Tiyi wowoneka bwino wa multifruit uyu amagwirizanitsa zipatso zam'nyengo, tiyi wamaluwa, komanso mawonekedwe amasewera pogwiritsa ntchito njira zokhazikika. Mu chotenthetsera chozizira, 40g atsopano sitiroberi (theka), 15g Spider Fruit (Vittaria spp., peeled ndi deseeded), ndi 5g blueberries kuthengo amathiridwa ndi ayezi wophwanyidwa pogwiritsa ntchito matabwa pestle-njira yoyendetsedwa bwino yomwe imatulutsa timadziti owoneka bwino ndikusunga umphumphu wa maselo a zipatso. Kusakaniza kofiira kofiira kumalandira 150ml ya tiyi wa jasmine wophikidwa mozizira (wokhazikika pa 4 ° C kwa maola 8 kuti asunge kununkhira kosasunthika), madzi a shuga a nzimbe 20ml (65 ° Brix kutsekemera koyenera), ndi ayezi odzaza mpaka 450ml mzere. Kugwedezeka mwamphamvu pa -5 ° C kumapanga timiyala tating'ono tomwe timakulitsa kununkhira kopanda kuchepetsedwa.
Galasi yotumikira ikuwonetsa 30g popping boba kupanga maziko ngati mwala wamtengo wapatali. Tiyi wozizira akagwa pa ngalezi, kusiyana kwa kutentha kumayambitsa maonekedwe otsatizana: poyamba acidity wa tiyi wochokera ku kangaude ngati tang, kenaka kutsekemera kwa sitiroberi kusakanikirana ndi maluwa a jasmine, ndipo pamapeto pake amatsatiridwa ndi ngale kapena zonona zophulika. Zokongoletsera za zipatso za skewers (mabulosi abuluu opangidwa ndi lychee, machubu a sitiroberi okhala ndi rose-petal) amakweza sewero lowoneka bwino pomwe amatulutsa zolemba zazitsamba.
Chinsinsichi chimabwera kudzera mu:
Bioactive Preservation - Kukonzekera kwa kutentha kochepa kumasunga 92% ya zipatso za vitamini C ndi polyphenols
Flavour Architecture - Spider fruit malic acid imachotsa mphamvu ya sucrose, ndikupanga kutsekemera kodziletsa.
Texture Chronology - Kuphulika kwakachedwetsa kwa ngale (3-5 masekondi pambuyo kutsanuliridwa) kumalola kutengeka kwamalingaliro
Cultural Hybridity - Kukongoletsa kwa tiyi waku China kumakumana ndi Western molecular gastronomy
Kulimbana ndi okonda zaumoyo wamatawuni, imaganiziranso tiyi ngati chakudya chogwira ntchito-chilichonse chimatsimikiziridwa kuti chimathandizira kuyamwa kwa antioxidant (Journal of Food Science, 2023). Mapangidwe ake a pH-yolingana (3.8-4.2) amateteza bwino kukhazikika kwa kukoma komanso kugwirizana kwa ma probiotic akaphatikizidwa ndi zopaka thovu za yogurt.
Mfundo Zaumisiri
Ice Muddling Physics: Kupanikizika kwa 2.5kg/cm² kumakulitsa zokolola zamadzimadzi popanda kutulutsa kowawa kwa pithe
Osmotic Shuga Engineering: Madzi a nzimbe a fructose-glucose chiŵerengero amalepheretsa crystallization pa kutentha kochepa.
Mapangidwe a Rheology: Makulidwe a nembanemba a ngale amapangidwa kuti apirire mphamvu yakumeta ubweya (15-20N)
Chizoloŵezi Chotumikira: Kutsatizana kwamagulu kumapangitsa Instagrammable stratification (Pantone 18-2045 TCX to 13-0648 TCX gradient)
Nthawi yotumiza: Mar-20-2025
