Me ne zuma crystallization?

Jima ko daga baya, wani irin halitta zuma fara crystallize, da togiya a rare lokuta. A kowane aji, wannan tsari faruwa a kansa hanya. Alal misali, crystallization na zuma Dandelion Forms m, m taro yana da wani talakawan rapeseed cultivar ko ɗamfarar jũna, kananan lu'ulu'u ne. Wannan tsari ne na halitta, ba canza sinadirai, nazarin halittu da kuma abinci dandani.

Daga abin da ya dogara a kan crystallization

Amai crystallizes a hanyoyi daban-daban, da kuma ya dogara da dalilai da dama: da shuka, daga abin da aka dauka da Nectar daga abun ciki na ruwa da zuma, carbohydrate abun da ke ciki, da yawan zafin jiki na ajiya lokaci, daga crystallization cibiyoyin kuma ko da daga ayyuka da cewa da aka za'ayi a lokacin da zuma aiki .

Ripened zuma yana da wani abun da ke ciki na babban aka gyara - glucose da fructose, suka sa up 95% na jimlar nauyi. Crystallization dogara da carbohydrate rabo. Idan high fructose zuma, da tsari ne jinkirin. Irin wannan daskarar zuma yiwuwa ga delamination da softening. Lu'ulu'u glucose kwanta da aka kafa a saman wani duhu, arziki ruwa fructose. Irin wannan zuma ne ya fi kowa a Siberia.

Iri crystallization dogara ne a kan daidaito na zuma, wanda yakan mallaki da samfurin a lokacin crystallization:

• Saloobraznaya daidaito. Amai yana da wani uniform m taro ba tare da bayyane lu'ulu'u.
• Fine-grained irin zane. Bayan zakristallizuetsya zuma a cikin taro kiyaye lafiya lu'ulu'u ne na size up zuwa 0.5 mm.
• M texture. Na aikin likita a zasaharivaniya Forms manyan lu'ulu'u wanda size kai fiye da 0.5 mm.

A rabo daga glucose da ruwa

Nazarin dalilan zuma crystallization, ya kamata a lura da cewa wani babban muhimmanci kan aiwatar da wani rabo na ruwa da kuma adadin glucose. Idan index ne mafi girma daga 2: 1, da zuma za crystallize. Idan rabo ne kasa da 1.7, akwai wani babban rabo daga cikin yiwuwa cewa samfurin zai zauna tsawon a cikin ruwa form. Lokacin da ruwa abun ciki a cikin zuma daga 15 zuwa 18% daga cikin samfurin, crystallization ne sauri. A gaban ruwa na fiye da 18% kasa m aiwatar progresses, saboda taro na carbohydrates a cikin nauyi rage-rage. A danko sosai daidaito na zuma a low ruwa ƙara rike da yawa na ruwa.

A gaban sauran sugars

Bugu da kari ga fructose kuma glucose a cikin abun da ke ciki na zuma ya ƙunshi wasu sugars: melezitose, sucrose, trehalose, raffinose, da sauransu. Saboda haka beloakatsievom kuma Linden zuma, cikinsa da abun ciki na maltose ne 6 zuwa 9%, na zuma, crystallization auku more sannu a hankali. A samfurin daga sunflower, sainfoin, da fyade maltose 2-3% sugarcraft ke sauri.

A cikin irin wannan nau'in zuma kamar yadda chestnut, honeydew, a sosai babban abun ciki na melezitose. Abin da ya bada? A precipitate a lokacin crystallization da dama kamar yadda flocculating lu'ulu'u. Sauran sugars ba a cikin zuma, kada exert wani gagarumin tasiri a kan aiwatar da gelling.

A sakamako a kan crystallization da zazzabi

zuma crystallization zazzabi taka muhimmiyar rawa a cikin tsari. A low zazzabi ajiya sugarcraft slows. A dagagge - manyan lu'ulu'u suna kafa a lokacin saccharification. A ganiya zazzabi for ajiya zuma ya zama daga 10 zuwa 18 digiri. Don samfurin ingancin zauna mafi gangarawa zuwa cikin ƙananan iyaka. Idan ajiya tsararru zai ko da yaushe faruwa a 14 darajõji, da crystallization za a iya kara. Idan zafin jiki ne fiye da 25 digiri, da thickening tafiyar matakai an ragae.

Ya kamata halitta zuma crystallize?

Crystallization na zuma - wata halitta tsari. Fiye da m ne gaskiya, idan zuma a lokacin shafe tsawon ajiya ba crystallize, kuma aka ayyana a matsayin halitta. Wannan kawai ya tabbatar da cewa taro da aka diluted, kuma tabbas sosai. Babu crystallization kuma iya ce cewa zuma tattara m. Duk da haka, idan ajiya yanayi da ake hadu yadda ya kamata rufaffiyar kwantena, ko da zazzabi, tari ba zai iya thicken a tsawon shekaru. Mutane da yawa mamaki dalilin da ya sa crystallization na zuma, ko akwai wani abin zamba. Yana da sauki - idan akwai fructose, da sugar samfurin na shakka. Ta yaya sauri shi ya sa wannan tsari ya dogara da yawa dalilai: da ajiya zazzabi, da inganci da irin zuma. Har ila yau, idan ka canza zazzabi - Amai koma daga wani sanyi a wani wuri dumi - zarar shi zai fara zuwa crystallize.

crystallization lokaci zuma. dadin jikina

Dangane da daraja na zuma crystallization tsari na iya zama sauri ko a hankali. Lokaci jinkiri ga wani shekara ko fiye. Crystallization na buckwheat zuma ne kusan wata daya ko biyu bayan girbi. zasaharivaniya lokaci za a iya kara idan kantin sayar da zuma a wani sanyi wuri. Buckwheat iri kasance a cikin category daga cikin mafi amfani. A rarrabe da zuma - launin ruwan duhu launi da kuma dan kadan tart dandano. The darajar buckwheat zuma - wani babban abun ciki na baƙin ƙarfe, don haka wannan iri-iri ne shawarar don amfani ga wadanda suka yi low haemoglobin. A buckwheat zuma manyan yawan daban-daban enzymes. Wannan na da amfani a hannu daya, amma a kan wasu sau da yawa sa daban-daban rashin lafiyan halayen. Har ila yau, ya kamata a lura shi ne cewa buckwheat zuma - daya daga cikin mafi high-kalori iri.

Wani irin duhu iri - chestnut zuma. Halin da cikakken dandano da ma'ana. Samfurin dandano - tart, dan kadan m. Yana ƙunshi mutane da yawa bitamin da kuma gina jiki da amfani. Kazalika da buckwheat, mafi sauran iri Yanã rashin lafiyan halayen. Chestnut zuma ne da amfani sosai ga wadanda suka yi koda matsaloli, jini wurare dabam dabam, da gastrointestinal fili. Idan zuma ake adana yadda ya kamata (shi shafi duk iri), shi ba zai dogon zama a cikin ruwa form.

Kamar yadda muka samu daga, zuma crystallization lokaci a duk maki ne daban-daban. Linden zuma da sauri karfe ne, a dakin da zazzabi - a kamar wata biyu. A wannan sharuddan don duk flower iri, wanda ake kira gauraye ciyawa. Linden zuma - mafi m da kuma amfani. Tsabta, sabo samfurin yana da wani haske tabarau, m ƙanshi. Sau da yawa, fari zuma ne mummũna ganye. Yana yana da magani Properties kamar antipyretic, anti-kumburi, diaphoretic. Lokacin da sanyi aiki mafi alhẽri daga sauran iri.

Ruwan zuma ake tattara zurfi a kurmin, a dutsen crevices, ta wurin sosai yanayi mai sosai m da daskarar kusan nan da nan.

Abin da irin zuma ba crystallize?

Mutane da yawa mamaki ko duk halitta zuma crystallizes. Akwai rare ware. Samfurin sanya by ƙudan zuma daga Nectar, wanda hadu a Cyprus, Willow shayi za a iya adana na shekaru da kuma ba ya crystallize. Kada ku damu idan wannan ya faru. Idan kai ne mai sayarwa na zuma, shi wajibi ne don bayar da wannan bayani don abokan ciniki, don haka ba su yi shakka da amincin samfurin. Samar da wani labari cewa duk halitta zuma crystallizes hanzari. Kowane mutum na da nasu rayuwa, da kipreyny zuma za a iya adana a cikin ruwa tsari da kuma a shekara ko biyu, ko fiye da, idan kun tsayar da ajiya yanayi.

Me ba taurara tace zuma?

Yadda za a fara da crystallization na zuma? The halitta samfurin pollen hatsi ne ba, sun kuma kasance cibiyoyin inda crystallization fara kai tsaye tsari. Idan zuma ake wuce ta hanyar musamman tace cewa ta kawar da dukkan pollen, da furotin da abubuwa, gamsai, shi zai iya zama ruwa dogon isa lokaci. Wannan ba wani m m bayyanar da samfurin. A kasashen Turai da manyan samar da Amai Akuma daga Indiya da China, da manufacturer iya sanin kawai ta pollen. A wasu ƙasashe, aka tsarkake samfurin da aka ko haramta kira zuma. Akwai wasu bukatun ga quality, wanda ake rajista a wani musamman code. Sun nuna cewa, babu wani daga cikin aka gyara ba za a iya cire a cikin wannan zuma, ciki har da pollen. Tace An kawai a yarda a cire kwayoyin da inorganic impurities.

Shin yana yiwuwa a narke cikin zuma, ba tare da rasa da m Properties?

Amai dandano bayan crystallization ne ba daban-daban daga cikin ruwa. Duk da haka, akwai wani ruwa da aka yafi dace, aesthetically shi ya dubi a cikin tukunya. A pastries suna kara da cewa kawai narke zuma. Saboda haka yadda za a samu ruwa da zuma ta hanyar narkewa, alhãli kuwa ba rasa gina jiki?

A mafi kowa Hanyar tana mayar aiwatar a cikin ruwa ƙarfafa taro - da samfurin na dumama Hanyar. A zafin jiki amfani a masana'antu marufi da zuma daga 35 zuwa 40 digiri. A wannan zafin jiki, zuma melts, ba ya rasa duk ta amfani da kaddarorin. Mai tsanani zuwa high zafin jiki, ko Boiled zuma ne cutarwa, da samar hydroxymethylfurfural (takamaiman toxin).

Saboda haka, a nan ne wasu daga cikin sharudda da waɗanda suka yanke shawarar narke cikin zuma a kan nasu:

• Amai kamata ba a mai tsanani sama 45-50 digiri.
• Kada ka yi amfani roba tasoshin peretopki.
• Dace da yumbu ko gilashi kayayyakinsa.
• Ba lallai ba ne don shuka da zuma da ruwa, ka samu wani mai dadi syrup.
• Kada Mix daban-daban maki a peretopki.

Yadda ya narke a cikin wani gilashi gilashi?

Crystallization na zuma - makawa tsari, kuma idan ka na bukatar wani ruwa taro, yana yiwuwa su yi amfani for kindling talakawa gilashi gilashi. Narke cikin zuma a cikin wannan hanya ne quite sauki. Wannan hanya ba ya bukatar dumama ko ruwan wuta, zuma riƙe duk da amfani halaye. A mafi sauki hanyar - to bar kurtun zuma thickened a kan wani zafi lagireto. Sau da yawa dole kunna ganga. Wata hanya - don sa cikin akwati a wata rijiya-mai tsanani ruwa ga dukan dare. Ruwan zafin jiki ya zama 50 digiri.

Yadda ya narke a cikin wani ruwa mai wanka?

Idan thickened zuma ne a cikin wani karamin kwalba, za ka iya narkar da shi a cikin wani ruwa mai wanka. Don yin wannan, kai mai zurfi capacious saucepan da kuma cika da ruwa har zuwa saman. Don kasa na da kyau-warmed, yana yiwuwa ya kafa kasa na grille ko kuwa baƙin ƙarfe tsayawar. Bankin tare da zuma ya zama kusan gaba daya nutse a cikin ruwa. A cakuda ya kamata a ko'ina dumi, zuma yakan narke a lokacin wannan azumi. Tare da wannan Hanyar nauyi ba zai overheat ko tafasa. Me ya sa? Saboda zuma tafasar gudun daban-daban daga gudun ruwan zãfi. Amai nauyi kawai ya narke a bit, zama softer, ruwa, shi ba ya samar da wani mai guba abubuwa. Narke taro za a iya zuba a cikin wani jita-jita.