwanciyar hankali na zafin pectin zai ragu da sauri, ana iya amfani da sauran gelatin na peptone, ana iya daidaita adadin daidai gwargwado. Saboda ma'aunin isoelectric, PH da ƙarfin buffering na gelatins daban-daban sun bambanta sosai, gishirin buffering, acid har ma da nau'ikan pectin suna buƙatar daidaitawa.
Misalan aikace-aikace
Alewar jelly da aka samar ta hanyar haɗin pectin da gelatin tana da sabon salo da ɗanɗano mai kyau. Bambancin rabon pectin/gelatin da kuma yawan colloidal daban-daban na iya samun yanayi daban-daban. Gelatin ba shi da ƙarfi a cikin juriyar zafi, amma ƙarin pectin na iya ƙara zafin narkewar gel ɗin, lokacin da adadin pectin ya kai 0.5%, yana iya tabbatar da kwanciyar hankali na alewar jelly a mafi yawan yanayi.
Pectin yana da dandano mai kyau da ɗanɗanon baki mara mannewa. Kyakkyawan riƙe ruwa yana kuma ba wa marshmallows damar kiyaye yanayin danshi a cikin ruwa mai yawa (18-22%). Irin waɗannan marshmallows na iya kiyaye danshi da laushi na dogon lokaci, yawanci suna da tsawon rai na akalla shekara ɗaya.
Misalan girke-girke:
| Ƙara jerin abubuwa | Sunan kayan da aka yi amfani da su | Yawan dabara (kg) |
| A | RuwaPectin | 7.50.5 |
| B | SukariSirofin glucose (DE42)Sodium mai narkewa | 4038.50.06 |
| C | gelatin (250BLOOM)Ruwa | 4.513 |
| D | Maganin citric acid mai monohydrate (50%)Sinadarin/launi mai ci | 2.5mafi kyawun adadi |
Jimlar nauyin kilogiram 106.66 Tsaftacewa: kilogiram 6.66
Ma'aunin fasaha
1. A yayin wannan aiki, ana iya shirya maganin pectin kashi 4% ta hanyar juyawa da sauri, ko kuma a busar da shi a cikin ruwa sau 30 fiye da adadin pectin sannan a tafasa na tsawon akalla mintuna 2 don tabbatar da cewa pectin ya narke gaba daya.
2. Ana narkar da gelatin(C) a cikin ruwa mai digiri 50-60 ko kuma a ƙara ruwa sau biyu, a ƙawata shi na minti 30 sannan a dafa a cikin ruwan da aka tafasa don ya narke ya yi peptone.
3. Narke pectin(A a cikin tebur). Duba (1) don hanyar.
4. A gauraya kayan (B a cikin tebur) sannan a dafa har sai sun tafasa.
5. Ana gauraya kayan (A da B a cikin teburin) sannan a dumama su har sai sun tafasa har sai sinadarin da ke cikin tauri ya kai kusan kashi 85%.
6. Ƙara kayan aiki (C a cikin tebur) kuma daidaita SS zuwa 78%.
7. Ƙara kayan da sauri (D a cikin tebur), da kuma haɗa su cikin lokaci, ƙara sinadarin/pigment, zuba molding a ƙasa da digiri 80-85.
8. Idan ana amfani da gelatin peptone don samarwa, ya kamata a ƙara shi kafin a haɗa kayan ƙanshi lokacin da zafin sukari ya kai digiri 90-100, sannan a juya a hankali (Idan saurin ya yi sauri, zai ɗauki iska mai yawa, kuma ya samar da kumfa mai yawa).
Lokacin Saƙo: Nuwamba-25-2021
