Warshad Tayo Wanaagsan Oo Toos Ah Jumlo Cunno Jumlo ah Heerka Gelatin
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Iyada oo la adeegsanayo waayo-aragnimadayada wax-ku-oolka ah ee culeyska leh iyo xalalka fekerka leh, hadda waxaa naloo aqoonsaday bixiye la aamini karo oo loogu talagalay macaamiil fara badan oo ka dhexeeya qaaradaha Heerka cunnada Shiinaha Gelatin iyo Gelatin la cuni karo, Waxaan si adag u aaminsanahay in tignoolajiyada iyo adeegyadu ay yihiin saldhiggayaga maanta tayada ayaa abuuri doonta gidaaradayada mustaqbalka ee la isku halayn karo. Kaliya waxaan leenahay tayo ka wanaagsan oo ka sii fiican, ma gaari karnaa macaamiisheena iyo nafteena, sidoo kale. Ku soo dhawoow macaamiisha ereyga oo dhan si aad nala soo xiriirto si aad u hesho ganacsi dheeraad ah iyo xiriiro la isku halayn karo. Waxaan had iyo jeer halkan joognay ka shaqaynta dalabaadkaaga mar kasta oo aad u baahan doonto.
Codsiga
Macmacaanka
Macmacaanka waxaa sida caadiga ah laga sameeyaa saldhigga sonkorta, sharoobada galleyda iyo biyaha. Saldhiggan waxaa lagu daraa dhadhan, midab iyo wax-beddelayaal. Gelatin waxaa si weyn loogu isticmaalaa macmacaanka sababta oo ah waxay xumbo, jeelaysaa, ama ku adkaysataa gabal si tartiib ah u milma ama afka ku dhalaaliya.
Macmacaannada ay ka midka yihiin orso xanjada waxa ku jira tiro aad u badan oo jelatin ah. Nacnacyadani waxay si tartiib tartiib ah u milmaan si ay u dheereeyaan raaxaysiga nacnaca iyada oo la simaynayo dhadhanka.
Gelatin waxaa loo isticmaalaa macmacaanka la garaacay sida marshmallows halkaas oo ay u adeegto si loo yareeyo xiisadda dusha sare ee sharoobada, xasilinta xumbo iyada oo loo marayo viscosity kordhay, xumbo ku dheji jelatin, iyo ka hortagga crystallization sonkorta.
Gelatin waxaa loo isticmaalaa macmacaanka xumbo leh heer 2-7% ah, iyadoo ku xiran qaabka la rabo. Xumbo xabaggu waxay isticmaalaan qiyaastii 7% ee 200-275 jelatin Bloom. Soosaarayaasha Marshmallow guud ahaan waxay isticmaalaan 2.5% ee 250 Bloom Type A jelatin ah.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | |
| Macmacaanka | |||||
| Gelatin cirridka |
| 180-260 | A/B | hoose-sare | 6 - 10% |
| Cirridka khamriga (gelatin + istaarij) |
| 100-180 | A/B | dhexdhexaad hoose | 2 - 6% |
| Macmacaanka la calalin karo (cunista miraha, tufaaxa) |
| 100-150 | A/B | dhexdhexaad-sare | 0.5 - 3% |
| Marshmallows (La kaydiyay ama la saaray) |
| 200-260 | A/B | dhexdhexaad-sare | 2 - 5% |
| Nougat |
| 100-150 | A/B | dhexdhexaad-sare | 0.2 - 1.5% |
| Khamriga |
| 120-220 | A/B | dhexdhexaad hoose | 3 - 8% |
| Dahaarka xanjo-xanjo |
| 120-150 | A/B | dhexdhexaad-sare | 0.2 - 1% |
Caanaha iyo macmacaanka
Macmacaanka Gelatin waxaa dib loo raadin karaa ilaa 1845 markii patentka Mareykanka la soo saaray isticmaalka "gelatin la qaadi karo" si loogu isticmaalo macmacaanka. Macmacaanka Gelatin ayaa weli caan ah: suuqa hadda ee Maraykanka ee macmacaanka jelatin wuxuu ka badan yahay 100 milyan ginni sannadkii.
Macaamiisha maanta waxay ka walaacsan yihiin qaadashada kaloriinta. Macmacaanka caadiga ah ee jelatin waa sahlan tahay in la diyaariyo, dhadhan fiican leh, nafaqo leh, laga helo dhadhan kala duwan, oo ka kooban 80 kalori oo keliya halkii koob nuskeed ah. Noocyada aan sonkorta lahayn waa sideed kaloori oo keliya adeegiiba.
Cusbada kaydinta waxaa loo isticmaalaa in lagu ilaaliyo pH ku haboon dhadhanka iyo dejinta sifooyinka. Taariikh ahaan, xaddi yar oo milix ah ayaa lagu daray dhadhanka kobciya.
Macmacaanka Gelatin waxa lagu diyaarin karaa iyada oo la isticmaalayo nooca A ama nooca B jelatin leh ubaxyada u dhexeeya 175 iyo 275. Markasta oo ay Bloomka sareeyso jelatinnada yar ee loo baahan yahay si sax ah (ie 275 Bloom gelatin waxay u baahan doontaa ilaa 1.3% jelatin halka 175 Bloom gelatin u baahan doonto 2.0% si loo helo set siman). Macmacaano aan ahayn sukrose waa la isticmaali karaa.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||
| Caanaha iyo macmacaanka | ||||||
| Macmacaan Gelatin |
| 180-260 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Yoghurt |
| 200-250 | A/B | dhexdhexaad-sare | 0.2 - 1% | |
| Macmacaan hawo leh (noocyada mousse) |
| 180-240 | A/B | dhexdhexaad-sare | 0.3 - 2% | |
| Puddings iyo kiriimyada |
| 200-240 | A/B | dhexdhexaad-sare | 0.2 - 2% | |
| Jiis jilicsan oo dhalaalay |
| 180-240 | A/B | dhexdhexaad-sare | 0.1 - 0.3% | |
| Jalaatada |
| 120-160 | A/B | dhexdhexaad hoose | 0.2 - 1.0% | |
| Icings |
| 220-280 | A/B | dhexdhexaad-sare | 0.5 - 1.0% | |
Hilibka iyo Kaluunka
Gelatin waxa loo isticmaalaa in lagu shubo aspics, farmaajo madaxa, maraqa, duubka digaaga, glazed iyo dhogorta qasacadaysan, iyo hilibka jellied ee nooc kasta ah. Gelatinku wuxuu u shaqeeyaa inuu nuugo casiirka hilibka iyo inuu siiyo qaab iyo qaab alaabta haddii kale kala go'i lahayd. Heerka isticmaalka caadiga ah wuxuu u dhexeeyaa 1 ilaa 5% iyadoo ku xiran nooca hilibka, qadarka maraq, jelatin Bloom, iyo qaabka la rabo ee badeecada ugu dambeysa.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||
| Hilibka iyo Kaluunka | ||||||
| Hams |
| 200-250 | A/B | dhexdhexaad ah | QS | |
| Aspics |
| 150-280 | A/B | dhexdhexaad-sare | 3.5 - 18% | |
| Hilib qasacadaysan |
| 250-280 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Hilib galley ah |
| 250-280 | A/B | dhexdhexaad-sare | 1.5 - 3% | |
| Pies (Pâtés) |
| 180-250 | A/B | dhexdhexaad-sare | 1.3 - 3% | |
| Hilib la kariyey oo barafaysan |
| 200-240 | B | dhexdhexaad-sare | 0.5 - 3% | |
Khamriga iyo Casiirka
U shaqaynta sida xinjirowga dhiigga, jelatin waxa loo isticmaali karaa in lagu soo dajiyo wasakhda inta lagu jiro samaynta khamriga, biirka, ciderka iyo casiirka. Waxay leedahay faa'iidooyinka nolosha shelf aan xadidnayn ee qaabkeeda qalalan, sahlanaanta maaraynta, diyaargarowga degdega ah iyo caddaynta cajiibka ah.
| Shaqada | Bloom | Nooca * | Viscosity | Qiyaasta (cp) | ||||||||
| Khamriga iyo Casiirka ganaaxa | ||||||||||||
| 80-120 | A/B | dhexdhexaad hoose | 5-15 g/h | ||||||||
Tilmaamid
| Heerka Cuntada Gelatin | ||
| Walxaha Jirka iyo Kiimikada | ||
| Xooga Jelly | Bloom | 140-300Bloon |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Burburka Viscosity | % | ≤10.0 |
| Qoyaanka | % | ≤14.0 |
| Hufnaan | mm | ≥450 |
| Xawaaladaha 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Dambas | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Biyo Aan La milmi karin | % | ≤0.2 |
| Maskax Culus | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Alaabta Microbial | ||
| Wadarta tirada bakteeriyada | CFU/g | ≤10000 |
| E. koli | MPN/g | ≤3.0 |
| Salmonella | xun | |
Shaxda socodka
Xidhmada
Inta badan 25kgs/bac.
1. Hal bac gudaha ah, laba bac oo tolsan oo dibadda ah.
2. Mid ka mid ah bac poly gudaha ah, bacda Kraft dibadda.
3. Marka loo eego shuruudaha macmiilka.
Awoodda Soodejinta:
1. leh pallet: 12Mts oo loogu talagalay Konteenarka 20ft, 24Mts oo loogu talagalay Konteenarka 40Ft
2. aan lahayn Pallet: 8-15 Mesh Gelatin: 17Mts
In ka badan 20 Mesh Gelatin: 20 Mts
Kaydinta
Ku hay weel si adag u xiran, ku kaydsan meel qabow, qalalan, oo hawo leh.
Ku hay GMP aag nadiif ah, oo si fiican loo xakameeyo qoyaanka 45-65%, heerkulka gudaha 10-20°C. Si macquul ah u hagaajin heerkulka iyo qoyaanka gudaha qolka kaydka adigoo hagaajinaya hawo-qaadista, qaboojinta iyo qoyaan-celinta
Tayada wanaagsan ee Shiinaha Gelatin iyo Gelatin la cuni karo, Waxaan si adag u aaminsanahay in tignoolajiyada iyo adeeggu ay yihiin saldhiggayaga maanta tayada ayaa abuuri doonta gidaaryadeena mustaqbalka lagu kalsoonaan karo. Kaliya waxaan leenahay tayo ka wanaagsan oo ka sii fiican, ma gaari karnaa macaamiisheena iyo nafteena, sidoo kale. Ku soo dhawoow macaamiisha ereyga oo dhan si aad nala soo xiriirto si aad u hesho ganacsi dheeraad ah iyo xiriiro la isku halayn karo. Waxaan had iyo jeer halkan joognay ka shaqaynta dalabaadkaaga mar kasta oo aad u baahan doonto.
Heerka Cuntada Gelatin
| Walxaha Jirka iyo Kiimikada | ||
| Xooga Jelly | Bloom | 140-300Bloon |
| Viscosity (6.67% 60°C) | mpa.s | 2.5-4.0 |
| Burburka Viscosity | % | ≤10.0 |
| Qoyaanka | % | ≤14.0 |
| Hufnaan | mm | ≥450 |
| Xawaaladaha 450nm | % | ≥30 |
| 620nm | % | ≥50 |
| Dambas | % | ≤2.0 |
| Sulfur Dioxide | mg/kg | ≤30 |
| Hydrogen peroxide | mg/kg | ≤10 |
| Biyo Aan La milmi karin | % | ≤0.2 |
| Maskax Culus | mg/kg | ≤1.5 |
| Arsenic | mg/kg | ≤1.0 |
| Chromium | mg/kg | ≤2.0 |
| Alaabta Microbial | ||
| Wadarta tirada bakteeriyada | CFU/g | ≤10000 |
| E. koli | MPN/g | ≤3.0 |
| Salmonella | xun | |
Socodka ShaxdaSoo saarista Gelatin
Macmacaanka
Gelatin waxaa si weyn loogu isticmaalaa macmacaanka sababta oo ah waxay xumbo, jeelaysaa, ama ku adkaysataa gabal si tartiib ah u milma ama afka ku dhalaaliya.
Macmacaannada ay ka midka yihiin orso cirridka waxa ku jira xaddi aad u sarreeya oo jelatin ah. Nacnacyadani waxay si tartiib tartiib ah u milmaan si ay u dheereeyaan raaxaysiga nacnaca iyada oo la simaynayo dhadhanka.
Gelatin waxaa loo isticmaalaa macmacaanka la garaacay sida marshmallows halkaas oo ay u adeegto si loo yareeyo xiisadda dusha sare ee sharoobada, xasilinta xumbo iyada oo loo marayo viscosity kordhay, xumbo ku dheji jelatin, iyo ka hortagga crystallization sonkorta.
Caanaha iyo macmacaanka
Macmacaanka Gelatin waxa lagu diyaarin karaa iyadoo la isticmaalayo nooca A ama nooca B jelatin oo leh ubaxyo u dhexeeya 175 iyo 275. Inta u dhaxaysa Bloomka jelatin yar ayaa loo baahan yahay si sax ah (ie 275 Bloom gelatin waxay u baahan doontaa ilaa 1.3% jelatin halka 175 Bloom gelatin u baahan doonto 2.0% si loo helo set siman). Macmacaano aan ahayn sukrose waa la isticmaali karaa.
Macaamiisha maanta waxay ka walaacsan yihiin qaadashada kaloriinta. Macmacaanka caadiga ah ee jelatin waa sahlan tahay in la diyaariyo, dhadhan fiican leh, nafaqo leh, laga helo dhadhan kala duwan, oo ka kooban 80 kalori oo keliya halkii koob nuskeed ah. Noocyada aan sonkorta lahayn waa sideed kaloori oo keliya adeegiiba.
Hilibka iyo Kaluunka
Gelatin waxa loo isticmaalaa in lagu shubo aspics, farmaajo madaxa, maraqa, duubka digaaga, glazed iyo dhogorta qasacadaysan, iyo hilibka jellied ee nooc kasta ah. Gelatinku wuxuu u shaqeeyaa inuu nuugo casiirka hilibka iyo inuu siiyo qaab iyo qaab alaabta haddii kale kala go'i lahayd. Heerka isticmaalka caadiga ah wuxuu u dhexeeyaa 1 ilaa 5% iyadoo ku xiran nooca hilibka, qadarka maraq, jelatin Bloom, iyo qaabka la rabo ee badeecada ugu dambeysa.
Khamriga iyo Casiirka
U shaqaynta sida xinjirowga dhiigga, jelatin waxa loo isticmaali karaa in lagu soo dajiyo wasakhda inta lagu jiro samaynta khamriga, biirka, ciderka iyo casiirka. Waxay leedahay faa'iidooyinka nolosha shelf aan xadidnayn ee qaabkeeda qalalan, sahlanaanta maaraynta, diyaargarowga degdega ah iyo caddaynta cajiibka ah.
Xidhmada
Inta badan 25kgs/bac.
1. Hal bac gudaha ah, laba bac oo tolsan oo dibadda ah.
2. Mid ka mid ah bac poly gudaha ah, bacda Kraft dibadda.
3. Marka loo eego shuruudaha macmiilka.
Awoodda Soodejinta:
1. leh pallet: 12Mts oo loogu talagalay Konteenarka 20ft, 24Mts oo loogu talagalay Konteenarka 40Ft
2. aan lahayn Pallet: 8-15 Mesh Gelatin: 17Mts
In ka badan 20 Mesh Gelatin: 20 Mts
Kaydinta
Ku hay weel si adag u xiran, ku kaydsan meel qabow, qalalan, oo hawo leh.
Ku hay GMP aag nadiif ah, oo si fiican loo xakameeyo qoyaanka 45-65%, heerkulka gudaha 10-20°C. Macquul ah in uu hagaajiyo heerkulka iyo qoyaanka gudaha qolka kaydka adiga oo hagaajinaya hawo-qaadista, qaboojinta iyo tas-hiilaadka qoyaanka.
