Kamar yadda muka sani, ana amfani da yogurt a matsayin ƙarin abinci, kuma gelatin yana ɗaya daga cikinsu.
Ana samun Gelatin ne daga furotin collagen da ake samu a fatar dabbobi, jijiyoyi da ƙashi. Sinadarin hydrolyzed ne daga collagen a cikin kyallen dabbobi ko nama na epidermal. Bayan an yi wa fatar dabbobi ko ƙashi magani, ana iya samun gelatin, samfurin hydrolyzed na collagen. A wata ma'anar, collagen yana canzawa zuwa samfurin narkewar ruwa bayan an karya wani ɓangare na haɗin tsakanin molecular saboda amsawar hydrolysis mai canzawa.
Bambancin da ke tsakanin gelatin na nau'in A da gelatin na nau'in B ya faru ne saboda bambancin adadin amino acid na acidic da alkaline a cikin gelatin saboda maganin acid daban-daban. Tare da irin ƙarfin jelly iri ɗaya, gelatin na nau'in B yana da ɗanko mafi girma fiye da gelatin na nau'in A. Gelatin ba ya narkewa a cikin ruwan sanyi, amma yana iya sha ruwa kuma ya kumbura har sau 5-10. Gelatin yana ƙaruwa da yawan ruwa kuma yana raguwa a cikin ƙarfin sha ruwa. Gelatin ya zama ruwan gelatin bayan zafin zafi ya wuce wurin narkewar gelatin, kuma gelatin ya zama jelly bayan sanyaya.
A matsayin ƙarin abinci, gelatin mai cin abinciana amfani da shi sosai wajen samar da yogurt. Gelatin kyakkyawan mai daidaita jiki ne da kuma kauri. Maganin gelatin yana sa yogurt ya yi kauri kuma ya fi sauƙin adanawa.
Dangane da rarrabuwar yogurt, amfani da gelatin a cikin yogurt ya ƙunshi fannoni uku:
1. Yogurt Mai Haɗaka: Samfurin tsohon yogurt shine wakilci. Yogurt Mai Haɗaka samfuri ne wanda ba ya rushewa bayan fermentation. Gelatin yana ba samfuran laushi wanda wasu samfuran kamar sitaci masu maganin acid suka kasa samarwa.
2. Yogurt da aka yi da aka jika: Kayayyakin da aka saba samu a kasuwa, kamar Guanyiru, Changqing, Biyou, da sauransu, duk yogurt ne da aka yi da aka jika. A cikin irin waɗannan samfuran, gelatin galibi yana wanzuwa a matsayin mai kauri, kuma a farkon sarrafawa, muna narke gelatin a cikin zafin ℃ 65. Adadin gelatin yana tsakanin 0.1-0.2%. Gelatin yana tsayayya da haɗuwa da matsin lamba yayin samar da yogurt, yana ba samfurin damar samun ɗanɗano mai kyau.
3. Shan yogurt: Shan yogurt yana nufin rage danko na samfurin ta hanyar hada shi bayan fermentation. Saboda rage danko, yana buƙatar amfani da colloid don tabbatar da daidaiton samfurin da kuma rage raba yogurt a cikin lokacin da za a shirya. Haka nan za a iya yi da sauran colloid.
A ƙarshe, ƙara gelatin a cikin yogurt zai iya hana rabuwar whey, inganta tsari da kwanciyar hankali na samfurin da aka gama, da kuma sa ya sami kyakkyawan kamanni, ɗanɗano da laushi. Gelken yana da ikon samar da mafi kyawun gelatin don yogurt.
Lokacin Saƙo: Afrilu-21-2022
