明胶在甜点和烘培中的应用
明胶在甜点中一般起凝胶、发泡、粘合、增稠、稳定、保护的作用，与其他食品配料配合使用。他为其他材料提供质构空间，形成口感绵密，分散均匀，形状饱满、造型丰富的甜点产品，由于特殊的接近人体体温的凝胶体熔点温度，特别适合营造入口即化的生动效果，在各种甜点中已经被广泛使用，尤其是优质果冻、布丁、提拉米苏、慕斯等传统西点不可或缺的材料。特别需要指出的是，我们的速溶明胶在这一应用领域表现精彩。
Gelatin for Desserts Products | ||||||
ITEMS | SQ220-240 | SQ190-210 | SQ160-180 | SC220-240 | SC190-210 | SC160-180 |
Jelly strength（6.67% 10℃） Bloom g | 230±10 | 200±10 | 170±10 | 230±10 | 200±10 | 170±10 |
Viscosity Mpascal（6.67% 60℃）Mpa·s | 4.5-6.0 | 4.0-5.5 | 3.5-5.0 | 4.5-6.0 | 4.0-5.5 | 3.5-5.0 |
Viscosity Engler (15% 40℃) °E | 11.0-17.0 | 9.0-15.0 | 7.0-13.0 | 11.0-17.0 | 9.0-15.0 | 7.0-13.0 |
Viscosity Breakdown （6.67% 37℃）% | ≤10% | ≤10% | ≤10% | ≤10% | ≤10% | ≤10% |
Transparency （5% 40℃）mm | ≥350 | ≥300 | ≥300 | ≥350 | ≥300 | ≥300 |
PH（1.0% 35℃） | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 | 4.5-7.0 |
Ash % | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% | ≤2% |
Moisture % | ≤14% | ≤14% | ≤13% | ≤14% | ≤14% | ≤13% |
Insoluble Particles % | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% | ≤0.2% |
SO2 mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
Arsenic mg/kg | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 | ≤1 |
Heavy Metals(Pb) mg/kg | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 | ≤50 |
Microbial Items | ||||||
Total Bacteria Count unit/g | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 | ≤1000 |
Escherichia Coli in 10g | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 | ≤30 |
Salmonella In 25g | Not Found | Not Found | Not Found | Not Found | Not Found | Not Found |
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