请教果冻膨胀问题
Please find attached formulation to make jelly beads drink.
"Gum" means Sodium Alginate.
We make the Jelly beads first, and then we drop this into the 'setting solutions' using a pippette, then the jelly becomes hard because of the diffusion setting .
after that we washed the jelly beads and then put it in the storage solution.
To make a drinking jelly we use the last formula.
But if we make jelly with jelly beads inside,then we make a jelly dessert first , and put the jelly beads inside after water dessert jelly ready.
if we put the jelly beads inside the 'fluid gel' the swelling is not happen, it is only happen inside water dessert jelly based on carrageenan.
|
FORMULATION FOR JELLY BEADS |
|
|
|
|
|
|
|
|
|
|
|
|
|
Ingredients /U> |
|
|
|
|
|
|
|
|
|
|
Gel beads |
|
% |
|
|
Gum |
|
|
1 |
|
|
Sugar |
|
|
13.75 |
|
|
water |
|
|
85.25 |
|
|
Flavour |
|
|
|
|
|
colour |
|
|
_________ |
|
|
|
|
100 |
|
|
|
|
|
|
|
|
Setting Solution |
|
|
|
|
Water |
|
|
71 |
|
|
Sugar |
|
|
15 |
|
|
Calcium Chloride |
|
14 |
|
|
Flavour |
|
|
_________ |
|
|
|
|
100 |
|
|
|
|
|
|
|
|
Storage bath |
|
|
|
|
water |
|
|
85 |
|
|
Sugar |
|
|
15 |
|
|
Flavour |
|
|
_________ |
|
|
|
|
100 |
|
|
|
|
|
|
|
|
Fluid gel |
|
|
|
|
|
Water |
|
|
87.88 |
|
|
Sugar |
|
|
11.2 |
|
|
Gum |
|
|
0.15 |
|
|
Sodium Citrate |
|
0.2 |
|
|
Citric Acid |
|
0.4 |
|
|
Calcium Lactate 5 H2O |
0.15 |
|
|
Sodium Benzoate |
|
0.2 |
|
|
Flavour |
|
|
_________ |
|
|
|
|
100 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
29.4.05 |
Please find attached the swelling of the alginate beads in jelly .
In Picture, Plate A is containing the beads before we put into the jelly,
Plate B is containing Jelly with beads put into it, and begun to swell, and getting bigger size.
The jelly , contain 1% of blended jelly and konjac,
