Gịnị bụ invert sirop?

Ọtụtụ ndị nwunye, na-agụ a dịgasị iche iche nke mmiri Ezi ntụziaka, sụọ ngọngọ na ihe mgwa na-akpọ "molasses". Na ọtụtụ n'ime ha hapụrụ a Ntụziaka, adịghị ọ malitere ịgụ ya na njedebe. Olee ebe a na ya na-sirop? Gịnị mere adịghị achọ, n'ihi na ọ ga-adị mfe dochie invert sirop.

Invert sirop - bụ otu okenye ihe ngwọta nke glucose na fructose nwere anticrystallization Njirimara. Ọ bụ n'ihi na ha invert sirop na-eji dị ka a dochie anya molasses ke imewe nke dị iche iche na confectionery ngwaahịa iji nwayọọ na "ịka nká" usoro, ngwaahịa, nakwa dị ka inye a ọlaedo hue ule.

Invert sirop na-akwado ya site na kpo oku otu okenye sugar ngwọta na ihe acid, n'ihi na inversion usoro. Nke a usoro mejupụtara na gbawara nke sucrose n'ime glucose na fructose. N'ihi inversion etinyere citric, hydrochloric, acetic na lactic asịd.

Flavored syrups, invert sugar-eji na confectionery ụlọ ọrụ, dị ka a mmiri nkịtị gị n'ụlọnga na antikristallizatora. Ọzọkwa, dị a sirop ike ga-eji dị ka sirop maka impregnation bisikiiti. Complete ma ọ bụ ele mmadụ anya n'ihu nnọchi nke sugar na mgwakota nkwadebe ike budata ntọt ya plasticity, ma na-enwekwu adị ndụ nke mmiri na-enweghị na-achụ àjà quality egosi.

Ọzọkwa mgwakota invert syrups agbakwunyere na confectionery fillings na creams dị iche iche na iji gbochie saccharification n'oge ha nchekwa, nke dị mkpa karịsịa n'ihi na ndị na oriri, na nke Nwa karịsịa elu etoju nke sugar. The ojiji nke ndị dị otú ahụ syrups bụ nnọọ adaba maka pumping na dosing. Invert sirop ke imewe nke fondant sugarcraft gbochie ya. A narị grams ọ na e dere 290 calories. Invert sirop na-echekwara na a ikwu iru mmiri nke 85% na a okpomọkụ nke si 0 ° C na 25 ° C n'ihi na ọnwa isii site na ụbọchị nke rụpụta.

Invert sirop: nri

Iji kwadebe sirop ga-nọdụ kwa narị akụkụ nke sugar na-anọ na anọ n'akụkụ mmiri, ie, 100 grams nke sugar ga-mkpa 44 grams nke mmiri. The sugar ngwọta me ka obụpde na mgbe nile na-akpali akpali, mgbe ahụ, na-agbakwụnye, acid ma sie ọzọ 30 nkeji. Mgbe na sample na "urụk", a ngaji nakapyvaetsya ole na ole tụlee nke sirop mmiri oyi. Ọ bụrụ na ụdị "urụk" na mmiri, ọ pụtara na gị na sirop dị njikere. Mgbe ahụ, ọ ga-mma ka 80-90S okpomọkụ na neutralized na sodium bicarbonate ngwọta. Otú ọ dị, neutralization a rụrụ bụghị mgbe niile, ọ bụ ibu ọrụ, ma ọ bụrụ na ndị inversion a na-eme site na iji hydrochloric acid. Mgbe organic asịd inversion neutralization a chọrọ naanị na ikpe nke utoojoo uto nke okokụre sirop. N'ihi ya, ọ bụrụ na ndị inversion e rụrụ iji 55% lactic acid neutralize ya ga-mkpa 4 grams nke sodium bicarbonate kwa 1 n'arọ nke sugar, ka neutralize hydrochloric acid - 0.3 gram nke sodium bicarbonate, ka neutralize crystalline citric acid - 4.2 grams nke sodium bicarbonate. N'ihi ya soda ga-ẹkenam n'ime invert sirop ka a 10% ngwọta. Nke a na usoro a na mgbe nile sochiri ike-asụ Ụfụfụ. Mgbe sirop ka mma, ọ ga-eji.

Ntụziaka invert sirop. Ị ga mkpa: 350 grams shuga, ¼ hour nke mmiri soda, 2/3 tsp nke citric acid, 150 ml nke mmiri ọkụ ... Sugar wụsara n'ime a pan na mmiri ọkụ, juputara mbuaha na-ada ka a obụpde n'elu obere okpomọkụ. Mgbe nke ahụ gasịrị jupụta citric acid, ịkpali ma mechie mkpuchi. Ọzọ, obụpde sirop n'elu obere okpomọkụ 30-40 nkeji, mma, tinye soda na ngwọta. Agba na udidi invert sirop yiri mmiri mmiri na mmanụ aṅụ.