在布丁食谱中使用硬胶囊明胶的好处

硬胶囊明胶是一种多功能成分，可用于多种食谱，包括布丁。这种类型的明胶源自动物胶原蛋白，通常用作食品中的胶凝剂。当用于布丁食谱时，硬胶囊明胶可以提供许多好处，使其成为厨师和家庭厨师的热门选择。

在布丁食谱中使用硬胶囊明胶的主要好处之一是它能够创造出光滑的口感。和奶油质地。明胶是一种与水混合时形成凝胶的蛋白质，使布丁具有坚实而丝滑的稠度。这种质地非常适合布丁，因为它可以让甜点保持其形状，同时仍然易于舀取和享用。

除了其质地增强特性之外，硬胶囊明胶也是一种天然成分，不含任何添加剂或防腐剂。对于那些希望在烹饪中避免使用人工成分的人来说，这使其成为一个更健康的选择。通过在布丁食谱中使用硬胶囊明胶，您可以制作出不含任何不必要的化学物质或添加剂的美味甜点。

项目	单位	指标要求	测试结果
感官要求	/	淡黄色/黄色	浅黄色
	/	固态	固体颗粒
	/	无难闻气味	无难闻气味
Ph	/	3.5-7.5	5.8
粘度	Map·s	2≥	3.8
Moisture content	%	≤14.0	8.9
Ash content	%	≤2.0	0.8
Condensation strength	Bloom g	≥50	182
Light transmittanceratio	%	Wavelength450nm≥30Wavelength620nm≥50	Wavelength450nm:73Wavelength620nm:91

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