E like me kā mākou e ʻike ai, hoʻohana mau ʻia ka yogurt ma ke ʻano he mea hoʻohui meaʻai, a ʻo ka gelatin kekahi o lākou.
Loaʻa ka Gelatin mai ka protein collagen i ʻike nui ʻia i ka ʻili holoholona, nā ʻili a me nā iwi.He protein hydrolyzed ia mai ka collagen i loko o ka ʻiʻo pili holoholona a i ʻole ka ʻiʻo epidermal.Ma hope o ka mālama ʻana i ka ʻili holoholona a i ʻole ka iwi, hiki ke loaʻa ka gelatin, ka huahana hydrolyzed o collagen.I nā huaʻōlelo ʻē aʻe, ua hoʻololi ʻia ka collagen i mea hiki ke hoʻoheheʻe ʻia i ka wai ma hope o ka haʻihaʻi ʻana o nā paʻa intermolecular ma muli o ka hopena hydrolysis mehana ʻole.
ʻO ka ʻokoʻa o ka helu isoelectric ma waena o ke ʻano A gelatin a me ke ʻano B gelatin ma muli o ka ʻokoʻa o ka helu o nā waikawa amino acidic a me ka alkaline i loko o ka gelatin ma muli o ka mālama ʻana i ka waika.Me ka ikaika like o ka jelly, ʻo ka ʻano B gelatin he ʻoi aku ka viscosity ma mua o ke ʻano A gelatin.ʻAʻole hiki ke hoʻoheheʻe ʻia ka Gelatin i ka wai anuanu, akā hiki ke komo i ka wai a pehu a hiki i 5-10 mau manawa.Hoʻonui ka Gelatin i ka granularity a hoʻemi i ka hiki ke komo i ka wai.Lilo ka Gelatin i ka hopena gelatin ma hope o ka wela o ka wela ma mua o ka helu heheʻe o ka gelatin, a lilo ka gelatin i jelly ma hope o ka hoʻoilo.
Ma ke ʻano he mea hoʻohui meaʻai, gelatin ʻaihoʻohana nui ʻia i ka hana ʻana i ka yogurt.ʻO Gelatin kahi stabilizer maikaʻi a me ka mānoanoa.ʻOi aku ka mānoanoa a me ka maʻalahi o ka mālama ʻana i ka yogurt.
Wahi a ka hoʻokaʻawale ʻana o ka yogurt, ʻo ka hoʻohana ʻana o ka gelatin i ka yogurt he ʻekolu mau ʻano:
1. Coagulated yogurt: ʻO ka huahana o ka yogurt kahiko ka ʻelele.ʻO ka yogurt coagulated kahi huahana me ka ʻole demulsification ma hope o ka fermentation.Hāʻawi ka Gelatin i nā huahana i kahi ʻano maʻemaʻe i hāʻawi ʻole ʻia e nā huahana ʻē aʻe e like me nā starches i mālama ʻia i ka waikawa.
2. ʻO ka yoghurt i hoʻoulu ʻia: ʻO nā huahana maʻamau ma ka mākeke, e like me Guanyiru, Changqing, Biyou, a me nā mea ʻē aʻe.I loko o ia mau huahana, aia ka gelatin ma ke ʻano he mānoanoa, a i ka hoʻomaka ʻana o ka hana, hoʻoheheʻe mākou i ka gelatin ma 65 ℃.ʻO ka nui o ka gelatin ma waena o 0.1-0.2%.Kū'ē ka Gelatin i ka homogenization a me ka hoʻomehana ʻana i ka wā e hana ai i ka yogurt, e hāʻawi ana i ka huahana me ka viscosity kūpono.
3. ʻO ka inu ʻana i ka yogurt: ʻO ka inu ʻana i ka yogurt ka mea e hoʻemi ai i ka viscosity o ka huahana ma o ka homogenization ma hope o ka fermentation.Ma muli o ka emi ʻana o ka viscosity, pono ia e hoʻohana i ka colloid e hōʻoia i ka paʻa o ka huahana a hōʻemi i ka stratification o ka yogurt i loko o ke ola.Hiki ke hana like me nā colloid ʻē aʻe.
I ka hopena, hiki i ka hoʻohui ʻana i ka gelatin i ka yogurt ke pale i ka hoʻokaʻawale ʻana o ka whey, hoʻomaikaʻi i ka hoʻonohonoho ʻana a me ke kūpaʻa o ka huahana i hoʻopau ʻia, a loaʻa pū kekahi i ke ʻano maikaʻi, ʻono a me ke ʻano.Hiki iā Gelken ke hāʻawi i ka gelatin maikaʻi loa no ka yogurt.
Ka manawa hoʻouna: Apr-21-2022
