Kamar yadda muka sani, yoghurt an fi amfani da shi azaman ƙari na abinci, kuma gelatin yana ɗaya daga cikinsu.
Ana samun Gelatin daga furotin collagen wanda aka fi samunsa a fatar dabba, tendons da kasusuwa.Yana da furotin da aka yi da hydrolyzed daga collagen a cikin nama mai haɗin dabba ko nama na epidermal.Bayan an bi da fata na dabba ko kashi, ana iya samun gelatin, samfurin hydrolyzed na collagen.A wasu kalmomi, collagen yana rikidewa zuwa samfurin ruwa mai narkewa bayan wani yanki na karaya na shaidun intermolecular saboda halayen hydrolysis na dumama wanda ba zai iya jurewa ba.
Bambanci a cikin ma'anar isoelectric tsakanin nau'in gelatin nau'in A da nau'in B gelatin shine saboda bambancin adadin acidic da alkaline amino acid a cikin gelatin saboda nau'in maganin tushen acid.Tare da ƙarfin jelly iri ɗaya, nau'in B gelatin yana da danko mafi girma fiye da Nau'in A gelatin.Gelatin ba ya narkewa a cikin ruwan sanyi, amma yana iya sha ruwa kuma ya kumbura har sau 5-10.Gelatin yana ƙaruwa a cikin granularity kuma yana raguwa a cikin ƙarfin sha ruwa.Gelatin ya zama gelatin bayani bayan dumama zafin jiki ya wuce wurin narkewa na gelatin, kuma gelatin ya zama jelly bayan sanyaya.
A matsayin ƙari na abinci, gelatin abinciana amfani da shi sosai wajen samar da yogurt.Gelatin ne mai kyau stabilizer da thickener.Maganin Gelatin yana sa yogurt ya yi kauri da sauƙin adanawa.
Dangane da rarrabuwa na yogurt, aikace-aikacen gelatin a cikin yogurt ya ƙunshi abubuwa uku:
1. Yogulated Coagulated: Samfurin tsohuwar yogurt shine wakilin.Yogurt mai hadewa samfur ne ba tare da lalata ba bayan fermentation.Gelatin yana ba wa samfuran laushi mai laushi wanda sauran samfuran irin su sitaci-mai-acid sun kasa samarwa.
2. Yoghurt da aka hada: kayayyakin da ake hadawa a kasuwa, irin su Guaniru, Changqing, Biyou, da dai sauransu, duk yoghurt ne da ake hadawa.A cikin irin waɗannan samfurori, gelatin yafi wanzu a matsayin thickener, kuma a farkon aiki, mun narke gelatin a cikin 65 ℃.Adadin gelatin shine tsakanin 0.1-0.2%.Gelatin yana tsayayya da homogenization da matsalolin dumama yayin samar da yogurt, yana samar da samfurin tare da danko mai kyau.
3. Shan yogurt: Shan yogurt shine cewa muna rage danko na samfurin ta hanyar homogenization bayan fermentation.Saboda raguwar danko, yana buƙatar amfani da colloid don tabbatar da kwanciyar hankali na samfurin kuma rage raguwar yogurt a cikin rayuwar shiryayye.Haka za a iya yi tare da sauran colloid.
A ƙarshe, ƙara gelatin zuwa yogurt zai iya hana rabuwar whey, inganta tsari da kwanciyar hankali na samfurin da aka gama, kuma ya sa ya sami kyakkyawan bayyanar, dandano da rubutu.Gelken yana da ikon samar da mafi kyawun gelatin don yogurt.
Lokacin aikawa: Afrilu-21-2022
