White jelly is a common summer food that is loved by many people for its refreshing taste and coagulated texture. However, sometimes during the production process, the white jelly may not solidify. This can be due to a number of reasons, including the wrong recipe, not cooling enough, or not enough alum added, etc. In this article, we will ** remedies for the non-coagulation of white jelly.
First of all, we need to understand the composition and production principle of white jelly. The main ingredients of white jelly are starch and alum, and through steps such as heating, stirring, and cooling, the starch absorbs water and expands and eventually solidifies into a soft solid. Alum plays a role in promoting the faster solidification of starch.
If the white jelly does not solidify, there may be several reasons:
Insufficient starch content: When making white jelly, the starch content must reach a certain proportion to successfully solidify. If the starch content is insufficient, it will not coagulate even if alum is added.
Insufficient amount of alum: Alum is an important ingredient to promote the coagulation of starch, if the amount of alum is not enough, it will also cause the white jelly to fail to solidify.
Not cooling sufficiently: White jelly needs to be cooled enough to solidify, and if the cooling time is not enough, it will also lead to non-solidification.
In response to the above problems, we can take the following remedial measures:
Increase the starch content: If the starch content is insufficient, you can try increasing the amount of starch used. At the same time, make sure to make it in the right recipe ratio.
Increase the amount of alum: If the amount of alum added is insufficient, you can try to increase the amount of alum. But be careful not to add too much, otherwise it may affect the taste.
Adequate cooling: Make sure that the white jelly is sufficiently cooled, you can put it in the refrigerator to accelerate cooling. If the cooling time is not enough, the cooling time can be extended or reheated and cooled again.
In addition to the above remedies, you can also try the following:
Stir: Add an appropriate amount of water to the white jelly and stir well. Stirring can help the starch absorb water better and swell and solidify.
Add other coagulants: In addition to alum, you can also try adding other coagulants such as carrageenan, pectin, etc. These coagulants can promote starch coagulation, but care needs to be taken to use them and proportions.
Adjust the crafting process: If the above methods still can't solve the problem, you can try to adjust the crafting process. For example, after pouring the white jelly paste into the mold, you can gently shake it a few times to help remove air bubbles. In addition, pay attention to the heat and time during the heating process and avoid overheating or overcooking.
In conclusion, there may be a variety of reasons why white jelly does not solidify, but with proper remedial measures and adjusting the production process, we can successfully solve these problems. Hopefully, these methods will help you make a delicious white jelly dish!