Zib Suab Thaj - dab tsi yog cov khoom no?

Zib Suab Thaj - dab tsi zoo ntawm tshuaj thiab yuav ua li cas nws yog ua li cas nyob rau hauv lub chaw ua khoom ntawm tej khoom noj khoom siv? Lo lus no ntxiv rau lub rooj sib hais nyob rau ntawm lub American housewives tshaj lub Lavxias teb sab. Tseeb, nyob rau hauv lub tebchaws United States zib suab thaj (uas yog ib hom ntawm qab zib, thiab dab tsi yog qhov yam ntxwv ntawm nws cov ntau lawm, peb yuav saib nyob rau hauv no tsab xov xwm) yog txhab khoom mus rau cov khoom qab zib rooj yuav luag txhua tsev neeg. Muaj nws cov muab tso rau hauv kwj. Tab sis lately, cov khoom no yog cov yuav los tshwm sim nyob rau hauv Lavxias teb sab khw muag khoom noj.

Zib Suab Thaj - yog dab tsi?

Muaj coob tus neeg paub qhov no cov khoom raws li ib tug qab zib hloov, yog thov rau sweetening. Nyob rau hauv Lavxias teb sab, lo lus "zib suab thaj" yog muab los ntawm qhov qhia txog kev "ntws." Xws li ib tug lub npe qhia lub zog ntawm cov khoom, uas yog zoo li ib tug stringy tuab syrup. Qhuav zib suab thaj kev cob cog rua nrog hydrolysis ntawm lub hmoov txhuv nplej thiab ces diluting lub resultant semifinished tshwj xeeb acids. Rau cov yam taub hau phoov yog hau. Tiav lawm phoov siv nyob rau hauv qhov siv thiab ua confectionery khoom, nws yog ntxiv rau zaub mov kaus poom, ib co thawj tais diav, pastries. Tsis tas li ntawd, lub syrup, nyob rau hauv tas li ntawd mus siv raws li ib tug khoom noj khoom, ib tug txhais tau tias yog ntxiv rau cov xov ntawm textiles (coupling agents). Zib Suab Thaj comprises maltose thiab dextrins, tshauv cov ntsiab lus los ntawm txawv nyob ntawm seb lub ntau yam, nitrogenous tshuaj lub luag hauj lwm rau lub darkening ntawm phoov los ntawm cov cua kub. Cov khoom no muaj ib qho tseem ceeb cov khoom teejtug: nws pub crystallization ntawm dawb qab zib. Piv txwv li, jam los yog marmalade, yog ntxiv rau Syrup ua khov dua, tsis crystallize. Lawv txee lub neej yog nce. Ib tug palatability zoo tuaj. Ntxiv rau frozen kis phoov thiaj li khov taw tes ntawm cov khoom. Qhov no yuav pab kom nws ceev. Nyob rau hauv ib co hom ci tas ntxiv zib suab thaj. Yuav ua li cas yog khoom no? Ua ntej, ntawm chav kawm, carrots. Lawv cov yam ntxwv tsaus xim thiab ceev vim lub xub ntiag ntawm zib suab thaj raws li ib feem ntawm qhov kev xeem. Ib tug zoo xws li cov viscosity, tsw thiab xim yuav ua tau tiav los ntawm kev ntxiv zib ntab. Tab sis rau ib tug muaj scale tsis tau ntxiv zib suab thaj. nws kuj yog muab tso rau hauv lub khob noom cookie rau ib co hom khob cij (piv txwv li, Borodino, Karelian thiab Riga), ntxiv mus rau lub npias thiab kvass.

Yuav ua li cas yuav ua rau phoov nyob hauv tsev?

Tu siab, vim rau daim ntawv thov thaum lub sij hawm tus txheej txheem ntawm tshuaj lom acids ua si lub tsev ntau lawm ntawm cov khoom no raws nraim koj yuav tsis vam meej. Tab sis koj muaj peev xwm ua li ntawd-hu ua invert phoov - yog ib tug ua tiav kev hloov rau hauv txoj cai tsev rau peb lub qab zib phoov. Cov tshuaj no qab zib, dej thiab acid, uas yog rhuab mus cleavage ntawm sucrose rau hauv fructose thiab qabzib. Nws yuav siv tau rau ci qhob cij - nyob rau tib lub sij hawm ncua nws txee lub neej, paub porosity thiab tsw. Yuav kom tsim glucose (invert) ncuav lub syrup nyob rau hauv ib tug lauj kaub nrog ib tug tuab qab ib nrab khob suab thaj, ncuav khob ntawm cov dej kub thiab coj mus rau lub rwj. Sau 1.7 g citric acid - yuav nquag bubbling. Txo cov cua sov, boil lub phoov rau ib nrab ib teev. Tom qab lub sib tov tau txias, ntxiv lub dej qab zib (nws nqi yuav tsum yog ncaj rau tus nqi ntawm acid). Dua ua raws li los ntawm wildness. Thaum nws Waivers, lub syrup yuav suav hais tias npaj txhij.