Cov neeg ua haujlwm muab cov khoom noj nrog kev ntxhib los mos los ntawm kev tsim cov gel. Qee cov stabilizers thiab thickening agents yog gelling agents. Cov tshuaj gelling xws li cov pos hniav, cov hmoov txhuv nplej siab, pectins, agar-agar thiab gelatin. Feem ntau lawv ua raws li polysaccharides lossis proteins.
Tus neeg sawv cev gelling yog dab tsi?
Gelling agent: Tus neeg sawv cev yog guar lossis xanthan gum lossis hydroxyethyl cellulose. Guar, uas yog tam sim no siv ntau tshaj ntawm cov neeg sawv cev, yog ib tug polymerized disaccharide ntawm mannose thiab galactose.
Tus neeg sawv cev gelatin yog dab tsi?
Gelling agents yog gel-forming agents thaum yaj nyob rau hauv ib theem ua kuaraws li ib tug colloidal sib tov ua ib tug weakly cohesive nyob rau hauv cov qauv. Lawv yog cov organic hydrocolloids lossis hydrophilic inorganic tshuaj. Nyob rau hauv daim ntawv siv tshuaj semisolid, gelling agents yog siv ntawm ib tug concentration ntawm 0.5% -10%.
Dab tsi yog ua los ntawm?
Cov thickeners feem ntau yog starch- lossis cov pos hniavCov hmoov txhuv nplej siab nthuav dav los ntawm kev ntes cov kua dej, uas txhais tau tias lawv khaws cov kua dej ntau dua thiab ua kom tuab dua tom qab lawv tau npaj. Yog li ntawd, lawv yuav tuab dhau 20 lossis ntau dua feeb tom qab lawv tau npaj. Lawv kuj tau thicker thaum tub yees.
Yuav ua li cas thiaj siv tau los ua tus neeg ua kom tuab?
Piv txwv ntawm cov neeg ua kom tuab muaj xws li: polysaccharides (cov hmoov txhuv nplej siab, zaub pos hniav, thiab pectin), cov protein (qe, collagen, gelatin, ntshav albumin) thiab rog (butter, roj thiab lards). Tag nrho cov hom phiaj hmoov nplej yog cov khoom noj uas nrov tshaj plaws, ua raws li pob kwsthiab arrowroot lossis tapioca.
