Amfani da rashin amfanin kowane pectin, carrageenan da sitacin masara da aka gyara.
Pectin shine polysaccharide wanda aka samo daga 'ya'yan itatuwa da kayan marmari wanda zai iya samar da gels tare da sukari a ƙarƙashin yanayin acidic. Ƙarfin gel na pectin yana shafar abubuwa kamar esterification, pH, zafin jiki da ƙwayar sukari. Pectin mai laushi mai laushi yana halin nuna gaskiya, ɗanɗano mai laushi kuma ba sauƙin komawa zuwa yashi ba.
Ana iya raba Pectin zuwa High Methoxyl Pectin da Low Methoxyl Pectin bisa ga matakin methyl esterification. High ester pectin gel tsarin don saduwa da asali yanayi na gel samuwar pH 2.0 ~ 3.8, mai narkewa daskararru 55%, da kuma rinjayar da gel samuwar da kuma ƙarfi daga cikin wadannan dalilai:
- Pectin ingancin: mai kyau ko mara kyau ingancin kai tsaye yana shafar ikon samar da gel da ƙarfi; kuma
- Abubuwan da ke cikin pectin: mafi girman abun ciki na pectin a cikin tsarin, mafi sauƙi shine samar da yanki mai ɗaure tsakanin juna kuma mafi kyawun tasirin gel;
- Soly daskararru abun ciki da nau'in daskararru masu ban tsoro da nau'in ruwa, gasa don kwayoyin halittar ruwa na tsananin digiri daban-daban na tsananin ƙarfi, da kuma ƙarfin tasirin sakamako;
- Tsawon lokacin zafi da ƙimar sanyi: ana haɓaka ƙimar sanyaya don rage yawan zafin jiki na gel, akasin haka, tsarin zafin jiki na dogon lokaci a wani ɗan ƙaramin zafin jiki fiye da zafin jiki na gel zai haifar da haɓakar zafin jiki na gel.
Low ester pectin da high ester pectin tsarin sun yi kama da, ƙananan ester pectin gel samuwar yanayi, gel zafin jiki, gel ƙarfi, da dai sauransu suma suna ƙarƙashin abubuwan da ke biyo baya na matsalolin juna:
- Ingancin Pectin: inganci mai kyau ko mara kyau yana shafar ikon samar da gel da ƙarfi kai tsaye.
- DE da DA darajar pectin: lokacin da darajar DE ta karu, yawan zafin jiki na gel yana raguwa; lokacin da darajar DA ta karu, yawan zafin jiki na gel-forming shima yana ƙaruwa, amma ƙimar DA ta yi yawa, wanda zai haifar da yanayin zafin gel ɗin da ya wuce yanayin zafi na tsarin, kuma ya sa tsarin ya zama pre-gel nan da nan;
- Abubuwan da ke cikin pectin: haɓakar abun ciki, ƙarfin gel da haɓakar yanayin zafin jiki, amma da yawa zai haifar da samuwar pre-gel;
- Ca2 + maida hankali da wakili na ca2 +: Ca2 + maida hankali yana ƙaruwa, ƙarfin gel da hawan zafin jiki; bayan kai ga mafi kyawun ƙarfin gel, ƙwayar calcium ion yana ci gaba da karuwa, ƙarfin gel ya fara zama mai rauni, mai rauni kuma a ƙarshe ya zama pre-gel; Ca2 + chelating wakili zai iya rage tasiri mai tasiri na Ca2 +, rage haɗarin pre-gel samuwar, musamman ma lokacin da tsarin yana da babban abun ciki na daskararru.
- Abun ciki mai narkewa da nau'in: abun ciki mai narkewa yana da girma, ƙarfin gel yana ƙaruwa kuma yawan zafin jiki ya tashi, amma mai girma yana da sauƙi don samar da pre-gel; kuma nau'ikan daban-daban zasu shafi ikon pectin da Ca2+ na ɗaurin digiri daban-daban.
- darajar pH tsarin: ƙimar pH don samuwar gel na iya zama a cikin kewayon 2.6 ~ 6.8, ƙimar pH mafi girma, ana buƙatar ƙarin pectin ko ions calcium don samar da nau'in gel iri ɗaya, kuma a lokaci guda, yana iya yin gel samuwar zazzabi ƙananan.
Carrageenan wani polysaccharide ne wanda aka samo daga ciyawa na teku wanda ke samar da gel na roba da m a ƙananan yanayin zafi. Ƙarfin gel na carrageenan yana shafar abubuwan da suka hada da hankali, pH, zafin jiki da kuma ionic maida hankali. Carrageenan alewa mai laushi yana da alaƙa da ƙarfi mai ƙarfi, ƙarfi mai kyau kuma ba sauƙin narkewa ba. Carrageenan zai iya samar da gel tare da kyakkyawan elasticity da kuma nuna gaskiya a ƙananan zafin jiki, kuma yana iya yin aiki tare da furotin don ƙara yawan darajar abinci mai gina jiki da kwanciyar hankali na fudge.
Carrageenan yana da kwanciyar hankali a ƙarƙashin tsaka tsaki da yanayin alkaline, amma a ƙarƙashin yanayin acidic (pH 3.5), ƙwayar carrageenan za ta ragu, kuma dumama zai kara yawan raguwa. Carrageenan zai iya samar da gels a cikin tsarin ruwa a cikin ƙananan 0.5% ko fiye, kuma a cikin tsarin madara a ƙananan ƙananan 0.1% zuwa 0.2%. Carrageenan na iya yin aiki tare da sunadaran, kuma sakamakon ya dogara da ma'anar isoelectric na furotin da darajar pH na maganin. Alal misali, a cikin abubuwan sha mai tsaka-tsaki, carrageenan na iya samar da gel mai rauni tare da sunadaran madara don kula da dakatar da ƙwayoyin cuta da kuma kauce wa ƙaddamar da ƙwayoyin cuta da sauri; Hakanan za'a iya amfani da carrageenan don cire furotin da ba a so a cikin tsarin ta hanyar yin aiki tare da sunadaran; wasu carrageenan kuma suna da aikin samar da furotin da polysaccharides da sauri, amma wannan ƙaddamarwa yana da sauƙi don sake tarwatsawa a cikin ruwa. Ana samun sauƙin sake tarwatsewa a cikin magudanar ruwa.
Gyaran sitacin masara wani nau'in sitaci ne na masara wanda aka yi masa magani ta jiki ko ta hanyar sinadarai don samar da gel na roba da bayyananne a ƙananan yanayin zafi. Ƙarfin gel na sitacin masara da aka gyara yana shafar abubuwa kamar maida hankali, pH, zafin jiki da kuma ionic maida hankali. Denatured masara fondant sitaci yana halin da ƙarfi elasticity, mai kyau tauri da kuma ba sauki komawa zuwa yashi.
Ana iya amfani da sitacin masara da aka gyara a hade tare da sauran gels na tushen shuka irin su pectin, xanthan danko, dankon wake na acacia, da dai sauransu, don inganta nau'i da halayen halayen fudge. Gyaran sitacin masara zai iya inganta danko da ruwa na fondant, rage haɗarin pre-gelation da tsarin gel mara kyau, rage lokacin bushewa ko bushewa da adana makamashi.
Lokacin aikawa: Satumba-22-2023
