Invert syrup yog tau los ntawm cua sov ib qho kev tov kua qab zib nrog rau cov kua qaub, thiab ib qho kev sib ntxig inversion yuav siv qhov chaw, muaj raws hauv kev lwj siab ntawm sucrose rau hauv fructose thiab qabzib.
Kev piav qhia ntawm kev npaj:
Acid yog siv rau kev sib tw (nyob rau hauv peb cov ntaub ntawv citric acid). Invert syrup muaj anticrystallization thiab noo noo losis tswvyim dabtsi, uas nce lub txee lub neej ntawm cov khoom uas tsis tau poob zoo. Creams, qab zib yooj yim thiab lwm yam khoom siv uas siv cov invert syrup tsis qab zib thaum lub sij hawm cia. Invert syrup yuav siv tau es tsis txhob pob kws phoov, khob cij glucose, maple phoov, zib suab thaj.
Saib daim ntawv qhia, Kuv yuav qhia koj seb yuav ua li cas ua tau cov khoom noj qab zib.
Cov khoom xyaw:
- Qab Zib - 250 Grams
- Dej - 130 Millilitres
- Citric acid - 1 gram
Kev Pabcuam: 1
Yuav ua li cas ua noj "Invert syrup"
1. Koj yuav tsum tau qab zib, dej thiab citric acid rau hauv qab zib.
2. Muab piam thaj hauv ib saucepan thiab npog nws nrog dej kub, coj mus rau ib tug boil, ntxiv citric acid, dissolve nws. Boil tus syrup rau txog 20 feeb, tab sis cov kua no yuav tsum tsis txhob rhaub, tab sis maj mam qeeb maj mam tshuab npuas. Nqa cov phoov kom 109-110 degrees.
3. Lub syrup tiav nyob rau hauv sib xws yuav tsum yog kua, zoo li zib mu. Xim los ntawm lub teeb kub rau amber. Tom qab txias, lub syrup yuav ua ib tsos thicker, yog li tsis overcook nws!
4. Ncuav syrup rau hauv khib nyiab, ntswj saum hau thiab khw hauv lub tub yees kom txog li 3 lub hlis.
5. Ua tiav!
Tau qhov twg los: povar.ru