No ke aha he mea nui ka Gelatine i ka hana ʻana o ka Marshmallow hou
ʻO ka mea ʻono i ʻike ʻia ma ka honua holoʻokoʻa ʻo ia ka marshmallow e loaʻa ana kona inoa mai ka mea kanu marsh mallow (ʻAlaʻea officinalis), he mea kanu pua poni maoli i nā wahi mānoanoa a me nā wahi pulu. I ka wā mua, ua hoʻohana ʻia kahi mea pipili i unuhi ʻia mai nā aʻa o ka mea kanu e hana i kahi mea ʻono keʻokeʻo māmā e like me ka pulupulu, e hāʻawi ana i kona inoa. I ka hoʻomaka ʻana o ke kenekulia 20, ua pani ʻia ka mea i unuhi ʻia mai ke aʻa mallow mānoanoa e ka hua manu keʻokeʻo a me ka gelatin. Ua ulu nā marshmallow hou mai kahi ʻano hoʻokahi i nā ʻano paʻakikī, e like me nā marshmallow i hoʻopiha ʻia a me nā marshmallow i uhi ʻia i ka kokoleka.
1. Nā ʻano huahana
He ʻono palupalu ka marshmallow, i hoʻoulu ʻia e ka ea, i hōʻike ʻia e kona kala keʻokeʻo maʻemaʻe, ka ʻano porous, a me nā pehu ea paʻa a mānoanoa. ʻOiai he māmā loa a he nui ka wai, ua kūpaʻa ia i ka palaho a he lōʻihi kona ola. ʻO kona mau hiʻohiʻona koʻikoʻi, ʻo ia ka palupalu, palupalu, a me ka elastic ʻaʻole e pipili i nā niho. ʻO ke kūpaʻa a me ka elasticity o ka marshmallow mai kahi ʻano micro-fibrous e mālama ana i ka makū, e pale ana i ka syneresis—ka uē ʻana o ka syrup mai ke ʻono—no laila e hōʻoiaʻiʻo ana e mālama ka marshmallow i kahi ʻano mau loa a paʻa.
I ka wā o ke kaʻina hana hahau a me ka hoʻokuʻu ʻana i ka ea, hoʻokumu ʻia nā pehu ea liʻiliʻi a like ka hoʻolaha ʻana, a mānoanoa ka paia ʻili e hoʻopuni ana i kēia mau pehu. Ke hiki ka hoʻokuʻu ʻana i ka nui i makemake ʻia, loaʻa i ka marshmallow kona ʻano kūikawā: maikaʻi a porous me nā pehu liʻiliʻi, akā māmā a elastic. ʻO ka hoʻohui ʻana o ka nui o ka ea e hoʻonui nui i kona nui a hoʻemi i kona nui, hiki ke ma lalo o 0.6 g/mL. Hoʻokaʻawale kēia ʻano māmā iā ia mai ka hapa nui o nā candies ʻē aʻe, e lilo ia i mea ʻono kū hoʻokahi.
He ʻōnaehana hoʻopuehu ʻelua-pae ka marshmallow, me ka syrup e hana ana ma ke ʻano he pae hoʻomau a me nā pehu ea ma ke ʻano he pae hoʻopuehu. Hoʻopili pololei ka haku mele a me ke kūlana o ke kō i loko o ka syrup i ke ʻano o ka marshmallow. Hiki i nā Marshmallows ke loaʻa i ʻelua ʻano o nā ʻano: non-crystalline a crystalline paha. I ke ʻano non-crystalline, e hoʻoheheʻe piha ʻia ke kō i loko o ka syrup, e hana ana i kahi ʻano chewy. I ka ʻaoʻao ʻē aʻe, i ke ʻano crystalline, ʻae ʻia kekahi o ke kō e hoʻoheheʻe ʻia i loko o nā kristal maikaʻi, kahi e hana ai i kahi nahu pōkole a crisp. Inā hoʻomaloʻo ʻia kahi marshmallow crystalline, hiki ke hoʻololi ʻia i mea paʻa, brittle, a māmā me kahi ʻano ʻālohilohi a me ka haʻahaʻa o ka makū (ma lalo o 3%). Eia nō naʻe, ʻo ka hapa nui o nā marshmallows maʻamau ka ʻano maʻalahi, me ka makū o 15-18%. No laila, ʻo nā marshmallows kahi papa o nā candies hiki ke māmā loa, kiʻekiʻe i ka makū, palupalu, kūpaʻa, chewy, a crisp paha. ʻO ke ʻano palupalu a kūpaʻa ka mea i ʻike nui ʻia ma ka mākeke i kēia lā.
2. Nā Mea Maka a me nā Mea Kōkua
(A) Nā Mea Hoʻoulu ʻEa
ʻIke ʻia hoʻi he whipping a i ʻole foaming agents, he mea koʻikoʻi nā aerating agents i loko o nā marshmallows. ʻO nā aerating agents maʻamau he hydrocolloids, e hana ana i kahi ʻili elastic a puni nā pehu ea e hoʻopaʻa i ka huʻa. ʻO ka hapa nui o kēia mau colloids he macromolecules, e like me nā protein a i ʻole polysaccharides, nona nā waiwai foam-stabilizing; loaʻa i kekahi nā hiki ke gelling. Ma muli o ka huahana hope i makemake ʻia, e hāʻawi kahi mea hana gelatin kaulana i nā koho like ʻole. ʻO nā aerating agents maʻamau:
- Nā proteinHoʻohana ʻia ka albumen hua manu, ka protein soy hydrolyzed, a i ʻole ka protein whey ma kahi nui o 1-1.5% e hana i kahi ʻano palupalu a palupalu.
- GelatinʻO ka hydrocolloid gelatin maʻamau, i loaʻa mai ka collagen holoholona, hoʻohana ʻia ma 2-5% e hana i kahi ʻano elastic kaulana. ʻO ke ʻano maʻamau,gelatin papa meaʻaipono no ka hana ʻana.
- Nā ʻāʻīʻO ka gum arabic ka mea nui, hoʻohana ʻia ma kahi kiʻekiʻe o 20-30%, kahi e hopena ai i kahi ʻano paʻakikī a chewy.
- Mānoanoa i hoʻololi ʻiaHoʻohana ʻia ma kahi o 11% e hana i kahi ʻano paʻa a nau.
- ʻAkaHoʻohana ʻia ma 1-2% no kahi ʻano māmā a palupalu hoʻi.
- ʻAlinateHoʻohana ʻia ma 0.5-1% e hana i kahi ʻano paʻakikī.
ʻO kēia mau mea hana, ʻo ka gelatin a me ka albumen hua manu nā mea i hoʻohana pinepine ʻia, pinepine i ka hui pū ʻana, me nā dosages i hoʻoholo ʻia e nā koi hana o ke kaʻina hana a me nā ʻano i makemake ʻia o ka huahana hope loa. ʻO ke kumukūʻai huahana kekahi kumu i ke koho ʻana i kahi mea hana aerating. Pono e hoʻomaʻū hou ʻia nā mea hana aerating āpau me ka nui kūpono o ka wai no ka manawa kūpono e ʻae ai i ka hydration kūpono, he mea nui ia no kā lākou hana aerating.
I ka wā e hoʻohana ai i nā keʻokeʻo hua manu, he mea maʻamau ka albumen i pīpī ʻia. Hoʻohui koke ʻia kāna wai hoʻoheheʻe i loko o kahi huʻa māmā a palupalu, akā ʻo ka hoʻohui nui ʻana hiki ke hiolo. Inā ʻoi aku ka mahana ma mua o 70°C, e hoʻopili ka protein hua manu a nalowale kāna hana hoʻomehana, no laila pono e pale ʻia nā mahana kiʻekiʻe i ka wā o ka hoʻomehana.
ʻO kaegelatin ʻāwili ʻiai hoʻohana ʻia i loko o nā marshmallows he protein i unuhi ʻia mai ka ʻili holoholona a me nā iwi. Hoʻohana pinepine nā Marshmallows i ka gelatin i unuhi ʻia me ka waikawa, nona nā ʻano maʻamau e like megelatin bipi or gelatin puaʻa, me ka pH o 5.0-6.0 no ka hana huʻa kūpono ma kona wahi iso-electric. No nā mākeke like ʻole, nā ʻano like ʻole e like megelatine halal or gelatin kosherloaʻa pū kekahi. ʻO ka ikaika o ka gel, a i ʻoleka ikaika o ka pua gelatin, he ana koʻikoʻi koʻikoʻi, a he waiwai o 180-250 Bloom he mea maʻamau no nā marshmallows, e hōʻike ana i nā waiwai hoʻohua a me ka gelling maikaʻi. ʻO kēia ʻanogelatin ʻono ʻoleua hoʻomaʻū ʻia me ka hoʻohana ʻana i 2-3 mau manawa o kona kaumaha i ka wai. Ma nā mahana ma luna o 70°C, ʻoi aku hoʻi ma ka pH haʻahaʻa, hiki i nā molekala gelatin ke hōʻino, e hana ana i ka emi nui o ka ikaika gel, kahi e pono ai ka nānā pono ʻana i ka wā o ka hana.
(B) Sucrose
ʻO ka Sucrose ka 40-80% o ke ʻano hana. ʻO ka nui haʻahaʻa e hopena i ka lawa ʻole o ka ʻono, ʻoiai ʻo ka nui nui e hoʻolilo i ka marshmallow i mea ʻono loa. Hoʻohana pinepine nā marshmallows non-crystalline i ka sucrose liʻiliʻi (ma lalo o 50%), ʻoiai ʻo nā ʻano crystalline e hoʻohana i nā mea hou aku (ma luna o 50%). Hoʻokomo pinepine nā ʻano hana no nā marshmallows crystalline i ke kō pauka a i ʻole ka fondant (micro-crystalline sugar) ma ke ʻano he mea kanu e hoʻomaka ai i ka crystallization.
(C) Syrup Starch
Hoʻohana ʻia ma kahi ʻano o 20-60%, ʻoi aku ka ʻono o ka syrup starch ma mua o ka sucrose a kōkua i ka kaohi ʻana i ka ʻono holoʻokoʻa. Hoʻomaikaʻi ia i ka elasticity o ke kino marshmallow, ʻoiai ʻo ka nui loa hiki ke hoʻopilikia maikaʻi ʻole i ka aeration a hopena i kahi ʻano gummy. ʻOi aku ka makemake ʻia o nā syrups High-DE a i ʻole high-maltose no ko lākou viscosity haʻahaʻa, kahi e kōkua ai i ka aeration. Loaʻa iā lākou kahi pilina ikaika no ka wai a hana ma ke ʻano he humectant, e kōkua ana i ka mālama ʻana i ka nui o ka wai o ka marshmallow, kahi e pili pono ana i kona palupalu a me ka elasticity.
(D) Hoʻohuli ʻia ka syrup
Hoʻohana ʻia ma 5-15%, hana pū ka syrup invert ma ke ʻano he humectant e kōkua i ka mālama ʻana i ka makū a me ka palupalu. He mea maikaʻi kona viscosity haʻahaʻa no ka aeration, e kōkua ana i ka māmā o ka marshmallow. Eia nō naʻe, he ʻono loa ia a he hygroscopic kiʻekiʻe, no laila e kaupalena ʻia kona hoʻohana ʻana a hoʻoponopono ʻia ma muli o nā kūlana makū kau a me nā ʻāina.
(E) Nā Mea Hoʻāla ʻAla
ʻO nā mea ʻono i hoʻohana pinepine ʻia ʻo vanilla, vanillin, a me ethyl maltol. Hoʻohana ʻia kekahi mau mea ʻē aʻe e like me ka pauka koko momona haʻahaʻa, ka pauka waiū momona ʻole, a me ka niu i ʻoki ʻia.
Ka manawa hoʻouna: Aug-08-2025
