Pehea ka lōʻihi e hiki ai iā ʻoe ke hoʻopaʻa i ka ʻaila momona e mālama hou | Nā ʻōlelo aʻoaʻo a me ke alakaʻi

E pili ana i ka waiū kōmaka a hiki iā ʻoe ke hoʻopaʻa i ka ʻaila momona

ʻAilika kirīmiʻona (i loko o Pelekania ʻAmelika Hema, ʻO English English a New Zealand English) ai 'ole kaʻaila kirīpiʻi (Pelekane Pelekania) he a huahana waiū i loaa e huʻi ʻana mau holika me kekahi mau ano koʻohune lactic acid. ʻO ka moʻomeheu bacteria, i hoʻokomo ʻia ma ke ʻano noʻonoʻo a kūlohelohe paha, ʻawaʻawa a mānoanoa ka ʻaila. Loaʻa kona inoa mai ka hana ʻana o ka lactic acid e ka fermentation bacteria, i kapa ʻia ʻawaʻawa. ʻAilima hou ʻo ia kekahi ʻano o ka waiʻawaʻawa momona me ka momona momona a me ka hoʻowalewale ʻia o ka ʻono.

Traditional

ʻO ka maʻamau, ua hana ʻia ka kirīmiwa ʻono e ka waiho ʻana i ka holika i wili ʻia i ka piko o ka waiū i ka mahana mahana. Hiki iā ia ke hoʻomākaukau ʻia e ka ʻawa ʻana o ka kirima pasteurized me ka moʻomeheu bacteria-e hoʻohua ana i ka waikawa. ʻO ka bacteria i hoʻomohala i ka wā o ka fermentation mānoanoa i ka kalima a lilo ia i acidic hou, kahi ala kūlohelohe o ka mālama ʻana iā ia.

Nā ʻano kālepa

Wahi a US (FDA) nā lula, ʻaʻole i emi iho ma lalo o 18% ka momona momona ma mua o ka hoʻohui ʻia ʻana o nā mea hana bulking, a ʻaʻole i emi iho ma lalo o 14.4% ka momona waiū i ka huahana i pau. Eia kekahi, pono e loaʻa ka nui o ka acidity ma lalo o 0.5%. Hiki ke loaʻa i ka waiū a me ka paʻa whey, ka waiū pata, ka mākiko i ka nui ʻaʻole iʻoi aku ma mua o hoʻokahi pākēneka, ka paʻakai, a me ka rennet i loaʻa mai nā ʻāpana wai mai ka ʻehā o ka ʻōpū o nā keiki bipi, nā keiki a i ʻole nā ​​keiki hipa, i ka nui e kūlike me ka hana hana maikaʻi. 

Hoʻohui ʻia, e like me nā lula ʻai o Kanada, ka emulsifying, gelling, stabilizing a me nā mānoanoa o nā ʻākena i loko o ka waiʻawa kawa ʻalekona, ʻiʻo pīni carob (locust bean gum), ka carrageenan, gelatin, gum gum, kolua, a propylene glycol alginate a i ʻole kekahi hui pū ʻana o ia mea ma kahi huina ʻaʻole i ʻoi aku ma mua o 0.5 pākēneka, monoglycerides, mono- a me diglycerides, a i ole kekahi hui ana o ia mea, ma ka huina aole oi aku mamua o 0.3 keneta, a me ka sodium phosphate dibasic ma ka huina aole oi aku mamua o 0.05 keneta.

ʻAʻole piha ka waiū momona kūpaʻa, a e like me nā huahana waiū, pono ia hoʻoili ʻia wehe ʻole a ma hope o ka hoʻohana. Hoʻohui ʻia, i nā lula Kanada, kahi waiū coagulate enzyme i loaʻa mai Rhizomucor miehei (Cooney a me Emerson) mai ʻO Mucor pusillus Lindt e ke kaʻina hoʻoheheʻe moʻomeheu maʻemaʻe a i ʻole mai Aspergillus oryzae RET-1 (pBoel777) hiki ke hoʻohui ʻia i loko o ke kaʻina hana kalima ʻawaʻawa, i kahi huina e kūlike me ka hana hana maikaʻi. Kūʻai ʻia ka waiūpaʻa me ka lā palena pau i haki ʻia ma ka ipu, ʻoiai he "kūʻai aku" kēia, he "ʻoi aku ka maikaʻi ma" a i ʻole he "hoʻohana e" ka lā me ka lula kūloko. ʻO ke kōpaʻa ʻawaʻawa ʻole i hoʻoiho ʻia hiki ke hala i 1-2 mau pule ma ʻō aku o kona kūʻai aku ma ka lā ʻoiai e hoʻomaʻamaʻa ʻia ka waiʻawaʻawa huʻihuʻi no 7-10 mau lā.

Nā waiwai ʻino-kino

nā mea hoʻohui

Kilima moʻomeheu.

Hiki i ke kalima awaawa i hana ʻia ke hoʻopili me kekahi o nā mea hoʻohui a me nā mea mālama i lalo: papa A whey paʻakai phosphate, sodium citrate, gum gum, ka carrageenan, kalipuna sulfate, pāheona sorbate, a ʻūhini ʻūhini pulu.

Hoʻohui pūmua

waiu loaʻa ma kahi o 3.0-3.5% protein. ʻO nā protein i loko o ka kirimalu nā kīʻaha a nā protein whey. ʻO ka hapa nui o nā protein waiū, ʻo ka caseins he 80% a ʻo ka whey protein he 20%. ʻEhā mau papa nui o ka caseins; β-caseins, α(s1)-caseins, α(s2)-casein a me κ-caseins. Hoʻokumu kēia mau protein casein i kahi molekala lehulehu koloidal ʻāpana i ʻike ʻia he casein Mixlle. ʻO nā polokina i ʻōlelo ʻia he pili e hoʻopaʻa ʻia me nā protein casein ʻē aʻe, a i ʻole e hoʻopaʻa ʻia me ka calcium phosphate, a ʻo kēia hoʻopaʻa ʻana ka mea i hoʻohui ʻia. ʻO nā micelles casein he mau hui o β-caseins, α(s1)-caseins, α(s2)-caseins, i uhi ʻia me nā κ-caseins.

Mālama pū ʻia nā protein e nā puʻupuʻu liʻiliʻi o colloidal kalipuna phosphate, loaʻa pū ka micelle lipase, citrate, iona li'ili'i, a plasmin nā enzymes, me ka serum waiū i paʻa. Hoʻopili pū ʻia ka micelle i nā ʻāpana o κ-caseins i ʻike ʻia ʻo ka pale o ka lauoho, nona ka haʻahaʻa haʻahaʻa ma mua o ke kumu o ka micelle. ʻO Casein micelles kahi porous nā kūkulu, e kū ana i ka nui o 50-250 nm ke anawaena a me nā hale i ka awelika he 6-12% o ka huina nui o ka hapa o ka waiū. Porous ka hanana e hiki ai ke mālama i kahi nui o ka wai, kōkua pū ʻia kona ʻano i ka reactivity o ka micelle. 

ʻAʻole maʻamau ka hoʻokumu ʻana o nā molekole casein i loko o ka micelle ma muli o ka nui o ka β-casein. kālikake koena (hoʻopilikia nā koena proline i ka hoʻokumu ʻana o α-helix a β-pepa) a no ka mea, hoʻokahi wale nō koena phosphorylation i loko o nā κ-caseins (ʻo ia nā glycoproteins). ʻO ka helu kiʻekiʻe o nā koena proline e kāohi i ka hoʻokumu ʻana o nā hale ʻelua i piha i piha e like me ka α-helixes a me nā pale ple-pleated.

Ma muli o ka κ-caseins i nā glycoproteins, ua kūpaʻa lākou i mua o nā ion calcium no laila aia nā κ-caseins ma ka ʻaoʻao o waho o ka micelle e pale hapa i nā non-glycoproteins β-caseins, α(s1)-caseins, α(s2)-caseins mai ka hoʻoheheʻe ʻana i waho. i ke alo o ka nui o ka calcium ions. Ma muli o ka nele o kahi hoʻolālā kiʻekiʻe a i ʻole ke kula kiʻekiʻe ma muli o ke koena o ka proline, ʻaʻole nā ​​​​micelles casein he mau mea wela. Eia naʻe, pili lākou i ka pH. Paʻa nā ʻāpana colloidal i ka pH maʻamau o ka waiū he 6.5-6.7, e hoʻoheheʻe ʻia nā micelles ma ka kiko isoelectric o ka waiū kahi pH o 4.6.

Ua ʻike ʻia nā polokina i koe he 20% o ka hapa o nā protein i loko o ka cream nā protein whey. Ua kapa ʻia ʻo Whey proteins nā protein serum, ka mea i hoʻohana ʻia i ka wā i hoʻokahe ʻia nā protein casein mai ka hopena. ʻO nā mea nui ʻelua o nā protein whey i ka waiū β-lactoglobulin a α-lactalbumin. ʻO nā protein whey i koe i ka waiū; immunoglobulins, albumin serum bovine, a me nā enzymes e like me paopao. ʻOi aku ka maʻalahi o ka wai ma mua o nā protein casein. ʻO ka hana koʻikoʻi nui o ka β-lactoglobulin i ka waiū e lilo i ala e hoʻololi ai wikamina A, a me ka hana olaola nui o ka α-lactalbumin i ka syntactive lactose.

Kūpono loa nā protein whey i nā waikawa a me nā proteolytic enzymes. Eia nō naʻe, wela ka wela o nā protein whey: ʻo ka hoʻomehana ʻana o ka waiū ka mea denaturation ʻo nā protein whey. Hana ʻia ka denaturation o kēia mau protein i ʻelua mau ʻanuʻu. Hōʻike ʻia nā hana o β-lactoglobulin a me α-lactalbumin, a laila ʻo ka lua o ka hana ʻo ka hōʻuluʻulu ʻana o nā protein i loko o ka waiū. ʻO kēia kekahi o nā kumu nui e hiki ai i nā protein whey ke loaʻa ka maikaʻi emulsifying waiwai. Hoʻomaopopo pū ʻia kekahi mau protein whey ʻōiwi no ko lākou waiwai hahau maikaʻi, a i nā huahana waiū i hōʻike ʻia ma luna, kā lākou waiwai gelling. Ma ka denaturation o nā protein whey, aia kahi hoʻonui i ka hiki ke paa wai o ka huahana.

aaioee

Hoʻomaka ka hana ʻana i ka ʻaila ʻawaʻawa me ka standardization o ka momona momona; ʻO kēia kaʻina hana e hōʻoia i ka nui o ka momona waiū i makemake ʻia. E like me ka mea i ʻōlelo ʻia ma mua, ʻo ka liʻiliʻi o ka momona o ka waiū e pono e loaʻa i ka ʻaila kawa he 18%. I loko o kēia kaʻina hana i hoʻohui ʻia nā mea maloʻo ʻē aʻe i ka cream; E hoʻohui ʻia ka whey papa A i kēia manawa. ʻO kekahi mea hoʻohui i hoʻohana ʻia i kēia kaʻina hana he pūʻulu o nā mea i ʻike ʻia he stabilizers.

ʻO nā stabilizers maʻamau i hoʻohui ʻia i ka kirimona kawa polysaccharides a gelatin, me ke kanakai ʻai i hoʻoponopono ʻia, gum gum, a nā kalaiwa. ʻO ke kumu ma hope o ka hoʻohui ʻana o nā stabilizers i nā huahana waiū fermented e hāʻawi i ka maʻalahi o ke kino a me ke ʻano o ka huahana. Kōkua pū nā stabilizers i ka hana gel o ka huahana a hoʻemi i ka whey syneresis. ʻO ka hoʻokumu ʻana o kēia mau ʻano gel, waiho i ka wai liʻiliʻi no ka whey syneresis, a laila e hoʻolōʻihi i ke ola. 

ʻO ka syneresis Whey ka nalowale o ka wai ma o ka kipaku ʻia ʻana o ka whey. Hiki ke hana i kēia kipaku ʻana o ka whey i ka wā o ka halihali ʻana i nā ipu e paʻa ana i ka kirimona kawa, ma muli o ka maʻalahi i ka neʻe a me ka hoʻonāukiuki. ʻO ka hana hou i ke kaʻina hana ka acidification o ka kirimalu. ʻĀkika ʻokanika e like me ka wai citric or sodium citrate hoʻohui ʻia i ka ʻaila ma mua o homogenization i mea e hoʻonui ai i ka hana metabolic o ka moʻomeheu starter. No ka hoʻomākaukauʻana i ka huiʻana no ka homogenization, ua wela ia no kahi manawa pōkole.

ʻO ka Homogenization kahi hana hana e hoʻohana ʻia e hoʻomaikaʻi i ka maikaʻi o ka kirimaila kawa e pili ana i ke kala, kūlike, kūpaʻa ʻana o ka creaming, a me ka creaminess o ka kirimine kalima. I ka homogenization nui ʻia nā globules momona i loko o ka kirimalu i loko o nā globule liʻiliʻi e ʻae i kahi hoʻomaha i loko o ka ʻōnaehana. I kēia manawa i ka hana ʻana i ka globules momona waiū a me ka pahu nā polokina ʻaʻole e launa pū kekahi me kekahi, aia kahi pale ʻana e kū nei.

Hoʻohui ʻia ka hui ʻana, ma lalo o ka homogenization kiʻekiʻe ma luna o 130 pā (hui) a ma kahi wela o 60 °C. ʻO ka hoʻokumu ʻia ʻana o nā globules liʻiliʻi (ma lalo o 2 microns ka nui) i ʻōlelo ʻia ma mua e hiki ai ke hōʻemi i ka hoʻokumu ʻana o ka ʻaila cream a hoʻonui i ka hiʻona o ka huahana. Aia kekahi hōʻemi i ka hoʻokaʻawale ʻana o ka whey, e hoʻomaikaʻi ana i ke kala keʻokeʻo o ka kirimona momona.

Ma hope o ka homogenization o ka holika, pono ka hui pasteurization. ʻO Pasteurization kahi hoʻomaʻamaʻa wela wela o ka kalima, me ke kumu o ka luku ʻana i nā bacteria hoʻoweliweli i ka kalima. Hana ʻia ka kirimae homogenized kiʻekiʻe wela manawa pōkole (HTST) ʻano pasteurization. I loko o kēia ʻano pasteurization ua hoʻomehana ʻia ka ʻaila i ka wela kiʻekiʻe o 85 ° C no kanakolu mau minuke. ʻO kēia kaʻina hana e hiki ai i kahi mea maʻemaʻe no ka manawa e hoʻokomo ai i ka bacteria starter.^[15]

Ma hope o ke kaʻina hana o ka pasteurization, aia kahi kaʻina hoʻoluʻu kahi e hoʻomoʻa ai ka hui ʻana i kahi mahana o 20˚C. ʻO ke kumu i hoʻomaha ʻia ai ka hui ʻana i ka mahana o 20˚C ma muli o ka ʻoiaʻiʻo he mahana kūpono kēia no ka inoculation mesophilic. Ma hope o ka hoʻomaʻamaʻa ʻana o ka ʻaila homogenized i 20˚C, ua hoʻomaʻamaʻa ʻia me 1-2% moʻomeheu hoʻomaka. ʻO ke ʻano o ka moʻomeheu starter i hoʻohana ʻia he mea nui ia no ka hana ʻana i ka ʻaila kawa. ʻO ka moʻomeheu hoʻomaka ʻO ia ke kuleana no ka hoʻomaka ʻana i ke kaʻina hana fermentation ma ka ʻae ʻana i ka ʻaila homogenized e hiki i ka pH o 4.5 a 4.8.

ʻO ka hua bacteria lactic acid (ʻike ʻia ʻo LAB) e hoʻomoʻa i ka lactose i ka waikawa lactic, he mesophilic lākou, Kahi-maikaʻi facultative anaerobes. Hoʻohana ʻia nā ʻano o ka LAB e ʻae i ka fermentation o ka hana kalima kawa ʻo Lactococcus lactis subsp latic a i ʻole Lactococcus lactis subsp cremoris he bacteria lactic acid lākou e pili ana i ka hana ʻana i ka waikawa. ʻO ka LAB i ʻike ʻia no ka hana ʻana i nā mea ʻala i loko o ka waiʻawa kawa ʻo Lactococcus lactis ssp. lactis biovar diacetyllactis. Hoʻopili kēia mau bacteria i nā hui e hoʻohaʻahaʻa i ka pH o ka hui, a hana i nā mea ʻono e like me diacetyl.

Ma hope o ka inoculation o ka moʻomeheu starter, ʻāpana ʻia ka ʻaila i loko o nā pūʻolo. No 18 mau hola e hana ʻia kahi kaʻina fermentation kahi i hoʻohaʻahaʻa ʻia ai ka pH mai 6.5 a i 4.6. Ma hope o ka fermentation, hoʻokahi kaʻina hana hoʻomaha. Ma hope o kēia kaʻina hoʻoluʻu, hoʻopili ʻia ka ʻaila ʻawaʻawa i loko o kā lākou pahu hope a hoʻouna ʻia i ka mākeke

ʻIke mākou ʻaʻole makemake ʻoe e heluhelu i nā pane lōʻihi i hoʻonui ʻia i ka huaʻōlelo iā Can Sour Cream Freezable a me nā ala paʻakikī o ka hana ʻana i nā hana ma ka lumi kuke. ʻAe, ʻaʻohe mea e hana! Pono mākou nā wahine hale i manawa no mākou iho a pono mākou i nā mea hana kilokilo a pau hana i nā mea i ka lumi kuke.

Mahalo no kou kipa hou ʻana mai iā mākou i ko mākou kōkua ʻana iā ʻoe nā mea ʻala a me nā mea kanu, i kēia manawa, eia kekahi mau mea maʻalahi a maʻalahi hoʻi no ka ʻaila kawa. (Kalima Kawa)

No laila, i ka manawa ʻole, eia mākou me kahi alakaʻi piha e hiki ai iā ʻoe ke hoʻopaʻa

Ma mua o kekahi mea ʻē aʻe,

Hiki ke Paʻa ʻia ʻo Sour Cream?

ʻAe, hiki i ka waiʻawa kawa ke hoʻopaʻa ʻia me ka nalowale ʻole o kona hou. Eia nō naʻe, ke helehelena paha ke ʻano o ke kalima awaawa paʻahau, akā ʻaʻohe mea e hopohopo ai kēia. ʻO ke kumu, hoʻohana ʻia ka holika ʻawaʻawa i nā meaʻai i hana ʻia i nā casseroles a me nā kuke kuke. ʻO nā kīʻaha e like me nā kopa, nā ʻai, nā mea ʻono a me nā ʻaukā lole he kaulana kaulana no ka ʻai ʻana i ka kalima awaawa.

Pākuʻi ʻaila momona momona:

E hoʻomanaʻo, inā makemake ʻoe e mālama i ka ʻaila ʻawaʻawa no ka hoʻohana ʻana ma hope i loko o nā meaʻai, e hōʻoia, e hoʻokuʻu iā ia ma mua o ka pōʻino. Hiki i ka maloo ke ho'ōki i ka ʻino ʻana o ka ʻaila akā ʻaʻole hiki ke wehe i ke kaʻina hana. ʻAʻole ia no ka ʻilima ʻawaʻawa wale nō, akā ʻo ia no ka paʻakai, yogurt, holika kaumaha, ʻaila huikau, waina, a me nā salakeke.

Pehea e hoʻohio ai i ka ʻaila?

ʻAʻohe alakaʻi paʻakikī a wikiwiki hoʻi e ukali no ka momona momona. Manaʻo ka hapanui o ka mālama ʻana iā ia i loko o ka pahu hau i luna e paʻa ai. Hiki iā ʻoe ke mālama i ka kirimalu i kēia ala, akā no ka ʻono maikaʻi, e hāhai i kēia mau kaʻina.

1. Hoʻopili i ka kirīmiwa i wehe ʻia i loko o kahi pahu me kahi poʻi me kahi whisk a i ʻole e kiʻi i nā ʻāpana līwī hoʻoneʻe no kēlā me kēia ʻano ipu.
2. Ma hope o ka pā ʻana, hoʻopaʻa i ka luna a kākau i ka lā e ʻike ai ʻoe i ka manawa i mālama ʻia ai.

Inā mālama ʻia i ka hau me ka wehe ʻana o ka uhi paʻa i ka ea, hiki ke mālama maikaʻi ʻia no ʻekolu pule.

3. I kēia manawa, e mālama i loko o ka friji.

Nīnau: Hiki iā ʻoe ke hoʻokuʻu i ka ʻawaʻawa i loko o kahi meaʻai?

Ans: ʻAʻole, pono ʻoe e hoʻoheheʻe ia mua inā koi ka meaʻai i ka waiū waiū.

Pehea e hoʻoulu ai i ka waiū?

I kēia manawa, inā pono ʻoe e hoʻohana, e lawe wale i ka nui e pono ai e hoʻoheheʻe, ʻaʻole i ka pahu holoʻokoʻa.

1. Wehe i ka ʻaila mai loko aʻe o kāna pahu a waiho i loko o ka Paʻi Defrost Paʻa. Kōkua ia e hoʻoheheʻe koke i nā mea hau.
2. Ke lilo ke kino o ka ʻaila paʻa i ka ʻaila, ua mākaukau ia e hoʻohana.

Inā ʻaʻole ʻoe makemake e hoʻoheheʻe iā ia a ʻaʻohe ou manawa e hoʻoheheʻe ai i ka kirimaʻi, e hoʻāʻo i nā mea ʻono kalima huʻihuʻi:

Keke Kope Kalima Kawa:

Eia kā mākou punahele 8-ʻanuʻu keke keke kawa

E hoʻomākaukau i ka pōpō kope me ka kirīmi kawa, pono ʻoe i hoʻokahi hola.

ʻO nā mea e pono ai no ka keke kofe kirīmi kawa:

nā mea hoʻohui	ano	mea
Cake
Pōmole kala ʻole ʻia	Palupalu ʻia	113 nā huna
kōpaʻa	Pauda	198 nā huna
hua	Large	2
Lau palaoa holoʻokoʻa	Unbleached	241 nā huna
Pā palaoa	Powder	1 tsp
Pauka koka	Powder	Tsp
Salt	Sodium maʻamau	Tsp
ʻAilika kirīmiʻona	Loaʻa	227 nā huna
Toppings
kōpaʻa	ʻInkpala	99grams
'Alaona		2 tsp
ʻIli Vanilla	Liquid	2 tsp
Walnuts a me nā pecan	Ua kohoʻia	57 nā huna

ʻO ke ala:

Keke Kalima Kiko:

1. ʻO ka umuʻeleʻele i 350 ° F.
2. E lawe i ke pola a hui i na mea a pau e like me ka pata, ke kō, ka hua manu, ka palaoa, ka pauka bakena, ka paakai a me ka paakai, a hui maikai.
3. E hoʻohui i ka pata a me ka whisk
4. Hoʻohui i kaʻaila kawa a me ka whisk

ʻO ke kiʻekiʻe:

E lawe i ke kīʻaha, e hoʻohui i nā meaʻai a pau a hui pū a hiki i ka hui ʻana.

Ka hana ʻana:

1. E lawe i kahi pepa pepa a kau i ka mold Cake shaper ma luna. Ma ka hana ʻana i kēia, hiki iā ʻoe ke hana i kahi pā ʻaʻole pili i kāu keke.
2. E hoʻohui i ka hapalua o ka keke i loko o laila
3. hoʻohui i ka hoʻoulu
4. E hoʻohui i kahi hapalua i loko
5. E hahai i ka ʻanuʻu ʻekolu
6. waiho i ka umu
7. E nānā ma hope o 30 mau minuke; Inā pau, wehe a waiho i loko no 5 a ʻumi mau minuke.
8. Wehe i ka keke mai ka umu a holo.

Inā ʻoliʻoli ʻoe iā ia me ke kofe a maka paha, nāu nō ke koho.

Hiki i ka Sour Cream Bundt Cake Ke Frozen?

Mai Bundt a hiki i ke kofe, hiki iā ʻoe ke hoʻokuʻu a mālama i nā keke i hana ʻia mai ka ʻaila ʻawaʻawa.

Kū mai kahi nīnau ma aneʻi,

Pehea e haʻi ai inā maikaʻi ʻole ka waiū momona

ʻAno ʻino ka kirīmiʻona momona, a ʻaʻole hiki iā ʻoe ke haʻi inā maikaʻi ʻole ke hoʻāʻo ʻana. Eia ʻoe e nānā ai i ka kalima mai kahi kokoke loa a nānā inā he keʻokeʻo a i ʻole no nā kīnā. Inā ʻoe e ʻike i nā kiko ʻeleʻele e hana ana ma ka ʻili, he hōʻailona kēia o ka moʻa a me ka kirimona ʻono maikaʻi ʻole.

Akā,

Hele ʻino maoli paha ka ʻaila momona?

ʻĀ, ʻaʻole ʻo ka kalima ʻawa i waena o nā meaʻai e maikaʻi ʻole. E like me nā huahana hana waiū ʻē aʻe, he manawa liʻiliʻi ko ka waiū kawa e noho hou ai, keu hoʻi i ke kauwela.

Pehea ka lōʻihi o ka maikaʻi o ka ʻaila ʻawaʻawa ma hope o ka wehe ʻana?

Inā ʻaʻole ʻoe e mālama ia i kahi anuanu, ʻōlelo mākou anuanu, no laila inā ʻaʻole ʻoe e mālama ia i loko o ka pahu hau anuanu, e mānoanoa ia i loko o 1-2 mau lā.

Ua ʻike paha ʻoe hiki ke hana ʻia ka ʻaila kawa ma ka home?

Nīnau: Pehea e hana wikiwiki ai i ka ʻawaʻawa?

Ans: Ma ka hoʻohui ʻana i ka moʻomeheu lactic-acid i loko o ka waiūpaʻa, hiki iā ʻoe ke hana i kaʻaila kawa ma ka home i loko o nā minuke. Hāʻawi ka lactic acid i ka ʻonoʻawaʻawa a nā poʻe āpau e aloha ai i nā meaʻai, keu hoʻi i ka wā e ʻai nei ʻoe i ka meaʻai Mekiko.

I kēia manawa, ke hana ʻia a wehe ʻia paha ma ka home, kahi mea ʻē aʻe āu e noʻonoʻo ai ʻo kēia:

Pehea ka lōʻihi o ka hoʻopaʻa ʻana i ka cream kawa?

ʻO ka manawa pinepine, hoʻopaʻa mākou i nā ʻakika, yogurts, a me nā ʻuala i ka wā e kiʻi ai i nā uku a me nā makana mai ka hale kūʻai. Nui nā huahana i lōʻihi i ka wehe ʻole ʻia; akā naʻe, pono e hoʻopaʻa ʻia i ka hau ma hope koke o ka lawe ʻia ʻana i waho o ka pahu a mālama ʻia paha no ka hoʻohana ʻana ma hope. Inā mākou e kamaʻilio e pili ana i ka manawa, pehea ka lōʻihi o ka maikaʻi o ka ʻaila kawa ma hope o ka wehe ʻana?

Me ka ʻole o ka pahu hau:

I ka loaʻa ʻole o ka pahu hau, pono ʻoe e hoʻohana koke i ka holika e like me nā huahana waiū ʻē aʻe, no ka mea, he wikiwiki loa ia a ʻino hoʻi.

Me ka pahu hau:

Wahi a ka USDA, ʻo ka manawa holoʻokoʻa no ka kirīmi kawa paʻahau he ʻekolu pule. Akā inā ʻaʻole paʻa loa, e lawe ia 7 i ka lā 14 ma mua o ka hemo loa ʻana. Akā inā ʻoe e ʻike i ka hoʻoheheʻe ʻana o ka kirima, hoʻāʻo e hoʻohana ia mea i nā meaʻai a me ka kuke ʻana i ka wikiwiki i hiki.

Nīnau: He ʻino anei ka ʻaila ʻawa iā ʻoe?

Ans: ʻAʻohe mea hōʻino i ka olakino momona; Eia nō naʻe, ʻo ka nui o nā calories i loaʻa iā ia, hiki ke hoʻopilikia i kou kino ʻano maikaʻi a i ʻole hiki ke hoʻomāhuahua i ke ʻano inā e hoʻāʻo nei ʻoe e lilo i ka paona. I ka hopena, maikaʻi ʻole ka ʻoi aku o nā mea āpau.

Ke laina lalo:

He aha kāu punahele puna wai kawa? Kaʻana me ia iā mākou i ka ʻaoʻao manaʻo ma lalo. Inā makemake ʻoe i ka lumi kuke, e leʻaleʻa ʻoe i ka hoʻohana ʻana i kā mākou lumi kuke a me nā mīkini home. ʻĀ, e mālama lākou iā ʻoe i ka hapalua o ka manawa e kuke ai i kāu. E nānā iā lākou maanei ma mua o kou haʻalele ʻana i kēia ʻaoʻao.

Eia kekahi, mai poina i ka pin / bookmark a kipa i kā mākou moʻomanaʻo no ka ʻike hou aku hoihoi a maoli. (Nā kōkua o ke kī ʻo Oolong)