Chinsinsi cha Potato Jam: Chopangidwa Kunyumba, Chosavuta Komanso Chokoma

Kodi shuga ndi zipatso zimasiyana bwanji ndi jamu?

Chiŵerengero chapamwamba cha kupanga jamu ndi 1:1 (Ndiye kuti, zipatso ndi shuga zofanana potengera kulemera). Mwachitsanzo, ngati mugwiritsa ntchito makilogalamu 1 a zipatso, mumawonjezera makilogalamu 1 a shuga. Izi zimatsimikizira kuti zimasungidwa bwino, zimakhala ndi gelatinous, komanso zimakhala bwino pakati pa kukoma ndi asidi. Komabe, chiŵerengerochi chimatha kusiyana malinga ndi mtundu wa zipatso, kupsa kwake, kapena njira yophikira.

Kusiyanasiyana malinga ndi mtundu wa zipatso

Zipatso zina zimafuna kusintha molingana ndi kuchuluka kwake:

• Zipatso zokhala ndi asidi kapena zipatso zokhala ndi pectin yambiri (monga malalanje kapena maapulo): angafunike shuga wochepa, ngakhale chiŵerengero cha 3:4 (750 g ya shuga pa 1 kg ya zipatso).
• Zipatso zochepa za pectin (monga sitiroberi kapena ma cherries): nthawi zina shuga wambiri amagwiritsidwa ntchito (mpaka 1:1.2) kapena pectin yogulitsidwa imawonjezeredwa kuti ikule.

Kuchepetsa shuga: kodi n'zotheka?

Ngati simukonda jamu zotsekemera zambiri, mutha kuchepetsa shuga pang'ono. 2:3 (600 g ya shuga pa 1 kg ya zipatso), koma izi zimafupikitsa nthawi yake yosungira ndipo zimakhudza kapangidwe kake. Kuti mubwezeretse, tikukulimbikitsani kugwiritsa ntchito ufa wa pectin, mandimu (asidi wachilengedwe), kapena kuyika mitsuko mu pulasitiki kuti mupewe nkhungu.

Kumbukirani: shuga sikuti imangokoma kokha, komanso imagwira ntchito ngati chosungira. Ngati musintha chiŵerengero, onani mfundo zazikulu monga % ya zinthu zolimba zosungunuka (pogwiritsa ntchito refractometer) kapena kusakaniza bwino pogwiritsa ntchito njira yozizira musanapake.

Kodi mumawonjezera chiyani ku jamu kuti ikhale yokhuthala?

Pectin: chinthu chowonjezera chachilengedwe

La pectina Pectin ndiye chinthu chofunikira kwambiri pakukhuthala kwa jamu mwanjira yachikhalidwe. Imapezeka mwachilengedwe mu zipatso monga maapulo, zipatso za citrus, ndi ma quinces, ngakhale kuti imagulitsidwanso ngati ufa kapena madzi. Chipatso chikaphikidwa, pectin imayatsidwa pamodzi ndi shuga ndi asidi, zomwe zimapangitsa kuti pakhale gelatinous network yomwe imapereka kusinthasintha.

Shuga: woposa wotsekemera

El shuga Sikuti zimangowonjezera kukoma kokha: komanso zimagwira ntchito ngati chosungira komanso chokhuthala. Zikasakanikirana ndi pectin ndi asidi mu chipatso pophika, zimathandiza kupanga kapangidwe ka gelatinous. Chiŵerengero chabwino nthawi zambiri chimakhala 60% ya zipatso ndi 40% ya shuga, ngakhale izi zimasiyana malinga ndi kuchuluka kwa pectin yachilengedwe mu chipatso.

Njira zina zowongolera kapangidwe kake

• Madzi a mandimu: imawonjezera mphamvu ya pectin ndikusintha acidity.
• Chimanga: yabwino kwambiri pa jamu ya shuga yochepa (isungunulani m'madzi ozizira musanaiwonjezere).
• Odzola: njira ya vegan yochokera ku algae, yomwe imapangidwa popanda shuga.

Nthawi yophika imagwiranso ntchito: kuwira kwa nthawi yayitali kumawononga madzi, zomwe zimapangitsa kuti zipatso zikhale zolimba. Komabe, kuwira kwambiri kumatha kuwononga pectin ndikukhudza makulidwe omaliza. Kugwiritsa ntchito thermometer kuti ifike pa 104-105°C kumatsimikizira kutentha koyenera.

Kodi mumachotsa bwanji acidity kuchokera ku jamu yopangidwa kunyumba?

Kuchuluka kwa asidi mu jamu yopangidwa kunyumba nthawi zambiri kumachitika chifukwa cha kuchuluka kwa zipatso zokhala ndi asidi, monga mandimu kapena sitiroberi zosapsa, kapena chifukwa cha nthawi yochepa yophikira. Kuti kukoma kukhale koyenera, njira imodzi yothandiza kwambiri ndi iyi sinthani chiŵerengero cha shugaOnjezani shuga wochepa kapena uchi wosakaniza pamene chisakanizocho chili chotentha, mukuyambitsa pang'onopang'ono mpaka chitasungunuka. Lawani chisakanizocho mobwerezabwereza kuti mupewe kutsekemera kwambiri.

Gwiritsani ntchito soda mosamala

El soda Ndi mankhwala achilengedwe oletsa asidi. Onjezani pang'ono (osapitirira ¼ supuni ya tiyi pa 500g ya jamu) ndikusakaniza bwino. Njira iyi imasintha kapangidwe kake, kotero imalimbikitsidwa pokhapokha ngati acidity ili yolimba kwambiri. Pewani kugwiritsa ntchito mopitirira muyeso, chifukwa kungapangitse kukoma kowawa.

Onjezani zipatso zokhwima kapena maapulo

ndi zipatso zakupsa Ali ndi asidi wochepa komanso shuga wachilengedwe wambiri. Ngati zophikira zanu zili ndi asidi wambiri, onjezerani zidutswa za apulo wofiira kapena peyala mukaphika. Zipatsozi zimawonjezera pectin ndi kukoma popanda kusintha kukoma kwakukulu. Zichotseni musanazipake ngati mukufuna mawonekedwe ofanana.

• Pewani kuphika pa moto waukulu: Izi zimapangitsa kuti asidi azikhala mu chipatso.
• Yesani panthawi ya ndondomekoyi: Sinthani zosakanizazo kumayambiriro kwa kuphika.
• Sakanizani ndi mchere: Mchere wochepa umawonjezera kukoma kokoma komanso kuchepetsa acidity.

Kodi jamu imapangidwa bwanji?

Kusankha ndi kukonza zosakaniza

Gawo loyamba popanga jamu ndikusankha zipatso zatsopano komanso zokhwimaZipatso monga sitiroberi, malalanje, kapena rasiberi zimatsukidwa, kuchotsedwa (ngati kuli kofunikira), ndikudulidwa mzidutswa tating'onoting'ono. Ndikofunikira kuchotsa ziwalo zilizonse zowonongeka ndipo, nthawi zina, kuwonjezera... citric acid kapena pectin kukonza kapangidwe kake, makamaka zipatso zomwe zili ndi pectin yachilengedwe yochepa.

Kuphika ndi kusakaniza ndi shuga

Chipatsocho chimayikidwa mumphika ndikusakanizidwa ndi shuga mu magawo enaake (mwachitsanzo, 1:1 kapena malinga ndi mtundu wa chipatso). Chosakanizacho chimatenthedwa pa moto wapakati, ndikuyambitsa nthawi zonse kuti chisapse. Panthawiyi, shuga imasungunuka, ndipo pectin (zachilengedwe kapena zowonjezeredwaImagwira ntchito ngati chokhuthala. Kuphika nthawi zambiri kumatenga pakati pa mphindi 20 ndi 45, mpaka kukhazikika komwe kukufunika kukwaniritsidwe. 105 ° C, kutentha kofunikira kuti pakhale kusinthasintha koyenera.

Mayeso a Gelling Point

Kuti muwonetsetse kuti jamu yakhazikika bwino, njira zotsatirazi zimatengedwa: mayeso oziziraKanthu kakang'ono kamayikidwa pa mbale yozizira. Ngati, ikapendekeka, chisakanizocho sichikutuluka mwachangu, chimakhala chafika kutentha koyenera. mfundo yopangira gellingNjira ina ndiyo kuona ngati jamuyo yamatirira kumbuyo kwa supuni popanda kugwa mwachangu.

Kulongedza ndi kusunga

Pomaliza, jamu yotentha imathiridwa mu mitsuko yothira mankhwala (yomwe kale inali yoviikidwa m'madzi otentha) ndipo imatsekedwa bwino. Gawo ili ndi lofunika kwambiri kuti lisaipitse. Mitsuko imasungidwa pamalo kuzizira komanso kwamdimaAkatsegula, ayenera kusungidwa mufiriji. Kutsatira izi kumatsimikizira kuti mawonekedwe osalala ndipo kukoma kwake kwamphamvu kwa miyezi ingapo.

• Gwiritsani ntchito ziwiya zosapanga dzimbiri kuti mupewe kukhudzana ndi mankhwala.
• Musachepetse kuchuluka kwa shuga: imagwira ntchito ngati chosungira chachilengedwe.
• Lembani m'mitsuko tsiku lokonzekera.