Chav tsev yog dab tsi -kub ncuav mog qab zib?

Chav- ncuav mog qab zib kub yog ib hom khoom qab zib uas khaws nws cov kev ntxhib los mos thiab tsw yam tsis tas yuav tsum tau tub yees. Cov lus qhia ntxaws ntxaws ntawm chav- qhov kub thiab txias tuaj yeem muab los ntawm cov kev xav hauv qab no:

Yooj yim cia

Chav-cov ncuav qab zib kub yog yooj yim dua los npaj thiab khaws cia, vim lawv tsis tas yuav tsum tau tub yees; qhov no tshem tawm cov teeb meem uas yuav tshwm sim -xws li crystallization lossis spoilage - uas tuaj yeem tshwm sim thaum lub caij txias.

Cov khoom xyaw tshwj xeeb

Cov rog / Cov Roj: Chav- cov ncuav qab zib kub feem ntau siv cov roj zaub ntau dua li cov tsiaj rog, vim tias cov roj zaub ruaj khov dua thiab tsis tshua muaj oxidation lossis deterioration ntawm chav tsev kub. Tsis tas li ntawd, xaiv cov rog nrog cov khoom emulsifying-xws li xibtes roj lossis cocoa butter- pab tswj lub ncuav mog qab zib zoo dua thiab noo noo.

Thickeners: Feem ntau siv cov thickeners xws li gelatin, pectin, thiab carrageenan. Cov khoom xyaw no pab txhim kho lub ncuav mog qab zib qhov kev ntxhib los mos, ua kom nws zoo dua thiab muag heev, thaum tseem pab lub ncuav mog qab zib tswj nws cov qauv kev ncaj ncees.

Antioxidants: Cov khoom xyaw xws li vitamin E thiab tshuaj yej polyphenols zoo tiv thaiv cov roj oxidation, yog li txuas lub ncuav mog qab zib lub txee lub neej thiab txhim kho nws cov ntsiab lus tag nrho.